expert solutions
1.Q: How can Fibersol®-2 be incorporated into ice cream?
A: Fibersol®-2 digestion resistant maltodextrin can been incorporated in many dairy applications with minimal product development or formulation adjustments.The resistant maltodextrin when added to dairy products improves the nutritional value of the food by increasing the soluble fiber content. Fibersol®-2 digestion resistant maltodextrin has been incorporated into vanilla ice-cream. The resistant maltodextrin in ice-cream serves to enhance the overall nutritional profile of the dessert through the addition of soluble dietary fiber. Fibersol®-2 (resistant maltodextrin) readily dissolves into the ice-cream mix making it very easy to use by the dairy processors.
2.Q: What type of claims can be made by incorporating Fibersol®-2 into dairy applications? A: 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. Standard of identity must be properly indentified when incorporating Fibersol®- 2 into any application and additional qualifications will apply.
In order to make a “good source/10%+ Daily Value” of fiber claim, 2.8 grams of Fibersol®-2 must be used in order to reach the 2.5 gram amount needed to make the claim assuming that Fibersol®-2 is the sole source of dietary fiber in the application.
In order to make an “excellent source/20+% Daily Value” of fiber claim, 5.6 grams of Fibersol®-2 must be used in order to reach the 5.0 gram amount needed to make the claim assuming that Fibersol®-2 is the sole source of dietary fiber in the application.
3. Q: Can Fibersol®-2 be used in no sugar added dairy products? A: Fibersol®-2 contains very few simple sugars for your consideration of a “no sugar added” or “sugar free” claim (21CFR101.60) and can be used up to 10 grams (dry basis) in any food application while only providing 0.40 grams of sugars (typical value).
4. Q: How can the Fibersol®-2 calculator help in formulation development of dairy products? A: The Fibersol®-2 calculator has been built to show formulators how to incorporate Fibersol®-2 into an established formulation in order to increase the fiber content of a finished product. The calculator lays out two easy steps to follow in order to understand the amount of Fibersol®-2 to be used in the formulation. By following the steps and inputting the values of the amount of fiber wanting to be achieved in the finished product by using Fibersol®-2 and the serving size of the finished product, a quick calculation is performed and the amount of Fibersol®-2 to be incorporated into the formula is given as a percentage. In addition, the possible fiber claim is given in the output; please refer to CFR Title 21 Database when making claims.
*Calculations are based on gram weight calculations.
5.Q: Is Fibersol®-2 heat stable? A: Fibersol®-2 is very heat stable. Fibersol®-2 does not break down or change under acidic conditions, and/or pasteurization or other heat treatments, so the improved beverage will be stable throughout is shelflife.
6.Q: What is Fibersol®-2’s acceptable daily intake? A: Fibersol®-2 is recognized as GRAS maltodextrin in the US and no limitation on the amount of daily intake is laid down.
7. Q: Why use Fibersol®-2 in dairy formulations? A: Most U.S. adults only eat about 14-16 grams of fiber each day, which is about half of the 28-35 grams of fiber per day recommended by the Institute of Medicine (Bialostosky K, et al. Dietary intake of macronutrients, micronutrients and other dietary constituents: United States 1988-94. National Center for Health Statistics. Vital Health Stat. 11 (245). 2002.) The IOM Food and Nutrition Board has recommended that fiber be consumed at a rate of 14 g total/ 1000 kcals per day to reduce the risk of chronic disease. Recommendations for adult men are 30-38 grams total fiber/day and 21-25g total fiber/day for adult women (IOM, 2005). By incorporating Fibersol®-2 into beverages, overall dietary fiber consumption can be increased. |
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