Vegetable Soluble Fibers
Vegetable soluble fibers include various compounds such as soluble corn fiber, soluble tapioca fiber, and soluble vegetable fiber.
Alternately known by other names like resistant maltodextrin, resistant corn syrup, soluble corn fiber, resistant dextrin, resistant wheat dextrin, soluble wheat fiber, and wheat dextrin, these fibers are characterized by their unique chemical structure. As elucidated by the FDA, they are glucose oligosaccharides with both digestible and non-digestible linkages, specifically α-1,2 and α-1,3 linkages. This intricate molecular arrangement distinguishes them as prebiotic fibers.
Vegetable soluble fibers stand out as versatile components in confectionery formulations, offering a blend of functionality, regulatory compliance, and health-conscious attributes. Their technical characteristics make them integral to the ongoing development of innovative and compliant confectionery products.
Source and Processing
Derived from corn, tapioca, and various vegetables, the extraction process involves a specialized dextrin procedure optimized for increased undigestible bond frequency, specifically 1-2 and 1-3 linkages. Resistant maltodextrin, a glucose oligosaccharide, is a fundamental constituent, resulting in non-digestible oligosaccharides forming soluble vegetable fibers.
Main function in Confections
Vegetable soluble fibers play a pivotal role in confections as a great, low-sugar, and low-calorie bulking agent. Their ability to contribute to the texture and mouthfeel of confectionery products without adding excessive calories has made them invaluable in formulating healthier alternatives. Moreover, they act as prebiotic fibers, promoting gut health and providing a functional dimension to confectionary delights.
Properties
The physical properties of vegetable fibers need to be understood to formulate successful confections.
Hygroscopicity: These fibers exhibit hygroscopic properties, meaning they attract and retain moisture. This characteristic enhances their role in maintaining the desired texture and freshness of confections.
Crystallization: Specific details about the crystalline arrangement might vary between different vegetable soluble fibers. The presence of both digestible and non-digestible linkages contributes to having different crystallization properties.
Solubility: Solubility is a critical factor in the application of these fibers. Being soluble, they dissolve readily, contributing to the overall homogeneity of confectionery products.
Shelf stability: Vegetable soluble fibers contribute to the shelf stability of confections, acting as stabilizers and preserving the quality of the product over time.
Regulatory
Classified as Generally Recognized As Safe (GRAS) by the FDA, adherence to GRAS applications is crucial to ensure compliance. Specific calorie requirements may apply based on individual applications, necessitating careful consideration in formulations.
Soluble vegetable is a source of calories and has 2 calories per gram as a non digestible carbohydrate. Some soluble corn fibers have individual calorie requirements based on their GRAS applications.
