dairy prototypes
Chocolate Drop with Resistant Maltodextrin:
Fibersol®-2 was incorporated into a chocolate drop to provide even more soluble fiber into the diet. The chocolate drop with maltodextrin was developed to contain 10% Fibersol®-2. Typical chocolate drop with maltodextrin inclusion levels in chocolate chip cookies will range from 10% to 25%. By adding Fibersol®-2 to both the baking mix and the chocolate drop with maltodextrin a typical serving size of 2 cookies or 30 grams can provide the needed fiber amount equal to a “good source” of fiber or 2.5 grams per serving.
Fibersol®-2 in Ice-Cream 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. Fibersol®-2 can be added to any ice-cream product at levels required to make fiber claims for a “Good Source” (2.5 grams of fiber per serving, and an “Excellent Source” (5 grams of fiber per serving). Fibersol®-2 was formulated into a low fat and no sugar added ice-cream for an even further reduction in calories.
*Additional qualifications apply, must meet minimum claim requirements
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