Natural Products Insider

MAY-JUN 2019

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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12 INSIDER May /June 2019 "Because chicory root resists digestion, it adds bulk to a product with fewer calories than digestible carbohydrates and has a low impact on glycemic response," said Taylor Halstead, product manager for specialty carbohydrates, Cargill. "In reduced-sugar baked goods, chicory root fi ber also helps replace some of sugar's functionality, contributing to browning, crumb development, texture and more. Chicory root fi ber also positively impacts the texture of gluten free products, improving mouthfeel and rheology, and adds creaminess and improved mouthfeel in low-fat bakery products. Chicory root fi ber—inulin (as Frutafi t ® , from Sensus) and oligofructose (as Frutalose ® , from Sensus)—can be used as a bulking ingredient and bring signifi cant sweetness levels, up to 60 percent compared to sucrose. "Besides a nutritional claim of reducing 30 percent of sugars compared to a reference product, a health claim may be applied on low blood glucose in Europe," Heijnen said. "On the other hand, longer inulin chains are also able to replace fat, providing mouthfeel and maintaining good taste, which remains an important factor for consumers." Ingredion's NUTRAFLORA prebiotic fi ber is a highly dispersible powder that is completely soluble, well tolerated, can enhance fl avors, has no viscosifying effects in beverages and does not affect the taste profi le of the fi nished product. "Because it is made from sucrose, it has a clean, slightly sweet fl avor (30 percent sweetness of sugar) and performs similarly to sugar at typical inclusion levels," Luchsinger said. "In reduced-sugar and -calorie applications that utilize high-intensity sweeteners, it can help round the sweetness profi le, helping to deliver sweetness and taste that is more sugar-like." But sugar is a diffi cult ingredient to replace because it serves as more than just a sweetening element, and affects the overall taste and texture of a product, explained Gretchen Karcher, technical service representative, fi ber, ADM. Fiber (as Fibersol ® , from ADM/Matsutani) can help reduce sugar in indulgent products such as icings and chocolate compounds by as much as 25 percent without the need for additional sweeteners. In studies, Fibersol was shown to delay post-meal hunger and provide an increased feeling of satiety, leaving consumers feeling fuller for longer periods of time. 21 Formulation Considerations Although product developers can choose from myriad fi ber ingredients, not all fi bers are created equal, and it's important to understand how all the ingredients work together in a recipe. Ingredients have their own functionalities and health attributes, and some ingredients are better suited for specifi c applications or processing. For example, fi ber can add viscosity, texture and mouthfeel to products such as sports performance drinks, meal replacement shakes, drink mixes, and soups and dips. "Some fi bers break down in acidic or hot-processed applications, presenting signifi cant challenges for formulators," said John Powers, director of marketing, ADM Nutrition. "Fibersol remains stable and maintains its fi ber content under those conditions, allowing for formulation and food processing versatility." Luchsinger agreed processing is a major consider ation for the beverage category. "NUTRAFLORA is stable at high temperatures with a pH less than 4 during processing and shelf life in applications such as fl ash-pasteurized juices, acidic refrigerated juices and smoothies, and neutral pH shakes," he said. "However, it's not the right fi ber for high-acidic, shelf- stable beverages such as soft drinks, fl avored water and juices with a pH lower than 3.8." Clear, thin-bodied beverages have the most diffi culty with clean label fi bers because they require completely soluble fi bers, added Kurt Villwock, Ph.D., director research and development, Fiberstar ® . "Inulin is one option, but it can be prone to digestive distress at high levels. There are a number of soluble fi bers created from starch, however they may not be perceived to be clean label." In baked goods, the addition of fi ber can affect a range of attributes such as texture, fl avor, color, moisture retention and shelf life. Product developers must choose a fi ber source that blends well with the product concept, as well as the other ingredients. With the inclusion of one new fi ber ingredient, the fi nished baked good might brown undesirably or become grainy. What's more, fi ber's water-holding capacity can impact the machinability of the dough, as well as mouthfeel. While high-fi ber products provide better-for-you options, they must deliver on consumer perception of what the 12 INSIDER May /June 2019 sugar-like." soups and dips. "Some fi bers break down in acidic or hot-processed applications, presenting signifi cant challenges for Food & Beverage: Better-for-You Fiber Looking for more on digestive health? The digestive health category nearly tripled in size in the last decade to reach US$2.96 billion in 2018, with sales predicted to achieve $3.9 billion by 2021, according to Nutrition Business Journal. Ingredients such as botanicals, probiotics, prebiotics, resveratrol—and particularly, combination formulations— are showing promise to support gut health. Download INSIDER's "Digestive products advance beyond single-ingredient formulations" digital magazine to learn more about digestive health ingredient and formulation trends. Vol. 8, No. 14 July 2018 US$20.75 NOVEMBER 6-10 Expo Hall November 8 & 9 Mandalay Bay Las Vegas Digestive Health Scan Here

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