New Fibers For Foods | December 6, 2010 Issue - Vol. 88 Issue 49 | Chemical & Engineering News
 
 
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Volume 88 Issue 49 | pp. 38-40
Issue Date: December 6, 2010

New Fibers For Foods

Researchers and food manufacturers are developing ingredients to address consumer nutritional needs
Department: Science & Technology
Keywords: starch, dietary fiber

Fibers in foods are forms of carbohydrates and lignin that are not digested in the small intestine. They play a role in human health by providing a feeling of fullness while minimizing calories, reducing constipation, and supplying an energy source for friendly bacterial colonies in the digestive tract. Diets high in fiber have also been linked to reduced risk of diseases such as diabetes and colon cancer.

Yet adult Americans, on average, eat only 15 . . .

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