NUTRIOSE®, a resistant dextrin, and MALTISORB®, a sugar alcohol, two key products for healthy diets and obesity management

LEFRANC-MILLOT C, WILS D, HENRY J, LIGHTOWLER H, SANIEZ-DEGRAVE MH
Obesity Reviews, 2006, 7(Suppl. 2): p. 269.
10th International Congress on Obesity, 3-8 September 2006, Sydney - Australia

The different studies reported here aim to assess the glycaemic responses when incorporating NUTRIOSE® 06 and/or MALTISORB® in different types of foods.


LEFRANC-MILLOT C. (1), WILS D. (1), HENRY J (2),  LIGHTOWLER H (2) SANIEZ-DEGRAVE MH. (1)
• 1 ROQUETTE Frères, F-62080 Lestrem • 2 Oxford Brookes Univesity, Oxford, United Kingdom




Introduction

NUTRIOSE® 06 is a soluble fibre, produced from wheat or maize starch through dextrinization followed by a chromatographic fractionation step. NUTRIOSE® 06 includes about 85 % fibres, which induces a lower post-prandial glycaemic response in foods where it can be incorporated.


MALTISORB® maltitol is a sugar alcohol, obtained by hydrogenation of maltose. MALTISORB® can partially or fully substitute sugar in foods, maintaining sweetness whilst producing a significant reduction in the glycaemic response (low GR).


In 1981, Jenkins et al.1 proposed a method of assessing and classifying the glycaemic response to foods, known as the Glycaemic Index (GI) : “the incremental area under the blood glucose response curve of a 50 g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a reference food taken by the same subject”.


It is sometimes preferable to test the glycaemic response, which may be more representative of the effect of a complex food system on post-prandial glycaemia, rather than the GI, which measures the glycaemic impact of the available carbohydrates present in food.

The different studies reported here aimed to assess the glycaemic responses when incorporating NUTRIOSE® 06 and/or MALTISORB® in different types of foods.


Conclusion

Diabetes prevention is a major health concern in the field of obesity management. Obese people are up to 80 times more likely to develop type 2 diabetes. Our results show that the incorporation of NUTRIOSE® or MALTISORB® , or both, in different foods can significantly reduce the glycaemic response. These carbohydrates can be added in food formulations because they are easy to use and modify taste minimally.


NUTRIOSE® and MALTISORB®, due to their outstanding digestive tolerance, are two keys ingredients enabling post-prandial glycaemic response to foods to be low. Moreover, the dietary fibre content of these foods can have a positive impact on satiety, possibly delaying the hunger feeling between meals.


NUTRIOSE® and MALTISORB® show great promise in the formulation and development of ranges of foods for type 2 diabetics and obesity prevention. Their versatility of use and excellent taste profile make them highly suitable for a range of foods.