Fibredex®A family works in pairs
No fibre in this family is asked to do everything. Each pairing below puts one fibre on the job it is best at and lets the partner cover the rest: bulk and claim, near colon and far colon, creaminess and sugar bulk.
Five ways two fibres beat one
Documented where the clinical record exists, and marked as formulation practice where it does not.
The most documented pairing in nutrition, and the template for every infant formula prebiotic blend.
Knol et al, 2005; meta-analysis of 11 scGOS/lcFOS trials, 2025Short chains, fermented early in the colon; the bifidogenic effect starts near the small intestine
Long chains travel further and ferment slowly, so the far end of the colon gets its share
Whole-colon fermentation at a 9:1 short to long ratio; 18 infant trials, and the same logic holds for adults
The bulk pairing: high fibre and low calories in a product that still looks and pours the way it did before.
Formulation synergy documented in supplier application work rather than clinical trialsBulk, body and gloss at 1 kcal per gram; stands in for sugar
Clarity, near-zero viscosity, stable at pH 2 and through UHT; brings the glycaemic evidence
A high fibre number with low viscosity and low calories, in drinks, bars and bakery alike
The claim enabler: a prebiotic claim added to a bulk fibre without reformulating.
Finegold et al, 2014 for XOS; ADM 2018 for resistant dextrin at 25 gCarries the fibre claim at 3 g or more per serving and tolerates up to 90 g a day
1.4 to 2.8 g a day is enough for a bifidogenic effect, where bulk fibres need 15 to 25 g
One ingredient for the fibre number, one for the prebiotic story, and a formula that does not change
The bakery and ice cream pairing: creaminess from one, sugar bulk and freeze control from the other.
Standard practice in sugar-reduced bakery and frozen dessert formulationLong-chain grades give fat-like creaminess and body; short chains add a little sweetness
Sugar bulk, freezing-point control and browning where the recipe wants it
Reduced fat and reduced sugar in one formula, with the inulin load kept inside its 10 g comfort zone
Every fibre has a different tolerance ceiling and a different place where it ferments, so a serving split across two or three produces less gas than the same grams of a single fast fermenter.
Mechanistic reasoning from tolerance thresholds; not a head-to-head trialXOS, GOS and short-chain inulin work early, at low doses, and are the first to cause discomfort if overdosed
Long-chain inulin, resistant dextrin and polydextrose work further along, more gently, and tolerate far more
Share the grams: the claim from the fast ones, the bulk from the slow ones, and comfort for the consumer
Same grams, less gas
Pick a pairing and a daily dose. The bars show how much of each fibre's tolerance ceiling that dose uses. Keep every bar short and the consumer stays comfortable.
Build the serving
Ceilings used: inulin 10 g, polydextrose 90 g, resistant dextrin 50 g, XOS 10 g, GOS 8 g a day. Typical tolerance figures from the literature, not a specification.
Ratios are illustrative presets. The JJD lab tunes the split to your product, process and claim.
Tell us the food, we will fit the fibres
Blends come as separate lots or pre-mixed. Free evaluation samples of any of the five.