“Of the under-consumed nutrients, calcium, potassium, dietary fiber, and vitamin D are considered nutrients of public health concern because low intakes are associated with health concerns.” – Dietary Guidelines for American 2015-2020 (8th edition). In the United States, the recommended dietary fiber intake is 14g/1,000kcal. For an average adult, this means a daily intake of … Continue reading
Source Chicory (Cichorium intibus L.) is a biennial plant in the Asteraceia family that is also known as succory, hendibeh, blue daisy, blue dandelion, blue weed and coffeeweed. The root stores the carbohydrate energy known as inulin.1 Background Inulin is present in numerous fruits and vegetables. It has been consumed by man since ancient times, … Continue reading
Source Corn Background Polydextrose is made of many dextrose (glucose) carbohydrates that randomly bond together and form a polymer. Polydextrose is produced from naturally occurring components. The 1,6-glucosidic linkage predominates in the polymer but α- and β-1,2; 1,3; 1,4 linkages are also present. Polydextrose is a multi-purpose food ingredient used to replace sugar, fat and … Continue reading
Fiber Name Resistant Maltodextrin (Soluble Corn Fiber) Source Corn Background Soluble Corn Fiber has been available on the US market since 2007 and it is used in foods and beverages across the Americas, Europe and Southeast Asia. Soluble Corn Fiber is produced from corn through enzymatic hydrolysis of corn starch. It has a low viscosity, … Continue reading
Fiber Name(s) Names and aliases: oat beta-glucan, oat bran fiber, oat bran soluble fiber, oat fiber, oat soluble fiber The chemical names and synonyms for oat beta-glucan include the following: β-D-glucan (1-3),(1-4)- β-D-glucan Source Oats Background People have been growing and eating oats for more than 2000 years. Today numerous food products containing oats are … Continue reading
