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Reducing Glycaemic Load
Martin Tatlock
Roquette UK Limited
Overview
The consumer Limitations of Gi / GL Gi / GL in context Possible approaches Real opportunities Summary
The Consumer
Gi / Gl = complex subject Low = good
– End of story? Information overload Nanny state Can diets really become lifestyles? We need to be realistic
“HOW TO DE-JUNK YOUR CHILD”
A guide to healthy eating
The Times, Monday 13th June 2005
Limitations of Gi
Some confusion over definition– Requires “available carbohydrate”
– Alternative ingredients
– Need to consider “relative glycemic response”
Limitations of Gi
Some confusion over definition– Requires “available carbohydrate”
– Alternative ingredients
– Need to consider “relative glycemic response”
– Origin – diabetes
– We like numbers
Gi / GL in Context
Major dietary health concerns: Obesity Salt …
Gi / GL in Context
Major dietary health concerns: Obesity Salt … Sugar
– All mono and di-saccharides• Glucose, sucrose, lactose, fructose, maltose…
– FSA end of June…
Gi / GL in Context
Economic factors– Sugar regime changes
– Sugar will become cheaper in the EU
– High sugar foods will become cheaper
– “Junk Food Tax” generally regarded as tax on the poor
– Sugar replacers add cost
… and value!
WHO Dietary Guidelines
Diet, Nutrition and Prevention of Chronic Diseases (2003)
http://www.who.int/dietphysicalactivity/publications/trs916/intro/en/
WHO Guidelines
Reduce calories Increase fibre and reduce added sugars
WHO Guidelines
Reduce calories Increase fibre and reduce added sugars
And so reduce Gi / GL
Possible Approaches
Make products sugar free Add bran to everything Or…
Possible Approaches
Make products sugar free Add bran to everything Or…
– Sell in smaller units
– Make stripped down “nothing added” version
What are the real opportunities?
Need to combine enjoyment and health – or at least make tasty foods healthier
Many food ingredients exist to make this possible
What are the real opportunities
Sugar replacement / reduction– Sugar alcohols / polyols
• E.g. Maltisorb® maltitol from Roquette
– Soluble fibres• E.g. Nutriose® from Roquette
Remember intense sweeteners only replace sweetness
Using Polyols
Claims possible– Reduced sugar
– No added sugar
– Sugar free
– Reduced calorie Polyols are all “very low” Gi (<40)
H2
MALTOSE
MALTITOL
O
CH2OH
HO
OH
OH
O
CH2OH
OH
OH
OH
O
O
CH2OH
HO
OH
OH
O
CH2OH
OH
OH
OH
CH2OH
Maltitol
Nutriose® FB 06
A highly soluble food ingredient– NOT an additive
Is a wheat dextrin– Carefully selected fraction
– Labelled as “wheat dextrin”
– A soluble fibre
– 85% fibre (AOAC 2001-03)
NUTRIOSE® FB 06 - Digestion
Hydrolyzed
Fermented
Mouth &stomach
100 %ingested
Smallintestine
Largeintestine
Faeces 10-15 %excreted
75 %
10-15 %
Source : E.G.H.M. VAN DEN HENVEL, TNO N.L.
Slow & progressiveabsorption
NUTRIOSE® FB 06is very well tolerated
Benefits of Nutriose®FB
For the consumer…– Clean tasting
– High amounts can be tolerated
– Low calorie value (2 kcal /g)
– Safe for teeth
– Low glycemic index = 25%
– Clean labelling
Benefits of Nutriose®FB
For manufacturers– Very easy to use
• Easy to dissolve• Non-hygroscopic
– Very stable• Survives extremes of food processing• Low pH / long shelf life stable
– Clean labelling
Chocolate
Work done at LFI Sucrose replacers – all sugar free chocolates Glycemic responses measured
Source: LFI (2005)
Source: LFI (2005)
Source: LFI (2005)
Real Opportunities
Sugar reduction with polyols– Use as bulking agents, not sweeteners
• To achieve reduced sugar - in conjunction with soluble fibres
– POLYOLS PRIMARY FUNCTION IS NOT TO SWEETEN!
Maltitol as a bulking agent
Summary
Gi / Gl is complex Food still needs to taste good
– Indulgence and health A wide palette of ingredients is available Talk to us!http://www.maltitol-maltisorb.roquette.com/