German company, CFF, has expanded its range of Sanacel Oat fibre products and developed applications in extruded snack foods catering to consumers who ‘perceive gluten-free to be healthier than wheatbased products,’ comments Sharon Bolel of Sharon Bolel Chemical Marketing (SBCM) which distributes CFF products in South Africa.
Sanacel Oat is recognised as a food ingredient and as such doesn’t need an E-number. It also doesn’t contain gluten or phytic acid, and is free from GMOs. It is obtained from oat husk and is processed in a specialised thermophysical procedure – extraction, washing, filtration, drying and milling – with this process, the dietary fibre fractions are concentrated and cleaned up.The natural fibres are obtained from vegetable raw material only, and consist of 90-95% fibres, giving it excellent nutritional and technical properties. It can be used in a range of snack applications, without influencing their sensory characteristics, and the fibres can be added for dietary fibre enrichment, as well as for technical benefits.
The insoluble oat fibres enable the development of a threedimensional fibre network. The water is bonded in the dough and gives the mass a homogeneous consistency. The fibres can be used as condensation germs and provide the development of a constant, fine-pore structure in the end product, which reduces breakage and improves abrasion resistance. The use of this fibre also improves the crispness of the extruded snack product – a vital characteristic to the product.
‘We have represented CFF for many years in South Africa,’ says Bolel, ‘and have witnessed many excellent products coming off local manufacturing lines with improved production characteristics and healthier profiles because of the use of one or other of FF’s insoluble cellulose fibre products. We’re looking forward to exploring the new potential of the glutenfree Sanacel Oat fibre in the dynamic snack food market.’
