Water-binding capacity: With as little as 2 % VITACEL® grain fiber, the water-binding capacity is significantly increased. Because the liquids are transported by capillary power to the fiber center, the consistency is positively affected; the stability of the product is improved or does not change.

Stabilization: The separation of liquids and grease is noticeably reduced through "absorption reserves". Reinforcement by the fine fibers forms a stabilized network in the product supporting the protein structure and increasing the stability.

Texture improvement: As opposed to most swelling and water-binding aids, VITACEL® grain fiber is insoluble in water and fat. Good water-binding and retention is possible with
improved texture.

Emulsifying action: VITACEL® can bind water and fat simultaneously. It has been discovered that wheat fiber reinforces the effects of emulsifiers. In some pâtés and cooked sausage products, the addition of emulsifiers was not needed at all when VITACEL® was used.

Temperature and shearing stability: VITACEL® grain fiber is temperature-stable. No changes can be detected even at high temperatures or high shearing forces in a chopper.

PH stability: VITACEL® grain fiber is stable even at extreme pH values and not negatively affected.

Mouthfeel: Due to the meat fiber-like structure of the swollen fibers, a pleasing, full-bodied mouthfeel is obtained.