Power Of Functional Carbohydrates

AFJ: A lower glycemic load has been associated with better blood-sugar and insulin levels. Recently, there has also been talk that it might boost fertility. What do we need to know about Isomalt and Palatinose?

Kozianowski: The positive health effects of low-glycemic load on decreasing fasting-blood glucose (‘blood sugar’) as well as fastinginsulin levels has been demonstrated in humans with blood-glucose disorders. It can also be assumed that still healthy, but predisposed people may benefi t from a diet lower in glycemic load.

A recent study has shown that with Isomalt-sweetened foods (rather than conventionally-sweetened foods) signifi cant improvements on blood-glucose control parameters (namely HbA1c, fasting glucose and insulin) can be achieved. This goes for insulin sensitivity as well. Further associated improvements were risk factors for diabetic complications such as atherosclerosis and infl ammation. Results from a study with hyperlipidemics with the low-glycemic sugar Palatinose similarly led to lower fasting-blood glucose and improved insulin resistance.

The reduction in glycemic load by the dietary intervention was about 13 percent and could be achieved by incorporation into standard foods (replacement of high-glycemic sugars). Otherwise, the diet remained unchanged.

Palatinose’s main potential is built around its smooth and prolonged blood-glucose supply. On the one hand, this promotes fat burning which eventually may help in body-weight control and body-fat accumulation. On the other hand, it preserves valuable glucose as energy for important body functions such as cognitive and physical performance. Such effects would be unique to Palatinose rather than to a low-glycemic diet in general. It opens new product possibilities for manufacturers to address weight management or sports nutrition. The recent messages on low-glycemic load and fertility were derived from epidemiologic associations rather than robust experimental studies. Thus, any causation can todate just be speculation. Any such claim for low-glycemic ingredients would have to be thoroughly substantiated in the interest of correct consumer information.

AFJ: What considerations do confectionery and beverage manufacturers need to take into account when using these ingredients?

Kozianowski: As well as exceptional nutritional benefi ts, Palatinose also delivers very good sensory characteristics, including natural, mild, sugar-like sweetness with no after-taste. Its sweetening power, in comparison to a 10-percent sucrose solution, is about 45 percent— increasing in sweetening power as the concentration increases. Thus, Palatinose displays a mild sweetness providing volume and ‘body’ to food and beverages. It is an excellent substitute for sucrose, fructose and other highly-digestible carbohydrates, and can be used in combination with other carbohydrates or intense sweeteners to tailor sweetness profi le and improve product texture. Unlike sucrose, Palatinose is also tooth-friendly.

With a view to the technological properties, Palatinose is not hygroscopic and the white, crystalline powder has an excellent fl owability, which is important in powder applications like instant tea, coffee specialties, or sport and energy powders. Therefore, it is an ideal ingredient for instant beverages.

Palatinose is highly stable under acidic conditions for easy liquid applications like energy, sports and wellness drinks. Moreover, as Palatinose is not fermented by most food-relevant microorganisms and lactobacilli, it can be used as a non-fermentable carbohydrate in dairy applications.

The shelf-life of Palatinose is comparable to that of sucrose. Palatinose should be stored under dry conditions and at moderate temperatures. Overall, the physico-chemical properties of Palatinose permit the substitution of sucrose or fructose in most foods and beverages. Isomalt tastes just as natural, pure and sweet as sugar. Isomalt’s sweetening power is about half of that of sucrose, and has a similar sweetness profi le. For increasing the sweetness, Isomalt can be combined with intense sweeteners. Side and aftertastes associated can be avoided. It also blends well with any fl avor—from menthol, to minty, to fruity. Due to a lower cooling effect than all other sugar replacers, products containing crystalline Isomalt (e.g. chocolates, low-boiled candies and baked goods) have no undesirable cooling effect in the mouth.

Isomalt has hygroscopicity, meaning it does not readily absorb water. This is its greatest technological advantage. In fact, its hygroscopicity is lower than that of all other polyols and even sugar itself. Thus, Isomalt makes products that are highly stable when stored, a considerable advantage in warm and moist climates.

Isomalt is easy to process—even even easier than sugar, in fact— because it is highly resistant to acids and enzymatic hydrolysis. This makes Isomalt the ideal raw material for sugar-free, tooth-friendly and low-calorie products. It also has good solubility and a high heat resistance. As its chemical structure is not altered at normal cooking temperatures, Isomalt is ideal for cooking, baking and extrusion processes. This facilitates its use for all common applications.

AFJ: Isomalt promotes the growth of bifi dobacteria. Why is this bacteria so important?

Kozianowski: Bifi dobacteria are one of the major genera of bacteria that make up the gut fl ora—the bacteria that reside in the colon. Bifi dobacteria aid in digestion, and play an important role in maintaining a functional and healthy colon. They also suppress growth and activity of potentially harmful bacteria, thus causing a positive shift in the composition of the intestinal microfl ora. Thus bifi dobacteria are generally ranked among the ’good bacteria’ of the gut fl ora.

Daily intake of 30 grams of Isomalt was demonstrated to promote an increase of the ‘good bacteria’ in the large intestine, the bifi dobacteria, demonstrating the prebiotic effect of Isomalt. So consuming foods with Isomalt aids in promoting good gut health.

AFJ: Can you have too much of a good thing? Is there a recommended daily intake limit of isomalt? Palatinose?

Kozianowski: Palatinose is slowly, but fully digested and absorbed in the small intestine as has been shown in human studies with ileostomates (persons without a colon). Palatinose is thus as well tolerated as sucrose. Indeed, in the various clinical trials we have carried out with Palatinose, we tested up to 120 gram consumption within two hours. Standard test dose for acute studies or prolonged intervention trials contained 50 grams. The volunteers did not report any complaints, neither did adverse effects occur. Palatinose can thus be consumed like other sugars. Isomalt is partially digested in the upper GI tract. Undigested portions enter the colon where they are fermented (and thus can exert their prebiotic properties). This is also the underlying principle for improved bowel function as reported from a recent human volunteer study. However at high intakes, Isomalt, like all fi bers, may exert laxation. In the studies, presented at a recent conference in Singapore, 30 grams of Isomalt were ingested as food ingredients over the day without negative impacts on the subjective feelings reported by the volunteers. In the blinded studies, Isomalt intake remained “unnoticed”.

AFJ: What is your dream application?

Kozianowski: A dream application for Palatinose would be a nextgeneration Red Bull type of energy drink that is positioned as a more gentle but prolonged energy delivering vehicle. Another would be a ’start-to-the-day’ yoghurt drink or beverage to help combat body weight gain and to promote satiety or increased cognitive and mental performance. For Isomalt, the fantasy application would be more chew gums and jams which are good for teeth and oral health.