Emfibre® KF 200 Potato Fibers

Potato Fiber

Emfibre KF 200 is made of potatoes by using only physical methods without use of additional chemicals for modification.

Water binding, enriched fiber content

Emfibre KF 200 can be used due to its neutral properties for meat or bakery applications. Their positive functionality like a high water binding capacity makes it useful for a lot of food applications, e.g. in boiled sausages or hamburger for improved juiciness – perfect water retention. In bakery products it could be used to stabilize the gluten structure and improve the pore structure in baked goods. Finally they increase the dough yield while they bind free water. Emfibre KF 200 can be used for enrichment of diet- and health foods.

Raw material	Potato
Water binding	•••••
Structur/ viscosity	••
Taste	neutral
Color	light beige
Applications	Bread and rolls, cakes, muffins and mixes, cookies and brownies

•=LOW     •••••=HIGH

Raw material	potato
Water binding capacity	••••
particle size	medium
Color	light beige
Health & nutrition	•••
Applications	Processed and emulsified meat

• = LOW                       ••••• = HIGH

Raw material	potato
Water binding	••••
Structure building	•••
Taste	••••
Color	light beige
Health/nutrition	••••
Application	Canned, instant

• = LOW                     ••••• = HIGH