Fibryxa™
Highly-soluble and stable dietary fiber to broaden the range of nutritious products
Fibryxa™ is a dietary fiber produced from starch using enzymes. Its main component is isomaltodextrin, a polysaccharide composed of glucose.
Fibryxa™ is highly soluble in water, and its aqueous solution is colorless and odorless. It also has excellent heat and acid stability, making it less likely to participate in browning reactions. This allows Fibryxa™ to be added to various foods and beverages that are designed to supplement dietary fiber, a growing focus in the food industry.
Brand Company
Nagase Viita Co., Ltd.
INFORMATION
Physical Properties
Appearance: Whitish powder
Odor: Odorless
Taste: No unusual taste
Sweetness: Very low (Approx. 5% the sweetness of sucrose)
Chemical Properties
Loss on drying: Not more than 8.0%
pH: 3.5 – 6.5 (10% aqueous solution)
Dietary fiber contents: Not less than 80% (on the dry basis)
Energy: 2kcal/g
Digestive tolerance: Doses up to 0.8g/kg-body weight
Packaging Properties
Package: Kraft paper bag (Net 20kg)
Recommended storage conditions: Store at room temperature avoiding direct sunlight, hot-humid places and excessive stacking.
Shelf life: 24 months form the production date
Quality and Food Safety Assurance
Fibryxa™ is manufactured in facilities certified to the international standards for quality and food safety management systems:
FSSC22000
ISO9001
To find out more information, please visit here.
Approvals & Certifications
GRAS-designated
Kosher
Halal
Fibryxa™ is allowed to be used in food in almost all major countries, such as the US, EU, China, Japan, Thailand, Australia/NZ, etc. Please contact us for information on the regulatory status for any countries of interest.
FODMAP
Fibryxa™ is certified as low FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols), which provides a good digestive tolerance profile as it is digested just in a right place in comparison with other fibers such as inulin.
BENEFITS
Has low hygroscopicity.
Stable under heat and acidic conditions.
Less likely to participate in browning reactions.
