Florida Food Products FiberColloid AACC Baker Technology Presentation by Edgar Anders
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FIBERCOLLOID™ BAKER
TECHNOLOGY
Edgar P. AndersExec Vice President
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FiberGel LC®: THE single ingredient solution for EGG Replacement. Label friendly, Non-GMO, Natural, and Allergen-Free.
We Chemists
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What have “WE” all been doing per the Chemical
Industry?
Identifying, characterizing, isolating, and producing specific ultra purified “ingredients” to be incorporated into
food products….
“Stupid” Chemists?
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…and throwing everything else away
GLOBAL FOOD WASTE
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Four (4) Billion MT Food/Year 1/3 of Food Produced goes to WASTE
Resources for production (water, fossil fuels, etc) Greenhouse gas emissions
Reasons? Financial, managerial, technical, storage, forecasting Consumer careless behavior, purchase planning Quality standards, expiration dates
Projection 2075 …2.5 billion additional people to be fed
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SO WHAT PART CAN PLAY ASBRIGHT CHEMISTS?
FIBER IN PLANT BIOMASS?
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Food Fibers: What is available?™
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Apple, orange, wheat,Oat, potato, pea, corn…
Plain dried/milled
fibersLow water
binding
Citrus , Bamboo, cottonseed fibers, Wood pulp fibers …
Fibers processed for
extra water binding
Pectin, alginate, MCXanthan gum, CMC…(most not “natural”)
Hydrocolloids: thickening,
gelling
Citrus, celery,…Natural fibers with Multi-textures and Clean label
Thickening, gelling, fat
mimetic
FiberColloids ™
FIBERCOLLOID™
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What are FiberColloids?
FiberColloids are Florida Food Products new classification of patented whole food natural fibers that have water binding and gelling properties.
• World’s first natural multi-functional fibers• Derived from fruit or vegetable biomass Provides gels that are thermally stable and irreversible ….JUST LIKE EGG !
FiberGel LC®– Nutritional Analyses
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Ingredient Declaration:Citrus Fiber, standardized with sugar
Natural matrix of “activated” plant fibers
Unique and ONLY whole food fiber in world that can form gels.
FIBERCOLLIDS
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• Gel Forming (thermal stable)• F/T Stability• Emulsification “character”• Purge reduction• Viscosity generation & Control• Reduced Moisture Migration
• Re-stuctured Fruit, Veg, Meat Products• Pasta/Frozen Entrees• Beverages, Dairy• Bakery including Gluten/Egg-Free• Vegetarian Products• Low Sugar Jams, Preps, Bake Stable• Soups Sauces and Gravies, Dips & Salsa• Others…..
FiberGel LC - Purge and Thermostability
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FiberGel LC ® - MISC APPLICATIONS
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Dairy Gels Edible Films Emulsions
Gluten-Free Pasta Marmalades Egg Extension
FiberGel LC ®
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FiberGel LC – Egg Replacment Shortcake
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FiberGel LC – High Ratio Cake (Poster)
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Egg White Reduction to 100% Removal of HPMC (Methocel) FiberGel LC providing:
• Homogeneous grain• Proper leavening• Structure/hold
FiberGel LC – Egg Yellow/White Cake
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FiberGel LC – Gluten Free
FIBERCOLLOIDS
Egg White Reduction to 100% Removal of HPMC (Methocel) FiberGel LC providing:
• Homogeneous grain• Proper leavening• Structure/hold
FIBERCOLLOID™ Quick Summary
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o “Activated fibers” from plant sourceso High water binding…Thermal/retort stable gelso Emulsification, low aW formulations: Shelf life. Single Ingredient solution for Egg replacement
Allergen, supply chain/$$$$ Texture and moisture management Challenged applications – Gluten Free
o Natural, minimally processedo Consumer friendly label declarations (no E-number)o Economicalo MADE IN THE USA by Florida Food Products
THANKS A BUNCH!
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Learn more about FiberGel LC® at www.floridafood.com
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