Discover the benefits of using fiber in your industry

A wide range of natural fibers tailored to your needs

A wide range of natural fibers tailored to your needs

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Unicell Powdered Cellulose

Unicell PF is mechanically refined powdered cellulose produced by processing alpha cellulose obtained from fibrous plant raw material. Food additive: E460ii

wheat

Unicell Wheat Fiber

Unicell WF is concentrated, natural wheat fiber, white to off-white in colour and is neutral in flavour.

Bez nazwy

Unicell Oat Fiber

Unicell OF fiber is concentrated, natural oat fiber, which is widely used, mainly in the baking industry.

sugar-cane

Unicell Sugar Cane Fiber

Unicell SCF Sugar Cane Fiber is derived from the dry cell wall or fibrous residue remaining after expression or extraction of sugar juice from sugar cane.

bamboo

Unicell Bamboo Fiber

Unicell BF is concentrated, natural bamboo fiber. It can be used to increase the freshness of meat and fish products, as well as to increase the dough yield of baked goods.

cocoa-fiber

Cocoa Fiber

Cocoa Fiber CO is concentrated, natural cocoa fiber of dark brown colour. Its flavour is characteristic to that of cocoa.

apple

Apple Fiber AP200

AP200 is a concentrated, natural apple fiber preparation that is beige to light brown in colour. Its flavour is characteristic to that of apple.

pea-fiber

Pea Fiber

Pea Fiber is a preparation obtained from the pea cotyledon, is white to yellowish in colour (depending on the pea variety) and is neutral in flavour.

The use of fibers will enhance your product

Get to know the benefits of applying fiber in your industry


Meat

Benefits_9_MouthfeelTexture

Improves mouthfeel and texture

Benefits_1_Improvement_Texture

Improves emulsion stability

Benefits_3_NoCrystals

Reduction of ice crystal formation during freezing

Benefits_5_LeackageReductionStorage

Good binding properties, reduces weepage during storage

Benefits_8_BetterFirmness

Better firmness

Benefits_12_YeldImprovement

Improves yield

Bakery

Benefits_10_BetterNuturional

Improves the nutritional value of products

Benefits_2_Freshness

Increases the feeling of freshness

Benefits_3_Texture

Enhances the texture of the product

Benefits_4_NoOffTaste

Absence of off flavours and odours

Benefits_5_BetterProfilre

Enhances overall nutritional profile

Dairy

Benefits_1_Better consistency and density

Better consistency and density

Benefits_2_BetterSlicing

Improves the sliceability of hard cheeses

Benefits_3_Quality

Enhances the quality of processed cheese

Benefits_4_Spreading

Increases the spreadability of cheese spreads

Benefits_5_Caking

Anti-caking agent for grated products

Vegetarian food

Benefits_1_FiberDeclaration

Potential source of fiber and health (fiber) claim

Benefits_2_CleanLabel

Clean label

Benefits_3_KosherHalal

Kosher and Halal

Benefits_4_Mouthfeel Texture

Improves mouthfeel

Benefits_5_Texture

Enhances texture

Convenience food

Benefits_1_SaucesGravy

Good emulsion stabilizer for gravies and sauces

Benefits_4_WaterRetention

Improves water retention and rheology

Benefits_3_FreezingStability

Enhances freeze-thaw stability

Benefits_7_Does not change properties during cooking

Maintains functionality during cooking

Benefits_8_FllavourCarrier

Acts as a flavor carrier

Benefits_6_Mouthfeel Texture

Improves mouthfeel

Fish

Benefits_1_TextureConsistency

Better texture and consistency

Benefits_7_FreezingStability

Improves freeze-thaw stability

Benefits_4_SyneresisReduction

Reduces syneresis

Benefits_6_Yield-29

Increases yield

Benefits_7_Fat Substitute

Fat substitute

Benefits_4_ShelveLife

Improves stability, quality, and shelf-life

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