Use of fibres in spices

Technological advantages

  • permanent anti-caking effect
  • improved flowability
  • Labelling without E-number is possible
  • significantly lower dust content compared to conventional anti-caking agents
  • very good properties as a flow aid in hydrophilic and lipophilic products

Possible applications:

  • as a carrier aid for spice oils and spice extracts (neutral aroma of the fibres, improved aroma stability)
  • as an anti-caking agent (due to the good water and oil binding properties, caking can be avoided)
  • as trickling aids (act as spacers between individual particles and thus improve the flow behaviour)
  • as a filler (provide a larger volume and can be added as a filler in mixtures)