This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Prepared Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Prepared Foods logo
  • Home
  • Trends
    • 2020 Trends
    • 2019 Trends
    • 2018 Trends
  • Products
    • Bakery
    • Beverages
    • Breakfast, Cereals & Bars
    • Cannabis
    • Dairy
    • Meals & Sides
    • Meat, Poultry & Seafood
    • Sauces & Marinades
    • Snacks & Appetizers
    • Soups
    • Food & Beverage Product Videos
  • Ingredients
    • Phosphates & Acidulants
    • Antioxidants & Nutritionals
    • Batters, Breading & Coatings
    • Cheese, Sauces & Bases
    • Colorings
    • Dietary Fiber
    • Emulsifiers, Fat & Oils
    • Flavors, Seasonings, Spices
    • Flours, Grains, & Pasta
    • Fruits, Vegetables and Nuts
    • Gums & Starches
    • Proteins & Enzymes
    • Sweeteners
  • Formulation
    • Allergens & Intolerance
    • Gluten Free
    • Authentic & Ethnic
    • Calorie Reduction
    • Cost Reduction
    • Fat Reduction
    • Organic & Natural
    • Shelf Stability
    • Sugar & Sodium Reduction
    • Weight Management
    • Vegetarian
    • R&D Lab Tech / QA-QC / Food Safety
  • Better for You
    • Functional New Products
    • Functional Ingredients
    • Functional Benefits
  • Food Master
  • Multimedia
    • Favorite Products Poll
    • Videos
    • Image Galleries
    • Interactive Spotlight
    • Polls
  • More
    • eNewsletter Archives
    • Events
      • New Product Conference
      • Spirit of Innovation Awards
      • Industry Events
      • Webinars
    • Prepared Foods Store
    • White Papers
    • First Person Q&A
    • 19 Product Development Resources
  • Magazine
    • Current Issue
    • Archives
    • Digital Editions
  • Contact
    • Contact Us
    • Advertise
Home » R&D: Fiber Byproduct Adds Value -- September 2008
Dietary Fiber

R&D: Fiber Byproduct Adds Value -- September 2008

September 1, 2008
Elizabeth Mannie
Reprints
No Comments

Consumption of dietary fiber may assist in reduced risk of certain cancers, particularly of the digestive tract, as well as reduced risk of diabetes, heart disease and obesity. This may be partly due to the slowing effect of higher-fiber foods on the rate of stomach emptying. As a result, sugar absorption is slowed after a meal, when there is a decreased glucose spike in the blood, thereby possibly reducing insulin requirements. Fiber also reduces the absorption of calories from fat, as well as cholesterol. Dietary fiber additionally helps reduce constipation, hemorrhoids and diverticulitis.

During a project that looked at byproduct utilization from primary agricultural cereal processing, the USDA developed an interesting fiber ingredient. The proprietary fiber is called Z Trim and is a non-caloric cereal and legume that is also shear-thinning. Z Trim is a “solubilized” insoluble fiber and fat replacer made from agricultural byproducts (such as hulls) or bran from corn, oat, rice, wheat, soybean and peas. “We use non-wheat cereal bran in order to produce and market allergen-free product,” states Trevini Shukla, Ph.D., executive vice president, technology and marketing, Z Trim Holdings. “All minor ingredients are allergen-free,” he adds.    

Z Trim is comprised of hemicellulose and amorphous cellulose, without the lignin that is present in the raw materials. Although it has the key functional characteristics of soluble fiber, the amorphous cellulose retains the characteristic of indigestibility in the colon, because it can be analyzed as crude fiber by conventional methods. Therefore, Z Trim provides the benefits of both soluble and insoluble dietary fiber. 

An easy-flowing, light powder, Z Trim can be instantly rehydrated to a high-viscosity, smooth slurry—without the common dispersion problem. It can be used to replace fat or glycemic materials, such as native and modified starches, flours, sugars or maltodextrin. Approximately 1g of Z Trim can replace 10g of fat in most foods and can be formulated into various foods, in order to increase fiber content to meet the recommended daily fiber intake.

In the food industry, Z Trim is being blended with gums, oils and starches for textural and nutritional benefits, while at the same time, reducing cost and cleaning up the label. Z Trim is currently being sourced from corn, and in this case, would be labeled as either “corn bran fiber” or “corn fiber.”

Depending on the application, a little can go a long way. Rehydrated to a gel or slurry, Z Trim use levels range from 0.1-12% solids to water to replace portions of fat or increase viscosity, improve yield or increase fiber. Z Trim’s water-holding capacity in finished foods ranges from 10-25g water/per gram of Z Trim solids, depending on the desired viscosity. In the lower-viscosity range, Z Trim integrates well into dressings, sauces, ice cream and custards. In the higher-viscosity range, the gel not only replaces portions of fat, but also lends a significant fiber and textural boost to baked goods, cream cheese and meat emulsions.

Z Trim modulates taste and flavor and adds texture and fiber, without adding calories. It contributes to agglomeration, hydration, encapsulation and water management, freeze/thaw stability, pH stability and texture control and can be used in a wide variety of foods.  

—Elizabeth Mannie, Contributing Editor

For more information:
Z Trim Holdings Inc. • Mundelein, Ill.
Phil Versten • 877-699-8746
www.ztrim.com • philversten@ztrim.com

Subscribe to Prepared Foods

Recent Articles by Elizabeth Mannie

Glazes Function for Flavor and More

Bakery Buzz

Do Food Colors Cause Hyperactivity?

Fruitful Bounty

Savory Sensations

Field Technical Editor Elizabeth Mannie is the Field Technical Editor responsible for R&D Application stories and occasional features. She is the Nutrition Labeling Scientist for Land O'Lake, Inc./retch Laboraties. She has experience as a Food Chemist at International Multifoods and held a variety of culinary positions. She holds an M.S. in Food Science from the University of Minnesota and a B.A. in Food & Nutrition from Augsburg College/College of Saint Catherine.
You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • Prepared Foods eNewsletter
  • Online Registration
  • Subscription Customer Service

More Videos

Popular Stories

Innova_StreetCouple_900

Innova Market Insights Top Trends for 2020

SFA_900

2020 Food Trend Predictions

SteepFuze Coffee Flavors

A look at cannabis-infused coffee and tea products

Cannabinoids Molecules Graphic

Beyond CBD and THC: Other cannabinoids offer possibilities for cannabis edibles

BlueDiamond_Pickle_900

Blue Diamond Spicy Dill Pickle Almonds

Prepared Foods Favorite Products Poll

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

PROFESSIONAL DEVELOPMENT

How many conferences do you or your team travel to each year?
View Results Poll Archive

Products

Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

See More Products

Prepared Foods

Prepared Foods November 2019 Cover

2019 November

Check out the November 2019 issue of Prepared Foods, featuring our cover story on the value fruits and nuts add to formulations, better for you beverages, and much more!

View More Create Account
  • More
    • Want More
    • Connect
    • Editorial Guidelines
    • New Product Submission Form
    • Food & Beverage Brands
    • Custom Content & Marketing Services
    • Market Research
    • List Rental
    • Survey And Sample
    • Privacy Policy
  • Advertise With Us
    • Advertise
  • Subscribe

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing