Fibredex®Ten formats, five fibres, every fit explained
What each food asks of a fibre, which of the five answers and at what level, the claim it unlocks, the products already proving it, and the notes a formulator needs before the first trial. Typical ranges, not specifications: the JJD lab tunes them to your recipe.
Where each fibre fits
Fit at the format's usual pH, process and serve. Every row has at least two strong fits, and every column is strong somewhere. Tap a format to jump to its section.
| Format | Inulin | Polydextrose | Resistant dextrin | XOS | GOS |
|---|---|---|---|---|---|
| Clear and acidic drinks | Caution | Good fit | Strong fit | Strong fit | Good fit |
| Dairy and yoghurt | Strong fit | Good fit | Good fit | Good fit | Strong fit |
| Bakery and biscuits | Good fit | Strong fit | Strong fit | Possible | Possible |
| Sugar-free confectionery | Good fit | Strong fit | Good fit | Possible | Possible |
| Snacks and bars | Strong fit | Strong fit | Good fit | Good fit | Possible |
| Infant and toddler | Good fit | Caution | Good fit | Possible | Strong fit |
| Supplements and gummies | Good fit | Possible | Possible | Strong fit | Strong fit |
| Sports and clinical nutrition | Possible | Strong fit | Strong fit | Possible | Good fit |
| Soups, sauces and ready meals | Possible | Good fit | Strong fit | Good fit | Possible |
| Pharma, nutraceutical tablets and sachets | Good fit | Good fit | Strong fit | Strong fit | Good fit |
Clear and acidic drinks
Clarity with no haze, a fibre that survives pH 3 to 4 and pasteurisation or hot fill, no sweetness drift, and a label that can carry "source of fibre" at 1.5 g per 100 ml.
The five, rated for this format
Water clear, 15 cP, stable at pH 2 and through UHT
Open the Resistant dextrin page →Bifidogenic at 1.4 g per bottle; clear and acid stable
Open the XOS page →Clear and stable at pH 3 and above; slight tartness at the top of the range
Open the Polydextrose page →Hydrolyses in hot acid; keep for milk-based or neutral RTDs
Open the Inulin page →Product ideas
3 g fibre per 300 ml from resistant dextrin, plus 1.5 g XOS for the prebiotic line
Source of fibre at 1.5 g per 100 ml, water clear, no change to taste
1.5 g XOS per can, almost no calories
Technical notes
- Add fibre before pasteurisation; none of the four acid-stable fibres loses fibre value at hot-fill temperatures
- Resistant dextrin and XOS add no haze at any dose; GOS and polydextrose stay clear below 3 g per 100 ml
- Check Brix: polydextrose and GOS raise soluble solids, resistant dextrin barely
Dairy and yoghurt
Creaminess at lower fat, a prebiotic story that sits naturally with cultures, gentle sweetness that reads natural, and stability through fermentation and chilled shelf life.
The five, rated for this format
Long-chain grades add fat-like creaminess; stable in chilled yoghurt
Open the Inulin page →The dairy prebiotic, made from lactose; stable through fermentation
Open the GOS page →Body and sugar bulk in flavoured milk and frozen desserts
Open the Polydextrose page →Invisible fibre number in milk drinks and drinkable yoghurt
Open the Resistant dextrin page →Product ideas
10 g fibre per pot from inulin and GOS, the GLP-1 breakfast
Polydextrose for bulk, GOS for the prebiotic, sugar down 30%
2 g GOS per serve, no change to texture
Technical notes
- Inulin above 3 g per 100 g builds a gel network: use it to replace fat, not just to add fibre
- GOS carries some residual lactose; count it in the sugar declaration
- Add fibre to the base before pasteurisation; cultures ferment only a trace of GOS and XOS
Bakery and biscuits
Sugar bulk that bakes like sugar, browns on cue, keeps the bite and shelf life, and survives 180 to 220 °C without losing fibre value.
The five, rated for this format
The reference sugar bulk; browns like sugar, keeps biscuits crisp
Open the Polydextrose page →Heat stable and neutral; invisible in bread, atta and rotis
Open the Resistant dextrin page →Long-chain grades add moistness and softness in cakes and muffins
Open the Inulin page →Reducing ends brown; keep for the prebiotic claim at low dose
Open the XOS page →Product ideas
Polydextrose replaces a third of the sugar; high in fibre at 6 g per 100 g
Resistant dextrin at 4 g per 100 g, invisible to the dough
Long-chain inulin for moistness at lower fat
Technical notes
- Polydextrose is hygroscopic: in crisp biscuits pair it with resistant dextrin and pack dry
- Resistant dextrin changes nothing in dough rheology up to 6 g per 100 g
- Inulin above 6 g per 100 g softens crumb and shortens shelf life in dry products
Sugar-free confectionery
Body and mouthfeel without sucrose, a calorie count that stays low, a clean finish with no cooling or aftertaste, and gummies that set and hold.
The five, rated for this format
Bulk, gloss and 1 kcal per gram in hard and soft candy; stable to 150 °C
Open the Polydextrose page →Body and mild sweetness in chews and chocolate
Open the Inulin page →Neutral bulk in gummies; low viscosity in the syrup
Open the Resistant dextrin page →Prebiotic gummies with some residual sugars to declare
Open the GOS page →Product ideas
Polydextrose body at 1 kcal per gram, with sucralose or stevia for sweetness
Resistant dextrin bulk and 1.4 g XOS per two gummies
Inulin for creaminess and a fibre claim at 8 g per 100 g
Technical notes
- Polydextrose takes the cook temperature of sugar and does not crystallise, so hard candy stays glassy
- Gummies set normally with up to 15% resistant dextrin in the syrup phase
- Keep XOS below 3 g per serve to avoid a sweet, slightly caramel note
Snacks and bars
A fibre claim in a small serve, binding and chew that hold up at room temperature, and a bar that does not dry out or go hard in 9 months.
The five, rated for this format
Binds the bar and lifts the fibre number; short chains in the syrup phase
Open the Inulin page →Chew and bulk at low calories in keto and low-sugar bars
Open the Polydextrose page →Fibre number without changing the bite
Open the Resistant dextrin page →Product ideas
Inulin in the binder, protein at 20 g, the Yoga Bar formula
Polydextrose for chew at low net carbs
Resistant dextrin in the dough for a source-of-fibre claim
Technical notes
- Inulin syrup replaces part of the glucose syrup binder one for one
- Polydextrose above 10% softens bars; balance with resistant dextrin
- Fibre in a bar counts toward the claim whatever the source: oats, nuts and FIBREDEX® add up
Infant and toddler
Prebiotics with the deepest clinical record, tolerance data in the youngest children, regulatory headroom in every market, and solubility in a formula powder.
The five, rated for this format
The infant formula prebiotic; GOS and FOS to 0.8 g per 100 ml in the EU
Open the GOS page →Toddler and growing-up milks; tolerance data in children aged 1 to 3
Open the Resistant dextrin page →Little infant data; not the family member for formula
Open the Polydextrose page →Product ideas
GOS with long-chain fructans at 9:1, the most studied prebiotic blend in nutrition
Resistant dextrin at 1.5 g per 100 ml, gentle and neutral
GOS at 1 g per serve with a prebiotic claim
Technical notes
- Use infant-grade GOS with documented purity and a full regulatory file
- Confirm FSSAI infant formula permissions for oligosaccharides before any addition
- Toddler products have more headroom; resistant dextrin is well tolerated at 1 to 3 years
Supplements and gummies
A prebiotic effect that fits in a gummy, a capsule or a shot without a chalky dose, a clean taste, and a claim the label can carry.
The five, rated for this format
Bifidogenic from 1.4 g a day; fits two gummies
Open the XOS page →Glycaemic story; prebiotic effect needs a large dose
Open the Resistant dextrin page →Product ideas
2 g XOS in two gummies, bifidogenic
5 g GOS with a probiotic strain
Inulin plus XOS: the grams from one, the claim from the other
Technical notes
- XOS is sweet enough that gummies need less sugar or polyol
- GOS syrup works in liquid shots; GOS powder for sachets and capsules
- Pair a fast fermenter with a slow one in powders to keep gas low at higher doses
Sports and clinical nutrition
Satiety, glycaemic support, and a fibre that disappears into a shake, a meal replacement or a tube feed without viscosity, haze or tolerance issues at high dose.
The five, rated for this format
Highest tolerance of the five, satiety evidence, 1 kcal per gram
Open the Polydextrose page →Glycaemic evidence, 15 cP at 30%, UHT and tube-feed stable
Open the Resistant dextrin page →Product ideas
Resistant dextrin for glycaemic control, 5 g per serve
Polydextrose and resistant dextrin, 10 g fibre per serve
GOS for immunity and calcium, 3 g per serve
Technical notes
- Resistant dextrin adds almost no viscosity, so tube feeds flow
- Polydextrose raises osmolality; balance against electrolytes in clinical feeds
- Split high doses across two fibres to keep gas low
Soups, sauces and ready meals
A fibre number that survives retort or hot fill, no change to viscosity or flavour, and stability through freeze-thaw in chilled and frozen meals.
The five, rated for this format
Retort stable, neutral, invisible
Open the Resistant dextrin page →Acid and heat together hydrolyse the chain; keep to neutral soups
Open the Inulin page →Product ideas
Polydextrose in the noodle block, 2 g per 100 g
Resistant dextrin at 2 g per 100 g, no change to the gravy
Resistant dextrin and 1 g XOS per sachet
Technical notes
- Resistant dextrin survives retort with no measurable loss of fibre value
- Polydextrose thickens slightly above 4 g per 100 g; adjust starch down
- Freeze-thaw does not affect any of the soluble fibres
Pharma, nutraceutical tablets and sachets
Excipient-grade consistency, flowability and compressibility, a documented regulatory file, and actives with clinical evidence at the labelled dose.
The five, rated for this format
Free-flowing, neutral, compressible; glycaemic evidence
Open the Resistant dextrin page →Prebiotic active with the EU bowel claim at 12 g
Open the Inulin page →Product ideas
5 g resistant dextrin with 1.5 g XOS
GOS powder with a probiotic, direct compression
Resistant dextrin for glycaemic support, inulin for the fibre claim
Technical notes
- Resistant dextrin and polydextrose flow and compress like maltodextrin
- GOS syrup needs drying or a powder grade for tablets
- All five ship with COA, specification and MSDS; pharmacopoeial grades on request
Your format is not here, or it is and you want it tuned
Send the brief: category, process, pH, serve size and the claim. The lab picks the fibre or the blend and runs it in your product.