Scientists from KU Food have developed a method to encapsulate dietary fibers in a gel, making them easier to consume in products like yogurt and juice.

We need to eat more dietary fibers, which help prevent conditions such as cardiovascular diseases, diabetes, and colon cancer. However, fibers often create a gritty mouthfeel, making it challenging for many people to incorporate them into their diets.

Food researchers from the University of Copenhagen’s Food department have invented a “disguise” to solve the issue of the dry, gritty sensation dietary fibers can cause.

Inspired by foods like chia seeds, which naturally have a soft, gel-like coating, the researchers encapsulated fibers from pea cell walls in a gel. This gel forms a soft layer around the fiber particles.

• “It’s crucial to figure out how to incorporate fibers into a wider variety of foods without compromising the taste experience. The more types of fiber-rich products available, the greater the chances are of increasing people’s fiber intake. And now, we have a potential solution,” says Professor Lilia Ahrné from the Department of Food Science at the University of Copenhagen.

The researchers believe gel encapsulation is particularly suited for liquid foods such as juices and drinkable yogurts.

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Photo: Elena Leya, Unsplash