High-Fiber Ingredients
Pages 29-44
DOI: https://doi.org/10.1094/1891127233.002
ISBN: 1-891127-23-3
Abstract
Topics Covered
- Factors Influencing Properties
- Type of Fiber Source
- Type and Degree of Processing
- Properties of High-Fiber Ingredients
- Solubility
- Viscosity
- Gelation
- Water-Binding Capacity
- Oil-Binding Capacity
- Mineral and Organic Molecule Binding
- Fiber Analyses
- Total Dietary Fiber
- Soluble/Insoluble Dietary Fibers
- Ingredient Specifications
Introduction to Chapter
The properties of high-fiber ingredients vary widely and are influenced by many factors. First, the category itself is quite broad and encompasses ingredients from many different types of sources. In addition to the type of fiber, the type and degree of processing to produce the ingredient can create even more diversity in fiber properties. The properties of the fiber, of course, affect its functions. Fibers can function in foods by adding bulk, increasing viscosity, forming gels, and replacing or mimicking fats, as well as performing other functions. Therefore, to understand how a high-fiber ingredient will function and affect the formulation, it is important to closely examine the factors that influence its properties.
