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New rice fiber ingredient adds fiber without bulk or taste issues
date:Jul 07, 2012
s the ability to add large amounts of fiber without functional or taste problems that is the ingredients greatest advantage to food manufacturers, he said.

We understand how to disassemble it and get the functionality out of it. If you wanted to get to the same level of fiber with bran you would have to use two or three times as muchIt allows companies to make the same good source of fiber claims without adding too much bulk, and without taste issues.

In order to qualify for a good source of f

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