Texture of low-fat ice cream boosted by prebiotics

The prebiotic inulin may enhance the texture of probiotic ice-cream, resulting in a potentially health friendly summer snack, according to new research.

Formulation of a low-fat probiotic ice-cream with inulin resulted in "the best improvement in textural characteristics in terms of firmness, melting properties, and first dripping time," Turkish researchers report in the Journal of Food Science. The study taps into the growing trend of companies moving into the market for more premium products and unusual combinations of flavours in response to stagnation in the European ice-cream sector. This has been due to a maturation of the sector, health concerns and growing competition from cheaper private-label products, according to analysts.

Probiotics are bacteria found in the gut that are understood to have health benefits. Prebiotics are ingredients that stimulate growth of probiotics in the gut, and synbiotics are a combination of the two. Most foods containing probiotic bacteria are found in the refrigerated section of supermarkets as the bacteria is destroyed by heat and other processing conditions. This has given the dairy sector, already used to handling live bacteria for the manufacture of yoghurt, a major advantage in probiotic foods - probiotic drinking yoghurts are currently the fastest growing dairy product in Europe.

Promising results

A.S. Akalin and D. Erisir from the Department of Dairy Technology at Ege University investigated the potential rheological benefits of using inulin in ice cream containing Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 (Chr. Hansen). Inulin is already used by the food industry as a water binder, emulsifier, stabiliser and texturiser. Inulin (four per cent, Fibruline XL) or oligofructose (four per cent, Fibrulose F97, Cosucra AS) were added to the ice cream and the survival of the probiotics, and general characteristics of the ice cream evaluated after storage at minus 18 degrees C for 90 days.

Akalin and Erisir report that addition of both prebiotic fibres "significantly increased apparent viscosity", and affected the melting properties of the resulting ice cream.

However, the probiotic ice cream containing inulin exhibited the highest increase in firmness, and the lowest change in melting properties

"This study has verified that the highest values for the apparent viscosity, overrun, and firmness and the most remarkable improvement in the meltdown characteristics were obtained in the mix or ice cream containing probiotics and inulin," they added.

On the other hand, oligofructose significantly improved the viability of both probiotic bacteria strains,

"Although the viable numbers for both bacteria decreased throughout the storage, the minimum level of one million colony forming units per gram was maintained for B. animalis Bb-12 in only ice cream with oligofructose during storage," they stated.

Ice cream market

According to a Euromonitor study companies in the ice cream market need sensitivity to changing regional tastes, exotic flavour mixes, labelling and packaging to be successful in attacking Western Europe's stagnant ice cream market. Sales of ice cream decreased by 0.4 per cent to US$20.3bn in 2004 in the region, according to Euromonitor. Processors are focusing on introducing unusual flavors and premium brands to hold on to their market shares.

The trend is known in the industry as the "premiumisation of flavour". More demanding consumers are willing both to experiment with new taste sensations and to pay a higher price for more sophisticated and less traditional products, the analyst said.

Source: Journal of Food Science
Published online ahead of print, doi:10.1111/j.1750-3841.2008.00728.x
"Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream"
Authors: A.S. Akalin, D. Erisir

Soluble fibre boosts satiety, aids weight loss: study

Supplements of soluble dietary fibre may increase weight loss by boosting satiety, and has beneficial effects for cardiovascular health, suggests a study.

A soluble fibre supplement improved cholesterol levels in overweight and obese subjects, who also lost about four kilograms more than people in the placebo group over 16 weeks, report scientists in the British Journal of Nutrition. The study taps into the burgeoning weight loss and management market, estimated to already be worth $7bn (€5.2bn) globally. With 50 per cent of Europeans and 62 per cent of Americans classed as overweight, the food industry is waking up to the potential of products for weight loss and management.

The slimming ingredients market can be divided into five groups based on the mechanisms of action - boosting fat burning/ thermogenesis, inhibiting protein breakdown, suppressing appetite/ boosting satiety (feeling of fullness), blocking fat absorption, and regulating mood (linked to food consumption).The researchers, led by Jordi Salas-Salvado from Saint Joan University Hospital in Reus, Spain, randomly assigned 200 overweight or obese patients to receive either a mixed fibre dose (three grams of Plantago ovata husk and one gram of glucomannan) twice or three times a day, or placebo for 16 weeks. The study was a parallel, double-blind, placebo-controlled clinical trial.

At the end of the study, the researchers report that weight loss 'tended' to be higher in both fibre groups (4.52 and 4.60 kg lost in the twice and three times a day group, respectively), compared to the placebo group (0.79 kg lost). In addition, satiety was reported to be increase after consumed the fibre-rich meals. Moreover, LDL cholesterol levels - a cardiovascular risk marker - decreased by 0.38 and 0.24 mmol/l in the twice and three times a day group, respectively, compared to a decrease of only 0.06 mmol/l in the placebo group, state the authors. Improvements in the ratio of total cholesterol to HDL-cholesterol and HDL to LDL were also reported.

"In conclusion, a 16-week dietary supplement of soluble fibre in overweight or obese patients was well tolerated, induced satiety and had beneficial effects on some CVD risk factors, the most important of which was a significant decrease in plasma LDL-cholesterol concentrations," wrote Salas-Salvado.

Soluble versus insoluble fibre

Studies have also reported that insoluble fibre, which contains cellulose, hemicellulose and lignin and cannot be dissolved in water, may reduce the risk of obesity and diabetes, but the biological mechanism underlying the benefits has only been assumed.The assumption was that the fibre reduced the glycemic response (a rise in blood glucose), thereby increasing satiety and decreasing energy intake. A lower glycemic response decreases the demand for insulin, therefore reducing the risk of type 2 diabetes.

In Europe and Japan, soluble fibre has the greater market share than insoluble. In the US, where the entire fibre market was worth $192.8m (€151.0m) in 2004, insoluble fibre dominates the market with $176.2m (€138.0m), and $16.6m (€13.0m) soluble. But while Frost and Sullivan predicts overall growth in the US to $470m (€369m) by 2011, the soluble fibre sector is expected to increase by almost twice the compound annual growth rate (CAGR) compared to insoluble fibre - 26.3 per cent compared to 13.1 per cent.

Source: British Journal of NutritionVolume 99, Issue 6, Pages 1380-1387"Effect of two doses of a mixture of soluble fibres on body weight and metabolic variables in overweight or obese patients: a randomised trial"Authors: J. Salas-Salvado, X. Farres, X. Luque, S. Narejos, M. Borrell, J. Basora, A. Anguera, F. Torres, M. Bullo, R. Balanza, for the Fiber in Obesity-Study Group.

Number of obese growing bigger

About 50% of 13 million Malaysian adults could be overweight or obese, a worrying trend that seems to be on the rise.

Health Minister Datuk Liow Tiong Lai said while the National Health and Morbidity Survey in 2006 revealed that 43.1% of Malaysian adults were overweight or obese, which was double the figure from a decade ago, the numbers could have already increased since then. Liow blamed the disturbing situation on the lack of proper health knowledge, adding that Malaysians needed to be better informed and motivated to stay healthy, in terms of diet, physical activity, stress management and disease prevention. He said Malaysians had also grown accustomed to an affluent lifestyle, and were more comfortable sitting at home and watching television or being in front of the computer, instead of enjoying the outdoors.

“For example, how many people know that losing even a modest five to 10% of their weight can result in better health?” he said in his speech yesterday when launching Nutrition Month Malaysia 2008.Saying he himself was overweight, Liow said Malaysians took “eating right” lightly as they did not know what to eat, when to do so and how much they should consume.

“There is plenty to eat but unfortunately, many of us are not making wise decisions on what and how much to eat. Instead, we act on impulse,” he added. “With our busy lifestyles, we would rather eat out than at home, opt for fast food rather than cook at home. “And too often, we spare little thought about health and the nutritional value of what we put into our tummies.”

Malaysian Association for the Study of Obesity president Prof Dr Mohd Ismail Noor later said that about 90% of overweight and obese adults in the country were “very likely” to develop diabetes. “What is worrying are younger people who have diabetes and are also overweight. “You do not have to wait until you are 40 to have this disease. They are now as young as 25,” he said.

He also said if one of a person’s parents was overweight or obese, the chances of his being in a similar situation was 40%. The chances increased to 80% if both parents were either overweight or obese, he added. Genetic predisposition, he said, contributed to between 10% and 15% of those who faced the weight problems.

The Star Online, 13 April 2008

Review calms buzz surrounding caffeine

Moderate caffeine intake of 300 mg per day has no adverse health effects for healthy adults, concluded a review that sought to shed light on controversies surrounding the ingredient.

The review, Caffeine and Health: Clarifying the Controversies carried out by the International Food Information Council Federation (IFIC), examined its safety using the latest scientific research on the topic. This is a timely review for industry on the state of play for caffeine, which is being added to increasing numbers of new food and drink products, such as and energy drinks. While Asia Pacific is the top region for producing energy drinks, North America has overtaken western Europe to hold the next largest share at 15 per cent. From small beginnings, its average growth since 1999 has been an impressive 68 per cent a year. The US is now expected to become the largest national market by 2009.

Caffeine is also used in soft drinks as a flavoring agent and has even reached some more unusual applications, such as bakery products. Inventor Dr Robert Bohannon collaborated with food industry experts to come up with a patent-pending microencapsulation process to allow the inclusion of very small caffeine particles to create energy food. However, at the same time, it is being overshadowed with some bad press on the effects on health caffeine could have.

"The purpose of this review was to answer as many questions about caffeine and health as possible in a single document," said Lindsey Monroe, director of Food Ingredient Communications at IFIC.

Clarification is important as consumers continue to include caffeine in their daily diet. The average person consumes approximately 120 mg of caffeine per day, representing a mean intake of 1.73 mg/kg of body weight, according to a 2004 study by Knight et al. Children consume significantly less than adults. In 2004, the average daily intake of caffeine by children aged between one and five and six and nine was 14mg and 22mg per day respectively.

Review of negative health effects

While healthy adults can consume caffeine with no negative effects on health, those with hypertension and the elderly may be more vulnerable, said the review.

Also, regular caffeine drinkers may experience some short-lived withdrawal symptoms if they stop consuming caffeine. There have been many studies looking at the link between caffeine and both cancer and coronary heart disease, but according to the review, there is no evidence to show caffeine can cause these diseases. Most studies have found caffeine consumption does not have an adverse effect on bone mineral density in women, it said, as long as they consume adequate calcium. Additionally, caffeine should not pose any harm to pregnant women, as long as they limit their consumption to three cups of coffee a day, thereby not exceeding 300 mg per day.

Health benefits

Some studies have found caffeine can cause some benefits to health, such as helping reduce the risk of several chronic diseases, including diabetes, Parkinson's disease, liver disease, and colorectal cancer, said the review. Furthermore, it has been commonly reported to improve alertness and aid in concentration, a concept widely accepted as many consumers turn to caffeine as a pick-me-up.

"Recent studies in a number of laboratories have consistently demonstrated increases in key aspects of cognitive function related to alertness, even among well-rested volunteers," said the report.

And a study at the French National Institute for Health and Medical Research in Montpellier, France found consumption of at least three cups of coffee each day is associated with a slower rate of decline in cognitive performance in women.

Sports drinks

As well as improving mental performance, studies have found that caffeine may aid physical performance, resulting in it being added to many sports drinks.

"Consuming 6 mg/kg body weight of caffeine, or about five 8-ounce cups of coffee for a 155 lb. male, significantly increased muscle endurance during brief, intense exercise (4-6 min) performed by recreational athletes [Jackman, et al 1996]," said the report.

For example, one study by Cox et al on cyclists, moderate levels of caffeine (6 mg/kg) was found to enhance the performance times during a cycling trial. This result was observed whether caffeine was ingested one hour before exercise or in a series of administrations throughout the trial.

By staff reporter, Nutra Ingredient Europe, 18 April 2008