Fibre

Citation

(2012), "Fibre", Nutrition & Food Science, Vol. 42 No. 4. https://doi.org/10.1108/nfs.2012.01742daa.007

Fibre

Article Type: Food facts From: Nutrition & Food Science, Volume 42, Issue 4

Leading clean label ingredients specialists, Ulrick & Short Ltd, has extended its range of “Scilia” fibres to now include flax, wheat, oat and bamboo and have been designed to offer food manufacturers a wide range of different textures and declaration options. Complex processing techniques adopted by Ulrick & Short allow its fibres to deliver an impressive 97 percent fibre content and are pure, neutral in taste and allergen and calorie free. Their high fibre content not only allows food manufacturers to develop healthier products but can also help reduce overall ingredient costs as not as much is required in recipe formulation in order to declare the finished product as “high in fibre”.

“Scilia” flax fibres are available as a very fine powder and in granular form and can be used within the breakfast arena. The finer grade can be used in smoothies and as well as delivering all the nutritional benefits of a high fibre product, it can also help improve mouth-feel and enhance flavour. The coarse fibre ingredients are more suited to breakfast biscuits and cereal mixes as it delivers stronger textures.

Both flax and wheat fibres are ideal for incorporating into breads and can enrich dough volume, increase shelf-life thorough improved water binding and in the case of the wheat fibres, which are available in five different grades, can produce bread that looks and eats like a white bread but contains all the goodness of a brown loaf.

Also available in five texture grades from superfine to coarse are the company’s oat and bamboo fibres. Although oats are already recognised as a good source of fibre, the ingredients from Ulrick & Short are virtually pure fibre so it is easier and more affordable to make “high in fibre” claims. “Scilia” oat fibres can be used within muffins, cakes and comparable baked goods as well as in products such as tomato sauce, where a pulpy texture is required. Bamboo fibre, which is probably the least well-known, has a unique fibre structure that enables it to bind with less liquid, making it perfect for crisp baked products and noodles. They also aid viscosity in premade and instant cook-up sauces.

For more information please visit web site: www.cleanlabelingredients.com