Vegetable fibers
(ingredients from plant matrices: citrus, apple, pea, oat/barley, wheat, bamboo, potato, chicory/inulin, MCC cellulose, resistant dextrins, β-glucans, psyllium, etc.)

Description

• Broad family of soluble and insoluble ingredients obtained by separation, milling, extraction, or purification of fibrous fractions from fruits, cereals, legumes, and by-products (e.g., citrus/apple pomace).
• Core functions: bulking (yield/solids), water/oil binding, texture control (body, creaminess, gels/viscosity), anti-syneresis, and stabilization of emulsions/suspensions; several soluble fibers in beverages are clear and neutral-tasting.

Indicative nutrition values (fiber powders; per 100 g — wide ranges by type)

• Energy: 0–220 kcal (higher for inulin/dextrins ~150–220 kcal; near 0 for highly polymerized/insoluble grades)
• Total dietary fiber: 60–95 g (insoluble citrus/apple/wheat 70–90 g; soluble inulin/FOS 85–90 g; β-glucans 60–75 g)
• Available carbs (sugars): trace–10 g
• Protein: 0–5 g • Fat: 0–3 g — SFA negligible
• Sodium: 0–200 mg (from ash/minerals)
• Minerals: variable traces (K, Ca, Mg); possible polyphenols residuals (fruit fibers)

Key constituents

• Insoluble: cellulose, hemicelluloses, lignin (e.g., citrus/apple fiber, bamboo, wheat).
• Soluble: inulin/FOS (chicory), resistant dextrins, β-glucans (oat/barley), psyllium (mucilage gums), pectins (fruit).
• Useful co-constituents: pectins (gel/viscosity), polyphenols (fruit), residual proteins (legumes/cereals).

Production process

• Washing, mechanical separation, drying, and micronization for insoluble fibers from peels/pulps/cellulose.
• Aqueous/hydroalcoholic extraction → purification → spray-dry for soluble fibers (inulin, pectin, β-glucans, dextrins).
• Standardize particle size (e.g., D90), total fiber, moisture, ash; pack under GMP/HACCP barrier conditions.

Physical properties

• Particle size: microfine (<50 μm) to coarse (>300 μm); affects grittiness and binding capacity.
• Water-holding capacity (WHC): typically 4–12 g/g (citrus/apple high).
• Oil-binding capacity (OBC): 1–6 g/g (citrus/pea/bamboo useful in meats/sauces).
• Viscosity: low → high among solubles (inulin/dextrin < β-glucans/psyllium); some are clear in drinks.
• pH (1% slurry): ~5–7 (by origin/ash).

Sensory & technological properties

• Adds body/creaminess to dairy and plant-based; anti-syneresis in creams/fillings; calorie reduction via bulking.
• Improves yield and juiciness in meat and plant analogues (WHC/OBC).
• Bakery: crumb structure, staling control, potential glycemic modulation (solubles).
• Beverages: soluble neutral fibers → smooth mouthfeel; β-glucans/psyllium give noticeable viscosity.

Food applications

• Meat/plant-based: burgers, sausages, fillings (0.3–2.0%; citrus/psyllium/pea/bamboo).
• Sauces/dressings & dairy/alternatives: body, stability (0.2–1.0%; inulin/pectins/dextrins).
• Bakery/pasta/snacks: fiber enrichment & structure (2–10%; wheat/oat/citrus/apple).
• Beverages/juices: clear soluble fibers (1–5 g/serving; inulin/dextrins).
• Jams/fillings: anti-syneresis/gel (pectins, citrus/apple).

Nutrition & health

Dietary fibers contribute to:
• Bowel regularity and satiety (insolubles + viscous solubles).
• Glycemic modulation (viscous solubles: β-glucans, psyllium) and cholesterol management (β-glucans/psyllium within a balanced diet).
• Prebiotic effects: inulin/FOS and some dextrins support selected microbiota.
Cautions: increase intake gradually to limit bloating/flatulence; FODMAP-sensitive individuals may need to limit inulin/FOS; ensure adequate hydration. Some cereal-derived fibers may carry gluten (manage allergens) or traces of soy/legumes. Coarse insolubles can feel gritty—choose suitable particle size.
Portion note: typical functional targets 3–6 g/serving for soluble fibers in beverages/yogurts; 2–8% on flour weight in bakery; 0.3–2% in meat/analogues. Increase stepwise (e.g., +2–3 g/day each week).

Quality & specifications (typical topics)

• Total fiber (AOAC), soluble/insoluble split, moisture, ash, particle size (D50/D90), color (Lab*).
• Functional: WHC/OBC, viscosity (at defined T/pH/solids), clarity in beverages, slurry pH.
• Microbiology: low counts; pathogens absent/25 g.
• Contaminants: metals, mycotoxins (cereals), pesticides ≤ MRL; ethylene oxide not permitted.
• Allergens and gluten: declare/limit per origin and cross-contact.

Storage & shelf-life

• Store dry, dark, in moisture-barrier packs; avoid odor pickup.
• Typical shelf-life 18–36 months sealed; reseal with desiccant after opening.

Safety & regulatory

• Generally permitted food ingredients; for nutrition claims on the finished food: “source of fiber” (≥3 g/100 g or 1.5 g/100 kcal), “high fiber” (≥6 g/100 g).
• Any health claims (e.g., β-glucans/cholesterol) require compliant doses and formulations. Manufacture and control under GMP/HACCP.

Labeling

• Name by origin: “citrus/apple/psyllium/oat/wheat/bamboo/pea fiber,” “inulin from chicory,” “resistant dextrin,” “oat β-glucans.”
• Highlight allergens (gluten/soy/legumes if present) and percentages when relevant (e.g., for claims).
• For liquids/beverages, indicate potential haze or sediment as characteristic.

Troubleshooting

• Sandy/dry mouthfeel → particle too coarse or dose too high → choose microfine grade, improve hydration, blend with solubles.
• Gumminess/excess viscosity → too much viscous fiber → reduce dose, switch to clear dextrins or blend with insolubles.
• Syneresis in creams/fillings → WHC too low → pick citrus/apple/psyllium or raise %; add pectin.
• Reduced loaf volume → high fiber/absorption → increase dough hydration, use xylanase enzymes, adjust fermentation.
• Sediment in beverages → suspended insolubles → switch to solubles or finer grind; slightly raise phase viscosity.

Sustainability & supply chain

• Strong circular-economy potential (valorizing by-products: citrus/apple/cereal streams); inherently low direct footprint.
• In-plant: water/heat recovery, wastewater to BOD/COD targets, recyclable packaging; supplier audits and origin traceability.

INCI functions (cosmetics)

• Inulin, Cellulose/Microcrystalline Cellulose, Citrus Aurantium Dulcis (Orange) Fiber, Pyrus Malus (Apple) Fiber, Avena Sativa (Oat) Kernel Flour: bulking/viscosity-increasing, mild skin-conditioning, absorbent/opacifying (powders).
• Use per cosmetic regulations and management of botanical allergen residues.

Conclusion

Vegetable fibers are versatile tools for nutrition (fiber intake, satiety, prebiotic/viscous effects) and technology (water/oil binding, body, stability). Choosing the right origin–type–particle size, with proper dosage and synergies (soluble/insoluble, pectins/gums/proteins), determines the texture, palatability, and performance of the finished product.

Mini-glossary

• WHC/OBC: water/oil-holding capacity (g bound per g fiber).
• FOS/Inulin: fructo-oligosaccharides; soluble prebiotic fibers.
• β-glucans: viscous fibers from oat/barley, supportive for cholesterol/glycemia within a balanced diet.
• Syneresis: serum weeping due to matrix contraction/instability.
• MCC: microcrystalline cellulose — purified insoluble fiber for bulking/structure.
• SFA: saturated fatty acids — irrelevant contribution from fibers (minimal intake).

References__________________________________________________________________________

Ioniță-Mîndrican CB, Ziani K, Mititelu M, Oprea E, Neacșu SM, Moroșan E, Dumitrescu DE, Roșca AC, Drăgănescu D, Negrei C. Therapeutic Benefits and Dietary Restrictions of Fiber Intake: A State of the Art Review. Nutrients. 2022 Jun 26;14(13):2641. doi: 10.3390/nu14132641.

Abstract. Throughout history, malnutrition and deficiency diseases have been a problem for our planet's population. A balanced diet significantly influences everyone's health, and fiber intake appears to play a more important role than previously thought. The natural dietary fibers are a category of carbohydrates in the constitution of plants that are not completely digested in the human intestine. High-fiber foods, such as fruits, vegetables and whole grains, have consistently been highly beneficial to health and effectively reduced the risk of disease. Although the mode of action of dietary fiber in the consumer body is not fully understood, nutritionists and health professionals unanimously recognize the therapeutic benefits. This paper presents the fiber consumption in different countries, the metabolism of fiber and the range of health benefits associated with fiber intake. In addition, the influence of fiber intake on the intestinal microbiome, metabolic diseases (obesity and diabetes), neurological aspects, cardiovascular diseases, autoimmune diseases and cancer prevention are discussed. Finally, dietary restrictions and excess fiber are addressed, which can cause episodes of diarrhea and dehydration and increase the likelihood of bloating and flatulence or even bowel obstruction. However, extensive studies are needed regarding the composition and required amount of fiber in relation to the metabolism of saprotrophic microorganisms from the enteral level and the benefits of the various pathologies with which they can be correlated.

Threapleton DE, Greenwood DC, Evans CE, Cleghorn CL, Nykjaer C, Woodhead C, Cade JE, Gale CP, Burley VJ. Dietary fibre intake and risk of cardiovascular disease: systematic review and meta-analysis. BMJ. 2013 Dec 19;347:f6879. doi: 10.1136/bmj.f6879. 

Abstract. Objective: To investigate dietary fibre intake and any potential dose-response association with coronary heart disease and cardiovascular disease. Design: Systematic review of available literature and dose-response meta-analysis of cohort studies using random effects models. Data sources: The Cochrane Library, Medline, Medline in-process, Embase, CAB Abstracts, ISI Web of Science, BIOSIS, and hand searching. Eligibility criteria for studies: Prospective studies reporting associations between fibre intake and coronary heart disease or cardiovascular disease, with a minimum follow-up of three years and published in English between 1 January 1990 and 6 August 2013. Results: 22 cohort study publications met inclusion criteria and reported total dietary fibre intake, fibre subtypes, or fibre from food sources and primary events of cardiovascular disease or coronary heart disease. Total dietary fibre intake was inversely associated with risk of cardiovascular disease (risk ratio 0.91 per 7 g/day (95% confidence intervals 0.88 to 0.94)) and coronary heart disease (0.91 (0.87 to 0.94)). There was evidence of some heterogeneity between pooled studies for cardiovascular disease (I(2)=45% (0% to 74%)) and coronary heart disease (I(2)=33% (0% to 66%)). Insoluble fibre and fibre from cereal and vegetable sources were inversely associated with risk of coronary heart disease and cardiovascular disease. Fruit fibre intake was inversely associated with risk of cardiovascular disease. Conclusions: Greater dietary fibre intake is associated with a lower risk of both cardiovascular disease and coronary heart disease. Findings are aligned with general recommendations to increase fibre intake. The differing strengths of association by fibre type or source highlight the need for a better understanding of the mode of action of fibre components.

Padayachee A, Day L, Howell K, Gidley MJ. Complexity and health functionality of plant cell wall fibers from fruits and vegetables. Crit Rev Food Sci Nutr. 2017 Jan 2;57(1):59-81. doi: 10.1080/10408398.2013.850652.

Abstract. The prevalence of lifestyle-related diseases is increasing in developing countries with the causes for death starting to follow the same pattern in the developed world. Lifestyle factors including inadequate dietary intake of fruits and vegetables and over consumption of nutrient-poor processed foods, are considered to be major causal risk factors associated with increased susceptibility to developing certain diseases (Alldrick, 1998 ; Kiani, 2007 ). Recent epidemiological evidence confirms a strong association between dietary fiber and reduced all-cause mortality risk, as well as a risk reduction for a number of non-communicable diseases (Chuang et al., 2012 ). The relationship between dietary fiber and mortality has been described as "convincing observations that call for mechanistic investigations" (Landberg, 2012 ). In particular, the health protective roles played by dietary fibers of different origin are not well understood. Whilst Hippocrates was the earliest known physician to study the health benefits of fiber derived from grains (Burkitt, 1987 ), the functionality of fruit and vegetable fiber, especially in association with other compounds such as polyphenols and carotenoids, is an area of more recent interest. Hence the objective of this review is to assess the complexity and health-related functional role of plant cell wall (PCW) fibers from fruits and vegetables with a particular emphasis on interactions between cell walls and phytonutrients.

Timm M, Offringa LC, Van Klinken BJ, Slavin J. Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods. Nutrients. 2023 Sep 25;15(19):4138. doi: 10.3390/nu15194138. 

Abstract. Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is associated with improved health outcomes, including a lower risk of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. Different fibers deliver different health benefits based on their physiochemical properties (solubility, viscosity) and physiological effects (fermentability). Additionally, plant foods contain more than dietary fiber and are rich sources of bioactives, which also provide health benefits. The concept of the solubility of fiber was introduced in the 1970s as a method to explain physiological effects, an idea that is no longer accepted. Dividing total dietary fiber (TDF) into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) is an analytical distinction, and recent work finds that IDF intake is linked to a wide range of health benefits beyond increased stool weight. We have focused on the IDF content of plant foods and linked the concept of IDF to the bioactives in plant foods. Ancestral humans might have consumed as much as 100 g of dietary fiber daily, which also delivered bioactives that may be more important protective compounds in disease prevention. Isolating fibers to add to human diets may be of limited usefulness unless bioactives are included in the isolated fiber supplement.

Veiga M, Costa EM, Silva S, Pintado M. Impact of plant extracts upon human health: A review. Crit Rev Food Sci Nutr. 2020;60(5):873-886. doi: 10.1080/10408398.2018.1540969. 

Abstract. With the increase in evidences directly linking diet and health, several foodstuffs, such as phenolic rich fruits and vegetables, have emerged as possessing potential health benefits. Plants, given their fiber and phenolic content (and their intrinsic biological potential), have long been considered as contributing to health promotion. Therefore, the present work aimed to review the existing evidences regarding the various potential benefits of plant extracts' and plant extract-based products' consumption, with emphasis on in vivo works and epidemiological studies whenever available. Overall, the information available supports that, while there are indications of the potential benefits of plant extracts' consumption, further human-based studies are still needed to establish a true cause-effect.

Zhang Z, Chen B, Zeng J, Fan M, Xu W, Li X, Xing Y, Xu S. Associations between Consumption of Dietary Fibers and the Risk of Type 2 Diabetes, Hypertension, Obesity, Cardiovascular Diseases, and Mortality in Chinese Adults: Longitudinal Analyses from the China Health and Nutrition Survey. Nutrients. 2022 Jun 27;14(13):2650. doi: 10.3390/nu14132650. 

Abstract. Although many studies have explored the relationship between total dietary fiber intake and the risk of chronic non-communicable diseases, the results are mixed. There is also a lack of research on the association between dietary fiber intake from different food sources and disease. Using data from the China Nutrition and Health Database from 2004 to 2015, Cox proportional risk models were used to explore the associations between total dietary fiber and fiber intake from different food sources and the occurrence of type 2 diabetes, hypertension, obesity, cardiovascular disease, and all-cause mortality. After multi-factorial adjustment, the hazard ratios (95% confidence interval) of total dietary fiber intake (quartile 4 vs. quartile 1) in type 2 diabetes, hypertension, obesity, cardiovascular disease, and all-cause mortality cohorts were 1.20 (0.93, 1.55), 0.91 (0.75, 1.12), 0.93 (0.64, 1.35), 1.13 (0.60, 2.12), 1.13 (0.60, 2.12), and 1.13 (0.84, 1.52). Whole-grain fiber intake was positively associated with hypertension but not with the occurrence of other diseases. No association was observed between legume fibers, fruit fibers, and vegetable fibers in the cohorts of type 2 diabetes, hypertension, obesity, cardiovascular diseases and all-cause mortality. Our study did not find any association between total dietary fiber and dietary fiber intake from different food sources and type 2 diabetes, obesity, cardiovascular disease, and all-cause mortality in the Chinese population. The role of dietary fiber in the Chinese population may be overestimated. More extraordinary efforts are needed to further confirm the association between dietary fiber and these diseases in the Chinese population.