fibras; su uso tecnológico y nutrimental en alimentos€¦ · demand for fibers demand for fibre...

Fibras; Su Uso Tecnológico y

Nutrimental en Alimentos

Food Technology Summit 2017

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Dietary fibers are increasingly present in processed food industry

Technological properties of fibers

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Manufacturers

want to use

natural ingredients

Replacing

less

effective

ingredients

Replacing

synthetic

ingredients

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Fiber for food industry

Dietary fibers are increasingly present in processed food

industry. From powdered cellulose (E460ii) which is used

in compliance with regulations on food additives and

nutritionally belongs to dietary fibre, to fibers derived from

various plants, e.g. bamboo, oat, pea, sugarcane, wheat,

etc., used in technological function („clean label” analog

of cellulose) or as a source of fibre in fortified food

products (nutrient, health-promoting ingredients).

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Procedures

In multiple food product categories, manufacturers use

powdered cellulose according to GMP (Good

Manufacturing Practice), other dietary fibers - on the

quantum satis base, as an: anticaking, bulking agent,

emulsifier, glazing agent, humectant, stabilizer, thickener

(Codex Alimentarius).

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Technological advantages

Some producers would prefer not to use synthetic

ingredients, but fibers with their unique properties make

their favorite choice over less cost-effective products

such as: complex gum or sythetic stabilizer systems, or

less efficient potato, soybean starch. To boost productivity

resulting from faster manufacturing processes and cut

labor & energy costs, only small quantity of added fibre is

enough.

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Potato fiber vs wheat fiber

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Wheat

Fiber

Potato

Fiber

Color

Why color is so important

in meat processing?

Fiber in brown color added to

stuffing is definitely visible in

the cross-section of meats.

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Color

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Structure

Potato fiber

Includes starch

Wheat fiber

Up to 98% of

insoluble fiber

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Why not starch?

• The starch contained

in potato fiber reduces

microbiological

stability of the meat

products, especially

when hot

• The starch in fiber

speed up the proces of

ageing during storage,

causing leaks

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Why wheat fiber?

Wheat

fiber

Keeps the retained

water

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Potato fiber

Potato fiber has a groat

structure, during cuttering

may provoke a spongy

texture of the product

Wheat fiber

Wheat fiber brings

fibrous texture imitating

the myofiber

Why wheat fiber?

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Demand for fibers

Demand for fibre is rising because of the growing

popularity of processed food products and because

consumers want gluten-free, low-fat or non-fat foods that

still have a creamy texture. Dietary fibers gives food more

water, more air, a smooth feeling in the mouth which is

helping increasing the popularity of dietary fibers.

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Adequate intake

There is no precise population goal for the intake of total

dietary fibre, but at least 25 g per day should be provided

from fruit, vegetables and whole-grain foods. (WHO

Report, 2003).

Most recent dietary guidelines set adequate intake (AI)

for young women at 25 grams of fibre daily and for young

men at 35 grams

a day.

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Nutrition claims EU

SOURCE OF FIBRE

A claim that a food is a

source of fibre, and any

claim likely to have the

same meaning for the

consumer, may only be

made, where the product

contains at least 3 g of

fibre per 100 g or at least

1,5 g of fibre per 100 kcal.

HIGH FIBRE

A claim that a food is

high in fibre, and any

claim likely to have the

same meaning for the

consumer, may only

be made, where the

product contains at

least 6 g of fibre per

100 g or at least 3 g of

fibre per 100 kcal.

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Nutrition claims USAs per Code of Federal Regulations, Title 21 – Food and Drugs, Part 101 – Food Labelling

HIGH CLAIM

(high = rich in = excellent

source of)

Food contains 20% or

more of the DRV per

reference customarily

consumed 5,6 g per

serving (5,0 g per serving

until July 26, 2018)

GOOD SOURCE

CLAIM

(good source =

contains = provides)

The food contains 10

– 19% of the DRV per

reference amount

customarily consumed

>2,8 g and < 5,6 g per

serving (>2,5 g and <

5,0 g per serving, until

July 26, 2018)

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Nutrition claims (Regulation 1924/2006)

SOURCE OF FIBRE - A claim that a food is a source of

fibre, and any claim likely to have the same meaning for

the consumer, may only be made, where the product

contains at least 3 g of fibre per 100 g or at least 1,5 g of

fibre per 100 kcal.

HIGH FIBRE - A claim that a food is high in fibre, and any

claim likely to have the same meaning for the consumer,

may only be made, where the product contains at least 6

g of fibre per 100 g or at least 3 g of fibre per 100 kcal.

Main applications

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Meat Baker

y

Fish & Surimi Dairy Convenience food

Fiber for Meat

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Nuggets Hamburgers Bacon Sausages

Meat

preparations

Injected

poultry

Hot-dogs Ham Pâté Pâté like

products

Where does fiber go in meat?

Fiber for sausages

• Improved texture

• Improved yield

• Improved fat absorption

• Limited losses and stabilized

shape after

frying/grilling/boiling

• Reduced production cost

Sausage yield

90

95

100

105

110

115

No fiber Unicell 200grade

Unicell 500grade

100106

112Cooked sausage yield %

Fiber for smoked bacon


• Improved yield

• Reduced leakage during

cooking and storage

• Reduced production cost

• Drier cut

Smoked bacon yield

98

99

100

101

102

103

104

controlsample

Unicell 90grade

Unicell 100grade

100

103

104

Smoked bacon yield %

Fiber for ham

• Retains juiciness of the product

• Improves texture

• Lower appearance of gel

pockets

• Better muscle binding

• Lower weight losses during heat

treatment

• Limited leakage when vacuum

packed

• Constant quality

Fiber for fine minced product and pâtés

• Water-fat emulsion improvement

and stability

• Fat substitute

• Efficiency increase

• Better texture

• More distinct taste

• Easy to use


Fiber for hamburgers

• Limited shrinking during

frying

• Better texture

• Better firmness

• Neutral taste and flavor


• Improved freeze and thaw

stability

Fiber for salami

• Shorter curing and drying process

• Fast water binding

• Increased efficiency

• Better texture

• More homogenous cut

• Easy to use


Fiber for meat preparations


• Increased efficiency

through higher

• water retention

• Reduced leakage

• Reduced weight loss and

increased shape stability

after frying

• Reduced production costs

Fiber for poultry injection

• Increased volume

• Reduced leakage

• Reduced weight loss and

increased shape stability

after heat treatment/cooking

• Reduced production costs

Fiber for hot-dogs

• Better filling, cohesion and

stability

• Improved texture and bite

• Reduced leakage

• Limited leakage

• Improved yield

Fiber for Bakery Applications

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Where do fiber go in bakery?

Biscuits

& wafers

Extruded

products

Flours

& baking

mixes

Breads

& rolls

Fiber for bread

• Longer shelf life

• Better crust formation

• Improved crispiness

• Better texture

• Anticaking agent for baking mixes

• Flavor carrier

• Better freeze and thaw stability• Increased dietary fiber content

Mexico – Bamboo & Wheat Fiber in Bakery

Date Published vs Ingredient

Ingredient 2012 2013 2014 2015 2016 2017Total

Sample

Wheat Fiber 100.0% 87.5% 63.64% 75.0% 85.71% 66.67% 77.55%

Soluble Wheat Fiber n/a n/a n/a n/a 7.14% n/a 2.04%

Bamboo Fibre n/a 12.5% 45.45% 37.5% 28.57% 33.33% 30.61%

Insoluble Wheat

Fibren/a n/a n/a n/a n/a n/a n/a

Not Specified n/a n/a n/a n/a n/a n/a n/a

Total Sample 100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%

Ingredient

1

2

3

4

5

Wheat flour, type 550 64 70. 500.00

300.00

16.00

15.00

15.00

7.00

5.00

858.00

773.00

Water 38.80

Skimmed milk powder 2.10

Oil 1.94

0.91

Sugar 1.94

Salt

Dry yeast

Total

6

7

8

0 65.

111.04

100.00

No.Quantity in grams

Quantity loaf

Finished product

Evaluation of fiber in bread

Ingredient

1

2

3

4

5


300.00

16.00

15.00

15.00

7.00

5.00

858.00

773.00

Water 38.80


Oil 1.94

0.91

Sugar 1.94

Salt

Dry yeast

Total

6

7

8

0 65.

111.04

100.00


Quantity loaf

Finished product

Bread withoutfiber (formula)

Ingredient

1

2

3

4

5


300.00

16.00

15.00

15.00

7.00

5.00

858.00

773.00

Water 38.80


Oil 1.94

0.91

Sugar 1.94

Salt

Dry yeast

Total

6

7

8

0 65.

111.04

100.00


Quantity loaf

Finished product


Bread with fiber 90μm

Ingredient

1

2

3

4

5

Wheat flour, type 550 62.10 485.00

330.00

16.00

15.00

15.00

15.00

7.00

5.00

888.00

781.00

Water 42.25


Oil

1.92

1.92

0.90

Sugar 1.92

Salt

Dry yeast

Total

6

7

8 0 64.

100.00

113.70


Quantity loaf

Finished product

Unicell Fiber 90


Bread with fiber90 μm

Ingredient

1

2

3

4

5

Wheat flour, type 550 62.10 485.00

330.00

16.00

15.00

15.00

15.00

7.00

5.00

888.00

781.00

Water 42.25


Oil

1.92

1.92

0.90

Sugar 1.92

Salt

Dry yeast

Total

6

7

8 0 64.

100.00

113.70


Quantity loaf

Finished product

Unicell Fiber 200

Comparison of bread: without fiber, with

90 μm fiber, 200 μm fiber

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Bread without fiber Proposal Bread with Unicell 90 Bread with Unicell 200

Size

Colour

Structure

Taste

Moisture on second day

Weight

Condensed with small,

round, evenly

distributed air pockets

Aerated, with larger,

oval air pockets,

more on top

Aerated with the

biggest air pockets,

more on top, with

jagged shape

No differences

No differences

No differences No differences

No differences compared to CT

compared to CT

compared to CT

compared to CT compared to CT

More then CT

41,56%

773 g

257 g

1,66 g

No Yes Yes

3,40 g 3,30 g

256 g 251 g

2,5% more 3,0% more

42,30% 43,11%

Low

Creamy Creamy Slightly gray

High Medium

Bread crumbling when sliced

Hardness

Energy

Content of fiber per 100 g of finished product

Possible declaration

Buns with Fiber

Advantages of Using fibers

▪ Increased volume

▪ Improved structure of the finished

product

▪ Increased feeling of satiation

▪ Improved nutritional profile

▪ Possible declaration: “Source of

fiber”*

* In EU (Reg 1924/2006)

Recommended fibers: BF/ OF/ WF 90µmBF/ OF/ WF 200µm

Breakfast wheat bread rolls




product




fiber”*

* In EU (Reg 1924/2006)


Fiber for madeleine cookies



▪ Prolonged product freshness



fiber”*

* In EU (Reg 1924/2006)

Recommended fibers: BF/ OF/ WF 90µm

Fiber for muffins


▪ Increased volume (by aprox 12%)

▪ Decreased weight loss during baking

▪ Springy consistency



fiber”*

* In EU (Reg 1924/2006)


Fiber for pancakes




product




Pastry with fruits (fruit filling)


In dough

▪ During kneading and forming –

facilitate kneading, reduces viscosity

of dough, reduces dusting

▪ Transportation and storage –

increased resistance to mechanical

damage

▪ Improve structure of finished product

Pastry with fruits (fruit filling)


In dough

▪ Reduce leakage

▪ Reduces fruit juice spillage and

related dough maceration

▪ Consumption – improves feeling of

fruit filling density

Fiber in pita bread


▪ During preparation – increased flexibility

of dough

▪ Good resistance to stretching during

rolling

▪ Drying – reduced stickiness to pasta

▪ Reduced brittleness of product

▪ Transportation and storage – increased

resistance to mechanical damage

▪ Consumption – the color and

consistency are more attractive, taste in

general and flexibility


Fiber for pizza dough


▪ During preparation – increased flexibility of

dough, good resistance to stretching

during rolling out and cutting. Reduced risk

of damaging or splitting of the dough

▪ Drying – reduced stickiness of pasta,

reduced brittleness of the product = loss

reduction

▪ Transportation and storage – increased

resistance to mechanical damage

▪ Consumption – the color and consistency

are more attractive, taste in general and

flexibility of its texture are improved


Fiber for pasta products, tacos, tortillas and

other flour based dry products

• Improved quality

• Shorter cooking time

• Improves rheology and bite

Ideal additive for all instant

products improves instant

hydration, acts as anti-clogging

agent gives better mouth feeling

• Better texture and

consistency

• Improved stability, quality

and shelf-life

• Better freeze and thaw

stability

• Syneresis reduction

• Longer shelf life

• Increased yield

• Fat substitute

Fiber for fish & surimi

Fiber for dairy

• Better consistency and density

• Better hard cheese sliceability

• Quality improvement of

processed cheese

• Improved spreadability of

cheese spreads

• Anticaking agent for grated

products

Fiber for dairy

Fiber for dairy


▪ Improved yield

▪ Enables easy unwrapping of the

product from the foil


Fiber for dairy


▪ Preventing chips from agglomeration

▪ Longer shelf life

Recommended fibers: BF/ OF/ WF 30µmBF/ OF/ WF 90µmBF/ OF/ WF 200µm

Fiber for Frozen & Convenience Foods

• Good emulsion stabilizer for

gravies and sauces

• Important ingredient for

breadings and batters – both

conventional and deep-fried

• Better texture stability of

fillings: fruit, vegetable and

meat

• Improved water retention and

rheology

• Enhanced freeze and thaw

stability

Fiber for Frozen & Convenience Foods

Fiber for nuggets

• Acting as breading thickener

• Better adhesion of the breading

• Reduction of losses and shape

stabilization after frying

Fiber for dietary products

• Fewer calories

• Feeling of satiety

• Increased dietary fiber content

(Source of fibre, High fibre)

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Unicell Fiber-the best you can add

to food

Natura

l

Obtained

from

sustainabl

e

sources

Allergen

freeGluten

free

GMO

free

Constantly

monitored

quality of

rawmaterials

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InterFiber Products

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Contact us

FOOD TECHNOLOGY SUMMIT 2017

Booth 204

www.fxm.com.mx

www.intefiber.com

fibras; su uso tecnológico y nutrimental en alimentos€¦ · demand for fibers demand for fibre...

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