Apple Fiber

Introduction to Apple Fiber
Apple fiber is a plant-based dietary fiber derived from apple pomace (the byproduct of apple juice, cider, and sauce production), consisting of 20-30% soluble fiber (pectin) and 70-80% insoluble fiber (cellulose, hemicellulose). It appears as a pale yellow, odorless powder with exceptional water-binding, thickening, and texturizing properties, making it a versatile functional ingredient worldwide.

Science-Backed Benefits of Apple Fiber

1. Superior Functional Properties for Formulations
Water & Fat Binding: Absorbs 5-8x its weight in water and 2-3x its weight in fat, reducing cooking loss in meats (by 15-20%) and improving moisture retention in baked goods. This lowers production costs by minimizing ingredient waste and extending shelf life by 25-30%.

Thickening & Stabilizing: Enhances viscosity and prevents phase separation in beverages, sauces, and dairy alternatives, replacing synthetic thickeners (e.g., xanthan gum) for clean-label claims.

Texture Enhancement: Improves crumb softness in bread, juiciness in plant-based meats, and mouthfeel in smoothies, elevating product quality and consumer acceptance.

2. Nutritional & Health Advantages
Gut Health Support: Soluble pectin acts as a prebiotic, promoting the growth of beneficial gut bacteria (Bifidobacterium, Lactobacillus) and improving intestinal barrier function.

Weight Management & Metabolic Health: Enhances satiety by slowing gastric emptying, reducing calorie intake by 10-15% (per clinical trials), and stabilizing blood sugar levels (GI <15), supporting low-calorie and diabetic-friendly product development.

Cardiovascular Protection: Soluble fiber binds to LDL cholesterol in the gut, reducing blood cholesterol levels by 8-12%.

Apple Fiber Applications
1. Food & Beverage Industry
Baked Goods: 1-3% addition to bread, cookies, and pastries improves moisture retention, extends shelf life, and boosts fiber content (e.g., whole-grain bread for EU markets).
Meat & Seafood: 2-5% in sausages, burgers, and fish products reduces cooking loss and enhances juiciness (popular with U.S. and Brazilian meat processors).
Beverages: 0.5-1% in smoothies, fruit juices, and plant-based milks adds texture and fiber without altering taste (ideal for Southeast Asian beverage brands).
Sauces & Dressings: 0.3-1% thickens ketchup, salad dressings, and soups, replacing synthetic stabilizers.

2. Dietary Supplements & Pharmaceuticals Industries
Fiber Supplements: Apple fiber powder (≥60% fiber content) in capsules, tablets, or loose powder .
Pharmaceutical Excipients: 2-5% as a binder and disintegrant in oral medications (e.g., antacids, vitamins) – improves tablet stability and dissolution rate.

If you are in the food and beverage industries, and you are looking for this product,  Tianjiachem will always provide you not just premium products, but also solutions to help drive your business forward in the global market. Contact us today to discuss how we can collaborate and meet your mung bean protein needs.