MGP’s Fibersym RW Provides Multiple Benefits as Outstanding Dietary Fiber Source

Fibersym RW resistant wheat starch is MGP’s ingredient offering that addresses the trend that health benefits are key to bringing quality products to a growing number of consumers. As with MGP’s other specialty wheat starches, as well as wheat proteins, Fibersym RW is non-GMO. It also has a low caloric count, making it ideal for use in formulating a host of reduced calorie foods.

“University research is ongoing to further substantiate the health benefits of Fibersym RW as it relates to the influence of gut microbiota on metabolic syndrome,” said Ody Maningat, Ph.D., vice president of research and development and chief science officer. “All of these studies are extremely thorough and are focused on specific performance attributes.” 

 

Evidence is based on food consumption data and clinical studies shows the inverse relationship between fiber and obesity.  “Those who ingested the most dietary fiber had lower mean energy intake and lower body mass index (BMI) values, while those ingesting the least fiber tended to be the most obese,” he said.

 

Dr. Maningat added: “Fibersym RW delivers total minimum dietary fiber of 85 percent (dry basis) and has been used in the management of risk factors like obesity that contribute to cardiovascular disease.  In a 12-week clinical study involving human subjects and published in Molecular Nutrition and Food Research in 2014, Fibersym RW consumption resulted in a smaller waist circumference and lower percent body fat among the subjects.”

 

Fibersym RW reduces glycemic response and promotes satiety, which is a feeling that comes after eating a meal and inhibits a person from eating again within a relatively short time span.

 

In addition to fiber fortification and calorie reduction benefits, Fibersym RW has a low water-holding capacity that allows for enhanced crispness and ease in formulating.

 

Because of its neutral flavor profile, this resistant starch doesn’t distort the taste of finished products. Likewise, with its bright white color and fine smooth texture, Fibersym RW blends well with other ingredients to produce visually appealing results. This pertains to applications that both traditionally and non-traditionally have been associated with fiber enhancement.

 

Ideal for flour-based applications, Fibersym RW can also be used to create nutritionally-enriched products by replacing a portion of the flour. In formulating fiber-enhanced cookies, for instance, Fibersym RW can act as a one-to-one replacer for up to a quarter of the flour normally required.

 

In addition to its health-related benefits, Fibersym RW addresses three principal considerations that are important to formulators and consumers alike: taste, texture and time.

Each is high on the list for on-the-go societies. Foods must be palatable, therefore, great taste is essential, as are other key benefits noted above. Time applies to both formulation ease and efficiency, as well as convenience for consumers in terms of quickness of food preparation and availability.