Glutensiz Buğday Lifi 1 kg
185,28 TL
Category
Wheat Fiber
, fibers
, fibers
, Wheat Fiber
Brand
Smart Code
052.200.01
Price
154,40 TL + VAT
Transfer
181,57 TL
(% 2,00 remittance discount)
* With installments starting from 72,88 TL !!
Name of Food Additive:
Değirmencibaşı Wheat Fiber
The net amount:
1 kg
Physical Structure:
Dust
Allergen Information:
Contains gluten.
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
fibers
Name of the Source from which the Food Additive is Obtained:
Wheat
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 Sok. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Wheat fibers find use in meat products due to their ability to increase water holding capacity in low-fat products, reduce formulation costs, modify texture, improve storage stability, reduce cooking losses and have a neutral taste. In addition, the use of wheat fibers as a filler in meat products greatly increases the preference of the product for the consumer.
Tito wheat fibers are defined as insoluble dietary fibers.
In addition to their water-holding properties, Tito wheat fibers prevent oil loss from the product during cooking by holding oil up to 5 times their weight. This is important in terms of preserving the flavor of the food.
In addition to meat products, wheat fibers find wide use in bakery products and pastry products. The use of wheat fibers instead of flour and oil in cookies, biscuits and fried products ensures the formation of a tight structure. The fiber that replaces some flour in cakes and biscuits ensures that the tight structure is preserved during storage. It has been determined that the wheat fiber added to the bread delays the staling of the bread. The increase in the shelf life of reduced-fat products is due to the water-binding ability of high-fiber ingredients and their ability to retain the moisture of the product.
Wheat fibers are important in snack foods and extruded products as they increase the stability and technological efficiency and shorten the drying time. Wheat fibers are used to increase the total dietary fiber content in breakfast cereal products, wafers, fruit products and yoghurts.
Wheat fibers are also frequently preferred in the milk and dairy products sector. Ingredients with high fiber content find use in dairy products such as cheese, yoghurt, pudding, ice cream and frozen desserts. The basis of the production of high-fiber dairy products is to market healthier products by reducing the amount of fat and cholesterol, and to introduce new components that affect health as well as calcium. These ingredients are added to dairy products mainly to stabilize, increase consistency, prevent syneresis, replace fat, reduce calories, and provide bulk.
Wheat fiber is also used in sauces and soups due to its water holding capacity, and in powder mixtures because it prevents agglomeration.
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