• used as a neutral thermostable filler with high functionality and texturing properties
• the uniqueness of the functional properties of plant fibers and a high degree of development of the capillary structure causes high water-holding and texturing ability, affects the rheological properties of food masses: increases the density, elasticity, adhesion of food masses, ensures their stability during heating, in the freeze-defrosting cycle and during storage of finished products
• high moisture binding capacity – 1:15 for Protocell FW200/1, 1:9 for FW200/2

Application:

• In meat and fish industries: semi-finished products, gourmet foods, minced products, pates, dough (including frozen).
• In bakery and confectionary industries: fruit/berry and fat fillings, dairy fillings, dough (including frozen dough)