Fibre, thickener, emulsifier and natural preservative The high fibre content (approx. 90%), the excellent ability to bind and hold a quantity of water up to 20 times its own weight stably Very high water binding capacity (over 20.0 g/g) Suitable for making fruit preparations / semi-finished products for milk-based products (yogurt, cheese, ice cream) and for fillings / fillings of baked goods, where when added to the dough they retain the freshness of the product longer (shelf life). Thanks to the partial integrity of the cellular origin structures, the consistency imparted by these fibres is very close to traditional home preparations, which makes the products very pleasant to the taste and enhances the typical fruit sensations when tasting.
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