Low Moisture Apple Fiber

Flavor neutral, high-quality dietary fiber

Low Moisture apple fiber is a high-quality source of dietary fiber consisting primarily of apple pomace recovered during juice processing. After the juice is removed, the pomace is dehydrated, milled, and screened to ensure particle size uniformity. Apple fiber is an ideal ingredient for coating other fruit ingredients used in dry cereal applications or to prevent clumping of sticky-type products.

Why choose low moisture apple fiber?

Is a minimally processed, all-natural fiber that enhances food products
Has a neutral flavor, so other ingredients provide the flavor impact
Comes in a free-flowing powder form, so applications maintain a palatable texture
Has moisture binding capacity
Is shelf-stable

Applications

Waffles and pancakes

Cookies, muffins, breads, and other baked goods

Fruit leather

Nutraceuticals

Thickening agent

Fiber can be added at a 3% replacement to flour in baked goods

Moisture: 3.5% maximum
Water Activity: .10 - .23

Storage

Low moisture apple fiber should be stored in a cool, dry atmosphere not to exceed 70°F.

Reconstitution

Although the end usage will ultimately dictate the correct ratio, low moisture apple fiber generally requires three to five parts water to one part fiber, to fully reconstitute.

Nutrition*


Moisture	2.6
Ash	2.0
Protein	3.8
Fat	3.7
Trans Fat	0.0
Carbohydrates	87.9
Calories (per 100g)**	237
Total Dietary Fiber	77.1
Insoluble Fiber	57.2
Soluble Fiber	19.9

*Typical analysis, subject to seasonal variations
**Calculated using 0 kcal/g for TDF as allowed under the FDA Nutritional Labeling Regulations.

These are average values and should be used only to approximate the nutritional composition of any food formulations. Nutritional data not found on this list are present in levels not required by NLEA standards.