Baking & Snack - August 2018 - 72
sugar) and is a soluble prebiotic fiber. It is
30% less sweet than sugar, enabling partial sugar replacement. Use is limited to
baked non-yeast-leavened products, as
yeast will use scFOS as an energy source,
thus eliminating the benefits it delivers to
"Because it is made from sucrose, it has
a clean, slightly sweet flavor and performs
similar to sugar at typical inclusion levels,"
Mr. Luchsinger said. "It works well in protein bars as it adds humectancy and does
not participate in the Maillard reaction
and therefore does not brown."
The resistant starch enables flour replacement and caloric reduction in
baked goods and nutritional bars. It
supports balanced energy by reducing
the glycemic response to foods and improving carbohydrate metabolism. Mr.
Luchsinger said it is a white fiber that can
be incorporated into a variety of baked
goods, replacing up to 20% of flour.
Ingredion's offering is also the subject
of an FDA-authorized qualified health
claim for reduced risk of Type 2 diabetes.
"Resistant starch contributes valuable
functional and processing attributes to
many baked goods," Mr. Luchsinger said.
Benefits include improved yield in breads,
higher moisture content in soft cookies
and crispiness in sheeted goods. It can
also be labeled as simply corn starch.
ADM/Matsutani LLC offers a digestion-resistant maltodextrin that is
part of the recently approved fiber list.
Whole food ingredients add eye-appeal to products while
contributing fiber and other nutrients.
Heat-, acid-, shear- and freeze/thaw-stable, the ingredient is 90% fiber and can
be labeled as soluble corn fiber, soluble
vegetable fiber, digestion resistant maltodextrin or maltodextrin. More than 20
years of clinical research and almost 100
published studies contributed to demonstrating the ingredient's physiological benefits, which include maintaining intestinal
regularity, attenuating post-meal blood
glucose levels and retaining healthy postmeal serum triglycerides. Recent studies
have also shown this digestion-resistant
maltodextrin to be a prebiotic fiber that
provides an increased feeling of satiety.
Several ingredients are now recognized
as fiber because they are mixed-plant
cell-wall fibers. This includes oat fiber.
Tate & Lyle's soluble fiber ingredient, a resistant maltodextrin, and its polydextrose
are also now included under FDA's new
definition of dietary fiber. The company's
beta glucan ingredient was immediately
qualified under the new definition because of a pre-existing FDA-authorized
health claim for oat beta glucan.
Grain Millers markets a proprietary
oat fiber with a variety of functional characteristics. It is made using a
chemical-free, environmentally sound
processing technique. Oat fiber's functional properties include improved
product texture and integrity as well as