SPECIALITY	APPLICATION	USAGE %	INGREDIENTS
SWELITE	Pea fibre for texture improvement, stability, fat and water stabilisation.	1.0 - 2.0	Vegetable fibre
FIBRULINE INSTANT	Cold soluble chicory inulin with medium gel strength. Thickening & stabilising properties in water systems.	1.0 - 4.0	Dietary Fibre
FIBRULINE XL	High gelling chicory Inulin for total or partial fat replacement in food systems.	2.0 - 3.0	Dietary Fibre
FIBRESOL 120	High gelling potato fibre with thickening properties. May be used in injection brines.	0.2 - 0.4	Vegetable Fibre
BESTFIBRE TRIS	Fibre blend with very high gelling properties. Effective moisture barrier & stabiliser.	0.2 - 0.5	Vegetable Fibres
FIBRISEAL	Encapsulated fibre with controlled water absorption. Long-life moisture barrier for glazed & marinated foods.	1.5 - 2.0	Vegetable Fibre, Vegetable Fat