Fiber and Powders By Salasar Fibers, Nagpur

About JELUCEL

Innovative and value adding dietary fibre ingredient.

Fundamentals• All JELU food fibres are based on natural

plants

• All plants use cellulose - a natural sugar polymer as a fundamental framework

Technical Background

Technical Background

ChemistryCellulose is a polysaccharide

• long chain sugar molecules with 2,000 - 20,000 glucose units

• fully natural polymer• fundamental part of every plant• purified by cleaning processes of

plants• neutral taste and odour• not digested by human enzyme

system

Functionality

Function in Food Products

Function based on texture improvement

• more physical strength of finished product

• maintaining the original softness

• fibrous appearance

• 3 dimensional fibre network

• no gel forming structures

Fibre network

Functionality

Function in Food ProductsFunction based on liquid absorption

• heat-stable physical water retention

• capacity related on fibre length

• water is not freely available

• no change microbiology with more water

• any liquid is absorbed ( first available liquid will be sucked in)

Capillary force of the fibres

Advantage JELUCEL

Capillary force of the fibresFibre network

Functionality

+=

MORE CONSTANT• Drying Processes• Baking Processes• Moisturing Processes• Heating Processes• Cooling Processes• Smoking Process

Liquid Absorption + Fibre Network = Moisture Balance

• Same Moisture Content throughout the Finished Product

• Stable Processing

Capillary force of the fibres

Fibre network

In Product

Better Texture • More Elastic and Stronger Texture• More Crispy & Crunchy• Reduces Rubber like Bite (nan)

• Creamy MouthFeel • More Juicy Product (NV)

• Less Shrinkage (NV)

Improves Health• Reduction In Calorific Value• Lower Fats (Low Oil Pick Up)

Water Inside The Fibres Prevents The Absorption Of Fat During Frying• Insoluble & Indigestible Fibres

Adds to Stability of Finish Goods• Improves Homogenous & Liquid Binding

+

NV = Non Veg

In Process

• Supports Emulsification Capillary Force is valid For Fat And Water

• Reduces Synerises Freezing/ De Freezing/ Baking/ Smoking/ Frying

• Reduces Processing TimeFreezing/ De Freezing/ Baking/ Smoking/ Frying

• Enhancing CapacityDue Reduction in Processing Time

• Enhancing YieldDue to Water Retention

• Neutral Behavious with Other Ingredients

Capillary force of the fibres

Fibre network

+

*2-5% Vary from Product to Product

*

*

NaturalVegetarian

Core

Allergen FreeLactose FreeFructose Free

Neutral Behaviour with Other Ingredients

Gluten Free (<20 ppm)

Fibre Enrichment

Moisture Balance

ColourlessObourlessTasteless

Volume 2%-5%

Application JELUCEL

FIBRES FOR SAMOSA, KACHORI & PAKODAAdvantages:

• Reduces Oil Pickup• Dietary Fibre content is increased• Volume is increased• Yield is improved• Remains fresh for longer

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity

(Generally 4 times of Fibre Weight)

FIBRES FOR NAMKEEN, FARSANAdvantages:

• Uniform heating• Reduces Oil pickup• Dietary Fibre content is increased• Volume is increased• Yield is improved• Maintains Crispiness for Longer Time

Quantity : 1% - 3% of Dry Flour WeightApply : If water is added in the process:-Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity

(Generally 4 times of Fibre Weight)

FIBRES FOR PANI PURIAdvantages:

• Uniform Texture / Colour• Lower Oil pickup• Better Yield• Dietary Fibre content is increased• Increased Mechanical Stability reducing Breakage• Remains fresh for longer

Quantity : 2% of Dry Flour Weight

Apply : If water is added in the process:-Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity

(Generally 4 times of Fibre Weight)

FIBRES FOR SWEETSAdvantages:

• Improves Softness• Remains fresh for Long• Good Texture• Enhanced Cutting Behaviour• Reduced Calories• Improves freezing and de freezing properties• Creamy Mouth Feel

Quantity : 2% of Dry Flour Weight

FIBRES FOR SWEETS

Application in Sweets : • Add in Maida, Besan, Atta & Mix thoroughly

Alternatively, add in slurry Add Water to match Dough Elasticity(Sona Papdi, Soan Cake, Motichur Laddu etc)

OR

• Add Dry Fibre in kaju Based Sweets at the end of Drying Stage for Protecting Against Moisture (Kaju Katli)

FIBRES FOR PAPADAdvantages:

• Improved Texture• Dough Volume is increased• Yield is improved• Reduces Roasting Time• Uniform heating of Product• Dietary Fibre content is increased

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR FROZEN FOODAdvantages :

• Improves Yield• Maintains Softness• Freezing and thawing stability is improved• Reduce Ice Crystallisation• Dough volume and dough yield are improved• Moisture dispersant effect is improved

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

Or Prehydrate with Water & Mix throughly

FIBRES FOR CURRY / DALAdvantages :

• Increase Volume due to addition of Water & Fibre• Freezing and thawing stability is improved• Reduce Ice Crystallisation• Support Emulsification• Reduces Synerisis

Quantity : 2% of Finished Curry Weight

Apply : Prehydrate Fibres with 4 times Water & add towards end of preparation of curry, Mix throughly.

FIBRES FOR NAN, ROTI, PARATHA, KULCHA, KHAKRA

Advantages :• Increases Dough Volume• Improves Yield• Maintains Softness for Longer Time Frame• Freezing and thawing stability is improved• Moisture dispersant effect is improved

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR INSTANT FOOD/ PREMIX /RETOXThese product can be applied in instant food & premixes soups, dhokla, dosa, bada, sweets, etc

Advantages:• Ensure Absorption of free Water• Stronger Texture• Reduce Syneresis• Supports Emulsification• Uniform Heating• Better Yield

Quantity : 2% of Dry WeightApply : Prehydrate & Mix Throughly

FIBRES FOR BREADDark Bread, Brown Bread, White Bread

Advantages:• Increased Volume of Dough & Finish Bread• Maintains Softness for Longer Time• Improved Dietary Fibre Content (If 3-5% Fibre Addition)• Appropriate mesh size• High Tensile strength• Better Yield

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR RUSK/TOASTAdvantages:

• Stronger Texture• Less Breakage• Uniform Baking & Colour• Maintains freshness for Longer Time• Calorie Reduction• Better Shelf Life Due To Water Balance

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR BISCUITSAdvantages :

• Improved Texture• Reduces Breakages• Increased Mechanical Stability• High Yield• Calorie Reduction• Maintains Crispiness for Longer Time

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time

of Fibre Weight)

If only milk/Ghee is added (Water not added):-

Prehydrate with Milk/ Ghee & Mix Throughly

FIBRES FOR KHARIAdvantages:

• Uniform Baking• Better Mechanical Stability• Better Texture• Yield is improved• Remains fresh for longer• Dietary Fibre content is increased

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR DONUT Advantages:

• Decrease oil / fat pick• Donut become light (in weight )• Uniform heating of product• Dietary Fibre content is increased• Volume is increased• Yield is improved• Remains fresh and soft for longer

Quantity : 2% of Wet Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR CAKES, PASTERY, CAKES BARSAdvantages:

• Support Emulsification• Improves Moisture Dispersion• Increased Volume of Dough & Finish Cakes• Improves texture• Maintains Freshness for Longer Time Frame

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly & + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR DOSA/UTTAPAM

Advantages:• Improved Texture• Uniform Heating• Dietary Fibre content is increased• Volume is increased• Yield is improve

Quantity : 1% - 3% of Dry Flour Weight

Apply : Add in Wet Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR SAMBAR VADAAdvantages:

• Decrease oil / fat pickup• More crispy• Uniform heating• Dietary Fibre content is increased• Volume is increased• Yield is improved• Remains fresh for longer

Quantity : 2% of Wet Flour Weight

Apply : Add in wet Flour & Mix thoroughly Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR PASTAAdvantages:

• Reduce breakage of pasta and noodles• Allow finer pasta shapes to be manufactured• Increase fibre content

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR WAFERSAdvantages:

• Stronger Texture• Less Breakage• Calorie Reduction• Better Shelf Life Due To Water Balance• Improved Surface Moisture Resistance• Mechanical stability is increased• Cutting behaviour is improved

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR CONFECTIONERY Baking Stable Fillings ( Fruit Fillings ; Chocolate Fillings , Cream Fillings, Jams)

• Improved Viscosity• Better Baking Resistancy Due To Stronger Texture• Creamy Mouth Feel• Less Syneresis During Baking Process

Icings• Improved Viscosity• Improved Heat Stability• Smoother Surface• Creamy Mouth Feel

Jelly Products:• Anticaking• Calorie Reduction• Improved Texture• Flavour Carrier For Liquid Flavours

Chewing Gum:• Anticaking• Flavour Carrier For Liquid Flavours

Quantity : 1% -3% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water as per Dough Elasticity (4 time of Fibre Weight)

FIBRES FOR CHEESEBlock Cheese, Light Cheese, Cheese Analogues, Spread Cheese:Advantages:

• Improves Yield due to Moisture Retention• Improves Cutting behaviour• Easier Slicing due to better Texture• Texture is optimized• Improves Creamy Mouth feel

Shredded Cheese:• Reduced Agglomeration Due To Ant caking• Easier Production Of Powdered Cheese Due To More Dry Appearance Of

Finished Product• Ant caking For Regular Shredded Cheese ( F.E. Pizza Cheese)• Improved Moisture Balance Resulting In Better Shelf Life

Quantity : 2% of Dry Flour WeightApply : Add in Dry Flour & Mix thoroughly + Add Water 3/4 times of Fibre Weight

FIBRES FOR YOGURTAdvantages:

• Fibres content is increased• Viscosity is improved• Creaminess is increased• Syneresis is improved

Quantity : 2% of Dry Flour Weight

Apply : Add in Dry Flour & Mix thoroughly + Add Water 3/4 times of Fibre Weight

FIBRES FOR DIET PRODUCTSDietary Fibre Drinks, Slimming Drinks:

• Improved Dietary Fibre Content• Less Calories• Improved Creamy Mouth feel• Less Hungry Feeling• Flavour Carrier For Liquid Flavours• Better Product Consistency Of Powder Mix Products

Senior Food & Clinical Products:• Improved Dietary Fibre Content• Less Calories• Less Hungry Feeling• Better And Easier Bowel Movement

FIBRES FOR SPICES

Advantages:

• Act as Anti-Caking Agents• Absorbs Free Oil Release / Liquid

Quantity : Depending on Oil/liquid Release

Apply : Mix in Spices before Grinding

+ Functionality

addition not limited

no taste influence

Health Applications

Clinical Food

Senior Food

Breakfast Cereals

Health Bread

FAQ(During Application)

a) Best results are by adding 2% of Fibre equivivalent of Dry Flour weight. This may change(Eg : For Curries Qty is 4% of Finish Good). Recommended Range ( Depending on Product) for addition of Fibre is between 1 – 5%.

b) Fibres 90 Microns absorbs water in ratio of 1:4 ( 1 gm fibre additionally absorbs 4 gm of water). This may also differ depending on Raw Material. Add water slowly as per dough elasticity after ratio of 1:2 is achived.

c) Ensure Resting Time of 5-10 Minutes after addition of fibre, so that Jelucel Fibres capillaries are full of Water.

d) Do not increase/change the quantity of sugar/spices or any other ingridient in receipe addition of Fibre and Water.

e) For Maida Based Products, Jelucel Performs Best with Gluten is in range of 13% - 15% ( Eg Nan, Bread, Cake) as gluten gets diluted with addition of Fibre. May add additional Gluten for optimum results and dough binding capability.

f) Shelf Life refers to freshness of product for the longer time frame.

Health Benefit JELUCEL

Health Facts on Dietary Fibre

Dietary fibre is a vital food ingredient for humans

Insoluble Fibres

Soluble Fibres

• no fermentation in the colon / no gas• increase the food volume already in the stomach• reduce rot processes and related pH of the food pulp • accelerate gastrointestinal passage• reduce risk of Diabetes Mellitus type 2• reduce blood cholesterol level• reduce blood glucose level

• cause fermentation in the colon / cause gas• probiotic effect• fatty acids and gas caused by fermentation soften the

solid faeces

Vital Food

Health Facts on Dietary Fibre

Dietary fibre is a vital food ingredient for humans

Guidelines on fibre intake• The American Dietetic Association (ADA) recommends a minimum of 20-35 g/day for a healthy adult .

• The ADA's recommendation for a child is 5 g/day (e.g., a 4-year old should consume 9 g/day).

• The British Nutrition Foundation recommends a minimum fibre intake of 12-24 g/day for healthy adults.

30 – 40 g dietary fiber / day = optimum intake

Fibre Content

Food Dietary fibre content per 100 gram

Bran 10.5 - 13.5 gram

Whole Grain Cereals 1 - 2 gram

Vegetables 0.5 - 1.5 gram

Nuts 2 - 5 gram

Fresh Fruits 0.5 - 1.5 gram

Kellogs Pop Tarts 4.4 - 6 gram

Meat, Fish 0 gram

JELUCEL Wheat Fibre 94.7 gram

JELUCEL Oat Fibre 94.7 gram

JELUCEL PLant Fibre 94.7 gram

Dietary fibre content

Product Portfolio JELUCEL

Product Portfolio

JELU Food Fibres

JELUCEL WF Wheat Fibre

JELUCEL OF Oat Fibre

JELUCEL BF Bamboo Fibre

JELUCEL PF Plant Fibre

Portfolio of JELU Food Fibres

Product Names

30 µm90 µm

300 µm

JELUCEL

JELUCEL + Fibre Source Grade of Milling+

wheat - oat - bamboo -cellulose -

WF OF BFPF

WF 30Jelucel Wheat Fibre 30 µm (micron)

Fibre Length

Length 30 µm 90 µm 300 µm

Size Shortest Short Long

Water Retention Ratio 1:3 1:4 1:7

Texture Fine Medium Strong

Yield Low Medium High

Mouth Feel Creamy Smooth Juicy

Dietary Fibre Low Medium High

Application (Products) Creamy/Sweets Pasty/ Dough Meat / Solid Textured

rolling on the tongue = creamy mouthfeel

Functionality

Special function of 30 µm fibres*

Fat replacement

Only possible with 30 µm fibres based on physical exception

Regular fibre > 30 µm Fibre 30 µm

Fat

Jelucel is the only company in World manufacturing 30 Micron Fibre

Food Safety

i) Wheat / Oat / Bamboo Fibres :

Considered as Food Stuff

ii) Plant Fibres (only): Considered as Food Addictive published by the Codex E460(ii)

iii) All the different type of Fibres have similar funtions, application and results. They Only Differ from the source they are extracted.

Eg : Wheat Fibre Extracted from Wheat Spears & hence consider as wheat Stuff.

Certification JELUCEL

Additional Information

ISO 9001 HACCP Kosher

Certificates

Production certified

Food Fibres

according to ISO 9001 & HACCP

EconomicalMultifuntional

Extremely High Level of Moisture BindingReduces Oil PickupNo Gel Formation

Saves CostSaves Time

Enhanced QualityEnhance CapacityIncrease Volume

Better Nutritional Properties

Benefits to Manufacturer

Pure Plant FibrePure, Insoluble FibreCreamy Mouth FeelEnhanced Texture

Good HealthLow Oil Diet

Better Nutritional Food

Benefits to Consumer

Anand Taori Product Head 937 103 9991Gaurav Noukarkar Manager 888 885 8996

0712 - 276 7121; [email protected], [email protected]

Salasar Alloys & Steel Industries Pvt LtdA PR Malu Group Company ( www.prmalugroup.com )Factory : E 19, MIDC, Butibori, Nagpur 441108 Maharashtra (India)Office : 1249, Neelkamal, Gandhi Putla Sq, Nagpur 440002 Maharashtra (India)

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