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Emfibre® EF 60 Pea Fibers

Emfibre® EF 60 is made of inner fibers of yellow peas by using only physical methods without additional chemicals for modification. Emfibre® EF 60 is a natural insoluble fiber of small particle size. It is a clean label product free of gluten, non GMO and non allergen.

Brand: Emfibre (6 products)

Ingredient Name: Pea Fiber

Physical Form: Fiber, Powder

Labeling Claims: Allergen-free, Clean Label, Gluten-free, Non-GMO

Features: Balanced Nutrition, Enhanced Shelf Life, Excellent Softness, Fiber Enrichment, Improved Expansion, Improved Texture, Improved Yield, Long Shelf Life, Soft Texture

End Uses: Bread, Burgers & Patty, Filling Applications, Processed Meat Products, Rolls, Sausage Rolls

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Ingredient Name
Ingredient Origin
Ingredients
Pea Fiber
Technologies
Product Families
Description (Fibers)
Pea Fiber
Origin
Emfibre EF 60 is made of inner fibers of yellow peas by using only physical methods without additional chemicals for modification. Emfibre® EF 60 is a natural insoluble fiber of small particle size. It is a clean label product free of gluten, non GMO and non allergen.

Features & Benefits

Applications & Uses

Markets
Applications
Food & Nutrition Applications
Applications

As multifunctional product Emfibre® EF 60 can be used successfully for versatile food applications giving nutritional, technical and commercial benefits:

  • Enrichment of dietary fiber
  • Increase of water uptake
  • Longer shelf life and storing stability
  • Improved fresh keeping and softness
  • Improved volume and texture
  • Raised yield

Using Emfibre® EF 60 in meat products like Hamburger patties or boiled sausages frying loss and shrinkage are reduced and the texture of the products are improved. Emfibre® EF 60 is injectable in meat products. In bakery goods the moisture content of dough can be raised considerably by means of Emfibre® EF 60. Emfibre® EF 60 increases volume, gives softness and preserves freshness of the baked product. 

Fibres in Bakery Products
Raw material Pea
Water binding ••
Structur/ viscosity
Taste Slightly pea
Color Creme
Applications Baked goods, Cakes, muffins and mixes, Cookies and brownies

•=LOW     •••••=HIGH

Fibres in Meat, Poultry and Seafood
Raw material pea
Water binding capacity •••
particle size fine
Color beige
Health & nutrition •••
Applications processed and emulsified meat (suitable for injection)

• = LOW                       ••••• = HIGH

Properties

Physical Form
Taste
Neutral
Appearance
Off-white powder
Nutritional Information
ValueUnitsTest Method / Conditions
Energy237kcal/100g-
Fat0.88g/100g-
Fat of which Saturates0.2g/100g-
Carbohydrate16.8g/100g-
Carbohydrate of which Sugarsmax. 2.5g/100g-
Fibre59.3g/100g-
Protein10.8g/100g-
Salt0.18g/100g-

Regulatory & Compliance

Non GMO
  • The above mentioned product does not consist of genetically modified organisms.
  • No genetic engineering processes and/or substances derived from genetically modified organisms are used in the manufacture of the product.
  • Concluding, the above mentioned product is not subject to the labeling requirements of Regulations (EC) No. 1829/2003 and 1830/2003.

Storage & Handling

Shelf Life
24 months
Storage and Shelf Life
  • Store cool and dry in closed packaging
  • Shelf life 24 months from date of manufacturing.