Dietary Fiber ii

Contributing Editors Toby Moore/Brian Strouts

Volume XXXI, Issue 2

March/April 2009

Dietary Fiber ii
rajen Mehta, Ph.D. SunOpta

iNtrODUCtiON Dietary fiber is an ingredient that lends both nutritional value and functional characteristics to baked goods. As discussed in Technical Bulletin Volume 31, Issue 1, dietary fiber offers a wealth of health benefits, including improved gastrointestinal health, and lowered risk of diverticular disease, heart disease, cancer, and diabetes. While U.S. consumers have a much lower intake than recommended 10 g to 15 g per day compared to the recommended 25 g Daily Value for a 2,000-calorie diet dietary fiber, when used appropriately, can add significantly to consumerappealing textural characteristics, while also adding nutritional value to finished baked goods. With careful formulation, finished baked products can be more nutritional, more appetizing, and more marketable. This Technical Bulletin will provide information about formulating with dietary fiber, targeting specific nutrient and health claims, and influencing product texture and other characteristics. It will also detail specific formulas using added dietary fiber. FOrMULatiNG WitH Fiber There are two objectives for adding fiber to a bakery product. The first is to add texture or other functionality, and the other is to fortify it. For fortification, factors such as marketing goals, claims, costs, and eating quality have to be considered. In the United States, one of three levels of fiber is generally selected. In most cases, an excellent source of fiber (5 g total

dietary fiber [TDF] per serving) is selected as a target. For example, many of the double-fiber breads have 5 g TDF per serving. A good source (2.5 g TDF per serving) is selected if cost is a constraint, or if it is difficult to formulate normally due to unique textures, small serving size (e.g., snacks), or other reasons. A third option is to maximize the fiber level, or to make a statement indicating the percentage of Daily Value provided. For instance, if a food contains 10 g TDF, then it can be stated that it provides 40% of the Daily Value of fiber because it provides 10 g of the 25 g Daily Value for TDF. Similar nutrient content goals are set in other countries. See Technical Bulletin Volume 31, Issue 1 for specific TDF levels needed for claims. Many bakery products intrinsically contain approximately 1 g of TDF per serving, or Reference Amount Customarily Consumed according to FDA (e.g., bread = 50 g, snacks = 30 g). Typically, whole grain products intrinsically have closer to 1.5 g to 2 g of TDF per serving. This amount varies considerably because whole grains vary greatly in fiber content (Table 1) (The Whole Grains Council, 2009). For this reason, nutritional analysis programs (such as Genesis R&D) are often used to formulate and balance the formula. Many commercial fibers have about 90% TDF content, while many fibers, brans, and resistant starches contain between 20% and 80% TDF. A baker or food scientist needs to utilize the strengths and weaknesses of available fiber sources to deliver quality product.

The information contained in this publication is true and accurate to the best of our knowledge. However, since conditions are beyond our control, nothing contained herein should be construed as a recommendation, guarantee, or warranty, either expressed or implied by AIB International. Neither should the mention of registered brand names be construed as an endorsement of that product by AIB International. Material contained in this publication is copyrighted, 2009, by AIB International. Subscriptions can be ordered by writing AIB International, 1213 Bakers Way, P.O. Box 3999, Manhattan, KS 66505-3999, calling 1-800-633-5137, or visiting www.aibonline.org.

table 1. Fiber Content of Whole Grains.

Grain % Fiber tDF/Serving of Whole Grain

Kamut Grain Bulgur Barley Barley, Pearled Amaranth Rye Triticale Wheat Oats Buckwheat Sorghum Millet Corn Wild Rice Quinoa Brown Rice

19.2 18.3 17.3 15.6 15.2 14.6 14.6 12.2 10.6 10.0 9.0 8.5 7.3 6.2 5.9 3.5

3.1 g
2.9 g 2.8 g 2.5 g 2.4 g 2.3 g 2.3 g 2.0 g 1.7 g 1.6 g 1.4 g 1.4 g 1.2 g 1.0 g 0.9 g 0.6 g

Whenever low levels of added fiber are required (e.g., to achieve 2.5 g TDF per serving), usually a single source of fiber is used to simplify bakery inventory. This fiber is typically chosen for its cost, label appeal for food source, and ability to formulate a food with good texture and appropriate flavor. Adjustments may be needed in functional ingredients such as gluten, and in leavening systems to account for dilution. In general, even when formulating 5 g-per-serving bakery products, bakers can often deliver an excellent quality product with a single added fiber source, if care is taken in choosing the optimum fiber. At very high fiber levels, a combination of fibers is often needed. Each fiber has its own unique strengths that need to be considered in creating a complete cocktail. To mimic nature, a good starting ratio that can be customized to a specific bakery product is two parts insoluble fiber, one part soluble fiber, one part bran, and one part resistant starch. Using two types of insoluble fibers allows a baker to further increase overall TDF level.

Tables 2, 3, and 4 show comparisons of several bakery products formulated with differing desired levels of TDF (Mehta, et al., 2008). In bread, when TDF was increased to 2.5 g/serving, only one type of fiber was needed. For 11 g TDF, multiple types of fiber were needed. One of the two oat fibers and resistant starch mimic starch-like textures. The other oat fiber and bran add resiliency and firmness, while the soluble fiber adds softness. Gluten adds structure, and emulsifiers and oil enhance mouthfeel. To confirm the importance of multiple fiber sources, the 11 g-TDF, multiple-fiber bread (control) was compared to breads where TDF was solely from one fiber source. The breads were comparable to the control, but not as ideal (Figure 1). When inulin was used as the sole source of fiber, the dough did not form (Figure 2). However, inulin enhanced bread characteristics when used at optimum levels. Formulating gluten-free products is a special challenge, especially since regulations vary from country to country and because often bakers have multiple objectives, such as not using any protein. In principal,

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table 2. Total Dietary Fiber in Breads.

Bread Bread Ingredients Ingredients Bread Flour Flour Ingredients Inulin Inulin Flour Oat fiber 500-48 Oat fiber 500-48 Inulin Oat fiber 300-58 Oat fiber 300-58 500-48 Resistant 300-58 Resistant starch Oat fiber starch Red wheat bran wheat bran Red Resistant starch Miscellaneous Miscellaneous Red wheat bran Total Total Miscellaneous Total Ingredient Amounts Ingredient Amounts (g/50 g Amounts (g/50 g Serving) IngredientServing) Control 2.5 g 11 Control (g/50 g g 2.5 Serving) g 11 g TDF TDF TDF TDF Control 2.5 g 11 g 30.1 27.1 6.3 30.1 27.1 6.3 TDF TDF 4.2 4.2 30.1 27.1 6.3 2.0 3.1 2.0 3.1 4.2 1.1 1.1 2.0 3.1 2.1 2.1 1.1 2.1 2.1 na na na na na na 2.1 30 29 19 30 29 19 na na na 30 29 19 Ingredient Amounts Ingredient Amounts (g/55 g Amounts (g/55 g Serving) IngredientServing) Control 5g 15 Control(g/555 gServing) g 15 g g TDF TDF TDF TDF Control 5g 15 g 33.2 19.8 24.1 33.2 19.8 24.1 TDF TDF 2.7 6.0 2.7 6.0 33.2 19.8 24.1 6.0 6.0 2.7 1.3 2.0 1.3 2.0 6.0 2.8 2.8 1.3 2.0 5.3 3.6 5.3 3.6 2.8 0.3 0.4 0.3 0.4 5.3 3.6 na na na na na na 0.3 0.4 33 29 45 33 29 45 na na na 33 29 45 Ingredient Amounts (g/28 g Amounts (g/28 g Serving) IngredientServing) Control 9 g TDF Control 9 g TDF (g/28 g Serving) 4.1 Control 9 g TDF 4.1 4.0 4.0 4.1 24.4 11.3 24.4 11.3 4.0 0.4 0.4 24.4 11.3 0.6 0.6 0.4 24.4 20.4 24.4 20.4 0.6 24.4 20.4 Total Dietary Fiber Total Dietary Fiber (g/50 g Serving) (g/50 g Serving) Total Dietary Fiber Control 2.5 g Control(g/50 g Serving)11 g 2.5 g 11 g TDF TDF TDF TDF Control 2.5 g 11 g 0.66 0.60 0.57 0.66 0.60 0.57 TDF TDF 4.05 4.05 0.66 0.60 0.57 1.89 2.83 1.89 2.83 4.05 0.94 0.94 1.89 2.83 1.67 1.67 0.94 1.13 1.13 1.67 0.07 0.05 0.09 0.07 0.05 0.09 1.13 0.73 2.54 11.28 0.73 2.54 11.28 0.07 0.05 0.09 0.73 2.54 11.28 Total Dietary Fiber Total Dietary Fiber (g/55 g Serving) (g/55 g Serving) Total Dietary Fiber Control 5g 15 Control 15 g (g/55 5 g g Serving) g TDF TDF TDF TDF Control 5g 15 g 0.90 0.60 0.64 0.90 0.60 0.64 TDF TDF 2.44 5.39 2.44 5.39 0.90 0.60 0.64 4.77 4.77 2.44 5.39 1.28 1.92 1.28 1.92 4.77 1.77 1.77 1.28 1.92 0.82 0.55 0.82 0.55 1.77 0.23 0.33 0.23 0.33 0.82 0.55 0.03 0.05 0.03 0.05 0.23 0.33 5.42 15.37 0.93 0.93 5.42 15.37 0.03 0.05 5.42 15.37 0.93 Total Dietary Fiber Total Dietary Fiber (g/28 g Serving) (g/28 g Serving) Total Dietary Fiber Control 9g Control 9g TDF (g/28 g Serving) TDF 3.65 Control 9g TDF 3.65 3.56 3.56 3.65 1.47 0.68 1.47 0.68 3.56 0.35 0.35 1.47 0.68 0.32 0.32 0.35 1.47 8.56 1.47 8.56 0.32 1.47 8.56

table 3. Total Dietary Fiber in Bagels.

Bagel Ingredients Bagel Ingredients Bagel Ingredients Flour Flour Oat fiber 500-48 Oat fiber 500-48 Flour Resistant 500-48 Resistant starch Oat fiber starch Inulin Inulin Resistant starch Polydextrose Polydextrose Inulin Defatted soy flour Defatted soy flour Polydextrose Cellulose/guar/xanthan Cellulose/guar/xanthan Defatted soy flour Miscellaneous Miscellaneous Cellulose/guar/xanthan Total Total Miscellaneous Total Tortilla Chip Tortilla Chip Ingredients Ingredients Tortilla Chip Oat fiber 300-58 Ingredients Oat fiber 300-58 Oat fiber 200-150 Oat fiber 200-150 300-58 Masa flour Masa flour Oat fiber 200-150 Hydrocolloids Hydrocolloids Masa flour Red wheat bran Red wheat bran Hydrocolloids Total Totalwheat bran Red Total

table 4. Total Dietary Fiber in Tortilla Chips. Ingredient Amounts

Figure 1. Effect of Single-Source Fibers* in Formula on Appearance of High-Fiber (11 g TDF/50 g serving) Breads.
*Control used optimum levels of four fiber sources; inulin as single sole fiber source could not be mixed to form dough but was synergistic in optimum mixture. Loaf volumes were: Control=2068 cc, Oat fiber=1572 cc, Resistant starch=1506 cc.

Figure 2. Effect of Multiple-Source Fibers (control) and Inulin as Sole Fiber Source in Formula on Dough-Mixing Characteristics of High-Fiber (11 g TDF/50 g serving) Breads.

CONTROL

INULIN

Multiple fiber sources: bran, oat fiber, inulin, resistant starch Single fiber sources

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it is good to have an ingredient that will form structure (e.g., an alternate protein, or a combination of a functional fiber and gum). After that initial challenge is met, other formulation changes can be more readily addressed. Bakers may have to compromise slightly on some sensory characteristics depending on the objectives and limitations. Appendix A includes an example of a gluten-free cookie that uses a soy protein and fiber combination as the basis of structure. USiNG Fiber tO iNFLUeNCe teXtUre One of the biggest advantages of the variety of fiber sources available is that bakers can choose the best fiber(s) to deliver a specific texture. Insoluble fibers can range from soft and/or springy types that add resiliency, to stiff and inflexible types that add crunch. Fiber manufacturing process parameters are used to control fiber properties, which in turn impact the bakery product texture. Single, raw-material sources, such as oat fiber or wheat fiber, are processed in different ways to impart different properties to the fiber. This enables the baker to choose the fiber based on desired texture, volume, spread, microwave stability, breakage, checking, surface oiliness, appearance, and cost constraints. Similarly, the fiber will influence water absorption characteristics and other properties during formation of the dough and batter. Choosing the right fiber will allow optimum mixing characteristics, dough relaxation, and anti-sticking during sheeting. Low-viscosity soluble fiber sources can be varied from small-molecular-weight fibers to very large-molecular-weight fibers to bring a certain body to the bakery product, filling, or icing. Resistant starches can have properties analogous to the starches that they are derived from. Some resistant starches, such as the RS1 and RS2 types, are susceptible to breakdown to non-fiber carbohydrates if an intense processing condition, such as extrusion, is used. For normal baking, this is usually not an issue; but its important to communicate with the manufacturer to ascertain baking characteristics. Again, brans bring their specific native properties to formulas. For example, a hard red winter wheat bran will add crunch, and corn will allow puffing and add softness. Many soluble fibers are prebiotics and thus offer specific prebiotic benefits; however, consuming too much of some soluble fibers can result in gastric distress. In addition to choosing the perfect fiber(s) to bring the best texture in fiber-fortified foods, formulating

with highly viscous fibers can be a challenge. This is especially true in the case of the beta-glucans (e.g., oat and barley) and psyllium, which are added at high levels for heart-healthy claims (see Technical Bulletin Volume 31, Issue 1 for details). Choosing the right insoluble or soluble fiber will help reduce gumminess or mouthfeel challenges associated with the soluble fibers. Lastly, fibers can be used for specific functional benefits. For example, a relatively long, flexible insoluble fiber can be used to reduce breakage. In this case, low levels of added fiber in the range of 1% to 5% (flour-weight basis) are appropriate. Appendix B provides examples of fibers that leverage specific fiber characteristics to reduce breakage, increase bowl life of cereal, and reduce oil uptake. Specific insoluble and soluble fibers can also be chosen for their ability to reduce syneresis (increases yield, cost savings), increase microwave stability, improve shelf life, increase frozen stability, reduce cracking, balance out the high water absorbency of some whole grains, reduce sticking, and increase microwave crisping. To obtain optimum effects, fiber should be used synergistically with typical bakery ingredients (flour, leavening, gluten) and special ingredients (enzymes, emulsifiers, etc.). tyPiCaL FOrMULaS OF baKery PrODUCtS WitH aDDeD Fiber The formulas of bakery products with added fiber are listed in Appendices A and B. In Appendix A, the formulas typically focus on achieving excellent source, and sometimes good source, of fiber. For levels beyond excellent source, see Tables 2, 3, and 4. Appendix B demonstrates functional uses for fiber. CONCLUSiON The wide variety of available fibers allows bakers and food scientists to achieve target characteristics in baked goods by choosing optimum fibers for their specific needs. Fiber can be used to control specific product challenges such as breakage, cracking, checking, oiliness, and desirable dough- and batter-processing characteristics. For low fiber-fortification levels, a single fiber source is generally adequate, whereas for very high fortification levels, the use of multiple fiber sources is desirable to take advantage of the strengths of the individual fibers in the mix. By making an informed choice of fiber or fibers, bakers can have great control over the nutritional value, texture, and other characteristics of their bakery products.

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reFereNCeS 1. Mehta, R.S., Peterson, C., Dineen, M., and Zamora, H. Leveraging fiber characteristics to functionally improve food products. In, Consumer Driven Cereal Innovation: Where Science Meets Industry: Proceedings of the 2007 Cereals & Europe Spring Meeting, AACC Press, St. Paul, MN, 2008. pp 113-116. 2. The Whole Grains Council. Fiber in whole grains. http://www.wholegrainscouncil.org/whole-grains-101/fiber-in-whole-grains. 2009.

aPPeNDiX a (Fiber FOr FOrtiFiCatiON) Sources of Formulas: MGP Ingredients, Inc., 100 Commercial Street, Atchison, KS 66002 Phone: 800-255-0302. Fax: 913-367-0192. www.mgpingredients.com National Starch Food Innovation, 10 Finderne Avenue, Bridgewater, NJ 08807 Phone: 800-998-9986. Fax: 908-685-5355. www.foodinnovation.com SunOpta Ingredients Group, 100 Apollo Drive, Chelmsford, MA 01824 Phone: 800-353-6782. Fax: 781-276-5101. www.sunopta.com Tate & Lyle, 2200 E. Eldorado Street, Decatur, IL 62525 Phone: 217-423-4411. Fax: 217-421-2216. www.tateandlyle.com continued on pages 6 to 15

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table 1. Bread High-Fiber, Whole Wheat (5 g TDF). bench Formulation

ingredient Whole wheat flour Vital wheat gluten High fructose corn syrup Canadian Harvest Oat Fiber 610 Honey Canadian Harvest Stabilized Red Wheat Bran, Coarse

bakers % (Flour basis) 100.00 12.00 9.00 7.50 5.00 3.00 3.00 3.00 2.50 2.50 0.50 0.50 0.50 0.05 0.04 5.50 105.00 259.59

Nutritional Facts Panel

Nutrition Facts Serving Size (50g)

Servings Per Container
Amount Per Serving

Calories 110

Calories from Fat 10

% Daily Value*

Cultured dextrose Soy oil Salt Raisin juice concentrate Sodium stearoyl lactylate Hydrated distilled monoglycerides Ethoxylated monoglycerides Ascorbic acid Dough strengthener Yeast, compressed Water total
SunOpta Ingredients Group

Total Fat 1.5g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 230mg Total Carbohydrate 22g Dietary Fiber 5g Sugars 3g Protein 5g Vitamin A 0% Calcium 2%

2% 0% 0% 10% 7% 18%

Vitamin C 0% Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 2,000 65g 20g 300mg 2,400mg 300g 25g 2,500 80g 25g 300mg 2,400mg 375g 30g Protein 4

Calories per gram: Fat 9 Carbohydrates 4

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table 2. White Bread Fiber-Enriched, Heart-Healthy (3 g TDF). bench Formulation

ingredient Sponge Spring patent flour, enriched Vital wheat gluten Yeast, compressed Dough conditioner, sodium stearoyl lactylate Water Dough Bread flour, enriched Canadian Harvest Oat Fiber 300-58 Barley Balance beta-glucan concentrate Sugar, granulated Salt Nonfat dry milk Hydrated distilled monoglycerides GMS-90 Yeast, compressed Calcium propionate Dough conditioner, Dependox AXC Ascorbic acid Water total
SunOpta Ingredients Group

bakers % (Flour basis) 61.20 10.00 2.60 0.50 52.00 28.80 4.00 12.00 8.40 2.00 1.60 1.00 0.52 0.15 0.04 0.015 39.00 223.825

Nutritional Facts Panel

Nutrition Facts Serving Size (50g)

Servings Per Container
Amount Per Serving

Calories 110

Calories from Fat 5

% Daily Value*

Total Fat 0.5g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 210mg Total Carbohydrate 24g Dietary Fiber 3g Soluble Fiber 1g Sugars 2g Protein 5g Vitamin A 0% Calcium 2%

1% 0% 0% 9% 8% 10%

Vitamin C 6% Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories 2,000 2,500 Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 65g 20g 300mg 2,400mg 300g 25g 80g 25g 300mg 2,400mg 375g 30g Protein 4

Calories per gram: Fat 9 Carbohydrates 4

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table 3. White Cake Formula (5 g TDF). bench Formulation

ingredient Water Sucrose Cake flour Cake shortening Cake emulsifier Vital wheat gluten Fibersym RW

bakers % (Flour basis) 165.70 164.10 100.00 49.00 6.84 4.56 38.18 7.12 11.40 9.23 3.99 2.28 2.28 2.85 1.71 0.28 0.28 569.80

Nutritional Facts Panel

Nutrition Facts Serving Size (80g)

Servings Per Container
Amount Per Serving

Calories 230

Calories from Fat 70

% Daily Value*

Dry egg whites Dry whole eggs Nonfat dry milk Salt Baking soda SALP Pregel 40

Total Fat 8g Saturated Fat 3g Trans Fat 0g Cholesterol 25mg Sodium 380mg Total Carbohydrate 40g Dietary Fiber 5g Sugars 24g Protein 4g Vitamin A 0% Calcium 4%

13% 15% 9% 16% 13% 19%

Vitamin C 0% Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 2,000 65g 20g 300mg 2,400mg 300g 25g 2,500 80g 25g 300mg 2,400mg 375g 30g Protein 4

Flavor CMC MCP total

MGP Ingredients, Inc.

Calories per gram: Fat 9 Carbohydrates 4

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table 4. Banana Nut Muffin (5 g TDF). bench Formulation

ingredient Banana puree Whole eggs Granulated sugar Margarine Vanilla extract Cultured low-fat buttermilk Salt All-purpose flour Hi-maize 260

bakers % (Flour basis) 189.74 72.95 109.38 58.36 3.30 36.51 0.73 100.00 100.73 6.74 54.69 733.13

Nutritional Facts Panel

Nutrition Facts Serving Size (55g)

Servings Per Container
Amount Per Serving

Calories 150

Calories from Fat 60

% Daily Value*

Baking soda Walnuts, chopped total

National Starch Food Innovation

Total Fat 7g Saturated Fat 1g Trans Fat 0g Cholesterol 25mg Sodium 170mg Total Carbohydrate 24g Dietary Fiber 5g Sugars 11g Protein 2g Vitamin A 4% Calcium 2%

11% 6% 8% 7% 8% 19%

Vitamin C 2% Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 2,000 65g 20g 300mg 2,400mg 300g 25g 2,500 80g 25g 300mg 2,400mg 375g 30g Protein 4

Calories per gram: Fat 9 Carbohydrates 4

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table 5. Chocolate Chip Cookies with Excellent Source of Fiber (5 g TDF). bench Formulation
ingredient Pastry flour Shortening, Vream Right Semi-sweet chocolate morsels, 5,000 count Granulated sugar, fine PROMITOR resistant starch corn starch PROMITOR soluble corn fiber 70 Water Oat fiber, Canadian Harvest, 200-58 ISOSWEET 100 high fructose corn syrup Vital wheat gluten Sodium bicarbonate Salt Dry whey Liquid caramel color, BC 145 Vanilla flavor 528186 Chocolate flavor 625236 Lecithin, Alcolec-S SPLENDA Sucralose, 25% liquid concentrate

bakers % (Flour basis) 100.00 69.11 58.23 45.06 33.41 27.87 21.50 11.45 3.25 3.21 2.29 1.60 1.53 0.76 0.76 0.76 0.76 0.27 381.82

Nutritional Facts Panel

Nutrition Facts Serving Size (30g)

Servings Per Container
Amount Per Serving

Calories 140

Calories from Fat 70

% Daily Value*

Total Fat 8g Saturated Fat 2.5g Sodium 110mg Total Carbohydrate 20g Dietary Fiber 5g Sugars 8g Protein 1g

12% 13% 5% 7% 20%

Not a significant source of trans fat, cholesterol, vitamin A, vitamin C, calcium and iron. * Percent Daily Values are based on a 2,000 calorie diet.

total
Tate & Lyle

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table 6. Shortbread Cookie High-Fiber, Gluten-Free, All-Natural (5 g TDF). bench Formulation

ingredient Stage 1 Vegetable shortening Soy lecithin Stage 2 Sugar Salt Natural flavor Stage 3 Water @ 34-40F Stage 4 SunOpta Organic Soy Fiber P-7-10 total
SunOpta Ingredients Group

true % 37.80 0.26 26.90 0.27 0.29 9.49 24.99 100.00

Nutritional Facts Panel

Nutrition Facts Serving Size (30g)

Servings Per Container
Amount Per Serving

Calories 170

Calories from Fat 120

% Daily Value*

Total Fat 13g Saturated Fat 3g Trans Fat 0g Cholesterol 0mg Sodium 55mg Total Carbohydrate 13g Dietary Fiber 5g Sugars 9g Protein 2g Vitamin A 0% Calcium 2%

20% 15% 0% 2% 4% 20%

Vitamin C 0% Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 2,000 65g 20g 300mg 2,400mg 300g 25g 2,500 80g 25g 300mg 2,400mg 375g 30g Protein 4

Calories per gram: Fat 9 Carbohydrates 4

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table 7. Better-For-You Brownie (5 g TDF). bench Formulation

ingredient Butter, unsalted Unsweetened cocoa powder Granulated sugar Egg substitute Pure Madagascar vanilla Coffee, brewed, cooled Hi-maize 260

bakers % (Flour basis) 138.45 40.86 287.21 98.97 8.24 13.99 106.52 59.31 1.89 2.92 100.00 858.36

Nutritional Facts Panel

Nutrition Facts Serving Size (40g)

Servings Per Container
Amount Per Serving

Calories 140

Calories from Fat 60

% Daily Value*

NUTRIOSE Baking powder Salt All-purpose flour total

National Starch Food Innovation

Total Fat 8g Saturated Fat 3.5g Trans Fat 0g Cholesterol 35mg Sodium 75mg Total Carbohydrate 25g Dietary Fiber 5g Sugars 14g Protein 2g Vitamin A 4% Calcium 2%

12% 18% 12% 3% 8% 20%

Vitamin C 0% Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 2,000 65g 20g 300mg 2,400mg 300g 25g 2,500 80g 25g 300mg 2,400mg 375g 30g Protein 4

Calories per gram: Fat 9 Carbohydrates 4

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table 8. Snack Cracker (5 g TDF). bench Formulation

ingredient Pastry flour Water (85-90F) (29-32C) PROMITOR resistant starch corn starch X-PANDR food starch modified

bakers % (Flour basis) 100.00 58.03 36.23 17.40 12.32 8.69 3.61 1.15 1.01 0.86 239.3

Nutritional Facts Panel

Nutrition Facts Serving Size (30g)

Servings Per Container
Amount Per Serving

Calories 120

Calories from Fat 45

% Daily Value*

All-purpose trans-free shortening PROMITOR soluble corn fiber 70

Granulated sugar Monocalcium phosphate Sodium bicarbonate Salt total

Tate & Lyle

Total Fat 5g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 220mg Total Carbohydrate 22g Dietary Fiber 5g Sugars 1g Protein 1g Vitamin A 0% Calcium 4%

8% 5% 0% 9% 7% 20%

Vitamin C 0% Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 2,000 65g 20g 300mg 2,400mg 300g 25g 2,500 80g 25g 300mg 2,400mg 375g 30g Protein 4

Calories per gram: Fat 9 Carbohydrates 4

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table 9. Cracker Whole Wheat, Heart-Healthy (2.5 g TDF). bench Formulation

ingredient Vegetable shortening @ 120-130F Sugar High fructose corn syrup Salt Soy lecithin Pastry flour Whole wheat flour Barley Balance beta-glucan concentrate Sodium bicarbonate Sodium stearoyl lactylate Monocalcium phosphate Water Ammonium bicarbonate total
SunOpta Ingredients Group

bakers % (Flour basis) 8.0 4.6 2.0 1.0 0.2 50.0 50.0 12.3 1.2 0.2 0.8 65.6 0.9 196.8

Nutritional Facts Panel

Nutrition Facts Serving Size (30g)

Servings Per Container
Amount Per Serving

Calories 120

Calories from Fat 25

% Daily Value*

Total Fat 2.5g Saturated Fat 0.5g Trans Fat 0g Cholesterol 0mg Sodium 220mg Total Carbohydrate 23g Dietary Fiber 3g Soluble Fiber 1g Sugars 2g Protein 3g Vitamin A 0% Calcium 4%

4% 3% 0% 9% 8% 12%

Vitamin C 0% Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories 2,000 2,500 Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 65g 20g 300mg 2,400mg 300g 25g 80g 25g 300mg 2,400mg 375g 30g Protein 4

Calories per gram: Fat 9 Carbohydrates 4

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table 10. Pizza Crust High-Fiber, Whole Grain (5 g TDF). bench Formulation
ingredient Whole white wheat flour (protein 13.5%-14.5%) Soy oil Canadian Harvest Oat Fiber 300-58 Yeast, compressed Sugar, granulated Vital wheat gluten Salt Water (variable) total
SunOpta Ingredients Group

bakers % (Flour basis) 100.00 5.24 4.71 4.19 4.19 2.74 1.57 70.51 193.15

Nutritional Facts Panel

Nutrition Facts Serving Size (55)

Servings Per Container
Amount Per Serving

Calories 140

Calories from Fat 20

% Daily Value*

Total Fat 2.5g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 210mg Total Carbohydrate 28g Dietary Fiber 5g Sugars 3g Protein 6g Vitamin A 0% Calcium 2%

4% 0% 0% 9% 9% 22%

Vitamin C 0% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: Calories Total Fat Less than Sat Fat Less than Cholesterol Less than Sodium Less than Total Carbohydrate Dietary Fiber 2,000 65g 20g 300mg 2,400mg 300g 25g 2,500 80g 25g 300mg 2,400mg 375g 30g Protein 4

Calories per gram: Fat 9 Carbohydrates 4

aPPeNDiX b (Fiber FOr FUNCtiONaL beNeFitS) Sources of Formulas: SunOpta Ingredients Group, 100 Apollo Drive, Chelmsford, MA 01824 Phone: 800-353-6782. Fax: 781-276-5101. www.sunopta.com continued on pages 16 to 19

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table 1. Breakage Reduction Ice Cream Cone with 4% Oat Fiber. bench Formulation
ingredient Flour Granulated sugar Salt Lecithin Water Canola oil Canadian Harvest Oat Fiber 780

Control bakers % 100.00 54.90 0.50 0.30 100.00 2.10 --

Model System bakers % 100.00 54.90 0.50 0.30 110.00 1.90 4.10

SunOpta Ingredients Group

Flat sheets of ice cream cones were prepared in the lab using a waffle cone iron. Test product contained 4% Canadian Harvest Oat Fiber 780. A 3-point bend test with a TA.XT2 Texture Analyzer (Texture Technologies Corporation, Scarsdale, NY, www.texturetechnologies.com) was used for strength and texture analysis. The flat cones were placed in a breaker fixture and a rounded-end knife was used to apply force until the cones broke. Results were expressed as force (g) required to break the cone, reflecting strength and distance traveled (mm) by the probe prior to breaking, which reflects flexibility and fragility of the cones. A drop test was performed with 3 pieces of flat cones. The number of new fragments generated per flat cone is reported as broken fragments. Samples with Canadian Harvest Oat Fiber 780 demonstrated a significant improvement for all attributes tested. Strength increased by 27% and flexibility increased by 34%. These impacted cone strength and fragility, which translated into a 68% reduction of broken fragments.

Summary Uses Canadian Harvest Oat Fiber 770 or 780 (SunOpta Ingredients Group) to increase the strength of waffle ice cream cones while maintaining positive sensory attributes Reduces breakage during production, shipping, and customer use Increases cone strength and flexibility Allows reduction in packaging costs for retail distribution Maintains desired sensory attributes Labeled as oat fiber, a consumer-friendly ingredient
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table 2. Breakage Reduction Corn Tortilla with 3% Oat Fiber. Processing Guidelines: 1. Dry blend Canadian Harvest Oat Fiber with masa flour for approximately 1 minute prior to adding water. 2. The amount of additional water required to hydrate oat fiber is typically equal to 1.5 times the weight of the fiber. 3. Make additional adjustments on an as-needed basis depending on the consistency of the dough. 4. All other processing parameters will be the same as normal operating procedures. Summary of production trial and analysis: Products 1. Control with no fiber 2. 3% Canadian Harvest Oat Fiber 770 (plus 2 lb. extra water per pound of fiber) Samples with Canadian Harvest Oat Fiber 770 or 780 demonstrated a strength increase of 20% and flexibility increase of 10%.

Summary Uses the addition of 3% Canadian Harvest Oat Fiber 770 or 780 (SunOpta Ingredients Group) to increase the strength and flexibility of the soft corn tortillas Maintains flexibility longer to prevent tortilla from cracking while being rolled Adds insoluble fiber source without adding calories Labeled as oat fiber, a consumer-friendly ingredient

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table 3. Oil Uptake Reduction Fried, Battered Dough. Dough balls were formed, dipped in batter and then fried. bench Formulation
ingredient Flour Corn starch Salt Sugar Baking powder Eggs, whole Skim milk Oat fiber 770
SunOpta Ingredients Group

Control batter (%) 100 13 4 3 1 44 150 --

test batter with Fiber (%) 100 13 4 3 1 44 166 3.6

Batter Procedure: Add fiber to sifted dry ingredients Add milk, eggs wire whisk 1 minute Add milk until Stein cup viscosity = 13 15 seconds Dough Centers: Control: 50 g flour, 50 g corn flour, 56 g water test: 50 g flour, 50 g corn flour, 3 g 770 fiber, 64 g water Mix 2 minutes on low speed; hand press dough balls Water adjusted TA.XT2 = 223 226 g at 50% strain Dip four 10 g dough balls in batter Fry at 350 F for 6 minutes (n=11)
% Fat Dough Center Control Control Fiber Fiber Fiber* Fiber Control Fiber Fiber batter Control Decrease vs. Control 0 8.6 5.7 5.5 14.1 P (two-tail test) -0.047 0.163 0.208 0.012

*For last test cell, 10.7 g dough was used vs. 10 g for Control; quantity of flour per dough ball was equivalent. n=4.

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table 4. Cereal Bowl Life Extension. Extruded Cereal Os with Oat Fiber Materials and Methods The effect of Canadian Harvest Oat Fibers on bowl life (time cereal remains crunchy and crispy, without becoming soggy, after milk is added) was tested in O-shaped cereal extruded in a Wenger TX-57. Sensory and analytical texture analyses, and other testing, was used to evaluate these cereals. The Control formulas used corn flour (58% or 58.5%), oat flour (37%), sugar (3%), salt (1%), calcium carbonate (1% or 0.5%), and antioxidant (0.05%). When fiber was tested, corn flour and oat flour were proportionately reduced.

Summary Oat fiber 200-150 at 10% is the best single fiber for extending bowl life A combination of 4% oat fiber 200-150, 3% oat fiber 770 and 6% wheat-resistant starch (MGP Ingredients, Inc.) is best overall for bowl life To maintain crispiness and crunchiness, oat fiber 200-150 is the best To maintain hardness, oat fiber 770 is the best Wheat-resistant starch is best for initial crispiness (just when milk is added) Oat fibers should be used at a minimum of 5% levels for bowl life enhancement; up to 10% levels are best Calcium carbonate at 1% and oat fiber synergistically extend bowl life Cereal volume was best for oat fibers 100, 610, S-200, and mixtures of fiber and resistant starch When tested with a texture analyzer, oat fibers 610 and 770 were best for hardness Sensory results correlated with analytical results
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