Baked Items (Use 2-4%)
Higher dough yield (8-15%), Bake Stability, Maintain Freshness, creamy feel, Reduce Calorie and carbohydrate content, reduced breaking and abrasion of shortbread, wafers and biscuits
Application Key Benefits in Food
Bhujiya, Namkeen, Mixture (Use 2-4%)
Low Fat Take – up without diminishing taste, maintain freshness, increased shelf life, & improve Appearance – Reduced brown & black batter particles after frying appearance is golden yellow
Baked Items (Use 2-4%)
Higher dough yield (8-15%), Bake Stability, Maintain Freshness, creamy feel, Reduce Calorie and carbohydrate content, reduced breaking and abrasion of shortbread, wafers and biscuits
Diet & Health Beverages (use 2-6%)
Low Fat Take Good Texture, Dietary fiber, non-caloric bulking agent
Chocolate Milk (Use 2-4%)
Stable at high & ambient temperature, adds creaminess, adds opacity
Chocolate Milk (Use 2-4%)
Stable at high & ambient temperature, adds creaminess, adds opacity
Ice Cream (Use 2-4%)
Controlling ice crystal growth, non-caloric bulking agent
Shredded Cheese (Use 4-6%)
Anticaking agent, mouth feels in low fat products
Shredded Cheese (Use 4-6%)
Anticaking agent, mouth feels in low fat products
Cook-in Sauces (Use 2-6%)
Improved cling, controlled viscosity and texture in the jar and after cooking
MICCEL – P NATURAL ORGANIC FIBRE
Advantages
Approved by General Standard for food Additives (GSFA), WHO
Product Advantages
Dietary Insoluble Fibre, Inert Material, Highly Pure – 99% & White, Natural Fibre, Tasteless
It is advantageous to the manufacturer to enhance the functional properties of food
-> Reduced fat pick-up / Providing non calorie solid
-> Crispiness & Non Browning properties give golden
-> Yellow colour to all Indian fried foods
-> To reduce loss of moisture
-> Inertness
-> Improve microwave properties
-> Bulking agent
-> Anticaking agent
-> Binding & Thickening agent
-> Stabilizer
-> Emulsifier
-> Volume Enhancement
-> Improve cling
-> Filler
-> Anti-Sticking extrusion aid
Specification
| Appearance | White/odorless |
|---|---|
| Characteristic | Fine powder, white colour, odour neutral |
| Cellulose (Dietary fiber) content % by mass, (Assay method-National Formulary) | Approximate 99.5 |
| Identification | Complies |
| Moisture, %Max | 7 |
| Assay, % Celluose | 97-102 |
| Ether Soluble Substance, % Max | 0.15 |
| Water-soluble substance, % Max | 0.16 |
| Starch | Absent |
Typical Nutritional Profile of MICCEL-P
| Components | Typical value |
|---|---|
| Calories (Kcal/g) | 0 |
| Total Dietary Fiber (% dry basis) | >99 |
| Total Fat(%) | 0 |
| Cholesterol(%) | 0 |
| Protein (%) | 0 |
| Ash (%,800 C) | 0.3 |
| Moisture, (%) | 5-7 |
| Sodium (PPM) | 500-700 |
| Calcuim (PPM) | 100 |
| Iron (PPM) | 100 |
Physical Characteristic (APB Standards)
Screen analysis
Wt+60 Mesh1 NMT
Wt+200 Mesh 30NMT
NMT- Not more than
NLT- Not less than
Available Packaging Type
| Type | Size |
|---|---|
| HDPE Bags | 25Kg |
| Fibreboard Drum | 25Kg |
*Our standard packaging in 25 Kg bags. We can also customize packaging as per customers request at additional cost
| Container | Palletized | Non-Palletized |
|---|---|---|
| 20 Ft. (Approx Wt.) | 10,000 Kg | 11,000 Kg |
| 40 Ft. (Approx Wt.) | 20,000 Kg | 25,000 Kg |
Unique Features of Powdered Cellulose
- Angle of Repose
- Customized Bulk Density
- Excellent Flowability
- Better Compressibility
Request for a Sample or Quotation
A GMP & ISO Certified Company
39/2 Bhilgaon, Kamptee Road,Post Khairi, Dist. Nagpur – 440026
Email: [email protected]
Phone: +91 9970057680
© Copyright 2016 Ankit Pulps and Boards Pvt. Ltd. l All Rights Reserved
