A New Range of Dietary Fibers
Products
Dietary Fibers are carbohydrates which are not digested in the small intestine, but are fermented fully or partially by the bacterial flora in the large intestine. The fermentation of such fibers leads to formation of short chain fatty acids.
Studies show that our diets lack dietary fiber: the average fiber consumption is around 15g/day – however, WHO daily recommended intake is 25-30g.
Pure Fiber’s Corn Fiber is a non-digestible, high molecular weight polysaccharide, obtained directly from the bran of corn through a state-of-the-art fiber extraction and separation process, located in Dunaföldvár, Hungary, operated by our partner, Pannonia Bio. The process extracts the fiber naturally present in the bran of the corn.
Pure Fiber’s Corn Fiber is GMO free, gluten free, vegan and antibiotic free.
Moreover, its composition is well documented, constant and guaranteed throughout the year, thus ensuring a reliable supply.
Application
Corn Fiber in powder form is easy to use and compatible with different manufacturing processes.
Corn Fiber is a label-friendly fiber which is heat-stable across a large range of pH, with good solubility and low viscosity.
It can replace part of digestible carbohydrates, leading to calorie reduction and fiber fortification. “High fiber source” claim can be achieved in snacks, cereal bars and bakery applications.
Benefits of Corn Fiber
Nutritional Benefits
- Improves the nutritional profile of food by increasing its fiber content
- Is low-calorie and has a low glycemic index
- Is an effective ingredient for the development of reduced and low calorie foods
- Is undergoing human interventions for blood glucose modulation and prebiotic effect
Health Benefits
- Slowly Fermented and well tolerated (1, 2)
- Reduction of cholesterol and lipids concentration by the consumption of 20g/day of Corn Arabinoxylan (3)
- Reduction of risks of chronic lifestyle diseases such as cardiovascular diseases, type II diabetes, and gastrointestinal cancer by consumption of cereal fibers (4, 5, 6)
- Potential Effect on Diabete type II, linked to the high level of propionate produced from colonic fermentation of corn arabinoxylan, which improve insulin sensitivity (2, 7)
Technical Benefits
- Soluble and Heat Stable
- Suitable for Vegan alternative, No Egg yolk, No Dairy food products
- Replaces sugar in Cereal Bars
- Has a low viscosity, ideal to add in high concentration
- Fulfils the highest quality, environmental and safety standards
Opportunity
> 1,500 tons of Corn Fiber available starting in 2021
Trial amounts of Corn Fiber are available now from a demo-plant
Lower cost than any competing product
Our team of scientists and engineers are also developing a large range of fibers: cellulose, chitosan, and proteins, which will be available very soon as well.
About us
Pure Fiber Ltd. is an Irish-based ingredient company, established in 2016 to commercialise grain-based ingredients, developed by our strong technical and scientific experts. The production partner of Pure Fiber, Pannonia Bio, is Europe’s largest grain-based biorefinery. The plant is situated close to its corn feedstock source in the fertile crop growing regions of Hungary.
The mission of Pure Fiber is to bring to market high-quality, highly effective and affordable nutritional and functional grain-based and cellular ingredients and to serve our customers in pet food, human food and nutraceutical applications.
The vision of Pure Fiber is to improve the lives of the people through better nutrition by becoming a world leading supplier of grain-based ingredients.
For further information or formulation discussions, contact us at:
Pure Fiber Ltd. • 6 Fitzwilliam Place • Dublin D02 XE61 • Ireland
1. Kaur, A., Rose, D. J., Rumpagaporn, P., Patterson, J. A., & Hamaker, B. R. (2011) In vitro batch fecal fermentation comparison of gas and short-chain fatty acid production using “slowly fermentable” dietary fibers. J. Food Sci. 76:H137-H142.
2. Rumpagaporn, P., Reuhs, B. L., Kaur, A., Patterson, J. A., Keshavarzian, A. & Hamaker, B. R. (2015) Structural features of soluble cereal arabinoxylan fibers associated with a slow rate of in vitro fermentation by human fecal microbiota. Carbohydr. Polym. 130:191-197.
3. Shane, J. M., & Walker, P. M. (1995) Corn bran supplementation of a low-fat controlled diet lowers serum lipids in men with hypercholesterolemia. J. Am. Diet. Assoc. 95:40-45.
4. Jensen, M. K., Koh-Banerjee, P., Hu, F. B., Franz, M., Sampson, L., Gronback, M., & Rimm, E. B. (2004) Intakes of whole grains, bran, and germ and the risk of coronary heart disease in men. Am. J. Clin. Nutr. 80:1492-1499.
5. Schulze, M. B., Schulz, M., Heidemann, C., Schienkiewitz, A., Hoffman, K., & Boeing, H. (2007) Fiber and magnesium intake and incidence of type 2 diabetes: A prospective study and meta-analysis. Arch. Intern. Med. 167:956-965
6. Schatzkin, A., Mouw, T., Park, Y., Subar, A. F., Kipnis, V., Hollenbeck A., Leitzmann, M. F., & Thompson, F. E. (2007) Dietary fiber and whole-grain consumption in relation to colorectal cancer in the NIH-AARP Diet and Health Study. Am. J. Clin. Nutr. 85:1353-1360.
7. Chambers, E. S., Byrne, C. S., Morrison, D. J., et al. (2019) Dietary supplementation with inulin-propionate ester or inulin improves insulin sensitivity in adults with overweight and obesity with distinct effects on the gut microbiota, plasma metabolome and systemic inflammatory responses: a randomized cross-over trial. Gut. 68:1430-1438.
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