Fiber Food Ingredients in the U.S. Analyzed in New Topical Packaged Facts Study
08 Jan 2013 • by Natalie Aster
Chitosan is a heteropolysaccharide obtained commercially by deacetylation of chitin, which is an abundant constituent of crustacean shells and fungi. Chitosan is considered a biocompatible, non-antigenic, nontoxic and biofunctional fiber. In addition, shrimp-derived chitosan was generally recognized as safe (GRAS) in 2005 by FDA, based on scientific procedures for use in foods.
The new report "Fiber Food Ingredients in the U.S.: Soluble, Insoluble, and Digestive-Resistant Types, 2nd Edition" by Packaged Facts states that chitosan is not hydrolyzed specifically by digestive enzymes; however, there can be some digestion by bacterial flora and by nonspecific activity of some digestive enzymes such as amylases and lipases. Chitosan derivatives in the form of acetate, ascorbate, lactate, malate and others are water-soluble.
Fiber Food Ingredients in the U.S.: Soluble, Insoluble, and Digestive-Resistant Types, 2nd Edition
Published: November, 2012
Price: US$ 6,995.00
Dextrins have the same basic chemical formula as starch, but are a group of low-molecular weight carbohydrates composed of shorter chains than starch. Food ingredient dextrins are typically isolated from corn, potato or wheat. Resistant dextrins are partially hydrolyzed so to resist digestion and function as fiber. Resistant dextrin from corn is often identified as soluble corn fiber.
Various plants are the basis for fiber ingredients. These fibers often contain a mixture of soluble and insoluble, viscous and non-viscous, fermentable and non-fermentable components, and can be quite varied in composition, based on supplier’s sourcing and processing.
More information can be found in the report “Fiber Food Ingredients in the U.S.: Soluble, Insoluble, and Digestive-Resistant Types, 2nd Edition” by Packaged Facts.
To order the report or ask for sample pages contact [email protected]