Improving
freeze-thaw
stability »
with functional
Herbacel AQ®
fibers
Innovative solutions for frozen ready meals, baked goods, desserts and more.
Frozen products are becoming increasingly important in the modern food industry due to their long shelf life and ease of preparation. At the same time, consumers are demanding higher quality, better taste and more natural products. One challenge in producing frozen ready meals with sauces, baked goods, desserts and meat products is achieving freeze-thaw stability – the ability to retain original sensory and structural properties after freezing and thawing. Functional citrus and apple fiber of the » Herbacel AQ® range offer innovative solutions for these applications.
Herbacel AQ® functional fibers are more than just dietary fiber.
They are characterized by their excellent ability to bind water, stabilize emulsions, and improve texture — properties that significantly contribute to improving the texture and stability of food. They are also considered natural, low-calorie ingredients that can improve the nutritional quality of food.
Their application and functionality in frozen ready meals with sauces
Frozen ready meals with sauces have special freeze-thaw stability requirements, as repeated freezing and thawing can promote phase separation and negatively affect consistency. Using » Herbacel AQ® Plus provides structure and binds water. The functional citrus fiber stabilizes emulsions by connecting the oil and water phases more effectively and minimizing water loss during thawing. This improves defrosting behavior; the sauces remain creamy and the texture is perceived as pleasant.
Their application and functionality in
frozen baked goods
» Herbacel AQ® functional fibers open up innovative possibilities for improving freeze-thaw stability and product quality in the frozen bakery sector. Frozen baked goods, such as bread, rolls, pastries, and cakes, require a stable texture and freshness after thawing and baking.
These functional apple or citrus fibers significantly contribute to better moisture binding in the dough and support its structuring properties. This results in better crust formation, a more pleasant mouthfeel, and delayed product aging. For instance » Herbacel AQ® AFB apple fiber improves water retention, preventing drying out during storage.
In addition » Herbacel AQ® apple or citrus fibers help stabilize the dough structure and optimize gas retention in the dough, resulting in uniform volume and a fluffy crumb. Thus, the natural fibers can significantly increase the freshness and taste of frozen baked goods while reducing the need for additives.
Did you know?
Natural fibers increase the freshness and taste of frozen baked goods.
Their application and functionality in frozen desserts
In frozen desserts, texture stability and defrosting behavior are crucial for an enjoyable experience. Functional fibers help maintain a finely crystalline ice structure and positively influence the melting behavior. For instance » Herbacel AQ® Plus citrus fiber stabilizes the water content, prevents the formation of large ice crystals, and ensures a longer feeling of freshness in the mouth.
Did you know?
Citrus Fiber ensures a longer feeling of freshness your mouth.
Their application and functionality in frozen meat products
In frozen meat products such as meatballs or ground meat, binding water and fat is essential for juiciness and texture. » Herbacel AQ® AFB apple fiber for example supports water retention in the product, reduces the loss of meat juices when thawed and maintains texture. The result is a juicier bite and an increased shelf life.
Advantages of Herbacel AQ® Plus and Herbacel AQ® AFB
at a glance
- Natural, low-allergen ingredients with clean label potential
- Improved water binding and emulsion stability
- Avoidance of freezer burn and crystal formation
- Preservation of the original texture and taste after thawing
- Optimized product quality with reduced additives
- Increased nutritional value through fiber
- Improved freshness and texture of frozen baked goods through moisture binding and dough stabilization
