ROSEBRAND FIBIOCA CF
Rosebrand FIBIOCA CF is a unique Tapioca-based fiber that combines tapioca starch with insoluble fiber, creating a versatile and beneficial ingredient. Presented as a fine powder with an off-white color, FIBIOCA TM CF offers a range of advantages and features for various applications. As a thickening agent, it adds viscosity and texture to food preparations, enhancing the overall mouthfeel and providing a pulpy texture.
Properties
- Physical Form
- Powder
Product families
Applications
- Bakery
Product Families
- Starches & Thickeners
- Flours & Grains Products
Other characteristics
- Brand
- ROSE BRAND
- Functions
- Thickener, Viscosity Modifier
- Particle Size
- 75.0 microns
- Ingredient Name
- Cassava Flour
- Labeling Claims
Biodegradable, Clean Label, Halal, Kosher, Organic, Plant-Based, Sustainable; Biodegradable; Clean Label; Halal; Kosher; Organic; Plant-Based; Sustainable
- Certifications & Compliance
EU Compliant, FDA Compliant, FSSC 22000, GMP, Halal, Hazard Analysis Critical Control Point (HACCP), ISO 14001, ISO 9001, Kosher, Organic Certified, USDA NOP Certified
- Markets
- Food & Nutrition
- Appearance
- Powder
- Shelf LIfe
- 24 months
- Technology
- Food Ingredients
- Key Attributes
- Enhance mount feel and pulpy texture
- Prevent water separation during storage
- Reduce yield loss during process
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Storage Condition
Store the product in a cool dry place and well-closed bags.; Do not store or ship together with odorous or toxic substance free from insects and rodents.
- Packaging Information
- 25 kg. multiple paper sack
- Food Ingredients Features
- Improved Crispiness
- Improved Mouthfeel
- Improved Texture
- Food Ingredients Functions
- Thickener
- Viscosity Modifier
- Certifications and Compliance
- EU Compliant
- FDA Compliant
- FSSC 22000
- GMP
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 14001
- ISO 9001
Technical data
Table 1 of 2
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Moisture Content | max. 13 | % | AOAC 925.10 |
| pH (10% Solution) | 4.5 - 7.0 | — | pH Meter |
| Particle Size (<125 μm) | min. 75 | % | Sieve shaker / AOAC 965.22 |
| Sulfur dioxide | max. 10 | ppm | Rankine Volumetric Method |
Table 2 of 2
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 100000 | cfu/g | BAM 2001, Chapter 3 |
| Yeast | max. 1000 | cfu/g | BAM 2001, Chapter 18 |
| Mold | max. 1000 | cfu/g | BAM 2001, Chapter 18 |
| E. coli | max. 3 | MPN/g | BAM 2017, Chapter 4 |
