New ingredients combine fiber, stabilizer blends
BakingBusiness.com, Nov. 15, 2011
by Jeff Gelski

RIVER FALLS, WIS. — New Hydro-Fi ingredients combine citrus fibers from Fiberstar, Inc., River Falls, and hydrocolloid-based stabilizer blends from Gum Technology Corp., Tucson, Ariz. Hydro-Fi has been formulated to replace 50% of the eggs and reduce costs in cakes, according to the two companies. In reduced fat ice cream and sorbet, Hydro-Fi reduces ice crystallization, improves texture, increases overrun and delays melting. It also improves texture and reduces staling in baked goods and improves yield in meat products.

Information about Hydro-Fi will be available at Fiberstar’s booth No. 2F49-1 in the USA pavilion at Fi Europe Nov. 29 to Dec. 1 in Paris.