ISANATUR Grape Antioxidant Dietary Fibre
Isanatur Grape Antioxidant Dietary Fiber (GADF) is a natural product obtained from red grapes that combines the properties of both dietary fiber and antioxidants in a single product.
Product families
Applications
- Other Non-Alcoholic Beverages
- Bakery
- Cereals & Snacks
- Confectionery
- Convenience Foods
- Desserts & Fruit Preparations
Product Families
- Dietary Fiber
Other characteristics
- Features
Antioxidant Properties, Enhanced Shelf Life, Reduction in Cholesterol
- Functions
- Fiber Source
- Ingredient Name
- Concord Grape Fiber
- Dosage
Daily fiber intake of 25 g/day is recommended by EFSA.
- Markets
- Food & Nutrition
- Shelf LIfe
- 24 months.
- Composition
GADF Composition (Dry Matter Basis):; 78% Dietary fiber; 16% Soluble dietary fiber; 62% Insoluble dietary fiber; 17% Non-extractable polyphenols; 4% Extractable polyphenols; 11% Protein; 8% Fat; 5% Ash; Antioxidant capacity of 352 µmol TE/g dry extract
- Technology
- Food Ingredients
- Characteristic
- Red-purple powder.
- Optional format:
- Yellowish power (from white grapes).
- Food Applications
Application:; Its main application is to enhance the fiber content of food products and prevent the oxidation process.; Major Food Applications:; Fruit applications: jam, jellies, snacks; Cereal products: biscuits, breakfast cereals, cereal bars; Beverages: soy milk, cocoa drink, tea, juices, soft drinks, sport drinks; Diet products and gluten-free products; Nutritive preparations for GI disease therapies (IBS, constipation)
- Production Process
The process involves drying, sieving and reduction of particle size of grape skin and seeds with no additives.
- Food Ingredients Features
- Antioxidant Properties
- Enhanced Shelf Life
- Reduction in Cholesterol
- Food Ingredients Functions
- Fiber Source
- Food and Nutrition Applications
- Biscuits
- Cereal Bars
- Gluten Free Food
- Instant Breakfast Cereal
- Jams
- Jellies
- Snacks
- Benefits
Enhancement of antioxidant status; Reduction of plasma LDL-cholesterol and blood pressure; Growth stimulation of Lactobacillus
