Milling & Baking News - October 22, 2019 - 24

Food Ingredient Solutions

A favorable F.D.A. ruling
Staying with the benefits of fiber, an
ingredient sourced from wheat gained
a favorable Food and Drug Administration ruling in March. The agency
said it had determined cross-linked
phosphorylated RS4 helps reduce insulin levels following a meal containing a carbohydrate that raises blood
glucose levels.
The action came in response to a
citizen petition from MGP Ingredients
(MGPI), Atchison, Kas. In the petition
MGPI argued that its Fibersym ingredient met the F.D.A.'s fiber definition,
which includes isolated or synthetic
non-digestible carbohydrates (with
three or more monomeric units) that
the F.D.A. determines to have physiPanhandle Milling expanded into wheat germ when the company acquired Viobin,
ological effects that are beneficial to
L.L.C. in 2018.
human health. The F.D.A. in March
determined phosphorylated RS4, and
gets the benefits of a welcome nutty fla- ingredient high in fiber. Wheat bran is Fibersym, provided such effects.
Fibersym demonstrated lowering
vor and heartier texture from the addi- rich in cellulose, hemicellulose, pentotion of 20% flour basis granular defat- san, protein and minerals, Ms. Wang- of post-prandial blood glucose and
ted wheat germ," Mr. Devey said.
Hill said. It adds fiber for digestive insulin levels in three clinical studies
Siemer Milling Co., Teutopolis, Ill., health benefits. Potential applications that involved consumption of Fiberalso offers wheat germ, which is nu- are cookies, extruded bars, cereal and sym-containing sugar snap cookies
trient-rich in vitamins, minerals and pet food. The wheat bran is made from and nutritional bars, said Ody Maningat, Ph.D., vice-president of ingreproteins, said Lucy Wang-Hill, R.&D. soft red winter wheat.
project manager for Siemer Milling.
"Pentosan and related fibers can dients R.&D. and chief science officer
High levels of vitamins such as thia- hold water multiple times their at MGPI.
Fibersym has been shown to add
mine can improve nerve system and weight," Ms. Wang-Hill said. "Wheat
heart function. Vitamin E provides bran therefore can be used to increase fiber to chocolate chip cookies, nutribenefits for skin, hair and eyes and moisture content in baked goods, re- tional bars, chocolate peanut butter
acts as an antioxidant.
tard the rate of staling and retrogra- crunch bars and a honey, nuts and
Siemer Milling makes the wheat dation, and control cookie spread in oats bar.
"Fibersym's benefits are its neutral
germ from soft red winter wheat. Po- formulas that have extra water incorflavor, ease of incorporation and no
tential applications include pancakes, porated."
bread, energy bars and pet food, Ms.
Stabilized wheat bran also has re- major processing changes," said MiWang-Hill said.
duced activity of polyphenol oxidase chael Buttshaw, vice-president of inBecause of the heat treatment that (P.P.O.), a contributor to color darken- gredients sales and marketing at MGPI.
Fibersym added at 7.9% in a pizza
Siemer applies to wheat germ, the ac- ing and the appearance of speckles in
tivity of enzymes is reduced and/or the finished products during storage crust formula delivers 4 grams of fiber
per 55-gram serving size. There
denatured.
are no problems with adverse
"This will improve the ferflavor, and no adjustments are
mentation process in the apneed on water absorption.
plications of bread and similar
"Fibersym is highly compatproducts due to less enzyme
ible with wheat flour-based ininterference," Ms. Wang-Hill
gredients," Mr. Buttshaw said.
said.
Fiber content reached 7
Both fiber and protein content
grams per 55-gram serving
may draw consumers to notice
in a pasta formula containwheat germ. More than 85% of
ing 84% semolina, 3.4% wheat
respondents in the International
protein isolate and 12.6% FiberFood Information Council Founsym. Adding Fibersym helped
dation's 2019 Food and Health
impart textural firmness and
Survey said they perceived fiber
reduced cooking loss of the
as healthy. More than 70% said
Wheat bran is rich in fiber, cellulose, hemicellulose,
cooked pastas due to the rethey perceived protein from
pentosan, protein and minerals. It may be used in
stricted swelling of Fibersym.
plant sources as healthy.
cookies, extruded bars, cereal and pet food.
"Fibersym, being a wheat
Siemer Milling offers another
SIEMER MILLING

PANHANDLE MILLING

phase, she said. Therefore, stabilized
wheat bran can help extend shelf life
for certain grain-based foods.

24 / October 22, 2019

Milling & Baking News

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Milling & Baking News - October 22, 2019

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