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VIDOFIBRES CF 1525, UNIPEKTIN’s new Functional Citrus Fibre

We are proud to announce the official launch of VIDOFIBRES CF 1525 C, our new and highly functional citrus fibre.

Our VIDOFIBRES range of sugar beet, citrus, apple and pear fibres has quickly become one of the main pillars of our business. It now complements perfectly our VIDOGUM Galactomannan product range of Locust Bean GumGuar Gum and Tara Gum, the VIDOPECTINE pectin product line, the VIDOGUM PRO carob and tara proteins as well as the VIDOGLACE ice cream stabilizer product line. With these, we offer our customers a wide range of functional solutions for thickening, stabilization, gelling and texture for countless applications in the food industry.

VIDOFIBRES CF 1525 is 100% pure Citrus Fibre, produced in Switzerland from specially treated citrus peels to loosen the strong bonds between the hemicellulose, the pectin, proteins and sugars naturally occurring in the citrus peels.

VIDOFIBRES CF 1525 with its very high water binding capacity demonstrates enhanced functionality through its opened and expanded fibre matrix. VIDOFIBRES CF 1525 produces viscosity and body with smooth, rich texture and structure in products and stabilizes the water in various food systems. It demonstrates excellent heat, pH, salt, shear and freeze/thaw stability in food products. VIDOFIBRES CF 1525 can substitute or extent thickening agents, stabilizers and emulsifiers. VIDOFIBRES CF 1525 is rich in soluble fibre, which is mainly high methoxyl pectin. This pectin remains functional und gels at high solids (≥ 58°Bx) and low pH (≤ 3.3).

VIDOFIBRES CF 1525 C is the fine particle size type; a super-fine quality will be available also.

The typical application is in clean-label food. VIDOFIBRES CF 1525 citrus fibre provides stabilisation, water binding, structure, freshness and insoluble & soluble dietary fibre.

Please download our product information here, and check regularly for new or updated information, or better yet, subscribe to our Newsletters

Locust bean Gum – Market Update October 2020, and LBG Alternatives.

UNIPEKTIN Ingredients AG as your supplier and partner feels obliged to keep you informed about critical developments affecting the supply situation so that together we can make informed decisions and find the right solution for you.

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The new season harvest has commenced earlier than usual and is now in full swing. Expectations are that it will be on an average level overall, but it is too early for a reliable forecast.

Surprisingly, Carob seed prices have further increased since the new season harvest has begun. In the face of fully utilized factories and very strong demand, overall, however, there is now an expectation that prices will remain high and probably even rise further.

The current major price-drivers for LBG are the seed price and particularly the continuing very strong and further growing demand based on LBG’s specific characteristics and its excellent image as a natural product, which is absolutely justified considering the cultivation method and production process.

The price for Tara gum as a technologically viable alternative to locust bean gum has now also noticeably increased and we could see the raw material becoming short. We, therefore cannot any longer and strongly recommend to consider a 100% switch to Tara gum as a viable alternative to LBG. However, there are other options available to the food industry, and also specifically developed, optimized and standardized for dairy applications and particularly for cream cheese:

A number of our LBG users have in the past 2 years made the switch to alternative recipes based on our locust bean gum VIDOGUM L combined with other gums. UPI has successfully developed and introduced such systems during the past price peaks and optimized them further in expectation of the market development. They can, under the current market conditions, give LBG users a valid technical and commercial option, reducing their dependence on LBG.

If you are interested to discuss the current Market Update and our recommendations, please contact Ulrich Zuber by email uzuber@unipektin.ch or call +41 52 742 3148

Locust Bean Gum – Market Update September 2020

Unipektin Ingredients AG as your supplier and partner feels obliged to keep you informed about critical developments affecting the supply situation so that together we can make informed decisions and find the right solution for you.

Since our last market update from July/August 2020, and with the new season harvest in clear sight, sporadical raw material deals were done at historically high prices, which further heated the LBG market price. This was also proof to the market participants that the stocks of carob seeds were getting pretty low.

The new season harvest has now commenced, earlier than usual, and is hoped to be on an average level overall. Among the major growing countries, Morocco’s harvest is said to be lower than normal, and it remains to be seen if Spain, Portugal and Italy can compensate for this. We hope the total harvested quantity of carob seeds including the other countries reaches last year’s levels, but only time will tell if this is the case?

The current major price-drivers for LBG are the seed price as well as the continuing very strong demand based on LBG’s specific characteristics and its very good image as a natural product, which is absolutely justified considering the cultivation method and production process.

Demand for our LBG / VIDOGUM L continues to soar. Our factory has been running at maximum capacity ensuring the availability of VIDOGUM L for our customers globally. Due to high demand, stable supply and very low inventories, prices will remain at a very high level. Right now it is impossible for us to predict the short-term LBG price development, but based on the current outlook, we continue to expect market prices of € 22 – 26/kg. However, if the current new season harvest proves to be lower than expected, further price increases can’t be ruled out.

A number of our LBG users have made the switch to alternative recipes based on VIDOGUM L combined with other gums. UPI has successfully developed and introduced such systems during the past price peaks and optimized them further in expectation of the market development. They can give LBG users a valid technical and commercial option, reducing their dependence on LBG.

  • VIDOGUM LS series: LBG + neutral flavour guar gum, specifically developed and standardized for dairy applications.

If you are interested to discuss the current Market Update and our recommendations, please contact Ulrich Zuber by email uzuber@unipektin.ch or call +41 52 742 3148

VIDOFIBRES GF 6 A – Guar Gum Fibre.

Prebiotic, soluble dietary fibre from partially hydrolysed guar gum.

VIDOFIBRES GF 6 A  is a galactomannan based soluble dietary fibre made from hydrolysed guar gum. It is a powder that can be easily added to a wide variety of foods, beverages and supplements and hardly impacts the flavour, colour or texture of the products it is added to. Partially hydrolysed guar gum is an excellent prebiotic for maintaining digestive health and microflora balance.

  • High fibre content of min. 85%.
  • Low viscosity.
  • Water holding capacity: 5 – 10 g water / g of fibre.
  • Free-flowing powder, good solubility.
  • Odourless, tasteless, off-white colour.
  • Vegan, Non-GMO.
  • Good heat- and low-pH stability.

Dietary fibre is either soluble or insoluble. Insoluble fibre creates the bulk in your stool. VIDOFIBRES GF 6 A is a soluble, low-FODMAP fibre. Sources of insoluble fibre are the skins of fruits and grains, nuts, seeds. Soluble fibre dissolves in water, aids digestion, feeds beneficial bacteria, moderates glucose absorption, lowers cholesterol and increases satiety. Some soluble fibres may lead to additional gas, bloating and loose stools.

FODMAPs (Fermentable Oligo-saccharides, Disaccharides, Mono-saccharides and Polyols) are a group of dietary sugars which are poorly absorbed in the small intestine. They are known to cause gas-related pain, intestinal distention and constipation and diarrhoea in people suffering from functional gastrointestinal disorders (FGIDs) and irritable bowel syndrome (IBS). Low-FODMAP diets help to reduce these symptoms.

Many high-fibre foods are also high in FODMAPs. People with FGID and IBS typically have difficulty meeting the recommended daily intake of fibre in their diets, and they may not get enough soluble fibre which is essential for gut health and regularity.

Guar gum is a water-soluble carbohydrate made from the guar plant seed. It is used in the food industry for its thickening, gelling and stabilizing properties based on its high viscosity. While guar gum and VIDOFIBRES GF 6 A come from the same source, VIDOFIBRES GF 6 A has a low viscosity and is used as a fibre source rather than a textural ingredient or stabilizer.

Hydrolyzation is a controlled thermal (or enzymatic) process that breaks the guar gum down into smaller units, resulting in a much lower viscosity, while maintaining the original fibre content.

Guar gum fibre is a prebiotic fibre that is different from non-galactomannan based fibres; it produces “short-chain fatty acids” (SCFA) in the gut via a fermentation process. Guar gum fibre prolongs the fermentation process resulting in a higher(Cyamopsis tetragonoloba) total amount of SCFAs that are produced over a more extended period of time, leading to significantly less gas, bloating and discomfort.

There are three main types of SCFA; Acetates, Propionates, and Butyrates. The acetates and propionates tend to transfer through the walls of the intestine and get metabolized in muscle or liver. Still, the butyrates remain in the digestive system, and the beneficial microflora uses these as a food/energy source.

Here is a summary of a review article which explains in more detail the prebiotic function of partially hydrolysed guar gum: Rao, Theertham Pradyumna, and Giuseppina Quartarone. “Role of guar fibre in improving digestive health and function.” Nutrition (2018).

VIDOFIBRES BF – sugar beet fibres: different particle sizes and shapes.

Different particle sizes and shapes: fine/medium-fine powders, granules and un-rolled or rolled flakes.

For innumerable applications and variations in the creation of appearance, bulk, volume, bite, texture, form and stability.

Food manufacturers today are using vegetable or plant fibres in countless applications because of their fibre content and water-binding capability. A large variety of such fibres from different sources is available to the food producer these days, but these fibres mostly come in the form of more or less fine powders.

In many applications like e.g. stuffings, coatings, processed meat, cereals, fruit, fitness and cereal bars, fillings, bread, weight loss products or meal replacers and many more however, product development might prefer to have the option of using fibres with a specified coarse particle size, a granular type or even distinct shapes like rolled flakes. These permit the creation of a different texture, apearance, bite or form, they can add volume or stability to a product, or, like e.g. in whole-grain bread or a cereal product, could match the form and mouth-feel of the grains used.

VIDOFIBRES BF sugar beet fibres are available in a range of powders from super-fine to fine, but above all also in the form of granules, un-rolled and rolled flakes, but still with the same water-binding capacity, fibre content and insoluble/soluble fibre ratio. The granules and flakes take up the available moisture right away and swell quickly. They are able to withstand a good deal of mechanical treatment like mixing and forming without losing their integrity and shape.

VIDOFIBRES PRO-V and PRO-M for meat alternatives and processed meat.

Functional blends of sugar beet fibres, apple fibres and Carob protein.

Supermarkets all over the world have an eye on expansion into the vegan market in order to cope with increasing demand. USA and Europe but also Australia are the fastest-growing vegan markets globally, and Australia is also the top-ranked in terms of global veganism popularity​ according to Google Trends data.
More customers are embracing meat alternatives and introducing vegetarian and vegan-friendly options into their weekly diets, including adding plant-based foods that don’t compromise on taste, quality or price. Consumers though are not necessarily becoming strictly vegan or vegetarian, but they are more conscious of adding more vegetables and plant-based foods into their diet as an additional source of nutrients when they can. Supermarket chains had seen significant increases in demand for vegan and vegetarian food products,
Continued growth is expected ​for the vegan market globally, making it important to create more choice and variety for consumers, and to build a vegan range that is high quality, convenient and also affordable.

UNIPEKTIN Ingredients AG, with our VIDOFIBRES range of sugar beet fibre, the highly functional citrus fibre, the apple and pear fibres, as well as the VIDOGUM PRO range of Carob protein has a toolbox of functional ingredients available which is perfectly suited to add water binding, texture, firmness, cooking & frying improvements as well as health and nutritional benefits to vegan/vegetarian food products and meat and dairy alternatives.

Locust Bean Gum – Market Update July/August 2020.

Unipektin Ingredients AG as your supplier and partner feels obliged to keep our customers informed about critical developments affecting the supply situation so that together we can make informed decisions and find the right solution for you.

Since our last market update from June 2020, the raw material prices have stabilized on the current and historically high level, while availability remains good. This is paired with a continuing very strong demand for LBG, as Dennis Seisun from IMR International in their latest Hydrocolloid Tidbits correctly states….

….LBG Resilience: LBG prices are near historical highs but demand remains strong. Partly it is the clean label image and good consumer perception. Partly it is the nearly unique functionality and synergy with other hydrocolloids. Finally, it is a case of inertia and hopeful anticipation of lower prices when the next crop arrives. Reformulation work and label changes are a major hurdle to replacement of LBG. In the meantime, at nearly a quarter of the price of LBG, tara gum prices remain attractive despite recent increases.

Demand for our LBG / VIDOGUM L continues to soar. Our factory runs at maximum capacity ensuring the availability of VIDOGUM L.

The new season crop starting in September is expected to be on a normal and average level. The carob seed volume forecast for Morocco is average to slightly below the 2019 level. Spain and Italy are expected to have a slightly better crop, and in Portugal, an average volume is expected. Altogether we expect a similar seed quantity as last year. With the new season seeds becoming available in late September or October, it remains to be seen if there is an immediate and short-term impact on prices in Q4, 2020.

Some LBG users have made the switch to alternative recipes based on VIDOGUM L combined with other gums, while others are still considering this option. UPI has successfully developed and introduced such systems during the past price peaks and optimized them further in expectation of the market development. They can give LBG users a valid technical and commercial option, reducing their dependence on LBG.

  • VIDOGUM LS series: LBG + neutral flavour guar gum, specifically developed and standardized for dairy applications.

If you are interested to discuss the current Market Update and our recommendations, please contact Ulrich Zuber by email uzuber@unipektin.ch or call +41 52 742 3148

VIDOPECTINE – new application information available

Application leaflet Jams, Jellies, Marmalades & Preserves

From early civilization, people preserved seasonal fruits by just cooking them or together with some form of sugar. Cooking destroys the fruit’s enzymes and also reduces the water activity if enough water is boiled out, inhibiting the growth of spoilage organisms such as yeasts and moulds. The heating helps the preservation and also serves to extract the naturally occurring pectin (usually this is high methoxyl pectin) in the fruit. With the sugar present in the system and helped by the fruits own acidity, the natural and now activated pectin will thicken or gel the product. This age-old process is the basis of all present-day large-scale jam making, but modern technology also plays a considerable role.

To this day, jams, jellies and marmalade remain some of the most popular and convenient food products for consumers. Pectin has long been used to provide stability, extended shelf-life and texture to a wide range of these products. Today, commercially produced pectins are applied to compensate for the deficiency from the fruit and to make sure the jam manufacturing process runs smoothly and continuously, the finished products are of consistent quality, excellent stability and the required texture. Also, specially developed and produced pectin types like, e.g. low methoxyl pectins are widely used to gel systems where the sugar content or the acidity is too small for high methoxyl pectins to be effective.

To appreciate the role and correct application of pectins in jams, jellies, marmalades and preserves, it is useful for the pectin user to familiarize ourselves to a few terms which describe and characterize them.

Learn about HM and LM pectin, jam production methods, jam types like consumer or industrial jams, reduced sugar jams etc., and the different commercial VIDOPECTINE pectin types UNIPEKTIN has to offer.