Kfibre is a convenient way to increase intake of dietary fibre due to its capacity to be incorporated into a great variety of cooked and processed foods and drinks.
Sugar is only half the story of sugarcane
Kfibre is produced from sugarcane by-product, which amounts to 40 per cent of the total cane biomass, usually burned to fuel sugar mill boilers. This by-product is called bagasse.
Fibacel
KFSU’s patented chemical-free production process further purifies the raw fibre creating a whole cell insoluble fibre. The end product, Kfibre, is a light cream odourless powder with a particle size range of < 30–80 μm.
In a single source, Kfibre (which includes fibre, calcium, iron, potassium, manganese and polycosanol), provides significant functional improvement to cooked and processed foods and beverages.
Why Kfibre?
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Lightweight – approx. half the weight of conventional flour
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Taste neutral - will not modify the taste if added in the recommended amount
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Can improve health - an insoluble fibre has been known to lower cholesterol, prevent diabetes, aid digestion and reduce appetite
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Low dosage - requires only a small dose to help meet recommended daily intake (RDI) for fibre, manganese and iron
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Non-toxic - no chemicals used in processing, are unbleached and contain no known allergens
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Natural - free from gluten, artificial colours, flavours and preservatives
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Environmentally-friendly - sourced from under-utilised raw material, when converted will reduce carbon emissions
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Enhances products- bulking binding and water retention abilities
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Extends shelf life
Analytical work conducted by Symbio Aliance and the Japan Food Research Laboratory show Fibacel to be high in iron, manganese, octycosanol, polycosanol, and xylobiose.
Application
Fibacel is half the weight of flour and when added at a 15-20% per volume replacement ratio produces crisper biscuits and at 8-10% creates lighter, moister breads. It has a water-soluble component making it an ideal additive for beverages. Has the benefit of both functional and physical enhancement.
Recent product development trials, in particular shelf life studies, have shown that after two months in chilled conditions meat products with Kfibre used as a binder at levels of 5%, with moisture inclusion levels of 30%. Heating to serving temperatures showed minimal loss of moisture at < 2%.
