| HEALTH AND NUTRITION > fibregum® technical advantages |
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First of all, FIBREGUM™ handles easily: it presents as a free-flowing, non hygroscopic, highly soluble powder.
Of course, in order to preserve the quality of the product, FIBREGUM™ is tasteless, odourless and non-thickening.This way, FIBREGUM™ can be easily introduced into a variety of food products, without any rheological, texture or taste modification in the finished product up to few percent level.
Finally, FIBREGUM™ keeps intact its nutritional properties during the process and throughout the product shelf life.
initial fibre content |
after 3 months storage at 37°C |
after 3 months storage at room temperature |
|
| fibre content (%) | 3.0 |
3.0 |
3.0 |
(AOAC 985.29). Fruit juice pH : 3,2.
Despite a very high molecular weight (above 200,000 Daltons), FIBREGUM™ imparts minor viscosity to solutions when added to them (viscosity < 1000cP at the concentration of 40%, 25°C).
This is due to the high degree of branching, which makes the molecule extremely dense and compact (i.e. occupying a very low hydrodynamic volume). As a consequence, low viscosity solutions of FIBREGUM™ can be prepared at concentrations as high as 40% , thus allowing the incorporation of significant amounts of soluble dietary fibre without rheological limitation.
View viscosity diagrams, in accordance with: concentration and temperature
FIBREGUM is very resistant to heat, which makes it suitable for pastry, confectionary , etc. As it is also resistant to yeast fermentation, it fits well for bakery too. It keeps intact its nutritional properties during the process and throughout the shelf-life.