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Fibres as Anti-Caking Agents for Cheese
Dera Food Technology can now offer a range of fibres for use as anti-caking agents for grated and shredded
cheese.
Fibre gives improved free flow properties when compared to traditional anti-caking agents such as potato
starch. Regarding shelf life the superior performance of fibre over starches continues, with fibre being more
effective at preventing re-agglomeration of cheese shreds.
Fibre has high water retention properties (300% compared to 65% typically for native potato starch). This
means it can be used at a lower rate, making it a cost effective alternative to starches. Recommended usage
levels in grated cheese applications are 1%-2%.
Dera Food Technology supply fibres from two sources for this application: Cellulose Fibre and Bamboo Shoot
Fibre. Both are available in low dust versions. All fibres are white in colour with neutral flavour and
odour. Labelling is as follows:
| Product | Labelling |
| Justfiber BH200 | Cellulose or E460(ii) |
| Justfiber 20MO (Low Dust) | Cellulose or E460(ii), Vegetable Oil |
| Justfiber BF200 | Bamboo Shoot Fibre or Food Fibre or Vegetable Fibre |
| Justfiber BF200 LD (Low Dust) | Bamboo Shoot Fibre or Food Fibre or Vegetable Fibre, Vegetable Oil |
For further information and application advice contact:
Derby Road Business Park
Clay Cross
Derbyshire
S45 9AG
United Kingdom
Tel: 01954 267567
Fax: 01954 268022
Email: info@derauk.co.uk