Formulation Benefits

Soluble Dietary Fiber:

90% minimum DSB soluble dietary fiber (in accordance with AOAC method #2001.03) and one of the most economical fiber sources available. Fibersol-2 digestion resistant maltodextrin analytically meets the definition of dietary fiber for nutrition labeling purposes, as published by the American Association of Cereal Chemists (AACC). Nutritionally Fibersol-2 meets the criteria accepted to define dietary fiber as determined by the Institute of Medicine in the 2002 Dietary Reference Intakes Report for Fiber*.

High Solubility:

Totally soluble in water up to 70% (w/w) at 20° C, allowing it to be solubilized in small amounts of water as needed.

Rapid Dispersion:

Readily dispersible in water and highly compatible with dry drink mix applications, including simple and more complex codried or dry blended mixes.

Clear, Transparent Solution:

At typical use levels it yields clear, transparent solutions that are near water-like in performance.  This allows for ultimate formulation versatility.

No Inherent or Added Flavors:

Fibersol-2 digestion resistant maltodextrin adds no flavor or odor making it suitable for use in even delicately flavored applications.

Improves Flavor, Performance of High-Intensity Sweeteners:

Modifies and improves the sweetness and aftertaste performance of many high-intensity sweeteners, allowing for flavor, sweetness and mouthfeel improvements to a variety of low-calorie foods.

Low Sweetness:

Has essentially no sweetness of its own. Can be used in many applications where additional sweetness is undesirable.

Acid and Heat/Retort Stable:

Stability to acid and heat/retort processing—including stability in high acid, hot filled, aseptic or retorted products like juices, sauces, puddings, fluid milks and sports drinks — is unique. It retains its dietary fiber characteristics and function across process and postprocess distribution conditions.

Superior Freeze/Thaw Stability:

Flavor, function and performance of dietary fiber content are stable to repeated freezing and thawing when stressed due to distribution abuse or when used in a variety of frozen foods.

Very Low Viscosity:

A precise and extremely low viscosity (15 cps, 30% solution at 30° C), allowing use rates in excess of 10% without direct impact on the mouthfeel, flavor and other sensory performance requirements.

Low Hygroscopicity:

Very low tendency to pick up moisture from the air. This makes for ease of use in handling and delivery to point of use and can effectively protect dry blends with other hydroscopic ingredients.

Moisture Retention:

Improves softness, moistness, and helps extend shelf life in select applications.

* “Dietary, Functional and Total Fiber” in Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids, Ch. 7, The National Academies Press (Washington, D.C.), pp. 339-421.

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