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TIC Gums develops hydrocolloid fibre portfolio

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TIC Gums develops hydrocolloid fibre portfolio

June 14
11:03 2016

LOGOTIC Gums has developed an “extensive portfolio” of hydrocolloid-based fibre solutions for formulators looking to increase the fibre content of fortified food and beverages.

Traditionally recognised for their functionality benefits including viscosity, stabilisation and texture modification, hydrocolloids are often overlooked as an excellent source of dietary fibre for a wide range of applications, the Maryland-based company said.

Gum acacia contains a minimum of 90% soluble dietary fibre on a dry weight basis and can be used to increase fibre levels without negative impacts on texture or flavour, with manufacturers able to leverage the fibre advantages of gum acacia without drastically altering the finished viscosity of a product, while other hydrocolloids such as inulin have the ability to replace undesirable ingredients like sugar with prebiotic dietary fibre.

Formulators are then able to satisfy consumer demands for increased fibre while improving the perception of their label declarations, TIC Gums said.

The range of products has been developed with functionality requirements and dietary trends in mind.

In addition to single ingredient stabilisers, TIC Gums has developed high-performance blends for specific applications to incorporate soluble and insoluble dietary fibre. It has also developed a “fibre chart” to take a closer look at hydrocolloids that boost dietary fibre content in applications often associated with high-fibre and added-fibre claims.

Alongside the chart, a graphic from TIC Gums shows that the number of product launches with high-fibre and added-fibre claims have more than doubled over the past six years, growing from around 1,000 in 2010 to more than 2,100 in 2016.

“Globally, product launches with dietary fibre claims are steadily increasing year over year to meet growing consumer demands,” TIC Gums said.

“While hydrocolloids can enhance a product’s physical characteristics such as mouthfeel, viscosity and overall sensory experience, many are viable sources of both soluble and insoluble dietary fibre.”

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