In recent years, the food and beverage industry has seen a marked shift towards healthier and more functional ingredients. Among these, soluble fibers such as tapioca fiber, chicory root inulin, and polydextrose have gained considerable attention for their potential health benefits and functional properties.
On their own, each delivers results unique to each of them.
- Soluble Tapioca Fiber: Derived from tapioca starch, this fiber is known for its ability to enhance the texture and mouthfeel of products while providing dietary fiber benefits. It acts as a prebiotic, promoting gut health and improving digestive function.
- Chicory Root Inulin: Inulin is a naturally occurring fructan found in chicory root and other plants. It is recognized for its prebiotic properties, stimulating the growth of beneficial gut bacteria and enhancing calcium absorption. Inulin also provides a creamy texture and can act as a fat replacer in formulations.
- Polydextrose: A synthetic polymer of glucose, polydextrose is used as a low-calorie bulking agent and soluble fiber. It provides functional benefits such as moisture retention and texture enhancement while contributing to satiety and digestive health.
But, as a trio, they can deliver so much more!
Benefits of Icon Foods FibRefine® 3.0
- Enhanced Fiber Content: The combined use of soluble tapioca fiber, chicory root inulin, and polydextrose in FibRefine® 3.0 significantly increases the overall fiber content of food products. This is particularly beneficial in addressing the dietary fiber gap in many consumers’ diets, promoting digestive health and regularity.
- Prebiotic Properties: FibRefine® 3.0 acts synergistically to promote the growth of beneficial gut bacteria. By incorporating these soluble fibers, food and beverage products can enhance gut health, potentially leading to improved immune function and reduced risk of gastrointestinal disorders.
- Improved Texture and Mouthfeel: FibRefine® 3.0 contributes to the sensory qualities of food products. Soluble tapioca fiber and chicory root inulin can create a smoother texture and creaminess, making them ideal for use in dairy alternatives, beverages, and desserts. Polydextrose can also enhance the mouthfeel, providing a satisfying eating experience.
- Fat Emulation: FibRefine® 3.0 can serve as an effective fat replacer in formulations, helping to reduce overall fat content without sacrificing texture or flavor. This is particularly advantageous in low-fat and reduced-calorie products.
- Caloric Reduction: FibRefine® 3.0 is low in calories, allowing food manufacturers to create products with lower energy density. When blended with other fibers, it enables the formulation of healthier options that cater to weight-conscious consumers.
- Versatile Applications: FibRefine® 3.0 is versatile and can be incorporated into various food and beverage products, including baked goods, snack bars, dairy substitutes, sauces, and beverages. This adaptability allows manufacturers to innovate and meet diverse consumer demands.
One of the greatest advantages of FibRefine® 3.0 is the Gastrointestinal tolerance. Ostensibly you can pack more fiber into your product without triggering bowel toleration of gastrointestinal upset. This is due to the rate of metabolization couple with the pathway each compound is metabolized by the microbiota. The metabolization of dietary fibers varies significantly based on their structure and composition, influencing their functional properties and health benefits.
The above graph illustrates the rate of metabolization for soluble tapioca fiber, chicory root inulin, polydextrose, and the FibRefine® 3.0 Blend. As shown, FibRefine® 3.0 provides a balanced fermentation profile—more gradual than inulin but more metabolically active than polydextrose—supporting gut health without overwhelming the microbiome.
Metabolization rates and metabolic pathways of tapioca fiber, chicory root inulin, and polydextrose.
Metabolization Rate:
- Soluble Tapioca Fiber
- Tapioca fiber is primarily composed of soluble fiber derived from tapioca starch. It is classified as a fermentable fiber, meaning it is metabolized by gut microbiota. The rate of fermentability can vary based on the individual’s gut microbiome composition and the presence of other dietary components.
- Tapioca fiber is primarily composed of soluble fiber derived from tapioca starch. It is classified as a fermentable fiber, meaning it is metabolized by gut microbiota. The rate of fermentability can vary based on the individual’s gut microbiome composition and the presence of other dietary components.
- Chicory Root Inulin
- Chicory root inulin is a fructan (a type of oligosaccharide) that is also fermentable. It tends to be metabolized more slowly than other soluble fibers, with a gradual increase in fermentability as it reaches the colon.
- Polydextrose
- Polydextrose is a synthetic polymer composed of glucose units and is classified as a soluble fiber. Its metabolization rate is relatively slow, and it has a unique profile compared to naturally occurring fibers.
Metabolic Pathway:
- Soluble Tapioca Fiber
- Digestion: Unlike insoluble fiber, soluble tapioca fiber is not digested in the small intestine. Instead, it passes into the large intestine, where it undergoes fermentation by gut bacteria.
- Fermentation: The fermentation process produces short-chain fatty acids (SCFAs) such as acetate, propionate, and butyrate, which are beneficial for colon health and can be absorbed into the bloodstream, providing energy to the host.
- Health Benefits: The production of SCFAs helps lower intestinal pH, inhibits pathogen growth, and promotes the growth of beneficial bacteria, contributing to overall gut health.
- Chicory Root Inulin
- Digestion: Similar to tapioca fiber, inulin is not digested in the small intestine. It is resistant to enzymatic breakdown and reaches the large intestine intact.
- Fermentation: Inulin is fermented by gut bacteria, leading to the production of SCFAs. The fermentation of inulin tends to be more gradual, which can contribute to a more sustained release of SCFAs and a lower likelihood of gastrointestinal discomfort.
- Health Benefits: In addition to promoting gut health, inulin enhances calcium absorption and may contribute to improved mineral metabolism. It is also associated with increased satiety, which can aid in weight management.
- Polydextrose
- Digestion: Polydextrose is not significantly digested in the small intestine. A small amount may be hydrolyzed, but most remains intact as it passes into the colon.
- Fermentation: Polydextrose undergoes fermentation by gut bacteria, similar to tapioca fiber and inulin, although the fermentation process may be slower and produce fewer SCFAs compared to other fibers.
- Health Benefits: Polydextrose acts primarily as a bulking agent and has low caloric value. It can help improve stool regularity and promote a feeling of fullness, making it beneficial in weight management strategies.
FibRefine® 3.0 exhibits excellent gastrointestinal tolerance. This science behind this all lies within the gut. This is how it works:
- Rate of Fermentability: Chicory root inulin tends to ferment more slowly than both tapioca fiber and polydextrose, which may result in reduced gastrointestinal discomfort. Tapioca fiber and polydextrose may lead to more rapid fermentation in some individuals.
- Production of SCFAs: While all three fibers in FibRefine® 3.0 contribute to SCFA production, the amount and rate can vary. Inulin is often noted for its sustained release of SCFAs, whereas tapioca fiber may lead to a quicker rise in SCFA levels.
- Functional Properties in Formulation: The varied metabolization rates of the fibers in FibRefine® 3.0 influences particular applications in food and beverage formulation. For instance, the slower fermentation of inulin can enhance texture and provide a creamy mouthfeel, while tapioca fiber can improve moisture retention and mouthfeel without significant caloric contribution.
FibRefine™ 3.0 your trifecta of functionality, prebiotic support, and digestive tolerance. Here’s where it shines brightest in food and beverage applications, and why:
Above is a graph comparing the gelling capabilities of soluble tapioca fiber, chicory root inulin, polydextrose, and the FibRefine® 3.0 blend. As shown, FibRefine® 3.0 demonstrates enhanced gelling behavior, outperforming individual fibers by combining their structural and functional strengths—ideal for applications like gummies, chews, and high-viscosity beverages.
Functional Beverages
Why it works:
- Adds body and viscosity without added sugars
- Provides prebiotic fiber for gut health claims
- Stable in low pH and pasteurization conditions
Best used in:
- Better-for-you sodas (e.g. Poppi-style)
- Fiber-fortified juices, kombuchas, or protein waters
- Electrolyte or nootropic drinks looking for digestive benefits
Bars (Protein, Snack, Meal Replacement)
Why it works:
- Chicory root inulin gives moisture retention and softness
- Polydextrose brings chew and thermal stability
- Tapioca fiber enhances tolerance and bulk without GI upset
Best used in:
- Keto. GLP-1 friendly, and low-sugar bars (excellent for sugar replacement)
- High-fiber meal replacement bars
- GLP-1 friendly or diabetic-support formulations
Gummies, Chews & Confectionery
Why it works:
- Adds prebiotic benefit without affecting gel strength
- Balances sweetness perception, helps reduce added sugar
- Provides clean-label soluble fiber that boosts satiety
Best used in:
- Fiber-enhanced supplement gummies
- Sugar-reduced chews (taffy, caramel, or functional formats)
- Botanical/enzyme infused candies where off-notes need masking
Baked Goods (Gluten-Free & Reduced Sugar)
Why it works:
- Enhances moisture retention and soft crumb
- Improves texture and shelf life in sugar-reduced recipes
- Inulin provides mild sweetness and browning benefit
Best used in:
- High-fiber muffins, cookies, brownies
- Gluten-free bread and cakes
- Low-glycemic or diabetic-friendly baked items
Dairy & Plant-Based Yogurts, Creamers, and RTDs
Why it works:
- Improves mouthfeel and viscosity in low-fat bases
- Offers prebiotic boost without sweetness spike
- Blends well with proteins and emulsifiers
Best used in:
- RTD shakes (protein, keto, wellness)
- Fiber-fortified creamers
- Dairy-free yogurt and mousse textures
Soups, Sauces & Culinary Applications
Why it works:
- Adds fiber and body without altering flavor
- Heat stable and blends smoothly
- Supports clean-label thickening in savory applications
Best used in:
- Creamy soups or chowders
- Nutritional broths or sipping stocks
- Sugar-free or low-carb marinades/sauces
Above it a Texture-by-Application chart comparing soluble tapioca fiber, chicory root inulin, polydextrose, and FibRefine® 3.0 across common formulation categories. As shown, FibRefine® 3.0 consistently delivers superior texture support, making it a top-performing fiber system for multi-format applications like gummies, bars, beverages, and baked goods.
Why Formulators Love It:
- Low glycemic and gut-friendly
- Minimal gas and bloating compared to pure inulin or IMO
- Synergistic effect means lower usage rates and better sensory balance
- Ideal for “permissible indulgence” positioning in functional CPG
Whether you are formulating bars or beverages FibRefine® 3.0 is your optimized solution for maximum fiber. Reach out to your Icon Foods representative for FibRefine® 3.0 samples, documentation and usage guidance.
Since 1999 Icon Foods has been your reliable supply chain partner for sweeteners, fibers, sweetening systems, inclusions and sweetness modulators.
Request a Sample and Taste the Icon difference.