Gluten Like

O First Fiber – Gluten Like It is a functional ingredient developed for complete gluten replacement In food formulations. Formulated with a blend of vegetable fibers, it contributes to structure, elasticity, moisture retention, and texture similar to those provided by gluten.

Benefits

• It allows for the complete replacement of gluten.
• It provides a structure similar to that of gluten.
• It contributes to elasticity and texture.
• Promotes high moisture retention.
• It contributes to the quality of the final product.
• Adds fiber to the formulation.

Where to apply

• Bread
• Cakes
• Pasta
• Cookies
• Cookies
• Snacks

Features

• Blend of plant fibers
• 100% vegetable
• Source of fiber
• Light color
• Neutral flavor
• Allergen-free
• No artificial additives
• Clean label
• Easy application in different formulations.

Technical information

Product name: First Fiber – Gluten Like
Category: Functional ingredient
Line: First Fiber
Composition described: Blend of plant fibers
Origin: Vegetable
Main function: Complete gluten replacement

Functions and applications

Main function: Complete gluten replacement, contributing to structure, elasticity, moisture retention and texture.

Applications: Food industry, especially breads, cakes, pasta, biscuits, cookies and snacks.

Frequently Asked Questions

What is First Fiber – Gluten Like?

It is a functional ingredient formulated with a blend of vegetable fibers, developed to completely replace gluten in food formulations.

Does First Fiber – Gluten Like completely replace gluten?

Yes. The ingredient was developed for the complete replacement of gluten in food formulations.

In which products can First Fiber – Gluten Like be used?

It can be used in breads, cakes, pasta, biscuits, cookies and snacks.

Is First Fiber – Gluten Like plant-based?

Yes. It is formulated with a blend of plant fibers and is 100% plant-based.

Does First Fiber – Gluten Like contain fiber?

Yes. The product is a source of fiber.

What characteristics does First Fiber – Gluten Like provide to the formulation?

It contributes to structure, elasticity, moisture retention, and texture similar to those provided by gluten.