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Derived from high-quality non-genetically modified corn starch, it is made by enzymatic hydrolysis and polymerization, and its dietary fiber content is as high as 90%. This ingredient has excellent acid and heat resistance stability and extremely low blood sugar response. It does not change the taste of the finished product while increasing the fiber content. It is an ideal clean label raw material for functional beverages and low-sugar foods, and supports wholesale and bulk purchases.
≥ 90%
Dietary fiber
Non-GMO
Source
100% Instant
Solubility
Compared with traditional fibers such as inulin, this product has a digestive tolerance of up to 65 grams per day. This high tolerance significantly solves the flatulence and discomfort caused by high fiber products, which is very suitable for sensitive people.
It is stable in a wide range of pH 2.0 to 10.0, and can withstand high temperature sterilization process above 120 ℃ without degradation. This ensures that the fiber component is not hydrolytically lost in the production of acidic beverages or baked goods.
The calories are only 2.0 kilocalories per gram, and the glycemic index is less than 20. It can replace sugar without affecting blood sugar fluctuations, and is the core filler of the ketogenic diet and diabetes-friendly food formula.
The viscosity of aqueous solution is very low (15cp, 30% solution), and the taste is fresh and odorless. When added to beverages or dairy products, it does not create a sticky feel or mask the original flavor of the product, perfectly retaining the original intention of the formula design.
As the 1 kind of resistant dextrin, it can effectively reach the large intestine to be fermented by probiotics and promote the production of short chain fatty acids. Clinical data show that continuous ingestion for 14 days can significantly increase the number of bifidobacteria in the intestinal tract and improve intestinal health.
In baking and confectionery applications, it can effectively inhibit sucrose crystallization and retain moisture. This allows the protein bars or gummies to maintain a soft taste for a long time during shelf life, preventing the product from becoming hard or gritty.
| Technical Specifications | Specifications |
| Product Name | Non GMO Soluble Corn Fiber |
| Plant source | 100% Non-GMO Corn |
| Appearance | White to slightly yellow free-flowing powder or clear syrup |
| Dietary fiber content (dry basis) | ≥ 90.0 % (AOAC 2001.03) |
| reducing sugar content | ≤ 2.5 % |
| moisture | ≤ 5.0% (powder) |
| pH value (10% solution) | 4.0 – 6.0 |
| Ash | ≤ 0.5 % |
| Heavy metals (as Pb) | ≤ 0.5 mg/kg |
| Total arsenic | ≤ 0.5 mg/kg |
| Solubility (20℃) | ≥ 70g/100ml water |
compared with the common inulin or fructo-oligosaccharide, the biggest advantage of this non gmo soluble corn fiber is that its molecular structure has a higher degree of branching, which endows it with a strong acid hydrolysis resistance. In acidic transparent beverages with long shelf life, inulin tends to degrade into monosaccharides over time, resulting in substandard fiber content, while soluble corn fiber can always maintain stable fiber content.
In addition, in the application of low-sugar candy and meal replacement bars, ordinary fibers tend to absorb moisture and cause the product to stick or feel hard. Our products have low moisture absorption and high glass transition temperature, which can significantly extend the shelf life stability of the end product and ensure that the product still maintains the texture at the time of purchase.
In response to the previous use of inulin formula encountered consumer complaints “abdominal distension, exhaust more” research and development personnel, the product uses its slow fermentation characteristics, completely solve the rapid fermentation to produce a large amount of gas caused by gastrointestinal discomfort.
For functional juice or carbonated beverage manufacturers, the problem that traditional fibers are easy to hydrolyze and fail in the environment with pH value lower than 3.5 is solved, and the fiber content on the product label is still true and effective on the last day of shelf life.
For sugar-free products using high sweeteners (such as stevia), the problem of volume loss and thin taste caused by the removal of sucrose is solved, and the filling volume and round taste similar to sucrose are provided without adding additional calories.
Suitable for developers who develop high-fiber water, sports drinks or transparent fruit juices. With its high solubility and absolute stability in acidic environments, you can easily achieve the label claim of “rich in dietary fiber” without changing the clarity and viscosity of the beverage.
For manufacturers of ketogenic biscuits, low-calorie protein bars or sugar-free candy. The raw material can replace sugar to provide volume, while improving moisture retention and preventing product from hardening during shelf life. It is very suitable for healthy snack brands that pursue clean labels and low GI certification.
Formulators for yogurt, milk-containing beverages and low-fat ice cream. It can reduce the use of fat and sugar at the same time, provide a delicate cream texture and freeze-thaw stability, avoid the formation of ice crystals, improve the taste experience of low-calorie dairy products.
Brands for probiotic powders, meal replacement powders or fiber supplements. With its excellent fluidity and neutral flavor, it is not only a high-quality carrier, but also a highly effective prebiotic, which can enhance the overall health value of the compound product without interfering with the flavor.
The product has excellent water solubility and is recommended to be added directly in room temperature or warm water. The stirring speed should be controlled at about 300 revolutions per minute, and the powder will be quickly dispersed and dissolved after entering water, and a clear solution can be obtained without cumbersome high-shear emulsification steps.
Due to its excellent heat and acid resistance, the fibers can be added at any stage of the furnish mixing. For beverage production, it is recommended to add it before the sterilization process to ensure mixing; in baking, it can be pre-mixed with other dry powders and screened together.
In order to meet the label standard of “fiber rich”, it is usually recommended to add 3 to 6 grams per serving in the finished product. Due to its high tolerance, it can be added up to 15 grams per serving in foods for special medical purposes without side effects.
Although the product is less hygroscopic than similar fibers, it is still recommended to store in a cool and dry environment with a temperature of less than 25°C and a relative humidity of less than 60%. If the bag is not used up after opening, the bag mouth must be immediately heat sealed or tied to prevent moisture and caking.
certificate
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Derived from high-quality non-genetically modified corn starch, it is made by enzymatic hydrolysis and polymerization, and its dietary fiber content is as high as 90%. This ingredient has excellent acid and heat resistance stability and extremely low blood sugar response. It does not change the taste of the finished product while increasing the fiber content. It is an ideal clean label raw material for functional beverages and low-sugar foods, and supports wholesale and bulk purchases.
Dietary fiber
≥ 90%
Source
Non-GMO
Solubility
100% Instant
Compared with traditional fibers such as inulin, this product has a digestive tolerance of up to 65 grams per day. This high tolerance significantly solves the flatulence and discomfort caused by high fiber products, which is very suitable for sensitive people.
It is stable in a wide range of pH 2.0 to 10.0, and can withstand high temperature sterilization process above 120 ℃ without degradation. This ensures that the fiber component is not hydrolytically lost in the production of acidic beverages or baked goods.
The calories are only 2.0 kilocalories per gram, and the glycemic index is less than 20. It can replace sugar without affecting blood sugar fluctuations, and is the core filler of the ketogenic diet and diabetes-friendly food formula.
The viscosity of aqueous solution is very low (15cp, 30% solution), and the taste is fresh and odorless. When added to beverages or dairy products, it does not create a sticky feel or mask the original flavor of the product, perfectly retaining the original intention of the formula design.
As the 1 kind of resistant dextrin, it can effectively reach the large intestine to be fermented by probiotics and promote the production of short chain fatty acids. Clinical data show that continuous ingestion for 14 days can significantly increase the number of bifidobacteria in the intestinal tract and improve intestinal health.
In baking and confectionery applications, it can effectively inhibit sucrose crystallization and retain moisture. This allows the protein bars or gummies to maintain a soft taste for a long time during shelf life, preventing the product from becoming hard or gritty.
| Technical Specifications | Specifications |
| Product Name | Non GMO Soluble Corn Fiber |
| Plant source | 100% Non-GMO Corn |
| Appearance | White to slightly yellow free-flowing powder or clear syrup |
| Dietary fiber content (dry basis) | ≥ 90.0 % (AOAC 2001.03) |
| reducing sugar content | ≤ 2.5 % |
| moisture | ≤ 5.0% (powder) |
| pH value (10% solution) | 4.0 – 6.0 |
| Ash | ≤ 0.5 % |
| Heavy metals (as Pb) | ≤ 0.5 mg/kg |
| Total arsenic | ≤ 0.5 mg/kg |
| Solubility (20℃) | ≥ 70g/100ml water |
In response to the previous use of inulin formula encountered consumer complaints “abdominal distension, exhaust more” research and development personnel, the product uses its slow fermentation characteristics, completely solve the rapid fermentation to produce a large amount of gas caused by gastrointestinal discomfort.
For functional juice or carbonated beverage manufacturers, the problem that traditional fibers are easy to hydrolyze and fail in the environment with pH value lower than 3.5 is solved, and the fiber content on the product label is still true and effective on the last day of shelf life.
For sugar-free products using high sweeteners (such as stevia), the problem of volume loss and thin taste caused by the removal of sucrose is solved, and the filling volume and round taste similar to sucrose are provided without adding additional calories.
Suitable for developers who develop high-fiber water, sports drinks or transparent fruit juices. With its high solubility and absolute stability in acidic environments, you can easily achieve the label claim of “rich in dietary fiber” without changing the clarity and viscosity of the beverage.
For manufacturers of ketogenic biscuits, low-calorie protein bars or sugar-free candy. The raw material can replace sugar to provide volume, while improving moisture retention and preventing product from hardening during shelf life. It is very suitable for healthy snack brands that pursue clean labels and low GI certification.
Formulators for yogurt, milk-containing beverages and low-fat ice cream. It can reduce the use of fat and sugar at the same time, provide a delicate cream texture and freeze-thaw stability, avoid the formation of ice crystals, improve the taste experience of low-calorie dairy products.
Brands for probiotic powders, meal replacement powders or fiber supplements. With its excellent fluidity and neutral flavor, it is not only a high-quality carrier, but also a highly effective prebiotic, which can enhance the overall health value of the compound product without interfering with the flavor.
The product has excellent water solubility and is recommended to be added directly in room temperature or warm water. The stirring speed should be controlled at about 300 revolutions per minute, and the powder will be quickly dispersed and dissolved after entering water, and a clear solution can be obtained without cumbersome high-shear emulsification steps.
Due to its excellent heat and acid resistance, the fibers can be added at any stage of the furnish mixing. For beverage production, it is recommended to add it before the sterilization process to ensure mixing; in baking, it can be pre-mixed with other dry powders and screened together.
In order to meet the label standard of “fiber rich”, it is usually recommended to add 3 to 6 grams per serving in the finished product. Due to its high tolerance, it can be added up to 15 grams per serving in foods for special medical purposes without side effects.
Although the product is less hygroscopic than similar fibers, it is still recommended to store in a cool and dry environment with a temperature of less than 25°C and a relative humidity of less than 60%. If the bag is not used up after opening, the bag mouth must be immediately heat sealed or tied to prevent moisture and caking.