Ingredion introduces new fiber ingredient for bakery, snacks

June 11, 2020

The insoluble fiber, derived from tapioca, can be used in bakery and snack items as a high-fiber ingredient that supports digestive wellness.

Ingredion Inc. (Westchester, IL) introduced a new resistant starch dietary fiber ingredient, Novelose 3490, in the U.S. market. The insoluble fiber, derived from tapioca, can be used in bakery and snack items as a high-fiber ingredient that supports digestive wellness. Novelose 3490 was also recognized by Monash University as a low FODMAP-certified product. FODMAPs are short-chain carbohydrates that can cause digestive discomfort. 

“Dietary fibers continue to play an important role in digestive health,” said Carolyn Phillips, market insights lead, North America, at Ingredion, in a press release. “Novelose 3490 dietary fiber provides manufacturers with an easy and affordable way to create high-fiber foods that support a low FODMAP diet.”   

The ingredient is process-tolerant and has a minimum total dietary fiber of 85%, so manufacturers can add it to foods with little to no impact on texture, flavor, and color. It can also replace up to 50 percent of flour in bakery and snack applications. More specifically, in baked goods, it enhances crispiness due to low water-holding capacity, exhibits process tolerance in yeast, acid, and heat, and improves machineability. In sheeted and extruded snacks, it exhibits minimal water-holding capacity, provides process tolerance and fiber retention, and may impart rollability and sheetability. In breakfast cereals and bars, it can improve texture and extend bowl life (cereals) and minimize water-binding (nutrition/breakfast bars). In pastas and noodles, it offers a tender texture, improved sheetability, and more tolerance to overcooking.