Good taste and mild perception High microbiological protection Effective against Listeria Low dosages: starting from 0.4% Cost effective

High water holding capacity (WHC), in both cold and hot water conditions Superior water control, no spongy behavior Thermocoagulation and thermostability Stable in acid, neutral, and alkaline pH conditions Excellent film-forming properties, cryoprotective effect, and fat absorption Improves production yield

High gelling properties and functional improvement of many cheap meat by-products which can be transformed into good quality raw materials Very strong and white thermo-stable fat and oil emulsions (even sterilization) Cost-effective, especially against emulsions made with ISP and/or caseinate No off-taste No allergen

ACE Ingredients Natural Vegetable Fiber Ingredient
ACE Ingredients-Acefiber

Name: Natural Vegetable Fibers Acefiber Series
Brand: Ace Ingredients Co., Ltd.

Acefiber Series are natural and special co-processed vegetal fiber compositions, specifically developed for the definitive binding of water. They have strong gelling properties that hold and control water with outstanding results, reducing production weight losses and syneresis problems during the shelf life of final products. Its superior water holding capacity is shown in both cold and hot conditions. It can develop high viscosity but also remain suitable for injection.

Buy Transglutaminase

ACE Ingredients Example of Vegetable Fibre

Emulsified Sausages/ Fresh Injected Products

Fibre in sausages
High water holding capacity (WHC), in both cold and hot water conditions
Superior water control, no spongy behavior
Thermocoagulation and thermostability
Ace Ingredients meat additives are stable in acid, neutral, and alkaline pH conditions
Excellent film-forming properties, cryoprotective effect, and fat absorption
Improves production yield

Surimi Based Value-Added Products/Crabsticks

High water holding capacity (WHC), in both cold and hot water conditions
Fish additives have superior water control, no spongy behavior
Thermocoagulation and thermostability
Stable in acid, neutral, and alkaline pH conditions
Excellent film-forming properties, cryoprotective effect, and fat absorption
Improves production yield

Fresh Cheese/Curd/Quark/Cottage Cheese/Tvarog/Feta Cheese

High water holding capacity (WHC), in both cold and hot water conditions
Dairy additives have superior water control, no spongy behavior
Thermocoagulation and thermostability
Stable in acid, neutral, and alkaline pH conditions
Excellent film-forming properties, cryoprotective effect, and fat absorption
Using cheese dietary fiber and fiber in cottage cheese to improve production yield