Carbohydrates and Fiber

Lactose is a disaccharide found in cow’s milk, composed of glucose and galactose. It is used in meat products, confectionery, and functional mixes as a bulking agent and support, thanks to its mild sweetening power and generally neutral sensory characteristics (color and flavor).

Fructose is a monosaccharide commonly found in nature. It is industrially produced from dextrose derived from corn starch through enzymatic reaction. It has a high anti-freezing power, making it useful in the production of ice creams and frozen desserts, and a sweetness level higher than other sugars.

Glucose syrups and maltodextrins, produced by the hydrolysis of corn starch and classified by their DE (dextrose equivalent) value, are used in food to regulate sweetness and viscosity. Glucose syrups can help modulate the PAC (pasting and consistency) of ice cream mixes, while maltodextrins increase viscosity.

Trehalose is a non-reducing sugar valued for its reduced sweetness, neutral taste, and ability to stabilize proteins and fats, as well as act as a barrier to moisture migration. It is used in baked goods and glazes to maintain softness, reduce moisture migration, and decrease stickiness in candies and confectionery

Dextrose, or glucose, is a fundamental sugar found in starches and polysaccharides. It is industrially derived from corn starch and is a white, crystalline, odorless powder that is very pure, with sweetness equivalent to about 70% of regular sugar.

Sucrose is the common kitchen sugar. Chemically, it is a disaccharide made up of one molecule of glucose and one molecule of fructose. When subjected to hydrolysis through treatment with dilute acids, it can form invert sugar.

Glucose fiber, derived from corn, has a sweetness similar to a 30 DE glucose syrup. It is used to reduce sweetness and enrich foods with fiber, and it is resistant to heat and acids.

Potato fiber is a light brown powder with a neutral taste and odor, capable of binding up to 10 parts of water and about 4-5 parts of oil. It is used in meats, deli products, baked goods, and cereals.

Citrus fiber is highly effective in water retention, binding up to 8 times its weight in water and remaining stable even with changes in pH and temperature. It can also bind oils, acting as an emulsifier and partially replacing synthetic additives for cleaner labeling.

Bamboo fiber is a cellulose fiber that can bind up to 8 times its weight in water. It absorbs water and oils, improving the uniformity of moisture content and preventing water loss. It is useful for preventing phase separation in canned goods, sauces, and gravies.

Pea fiber, with a dull white color and good flowability, is obtained from Canadian peas. It can retain up to 10 times its weight in water and, after rehydration and heating, provides a smooth and silky texture due to its residual starch fraction.

The powder product, derived from the dry milling of the outer hulls of oat grains, is gluten-free and contains over 83% insoluble dietary fiber. Thanks to its high fiber content, it is ideal for fiber enrichment in various food products, with particular application in the baking industry, such as bread, biscuits, and pastries. Insoluble fiber is excellent for improving the texture and digestibility of foods, also contributing to intestinal health.

Psyllium fiber, derived from the seeds of Plantago ovata, is highly effective in absorbing water, capable of retaining up to 60 ml of water per gram. When hydrated, it forms a viscoelastic mass that can resemble gluten, which is why it is used as an alternative in the gluten-free product sector. It is often combined with other thickeners and functional ingredients to improve the consistency and texture of foods, such as bread, biscuits, and other gluten-free baked goods.

FOS are fructan polysaccharides similar to inulins, with medium-length chains of fructose less than 10 units long and a free sugar content between 5% and 12%. They are used to replace sugars and increase fiber content, especially in the confectionery sector.

Alpha-cyclodextrin is resistant to digestive enzymes and acts as a dietary fiber. It can be used as a carrier for colorants, flavors, and vitamins, as well as a stabilizer for emulsions and a solubilizer for lipids. It can replace common emulsifiers at similar dosages and enhance the fiber content in creams and ice creams.