GoodMills Innovation will showcase a natural high-fiber ingredient for multiple fields of application at the ingredients trade show, Fi Europe & Ni 2019. One highlight will be the new micronized High-MAC wheat bran and its carbohydrates that are optimally metabolized in the intestine.
High-MAC wheat bran (MAC stands for ‘microbiota accessible carbohydrates’) is a novel wheat ingredient that is ultra-finely ground and stabilized.
As such, it can be metabolized optimally by intestinal bacteria. This is what makes the new product much more bioavailable than the supposedly well-to-metabolize standard fibres found in whole grain flour and other bran products.
Using a special “Multi Micro Process” micronization technique and simultaneous thermal and physical enhancement, the size of the High-MAC wheat bran particles is reduced to less than 150 µm – or even smaller – and the bacterial count is significantly reduced. Compared to conventional bran, the surface is thus increased by a factor of 1,000 to 100,000. This helps the intestinal bacteria to access up to 100 different fiber components of wheat fiber so far known to be inherent to the bran. Therefore, the micronized bran differs significantly from the chemically isolated and individually administered fiber fractions found in food supplements and common food additives.
High-MAC wheat bran supports the biodiversity of bacteria in the intestines and therefore promotes good intestinal health. At the same time, the ingredient contains valuable natural nutrients including iron, zinc, magnesium, vitamins and polyphenols.
Technologically, High-MAC wheat bran scores with its versatile application potential for a variety of baked goods, pasta, shakes and even spreads.
The slight natural sweetness of the ingredient also allows the sugar content in recipes from cookie dough to even chocolate creams and other fillings to be reduced while optimizing texture and mouthfeel. On request, this ultra-finely ground bran is also available in various qualities and particle sizes and as whole bran, which includes the wheat germ.
Managing director Michael Gusko explains: “Most consumers associate high fiber products with health benefits, but not always with indulgence. Through more than three decades of intensive research, including various EU projects, we have been able to develop comprehensive expertise in the field of dietary fiber. And this year, we have once again invested almost EUR10m in expanding our plant so that we are well equipped for future growth in the area of intestinal health.”