AGLUFIBER by APPLICATIONS

CLEAN LABEL. FUNCTIONAL. SMART.

2023
Citrus Peels Circular Economy

▪ Dried citrus peels and fresh squeezed perishable citrus peels, mainly coming
from locally sourced bergamot and lemon, can be used as raw material for
the production of pectin. This can help juice and essential oil producers to
avoid waste disposal.

▪ Exhausted peels from the separation of the pectin juice can be used for:
✓ Biomass for power plants;
✓ Animal nutrition, especially for ruminants;
✓ Fiber;
Dried citrus
✓ Soil improver for agriculture. Dried citrus peels
peels

Agriculture

Fiber Animal nutrition

Biomass plant
What is Citrus Fiber Made From?

▪ Transforming a low value by-product of the citrus pectin production chain in a

high value functional ingredient.

DEPECTINISED
CITRUS PEEL
Our Solutions

▪ We have defined a process to obtain a fiber with high functional capacities.

▪ We are going to launch two types of fibers:

✓ Aglufiber FA
✓ Aglufiber FAS
Fiber Functionalization

▪ Different functional properties depending on the energy applied.

60

50
You need to define the
WHC (g/g)

40
activation parameters in
30 order to compare our fiber
20 with those on the market.
10

0
whisk Ultra Turrax Ultra Turrax Homogeniser Homogeniser Homogeniser
8000rpm 60s 24000rpm 60s 50bar 150bar 250bar

Impact of mechanical energy input on Aglufiber HF

Applications vs Benefits
Applications Benefits Aglufiber® Type
Sauces (mayonnaises, Advantages in emulsions • Texturising, emulsification and stabilisation • FA
ketchup, & dressings) Egg-free (vegan) • Fat reduction • Calorie reduction • Suitable for cold and
warm production process • Smooth, creamy texture • Viscous structure,
easy to pump • high storage stability without syneresis.
Yogurts and dairy drinks Syneresis prevention • Increased creaminess • Mouthfeel improvement • FAS
Fat reduction • Increased viscosity • Replaces emulsifiers / thickening
agents like starch.
Dairy alternatives Syneresis prevention • Increased creaminess • Mouthfeel improvement • FAS
Fat reduction • Increased viscosity • Replaces emulsifiers/thickening
agents like starch.
Juice drinks Stabilisation and texturisation • Mouthfeel improvement • Sugar reduction • FA
Calorie reduction • Increased viscosity.
Meat based products Texture improvement • Increased firmness • Delays brine loss • Salt FA/FAS
reduction • Phosphate reduction • Fat reduction • Replaces emulsifiers /
stabilisers / thickening agents.
Bakery products (with and Optimises machine processing • Reduces dough stickiness • Increased FA
without gluten) dough yield • Fresh keeping improvement • Crumb properties
enhancement.
Mayonnaise

▪ Mayonnaise, salad creams and dressings

can be manufactured in cold conditions.
The citrus fiber is suspended in water and
subsequently dispersed under high shear
forces (Homogeniser, Stephan mixer,
Fryma-Koruma and others).

▪ Oil is added under continuous shear

forces.

▪ Easy adaptation to a fat content ranging

from 3 - 50%.
Mayonnaise with 25% Oil
Recipe Production Technology
Ingredients Q.ty (%) ▪ Disperse Aglufiber® FA in cold water at
medium speed for 30’’.
Aglufiber® FA 0.90
▪ Mix the fiber solution at 3,000 rpm for 3’.
Water A 29.10
▪ Add the egg yolk and mix at 3,000 rpm for 1’.
Water B 28.70 ▪ Add the native starch, dispersed in some oil,
Egg Yolk (Liquid) 5.00 and mix at 3,000 rpm for 1’.
Vinegar (10% Acetic Acid) 3.00
▪ Add the rest of the powders and mix at 3,000
rpm for 1’.
Sugar (Sucrose Powder) 3.00
▪ Slowly add the oil under strong stirring and mix
Sodium Chloride 1.30 at 3,000 rpm for 1’.
Waxy Maize Starch (E1442) 4.00 ▪ Add the acidic part and mix at high speed for 1’.
Sunflower Oil 25.00 ▪ Fill in buckets.
Total 100.00 Aglufiber® FA is a dietary fiber obtained from citrus fruits after the juice, oils and
pectin are extracted.
pH: 3.5 - 4.0;
Characteristics Oil content: 25%.
Viscosity vs Shear Rate in Mayonnaise with 25% Oil

FDA
Mayo with
activated Aglufiber® FA

Mayo with Aglufiber® FA

blended with all the
powders

Mayo
without
Aglufiber® FA
Aglufiber® FA
In Clean Label Mayonnaise

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ Promotion of a clean label ▪ The fat content reduction in
citrus fruits after juice, oils thickening agent to obtain a the recipe ensures a cost-
and pectin extraction. final product which has no saving compared to
Recommended dosage: 0.8 plastic, starchy and/or gummy traditional sauces.
- 1.5%. structure.
▪ Helpful alternative for people
▪ The fiber activation does not ▪ Citrus fiber is declared as an willing to reduce their calorie
require heat treatment but ingredient, without E-number. intake and to pay more for
only mechanical stress (high high quality food.
shear mixer).

▪ Water-binding activity to
thicken products such as
low-fat mayonnaise and
dressings.
Clean Label Mayonnaise
Recipe Production Technology
Ingredients Q.ty (%) ▪ Disperse Aglufiber® FA in cold water at
Aglufiber® FA 0.90 medium speed for 30’’.
Water 29.10 ▪ Mix the fiber solution at 3,000 rpm for 3’.
▪ Add the egg yolk and mix at 3,000 rpm for 1’.
Egg Yolk (Liquid) 6.00 ▪ Add the native starch, dispersed in some oil,
Native Starch 2.00 and mix at 3,000 rpm for 1’.
▪ Add the rest of the powders and mix at 3,000
Sugar (Sucrose Powder) 5.00 rpm for 1’.
Salt 1.20 ▪ Slowly add the oil under strong stirring and mix
at 3,000 rpm for 1’.
Sunflower Oil 50.00
▪ Add the acidic part and mix at high speed for 1’.
Vinegar (6% Acetic Acid) 5.00 ▪ Fill in buckets.
Total 100.00
Aglufiber® FA is a dietary fiber obtained from citrus fruits after the juice, oils and
pH: 3.7 - 3.8; pectin are extracted.
Characteristics Oil content: 50%.
Aglufiber® FA
In Vegan Mayonnaise

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ Promotion of a clean label ▪ The fat content reduction in
citrus fruits after juice, oils thickening agent to obtain a the recipe ensures a cost-
and pectin extraction. final product which has no saving compared to
Recommended dosage: 0.8 plastic, starchy and/or gummy traditional sauces.
- 1.5%. structure.
▪ Helpful alternative for people
▪ The fiber activation does not ▪ No egg: vegan friendly willing to reduce their calorie
require heat treatment but recipe. intake and to pay more for
only mechanical stress (high high quality food.
shear mixer). ▪ Citrus fiber is declared as an
ingredient, without E-number.
▪ Water-binding activity to
thicken products such as
low-fat mayonnaise and
dressings.
Vegan Mayonnaise
Recipe Production Technology
Ingredients Q.ty (%) ▪ Disperse Aglufiber® FA and emulsifier starch in
Aglufiber® FA 0.80 cold water at medium speed for 30’’.
Emulsifier Starch (E1450) 0.60 ▪ Mix the fiber solution at 3,000 rpm for 3’.
Water 35.40 ▪ Add the native starch, dispersed in some oil,
and mix at 3,000 rpm for 1’.
Native Starch 2.00 ▪ Add the rest of the powders and mix at 3,000
rpm for 1’.
Sugar (Sucrose Powder) 5.00
▪ Slowly add the oil under strong stirring and mix
Salt 1.20
at 3,000 rpm for 1’.
Sunflower Oil 50.00 ▪ Add the acidic parts and mix at high speed for 1’.
▪ Fill into buckets.
Vinegar (6% Acetic Acid) 5.00
Colourings & Flavourings Opt.

Total 100.00 Aglufiber® FA is a dietary fiber obtained from citrus fruits after the juice, oils and
pectin are extracted.
pH: 2.9 - 3.1;
Characteristics Oil content: 50%.
Aglufiber® FAS
In Vegan Clean Label Low Fat Salad Cream

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ High water binding capacity to ▪ The fat content reduction in
citrus fruits after juice, oils obtain a final product with no the recipe ensures a cost
and pectin extraction. starchy and/or gummy saving compared to
Recommended dosage: 0.8 structure. traditional sauces (>70% fat),
- 1.5%. while maintaining the same
▪ Egg free, vegan friendly texture and consistency.
▪ The fiber activation does not recipe.
require heat treatment but ▪ Helpful alternative for people
only mechanical stress (high ▪ E-number free, clean label willing to reduce their calorie
shear mixer). recipe. intake and to pay more for
vegan food.
▪ Excellent cold swelling and
neutral sensory properties. ▪ Product portfolio expansion
by using a unique and
versatile ingredient.
Vegan Clean Label Low Fat Salad Cream
Recipe Production Technology
Ingredients Q.ty (%) ▪ Disperse Aglufiber® FAS in aquafaba and cold
Aglufiber® FAS 1.90 water at medium speed for 30 seconds.
Chickpea Water (Aquafaba) 27.20
▪ Mix the fiber solution at 3,000 rpm for 3’.
▪ Disperse the native starch in a small quantity of
Water 30.60
oil and stir at 3,000 rpm for 1’.
Native Starch 6.00 ▪ Add the rest of the powders and mix at 3,000
Sugar (Sucrose Powder) 3.00 rpm for 1’.
Salt 1.30 ▪ Slowly add the oil under strong stirring and mix
at 3,000 rpm for 1’.
Sunflower Oil 25.00 ▪ Add the acidic part and mix at high speed for 1’.
Vinegar (6% Acetic Acid) 5.00 ▪ Fill into the buckets

Total 100.00
pH: 3.4 - 3.6;
Characteristics Oil content: 25%. Aglufiber® FAS is a dietary fiber obtained from citrus fruits after the juice, oils and
pectin are extracted.
Sour Sauces

▪ Sour sauces are manufactured in cold

conditions, before being pasteurised.

▪ In this application, the fiber is suspended in

cold water and dispersed under high shear
forces before being added to other
ingredients.
Aglufiber® FA
In Clean Label Vegan Tomato Ketchup

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ Promotion of a clean label ▪ The tomato paste content
citrus fruits after juice, oils thickening agent to obtain a reduction in the recipe
and pectin extraction. final product with a natural ensures a cost-saving
Recommended dosage: pulpy tomato texture without compared to traditional
0.25 - 1.00%. syneresis. sauces.

▪ The fiber activation does not ▪ Vegan recipe. ▪ Helpful alternative for people
require heat treatment but willing to pay more for high
only mechanical stress (high ▪ Citrus fiber is declared as an quality, all-natural food.
shear mixer). ingredient, without E-number.
▪ Suitable for sugar reduction
▪ Water-binding activity to and fiber enriched recipes.
thicken products such as
tomato ketchup and other
sauces.
Clean Label Vegan Tomato Ketchup
Recipe Production Technology
Ingredients Q.ty (%) ▪ Disperse Aglufiber® FA in cold water at high
Aglufiber® FA 1.00 speed for 3’.
Water 60.30 ▪ Add the native starch, salt and sugar, then mix
at high speed for 30’’.
Native Starch 2.00 ▪ Add tomato paste and vinegar then mix at high
Salt 2.70 speed for 30’’.
Sugar (Sucrose Powder) 8.00 ▪ Heat up to 90°C.
▪ Check the TSS and cool down to 80°C.
Tomato Paste (Double
18.00 ▪ Fill into buckets.
Concentrated)
Vinegar (6% Acetic Acid) 8.00 Aglufiber® FA is a dietary fiber obtained from citrus fruits after the juice, oils and
pectin are extracted.
Total 100.00
pH: 3.6 - 3.7;
Characteristics TSS: 18 - 20°Bx.
Consistency of Ketchup

Ketchup without Aglufiber® Ketchup with partially activated Aglufiber® Ketchup with activated Aglufiber®
 Viscosity of Ketchup (Bostwick after 1’)

F
Ketchup without Aglufiber®:
D
A
11.00 cm

▪ Easy viscosity adjustment by

Ketchup changing the concentration of
with partially activated Aglufiber®:
Aglufiber® FA.
6.00 cm
▪ Proper handling is important to
maximise the functional benefits.

Ketchup
with activated Aglufiber®:
4.50 cm
Syneresis of Ketchup (After 3’)

Ketchup
with activated Aglufiber®
Ketchup
without Aglufiber®

Ketchup without Aglufiber® Ketchup with partially activated Aglufiber® Ketchup with activated Aglufiber®
Ketchup
with partially activated Aglufiber®
Fermented Yogurt

▪ Dairy products are manufactured in hot

conditions, including a homogenization
step.

▪ In this application, the fiber is suspended

in cold milk, mixed with some sugar and
activated during the homogenisation.
Aglufiber® FAS
In Cleaner Label Yogurt*

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ The combination with pectin ▪ The same SKU can be used
citrus fruits after juice, oils helps avoiding starch, gelatine or in a wide range of milk-
and pectin extraction. other stabilizers in the recipe based products, making it a
and ensuring a final product with
Recommended dosage: 0.5 versatile solution which works
a more natural structure.
- 1.0%. perfectly in fresh stirred
▪ 100% plant-based solution. yogurts, set type yogurts and
▪ Excellent cold swelling and yogurt drinks.
neutral sensory properties. ▪ Cleaner label compared to
standard yogurts.
▪ Creamy texture and full
▪ Citrus fiber is declared as an
mouthfeel.
ingredient, without E number,
while pectin has a renowned
natural appeal among
consumers.

* Claims vary from country to country, according to their legislation.

Cleaner Label Yogurt
Recipe Production Technology
Ingredients Starch (%) Fiber (%) ▪ Dry mix Aglufiber® FAS, Aglupectin® LA-S20VIS YA,
sugar and skimmed milk powder and disperse in full
Aglufiber® FAS - 0.50 milk under mild stirring for 30’’.
Modified Starch (E1442) 0.50 - ▪ Disperse into the milk.
Aglupectin® LA-S20VIS YA 0.20 0.20 ▪ Preheat at 65°C, homogenise at 150 Bar, pasteurise
Sugar 5.00 5.00 at 95°C, then cool down at 45°C.
Skimmed Milk Powder 3.00 3.00 ▪ Add the starters.
▪ 5a. Set type yogurt:
Full Milk 91.30 91.30
✓ Fill into the pot, ferment at 44°C for 4 hours, till the final pH
is 4.2 - 4.5. Cool down and store at 4°C.
Starter Opt. Opt.
▪ 5b. Stirred yogurt:
Total 100.00 100.00 ✓ Fill into the fermentation tank and ferment at 44°C for 4
hours, till the final pH is 4.2 - 4.5. Cool down to 20°C, while
pH: 4.2 - 4.4; pH: 4.2 - 4.4;
Characteristics TSS: 12 - 13°Bx TSS: 12 - 13°Bx. breaking the yogurt gel and fill in pots.

Aglufiber® FAS is a dietary fiber obtained from citrus fruits after the juice, oils and
pectin are extracted.
Aglupectin® LA-S20VIS YA is a low methoxyl amidated pectin (E440ii) with high
calcium reactivity, standardised with dextrose.
Key Parameters in Cleaner Label Yogurt
Hardness Breaking strength

H&F pectinometer units

80 280 246
60
LFRA (g/cm2)

60 210

140
40 82
20 70
20
0
0 Yogurt with starch Yogurt with Aglufiber
Yogurt with starch Yogurt with Aglufiber FAS FAS

Viscosity Viscosity
30 2100 1804 ▪ According to recent
>22* studies, it is

Brookfield (cps)
Bostwick (cm)

20 1400 possible to achieve

863 the same results
9,5 700 dosing Aglufiber®
10
and starch in the
0 ratio of 1:5.
0 Yogurt with starch Yogurt with Aglufiber
Yogurt with starch Yogurt with Aglufiber FAS FAS
*Out of scale
Aglufiber® FAS
in Vegan Cream Cheese

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ Vegan friendly recipe. ▪ The fat content reduction in
citrus fruits after juice, oils the recipe ensures a cost-
and pectin extraction. ▪ Authentic fat structure. saving compared to
Recommended dosage: 0.5 traditional sauces.
▪ Syneresis prevention
- 1.5%.
▪ Helpful alternative for people
▪ Creamy and spreadable
▪ The fiber activation require willing to reduce their calorie
texture with a full mouthfeel.
mechanical stress (high intake and to pay more for
shear mixer). high quality food.

▪ Water-binding activity to
thicken products such as
low-fat cheese.
Vegan Cream Cheese
Recipe Production Technology
Ingredients Q.ty (%) Q.ty (%) ▪ Dry mix Aglutex® Q88, Aglufiber® FAS, sodium
Aglufiber® FAS 0.50 1.25 chloride and maize maltodextrin.
Aglutex® Q88 0.65 0.65 ▪ Disperse in soy extract at 25°C under strong
Sodium Chloride 0.50 0.50 stirring.
Maize Maltodextrin 7.35 11.60 ▪ Heat up to 50°C.
▪ Add the previously melted refined coconut fat
Soy Extract 74.00 74.00 under strong stirring and heat up to 85°C.
Refined Coconut Fat 17.00 12.00 ▪ Homogenise 100 / 50 bar.
▪ Fill into the buckets at 80°C.
Total 100.00 100.00
pH: 4.4 - 4.6; pH: 4.4 - 4.6;
Characteristics TSS: 32 - 34°Bx. TSS: 32 - 34°Bx.

Aglufiber® FAS is a dietary fiber obtained from citrus fruits after the juice, oils
and pectin are extracted.
Aglutex® Q88 is a food-grade texturising solution based on tara gum (E417)
and carrageenan (E407), standardised with dextrose.
Hardness of Vegan Cream Cheese

Hardness
FDA
600
520
490
500
LFRA (g/cm2)

400

300

200

100

0
Vegan cream cheese (17% fat) Vegan cream cheese (12% fat)
with Aglufiber FAS 0.5% with Aglufiber FAS 1.5%

▪ Aglufiber® FAS can be used as fat replacer

obtaining the same hardness and a better
mouthfeel.
Aglutex® Q25
In Vegan Light Cream Cheese

Features Advantages Benefits

▪ Food-grade texturising ▪ The perfect balance between ▪ The fat content reduction in
solution based on tara gum carrageenan and tara gum the recipe ensures a cost
(E417), carrageenan (E407) confers a thick and creamy saving compared to standard
and citrus fiber, texture to the product. cream cheese (35% fat).
standardised with dextrose.
▪ Significant syneresis ▪ Helpful alternative for people
Recommended dosage: 1.8
reduction, thanks to the willing to reduce their calorie
- 2.0%.
water binding activity carried intake and to pay more for
▪ Good viscosity in cold out by citrus fiber and tara vegan food.
conditions due to the gum.
presence of citrus fiber and ▪ Suitable for fiber enriched
▪ Authentic fat structure. recipes
tara gum.
▪ Creamy and spreadable
▪ Excellent activation during the texture with a full mouthfeel.
homogenisation step.
Vegan Light Cream Cheese
Recipe Production Technology
Ingredients Q.ty (%) ▪ Dry mix Aglutex® Q25, sodium chloride and maize
maltodextrin.
Aglutex® Q25 1.90
▪ Disperse the dry mix into soy extract at 25°C under
Sodium Chloride (Powder) 0.50 strong stirring.
Maize Maltodextrin 11.60 ▪ Heat up to 50°C.
Soy Extract 74.00 ▪ Add the previously melted refined coconut fat under
strong stirring and heat up to 85°C.
Refined Coconut Fat 12.00 ▪ Homogenise at 100 / 50 Bar.
▪ Fill into the buckets at 80°C.
Total 100.00
pH: 4.4 - 4.6;
Characteristics TSS: 32 - 34°Bx.

Aglutex® Q25 is a food-grade texturising solution based on tara gum

(E417), carrageenan (E407) and citrus fiber, standardised with dextrose
Dairy Alternatives

▪ Dairy product alternatives are

manufactured in hot conditions, as
regular dairy products, including a
homogenisation step.

▪ In this product the fiber is suspended in

cold milk, mixed with some sugar, and
activated during the homogenisation.
Aglutex® Y16
In Vegan Set Type and Stirred Yogurts

Features Advantages Benefits

▪ Food-grade texturising ▪ High reactivity pectin results ▪ Cost reduction by lowering
solution based on low in an increased firmness the percentage of protein,
methoxyl amidated pectin and a creamy mouthfeel, fat and sugar.
(E440ii), citrus fiber and while preventing whey
calcium citrate (E333iii), separation.
standardised with dextrose.
▪ Citrus fiber permits to replace
Recommended dosage: 0.5
starch, avoiding whey
- 0.8%.
separation.
▪ 100% vegetal source. ▪ Carrageenan and/or animal
gelatine replacement.
▪ Suitable for people with
dietary and religious
constraints.
Vegan Set Type and Stirred Yogurts
Recipe Production Technology
Ingredients Q.ty (%) ▪ Dry mix Aglutex® Y16 and sugar.
▪ Disperse into the milk.
Aglutex® Y16 0.50
▪ Preheat at 65°C, homogenise at 150 Bar, pasteurise
Sugar (Sucrose Powder) 8.00
at 95°C, then cool down at 45°C.
Soy Extract 91.50 ▪ Add the starters.
▪ 5a. Vegan set type yogurt:
Starters Opt.
✓ Fill into the pot, ferment at 44°C for 4 hours, till the final pH
is 4.2 - 4.5. Cool down and store at 4°C.
Total 100.00
▪ 5b. Vegan stirred yogurt:
pH: 4.0 - 4.4;
Characteristics TSS: 18 - 19°Bx. ✓ Fill into the fermentation tank and ferment at 44°C for 4
hours, till the final pH is 4.2 - 4.5. Cool down to 20°C, while
breaking the yogurt gel and fill in pots.

Aglutex® Y16 is a food-grade texturising solution based on low methoxyl

amidated pectin (E440ii), citrus fiber and calcium citrate (E333iii),
standardised with dextrose.
Aglufiber® FAS
In Clean Label Vegan Dairy Alternatives

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ 100% plant-based solution. ▪ The same SKU can be used
citrus fruits after juice, oils in a wide range of milk-
and pectin extraction. ▪ Cleaner label compared to based products, making it a
Recommended dosage: 0.5 standard yogurts. versatile solution which works
- 1.0%. perfectly in fresh stirred
▪ Citrus fiber is declared as an
yogurts, set type yogurts and
▪ Excellent cold swelling and ingredient, without E-number.
yogurt drinks.
neutral sensory properties.

▪ Creamy texture and full

mouthfeel.
Clean Label Vegan Soy Yogurt
Recipe Production Technology
Ingredients Q.ty (%) ▪ Dry mix Aglufiber® FAS and sugar and disperse
Aglufiber® FAS 0.50 in soy extract.
Sugar (Sucrose Powder) 7.98
▪ Heat treatment: pre-heat to 65°C, homogenise at
40/150 Bar, pasteurise at 95°C, cool down to
Soy Extract 91.52 35°C.
▪ Add the starters.
Starter Opt.
▪ Fill into the fermentation tank and ferment at 44°C
Total 100.00 for 4 hours, till the final pH is 4.2 - 4.5. Cool down
to 20°C, while breaking the yogurt gel and fill in
pH: 4.3 - 4.4;
Characteristics TSS: 12 - 13°Bx. pots.

Aglufiber® FAS is a dietary fiber obtained from citrus fruits after the juice,
oils and pectin are extracted.
Fruit Beverages

▪ Fruit beverages are manufactured in hot

conditions, including a homogenisation
step.

▪ In these products the fiber is suspended

in water juice, mixed with the other
ingredients and activated during the
homogenisation.
Aglufiber® FA
In Clean Label Fruit Beverages

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ Thickening property to build a ▪ Cost reduction due to the
citrus fruits after juice, oils pleasant and refreshing lower fruit content, without
and pectin extraction. mouthfeel, especially when affecting the final texture of
using fruit and / or vegetables
Recommended dosage: 0.3 the fruit beverages.
that may be thin and watery.
- 0.8%.
▪ No high temperatures are ▪ The same SKU (fiber product)
▪ Excellent cold swelling and required to activate the citrus can be used in both milk-
neutral sensory properties fiber in order to develop based and vegan
viscosity. formulations.
▪ Pulpy texture.
▪ Ensuring beverage stability while
▪ Suitable to produce clean avoiding the separation during
label fruit drinks. the shelf-life.

▪ Citrus fiber is declared as an

ingredient, without E-number.
Clean Label Pulpy Mango Juice Drink
Recipe Production Technology
Ingredients Q.ty (%) ▪ Dry mix Aglufiber® FA and sugar and disperse
Aglufiber® FA 0.50 in cold water.
Sugar (Sucrose Powder) 10.00 ▪ Then add the mango puree.
Water 65.00 ▪ Add the lemon juice.
▪ Check the pH and, if necessary, adjust to
Mango Puree (19°Bx) 19.00
desired value;
Lemon Juice (10°Bx) 5.50 ▪ Heat the mixture up to 40°C and homogenise
at 50/100 Bar.
Total 100.00
▪ pasteurise at 85°C,
pH: 3.3 - 3.5;
Characteristics TSS: 12 - 16°Bx. ▪ Check the TSS and, if necessary, adjust to
Aglufiber® FA is a dietary fiber obtained from citrus fruits after the juice, oils
desired value.
and pectin are extracted.
▪ Fill into bottles.
▪ Cool down to 20°C.
Viscosity in Mango Juice Drink

Viscosity
400
334
Brookfield (cps)

300

200
145

100

0
Juice drink without Aglufiber FA Juice drink with Aglufiber FA

▪ Aglufiber® FA imparts a better viscosity to the

juice drink avoiding pulps sedimentation.
Pulp Suspension in Mango Juice Drink

Mango juice drink Mango juice drink

without Aglufiber® with Aglufiber®
Aglufiber® FA
In Reduced Fat Fine Liver Pâté

Features
Features Advantages Benefits
▪ Dietary fiber obtained from ▪ Ability to build a gel when ▪ High water binding capacity,
citrus fruits after juice, oils high shear force is applied. influencing the mouth feel in
and pectin extraction. the finished product.
▪ Fat reduction: >30% with
Recommended dosage: 0.5
- 1.5%. For fat replacement is taste, mouthfeel and
requested 1.0%. creaminess similar to
standard.
▪ Authentic fat structure.
▪ Better spreadability.
Reduced Fat Fine Liver Pâté
Recipe Production Technology
Ingredients Q.ty (%) ▪ Aglufiber® FA activation is obtained
Aglufiber® FA 1.00 through bowl chopper.
Water 19.00 ▪ Cook meat, fat and activated Aglufiber® FA
Pork Liver 28.00 to a core temperature of approx. 75°C.
Pork Meat S3 (11% Fat) 14.00 ▪ Chop pork liver to a fine mass.
Pork Meat S5 (60% Fat) 14.00
▪ Add curing salt and sodium ascorbate and
Pork Fat S10 (75% Fat) 10.00
chop until the mass starts to bind.
Pork Fat S9 (70% Fat) 7.00
Onions Fresh 2.80
▪ Remove chopped liver from bowl chopper.
Honey 2.00 ▪ Chop heated meat, fat, activated Aglufiber®
Curing Salt 1,70 FA and rest of raw materials to a fine mass.
Spice Mix 0,40 ▪ Add chopped liver at 55°C and cool down to
Sodium Ascobate 0.10 45°C.
Total 100.00
▪ Fill in heat resistant casings.
Characteristics Fat content: 23 - 25%.
▪ Cook to a core temperature of approx. 76°C.
Aglufiber® FA is a dietary fiber obtained from citrus fruits after the juice, oils
and pectin are extracted.
Aglutex® BCS
In Gluten Free Croissant

Features Advantages Benefits

Benefits

▪ Aglutex® BCS is a texturising ▪ Short in bite. ▪ Source of fiber: >3 g dietary

solution based on rice starch, fiber/100 g of product.
hydroxypropyl methylcellulose ▪ Yellowish lamination colour.
(E464), citrus fiber (Aglufiber® ▪ Good machinability of dough.
FA) and rice fiber.
Recommended dosage: 9 -
11%.

▪ Suitable for people intolerant

to gluten.
Gluten Free Croissant
Recipe Production Technology
Ingredients Q.ty (%) ▪ Dissolve yeast and sugar in water. Mix all
Water 28.80 the dry ingredients.
Yeast 1.70 ▪ Knead all the ingredients for 4’ at slow
Sugar 4.10 speed and 1’ at fast speed .
Native Tapioca Starch 16.50 ▪ Check the dough temperature has
Aglutex® BCS 10.70 reached 24°C.
Native Corn Starch 8.20
▪ Dough rest for 1h at -5°C.
Rice Flour 8.20
Liquid Whole Egg 4.10
▪ Laminate the dough with butter and form
Powdered Egg Albumin 2.50 croissants.
Whole Milk Powder 2.10 ▪ Proof at 28°C and 80% relative humidity
Salt 0.40 for approximately 70’.
Xanthan Gum 0.20 ▪ Bake at 180°C (conv. oven) for 15’.
DATEM 0.10
Lamination Fat (Butter) 12.40 Aglutex® BCS is a on rice starch, hydroxypropyl methylcellulose (E464),
citrus fiber and rice fiber.
Total 100.00
Aglutex® 01CF
In Muffins

Ingredients Standard (%) Aglumix® 01 (%) Aglutex® 01CF (%)

Tara Gum (Aglumix® 01) - 0.3 -
Aglutex® 01CF* - - 0.3
Gluten Free Rice Flour 34.00 34.00 25.00
Sugar 7.80 7.50 7.50
Salt 0.20 0.20 0.20
Dry Yeast 1.60 1.60 1.60

Full Fat Milk 19.70 19.70 19.70

Water 12.00 12.00 21.00

Pasteurised Whole Egg 15.70 15.70 15.70

Butter 9.00 9.00 9.00

Total 100.00 100.00 100.00

* Aglutex® 01CF is a texturising solution based on tara gum and citrus fiber.
Muffin Technical Parameters

Bostwick 30”
Test LFRA* Average Highness
Dough
Standard 178.4 4.26 cm 19.5 cm
Aglumix® 01 149.9 5.04 cm 8.75 cm
Aglutex® 01CF 70.0 4.68 cm 15.75 cm

* Trigger: 2 g, Distance: 4 mm, Speed: 0.1 mm/s; Spheric probe.

Muffin Visual Appearance

Standard Muffin Muffin with Aglumix® 01 Muffin with Aglutex® 01CF

Muffin Results Comparison

Muffin with Aglumix® 01 Muffin with Aglutex® 01F

▪ Softer and drier consistency. ▪ Less flour and more water to activate
▪ Homogeneous structure → free from the fiber.
air bubbles. ▪ Similar consistency by modifying the
▪ The leavening is improved → higher technology (+30 minutes oven
muffins. cooking).
▪ Dough viscosity increased. ▪ Free from air bubbles.
▪ Good leavening properties.
Aglufiber® FA
In Starch Free Bake Stable Fruit Fillings

Features Advantages Benefits

▪ Dietary fiber obtained from ▪ Improved bake stability. ▪ Facilitates the product
citrus fruits after juice, oils portfolio broadening, entering
and pectin extraction. ▪ Less E-numbers in the the segment of bakery fillings
Recommended dosage: 0.5 recipe. with low solids content.
- 1.0%.
▪ Cleaner organoleptic profile ▪ Suitable for sugar reduction
▪ High bake stability in low of the filling, avoiding the and fiber enriched recipes.
solids fillings (20°Bx). starchy mouthfeel.
▪ Low tendency to syneresis
with good flavour release.
▪ Calorie reduction up to 50%
compared to a high solids
fillings (65°Bx).
Starch Free Bake Stable Fruit Fillings
Recipe Production Technology
Ingredients Starch (%) Fiber (%) ▪ Dry mix Aglutex® J1271, sodium citrate and
Aglutex® J1271 0.60 0.60 sugar A and disperse in boiling water A under
Sodium Citrate (Powder) 0.10 0.10
vigorous stirring for 5 minutes, until a
homogeneous solution is obtained. Keep the
Sugar A (Sucrose Powder) 1.50 1.50
solution at 80°C.
Water A (90°C) 23.00 23.00
▪ Disperse Aglufiber® FA in water B and puree.
Aglufiber® FA - 1.00
▪ Add sugar B and heat up to 90°C.
Waxy Maize Starch (E1442) 2.00 -
▪ Add the texturising solution.
Sugar B (Sucrose Powder) 23.00 23.00 ▪ Heat up again to 90°C. Keep the solution at the
Water B 9.80 10.80 requested temperature for 3 minutes.
Raspberry Puree (10°Bx) 40.00 40.00 ▪ Cool down to 85°C and add flavourings and
Flavourings and Colourings Opt. Opt. colourings.
Total 100.00 100.00 ▪ Check the TSS and the pH. If necessary, adjust
Characteristics
pH: 3.2 - 3.5; pH: 3.2 - 3.5; to desired values.
TSS: 30 - 33°Bx. TSS: 30 - 33°Bx.
Aglufiber® FA is a dietary fiber obtained from citrus fruits after the juice, oils and pectin are extracted.
▪ Fill into the buckets at 75 - 80°C.
Aglutex® J1271 is a texturising solution based on gellan gum (E418) and low methoxyl conventional pectin (E440i), standardised with dextrose.
Hardness of Starch Free Bake Stable Fruit Fillings

FDA
Hardness
400
347
299
300
LFRA (g/cm2)

200

100

0
Bake Stable Fruit Fillings with Starch Free Bake Stable Fruit
starch Fillings with Aglufiber FA

▪ Aglufiber® FA imparts a better

creaminess compared to starch.
Starch Free Fruit Fillings Oven Stability
Bake stable fruit filling Starch free bake stable fruit
with starch filling with Aglufiber® FA

180°C, 10’
Work in Progress

▪ White bread
▪ Cooked ham
▪ Smoothies
▪ Plant based acidified drink
▪ Sorbet and ice cream
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www.silvateam.com