We would like to discuss fibers together and especially Polydextrose.
Increasing fiber can bring challenges in texture, processing, and overall product performance. The right fiber solution can help manage these without overcomplicating the formulation.
With Polydextrose powder and liquid, we see opportunities across several applications:
Confectionery
Support structure and stability while reducing issues such as stickiness and crystallization.
In candy where Isomalt is used it can be part of the bulking system.
For chocolate applications it is used for mouthfeel and lowering polyol content.
Bakery
Increase fiber while maintaining dough handling and the texture of the finished product.
Bars & sports nutrition
Increase fiber while keeping the right texture, bite, and mouthfeel.
Reducing or even removing Maltitol, which has a laxative effect.
Reducing or even removing FOS, which can cause a bloating effect.
Low-sugar products
Replaces some of the body and mouthfeel lost through sugar reduction.
The right approach depends on the formulation and process. If you have a project where you’re looking to increase fiber, reduce sugar or improve texture, we’d be happy to look at it with you.
If you’re at Food Ingredients Europe, come and see us at stand 42N22.
Contact your VWI sales manager or email info@vw-ingredients.com to book an appointment!
Looking forward to seeing you there!