Abstract：
:The main controversy about the DF definition, adopted by the commission of Codex Alimentarius, refers to the inclusion of carbohydrates of 3-9 degrees of polymerisation (DP), decision which may be made individually by the authorities of each country. Due to the possibility of having two definitions and the negative impact it would cause over the harmonisation of nutritional information, a bibliographic review was carried, from 2009 to 2011, aiming to gather justifications for the inclusion of carbohydrates of 3-9 DP in the definition. The current review presents scientific bases that are directed to three topics: physiological aspects; repercussion over the analytical method; and impact on consumers and other users. The decision of including unavailable carbohydrates of 3-9 DP in the definition of DF may cause effective global harmonisation in the nutritional labelling, considering that the main goal is to help consumers choose healthy foods.
journal_name
Food Chemjournal_title
Food chemistryauthors
de Menezes EW,Giuntini EB,Dan MC,Sardá FA,Lajolo FMdoi
10.1016/j.foodchem.2013.02.075subject
Has Abstractpub_date
2013-10-01 00:00:00pages
581-5issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00238-0journal_volume
140pub_type
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