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Taiwan Sansui Organic Tech. Co., Ltd

3F-6, #26, Sec. 3, Hsinsheng N. Rd., Taipei 10474, Taiwan, R.O.C.

Tel: 886-2-25872407      Fax: 886-2-25867915

E-mail: sansui33@yahoo.com.tw  Http://chen123.tripod.com

 

Fibresolu

 

A. Introduction

 

Fibresolu is a low-viscosity and water-soluble fiber which is made from guar gum through a particular process including extraction, enzymatic treatment, purification and spray drying. Fibresolu is an oligo-polysaccharide formed by a repeat unit and has various good physiological effects as water-soluble dietary fiber. The repeat unit contains two mannose and one galactose shown as the following figure.

                      

           

 

 

 

 

 

Gal

 

 

 

 

 

 

 

Man

Man

 

 

 

 

 

n

 

        Man: mannose           

        Gal: galactose                       

 

 

B.   Specification

 

Items

Values

1. Appearance

Free flow white powder

2.Taste

no distinct taste

3.Odor

None

4.Solubility

soluble in water, not soluble in ethanol

5.Dietary fiber

more than 75

6.Moisture

less than 7

7.Ash

less than 2%

8.heavy metal

less than 10ppm

9.Arsenic

less than 3ppm

10.pH(10% solution)

5~7.8

11.Viscosity (5%,5)

less than 13cps

12.Standard plate count

less than 2000 cfu/g

13.Thermo-tolerant bacteria

less than 300 cfu/g

14.Coliform

Negative

 

 

 

C. Characteristics of Fibresolu

 

a.  Physical Characteristics:

 

1. High water solubility and low viscosity: high water solubility and low viscosity, viscosity at a 5solution less than 10cps, no problems in plant operation at concentration as high as 20~30, a more than 40concentration solution could be made at high temperature condition.

 

2. Moisture retentionprevents starch dispersion, can be added in rice and bread as fresh keeping reagent and humectant, extends the bowl life of a wide variety of breakfast cereals.

 

3. Foam formation, increases coating and glazing effects: keeping food color during boiling processing, increasing the glaze of crackers, improve the candy coating for cereals and nuts and the dry fish coating for sesame.

 

4. Stabilizes foams, colloids and emulsions: stabilizes foam, colloidal and emulsion system in air bubble contained food such as mousse and Ice cream.

 

b.  Chemical Characteristics:

 

1.   No odor, no distinct taste and no color after dissolve in water: effects on physical characteristics, taste and mouthfeel of the food and beverage are little, suitable for use in foods as dietary fiber.

 

2.   Neutral Oligosaccharide: pH near neutral, never cause milk protein coagulation when use in dairy beverage.

 

3.Stable at acidic and basic condition: stable at acidic and basic condition, viscosity is not influenced by pH, the retention viscosity as well as 96after reaction at pH3.2, 80 for 30 min., can be used in a variety of range of acidic degree foods.

 

4.Viscosity not influenced by NaCl: can be used in high salt contented foods such as salt pickles, salt curing foods.

 

5.Contains few residue sugars: color from Maillard reaction is very weak.

 

c.  Physiological characteristics

 

1.  Contains general physical/ chemical characteristics and physiological effects of dietary fiber.

 

2.  High safety: In mouse toxicity test, LD50 as high as 5g/ (kg body weight), Ames Salmonella/ microsome Plate test also show its safety.

 

3.  Improve the growth of Bifidobacterium in the intestines.

 

D. Application:

 

Purpose of use

Effects of use

Applications

Proposed level of use(w/w)

Mouthfeel improvement

Gives body and mellowness

Vegetable and fruit juices

0.5~4.0

 

 

Soft drinks

0.1~3.0

 

 

Fat-reduced or low fat yogurts and dairy desserts

1.0~4.0

 

 

chocolate

0.8~1.5

 

 

Soup

0.5~20.0

 

 

Sauces, ketchup

1~5

 

Improve the mouthfeel and prevent the aging of starch

Rice

0.1~0.2

 

Modifies mouth taste

Sugar replacer contained beverage

0.1

Humectant

Retains moisture

Cookies, cakes

1~5

Texturizer

Strengthens product

Instant pasta (dry)

0.5~2.0

 

Extends bowl life (crunchiness of cold cereals)

Breakfast cereals

5.0~23

Stabilizer

Stabilizes colloids and emulsions

Meal replacements

1.0~7.0

 

 

Coffee whiteners

0.5~5.0

 

 

Sauces, ketchup, mayonnaise, salad dressings

1.0~5.0

 

 

Shakes, sundaes

1.0~3.0

 

 

Ice cream, mousse

1.0~3.0

 

 

Whipped cream

1.0~2.0

Coating and glazing agent

Increases adhesion

Pasta (cooked)

0.5~2.0

 

 

Marinade

5.0~15.0

 

Improves glazing

Glaze for crackers

3.0~5.0

 

 

Candy coating for cereals and nuts

2.0~5.0