Need some OVERALL description here of SuperCel and also need advantages for the right hand coloumns

SUPERCEL™ can also be used in cereal products to increase the fibre content and retain water. Following are the advantages of SUPERCEL for different applications. Distinct food fibres are used for different products, depending upon the objectives to be achieved. The common additive cellulose increases the water retention capacity of products, texture and moisture dispersion.

For Breads & Baked Goods

Optimum moisture can be achieved in Bread and Baked goods with NBE’s food fibres (SUPERCEL™). It increases the characteristics of bread and baked goods and it also keeps the products fresh for longer period of time.

SUPERCEL™ can also be used in cereal products to increase the fibre content and retain water. Following are the advantages of SUPERCEL for different applications

bread

Breads

Remains Fresh & soft for long
Improves yield
Greater volume is achieved
Keeps finer pore structure
cookies

Hard Bakery Products

Keeps the products crispy for longer
Reduction in breakages
waff

Waffles

Increases the mechanical stability
Improves cutting
bsf

Bake-Stable Fillings

Improves viscosity and mouth feel
Enhances the baking stability

For Meat & Meat products

SUPERCEL food fibres used in meat products to reduce the content of calories. Its multi-functional properties enhance the product characteristics and also improve the natural texture of meat products.

Distinct food fibres are used for different products, depending upon the objectives to be achieved. The common additive cellulose increases the water retention capacity of products, texture and moisture dispersion.

minced

Fresh & Mined Meat

Prevents leaking of liquid from meat packed in portions
Retains liquid while cooking at high temperatures as well
Reduced shrinkage
meat-products

Meat products

Reduction in caloric value
Improves natural meat texture
Enrichment of fibre content
Supports emulsification
Increase in yield & Reduces maturing time
Heat-stable yield in meat products incorporating cooked meat is increased.

For Dairy Products

Cheese products (In grated or pre-portioned) has a tendency to stick on the packages, SUPERCEL food fibres are used to prevent cheese products from sticking on the packages. SUPERCEL fibres are used to enhance the physiological and sensory properties of dairy products such as yogurt, cheese and sliming drinks.

Different functional properties like “caking prevention” or “easier processing” can be achieved with different types of SUPERCEL food fibres, depending upon the end products;

cheese

Blocks of Cheese & Spread

Improves cutting behaviour
Augmentation of texture
ygurt

Yogurt

Enhances fibre contents and creaminess
Improves Viscosity
hlt

Dietetic Foods

Reduces hunger
Lesser calories
Increased fibre content

For Frozen Food

Ice crystals in frozen products can be reduced with the help of SUPERCEL food fibres. On products like frozen Pizza, convenience foods, etc. ice crystals are formed during freezing and SUPERCEL is used to reduce the same.

SUPERCEL food fibres are also used to reduce the freezing time and thawing and diminish the exudation of ingredients. Several other functional properties can be achieved, depending upon the end product and type of fibres used;

piz

Frozen Pizza

Improvement in thawing and freezing stability
Dough volume and yield are improved
Moisture dispersant effect is enhanced
mc

Microwave Meals

Homogenous moisture distribution leads to uniform heating of products
Enhancement in the fibre content

For Instant Products and Spices

SUPERCEL food fibres are used as anti-caking agent in instant products and spices. Depending upon the amount of fibres used and the field of application, food fibres improve the quality of the products. Food fibres have positive effect on the processing and storage of instant products. The following functional properties can be achieved with SUPERCEL food fibres;

soup

Instant Soups, Sauces and Spices

Protected from caking
flv

Carriers for Liquid Flavours

Enhancement in the fibre content
Reduced caloric values
Better mouth feel
Feeling of hunger is diminished

For Confectionery

SUPERCEL food fibres enhances the quality of the confectionery products like biscuits, wine gums, etc. and facilitates the manufacturing process. Further viscosity of products like Glazing’s, Chocolate fillings, etc. is improved with the use food fibres manufactured by NBE.

Several different functional properties can be achieved with SUPERCEL food fibres, depending upon the type of products;

cho

Chocolate Fillings and Icing

Improved Viscosity
Enhances structure
Reduced caloric value
Increased heat stability from better texture
gum

Gum Products and Chewing gum

Improves quality of products
Protects from sticking
Facilitates manufacturing process

For Pasta

SUPERCEL food fibres are used to improve the product characteristics of Pasta in multiple ways and it reduces the susceptibility of Pasta to breakage. SUPERCEL is also used to improve the manufacturing process of Pasta.

pasta

Chocolate Fillings and Icing

Enhances fibre contents
Reduced breakage
Finer Pasta shapes

Technical Product Data Sheets & Samples are available on request

Please mention Products of Interest, Sample Quantity Request, Monthly Volumes, Purpose of Search, Request for more details, etc.

 

The individual applications must comply with the food regulations of the respective country in which the end products are marketed, and must in particular cases be evaluated by experts.

Other Food Additives

Cellulose Filter Aid

Food Fibres