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How to Act on Digestive Disorders with Fibregum™?

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How to Act on Digestive Disorders with Fibregum™? PANIFICAÇÃO HOW TO ACT ON DIGESTIVE DISORDERS WITH FIBREGUM™? FODMAPs and digestive disorders. MARKET INSIGHTS WHAT ARE THE HIGH IN FODMAP FOOD? Every day, 70 million people are suf- The word FODMAP is an acronym that stands for: Fermentable, Oligosaccha- fering from some digestive discomforts1. rides, Disaccharides, Monosaccharides, And, Polyols. The food ingredients high in A low-FODMAP diet is scientifically FODMAPs are listed in this table: proven to be the most effective dietary therapy for people with symptoms of Where we can find them (non- ERMENTABLE Sugar referred Irritable Bowel Syndrome (IBS) that F exhaustive list) affects 10 % to 15 % of the population Wheat, barley, rye, onions, leeks, across the world2. To prevent those di- FOS (fructo-oligosaccharides) garlic, shallot, artichoke, chicory, LIGOSACCHARIDES GOS (galacto-oligosaccharides) fennel, peas, beetroot, pistachio, gestives troubles, people have to avoid O Inulin cashew nut, legumes, lentils, foods containing high level of FODMAPs. chickpeas The FODMAP-friendly products is Cow’s/goat’s/sheep’s milk, certain a growing category on the market. Lactose DISACCHARIDES cheeses Up to 86 % people having IBS find a significant improvement in their Apple, peer, mango, cherry, wa- conditions with the implementation Fructose (when fructose/ termelon, asparagus, white sugar, of the low-FODMAP diet3. Therefore, MONOSACCHARIDES glucose>1) honey, glucose-fructose syrup, agave syrup consumers with digestive troubles are looking for low in, or FODMAP-free Apple, peer, apricot, cherry, nec- tarine, peach, plum, watermelon, products. The FODMAP diet is a new AND Sorbitol, mannitol, maltitol & mushrooms, cauliflower, chewing- Food & Beverage market opportunity, xylitol OLYOLS gums and diverse confectioneries, often associated with gluten free and P snow pea, pumpkin free from all trends. According to In- FODMAPs are short-chain carbohydrates, poorly absorbed in the gastrointestinal tract. nova Market Insights, the launches of FODMAPs are easily and quickly fermented by gut bacteria causing IBS manifestations (gas, FODMAP friendly products have risen bloating, discomfort, etc.). by 35 % in the US from 2015 to 2016 YTD. And the main category claiming FODMAP-free is the bakery with 30 % of the new product launches. In Brazil, according to Innova, 1,150 new products were launched on the bakery category during the last WHAT IS FIBREGUM™? 12 months. In terms of positioning, Nexira is the world leader in acacia gum with more than the most common claims concern 120 years of experience in this ingre dient. Fibregum™ is the convenience and the free-from the branded acacia fiber range. It is an all-natural, GMO- and allergen-free. Therefore, we could free source of soluble dietary fiber. Fibregum™ is available hypothesize that the next trend would in organic grade. Obtained from carefully selected acacia ADITIVOS & INGREDIENTES ADITIVOS be the low-FODMAP bakery products. gum sap exuded from the stems and branches of acacia 34 PANIFICAÇÃO trees, Fibregum™ is 100 % vegetable a unique and specific fermentation pat- ture stability (1 to 4%) for whole origin. All these characte ristics make tern producing preferably the beneficial grain products. Fibregum™ an ingredient of choice for Short Chain Fatty Acids (SCFAs) pro- • Reduces oil pick up in fried products. clean label products. pionate and butyrate. Fibregum™ offers a guaranteed To summarize, Fibregum™ improves minimum of 90 % soluble fiber on a shelf life and preserves sensory quality dry weight basis, using the traditional FIBREGUM™ THE thanks moisture regulation. For gluten- testing method AOAC 985.29. It is a INGREDIENT OF CHOICE free & whole grain dough, with a 1-4 % non-digestible, high molecular weight dosage, Fibregum™ acts as a texturizer polysaccharide. FOR BAKERY and moisture stabilizer. It is composed of a proteinaceous Adding fibers core and associated polysaccharidic to food products fractions. It is made up of neutral sugars means that indus- and uronic acids (95 % of the dry mat- trials will face new ter), protein (1% to 2% (depending on formulation chal- the species), polyphenols (catechins, lenges in terms epicathechins, etc.), and minerals of taste, texture, (magne sium, potassium, calcium, so- stability, shelf-life and digestive comfort. dium). It has a very complex structure Fibregum™ developed by Nexira of- with an average molecular weight va- fers great technical and functional bene- rying from 300 to 800 kDa. fits: odorless, colorless and flavorless. This all-natural source of soluble dietary ABOUT NEXIRA fiber has low viscosity and low hygroscopi- Nexira is a global supplier of natural city. Plus, Fibregum™ allows high fiber innovative ingredients for the food, nu- claims without digestive discomfort. trition and health industries. With more than 120 years of experience, Nexira APPLICATIONS built its reputation as the world leader in acacia gum. Now, Nexira manufactu- Pizza, pie crust res in France a wide range of natural Tortillas, wraps, tortilla chips, pita chips and organic ingredients with recognized Crackers, wafers health benefits and scientific support, Breads, flat breads, bagels, brioches, rolls Crisp breads, toasts perfectly suitable for the formulation Muffins, cookies, cakes, sweet baked goods of clean label products. Its portfolio in- Whole grain dough cludes highly functional and nutritional ingredients, antioxidants and active With its high solubility and a great stabi- botanicals for weight management, anti- lity to extreme process, Fibregum™ has stress, sports nutrition, digestive health already been successfully formulated in and cardiovascular health. a wide selection of foods and bevera- ges applications, such as doughs, flour ™ REFERENCES FIBREGUM THE HIGHLY mixes, snacks & cereals and so on. TOLERATED ACACIA FIBER [1] “Digestive Issues | American Nutrition At the recommended dosage of 0.5 to Association.” Thanks to its very complex structu- 2%, Fibregum™ has the following techno- [2] W. S. Nanayakkara et al., 2016. re, Fibregum™ is gradually fermented logical benefits in bakery applications: [3] C. Canavan et al., 2014. from transverse colon to descending • Improves shelf life (moisture regulation). colon without generating discomforts. • Enhances pliability and flexibility. *Artigo publicado em inglês por solicitação da Its high digestive tolerance makes • Enhances freeze/thaw stability empresa. it the ideal fiber for people avoiding (moisture retention). FODMAPs. • Decreases dough stickiness in the Fibregum™ is the natural solu- package. tion to improve your bakery products • Improves the homogeneity of the in terms of nutritional and well-being structure. benefits. Several studies conducted on • Improves crumb smoothness and Fibregum™ highlighted its digestive and freshness in soft products. gut health properties such as a prebiotic • Improve crunch and reduce breakage / Nexira Brasil Comercial Ltda. effect at the dose of 5-10g/day, a great crumbliness in crunchy products. Tel.: (11) 3803-7373 digestive tolerance up to 50g/day and • Improves texture, binder and mois- nexira.com & INGREDIENTES ADITIVOS 35.
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