applications
Use Fibersol®-2 digestion resistant
maltodextrin in your baking and snack
products and consumers will start looking
at fiber in a whole new way!
Compatible with All Bakery Products
• Minimum formulation & process adjustment
• Increase total soluble fiber
• Heat stable
• No added flavor, taste
• Color Neutral
• Adds low viscosity
Nutrient Content Claims
“Good source” claim = 10+% DV = 2.5 g total dietary fiber per serving = 2.8 g Fibersol®-2 as is per serving (assumes Fibersol-2 is sole source of dietary fiber)
“Excellent source” claim = 20+% DV = 5.0 g total dietary fiber per serving = 5.6 g Fibersol-2 per serving (assumed Fibersol-2 is sole source of dietary fiber)
In support of nutrient content claims, factors such as the amount of total fat, saturated fat, cholesterol and sodium in the finished food must be taken into account to allow a claim.
Fibersol-2 has been shown to have the following beneficial effects
• Reduce bitter notes in whole wheat products (masking effect)
• Reduce undesirable flavors of vitamins
• Reduce the strong and bitter tastes from emulsifiers
• Add moisture and softness (moisture retention)
• Extend shelf life
Breads
• White pan bread
• Dinner roll
• Hard roll
• Hamburger/Hot dog bun
• Bagel
Cakes
• Sponge cake
• Cheese cake
• Pound cake
• Pancake
• Muffin
• Donut
Pastries
• Danish
• Croissant
• Pie
Others
• Brownie
• Scone
• Cookie
• Cracker
• Energy/cereal bar
• Whole wheat products
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