1992 1 INDUSTRIAL INGREDIENTS FOR SATIETY AND SATIATION: Scientific evaluation, current market applications and legal limitations Gaspar Ros Berruezo Prof. Human Nutrition and Food Science University of Murcia, Spain [email protected]Bioeconomie – productie, procesare si consum sustenabile
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1992
1
INDUSTRIAL INGREDIENTS FOR SATIETY AND SATIATION:
Scientific evaluation, current market applications and legal limitations
Gaspar Ros Berruezo
Prof. Human Nutrition and Food ScienceUniversity of Murcia, Spain
The SATIN consortium aims to develop novel food products for European consumers through processing innovation that will enhance satiety and help to achieve a balanced diet.
The multidisciplinary collaboration is developing food products that help regulate food intake by accelerating satiation during a meal, enhancing satiety and/or reducing appetite through novel processing methods and validating these products in human trials by examining key biomarkers, nutrient availability and behaviour.
Consumption of energy encouraged!– Wide variety, low cost, good taste, high fat/energy
dense foods available everywhere – Large portions
• Expenditure of energy discouraged!– Reduction of jobs requiring physical labor– Reduction of PE at schools– Increased time spent watching TV, web, video games– Urban sprawl
2.- Obesity & overweight: how did we get here and which are the problems?
Kringelbach, M.L., Stein, A. and van Hartevelt, T.J. 2012. The functional human neuroanatomy of food pleasure cycles. Physiology & Behavior Volume 106, Issue 3, 6 June 2012, Pages 307–316
oGuar gum – intact, not hydrolyzedoPsylliumoWheat branoPea fiberoCellulose, soy polysaccharideoGenerally in high doses Slavin and Green, Nutr Bulletin, 2007
Resistant starch (RS) and satiety
oDigestible starch resulted in greater feelings of satiety and fullness compared to resistant and slowly digestible starch.
oConsumption of 30 g RS2 or RS3 had little influence on appetite and food intake.
Ruben et al. Am J Clin Nutr 1994;60:544
Roos et al. Eur J Clin Nutr 1995;49:532
4.- Satiety triggers in food. The satiety & satiation ingredients and the scientific evaluation.
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
5.- Current market applications for satiety. Some examples.
www.satin-satiety.eu
Product ASkim milk, calcium caseinate, sodium caseinate, fiber (inulin), fructose, maltodextrins, cocoa powder, sugar, sunflower oil, canola oil, minerals (potassium citrate, magnesium carbonate, monobasic potassium phosphate, sodium chloride, pyrophosphate iron III, zinc sulfate, copper gluconate II, tricalcium phosphate, manganese II sulfate, sodium fluoride, chromium III chloride, sodium selenite, sodium molybdate, potassium iodide), coconut oil, chocolate flavor, fish oil , emulsifiers (mono-and diglycerides of fatty acids, soy lecithin), vitamins (C, E, nicotinamide, calcium pantothenate, B6, B1, B2, A, folic acid, K1, biotin, D3, B12), sweeteners (aspartame and acesulfame K), antioxidant (sodium ascorbate).
For this smoothie, found milk and caseinate proteins able of increasing satiety and suppressing caloric intake. It also inulin, whose ability to disperse in water increases the volume and viscosity of the product in the gastrointestinal tract thus increasing satiety while is able to bind to fats and eliminate them through stool so favors weight loss.Character maltodextrins have also satisfying since they increase the volume due to its solubility in water, also act as flavor encapsulants.
SMOOTHIE
5.- Current market applications for satiety. Some examples.
The milk protein increases satiety and suppresses the short-term intake. While wheat flour form viscous gels in the stomach which slows gastric evacuation and the period between meals.
The proteins increase satiety and decrease short-term intake. While gums and oligofructose with its thickening properties are viscous gels delaying gastric emptying. This food can supply a nutritional meal.
COOKIE
SOUP
5.- Current market applications for satiety. Some examples.
The milk protein and egg albumen make this product a satiating food that provides the necessary vitamins for our body and helps in weight loss. Gumsfacilitate binding effect for a product with organoleptic characteristics similar to the product that is to replace.
Omelette
5.- Current market applications for satiety. Some examples.
The burger is one of the most demanded products at present, due to the great influence of the American diet in our society. This type of product can help people with a tendency to gain weight eating a diet more similar to that of their environment and that this diet does not seem monotonous , a fact that is often difficult to track diets . The soy and pea proteins are both plant , conform to current consumer preferences which prefer vegetable protein to animal as they are considered more healthy and environmentally friendly. Besides the effect of the protein in pea, Abou -Samra (2011), is similar to that of casein , ie producing an appetite suppression . Fiber in this food is represented by the dehydrated vegetables, oligofructose and potato starch , which will effect the formation of viscous gels to increase satiety
Vegetable Burger
5.- Current market applications for satiety. Some examples.
1. Must result in changes in energy intake (if this is claimed physiological effect rather that decreased body weight)
2. Must be sustained across day – no compensation
3. Must be enduring – observable e.g. Up to four weeks during dosing
4. Biomarkers useful for proof-of-concept but not necessary for efficacy
5. Appetite ratings must be assessed using VAS.
Appetite
1. Considered only in context of decreased body weight - intake no longer as important but body weight is (most claims to date focus on intake – and are negative)?
2. Must be sustained (12 weeks) with continuous consumption of food to exclude adaptation through compensatory mechanisms – must have body weight change to make any communication on appetite (how many claims have actually been reviewed with body weight)?
3. Biomarkers may support behavioural assessment
4. Behavioural assessment (appetite ratings) must be assessed using VAS.
‘Claims on changes in appetite ratings have been made in the context of body weight. In this context evidence for a sustained effect on appetite ratings and body weight with continuous
Funded by the 7th Framework Programme of the European Union, FP7 –Knowledge based Bio-Economy (KBBE)
7.- Conclusions.
www.satin-satiety.eu
Conclusions
In SATIN a complementary and comprehensive in vitro platform, suitable to performpreliminary and high throughput tests on the activity of new food components withpotential satiety effects has been developed and validated.
Specifically:
1. The existing SHIME model has been adapted for nutrient absorption, with theinclusion of a mouth step and a dynamic dialysis step to simulate absorptiveprocesses in the small intestine.
The static digestion model has also been implemented with a mouth step
Cell-based assays have been established to assess ingredient solubility, stabilityand bio-availability (and inflammation if needed).
An in vitro cell based platform comprising primary assays, GI hormone secretionassays and secondary assays for chemosensors has been developed, optimizedand validated with reference controls.