FIBERS

  • BAMBOO FIBERS
  • WHEAT FIBERS
  • SOY FIBERS
  • POTATO FIBERS
  • CELULOSE FIBERS
  • OTHERS

ADVANTAGES/PRIORITIES:

  • Neutral taste  – don`t affect the taste of the final product
  • Higher yield, due to  strong water binding capacity
  • Improving of texture
  • Stabilization of emulsions
  • Freeze-thаw stability
  • Resistant to  high temperature
  • pH stable
  • Healthy effect (stimulates metabolic processes)

APPLICATIONS: