Fiber

Ceamfibre^®  is a vegetable fibre obtained from natural citrus peel, applicable in different food formulations. Thanks to its functional properties, it represents an excellent solution to improve texture, cost and labelling in a broad range of food products. It stands out as a healthy ingredient and a source of dietary fibre. At the same time, it increases yields by reducing water loss and ensuring heat stability. Being a clean label ingredient, Ceamfibre perfectly suits the current strong market demand to avoid e-numbers. 

KEY FUNCTIONAL PROPERTIES

• High water binding capacity

• Oil absorption capacity

• Emulsification properties

• Heat stability

• pH-independent

MEAT INDUSTRY

• Freeze-thaw stability Ceamfibre

• Reduction of drip loss

• Improved texture and bite

• Less shrinkage

• Increased juiciness

• Cost savings

BAKERY INDUSTRY

• Ingredients replacement

• Breakage and crumbling reduction

• Staling speed reduction

• Dough handling improvement

FAT & EGG REPLACEMENT(MUFFINS,COOKIES,CAKES,PANETTONE,..)

• 25-30% fat and egg replacement

• Improved texture through shelf life

• Improved sensory profile

• Improved homogeneity