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    Cellulose of Prottek (food fibres) 1109000000

    Cellulose of Prottek (food fibres)
    Cellulose of Prottek (food fibres)
    Cellulose of Prottek (food fibres)
    Cellulose of Prottek (food fibres)
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    • Availability: In stock
    • Packaging: кг.
    • SKU: 34341195
    • ТН ВЭД: 1109000000
    • The country of manufacture: Евро Союз
    • Status: предоплата
    • Brand name: Европа

    98% of Protect fiber consists of ballast substances and is of great importance in terms of biological value and principles of healthy nutrition. Fiber is a dietary fiber and is approved for use as a dietary supplement. It serves not only for the enrichment of products with ballast substances, but also offers a number of functional and technological solutions.

    Moisture binding capacity. The main functional feature of fiber is its high water-binding and fat-binding capacity. Since fiber fibers have a capillary structure, water retention occurs not only by the surface of the fibers, but also inside the capillary channels, as a result of which moisture is evenly distributed and firmly held in the formed three-dimensional framework, improving the structure of the finished product.

    Adding only 2% dietary fiber significantly increases the water binding rate in the minced meat system. As the liquid is transported to the core of the cellulose fibers by capillaries, the consistency is not affected in any way and thus the stability of the product is ensured.

    Stabilization and improvement of consistency (texture). Due to the absorbent properties of the fibers, problems with broth and fat swelling are significantly reduced. The degree of fat binding by fiber directly depends on the length of the fiber (maximum 1: 6).

    Unlike most other swelling and water-absorbing agents, fiber is insoluble in water and fat. This allows for good water binding while improving consistency.

    Emulsifying effect. Basically, wheat fiber is not an emulsifier, but it has been found experimentally that fiber supports the action of emulsifiers. In pate, blood, liver sausages, it can even completely replace the emulsifier.


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