Fiber foods

Go with the Grains for Fiber Claims | 2019-10-02

KANSAS CITY — The Food and Drug Administration over the past two years has more clearly defined which ingredients meet its definition of fiber. Several grain ingredients are now eligible.

It will become harder to get FDA claims such as “good source of fiber” or “excellent source of fiber,” but opt ​​for grain-based ingredients, including those from wheat, oats, barley and corn, should help food and beverage formulators reach claim levels. The FDA raised the daily reference value for dietary fiber from 25 grams to 28 grams. A “good source of fiber” claim, or 10% of the daily value, increases to 2.8 grams per serving, while an “excellent source” claim, or 20% of the daily value, increases to 5 .6 grams per serving.

A recent survey shows that Americans can notice such claims. The International Food Information Council Foundation’s 2019 Diet and Health Survey found that more than 85% of respondents said they considered fiber to be healthy.

In March, the FDA had favorable fiber news for MGP Ingredients, Atchison, Kas. The agency said cross-linked phosphorylated RS4 (resistant starch 4) should be added to the definition of dietary fiber because RS4 helps lower insulin levels after a meal containing a carbohydrate that raises blood sugar. The statement meant that MGP Ingredients’ Fibersym RW, which contains wheat resistant starch, met the definition of fiber.

Fibersym has been shown to lower postprandial blood sugar and insulin levels in three clinical studies that involved the consumption of sugar cookies and nutritional bars containing Fibersym, said Ody Maningat, Ph.D., vice president of the R.&D of ingredients. and Scientific Director of MGP Ingredients.

Michael Buttshaw, Vice President of Sales and Ingredient Marketing for MGP Ingredients, gave several examples of how Fibersym can be used to obtain fiber claims. A honey, nut, and oat bar with added Fibersym at 4% of the formulation provided 6 grams of dietary fiber per 65 gram serving. Other examples were a chocolate chip cookie (5 grams of dietary fiber per 30 gram serving with 19% added Fibersym), a nutrition bar (5 grams per 36 gram serving with 11% added Fibersym), a chocolate peanut butter crunch bar (3 grams per 35 gram serving with an addition of 4% Fibersym) and a pizza crust formula (4 grams per 55 gram serving with an addition of 7 .9% Fibersym).

Fibersym is flavor-neutral, can be easily integrated into applications, and requires no major processing changes, Dr. Maningat said.

Wheat flour is another route for fiber incorporation. Bay State Milling Co., Quincy, Mass., now offers HealthSense High Fiber Wheat Flour that provides up to 10 times the amount of dietary fiber of traditional enriched wheat flour. Derived from high amylose wheat, HealthSense flour contains resistant starch. While conventional wheat contains approximately 25% amylose and 75% amylopectin, the wheat used to make HealthSense flour contains 75% amylose and 25% amylopectin. Amylose is much less sensitive to digestive enzymes, making it more resistant to digestion, hence the name resistant starch.

oatmeal bread

Benefits of oat fiber

Oat fiber can also be used to make fiber claims.

“Achieving a good source or excellent source claim is relatively simple and typically requires the use of a single fiber,” said Rajen Mehta, Ph.D., senior manager, specialty ingredients for Grain Millers, Inc., Eden Prairie, Minn. “The challenge is when the goal is to maximize the dietary fiber content of a snack. This usually requires two or more oat fibers with distinctive properties to get more than 9 grams of fiber per serving, with the maximum level depending on the type of snack.

In the May 27, 2016 issue of the Federal Register, the FDA defined dietary fiber as indigestible soluble and insoluble carbohydrates (with three or more monomer units), intrinsic and intact lignin in plants, and indigestible carbohydrates. isolated or synthetic. carbohydrates beneficial to human health.

Grain Millers oat fiber is considered intrinsic and intact, Dr. Mehta said, because Grain Millers preserves all of the phytonutrients and multiple types of fiber naturally present in the raw material. Grain Millers oat fiber is not chemically modified but is physically modified to produce oat fiber with diverse and distinctive properties.

Corn tortillas“Recent scientific research on the benefits of understanding the effect of fiber, especially insoluble fiber, such as oat fiber, and the effects of oat beta-glucan on the gut microbiota is growing at pace. by leaps and bounds,” he said. “This research demonstrates that soluble and insoluble fiber, along with phytonutrients, tend to have a positive effect on the growth of beneficial microbiota such as those belonging to the genus Bifidobacterium and simultaneously reduce the growth of pathogens.”

In addition to adding fiber, oat fiber and oats can replace several grains and ingredients to shorten the ingredient list in products, Dr. Mehta said. Oat fiber has been shown to reduce breakage, improve shelf life and provide texture-modifying benefits, including crisp-to-chewy and soft-to-hard, he said. Oat fiber can reduce oiliness and reduce fat in products.

Barley and corn are two other grains that contain fiber.

Ardent Mills, Denver, promotes several grain-based ingredients for inclusion of fiber in formulas. Sustagrain barley contains the highest fiber content of any commercially available whole grain, according to the company. Ardent Mills also has plans for a zero-carb blend, a dairy-free, vegan, and no added sugar blend developed for low-carb consumers. The term “zero-net-carb” refers to the dietary fiber in a product offsetting the negative effects of other carbohydrates. The mix can be used in many grain-based food applications, including pizzas, tortillas and rolls.

Ingredion, Inc., Westchester, Illinois, offers a resistant starch ingredient from high amylose corn that meets the FDA definition of fiber. The company’s Hi-Maize 260 resistant starch is a flour replacement and calorie reduction in baked foods, nutrition bars, cereals and pasta. The ingredient supports balanced energy by reducing blood sugar response to food and improving carbohydrate metabolism, according to the company.