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Vidofibres BF – A new generation sugar beet fibre

Sugar beet fibre is one of the best-documented fibres and has been used as preferred fibre in many studies, both functional and nutritional. Mainly since it was one of the first extracted fibres, first explored by various Sugar producers in the 1980s.

With an upgraded production method, the new generation Vidofibres BF Sugar Beet Fibre has a significantly reduced off-taste and colour compared to previous Sugar beet fibres in the market. The method also provides a wider and higher range of water holding capacity to better adapt to customer needs.

The composition of the sugar beet is approximately 76% water, 18% sugar, and the rest 6% is the cell walls. After sugar extraction, the cell wall material (beet pulp) is dried, then milled and carefully controlled to become Vidofibres BF, a high-quality fibre which gives opportunities as a functional and healthy ingredient in food applications.

Vidofibres BF has 67% (AOAC) fibre content – the remaining part is protein, some sugar residues (<5%) as well as low water content which gives long shelflife if stored properly (<65%rh)

Water activity is 0,4 – a value below 0.6 is regarded as the absolute minimum water activity for all known microorganisms. All microbiological activity will be eliminated below this critical value.

The insoluble fibre part is mainly cellulose and the soluble part pectin. Images below, magnified 300 times, shows how the cell walls trap water. This since the dried particle (left), when resoaked with water (right) fills the empty cells, where it will partly gel with the pectin creating small depots surrounded by cell walls. Vidofibre BF keeps this extra water in the end product, independent upon the process temperature. The water holding capacity is, depending upon particle size/quality, between 3,5-12 times its own weight.

The product is free from gluten and works excellent in e.g. gluten-free bread. It is free from phytic acid, which could act as a mineral blocker.

A selection of application possibilities:

  • Bakery – prolong softness in bread, reinforcement in dry baked goods, fibre enrichment
  • Meat products – reduce frying loss, less oil uptake in deep-fried products, improve texture
  • Health products – fibre addition in mueslis, extruded products (1-40%), fibre tablets (>90%) etc. The health effects are confirmed by several clinical studies and approved EFSA &EU Health claims.