TexturFiber is distinguished by its outstanding moisture-holding capacity, being able to bind up to 20 parts water for every part fiber.

This attribute gives the final product a number of significant advantages. In particular, it helps to increase the softness and freshness of the product. Its gelling ability is effective at both low and high temperatures, ensuring stability, viscosity and consistent gel formation.

• 1 part fiber binds up to 20 parts water
• Increases softness/freshness
• Gelling ability in both cold and hot conditions
• Provides stability, viscosity and gel formation
• Frost/thaw stability
• Cryoprotective effect

In addition, TexturFiber offers exceptional stability even in freezing/thawing conditions, and acts as an effective cryoprotectant. These features are critical for maintaining product integrity and quality during transportation and storage. In addition, the use of TexturFiber can lead to an increase in overall yield, making it an advantageous choice for food production.

What is it?

Physically treated plant fibers useful for increasing the fiber level in the finished product. TEXTUR FIBER shows high binding power against free water. It is able to provide the finished product with: cold water retention; hot stability; semipermeable film formation; helps carbon dioxide retention by increasing the viscosity of doughs; helps slow down the aging process of both conventional and gluten-free baked goods. It is able to increase the plasticity of the glutinic mesh.

SP TEXTUR FIBER is gluten free, non-GMO, allergen free and vegan.
Ingredients: Plant fibers (mix).

Dosages and application examples:

∙ To stabilize pizza filling: 0.3-0.7%
∙ To impart freshness to baked goods: 0.2-1% (on flour)
∙ To impart freshness to dumplings: 0.15%
∙ To prevent water loss during thawing in frozen sandwiches: 0.7-1%
(on plate)
∙ To reduce the size of ice crystals in parfaits: 0.5-1%

Typical applications:

∙ Traditional bakery
∙ Gluten-free bakery
∙ Sponge cake
∙ Croissants and brioche
∙ Piadina and tortillas
∙ Dumplings
∙ Sandwiches frozen
∙ Cheese analogs
∙ Stuffings (savory and sweet)
∙ Pizza toppings
∙ Desserts
∙ Sorbets and ice cream
∙ Vegan meat analogs

Features:

Ideal for improving and maintaining freshness in bakery products without increasing dough viscosity (dosage: from 0.2% on flour weight). In industrial gastronomy products to chemically bind free water (dosage: from 0.2% on weight of finished product). Can replace hydrocolloids in the formulations of baked goods creams, ice creams and sorbets (dosage: from 0.6% in the finished product). May allow egg reduction depending on the type of formulation.