Dietary fibers differ in solubility, degree of fermentability by intestinal microflora, and water-holding capacity. These properties determine both their physiological effects (on peristalsis, microbiota, glycemic response) and technological applications — thickening, gel formation, structure stabilization, and reduction of product caloric content.
| № | Dietary Fiber | Solubility | Fermentability | Water Holding Capacity (times) | Technological Function |
|---|---|---|---|---|---|
| 1 | Inulin | soluble | fermentable | 5 | sweetness, filler |
| 2 | Oligofructose (FOS) | soluble | fermentable | 2 | taste improvement, mild sweetness, texture softening |
| 3 | Polydextrose | soluble | partially fermentable | 3 | filler, calorie reduction, mass stabilization |
| 4 | Soluble Corn Fibers | soluble | fermentable | 2 | structuring syrups, mild thickening |
| 5 | Isomalto-oligosaccharides (IMO) | soluble | partially fermentable | 2 | stickiness, plasticity, syrup replacement |
| 6 | Pectin | soluble | partially fermentable | 10 | gel formation, moisture retention in baking |
| 7 | Agar-agar | soluble | non-fermentable | 20 | powerful gelling agent, thermal stability |
| 8 | Gums (guar, locust bean, acacia) | soluble | partially fermentable | 20 | stabilization, thickening, gluten imitation |
| 9 | Sodium Alginate | soluble | partially fermentable | 10 | gel formation with calcium, stabilization |
| 10 | Carrageenan | soluble | partially fermentable | 10 | gels for dairy systems, cream stabilization |
| 11 | Psyllium | partially soluble | minimally fermentable | 40 | powerful moisture retention, dough structure, gluten imitation |
| 12 | MCC (microcrystalline cellulose) | insoluble | non-fermentable | 6 | structural filler, crumb improvement |
| 13 | Dietary Cellulose | insoluble | non-fermentable | 8 | volume, density, calorie reduction |
| 14 | Bamboo Fiber | insoluble | non-fermentable | 10 | moisture retention, texture improvement, stability |
| 15 | Lignin | insoluble | non-fermentable | 4 | mechanical filler, mass densification |
| 16 | Functional Fibers (apple, citrus, oat) | predominantly insoluble | partially fermentable | 6 | moisture regulation, structure |
| 17 | Wheat Fiber | insoluble | partially fermentable | 5 | filler, texture improvement, volume |
| 18 | Rice / Corn Fiber | insoluble | minimally fermentable | 5 | density, moisture reduction in dough |
| 19 | Resistant Starches (RS2/RS3/RS4) | partially soluble | partially fermentable | 3 | structure improvement, low digestibility, flouriness |
| 20 | Glucomannan | soluble | partially fermentable | 2–3 | viscosity, stabilization, sugar replacement |
