Bulking Agents: Multi‐Functional Ingredients

Auerbach, M.H.; Craig, Stuart A.; Mitchell, Helen S.

doi:10.1002/9780470996003.ch17

Cited by 5 publications

(7 citation statements)

References 75 publications

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“…Besides the polymer, polydextrose consists of small amounts of the starting materials glucose, sorbitol and citric acid, as well as levoglucosan and hydroxymethylfurfural formed by caramelisation during the polycondensation process. Owing to the complex linkage distribution in the highly branched structure, it has been stated that polydextrose is resistant to gastric acid and mammalian gastro-intestinal enzymes (Auerbach et al, 2006). Polydextrose is used primarily in the food industry as a stabiliser, thickening agent, humectant and carrier (E1200).…”

Section: Characterisation Of the Food/constituentmentioning

confidence: 99%

“…The present opinion does not constitute, and cannot be construed as, an authorisation to the marketing of the food/food constituent, a positive assessment of its safety, nor a decision on whether the food/food constituent is, or is not, classified as foodstuffs. It should be noted that such an assessment is not foreseen in the framework of Regulation (EC) No 1924No /2006 It should also be highlighted that the scope, the proposed wordings of the claims and the conditions of use as proposed in the Consolidated List may be subject to changes, pending the outcome of the authorisation procedure foreseen in Article 13 (3)…”

Section: Efsa Disclaimermentioning

confidence: 99%

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confidence: 99%

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Scientific Opinion on the substantiation of health claims related to polydextrose and changes in bowel function (ID 784), changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tract (ID 784), decreasing potentially pathoge

Products¹

2011

EFSA Journal

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Suggested citation: EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to polydextrose and changes in bowel function (ID 784), changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tract (ID 784), decreasing potentially pathogenic gastro-intestinal microorganisms (ID 785) and reduction of gastro-intestinal discomfort (ID 784) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 20119(6) The food constituent that is the subject of the health claims is polydextrose. The Panel considers that polydextrose is sufficiently characterised in relation to the claimed effects. Changes in bowel functionThe claimed effect is "improves the bowel function". The target population is assumed to be the general population. The Panel considers that changes in bowel function such as reduced transit time, more frequent bowel movements, increased faecal bulk or softer stools may be a beneficial physiological effect, provided these changes do not result in diarrhoea. No references were provided from which conclusions could be drawn for the scientific substantiation of the claim.On the basis of the data presented, the Panel concludes that a cause and effect relationship has not been established between the consumption of polydextrose and changes in bowel function. Changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tractThe claimed effect is "improves the bowel function". The target population is assumed to be the general population. In the context of the clarifications provided by Member States, the Panel notes that the claimed effect refers to changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tract. The Panel considers that changes in SCFA production and/or pH in the gastrointestinal tract are not beneficial physiological effects per se, but need to be linked to a beneficial physiological or clinical outcome. No evidence has been provided to indicate the context in which the claimed effect could be considered as a beneficial physiological effect.On the basis of the data presented, the Panel concludes that a cause and effect relationship has not been established between the consumption of polydextrose and a beneficial physiological effect related to changes in SCFA production and/or pH in the gastro-intestinal tract. Decreasing potentially pathogenic gastro-intestinal microorganismsThe claimed effect is "prebiotic/bifidogenic". The target population is assumed to be the general population. In the context of the proposed wordings, the Panel assumes that the claimed effect refers to increasing numbers of bacteria which are considered to be "beneficial". The Panel considers that the evidence provided does not establish that increasing numbers of gastro-intestinal microorganisms is a beneficial physiological effect. The Panel considers that the claimed effect, in the context of decreasing potentially pathogenic gastro-intestinal microorgani...

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Section: Characterisation Of the Food/constituentmentioning

confidence: 99%

Section: Efsa Disclaimermentioning

confidence: 99%

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confidence: 99%

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Scientific Opinion on the substantiation of health claims related to polydextrose and changes in bowel function (ID 784), changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tract (ID 784), decreasing potentially pathoge

Products¹

2011

EFSA Journal

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“…It can act as a moisturizer in foods due to its hygroscopic structure. It is less sweet than sucrose, has a low glycaemic index and low calorie value (1 kcal/g) (Auerbach & Dedman, 2012).…”

Section: Introductionmentioning

confidence: 99%

Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly

Ünal

Arslan

2022

Food Processing Preservation

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In this study, 60% of the total sugar (sucrose and corn syrup) in pectin jellies was substituted by using single or various combinations of the bulking agents: isomalt, polydextrose, and inulin. Substitution with isomalt resulted in lower hardness and flexibility and lower moisture content; it ended up with an opaque and rough appearance on the outer surface, thus causing lower sensory acceptability and shorter storage stability than conventional product. Substitution of sugars with inulin was found to be successful in terms of lowering water activity, improving sensory characteristics, and supporting the prebiotic activity (B. clausii). Polydextrose was also successful, while bringing with the handicap of a softness perception in the jelly due to high hygroscopicity. Besides, it was the most effective bulking agent for growth of both the beneficial probiotic bacteria tested (Lactobacillus acidophilus and Bacillus clausii). The highest colony counts of L. acidophilus was found in Inulin+Polydextrose jelly (220 × 10 4 CFU/g); however, this synergistic effect of inulin and polydextrose was not observed for B. clausii. Substitution of sugars with only inulin gave the best results for taste, at the same time scored high for color and appearance. In relation to this, 90% of panelists preferred the inulin jelly as "I would definitely buy." The lowest energy values were achieved in jellies developed by the addition of polydextrose, inulin+polydextrose, and isomalt+polydextrose with 43.1% 39.9%, and 38.8% reductions in calorie, respectively, compared with the conventional product. The results demonstrated many aspects of the successful use of polydextrose and inulin alone or in combination as sugar substitutes in the production of pectin jelly. Practical applicationsThe awareness for the consumption of functional foods, which contain ingredients that provide additional health benefits beyond the basic nutritional requirements, is in increasing demand. In order to meet this demand of consumers, nutritious, functional, and alternative foods have started to take their place in the market. Confectionery products have an important place among these food groups. As a market that has consumers from all age groups apart from basic nutritional needs, the confectionery sector has a diverse product group and large consumer base in the world. Prebiotics are included in confectionery products in order to give mouthfeel, texture, functional attributes, and some act as bulking agent. We investigated the combined use of prebiotics such as polydextrose, inulin, and isomalt as bulking agents in soft pectin jellies, How to cite this article: Ünal, M. H., & Arslan, D. (2022). Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly.

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“…This decrease could be attributable to the difference in molecular weight and higher viscosity (at the same temperature and concentration) of polydextrose in comparison with sucrose. On the other hand, it is this characteristic that enables polydextrose to provide the desirable mouth-feel and texture qualities that are so important when replacing sucrose (Auerbach y Craig, 2008). It is known that full replacement of sucrose with polydextrose leads to a higher starch gelatinization temperature in comparison with sucrose .…”

Section: Tds Texture Curvesmentioning

confidence: 99%

La revalorización del uso de almidón de tapioca. Estrategia multienfoque en su aplicación en rellenos de fruta

Motato¹,

Alejandra²

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Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks. In 7th Pangborn Sensory Science Symposium, 12-16 August 2007, Minneapolis, EE.UU. Ahmed, G.E. (1981). "High methoxyl Pectins an their uses un jam manufacture" A literature survey. Scientific and Technical Survey. Nº 127. Aidoo, R., Afoakwa, E. y Dewettinck, K. (2014) Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture-Rheological, microstructure and physical quality characteristics.

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Bulking Agents: Multi‐Functional Ingredients

Cited by 5 publications

References 75 publications

Scientific Opinion on the substantiation of health claims related to polydextrose and changes in bowel function (ID 784), changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tract (ID 784), decreasing potentially pathoge

Scientific Opinion on the substantiation of health claims related to polydextrose and changes in bowel function (ID 784), changes in short chain fatty acid (SCFA) production and/or pH in the gastro-intestinal tract (ID 784), decreasing potentially pathoge

Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly

La revalorización del uso de almidón de tapioca. Estrategia multienfoque en su aplicación en rellenos de fruta

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