Ice cream is a sweet treat for young and old alike. Its consistency and viscosity are key attributes for both consumers and manufacturers. To be able to meet the texture requirements, manufacturers are repeatedly formulating new recipes. A current study now shows that JELUCEL® plant fibres are suitable for use as a texturiser in ice cream. Compared with the other fibres examined in the study, they impress with their sensory properties.
Palm oil has become discredited. Stricter environmental and health awareness among consumers is causing many food manufacturers to rethink their production processes. In a large number of foods, palm oil can easily be replaced by oils of other botanical origin. In products such as chocolate spreads, however, food technology has so far reached its limits. According to one study, rapeseed oil oleogelated with JELUCEL® cellulose fibres offers a promising alternative.
As part of her Design course at the Universität der Künste Berlin (Berlin University of the Arts), student Amelie Graf has developed a sustainable packaging. What is ingenious about it is that the packaging is edible and thus itself becomes food! JELUCEL® cellulose powder was used as a raw material in this. The design student has now been nominated for the German Sustainability Award Design (DNP Design) with her edible food packaging, called the Meal Bag.
Cellulose powder from JELU is a popular additive used in food technology. JELUCEL PF® is characterised by manifold technological properties and fulfils numerous functions.
Before an edible oil lands on supermarket shelves, it runs through several process steps to achieve the desired quality. Undesirable components such as suspended solid particles, water and waxes are filtered out of the oil. This is done using filter aids in precoat filtration. With JELUCEL®, JELU-WERK offers a renewable filter aid that has ecological and economic advantages for edible oil filtration.
Fats are essential for a diet. But how much fat is good for human health? The European Food Safety Authority (EFSA) recommends a fat intake of 20-35 energy percent (E%) for adults. Fat intake in many Western countries, however, exceeds these recommendations. Since it is difficult for people to implement the diet recommendations in their daily life, using fat replacers in food processing for fat reduction is gaining in importance.
JELUCEL® powdered cellulose is a natural humectant that is used in the food industry to optimise and stabilise product properties. Intermediate moisture foods remain fresh for longer and are preserved.
“There was a strong interest in JELU products at this year’s Food Ingredients Europe”, Jens Schienke and Markus Hesse from JELU-WERK summarised the exhibition. JELU-WERK presented its natural plant fibres – wheat fibres, oat fibres and bamboo fibres – to the fair public. The visitors, however, were above all interested in cellulose as dietary fibre.