|18 March 2009||
In a world where obesity and overweight are a growing concern
for many people and where the well being of each and every one of us
is becoming more important, KMC has launched FiberBind, a range of
potato fibers that not only offers the individual benefits to their
health, but also offers the industry a functional ingredient to be
used in a number of different applications.|
Currently KMC offers FiberBind in different granulations, suitable for use in different types of applications.
The core functionality of the FiberBind products is their ability to hold large amounts of water. 1 part of FiberBind is able to hold 13-14 parts its weight of water irrespectively of the type. This can be utilized in a number of food products.
In meat products such as sausages and cold cuts the ability to bind water is of paramount importance to the quality of the finished product. The yield is crucial to the producer and the quality including the nutritional quality is important to the consumer. Both FiberBind 400 and FiberBind 300 can be used in this application.
In fat reduced dressing and sauce products FiberBind 300 will stabilize the water content and give you a stable product. And in ketchup products FiberBind 300 can substitute concentrated tomato and still give the “pulpy” structure of ketchup.
In baked goods such as toast bread both FiberBind 400 and FiberBind 300 provide an increased yield of the dough along with a more moist bread after baking combined with an increased fiber content that improves the quality of the bread.
For further information please contact KMC’s Application Department,Senior Application Manager Mads Clausen Pedersen firstname.lastname@example.org