Helping confectioners target the health trend, French ingredients firm Roquette has developed a new soluble fibre range suitable for use in low-sugar, low-calorie jellies and gums.
Nutriose is a dextrin derived from wheat and maize, which contains up to 85 per cent fibre. Roquette claims this high fibre content allows for increased digestive tolerance, calorie management, extended energy release and lower sugar content. A spokesperson for the company told confectionerynews.com: "Nutriose is one of the best tolerated fibres available on the market. It exhibits a high digestive tolerance, allowing incorporation at much higher levels than other fibres, for real nutritional benefits." The ingredient has been developed by the company to act as an alternative to sugar in biscuits, breads, desserts and dairy products as well as confectionery. Roquette suggest its use in honing in on a number of market niches such as sugar-free, tooth-friendly and low-calorie as its caloric value is up to half that of sugar. It also allows products to be marketed as rich in fibre and can be used in reducing sugar by 30-60 per cent. The company said: "Thanks to its superior bulking properties and very good tolerance, Nutriose sugar substitution capacity is significant. Exhibiting a bland taste, Nutriose works very well with polyols and/or intense sweeteners to produce the required sweetness." In addition to its low-calorie properties, Roquette claims the fibre is easy to store and amenable to industrial processing with low viscosity, unlimited solubility and stability in terms of heat and acidity.