New research from Serbia has raised hopes on the antioxidant benefits and shelflife extension properties of a sugar beet fiber derived ingredient when added to biscuits.
From naturally derived carrageenans to amylose-resistant corn starch, and resistant-dextrin soluble fiber to oligosaccharides, specialty hydrocolloids are being used to improve and enhance baked goods, meats/poultry and confections for modern health-conscious consumers.
Rats with access to high-fructose corn syrup gained significantly more weight than those with access to table sugar, even when their overall caloric intake was the same.
Introducing, palatinose (isomaltulose), a tooth-friendly, natural constituent of honey and sugar beet made exclusively from sugar and with a mild, sweet taste.
A dietary ingredient extracted from sugar beets may become the focus of a cost-effective first step therapy for liver disease, and a potential risk reducer for cardiovascular disease.