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Fibersol® Allows Formulators to Meet Today's Sugar Reduction Challenges
As food and beverage formulators work to meet both the pending regulatory changes regarding added sugars and consumers’ nutritional demands, Fibersol® soluble dietary fiber ingredients offer a solution to help formulators ‘redo’ sugar in their products.
December 2, 2016
3 Min Read
News Release
As food and beverage formulators work to meet both the pending regulatory changes regarding added sugars and consumers’ nutritional demands, Fibersol® soluble dietary fiber ingredients offer a solution to help formulators ‘redo’ sugar in their products.
Doris Dougherty, Fibersol Technical Service Representative at Archer Daniels Midland Company (ADM) said, “Formulators know from experience that just reducing added sugars may not be an end-all solution. In fact, the reduction of added sugar can create other challenges in food and beverage products, and Fibersol is able to provide solutions that answer those challenges. In effect, Fibersol is helping formulators ‘redo’ sugar, by reducing, rebalancing, or replacing added sugar, as needed. We are very excited to have the ability to offer different solutions to address these challenges. Fibersol helps formulators take sugar and calorie reduction to the next level by adding fiber in virtually any food or beverage application.”
In addition to maintaining the same level of sweetness, there can be a virtual laundry list of challenges created when reducing added sugar, including: perception of moistness or tenderness, reduced shelf life, lack of color development, and a variety of other formulation issues that consequently compromise the ability to meet consumers’ expectations for taste and texture.
Fibersol® soluble vegetable fiber (corn) is a vital part of three sugar reduction strategies:
Reducing sugar and replacing with Fibersol without detectable loss in sweetness or other quality characteristics. This strategy is most suited for high sugar, high solids systems such as confections and icings and high sugar snacks such as certain cookies.
Rebalancing and repositioning the entire formula to make a better-for-you food. Formulators can use Fibersol to displace “added sugars” (which may result in a fiber nutrient claim) and add other ingredients such as proteins and whole grains to pump up beneficial dietary components.
Replacing sugars to make a “sugar-free” claim by formulating with sugar-free sweeteners. For example, a low level of Fibersol in “sugar-free” beverages avoids the ‘watered down’ taste and mouthfeel that can happen with other sugar-free solutions.
Each gram of Fibersol-2® is 90 percent fiber and provides only 0.02 grams of sugar, 1.6 Kcal, and can replace many of the non-sweetening functional properties of sugar, offering an option to replace sugar and achieve the caloric reduction that many consumers expect. Easy-to-use Fibersol can be dropped into most applications with minimal formulation adjustments. It is completely soluble, adds minimal viscosity and has no added flavor, taste or color. It is also heat, acid, shear and freeze/thaw stable. Fibersol maintains its fiber content under these conditions and in processes that require culturing or fermentation. Additionally, Fibersol is easy to use, because Fibersol adds fiber without absorbing water or imparting a gritty texture.
Yutaka Miyamoto, Executive Vice President, Matsutani America added, “We are proud to help manufacturers reduce added sugars, with label-friendly Fibersol. We have created a variety of prototypes, from a watermelon flavored soft drink powder to a mixed berry functional gummy and a honey peanut butter nougat bar, that demonstrate Fibersol’s effective role in reducing additional sugars. We think that redoing sugar has never tasted so great.”
For more information on Fibersol’s full line of dietary fiber ingredients, please Fibersol's website.
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