New fiber ingredient provides texture benefits for baked foods
March 4, 2013
by Jeff Gelski
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CHICAGO – Florida Food Products, Inc. introduced its FiberGel LC ingredient at the American Society of Baking’s BakingTech 2013 going on in Chicago through Tuesday. The water-binding fiber provides instant or controlled gelification. It provides benefits in emulsification, mouthfeel/texture, egg replacement, freeze/thaw stability and increased yield, according to Florida Food Products, based in Eustis, Fla.
The company gave examples of low-fat muffins with FiberGel LC use at 1% of the application and gluten-free snack bars with FiberGel LC use at 1% of the application. One FiberGel LC ingredient comprised of citrus powder and dextrose has been shown to work in baked foods, dairy items and confectionery items. Another FiberGel LC ingredient comprised of celery powder and dextrose has been shown to work in savory and non-food applications.