Water-soluble dietary fiber and its application in food

Dietary fiber is generally considered to be a class of edible plant cell wall residues (cellulose, hemicellulose, lignin, etc.) that cannot be digested by human digestive enzymes and related substances associated with it The composition of the compound. According to its solubility, it can be divided into water-soluble dietary fiber and insoluble dietary fiber.

Common water-soluble dietary fibers mainly include: inulin, dextran, resistant starch, chitosan, oat β-glucan, guar gum, sodium alginate, fungal polysaccharides, etc., barley and beans in common foods Foods such as vegetables, carrots, citrus, flax, oats and oat bran are rich in water-soluble fiber.

Water-soluble dietary fiber, as a new type of dietary fiber and thickener, bulking agent, formulation aid, filler, etc., is mainly used in low energy, high fiber and other functional foods. In low-energy foods, water-soluble dietary fiber can partially or completely replace sugar and fat. While reducing food energy, it can maintain the original flavor and texture of the food and bring a satisfying taste. In addition to health products, water-soluble dietary fiber has a wide range of applications in food fields such as beverages, dairy products, candies, and bakery due to its good solubility, stability, and smooth taste.