New fibres give fortification functionality
The range now includes flax, wheat, oat and bamboo fibres and delivers 97% fibre content. The flax fibres are available as a very fine powder and in granular form and can be used in smoothies as well as breakfast cereals. A coarser version can be used for breakfast biscuits and cereal mixes as it delivers stronger textures.
Both flax and wheat fibres can be built into breads. They can enrich dough volume and increase shelf-life by strengthening water binding. Wheat fibres, which are available in five different grades, "can produce bread that looks and tastes like white bread but contains all the goodness of a brown loaf", according to a spokesman for Ulrick & Short.
The firm is also providing oat fibres and bamboo fibres in five texture grades from super fine to coarse. The structure of the bamboo fibres enables them to bind using less liquid, which enables manufacturers to deliver crisp baked products and noodles. They also aid viscosity in pre-made and instant cook sauces.
The oat fibres can be used in muffins; cakes; comparable baked goods and tomato sauce, where a pulpy texture is required. "Although oats are already recognised as a good source of fibre, the ingredients from Ulrick & Short are virtually pure fibre so it is easier and more affordable to make 'high in fibre' claims," the spokesman said.
"Ulrick & Short's clean-label Scilia fibre range will open up more functionality, structure and stability opportunities for food manufacturers. The company's new product development team and food technologists will be able to help integrate these ingredients into existing recipes and help create new ones."
