Fiber for Health, Product Formulation (Functional Fiber)

When deciding which type of fiber to use in a formulation, product developers should be aware of the differences between soluble and insoluble fibers and the effect they have in formulas. “The one distinction between [soluble and insoluble fibers] is that typically, soluble fibers are suitable for use in a wide variety of food and beverage systems, such as yogurt, ready-to-eat pudding and baked goods, whereas insoluble fibers, you are limited to either grain- or cereal-based food, such as bakery snacks or ready-to-eat cereals,” Miller said. “Soluble fibers have a very addressable market in terms of their use, and insoluble, in the simplest terms, is really used in just a narrow field of baked goods.” Miller added there have been many advances in the world of fiber: “Going back, five, ten years ago, you didn’t have as many tools to formulate with, or many new products.”
Water, for example, is something that previously couldn’t have been enhanced with fiber, as it would have made the beverage thick and syrupy. Now, however, with advances in soluble fiber, it can be added to water with virtually no effect on texture or mouth feel. Stauffer noted several new offerings have enhanced ease of use in food and beverage applications. “They can be incorporated into a wide variety of foods and beverages, even clear beverages,” she said.

Miller noted: “You can put a soluble fiber in a water and the product is literally invisible from an appearance standpoint, and texture and drinking quality standpoint.”

Williams further explained soluble fiber is excellent for use in a variety of liquid applications, including soups, yogurt, smoothies and milk beverages, as well as pasta, muffins and other baked goods. And Francis said fibers are also being used to enhance sports products, functional waters, nutrition bars and weight loss products, as well as supplements and green foods.

Across the board, adding fiber without affecting the product’s taste, look or texture is one the main concerns for formulators. “In the past, viscosity has provided a challenge for some formulators,” Williams said. However, she noted, newer formulations of ingredients like Viscofiber have optimal viscosity and can deliver high concentrations of fiber without negative impacts on the final product.

As an additional benefit, Francis noted fiber can help to enhance flavors, improve stability and texture, and mask off-flavors, such as metallic aftertastes.

Formulators and product developers are also looking at new delivery systems. “When you look at soluble fibers, the biggest challenges are being stable, low-pH systems, so if you want to use a soluble fiber in a juice product, challenges include keeping it at a low pH, keeping it stable, keeping it soluble and avoiding off-flavors and keeping it off-color,” Miller said. She added Tate & Lyle has worked to develop a fiber that would remain stable through the product lifecycle, regardless of pH, and through typical processing methods and storage.

Adding fiber is an excellent way to boost a product’s nutritional profile and deliver an array of health benefits to consumers without affecting the quality or the taste. As the fiber-enhanced product market continues to grow, so do the advances in fiber formulation.

For a list of references, visit NaturalProductsINSIDER.com or e-mail INSIDERreferences@vpico.com.

Editor's Note: References start on the next page.