Access Restriction

Author Harrison, Paul
Source CiteSeerX
Content type Text
File Format PDF
Subject Domain (in DDC) Computer science, information & general works ♦ Data processing & computer science
Subject Keyword Low Viscosity Fibre ♦ Resistant Maltodextrins ♦ Fibre Contribution ♦ Patented Process ♦ Microbial Fermentation ♦ U Gras Status ♦ Prosky Method ♦ Resistant Maltodextrin ♦ Food Chemical Codex ♦ Non Gm Cornstarch ♦ Fibre Determination Method ♦ Food Product ♦ Dry Weight Basis ♦ Application A491 ♦ Fibre Content ♦ Human Digestive System ♦ Food Manufacturer ♦ Matsutani Japan ♦ Soluble Fibre ♦ Unique Soluble Fibre ♦ Food Standard ♦ Result Fibresol ♦ New Zealand ♦ Glucose Linkage ♦ Conventional Maltodextrin ♦ Similar Technology ♦ Dietary Fibre ♦ Aoac Official Method ♦ Measurable Fibre Content ♦ Unique Manufacturing Method ♦ Specific Health Use ♦ Calorific Value ♦ Nutritional Calculation ♦ Fibre Contribution Fibresol
Abstract Fibresol®-2 is a unique soluble fibre developed and patented by Matsutani Japan. It offers food manufacturers the opportunity to add soluble fibre to food products without compromising flavour, mouthfeel or ease of digestion. Fibresol®-2 meets all the requirements for maltodextrin as set out in both the Food Chemicals Codex V and 21 CFR184.1444. It also meets the requirements for US GRAS status and is widely used in FOSHU (Foods for Specific Health Use) products in Japan. However the unique manufacturing method for Fibresol®-2 means that it is classified as a resistant maltodextrin with, depending on the method of analysis, a fibre content of approximately 90%. Prior to 1995, both Australia and New Zealand only recognized dietary fibre as determined by the Prosky method (AOAC 985.29). This method does not calculate the fibre contribution from ingredients such as resistant maltodextrins. Following an application to FSANZ (Application A491), the fibre determination method was amended to include AOAC Official Method 2001.03 which allowed the fibre contribution from resistant maltodextrins such as Fibresol®-2 to be included in nutritional calculations. Fibre Contribution Fibresol®-2 is produced from non GM cornstarch using similar technology as that used to manufacture conventional maltodextrin. However, the patented process for Fibresol®-2 specifically converts a proportion of the normal α-1,4 glucose linkages to random 1,2-, 1,3-, and 1,4- α or β linkages. As the human digestive system digests only α-1,4- linkages, only around 60 % Fibresol®-2 is absorbed, mostly as a result of microbial fermentation and metabolism in the colon. As a result Fibresol®-2 has minimum measurable fibre content of 90 % on a dry weight basis and a calorific value of 1.9kcal/g (Standard 1.2.8, Food Standards
Educational Role Student ♦ Teacher
Age Range above 22 year
Educational Use Research
Education Level UG and PG ♦ Career/Technical Study