In fresh pasta fillings, the problem is almost never the recipe.
It is the water migrating where it should not.
Soluble Corn Fiber
Jianlong soluble corn fiber (SCF) — Nufiber 82% — solves this through a mechanism that few ingredients can replicate: it binds free water in the filling, inhibits syneresis and — as a welcome side effect — gives the product a visual gloss that makes it look immediately more premium when cut.
But fresh pasta is only one part of the story.
In functional beverages, it behaves in the exact opposite way to inulin: no sediment, cold-water solubility, and a perfectly clear solution. Ideal for keto or reduced-sugar formulations where clarity is not just aesthetic — it is a requirement.
A direct comparison with inulin and polydextrose makes it clear:
- Superior thermal and acid stability
- Much higher digestive tolerance at functional dosages
- True clean label — not an “E-number” on the label
Exclusive Distributor for Italy
Garzanti is the exclusive distributor for Italy of the Jianlong range, with a production capacity of 30,000 t/year and Big Bag formats ready for automated lines.
If you are reformulating a product and fiber is still just a nutritional claim… then we are looking at the same ingredient in very different ways.
If you are reformulating a product and fiber is still just a nutritional claim… then we are looking at the same ingredient in very different ways.
Which applications are you finding most challenging to manage with traditional soluble fibers?
