FOS and Maltitol Shown to Lower Glycaemic Response

10 Apr 2014 --- A scientific study published in March in the European Journal of Clinical Nutrition* demonstrates the benefits of the usage of maltitol and short chain fructo-oligosaccharides (FOS from sucrose) to lower postprandial glycaemic response and reduce insulin release when replacing sugars in sugar-free desserts.

The tests conducted by companies Tereos Syral and Beghin Meiji are using different combinations of Actilight FOS and Maltilite maltitol to replace at least 30% sugars in dairy dessert creams. This reduced sugars formulation complies with the conditions stipulated by EFSA in the context of health claims regulation. A lower glycaemic response is achieved compared to full sugars dessert creams, while maintaining a high sensory profile. The results of the study also show a tendency for the maltitol/FOS combination to be more efficient than maltitol alone. An appropriate blood glucose regulation is most particularly interesting for populations with impaired glucose tolerance or diabetics.

The company will also publish in the coming weeks new science using gold standard methods, demonstrating that FOS from sucrose, used in dairy desserts and cakes, reduces glycaemic response, confirming existing data.

FOS and polyols such as maltitol are frequently used, alone or in combination, in energy-reduced or sugar-reduced food formulations. Polyols are low digestible carbohydrates with a low glycaemic index and a low caloric value (2.4 kcal/g). FOS are dietary fibres with a low glycaemic index as well, and a caloric value of 2 kcal/g. With a sweetening power of 80% for maltitol and 30% for FOS (compared to sucrose), these bulking and sweetening agents are frequently used in sugars reduced foodstuffs. Food manufacturers combine them in order to improve sensory properties and digestive tolerance of reduced sugars and no added sugars foodstuffs.

Tereos Syral says EFSA non-digestible carbohydrates opinion apply to FOS from sucrose.

European Food Safety Authority (EFSA) has recently issued a new positive opinion for a health claim about the replacement of sugars by non-digestible carbohydrates in foods and beverages and reduction of post-prandial glycaemic responses. EFSA experts specified that replacing "sugars" with any "non-digestible carbohydrates" would contribute to the claimed effect.

Reference
* Digestive tolerance and postprandial glycaemic and insulinaemic responses after consumption of dairy desserts containing maltitol and fructo-oligosaccharides in adults
F Respondek1, C Hilpipre1, P Chauveau2, M Cazaubiel2, D Gendre2, C Maudet2 and A Wagner1
European Journal of Clinical Nutrition (2014), 1–6

This feature is provided by Nutrition Insight’s sister website, Food Ingredients First.

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