low gi and low carb: product development with inulins claims and labelling seminar food & drink...
TRANSCRIPT
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Low GI and low carb:Product development with inulins
Claims and labelling
Seminar Food & Drink Innovations Daventry, 22 June 2005
Diederick MeyerSensus
Manager Scientific and Regulatory Affairs
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Agenda
• Sensus• Product portfolio
• Affecting the GI in food products
• Product concepts: low carb/low GI products based on inulins
• Claims and labelling
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Sensus within the Cosun group
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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)
O
O
OH
O
OH
CH2OH
HO
OH
HO
HOH2C
CH2
O
n
O
OH
OH
HOH2C
CH2OH
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Chain length distributionFrutafit® and Frutalose™
0%
20%
40%
60%
80%
100%
L60 L85 CLR HD/IQ TEX!
DP>10
DP2-10
Glu/Fru/Sucr
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Frutafit® and FrutaloseTM
….reasons for use
TextureLow caloric
valueHealth
• Mouthfeel
• Taste
• Quality
• Fat replacement
• Sugar replacement
• Soluble dietary fibre
• Prebiotic
• Low GI
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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
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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!
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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
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Glycaemic response
Glucose (100)
4,00
6,00
8,00
10,00
0 40 80 120Time (min)
Glu
cose
(mm
ol/L
) Glucose (100)
Smooth Energy (57)
Source: Sensus research
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Product development with inulins
Low CarbBiscuits
CakeDIGESTIBLE
CARBOHYDRATES
Low GICereal bar
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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
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Glycaemic response Frutafit® and Frutalose®
0
2
4
6
8
10
0 40 80 120Time (min)
Glu
cose
(m
mol
/L)
Glucose (100)
Frutalose L60 (45)
Frutafit HD (14)Frutafit TEX! (5)
25 g of inulin compared with 25 g of glucose
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Low carb product development
• Total carbs reductionHigher fat / protein content (not in scope)
• Sugar replacementPolyols / fibres / high intensity sweeteners
• Flour (starch) replacementResistant starch, fibres, proteins
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Sensus Low Carb bakery productsObjective
What development challenge are we looking at?
Reference Low Carb Challenge
Serving
size (g)
Net carb
(g)
Net carb
(g)
Net carb reduction
Biscuit3 pieces
26.5 g17 < 8 > 53%
Cake1 slice
30 g14 < 8 > 43%
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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)
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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
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Low Carb products realised
Reference Low Carb
Serving
size (g)
Net carb
(g)
Net carb
(g)
Net carb
reduction
Biscuit
3 pieces
26.5 g17.5 3.6
79%
50 g (FDA) 33 7
Cake
1 slice
30 g14 3.4
76%
50 g (FDA) 33 5.7
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Recipes
Flour 24,76Sugar 24,76Margarine 24,76Whole egg 24,76Salt 0,25Sodium bicarbonate 0,25SAPP 15 0,35Xanthan 0,10
100%
Reference cake
Egg white powder 2,00Vital wheat gluten 2,60Resistant starch (Hi-Maize) 13,31Flour 6,85Frutafit CLR 7,43Crystalline maltitol 17,34Margarine 24,76Sunflower oil 4,95Whole egg 24,76Salt 0,25Sodium bicarbonate 0,25SAPP 15 0,35Xanthan 0,10
100%
Low Carb cake
Flour 43,18Sugar 25,90Margarine 27,81Whole egg 2,81Salt 0,13Sodium bicarbonate 0,17
100%
Reference cookie
Sodium caseinate 4,53Resistant starch (Hi-Maize) 38,05Frutafit CLR 7,78Crystalline maltitol 18,23Margarine 27,81Whole egg 2,81Salt 0,13Sodium bicarbonate 0,17Flavour 0,50
100%
Low carb cookie
Carbohydrate (sugar, flour) composition changed!
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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
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GI values
GI(25 g of glucose = 100)
Reference biscuitLow carb biscuit
Reference cakeLow carb cake
53 ± 430 ± 5
50 ± 5
25 ± 6
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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®
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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
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Nutritional value Sustenergy cereal bar* Reference Sustenergy Low GI
Protein (g) 5.1 5.1Carbohydrates (g) 73 73• digestible 72.8 45.5Fat (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 ± 8Glycemic Index (calc.) 69 52
* Value per cereal bar of 100 g (serving size = 25 g)
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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
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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
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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
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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
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Low GI food consumption
HEALTH EFFECTS
CLAIMS & LABELS
Labelling and claims
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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)
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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)
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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)
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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)
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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
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Yop drinking yoghurt by Yoplait
Provides energy
Explanatory illustration: fast carbohydrates
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Pitta bread (UK)
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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!
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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
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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
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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)
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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
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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
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Thank you for your attention !
Try the biscuit and the cake !
Questions?
tel +31-165-582552fax +31-165-567796