Food fibres for confectionery

Cellulose and food fibres from JELU improve the viscosity of glazings and chocolate fillings.

Food fibres from JELU improve the viscosity of glazings and chocolate fillings.

With confectionery such as biscuits, chocolate fillings, icing, wine gums and chewing gum, JELUCEL® food fibres facilitate the manufacturing process while increasing product quality. In addition, depending on the product category, further functional properties take effect:

Chocolate fillings and icing

  • Viscosity is improved
  • Improved texture increases heat stability
  • Structure is enhanced
  • Caloric value is reduced

Wine gum products and chewing gum

  • Our products are used as anti-sticking agents
The individual applications must comply with the food regulations of the respective country in which the end products are marketed, and must in particular cases be evaluated by experts.