In 2012, the Ministry of Health of China classified Soluble corn fiber as a general food and recognized it as an edible dietary fiber. In addition to a small amount of α-glycosidic bonds, soluble corn fiber also contains a large number of β-glycosidic bonds. The human digestive system does not have enzymes that can digest β-glycosidic bonds. Therefore, soluble corn fiber cannot be hydrolyzed by the human body and is used by intestinal flora along with human intestinal peristalsis.
Organic soluble corn fiber syrup is fermented by some intestinal beneficial bacteria to produce short-chain fatty acids, which produce more acid than the same dietary fiber. These short-chain fatty acids can prevent the growth and reproduction of cancer cells and effectively prevent rectal cancer.
Organic soluble corn fiber syrup is a safe new dietary fiber raw material. Not only does it have very low calories, it will form a gel state after absorbing water in the gastrointestinal tract, which can dilate the gastrointestinal tract and produce a certain feeling of satiety.
Soluble corn fiber absorbs water and expands, which can increase the volume of feces and promote intestinal peristalsis. It has good preventive effects on constipation, hemorrhoids, colon cancer and other diseases.
Product name | Organic Soluble Corn Fiber Syrup |
Appearance | From brown yellow to light yellow syrup |
Odor | Odorless |
Total fiber content (on dry basis), % | ≥90.0 |
pH | 3.5-5.5 |
Water Activity | <0.8650 |
Dry matter(Solid Substance), % | ≥75.0 |
Total Plate Count, CFU/g | ≤1000 |
Total Coliform, MPN/100g | ≤30 |
Mold, CFU/g | ≤25 |
Yeast, CFU/g | ≤25 |
Lead(Pb), mg/kg | ≤0.5 |
Arsenic(As), mg/kg | ≤0.5 |
As a safe new dietary fiber raw material, organic soluble corn fiber syrup has the functional properties of dietary fiber and is considered a potential prebiotic substance with good processing properties. At present, soluble corn fiber is widely used in beverages, candy, chocolate, dairy products, baking/nutrition bars and meat products, and is also added to food as a regulator in gel preparation.
