The Vitacel[r] line of food-grade fibers from J. Rettenmaier USA (Schoolcraft, Mich.) uses a new manufacturing process that takes advantage of bleaching and extraction technology. “Parts of the products are extracted, parts are not. The unique extraction process helps our yield, gives a cost benefit and also provides us latitude in the types of products we can produce,” says Jon Bodner, senior manager for applications and market development at the company. “In the process of extracting the oat fiber, we can alter the structure for better functionality.”
The process creates a wide range of ingredients--from low-absorbing to high water-binding types of fiber particles. For example, manufacturers of low-carb bakery products need to replace flour in the formulation. A fiber with a low water-binding capacity would work, since flour has very low water absorbency. There are crackers, cookies, ice cream cones and many other low-moisture applications where significant water binding could damage product integrity.