- 1:
Applications.- 1.1: Cereal Products.
- 1.2: Meat und Meat Products.
- 1.3: Pasta.
- 1.4: Dairy Products.
- 1.5: Frozen Food.
- 1.6: Sweets.
- 1.7: Instant Products / Spices.
- 1.1:
- 2: Products.
- 2.1: JELUCEL PF - Cellulose.
- 2.2: JELUCEL Plant Fibres.
- 2.2.1: JELUCEL BF - bamboo fibre.
- 2.2.2: JELUCEL WF - wheat fibre.
- 2.2.3: JELUCEL OF - oat fibre.
- 2.2.1:
- 2.1:
Food fibres for dairy products
In dairy products such as cheese, yogurt and slimming drinks, JELUCEL® food fibres are used to improve the product’s physiological and sensory properties. Depending on the end product and the JELUCEL® product used, different functional properties come to the fore:
Blocks of cheese spread
- Cutting behaviour is improved
- Texture is optimised
Grated cheese
- Caking is prevented
- Processing is made easier
Yogurt
- Fibre content is increased
- Viscosity is improved
- Creaminess is increased
- Syneresis is improved
Dietetic foods such as slimming drinks
- Fibre content is increased
- Caloric value is reduced
- Feeling of hunger after consumption diminishes
The individual applications must comply with the food regulations of the respective country in which the end products are marketed, and must in particular cases be evaluated by experts.