seafood
BENEFITS OF USING UNICELL FIBER IN FISH & SURIMI PRODUCTS:
• Better texture and consistency
• Improved stability, quality and shelf-life
• Better freeze and thaw stability
• Syneresis reduction
• Longer shelf life in some products
• Increased yield
• Fat substitute
WITH VS. WITHOUT
FIBER
We’ve put together a general evaluation of Paprikash with and without fiber injected. The following data points are a combination of a blind test
No difference in color between samples
Consistency and taste assessed as similar
The addition of fiber binds fat and water
Improves the texture of the finished product
Lowering production costs while maintaining the quality of the finished product
Reduces Oil uptake in breaded fish products
Salmon Spread
+3% POWDERED WHEAT FIBER
