Natural Vegetable Fibers Acefiber Series
ACE Ingredients Natural Vegetable Fiber Ingredient
ACE Ingredients-Acefiber
Acefiber Series are natural and special co-processed vegetal fibercompositions, specifically developed for the definitive binding of water. They have strong gelling properties that hold and control water with outstanding results, reducing production weight losses and syneresis problems during the shelf life of final products. Its superior water holding capacity is shown in both cold and hot conditions. It can develop high viscosity but also remain suitable for injection.
ACE Ingredients Example of Vegetable Fibre
Emulsified Sausages/ Fresh Injected Products
Fibre in sausages
High water holding capacity (WHC), in both cold and hot water conditions
Superior water control, no spongy behavior
Thermocoagulation and thermostability
Ace Ingredientsmeat additives are stable in acid, neutral, and alkaline pH conditions
Excellent film-forming properties, cryoprotective effect, and fat absorption
Improves production yield
Surimi Based Value-Added Products/Crabsticks
High water holding capacity (WHC), in both cold and hot water conditions
Fish additives have superior water control, no spongy behavior
Thermocoagulation and thermostability
Stable in acid, neutral, and alkaline pH conditions
Excellent film-forming properties, cryoprotective effect, and fat absorption
Improves production yield
Surimi Based Value-Added Products/Crabsticks
Fresh Cheese/Curd/Quark/Cottage Cheese/Tvarog/Feta Cheese
High water holding capacity (WHC), in both cold and hot water conditions
Dairy additives have superior water control, no spongy behavior
Thermocoagulation and thermostability
Stable in acid, neutral, and alkaline pH conditions
Excellent film-forming properties, cryoprotective effect, and fat absorption
Using cheese dietary fiber and fiber in cottage cheese to improve production yield.
We also have kinds of shelf life extenderfor sale, if you have needs, please visit our website.
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