What are the Unique Health Benefits of Fibrelle fiber-rich sweetener?
Unlike most other sweeteners, replacing sugar with Fibrelle fiber-rich sweetener for baking reduces calories of the final baked goods.
Fibrelle fiber-rich sweetener for baking is an excellent source of fiber and helps maintain a healthy digestive system.
Fibrelle fiber-rich sweetener for baking reduces the glycemic load of baked goods, making them suitable for diabetics.
You might be surprised to learn than contrary to how they are promoted, most granulated sweeteners actually increase the caloric value of baked goods when they are used to replace sugar. This is due to the fact when every 8 g sugar is replaced with only 1 g of granulated sweetener, the amount of flour and fat in the recipe automatically increases to compensate for the missing bulk of the sugar. As fat is more energy dense than sugar at 9 kcal/g where sugar, granulated sweeteners and flour has the same calories at 4 kcal/g, the final baked good made with sweetener provides more fat and calories than its full sugar version .
Fibrelle fiber-rich sweetener for baking is a weight-by-weight sugar replacer so it does not cause an increase in fat or flour content. Because it has only 1.25 kcal/g energy compared to 4kcal/g for sugar, Fibrelle will significantly reduce the caloric value of the final baked goods by shedding calories from sugar where calories from fat and flour remains the same.
Below you may find the effect of sugar replacement by Fibrelle fiber-rich sweetener for baking compared to a granulated sweetener in a typical cookie recipe that will require 40% sugar, 40% flour and 20% fat(as oil or shortening).
As you may see in the charts, granulated sweeteners cause the fat content to increase from 20% to 32% and total calories from 500 kcal to 560 kcal for 100 g of cookies whereas Fibrelle decreases calories to 390 kcal without a change in fat content.
Fibrelle for baking Cookie: 360 kcal/100 g flour 160kcal + fat 180kcal + Fibrelle 50kcal
Sugar Cookie: 500 kcal/100 g flour 160kcal + fat 180kcal + sugar 180kcal
Granulated Sweetener Cookie: 560kcal/100g flour 252kcal + fat 288kcal + sweetener 20kcal
The reference cookies made with sugar typically contain 40% sugar, 40% flour and 20% fat.
Cookies where sugar is replaced with Fibrelle fiber-rich sweetener for baking contain 40% Fibrelle, 40% flour & 20% fat.
Cookies where sugar is replaced cup by cup with much lighter granulated sweetener contain 5% sweetener, 63% flour and 32% fat.
The National Academy of Sciences' Institute of Medicine recommends the Acceptable Intake for fiber as 14 g per 1,000 calories, or 25 g per day for women and 38 g per day for men. Most Americans greatly underconsume dietary fiber, and usual intake averages only 15 g per day.
A typical serving of 1 tablespoon of Fibrelle fiber-rich sweeteener for baking that can easily be obtained by eating a slice of cake provides 7 g of fiber whereas 2 tablespoon servings will provide nearly half your daily fiber needs.
Fibrelle contains soluble fibers inulin & oligofructose that are extracted from chicory roots which make up over 50% of the dry substance of onion, garlic, jerusalem artichokes and leek and found in thousands of other plants. The other soluble fiber polydextrose is manufactured from natural ingredients glucose, sorbitol and citric acid.
Inulin, oligofructose and polydextrose are not digested in the stomach or small intestines. These soluble fibers are fermented in the colon and help increase the friendly bacteria such as bifidobacteria a feature that is called the prebiotic effect.
Bifidobacteria has numerous health benefits that include improving mineral absorption and boosting the immune system against potentially pathogenic bacteria.
Cookies made with granulated sweeteners has an increased flour percentage & their GL remained same whereas it was significantly reduced by the use of Fibrelle for baking.
The high fiber content of Fibrelle for baking helps promote regularity.
Soluble fibers of Fibrelle helps improve the balance of the friendly bacteria in the gut.
1 slice of cake made with Fibrelle for baking provides as much as fiber as 2 small apples.
Most carbohydrates rapidly rise blood glucose levels which is a concern for many people including those who have diabetes or impaired blood glucose. For such reason many people are willing to consider granulated sweeteners instead of sugar for cooking and baking applications so that they assume their final cake and cookie may have a lower Glycemic Index (GI) and/or Glycemic Load (GL) which is a measure how rapidly or how much it will raise the blood glucose.
Unfortunately contrary to popular belief most granulated sweeteners are not effective in reducing the final Gl/GL for baking. As granulated sweeteners cannot replace the bulk of the sugar, this causes an increase in the percentage of the flour in the final recipe. Flour has a much higher GI value compared to table sugar. So while the GL coming from the sugar in the baked good is eliminated by using the granulated sweetener, this effect is compensated by an increase in the flour content with a much higher GI value. Additionally most granulated sweeteners use dextrose(glucose) or maltodextrin that have a very high GI value though used in small quantities.
Fibrelle fiber-rich sweetener for baking has a dual effect for reducing the Gl/GL values of baked goods. As Fibrelle fiber-rich sweetener for baking is a weight-by-weight sugar replacer, the percentage of flour in the final recipe is not increased. Because Fibrelle fiber-rich sweetener for baking has a very low GI value, it will effectively eliminate the GL contribution of sugar thus effectively reducing the final GL value of the baked goods.
By reducing the GI and GL values as well as calories of final baked goods and providing additional health benefits thanks to its high fiber content, Fibrelle fiber -rich sweetener for baking is an excellent alternative for people for diabetes, and those who are following low carb, low GI or low GL diets.
Fibrelle™ fiber-rich sweetener for baking has a very low Glycemic Index Value of 15 compared to 65 for sugar, 80 for white flour and 100 for most granulated sweeteners that utilize maltodextrin as a bulking agent.
Using granulated sweeteners instead of sugar increase the high GI flour content of the final baked goods.