History of Prebiotic Fibers

Prebiotic fibers began their debut into the growing health food market nearly a decade ago, but with a rocky public perception. Consumers struggled to differentiate between prebiotics and probiotics. Over time, food scientists have helped to clarify. Prebiotics are now recognized as indigestible natural fibers—they are fermented by our good gut bacteria to help them prosper—which have little to no caloric value. Our bodies can’t break down prebiotic fibers, but the microorganisms in our lower digestive tract—probiotics—thrive on them. As consumers became more aware of the health benefits, their demand for prebiotic food products grew immensely. Thus, food developers turned to inulin, fructooligosaccharides [FOS], and soluble tapioca fibers. Inulin is a mixture of oligo- and polysaccharides composed of fructose moieties joined by beta (2-->1) linkages in linear chains. Fructooligosaccharides are made of fructose moieties that are also joined by beta (2-->1) linkages. Fructooligosaccharide is referred to as inulin if the average fructan chain length is 6 or above. When the average chain length is between 3 and 5, it is referred to as fructooligosaccharide or oligofructose. Soluble tapioca fibers—RS4 resistant dextrose or resistant starches—add fiber and work well in low-carb, keto applications where fiber is needed to contribute to mouthfeel.

Highlights

• Prebiotic fibers were first conceptualized in 1995 by Glenn Gibson and Marcel Roberfroid
• Prebiotic fibers occur naturally in bananas, garlic, Jerusalem artichokes, and certain other foods—they are technically soluble fibers.

Uses and Best Practices

Icon Foods' PreBiotica portfolio line can be used by food and beverage manufacturers as a bulking agent in reduced sugar applications. These formulas function as fat emulators, increasing body and mouthfeel by adding creaminess to baked goods, dairy products, and plant-based dairy alternatives. In gluten-free goods, prebiotic fibers can improve mouthfeel by adding bulk and body, improving the texture of the product. Prebiotic fibers also contribute to the texture of cheese, soup, and spreads due to their impressive gelling characteristics. The PreBiotica formulas are neutral in flavor and can act as modulators to provide balanced sweetness levels—this is especially evident when used in tandem with high intensity sweeteners such as stevia and monk fruit. For a complete formula, we recommend stacking fibers such as inulin, Fructooligosaccharides [FOS], and soluble tapioca fiber. Because of their versatility, prebiotic fibers can replace a number of food ingredients—supporting clean label claims. The PreBiotica formulas can also be used as a partial replacement for flour and to mitigate the cooling effect of polyols.

• This natural sweetening solution is produced through water extraction and temperature induced spray-drying. No chemical solvents are used during extraction or recrystallization.
• Mixing PreBiotica P95 FOS with FibRefine P90 Soluble Tapioca Fiber will give your formula excellent gelling and it stabilizes any potential gastrointestinal effects that may occur from too much dietary fiber.
• Inulin type fructans or fibers are saccharides and can participate in Maillard—enabling them to brown when used in baking applications.
• PreBiotica Inulin provides stability for the freeze-thaw process, slightly lowers the freezing depression point, and inhibits water crystals growth that may occur when polyols are present.
• Because it is clear in solution, FibRefine P90 Soluble Tapioca Fiber is well-suited for use in fortified waters, teas, alcoholic drinks, and denser beverages like shakes and smoothies—it is ideal for adding bulk without grittiness.

Solubility

Icon Foods’ PreBiotica portfolio has proven to be easily soluble. Due to its longer chain length, PreBiotica Inulin is less soluble than oligofructose FOS. While it does have good general solubility properties, heat and agitation maybe be required to get full dispersion into some solutions. Short chain FOS powder expresses high dispersibility but does not perform as well as long chain inulin under high temperatures; however, it can hold up under flash pasteurization and UHT.

Stability

Icon Foods’ PreBiotica formulas are heat stable to 220 degrees Fahrenheit. These formulas are not only capable of acting as solids—thanks to their high dry extract percentage—but also have great water-binding properties, similar to those of lipids or sugar. This can drive down water activity and increase shelf stability. The PreBiotica portfolio undergoes hydrolysis and can convert to fructose—compromising their functional properties—in environments with a pH lower than 3.5. Avoiding acidified applications is suggested.

• PreBiotica JA Inulin and PreBiotica AG Inulin are comprised of long fructan chains, enabling them to hold up under high temperatures than short or medium chain fructo-oligosaccharides.
• Due to its ability to withstand vigorous processing conditions, FibRefine P90 Soluble Tapioca Fiber maintains its stability in dairy applications. In high-heat environments, during fermentation, or in low pH products, this fiber remains stable.