| 2019
Libra PolskaManufacturer of functionaladditives and spices for meat, bakery, dairy, convenience and fish food.
Interfiber LtdSecond largest manufacturer of insoluble dietary fibers.
Lauta LtdProducer of high quality carrageenans, widely used in the food industry, for gelling, thickening, and stabilizing.
Flavours FactoryManufacturer of a wide range of flavours, extracts and food colouring.
Custom FiberCustom Fiber is a manufacturer of natural food fiber and technical fiber.
2001
2008
2008
2013
2017
www.librapoland.com
www.interfiber.com
www.carrageenans.com
www.flavoursfactory.com
www.customfiber.com
WHERE WE ARE
MEAT PILOT PLANT - POLAND
BAKERY PILOT PLANT - POLAND
PRODUCT QUALITY AND SAFETY IS A MUST!
WHAT MAKES US DIFFERENT
Experienced technologistswho conduct research and
develop new products.
Modern production technologies and quality
certificates.
Raw materials come from reliableand ecological friendly sources.
CERTIFICATES
SOLUBLE & INSOLUBLE FIBERS
Dietary Fibers
• Metabolized by our body• Control population of gran negative
bactérias (reduction of pH)• Pre biotics• Fermentation (gases)• Satiety
SOLUBLE
• Non metabolized by our body• Physical benefit for the digestive
system• Controls fat absorption• Satiety
INSOLUBLE
of soluble fibers¼ of insoluble fibers¾
WHO: every healthy adult shouldconsume 25 – 30g of fibers / day
RAW MATERIAL
Composition of cellulosic fibers: Cellulose + Hemicellulose and Lignin
Chemicalextraction oflignin
Compressed cellulose andhemicellulose (functionaland white part)
Milling technology: different grades for different applications
Lignin Celulose Hemicellulose
THE PRODUCT
Cellulosic insoluble fibers consist of aligned cellulose chains
Indigestiblefor humans – zero calories
Capillary system: water and oil binding capacity
3D network in the products, improving texture
Synergistic effect with hydrocolloids and emulsifiers
FIBER STRUCTURE
FIBRE MACROFIBRILLE
MICROFIBRILLE
CELULOSE
SOURCES OF REFINED FIBERS
How to choose?R&D, Marketing, Regulatory Affairs and Purchasing areas
Similar composition and functionality
POWDERED CELLULOSE PF
BAMBOO FIBER BF
OAT FIBER OF
SUGAR CANE FIBER SCF
WHEAT FIBER WF
Come FromPoland, Russia and
SlovakiaChina, Thailand
and South AmericaEuropean Union
and China Asia European Union
Color White powder White powder White | light beige powder White powder White | light beige
powder
Insoluble Yes Yes Yes Yes Yes
Odorless and Tasteless Yes Yes Yes Yes Yes
Fiber content Min. in Dry Mass 99% 98% 90% 95% 96%
High Water and Oil Holding Capacity Yes Yes Yes Yes Yes
High Microbiological Safety Yes Yes Yes Yes Yes
Shelf Life 60 months 60 months 24 months 24 months 60 months
THE PRODUCT
BAKERY
MAIN APPLICATIONS
MEAT FISH & SURIMI
DIARY CONVENIENCE FOOD
BENEFITS OF FIBERS:
Enhanced nutritional profile
Increased feeling of freshness
Enhanced texture of the final product
Increased efficiency in final product
Egg replacement – NEW!!!
BAKERY
Dry products (cookies and crackers): 1 - 2 % in flour basis
Short fibers are used (30 or 90 grades)
Improve crunchiness
Less breakage during process and
transportationBAKERYBreads / rolls / cakes: 1 – 2 % in flour basis
90 grades for fiber enrichment
200 grades for freshness improvement
and yield extension
Improvement of resilience and volume
BENEFITS OF FIBERS:
Cost reduction
Texture improvement
Juiciness improvement
Syneresis reduction
Nutritional benefits (calories reduction)
MEAT
APPLICATION:
Texture improvement of soft sausages: 0.5 –
0.8%
Yield extension: 1 – 2%
Injection: maximum 90 grade
(option: 100+)
Tumbler / emulsions / burgers: 200 grades
„Bigger” meat and fat particles: 500 grades
MEAT
BENEFITS OF FIBERS:
Cost reduction in analog cheese (1,5%)
Stability control in fillings
Clean label anti-caking for shredded cheese (0,8 –
1,6%)
Fiber enrichment in yoghurts
DAIRY
BENEFITS OF FIBERS:
Cost reduction: 1 – 2% with additional water
Heating stability of bake stable fillings: 1 – 2%
Nutritional enhancement
90 or 200 grades, depending on desired texture
SAUCES AND FILLINGS
o Non-refined Oat – UNICELL OAT PLUSo Apple – UNICELL AP 200o Cocoa – UNICELL COCOA FIBER COo Flaxseed – UNICELL SUPERFLAXSEED FL
o Wheat – UNICELL WFo Bamboo – UNICELL BFo Powdered Cellulose – UNICELL PFo Oat – UNICELL OFo Sugar Cane – UNICELL SCF
FIBERS WE OFFER:
PRODUCT GRADE (μm) WBC (water [g] / product [g]) OBC – (oil [g] / product [g])
UNICELL WF 30 30 3 2
UNICELL WF 75 75 4.9 3.2
UNICELL WF 90 90 5.2 3.5
UNICELL WF 200 200 9 7.5
UNICELL WF 500 500 10.8 9
The WBC & OBC values were tested with centrifuge method
UNICELL WF
Letter code: Source
Number code: Size in micron
SOURCES OF NATURAL NON- REFINED FIBERS
• 60% fiber• Fiber enrichment
in Bakery
• 60% fiber• 1:1 Cocoa
replacement in Bakery and Fillings
• Cost reduction• Price stability
• 60% fiber• Sweet Bakery products
and Fillings• Fruity flavor and taste
• 35% fiber• 35% protein• 7% fat (low fat)• Bakery / Fillings /
Cereals
BU ANIMAL NUTRITION
Unicell PF 200 or Custom Fiber C-200
Avoid hair ball in cats
Nutritional balance
Stabilization of pastes
Improves texture of dog’s treats– teeth cleaning
| 2019
THANK YOU
Luiz Fernando Guidorizzi de Carvalho
Sales Director – Latin [email protected]
Witoslaw Pastuszka
Global Sales [email protected]