Table 2.
Dietary fibre.
| Nutrients | Water solubility | Food additive | Linkage | Source/comments |
|---|---|---|---|---|
| Arabinoxylan (hemicellulose) | Soluble | Xylose residue; arabinose | β-(1,4)-linked xylose residues | Psyllium |
| Xanthan gum | Soluble | Glucose, mannose and glucuronic acid | β-(1,4), α-(1,3) and β-(1,2) | Produced by Xanthomonas bacteria from sugar substrates |
| Agar | Soluble | d-galactose and 3,6-anhydro-l-galactopyranose | α-(1→4) | Derived from red algae |
| Resistant starch | Non-soluble | Glucose | α-(1–4), β-(1–6) | Could be starch which is protected by shell or seed (type RS1), granular starch (type RS2) or retrograded starch (type RS3) High amylose corn, barley, high amylose wheat, legumes, raw bananas, cooked and cooled pasta and potatoes. |
| Inulin | Soluble | Fructose | β-(2-1)-d-frutosyl fructose | In different plants, e.g. topinambour, chicory, etc. |