A new fibre blend, launched by CFF GmbH & Co, has been developed for use in meat applications, especially hamburger patties.
The fibre, Sanacel add 026, has a slightly beige colour and offers high water and oil binding capabilities. The ingredient is economical, nutritional, efficient and features reduced shrinkage and an improved sensory impact.
A new fibre blend has been developed for use in hamburger patties
Good nutritional profile
These dietary fibres are clean label, highly functional and offer a good nutritional profile. Apart from the nutritional benefits, it also handles easily. Processing the meat-fibre mix is simple: Simply add fibres with additional water to the meat and other ingredients. The handling process is improved as fibres start absorbing free water from the meat. This results in less stickiness on the metal walls of the forming machines, meat mincers and cutting machines.
For sensory and technological evaluation, the dietary fibre network will support the structure of the patty and its bite. Soluble and insoluble fibres have the properties to physically bind water and oil – resulting in a juicy and tasty burger.
Shrinkage reduced
A target for meat processors is the production of a round-shaped burger patty with a homogenous look. During the frying process, meat loses moisture and yield. This results in shrinkage and the patty can become dry. By adding Sanacel add 026, the moisture performance is improved and shrinkage reduced. It also adjusts the juiciness and texture of the meat. Longer fibres will support an excellent sensory mouth feeling.
The range of functional and nutritional solutions include the following: Topcel, Technocel, Diacel, Sanacel, Sensocel and Qualicel from natural and biodegradable raw materials. All products are eco-friendly and supplied locally through Savannah Fine Chemicals.
