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BENEO’s sugar replacer ISOMALT expands applications in IndiaApproval opens broader product opportunities and proves ISOMALT's technical and nutrititonal benefitsMannheim, August 2010 - The BENEO-Institute is pleased to announce that the Ministry of Health in India has approved further food categories for which BENEO’s low glycaemic sugar replacer ISOMALT can be used. The decision is an important contribution to healthy nutrition in India, considering that according to the World Health Organisation (WHO), the country suffers from a prevalence of diabetes with 31.7 million cases of diabetes, accounting for nearly 19 per cent of all diabetics worldwide. Worse still, studies predict a growth rate by 2.5 until 2030¹ ¹Global Prevalence of Diabetes in Diabetes Care, Volume 27, Number 5, May 2004 First monograph on isomaltulose published in Food Chemicals CodexBENEO-Institute supports and shares expertise within the development of the monograph on isomaltuloseMannheim, July 2010 - The BENEO-Institute is pleased to announce the publication of the first monograph on the functional carbohydrate, isomaltulose (brand name PalatinoseTM), in the Seventh Edition of Food Chemicals Codex (FCC). For more than a year, analytical and regulatory experts of the BENEO-Institute have contributed to the development of the monograph in close collaboration with FCC. BENEO consumer research highlights most popular health benefits in Spanish functional drinksCharacteristics of Palatinose™ are well perceived and understood The qualitative research by BENEO allowed for time to be spent asking Spanish consumers what health benefits they found most appealing in functional drinks. Energy, wellness and sports drink (both for serious and casual athletes) users were covered within four focus groups and Dr. Christian Niederauer, Market Research Manager, BENEO-Palatinit was able to conclude: “Although the focus groups were held at a variety of times and with different target groups, the feedback was unanimous - mental alertness as well as prolonged and balanced energy were the benefits most required from Spanish consumers’ functional drinks.” Through discussion, it became obvious that Spanish consumers choose energy drinks primarily to increase mental alertness and they are particularly drunk as a ‘going-out’ drink, often combined with alcohol. As would be expected, sports drinks are used for replenishment of energy lost during exercise. A key factor in the choice of product is its taste and whether it delivers a constant energy level, rather than a ‘boost and crash effect’. BENEO’s functional carbohydrate Palatinose™ (isomaltulose) was covered during the research process; Dr. Christian Niederauer commented: “We received very positive results regarding the appeal and understanding of the characteristics demonstrated by Palatinose™. However, the fact that one single ingredient combines all of the desired benefits required of a functional beverage, naturally gives a too-good-to-be-true impression.” Against the background that credibility was high on the list of concerns, the question of scientific substantiation was considered highly important to the majority of respondents. Interestingly, once consumers could see the credentials and benefits of Palatinose™, they were prepared to pay higher prices for any product containing it. This latest consumer research from BENEO is just another example of the company’s commitment to invest in consumer research to best support existing and potential partners. The results of the Spanish research show that there is potential to create and market exciting products, as long as consumers understand, trust and want the added value messaging being communicated. The commercial opportunity BENEO’s consumer research represents is reinforced still further by a recent report from Euromonitor² on the Spanish soft drinks sector, which shows that: “The trend towards healthy products will continue, with those brands which manage the balance between health and pleasure performing better than the rest. Consumers are looking for guilt-free products, capable of delivering a pleasurable experience, but at the same time delivering benefits and added value linked with health.” ¹Euromonitor, ‘Soft Drinks’ 2010 ²Euromonitor, ‘Soft Drinks in Spain’, March 2010 BENEO’s Palatinose™ scales new heights with Malcolm LawNew Zealand’s charity hero pushes endurance limits by running seven of the mainland’s | ||
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BENEO-Palatinit GmbH obtains the 2009 Frost & Sullivan Product Innovation Award
The company proves its innovative role in the field with its multifunctional excipient galenIQ™
According to the jury, galenIQ™ offers significant benefits to the formulators. Providing excellent flow and mixing properties in high and low dosage formulations, the material is easy compressible. Its perfect chemical and mechanical stability as well as the very low hygroscopic nature fulfil customers’ desires. Combining the properties and advantages of both a filler and a binder, it helps to reduce the number of different excipients in formulations.
"We are delighted receiving the award. It confirms that galenIQ™ is an innovative product being of high relevance for formulators within the pharmaceutical industry. After our successful market entry in the last years, the award honors the work of all team members, who support our customers in using galenIQ™’s benefits in drug formulation", states Bodo Fritzsching, head of sales and technical services pharma at BENEO-Palatinit.
The team around galenIQ™ includes pharmaceutical R&D, Sales&Technical Services as well as Regulatory. Thus BENEO-Palatinit provides its customers with profound and experienced support on issues related to production, formulation development and product optimisation.
Moreover, the jury names especially the successful redesigning of a product that is being used predominately in medicated cough lozenges into an excipient for all kinds of solid dosage forms. "The development of galenIQ™ symbolizes in our view a truly commendable effort", explains Vignesh Pitchiah, Research Analyst at Frost & Sullivan, the decision further. "The award honors the valuable contribution BENEO-Palatinit made to the pharmaceutical market by offering galenIQ™." Although the galenIQ™ range is only very short on the market, isomalt as such has already proven high safety standards for more than 20 years.
The Frost & Sullivan Award for Product Innovation is presented to the company that has demonstrated excellence in new products and technologies within its industry. The recipient company has shown innovation by launching emerging products and technologies.
galenIQ™ is listed in the U.S. Food and Drug Administration’s Inactive Ingredient Database under its generic name Isomalt. It complies with the isomalt monographs of the current PhEur, BP and USP-NF.
BENEO-Palatinit presents its newly developed Sweets Collection
Creative concepts for sugar-free confectionery with ISOMALT are shown on ISM 2010, Cologne (Hall 10.2, Stand E-078)
Visitors to ISM will be able to view and taste a number of creative candy ideas with ISOMALT and see the variety of its marketable possibilities – from taste to texture, functionality to appearance and packaging to positioning, BENEO-Palatinit’s sugar replacer proves its diversity to manufacturers.
Among the inventive concepts with sugar-free examples available on stand will be a three-layer candy, ‘Volcano’ as well as a flavour combination tester, the ‘Pick‘n’Mix’ concept.
Volcano
This sandwich candy combines a hot and cold mouth feel using chilli and ice flavouring. The top and bottom layers are transparent while the opaque centre’s colouring is volcanically red, matching the candy’s unique and unusual theme. The low viscosity of ISOMALT reduces any bubbling effect to the end product and the lower temperature at which the candies are deposited results in a better flavour. The concept of this candy is fully adaptable and means that any flavour can be considered.
Pick'n'Mix
The concept of Pick‘n’Mix presents small candies that embrace both classic and unusual flavours to explore new tastes such as fruit-flavoured, wasabi-flavoured and cheesecake-flavoured. Being, low-hygroscopic the candies don’t need any extra wrapping and therefore allow a broad range of different positioning possibilities through packaging. The low solubility of ISOMALT prolongs and intensifies the taste of the candies and its low viscosity facilitates a perfect shape.
BENEO-Palatinit developed this new approach alongside its long-lasting industry expertise to encourage and facilitate creativity in future confectionery products. Ingrid Willibald-Ettle, Head of Customer Technical Service, BENEO-Palatinit, explains why the company is focusing its efforts on the Sweets Collection:
“The market is such that it’s now even more important for manufacturers to offer innovative ideas in order to guarantee long-term success. A recent McKinsey study shows that companies that invest during a recession are more successful in the long-term – this is particularly relevant to the food and beverage market where innovation is key to inspiring consumers’ buying behaviour. BENEO-Palatinit has long been a driver for innovation and we’re keen to bolster our pioneering approach to the sugar-free confectionery market with our Sweets Collection, enabling new, healthy and tasty confectionery.”
Sustaining the development and managing the production process of sugar-free innovations is challenging, yet with ISOMALT, BENEO-Palatinit is able to address issues such as nutrition profiles, taste and appearance. ISOMALT is the only sugar replacer on the market that is derived from pure sugar beet with the benefits of being toothfriendly, low glycaemic and of low calorie content. Also, being available in different variants, it allows tailor-made solutions. The sugar replacer enhances the brilliance in colour and prolongs flavour intensity.
In addition to support technological questions, BENEO-Palatinit is offering a comprehensive service ranging from product development to regulatory consultancy to market research. The company uses its in-house experience to offer a tailored approach for its customers.
BENEO-Palatinit presents first toothfriendly beverage with Palatinose™
The tootfriendly sugar opens a new segment for the beverage industry
Palatinose™ is the first toothfriendly and fully digestible sugar to be derived from pure beet sugar and gives a rounded, sugar-like sweetness and pleasant mouthfeel, to toothfriendly beverages even in those having a high pH value over 5.0. In contrast to other carbohydrates, Palatinose™ is a disaccharide with a high microbiological stability, which results in a strong bond between its glucose and fructose molecules. The strength of the bond is such that oral bacteria cannot break the sugar down and consequently acids that attack tooth enamel are not produced.
While developing toothfriendly beverages has been challenging in the past, the recently launched product by BINA shows that appealing non-cariogenic and non-erosive products are now not only limited to the confectionery industry but are also a workable prospect for beverage companies.
Dr Stephan Hausmanns, Head of NBD and Management for New Ingredients at BENEO-Palatinit explains further: “The low acid content of toothfriendly beverages is a real challenge. This is because the taste of soft drinks is determined by a complex interplay of flavours, sweeteners and acids. Acids can only be replaced in a rudimentary manner by adding flavours and harmonised flavour can only be achieved by optimising the ratio between sweet and sour as successfully demonstrated by BINA.”
BENEO-Palatinit is committed to the continued research and development of toothfriendly products and experts are on stand throughout FiE to discuss how Palatinose™ can help new and existing customers alike with toothfriendly new product development.
BENEO-Palatinit drives innovation in candy sector with ISOMALT
The newly developed Candy Innovation Matrix facilitates new creative sugar-free ideas
Ingrid Willibald-Ettle, Head of Customer Technical Service at BENEO-Palatinit explains further: "Despite the growing confectionery market, sugar candies experience limited growth whereas sugar-free alternatives are constantly growing. With ISOMALT no idea is too outlandish and with the help of our technical experts, creativity can be limitless.”
“We have created the Candy Innovation Matrix, which will help customers with new product development by enabling them to explore and successfully blend a range of characteristics using ISOMALT as a functional ingredient. This includes combining new flavours, different ways of packaging and functional benefits such as dental health and low calorie options, together with different shapes, colours and product structures; all with the purpose of developing exciting new and improved candy concepts.”
BENEO-Palatinit’s sugar replacer, ISOMALT, with its nutritional and technological benefits makes such a variety of ideas possible. It is the only sugar replacer derived from pure sugar beet and has a sugar-like taste. Not only is it toothfriendly, ISOMALT is low calorie, low glycaemic and low insulemic. The company has developed various technical solutions with its ISOMALT family to meet differing customer needs. Using the sugar replacer within confectionery can achieve results such as brilliant colours, clarity, and enhanced subtle flavours that are released over a longer time. Moreover, its low hygroscopicity ensures that the finished product is not sticky. Having almost 2000 products on the market worldwide, ISOMALT is the number one ingredient in sugar-free candy.
BENEO-Palatinit is committed to continually researching new concepts to create innovative solutions to the benefit of its customers. Using its in-house experience, backed by the Center of Research and Development, BENEO-Palatinit offers tailored approaches supported by its Customer Technical Service, Regulatory Affairs and Marketing teams.
High potential for Palatinose™ in sports, energy and wellness drinks
International studies show: Consumers understand and appreciate benefits of BENEO-Palatinit's functional carbohydrate
The research, which was conducted amongst 158 participants in the US, UK and Germany, from December 2008 was undertaken to gain a better understanding of the emotional and psychological profiles and preferences of consumers in relation to energy, sports and wellness drinks at present.
Claudia Meissner, head of marketing at BENEO-Palatinit, comments: “Whilst the importance placed on taste and physiological benefits in drinks varies from country to country, we did find a common trend across borders in that consumers are more and more interested in naturally derived ingredients with nutritional benefits. In general, the research results have shown that the characteristics of Palatinose™ are being well received by consumers of sports, energy and wellness drinks, which is encouraging.”
The results not only show the attraction to Palatinose™ in energy, sports and wellness drinks, but also the credibility of the next generation sugar’s characteristics and benefits. Consumers liked the fact that the functional carbohydrate is a source of ‘prolonged, sustained and balanced’ energy in the form of glucose. They were also interested to learn of its other advantages such as the fact that Palatinose™ is naturally derived from beet sugar, less sweet than sugar, kind to teeth and has a low-glycaemic (GI 32) effect. Focus groups in the UK went as far as to name Palatinose™ the “latest in smart products”.
Energy drinks
Energy drinks such as Red Bull, Rockstar, or Monster are mainly consumed as a ‘pick me up’ to give a boost of energy. Many of the study’s respondents explained that energy drinks help keep the mind lucid and focused while multitasking and being on the go.
When it came to the energy drinks category, the research participants were well aware that with today’s energy drinks they experience a ‘crash’ after consumption which is viewed as a ‘necessary evil’ of getting the boost they need. With this in mind, the group expressed a desire for healthier, more balanced energy release, but were unsure of how this could be achieved. There was also comment on the ingredients in energy drinks, with German consumers feeling that they were too artificial and unhealthy. In addition, a general wish for ‘naturalness’ in energy drinks underpinned the Mintel Trends report theme for purity this year.
Sports drinks
Respondents in the focus groups cited their use of sports drinks (e. g. Gatorade, Isostar and Powerade) is to hydrate as well as replace energy. Prolonged or sustained energy was specific requirement from a sports drink, ranking higher than any other benefit. However, German respondents in particular viewed toothfriendly properties as an innovative and relevant added advantage.
The sports drinks category generated a wide range of feedback and showed some highly country-specific trends. Taste is a key factor in Germany when it comes to sports drinks - they need to taste good, but not be too sweet. In comparison, consumers from the UK and the US rated taste of little importance, whereas, the natural identity of the drink is highly attractive to UK and US purchasers, because they believe some ingredients can be too artificial. As nutritional rejuvenation is the main use of sports drinks, energy supply was examined in particular: in the UK and Germany, balanced energy with no sudden blood-sugar drops, was seen as a real benefit, whereas prolonged energy was a requirement amongst US sportspeople.
Wellness drinks
Where participants cited definitive needs from the consumption of sports and energy drinks, the wellness drinks category evoked more emotional requirements; many respondents described the importance for wellness drinks to be relaxing and cleansing while also being able to provide a feeling of strength inside and out, as well as aiding a clear mind for clear thoughts. A common theme among the different countries was that participants consume wellness drinks for hydration, replacing bottled water, which they find is lacking in flavour. Furthermore, the majority felt that they are a better alternative to beverages such as soda because of their so-called health benefits. The perceived ‘natural’ quality attached to wellness drinks appeals to consumers and drinks containing Palatinose™ benefit from being naturally derived from beet sugar.
“The focus group discussions were an important part of our consumer research approach and have given us further insights into the different needs of each country,” said Meissner. “They will also prove to be an enormous benefit to our customers, with whom we support to develop products on a daily basis.”
BENEO-Palatinit presents sugar-free coating with galenIQ™ 981 at CPhI Worldwide
The multifunctional excipient replaces sugar in coatings of solid pharmaceutical dosage forms
Until now, manufacturers have been faced with the challenge of replacing the traditional coating agent sucrose with an alternative that retains the protective, aesthetic and taste advantages of sugar coating while eliminating the disadvantages of sucrose. One alternative, film-coating, eliminates the disadvantages of sucrose but also the advantages of sugar-coating.
Sugar-free coating agent galenIQ™ 981 provides all the advantages of sugar in coatings. At the same time, it provides an improved shelf-life, is suitable for diabetics and may reduce coating time significantly.
Like sugar excipients, sugar-free galenIQ™ 981 has a taste-masking effect that helps to cover harsh- or very bitter-tasting APIs, and makes pill intake more pleasant. However, due to its stability and very low hygroscopicity, sugar-free coatings made with galenIQ™ 981 can increase the stability of pharmaceutical tablets while also providing the effective protection against light, humidity and other environmental influences that sugar coatings can provide.
Unlike sucrose, galenIQ™ 981 is toothfriendly, an advantage that will be particularly appreciated by formulators of chewable solid forms, such as medicated chewing gum. In addition, its low glycemic response makes it suitable for intake by all patient groups. Moreover, it even enhances bright colors, helping to create a visually attractive product that may ease swallowing and increase patient acceptance.
Sugar-free pharmaceutical coatings based on galenIQ™ 981 may be easily processed with the traditional pan-coating techniques applied to sugar coatings, and also permit the use of open as well as all closed automated coating systems. At the same time, the high solids content of the coating suspensions made possible with galenIQ™ 981 reduces coating times significantly.
As part of BENEO-Palatinit’s galenIQ™ family of multifunctional pharmaceutical excipients, galenIQ™ 981 is of non-animal origin and GMO free.
Prolonged energy with Palatinose™
Functional carbohydrate offers innovative potential for manufacturers of sports nutrition
Recent years have seen a significant leap in innovation for functional foods, and, as a result, the sector is experiencing steady growth with market experts1 forecasting particularly vigorous growth for sports nutrition: by 2010 the European market for nutritional sports products will have exceeded the £4-billion mark. In a market which was predominantly developed for performance athletes, functional foods are now part of the every day diet of the average consumer, becoming more mainstream lifestyle products and opening up further opportunities for the food and beverage industry.
Market data has also identified the benefits of using carbohydrates for the control of blood sugar levels as a primary driving force in the market for sports nutrition, which is currently dominated by sports drinks2. As a carbohydrate that provides a sustained supply of energy in the form of glucose while at the same time promoting fat burning, Palatinose™ from BENEO-Palatinit offers manufacturers possibilities to capitalise on scientifically based findings, to benefit from changing trends in consumer lifestyles.
Fundamentals of energy supply
The body needs glucose as an important fuel before, during, and after exertion, and even while resting, it is impossible to function without it. The two principal storage depots involved in the generation of usable energy are carbohydrates and lipids. By far the body’s largest energy source, the lipid reserves appear practically inexhaustible. In a man of normal weight lipids can store about 100,000 kilocalories – enough to run more than 20 marathons. Carbohydrate storage, on the other hand, is very limited. A healthy man can store about 350–400g of glycogen, or just enough for one to two hours of exercise of moderate intensity. These two energy sources differ fundamentally in the way in which they deliver their energy, carbohydrates are immediately available and are transformed very rapidly into work while lipid metabolism proceeds much more slowly because it is much more complex. This is why the body initially uses its glycogen reserves when it performs a strenuous activity. If the glucose level in blood is declining a drop in performance ensues.
The challenge is to combat this drop in performance levels by raising the body’s lipid metabolism capacity. “Especially for athletes it is essential to rest carbohydrate storage in favour of a better and sustained performance” says Prof. Dr. Aloys Berg, Freiburg University Clinic.
Metabolism and its effect on energy supply
Responsible for the regulation of the glycogen concentration in the blood, insulin is released in particularly large quantities after ingestion of high-glycaemic carbohydrates, however, insulin inhibits lipid metabolism. The readily metabolised carbohydrates rapidly enter the bloodstream causing the blood sugar concentration to rise quickly, only to fall rapidly after a relatively short time. In order to promote energy gain by fat burning while minimising the proportion of energy derived from carbohydrates, the concentration of insulin in the blood should be as low as possible: “Ingestion of carbohydrates in the hours prior to exertion leads to higher insulin levels and hence to up to 35 per cent less fat burning”3.
The challenge for beverage manufacturers is to find a suitable solution; Palatinose™ is low-glycaemic, low insulinemic, fully digestible and supplies just as much glucose energy as sugar, over an even longer period of time. It is also superior to low glycaemic carbohydrates such as soluble fibres because although these have a marginal effect on insulin levels, they do not provide a sufficient amount of glucose energy for physical and mental performance.
Improved fat burning with Palatinose™
Various studies4 have already established that Palatinose™ increases the proportion of energy derived from fat in overall energy consumption. This applies both to athletes and to those leading less physically active lives. While the energy balance (the ratio of calorie intake to calorie expenditure) is important, Palatinose™ does not increase the basal metabolic rate, i.e. the amount of energy expended at rest in a neutrally tempered environment. Palatinose™ acts by increasing the fat burning rate, or the proportion of overall energy production that comes from fat oxidation. An increased fat burning rate means that active consumers can draw on their carbohydrate reserves for longer and, at the same time, burn fat more effectively.
The results indicate that Palatinose™ can play a decisive role in weight management. While playing sport or taking part in exercise, consumers can derive a dual benefit from the functional carbohydrate: energy in the form of glucose is available for a longer period during endurance sports, while a greater proportion of energy can be released from body fat. This prevents total depletion of carbohydrate reserves, enhances endurance, and contributes to a consumer’s performance when active. Beverage and food concepts providing corresponding benefits offer multiple product positioning possibilities and enormous market potential.
Stable osmolality
Sports drinks that are designed to improve energy release and accelerate recovery following exercise have become increasingly popular for professional athletes as well as enthusiastic amateurs. Depending upon their intended application and market positioning, functional drinks supply salts, carbohydrates or proteins in different concentrations. In this context, osmolality is the total amount of solute particles present in one kilogram of a liquid.
Depending upon ambient conditions, drinks sweetened with sucrose can suffer from unstable osmolality. Thus, a product labelled with the advantages of the specific concentration of solute particles in a beverage described as “isotonic” may not be able to offer the benefits claimed due to conditions the drink has been produced or stored in.
Drinks produced with Palatinose™, however, maintain a constant osmolality even in acidic and pasteurised beverages5 – no matter if they are isotonic, hypotonic or hypertonic. For beverage manufacturers, this provides a flexible solution for applications in water, fruit or dairy based products.
Next generation sugar – giving health benefits and toothfriendliness
Palatinose™ (glycaemic index 32) is a disaccharide with the generic name isomaltulose, which occurs naturally in honey and sugar cane. Produced from pure sugar beet, it has a sugar-like sweetness. The benefit of Palatinose™ is that it has a very strong chemical bond between the glucose and fructose molecules, making it very difficult to break down in the body. This determines practically all its physiological and technological properties; because it is metabolised more slowly, the glucose enters the bloodstream little by little. The blood glucose and insulin levels therefore, do not rise dramatically and energy release is sustained over a longer period of time – a property of particular interest to endurance athletes. Due to its non-hygroscopicity it does not tend to absorb moisture from the ambient air and therefore does not cake, even at high temperatures and high levels of humidity, but remains dry and free-flowing. This means it is easy to process into instant drinks; because it doesn’t cause problems in the production process and the end product is easy to store and easily soluble. Under normal storage conditions and at moderate temperatures it has the same storage characteristics as sugar.
An added bonus for manufacturers is that Palatinose™ is truly toothfriendly, a claim that has been scientifically proven by means of the so-called interdental plaque-pH telemetry. With almost 99 percent of the world’s population affected by tooth cavities, manufacturers can incorporate Palatinose as a replacement for sugar and confidently state its product has ‘better for you’ properties.
Palatinose™ in action
Palatinose™ has now been on the market for three years and is already used in a wide range of products across the globe. ‘Multi Carbo Gel’ manufactured by Atlantic Multipower in Italy is an energy gel that combines Palatinoseä with maltodextrin, magnesium, guarana and caffeine. ‘Rosbacher Drive’ by Hassia in Germany is for sporty people looking to improve their reaction times and enhance concentration. The Gatorade Performance Series drink with ‘Carbohydrate Energy Formula’ is designed to help give endurance athletes the quick and sustained energy they need to reach their peak performance. Palatinose™ also delivers the right kind of energy in 3 Action sports foods from LUKED in Belgium and the Netherlands. Their product range includes a carbohydrate gel, various instant sports drinks, and an energy gel for various types of activities. Also FiniBar Energy Bar with a peanut butter flavour has recently been launched in the USA to supply energy during workouts.
Whether instant tea drinks, water-plus concepts, highly specialised sports drinks, gel or cereal bars, the product positioning possibilities with Palatinose™ are virtually limitless.
BENEO-Palatinit – the partner of choice
BENEO-Palatinit holds over 25 years of experience in regulatory excellence and is able to provide its customers advice in regulatory affairs, help with technical questions, qualitative and quantitative market analysis, product development, analysis and optimisation as well as marketing support, all according to the highest quality standards (ISO 9001 accreditation). BENEO-Palatinit has seen a strong trend for the use of functional ingredients and the use of Palatinose™ is set to increase within sectors such as physical and mental performance as well as body weight management.
1 3A Business Consulting
2 Nutraingredients Europe, Alex McNally: European sports nutrition to hit £4bn, 8.8.2007
3 Ibid
4 Study by Berg/König and Arai
5 Brauwelt Nr. 7, 2009, S. 176 - 180
2 Nutraingredients Europe, Alex McNally: European sports nutrition to hit £4bn, 8.8.2007
3 Ibid
4 Study by Berg/König and Arai
5 Brauwelt Nr. 7, 2009, S. 176 - 180
Latest products launched with Palatinose™
The scientifically proven functional carbohydrate
3Action Guarana - Speed on Top is a nutritional supplement targeted at athletes looking to increase their energy levels without using caffeine. The 25ml bottles relieve fatigue while improving performance.
PalatinoseTM is not only proving successful within the beverage sector (sports, dairy, beer, water) but is seeing demand rise in products such as bars and gels, chocolate, nutraceuticals, supplements, and sweeteners.
BENEO-Palatinit is continually developing highly marketable product applications and solutions containing Palatinose™ (generic name: isomaltulose) that will help address trends relating to physical and mental performance as well as body weight management. Recent innovations include Göller (single malt beer), Rosbacher Drive (carbonated drink claiming 38% improved alertness) and Gatorade (energy drink delivering increased performance).
Increased performance
Independent sports medicine studies1 have shown that Palatinose™ promotes the body’s own fat oxidation. This means that Palatinose™ increases the ratio of energy derived from fat relative to the total amount of energy required to burn fat, which is not only true for sportspeople but also for less active and overweight people. In one study fat and carbohydrate oxidation in sportspeople after ingestion of a Palatinose™ drink or a high glycaemic maltodextrine drink was investigated; The result was that before, during and after performance, the Palatinose™ group demonstrated an increased rate of fat burning compared to the controlled group.
Another study conducted confirmed Palatinose™’s noticeable performance-boosting effect. During a time trial, a group of cyclists who had ingested a Palatinose™ drink performed significantly better than a maltodextrine control group, reaching the finishing line about three percent faster. Furthermore, their fat burning rate was about 25 percent higher than the control group’s.
BENEO-Palatinit – a trustworthy partner in NPD
Manufacturers now more than ever, need to create and deliver high quality innovative goods that also have product integrity. BENEO-Palatinit can help new product developers achieve this complex combination of requirements. As a business whose foundations are built on science, the company continually works in collaboration with internationally accepted institutions on research projects looking at the efficiency of the functional carbohydrate Palatinose™.
In addition to several ongoing studies, more than 15 completed studies for isomaltulose are now available. These investigations have already proven the various nutritional and physiological benefits of the functional carbohydrate. Therefore, with Palatinose™, manufacturers of functional foods can utilise an ingredient with scientifically substantiated benefits, diverse market potential and versatile positioning possibilities.
Regulatory key facts
Since July 2005, Palatinose™ has been officially approved as a Novel Food in the EU and enjoys the FDA notified GRAS status (generally recognized as safe) in the US. Moreover, the US food agency approved the carbohydrate as non-cariogenic in September 2007. Today Palatinose™ is approved in more than 45 countries.
1 Berg/König, Freiburg University Clinic, Center for Internal Medicine’s Department of Rehabilitation, Prevention and Sports Medicine, Germany, 2007.
Arai et al. Institute of Health Biosciences, University of Tokushima Graduate School (Tokushima) and Food Science Institute of Meiji Dairies Corporation (Janagawa), Japan, 2006.
Arai et al. Institute of Health Biosciences, University of Tokushima Graduate School (Tokushima) and Food Science Institute of Meiji Dairies Corporation (Janagawa), Japan, 2006.
Endurance athletes re-energise with new frubiase
Boehringer Ingelheim launches new product with Palatinose™
Palatinose™ (isomaltulose) from BENEO-Palatinit is the only known fully digestible, low glycaemic carbohydrate. With a glycaemic index of just 32, it provides four calories per gram, the same amount of energy as sugar (sucrose), but large fluctuations in the blood glucose and insulin levels are avoided and digestion and absorption occur over a much longer period. Compared with conventional sugar, after consuming Palatinose™, the blood glucose level takes twice as long to return to basal level, enabling energy levels to be sustained for longer.
The performance-enhancing effect of Palatinose™ was proven in a recent study by the Sports Medicine Institute at Freiburg University Hospital in Germany1 . During a time trial, cyclists who had consumed a Palatinose™ drink performed much better than a maltodextrin control group.
"With Palatinose™, we have been able to develop a product with an optimum energy profile for endurance athletes. In this case, BENEO-Palatinit is not only the supplier of this carbohydrate but has also given us optimum support in many phases of product development, right through to regulatory issues,“ says Bernhard Wiegratz, the Product Manager for frubiase®.
Palatinose™ is an ingredient with scientifically supported benefits and an established market potential with a wide range of possible uses in the extensive field of sport nutrition. Tooth-friendly Palatinose™ is also suitable for the manufacture of gels, bars or RTD and instant drinks. The functional carbohydrate can either be combined with other ingredients or used as the sole functional ingredient.
In addition to Palatinose™, the new frubiase®SPORT Ausdauer, also contains a targeted combination of precisely dosed vitamins, minerals and trace elements ensuring the body is optimally supplied during and after intensive endurance training. The new product from the Boehringer Ingelheim Company, like other products in this range, is only available from chemists.
1 Berg/König, Freiburg University Hospital, Medical Clinic, Department for Rehabilitative and Preventive Sports Medicine, 2007
The next generation of chocolate with Palatinose™
BENEO-Palatinit helps manufacturers to produce sweet and toothfriendly snacks
There is a movement back to chocolate as a ‘healthy indulgence’ snack. This is in part thanks due to consumers’ increased awareness of the healthy phytochemicals found in dark chocolate. To capitalise on the growing interest in chocolate snacks, food producers can now create products with healthier compositions, thanks to innovations such as BENEO-Palatinit’s next generation sugar – PalatinoseTM (isomaltulose).
The only toothfriendly sugar
Worldwide almost 99 percent of the population are affected by tooth cavities, mainly due to diets containing higher and higher proportions of easily fermentable carbohydrates. With each sugar-based snack, the pH value in the mouth decreases, tooth enamel is increasingly under attack, and there is less time for neutralisation by saliva. Consequently, cavities will eventually result from frequent, even relatively “mild”, attacks over time. With Palatinose™ BENEO-Palatinit offers manufacturers a next generation sugar which is truly toothfriendly.
Palatinose™ is a disaccharide derived from beet sugar and is the only toothfriendly sugar suitable for confectionery and snacks such as chocolate, cereal bars, dairy products and beverages. The toothfriendliness of Palatinose™ has been scientifically proven by means of the so-called interdental plaque-pH telemetry. In this procedure a probe is directly attached to the tooth and the pH value in the mouth is measured before, during and after the consumption of the test product. If it doesn’t drop below a value of 5.7 till half an hour after consumption, the product is considered toothfriendly. Chocolates successfully tested for toothfriendliness can be labelled with the “Happy Tooth” signet of the “Toothfriendly Sweets International”.
Sustained energy supply
Palatinose™ offers consumers a long-lasting beneficial experience. It is the only low-glycaemic fully digestible disaccharide carbohydrate (glycemic index 32) that supplies energy in the form of glucose over a longer period of time compared to sucrose (sugar). This is essential for mental and physical performance, as it has a more balanced effect on blood sugar level without quick rise and falls when it is being broken down. This leads to sustained energy supply which also regulates the feeling of hunger.
Healthy but tasty alternatives
Even though consumers are increasingly on the lookout for healthy foods, they are generally not prepared to sacrifice taste in favour of better nutritional properties. This is where Palatinose’s™ pure beet sugar origins become an advantage for manufacturers. It tastes like sugar with a mild sweetness. Toothfriendly chocolate with Palatinose™ looks appealing and delicious, melts tenderly in the mouth, has a good mouthfeel and features the typical “snap” when biting or breaking. Also, it is fully digestible in contrast to the former toothfriendly chocolate with polyols causing unpleasant gastrointestinal side effects.
Production of chocolate with Palatinose™
For the production of Palatinose™ chocolate, the original recipe needs not to be modified considerably. The production parameters remain unaltered, as it can be processed in standard equipment without major adaptations. Depending on the chocolate and the recipe temperatures between 55°C and 77°C are feasible. The low hygroscopicity of Palatinose™ not only leads to good storage properties, but also prevents the mass from absorbing humidity during the production process, which is beneficial for the quality of the end product.
Although the focus of activity at present is around maximising the prolonged energy release and low glycemic properties of this next generation sugar still further, the toothfriendly benefits of Palatinose™ are proving increasingly popular with food producers. By using products such as Palatinose™, food manufacturers now have the tools to create a whole new range of ‘healthy indulgent’ products that remove the guilt of consumption, without the enjoyment.
BENEO-Palatinit presents the first toothfriendly beverage applications with Palatinose™ at Drinktec 2009
The manufacturer of functional carbohydrates is present in Hall B1,
14 – 19 September
BENEO-Palatinit and German-based food and beverage solutions provider, Döhler will be on stand to discuss the success of bringing Palatinose™ into recipe solutions and the intense research work that was conducted by the two companies. Dr Stephan Hausmanns and his team, along with partner, Döhler, will be discussing the ingredient’s characteristics, benefits and its variety of possible applications as well as provide the details of their recent breakthrough in palatable, toothfriendly beverages.
“We’re delighted to be attending Drinktec, presenting Palatinose™ and its innovative applications,” commented Dr Stephan Hausmanns, Head NBD & Management New Ingredients, BENEO-Palatinit. “In the past, manufacturers have encountered concerns with sweeteners, giving poor mouth feel and gastrointestinal intolerances, but Palatinose™ has a similar sweetening profile to sugar and provides a solution to these challenges.”
“PalatinoseTM has been available for three years now and the demand for its physiological and nutritional properties is growing; we’ve found that it can be used in a great number of beverage applications such as sports drinks, dairy, beer, tea and chocolate-based drinks.”
Palatinose™ is the only fully digestible, low GI carbohydrate (GI 32) that provides prolonged energy release in the form of glucose while being completely toothfriendly, as approved by the FDA (Food and Drug Administration). Derived from sugar beet, Palatinose™ is a disaccharide; the white, crystalline powder has the same caloric value as sugar and a similar sweetness.
Marketed products with Palatinose™ now include Rauch Nativa Natural, a low calorie non-carbonated iced green tea, Ovolinos by Wander, a calcium enriched chocolate powder in tablet form, the sports drink AiQa, a water based beverage with mineral complex matched for men and women and Rosbacher Drive from the Hassia company, a beverage providing energy especially for mental performance. Palatinose™ also delivers the right kind of energy in 3 Action sports foods from LUKED in Belgium and the Netherlands whose product range includes a carbohydrate gel, various instant sports drinks, and an energy gel for various types of activities.
Sports drinks with Palatinose™ from BENEO-Palatinit
The functional carbohydrate provides sustained energy in a range of new products
Furthermore, launches within the private label sector as well as within the high-end brand segment confirm that Palatinose™ (isomaltulose) is suitable for a wide range of products. On the one hand, the German discounter ALDI offers isotonic sports drinks with Palatinose™ (isomaltulose) called Topstar, Relax, and Now. The latter is said to support the functionality of both muscles and the metabolism. Gatorade on the other hand benefits from Palatinose™ (isomaltulose) in its Carbohydrate Energy Formula to give athletes the quick and sustained energy they need to reach their peak performance. Being offered via the internet, this drink is also available for the European market.
Besides ready-to-drink beverages, there are also many powder products focussing on fitness and body building such as Super Carb by Avant Labs, SizeOn™ by Gaspari Nutrition, Endurance Fuel™ by Twinlab, or Carbo Booster™ by Ultimate Nutrition.
Palatinose™ (isomaltulose) is also used within sports gels such as Atlantic Multipower as well as in cereal bars such as the bars from Netherlands-based Luke, and Body Check by Friggs, which are available in Scandinavia.
Versatile ingredient
As the ‘sports nutrition’ category continues to extend to include energy and lifestyle products, Palatinose™ (isomaltulose) is beneficial to both energy and lifestyle products as well as dedicated sports products. One exemplary product is Gerolsteiner Linée, which is a functional water. Gerolsteiner Linèe with Palatinose™ (isomaltulose) is said to be targeted at body- and health-conscious women as the product is claimed to contain only natural ingredients, to stabilise the blood glucose level and to bridge over physical gaps.
In addition to beverages such as sports and energy drinks Palatinose™ (isomaltulose) is suitable for powdered drinks, confectionery, chocolate, snacks, cereal bars, supplements, and nutraceuticals. It is still the only fully digestible, low-glycaemic carbohydrate providing a prolonged energy release in the form of glucose. Palatinose™(isomaltulose) is a disaccharide derived from pure beet sugar and therefore has a similar taste to sugar but less sweetness. Only this combination of properties allows us to find significant, positive influences on physiological benefits such as mental performance and physical endurance. These benefits along with the positive property of a prolonged release of energy, makes Palatinose™(isomaltulose) very interesting for any customer interested in those areas.
BENEO-Palatinit is expert in the development of innovative, quality and value ingredients that have unique and proven nutritional and technical benefits. The products provide first-class solutions and new market opportunities for the industry. "Our approach is based on the best possible result and we are always happy to talk to our customers about the various benefits that our ingredients can deliver and look to develop an individual concept accordingly", states Dr. Stephan Hausmanns, Head of NBD & Management New Ingredients, BENEO-Palatinit.
Functional baked goods with Isomalt
Healthier alternatives in baking and pastries sector with naturally derived sugar replacer
Mintel’s 2009 Trends report says that the number one trend for this year is ‘pure simplicity’. Purity of ingredients and simplicity of use are the driving factors and ‘consumers are seeking simpler, easier ways of doing things, coupled with clearer communication’. Fifth in the trends for 2009 is ‘extreme specificity’ – which involves marketing products ‘with targeted benefits’. The report also predicts a ‘growth in products bearing health and wellness claims’.
More than ever, consumers are increasingly looking for ways to reduce calories and maintain steady blood glucose levels as part of an all-round healthy diet. BENEO-Palatinit, leading provider of sugar replacer ISOMALT, is well placed to make the most of consumers’ interest in pure ingredients. Having seen a significant increase in the use of ISOMALT in snacking products within the bakery and pastry sectors, Ingrid Willibald-Ettle, Head of Customer Technical Service at BENEO-Palatinit continues: “As consumers look to combine their taste for treats with an increasing focus on healthy living, we are seeing a subsequent growth in the interest amongst food producers for functional ingredients that not only reduce calorie intake, but come from the most natural derivatives.”
Natural sweetness
BENEO-Palatinit’s ISOMALT, the only polyol derived from sugar beet, is proving highly popular amongst food manufacturers as it tastes like sugar. In contrast to other polyols, ISOMALT causes no cooling effect, but enhances fine and subtle flavours. Also, it is very similar to sugar, as the white crystalline raw material replaces sugar in a 1:1 mass ratio and is used where not only the sweetness but the texture and mouthfeel of sugar is required. ISOMALT is characterised by a stable molecular structure that prevents the production of harmful acids in the mouth. Additionally, the body’s enzymes metabolise ISOMALT partially and much more slowly; a process that results in a lower increase of blood glucose and insulin levels, giving ISOMALT the very low glycemic index of 2 (±1). Due to the named physiological properties it can be used as a basic component in a wide range of high-quality products. In addition, bakery products made with ISOMALT can be claimed to have “no added sugar” or are “reduced in calories”. Also, the low glycemic response of ISOMALT makes it suitable for sugar-reduced and dietetic products.
New launches
Credit crunch consumers are demanding proof that the functional food products they are buying are worth the spend. Furthermore, in our ‘fast-food’ society the benefits must be relatively immediate and ‘felt’. Manufacturers only have one go at converting would-be consumers of their foods. If the sugar-free alternative product does not meet expectations, the product will not be given a second chance. Due to the near equivalent characteristics of BENEO-Palatinit’s ISOMALT to sugar, it is proving highly popular as a sugar replacer throughout Europe and the US.
Product launches that contain ISOMALT include Galletas Gullón Digestiva and Gaber Vanille Kipferl that have been launched in Spain and Austria respectively and are proving popular due to their low glycemic properties. Further afield, consumers in Brazil benefit from healthy bakery. Jasmine recently launched Wholegrain Diet Cookies that are free from sugar and trans fats. Also they are a source of fibre and proteins and have been approved by the National Diabetic Assistance Association.
Tailored variants for optimal results
Due to the diversity of uses for sugar replacers, BENEO-Palatinit has created a range of application-tailored ISOMALT variants to meet any food manufacturers’ requirements. For bakery products the variants ISOMALT ST and ISOMALT GS are both highly suitable. They are characterised by their pure sweet taste, and the fact that they do not develop sticky crusts when foil packed. ISOMALT ST is in particular suitable for hard baked goods such as wafers, pastry, short bread, or puff pastry, as it gives finished products crunchiness and crispiness, as well as a perfect appearance in terms of shape and smooth surface. Alternatively, ISOMALT GS is ideally suited for soft baked goods such as sponge cakes or muffins. The end result of using ISOMALT in baked goods is a product that has the same taste, body, colour, pore size distribution and fluffy consistency as if sugar were used.
Shelf-life extension
The chemical properties of sugar or sugar replacers not only influence the texture of the dough or the final product, but also the browning reaction. Unlike sweeteners such as fructose that have an extreme browning reaction, ISOMALT does not contribute to the browning reaction in any way, making it a highly stable alternative. In addition, ISOMALT’s non-hygroscopicity helps to improve the texture of the dough. It also leads to an improvement in shelf-life – a challenge when it comes to baked goods, because on the one hand they must not become dry and hard, while wafers for example need to remain crispy even after weeks.
Proof of the pudding
Following comprehensive testing by the SÜDZUCKER department for research and development CRDS (Central Division of Research, Development and Service) and the American Institute of Baking (AIB)², it was shown that ISOMALT in industrially produced sugar reduced chocolate- and vanilla cookies as well as muffins was “highly suitable for the use in industrially manufactured baked goods”. ISOMALT was compared to other polyols as well as sugar and in all criteria, such as batter viscosity, crumb firmness, short-term and long-term breaking points and overall shelf life, and it compared favourably with formulations based on both sucrose or maltitol comparisons. The testing at CRDS also showed that the use of ISOMALT in baked products led to a light and porous texture in the end product, as well as to an equal size and distribution of the pores. This was also true for extruded products with ISOMALT.
Fillings and glazes
Fillings and glazes can significantly increase the sugar content in baked goods. With this in mind, ISOMALT has proved highly suitable for the production of stable fruit or chocolate fillings as well as cream fillings, and is also perfect for all sorts of glazes. By using a mix of ISOMALT ST, vegetable fat and white egg powder a perfect calorie reduced filling can be achieved, characterised by mild sweetness, good whipping volume and spreadability.
Replacing sugar with a polyol such as ISOMALT in dough and fillings offers food manufacturers the opportunity to tap into the increasing demand amongst consumers for ‘health and wellbeing’ products. As consumers look to combine their taste for treats with an increasing focus on healthy living, bakery products with ISOMALT give manufacturers the chance to distinguish themselves from the competition.
Editor’s Notes:
¹ Source: Euromonitor 2008
² The study report “Evaluation of Isomalt in Cookies and Muffins” gives detailed information about the 9-month-test-series of the AIB, in which the applicability of Isomalt in industrially produced sugar reduced chocolate- and vanilla cookies as well as muffins was assayed.
¹ Source: Euromonitor 2008
² The study report “Evaluation of Isomalt in Cookies and Muffins” gives detailed information about the 9-month-test-series of the AIB, in which the applicability of Isomalt in industrially produced sugar reduced chocolate- and vanilla cookies as well as muffins was assayed.
Healthy confectionery and snacks with Isomalt
Scientific studies confirm toothfriendliness of BENEO-Palatinit's sugar replacer
Sugar replacers – well known for healthy confectionery
Chewing gum and boiled sweets based on sugar replacers such as Isomalt are guaranteed to help as dental care products. The sugar substitute mainly used in sugar-free boiled sweets is Isomalt from BENEO-Palatinit. Derived from pure beet sugar, Isomalt has a mild, sugar-like sweetness devoid of any aftertaste and is used in a wide range of other healthy confectionery and food products.
Research studies conducted at the Friedrich Schiller University of Jena in Germany have shown that the sugar replacers such as Isomalt are not converted by plaque bacteria in the mouth, thus preventing the creation of tooth-damaging acids. As a result of this, the pH value remains neutral. Consumption of sugar-free products containing Isomalt can even help to remineralise and “repair” minor tooth damage. Firstly, because the saliva flow is stimulated and, secondly, because its composition is altered: both the pH value and the concentration of calcium and phosphate ions required for remineralisation increase. In this way, as studies have shown, Isomalt sweets are even able to neutralise the pH value in the mouth after the consumption of food containing sugars.
In some countries, the possibility of declaring toothfriendly properties on food labels has been established in food legislation. With its toothfriendly properties, products containing Isomalt as their sugar replacer may carry the “Happy Tooth” logo of Toothfriendly International – visible on the product packaging as a white, smiling tooth with an umbrella against red background.
Pleasure and quality count
While all sugar replacers are generally considered toothfriendly; they do differ in technological and sensory properties. The most important factor is always taste – the attribute “toothfriendly” alone does not guarantee market success for a product. Even though consumers are increasingly on the lookout for healthy foods, they are generally not prepared to sacrifice taste in favour of better nutritional properties. This is where Isomalt’s pure beet sugar origins become essential for manufacturers. With about half the sweetening power of sugar, Isomalt has a very similar sweetness profile without any additional or after taste. If necessary, it can be combined with intense sweeteners to achieve the desired sweetness.
Furthermore, Isomalt does not produce an aftertaste, such as a cooling effect in the mouth, which is an effect commonly found in the use of xylitol and sorbitol. The cooling sensation is generated by the negative heat of solution produced when a substance dissolves in the mouth - the higher the negative value, the stronger the cooling sensation in the mouth.
Recently launched products using Isomalt from BENEO-Palatinit include a variety of healthy confectionery. New from Mentos is its sugar-free Full Fruit Berries gum where the Isomalt doesn’t impede the taste of the assorted flavours. Werther’s Original has launched Caramel Mint Hard Candies, which are sugar-free and said to carry a third fewer calories than the company’s regular boiled sweets. Also new to the market containing Isomalt is Wrigley’s Extra Delight range of sugar-free Caramel and Chocolate Candy.
Consumers demand more
As consumers become more aware of the impact of poor nutrition on their health, there is increasing pressure being placed on food ingredients manufacturers to offer sugar substitutes with multiple health benefits. Alongside the toothfriendly, lower calorie and low glycaemic health benefits of Isomalt, BENEO-Palatinit offers with Palatinose™ (isomaltulose) a new solution for manufacturers. Palatinose™ is the only toothfriendly sugar, suitable for all kinds of confectionery and snacks such as chocolate, cereal bars, baked goods and beverages. Palatinose™ is a disaccharide derived from beet sugar. The white, crystalline powder has the same caloric value as sugar and a similar sweetness, but is kind to teeth. Furthermore, it is low-glycaemic (GI 32), fully digestible, and provides prolonged energy for muscles and the brain.
With the recent Mintel 2009 Trends report saying that the number one trend for this year is ‘pure simplicity’, combined with consumer’s increasing desire for products that have targeted health benefits (fifth in the trends for 2009 according to the report is ‘extreme specificity’ – which involves marketing products ‘with targeted benefits’), the future for functional ingredients in confectionery and snack products does indeed look bright.
First monograph on isomalt published in Food Chemical Codex
BENEO-Palatinit gives decisive support to Food Chemical Codex (FCC) within the development of the monograph on isomalt
Mannheim / Germany, March 2009 - BENEO-Palatinit, a leading manufacturer of sugar-derived ingredients, today announces the publication of the first monograph on isomalt in the Food Chemical Codex (FCC). This First Supplement to the Sixth Edition will become effective May 28, 2009. From early 2008 analytical and regulatory experts of BENEO-Palatinit have contributed to the development of the monograph in close collaboration with FCC.
BENEO-Palatinit possesses extensive experience in isomalt and looks back on more than 25 years of regulatory excellence in over 70 countries. Therefore, the company was delighted to serve FCC with information related to the analysis and specification of isomalt.
Especially clients will profit from the named improvement: “In the US isomalt has GRAS (Generally Regarded As Safe) status, based on the BENEO-Palatinit/SÜDZUCKER GRAS Affirmation Petition that was accepted for filing by FDA in the early nineties. Thus, the newly developed monograph in the FCC will provide a significant additional reference for our customers in the US but also worldwide,” states Anke Sentko, Vice President Regulatory Affairs and Nutrition Communications.
A guiding idea in developing the new FCC monograph was the harmonization with already existing international standards like the Codex Alimentarius and the purity criteria stipulated by the European Sweeteners Regulation. Therefore, the new isomalt FCC monograph is very similar to the Codex Alimentarius monograph of isomalt and the purity criteria as ruled by European legislation. It will help food manufacturers in the US but also worldwide, to ensure the purchase of a high quality isomalt from reliable sources to the benefit of the consumers.
The FCC is a compendium of internationally recognized monograph standards and tests for the purity and identity of food ingredients. The FCC is used by manufacturers of food or food ingredients and regulatory agencies. Published since 1966, it promotes uniformity of quality and provides added assurance of safety for food ingredients.
Isomalt from BENEO-Palatinit fully complies with the requirements of the new FCC monograph on isomalt and is available as “FCC grade” worldwide. With regard to the level of purity the specified quality of the company’s sugar replacer even exceeds the requirements of FCC.
New ice cream products made with Isomalt
Sugar-reduced, no sugar-added and low calorie ice cream - healthy but tasty
With a slight drop in new ice cream product launches in Europe in 2008 (1,264 launches as opposed to 1,315 in 2007*) and increasing market share being taken by soy and water based frozen desserts, the pressure for many producers is on this coming year. Bridging the gap between health and luxury new ice cream products will be the key for many to hold on to their share of a market that is mature and facing increasing competition from private label.
Ingredients of indulgence
"The secret to success in the ‘healthy indulgence’ sector is to focus on ingredients that consumers equate with indulgence and delivering healthy profile equivalents. It is especially the high sugar content of ice cream that gives consumers a feeling of satisfaction. The challenge for product developers therefore, is to reduce the sugar content without a discernable difference in taste, sweetness profile, texture or mouthfeel," comments Ingrid Willibald-Ettle, Head of Customer Technical Service at BENEO-Palatinit.
A natural sweetness
The sugar replacer ISOMALT by BENEO-Palatinit is such a solution. It is the only polyol derived from sugar beet and therefore tastes as natural as sugar. In contrast to other polyols, ISOMALT causes no cooling effect, but enhances fine and subtle flavours. Also, it is very similar to sugar, as the white crystalline raw material replaces sugar in a 1:1 mass ratio and is used where not only the sweetness but the texture and mouthfeel of sugar is required. ISOMALT is characterised by a stable molecular structure that prevents the production of harmful acids in the mouth. Additionally, the body’s enzymes metabolise ISOMALT partially and much more slowly; a process that results in a lower increase of blood glucose and insulin levels, giving ISOMALT the very low glycemic index of 2 (±1). Due to the named physiological properties it can be used as a basic component in a wide range of high-quality products. If ISOMALT is used in ice cream claims such as "no sugar added" or "reduced in calorie" can be promoted. In addition, the low glycemic response of ISOMALT makes it suitable for sugar-reduced and dietetic products.
No added sugar
BENEO-Palatinit has also developed a ‘no added sugar’ alternative for ice cream that significantly reduces the artificial aftertaste traditionally associated with high intensity sweeteners. By using BENEO-Palatinit’s ISOMALT as sugar replacer in combination with high intensity sweeteners such as sucralose, acesulfame K and aspartame, a synergy is created that produces a balanced, rounded flavour. Also, food manufacturers are enabled to make a ‘no added sugar’ claim with confidence.
Innovative healthy products
While the concept of marketing a product traditionally considered indulgent on its positive health benefits is relatively new, there are manufacturers who have seized this opportunity for innovation. A retailer that is making the most of the demand for healthy indulgent desserts is Migros, the Swiss food manufacturing and retail group. Its “Slimline ICE” range of lollies and ice cream cups in a variety of flavours has only 2-3% fat and no added sugar and is proving highly popular with consumers.
Interest in healthier variants of traditional products is at an all time high. But to create products with staying power, manufacturers need to be sure that in removing the guilt of consumption they are not removing any of the enjoyment – and that means creating reduced sugar products which taste as good as their regular counterparts. By capitalising on the technological and nutritional attributes of ISOMALT, manufacturers can prove that it is possible to conceive products that are low in sugar and calories, but not in fun.
Editor's notes:
Source: Mintel 2008
Source: Mintel 2008
BENEO-Palatinit showcases ISOMALT DC at ISM; delivering next generation of compressed products
ISM 2009, 1 – 4 February 2009
Cologne Exhibition Centre
Cologne, Germany.
Great tasting, sugar-free compressed products
ISOMALT DC is a variant of ISOMALT, the number one sugar replacer around the world and the only one that matches the taste profile of conventional sugar. BENEO-Palatinit developed ISOMALT DC specifically for compressed products such as breath-freshening mints and tablets. It offers natural sweetness without any aftertaste, and enables a smooth texture without dusting and a flexible hardness so that the product can be either chewed or sucked - Furthermore, ISOMALT DC absorbs flavours easily and releases them slowly, prolonging the taste.
Tailor-made stability
ISOMALT DC flows easily and in addition offers very good compressibility without capping. For the manufacturer, this reduces wastage, speeds up the manufacturing process and increases productivity. ISOMALT DC also has outstanding stability and low hygroscopicity and does not easily absorb moisture from the atmosphere. This means that compressed products with ISOMALT DC have an excellent storage stability and long shelf-life - even in hot and humid climates.
“Compressed products is a constantly moving and highly competitive marketplace,” said Ingrid Willibald-Ettle, Head of Technical Services Department at BENEO-Palatinit. “ISOMALT DC is highly versatile, making it ideal not only for standard compressed tablets, but for new products with added benefits like tongue cleaning, added vitamins and minerals, and new confectionery (gum and compressed mints) that can be both sucked and chewed.”
“At BENEO-Palatinit we are at the forefront of NPD and are constantly evolving and developing our products. We respond to and drive changes in today’s market and are well-known for the qualified service we offer to our customers.”
BENEO-Palatinit showcases world’s first toothfriendly chocolate with Palatinose™ - a tasty carbohydrate with new nutritional options
ISM 2009, 1 – 4 February 2009
Cologne Exhibition Centre
Cologne, Germany.
Palatinose™ (isomaltulose) has many features that make it ideal for the confectionery market. It is derived from natural ingredients as it is produced from pure beet sugar and also occurs as a natural ingredient in honey and sugar cane. The white, crystalline powder has the same caloric value as sugar and a similar sweetness, but is kind to teeth. It is also the only low-glycemic disaccharide carbohydrate (glycemic index 32) to supply energy in the form of glucose over a longer period of time compared to sucrose (sugar). This means that it does not cause the blood sugar level to rise and fall quickly, resulting in fatigue and loss of concentration, but rather is broken down slowly with a more balanced and minimal effect on blood sugar level.
It is these benefits that have allowed for the first time the development of a toothfriendly chocolate with a nutritious carbohydrate. The production process is similar to that of regular chocolate and compared to toothfriendly chocolates made with sugar replacers, toothfriendly chocolate made with Palatinose™ (isomaltulose) causes no gastrointestinal side effects and is fully digestible. Moreover, Palatinose™ (isomaltulose) is non-hygroscopic and does not absorb moisture from the atmosphere, resulting in a longer shelf-life in comparison with other chocolates.
Dr Stephan Hausmanns, Head of Product Management at BENEO-Palatinit said: “Due to its technological properties, Palatinose™ is suitable for use in a very wide range of products, including breakfast cereals, cereal bars, sports drinks and other beverages. Worldwide, the average consumer is becoming more health conscious and in the future we anticipate great demand for such chocolate products – particularly from consumers wishing to combine indulgence and health.”
“At BENEO-Palatinit we are constantly evolving and developing our products. We respond to and drive changes in today’s market and are well-known for the qualified service we offer to our customers.”
Palatinose™ makes athletes faster according to new study
BENEO-Palatinit, a leading manufacturer of functional carbohydrates derived from pure sugar beet, announces the result of a new study testing the effects of Palatinose™ (isomaltulose), a low glycaemic functional carbohydrate.
Dr Stephan Hausmanns, Head of Product Development, BENEO-Palatinit, said: “We are pleased with these results that further re-enforce that Palatinose™ (isomaltulose) is the ideal ingredient for sport and energy drinks as well as for sports nutrition. This was the third study of this kind that we have carried in order to thoroughly explore the benefits of Palatinose™ (isomaltulose) and the valuable contribution it can make to the sports drinks market.”
“Palatinose™ (isomaltulose) is the only fully digestible, low GI carbohydrate which provides prolonged energy in form of glucose. Because it takes longer to digest, the energy is released more slowly rather than all at once, resulting in longer lasting energy with no sudden drop in blood sugar that can result in fatigue and loss of concentration. Palatinose™ (isomaltulose) also encourages the burning of fat reserves as energy during exercise. This makes it ideal for athletes looking for optimum endurance performance. And in addition, Palatinose™ (isomaltulose) is also toothfriendly.”
[1] Berg/König, Freiburg (Germany) University Clinic, Medical Clinic, Department of Rehabilitative and Preventative Sports Medicine, 2008
Increased fat burning and longer lasting energy with Palatinose™
Unlike similar products on the market, Palatinose™ (isomaltulose) is low glycaemic and provides longer lasting energy in the form of glucose; it can also contribute to a higher fat burning rate. Consuming high glycaemic foods triggers the body to produce insulin which encourages glucose in the bloodstream to be taken up by the cells / tissues and to be preferentially used and converted into energy. If insulin levels are low, the body will seek a higher proportion of energy from fat reserves. In several studies carried out at Freiburg University, a higher level of fat oxidation under physical activity was observed in the groups tested with Palatinose™ (isomaltulose) than those tested with a high glycaemic maltodextrin drink.
Palatinose™ (iosomaltulose) is obtained from pure beet sugar and also occurs naturally in honey and sugar cane molasses. Its special molecular structure causes that it is digested slowly but fully in the body and energy is released over a prolonged period with no “peaks” or “troughs”, with further associated advantages in performance and fat burning. This makes it ideal not just for athletes but for anyone seeking sustained energy.
Products aimed at athletes include ‘Multi Carbo Gel’ manufactured by Atlantic Multipower in Italy is an energy gel that combines Palatinose™ (isomaltulose) with maltodextrin, magnesium, guarana and caffeine. ‘Rosbacher Drive’ by Hassia in Germany is for sports people but can also enhance concentration.
The Gatorade Performance Series drink with ‘Carbohydrate Energy Formula’ is designed to help give endurance athletes the quick and sustained energy they need to reach their peak performance. Since April 2008 this product is available on the US market. It comes in three different flavours, Orange, Grape and Wild Berry, and can be bought in 335ml bottles.
With the innovation of Palatinose™ (isomaltulose), the market has seen an explosion of new health products. These include ‘Vitalis’, a multivitamin drink produced by the company Unicer in Portugal. In addition, ‘Guarana energy ice cream’ (currently only available in Serbia produced by Frikom) is an ice cream with the same qualities as an energy drink.
Dr Stephan Hausmanns, Head of Product Management at BENEO-Palatinit said: “Palatinose™ (isomaltulsoe) offers many benefits that make it attractive for different target groups including sports people, health-conscious consumers and anyone seeking longer and more balanced energy during the day. At BENEO-Palatinit we are constantly evolving and developing our products. We respond to changes in the market and are well-known for the qualified service we offer to our customers.”
High-performance energy: managed to optimum effect
The functional carbohydrate Palatinose ™in sports drinks provides longer lasting energy and promotes fat burning – ideal for sports people!
The highs and lows
Carbohydrates with a high glycaemic index (GI) are easily broken down and quickly enter the bloodstream causing the blood sugar level to rise suddenly and rapidly. However, it decreases again just as quickly, resulting in a fall in the blood sugar level. The body will then mobilise its own glucose and so quickly accesses the valuable glycogen reserves.
An early depletion of these glycogen reserves may be imminent, causing sudden fatigue, loss of concentration and performance due to an earlier insufficient concentration of glucose in the blood. By contrast, low glycaemic carbohydrates are broken down slowly and, therefore, have a moderate effect on the blood sugar level.
Palatinose™ for physical and mental performance
The functional carbohydrate Palatinose™ (isomaltulose) has special properties in this respect: as the only fully available, low glycaemic carbohydrate which acts as a direct source of glucose for the body, Palatinose™ (isomaltulose) provides the body with “carbohydrate energy” on a consistent basis and over a longer period of time.
These benefits that Palatinose™ (isomaltulose) provides make it particularly attractive for sports drinks concepts. A sustained energy supply is not only important for professional athletes, but for anyone looking for longer lasting physical and mental energy.
Palatinose™ (isomaltulose) is obtained from pure beet sugar and also occurs naturally in honey and sugar cane molasses. The disaccharide is completely available and well tolerated by the body. However, due to a very stable molecular bond between the fructose and glucose molecule, it is broken down little by little over a longer period of time. High fluctuations in the blood sugar level, which can occur after consuming high glycaemic carbohydrates, can thus be avoided and energy is used more efficiently.
Low glycaemic fuel
It is not just carbohydrates that are involved in generating energy. Muscles largely gain their energy from fats as well – in different proportions depending on the requirements and intensity of the effort involved. In contrast to the limited carbohydrate stores, which depending on the level of effort can store just enough energy for one to two hours of endurance exercise, fat stores are practically unlimited even in the case of highly trained endurance athletes.
An athlete looking for optimum endurance performance will try to save his carbohydrate stores as much as possible and to access fat reserves instead without affecting his physical capability. The ability to burn fat effectively within the highest possible share of total energy generation is, therefore, of great importance to an enduring performance.
Studies in sports medicine have shown that Palatinose™ (isomaltulose) can contribute to a higher fat burning rate. Researchers at Freiburg University compared the burning of fat and carbohydrate after consumption of a Palatinose™ (isomaltulose) drink and a high glycaemic maltodextrin drink to investigate such a training effect induced by foodstuffs. Both at rest and during exercise, increased fat burning was measured with Palatinose™ (isomaltulose). Overall, the proportion of energy obtained from fat during endurance sports was 25 percent higher in the Palatinose™ (isomaltulose) group than in the maltodextrin one.
Studies in sports medicine have shown that Palatinose™ (isomaltulose) can contribute to a higher fat burning rate. Researchers at Freiburg University compared the burning of fat and carbohydrate after consumption of a Palatinose™ (isomaltulose) drink and a high glycaemic maltodextrin drink to investigate such a training effect induced by foodstuffs. Both at rest and during exercise, increased fat burning was measured with Palatinose™ (isomaltulose). Overall, the proportion of energy obtained from fat during endurance sports was 25 percent higher in the Palatinose™ (isomaltulose) group than in the maltodextrin one.
The prolonged supply of carbohydrate energy is a result of the more consistent blood glucose supply from Palatinose™ (isomaltulose) and the associated low release of insulin: insulin is responsible for the regulation of the blood sugar level and metabolism and one of its effects is to inhibit fat burning in favour of the utilisation of carbohydrates. Therefore, low insulin concentrations are advantageous in promoting the highest possible fat burning rate. On the other hand, it is essential for the body to maintain a certain level of burning carbohydrates to keep on going. “Fat burns in the flame of carbohydrates” is a well-known expression among athletes. Palatinose™ (isomaltulsoe) supplies this glucose in the best way: not too much – otherwise the body would convert to using only this source of energy – but just enough and more continuously to keep the “flame” burning constantly.
Conclusion
It is clearly evident that athletes benefit from Palatinose™ (isomaltulsoe) in two ways: on the one hand, it provides long-lasting energy in the form of glucose. But, it also promotes fat burning and so saves the carbohydrate stores and supports performance.
However, it is not just athletes that can benefit but anyone looking for improved energy and mental performance from a sports drink. According to Euromonitor the demand for sports drinks is great and the worldwide market has grown from 45 percent from 2002 to 2007, which translates to a yearly growth of approximately 9 percent. Furthermore, business consultant from Reuters Business Insights expect the market to grow another 30 percent by 2011, with Germany, Spain and the UK the biggest consumers in Europe.
Drinks with Palatinose™ (isomaltulose) are available around the globe. These can be recognised either from the term “isomaltulose” in the list of ingredients, or by the term “Palatinose™” on the label.
High quality chewing gum coating with ISOMALT GS
Chewing gum is one of the most dynamic and fast-moving segments of the confectionery industry. As demand increases for gums that are sugar-free, the importance of appearance, taste, texture, packaging, and the cost of production remain high on the agenda.
Due to its very good solubility, ISOMALT GS coating solutions can be processed at lower temperatures (between 50 and 55°C), allowing the handling of active ingredients that are temperature sensitive as well as savings in energy costs. Furthermore, ISOMALT GS offers a significant shorter coating time compared to e.g. maltitol.
ISOMALT GS coating is crack and chip resistant, meaning it can withstand damage during production, packaging and transportation. This reduces wastage, speeds up the manufacturing process and increases productivity. It also has outstanding stability and low hygroscopicity and does not easily absorb moisture from the atmosphere, coated products show an excellent storage stability and long shelf-life.
In a highly competitive marketplace, the mouth feel and taste experience of chewing gum is at the forefront of consumer consideration and product enjoyment and plays a major role in a products success or failure. Even the consumers are increasingly on the lookout for healthy foods, they are not prepared to sacrifice taste in favour of better nutritional properties when it comes to gum.
Ingrid Willibald-Ettle, Head of Technical Services Department at BENEO-Palatinit said: “As consumers become increasingly taste and health-conscious, there is excellent scope for manufacturers of sugar-free gums and sweets. We offer our customers a comprehensive and on-going service and as a global market leader are wholly committed to product innovation and solutions to ensure the continual growth of the sugar-free confectionery industry. As part of the BENEO-Group, we are excellently equipped to respond to our customers needs and help them deliver first-class products to the market.”
Worldwide growth in sugar-free candy market according to new figures
Sugar-free candies up 18 percent in the UK as health conscious consumers continue to opt for healthier alternatives
Since 2007, sales of sugarless sweets have risen by 18 percent in the UK, bringing the sugar-free market to 11 percent. France has seen an increase of 11 percent, increasing the total market share to 35 percent, while sales of sugared equivalents fell by 5 percent. Sales in Italy and Australia have increased by 9 and 10 percent respectively, while in Germany the sugar-free market has increased and the sugared market has remained static. Of all the countries in the survey, Spain now has the largest sugar-free market with 50 percent of the candies sold containing no sugar.*
Sabine Wetzel, Market Research Manager, BENEO-Palatinit said: “While these results are in line with current consumer health concerns, sugar-free products have also been significantly improved in recent years in terms of taste, colour, texture and the choice of products available. Although consumers are looking for healthier alternatives they do not have to compromise on taste.”
Consumer blind tests have shown that candies with BENEO-Palatinit’s Isomalt are often considered “more fruity” and the majority of the testers even preferred the sugar-free Isomalt candy over the sugar version. Isomalt is derived from a pure beet sugar and therefore has a mild, sugar-like sweetness and taste, but with more scope for flavour development.
Moreover, studies in Germany have shown that consumers are increasingly looking for more health benefits in sugar-free candies, and existing concepts like enhanced vitamins in candies are being expanded.
“According to international research consultants at Reuters Business Insights, trends relating to wellness will continue to grow, namely relaxation, energy and beauty. At BENEO-Palatinit, we believe these will also apply to the candy market, prompting the creation of what we are calling ‘next generation’ candy with values such as improved mental performance or digestive health. Even beauty benefits like a pleasing scent can be delivered via candy in the future. And of course, a candy which is positioned in the health and wellness segment will always need to be sugar-free“.
*AC Nielsen, Euromonitor, 2007
Palatinose™ - the essential ingredient for the sports and health sector
4 – 6 November 2008 HiE, Booth F051
Palatinose™ at HiE
At the show BENEO-Palatinit will be announcing the latest news and developments for its product Palatinose™ (isomaltulose). Derived from pure sugar beet and with a number of specific characteristics Palatinose™ (isomaltulose) is highly suitable for use in human nutrition. It is the only known fully digestible carbohydrate which is low-glycemic yet supplies the same amount of energy in the form of glucose as sucrose – but over a longer period of time. Furthermore, Palatinose™ (isomaltulsoe) is toothfriendly and promotes fat oxidation. This makes the product particularly attractive for sports & energy drinks concepts.
Palatinose™ (isomaltulose) is used in ready-to-drink and instant beverages as well as dairy products. Other applications are cereal and energy bars, liquid meal replacers or bakery products. Last year the first toothfriendly chocolate with Palatinose™ (isomaltulose) was introduced to the market as well as different bars and clinical nutrition products.
Healthy energy that lasts longer
The benefits Palatinose™ (isomaltulose) offers are particularly attractive for sports & energy drink concepts. A sustained energy supply is not only important for professional athletes but also for people looking for a beverage that gives them longer lasting mental and physical energy and performance levels. The danger of suffering a sudden drop in blood sugar level is significantly reduced by using Palatinose™ (isomaltulose) in a sports drink. Additionally, Palatinose™ (isomaltulose) is extremely stable in an acid environment with respect to hydrolysis. Thus, sport beverages with Palatinose™ (isomaltulose)remain stable during storage even at high temperatures. Palatinose™ (isomaltulose) thus stabilizes osmolarity in ready-to-drink isotonic or hypotonic beverages.
Product Innovation
Dr Stephan Hausmanns, Head of Product Management at BENEO-Palatinit will be presenting at the show on the latest developments for Palatinose™ (isomaltulose) in the beverage industry. His presentation will focus on the optimisation of nutritional value, the latest results on energy release profile and energy metabolism in drinks.
“All around the world consumers are looking for healthier alternatives in food and beverage products,” said Dr Stephan Hausmanns. “People do not want artificial high caloric products but seek food and beverages with healthy ingredients and offer additional benefits. Through continued investment in research and development, as well as constant market research regarding the food and beverage sector, we keep an eye on the demand and the buying behaviour of the consumer, all of which we can share with our customers”
BENEO-Palatinit introduces new filler/binder granulation agent: galenIQ™ 801 at this year’s CPhI
BENEO-Palatinit GmbH extends its galenIQ™ range of bulk excipients, tailor-made for oral solid dosage forms such as tablets, capsules, coatings, and high-boiled lozenges, with a new grade for granulation.
The new galenIQ™ 801 can be processed in standard aqueous or ethanolic granulation processes with no difficulty. In wet granulation, it is granulated with approximately 5-15% of an aqueous solution containing povidone, hydrocolloids or other binders. When galenIQ™ 801 is used in fluidized-bed agglomeration processes, water is the only binder required.
Final granulates and agglomerates made with galenIQ™ 801 exhibit high mechanical stability and very good flow properties. As part of the galenIQ™ range, the 801 is GMO free and non-animal origin – derived from sucrose in a two-stage production process – and combines the advantages of other well known bulk excipients. Besides being very low hygroscopic as well as highly resistant to degradation, such as by enzymes and acids, galenIQ™ 801, like all galenIQ™ variants, is extremely stable chemically and thus shows no reaction, such as to amino groups. It also provides excellent compressibility and good dissolution/disintegration profiles (solubility 42 g/100 g at 20°C), has high dilution potential, and adds good taste to formulations. In addition, all galenIQ™ variants are generally regarded as non-toxic, cariostatic, non-allergenic, and low-glycemic.
Based on their physicochemical, physiological and technological properties, galenIQ™ bulk pharmaceutical excipients fulfill all criteria for an ideal filler/binder in a wide range of oral solid dosage forms.
BENEO-Palatinit is a member of the International Pharmaceutical Excipients Council, and produces galenIQ™ under GMP conditions for pharmaceutical excipients. In addition, it is listed in the U.S. Food and Drug Administration’s inactive ingredient database under its generic name, Isomalt.
For more information and product samples please visit BENEO-Palatinit at CPhI, hall 5.1 booth #51C50 or send an email to galeniq@beneo-palatinit.com.
Sugar-free chewing gum market continues to grow worldwide
New Market Figures Confirm Worldwide Growth As Health Conscious Consumers Opt For Healthier Alternatives
85 per cent of the chewing gum bought in Germany is now free from sugar, an increase of 12 per cent since 2006, while sales of sugared gum have fallen by 5 per cent. Consumption in Italy has risen to 90 per cent, while in Turkey the sugar-free market has climbed 12 percent and sugared gum sales have declined by 10 per cent. Since 2006, all of the chewing gum sold in Spain and the Czech Republic is sugar-free.
Sabine Wetzel, Market Research Manager, BENEO-Palatinit said: “We are not surprised by these results. The average consumer is becoming more health conscious and this is a worldwide trend which is reflected in the data. Moreover, sugar-free products have been significantly improved in recent years in terms of taste, colour, texture and the choice of products available. Rather than being seen as a lesser version of sugared equivalents, sugar-free gum is becoming a standalone market in its own right.”
Gone are the days when sugar-free gum was only available in mint flavour. Today health conscious consumers can choose from large varieties of sugar-free chewing gum flavours and new chewing gum types. They come as dragées, sticks, pellets or gum balls in brilliant colours and with a longer lasting flavour release. Products like Wrigley’s Airwaves which is available all around the globe in several different flavours like honey lemon, black menthol or cool cassis. Furthermore, sugar-free filled gum has positively influenced the market. Mentos Gum “full fruit” for example comes in flavour combinations like raspberry-apple or lime-berry and offers healthy indulgence to the consumer.
BENEO-Palatinit’s functional carbohydrate prolongs beer freshness and stability
Mannheim (Germany) June, 2008. Palatinose™ (isomaltulose), a functional carbohydrate from BENEO-Palatinit GmbH, promises to raise the bar in achieving long-term freshness and stability in beer and beer-mix products. In low or no alcohol beers Palatinose™ (isomaltulose) can improve taste and mouth feel.
Palatinose™ (isomaltulose) is a sugar that naturally occurs in honey and has a number of specific characteristics that make it very suitable for use in human nutrition. It is slowly metabolized in the small intestine, which leads to its being the only disaccharide with a very low glycemic index.
Because of the stable bond between the fructose and the glucose molecule Palatinose™ (isomaltulose) has been proven to be non-fermentable by oral lactic acid bacteria. Having this benefit in mind, Palatinose™ (isomaltulose) was tested to determine its suitability as an ingredient in beer and beer specialties and its potential fermentability by typical beer contaminants as well as beer production yeasts.
These studies were conducted between 2004 and 2007 at VLB Berlin (Versuchs- und Lehranstalt für Brauereien) in Germany which has been working in the field of research, development and training for the brewing industry for more than 120 years. Extensive screening tests at this renowned institute demonstrated that most common brewing yeasts are unable to ferment Palatinose™ (isomaltulose), suggesting that the functional carbohydrate would ideally be added as early as possible in the brewing process.
In finished products, Palatinose™ (isomaltulose) was shown to have a positive influence on the mouth-feel of alcohol-reduced and alcohol-free beers that typically lack body. In beer specialties such as beer/lemonade mix drinks, it was found that Palatinose™ (isomaltulose) cannot be fermented by a wide range of beer contaminants, including Lactobacillus brevis and Saccharomyces diastaticus. It was also verified that microbiological stability can be increased in beer-mix products if Palatinose™ (isomaltulose) is the only carbohydrate present.
Anette Radowski, Area Manager Technical Services, BENEO-Palatinit said: “We are encouraged by these findings. Thanks to its unique physiological benefits as well as some of its physical and chemical characteristics, Palatinose™ (isomaltulose) offers new opportunities for product development in the area of beer specialties and malt beverages. As a leading producer and innovator of functional carbohydrates, we look forward to advancing in this area.”
BENEO-Palatinit will present these findings on Palatinose™ (isomaltulose) and its confirmed suitability for full-, low- or no-alcohol beer, beer specialties and malt beverages at the 2008 World Brewing Congress August 2 – 6, 2008, in Honolulu, Hawaii as a sponsor of the event.
Functional Carbohydrates and their important role in a healthy diet – New Findings at the 1st BENEO Scientific Symposium
Renowned experts gathered in Brussels to present recent studies on functional carbohydrates including Palatinose™ (isomaltulose) and Isomalt and their possible role in energy metabolism and weight management
Obesity has become a worldwide epidemic. Serious health consequences, such as metabolic disorders, leading to a high risk of Type II diabetes and heart disease are the result. Prof Arne Astrup set the scene for the symposium by taking a closer look at this worldwide phenomenon. According to the estimations of the International Obesity Task Force, 704 million people will be obese by 2015. To counter this the combination of increased physical activity, energy restricted diets, the reduction of energy density in the diet and other means of achieving a negative energy balance leading to weight loss were discussed. As one solution to this obesity problem, Prof Astrup’s department advocates high protein food and meals with a low glycemic index which are useful for weight management because they can help induce satiety.
Following this, Prof John Blundell from the Institute of Psychological Science at Leeds University, UK, stated that international data clearly demonstrated that achieving a negative energy balance, i.e. energy intake being below energy expenditure, is a problem for many people. Key factors for improving satiety are energy density and food texture and the challenge in developing new products is to find the right balance between satiety and palatability. The focus for the food industry has to be the production of foods that support appetite regulation rather than stimulate over consumption. Many foods do this at present.
Furthermore, Prof Jeya Henry, School of Life Science, Oxford Brooks University, UK, presented his research results on low GI foods which, according to his study, also stimulate satiety and are therefore likely to be useful for weight management as well as for safeguarding metabolic health. The provision of low GI foods may be a useful strategy to reduce food intake and thereby reduce the risk of obesity. The type of carbohydrate we consume may have a greater impact on weight gain than previously considered. According to Prof Henry, the inclusion of novel and new food ingredients in foods to reduce the GI will emerge as a growing market.
A tool to achieve a high carbohydrate (thus low fat) diet with a low glycemic response (thus modulating the metabolism), would be the inclusion of Palatinose™ (isomaltulose) and Isomalt as ingredients. Manufactured by BENEO-Palatinit, both of these ingredients fall into the category of functional carbohydrates which can support the health value of a product and can contribute to weight management. Both have a very low glycemic response and thus trigger lower insulin levels than high glycemic carbohydrates. In addition, Palatinose™ (isomaltulose) and Isomalt are toothfriendly. Isomalt belongs to the group of low-digestible carbohydrates and provides only half the calories provided by sugar. Palatinose™ (isomaltulose) is fully and slowly digested and absorbed.
Blood glucose response after intake of isomalt is very low as demonstrated by studies showcased in the speech of Dr. Kozianowski, Vice president Nutrition Science in the BENEO Group. With a small change in a diet, i.e. with 30 g isomalt in a diet for type 2 diabetic people, a significant improvement of long-term blood glucose control parameters was achieved in a 12 week human intervention study at the University of Würzburg, Germany. Maintaining normal blood glucose control parameters or respectively improving those parameters if already too high are important steps in a healthy lifestyle.
The role of Palatinose™ (isomaltulose) in sports nutrition and in a healthy lifestyle was addressed by Dr Daniel König from the Division of Prevention, Rehabilitation and Sports Medicine at Freiburg University, Germany. Dr. König presented several human intervention studies that demonstrated a fat burning impact of Palatinose™ (isomaltulose). This ability of increased fat oxidation as demonstrated after Palatinose™ (isomaltulose) intake is of great importance for athletes and for overweight people. According to Dr. König, the increased fat burning spares vital glycogen stores and helps to prolong physical endurance for sportsmen. Furthermore, Palatinose™ (isomaltulose) provides sustained energy in the form of a prolonged blood glucose supply, resulting in longer lasting energy for muscles and the brain.
Mr.Hans-Ulrich Frech, Managing Director of Beneo-Palatinit commented: “Our first symposium delivered a very clear message about the important role that low GI carbohydrates like Isomalt and Palatinose™ (isomaltulose) can have in supporting a healthy lifestyle and providing useful tools in managing obesity and metabolic risk. Beneo-Palatinit has unrivalled expertise and offers a solutions-focused approach to individual customer requirements from product conception to on-shelf”.
BENEO – The new Functional Food Group announced at Fi Europe
Mannheim (Germany), November 2007 – Südzucker AG, Europe’s largest sugar producer and a leading German food group, announced the creation of the new Functional Food Group BENEO at this year’s Fi Europe.
The decision to unite the strengths of Orafti, Palatinit and Remy has come in response to the rapid changes that have been experienced across the worldwide foods market. In the face of the new emerging opportunities in the functional food market, increasing globalisation, and increased importance of adequate nutritional policies, Südzucker AG has taken the decision to create a Functional Foods Group to rise to these new challenges.
With a business vision for the next ten years already in place, the combination of Orafti, Palatinit and Remy under the group name BENEO, is a major step in providing partners and end users alike with many exciting new food ingredients. The unity of the three companies will better enable the group to optimise its unique, connected chain of expertise in the most efficient way possible. The emphasis on multi-disciplinary services, aims to support our partners in all phases of the product development up to product launch. The BENEO Group is committed to being the preferred partner in the innovation process for customers worldwide, helping global food manufacturers develop balanced, healthy and functional food and feed products.
Yves Servotte, BENEO Group Board Member: “It is no co-incidence that we have chosen to announce the restructuring of our company at Fi Europe 2007. As the event for shaping the future of the food ingredients industry, this is the perfect setting for announcing how we at BENEO are implementing plans that will shape the functional foods sector over the coming ten years. The ability of BENEO-Orafti, BENEO-Palatinit and BENEO-Remy to work together and share company knowledge will not only mean market opportunities for us, but for our customers too.”
“Areas where this sharing of knowledge will be maximised include the three companies’ expertise in durable farming, process and food technology, nutritional science, nutritional marketing and communication, regulatory issues, patent policy and consumer research. The ability to draw knowledge from all three companies’ experiences in these areas will allow BENEO to bring new “wellgredients” to market and ensure that new and existing ingredients continue to meet ever-changing customer and market needs.”
PALATINIT extends its galenIQ™ range of multifunctional bulk excipients
New 800 Series refined-powder grades will be introduced at CPhI 2007
Standard agglomeration or compaction processes may be applied when new galenIQ™ 800 Series milled powder grades are used. As with galenIQ™ 720 and 721, galenIQ™ 800 Series variants have different solubilities. This new series also offers a highly soluble grade that provides excellent disintegration properties similar to those provided by galenIQ™ 721.
As part of the galenIQ™ range, the 800 Series variants are non-animal in
origin – derived from sucrose in a two-stage production process – and combine the advantages of other well known bulk excipients. The new galenIQ™ series not only facilitates pharmaceutical development and formulation, it also meets the high-quality standards required by today’s pharmaceutical industry.
Besides being very low hygroscopic as well as highly resistant to degradation by enzymes and acids, all galenIQ™ variants have an excellent chemical stability and thus show no reaction with amino groups. Furthermore, galenIQ™ qualities are generally regarded as non-toxic, non-allergic and low-glycemic. Based on its physicochemical, physiological and technological properties, galenIQ™ bulk pharmaceutical excipients fulfill all criteria for an ideal filler-binder in a wide range of oral solid dosage forms.
PALATINIT is a member of the International Pharmaceutical Excipients Council (IPEC) and produces galenIQ™ excipients under GMP conditions for pharmaceutical excipients. galenIQ™ is listed in FDA´s inactive ingredient database under its chemical description Isomalt.
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