Wheat cellulose 1109000000
We offer wheat fiber (dietary fiber, wheat fiber, cellulose) of various degrees of grinding (fiber length 90 microns, 150 microns, 200 microns and 1000 microns).
In our range of wheat fiber, the most popular products with the following length fibers: 90 micron, 150 micron, 200 micron, 1000 micron.
Origin and composition. Wheat fiber is obtained from the spikelet part of wheat, processed by a special thermomechanical method. Wheat is opened, washed and processed. Finally, the resulting substance is conditioned and dried by spray drying.
98% of the 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 retained in the resulting three-dimensional framework, improving the structure of the finished product.
In contrast from 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. In principle, wheat fiber is not an emulsifier, but it has been experimentally found that fiber supports the action of emulsifiers.
All our products are packed in multi-layer paper bags with a polypropylene liner.