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

Agenda

• Sensus• Product portfolio

• Affecting the GI in food products

• Product concepts: low carb/low GI products based on inulins

• Claims and labelling

Sensus within the Cosun group

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

Chain length distributionFrutafit® and Frutalose™

0%

20%

40%

60%

80%

100%

L60 L85 CLR HD/IQ TEX!

DP>10

DP2-10

Glu/Fru/Sucr

Frutafit® and FrutaloseTM

….reasons for use

TextureLow caloric

valueHealth

• Mouthfeel

• Taste

• Quality

• Fat replacement

• Sugar replacement

• Soluble dietary fibre

• Prebiotic

• Low GI

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

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!

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

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

Product development with inulins

Low CarbBiscuits

CakeDIGESTIBLE

CARBOHYDRATES

Low GICereal bar

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

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

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

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%

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)

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

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

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!

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

GI values

GI(25 g of glucose = 100)

Reference biscuitLow carb biscuit

Reference cakeLow carb cake

53 ± 430 ± 5

50 ± 5

25 ± 6

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®

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

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)

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

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

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

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

Low GI food consumption

HEALTH EFFECTS

CLAIMS & LABELS

Labelling and claims

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)

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)

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)

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)

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

Yop drinking yoghurt by Yoplait

Provides energy

Explanatory illustration: fast carbohydrates

Pitta bread (UK)

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!

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

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

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)                        

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

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

Thank you for your attention !

Try the biscuit and the cake !

Questions?

diederick.meyer@sensus.nl

tel +31-165-582552fax +31-165-567796