Milling & Baking News - April 30, 2013 - 34

Food Ingredient Solutions® 

and incompletely throughout the colon, which leads to such health benefits as optimal pH within the colon,
reduced carcinogenic compounds
throughout the colon, improved bowel function and minimal gas production, she said.
Adding fiber and cutting sugar
Along with adding fiber, inulin has
been shown to assist in sugar reduction in cereal. The Rabobank report
touched on nutrition in cereal and
said upcoming nutrition criteria from
the Children’s Food and Beverage
Advertising Initiative (CFBAI) may
lower the sugar content of cereals to
10 grams or less per 30-gram serving.
Inulin works well in breakfast cereal
coatings as a replacement for sugar,
said Scott Turowski, technical sales
manager for Sensus America, Inc.,
Lawrenceville, N.J. Inulin may replace
20% of the sugar in the coating without any additional research and development work. Replacing 100% of
the coating in sugar with inulin is possible, he added. Sensus offers Frutafit
inulin and Frutalose oligofructose.

Beneo and Cargill also offer inulin
ingredients.
Orafti Synergy1 from Beneo includes oligofructose and oligofructose-enriched inulin. Oligofructose
has 30% to 60% of the sweetness potential of sucrose without any lingering aftertaste, said Joseph O’Neill,
president and general manager at Beneo, Inc. At 2 calories per gram, it offers a low-caloric alternative to sugar,
which is 4 calories per gram.
Cargill, Minneapolis, offers OliggoFiber inulin, which it promotes as having benefits for digestive health, bone
health through the boosting of calcium
absorption and weight management.
Mr. O’Neill said oligofructose fiber
also may work as a humectant to extend shelf life in bars.
The Rabobank report said the convenience and portability of bars play a
role in a “snackfast” trend.
“The culture of snacking is transforming the breakfast-eating occasion into
‘snackfast,’ as epitomized by the rise of
highly portable snack bars,” the Rabobank report said. “Over the last decade,
the U.S. market for snack bars has more

Fiber studies focus on bowel health,
satiety and calcium absorption

ate & Lyle, P.L.C. recently supported three studies involving ﬁber and its potential
health beneﬁts. The London-based company offers both Sta-Lite polydextrose and
Promitor soluble corn ﬁber.
In a randomized, double-blind, placebo-controlled, cross-over study published on-line
Feb. 20 in The Journal of Nutrition, researchers compared the laxative effects of Sta-Lite
polydextrose and Promitor soluble corn ﬁber at a daily dose of 20 grams with a low ﬁber
control in 36 people. Each treatment period was 10 days with a two-week washout period
in between. Consumption of polydextrose and soluble corn ﬁber resulted in a mild laxative
effect with nominal gastrointestinal tolerance issues.
“Since people aren’t meeting their ﬁber goals with the food they currently eat, adding
ﬁbers to foods is a realistic and simple way to address this global public health concern,”
said Joanne Slavin, Ph.D., a professor in the Department of Food Science and Nutrition at
the University of Minnesota and lead investigator of the study.
Another study, which was presented at the American Society for Nutrition Experimental
Biology conference held April 20-24 in Boston, focused on satiety. The double-blind, randomized, cross-over design found soluble ﬁber dextrin from Tate & Lyle may help promote
satiety from 3 to 8.5 hours after consumption.
Researchers from Iowa State University provided 41 adults with lunch that included a beverage with 10 grams or 20 grams of ﬁber from tapioca soluble ﬁber dextrin or a maltodextrin
control beverage. A snack followed 2.5 hours later. Adults who ate the soluble ﬁber dextrin
reported feeling fuller and had less desire to eat compared to the adults in the control group.
The third study, also presented at the Nutrition Experimental Biology conference, assessed
the effect of Promitor soluble corn ﬁber on the bacterial environment of the gut in relation to
calcium absorption in 24 adolescents. Researchers from Purdue University in West Lafayette,
Ind., found that when the youths consumed 12 grams a day of soluble corn ﬁber, they experienced a 12% increase in calcium absorption when compared to the control group.
“Emerging research on soluble corn ﬁber indicates that added ﬁbers provide health beneﬁts such as increased calcium absorption via their effect on beneﬁcial bacteria,” said Connie Weaver, Ph.D., head of the Department of Foods and Nutrition at Purdue University and
a lead researcher in the study. MBN
34 / April 30, 2013 Milling & Baking News

Some forms of fiber may assist in keeping cereal from becoming soggy in a
bowl of milk.

than doubled to almost $6 billion.”
Fiber options for fast food
Competition for breakfast day-part
share has increased among restaurant
chains such as McDonald’s Corp.,
Oak Brook, Ill., and Dunkin’ Brands
Group, Inc., Canton, Mass.
Jerry Volkman, director, product innovation and development for McDonald’s USA, spoke about adding whole
grains to Egg McMuffins during a presentation Feb. 28 at the Institute of Food
Technologists’ Wellness 13 in Rosemont, Ill. He said product development
throughout the menu at McDonald’s
USA includes a nutritional target of 5
grams of dietary fiber per serving.
Dunkin’ Donuts introduced a turkey sausage breakfast sandwich this
year and brought back its Angus steak
breakfast sandwich.
“During the month of March, the
breakfast sandwich category had its
highest average weekly sales and
mix per cent in recent brand history,”
Nigel Travis, chief executive officer
of Dunkin’ Brands Group, said in an
April 25 earnings conference call.
It’s possible to incorporate fiber ingredients into the dough systems of breakfast sandwiches and burritos. TruBran
may be used at high enough levels to
achieve a good source of fiber (at least
2.5 grams per serving) in English muffins and bagels, Ms. Armstrong said.
Inulin may be incorporated into
dough systems, too, Mr. O’Neill said.
“The inulin variant Orafti HPX is
most suitable for use in bread and
rolls,” he said. “It provides great hydrolysis stability and does not impair
dough rheology.”
Orafti HPX is neutral in taste.
“Usually, bread can only be enriched
with a limited amount of conventional
fiber without causing sticky doughs and
compromising on structure or granulation,” Mr. O’Neill said. “With Orafti
HPX, the fiber content can be increased
significantly without affecting processing
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Milling & Baking News - April 30, 2013

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