Baking & Snack - May 2004 - 108

FIBER

Fiber

Type

Cellulose
Chitin and chitosan

COMMON DIETARY AND FUNCTIONAL FIBERS
Source

Classifications and comments

Linear polysaccharide with
beta-(1,4)-linked glucose units

Plant cell walls, typically derived from wood
or cotton

"Dietary fiber" if naturally occurring in food;
"functional fiber" if added to foods

Chitin: amino-polysaccharide with
beta-(1,4) linkages

Exoskeletons of anthropods (for example, crabs
and lobsters); cell walls of most fungi

Primarily consumed as a dietary supplement;
"functional fiber"

Fungi, algae and higher plants such as barley
and oats
Seeds and other plant sources

"Dietary fiber" if naturally occurring; "functional
fiber" if added
Added to foods for their thickening, gelling and
stabilizing properties; classified as "dietary fiber" or
"functional fiber"

Extracted from chicory roots; synthesized from
sucrose

"Dietary fiber" when occurring naturally in chicory,
onions and Jerusalem artichoke; "functional fiber"
if synthesized or extracted

Chitosan: deacetylated chitin
Beta-glucans

Homopolysaccharides of branched glucose units

Gums

Diverse polysaccharides; for example, the major
polysaccharide in guar gum is galactomannan

Inulin, oligofructose and
fructooligosaccharides (FOS)

Inulin: polydisperse beta-(2,1)-linked fructan
Oligofructose: formed by partial hydrolysis of inulin;
average degree of polymerization is 10
FOS: same chemical, structural composition as oligofructose, but with degree of polymerization of 2 to 4

Pectin

Linear chains of galactose interspersed with rhamnose,
often with side chains of neutral sugars

Plant cell wall and intracellular tissues; extracted
from citrus peels and apple pomace

Gelling agents; can be classified as both "dietary"
and "functional fiber"

Polydextrose and polyols

Polydextrose: random polymerization of glucose
and sorbitol

Synthesized from starch and sucrose

Bulking agents and sugar substitutes; absorbed only
partially; both can be considered "functional fiber"

"Functional fiber" if added to foods

Polyols: sugar alcohols
Psyllium

Gum-like polysaccharide

Husk of pysllium seeds

Resistant starch

Starch esters, starch ethers and cross-bonded starches

Naturally occurring or produced during extrusion, cooking, cooling or processing of food

Indigestible or only partly digestible; "dietary fiber"
if naturally formed in foods; "functional fiber" if
added to foods
Adapted from National Academy of Sciences, "Dietary reference intakes for energy, carbohydrates, fiber, fat, protein and amino acids (macronutrients)," 2002

For more information, see Page 162

108 / BAKERS PRODUCTION MANUAL / May 2004



Baking & Snack - May 2004

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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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