Fortification Improves Function

Today, manufacturers have access to a wide range of commercially-available fibers, resulting in some real challenges to understand their physiological and technical properties. Nevertheless, the benefits of fortification remain clear, given that fiber intake has been linked to the prevention of obesity, hypertension, diabetes, constipation, and heart disease.

Physiological benefits

Given that the fiber intake in most parts of the world is lower than the recommended daily intake of 30g per day, fiber fortification addresses an increased global demand for convenient, healthy eating.

The benefits of fibers come from the fact that they are not digested in the stomach. Instead, they pass through the small intestine to reach the colon were they are fully or partially fermented by bacteria. The products of this fermentation process are mainly short chain fatty acids (SCFAs), which have been linked to different health benefits. In addition, fibers can also contribute to fecal bulking and softening, and decrease transit time.

It is important to consider a fiber ingredient's fermentation rate, in order to avoid unintended consequences such as bloating, increased gas production or accumulation of lactic acid. At Danisco Sweeteners, we have developed Litesse—a specialty sugar and fatreplacer derived from polydextrose—that is fermented slowly along the length of the colon and provides benefits from the proximal to the distal end of the colon without gastrointestinal stress.

Adding dietary fiber to standard foods can also help lower the product’s glycemic index rating. For example, a clinical study showed that ingestion of 12g of polydextrose plus 50g glucose resulted in a glycemic index of 89, compared with a glycemic index of 100 after ingestion of 50g of glucose. Litesse (polydextrose) has a low glycemic response when compared to glucose, with a rating of less than 7.

Technical Issues As a general rule, most fibers contain polymer fiber,residual sugars and moisture. Insoluble fiber, for instance, contains 30-50% fiber, while soluble fiber has 60-90%. Therefore, it is important to consider the fiber content of an ingredient when developing a new food or beverage product, as miscalculations can lead to technical challenges and cost implications. a) Fiber content Currently, most government guidelines recommend a minimum of 6% fiber to support a ‘high fiber’ claim. Yet, this requirement can pose a challenge to manufacturers as some insoluble fibers and gums negatively affect product viscosity at much lower levels. As a result, their use may be limited in liquid food and beverage applications. Instead, they tend to be more suited to bakery applications, at low levels (around 2-3%), where they absorb water and therefore swell to provide bulk. b) Color, clarity and solubility Gums, even at low levels, may have a cloudy effect in beverages. In comparison, a fiber like polydextrose is relatively clear and transparent in solution. Litesse is soluble (i.e. 80% solution at 20°C) and stable. Poor process stability in fibers can also cause manufacturers headaches, the result being coloration, as free reducing sugars are released. In addition, manufacturers are often forced to incur increased costs as they add additional amounts of fiber to meet declared levels, at the expense of shelf-life. Conclusion It has been shown that fiber has very important health benefits and that most people do not consume enough fiber. Fiber ingredients can be added to most foods to help increase daily intake. There are many different types and sources of fiber, which present different technical properties and behave physiologically in different ways.