Fibrisol can offer an extensive range of ingredient options for the food industry. Listed below are the most common but for your specific requirements please contact Fibrisol.

SPECIALITY	APPLICATION	USAGE %	INGREDIENTS
DEXTROSE	Monosaccharide sweetener derived from starch. For water stabilisation and sweetening. Very soluble.	0.5 - 1.5	Dextrose
GLUCOSE SYRUPS	Long chain sweeteners derived from starch. For water stabilisation and mild sweetness. Large range of "Dextrose Equivalent" values available. Very Soluble.	0.5 - 2.0	Glucose Syrups
MALTODEXTRINS	Very long chain sweeteners derived from starch. Very mild sweetness and very effective in reducing syneresis. Soluble.	0.5 - 2.0	Maltodextrins
CARRAGEENAN	Gums extracted from sea- weed with a range of gel strengths :- Kappa : Firm Gel Iota : Soft Gel Lambda : Thickening Cold water swelling Synergistic benefits when blended with other ingredients.	0.2 - 0.5	Gelling Agent
PEA PROTEIN	Pea Protein is extracted from the yellow pea, without the use of organic solvents. It is GMO-free & has good emulsification properties - similar to Soya. It is also suitable for extrusion for meat analogue systems.	EMULSION 01/05/05       To 01/07/07	Pea Protein
HAEMOGLOBIN POWDER	Haemoglobin Powder is a hygienically collected and spray-dried powder for the safe manufacture of black puddings.	1 part to 7 parts water	Haemoglobin Powder
PLASMA POWDER	Plasma Powder is collected hygienically & spray dried. For textural improvements in black puddings.	1 part to 10 parts haemoglobin	Plasma Powder
LACTATES	A range of Potassium & Sodium Lactates for the retardation of bacterial growth in meat products.	2.0 - 3.0	Acidity Regulators
SMOKE EXTRACTS	A range of liquid smoke extracts. Based on Beech & and Pine woods. Conforms to all EU regulations.	0.1 - 0.2	Smoke Extract