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Boosting dairy's healthy image with NUTRIOSE^®

'Indulgence without guilt’: today, this is the consumers' main purchasing criteria for dairy. Reducing fat and sugars content have thus become major driving forces in new product development.

Using NUTRIOSE® , dairy processors can now innovate in products positioned as reduced in sugars and fat, with no loss of taste and texture.
Additionally, NUTRIOSE® adds functional value, with fiber enrichment and benefits for the gut flora.

Nutritional
Sensory
Technical
Applications

Nutritional Benefits

Fiber enrichment to meet international fiber consumption recommendations (30g/day)

High fiber content (85%) combined with excellent digestive tolerance make NUTRIOSE ® an efficient source of fiber.
As such, NUTRIOSE^® contributes to satiety.
Calorie reduction through sugars and fat substitution

A low caloric bulking agent, NUTRIOSE^® presents an outstanding sugars substitution potential (up to 100% of the body effect) and a fat reduction capacity that does not compromise desired textures.

NUTRIOSE^® energy value* is up to half that of sugar and about 22% that of fat.

* About 2 Kcal/g depending on local legislation
Extended energy release

NUTRIOSE releases energy gradually and may be helpful in the formulation of “on-the-go” concepts.
Prebiotic effect for improved gut health

NUTRIOSE^® helps balance intestinal flora and improve digestive comfort.

Scientific studies show that the consumption of 10g and above per day of NUTRIOSE^® 06 produce positive observable changes in the gut microflora.

NUTRIOSE^® prebiotic effects may be combined with specific probiotics (type Lactobacillus GG, Lactobacillus casei, Bifidobacterium essensis) for direct benefits to the colon.

Sensory properties

Mouthfeel improvement

Sugars and fat provide crucial features to dairy formulation, such as flavor, texture and bulk. Reducing these ingredients is not an easy task.

NUTRIOSE^® helps dairy formulators to successfully replace the body effect of sugars and fat while optimising the taste and consistency profile of their products:

NUTRIOSE^® provides a rich creamy texture and heightens the sensation of smoothness in the mouth.
NUTRIOSE^® is neutral in taste.
Testimonials received from the market confirm that the masking effect of NUTRIOSE^® helps reduce the after-taste of intense sweeteners.

Technical properties

Several technical properties of NUTRIOSE^® are most beneficial to dairy applications:

Remarkable stability under process conditions, resulting in excellent fiber retention throughout self-life:

High resistance to heat treatment (pasteurization, sterilization, UHT treatment, cooking, etc) and whipping;

Stability at low pH for long periods (demonstration trial; pH 2.5 for 90 days at 20°C).

NUTRIOSE^® is not fermented by the main standard yoghurt strains and has no negative effect on fermentation time.
High solubility and dispersability.
Low sensitivity to ambient hygroscopicity.
Easy to process on traditional equipment.

Applications

Low /reduced fat,
Low/ reduced sugars,
Source of fiber / rich in fiber desserts, milks, yogurts and yogurt drinks, smoothies, snack dairy products
Dairy products aimed at digestive comfort improvement