Fibrisol - Fish Systems

SPECIALITY APPLICATION USAGE % INGREDIENTS

CURAPHOS 750 Highly soluble, low sodium,
phosphate blend for binding
and succulence. 0.3 - 0.7 Stabilisers

BRIFIS0L CP10 Blend of ingredients for the
reduction of drip-loss after
thawing and weight-loss after
cooking. 0.2 - 0.3 Stabilisers

SWELITE SYSTEMS Fibre based system for the
improvement of colour and
texture, cooking loss reduction
and vital oil retention. 6.0 Dietary Fibre

FIBRISEAL A blend of ingredients, for the
dusting of fish, for the
reduction of drip-loss and
improved marinde adhesion. 1.5 - 2.0 Vegetable Fat, Dietary Fibre

TAROMA FLAVOURS Range of yeast-based reaction
flavourings. Available :-
Fish, Shrimp, Salmon, Squid,
Smoked Salmon. 0.5 -2.0 Flavouring

FIBRISOL 882 A blend of ingredients for
restuctured or shaped fish
products which, when deep
fried, has the appearance of
being coated :- Crumb, Batter
or Tempura effect available. 12.0 Starch, Butter Oil, Milk Protein,
Dextrose, Glucose Syrup

SPECIALITY	APPLICATION	USAGE %	INGREDIENTS
CURAPHOS 750	Highly soluble, low sodium, phosphate blend for binding and succulence.	0.3 - 0.7	Stabilisers
BRIFIS0L CP10	Blend of ingredients for the reduction of drip-loss after thawing and weight-loss after cooking.	0.2 - 0.3	Stabilisers
SWELITE SYSTEMS	Fibre based system for the improvement of colour and texture, cooking loss reduction and vital oil retention.	6.0	Dietary Fibre
FIBRISEAL	A blend of ingredients, for the dusting of fish, for the reduction of drip-loss and improved marinde adhesion.	1.5 - 2.0	Vegetable Fat, Dietary Fibre
TAROMA FLAVOURS	Range of yeast-based reaction flavourings. Available :- Fish, Shrimp, Salmon, Squid, Smoked Salmon.	0.5 -2.0	Flavouring
FIBRISOL 882	A blend of ingredients for restuctured or shaped fish products which, when deep fried, has the appearance of being coated :- Crumb, Batter or Tempura effect available.	12.0	Starch, Butter Oil, Milk Protein, Dextrose, Glucose Syrup

Fibrisol Fish Systems :-