News

Cornelius announces Ceamfibre availability

24 Oct 2016

UK distributor Cornelius Group has announced the availability of Ceamfibre, a new citrus peel derived fibre which is said to have beneficial effects on food nutritional properties as well as functional properties.

UK distributor Cornelius Group has announced the availability of Ceamfibre, a new citrus peel derived fibre which can be added to food items, not only due to its beneficial effects on food nutritional properties and consumer health, but also due to its functional properties.

In bakery products, Ceamfibre is said to reduce the fat and cholesterol content of products by increasing fibre content, and have the ability to bind water up to ten times its weight and oil up to four times its weight.

Key functionalities are said to include fat/egg reduction; improved quality of chilled and frozen doughs; improved integrity in fragile products; improved texture in gluten free products and throughout shelf life; and improved nutritional content.

Ceamfibre 7000 for fat replacement in muffins is claimed to enable 30-50% fat replacement, delivering a comparable sensory quality and improved texture, with a 10-25% savings on total fat costs.

Ceamfibre 7000F for fat replacement in cookies is said to allow 25% fat replacement; comparable sensory quality; form preservation; and 10-25% savings on total fat costs.

CeamFibre 90-472F for egg replacement in cake is designed to deliver 20-25% egg replacement; comparable sensory quality; improved freshness of the end product; and 10-15% savings on total egg costs.