Preventing Caking and Creating Texture
Fruit fiber is a multifunctional ingredient. With its natural high water binding property you can use apple fiber and citrus fiber for texturizing a wide range of products. Unlike other thickeners fruit fiber is supporting flavor release and provide a pulpy texture emphasizing a fruity character. Fruit fiber also reduces stickiness and can be used as anticaking agent. Stickiness will be already reduced when fruit fiber is used as texture providing ingredient, which will result in improved processing of the confectionery products. Some disadvantages of traditional anticaking agents can be avoided when fruit fiber is applied.