Successful Product Launch: Combining Industrial Technologies with Adapted Health Ingredients

Restructured low‐fat cooked ham containing liquid whey fortified with lactulose

“…Although there is a lack of precise data on this, especially in meat products, the limited existing data (especially baking and milk products) suggest that the food matrix can influence nondigestible oligosaccharides stability . Experience of use shows that lactulose, both the powder and the syrup, offers an excellent resistance to heat treatments even when heated at 130 °C for 10 min . Meat products are cooked up to 72–75 °C and the capacity of the meat protein matrix to offer a good resistance to heat treatment opens up the possibility of incorporating lactulose into cooked products.…”

“…One of the key issues associated with the nondigestible oligosaccharides, like lactulose, is that of maintaining the stability of established health benefits, from lab demonstrations to real food systems. 33 Although there is a lack of precise data on this, especially in meat products, the limited existing data (especially baking and milk products) suggest that the food matrix can influence nondigestible oligosaccharides stability. 34 Experience of use shows that lactulose, both the powder and the syrup, offers an excellent resistance to heat treatments even when heated at 130 ∘ C for 10 min.…”

“…34 Experience of use shows that lactulose, both the powder and the syrup, offers an excellent resistance to heat treatments even when heated at 130 ∘ C for 10 min. 33 Meat products are cooked up to 72-75 ∘ C and the capacity of the meat protein matrix to offer a good resistance to heat treatment opens up the possibility of incorporating lactulose into cooked products.…”