Without Sacrificing Taste

The obesity issue worldwide has led many to recognize the link between diet and health. According to a Datamonitor report in November last year, Asians in particular are mindful of their calorie intake as 62% of the consumers in India, 50% in South Korea and 46% in China said they pay much attention to low or calorie-reduced product claims. The report has found fat reduction in product formulation to play an important role in reducing the number of calories in a product and at least 25% of the consumers said they would try products with claims such as “low fat” and “reduced fat”.

Consumers also expressed that they welcome products that activate their metabolism towards fat burning, which a macronutrient called isomaltulose is found to support fat burning and improve the body’s ability to use its energy reserves in the form of glucose for a longer period of time.

Products with low or no sugar are found to provide similar sweetness in ‘healthier’ food and beverage versions without compromising on taste. They include sugar-free gums and candies. Consumers can easily access ‘healthier’ versions of confectionery, bakery, beverages and dairy products that contain less sugar and manage their glycemic intake. These products offer consumers the quality of full sugar product versions without having to sacrifice taste.

Cut the calories

Controlling one’s body weight by reducing his/her calorie intake is still the most common and popular weight management method used globally. People eat less (either on purpose or ‘unintended’ by being less hungry) or look for calorie-reduced food and beverages.

Product developers can assist consumers in their weight management strategies by using functional ingredients such as isomalt, inulin and oligofructose when formulating new recipes that provide fewer calories than their ‘traditional’ alternatives. Inulin and oligofructose are soluble dietary fi bers that are not digested in the stomach or small intestine; and they provide the body with less calories at the most 2 kcal/g. A sugar replacer, isomalt is derived from pure beet sugar with half the calories at 2 kcal/g.

By using suitable functional ingredients in one’s diet, reaching a lower caloric intake by eating less seems within reach. Studies published in the European Journal of Clinical Nutrition in 2006 have found oligofructose and oligofructose-enriched inulin to contribute to helping healthy adults and adolescents lower their daily energy intake by having an effect on appetite regulation.

Forget the fat

With Asian consumers being aware of the negative effects of modifi ed fats, the demand for reduced-fat products has been increasing. To create such products, food formulators can use inulin, which is derived from chicory root, to mimic the taste of fat and replace fat in a range of food products. Despite being a form of carbohydrate and dietary fi ber, its neutral taste and color are found to improve the sensory qualities or texture of low-fat food. This enables food manufacturers to produce lighter versions of traditionally indulgent food such as ice cream and dairy products..

Rice starches can also be used to create low-fat products with a creamy texture. Their very small starch granules mimic the texture of fat in the mouth and they are suitable for applications such as bakery, dairy desserts, soups, sauces and fat-based fillings.

Using isomaltulose and oligofructose

• For fat burning

Human lipid stores can be used as an energy source in a weight management program. Isomaltulose is a low glycemic, yet fully digestible carbohydrate that provides the body with glucose for a long period of time. It also creates a low insulinemic reaction by the body. As insulin oppresses the use of fat as an energy source, a lower insulin profi le enhances fat burning and improves energy production derived from lipids. Studies at the University of Freiburg in Germany in 2007 have shown that isomaltulose increases the proportion of energy derived from fat in energy expenditure, benefi ting both athletes and others who lead a less physically active lifestyle.

• For reducing sugar content

Isomalt is used in sweet food products to replace sugar in volume by a 1:1 ratio and has half the calories. Consumers are then digesting fewer calories, aiding their weight management while enjoying sugar-like taste from a natural source. Isomalt is also tooth friendly as it reduces the formation of plaque and prevents the formation of harmful acids. It also promotes remineralization as the dental enamel is strengthened when one consumes candies or chews gum.

A natural sugar replacer, oligofructose is often used to reduce the sugar content and increase the amount of dietary fi ber in a product. It has a moderately sweet taste – which is 30% of the sweetness potential of sucrose – without any lingering aftertaste. It is often combined with high intensity sweeteners to provide ‘low sugar’ or ‘no added sugar’ products with a balanced sweetness profi le. The synergistic effect created by blending the sweeteners also reduces the aftertaste of some high intensity sweeteners, resulting in a more natural, sugar-like sweetness profile.

Go with low GI

Readily available carbohydrates can cause frequent or continuous high insulin levels, potentially leading to the development of obesity and diabetes. The World Health Organization (WHO) in 1997 has recommended low glycemic food as a part of a healthy diet. By achieving lower blood glucose and insulin levels, the major parameters in infl uencing energy intake and metabolism are effected; hunger pangs and the desire to snack may decrease and weight gain would be more controllable. Products containing isomalt, inulin, oligofructose and isomaltulose can therefore help one achieve a lower blood glucose and insulin day profile.

Conclusion

The ever increasing demand for functional food products provides a golden opportunity for manufacturers to offer healthier alternatives for indulgent products that do not compromise on taste, texture or quality and support consumers in their choice for a healthier lifestyle. Using functional ingredients in food formulation, consumers can have access to products that have lower calories, fat, sugar and glycemic index, as well as improved fat burning. With a wealth of scientifi cally substantiated solutions available, there is now no excuse for food manufacturers to ignore the obesity epidemic.

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