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Dispatches from IBA 2012

Citrus fibers give 70% cost saving as partial egg replacers, claims Fiberstar

By Oliver Nieburg from Munich , 25-Sep-2012

Vince Patti, director of communications at Fiberstar

Vince Patti, director of communications at Fiberstar

Bakers can make big savings by replacing half of the eggs in the formulation with a citrus fiber blend, according to US ingredients firm Fiberstar.

In this exclusive video from the trade show IBA 2012 in Munich, Germany, Vince Patti, director of communications for Fiberstar, discusses the benefits of his company’s Hydro-Fi CXA-0823 ingredient that can replace eggs in baked products up to 50%.

The ingredient is a blend of citrus fibers, xanthan gum and gum arabic that Patti claims is ideal for egg replacement and leads to no unusual ingredient declarations or changes in product quality.

For more details, see HERE.

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