- 1:
Applications.- 1.1:
Cereal Products. - 1.2:
Meat und Meat Products. - 1.3:
Pasta. - 1.4:
Dairy Products. - 1.5:
Frozen Food. - 1.6:
Sweets. - 1.7:
Instant Products / Spices.
- 1.1:
- 2:
Products.- 2.1:
JELUCEL PF - Cellulose. - 2.2:
JELUCEL Plant Fibres.- 2.2.1:
JELUCEL BF - bamboo fibre. - 2.2.2:
JELUCEL WF - wheat fibre. - 2.2.3:
JELUCEL OF - oat fibre.
- 2.2.1:
- 2.1:
JELUCEL® BF
JELUCEL® | BF | BF | BF | |||
Designation | Bambus fibres | |||||
Appearance | white fibres | white fibres | white fibres | |||
Dietary fibres in DM |
| ~ 98 | ~ 98 | ~ 98 | ||
Loss of drying | [%] | max. 7 | max. 7 | max. 7 | ||
Bulk density | [g/l] | ~ 55 | ~ 45 | ~ 30 | ||
pH-value (10 % suspension) | 5,0 - 7,5 | 5,0 - 7,5 | 5,0 - 7,5 | |||
Sulphated ash | [%] | max 3 | max 3 | max 3 | ||
Heavy metals as lead | [ppm] | < 10 | < 10 | < 10 | ||
Cadmium (Cd) | [ppm] | < 0,01 | < 0,01 | < 0,01 | ||
Mercury (Hg) | [ppm] | < 0,02 | < 0,02 | < 0,02 | ||
Standard plate count | [Kbe/g] | < 10³ | < 10³ | < 10³ | ||
Mould + yeast | [Kbe/g] | < 10² | < 10² | < 10² | ||
Enterobacteriaceae | [Kbe/g] | < 10 | < 10 | < 10 | ||
Salmonellae | [in 25 g] | not detect. | not detect. | not detect. | ||
Aflatoxins (∑ B1,B2, G1, G2) | [ug/kg] | max 4 | max 4 | max 4 | ||
| ||||||
32 µm | [%] | ~ 75 | ~ 85 | ~ 95 | ||
100 µm | [%] |
| ||||
150 µm | [%] | |||||
200 µm | [%] | ~ 10 | ~ 30 | ~ 60 | ||
500 µm | [%] | ~ 0,5 | ||||
1000 µm | [%] | ~ 4 | ||||
2000 µm | [%] | ~ 1 | ||||


