New gum blend adds fiber to foods, sauces
fiber to a range of processed foods, while also delivering texture
benefits.
The firm will launch its Coyote Brand Fenuxan ingredient at the Research Chef's Association show in Seattle, Washington next month. According to the company, the new 'all natural' gum blend can add up to 6g of fiber per serving in cookies. It can also be used in a wide range of other applications, including baked goods and sauces, where the amount of fiber added will depend on usage levels and characteristics desired. Fiber benefits Finding ways to add fiber to processed foods has become a growing priority for food manufacturers, as consumers become more aware of its health benefits. These include digestive health, heart health and diabetes, as well as weight management, and energy endurance. In both Europe and the US, surveys have shown that consumers struggle to meet daily recommended fiber intake though natural dietary sources alone. In the US, the daily recommended intake for fibre is 25g for women and 38g for men. Again, average consumption falls short, with current intake ranging between 12 and 16g per day. In the UK, recommended fiber consumption is 18g per day; in France 25 to 30g; and in Germany 30g. In each of these countries, average consumption is lower than these levels. Fenuxan The new ingredient from Gum Technology is a natural blend of fenugreek gum and xanthan gum. "These gums work synergistically to create a stronger stabilizing system than either straight fenugreek or xanthan can alone," said the company. In addition, compared to straight fenugreek gum, Fenuxan provides higher viscosity, suspension and emulsion stabilization in dressings, the company claims. In baked goods, the ingredient is said to prevent water migration, extend shelf life and provide added structure. The blend can also increase the volume of cake batters and create a "silky pliability" in yeast doughs, according to Gum Technology. "Because it is used at a low percentage it will not adversely affect the viscosity of batters and doughs. It will also provide more stability to the final product and is appropriate for gluten free diets," stated the company. Usage levels In breads, Fenuxan can be used at levels of 0.15 - 0.30 percent, and is said to provide texture and add pliability. In cakes, muffins and cookies, it can be added at 0.10 - 0.50 percent levels. It provides structure and volume to cakes and muffins, and helps increase the shelf life of cookies. In gravies and soups, Fenuxan can be added at 0.25 - 0.50 percent levels, and is said to add viscosity and suspension. In dressings and sauces it can be used at levels of 0.10 - 0.50 percent, and adds viscosity and suspension, while also acting as a stabilizer. In frozen products it can increase freeze/thaw stability and can be added at levels of 0.05 - 0.50 percent. In terms of pricing, the company said its new ingredient is "cost effective (…) in that it is used at low levels."
