Fiber is recognized as a shortfall nutrient in many developed countries and more than 90 percent of the American population does not get enough. It falls on food product developers to formulate attractive high fiber foods and health professionals to recommend these high fiber foods to improve the American diet and therefore improve overall public health. "Fiber Ingredients: Food Applications and Health Benefits" provides the latest scientific evidence on available fiber sources to help the food industry develop new food products with improved health benefits. This book discusses new sources of fiber, such as bamboo, cottonseed, and fibers from fruits and vegetables, and reviews patent activities.
Soluble Fiber Sources. Resistant Starches. Conventional Fiber. Recent Scientific Advances.