Emfibre® EF 60 Pea Fibers

Identification & Functionality

Ingredient Name

Pea Fiber

Ingredient Origin

Natural Origin

Ingredients

Pea Fiber

Technologies

Food Ingredients

Product Families

Food Ingredients — Whole Foods, Extracts & Premixes

Vegetable Products & Extracts

Description (Fibers)

Pea Fiber

Origin

Emfibre EF 60 is made of inner fibers of yellow peas by using only physical methods without additional chemicals for modification. Emfibre® EF 60 is a natural insoluble fiber of small particle size. It is a clean label product free of gluten, non GMO and non allergen.

Features & Benefits

Labeling Claims

Allergen-free,

Clean Label,

Gluten-free,

Non-GMO

Food Ingredients Features

Balanced Nutrition,

Enhanced Shelf Life,

Excellent Softness,

Fiber Enrichment,

Improved Expansion,

Improved Texture,

Improved Yield,

Long Shelf Life,

Soft Texture

Functional Benefits

Moderate water binding, small particle size for injection process

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Bakery,

Confectionery,

Convenience Foods,

Desserts & Fruit Preparations,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Bread,

Burgers & Patty,

Filling Applications,

Processed Meat Products,

Rolls,

Sausage Rolls

Applications

As multifunctional product Emfibre® EF 60 can be used successfully for versatile food applications giving nutritional, technical and commercial benefits:

• Enrichment of dietary fiber
• Increase of water uptake
• Longer shelf life and storing stability
• Improved fresh keeping and softness
• Improved volume and texture
• Raised yield

Using Emfibre® EF 60 in meat products like Hamburger patties or boiled sausages frying loss and shrinkage are reduced and the texture of the products are improved. Emfibre® EF 60 is injectable in meat products. In bakery goods the moisture content of dough can be raised considerably by means of Emfibre® EF 60. Emfibre® EF 60 increases volume, gives softness and preserves freshness of the baked product. 

Fibres in Bakery Products

Raw material	Pea
Water binding	••
Structur/ viscosity	•
Taste	Slightly pea
Color	Creme
Applications	Baked goods, Cakes, muffins and mixes, Cookies and brownies

•=LOW     •••••=HIGH

Fibres in Meat, Poultry and Seafood

Raw material	pea
Water binding capacity	•••
particle size	fine
Color	beige
Health & nutrition	•••
Applications	processed and emulsified meat (suitable for injection)

• = LOW                       ••••• = HIGH

Properties

Physical Form

Fiber,

Powder

Taste

Neutral

Appearance

Off-white powder

Nutritional Information

	Value	Units	Test Method / Conditions
Energy	237	kcal/100g	—
Fat	0.88	g/100g	—
Fat of which Saturates	0.2	g/100g	—
Carbohydrate	16.8	g/100g	—
Carbohydrate of which Sugars	max. 2.5	g/100g	—
Fibre	59.3	g/100g	—
Protein	10.8	g/100g	—
Salt	0.18	g/100g	—

Regulatory & Compliance

Non GMO

• The above mentioned product does not consist of genetically modified organisms.
• No genetic engineering processes and/or substances derived from genetically modified organisms are used in the manufacture of the product.
• Concluding, the above mentioned product is not subject to the labeling requirements of Regulations (EC) No. 1829/2003 and 1830/2003.

Storage & Handling

Shelf Life

24 months

Storage and Shelf Life

• Store cool and dry in closed packaging
• Shelf life 24 months from date of manufacturing.