Cereal-based food products are a very good way to correct today's nutritional deficiencies because they reintroduce complex carbohydrates.  NUTRIOSE^® makes them still healthier through fiber enrichment combined with a reduction in simple sugars and fat - and all this together with no-compromise tastiness!

 

• Nutritional
• Sensory
• Technical
• Applications

 

 

Nutritional Benefits

 

• High fiber content (up to 85%) well tolerated, with positive impact on soluble/insoluble fiber balance. A complex carbohydrate, NUTRIOSE^® imparts to white bakery products the benefits of wholegrain.
• NUTRIOSE^® is low in calories (about 2 Kcal/g)* and ensures partial substitution of fat (up to 30%) and sugar (up to 50%) with no adverse effect on texture.
• Incorporated in bread or viennoiseries, NUTRIOSE^® may potentially contribute to extended energy release and blunt the glycaemic response.

* depending on the local legislation

 

 

 

Sensory properties

 

NUTRIOSE^® preserves the softness, taste and appearance of end-products while also allowing good shelf-life.

Wheat-originated versions allow the formulation of 100% wheat end-products.

 

 

Technical properties

 

• NUTRIOSE^® offers excellent stability in the baking and fermentation process because it is not fermented by yeast (saccharomyces cerevisiae). Overdosage is therefore unnecessary.
• NUTRIOSE^® is easily processable on traditional equipment. Due to its outstanding digestive tolerance, NUTRIOSE^® allows to create high fiber content products with formula adjustments only, leaving processes unchanged.
  
   

 

Applications

 

 

Roquette has developed the following innovative concepts:
 

• Fiber-enriched buns whose taste and texture remain unaffected
   
• Tasty white bread with nutritional benefits similar to those of brown and wholemeal bread
   
• White bread with a much-reduced digestible carbohydrate content
   
• Danish pastries and brioches with less fat and sugar.

 

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