Natural Products Insider

APR 2012

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A r n o l d r e p o r t e d in u l in an d ol igof ructose (OF, another name for FOS) are popular in f iber-containing premixes. She pointed out these fibers are natural ly oc curr ing in several plants, fruits and vegetables such as ar tichokes, chicory, garlic, leek, onion, wheat, bar ley and banana, and they offer a range of functional and nutritional benefits. "As well as providing all of the traditional benef its of fiber, they also function as prebiotics, which means that they contribute to healthy gut flora," she confirmed. "They stimulate the growth and activity of Bifidobacteria in the colon, which helps to decrease the risk of many digestive illnesses, and at the same time, they help boost the body's absorption of calcium in the colon, which increases bone mineral density." She explained because inulin and OF/FOS are soluble fibers, they can be used in a var iety of products including bars, beverages, cereals, baked goods, confections and dairy products. "They can also reduce the amount of sugar, fat and overall calories in a product without a negative impact on taste and texture," she said. "With a flavor profile similar to sugar, they have no aftertaste or off notes, and their flavor-masking ability is ideal for masking the bitter notes of many vitamins and minerals." Yazbek noted the various fiber types fit well with certain product types. A baked product or a breakfast cereal would mainly use insoluble fibers, while a beverage would tend to use more soluble fibers because of texture requirements for beverages and cost for baked goods or cereals. "There are always exceptions; for example acacia gum, such as Fibregum, is used in baked goods as a fiber that improves texture, extend shelf life, etc.," she said. "In beverages, not only is a soluble fiber preferred, but it has to be a soluble fiber that is stable in an acidic medium (e.g. juices) so there is no loss of fiber content during the shelf life." On beverages, she further noted some fibers are avoided due to the high potential of texture requirements for beverages and cost for baked goods or cereals. A baked product or a breakfast cereal would mainly use insoluble fibers, while a beverage would tend to use more soluble fibers because Education Series WEB INAR Register for the "Bone Quality vs. Bone Density" free Webinar. Sponsored by "13*- t QN &5 Learn about factors that can improve bone quality via newly discovered mechanisms including choline stabilized silica, a special beta-glucan, vitamin K2 and various amino acids. Also learn about nutritional and botanical factors that favorably impact osteoblasts and prevent bone resorption by osteoclasts. TO REGISTER, SCAN THE QR CODE OR VISIT naturalproductsinsider.com/webinars naturalproductsinsider ยก com 39 FIBER&PREBIOTICS

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