Sugar beet fibre

Discover the power of nature

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What is QFibre SB?

QFibre SB represents a range of functional fibre with application in nutraceuticals, food and feed.

QFibre SB is dietary product made from sugar beet.
After the sugar from beet is extracted, remaining cell wall material – the sugar beet pulp – is used to produce the sugar beet fibre.

What is QFibre SB?
Why QFibre SB is so good?

Why QFibre SB is so good?

In comparison to many other fibre sources (cereal products or fruits) QFibre SB:

  • Is perfectly balanced source of dietary fibre built with 1/3 soluble and 2/3 insoluble elements
  • Is naturally gluten-free and allergen-free, what makes it an ideal product for people with food intolerance
  • Is 100% vegetarian
  • Is GMO-free
  • Doesn’t contain any E-numbers or phytic acid Has a thermostable water-holding capacity
  • Is freeze-thaw stable
  • Reduces the calorie content of a meal Reduces costs of the food production
  • Supports the digestive health
  • Makes weight management easier
The composition of QFibre SB
Pectin - 27% Hemicellulose - 42% Cellulose - 28% Lignin - 3%

The water-holding capacity

Main function of the sugar beet cell material is to store nutritional reserves. Due to that fact, the cells walls in sugar beets are not as lignified as the cell walls in other products.

Benefits:

QFibre SB has an unique composition
(1/3 soluble, 2/3 insoluble material)

QFibre SB has special physical properties (such as thermostable water retention) that might be used in many areas

How water retention works?

01. In the drying process the cell material of the QFibre SB collapse.

02. After adding the water, the cells come back to their original form, take up the water and retain it inside the cell wall structure.

03. If allowed to soak in water, retain and drain off, the water uptake capacity is approximately 7-8 g per gram of QFibre SB.

04. The water holding capacity (water retained at a pressure of 10 kPa) is approx. 3.5-4 g per gram of QFibre SB

How water retention works?

How we produce QFibre SB?

01

The sugar beets come from
plantation in Poland.

02

The sugar is extracted in
modern plant

03

The pulp is dried and later steam
sterilized in our plant.

04

Unique milling technology allows to obtain fibers with very short but frayed fibers.

05

The result of the production is sugar beet fibre, which might be milled, sieved or flaked.

06

Finally we carefully check the quality. Next, the product is packed in 20 kg bags or big bags and shipped to the customers.

Main areas of application

Bakery

Bakery

Health

Health

Meat processing

Meat processing

Other areas

Other areas

QFibre SB in Bakery

Makes the pastries worth baking

  • Is naturally gluten and allergen-free Improves softness of the product and prolong its shelf life.
  • Perfectly binds with other ingredients and strengthen its structure.
  • For soft products, it makes the dough more plastic and creates perfect crumb structure.
  • For dry products, it provides an unbreakable structure.
  • Due to the water-binding capacity, reduces the costs of production.
QFibre SB in Bakery
QFibre SB & Health

QFibre SB & Health

Take(s) your well-being on the right way

  • Helps to maintain cholesterol and blood- glucose on healthy levels*
  • Increased faecal output and prevent constipation
  • Helps to promote digestive health
  • Gives the intestines a healthy bulk to work with
  • Normalizes transit time through the digestive system
  • Gives a feeling of satiety and makes weight management easier
  • Provides bioavailability of the minerals

* QFibre contains approximately 22% of the water soluble fibre pectin. According to the EU health claim on pectin, consumption of ca. 8 g pectin daily contributes to the normalization of cholesterol and blood-glucose levels.

QFibre SB in meat processing

The quality of meat impossible to „beet”

  • Is alergen-free
  • Allows to eliminate gluten by replacing breadcrumbs
  • Has excellent water-holding capacity and is perfect for machine processing meatballs, frankfurters and hamburgers. It locks juices in
    meat, offering a juicier, more tender product.
  • Added to the frankfurter recipe, results in a firmer, less watery final product and the fat remains in suspension. Reduces frying losses in minced meat by more than 30%, producing burgers with great juicy appeal
  • Positively affects the organoleptic characteristic of the products
  • Water-binding properties allows to reduce cost of finished product
QFibre SB in meat processing
QFibre SB in other areas

QFibre SB in other areas

Use the power of nature

  • Helps to retain juiciness and build texture in vegetarian and low-meat food Improves yield in the food production
  • Is a great source of fibre in cereal products
  • Might be a flavor carrier in spices, tea and much more products
  • Guarantees significant reduction in oil uptake during frying
  • Gives texture and manage water in different fillings
  • Due to water-retention properties, reduces the costs of production

Technical information

Option

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Next option

500kg

Option

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Option

92g

Download

Specification Packshot photos Declarations COA example

Are you intereseted in our products?
Please contact us.

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Call us
+48 739 534 255
Send email
info@awing.eu
Address

AW sp. o.o. Ingredients sp. k.
Korfantego 10, 01-496 Warsaw

Regon: 367436687 Tax iD: PL5223093159