100 billion Functional Food Application Guide-Apple Fiber Powder
As sugar reduction, clean labels and sustainability become rigid demands in the food industry, apple fiber powder is upgrading from an auxiliary ingredient...........
Release time：
2025-07-04
Source：
As sugar reduction, clean labels and sustainability become rigid demands in the food industry, apple fiber powder is upgrading from an auxiliary ingredient to a core growth engine with its dual premium of "functionality + ethics".
Six-dimensional advantages of rolling traditional fibers-Apple Fiber Powder
| Index | Apple Fiber Powder | Oat bran Powder | Wheat Fiber Powder |
|---|---|---|---|
| Total dietary fiber | 85-92% | 15-20% | 70-75% |
| Water binding capacity | 23-28g | 8-10g | 6-8g |
| Expansion coefficient | 8.0X | 4.5X | 3.2X |
| Heat | 50 kcal | 246 kcal | 180 kcal |
| Glycemic Index(GI) | 0 | 55 | 30 |
| Essential Amino Acids | 7.2g | 3.5g | 2.8g |
Functional Application Golden Triangle
Gut Health Engine：
Soluble fiber (pectin) → prebiotic effect (proliferation of Bifidobacterium +300%)
Insoluble fiber → Promotes intestinal peristalsis (stool volume ↑35%)
Sugar and fat reduction magic tool：
Expands 8 times when exposed to water → Physical satiety (post-meal appetite ↓40%)
Wraps fat/sugar → inhibits absorption (clinical trials show fat reduction efficiency ↑15%)
Clean label is a must：
Natural anti-caking agent (silicon dioxide alternative)
Certified Gluten-Free (Celiac Society Certified)
Hot product application scenarios
| Category | Pain point requirements | Apple Fiber Solutions | Addition amount recommendation |
|---|---|---|---|
| Meal Replacement Shakes | Powder caking, greasy taste | Improve fluidity + emulsion stability | 3-5% |
| Plant-based meat | Poor water retention and loose texture | Moisture retention and elasticity enhancement (replacement of methylcellulose) | 4-6% |
| Gluten-free baking | Structural collapse, rough and hard | Build network skeleton + lock water | 8-12% |
| Low GI noodles | High breaking rate and large cooking loss | Enhance dough extensibility (reduce starch dissolution) | 6-8% |
Synergistic compound formula
Sugar Control Partner：Apple fiber 5% + resistant dextrin 3% → Block disaccharidase activity
Probiotic carrier：Apple fiber (embedded bacteria) + postbiotics → Increase the live bacteria arrival rate by 5 times
Grease replacement：Apple fiber gel (replaces 50% fat) + lecithin → ice cream texture optimization
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