{"id":15853,"date":"2026-09-24T11:06:21","date_gmt":"2026-09-24T11:06:21","guid":{"rendered":"https:\/\/vw-ingredients.com\/sin-categorizar\/formas-practicas-de-mejorar-tu-formulacion-con-soluciones-de-fibra"},"modified":"2026-10-14T07:47:15","modified_gmt":"2026-10-14T07:47:15","slug":"formas-practicas-de-mejorar-tu-formulacion-con-soluciones-de-fibra","status":"publish","type":"post","link":"https:\/\/vw-ingredients.com\/es\/sin-categorizar\/formas-practicas-de-mejorar-tu-formulacion-con-soluciones-de-fibra","title":{"rendered":"Formas pr\u00e1cticas de mejorar tu formulaci\u00f3n con soluciones de fibra"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Nos gustar\u00eda hablar sobre fibras juntos y especialmente sobre la polidextrosa.<\/p>\n\n<p class=\"wp-block-paragraph\">Aumentar la fibra puede suponer desaf\u00edos en la textura, el procesamiento y el rendimiento general del producto. La soluci\u00f3n adecuada de fibra puede ayudar a gestionar estos problemas sin complicar demasiado la formulaci\u00f3n. <\/p>\n\n<p class=\"wp-block-paragraph\">Con polvo y l\u00edquido de polidextrosa, vemos oportunidades en varias aplicaciones:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Confiter\u00eda<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Mantener la estructura y la estabilidad mientras se reducen problemas como la pegajosidad y la cristalizaci\u00f3n.<\/p>\n\n<p class=\"wp-block-paragraph\">En caramelos donde se usa isomalt, puede formar parte del sistema de volumen.<\/p>\n\n<p class=\"wp-block-paragraph\">Para aplicaciones con chocolate se utiliza para la sensaci\u00f3n en boca y para reducir el contenido de poliol.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Panader\u00eda<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Aumenta la fibra manteniendo la manipulaci\u00f3n de la masa y la textura del producto final.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Barras y nutrici\u00f3n deportiva<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Aumenta la fibra manteniendo la textura, el sabor y la sensaci\u00f3n en boca adecuados.<br\/>Reducir o incluso eliminar el maltitol, que tiene un efecto laxante.<\/p>\n\n<p class=\"wp-block-paragraph\">Reducir o incluso eliminar el FOS, que puede causar un efecto de hinchaz\u00f3n.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Productos bajos en az\u00facar<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Reemplaza parte del cuerpo y la sensaci\u00f3n en boca que se pierde con la reducci\u00f3n de az\u00facar.<\/p>\n\n<p class=\"wp-block-paragraph\">El enfoque adecuado depende de la formulaci\u00f3n y el proceso. Si tienes un proyecto en el que quieres aumentar la fibra, reducir el az\u00facar o mejorar la textura, estaremos encantados de consultarlo contigo. <\/p>\n\n<p class=\"wp-block-paragraph\">Si est\u00e1s en Food Ingredients Europe, ven a vernos al stand 42N22.<\/p>\n\n<p class=\"wp-block-paragraph\">\u00a1Contacta con tu responsable de ventas de VWI o env\u00eda <a href=\"mailto:info@vw-ingredients.com\">un correo a info@vw-ingredients.com<\/a> para reservar una cita!<\/p>\n\n<p class=\"wp-block-paragraph\">\u00a1Espero verte all\u00ed!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nos gustar\u00eda hablar sobre fibras juntos y especialmente sobre la polidextrosa. Aumentar la fibra puede suponer desaf\u00edos en la textura, el procesamiento y el rendimiento general del producto. La soluci\u00f3n adecuada de fibra puede ayudar a gestionar estos problemas sin complicar demasiado la formulaci\u00f3n. Con polvo y l\u00edquido de polidextrosa, vemos oportunidades en varias aplicaciones: [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":15779,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[112],"tags":[],"class_list":["post-15853","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Formas pr\u00e1cticas de mejorar tu formulaci\u00f3n con soluciones de fibra - Van Wankum Ingredients<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vw-ingredients.com\/es\/sin-categorizar\/formas-practicas-de-mejorar-tu-formulacion-con-soluciones-de-fibra\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Formas pr\u00e1cticas de mejorar tu formulaci\u00f3n con soluciones de fibra - Van Wankum Ingredients\" \/>\n<meta property=\"og:description\" content=\"Nos gustar\u00eda hablar sobre fibras juntos y especialmente sobre la polidextrosa. Aumentar la fibra puede suponer desaf\u00edos en la textura, el procesamiento y el rendimiento general del producto. La soluci\u00f3n adecuada de fibra puede ayudar a gestionar estos problemas sin complicar demasiado la formulaci\u00f3n. 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