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Apple Fiber
Apple fiber is a plant-origin dietary fibre obtained from dried, micronised apple pomace. It contains both soluble and insoluble fibre fractions with a profile typical of apples. The product is used in bakery, confectionery, dairy and dietary supplement manufacturing as a fibre source and texture-improving ingredient.
Technical aspects
The product is made by drying and micronising apple pomace; the only ingredient is micronised dried apple pomace. It is a loose, homogeneous powder, yellow to light brown in colour; small lumps that break up easily are permitted. Taste and smell are typical of apples, with no foreign notes.
Its key functional properties are high water absorption (500-550) and low moisture (≤ 6%), which support easy dosing and storage stability. The recommended dosage is 1-6% of the recipe. The product contains no allergens listed in Annex II of Regulation (EU) No 1169/2011 and is not subject to GMO labelling.
| Parameter | Value |
|---|---|
| Appearance | Loose, homogeneous powder |
| Colour | Yellow to light brown |
| Taste and smell | Typical, no foreign notes |
| Dietary fibre | Min. 50% |
| Moisture | ≤ 6% |
| Water absorption | 500-550 |
| Bulk density | 0.616 g/cm3 |
| pH | 3.77 |
| Water activity (aw) | 0.355 |
| Granulation | 110 µm / 220 mesh |
| Lead / cadmium | Max 0.2 / 0.05-0.1 mg/kg |
| Aflatoxins B1+B2+G1+G2 | 2.0-4.0 µg/kg |
| Total microbial count | 1 x 10^5 cfu/g |
| Yeasts and moulds | 5 x 10^2 – 1 x 10^3 cfu/g |
| E. coli / Salmonella | Absent |
| Allergens | None (Annex II, Reg. (EU) 1169/2011) |
| GMO | Non-GMO, no GMO declaration required |
Nutritional values per 100 g (approximate): energy 268-273 kcal / 1118-1129 kJ, fat < 0.6 g, carbohydrate 24.1-26 g, of which sugars ≤ 7 g, protein 5.8-6 g, salt 0 g.
Download specification
Storage period
Store in a dry, cool place below 25 °C, free from foreign odours and protected from moisture.
Packaging
Foodcom S.A. supplies apple fiber in small bags or Big Bags.
Application
In the food industry, apple fiber serves as a fibre source and texture stabiliser in bread, cakes, bars, yoghurts, desserts and beverages. Thanks to its high water absorption it binds water in doughs and masses, improves moistness and extends the freshness of baked goods; the recommended dosage is 1-6% of the recipe.
Beyond mainstream food, it is used in dietetic products and dietary supplements that increase fibre intake, and in reduced-calorie foods where it partially replaces flour or fat.
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