Adding fiber to confectionery products

THE task of defining dietary fiber has stimulated considerable debate over a period of many years, and today there is still no universally accepted definition of dietary fiber. However, fiber can be defined in many ways based on origin, chemical structure, analytical methodology and physiological impact. ILSI Europe recently published a Concise Monograph on Dietary Fiber, which describes the trend towards a physiological definition of fiber and links this to a range of health benefits. From a physiological perspective, fiber is essential to regularize bowel function and it also has glucose and/or cholesterol attenuating effects. Rich-rich diets may help to reduce the risk of obesity, colon cancer and heart disease, and reduce the occurrence of constipation, irritable bowel syndrome, diverticulosis and other digestive disorders. It is also recognized globally that most diets are fiber deficient, because the actual daily consumption of dietary fiber is short of that recommended by various healthcare professionals and authorities. In the last two years, food manufacturers in the Asia Pacific region have launched over 400 products in a variety of applications with an "added fiber" product claim (Table 1). Food manufacturers seeking to develop "added fiber" products require an ingredient that enhances the fiber content of their product without compromising taste and texture. Soluble fibers such as Litesse, a polydextrose manufactured by Danisco, can be used for just such a purpose. Recognized as a fiber throughout the Asia Pacific region, Litesse polydextrose is not hydrolyzed by human digestive enzymes and passes intact through the small intestine. It is then partially fermented in the colon. Thus it fulfils the criteria of dietary fiber according to the physiological definition. Evidence from human interven瑃ion studies demonstrates that Litesse mediates a range of physiological benefits. These studies have shown that it increases the pro琩uction of short chain fatty acids, increases fecal bulking and softening, decreases co琹onic pH and positively impacts the colonic microflora, and acts as a sustained prebiotic. The most comprehensive clinical study confirming the fiber properties of polydextrose was undertaken by Dr Zhong Jie et al (Am. J. Clin. Nutr. 72, 1503-1509). It involved 120 healthy male subjects and showed improvement in all aspects of bowel function studied with a dose related response from as low as 4 grams per day. Considered to be 90% soluble fiber, Litesse contributes only 1 kcal/g. As well as increasing the fiber content of foods, it can also be used to reduce calories, reduce glycemic load and to replace sugar, fat and other ingredients in food formulations. It is pH and heat stable, highly soluble and neutral tasting; its low impact on viscosity and flavor allows a significant level of fiber to be added to a product without negative sensory impact. It is a highly versatile functional food ingredient which can be used in a wide variety of applications. Moreover, this polydextrose has been used successfully to achieve added fiber claims in bakery products such as crackers, biscuits, cakes, fillings, snack bars and muesli; in dairy and beverage products such as yogurt, milk drinks, fruit preparations, ice cream, cordial and water; in spreads and sauce products such as honey, soft cheese spread, chocolate spread and tomato ketchup. Suggested confectionery formulations The addition of Litesse to confectionery recipes has a similar effect on texture as using a typical 42 DE glucose syrup. As the amount of this polydextrose is increased in the recipe, the texture becomes longer (or more plastic) and the tendency for crystallization is reduced. It also has a high viscosity in solution and has a high glass transition temperature, making it ideal for use to improve processing and shMercurial X Proximo