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
Breads
- Remains Fresh & soft for long
- Improves yield
- Greater volume is achieved
- Keeps finer pore structure
Hard Bakery Products
- Keeps the products crispy for longer
- Reduction in breakages
Waffles
- Increases the mechanical stability
- Improves cutting
Bake-Stable Fillings
- Improves viscosity and mouth feel
- Enhances the baking stability
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.
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
- 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.
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;
Blocks of Cheese & Spread
- Improves cutting behaviour
- Augmentation of texture
Yogurt
- Enhances fibre contents and creaminess
- Improves Viscosity
Dietetic Foods
- Reduces hunger
- Lesser calories
- Increased fibre content
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
Frozen Pizza
- Improvement in thawing and freezing stability
- Dough volume and yield are improved
- Moisture dispersant effect is enhanced
Microwave Meals
- Homogenous moisture distribution leads to uniform heating of products
- Enhancement in the fibre content
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;
Instant Soups, Sauces and Spices
- Protected from caking
Carriers for Liquid Flavours
- Enhancement in the fibre content
- Reduced caloric values
- Better mouth feel
- Feeling of hunger is diminished
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;
Chocolate Fillings and Icing
- Improved Viscosity
- Enhances structure
- Reduced caloric value
- Increased heat stability from better texture
Gum Products and Chewing gum
- Improves quality of products
- Protects from sticking
- Facilitates manufacturing process
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.
Chocolate Fillings and Icing
- Enhances fibre contents
- Reduced breakage
- Finer Pasta shapes
