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Technical Aspects of Reformulating Reduced
Glycaemic Food Products
Health & Wellbeing for Life
Agenda
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• Reformulating Food products
Estimating GI of Food Formulations
Strategies for reformulating Products
• Questions
Health Considerations
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The carbohydrate quality of our diet is
currently under close scrutiny, both total
carbohydrate and glycaemic load
This has been brought to public attention
indirectly through popular diets such as Atkins,
Low Glycaemic Index (Glucose Revolution) and
the South Beach Diet , amongst others
Dr Atkins Diet
Human genome ‘not adapted’ to today’s high glycaemic foods
1.
2.
3.
4.
Agricultural revolution
Industrialisation
Recipe variety
Exchange of foods new and old world
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Industrial after 1500 AD
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Foods in Europe
12000 BC to 2000 AD
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‘Start’ of
transition from
hunter gatherer
to domestication
and agriculture
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10
5
0
-12000 -10000
-8000
-6000
-4000
-2000
0
Cummulative average
glycaemic load / 100g food
Preindustrial before 1500 AD
2000
Period BC/AD
Ref: Based on information/data from ‘History of Foods’ (1994, print 2001), M ToussaintSamat (Blackwell, Oxford) & International Tables of GI and GL (Foster et al, 2002)
Glycaemic Index
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Glycaemic Index
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Glycemic index ( or GI factor) is a ranking of
foods from 0 – 100
This tells us whether a food will raise blood
sugar levels just a little, moderately or
dramatically
Low GI <55
Intermediate GI foods 55 - 70
High GI foods > 70
Glycemic Index
Glycaemic Index
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–
Glycaemic Index - The incremental area under the
blood glucose response curve(AUC) of a 50g (or 25g)
available carbohydrate portion of a test food expressed
as a percent of the response to the same amount of
carbohydrate from a standard food (normally glucose)
taken by the same subject.(1)
–
Glycaemic Load – The glycaemic Index multiplied by
the carbohydrate content of a food
–
Available Carbohydrate – Carbohydrate absorbed into
the blood from the small intestine
–
Carbohydrate by difference – Carbohydrate is total
weight of food less protein, fat, moisture, ash and fibre
–
Glycaemic glucose equivalents –The weight of
glucose in grams that would be equivalent to a given
amount of food in its glycaemic effect (2)
–
Glycaemic Effect, Glycaemic Response, Glycaemic
Impact, Glycaemic Challenge – Not formally defined
–
–
Jenkins, DJA et al (1981) Am J Clin Nutr 34, 362-366
(2) Monro, JA (2003) J. Nutr. 133:4256-8
Determining the Glycaemic Index of your product
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Glycaemic Index reference tables
GI reference table data can be used to estimate
glycemic effect
Glyaemic effect = Σ fi x GIi where fi is the
fraction of ingredient i in the product, and GIi is
the GI of ingredient i.
This is only an estimate because it does not
account for potential interactions between
ingredients. The most accurate way to
determine glycemic load is to conduct direct
clinical measurements.
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GI
Glycemic Index - Ingredients
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Glycaemic Index
120
100
80
60
40
20
0
Glycaemic Responses – Gelatine Gums
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Carbohydrate Blend
GI*
GI
Test
Calculated
Glucose syrup/sucrose
78
75.8
38.3%/34.4%
High
S/F polydextrose /xylitol
14
67.1%/6.5%
V.Low
Polydextrose/sucrose/fructose
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34.3%/23.6%/14.4%
3.9
23.5
Low
* Measured at Sydney University
Approx Composition
Moisture – 17.5%, Gelatine – 7.6%, Sugars/sweeteners – 72.3 – 73.6 %,
Buffered lactic acid – 1.9%
Glycaemic Responses – Milk Chocolate
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Carbohydrate Blend
GI
GI
Test
Calculated
Sucrose (45%)
37
34
Fructose (45%)
20
13
Maltitol (45%)
19
21
Lactitol (23%), polydextrose
(7%) and S/F polydextrose
(15%)
6
6
Sucrose (20%), lactitol (7.5%),
S/F polydextrose (17.5%)
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14
* Measured at Sydney University
Chocolate containing 20% milk powder
and 35.0% total fat content
Polydextrose in combination with Glucose
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100.0
90.0
80.0
70.0
60.0
50.0
Control
POLYDEXTROSE
4g
POLYDEXTROSE 8g
POLYDEXTROSE 12g
Glycaemic Index of Glucose 50g + Polydextrose
Polydextrose can be used in full sugar products to help decrease their glycaemic index.
Zhong, J., et al (2000) Am.J. Clin Nutr. 72:1503-1509
Foods contributing to daily carbohydrate intake
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Foods contributing to daily carbohydrate intake
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Between 39 and 45% of daily carbohydrates comes from cereal products
Foods contributing to daily carbohydrate intake
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Potatoes account for 11-14 % and confectionery 8 – 10% of daily carbohydrate
Vision
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Knowing which carbohydrate foods are
least challenging to blood glucose helps
people to choose a healthier diet
As well as: fibre,prebiotic, reduced
fat and low calorie benefits
All of these promote: health & wellness for life!
Applications
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Formulating Reduced
Glycaemic Products
Formulation Strategies
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Reduce High impact CHO with:
Low impact CHO such as polyols, polydextrose, inulin,
resistant starches, fibre (beta-glucans), whole grain
flours, low glycaemic flours such as rye and barley
Increasing protein content – soya , whey proteins etc
Fat levels should be scrutinised. Some have adopted
the 40:30:30 approach to formulations
Can not forget physicochemical nature of
Ingredients - we want to make reduced GI foods
– with same taste!
Caloric Values – Polyols & Polydextrose
Regional Variations kcal/g
Xylitol
Sorbitol Erythritol Mannitol
Lactitol
Maltitol Isomalt Litesse® Sucrose
EU
2.4
USA
2.4
2.6
0.2
1.6
2.0
2.1
2.0
1.0
4.0
Japan
2.8
3.0
0.0
2.0
2.0
2.0
2.0
1.0
4.0
Canada
3.0
2.6
1.6
2.0
3.0
2.0
1.0
4.0
2.4
2.4
2.4
2.4
2.4
1.0
4.0
(D2.0)
Relative Sweetness
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1.2
1
1
1
0.85
0.8
0.65
0.6
0.6
0.5
0.4
0.45
0.4
0.2
0.1
0.05
0
Sucrose
Mannitol
Xylitol
Isomalt
Maltitol
Lactitol
Erythritol
Inulin
Sorbitol
Polydextrose
Solubility
23
Solubility (%w/v)
100
80
80
80
72
60
67
66
60
58
36
40
28
22
20
0
Polydextrose
FOS
Sorbitol
Sucrose
Xylitol
Maltitol
Lactitol
Erythritol
Isomalt
Mannitol
Heat Of Solution
24
20
cals/gram
10
4
8
0
-10
-13
-20
-4
-19
-30
-29
-40
-50
-9
-7
-42.9
Erythritol
Maltitol
Sucrose
-25
-38
Xylitol
Lactitol monohydrate
Inulin
Mannitol
Isomalt
Polydextrose
Sorbitol
Lactitol anhydrous
Viscosity
25
Viscosity Cps
200
150
100
50
0
Polydextrose
lactitol
Isomalt
Sucrose
Maltitol
Sorbitol
Xylitol
Erythritol
Viscosity Measured on 65% solution @ 25 °C
Sweetness Enhancement
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We have noticed in many applications that
polydextrose enhances sweet taste
First discovered in dairy and beverage
applications
In confectionery concept developments
we are able to produce low sugar products
with acceptable sweet taste
The synergy has been seen so far with
Sugar
Fructose
Xylitol
Lactitol
Patent submitted
Regulatory Elements
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For sugar-free – varies in EU & US in EU must contain
less than 0.5% (except UK 0.2%) and in US less than
0.5g in 40 grams.
For reduced calories - 30% less calories.
For reduced sugar - 30% reduction in sugars.
We are allowed - if the product is 30% less calories
– to use mixture of sugars (polydextrose & fructose) and
polyols (lactitol & xylitol) and intense sweeteners
(sucralose etc) .
Polydextrose and fructose can be used with out need for
calorie reduction (sugar reduction in chocolate).
Xylitol – used for cooling effect.
Polyol – Labelling Requirements
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Polydextrose – is not a polyol
Within the EU and Switzerland
(and some other countries outside of
the EU), foods containing more than
10 % sugar alcohols (irrespective of
polyol type) must carry the following
warning on the package:
“Excessive consumption can
cause laxative effects”
In EU no warning for polydextrose
Applications
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Confectionery
Reformulation Theme
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Sugar-free
Low net carbs
50% Less Carbs
30% Reduced
sugar
Available carbohydrate - increasing
Glycemic effect - increasing
Calories - increasing
Full sugar
Confectionery
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Sugar-free
50%
Less Carbs
50% Less
Sugar
30% Less
calories
No intense
sweetener
In these
applications
polydextrose &
polyols provide
bulk and
functionality in a
similar way to
glucose syrup or
sucrose or sugar
• Boiled sweets
Consumption
does not have to
be limited – if low
GI or reduced
sugar products
are made
• Chocolate
• Chews & Nougat
• Caramels & Toffees
• Jellies & Gummies
• Dragees
Confectionery - Dragees
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Sugar-free
50%
Less Carbs
50% Less
Sugar
30% Less
calories
No intense
sweetener
Mango Breeze Chewies
Based on a grained chewy
centre with the glucose syrup
replaced by polydextrose
Sugar is still in the recipe
for full natural sweetness and
for crystallisation properties
for texture and taste
Only 7 grams of polyols per
40 gram serving
Applications
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Noodles
Noodles
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Noodles & Pasta do not contain a high level of dietary
fibre – but form a significant caloric contribution to the
diet – adding polydextrose and resistant starches is an
ideal way to increase fibre in these products and reduce
GI
Polydextrose
Noodles & Pasta
Noodles
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Addition of polydextrose can be used to firm the dough
That can aid processing of strips or making noodle
and pasta shapes
Raw Noodles Firmness
1500
Firmness (gf)
1400
1300
1200
1100
1000
900
800
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
Litesse %w /w
(Stable Microsystems XT Texture Instrument)
Noodles & Pasta
Noodles
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The addition of polydextrose has only a minimal effect
on softening the cooked noodle product
Cooked Noodle Firmness
1200
Firmness (gf)
1000
800
600
400
200
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
Litesse %w /w
(Stable Microsystems XT Texture Instrument)
Noodles & Pasta
Applications
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Bread & Bakery
White Pan Bread – Reduced GI – added
Fibre
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Control
Polydextrose & Resistant starch
High Fibre
Polydextrose, whey protein,
wheat gluten, emulsifiers and
resistant starch have been
used to reduce white
wheat flour content
White Pan Bread – Reduced GI – added
fibre
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High Fibre Formula
Fibre
* Reduction in GI from 77
To 38
13g
7g
White Pan Bread – Reduced GI – added fibre
40
5mm
Control
Polydextrose at 4.51% total
(8% on flour weight)
Polydextrose - In Pastry
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Model system – with out Litesse – ECM
Starch Grains
Protein phase
Here we see continuous protein phase – with starch grains
Polydextrose - In Pastry
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Model system – with Litesse – ECM
Starch Grains
Protein phase
The addition of Polydextrose produces a lacy non continuous network
– with a mechanically stronger structure – keeps strength
Polydextrose, lactitol, xylitol and fructose as Cereal Binders
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430kcal/100g
376 kcal/100g
266 kcal/100g
281kcal/100g
*The relative GI of these snack bars was measured using portions of food that represented 25g of total carbohydrate
(including polyols (not Litesse)) vs 25g glucose.
Applications
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Dairy Desserts
Frozen Dessert – Reduced GI & Sugar
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•
Exchange high glycaemic carbohydrates with low
glycaemic carbohydrates
•
Keeping total integrity of the product ie. taste
texture, appearance & shelf-life performance
Freezing Point Depression Factor
2.5
2
1.5
1
0.5
0
Lactitol
Litesse
Fructose
Xylitol
Sucrose
Glucose syrup
Lactose
Sorbitol
Frozen Dessert – Reduced GI & Sugar
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•
Frozen Desserts – source of high glycaemic
carbohydrates – sucrose (65) and glucose syrups
(100) (some lactose – although GI is moderate - 46)
•
Direct functional exchanges for these sugars possible
with non-glycaemic carbohydrates such as
polydextrose (7) (with glycerine to maintain freezing
point depression),
•
Non-glycaemic intense sweeteners to maintain
sweetness levels and non-glycaemic
proteins/emulsifiers to maintain stable foam structures
Reduced Glycaemic Frozen Dessert
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Ingredients
Reference
(% w/w)
Reduced
glycaemic
formulation
Butter fat
16
16
Skimmed milk powder
9
2
Sucrose
14
Glucose syrup solids
3
Emulsifiers/stabilisers
0.3
0.7
Glycerine
2
Polydextrose
8
Whey protein
concentrate 80%
2.5
Sucralose
0.03
High glycaemic carbohydrate
Low glycaemic exchange
Available Carbs/per serving – US Nutrition Facts Panel
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3g
15g
Available Carbohydrate = Total Carbs - (fibre and polyols)
Applications
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Beverages
Sweetness Profile
Relative Sweetness
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Fructose
Sucrose
Dextrose
Time
Reduced Glycaemic Frozen Dessert
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Effect on Blood Insulin
Effect on Blood Glucose
Plasma Glucose (mg/dl)
Plasma Insulin (µU/ml)
70
Glucose
Fructose
60
180
Glucose
Fructose
160
50
140
40
30
120
20
10
100
0
-50
0
50
100
150
Time (minutes)
200
250
300
80
-50
0
50
100
Time (minutes)
150
200
Tappy,L. et al (1986). Am J. Physiol., 250 (Endocrinol. Matab. 13):E718-E724
250
Weight Control
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Satiating Effect of Fructose
Amount of Calories Eaten After Preload
1400
1200
1000
800
600
400
200
0
Fructose
Water
Spitzer L., Rodin J., (1987) Appetite 8, 135 - 145
Glucose /
Aspartame
Glucose
Summary of Nutritional Benefits
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Health & Wellness – through out life stages
• Prebiotic
• High fibre
• Reduced glycaemic effect
• Reduced calorie
• Reduced sugar
• Sugar-free
• Dental benefits
With or with out intense sweeteners
UK – Tesco
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UK – Tesco
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UK – Marks & Spencer
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UK
– Marks & Spencer
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UK – Sainsbury Sweet Taste of Springtime leaflet
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60
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A selection of books
regarding glycaemic
index and various
topics including:
Understanding GI
Life Plan
Top 100 Low GI foods
Losing Weight
Sugar
Diabetes
Metabolic Syndrome
Peak Performance
Childhood Diabetes
Healthy Kids
GI Values