Formulating with Fibers for Fitness and Functionality
The American Dietetic Association recommends consuming between 20-35g of dietary fiber per day, but currently in the U.S., only 15g is typically consumed on a daily basis. “Fiber in the diet promotes bulking, due to its swelling capability, stimulating peristaltic of intestines. Fiber contains zero calories and influences bowel function by water binding. Increased stool weight has a beneficial influence on constipation and a positive effect on colon cancer,” stated Bruce Gubser, technical sales manager, Herbstreith & Fox Inc., during his presentation, “Fruit Fiber Nutrition and Functionality,” at the 2009 Prepared Foods’ R&D Applications Seminar-Chicago.
Fruit fiber ingredients under discussion include the fiber-rich parts of fruits and vegetables or the cell wall materials. The fiber content of these ingredients can vary between 55-75%; other substances, such as differing amounts of the plant’s own sugars, starches, proteins or lipids, can also be present, depending upon the raw material. Secondary plant substances, such as polyphenols, carotenoids or anthocyanins, may also be present. As a result, “The fibers can also contain characteristic properties of the fruits or vegetable sources, such as color or flavor,” added Gubser.