Practical formulation Dietary fibers vary in their ability to absorb water in product formulations. This, in turn, affects product moisture, viscosity, tackiness, mouthfeel and other processing and organoleptic characteristics. The functional attributes of dietary fiber ingredients can also be modified by processing. Gums can be hydrolyzed in order to reduce their viscosity impact, such as Novartis Nutrition Corp.'s BeneFiber hydrolyzed guar. Soy fractions show similar variability in functional attributes.
Dietary fibers can vary greatly in other ways.
Psyllium husk fiber has gained great prominence in cereals because of its ability to lower serum cholesterol and improve laxation, but some people, according to Nelson, experience allergic reactions to this South Asian seed ingredient. It is critical, said Nelson, that product developers understand just how dietary fibers interact with other food ingredients. In breads and cakes, the structure and volume of the loaf or cake depends on the integrity of the starch-gluten matrix and the ability of gluten and starches to entrap gas during expansion. Dietary fiber ingredients must be chosen judiciously for their ability to absorb water, affect batter or dough viscosity, minimally interrupt the starch-gluten matrices, and entrap leavening gases. In beverages, emulsion or suspension properties of dietary fibers must be considered, as well as their impact on flavor and mouthfeel.