Acid and Heat/Retort Stable:

Stability to acid and heat/retort processing—including stability in high acid, hot filled, aseptic, or retorted products like juices, sauces, puddings, fluid milks, and sports drinks—is unique. It retains its dietary fiber characteristics and function across all process and post-process distribution conditions. Fibersol^®-2 fiber content is unaffected by acid and heat.

High Solubility:

Totally soluble in water up to 70% (w/w) at 20 C, allowing it to be solubilized in small amounts of water as needed.

Rapid Dispersion:

Readily dispersible in water and highly compatible with dry drink mix applications, including simple and more complex co-dried or dry-blended mixes.

Slow Fermentation:

Fibersol^®-2 is fermented slowly, thus producing less acid and gas than most soluble dietary fibers.

Soluble Dietary Fiber:

90% minimum DSB soluble dietary fiber (in accordance with AOAC method #2001.03) and one of the most economical fiber sources available. Fibersol^®-2, analytically and nutritionally, meets the definition of dietary fiber for nutrition labeling purposes, as published by the American Association of Cereal Chemists (AACC) and proposed by the National Academy of Sciences (NAS).

Clear, Transparent Solution:

Yields clear, transparent solutions near water-like in performance.

No Inherent or Added Flavors:

Adds no flavor or odor.

Very Low Viscosity:

A precise and extremely low viscosity (15 cps, 30% solution @ 30 C), allowing use rates in excess of 10% without direct impact on the mouthfeel, flavor, and other sensory performance requirements.

Fat-Sparing:

Total or partial replacement of fat/oils in formulated foods with Fibersol^®-2 is an easy and efficient way to produce reduced fat and/or calorie foods naturally.

Binds Water:

“Binds water” but also releases bound water easily, adding perceived moistness to a variety of applications including low water activity products.

Superior Freeze/Thaw Stability:

Flavor, function, and performance of dietary fiber content are stable to repeated freezing and thawing when stressed due to distribution abuse or when used in a variety of frozen foods.

Improves Flavor, Performance of High Intensity Sweeteners:

Modifies and improves the sweetness and aftertaste performance of many high intensity sweeteners; allowing flavor, sweetness, and mouthfeel improvements to a variety of low calorie foods.

Resists Browning:

Does not actively participate in non-enzymatic Maillard Type browning. Although its D.E. designation is similar to 10 D.E. maltodextrin, Fibersol^®-2 is more stable to non-enzymatic browning than 10 D.E. maltodextrin.

Low Sweetness:

Has essentially no sweetness of its own. Sweetness less than 10% of sucrose is typical.

Low Hygroscopicity:

Very low tendency to pick up moisture from the air. This makes for ease in handling and delivery to point of use; Fibersol^®-2 can effectively protect dry blends with other more hygroscopic ingredients.