what is Fibersol®-2 AG
Fibersol®-2 AG is a sprayed-dried powder produced by the pyrolysis and controlled enzymatic hydrolysis of cornstarch. Fibersol®-2 AG digestion resistant maltodextrin analytically and nutritionally meets the definition of dietary fiber for nutrition labeling purposes, as published by the American Association of Cereal Chemists (AACC) and proposed by the National Academy of Sciences (NAS). It is GRAS as maltodextrin, free flowing, readily dispersible in water, and produces a totally soluble, clear solution. With no inherent flavor of its own, Fibersol®-2 AG provides a variety of physical and sensory functionality to foods and beverages, and several physiological benefits when consumed.
Physical characteristics
| Color: |
Off white powder, clear, transparent in 10% solution |
| Flavor: |
No Flavor, clean |
| Solubility: |
Water Soluble up to 70% (w/w) @ 20°C |
| Stability: |
Acid, heat/retort processing, and freeze/thaw stable |
| Viscosity: |
Very low, 15cps, 30% solution @ 30°C |
| Sweetness: |
Low, no sweetness (<10% of sucrose @ 30 % T.S.) |
Typical Essential properties
| Moisture, %: |
5% maximum |
| Ash, Sulfated, %: |
0.2%maximum |
| Dextrose Equivalent (D.E.): |
8-16 |
| pH: |
4.0 -6.0 |
| Water Soluble Dietary Fiber* : |
90% minimum dry solids basis in accordance with AOAC method #2001.03** |
| Lead: |
< 0.5 ppm mg/kg |
| Dispersibility: |
Extremely rapid dispersion in liquid applications with minimal agitation |
*Fibersol®-2 digestion resistant maltodextrin is a dietary fiber. This classification is consistent with both the American Association of Cereal Chemists’ and the Food and Nutrition Board of the National Academy of Sciences’ (NAS) definitions of dietary fiber. In both cases, Fibersol®-2 digestion resistant maltodextrin is classified as “resistant maltodextrin,” and in both cases, “resistant maltodextrin” is classified as a dietary fiber.
** In April 2001, AOAC formally approved analytical methodology (“Determination of Total Dietary Fiber and Resistant Maltodextrin in Select Foods by Combination of Enzyme-Gravimetric and LC,” AOAC method #2001.03), which measures digestion resistant maltodextrin |
