Water-soluble dietary fiber, as a new type of dietary fiber and thickener, bulking agent, formula aid, filler, etc., is mainly used in low-energy, high-fiber and other functional foods. In low-energy foods, water-soluble dietary fiber can partially or completely replace sugar and fat. While reducing food energy, it can maintain the original flavor and texture of the food and bring a satisfying taste. In addition to health products, water-soluble dietary fiber is widely used in beverages, dairy products, candy, baking and other food fields due to its good solubility, stability, mild taste and other properties.

1. Application of water-soluble dietary fiber in health food

(1) Application in health food for diabetics

Diabetes is a disease caused by absolute or relative deficiency of insulin, manifested by metabolic disorders of carbohydrates, fats, proteins, water and electrolytes. Water-soluble dietary fiber can delay gastric emptying and form a mucosa in the gastrointestinal tract, which slows down the digestion and absorption of food nutrients. In this way, the sugar content in the blood can only increase slowly, or a slight lack of insulin will not cause an immediate increase in blood sugar concentration.

Research shows that after adding dietary fiber to the diet, fasting blood sugar dropped from (9.84 ± 3.51) mmol/L to (6.82 ± 2.65) mmol/L, and 2-h postprandial blood sugar dropped from (1 3. 08±5.12) mmol/L dropped to 10.57±4.64mmol/L, P all <0.01. Products developed include: water-soluble dietary fiber soft capsules, fructan syrup, etc.

(2) Application of health food in people with constipation

After being taken, water-soluble dietary fiber promotes beneficial bacteria such as intestinal bifidobacteria and lactobacilli, and at the same time produces a large amount of short-chain fatty acids, such as acetic acid, acetic acid, folic acid and lactic acid, changes the intestinal pH and improves the breeding environment of beneficial bacteria. This speeds up intestinal peristalsis and facilitates the smooth discharge of feces.

2. Application of water-soluble dietary fiber in dairy products

(1) Application of water-soluble dietary fiber in milk powder

Water-soluble dietary fiber is more suitable to be added to milk powder to produce infant formula and milk powder for middle-aged and elderly people. The digestive tract function of infants, young children and middle-aged and elderly people is not very good, and they are prone to calcium deficiency. The amount of water-soluble dietary fiber added to milk powder is 5% to 10%. The adding method is to add the water-soluble dietary fiber before the milk concentrate is homogenized, and other processes remain unchanged; or it is added and mixed directly after the milk is powdered.

(2) Application of water-soluble dietary fiber in fermented yogurt

Yogurt is the fastest growing type of dairy product and one of the most popular milk drinks among healthy dairy products that can be consumed on the go. High-fiber yogurt products have become very popular in recent years. The formula of high-fiber yogurt products is designed as follows: 80% high-quality fresh milk, 3% whole milk powder, 3% fructose syrup (71%), 2% sucrose, 10% water, water-soluble 6% dietary fiber, 2.5% fermentation starter, and 0.2% stabilizer.

(3) Application of water-soluble dietary fiber in flavored milk drinks

Flavored milk drinks have appeared in the domestic and foreign markets for many years. In addition to having a frankincense flavor, they also have a fruity flavor. The fusion of the two flavors makes the flavored milk drinks have a unique flavor. In addition, they have certain nutrients, so they are deeply loved by the consumers, especially children and young women. Adding water-soluble dietary fiber to flavored milk drinks can greatly increase the nutritional and health-care functions of milk drinks.

The formula design (taking chocolate flavored milk drink as an example) is: raw milk (milk powder) 80% to 90% (9% to 12%), fructose syrup (71%) 6% to 8%, sucrose 4% to 6% %, water-soluble dietary fiber 6% to 8%, cocoa powder 1% to 2%, stabilizer 0.2%, appropriate amount of vanillin, appropriate amount of flavor, and appropriate amount of pigment.

(4) Application of water-soluble dietary fiber in lactic acid bacteria beverages

Lactic acid bacteria beverages are also called fermented acidic milk-containing beverages. They are usually made from milk or milk powder, plant protein milk (powder), fruit and vegetable juice, and sugar, with or without the addition of food additives and excipients. After sterilization, cooling, and inoculation of lactic acid bacteria Active (non-bactericidal) or inactive (bactericidal) beverages are made by fermenting starter cultures and then diluting them. Although active bacteria drinks contain a certain amount of beneficial bacteria, there are not many beneficial bacteria left after passing through the human digestive tract, and their nutritional and health care functions are greatly reduced. The nutritional and health-care functions of inactive bacteria drinks are extremely limited.

How to improve the nutritional and functional components of lactic acid bacteria beverages is a difficult problem facing every milk beverage manufacturer. With its superior health effects, water-soluble dietary fiber provides a good choice for the majority of milk beverage manufacturers and brings new hope.

Formula design: 30% yogurt, 8% fructose syrup (71%), 2% sucrose, 6% water-soluble dietary fiber, 0.4% pectin, 45% fruit juice (6%), 0.1% lactic acid, Flavor 0. 1%, water 47.4%.

3. Application of water-soluble dietary fiber in beverages

Dietary fiber drinks are very popular functional drinks in the West. It can not only quench thirst and replenish water, but also provide the dietary fiber needed by the human body. Such products, especially water-soluble dietary fiber, are popular in developed countries such as Europe, America and Japan. For example, mineral water containing dietary fiber produced by Japan's Coca-Cola Company is popular in Japan; in addition, high-fiber orange juice and high-fiber tea are also common in Western European countries and the United States.

When used in beverages, the characteristics are as follows:

Drinking beverages added with water-soluble dietary fiber can enable the drinker to absorb various nutrients while enhancing the feeling of fullness and reducing the intake of caloric substances; especially suitable for young and middle-aged obese people Drinking;

B. After using water-soluble dietary fiber in beverages, other particles in the beverage can be evenly distributed in the solution, making precipitation and stratification less likely to occur.

4.Application in infant food

In infants and young children, especially after weaning, bifidobacteria in the body decrease sharply, leading to diarrhea, anorexia, growth retardation, and reduced utilization of nutrients. Consuming water-soluble dietary fiber foods can improve the utilization of nutrients and promote the absorption of trace elements such as calcium, iron, and zinc.

5.Application in candy

In the future, the development of the candy industry will gradually tend to be low-sugar and low-fat, and will develop in a direction that is both delicious and nutritious. In developed countries, the market share of low-energy candy is increasing year by year, showing its strong momentum to monopolize the entire candy market. As a major low-energy food ingredient, water-soluble dietary fiber has great potential in the candy market.

Water-soluble dietary fiber (Polydextrose) can be used in all candy recipes to replace glucose syrup, and can be used with other alternative sweeteners to replace sucrose.

6. Application of water-soluble dietary fiber in meat products

When water-soluble dietary fiber is added to meat products, dietary fiber and protein interact to form a thermally stable gel through salt and hydrophobic bonds. The complex formed by the interaction between soluble dietary fiber and protein is a new type of gel. In addition, dietary fiber can also absorb aromatic substances and prevent the volatilization of aromatic substances. In addition, dietary fiber is also an excellent fat substitute, which can produce ham sausage with high protein, high dietary fiber, low fat, low salt, and low calories with health care functions.

7. Application of water-soluble dietary fiber in flour products

(1) Application in bread, steamed buns, rice and noodles

Bread has become a global popular food with huge sales volume. In Europe and the United States, dietary fiber is added to most breads to varying degrees. Some studies have shown that adding different types of dietary fiber can also increase and improve the color of bread. When adding dietary fiber to steamed buns, it is generally appropriate to add 3% to 6% of flour. Adding dietary fiber can strengthen the dough and make the steamed buns taste good and have a special aroma.

Adding it to rice also has a good fluffy and fragrant taste. Generally adding dietary fiber to these two staple foods will be beneficial to the health of the general public. When adding dietary fiber to noodles, the generally appropriate amount is 3% to 6%. However, different types of fiber have different effects. Some of them weaken the strength of raw noodles after adding them, but increase the strength after being cooked. Generally, the noodles after addition have good toughness and can withstand cooking and soaking. The key to noodle addition technology is to master the amount of addition and different types of dietary fiber.

(2) Application in biscuits and pastries

Biscuit baking has very low requirements on flour gluten quality, and it is also convenient to add dietary fiber in a larger proportion, so it is conducive to making a variety of health biscuits with fiber function as the main function. Pastry contains a lot of water during production, which will solidify into a soft product during baking, affecting the quality. Water-soluble dietary fiber is added to pastries to keep the product soft and moist, increase the shelf life, and extend shelf storage time.

8.Sports food

Dietary fiber has high water holding capacity, relatively small size, and a large volume after absorbing water, thereby producing a volumetric effect on the intestines, producing a feeling of satiety, and small fluctuations in blood sugar, thereby achieving sustained energy release. Based on these two characteristics,  it is better to have them before and after working out or participating in sports.

9. Quickly frozen food

Increase the agglomeration and water retention of products. Adding method: Add water 3-5 times the weight of dietary fiber according to about 1% of the total amount of trapping materials, and stir evenly with the trapping materials.

10. In sauce products

It has good water absorption and water retention, increases the juice viscosity of the product, improves sensory properties, and is uniform and non-stratified.