Apple
Lemon
Orange
Mandarin
Blackcurrant
Aronia
Pea
Oat
Applications
Bakery Products
Fruit drinks, Powder drinks
Dietetic Foods
Meat Products
Ice creams, Sorbes and Souces
Dairy Products
Pastry Products
Marmalades, Fruit preparations
Pharmaceutical Products
Technological Functions
texture and consistency
fresh keeping
freeze-thaw stability
carrier for flavours
heat stability
workability
anti-caking agent
product safety
ıncreased yield
Effects on product quality
fibre enrichment
reduced fat / starch content
reduced calorie content
prebiotic effect
flavour and color
mouth feeling
physiological activity
Physiological Effects of Dietary Fibers *
......REDUCE THE intestinal passage time
pressure on intestinal wall
risk of colon cancer
risk of cavities
blood cholesterol level
resorption speed of sugar
calorie content
resorption of nutritional energy
......PROMOTE THE
repletion
stool weight
intestinal flora
excretion of bile salts
* : please note differences between soluble and insoluble dietary fibers
