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Moreover, it fulfils the properties needed for the following functions: stabiliser, thickener, emulsifier, encapsulating agent, coating, binding, gelling, protective colloidal film according to the final product.
That's why it can be used in various products such as beverages, confectionery, bakery, dairy products, cereal products, processed fruits, food supplements, and dietetic specialities. FIBREGUM™ can be added in great quantities without modifying the rheology, the taste or the colour of the product. In the following applications, the addition of FIBREGUM™ has a number of benefits besides the fibre enrichment.
Discover how to use FIBREGUM™ in food applications:
Of course FIBREGUM can be used for a lot more applications. CNI developed a whole range of Application Bulletins to help you find the best nutritional solution for your products. Please contact_us to know how FIBREGUM ™ could meet your requirements and improve your products.
Only a small dose of FIBREGUM™ is required to allow a claim "source of fibre" in yoghurt.
Moreover the great stability of FIBREGUM™ in acidic medium guarantees the fibre content in the product. Adding FIBREGUM™ to a fermented dairy product containing a bifidobacteria probiotic permits to decrease the mortality of the probiotic strain at the end of the product's shelf life .
Back to Top Besides its nutritional qualities and health benefits, there are truly multi-functional benefits of using FIBREGUM™ in extruded products. It brings a more homogeneous shape, light and texture especially in damp conditions.
It improves the crispiness and crunch of the product and reduces stale. It also extends the product shelf life.
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Producing cereals with FIBREGUM™ is the ideal way to obtain a product HIGH IN FIBRE.
Moreover, fortifying bar with FIBREGUM™ stabilizes the texture during storage by controlling the water activity , effectively binds all components (fruit, cereals, other inclusions) together and provides a short texture without stringiness or stretching. It also gives a better bowl-life to breakfast cereals.
FIBREGUM™ enrichment allows the reduction of the polyols or sucrose amounts while keeping the same binding properties of syrup; making it particularly suitable for Low Carb products.
It allows hygroscopicity reduction of the fruits and the binding syrup, in particular if it is made with polyols (sorbitol). It ensures the decrease of the glycaemic index and increases the consumer appeal. FIBREGUM™ is also an efficient emulsifier for bars, which eliminates the need to add lecithin in the syrup.
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Unlike other soluble fibre, FIBREGUM™ is not hydrolysed at low pH .
For sugarless beverages, FIBREGUM™ fully meets the “low carb” requirements.
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Acacia Gum has always been an ingredient of choice to make confectionery. FIBREGUM™ presents an excellent_resistance_in_acidic_medium and to heat treatment so that it can be incorporated in all kinds of confectionery alone or in association with gelatine, starch, etc.
Gum pastilles containing FIBREGUM™can be positioned as nutritional confectionery without modifying the process or formulation. Chewy candies, can be improved nutritionally and technologically with FIBREGUM™. Nutritional value can be in the same way added to chocolate without modifying the process or altering taste or rheology. FIBREGUM™ also prevents sugar crystallisation.
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