Water-holding capacity is a key factor for differentiating between multifunctional ingredients and is defined as “a matrix of macromolecules present at a low concentration to physically entrap large amounts of water.” For example, 1g of corn fiber has the ability to hold 25–30ml of water, whereas microcrystalline cellulose can only hold 1.5– 2.0ml. Water-holding capacity has a major effect on finished product quality. It assists with moisture control; controls moisture migration; and affects syneresis, freeze/thaw stability and textural degradation.

Using corn fiber as an example, this product meets the various requirements for a multifunctional ingredient. Corn fiber has the ability to emulsify; that is, it can bind both oil and water, so it can be used in dressings, sauces, mayonnaise and in dairy products. Corn fiber also forms short-chain polymers that make soft gels that may be used to control viscosity and texture in food systems. In addition, corn fiber is readily dispersible in both hot and cold solutions. It also is stable across a wide range of temperatures, allowing its use in retort applications, pasteurized products, steam processes, high-acid products (such as juices and acidified foods) and in frozen foods that require enhanced freeze-thaw stability. And, corn fiber is neutral. It will not impart flavors, odors or color to the product in which it is used.

Corn and other fiber products, such as oat, citrus, carrot and pea fibers, can be used in products in which emulsifiers are essential. Sauces; dressings and dips; meat and meat products; dairy-based products; and bakery foods are some examples. These products not only perform one or more of the functions noted earlier, but they can enhance the nutritional profile of a product and can provide economic benefits to the products and the business, as a whole. Benefits will vary with the system in which the products are employed. In baked foods, they can reduce sogginess in foods such as pizza crusts, as well as reduce staling and minimize moisture migration. In frozen entrées, sides or ice cream, they can control syneresis, limit ice crystal formation or enhance texture in high-protein foods.

Multifunctional ingredients, such as corn or oat fiber, can enhance nutritional values, improve product performance, create products with a more appetizing appearance, allow a cleaner label declaration and improve the sensory characteristics of a food—which is really why consumers buy foods in the first place.

“Formulating with Multifunctional Ingredients for Better Consumer Product Performance,” Aili Yang, applications project manager, and Lynda Carroll, director of applications, Z Trim Ingredients, aili.yang@ztrim.com, Lynda.Carroll@ztrim.com, www.ztrim.com

—Summary by Richard Stier, Contributing Editor

New Option for Fiber Enrichment

Dietary fiber is one nutrient that consumers have learned is “good for them,” so they read labels seeking fiber. In response to increasing consumer awareness, food processors have been modifying existing formulations and/or releasing new products that have elevated levels of dietary fiber. Pea fiber is not only a healthy ingredient, it is perceived by consumers as natural. In response to this, product introductions containing pea fiber have been increasing steadily since 2006. That year saw the introduction of 32 new products with pea fiber. The number jumped to 58 in 2010; the majority of the new products using pea fiber were processed meat, fish and egg products, followed by baked foods. In her R&D Seminars-Chicago presentation titled “Pea Fiber—A New Option for Fiber Enrichment,” Elizabeth McColl, senior applications technologist at SunOpta Ingredients Group, discussed the various advantages of formulating with pea fiber.

Pea fiber is an all-natural product manufactured from pea hulls or the inner pea. It takes 15lb of field peas to produce 1lb of pea fiber. One benefit of the manufacturing process is that it does not use a great deal of water (in itself, a precious resource). Pea hull fiber contains 89% dietary fiber; is light in color; has a smooth mouthfeel; yields products neutral in flavor and odor; has moderate water-holding capacity (the ability to bind water); is produced from non-GMO (genetically modified organism) peas; and is available as both an organic and conventional product. In addition, being a natural product, it has excellent label appeal (clean label). Finally, vegetable fiber has been shown to have distinct health benefits, including regulating insulin in overweight adults with elevated cholesterol.

There are number of advantageous reasons for using pea fiber in products. These include: nutritional benefits (as noted above); functional properties resulting in increased yields and improved textural properties; and enhanced food safety, since pea fiber is gluten-free and does not contain proteins that trigger allergic reactions.

Pea fiber is successfully used in pasta, snacks, crackers, breads, cereals, pancakes and waffles, as well as beef breakfast patties, chicken nuggets and other meat products. Pea fiber was added to a semolina pasta formula to yield an end-product with 9% fiber—4% higher than normal. The finished pasta products had excellent water-holding capacity, good flavor and texture, and were considered superior to commercially available high-fiber products. In meat products, the addition of pea fiber to the formulation has the potential to reduce costs by substituting pea fiber and water for meat protein—a less-expensive option than meat or poultry. This not only reduces costs, since fiber and water are cheaper than meat protein, but can increase yields due to basic functional characteristics of the fiber—specifically, the water-holding capacity. This also allowed finished products, such as the beef breakfast patties and chicken nuggets, to be moister and juicier than the base formulation without added fiber. Since the flavor of pea fiber is bland/neutral, the use of this ingredient had no adverse effects on final product flavor.

Pea fiber is an excellent source of dietary fiber. Consumers readily understand fiber’s health benefits and actively seek it on food labels. pf

“Pea Fiber – A New Option for Fiber Enrichment,” Elizabeth McColl, senior applications technologist, SunOpta Ingredients, 781-276-5172, Elizabeth.McColl@sunopta.com 

—Summary by Richard Stier, Contributing Editor

 New Option for Fiber Enrichment

Dietary fiber is one nutrient that consumers have learned is “good for them,” so they read labels seeking fiber. In response to increasing consumer awareness, food processors have been modifying existing formulations and/or releasing new products that have elevated levels of dietary fiber. Pea fiber is not only a healthy ingredient, it is perceived by consumers as natural. In response to this, product introductions containing pea fiber have been increasing steadily since 2006. That year saw the introduction of 32 new products with pea fiber. The number jumped to 58 in 2010; the majority of the new products using pea fiber were processed meat, fish and egg products, followed by baked foods. In her R&D Seminars-Chicago presentation titled “Pea Fiber—A New Option for Fiber Enrichment,” Elizabeth McColl, senior applications technologist at SunOpta Ingredients Group, discussed the various advantages of formulating with pea fiber.

Pea fiber is an all-natural product manufactured from pea hulls or the inner pea. It takes 15lb of field peas to produce 1lb of pea fiber. One benefit of the manufacturing process is that it does not use a great deal of water (in itself, a precious resource). Pea hull fiber contains 89% dietary fiber; is light in color; has a smooth mouthfeel; yields products neutral in flavor and odor; has moderate water-holding capacity (the ability to bind water); is produced from non-GMO (genetically modified organism) peas; and is available as both an organic and conventional product. In addition, being a natural product, it has excellent label appeal (clean label). Finally, vegetable fiber has been shown to have distinct health benefits, including regulating insulin in overweight adults with elevated cholesterol.

There are number of advantageous reasons for using pea fiber in products. These include: nutritional benefits (as noted above); functional properties resulting in increased yields and improved textural properties; and enhanced food safety, since pea fiber is gluten-free and does not contain proteins that trigger allergic reactions.

Pea fiber is successfully used in pasta, snacks, crackers, breads, cereals, pancakes and waffles, as well as beef breakfast patties, chicken nuggets and other meat products. Pea fiber was added to a semolina pasta formula to yield an end-product with 9% fiber—4% higher than normal. The finished pasta products had excellent water-holding capacity, good flavor and texture, and were considered superior to commercially available high-fiber products. In meat products, the addition of pea fiber to the formulation has the potential to reduce costs by substituting pea fiber and water for meat protein—a less-expensive option than meat or poultry. This not only reduces costs, since fiber and water are cheaper than meat protein, but can increase yields due to basic functional characteristics of the fiber—specifically, the water-holding capacity. This also allowed finished products, such as the beef breakfast patties and chicken nuggets, to be moister and juicier than the base formulation without added fiber. Since the flavor of pea fiber is bland/neutral, the use of this ingredient had no adverse effects on final product flavor.

Pea fiber is an excellent source of dietary fiber. Consumers readily understand fiber’s health benefits and actively seek it on food labels. pf

“Pea Fiber – A New Option for Fiber Enrichment,” Elizabeth McColl, senior applications technologist, SunOpta Ingredients, 781-276-5172, Elizabeth.McColl@sunopta.com 

—Summary by Richard Stier, Contributing Editor