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Article: Fixing formulas with fiber: fiber is formulated into foods for functional effects in food systems or for human physiological effects. Product development approaches for these two goals are very different.(ingredient challenges)
- Article from:
- Prepared Foods
- Article date:
- June 1, 2005
- Author:
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"Non-nutritive" fibers are a group of food ingredients that are becoming more important and more complex at the same time.
In the 70s, fiber was simply described as the remnants of plant cell wall components that are resistant to breakdown by human digestive enzymes. The definition was then broadened to include all digestion-resistant polysaccharides. Methods were developed first for total fiber, then insoluble and soluble fiber. As of 1999, the definition of dietary fiber remained as "dietary fiber consists of the remnants of edible plant cells, polysaccharides, lignin and associated substances resistant to (hydrolysis) digestion by the alimentary enzymes of ...