Summary
The “Solubility & Processing Field Guide to Icon Foods Fibers” by Thom King, MS, CFS, is a comprehensive resource for food scientists seeking clarity on how different fibers behave in real-world formulation conditions. It maps the solubility, heat and pH stability, and gelling tendencies of Icon Foods’ FibRefine™ and PreBiotica™ lines — covering PHGG, acacia, soluble tapioca, polydextrose, inulin, and hybrid blends. The guide distills complex data into practical insights for beverage, dairy, and bar applications, offering detailed hydration methods, processing sequences, and troubleshooting tips. Whether developing clear sodas, protein RTDs, or spoonable prebiotic systems, formulators will find this field guide indispensable for selecting the right fiber and managing solubility, clarity, and texture with confidence.
Authored by:
Thom King, Icon Foods
Chief Innovations Officer/Certified Food Scientist
Solubility isn’t a yes/no question, but it’s a curve that changes with temperature, pH, solids, shear, and time. This paper maps the practical solubility, heat and acid stability, and gelling behavior of Icon Foods’ fibers: FibRefine™ HG (PHGG), FibRefine™ GA (gum acacia), FibRefine™ Soluble Tapioca Fiber (STF), FibRefine™ PD (polydextrose), FibRefine™ 3.0, 3.5, 4.0 (optimized blends), and the PreBiotica™ series (JA, AG, CR, FOS). You’ll get best-practice hydration methods, order of addition, and formulation guardrails for cold-fill, hot-fill, retort, UHT, neutral dairy, plant protein RTDs, carbonated soft drinks, and fruit acid systems.
Executive Cheat Sheet
| Ingredient | Primary Chemistry | Solubility Profile | Heat Stability | pH Stability | Gelling Tendency | Best Uses |
|---|---|---|---|---|---|---|
| FibRefine™ HG (PHGG) | Partially hydrolyzed guar | High cold solubility; dissolves cleanly | Excellent (HTST/UHT/retort) | Stable ~pH 2.5–8 | Non-gelling | Clear RTDs, protein shakes |
| FibRefine™ GA (Acacia) | Gum acacia | Highly soluble; low viscosity | Excellent | Excellent ~pH 2–9 | Non-gelling | Clear sodas, emulsions |
| FibRefine™ Soluble Tapioca Fiber (STF) | IMO/tapioca-based | Good solubility; builds light body | Neutral stable; acid+heat caution | Hydrolysis risk <pH 3.2 with heat | Mild gelling at high % | Syrups, coffees, neutral RTDs |
| FibRefine™ PD (Polydextrose) | Randomized glucose polymer | Very soluble; high solids tolerant | Excellent | Broad pH stability | Non-gelling; thickens at high % | Bulking, frozen desserts |
| FibRefine™ 3.0 | STF + PHGG | High solubility; round mouthfeel | Good; improved acid stability | More stable than STF alone | Mild gel if concentrated | Low/med-acid still beverages |
| FibRefine™ 3.5 | STF + Acacia + PHGG | High solubility; clear | Very good | Strong in acid systems | Mild gel if high % | Clear RTDs, sodas |
| FibRefine™ 4.0 | STF + Agave Inulin + PHGG | Soluble; builds “silk” | Good; protect inulin in acid | Inulin sensitive <pH ~3 w/heat | Soft gel at high % | Prebiotic RTDs, dairy |
| PreBiotica™ JA | Jerusalem artichoke inulin | Soluble; DP mix | OK; avoid harsh low-pH heat | Hydrolysis <pH 3 + heat | Gels at high % | Spoonables, bars, RTDs |
| PreBiotica™ AG | Agave inulin | Very soluble; clean | Moderate under low-pH heat | Sensitive <pH ~3–3.2 | Soft gel at high % | Prebiotic sodas, smoothies |
| PreBiotica™ CR | Chicory root inulin | Classic inulin solubility; haze risk at high DP | Neutral stable; acid+heat caution | Hydrolysis <pH 3.2 + heat | Distinct gelling at higher solids | Dairy, spoonables, bars |
| PreBiotica™ FOS | Short-chain inulin/FOS | Highly soluble; minimal viscosity | More acid tolerant than inulin | Still sensitive <pH 3 + heat | Non-gelling at beverage % | Clear sodas, low-viscosity claims |
Solubility Mechanics
- Temperature: Most fibers dissolve faster above 40–60 °C. PHGG and acacia are cold-water exceptions.
- Shear & time: Pre-slurry + moderate shear beats dumping powder straight in. Watch foam.
- Ionic strength: Calcium/magnesium can shift mouthfeel and destabilize inulin suspensions.
- pH + heat synergy: Acid + long heat holds will hydrolyze STF and inulins, causing sweetness creep and body loss.
Icon Foods Ingredient Dossiers
FibRefine™ HG (PHGG)
- Solubility: Excellent cold-water solubility.
- Heat/pH: Stable under UHT/retort; robust from pH 2.5–8.
- Gelling: None.
- Use it when: You want a label-friendly prebiotic with zero processing drama.
FibRefine™ GA (Acacia)
- Solubility: Rapid dissolution; clarity-friendly.
- Heat/pH: Very robust; loves acid + carbonation.
- Gelling: None.
- Use it when: You need clarity and stability in sodas.
FibRefine™ Soluble Tapioca Fiber (STF)
- Solubility: Good; better warm.
- Heat/pH: Stable neutral; at pH <3.2 with heat, hydrolyzes.
- Gelling: Mild at >12–15% solids or after long heat + cold storage.
- Use it when: You need syrupy body in coffees, syrups, or neutral RTDs.
FibRefine™ PD (Polydextrose)
- Solubility: Excellent.
- Heat/pH: Stable across retort and pH ranges.
- Gelling: Thickens at high loads, not true gel.
- Use it when: Frozen desserts or bulking in bars/beverages.
FibRefine™ 3.0 / 3.5 / 4.0
- 3.0: STF + inulin + polydextrose, good acid stability, light syrup body.
- 3.5: STF + inulin + gum acacia, acid-tolerant and clarity-friendly.
- 4.0: STF + Agave inulin + PHGG, silky mouthfeel, gel risk at high %.
- Use them when: You want turnkey blends tuned for either acid sodas (3.5), neutral RTDs (4.0), or all-around balance (3.0).
PreBiotica™ JA / AG / CR / FOS
- JA (Jerusalem): Gels at higher solids; creamy network.
- AG (Agave): Cleaner solubility; softer gel tendency.
- CR (Chicory): Classic gel-prone; elastic gels at high solids.
- FOS: Highly soluble, no gelling at beverage loads.
- Use them when: You want prebiotic claims, creaminess, or spoonable structure.
Gelling & Texture Comparison (1-5 scale)
| Ingredient | Gel Tendency (1 = none, 5 = strong) | Texture Notes | Best Practices |
|---|---|---|---|
| FibRefine™ HG (PHGG) | 1 | Silky light body, never gels | Use as “safety fiber” in clarity-critical beverages |
| FibRefine™ GA (Acacia) | 1 | Cushions flavors, stable | Acid/carbonation-friendly |
| FibRefine™ STF | 2 | Syrupy body, mild gel >12–15% | Manage solids in syrups and RTDs |
| FibRefine™ PD | 1–2 | Bulks and thickens at high load | Great for frozen and baked goods |
| FibRefine™ 3.0 | 2 | Syrupy, slight structure if concentrated | Balanced choice for acid stability |
| FibRefine™ 3.5 | 2 | Clean, clear, mild body | Best in sodas and clear RTDs |
| FibRefine™ 4.0 | 3 | Silky, soft gels at higher % | Ideal in dairy/protein RTDs |
| PreBiotica™ JA | 4 | Creamy gels, elastic at high % | Use in spoonables and bars |
| PreBiotica™ AG | 3–4 | Softer gel, creamy clean | Good for smoothies, mild-acid RTDs |
| PreBiotica™ CR (Chicory) | 5 | Classic gel-prone inulin | Use gel deliberately in dairy/spoonables |
| PreBiotica™ FOS | 1 | Highly soluble, no gel at beverage levels | Best for clear sodas, stealth fiber |
Key Takeaway
- 1–2 zone > Safe in clear/acid beverages.
- 3 zone > Adds silk/creaminess; gel risk is manageable.
- 4–5 zone > Gel is inevitable—harness it for spoonables, bars, and yogurts.
Processing Playbook
- Order of addition: Water > Fibers > Proteins > Sweeteners > Flavors > Acids > Thermal step.
- Thermal windows:
- Neutral RTDs: All fibers safe at UHT/retort.
- Acid RTDs: Favor GA, PHGG, PD, FOS, or FibRefine™ 3.5.
- pH guardrails:
- Below 3.0 > Stick with GA, PHGG, PD, FOS.
- 3.0–3.3 > Blends like 3.5 work if heat is short.
- ≥3.4 > Safe for inulin/STF families.
Troubleshooting
- Sweetness creep > Inulin/STF hydrolysis; adjust pH or shorten hold.
- Haze/flake > Mineral interaction; switch to GA or FOS.
- Unexpected gel set > Inulin/STF at high %; lower load or swap in PHGG.
- Sandiness in protein > Add PHGG earlier; homogenize harder.
Bottom Line
- For acid + heat: GA, PHGG, PD, FOS, FibRefine™ 3.5 are your safest bets.
- For neutral dairy/plant RTDs: FibRefine™ 4.0 + PHGG anchor the formula, PD adds backbone.
- For syrup body: STF or chicory inulin deliver—but respect gelling and hydrolysis thresholds.
Since 1999, Icon Foods has been your reliable supply-chain partner for sweeteners, fibers, sweetening systems, inclusions, and sweetness modulators.
Reach out to your Icon Foods representative for a food and beverage formulating toolkit with samples, documentation, and formulation guidance for the entire line of Icon Foods fiber portfolio.
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