Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Pea Hull Fiber
- Technologies
Features & Benefits
- Food Ingredients Features
- Cost Effective
The ingredient is also a cost-effective solution, allowing a natural, clean-label positioning, with a no-allergen claim. Frying loss can be significantly reduced when using Fibradan® in ground meat.
- Functional Benefits
- Low impact on rheology in comparison to other insoluble fibers
- No negative influence on kneading time, quality of the dough, volume or taste
- Very good water and fat binding improve the baking yields and the shelf-life of baked goods
- Texture and yield improvement in ground meat products
- Replacing meat, lowering costs
- Spice carrier
- 100% Natural From Pulses
- Organic Products Available
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications In Food
Bread, biscuits, crackers, breakfast cereals. Furthermore Fibradan® can be used as a healthy functional ingredient in minced meat products and sausages. Fibradan® cannot only make meat products healthier. Due to the fat- and water-binding properties Fibradan® can also be a very interesting cost saver in minced meat products and sausages.
- Applications
- Bread, biscuits, crackers, breakfast cereals.
- Furthermore Fibradan® can be used as a healthy functional ingredient in minced meat products and sausages.
- Fibradan® make meat products healthier.
- Due to the fat-, and water-binding properties Fibradan® can also be a very interesting cost saver in minced meat products and sausages.
- Gluten-free
- NON-GMO
- Sustainable
- Clean Label
- Safe
- Transparent
- Nutritional
- Natural
- Holistic
Properties
- Typical Properties
- High Water-binding Capacity
The high water-binding capacity, fat absorption and dough conditioning properties of Fibradan® makes it perfect for baked products, especially gluten-free applications. By increasing water absorption and partially substituting gluten-free flour in baked foods, Fibradan® makes it possible to develop baked goods with high fiber claims.
| Value | Units | Test Method / Conditions | |
| Dietary Fibres | 90.0 | % | — |
| Starch Content | 3.0 | % | — |
| Fat Content | 1.0 | % | — |
Regulatory & Compliance
- Certifications & Compliance
Technical Details & Test Data
- Tests
Tests with meat burger show both significantly less reduction in size and less shrinkage. It created an excellent mouthfeel making the burger less elastic with a better bite while keeping the softness and improving the juiciness.