A&B Ingredients CELLULA 90/160
Cellula 90/160 is very rich in cellulose and it is used for its water and oil retention properties and its nutritional quality, it is debacterized and microgrinded pea fiber. Cellula 90/160 is natural vegetable ingredient produced with selected varieties of yellow peas (pisum sativum).
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Convenience Foods
- Dairy
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Dietary Fiber
- Stabilizers
- Texturizers
- Vegetable Products & Extracts
Other characteristics
- Functions
- Stabilizer, Texturizing Agent
- Fiber Content
- 80.0 - 80.0 %
- Ingredient Name
- Pea Fiber
- Labeling Claims
- Allergen-free, Natural
- Allergen-free
- Natural
- Certifications & Compliance
- ISO 22000
- Odor
- Neutral
- Markets
- Food & Nutrition
- Ingredient
- Pea Fiber
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Ingredient Origin
- Plant Origin
- Vegetable Origin
- Country Availability
- Canada
- Mexico
- USA
- Usage
Applications; Cooked meats; Puff snaks; Ready cooked meal; Sweet and Savory biscuits; Bread-making; Viennese pastries, Cakes; Processed cheese and health foods; Uses; Cellula 90/160 is very rich in cellulose and it is used for its water and oil retention properties and its nutritional quality.; Its texturizing, swelling and stabilizing properties are such that it is used in a wide variety of food industry sectors, Does not brown when heated or extruded.
- Packaging Information
Multifolded paper bag weighing 20kg on 600 kg pallets (80*120) with protective film.
- Shelf Life Storage
- Stock in a cool and dry place. 24 month
- Food Ingredients Features
- Improved Oil Retention
- Improved Water Retention
- Neutral Taste
- Stabilizing
- Texturizing
- Food Ingredients Functions
- Stabilizer
- Texturizing Agent
- Certifications and Compliance
- ISO 22000
- Food and Nutrition Applications
- Biscuits
- Bread
- Cakes
- Cheese
- Pastries
- Ready Meals
- Snacks
Technical data
Table 1 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Oil Retention | 1 ± 1.5 - 1 ± 2.5 | % |
| Rehydratation Swelling | min. 5.6 | cm³/g |
| Water Retention | 1 ± 3 to 1 ± 5 | — |
Table 2 of 4
9 rows| Characteristic | Value | Unit |
|---|---|---|
| Carbohydrates | 7 | % |
| Carbohydrates (Sugars) | 1.3 | % |
| Energetic Value (for 100g of product) | 223/906.5 | kcal/kJ |
| Fat | 1 | % |
| Fat (Saturated) | 0.2 | % |
| Humidity | max. 4 | % |
| Proteins | 6.5 | % |
| Sodium | 10 | mg/100g |
| Total Fibres | 80 | % |
Table 3 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| Ash Content | 3 | % |
Table 4 of 4
1 row| Characteristic | Value | Unit |
|---|---|---|
| Sieve Analysis (max. 160 μm) | min. 90 | % |
