HEALTH BENEFITS

• contains insoluble dietary fiber which has been associated with a
reduced risk of colon cancer and coronary heart disease
• decreases and levels out blood glucose curves significantly,
assisting in the effective management of type-2 diabetes
• cholesterol-lowering effect both on total serum and LDL-cholesterol
levels
• assists in weight loss as it delivers food products with more bulk
and less energy (calories)
• relieves constipation and has been shown to reduce the need for
laxative medications and enemas in seniors

APPLICATIONS

• bread products – 8 to 12% substitution for flour increases volume,
improves dough strength, texture, extends shelf life

• fiber additive – an excellent substitute for wheat, oat, soy or sugar
beet fiber

• meat products (sausage, pate, luncheon meat, beef burgers, hot
dogs) – texture improver, fat replacer and texture modifier

• meat products filler – is used to replace starch (corn, maize or
modified); it is not gritty, it is neutral in colour, odour and flavour

• cookies and muffins – up to 25% substitution for flour, add more
liquid ingredients to achieve the best results

• energy, health and wellness bars – a concentrated fiber source for
fiber enrichment and fortification; in unbaked cereal bars use 5 to 9%

• noodles – 3 to 5% substitution for wheat flour; increase water to
allow for the higher absorption capacity of the fiber