Apple Fiber

A blended soluble and insoluble dietary fiber produced from dried, ground apple pomace remaining after juice extraction. Typically 50 to 60 percent total fiber with naturally present pectin contributing the soluble fraction.

Light beige to pale brown free-flowing powder with a mild apple aroma. Distinct from refined apple pectin in retaining the full pomace fiber matrix including cellulose, hemicellulose, lignin, and pectin in their natural proportions.

We supply food-grade Apple Fiber from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Produced from culinary apple varieties grown across Shaanxi, Shandong, and Liaoning.

Common market grades include standard 80 mesh, fine 200 mesh for dairy and beverage, and organic-certified material.

Bulk and reduced-MOQ shipments. Batch-level COA covering total fiber, pectin content, moisture, sugars, heavy metals, and microbiology.

Apple fiber recovers nutritional value from the pomace fraction of apple juice production, the press cake remaining after pressing apples for juice. China's substantial apple-juice industry, centered in Shaanxi and Shandong, supports a deep upstream supply of consistent-quality pomace.

The fiber composition reflects the original apple matrix: approximately 15 to 20 percent soluble fiber as pectin, 35 to 45 percent insoluble fiber as cellulose and hemicellulose, plus modest residual sugars and polyphenols including chlorogenic acid and phloridzin.

Clean-label marketing is a primary driver: ingredient lists can declare apple fiber instead of less consumer-friendly terms like inulin or polydextrose, and the upcycled-from-juice-production angle resonates with sustainability-focused brands.

Functionally the material brings water-holding capacity, mild apple flavor reinforcement in fruit-positioned products, and a natural beige color that suits whole-food product aesthetics.

• Clean-label fiber fortification of baked goods and breakfast cereals
• Fruit-flavored yogurts and dairy products
• Functional bars and snacks marketed with whole-food fiber claims
• Apple-juice-based functional beverages
• Meat products as a binder and fat replacer
• Pet food fortification
• Sauces and condiments as a natural texturizer
• Infant snacks and toddler foods (in approved markets)