Digestion-resistant maltodextrin is a versatile, useful and
economic water-soluble dietary fiber used to fortify dairy foods
Unfortunately, most Americans do not consume enough dietary fiber for good intestinal health. Interestingly, traditional dairy foods have low or no dietary fiber components, but are well accepted, consumer friendly and consumed in significant quantities on a daily basis by most everyone. Thus, dairy foods are prime candidates for fortification with dietary fiber to alleviate this fiber gap. However, not all dietary fibers are compatible with processed dairy foods nor with the processes used to make these foods.