5. Fundamentals
• All JELU food fibres are based on natural
plants
• All plants use cellulose - a natural sugar
polymer as a fundamental framework
Technical Background
6. Technical Background
Chemistry
Cellulose is a polysaccharide
• long chain sugar molecules with
2,000 - 20,000 glucose units
• fully natural polymer
• fundamental part of every plant
• purified by cleaning processes of
plants
• neutral taste and odour
• not digested by human enzyme
system
7. Functionality
Function in Food Products
Function based on texture improvement
• more physical strength of
finished product
• maintaining the original softness
• fibrous appearance
• 3 dimensional fibre network
• no gel forming structures
Fibre network
8. Functionality
Function in Food Products
Function based on liquid absorption
• heat-stable physical water retention
• capacity related on fibre length
• water is not freely available
• no change microbiology with more
water
• any liquid is absorbed ( first available
liquid will be sucked in)
Capillary force of the fibres
10. Capillary force of the fibresFibre network
Functionality
+
=
MORE CONSTANT
• Drying Processes
• Baking Processes
• Moisturing Processes
• Heating Processes
• Cooling Processes
• Smoking Process
Liquid Absorption + Fibre Network = Moisture Balance
• Same Moisture Content throughout the Finished Product
• Stable Processing
11. Capillary force of the fibres
Fibre network
In Product
Better Texture
• More Elastic and Stronger Texture
• More Crispy & Crunchy
• Reduces Rubber like Bite (nan)
• Creamy MouthFeel
• More Juicy Product (NV)
• Less Shrinkage (NV)
Improves Health
• Reduction In Calorific Value
• Lower Fats (Low Oil Pick Up)
Water Inside The Fibres Prevents The Absorption Of Fat During Frying
• Insoluble & Indigestible Fibres
Adds to Stability of Finish Goods
• Improves Homogenous & Liquid Binding
+
NV = Non Veg
12. In Process
• Supports Emulsification
Capillary Force is valid For Fat And Water
• Reduces Synerises
Freezing/ De Freezing/ Baking/ Smoking/ Frying
• Reduces Processing Time
Freezing/ De Freezing/ Baking/ Smoking/ Frying
• Enhancing Capacity
Due Reduction in Processing Time
• Enhancing Yield
Due to Water Retention
• Neutral Behavious with Other Ingredients
Capillary force of the fibres
Fibre network
+
*2-5% Vary from Product to Product
*
*
15. FIBRES FOR CHOCOLATES
Advantages:
• Creamy Mouth Feel
• Homogenous Binding
• Increase Mechanical Stability
• Dietary Fibre content is increased
• Cutting Behaviour in enhanced
• Support Emulsification
Quantity : 2%
Apply : Mix thoroughly with Cocoa Powder & add
extra water 3-4 times of fibre weight.
Recommend : PF/WF 30 Micron
16. FIBRES FOR CONFECTIONERY
Baking Stable Fillings
( Fruit Fillings ; Chocolate Fillings , Cream Fillings, Jams)
• Improved Viscosity
• Better Baking Resistancy Due To Stronger Texture
• Creamy Mouth Feel
• Less Syneresis During Baking Process
Icings
• Improved Viscosity
• Improved Heat Stability
• Smoother Surface
• Creamy Mouth Feel
17. Jelly Products:
• Anticaking
• Calorie Reduction
• Improved Texture
• Flavour Carrier For Liquid Flavours
Chewing Gum:
• Anticaking
• Flavour Carrier For Liquid Flavours
Quantity : 1% -3% of Dry Flour Weight
Apply :
Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
18. FIBRES FOR BREAD
Dark Bread, Brown Bread, White Bread
Advantages:
• Increased Volume of Dough & Finish Bread
• Maintains Softness for Longer Time
• Improved Dietary Fibre Content (If 3-5% Fibre Addition)
• Appropriate mesh size
• High Tensile strength
• Better Yield
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
19. FIBRES FOR RUSK/TOAST
Advantages:
• Stronger Texture
• Less Breakage
• Uniform Baking & Colour
• Maintains freshness for Longer Time
• Calorie Reduction
• Better Shelf Life Due To Water Balance
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
20. FIBRES FOR BISCUITS
Advantages :
• Improved Texture
• Reduces Breakages
• Increased Mechanical Stability
• High Yield
• Calorie Reduction
• Maintains Crispiness for Longer Time
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
If only milk/Ghee is added (Water not added):-
Prehydrate with Milk/ Ghee & Mix Throughly
21. FIBRES FOR KHARI
Advantages:
• Uniform Baking
• Better Mechanical Stability
• Better Texture
• Yield is improved
• Remains fresh for longer
• Dietary Fibre content is increased
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
22. FIBRES FOR DONUT
Advantages:
• Decrease oil / fat pick
• Donut become light (in weight )
• Uniform heating of product
• Dietary Fibre content is increased
• Volume is increased
• Yield is improved
• Remains fresh and soft for longer
Quantity : 2% of Wet Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
23. FIBRES FOR CAKES, PASTERY, CAKES BARS
Advantages:
• Support Emulsification
• Improves Moisture Dispersion
• Increased Volume of Dough & Finish Cakes
• Improves texture
• Maintains Freshness for Longer Time Frame
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly &
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
24. FIBRES FOR INSTANT MIX SPICES
Advantages:
• Act as Anti-Caking Agents
• Absorbs Free Oil Release / Liquid
• Maintain Atmosphere Constant
• Finished Product Texture improved
• Enhance taste life
Quantity : Depending on Oil/liquid Release
Apply : Mix in Spices before Grinding
25. FIBRES FOR SPICES
Advantages:
• Act as Anti-Caking Agents
• Absorbs Free Oil Release / Liquid
Quantity : Depending on Oil/liquid Release
Apply : Mix in Spices before Grinding
26. FIBRES FOR INSTANT FOOD/ PREMIX /RETOX
These product can be applied in instant food & premixes
soups, dhokla, dosa, bada, sweets, etc
Advantages:
• Ensure Absorption of free Water
• Stronger Texture
• Reduce Syneresis
• Supports Emulsification
• Uniform Heating
• Better Yield
Quantity : 2% of Dry Weight
Apply : Prehydrate & Mix Throughly
27. FIBRES FOR NAN, ROTI, PARATHA, KULCHA, KHAKRA
Advantages :
• Increases Dough Volume
• Improves Yield
• Maintains Softness for Longer Time Frame
• Freezing and thawing stability is improved
• Moisture dispersant effect is improved
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
28. FIBRES FOR CURRY / DAL
Advantages :
• Increase Volume due to addition of Water & Fibre
• Freezing and thawing stability is improved
• Reduce Ice Crystallisation
• Support Emulsification
• Reduces Synerisis
Quantity : 2% of Finished Curry Weight
Apply : Prehydrate Fibres with 4 times Water & add towards
end of preparation of curry, Mix throughly.
29. FIBRES FOR PASTA & NOODLES
Advantages:
• Reduce breakage of pasta and noodles
• Allow finer pasta shapes to be manufactured
• Increase fibre content
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
30. FIBRES FOR FROZEN FOOD
Advantages :
• Improves Yield
• Maintains Softness
• Freezing and thawing stability is improved
• Reduce Ice Crystallisation
• Dough volume and dough yield are improved
• Moisture dispersant effect is improved
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
Or Prehydrate with Water & Mix throughly
31. FIBRES FOR SAMOSA, KACHORI & PAKODA
Advantages:
• Reduces Oil Pickup
• Dietary Fibre content is increased
• Volume is increased
• Yield is improved
• Remains fresh for longer
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity
(Generally 4 times of Fibre Weight)
32. FIBRES FOR SNACKS
Advantages:
• More Crisps
• Low Oil pickup
• Dietary Fibre content is increased
• Volume is increased
• Yield is improved
• Reduce bake time
Quantity : 1% - 3% of Dry Flour Weight
Apply :
If water is added in the process:-
Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity
(Generally 4 times of Fibre Weight)
33. FIBRES FOR NAMKEEN, FARSAN
Advantages:
• Uniform heating
• Reduces Oil pickup
• Dietary Fibre content is increased
• Volume is increased
• Yield is improved
• Maintains Crispiness for Longer Time
Quantity : 1% - 3% of Dry Flour Weight
Apply :
If water is added in the process:-
Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity
(Generally 4 times of Fibre Weight)
34. FIBRES FOR PANI PURI
Advantages:
• Uniform Texture / Colour
• Lower Oil pickup
• Better Yield
• Dietary Fibre content is increased
• Increased Mechanical Stability reducing Breakage
• Remains fresh for longer
Quantity : 2% of Dry Flour Weight
Apply :
If water is added in the process:-
Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity
(Generally 4 times of Fibre Weight)
35. FIBRES FOR SWEETS
Advantages:
• Improves Softness
• Remains fresh for Long
• Good Texture
• Enhanced Cutting Behaviour
• Reduced Calories
• Improves freezing and de freezing properties
• Creamy Mouth Feel
Quantity : 2% of Dry Flour Weight
36. FIBRES FOR SWEETS
Application in Sweets :
• Add in Maida, Besan, Atta & Mix thoroughly
Alternatively, add in slurry
Add Water to match Dough Elasticity
(Sona Papdi, Soan Cake, Motichur Laddu etc)
OR
• Add Dry Fibre in kaju Based Sweets at the end of Drying
Stage for Protecting Against Moisture
(Kaju Katli)
37. FIBRES FOR PAPAD
Advantages:
• Improved Texture
• Dough Volume is increased
• Yield is improved
• Reduces Roasting Time
• Uniform heating of Product
• Dietary Fibre content is increased
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
38. FIBRES FOR DOSA/UTTAPAM
Advantages:
• Improved Texture
• Uniform Heating
• Dietary Fibre content is increased
• Volume is increased
• Yield is improve
Quantity : 1% - 3% of Dry Flour Weight
Apply : Add in Wet Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
39. FIBRES FOR SAMBAR VADA
Advantages:
• Decrease oil / fat pickup
• More crispy
• Uniform heating
• Dietary Fibre content is increased
• Volume is increased
• Yield is improved
• Remains fresh for longer
Quantity : 2% of Wet Flour Weight
Apply : Add in wet Flour & Mix thoroughly
Add Water as per Dough Elasticity (4 time of Fibre Weight)
40. FIBRES FOR WAFERS
Advantages:
• Stronger Texture
• Less Breakage
• Calorie Reduction
• Better Shelf Life Due To Water Balance
• Improved Surface Moisture Resistance
• Mechanical stability is increased
• Cutting behaviour is improved
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water as per Dough Elasticity (4 time of Fibre Weight)
41. FIBRES FOR CHEESE
Block Cheese, Light Cheese, Cheese Analogues, Spread Cheese:
Advantages:
• Improves Yield due to Moisture Retention
• Improves Cutting behaviour
• Easier Slicing due to better Texture
• Texture is optimized
• Improves Creamy Mouth feel
Shredded Cheese:
• Reduced Agglomeration Due To Ant caking
• Easier Production Of Powdered Cheese Due To More Dry Appearance Of
Finished Product
• Ant caking For Regular Shredded Cheese ( F.E. Pizza Cheese)
• Improved Moisture Balance Resulting In Better Shelf Life
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water 3/4 times of Fibre Weight
42. FIBRES FOR YOGURT
Advantages:
• Fibres content is increased
• Viscosity is improved
• Creaminess is increased
• Syneresis is improved
Quantity : 2% of Dry Flour Weight
Apply : Add in Dry Flour & Mix thoroughly
+ Add Water 3/4 times of Fibre Weight
43. FIBRES FOR DIET PRODUCTS
Dietary Fibre Drinks, Slimming Drinks:
• Improved Dietary Fibre Content
• Less Calories
• Improved Creamy Mouth feel
• Less Hungry Feeling
• Flavour Carrier For Liquid Flavours
• Better Product Consistency Of Powder Mix Products
Senior Food & Clinical Products:
• Improved Dietary Fibre Content
• Less Calories
• Less Hungry Feeling
• Better And Easier Bowel Movement
45. FIBRES FOR NON-VEG
Meat Product
Advantages:
• Support Texture
• Reduce Shrinkage
• Improves Homogenous & Liquid Binding
• Reducing Synerisis
• Ensure Stability of Finish Product
• Addition of Dietary Fibre
• Reduced caloric value
• Supports Emulsification
• More crispy
46. FIBRES FOR NON-VEG
Type of Fibre : PF 300/ PF 90
Quantity : 2-4%
Addition of Fibre :
Cutting / Marination / Garnishing /Gravy Thickening Process
Recommended Products :
Nuggets
Sausages
Meat Balls & Patties
Fresh And Frozen Meat With Injection Process
Fish
All Types Of Non Veg Food
47. FIBRES FOR FRIED CHICKEN/MEAT/FISH/PRAWN
Advantages:
• Increase Crispyness
• Enhances Texture
• Reduce Oil Pickup
• Addition of Dietary Fibre Content
• Reduced calorie value
• Swift Frying
Type of Fibre : PF 90 /PF 300
Quantity : 2-4%
48. FIBRES FOR NON-VEG
Fresh Meat
Advantages:
• Prevention of liquid from leaking out of fresh meat packed in
portion
• Life retention even cooking at high temperature
Minced meat
• Reduced Shrinkage
49. FIBRES FOR NON-VEG
Fish Product
Advantages:
• More crispy
• Uniform heating
• Reduces Roasting Time
• Dietary Fibre content is increased
• Reduced caloric value
Recommend : PF 90
50. + Functionality
addition not limited
no taste influence
Health Applications
Clinical Food
Senior Food
Breakfast Cereals
Health Bread
52. a) Best results are by adding 2% of Fibre equivivalent of Dry Flour weight. This
may change(Eg : For Curries Qty is 4% of Finish Good). Recommended Range
( Depending on Product) for addition of Fibre is between 1 – 5%.
b) Fibres 90 Microns absorbs water in ratio of 1:4 ( 1 gm fibre additionally
absorbs 4 gm of water). This may also differ depending on Raw Material. Add
water slowly as per dough elasticity after ratio of 1:2 is achived.
c) Ensure Resting Time of 5-10 Minutes after addition of fibre, so that Jelucel
Fibres capillaries are full of Water.
d) Do not increase/change the quantity of sugar/spices or any other ingridient
in receipe addition of Fibre and Water.
e) For Maida Based Products, Jelucel Performs Best with Gluten is in range of
13% - 15% ( Eg Nan, Bread, Cake) as gluten gets diluted with addition of
Fibre. May add additional Gluten for optimum results and dough binding
capability.
f) Shelf Life refers to freshness of product for the longer time frame.
54. Health Facts on Dietary Fibre
Dietary fibre is a vital food ingredient for humans
Insoluble Fibres
Soluble Fibres
• no fermentation in the colon / no gas
• increase the food volume already in the stomach
• reduce rot processes and related pH of the food pulp
• accelerate gastrointestinal passage
• reduce risk of Diabetes Mellitus type 2
• reduce blood cholesterol level
• reduce blood glucose level
• cause fermentation in the colon / cause gas
• probiotic effect
• fatty acids and gas caused by fermentation soften the
solid faeces
Vital Food
55. Health Facts on Dietary Fibre
Dietary fibre is a vital food ingredient for humans
Guidelines on fibre intake
•The American Dietetic Association (ADA) recommends a minimum of 20-35 g/day for a healthy adult .
•The ADA's recommendation for a child is 5 g/day (e.g., a 4-year old should consume 9 g/day).
•The British Nutrition Foundation recommends a minimum fibre intake of 12-24 g/day for healthy adults.
30 – 40 g dietary fiber / day = optimum intake
60. Fibre Length
Length 30 µm 90 µm 300 µm
Size Shortest Short Long
Water Retention Ratio 1:3 1:4 1:7
Texture Fine Medium Strong
Yield Low Medium High
Mouth Feel Creamy Smooth Juicy
Dietary Fibre Low Medium High
Application (Products) Creamy/Sweets Pasty/ Dough
Meat / Solid
Textured
61. rolling on the tongue
= creamy mouthfeel
Functionality
Special function of 30 µm fibres*
Fat replacement
Only possible with 30 µm fibres based on physical exception
Regular fibre > 30 µm Fibre 30 µm
Jelucel is the only company in World manufacturing 30 Micron Fibre
62. Food Safety
i) Wheat / Oat / Bamboo Fibres :
Considered as Food Stuff
ii) Plant Fibres (only):
Considered as Food Addictive published by the Codex E460(ii)
iii) All the different type of Fibres have similar funtions, application and
results. They Only Differ from the source they are extracted.
Eg : Wheat Fibre Extracted from Wheat Spears & hence consider as wheat
Stuff.
