If you are looking for a solution to improve your meatballs, then Unicel OF is the product for you. Thanks to the fiber, losses of the finished product when cooking are reduced. The yield is increased, better general appearance, improved texture and freeze-thaw stability. Meatballs are more firm when fiber is applied.

Main Characteristics:

  • Improves mouthfeel
  • Improves nutritional profile
  • Improves texture

Summary of our application study:

  • No difference in colour between samples
  • No difference in taste between samples
  • Reduces cooking loss
  • Increases yield without any detrimental effect on organoleptic properties (due to the good binding properties of oat fiber)
  • Enhanced general appearance since the oat fiber can provide dimensional stability
  • Improves texture (better elasticity)
  • Improves freeze-thaw stability
  • Better firmness
  • Better nutritional profile

Fiber addition to meat products can increase yield in the production process. This is mainly due to the good water and fat binding functionality of fibers. Another benefit of using fiber in meat products is the potential for partial meat replacement in the formulation. Our recommended product for this application is Unicell 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

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    Interfiber on IFFA -> SEE MOORE