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/