Stabilizers & Emulsifiers
Hi-Fibre WF is a unique functional fiber with emulsifying properties. It creates stable oil-water emulsions and allows a cleaner label, an improved nutritional profile of the end product while keeping costs under control.
It is uncommon to have a fiber acting as an emulsifier: thanks to its lipophilic ends, Hi-Fibre WF can create stable and Processable emulsions both at cold and during heating cycles such as, for example, pasteurization.
A new opportunity for a cleaner label is offered by Hi-Fibre WF, replacing E471 (mono-diglycerides), E481, SSL (sodium stearoyl lactylate), lecithins and other emulsyfiers (studies are taking place to replace or reduce enzymes, too).
Of note, synergies are possible with other emulsifiers – not always the case with other emulsifiers.
The use of Hi-Fibre WF with any kind of fat/oil and water provides a variety of advantages, among which:
Stability to heat and temperature treatments and to freezing and thawing phases
Spreadability and Creaminess
Cost in-use-advantages: lower cost of the whole formulation
Nutritional improvements: less fat, more vegetable fibers
Processability: Easy to use in industrial processes
Clean label: vegetable fiber, replacing mono-diglycerides and other
emulsifiers Various emulsion ratios (Fibre:Fat:Water) are possible,
adding flexibility to the users.
Examples of possible applications:
Emulsifier and Stabilizer
Replacement of Emulsifiers in Bakery, (Ice) Creams
Stabilizer for fillings
Ice cream, sauces, fruit
Reduction of Checking in Crackers, Grissini
Cheese analogue, stringy melted cheese (w/o additives)
Gastronomy products – emulsifier and no oil separationsauces, gastronomy mousse based on cheese or meat, patés
Gel with water
Chocolate (fat bloom)