Psyllium Husks Also known as ispaghula or isabgol What are Psyllium Husks? Psyllium husks constitute the fibrous part of the Plantago ovata plant seed. It is a dietary fiber and a component of gluten-free baking. The unique colloidal properties of Psyllium provide for its functional and health benefits. 1 Psyllium husks can [...]
If you’re in search of ways to boost your brand, consider adding "high fiber" to your label. The public pays attention to what's on the label, and fiber is a great selling point. What counts as a “good source of fiber?” Food with 5 grams or more of fiber per servings. The FDA regulates that the [...]
Clean label, artisan, sourdough, gluten-free and high fiber breads are some of the products trending in the baking industry. Health and wellness have and continue to be important considerations impacting consumer purchasing decisions. Consumers across the spectrum—millennials, people with digestive conditions, those following a low-calorie diet, parents mindful about children’s well-being, and others—are demanding [...]
Xylanase Also known as hemicellulases, arabinoxylanase or fiber-degrading enzymes What is Xylanase? Xylanase is one type of hydrolytic enzymes which targets arabinoxylan fibers naturally present in cereal flours, both refined and whole grain. It has been heavily used in the breadmaking industry over the last few decades. Especially, in the production of [...]
Fiber What is Fiber? Fiber is a carbohydrate polymer that cannot be digested. The type people can consume is called dietary fiber. Fiber is key in nutrition and an adequate amount daily intake is vital to digestive health. The rule of thumb for human consumption is that for every 1,000 calories consumed, 14 [...]
Inulin What is Inulin? Inulin is a water-soluble dietary fiber, approved by the FDA.1 It's a non-starch oligosaccharide. A variety of cereal-based products, such as baked goods, breakfast cereals and energy bars are made with inulin to provide: Fat replacement Sugar substitution Bulking Soluble dietary fiber and prebiotic properties Origin [...]
