Dietary Fiber:

Dietary fiber is a type of carbohydrate found in plant foods. Dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose, and many other plant components such as resistant starch, resistant dextrins, inulin, lignin, chitins, pectins, beta-glucans, and oligosaccharides. dietary fiber cannot be digested in the small intestine. Due to good functional properties such as oil and water binding capacity and increased viscosity, they are also widely used in food industries. Fibers are used as a fat replacer in meat products, enrichment agent in bread and bakery products, controlling crystallization in ice cream and dairy products. Dietary fibers can be used in the formulation of juices, jams and ready-to-eat soups.

Main structural and technological properties of the fibers are:

technological properties:

  • Texture improver
  • Preserve freshness and increase the shelf-life of the finished product
  • Filling agent
  • Reduction of production costs

Structural properties:

  • No color, flavor and aroma
  • High oil and water binding capacity
  • Uniform Distribution of Moisture
  • No E-number

Fibers are widely used in medicine and food industry for their properties such as:

  • Reduction of blood cholesterol
  • Preventing heart diseases
  • Preventing obesity
  • Preventing obesity
  • Improvement of gastrointestinal system function

Date fiber:

Iran is the second world largest date producer with over one-million-ton annual production. . Date seed constitutes approximately 10-14% of date fruit weight, which is often discarded as waste.It contains an average of 73.1% dietary fiber. PFK Co. has extracted dietary fiber from date seed as a valuable source of high quality fiber for the first time in the world.

Date fiber, with medium water and oil binding capacity is recommended to be used in bread and crispy fry powder industries.

Iran is the second world largest date producer with over one-million-ton annual production.

Date fiber is more than 90% pure, contain balanced amount of cellulose and hemicellulose, bright color and no-anti-nutritional agents such as tannins, phytic acid, gluten and the like. It has high water and oil binding capacity. It particle size is below 200 mm. It has excellent stability in food processing.

Dietary fiber intake provides many health benefits. Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. Increasing fiber intake lowers blood pressure and serum cholesterol levels. Increased intake of soluble fiber improves glycemia and insulin sensitivity in non-diabetic and diabetic individuals. Fiber supplementation in obese individuals significantly enhances weight loss. Increased fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, diverticulitis, constipation, and hemorrhoids. FDA recommended to use 20 to 35 grams of dietary fiber daily

Wheat Fiber:

bright color, high water binding capacity and a moderate oil binding capacity, suitable for dairy and meat industries.

Carrot Fiber:

Rich in micronutrients, suitable to use in nutrition supplements, high water and oil binding Capacity Texture improver in meat product.