Fiber breakthrough

Insoluble wheat fiber particles are uniformly encapsulated and integrated into a soluble acacia fiber matrix

CONSUMERS know that there is a link between dietary fiber and overall health. Yet, fiber consumption has decreased to 10 to 20 grams per day in Western countries whereas nutritionists recommend fiber intake in the amount of 25 to 30 grams per day, in a balanced combination of soluble and insoluble fibers. In Southeast Asia, low fiber, westernized foods are making inroads on traditional diets rich in fruits and vegetables that are the primary sources of dietary fiber in this region.

As a result, one of the main concerns of food ingredient manufacturers today is to develop foods that can help reduce the risk of some of the major health problems that consumers are facing, such as cardiovascular diseases and obesity. Many convenience products, including bakery and snacks, are now being designed to include more dietary fiber that also offers other functional processing benefits

All-natural dietary fibers

One of the latest breakthroughs in the types of dietary fiber available to manufacturers today is a full range of coprocessed ingredients based on two allnatural dietary fibers: acacia soluble fiber and insoluble gluten-free wheat fiber. 揈quacia? manufactured exclusively by Colloides Naturels International (CNI), allows a different result in texture and application than a simple blend of these two fibers. It is also completely different from a simple dry blend in that the insoluble fiber particles are uniformly encapsulated and integrated into the soluble fiber matrix.

This proprietary dietary fiber combines the numerous proven nutritional and health benefits of acacia gum with the well-known positive effect of wheat fiber on transit regulation. Most notably, acacia gum has a strong prebiotic effect clinically proven at 6, 10 and 15g/day and the potential ability to reduce blood glycemia and cholesterol. Wheat fiber increases the speed of transit through the digestive system and thus improves regularity of bowel movements.

Equacia contains a guaranteed level of 90% dietary fiber on a dry weight basis. It has a low actual caloric value of less than 2 Kcal/ g and it is non-cariogenic. These benefits make this brand new ingredient ideal for sugar free or sugar reduced food products.

High level of functionality

An optimized and balanced ratio between the two essential types of fibers has been achieved in Equacia to deliver the highest level of functionality in a variety of food products.

The functional benefits is in its preactivated, dust free, instantized pure powder form that is extremely easy to dissolve in cold water, even at high concentrations. It requires no heating or shearing for activation, and it develops its unique smooth texture immediately after dissolution in water. It is tasteless, odorless and resilient to most processing conditions like high shear, temperature or pH extremes. Also, the wheat fiber used in this innovation is all natural, GMO free, and gluten free.

The synergy between the two co-processed fibers results in a unique smooth texture and a higher viscosity than with the two fibers added separately.

Fat replacement

Many application studies have been completed to show that Equacia mimics the rheological properties of fat, while enhancing the freshness of different foodstuffs.

Some findings when using this ingredient in bakery products are reduced staling and texture improvement, in addition to a gain in water and a fat reduction:

In sandwich loaves, addition at dosages as low as one percent, allows a three percent gain in water and a 50 percent fat substitution with no modification in terms of volume, color, shiny aspect of the crust, smoothness, texture and elasticity. After four days ofEntrainement Nike