Fiber-added brownies are a sweet treat that pack a nutritious punch with added soluble and insoluble fiber. But what goes into formulating these chocolatey snacks? This infographic breaks down the ingredients in fiber-added brownie (EU) products from around the world. From chicory root fiber to monk fruit extract, don’t miss this visual guide to creating your own formulation.
Click the infographic image to the left for a larger view.
Highlights from the infographic:
- Ingredients that deliver soluble (EU) and insoluble fiber (EU) include locust bean gum, indigestible dextrin, chicory root (EU) fiber or extract, soluble corn fiber, polydextrose, wheat bran, xanthan gum and sodium alginate (EU).
- Cocoa (EU), chocolate chips, walnuts and other flavors are the chief flavoring components.
- Flour and starch components like wheat flour, oat flour, corn starch (EU), wheat gluten and gluten-free flour, provide structure and framework while baking.
- Egg solids and milk solids (EU) contribute to structure, flavor and color development.
- Wheat protein isolate is a structure-building ingredient used to reduce or remove the eggs commonly found in brownie formulas.
- Sugar, tapioca syrup (EU), corn syrup, evaporated cane syrup, fructose (EU) and dextrose are sweeteners that provide color and tenderness.
- High intensity sweeteners, like trehalose (EU), stevia, rebiana and monk fruit extract (EU), are found in formulas when sweetness or flavor become an issue.
- Sodium bicarbonate, sodium acid pyrophosphate (EU) and sodium aluminum phosphate are leaveners / raising agents that produce volume.
- Fat sources that improve texture and tenderness include oil (soy or sunflower (EU)) and palm oil-based margarine.
- Vegetable glycerin is a humectant that aids in maintaining softness throughout the shelf life.
- Soy lecithin, polyglycerol esters and DATEM (EU) are emulsifiers that help improve crumb structure and volume and stabilize batter during production.
- Potassium sorbate (EU) and sorbic acid are preservatives that inhibit mold growth.
Note: This ingredient list does not reflect a single product but is a composite of multiple products from several countries. Not every ingredient was present in every product, but they are listed to show the formulator options for improving their own formulations.
The views, opinions and technical analyses presented here are those of the author, and are not necessarily those of UL, ULProspector.com or Knowledge.ULProspector.com. While the editors of this site make every effort to verify the accuracy of its content, we assume no responsibility for errors made by the author, editorial staff or any other contributor. All content is subject to copyright and may not be reproduced without prior authorization from Prospector.