Wheat Dietary Fiber Powder
Wheat Dietary Fiber Powder (≥95% TDF, Gluten-Free)
Technical Data Sheet (TDS) & Specification Portfolio
| Analytical Parameter | Target Specification Limit | Result (Typical Batch) | Validated Methodology |
|---|---|---|---|
| Total Dietary Fiber (TDF) | ≥ 95.0% (Dry Basis) | 96.2% | AOAC 985.29 |
| Water Holding Capacity | 500% - 800% (Mesh specific) | 720% | Centrifugal Method |
| Gluten Status | < 20 ppm | < 5 ppm | ELISA |
| Appearance | White to off-white fine powder | Complies | Visual |
| Loss on Drying | ≤ 8.0% | 5.2% | USP <731> |
| Heavy Metals (Pb, As) | Pb ≤ 1.0 ppm, As ≤ 0.5 ppm | Complies | ICP-MS |
Formulation & Processing Excellence
Capillary Network Stability
Standard fiber powders rely on rough surfaces for binding. Our micronized wheat fiber possesses a highly evolved 3D capillary matrix. This physical structure guarantees moisture-locking even in high-temperature extrusion environments (baked/fried snacks).
Zero-Interference Flavor Profile
Flavor masking is the bane of fiber-enriched foods. We have developed a proprietary purification step that extracts all grain-native polyphenols and tannins that create bitter or cereal-like off-notes. The result is 100% organoleptic neutrality.
Yield & Texture Enhancement
In meat processing and bakery production, moisture loss equals profit loss. Our fibers act as an internal structural buffer that physically stabilizes cell walls, ensuring your products maintain volume, weight, and succulence throughout the entire cold-chain.
Formulator & Procurement FAQ
Q1: Is this Wheat Fiber truly gluten-free?
Yes. This is the most critical question for global buyers. While derived from wheat, the extraction process uses intensive aqueous washing to isolate the structural insoluble fiber from the gluten-rich protein fraction. Every batch is validated via ELISA testing to contain < 20 ppm gluten, making it technically compliant with gluten-free labeling laws for industrial food application.
Q2: Will adding this fiber negatively impact the texture/mouthfeel of my product?
Texture disruption happens when fiber particles are too coarse. We offer particle size gradients (from 80 to 200 Mesh). For fine baking or dairy applications, we recommend our ultra-fine 200 Mesh powder, which is physically undetectable on the palate, ensuring you keep the mouthfeel creamy and smooth while increasing fiber density.
Q3: How much water can your fiber actually bind?
Standard wheat fiber shows a Water Holding Capacity (WHC) of approximately 1:5 to 1:8, depending on the mesh grade. We perform centrifugal testing on every batch to confirm its binding efficacy. For large meat-processor clients, we can custom-tune the milling to maximize this WHC to suit your specific yield-enhancement targets.
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