Sunfiber promotes intestinal and colon health, aids in the transit of food through the intestines, and assists weight control by providing a satiety effect. Sunfiber promotes the absorption of essential minerals and helps the body combat increased blood glucose levels by controlling the glycemic index of foods.
Remarkable Physical and Chemical Properties
Sunfiber® is among the most adaptable of all dietary fibers. It is highly soluble in water, colorless, odorless, tasteless, and gluten free. It also features a very low viscosity, remains stable at low pH levels and is extremely resistant to high temperatures. It’s appearance is a fine white powder, and in solution is transparent. These factors make Sunfiber a superb choice for a wide range of applications, including fruit juices, carbonated and non carbonated beverages including coffee, milk and tea; as well as yogurts, creams and bakery products.
Milk, fiber (3%) and starter yogurt (20%) were mixed and incubated at 40°C for 15 hours in aerobic conditions. Dietary fiber measurements were performed after fermentation and further repeated after one week of storage at 4°C.
Provides Solid Regularity
Usually fibers can help alleviate constipation. But Sunfiber® performs without the elusive side effects of diarrhea. Sunfiber alleviates constipation without overly degrading stool firmness, and provides regularity with healthy consistency.
Superior Absorption of Calcium and Magnesium
The majority of dietary fibers limit the absorption of essential minerals such as magnesium and calcium into the body. Sunfiber®, on the other hand, actually promotes the absorption of such encouraging minerals, ensuring the human body receives the maximum benefits from digestible foods.
Controls Blood Sugar Levels
Sunfiber® is a secret weapon for anybody suffering from glucose intolerance or troubles with blood glucose management, especially diabetics. Regardless whether Sunfiber® is embedded in the food or ingested with water during a meal, it assists the body in combating increased blood glucose levels by manipulating the glycemic index of foods.