Baking&Snack - March 2017 - 73

ented ingredients are based on technology
developed at Kansas State University. They
fit within the new definition's requirements
for isolated or synthetic non-digestible
carbohydrate fiber sources having at least
three monomeric units, according to Ody
Maningat, PhD, vice-president of R&D and

describing them as meeting intrinsic and
intact qualifications. "This product line has
been derived solely from a citrus source,
with citrus fiber being its only ingredient."
He described the manufacturing process.
"The orange juice pulp raw material (also
known as pulp cells, juice vesicles, segment

The good news is that "intrinsic and
intact" fiber is found in many bakery
ingredients such as flour, cereal brans,
whole grains, fruits and vegetables.
chief science officer. The company submitted a citizen petition for both. "The petition
includes supporting evidence demonstrating three beneficial physiological effects in
humans. First is lowering total blood cholesterol levels; second, reducing waist circumference and body fat percentage, which
can reduce the risk of being overweight or
obese; and third, lowering post-prandial
glucose levels," Dr. Maningat said.
Corn, another cereal grain, figures into
other fiber additive choices. Soluble corn fiber did not make FDA's initial cut. Roquette
wants to change this and plans to submit for
listing. "Only 3% of Americans get the minimum recommended adequate intake of
fiber," Ms. Fratus said. "Given the breadth
of scientific evidence supporting the health
benefits of soluble corn fiber, we anticipate
FDA approval."
Roquette turns to a variety of plants to
create its food ingredients. "Peas, corn and
wheat are three main crops we work with
to bring ingredients like plant protein, fiber
and starch to the food industry," Ms. Beall
said. "Within baking and snacks, Nutriose
soluble fiber is used to impart the health
benefits of dietary fiber; for sugar, calorie
and fat reduction; and to provide excellent
taste and texture. All Nutriose soluble fibers
are made in France and are non-GMO."
Citrus fruit - specifically its pulp and
peel - are the source for Fiberstar's portfolio of Citri-Fi fiber additives, noted Kurt
Villwock, PhD, director of R&D. "The
Citri-Fi 100 series qualifies as dietary fiber according to the new rules," he said,

membranes and rag/core) are washed with
water, heated, dewatered, sheared, dried,
ground and screened to make the finished
product," Dr. Villwock said. "That is, the
patented process to manufacture the dry ingredient does not use chemicals to modify
or purify it, leaving the fibers essentially in
their natural form."
At Taiyo International, sunflower seed
yields Sunfiber, a tasteless, colorless and
odorless dietary fiber. Scott Smith, vicepresident, noted that this is one of the truly
low-calorie fibers, accounting for less than
2 Cal per g. "Sunfiber does fit within FDA's
recently updated definition for dietary fibers," he said, crediting the large volume of
human clinical research that has been performed with it.
There's no doubt that consumers have
a complex relationship with dietary fiber.
Currently, they don't get enough in their
daily eating patterns, but it's a food component that continues to appeal to them. The
changes wrought by FDA in the wording
and content of the Nutrition Facts Panel
may help remedy this under-consumption.
So, even though "Team Total Dietary
Fiber" faces a third-and-long situation, the
players are taking the right steps through
FDA's petition and comment process
to maintain the diverse supply of fiber
additive ingredients.

Find resources for dietary fiber by
visiting www.esourcebaking.com.
Browse by category under Ingredients,
and click on Major for listings.

http://www.esourcebaking.com http://www.npisoy.com

Baking&Snack - March 2017

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