Systems for the food industry . . . .   

Fibrisol Service Limited                        

Fibrisol Vegetarian Systems :-

SPECIALITY APPLICATION USAGE % INGREDIENTS
TAPIOCALINE FA517 Heat treated tapioca starch
with a fine texture (0.08mm)
with a smooth and creamy
mouthfeel for vegetarian
spreads & sauces.
1.0 - 4.0 Tapioca Starch
TAPIOCALINE CR521 Heat treated tapioca starch
with medium texture (0.2mm)
with smooth mouthfeel for
spreads and blends.
1.0 - 4.0 Tapioca Starch
TAPIOCALINE EX533 Heat treated Tapioca starch
with coarse texture (0.58mm)
with smooth, fatty mouthfeel
for vegetarian sausages.
1.0 - 4.0 Tapioca Starch
TAPIOCALINE ST500 Heat treated tapioca starch
with very coarse texture
(1.45mm) for the appearance
of visible fat.
1.0 - 4.0 Tapioca Starch
FIBRULINE XL Fibre based replacement for
hard fats. Gelled solution has
texture of lard. Chopping-fat
replacer.
1.0 - 2.0 Dietary Fibre
FIBRIMIX BRT Ingredient blend which when
dissolved in hot water has
butter-melt characteristics.
25%
Solution
Dietary Fibre, Starch,
Glucose Syrup
PISANE M9 Pea Protein Isolate (90%).
For Extrusion systems for
meat analogue products.
Allergen-free and GMO-free
oil emulsions.
1.0 - 4.0 Pea Protein
NASTAR Dispersible pea starch
with very high gel strength.
For structural binding and
increased firmness.
0.5 - 1.5 Pea Starch
SWELITE SYSTEMS Pea fibre with very high
water & oil stabilisation
properties. For textural
improvement and stabilisation.
High temperature resistance.
1.0 - 4.0 Dietary Fibre