Fructans in the food industry
The Academy
of Nutrition and Dietetics define functional foods as “whole foods along with
fortified, enriched or enhanced foods that have a potentially beneficial effect
on health when consumed as part of a varied diet on regular basis at effective
levels based on significant standards of evidence.”
The food
industry has new challenges to face, since now the health care awareness is
rising in trend. People always looking for healthy food, the helps them live
longer and with better quality and healthier convenient food, ready-to-eat.
The
concepts in nutrition are changing from a past emphasis on the absence of
adverse effects to an emphasis on the promising use of foods to promote a state
of well-being, better health and reduction of the risk of diseases.
Over the
last decade, primarily in Japan and in the United States, these challenges
together with these new concepts in nutrition have justified the development of
‘‘functional foods.’’
Soluble fiber, as agave inulin, is
important to overall health, with benefits extending beyond regularity to
include lowering cholesterol and providing satiety.
Inulin's key use is in snack bars, contributes
to fiber, as a binding agent, gloss and supports a gluten-free claim.
In beverages, successfully adding
fiber can be challenging given fibers viscous nature. However, agave inulin
does not form gels and will be dissolved very easily.
Additionally, meal replacement
drinks with inulin have grown in the last year due to popularity of breakfast
drinks in UK and USA.
Inulin provides soluble fiber, with
minimal effect on the texture of breakfast drinks.
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