HI-FIBRE WF®
A Multifunctional Plant-Based Fiber Solution for Clean-Label Formulations
HI-FIBRE WF® is a multifunctional plant-based fiber system for Clean-Label formulations, offering emulsification and oil-water stabilization while supporting palm oil and emulsifier replacement, fiber enrichment, and fat reduction.
Plant-Based Fiber
Natural Plant-Based Fiber with Emulsifying Properties
Certifications
Clean Label and E-Number Free
Palm Oil Alternative
Palm Oil & Conventional Emulsifier Alternative
Fat Reduction
Fat Reduction & Fiber Enrichment
FEATURES & BENEFITS
- Natural plant-based fiber with emulsifying properties
- Clean Label & No E-numbers
- Supports palm oil and conventional emulsifier replacement
- Supports fat reduction and fiber enrichment in formulations
CERTIFICATIONS
Clean Label
No E-number
Gluten – Free
KEY DIFFERENTIATORS OF HI-FIBRE WF®
HI-FIBRE WF is a natural plant fiber system developed to stabilize oil-in-water emulsions, functioning as an emulsifier and stabilizer across a wide range of food applications. Furthermore, this solution enables Clean Label formulation, enriches dietary fiber content, and supports fat reduction in final products.
100% Plant-Based Fiber
Fat Binding in the Gel Matrix
Owing to its specially processed plant fiber structure, HI-FIBRE WF exhibits strong water-binding and fat-absorption capacities within the gelled matrix, thereby contributing to oil-in-water emulsion stability and enhancing product texture.
PRODUCT APPLICATION TESTS
Stability Evaluation in Oil-Water Emulsions and Palm Fat Replacement
Sensory & Textural Evaluation
– Appearance: No oil separation, glossy finish, excellent elasticity/flexibility
– Nutritional Profile: High fiber, low fat
– Recommended Dosage: Only 0.5% – 1%
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Hydrated Creams Nutritional Profile Comparison typical/commercial palm oil based hydrated cream vs. a palm oil free cream produced using Hi-Fibre WF (3%) |
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| Average values (%) | |||
| Typical | Hi-Fibre WF | ||
| Carbohydrates (sugars) | 47 | 51 | |
| Proteins | 4 | 4 | |
| Fibers | 1.7 | 3.5 | |
| Fats | 25 | 20 | |
|
|
Saturated | 12 | 2 |
| Unsaturated | 13 | 18 | |
| Energy (Kcal) | 433 | 408 | |
Evaluation Summary
Comparative data clearly demonstrates significant formulation improvements, meeting key health-conscious food development standards:
- Saturated Fat Reduction: Saturated fat content from palm fat is reduced significantly from 12% to just 2%.
- Increased Healthy Fats: Unsaturated fat increases from 13% to 18%.
- Doubled Fiber Content: Dietary fiber content increases significantly from 1.7% to 3.5%.
- Caloric Reduction: Total energy is lowered from 433 kcal to 408 kcal.
Oil Separation Control and Texture Enhancement
Trials conducted on Pesto Sauce and Bolognese Sauce demonstrated that HI-FIBRE WF® helps stabilize oil-water systems, minimize oil separation, and increase product viscosity.
- Pesto Sauce (1–1.5%): Prevented oil separation and syneresis, maintaining structural stability even on an inclined surface.
- Bolognese Sauce (0.5–1%): Significantly reduced surface oiling and phase separation, resulting in a more homogeneous sauce.
- Processing conditions: Pesto requires 2–5% additional water and medium-to-high shear mixing, while Bolognese requires only gentle mixing.
→ Result: HI-FIBRE WF® provides an effective solution for controlling oil separation and improving the stability, viscosity, and texture of high-fat sauces.
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APPLICATIONS
Bread
Ice Cream
Bakery
Sauces & Dressings
Cream Filling
Chocolate Filling
Gummies
