Soluble Corn Fiber
Transcript
Soluble Corn Fiber is a valuable ingredient in the world of confections, known for its beneficial properties. It is classified as a dietary fiber and also called “Resistant Maltodextrin”. Dietary fibers are non-digestible carbohydrates that, when consumed, pass through the human intestines where they may be partially or completely fermented by colonic microbiota.
Chemically, it is a type of dietary fiber derived from corn starch through enzymatic hydrolysis. This process breaks down the starch into smaller, soluble fiber molecules, making it easy to incorporate into various food products. Soluble corn fiber is distinct from insoluble fibers, as it dissolves in water, forming a clear solution without affecting the texture of the final product.
Soluble Corn Fiber has gain popularity in the formulation of low sugar and sugar free confections as it can be used as a replacement of corn syrup and as bulking agent, with similar behavior in terms of viscosity, texture and crystallization inhibition.
Soluble Corn Fiber cannot be digested by the human body, its caloric content is around 1.9 kcal/g due to the sugar content that it might have depending on the brand and fiber content.
Fiber in general has many health benefits such as cardiovascular health, blood sugar regulation, aiding weight management as it promotes satiety, and promoting a gastrointestinal peristalsis.
The production of Soluble Corn Fiber begins with corn starch as the primary source. Enzymes are used to break down the starch into shorter chains of glucose molecules. These shorter chains, known as oligosaccharides, are then further processed to create soluble corn fiber. The resulting product is a versatile ingredient that can be used in a wide range of confectionery applications.
•Texture Enhancement: It helps improve the texture of confections, providing a smooth mouthfeel.
•Bulking Agent: As a fiber, it adds bulk to products without contributing significant calories.
•Gel Formation: In some applications, it can contribute to gel formation and stabilization by theaddition of solids.
•Color formation: Due to browning reactions.
Soluble corn fiber, or resistant maltodextrin, molecular structure comprises a small ratio of saccharides with a degree of polymerisation(DP) 1–9 and many polysaccharides with a DP 10 or more connected by glycosidiclinkages
Soluble corn fiber contains a random distribution of 1–2 and 1-3 linkages, which are formed during the dextrinization process, and 1-4 and 1-6 linkages naturally found in starch.
Humectancy: Soluble corn fiber also acts as a humectant, meaning it retains moisture. This property helps prevent confections from becoming too dry or hard over time, improving their overall quality and shelf life.
Solubility: As the name suggests, soluble corn fiber is highly soluble in water. This characteristic makes it easy to incorporate into various recipes, forming clear solutions.
pH: Soluble corn fiber is generally neutral, not significantly affecting the pH of the final product.
Shelf Stability: It contributes to the shelf stability of confections by helping retain moisture and preventing crystallization.
Viscosity: Soluble corn fiber will increase the viscosity of the candy mass due to the larger molecules compared to corn syrup. When used as a syrup it requires to be heated to improve its movement through pipes and pumps.
Reactivity: Soluble corn fiber is stable under typical processing conditions in confections, providing consistent results without unwanted reactions.
In the United States, soluble corn fiber is considered a dietary fiber and is regulated as such by the Food and Drug Administration (FDA).
Soluble Corn fiber, is denominated as Resistant Maltodextrin by FDA and is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. Manufacturers must ensure that the levels of soluble corn fiber in confections meet FDA guidelines for dietary fiber content labeling.
