What Is Corn Fiber?

Two different product groups are traded under the name corn fibre. The first is insoluble corn fibre obtained from corn bran; rich in cellulose, it holds water and provides bulk. The second is soluble corn fibre (resistant maltodextrin/dextrin) produced by controlled hydrolysis and repolymerisation of corn starch; it dissolves clear in water, creates no viscosity and shows a prebiotic effect.

Soluble corn fibre (resistant dextrin)

Total dietary fibre is 85–90%, it is tasteless and dissolves clear. It is used to raise fibre content in beverages, dairy and baked goods without changing texture. In sugar-reduced products it supports bulk and mouthfeel. Heat and acid stability are high; it withstands pasteurisation and sterilisation.

Insoluble corn fibre

Obtained from corn bran, it has medium water-holding capacity and is used for fibre enrichment and texture in bakery, breakfast cereals and extruded products. Its colour is light yellow-beige and it can carry a mild cereal note.

Applications

Functional beverages and powders, dairy and yoghurt, cakes, biscuits and bars, sugar-reduced confectionery, breakfast cereals, instant soups and sauces, clinical and sports nutrition. Typical usage is 2–10% for soluble grades and 1–5% for insoluble grades.

Technical properties and quality criteria

Check total dietary fibre (by a method such as AOAC 2001.03), solubility, viscosity, moisture, colour, non-GMO statement, microbiological values and heavy metals. The fibre analysis method matters for nutrition claims; ask which method the target market accepts.

Sourcing from PERDIST

Corn fibre is not in PERDIST's standard catalogue; sourcing is researched on request. Write with the type (soluble/insoluble), target fibre content, application and monthly volume and we present suitable sources with documents in a written quotation.

Frequently asked questions

Is soluble corn fibre a prebiotic?

Resistant dextrin ferments in the colon and a prebiotic effect has been reported. Health claims must be assessed against target market regulations.

How is it used in sugar reduction?

It partly replaces the bulk and mouthfeel that sugar provides and is used with sweeteners to cut calories. Water activity and texture changes should be tested in the recipe.

Is corn fibre gluten-free?

Corn is naturally gluten-free; request a supplier statement regarding cross-contamination risk.

This ingredient is not in the catalogue at the moment; on request we research sources and prepare a written quotation. The product name is pre-filled in the form; add your application and monthly quantity.

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