Close the fiber gap
Resistant maltodextrins lift whole grain foods into higher-fiber categories.
BakingBusiness.com, Nov. 1, 2013
by Laurie Gorton

Whole grains carry such a healthful image that consumers automatically assume these foods come with high levels of dietary fiber. But as food scientists and food product developers know, often they don’t.

Because not all grains are created equal in fiber content, many will require additional ingredients to close the fiber gap. That’s where the Fibersol line of soluble dietary fibers enters the picture.

A baker wanting to qualify a product to carry the Whole Grain Stamp from the Whole Grains Council needs to be sure the baked food contains 8 to 16 g whole grains per serving. If the baker also wants to claim the food to be a “good source” or “excellent source” of ¬≠dietary fiber, then those servings must offer a minimum of 2.5 g or 5 g dietary fiber, respectively. Depending on the whole grain chosen, these levels may be difficult to achieve without supplementing the grain’s natural fiber content.

“Manufacturers who add Fibersol can easily increase the fiber content of a product to help achieve those ¬≠levels,” said Käti Ledbetter, ADM product development scientist. “Its addition into the product mix works in combination with the whole grains and boosts the overall fiber content to the levels that consumers are looking for.”

Composed of digestion-resistant maltodextrins (a soluble corn fiber), these ingredients add no color, flavor or taste yet provide 90% concentrated dietary fiber. They deliver only 1.6 Cal per g, unlike other carbohydrates. “Fibersol can raise a product’s fiber levels to help reach the desired fiber content and label claims with minimal product effects,” Ms. Ledbetter said.

And then there’s satiety. Soluble dietary fiber helps with that desirable attribute, too.

A clinical study conducted at Iowa State University by Suzanne Hendrich, PhD, demonstrated that Fibersol-2 digestion-resistant maltodextrin may impact satiety by decreasing hunger, prolonging satiation or increasing certain satiety signals from the gut. The effects were determined by feeding subjects meals containing Fibersol-2. Results showed that 10 g of the added dietary fiber delayed post-meal hunger and increased certain gut satiety signals. “The effects of Fibersol-2 to increase hormones PYY and GLP-1 are particularly important because these two hormones released from the intestine help tell your brain that you are full,” Dr. Hendrich said.

Allan Buck, director of R&D for ADM Food Ingredient Research and Technical Service, evaluated the study’s commercial usefulness. “There is increasing demand from product formulators to provide foods for weight management, and Fibersol-2 will make their jobs easier,” he said.

Fibersol is a joint venture between ADM, Matsutani Chemical Industry Co. and Matsutani America. It supports the worldwide sales and marketing of the Fibersol line of soluble dietary fiber ingredients invented by Matsutani, a company specializing in starch-based ­materials and headquartered at Itami City, Japan.

“Giving the consumer better-for-you options is here to stay, and Fibersol products can help manufacturers meet this growing need,” Ms. Ledbetter said.

For more information about Fibersol soluble dietary fiber ingredients, including a video on its use in baked foods and a substitution calculator, visit www.fibersol.com.