By using fibre derived from the sugar beet in convenience foods like meatballs, hamburgers and meat loaf, a juicier end product with better consistency is obtained.

Convenience food producer Svenska Nestlé Bjuv affirms this. Their experience is so good that they are now developing more minced meat products containing beet fibre.
By using beet fibre it is also possible to reduce the number of raw materials thus reducing production costs. The fact that beet fibre is E-number free is also regarded as an advantage.
-We use beet fibre to improve the properties of the meat products, such as consistency and taste, as an alternative or in combination with other ingredients, says Lars Håkansson, Chef De Cuisine and product developer at Svenska Nestlé Bjuv, Sweden.
According to Lars Håkansson, beet fibre improves the consistency of the meat patty and supplements the properties of other ingredients such as breadcrumbs, milk and eggs in the end product. Fibrex 620, a coarse fraction of beet fibre, is therefore used mainly as for structure improvement, in meatballs. Hamburgers and meat loaf. This to gain a better chewing resistance. The beet fibre product Fibrex is manufactured by Danisco Sugar AB in Sweden and is a 100% natural product.

High test results
We make thorough tests and analyses before introducing new raw materials, Lars Håkansson continues. We carried out internal blind tests where the taste panel was asked to judge taste, smell, appearance and consistency in for instance meatballs and hamburgers with and without beet fibre. The products containing beet fibre got the highest marks in most respects. Often only a small amount of beet fibre is required to obtain the desired effect.
According to Lars Håkansson, beet fibre also contributes to better workability in minced meat products and to preserve juiciness even in frozen products. Frying losses are reduced and the finer fractions of Fibrex can sometimes be used to mimic fat. The fat content can, if so desired, be reduced while preserving the consistency of the end product. Beet fibre also provides an even better consistency in spice mixes with improved panning and filling. -Our tests show that beet fibre offers a very good complement to Soya, Lars Håkansson points out.
- Our customers use beet fibre in many different applications like sausages, Russian pasty, pizza, liver paste and spring rolls with excellent results, says Peter Hellström, Product Manager with Danisco Sugar AB. Fibrex is, according to the manufacturer, thermo stable and comes in several fractions, from unmilled to finely ground. The finer fractions of beet fibre works very well with fat (e.g. for fat reduction). The choice of fraction is directed by the properties desired in the end product. Beet fibre has a thermo stabile, water retaining ability of 3.5 - 4 times its own weight. The water uptake ability is approximately seven times its own weight.
Beet fibre has for a long time been used in the bakeries in several countries to keep bread fresh and moist longer, and naturally for fibre enrichment.
Beet fibre has a high content of soluble dietary fibre and is by nature free of gluten. According to clinical studies, the soluble fibre normalises the functions of the intestine and can help to lower the cholesterol content and to balance the blood sugar level. Fibrex is a registered trademark.

Picture text: Beet fibre improves the quality of minced meat products, says Lars Håkansson, Chef De Cuisine and product developer at Svenska Nestlé, Bjuv. The company therefore uses Fibrex in for instance meatballs and hamburgers to get a better structure and "bite".

For further information. Please contact
Danisco Sugar AB, Business Area Beet Fibre
S-205 04 Malmö, Sweden
Phone: +46 40 53 70 40
Fax: +46 40 43 21 90
fibrex.sugar.ab@danisco.com

Norba (UK) Ltd
Chiltern Lodge
Windsor Lane
Little Kingshill
Great Missenden
Bucks HP16 0DL
Phone: 1494 865004
Fax: 1494 868734

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2871 West Jolly Road
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Tel: 517 351 9231
Fax: 517 351 9391
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