THE DIETARY FIBER SOLUTION FOR FOODS & DRINKS
FAQs
Frequently Asked Questions
DRM MALTOLAN )
MALTOLAN DRM SOLUBLE & DIGESTION RESISTANT DEXTRIN OUTSTANDING TOLERANCE AND LOW GR MALTOLANDRM, a neutral taste to preserve the original taste of finished products. Food is directly enjoyed through the senses most importantly taste. For some, food taste is considered to be a natural guide towards proper nutrition. Since time began, humans have relied upon taste to discover foods in nature that are healthy. Further, food taste via the taste buds is the initial start to the entire digestive process. MALTOLANDRM is neutral in taste to preserve the original taste of finished products. Including MALTOLANDRM in recipes can give better body to a great number of foods including low calorie beverages and dairy products. The softness of bread and pastries is also improved. Jellies and chewy candies also gain more body and chewiness while giving longer lasting taste to candy flavors. MALTOLANDRM is the fiber with an outstanding digestive tolerance clinically proven. Adding fiber to the diet can be beneficial to one’s health. But too much additional fiber too can also lead to discomfort including bloating, diarrhea, constipation, flatulence, abdominal pain and cramping to varying degrees or to certain long-term health effects. Digestive disorders like Irritable Bowel Syndrome and Leaky Gut Syndrome have been linked to food intolerance. Up to 50 g/day with no side effects, digestive tolerance for MALTOLANDRM has been demonstrated in clinical trials involving both long-term and short-term MALTOLANDRM consumption.
Europe
United States
Soluble Fibre Soluble Dextrin
Soluble Fiber Soluble Dextrin
LABELING INFORMATION OF MALTOLAN DRM MALTOLANDRM a soluble fiber of natural origin, derived from wheat and corn a whole natural vegetable raw materials. To obtain MALTOLANDRM raw materials are processed through a digestion-like process and a thermal treatment. The result is a dextrin; thus, MALTOLANDRM that is considered “of natural origin”. MALTOLANDRM shown a neutral taste to preserve the original taste of finished products. Regulation: Directive 1829/2003/EC and 1830/2003/EC US code of Federal Regulations 21CFR 184.1444. Food Chemical Codex in force CAS n°: 9050-36 - EINECS n°: 232-940-4 MALTOLAN DRM is available in DE index from 1 to 19.
MALTOLANDRM is produced from wheat or cornstarch using highly sequential controlled process of dextrinization followed by a chromatographic fractionation step. In such process, in addition to the typical starch linkages occurring re-polymerization creates specific glycosidic bonds. These include linear and branched non-digestive linkages. Some of them are know not to be hydrolyzed by human digestive enzymes but such linkages when in greater abundance as in MALTOLANDRM can also protect the residual bonds against enzymatic hydrolysis. Typical bonds in starch tends to provide for a total fiber content close to zero. In opposition, certain resistant starches offer higher fiber content, as it happens within their crystal structure. In MALTOLANDRM the large number of non-digestible bonds jointly with the effect described, provide a total fiber content within the range of 70% to 85%. Additionally the simple sugars content are within the range of 0.5% to 12% in dependence of the chosen formula. MALTOLANDRM The low digestible carbohydrate inducing low glycemic response and outstanding tolerance. Our product is weakly digested in the small intestine and largely fermented in the colon. Thus far, as digestion resistant carbohydrate MALTOLANDRM induces low glycemic response with subsidiary benefits on satiation and prolonged energy supply. It provides also with certain beneficial health effects, specifically over colonocytes of the digestive epithelium, throughout volatile fatty acids production during colonic fermentation as it increase glucidolytic flora, decreasing colonic pH and contributing to the balance and decreasing of potential pathogenesi flora, and improving minerals absorption. MALTOLANDRM has an outstanding toleration without symptoms occurrence even at doses over 60 g/day up to 100g/day (laxative threshold >100g/day). MALTOLANDRM has multiple functions. As a source of carbohydrates, as a neutral carrier, as a source of energy for fermentation and finally for various technological functions: textural, viscosant, anticrystallizing, coloring, etc.
These functionalities are useful in numerous applications from Dietetic: infant, clinical, sports, weight loss to as a Drying Carrier: flavors, sweeteners, soups, powdered drinks, Fermentation: bakery, brewing, delicatessen, and Technological: biscuits, ice creams, sauces, icings.
APPLICATIONS Bakery & baked goods and snacks, Beverages, confectionery, Dairy products, Fruits and Flavours, Meat & Seafood Products, Sauces, Dressings & Soups, Savoury, etc.
MALTOLAN DRM DIGESTION RESISTANT DEXTRIN OUTSTANDING TOLERANCE AND LOW GR Maltolan DRMTM - FAQ’s 1. What is the best way to incorporate Maltolan DRMTM into cookies? When I used it, I had too much spread. When incorporating Maltolan DRMTM into any baked-good application, cookies, bread, other confectionery, pastry, etc. it may be necessary to make some adjustments in absorption. In cookie applications as an example, a formulation that incorporates Maltolan DRMTM may need less moisture than a control formulation. Decreasing also the amount of sucrose in the control formulation to incorporate Maltolan DRMTM is one of the suggested solutions. In that case, since part of the sucrose is being replaced with Maltolan DRMTM, the moisture content should be decreased as needed since Maltolan DRMTM, is water soluble up to 70% (w/w) @ 20ºC. So thus far, please have in account that adjustments in moisture content when using Maltolan DRMTM will be different in each application. 2. How to reduce stickiness when using Maltolan DRMTM in extrusion? Adding a low level of a calcium carbonate (CALKASOLTM by ND Pharma) can help reduce stickiness in the extruded pieces. The calcium carbonate and Maltolan DRMTM works together helping to strengthen the finished piece while increasing the finished fiber content and adding crispness, that is the top objective of formulas. 3. What is Maltolan DRMTM ? What it is not? Scientifically speaking, Maltolan DRMTM is a “digestion resistant maltodextrin” or alternatively a fully +90% resistant to digestion by the human digestive system. Maltolan DRMTM is sold as “digestion resistant maltodextrin” to clearly define that is it resistant to digestion and that it is not a digestible carbohydrate. 4. Is Maltolan DRMTM “organic”? Maltolan DRMTM is not “organic”and7or certified organic product/ingredient. 5. In what sense, scientific, technical and regulatory basis, is Maltolan DRMTM truly “dietary fiber” for nutrition labeling purposes? For years, scientific and technical definitions for “dietary fiber” have been proposed and sometimes rejected from time to time by regulators. There are currently several study and lobbying groups continuing this effort to harmonize definitions so to be scientifically correct and meaningful from a regulatory perspective. In the U.S., “dietary fiber” for nutrition labeling purposes is defined by analytical methods used to measure it. Official methods of the Association of Official Analytical Chemists (AOAC)* are preferred as they have been proven to be both accurate (measure what they need to measure) and precise (repeatable). In the EU regulations are quite similar, accepting maltodextrin as “soluble fiber” and “soluble dextrin” either way, as exposed within the fist page of this brochure. *In 2001, the AOAC approved for use method #2001.03 “Determination of Total Dietary Fiber in Foods Containing Resistant Maltodextrin”. This method is applicable to foods that contain “resistant maltodextrin”. Because of AOAC approval and the methods internal definition of indigestible carbohydrates, the dietary fiber content of Maltolan DRMTM and foods containing Maltolan DRMTM , can be determined. These results can be used for nutrition labeling purposes.
APPLICATIONS Bakery & baked goods and snacks, Beverages, confectionery, Dairy products, Fruits and Flavours, Meat & Seafood Products, Sauces, Dressings & Soups, Savoury, etc.
MALTOLAN DRM DIGESTION RESISTANT DEXTRIN OUTSTANDING TOLERANCE AND LOW GR Maltolan DRMTM - FAQ’s 6. Help me understand the AOAC 2001.03 method. For which dietary fibers will or will not the method test? How do I get this analysis done? How do I use the results? Do I need to test every lot of ingredient; every lot of finished product? Maltolan DRMTM contains 90+% dietary fiber in the form of water-soluble dietary fiber. It does not contain insoluble dietary fiber. Further, the soluble dietary fiber in Maltolan DRMTM is both of high molecular weight (alcohol insoluble) and low molecular weight (alcohol soluble) indigestible carbohydrates. Until AOAC 2001.03 low molecular weight “indigestible” could not be captured accurately or precisely. AOAC 2001.03 now captures ALL dietary fibers… insoluble, high molecular weight soluble, and low molecular weight soluble fractions. The method is only approved for use in foods containing resistant maltodextrin. If you require Maltolan DRMTM , or any food containing Maltolan DRMTM , to be tested using the AOAC method only a few analytical labs are set up to do the test on an ongoing basis. Sample preparation and testing takes a long time relative to other dietary fiber tests. The net result is that testing may not be done on an ongoing basis and cost per sample could be prohibitively expensive. The good news is that ND Pharma & Biotech Co. Quality Control tests fiber on all production lots of Maltolan DRMTM and reports results on all certificates of analysis (CofAs) issued, in special for the US market. No lot of Maltolan DRMTM is released for sale without satisfying product specification guarantees. To date no lot of Maltolan DRMTM has been rejected by any customer due to low dietary fiber. ND Pharma & Biotech Co. CofA’s may be used to support dietary fiber guarantees and thus nutrition labeling needs; however, customers assume all final responsibility for the nutritional labeling support of their product. For testing of finished foods, contact your local Maltolan DRMTM sales representative, and ask for further information. We may quote and perform in-house certified analysis if you have the requirement, under contract. 7. Typical use rates? See notes related to this above. 8. Any limitations of use? In general there are no limitations to use Maltolan DRMTM that is generally recognized as safe (GRAS) in the US or widely accepted within the EU and other countries as maltodextrin. In some applications (e.g., specific baked goods, processed meats) careful consideration(s) on how Maltolan DRMTM is applied may be necessary. Maltolan DRMTM does not interfere at no time with the sensory properties of foods to which it is added. It has a high digestive tolerance and is non-allergenic. For processed meats it does not affect to technological properties of other co-used ingredients and raw foods. 9. Labeling? Maltolan DRMTM is sold and packaged as “digestion resistant maltodextrin”. This is not the only option available. See current web site for labeling options used by those using Maltolan DRMTM . APPLICATIONS Bakery & baked goods and snacks, Beverages, confectionery, Dairy products, Fruits and Flavours, Meat & Seafood Products, Sauces, Dressings & Soups, Savoury, etc.
MALTOLAN DRM SOLUBLE & DIGESTION RESISTANT DEXTRIN OUTSTANDING TOLERANCE AND LOW GR For those with interest, ND Pharma & Biotech Co., offers fee-free use of the Maltolan DRMTM trademark. See your Maltolan DRMTM sales representative for details or write us asking for free-license rights. Remember only Maltolan DRMTM is truly “Digestive Resistant Maltodextrin”. Thus, properly using Maltolan DRMTM offers a consumer friendly way to communicate which ingredient in any given formula is the source of dietary fiber. 10. Typical dietary fiber content versus actual manufacturing certificates of analysis (CofA’s)? A: The dietary fiber content of Maltolan DRMTM is guaranteed to be +90% minimum dry solids basis. Actual CofA’s typically report 94-96% dietary fiber using a modified AOAC 2001.03 method for QA purposes. 11. Any concerns about stability in finished foods? No. Maltolan DRMTM is made using both heat and acid processing system. It is inherently stable to both, and does not lose fiber content during processing or storage. Thus, it is compatible to ALL PROCESSING CONDITIONS, distribution conditions, and shelf-life expectations. 12. Does it have any influence on flavor of finished foods? Remember, that flavor is due to a complex combination of appearance, aroma, taste (sweet, salty, bitter, sour, unami or savory), and texture. Maltolan DRMTM adds no flavor, taste, or color to foods to which it is added. Notwithstanding, it may, depending on the application, positively influence taste and texture and positively influence flavor, as in the way of upgrading subtle nuances. Maltolan DRMTM does not really affect appearance of foods nor does affect aroma (it is totally non-aromatic and does not affect aromatic fine chemicals) in foods and foodstuffs, no matter the level of processing, elaboration and/or preparation. In some instances or certain embodiments for elaborated foods (e.g., use of high intensity sweeteners, whole grain ingredients, vitamins, minerals, some chemicals as strong acids or bases, etc.), it can “round off” bitter/ harsh aftertastes in very significant and positive ways. For example, with high intensity sweeteners, ultra-low levels of Maltolan DRMTM may add more sugar-like sweetness to foods. 13. What’s the difference between soluble and insoluble dietary fiber? Can they be labeled differently? Soluble and insoluble dietary fiber differ in terms of solubility in water, and their behavior against. Soluble fibers dissolve or swell when poured in water. There are several examples of soluble fiber such as pectin, gums, mucilage, rice bran, psyllium, and soy fiber, as example. These fibers are present in numerous food products including salad dressings, jams, and jellies. Insoluble fibers generally do not dissolve in water, these include cellulose, hemicelluloses, and lignin which are structural components of plants. Bran fiber is rich in hemicelluloses. Insoluble fibers are part of whole grain foods. For ingredient labeling, the common and usual name of the specific ingredient must be used. For nutrition labeling, voluntary differentiation between soluble and insoluble dietary fiber, is allowed. 14. Is Maltolan DRMTM natural? In the U.S., the Food and Drug Administration does not define “natural” except for colors and flavors. Maltolan DRMTM is naturally sourced from corn, and is processed by roasting under acidic conditions and enzymatic treatment. In the EU, despite this natural origin, word “natural” may not be placed for certain purposes, on label. APPLICATIONS Bakery & baked goods and snacks, Beverages, confectionery, Dairy products, Fruits and Flavours, Meat & Seafood Products, Sauces, Dressings & Soups, Savoury, etc.
MALTOLAN DRM SOLUBLE & DIGESTION RESISTANT DEXTRIN OUTSTANDING TOLERANCE AND LOW GR 14. How does Maltolan DRMTM differ from other low viscosity water soluble dietary fibers? Maltolan DRMTM is typically +90% dietary fiber as manufactured, and few ingredients come close to near 100% dietary fiber on a dry basis. The “sugar” level in Maltolan DRMTM is ~ 2%, something that makes Maltolan DRMTM perfect for sugar-modified foods, true sugar-free foods (< 0.5 g total “sugars” per serving), and still deliver a high dietary fiber content. Functionally, Maltolan DRMTM adds practically no sweetness to foods while it´s fully stable to acid, heat, and virtually all processing conditions. Unlike water soluble dietary fibers that are extracts, Maltolan DRMTM does not lose dietary fiber content. It also does not “release” or “increase” the simple sugar content in foods. When dietary fiber is hydrolyzed, by process or naturally, foods can fall short of dietary fiber and sugar claims. Nutritionally Maltolan DRMTM is not totally fermented in the colon, allowing for slow development and dissipation of developed acid and gas. 15. If Maltolan DRMTM is GRAS as maltodextrin, then can it replace MDX 1:1 and how is Maltolan DRMTM different from regular, plain maltodextrin itself? Maltodextrin is an oligosaccharide produced by the hydrolysis of starch to a dextrose equivalence (DE) of less than 20. It is most commonly spray-dried into a powdered ingredient. Maltolan DRMTM is broadly considered a maltodextrin, meaning it can be used to replace standard maltodextrin in any application, with similar functionality. The difference is that the oligosaccharide chains in Maltolan DRMTM contain many bonds not broken down by the human digestive system, making it 90% soluble dietary fiber. 16. Will Maltolan DRMTM give me gastric7stomach discomfort and/or diarrhea? Maltolan DRMTM is well tolerated in the digestive system, and has a very high laxation threshold above 70 grams per day. Gastric discomfort does not appear 8as general test in vivo reflected) unless over 80 grams of Maltolan DRMTM ingestion rate in one single intake. Truly far from regular intakes both as direct and/or indirect way 17. Can you overdose on Maltolan DRMTM ? Maltolan DRMTM is generally recognized as safe (GRAS) by the FDA, and there are no limitations on usage levels or intake. The possibility of severe gastrointestinal disturbance and laxation exists at high doses, as with any other fiber source. For Maltolan DRMTM , this high dose is at levels substantially above those which are typically consumed. In Europe, it´s considered a Quantum Satis ingredient, and should be used in accordance with GMPs (Good Manufacturing Practices for Foods and Foodstuffs). So it´s difficult to reach an overdose, by consumers. 18. What is the typical use rate? Food manufacturers seeking to add dietary fiber often want to achieve a fiber claim on the product label, a “good source” or “excellent source” of fiber.” A “good source” claim requires 10% of the RDA for fiber per serving, which is 2.5 grams. An “excellent source” claim requires 20% of the RDA for fiber per serving, which is 5 grams. If Maltolan DRMTM will be the sole source of fiber, then 2.8 grams or 5.6 grams would be required per serving for a “good source” or “excellent source” claim, respectively, as Maltolan DRMTM contains 90% fiber. Other products nutritional criteria beyond fiber must be considered as well.
APPLICATIONS Bakery & baked goods and snacks, Beverages, confectionery, Dairy products, Fruits and Flavours, Meat & Seafood Products, Sauces, Dressings & Soups, Savoury, etc.
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