With its unique structure and exceptional properties, Bacterial NanoCellulose (BNC) has revolutionized the world of advanced materials.
Bacterial NanoCellulose (BNC) is produced by bacteria that synthesize cellulose nanofibers of high purity and resistance.
Fique and agave juice have become promising alternatives to replace coconut water in the production process in this exciting development.
In many industries, fique and agave are considered waste because they are abundant plants in certain areas. However, scientists and researchers have discovered an innovative method to cultivate these by-products to produce Bacterial NanoCellulose (BNC).
This sustainable method not only reduces waste, but also provides cheap and renewable raw materials for the production of advanced materials.
Colombia has a great diversity of flora and fauna. This territory is home to about 10% of all species on the planet. Consequently, the bioeconomy presents great potential that could be boosted by new findings in the biological sciences.
In Colombia, fique is grown mainly in the departments of Cauca, Nariño, Santander, Antioquia and Boyacá, with Cauca being the main producer with an annual production of more than 7,000 tons.
The production of Bacterial NanoCellulose (BNC) from fique and agave juice requires the fermentation of particular bacteria that produce high-quality cellulose nanofibers. After fermentation, the nanofibers are collected and subjected to processes of purification, carbonization, and activation of their surface and structure.
Bacterial NanoCellulose (BNC) obtained from fique juice has revolutionized the food industry because it can improve the texture, stability and nutritional quality of a variety of products. This sophisticated material is used as a unique functional ingredient that changes the way we experience and enjoy food.
The nanoscale fibrous structure and distinctive characteristics of Bacterial NanoCellulose (BNC) derived from fique juice set it apart. When added to foods, it acts as a thickener and stabilizer, improving the consistency of foods and preventing ingredients from separating in products like sauces, dressings, and creams.
Additionally, its ability to retain water helps maintain the juiciness of baked goods and reduces the formation of ice crystals in ice creams and frozen desserts.
But the Bacterial NanoCellulose (BNC) from fique juice has more uses than improving texture and stability. In addition, it provides significant nutritional benefits. Bacterial NanoCellulose (BNC) is a source of soluble fiber, it can increase the amount of fiber in processed foods, improve gut health and increase feelings of satiety. In addition, its ability to form stable gels and emulsions allows the reduction of fats and sugars in foods without compromising organoleptic quality.
Bacterial NanoCellulose (BNC) from fique juice is also used in the manufacture of edible coatings, which protect food from moisture, oxygen and microbial contamination, while naturally extending its shelf life.
These coatings can be applied to fruits, vegetables, breads and meat products, providing additional protection and maintaining the freshness and quality of food for longer.
Foods made with fique juice NanoCellulose not only have functional and nutritional benefits, but also have a sustainable and environmentally friendly history. The use of by-products from fique fiber extraction reduces waste and uses abundant and renewable raw materials.
Coconut NanoCellulose is another popular source of Bacterial NanoCellulose (BNC), in addition to that obtained from fique juice.
Due to its special properties, coconut nanocellulose has been used in the food industry for a long time.
Coconut nanocellulose has been widely used as a thickener, stabilizer, and texturizer in a wide range of food products, from beverages to ice cream and baked goods. The food and beverage industry has highly appreciated its ability to improve the viscosity and stability of emulsions. Coconut nanocellulose also contributes to the desired juiciness and texture in meat and baked goods thanks to its excellent water retention.
Fique juice nanocellulose has unique advantages even though it shares many properties with coconut nanocellulose. On the one hand, fique is an abundant plant in certain areas, providing a local and sustainable source of raw material. The production of nanocellulose with fique juice also takes advantage of by-products that were previously considered waste, reducing environmental impact and promoting the circular economy.
In short, coconut nanocellulose has been widely used in the food industry, but fique juice nanocellulose is becoming more and more popular.
Fique juice nanocellulose is presented as a new option for the creation of innovative and sustainable foods due to its sustainable origin, nutritional benefits, and ability to improve the texture, stability, and shelf life of foods.
Get ready to explore a new dimension of culinary possibilities with the nanocellulose from fique juice.