This product has been developed for use in grain based products where high fiber claims are desired, along with smooth textural properties and bland flavor contribution.
Watson uses proprietary equipment to grind and classify bran fractions into colloidal particle dimensions with an average particle size of 1.25 microns. The result is low water retention and virtually no organoleptic perception of bran particles.
Corn bran is high in dietary fiber (compared to other cereal brans) and has no allergenic attributes. Micronization of corn bran brings the particle size down to a dimension where use in fine textured snacks and even beverages are now possible.