In a broad sense, You’ve probably heard fiber categorized as insoluble and soluble, but the classifications are even more complex. Fiber can be subcategorized in a number of ways including by viscosity, fermentability, physiological effect, source or chemical structure. Understanding fiber through these various lenses is the key to producing products that can speak to today’s consumers, experts note.
Simply put, dietary fibers are indigestible plant carbohydrates. The terms insoluble and soluble refer to the fiber’s ability to dissolve in water, but also hint at the different functions of these fibers. Insoluble fiber is known for its ability to move through the gastrointestinal (GI) tract, provide bulk and regulate bowel activity, whereas soluble fibers absorb water and can become gelatinous, slowing the movement of food through the digestive tract. Prebiotic soluble fibers can be fermented in the colon by the normal bacteria that live in the gut and provide digestive, immune and bone health benefits.