Fibrele Vitacel

Fasern aus der Natur
J. RETTENMAIER & SHNE GMBH+CO.KG
VITACEL
Effective Dietary Fibres
in Meat Products
General Information
JRS Products
Cereal Fibres
Colloidal Systems
VITACEL Wheat Fibre

VITACEL Oat Fibre
VITACEL Wheat Fibre Gel

VIVAPUR Colloidal MCC
Fruit Fibres
Probiotics
VITACEL Organic Apple Fibre

VITACEL
Orange Fibre
Plant Fibres
VITACEL Bamboo Fibre
VITACEL Powdered Cellulose
VIVAPUR Microcrystalline Cellulose
VITACEL PROLACMicroencapsulated Probiotics
VITACEL- Cereal Fibres Properties and Advantages
insoluble
colourless, white
neutral in taste, odourless
Inert to other ingredients
oil and fat absorption (lipophilic) of 290 - 1100 %
water absorption (hydrophilic) into thecapillary structure of
480 - 1050 %
synergistic effect with hydrocolloids, protein and emulsifiers
very high water and oil retention in meat products
texture improvement and shape stabilisation because of the
insoluble three-dimensional fibre network
improves the free flowing properties and provides anticaking
extreme high dietary fibre concentration (min. 97% dietary
fiber content)
no caloric value
Overview VITACEL Wheat Fibre
Overview VITACEL Oat Fibre

type
HF 101
HF 600-30
HF 600
HF 200
HF 200 G
HF 301
HF 401
colour
off-white
off-white
off-white
off-white
off-white
off-white/
beige
off-white
micro
agglomerate
fine-fibrous
powder
fibres
fibres
granules
fibres
fibres
min. 96 %
min. 96 %
min. 96 %
min. 96 %
min. 96 %
min. 92 %
min. 90 %
neutral
neutral
neutral
neutral
neutral
neutral
neutral
255 - 345 g/l
220 - 270 g/l
180 - 240 g/l
97 - 132 g/l
175 - 265 g/l
220 - 350 g/l
300 - 440 g/l
fibre length
35 m
80 m
250 m
particle size
50 m
1000 m
water binding
capacity
480 %
450 %
600 %
800 %
750 %
400 %
350 %
oil absorption
270 %
250 %
300 %
500 %
370 %
200 %
250 %
anticaking
beverages
instant
products
baked
goods
pasta
cheese
products
batters
extrudates
wafers
structure
dietary fibre content
flavour and taste
bulk density
granule diameter
preferential
application fields
processed
meat
sausages
bread
processed
meat
sausages
fish
150 - 350 m 250 - 400 m
bread
baked
goods
extrudates
bread
baked
goods
extrudates
Overview VITACEL Bamboo Fibre

Bamboo Fibre
BAF 40
Bamboo Fibre
BAF 90
Bamboo Fibre
BAF 150
Bamboo Fibre
BAF 200
white
white
white
white
fine-fibrous powder
fibres
fibres
fibres
flavour and taste
neutral
neutral
neutral
neutral
insoluble dietary
fibres
min. 97 %
min. 97 %
min. 97 %
min. 97 %
215 - 285 g/l
175 - 245 g/l
170 230 g/l
70 - 100 g/l
90 % of all particles
50 m
80 m
100 m
350 m
water binding
capacity
350 %
400 %
450 %
700 %
oil binding capacity
270 %
300 %
330 %
500 %
type
colour
structure
bulk density
preferential
application fields
beverages
sauces
instant products
baked goods
spices
pasta
cheese products
batters
extrudates
wafers
sausages
processed meat
fish products
processed meat
fish
Overview VITACEL Powdered Cellulose

type
L 101
L 600-20
L 600-30
L 600
L 00
LC 200
EPG 70
colour
white
white
white
white
white
white
white
structure
micropowder
fine fibrous
powder
fine fibrous
powder
fibres
fibres
fibres
granules
dietary fibre content
~ 97 - 102 %
~ 99,5 %
~ 99,5 %
~ 99, 5 %
~ 99,5 %
~ 99,5 %
~ 99,5 %
pH-value
5,0 - 7,5
5,0 7,5
5,0 - 7,5
5,0 - 7,5
5,0 - 7,5
5,0 - 7,5
5,0 - 7,5
bulk density
~ 300 g/l
~ 220 g/l
~ 220 g/l
~ 195 g/l
~ 165 g/l
~ 75 g/l
~ 350 g/l
fibre length
23 m
30 m
60 m
120 m
300 m
particle size
50 m
300 m
water binding
capacity
400 %
400 %
400 %
470 %
525 %
840 %
340 %
oil absorption
290 %
370%
320 %
340 %
410 %
680 %
270 %
granule diameter
preferential application
fields
anticaking
beverages
sauces
instant and
slimming
products
beverages
baked goods
spices
batters
pasta
extrudates
flavours
fillings
processed
meat
sausages
fish products
spices
compressed
goods
flavours
Why is VITACEL highly suitable

for use in meat products?
Customer expectations to innovative Ingedients
Technological effectiveness
Neutral in taste, positive influence on sensory
characteristics (flavour, texture, snap)
Realisation of cost savings
Clean labelling (no E number)
Formation of the fibre network

0,5 % VITACEL
WF 200
VITACEL WF 200 (100x)
1,5 % VITACEL
WF 200
Capillary efect as a result of the fibre structure

Macrofibril
: 2-6 m
Microfibril
: 3-20 nm
Fibre
: 25 m
Crystalline
area
Cellobiose
Glucose
Paracyristalline
area
Cellulosepolymer
DP: 2502500
Cellulosechain
water retention by
formation of hydrogen
bonds
water and fat
absorption/retension
by inclusion into the
inter-micellar gap
Properties and Advantages in using VITACELFibres in Meat products

In boiled sausage (emulsions):
Improvement of texture, structure (snap) and shape stability

Reduction of fat and jelly separation (syneresis in vacuum
packages)
Increased water binding properties
Significant reduction of weight losses during boiling, smoking
and storage that is cost savings due to a higher product yield
Prolonged shelf-live
Enhancement of the nutritive value maybe in combination with
fat / calorie reduction
Recipes for Cooked Sausage

Standard
Pork II
Pork VIII
Ice
Nitrite pickling salt
Raphos
Senator Gold
Wheat fiber WF 200
Caseinat
Test 1
Test 2
Test 3
Test 4
Test 5
Test 6
3.5 kg
1.3 kg
3.5 kg
1.3 kg
3.5 kg
1.3 kg
3.5 kg
1.3 kg
3.5 kg
1.3 kg
3.5 kg
1.3 kg
3.5 kg
1.3 kg
1.2 kg
17.5 g/kg
5.0 g/kg
5.0 g/kg
1.2 kg
17.5 g/kg
5.0 g/kg
5.0 g/kg
1.2 kg
17.5 g/kg
5.0 g/kg
5.0 g/kg
1.2 kg
17.5 g/kg
5.0 g/kg
5.0 g/kg
1.2 kg
17.5 g/kg
5.0 g/kg
5.0 g/kg
1.2 kg
17.5 g/kg
5.0 g/kg
5.0 g/kg
1.2 kg
17.5 g/kg
5.0 g/kg
5.0 g/kg
1.0 %
-
2.0 %
-
1.0 %
2.0 %
Staatl. Fachschule fr Lebensmitteltechnik. Kulmbach. 1997

(State Technical College for Food Technology)
0.5 %
0.5 %
1.0 %
1.0 %
Separation of Fat and Gel
Separation of Fat and Gel (%)

Organoleptic Test of Sausage

Additive
difference in taste
detected by a
panel of 10 people
difference in taste
not
detected by a
panel of 10 peoples
1%
WF 200
2%
1%
2%
1%
WF 200 Caseinate Caseinate Mixture
2%
Mixture
Conclusions:
no significant difference in taste using a dosage
of 1% or 2 % VITACEL WF 200
significant difference in taste using a dosage of
1% or 2 % caseinate
the use of 2 % VITACEL WF 200 is preferred to
the use of 2 % caseinate
Staatl. Fachschule fr
Lebensmitteltechnik.
Kulmbach. 1997
(State Technical College for
Food Technology)
Weight Loss- Cooked Sausage

Comparsion of VITACEL WF 200 with Soy Protein
fat and gel separation
in the sterilised tins
cooked sausage after 4
days in cool storage
cooked sausage after 2
days in cool storage
2 % Soy protein
for each 1 % WF 200 / Soy protein
1.5 % Soy protein
1.5 % WF 200
0 % WF 200 / Soy protein
afterpastuerised
cooked sausage
frozen
cooked sausage
vacuum packed and
stored cooked sausage
loss during smoking and
cooking of cooked sausage
Weight loss (%)

Weight Loss - Cooked Sausage

Comparison of VITACEL WF 200 with Maize Corn Starch
fat and gel separation
in sterilised tins
cooked sausage after 4 days
in cool storage
cooked sausage after 2 days
in cool storage
2 % maize corn starch
afterpasteurised
cooked sausage
for each 1 % WF 200 / maize corn starch

1.5 % maize corn starch
frozen sausage
1.5 % WF 200
0 % WF 200 / maize corn starch
vacuumpacked and
stored cooked sausage
loss during smoking and
cooking of cooked sausage
10
Weight loss (%)

12
14
16
Weight Loss of Vacuum packed and stored

Sausages Type Frankfurter in %
Dosage of 0 - 1.5 % VITACEL WF 200; storage time: 19 days
2,60
Weight loss [%]
2,40
2,54
2,20
2,00
2.26
1,80
1,60
1,40
1,20
1,00
1.91
1.62
0% WF 200
0.5 % WF 200
1.0 % WF 200
1.5 % WF 200

Cost reduction by improvement of BEEFFRANKS-formulation

ME
beef III
WF 200
spices
water
milkpowder
soy protein
nitrite salt
starch
sum
standard
kg
60,00
0,00
1,00
25,00
5,00
2,00
1,80
8,00
102,80
180,00
0,00
7,00
1,25
25,00
8,00
0,45
16,00
237,70
price/kg
2,31
cost reduction per kg ( ;%)
improvement
kg
50,00
2,00
1,01
35,00
5,00
1,80
1,85
8,00
104,66
-0,54
150,00
6,00
7,07
1,75
25,00
7,20
0,47
16,00
213,49
2,04
-26,47
Type:
Dosage:
Purpose:
VITACEL WF 200
1.5 %
Reduction of Syneresis,
Cost Savings
Scandinavia
Type:
Dosage:
Purpose:
VITACEL WF 200
1.2 %
Texture/Syneresis
ITALY
GERMANY
Type:
Dosage:
Purpose:
VITACEL WF 400
1.6 %
Calorie / Fat Reduction

In minced meat products:
Enables cost savings as a result of a higher yield

Improvement of texture, imparts a meat-like structure
Increased fat and water binding properties cause lower weight
losses during roasting
Improved shape stability during roasting
Enhanced juiciness (particularly in chicken products)
Imparts deep-freeze/thaw stress tolerance
Water binding already in cold condition
Reduction of Weight Loss during

VITACEL workshop Cairo 2004
Heating of Meat Burgers
14
14
12
Reduction of
Weight Loss [%]
10
8
6
4
2
R1
2 % Soy Protein
2 % WF 200
Universitt Hohenheim. Institut fr Lebensmitteltechnologie.

Fachgebiet Fleischtechnologie. Prof. Fischer. 1997
Recommendation
a sufficient dispersion is necessary therefore a
premixing (e.g. with spices) is recommended
the dosage has to be higher than 1%
the saturation of wheat fiber is important to avoid a dry
or sticky product
in these products the standard types VITACEL WF200
and VITACEL WF400 is more suitable than VITACEL
WF200 G
dustreduction:
WF 400 LC
WF 400 DV
With TWO steps fibre application
Vitacel WF 200
WF 400LC, WF 400
Raw material
froozen
2- 40C
Mincing
( 5mm)
Blending
Mincing
(2mm)
Vegetable
Water, breadcrumbs,
seasoning, starch, veg. protein
Vitacel WF 200
WF 400LC, WF 400
Forming
Frying
180 C, 1-2 min
0
Battering
Cooling
Freezing
Packaging
Pre-frying
1800C, 40-45 sec.
Steam treatment750C
VITACEL - Cost saving in HAMBURGER

Patties
VITACEL workshop Cairo 2004
ME
beef III
beef I
WF 200
Thringer
Spicemix
standard
kg
im provem ent
kg
75,00
25,00
0,00
225.00
100.00
0,00
65,00
20,00
3,00
195,00
80,00
9,00
3,60
21,60
2,12
16,96
GLUTESSA
0,00
0,00
0,10
0,55
FRESH BIND
ZWIEBLAN
KNOBLAN
0,00
0,00
0,53
2,12
0,00
0,00
0,00
0,00
0,10
0,08
0,40
0,48
5,00
10,00
0,25
30,00
15,00
2,00
0,75
6.00
0,00
4,00
122,60
0,00
8,00
384,85
1,00
0,00
108,93
0,10
0,00
311,36
water
soya (gran.)
salt
starch (P)
sum
price/kg
3,14
Cost reduction 0.28/kg
2,86
McMila (beef)
McDonalds
Brasil
Recipe:
Batter
Patty:
Fiber WF 200
Water
17%
Spices and Salt

Beef
3%
75 %
5%
Purpose:
Juiciness, Cost savings,
Shape stability
Type:
Dosage:
Purpose:
VITACEL WF 200
1%
Shape Stability
Germany
(Unilever)
Type:
Dosage:
Purpose:
VITACEL WF 200
2.5 %
Juiciness, Shape Stability
South Africa
Bulgaria
Purpose:
Cost savings, Microbial
Stability (Shelf Live)
Minced Meat
Properties and Advantages in using VITACELWheat Fibre in Meat products

In raw fermented sausages:
Enables cost savings as a result of a higher yield

Uniform drying process caused by the fibre network
Prevents case hardening
Shorter drying times (reduction 15 25 %)
Setting of oleoresins
Fat lubrication during filling is minimized (particularly
at higher temperatures)
Drying process of raw sausages

Standard recipe
Water
High temperature:
Drying zone
Recipe with WF 200
Water
Cancel system brings
the water faster to the
outside Drying time
is reduced
Meat
Fat
Starter culture
Cutter
Cutting 8 10 mm
VITACEL
Production
Water
Flow Chart
Spice premix
NPS
Cutting end size
Vacuum filler
prehydrated
In the last 3 or 5
cutter rounds
Basic recipes:
Recipe 1)
RS
Recipe 2) RS- EX
Recipe 3)
RII
35 %
R II
30 %
RV
30 %
SII
35 %
S II
33 %
S II
25 %
SVI
30 %
S VII
37 %
S IV
25 %
S VII
20 %
Particle ca. 3 4 mm
ca.: 3 - 4 mm
ca. 1,5 2 mm
5,80
pH kinetics:
5,70
3.1 C-O
5,60
3.2 C- WF200
5,50
3.3 C-WF 200 (1:2)
5,40
3.4 C-WF 400 (1:3,5)
Receipe 3
5,30
Application:
5,20
BITEC LS-25 /
0,5 g/kg mass
5,10
Microorganism: Lactobacillus sake
5,00
strain LAD,
Staphylococcus
carnosus
4,90
4,80
Acidification:
4,70
4,60
1.
3.
7.
13.
Days after production
18.
28.
units
at 24C / Cal. 60 the

pH lowering in the
first 24 h 0,7 - 0,8
0,950
0,945
0,940
aw kinetics:
0,935
0,930
Receipe 3
0,925
0,920
0,915
0,910
0,905
Kultur BITEC LS-25 (0,7 0,8 units)
0,900
Gewrzmischung STAR FERMAT PERFECT
0,895
0,890
3.1 C-O
0,885
3.2 C- WF 200
0,880
3.3 C-WF 200 (1:2)
0,875
3.4 C-WF 400 (1:3,5)
0,870
1.
3.
7.
13.
28.
weight losses / %
Weight control in recipe C:

25
20
15
10
3.1 C-O
3.2 C-WF 200
3.3 C-WF 200 (1:2)
3.4 C-WF 400 (1:3,5)
0
1.
3.
7.
13.
Days after production
18.
28.
Sensorik Rezepturreihe "C"

(28. Tag n. Herstellung)
3.1 C-O
3.2 C-WF 200
3.3 C-WF 200 (1:2)
3.4. C-WF 400 (1:3,5)
External
appearance
(casing)
Aeusseres
(Hlle)
3,0
2,5
Gesamtw ertung
Total valuation
2,0
Aussehen (Schnittbild)
Cutting appearance
1,5
1,0
Colour
Geschmack
Farbe (Farbhaltung)
Taste
Texture
Textur / Festigkeit
Higher Yield
with VITACEL Wheat Fibre
Recipe "C"
Sum
Price EUR/ kg
C-0
C-WF 200 (1:2)
C-WF 400LC (1:3,5)
kg
EUR
kg
EUR
kg
EUR
kg
EUR
6,243
8,84
6,368
9,16
6,618
9,28
6,664
9,25
EP /kg
(Inkl. Gewichtsverlust
am 28. Tg n./Prod.)
% weight losses
C-WF 200
1,42
1,44
1,40
1,39
1,84
1,83
1,73
1,71
- 22.84 %
Pricereduction i. c. standard
- 21.15
- 19.21 %
- 0.54
- 5.98
- 18.67
- 7.07
Saving money by improvement of SEMIDRY-SAUSAGE-formulation
BEEF - SALAMI
ME
beef III (5mm)

WF 200
Salami Mix
Pepper
water
nitrite salt
sum
price/kg
form ulation
kg
DM
98,00
2,00
441,00
12,00
1,56
20,28
4,00
2,91
108,47
0,40
1,46
475,14
4,38
Slovakia
Type:
Dosage:
Purpose:
VITACEL WF 200
1.0 %
Maturation Time,
Cost Savings
GERMANY
Type:
Dosage:
Purpose:
VITACEL WF 600-30
1.5 %

In boiled cured goods:
Cost savings caused by reduced cooking losses
Reduction in syneresis less separation in the vacuum
packaging
Meat like texture also in products with high injection yield
(> 140-200 %)
Increased microbiological stability
Better shape stability
Juicy product
Imparts deep-freeze/thaw/heat stress tolerance (e.g. in pizza
ham, convenience products)
Three possibilities:
Combination with emulsions
Injection
Tumbling
A. Ham Injection
Brine composition
Ingredients
Temperature
Preparation
Injection rate
Recipe from Poland

cooked ham, 160 % injection rate devided in two steps
(140 % using 0,35 bar / 160 % using 0,3 bar) and 12 h tumbling
(using 4 rpm: 75 % work + 25 % rest)
Brine composition (per 100 l brine):
2,5 kg
2,0 kg
1,7 kg
1,3 kg
1,0 kg
0,7 kg
0,5 kg
0,2 kg
0,1 kg
0,015 kg
ISP (Supro 595)

dextrose
phospate (Fa. Hamina)
VITACEL WF 600 (d.h. 0,8 % calculated on meat)
NPS
carragenean
spices
sodium ascorbate
sodium glutamate
coulorant cochenille red
Technical data for Pork:

WF 600:
80 m length
500 % water binding
Brine:
0,8 % - 1,5 % calc. brine
Injector:
3 - 4 mm needle
Technical Data for Poultry and Fish:

WF 600-30:
30 m length
450 % water binding
Brine:
1 % - 2,5 % calc. brine
Injector:
1,5 - 3 mm needles
Blockade of the needles and filter

ham
standard
1,5 % WF 600
kg
kg
cutted pork haunchs
9,45
100,0
12,60
100,0
brine (injektion rate)
5,75
60,85
7,60
60,32
injected haunchs before

tumbling
15,20
160,85
20,20
160,32
injected haunchs after

tumbling
13,15
139,15
18,25
144,84
formed haunches
12,65
133,86
17,7
140,48
ham (cooked/cooled)
10,90
115,34
15,90
126,19
cost calculation
EUR/kg
standard
EUR
1,5 % WF 600
EUR
100,00 kg pork haunts
3,7
370
370
60,00 kg brine
55,47 kg water
0,468 kg Schinko 150
3,648 kg NPS
0,9 kg WF 600
total
0,02
8
0,3
2,2
1,11
3,75
1,094
5,954
1,11
3,75
1,094
1,98
7,934
375,954
377,934
raw material costs

115,34 kg standard
126,19 kg 1,5% WF 600
cost reduction
3,260 EUR/kg
2,995 EUR/kg
-8,12%
B. Reconstructed
Ham
smaller parts
meat
(minced)
brine
bigger parts
injection
brine
tumbling
VITACEL
tumbling
better end product
run normal tumbling time

until the surface is dry
add 0.5 - 2% VITACEL
WF200 as dry powder
tumbling until the VITACEL
wheat fiber is spreaded sufficiently
(45 60 min)
Technical Information
VITACEL
Wheat Fibre
Cooked ham with a profitable yield (approx. 170 %)

Composition:
100 kg
70 kg
pork- or beef meat (e. g. bigger meat pieces from the shoulder)
injection rate
Injection brine:
88,00 % (kg)
1,20 % (kg)
1,20 % (kg)
2,20 % (kg)
2,10 % (kg)
0,10 % (kg)
0,40 % (kg)
4,80 % (kg)
water / ice
phosphate
carrageenan
soya protein isolate
maltodextrin
sodium ascorbate
cooked ham-flavour
common salt with nitrite
Tumble-ingredient: 1 % VITACEL WF 200 (calculated on the total mass) = 1,7 kg
Technology:
The muscle meat has to be free as much as possible from adipose and connective tissue.
Then prepare the injection brine as above mentioned and inject the meat with it (70 % calculate to
the meat).
Afterwards give the injected meat into the tumbler and start the tumbling-process.
It is recommended to tumble in intervals (if possible under vacuum) - for example 10 minutes
active tumbling and 20 minutes break.
The mechanical treatment (influence on colour, coherence of the slices, taste, tenderness and last
but not least on the yield) takes approx. 12 to 24 hours. During this process the temperature should
not exceed + 5C.
If the surface of meat as dry as possible add 1 % VITACEL WF 200 on top (addition rate is
calculate on total mass) and tumble again for best spread on surface.
Afterwards the cooked ham can be filled into moulds as casings.
The cooked ham has to be pasteurised at 75-78 C until an internal temperature of 68-70C is
achieved.
Then cool down the ham under to shower and store them afterwards in a chilling room at
temperatures below + 5 C.
After a sufficient cooling period (12 to 24 hours) the cooked ham can additional be cold smoked.
The above-mentioned information is based on our practical knowledge and experience and is meant to be helpful when using our products. Due to
the different materials and processes involved, we recommend in any case, adequate testing at your company or consultation with us. We cannot be
held liable for this information.
J. Rettenmaier & Shne GmbH + CO

Manufacturers of Fibres
D-73494 Holzmhle near Ellwangen/J.
Telephone: +49 79 67/1 52-0

Telefax:
+49 79 67/1 52-222
Brine preparation
Bacon and Chop
Additionally 0.5 al 1.0%

Vitacel 600 or 200
injection
rest
Cooking
At 66C
Result
Best product
and Best yield
Injection around 60% at 80%
Rest for 24 h with cover brine 1%

comon salt and 1% cure salt (6%
nitrite)
Injection with Vitacel 200 in Chop

Initial weight
Injection
Weight
before cook
Final Weight
Final yield
Recipe with
Vitacel
use 0.5%
100 kg
180 kg
158 kg
150 kg
50%
Recipe
without
Vitacel
100 kg
183 kg
148 kg
142 kg
42%
Injection the bacon with Vitacel 600

Weight after
Initial weight the injection
Weight after
the injection
Kg (before
cooling)
Final Yield %
Recipe without
Vitacel 600
100
125
103
Recipe with
Vitacel 600 use
0,6%
100
123
110
10
Chile
Type:
Dosage:
WF 600
Purpose:
VITACEL WF 600
1.5 %
Cost Savings,
Texture Improvement
Colombia
Type:
VITACEL WF 200
Dosage:
WF 600 1.5 %
Purpose:
Cost Savings,
Syneresis
GERMANY
Type:
Dosage:
Purpose:
VITACEL WF 600-30 + WF 200

0.5 % + 2.0 %

Fibrele Vitacel

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Fibrele Vitacel

Uploaded by

Copyright:

Available Formats

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

VITACEL Wheat Fibre

VITACEL Wheat Fibre Gel

VITACEL Organic Apple Fibre

VITACEL PROLACMicroencapsulated Probiotics

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

VITACEL- Cereal Fibres Properties and Advantages

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

Overview VITACEL Wheat Fibre

J. RETTENMAIER & SHNE GMBH+CO.KG

Fasern aus der Natur

Overview VITACEL Oat Fibre

255 - 345 g/l

220 - 270 g/l

180 - 240 g/l

175 - 265 g/l

220 - 350 g/l

300 - 440 g/l

150 - 350 m 250 - 400 m

J. RETTENMAIER & SHNE GMBH+CO.KG

Fasern aus der Natur

Overview VITACEL Bamboo Fibre

flavour and taste

215 - 285 g/l

175 - 245 g/l

170 230 g/l

oil binding capacity

J. RETTENMAIER & SHNE GMBH+CO.KG

Fasern aus der Natur

Overview VITACEL Powdered Cellulose

dietary fibre content

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

Why is VITACEL highly suitable

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

Formation of the fibre network

VITACEL WF 200 (100x)

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

Capillary efect as a result of the fibre structure

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

Properties and Advantages in using VITACELFibres in Meat products

Improvement of texture, structure (snap) and shape stability

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

Recipes for Cooked Sausage

Staatl. Fachschule fr Lebensmitteltechnik. Kulmbach. 1997

Fasern aus der Natur

J. RETTENMAIER & SHNE GMBH+CO.KG

Separation of Fat and Gel

Separation of Fat and Gel (%)

J. RETTENMAIER & SHNE GMBH+CO.KG

Fasern aus der Natur

Organoleptic Test of Sausage

J. RETTENMAIER & SHNE GMBH+CO.KG

Fasern aus der Natur