HI-FIBRE 115 – Technology combining Clean Label with functionality

In today's food industry, the challenge lies in finding a balance between a Clean Label and high technological functionality. Traditional fibers often fail in terms of water binding, while hydrocolloids (such as guar gum or CMC) extend the ingredient list with "E" numbers.

Challenges of modern production – Why traditional methods fail?

In an era of growing consumer awareness, the term Clean Label has ceased to be just a marketing slogan and has become a market standard. Consumers scrutinize labels, avoiding chemical-sounding ingredients like modified starches or synthetic gums (E412, E466).
At the same time, manufacturers face three key challenges:

1. Syneresis and moisture loss: Traditional insoluble fibers act only like a "sponge" – they hold water mechanically, which easily escapes during heat treatment or freezing, leading to product dryness.
2. Structural degradation in frozen foods: Freezing processes destroy the product matrix, causing weight loss and deterioration of texture after thawing.
3. Cost pressure: Rising raw material prices force the search for solutions that increase yield without losing premium quality.
    

HI-FIBRE 115 is the answer to these needs – an innovative blend of natural plant fibers (potato, psyllium, and bamboo) that acts as an advanced texturizing system. HI-FIBRE 115 technology combines a clean label with functionality previously reserved for advanced food chemistry.

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HI-FIBRE 115 - Key technological advantages:

• Extreme water binding (1:20): Unlike standard fibers that bind water at a 1:2 or 1:3 ratio, HI-FIBRE 115 creates an irreversible gel structure, binding up to 20 parts of water to 1 part of the product.
• Cryoprotective effect: By forming microcrystals, the product protects the food structure during freeze-thaw cycles, preventing water loss (syneresis).
• Gluten support: It adds plasticity to the gluten matrix, which is crucial in frozen and long-shelf-life bakery products.
• Clean Label: An allergen-free product, declared simply as "plant fiber." It allows for the replacement of modified starches and chemical stabilizers.
   

Practical applications:

• Bakery (traditional and pastry): Improving volume, softness, and freshness (tortillas, croissants, sponge cakes).
• Gluten-free products: Building structure and eliminating the dryness typical of GF bread.
• Fillings and sauces: Thermal stabilization – preventing filling "leakage" during baking.
• Gnocchi and pasta: Improving texture and reducing stickiness.

• Vegan products: Excellent fat replacer and thickener in dairy analogues.

   

Business value (ROI):

• Increased Yield: Higher water retention means a higher mass of the finished product.
• Low dosage: Effective at doses as low as 0.2% – 1.0%.
• Waste reduction: Longer shelf life and better freezing stability.

Technological recommendations:

To fully utilize the gelling potential, we recommend activating the fiber by adding water at a minimum ratio of 1:10 before adding it to the remaining dry ingredients.