Co-crystallized sucrose-soluble fiber matrix: Physicochemical and structural characterization

Dietary fibers are often under-consumed worldwide, even though their health benefits already established in dietary guidelines, which recommend daily intake of 25–30 g. Increasing the supply fiber-enriched food products is a way to improve consumers’ intake. This study proposes development mixed sucrose/erythritol/fiber matrix, particulate as crystalline solid aggregate by co-crystallization process be used fiber-delivery ingredient formulations with partial sugar reduction. The co-crystal was physicochemical and structurally characterized compared individual components. results indicated formation sugar-based structure fiber entrapped (29.8 g/100 g co-crystals, db), presenting 5.33% moisture content, 0,564 water activity, good flow properties. DSC thermogram displayed an endothermic transition peak at 187.31 °C, similar melting temperature sucrose, suggesting maintenance after confirmed X-ray diffraction FTIR spectral profile. Morphological images showed small cluster agglomerates covering layer on structure, indicating presence matrix. Thus, constitutes alternative for production containing fiber, being great ingredients less sugar-added products.