Chicory Root Fiber is a soluble fiber and food additive.

Chicory Root Fiber


What is Chicory Root Fiber?

Chicory root fiber is a derived from Cichorium intybus var. Satvium, a member of the dandelion family. A soluble fiber and food additive, it’s a good source of inulin. It’s a fructooligosaccharide that provides many functional and health benefits in baking including:

  • Low calorie replacement to sugars
  • Bulking and masking agent
  • Fat mimetic
  • Digestive health
  • Weight management
  • No impact on glycemic index

 Origin

Chicory root fiber is extracted from the Chicory root (curly Endive plant) found in Europe. It’s now common in North America, China and Australia where it was used mainly as a feed for livestock.

Traditionally, the roots of chicory were roasted and ground to be used as a coffee substitute. Discovery of their high fiber content and the associated health benefits in the early 1970s have paved the way for formulating many foods, bakery products and beverages with this type of fiber.

Function

Chicory root fiber provides bakery products with many benefits such as:

  • Water binding
  • Thickening and bulking
  • Creamy texture
  • Fat replacement
  • Yeast food
  • Clean taste
  • Mild sweetness (10% of sucrose)
  • Health benefits due to its high soluble fiber content and prebiotic properties

Composition and Nutrition

Chemical composition of chicory root:1

Total carbohydrates 68.50%
Inulin 44.69%
Crude protein 16.78%
Crude fiber 16.78%
Ash 10.91%
Crude ether extract 3.68%

Health benefits:

  • Encourages the growth of healthy gut bacteria
  • Aids bowel movement
  • Improves blood sugar control
  • Supports weight loss
  • Relieves constipation
  • Enhances calcium absorption

Commercial production2

The got water extraction of chicory roots and further purification produces soluble fiber mixture of inulin and other fructooligosaccharides. The removal of the low molecular weight (low degree of polymerization) molecules produces inulin-rich substance. The powder form can be prepared using spray drying.

Application

Due to its low glycemic index, chicory root fiber is considered a suitable sugar alternative in sugar-free or low-sugar bakery products for diabetics. Adding this fiber can improve the nutritional properties of white bread. In whole wheat bread, it can improve the rheology and eating qualities of baked goods.

In gluten-free bakery products, this fiber ingredient can improve appearance as well as improve the sensory profile due to...


To access the rest of this page, you must be a member of the American Society of Baking.