Fried and Baked Products
Processed Meat
FibroTec in processed meat mostly functions as optimization of the whole elmulsifying and stabilizing system. Although the most commonly used hydrocolloid in meat process is Alginate and Carrageenan, adding FibroTec MCC will further increase binding ability therefore reduces the risk of synerisis.
FIbroTec's unique fat-like mouthfeel will also enhance the desired mouth-feel and texture.
FIbroTec's unique fat-like mouthfeel will also enhance the desired mouth-feel and texture.
Microcrystalline Cellulose
Nothing is more satisfying than a bite of a perfect crisp of baked and fried food. The most critical attribute for a savory product is fat and oil absorption. Excessive amount of oil absorbed shortens the length of shelf-life significantly.
FibroTec MCC creates a weak network of protection with its liquid media. This network could repel excessive oil to reduce oil intake and fat absorption, therefore delaying rancidity and increases crispiness.
FibroTec MCC creates a weak network of protection with its liquid media. This network could repel excessive oil to reduce oil intake and fat absorption, therefore delaying rancidity and increases crispiness.
Applying FibroTec in Processed Food
It is recommended to disperse FibroTec in milk or water at a speed of 2000-15000RPM before adding flours, and other solid and semi-solid ingredients. Protein, calcium, and salt should be added last.
