Successful Development of Satiety Enhancing Food Products: Towards a Multidisciplinary Agenda of Research Challenges

Kleef, Ellen van; Trijp, J.C.M. van; Borne, J.J.G.C. van den; Zondervan, C.

doi:10.1080/10408398.2010.504901

Cited by 78 publications

(53 citation statements)

References 154 publications

(178 reference statements)

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“…1), which has been well described in several other reviews (e.g. Halford & Harrold, 2012;Van Kleef, Van Trijp, Van Den Borne, & Zondervan, 2012), proposes that even before food arrives in the gut, cognitive and sensory signals generated by the sight and smell of food, and by the oro-sensory experience of food in the oral cavity will influence not only how much is eaten at that eating episode (satiation) but also in the period after consumption. These early satiety signals will integrate with post-ingestive and post-absorptive signals to determine satiety.…”

Section: Satiety As a Multi-factor Constructmentioning

confidence: 95%

Optimising foods for satiety

Chambers

McCrickerd

Yeomans

2015

Trends in Food Science & Technology

178

133

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Foods that generate strong satiety sensations have obvious benefits for weight management. This review builds on the understanding that a food's satiating power is dependent on the amount of protein, carbohydrate, fat and fibre it contains by examining evidence that the consumer's sensory and cognitive appraisal of the food is also important. It is concluded that numerous features of a food product can be manipulated to enhance the consumer's experience of satiety but the combination of these features will ultimately determine its effect on appetite control. Taking this integrated approach to satiety will optimise the development of high satiety foods.

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Section: Satiety As a Multi-factor Constructmentioning

confidence: 95%

Optimising foods for satiety

Chambers

McCrickerd

Yeomans

2015

Trends in Food Science & Technology

178

133

View full text Add to dashboard Cite

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“…There has been a strong focus in the food industry on the development of reduced-fat products due to health concerns associated with highcalorie diets (Lee, Lee, Lee, & Ko, 2013;Van Kleef, Van Trijp, Van den Borne, & Zondervan, 2012). However, reduced-fat food products often have limited consumer acceptance and commercial success due to undesirable changes in appearance, flavor, mouthfeel, and texture when fat is removed (Malone, Appelqvist, & Norton, 2003;McClements, 2015b;van Aken, Vingerhoeds, & de Wijk, 2011).…”

Section: Introductionmentioning

confidence: 98%

Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers

McClements

2015

Food Research International

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The objective of this study was to develop model reduced-calorie food emulsions with desirable textural and optical properties based on controlled aggregation of food-grade colloidal particles and biopolymers. The model food emulsion consisted of fat droplets (5wt.%), starch granules (4wt.%), and xanthan gum (0 to 0.02wt.%) under acidic conditions (pH3). The fat droplets were stabilized by a protein-based emulsifier (whey protein isolate). Fat droplet aggregation was induced by adding anionic xanthan gum to promote bridging flocculation of the cationic protein-coated fat droplets. Thermal processing (95°C) did not have a major impact on fat droplet aggregation, but it did promote starch granule swelling. The structural organization of the fat droplets could be regulated by altering xanthan levels. Relatively small droplet aggregates were formed at low xanthan concentrations that coated the starch granule surfaces. Conversely, large irregular shaped droplet aggregates were formed throughout the system at higher xanthan levels. The rheological and optical properties of the model emulsions could therefore be controlled by altering fat droplet organization. Addition of low levels of xanthan significantly increased the viscosity, yield stress, and complex modulus of the model food emulsions. However, high levels of xanthan led to the formation of large visible aggregates that would negatively impact on sensory quality. This study has important implications for the development of cost-effective and clean-label reduced-fat products with desirable quality attributes, such as dressings and sauces.

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“…This happens when a food product contains the exact right mixture of sweet, fat and salty [77]. This makes people overeat despite caloric excess [78,79]. The 'hunger hormone' 7 ghrelin is segregated when the body is in need of nutrients and is the conscious correlate of 'hunger'.…”

Section: Pleasure-only Activitiesmentioning

confidence: 99%

Pleasure junkies all around! Why it matters and why ‘the arts’ might be the answer: a biopsychological perspective

Christensen

2017

Proc. R. Soc. B.

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Today's society is pleasure seeking. We expect to obtain pleasurable experiences fast and easily. We are used to hyper-palatable foods and drinks, and we can get pornography, games and gadgets whenever we want them. The problem: with this type of pleasure-maximizing choice behaviour we may be turning ourselves into mindless pleasure junkies, handing over our free will for the next dopamine shoot. Pleasure-only activities are fun. In excess, however, such activities might have negative effects on our biopsychological health: they provoke a change in the neural mechanisms underlying choice behaviour. Choice behaviour becomes biased towards short-term pleasure-maximizing goals, just as in the addicted brain (modulated by the amygdala, posterior ventromedial prefrontal cortex' (VMPFC), striatum, nucleus accumbens; ‘A-system’) and away from long-term prosperity and general well-being maximizing objectives (normally ensured by the insula, anterior VMPFC, hippocampus, dorsolateral prefrontal cortex (DLPFC), anterior cingulate cortex (ACC); ‘I-system‘). This paper outlines, first, what ‘pleasure’ is and what ‘pleasure-only’ activities are (e.g. social media engagement, hyper-palatable eating). Second, an account is given of the type of action that might aid to maintain the neural systems underlying choice behaviour balanced. Finally, it is proposed that engagement with the arts might be an activity with the potential to foster healthy choice behaviour—and not be just for pleasure. The evidence in this rather new field of research is still piecemeal and inconclusive. This review aims to motivate targeted research in this domain.

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Successful Development of Satiety Enhancing Food Products: Towards a Multidisciplinary Agenda of Research Challenges

Cited by 78 publications

References 154 publications

Optimising foods for satiety

Optimising foods for satiety

Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers

Pleasure junkies all around! Why it matters and why ‘the arts’ might be the answer: a biopsychological perspective

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