If you are looking for a solution to improve your hamburger, then Unicell WF and Unicell PF are products for you. Thanks to the fiber, the texture of the finished product is improved. The efficiency is increased and total production cost is lower. Fiber provides improved freeze-thaw stability and firmness.

Main Characteristics:

  • Improves mouthfeel and juiciness
  • Improves Nutritional Profile
  • Improves texture



Summary of our application study:

  • Improves texture
  • Increases succulence
  • Lowers production cost
  • Increases yield
  • Improves freeze-thaw stability
  • Improves firmness
  • Improves nutritional profile

Fiber addition to meat products will improve the production process. In addition, the good binding properties of fiber will provide multiple opportunities for yield improvement (both before and after cooking). Another benefit of using fiber in meat products is the possibility for partial meat replacement in the formulation. This helps to reduce cost while improving the nutritional profile of the finished product. Our recommended products for this application are Unicell Wheat Fiber WF-200 and Unicell Powdered Cellulose PF-200.


  • Improvement of texture
  • Improvement of stability
  • Reduction of ice crystal formation during freezing
  • Shelf life extension in some applications
  • Binding properties, including leakage reduction during storage
  • Better forming
  • Improved freeze-thaw stability
  • Better firmness

Related applications(14)

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    Interfiber on IFFA -> SEE MOORE