Dietary fiber is a general term that refers to a wide variety of compounds from plants that are resistant to the digestive enzymes produced by humans. Because dietary fiber is resistant to digestive enzymes, it is not broken down or absorbed, which means it does not provide calories or energy to the body.

In general, dietary fibers are various forms of complex carbohydrates that have varying abilities to swell by absorbing water into their structural matrix. Fibers that can actually dissolve in water, such as pectin, gums and psyllium, are referred to as soluble fiber. Insoluble fibers or roughage cannot dissolve in water but they can absorb water. This causes them to swell, making them good bulking agents, which speeds up transit time and improves elimination. Examples of insoluble fibers are cellulose, hemicelluloses and lignins.

Foods high in insoluble fiber include whole-wheat breads, wheat cereals, wheat bran, rye, rice, barley, most other grains, potatoes, flaxseeds and vegetables such as cabbage, beets, carrots, Brussels sprouts, turnips and cauliflower.

Foods that are rich in soluble fiber include apples, citrus fruits, pears, carrots, onions, sweet potatoes, squash, legumes and grains such as barley, oats, oat bran and oatmeal.

In general, high fiber diets are associated with significantly reduced risks of cardiovascular disease, cancer and all cause mortality. It is generally recommended that an individual should strive to achieve a total dietary fiber intake of 25 to 30 grams/day, which should preferentially come from foods, not supplements. However, dietary surveys indicate that dietary fiber intake among adults averages about 15 grams/day, or approximately half the recommended amount. This offers an opportunity for fortification for food and beverage manufacturers.

Research in the functionality of dietary fiber is now showing the importance of dietary fiber in food, especially since diseases like CVD, cancer and obesity are connected with the dietary content of food. Fiber is crucial to maintaining a healthy, optimum digestive system. It can also help control cholesterol, blood sugar levels, and by regulating appetite, it can help to control body weight.

Formulating with Fiber

As more consumers understand and embrace the concept of the role that digestive health plays in overall health and wellness, the market for fiber-enhanced products will continue to grow. And inulin and oligofructose (OF) offer the perfect solution to formulating with fiber. Naturally occurring in several plants, fruits and vegetables such as artichokes, chicory, garlic, leek, onion, wheat, barley and banana, they offer a range of functional and nutritional benefits. In addition to providing all of the traditional benefits of fiber, they also function as prebiotics, which means that they contribute to healthy gut flora. 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.

Because inulin and OF are soluble fibers, they can be utilized in a variety 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. 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. They can also be used to add a creamy texture and improved mouth-feel to low-fat foods.

For additional information on fiber fortification, visit www.fortitech.com.