Queiroz, M.B.M.B.QueirozSousa, F.R.F.R.SousaSilva, L.B.D.L.B.D.SilvaAlves, R.M.V.R.M.V.AlvesAlvim, I.D.I.D.Alvim2022-05-062022-05-062022https://publica.fraunhofer.de/handle/publica/41630910.1016/j.lwt.2021.112685Dietary fibers are often under-consumed worldwide, even though their health benefits are already established in dietary guidelines, which recommend their daily intake of 25-30 g. Increasing the supply of fiber-enriched food products is a way to improve consumers' daily intake. This study proposes the development of a mixed sucrose/erythritol/fiber matrix, particulate as a crystalline solid aggregate by the co-crystallization process to be used as a fiber-delivery ingredient in formulations with partial sugar reduction. The co-crystal was physicochemical and structurally characterized and compared to their individual components. The results indicated the formation of a sugar-based structure with fiber entrapped (29.8 g/100 g of co-crystals, db), presenting 5.33% of moisture content, 0,564 of water activity, and good flow properties. DSC thermogram displayed an endothermic transition peak at 187.31 °C, similar to the melting temperature of sucrose, suggesting the maintenance of the crystalline structure after co-crystallization and confirmed by X-ray diffraction and FTIR spectral profile. Morphological images showed small cluster agglomerates with a covering layer on structure, indicating the presence of the fiber in the matrix. Thus, co-crystallization constitutes an alternative process for the production of particulate crystalline solid containing fiber, being a great alternative to food ingredients in less sugar-added and fiber-enriched products.en664688journal article