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Low GI and low carb: Product development with inulins Claims and labelling Seminar Food & Drink Innovations Davent PowerPoint Presentation
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Low GI and low carb: Product development with inulins Claims and labelling Seminar Food & Drink Innovations Davent

Low GI and low carb: Product development with inulins Claims and labelling Seminar Food & Drink Innovations Davent

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Low GI and low carb: Product development with inulins Claims and labelling Seminar Food & Drink Innovations Davent

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  1. Low GI and low carb:Product development with inulinsClaims and labelling Seminar Food & Drink Innovations Daventry, 22 June 2005 Diederick MeyerSensusManager Scientific and Regulatory Affairs

  2. Agenda • Sensus • Product portfolio • Affecting the GI in food products • Product concepts: low carb/low GI products based on inulins • Claims and labelling

  3. Sensus within the Cosun group

  4. Structure • What is inulin/FOS? polydisperse mixture of linear chains of fructosyl units mostly with a terminal glucose coupled with ß(2-1) linkages • Natural extract from chicory roots • Average chain length native inulin is about 10 units (DP 2 – 60) • For FOS about 4 (DP 2-10)

  5. Chain length distributionFrutafit® and Frutalose™

  6. Frutafit® and FrutaloseTM….reasons for use Health Texture Low caloric value • Mouthfeel • Taste • Quality • Fat replacement • Sugar replacement • Soluble dietary fibre • Prebiotic • Low GI

  7. How to affect the GI of a food product? • Choice of ingredients • Carbohydrates • Presence of gelling agents, viscofiers • Fat content • Emulsifiers • Processing increases GI • affects starch digestion • Mashed potato > cooked potato • White flour > whole wheat flour > whole wheat

  8. Food processing • Temperature, water content affect starch gelatinazation • This affects degradation and digestion: slowly digestible CHO • GI is lower (glucose release extends beyond 2 h limit of GI measurement): sustained release of energy • Caloric value unchanged!

  9. Some examples • Effect of other ingredients • Glucose 100 • Glucose with guar 62 • Glucose with beefburger, cheese and butter 57 • Effect of processing • Boiling potatoes • 30 min 56 • 35 min 88 • Ripening of banana • Under-ripe 30 • Ripe 52 Source: www.glycemicindex.com

  10. Glycaemic response Glucose (100) Glucose (100) Smooth Energy (57) Source: Sensus research

  11. Product development with inulins Low Carb Biscuits Cake DIGESTIBLE CARBOHYDRATES Low GI Cereal bar

  12. Product concepts from Sensus • Cake and biscuits with low carb properties • Reduction of digestible CHO • Sugars • Starch Difference in approach: digestible carb Low Carb quantity Low GI quality

  13. Glycaemic response Frutafit® and Frutalose® Glucose (100) Frutalose L60 (45) Frutafit HD (14) Frutafit TEX! (5) 25 g of inulin compared with 25 g of glucose

  14. Low carb product development • Total carbs reduction • Higher fat / protein content (not in scope) • Sugar replacement • Polyols / fibres / high intensity sweeteners • Flour (starch) replacement • Resistant starch, fibres, proteins

  15. Sensus Low Carb bakery productsObjective What development challenge are we looking at?

  16. Sugar replacement • Rule of thumb: 100 sugar = 30 inulin + 70 maltitol • Works well in biscuit and in cake • Frutafit® CLR performed better than HD • Biscuit: dough workability, colour, cookie spread • Cake: batter viscosity, cake texture • Less sweet • HIS not allowed (EU food law)

  17. Flour replacement • Flour: 74% digestible CHO (± 9% protein) • Flour % in dough/batter: • Cookies: 43% • Cake: 25% • Flour = CHO + protein  potential substitutes: • CHO: resistant starch, inulin • Protein: • Biscuits: sodium caseinate • Cake: vital wheat gluten • Others aspects: modified starch, egg protein, oil

  18. Low Carb products realised

  19. Recipes Carbohydrate (sugar, flour) composition changed!

  20. Low GI/carb lessons learned • Inulin (Frutafit® CLR) works well in sugar and starch (flour) replacement • Flour replacement requires resistant starch: • Hi-Maize best RS product (although bad after taste) • Less suitable: Actistar, Nutriose FB, polydextrose • Flour replacement system different for dough (biscuit) or batter (cake) • Insoluble fibre causes too much water binding • Good quality products feasible, but quality equal to reference difficult

  21. GI values

  22. Cereal bars: example of low GI development • Granola type bar • General comment: too sweet, too many calories • Focal point: syrup matrix which holds cereals together Technological benefits Nutritional contribution Frutafit® and Frutalose®

  23. Incorporation of Frutafit® & Frutalose® Replacement of sugar/glucose by inulin/FOS: • Reduction of granulated sugar by 100% • Reduction of glucose syrup by 100% • Fibre+ experience used as starting point Syrup - optimum technological properties in terms of: • Viscosity • Stickiness • Water activity • Sweetness

  24. Nutritional value Sustenergy cereal bar* Reference Sustenergy Low GI Protein (g) 5.1 5.1 Carbohydrates (g) 73 73 • digestible 72.8 45.5 Fat (g) 3.1 3.1 Fibre (g) 4.7 31.8 • soluble (inulin) 0 27.1 • insoluble (cereals) 4.7 4.7 Energy (kcal) 349 280 Glycemic Index (in vivo) 105 ± 14 65 ± 8 Glycemic Index (calc.) 69 52 * Value per cereal bar of 100 g (serving size = 25 g)

  25. Functionalities of Frutafit® & Frutalose® Nutritional functionality: • Non-digestible carbohydrates – low GI • Sugar reduction (calorie reduction) • Fibre enrichment & prebiotic effect Technological & sensory functionality: • Controlled stickiness for binding • Reduced sweetness (improved taste profile) • High level crunchiness • Shelf life OK

  26. Effects of inulins on satiety In rats (Cani et al., 2004) • Inulins modify dietary intake and fat-mass development in rats: • Energy intake is less • Fat-mass development is less • Modulation of glucagon-like peptide 1 and ghrelin concentrations, and thus of food intake? Cani et al. (2004) Br. J. Nutr. 92:521-526

  27. Effects of inulins on satiety • In humans (Archer et al., 2004) • Inulin in sausage patty for breakfast (as a fat replacer) • Less energy intake and less fat over the day with inulin sausage • Slightly more satiating than full fat patty Archer et al. (2004) Br. J. Nutr. 91:591-599

  28. Frutafit®and Frutalose® and GI: conclusion • Low GI ingredients • Prebiotic properties • Soluble dietary fibres • Texturizing properties • Frutafit® and Frutalose® are very suitable ingredients for the development of low GI products

  29. Labelling and claims Low GI food consumption HEALTH EFFECTS CLAIMS & LABELS

  30. Legislation: low GI or low carb claims? No formal legal systems for claims about the GI or carb content of a food product • No legal definition of low GI/low carb • No specified validated method to measure GI • ILSI proposal published (see Brouns et al., (2005) Nutr. Res. Rev. 18:145-171) With proper explanation on the label: low carb or GI claims could be possible (not misleading of the consumer)

  31. Legislation: EU proposal (1) Prohibited claims • Weight control • Slimming • Reduction of hunger feelings, increased satiety • Reference to non-specific benefits, well-being and normal bodily functions Source: EU proposal for nutrition claims (COM 424/final)

  32. Legislation: EU proposal (2) Approved nutrition claims: • Low energy, energy reduced, energy free • Low sugar, sugar free, no sugar added • Low fat, fat free • High in fibre, source of fibre • High in protein, source of protein • Reduced carbohydrate (total CHO!) Source: EU proposal for nutrition claims (COM 424/final)

  33. Legislation: EU proposal (3) • Reduction of disease risk claims • Based on scientific evidence for a specific claim • Dossier required • Wording of the claim in all EU languages should be included • Some protection of data possible • Low GI product lowers risk of CVD? Source: EU proposal for nutrition claims (COM 424/final)

  34. Jacob’s Sunlife Breakfast Biscuits • Breakfast Energy Level Chart: • Fast decreasing line = rapid CHO, reg. breakfast • Slow decreasing line = Jacob’s Sunlife • Part of well balanced breakfast for reserve energy • Start the day right & feel in great shape • Recipe & baking process = • Slow carbohydrate release

  35. Yop drinking yoghurt by Yoplait Provides energy Explanatory illustration: fast carbohydrates

  36. Pitta bread (UK)

  37. Extend Bar (USA, 1) Positioning: ExtendBar offers important benefits most other snacks can't: • Helps prevent low blood sugar day or night • Helps prevent high blood sugar in the morning • Helps suppress appetite • And it tastes delicious!

  38. Extend bar (USA, 2) What can it do for you: • Enjoy improved sleep • Wake up to normal blood sugar levels • Gain control over hunger • Increase your stamina for all activities • Treat yourself to a guilt free snack anytime Targeting: diabetes, pre-diabetes, strugglers with episodes of low blood sugar, desire to lose or manage weight, maintain high energy level

  39. Other countries • Australia • Run by non-profit organisation Glycemic Index Ltd. • GI symbol program with GI certification mark: • GI tested correctly • Food meets strict nutritional criteria (fat, fibre, salt content) • Provides credibility for the consumer • Voluntary labelling

  40. Other countries • South Africa • Glycemic Index Foundation of South Africa • Our mission: - to assist you in managing your blood glucose levels.  • Voluntary labelling • Strict criteria (fat, salt level)                        

  41. Other countries (3) • Sweden • Approved nutrient function claim on “GI”: • The carbohydrates in pasta provide a low and gradual increase in blood sugar • Japan • FOSHU products to help regulate high blood glucose levels

  42. Conclusions • Low GI products with good quality can be developed with inulins as part of the sugar and flour replacement system • “GI” claims are possible (do not mislead the consumer) • Consumer understanding • GI testing is required

  43. Thank you for your attention !Try the biscuit and the cake ! Questions?diederick.meyer@sensus.nl tel +31-165-582552fax +31-165-567796