Fibregum from Colloïdes Naturels International helps bind fruit and cereal grain ingredients together.
June 08, 2010
Baking & Snack staff
When used in cereal bars, Fibregum from Colloïdes Naturels International helps bind fruit and cereal grain ingredients together. It can also be used as a sugar and fat replacer and provides a short texture and improved bite (decreased breaking point). It improves shelf life by controlling water activity. It also finds application in baked foods to stabilize moisture, especially in items that must endure freeze-thaw cycles. The all-natural, GMO-free soluble dietary fiber is obtained from acacia tree exudate. Phone (800) 872-1850; Web www.cniworld.com