Sports drinks with Palatinose™ from BENEO-Palatinit
The functional carbohydrate provides sustained energy in a range of new products
BENEO-Palatinit is one of the leading functional ingredients manufacturers and its Palatinose™ (isomaltulose) product has been included in a range of launches over recent months. These include AiQa, a small, innovative start-up in Austria. The company recently launched a sports drink called AiQa Sports that claims to be a "high-quality sports drink with Palatinose™ (isomaltulose) adapted to the different physical demands of both men and women who practice sport".
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
The functional bread market currently accounts for only 2% of the total bread market but it is growing fast with over 2,400 products launched in 2008, an increase of 14% on last year, with Europe accounting for 45% of total launches.¹ With the economic downturn putting increasing pressure on food producers to develop niche sectors still further, 2009 looks to be an area of continued growth for bakery and pastry goods that promote ‘health and wellbeing’.
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.
Healthy confectionery and snacks with Isomalt
Scientific studies confirm toothfriendliness of BENEO-Palatinit's sugar replacer
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. Frequent small meals, snacks and eating on the run can impede dental care. 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”, acid attacks over time.
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
In the throws of a global recession, realising the potential of less developed segments of the ice cream market are becoming a priority for small and large food producers alike. Where once, ‘healthy indulgence’ was seen as something of a paradox, food developers are beginning to realise the potential of this market segment, as consumers seek more ‘health and wellbeing’ treats in these difficult times. Major players within the ice cream sector, such as Walls and Unilever, have seen the potential of this relatively untapped sector and launched highly successful ‘light’ versions of their existing favourites.
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
The world's first toothfriendly ice tea with PALATINOSE™ has been launched
A Swiss-based beverage manufacturer Bishofszell has introduced the world first ice tea with a focus on healthy teeth. The new PALATINOSE™-sweetened beverage has been scientifically tested by the University of Zurich and is guaranteed safe for teeth. First to be launched in the leading Swiss retailer Migros in Spring 2009, the toothfriendly ice tea is going into German and UK supermarkets later this year.
Scientific pH-tests at the University Dental Institute of Zurich demonstrated that Bischofszell’s new ice tea line has no risk for caries, as it does not depress the plaque-pH below the critical level of 5.7. When the acid concentration falls below this threshold, teeth can be damaged.
Equally important, the ice tea is demonstrably non-erosive to teeth. Bischofzell’s ice tea is, therefore, the first soft drink to fulfill the criteria for the “toothfriendly” claim. Accordingly it has been bestowed the prestigious ‘Happy Tooth’ label from Toothfriendly International, a non-profit organization dedicated to improving dental health, supported by dental associations from all over the world.
“Dentists welcome the first toothfriendly ice tea”, says Dr. Albert Bär of Toothfriendly International. “A non-erosive soft drink is a real innovation.”
Dr. Bär points out that until now, most attempts to develop toothfriendly beverages have failed – mainly due to excessive acidity. Acids which are commonly used in soft drinks for taste and for ensuring microbial stability have a demineralizing effect on the tooth surface which may develop to dental erosion. Even “diet” soft drinks contain high amounts of food acids, despite being sugar-free.
The secret of Bishofszell’s toothfriendly ice tea lies in its aseptic bottling process which allows for an acid-free composition. In addition, sucrose is replaced by PALATINOSE™, a mildly sweet disaccharide which can be found in small concentrations in honey and sugar cane. PALATINOSE™ is a sugar and, just like sucrose, is composed of glucose and fructose. PALATINOSE™ differs, however, in its resistance to decomposition by oral bacteria. It is not degraded by the bacteria of the dental plaque to acids and thus protects the teeth from decay.
Swiss Migros is the first retailer to launch the ice tea under its Premium range. Bischofszell sees further export potential for its toothfriendly ice tea line-up especially in Germany and in the UK. “We are worldwide the first manufacturer to offer soft drinks which are demonstrably toothfriendly and for which dentists’ endorsement is obtained,” explains Bischofzell’s Category Manager, Arnold Graf.
Toothfriendly Internationalis a non-profit association working for better oral health. Its members include dental professionals, institutions in dental and public health, as well as manufacturers of confectionery and oral care products. Toothfriendly International was founded in 1989 in Basel, Switzerland. The organization grants the Happy Tooth quality mark for use on confectionery products which have been demonstrated to be safe for teeth.www.toothfriendly.org
BENEO-Palatinit showcases ISOMALT DC at ISM; delivering next generation of compressed products
ISM 2009, 1 – 4 February 2009
Cologne Exhibition Centre
Cologne, Germany.
BENEO-Palatinit, a leading manufacturer of functional sugar-derived ingredients, will be showcasing a number of products at ISM 2009 in Cologne. BENEO-Palatinit has exhibited at the show for many years and this year, the products on display will include ISOMALT DC.
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.
BENEO-Palatinit, a leading manufacturer of carbohydrate ingredients derived from sugar beet, is exhibiting at ISM 2009 in Cologne, Germany. The company will be showcasing a toothfriendly chocolate produced by world leading chocolate manufacturer Barry Callebaut, which contains Palatinose™, an innovative functional carbohydrate marketed by BENEO-Palatinit.
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.
Mannheim, November 2008. The study, conducted at Freiburg University Clinic in Germany in 2008, compared the results of two groups of experienced cyclists cycling 90 min at submaximal steady state, followed by a time trial. One group was given a sports drink containing Palatinose™ (isomaltulose) and the other was given a liquid meal containing the high glycaemic maltodextrin. During the time trial the athletes that were given Palatinose™ (isomaltulose) performed better, showing a very clear tendency to finish one minute (3 percent) faster than the maltodextrin group. In sports performance it is a difference of this magnitude that can decide about who is winning the race. Furthermore, the Palatinose™ (isomaltulose) group also had more sustained energy, with an especial power increase in the last five minutes of the test, and a significant higher fat oxidation and better maintenance of blood glucose levels until the end of the exercise.
[1] 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™
Mannheim, November 2008. BENEO-Palatinit, a leading manufacturer of carbohydrate ingredients derived from sugar beet, is continuing to innovate the food and beverage market with its product Palatinose™ (isomaltulose). First launched in 2005, Palatinose™ (isomaltulose) is a functional carbohydrate that can be used, for instance, in combination with vitamins and minerals or other functional ingredients, or just by itself. Palatinose™ (isomaltulose) has a high stability and can be used in a variety of food and beverages, including sports, energy and fitness drinks, sports foods, instant drinks, cereal and energy bars, bakery products and meal replacement drinks.
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!
Mannheim, November 2008. The right energy supply can be a crucial factor in both physical and mental performance, and something that endurance athletes are all too familiar with. For muscles to perform at their best they need sufficient fuel in the form of carbohydrates. It was previously assumed that it was only the quantity of carbohydrates that was important, but now increasing attention is being paid to the type of carbohydrate and a distinction is made between “fast and short” and the more desired “slow and balanced” carbohydrates.
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.
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.
As a global leader in the sugar-free market, BENEO-Palatinit is helping to address these issues with its range of products which include ISOMALT GS. This tailor-made ISOMALT variant was developed specifically for gum production. It offers natural sweetness without any aftertaste, together with technologically interesting properties that ultimately reduce costs.
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
September 2008. BENEO-Palatinit, a leading manufacturer of carbohydrates derived from pure sugar beet, has welcomed the results of the latest candy market data which has revealed a worldwide increase in the consumption of sugar-free candies. The company believes the results reflect the global trend of consumers increasingly opting for healthier products amid fears about obesity-related problems. In addition, BENEO-Palatinit predicts growing demands for ‘next generation’ candy, confectionery with additional health benefits for physical and mental wellbeing.
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
Founded in 1979, BENEO-Palatinit is a market leader in the functional carbohydrate market. BENEO-Palatinit manufactures and markets Isomalt and Palatinose™ (isomaltulose). Due to its benefits of providing long lasting energy, promoting fat oxidation, being low glycemic and fully digestible the functional carbohydrate Palatinose™ (isomaltulose) is exceptionally attractive for products aiming at the growing sports, health and wellness sector. Since its launch Palatinose™ (isomaltulose) is available in a growing number of products on the market.
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.
galenIQ™ 801 is a high-solubility refined powder grade that extends the capability of the 800 Series to include formulation of tablets, sachets or dry powder syrups through granulation processes. Easy to granulate, agglomerate or compact,it joins agglomerated grades galenIQ™ 720 and 721. These variants present excellent alternatives for direct compression, capsule-filling or powder-mixture applications, whereas galenIQ™ 800 and 810 are special refined powder grades for wet granulation, compaction, and other agglomeration processes. 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
BENEO-Palatinit, a leading manufacturer of natural sugar-derived ingredients, has welcomed the results of European market research which has revealed worldwide increase in the consumption of sugar-free chewing gum. The company believes the data reflects the global trend of consumers increasingly opting for healthier food products due to growing fears about obesity-related problems.
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
The BENEO Group invited internationally renowned experts to present their recent studies on functional carbohydrates at the 1st European BENEO Scientific Symposium. The event was chaired by the well-known weight management scientists Prof Arne Astrup (University of Copenhagen, Denmark) and Prof John Blundell (University of Leeds, UK), and focused on the major factors influencing energy balance, body weight and the role functional carbohydrates might play in weight management and metabolic control.
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.
From 30th October onwards, leading food ingredients companies Orafti, Palatinit and Remy form the newly created Functional Food Group BENEO, and are known individually as BENEO-Orafti, BENEO-Remy and BENEO-Palatinit. ‘Connecting nutrition and health’ is the group’s united mission and with the combination of three major players into one group it will ensure BENEO becomes one of the industry’s preferred innovative partners.
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.”
‘Love at first bite’
Colourful, crunchy, and full of surprises: BENEO-Palatinit showcases sugar-free chewing gum trends
Mannheim(Germany),October 2007 – Hard shell, soft heart: This combination typifies today’s sugar-free chewing gum trends. Successful product launches grab attention through radiant coatings, intense colours, and sensory surprises: The very first bite releases the flavours of a liquid filling, thus triggering a veritable explosion of taste. These sugar-free chewing gums stand out from the rest, not only because of their well-known dental benefits but above all because of their innovative appearance and product design. For such concepts Isomalt with Its excellent coating- and sensory properties is the predestine sugar replacer of choice.
High lustre coatings
Isomalt GS, a variant exhibiting particularly high solubility for chewing gum coatings, yields lustrous coverings with excellent ”crunch”. It is characterised by its rapid sweetness and flavour impact, low hygroscopicity, and short coating times. Like all other Isomalt variants, Isomalt GS contains only half as many calories as sugar, is toothfriendly, has a low glycemic effect and a mild sweetness profile resembling that of sugar. It also assures complete and uniform coating. Such outstanding appearance and pleasant, smooth mouthfeel are of enormous importance, precisely for the new premium products.
Brilliant colours
Strong colours often prove to be a problem with coatings since good coverage and intensity are hard to achieve. Thanks to its molecular structure, Isomalt GS takes up pigments very readily and uniformly, with the result that even strong colours can be attained easily and with a high degree of colour fidelity.
The Isomalt coating also protects the chewing gum centre against drying out and its low hygroscopicity ensures that it does not absorb any moisture from the ambient air. This is also of decisive importance for storage. Isomalt products do not stick together, even when packaged unwrapped.
Products on the market
Mentos “Full Fruit” and “Full Fresh“, “Vivident” from Perfetti van Melle, or Mentos “Juice Blast“ are just a few examples of novel chewing gums. They are marketed in large, brightly coloured plastic boxes, which serve to underscore the jazzy product design. Out-of-the-ordinary flavour variants such as water melon-strawberry or kiwi-raspberry make the multicoloured coated gums real chewing fun. According to Claudia Meissner of BENEO-Palatinit: “Sugar-free chewing gums were formerly chewed in the interest of dental health – meanwhile they have become part of the lifestyle of the younger set: On the one hand because the new product generation comes with winning flavours, and on the other because it is constantly presenting new visual inducements to buy.“
‘Palatinose™ Inside’
Product labels single out the functional carbohydrate
Mannheim (Germany), October 2007 – Since its formal introduction just two years ago, Palatinose™ (isomaltulose), the functional carbohydrate from BENEO-Palatinit, has come to market as an essential ingredient in a broadening array of foods and beverages. Due to its benefits of providing long lasting energy and promoting fat oxidation Palatinose™ (isomaltulose) is exceptionally attractive for products aiming at the growing health and wellness sector. Several products show the Palatinose™ (isomaltulose) logo on their packaging and prominently identify it as their energy source. By positioning the Palatinose™ (isomaltulose) logo visibly on the label the consumer is able to retrace easily which ingredient provides the promised benefit. The “energy curve“, showing the long lasting energy supply of Palatinose™ (isomaltulose), makes its effect understandable at first sight. This transparency on the product enables the manufacturer to underline credibility and to achieve consumer loyalty.
Reaction and concentration
In Germany a lightly carbonated energy drink named Rosbacher Drive was introduced with great media fanfare by Hassia this past April. The new beverage, which contains natural caffeine (2:1 calcium/magnesium) and no artificial sweeteners, colours or flavours (its grape/pomegranate flavour is made from real fruit juice), is based on a unique carbohydrate formula containing Palatinose™ (isomaltulose). The formula was developed in conjunction with the Institute for Sports Nutrition in Bad Nauheim, Germany, and the University of Erlangen in Erlangen, Germany.
A fully integrated marketing campaign positioned Rosbacher Drive as supporting mental fitness with the tagline “Reaction and Concentration,” and informed interested consumers that it was “New with Palatinose™ (isomaltulose)”. Moreover, the product label graphically displays the results of a scientific study conducted jointly by the institute and the university that substantiates Hassia’s claim that with Palatinose™ (isomaltulose), ‘Rosbacher Drive improves alertness 38 per cent over a conventional cola drink’.
Good news for kids and their parents
The ability of Palatinose™ (isomaltulose) to provide longer-lasting energy is also graphically displayed, along with the Palatinose™ (isomaltulose) logo, on the label of a new sports drink for children launched in Germany in 2006 and named TOGGO Turbo after a popular kids’ TV program. The orange-pomegranate-flavored product is an isotonic, calorie-reduced beverage containing vitamin C and calcium, it does not contain any artificial colors, flavors or preservatives. While children may be interested to learn from the label that TOGGO Turbo contains “the energy source Palatinose™ (isomaltulose) for longer-lasting power,” parents will be reassured to read that “The energy source Palatinose™ (isomaltulose) is the only sugar ingested by the human body in a slow and balanced way, providing a longer-lasting source of energy.”
Sportive energy
The versatility of Palatinose™ (isomaltulose) as a value-added ingredient for both beverages and food products is exemplified by the “3Action” range of sports nutrition products from the Belgian food manufacturer LUKED. Targeted for sports-oriented consumers and athletes engaged in endurance sports such as running and cycling, the product range includes four beverages: an instant energy mix drink, an instant isotonic thirst quencher, an instant muscle-building protein drink, and an energy gel drink, as well as three food products: an energy biscuit, energy bars, and fruit paste. Shoppers at nutrition stores as well as members of fitness clubs in Belgium and the Netherlands who check any of the “3Action” product labels will note that the energy they all provide has a name, “Palatinose™ (isomaltulose): the better energy,” as displayed just above or below the “3Action” logo.
Sugar-free Crush Candies
Novel candy / Ideal with sugar replacer Isomalt
Mannheim (Germany), November 2007 – Already succesful in Asia, the sugar-free “Crush Candies” might also become a trend in Europe shortly. Through fine cracks, these hard boiled candies disintegrate in the mouth and thereby release their flavour quickly and intensely. Isomalt, the worldwide most frequently used sugar replacer in candies from Palatinit, also features ideal properties for the production of this new kind of candy. Crush candies are manufactured like the classic, deposited hard boiled candies, but are cooled with liquid nitrogen. This leads to fine cracks in the “glass” – and they not only look interesting: When sucking or chewing the candy, it collapses into pleasant fragments. This creates a unique mouthfeel and the flavours unfold in sudden bursts. Despite the cracks, the candies are so stable that they do not break under mechanical pressure, for instance, when they are packed.
Without rough edges
Of special importance is the smooth surface of the individual candy pieces, as sharp edges can cause injuries in the mouth. With Isomalt ST, the variant of the ISOMALT-Family by Palatinit tailored for hard boiled candies, there are regular, smooth surfaces without pointed or sharp chips.
Thanks to the crystal clear “glass” that can be achieved with the sugar replacer, the individual cracks within the candies are clearly visible, but on the outside they stay smooth and even. Since Isomalt candies are very stable and abrasion-resistant, no unwanted chippings occur after packaging, storage or transport.
Fruity and more fruity
Isomalt is derived from a pure beet sugar and therefore has a mild, sugar-like sweetness, but with more scope for flavour development. Compared to sucrose, its sweetening power is approximately 50 percent. Fruity flavours in particular come into their own: Consumer tests have shown that candies with Isomalt are often considered “more fruity”. This effect additionally supports the novel release of flavour in crush candies.
Trendy always: health
Crush candies can be made almost 100 percent from Isomalt and thus fully utilise the nutritional benefits of the sugar replacer. Calorie-reduced, low glycemic and toothfriendly candies make the sweet treat a more healthy pleasure. Depending on the product concept, the incorporation of functional ingredients into the candy mass is possible.
As the market growth in sugarfree candies in recent years could be mainly attributed to novel, creative products, it is clear, after their success in Asia, that crush candies can become a trend of their own in Europe as well.
New chocolate combining health and indulgence
Barry Callebaut obtains dentists’ endorsement for its newly developed toothfriendly chocolate
Wieze/Belgium, September 28, 2007 - Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate products, receives the “Happy Tooth” endorsement from the dental experts of the Toothfriendly International organization for its new non-laxative chocolate. Barry Callebaut’s new toothfriendly chocolate has undergone a stringent testing procedure. Accredited university dental institutes have certified that the isomaltulose-based chocolate is guaranteed safe for teeth. Isomaltulose is a natural constituent of honey and sugar cane and has a very natural sweet taste. Unlike sucrose, isomaltulose is toothfriendly and not laxative.
Scientific pH-tests demonstrated that Barry Callebaut’s new chocolate has no risk for caries, as it does not depress the plaque-pH below the critical level of 5.7. When the acid concentration falls below this threshold, teeth can be damaged. Barry Callebaut’s isomaltulose-based chocolate is the first sugar-containing chocolate to fulfill the toothfriendly criteria, and has been granted the recognized ‘Happy Tooth’ quality seal.
“Dentists welcome Barry Callebaut’s new chocolate innovation”, confirms Dr. Albert Bär of Toothfriendly International. “The advent of non-cariogenic sugars such as isomaltulose is particularly positive, as it provides new, healthier alternatives to sucrose.”
Barry Callebaut sees potential for toothfriendly chocolate especially in the children's segment. “The advantage of our chocolate is that it is safe for teeth and has no laxative effect. Barry Callebaut is the only one to offer a toothfriendly chocolate for which clinical studies have been conducted and for which dentists’ endorsement is obtained,” explains Barry Callebaut Chief Innovation Officer, Hans Vriens.
Unlike sucrose, isomaltulose does not promote tooth decay and is digested much slower, resulting in a low glycemic and low insulinemic response. As isomaltulose is a natural carbohydrate, consumers do not have to worry about “artificial” ingredients in their chocolate. It is also fully digestible, so there is no reason to worry about laxative side effects either.
The first toothfriendly chocolate samples are the culmination of a co-operation between Barry Callebaut and the German-based functional carbohydrate specialist Palatinit GmbH. Palatinit markets isomaltulose under the trade name Palatinose™.
Claudia Meissner, the Head of Marketing at Palatinit believes that isomaltulose may soon find first applications in kids chocolate products. Until now, isomaltulose has been mainly used in sports, wellness and functional drinks. “The market for healthier snacks is still largely an untapped market, though consumer demand is rising rapidly. We think that the industry will pick up this uniquely new toothfriendly chocolate concept fast,” explains Claudia Meissner.
PALATINOSE™ Promotes Fat Burning
PALATINIT to present latest research results at FiE 2007
Mannheim (Germany), September 2007 – Recent studies confirm that the low-glycemic carbohydrate PALATINOSE™ (isomaltulose) promotes utilisation of body fat as energy source and thus improves metabolic fat oxidation in comparison to other carbohydrates. PALATINOSE™ (isomaltulose) is therefore the only carbohydrate to provide a sustained supply of energy in form of glucose, while at the same time supporting fat mobilization. Scientific studies conducted at reputable research institutes in Germany and Japan have investigated the influence of PALATINOSE™ (isomaltulose) on lipid metabolism. The studies
[1] examined the effects of PALATINOSE™ (isomaltulose) on different parameters like e.g. plasma glucose and insulin levels, the content of free fatty acids in the blood, as well as its influence on energy production from the body’s carbohydrate or lipid reserves by RQ (Respiratory Quotient) measurement.
One of the designs compared the effects of a PALATINOSE™ (isomaltulose) to a dextrin-based liquid meal. After consumption, test persons were monitored for a four-hour period during which they were physically inactive. A considerably higher concentration of free fatty acids was found after ingestion of PALATINOSE™ (isomaltulose) as compared to the dextrin-based control formula, proving a measurable higher rate of fat oxidation. Moreover, a lower rate of energy production from carbohydrates was noted, while the fat burning rate increased significantly.
Improved Fat Burning during Sporting Activity
Research at the Freiburg University Clinic (Center for Internal Medicine’s Department of Rehabilitation, Prevention and Sports Medicine) studied the effects of sports drinks with and without PALATINOSE™ (isomaltulose) on the use of fat and carbohydrates as source of energy. Male endurance athletes consumed either a sports drink based on low-glycemic PALATINOSE™ (isomaltulose), one based on high-glycemic maltodextrin, or a carbohydrate-free control solution before, during, and after a test run. Throughout the entire test a lower RQ was measured for PALATINOSE™ (isomaltulose) as compared to maltodextrin, indicating a higher oxidation rate for fat than for carbohydrates. Overall, the proportion of energy supplied by fat was 25 % higher for the PALATINOSE™ (isomaltulose) group than for the maltodextrin group.
New Product Positioning with PALATINOSE™
Both studies confirm that during activity and at rest PALATINOSE™ (isomaltulose) increases the proportion of total energy requirements produced from fat. Athletes derive dual benefits from the new functional carbohydrate: On the one hand, they profit from a sustained supply of energy provided by PALATINOSE™ (isomaltulose) in form of glucose, on the other hand they can obtain a greater amount of energy from their own body fats, sparing carbohydrate sources and improving performance. Whether for weight management or in support of training: PALATINOSE™ (isomaltulose) opens up new product positioning for manufacturers of functional drinks.
Functional Confectionery with Isomalt
PALATINIT will also be presenting new candy and chewing gum concepts with the sugar replacer Isomalt at FiE. Produced from pure beet sugar, it has a mild, sugar-like sweetness profile, while supplying only half as many calories. Moreover, Isomalt is low-glycemic and toothfriendly. Its excellent technological, nutritional, and sensory properties have secured Isomalt’s position as the world’s premier sugar replacer in hard candies.
Further information about PALATINOSE™ and ISOMALT is available at the PALATINIT GmbH stand:
FiE London, PALATINIT GmbH
Stand G36
South Hall
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[1]Arai et al. Institute of Health Biosciences der University of Tokushima Graduate School (Tokushima) and Food Science Institute of Meiji Dairies Corporation (Janagawa), Japan, 2006
Isomaltulose gains FDA health claim approval as non-cariogenic sugar
Mannheim, September 2007. The United States Food and Drug Administration (FDA) has authorized a non-cariogenic health claim for the carbohydrate sweetener isomaltultose (marketed as Palatinose™). This official categorization in the U.S. helps to clear the way to new opportunities in positioning and product claims for food and beverage manufacturers.
“Cariogenic” describes a substance that stimulates tooth decay (dental caries). It is a common description for sugars that can easily be digested by oral bacteria, such as sucrose, fructose, and lactose. Though produced from real sugar and exhibiting a very natural taste profile, Palatinose™ (isomaltulose) is distinguished by a very strong molecular binding, which cannot be broken by plaque bacteria and prevents the generation of acids that harm tooth enamel. In contrast to easily degradable carbohydrates, there is no formation of caries with Palatinose™ (isomaltulose). Isomaltulose has successfully passed the thorough FDA approval procedure and is now officially categorized ‘non-cariogenic’ in the United States.
Healthy all around
Palatinose™ (isomaltulose) is produced and internationally marketed by the German specialty carbohydrate company Palatinit. Providing approximately half the sweetening power of sugar as well as the same natural taste profile, Palatinose™ (isomaltulose) is highly suited for sweetening end products that are kind to teeth. Its benefits, however, extend far beyond that of mere sweetening: Palatinose™ (isomaltulose) is not only toothfriendly, but also very low glycemic yet fully digestible. It provides the same amount of energy as sugar in the form of glucose, but over a significantly longer period of time and has only a gentle effect on blood sugar and insulin levels in the human body. In addition, recent scientific studies indicate that Palatinose™ (isomaltulose) promotes markedly improved fat burning.
Positioning and claim possibilities
The approval of isomaltulose as a non-cariogenic sweetener can lead to new opportunities for product development and specific dental health claims, such as “does not promote tooth decay”, “may reduce the risk of dental caries” etc. Whether sports and wellness drinks, functional beverages or even chocolate – corresponding claims are conceivable for a whole series of applications. Ultimately, however, a “toothfriendly” label depends on the entire formulation of an end product.
Palatinose™ (isomaltulose) is approved as food in many Asian countries. In Japan, isomaltulose is categorized as a “Food for Specific Health Use” (FOSHU),. In July 2005, the carbohydrate received approval as a “Novel Food” in the European Union, and Australia and New Zealand followed suit this year in August. In the U.S., Palatinose™ was granted GRAS status by the FDA in March 2006, backed by a “letter of no objection.”
Growth potential for sugar-free candies
Current market figures show promising markets and a stable upward trend
Mannheim, August 2007. Sugar-free, calorie-reduced and toothfriendly candies had a rather restrained development worldwide in the past year. However, a significant growth was posted in some countries and a stable upward trend can be discerned in the long-term development of this segment.
The observation of the “sugar-free” segment during the last few years indicates a clear picture. With an increase of 41 percent between 2001 and 2006, sugar-free candies significantly contributed to the total market growth in Italy. During the same period, the development in France was even more distinct. The loss in sugar candies was compensated by a 50 percent increase in the healthy alternatives; they already had a market share of more than 40 percent in 2006. Here the entire candy market grew by 8 percent, thanks to “sugar-free”. And also the Germans have learned to appreciate toothfriendly and calorie-reduced sweets in recent years, as is apparent in the 7-percent loss in sugar candies and a simultaneous addition of 31 points in sugar-free sweets.
In Poland, a congenial market development took place in 2006. Even though the “sugar-free” segment is still in the fledgling stage here, the potential is already clearly outlined. Compared to the previous year’s 5-percent loss in sugar candies, there is now an increase of 15 percent in sugar-free. The market in Taiwan underwent similar dynamics. More than a third of all sweets sold there in 2006 was sugar-free. A plus of 13 percent could largely bolster the decline in sugar-based candies in the total market.
Utilise potentials
In the already well-developed Italian market, the loss of one percentage point in sugar-candies in 2006 was compensated by a plus of 3 percent in sugar-free sweets, thus increasing its share to almost a third of the total market. Germany’s market acted similarly: “Sugar-free” grew by 2 percent to 33 percent of the total market share.
In view of a growing obesity problem and related diseases particularly in Western countries, one wonders why the “sugar-free” market figures developed so cautiously here. Ultimately, one look at the partially complete market coverage of sugarfree chewing gums shows that this sugar-free confectionery has an excellent acceptance. And the advantages of sugar replacers are particularly effective in candies. Classic hard candies consist of 95-98 percent of sugar and have approximately 12 calories. A sweet made with the sugar replacer Isomalt has only approximately 6 calories and is in addition low glycemic and toothfriendly – the calorific difference in candies is much more significant than in chewing gums. And every calorie counts – even a minor imbalance of 30 calories more in the daily intake can long term lead to overweight in children.
Some manufacturers have already realised the consequent development potentials. Thus, Wrigley with the “Extra Drops“, for instance, has transferred the positive toothfriendly brand image of the chewing gum line to its sugarfree candies as well. It could be generally observed that “sugar-free” was able to gain points where innovative products and trendy packaging – like the Chupa Chups lollies in the “cigarette packet“ or the brightly coloured “Bursts“ of Halls in a novel plastic dispenser – were the top sellers.
PALATINIT extends its galenIQ™ range of multifunctional bulk excipients
New 800 Series refined-powder grades will be introduced at CPhI 2007
Mannheim (Germany), August 2007. At CPhI 2005, Palatinit GmbH introduced its galenIQ™ range of bulk excipients, which include tailor-made grades for oral solid dosage forms including tablets, capsules, coatings, and high boiled lozenges. The first main variants, grades 720 and 721, present excellent alternatives for direct compression, capsule-filling or powder-mixture applications. Following its concept of providing customized bulk excipient variants, Palatinit is extending the galenIQ™ range with the 800 Series, which offers special powder grades for wet granulation, compaction, and other agglomeration processes. The galenIQ™ 800 Series will be introduced at CPhI 2007 in Milan, Italy. 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.
Palatinose™ (isomaltulose) Gains Novel Food Approval in Australia and New Zealand
Mannheim (Germany), August 2007 – Palatinit GmbH can now market the functional carbohydrate Palatinose™ (isomaltulose) in both Australia and New Zealand for general use in foods and beverages. The company’s application for novel food status of the low glycemic carbohydrate isomaltulose has been officially approved with effect from the 2nd of August 2007. Official recognition of isomaltulose (Palatinose™) as a novel food has been granted on the basis of a detailed dossier on its safety and use submitted by Palatinit in April 2006 to Food Standards Australia New Zealand (FSANZ). The new approval enables manufacturers to use Palatinose™ (isomaltulose) in beverages and foods in general, in line with the Food Standards Code.
The disaccharide isomaltulose (Palatinose™) is derived from pure beet sugar and also occurs as a natural constituent in honey and sugar cane. It is the only low glycemic carbohydrate to supply energy in the form of glucose over a prolonged period of time. The product is therefore ideally suited for use in sports and wellness drinks, as well as in a wide range of other food products such as liquid meals, energy and cereal bars, or dairy products. The white crystalline powder has the same calorific value as sugar and a sugarlike sweetness profile, yet is toothfriendly. Moreover, according to recent studies, Palatinose™ (isomaltulose) appears to promote fat burning, in contrast to high glycemic carbohydrates.
Palatinose™ (isomaltulose) is an approved food in many Asian countries. In Europe Palatinose™ (isomaltulose) gained EU novel food approval in July 2005. In March 2006 the GRAS status of Palatinose™ (isomaltulose) was confirmed when the US Food and Drug Administration (FDA) issued the ‘letter of no objection’ to Palatinit. In Japan, isomaltulose has been used in foods and beverages since 1985 and is included in the FOSHU Regulation (Food for Specific Health Use).
Sugar-free Chewing Gum: Consistent Growth
New Market Figures Confirm Upward Trend of Recent Years
Mannheim (Germany), July 2007 – Sugar-free products continue to dominate the international chewing gum market. Whereas almost 100 per cent market penetration has already been reached in some countries, other markets again showed significant growth of the “sugar-free” share in 2006. As in 2005, Spain and the Czech Republic again featured the highest market shares of sugar-free chewing gums in 2006 based on sales value. Current market figures released by AC Nielsen/IRI show practically every chewing gum sold in these countries to be sugar-free, closely followed by Finland with a market share substantially exceeding 90 per cent. In France, sugarfree chewing gums more than compensated for the one-fifth drop in sales of their sugar-based counterparts. Despite the decline in sales of sugar-containing chewing gums, an 18 per cent increase for sugar-free products assured an overall chewing gum market growth of 16 per cent, with a “sugar-free” market share of 95 per cent. These figures demonstrate that growth potential still exists even among the front runners with market shares of 90 per cent and more. In Russia, too, the “sugar-free” sector showed a 14 percentage point increase to a share of 90 per cent and thus contributed decisively to an overall market growth of 13 per cent.
Substantial Jump in Turkey
Sugar-free chewing gums have meanwhile achieved a breakthrough in traditionally sweet-toothed Turkey. “Sugar-free” showed a growth of 34 per cent and is now clearly favoured – more than three quarters of all chewing gums sold in 2006 were sugar-free. This statement also reflects a special feature of the Turkish market, namely the presence of completely unsweetened chewing gums, which, however, are increasingly vanishing from the market. A similar picture regarding sugar-free chewing gums is seen in the USA. Their share amounted to 76 per cent in the past year, corresponding to an increase of 13 percentage points in the previous year, while at the same time the share of sugar-containing chewing gums in the overall market fell by 12 per cent. Developments in Germany were less striking, but characterised by steady growth: In a market already dominated by sugar-free chewing gums, their 2006 share climbed by further 3 points to 82 per cent.
Creative Products Boost Sales
In 2006 the driving force in the sugar-free chewing gum market came above all from innovative product and packaging ideas. Examples of successful market introductions are Mentos’ “Full Fruit” and “Full Fresh” chewing gums with liquid fruit or menthol/eucalyptus filling, packaged unwrapped in a large plastic box. Wrigley also seized upon consumer preference for large packaging units in 2006. No fewer than 55 chewing gums go into the Airwaves can, first introduced in France but meanwhile also available in Germany, Finland, and even China.
According to Palatinit, manufacturer of the sugar replacer Isomalt, there are changes afoot in the market for sugarfree chewing gums: “Following on from the trend to functional chewing gums we can now observe a clear development in the direction of ‘crossover products’ – indulgence combined with function.” In contrast to the situation in the candy market, sugar-containing products are no longer serious competitors because “sugar-free” has meanwhile simply become part of lifestyle all across Europe, particularly among younger consumers – not least because the latest generation of sugarfree chewing gums are convincingly tasty.
Isomalt – Sugar Replacer with Crunch
Derived from pure beet sugar, Isomalt has a mild, sugar-like sweetness devoid of any aftertaste and without any distracting cooling effect. If such an effect is desired, it can be achieved by addition of flavours. Palatinit’s Isomalt Family offers tailor-made variants for a wide range of applications: Isomalt GS (Good Solution), a variant with enhanced solubility, provides chewing gum with uniform coatings having a silky gloss and an excellent crunch. The Isomalt coating protects the core of the chewing gum from drying out and, due to the low hygroscopicity of Isomalt, does not attract moisture from the ambient air. This is also a distinct advantage in storage – even unwrapped Isomalt products do not stick together. Thanks to the good colour-absorption properties of the Isomalt crystals, it is possible to produce coatings with strong colours which retain their brilliance even after a long period of storage and are very resistant to abrasion.
Isomalt can be used for manufacturing all kinds of chewing gums, whether pellets, strips, balls, cushion-shaped, or directly pressed. It replaces sugar in a 1:1 ratio and can be processed in standard production plant without any need to modify the formulation or the processing parameters. |
IT’S OFFICIAL: PALATINOSE™ FROM PALATINIT DELIVERS HEALTHY ENERGY THAT TASTES GOOD
Wide array of delicious, healthy foods and beverages with PALATINOSE™ (isomaltulose) on their labels - plus new scientific studies confirming its value for weight control - will command great attention at IFT Food Expo
Morris Plains/USA, June 2007. The great promise of wellness combined with good taste that was heralded when PALATINOSE™ (isomaltulose) functional carbohydrate was formally introduced in North America by PALATINIT at the 2005 IFT Food Expo is rapidly coming to fruition, and will be on abundant display at this year’s show in Chicago.
Visitors to PALATINIT Booth No. 4939 will learn that PALATINOSE™ (isomaltulose)-- with its unique ability to provide long-lasting energy in the form of glucose; its natural, sweet taste; its low glycemic response; and its tooth-friendliness – is now a vital ingredient in a dazzling array of great-tasting foods and beverages stocked on store shelves around the world. Samples of these products will be on display, including multi-flavored sports, nutrition and energy drinks, biscuits, and bars; fitness waters; nutritional supplements; meal replacers; baking mixes, vitamin-rich beverages; nutritious dairy drinks, as well as healthy snacks and ice creams.
And more products are on the way. In fact, with the proliferation of food products containing PALATINOSE™ (isomaltulose) since its introduction just two years ago, PALATINIT is confident that PALATINOSE™ (isomaltulose) will eventually match the success of its ISOMALT family of totally sugar-free bulk sugar replacers, which can be found in nearly 2,000 food products worldwide.
Moreover, visitors to PALATINIT’s booth will also learn of new scientific studies confirming that PALATINOSE™ (isomaltulose) significantly boosts metabolic fat oxidation, promoting the mobilization and use of fatty acids as an energy source. These findings verify the value of PALATINOSE™ (isomaltulose) as an aid for weight management and weight control applications.
PALATINIT GmbH, headquartered in Mannheim, Germany, is one of the fastest growing members of SÜDZUCKER AG, the world’s largest sugar producer. Founded in 1979, PALATINIT develops, manufactures and markets the internationally approved ISOMALT sugar replacer, PALATINOSE™ (isomaltulose) functional carbohydrate, and galenIQ™ pharmaceutical excipient, each of which is derived from pure beet sugar and characterized by tooth-friendliness, low glycemic response, and a mild, sugar-like sweetness. With its subsidiaries in North America and in Asia (Singapore) as well as a global network of 45 sales agencies in various countries, PALATINIT supplies food and pharmaceutical markets around the world. PALATINIT offers a superior service package to customers, including technical consulting, comprehensive market research, support in product and recipe enhancement, as well as regulatory assistance and promotional activities. In addition, PALATINIT applies the highest-quality control standards to all its operations (ISO 9001 accreditation).
ISOMALT from PALATINIT becomes first foreign food to achieve Chinese Novel Food approval
The sugar replacer ISOMALT from PALATINIT has become the first non-Chinese food to have passed the very demanding Novel Food approval process set by the Chinese Ministry of Health
Mannheim / Germany, September 2006 . This allows ISOMALT to be presented as a “New Resource Food” instead of an “additive”. While most other polyols were approved only under the food additive standard, PALATINIT selected the more difficult, but higher value, approach of a novel food registration. This reflects PALATINIT’s own philosophy to pursue the highest standards of quality in all its products.
ISOMALT provides 1:1 sugar replacement solutions tailored to the needs of specific sugar-free and sugar-reduced applications – including hard-boiled candies, chewy candies, chewing gums, coated pellets, baked goods, chocolates, and compressed tablets – while providing an outstanding and natural taste experience for consumers. At CME China, PALATINIT will be presenting its portfolio of application-tailored ISOMALT variants designed to meet the ever increasing interest and demand of Chinese food and health food manufacturers for nutritive bulk sweetener products.
New energy for sports drinks
Slow release carbohydrates enable the development of innovative functional drinks and open up new market opportunities.
August 2006 - Functional sports drinks have long become commonplace on the shelves of retail stores. So far the main focus has been on isotonic thirst-quenching drinks containing sugar and maltodextrins to enhance performance and promote rehydration, as well as individual products promising additional benefits through the addition of, e.g., protein, creatine, or L-carnitine. And demand is high, as shown by market research carried out in Great Britain where more than one in three adults was found to have consumed a sports drink between March and September 2005 with the principal goal of restoring energy and hydration levels after sport [1].
Professional and amateur athletes alike expect functional beverages to promote endurance and recovery – both functions ultimately depending upon optimal energy supply before, during, and after exercise. Now, a new generation of sports drinks containing slow release carbohydrates for more stable and continuous blood glucose levels will be able to set new standards. But what effect do blood glucose levels really have on performance – and what are the implications for the expanding sport and wellness beverage market?
Energy Comes in Different Guises
Nowadays, sports drinks have to be true all-rounders. Of course they need to taste good, but above all they are required to supply the right kind of energy in adequate and sufficient quantities. While it was formerly assumed that energy supply is determined solely by the calorific value of carbohydrates, interest today is focused on the composition of the carbohydrates and their different modes of action. One unit of measurement used here is the so-called "glycemic index" (GI), which classifies carbohydrates according to their effect on blood sugar levels. The effect of glucose in raising blood sugar serves as reference and this sugar is assigned a GI value of 100. The underlying principle is well established: since high glycemic sugars like glucose or maltodextrins quickly enter the blood stream, they deliver rapidly accessible energy which, however, is used up very fast. This results in extreme fluctuations in blood sugar and insulin levels. Low glycemic carbohydrates, on the other hand, are metabolised much more slowly. Some of them, e.g. fibers, are only partially or not all metabolized and even though being low glycemic deliver only small amounts of calories. Others are slowly but completely metabolized carbohydrates and deliver the same amount of calories as sugar provides. The slowly and completely absorbed carbohydrates are released steadily and over a longer period of time. High glycemic carbohydrates, however, bear the risk of a sudden reduction in blood sugar levels due to intense downregulation by insulin followed by the much feared symptoms of relative hypoglycemia - that in extreme cases may force athletes to stop their exercise - can be significantly reduced with the aid of such carbohydrates.
Besides being of interest to sports people a low glycemic diet is beneficial for a vast majority of consumers as it can help to reduce the level of blood lipids and to prevent type 2 diabetes as well as cardiovascular diseases, and also facilitates weight control. Now that the World Health Organisation (WHO) also recommends a low glycemic diet, the message is clear: the market for low glycemic foods offers enormous long-term growth potential.
''Body Food''
During high intensity exercise, the body obtains up to 95 per cent of its energy requirements from glycogen, i.e. stored glucose. At rest, only a third as much come from that source – thus illustrating how important it is for athletes to have access to adequate stores of glycogen. A healthy person weighing 80 kg can store up to 350–400 g glycogen, which provides sufficient energy for approximately one hour of exercise at 85 per cent VO2 max (where VO2 max is the maximum consumption of oxygen in millilitres in one minute per kilogram of body weight, corresponding to the maximum performance level) or two hours at 75 per cent VO2 max. Depending on the carbohydrate's glycemic effect, various biochemical processes come into play during energy recovery: If a high glycemic carbohydrate is consumed, blood sugar and insulin levels rise suddenly and dramatically, but quickly drop back often even below the basal level. This may lead to premature hypoglycemia. As a consequence, the athlete tires more quickly, performance levels drop, and recovery times increase.
Fully metabolised carbohydrates with a low and slow release behave quite differently: they ensure a long-lasting, steady supply of energy. Blood sugar levels rise moderately, followed by just a small release of insulin, and fluctuations in blood sugar levels are reduced.
Palatinose™ (isomaltulose), a new carbohydrate developed and commercialised by Palatinit, takes this idea one step further as it enables the production of low glycemic beverages offering a prolonged, optimized energy supply. Palatinose™ (isomaltulose) is the only low and slow glycemic carbohydrate (glycemic index 32) to supply energy in the form of glucose over a longer period of time compared to sucrose (sugar). Indeed an interesting aspect when recalling that glucose is the most important energy source for physical and mental performance. Palatinose™ (isomaltulose) is a disaccharide with the generic name isomaltulose; it is produced from pure beet sugar and also occurs as a natural ingredient in honey and sugar cane. It is a white, crystalline powder with the same calorific value as sugar and a similar sweetness profile, but it is kind to teeth.
A comparison between Palatinose™ (isomaltulose) and sugar when dissolved in water shows that energy from sugar is very quickly available in the body, but that blood sugar drops back to the basal level or below after approximately 60 minutes. Palatinose™ (isomaltulose), on the other hand, is metabolised much more slowly: it takes up to two hours until the energy is fully taken up by the body.
Support in the battle against "spare tyres"
Low glycemic carbohydrates improve endurance not only in sport, but also in the continuous effort to achieve and gain the individual ideal weight. Palatinose™ (isomaltulose) can lower a product’s glycemic effect and thereby reduce wide fluctuations in blood sugar levels. High glycemic products attract particular criticism because they appear to promote adiposis and are thus associated with obesity. A low glycemic diet, however, reduces hunger pangs, promotes fat burning, and thus supports efforts to lose or maintain weight. In view of the dramatic world-wide increase in obesity levels, products promising help will clearly be in greater demand.
Palatinose™(isomaltulose), with its 'better energy' strap line, is helping the manufacturers of a number of slimming products such as milk- or fruit-based breakfast drinks, cereals, cereal bars, and liquid 'meal replacers' to profit from this growing market.
Technological Properties
The sensory profile of Palatinose™ (isomaltulose) is very close to that of sugar. It has approximately 50-60% per cent of the sweetening strength of sugar. Its mild, natural sweetness has no unpleasant side- or after-taste. On the contrary, sensory tests have shown that Palatinose™ (isomaltulose) can even mask the taste of other – often more bitter – ingredients, and thus has a favourable effect on the overall flavour profile. Palatinose™ (isomaltulose) is an excellent alternative to saccharose, fructose, or other carbohydrates, and can readily be combined with other ingredients to achieve the desired sweetness profile.Palatinose™ (isomaltulose) is acid-resistant and non-hygroscopic, so it does not tend to absorb moisture from the atmosphere. It 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 ready and instant drinks. Palatinose™ (isomaltulose) is also resistant to fermentation by most food-related micro-organisms and lactobacilli and is therefore also suitable for use in dairy products. As a non-fermentable carbohydrate, it also stabilises the food matrix against bacterial deterioration. Under normal storage conditions and at moderate temperatures, it has the same storage characteristics as sugar.
Palatinose™ (isomaltulose) is acid-resistant and non-hygroscopic, so it does not tend to absorb moisture from the atmosphere. It 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 ready and instant drinks. Palatinose™ (isomaltulose) is also resistant to fermentation by most food-related micro-organisms and lactobacilli and is therefore also suitable for use in dairy products. As a non-fermentable carbohydrate, it also stabilises the food matrix against bacterial deterioration. Under normal storage conditions and at moderate temperatures, it has the same storage characteristics as sugar.
Palatinose™ (isomaltulose) is easily processed: thanks to its technological properties it is readily incorporated into formulations and it replaces sugar in a 1:1 ratio. Even when switching from another carbohydrate to Palatinose™ in the production process, there is usually no need to alter the processing parameters.
Message on a Bottle
The most important product information is on the label – and more and more consumers are reading labels very carefully. Depending on the formulation and local regulatory requirements, products made with Palatinose™ (isomaltulose) can be labelled as ''low glycemic", ''with long lasting energy", or similar declaration. The possibility of combining different carbohydrates from ''rapidly available'' to ''long lasting'' in new ways could present attractive prospects for athletes in particular, with promises such as ''balanced energy formula'' or ''optimal energy profile'' perhaps also being possible.
In the EU, Palatinose™ (isomaltulose) has been approved as a Novel Food since July 2005 which means it can be used without limitations in the most diverse foods and beverages (specific requirements on carbohydrates composition in products standards or similar have to be followed). In the USA, Palatinose™ (isomaltulose) has ''FDA notified GRAS" status. Palatinose™ (isomaltulose) has been sold as a foodstuff in a number of Asian countries for many years.
Palatinose™ gets 'GRAS' green light from U.S. FDA
PALATINIT has achieved GRAS notification from the US Food and Drug Administration (FDA) for its new sugar Palatinose™(isomaltulose).
April 2006 - Palatinose™ (isomaltulose) was first self-affirmed as a substance Generally Recognised as Safe. Full FDA GRAS registration was granted in March 2006 and comes following an evaluation of the file submitted by Südzucker/Palatinit. The GRAS notification is linked to the manufacturing process of Südzucker/Palatinit to produce Palatinose™ (isomaltulose), which effectively means the sugar can only be claimed as GRAS-registered if sourced from Palatinit. This new regulatory status will provide manufacturers with complete assurance in Palatinose™ (isomaltulose) for use in food and beverage products as well as an added marketing advantage.
Palatinose™ (isomaltulose) is a disaccharide derived from sucrose, and a natural constituent of e.g. honey and sugar cane. It has a smooth sweetness profile similar to that of sugar, but has more scope for flavour development. Interestingly, it provides the body with long-lasting energy in the form of glucose and is therefore highly suitable for use in energy-, sports- and wellness drinks as well as in cereal- and nutritional bars; it has the same calorie content as sugar, is tooth-friendly and has a low glycemic effect.
The FDA’s ‘letter of no objection’ paves the way for Palatinose™ (isomaltulose) from Palatinit to be used in a wide range of food and beverage products, including ready-to-drink and instant beverages, snack bars, dairy products as well as energy-reduced, wellness and sports foods and meal replacements.
As part of its consideration of Palatinose™ (isomaltulose) for GRAS status, the FDA reviewed in vivo and in vitro studies which demonstrated, that isomaltulose is completely hydrolysed and absorbed in the small intestine as glucose and fructose. Biological data, toxicological and metabolic studies as well as research into gastrointestinal tolerance concluded, that the use of Palatinose™ presents no health concerns.
In July 2005, Palatinose™ (isomaltulose) was authorised as a novel food or food ingredient in the EU and it has been used as a food ingredient in Japan since 1985. This latest full GRAS classification means manufacturers can be confident in using Palatinose™ (isomaltulose) from Südzucker/PALATINIT in a wide variety of formulations globally.
PALATINIT at FiE: new products and a new image
PALATINIT focuses on the "Wellness sweetener" PALATINOSE™ (isomaltulose), new concepts with ISOMALT and new corporate identity
December 2005 – Alongside the many tried and tested products at FiE 2005 in Paris were a number of innovations. One of the new products presented to visitors at the world’s largest food ingredients and additives show was PALATINOSE™ (isomaltulose) from PALATINIT. Claudia Meissner, Head of Marketing, PALATINIT, and Dr. Stephan Hausmanns, Business Development PALATINIT, presented the new carbohydrate to industry specialists and the media. In addition to PALATINOSE™ (isomaltulose) and innovative concepts for the sugar replacer ISOMALT, interest was focused on PALATINIT’s new corporate image.
To whet the appetite of visitors and the media, PALATINIT collaborated with Orafti, another Südzucker concern, to develop product samples with the benefits of ISOMALT or PALATINOSE™ (isomaltulose) to combine health and enjoyment. A new type of sports drink developed together with Döhler and containing PALATINOSE™ (isomaltulose) for long-lasting energy supply which results in ’better energy’ was also well received. Instant drinks based on PALATINOSE™ (isomaltulose)and with a sports, wellness or energy positioning demonstrated to visitors the wide range of possibilities for this newly launched, low glycemic and toothfriendly carbohydrate.
Under the topic ’confectionery trends 2006’, PALATINIT offered another range of product samples containing ISOMALT with the most remarkable looking candies and chewing gums competing for FiE visitors’ attention. Whether because of the new taste experiences these samples offered or their delightful visual appeal, hardly anyone could resist.
The highlight on the PALATINIT stand, however, was undoubtedly the electronic giant memory. Having enjoyed the PALATINOSE™ (isomaltulose) samples, visitors could immediately check whether their powers of concentration had improved, since extended energy supply has a positive effect not only on physical but also on mental performance.
Claudia Meissner looks back with satisfaction at the exhibition: "This year’s FiE again enabled us to demonstrate to a number of industry specialists and the media how good healthy sweetness tastes - because taste, as well as products’ nutritional properties, is the deciding factor."
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A Sporting Start for PALATINOSE™
PALATINIT presents new „wellness sugar” for better energy at FiE
November 2005 – Following its approval in July under the EU Novel Foods Directive, PALATINOSE™ (isomaltulose), the carbohydrate with sports-related characteristics such as prolonged energy release and low glycemic effect is now fully available.
PALATINOSE™, a disaccharide with the generic name Isomaltulose, is derived exclusively from beet sugar. As a natural ingredient, it is also found in honey and sugar cane. PALATINOSE™ (isomaltulose) was discovered in 1957 by Südzucker AG’s research and development division. Today, PALATINOSE™ (isomaltulose) is produced on industrial scale by PALATINIT GmbH, a member of the Südzucker Group. PALATINIT GmbH is also known as the manufacturer of the sugar replacer ISOMALT.
PALATINOSE™ (isomaltulose with a glycemic index of 32) is the only low glycemic carbohydrate that delivers a prolonged energy release in the form of glucose. It provides sportspeople in particular with optimal energy intake and recovery and may also be beneficial for mental performance. It has the same calorie content as sugar but consumers can also enjoy the nutritional characteristics attributed to low glycemic carbohydrates.These include their fat burning ability, reduction of binge eating and help in controlling and managing weight. PALATINOSE™ (isomaltulose) is also toothfriendly.
New drinks concepts with PALATINOSE™
As well as exceptional nutritional benefits, PALATINOSE™ (isomaltulose) also delivers very good sensory characteristics including natural, mild sweetness that closely resembles sugar, no after-taste and the ability to mask the taste and smell of other functional ingredients. PALATINOSE™ (isomaltulose) is an excellent substitute for sucrose, fructose and other highly digestible carbohydrates in most foods and beverages, and is especially suitable in the development of innovative drinks concepts.
PALATINOSE™ (isomaltulose) is particularly acid-stable in beverages and suited for use in aqueous solutions with high Brix. It is non-hygroscopic, making it an ideal ingredient in instant drinks, which do not lump and remain dispersible with very good solubility. In dairy products, too, PALATINOSE™ (isomaltulose) can be used as a carbohydrate because it is resistant to fermentation by the surrounding microbes and lactobacilli. Stored dry and at moderate temperature, PALATINOSE™ (isomaltulose) has a shelf life comparable to that of sucrose.
New products – new markets
PALATINOSE™ (isomaltulose) enables beverage manufacturers to participate in the growing market for low glycemic foods and drinks, which could soon count as one of the most profitable sectors. The energy supply from sports and energy drinks can be extended from 'rapid and immediately available' to 'slow and longer-lasting' through selection of the carbohydrate. PALATINOSE™ (isomaltulose) is ideal in weight control and 'slimming' products; liquid meal replacements with milk, fruit or cereal as well as instant tea and specialty coffee can all be repositioned in the wellness sector with PALATINOSE™ (isomaltulose).
Descriptions and declarations for end products containing PALATINOSE™ (isomaltulose)of course depend on the overall product design and each country’s specific regulatory requirements, but labels such as "With long-lasting energy formula", "low glycemic" or even "The better energy" are possible.
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More fruit and less sugar on your bread
Fruit jams and spreads with ISOMALT from PALATINIT
Mannheim / Germany, November 2005: Fruit spreads made with ISOMALT GS are healthier, fruitier and more colour-stable. Comprehensive trials conducted in Südzucker’s own research centre, ZAFES, prove the benefits of ISOMALT in comparison with other sweeteners.
There are clear trends in the fruit spreads sector, too: consumers are increasingly selecting premium products with a higher fruit content in smaller packaging units, as well as looking specifically for new variations with a reduced sugar and calorie content. The well-known diet or ‘suitable for diabetics’ jam is being replaced by new wellness products designed for enjoyment.
Selection of the right sweetener to provide body and sweetness is critical for the quality, colour and taste of reduced sugar fruit spreads. In a number of trials, ISOMALT GS, a highly soluble variation from the ISOMALT-Family, has proven itself ideal.
Natural sweetness and a fruitier taste
Since ISOMALT is derived from pure beet sugar, it has the same natural sweetness profile as sugar, despite a slightly lower sweetness strength, and it allows more scope for flavour development.
Consumer taste tests have shown that products sweetened with ISOMALT tend to be perceived as ’more fruity’ than their counterparts made with sugar. In addition, ISOMALT has no cooling effect nor after-taste which means the fruit flavours in fruit spreads are more pronounced.
Since ISOMALT contains only approximately half the calories of sugar and has virtually no effect on blood sugar levels, fruit spreads with a much lower calorie level and reduced glycemic effect can be created. Depending on the formulation and local food regulation requirements, marketing opportunities include ’low glycemic’, ’no added sugar’, ’light’, ’reduced calorie’ or ’suitable for diabetics’. ISOMALT is also tooth-friendly.
Optimal technological properties
ISOMALT GS’s optimal solubility means it is quick and simple to process without the need for preparation time. In acid conditions, too, ISOMALT’s high stability ensures it does not degrade. Unlike fructose, there is no Maillard reaction. Browning, the cause of negative comment and known with other sugar replacers is eliminated and colours remain appetising and appealing even over long periods.
ISOMALT gels very well and yields a pleasant, easily spreadable consistency which is neither too hard nor too runny. Syneresis, where liquid ’seeps out’ onto the surface, is greatly reduced with ISOMALT. Overall, ISOMALT retains its characteristics over long periods, so end products benefit not only from excellent nutritional and taste characteristics, but very good storage stability too.
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More colourful, more crazy - and sugar-free
Palatinit highlights candy trends and ideas / further growth for sugar-free
Mannheim / Germany, November 2005 – Further growth is predicted for sugar-free, functional is here to stay, pop-colours and candies with a surprise effect are on their way. These are the sugar confectionery trends highlighted by Palatinit, the manufacturer of Isomalt, the number one sugar replacer for sugar-free hard candies.
There is every indication that global growth in the sugar-free sector of the candy market will continue in 2006. Market development between 1998 and 2005 clearly shows how significantly the sugar-free segment has grown. The total global candy market grew by an average of 0.4 per cent per year. While sugared candy fell by an average of 0.1 per cent, the market for sugar-free candy grew by an average of 3.5 per cent per annum over the same period. The figures for Western Europe paint an even clearer picture. Here, average annual growth for the sugar-free candy between 1998 and 2005 was 4.8 per cent, compared with 0.5 per cent for the sugared candy market. This meant an overall increase of 1.6 per cent per annum. In North America, the market for sugared candy fell by an average of 2.1 per cent and by 1.5 per cent across the entire candy segment. Sugar-free candy grew on average by 3 per cent per year.
Manufacturers become ever more creative
Against this background, manufacturers are becoming more creative in developing sugar-free products. It’s a long time since sugar-free was of interest primarily in the manufacture of cough and throat sweets or breath fresheners. There are now products for fun and enjoyment on the market with sweeties such as lollipops increasingly available in crazy and unusual colours and different taste combinations or with ’special effects’.
At FiE, Palatinit GmbH presented an entire range of samples which are interesting both visually and in terms of taste. The samples have been prepared in cooperation with the equipment manufacturer APV and the flavour house Firmenich.
One trend is for new, crystal clear sweets and lollipops, many of which have a slight hint of colour or coloured sections that resemble confetti. Others look like miniature works of art with a two-coloured striped centre surrounded by a completely clear shell. The result is wonderfully visually appealing and also delivers an exceptional taste experience. Both taste and texture change when the outer layer has been sucked away.
2-in-1 sweets create a notable effect with their two different halves. One side has a milky, creamy flavour, warm mouthfeel and a rough texture; the other has a cool, minty taste, refreshing effect and a smooth surface. The result is a confusing yet interesting and enjoyable effect on the tastebuds. ’Hard on the outside, soft on the inside’ is the motto of future candy trends. Suck the outside, chew the inside - regardless of whether the centre is chewing gum or candy.
New generation candy also comes in spectacular colours - everything from pastel shades to loud colours sometimes reminiscent of the 60s and 70s and that could almost pass as pop-art. Clear green combined with toffee-brown; multi-coloured swirls and marbled surfaces are sure to encourage purchase. Innovation and unusual combinations have hit flavour, too, with combinations such as watermelon and mint; pomegranate and hibiscus; vanilla and mint; passionfruit and banana; cherry and yoghurt or lemon and cheesecake sure to tempt anyone keen to try something new.
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New splendour for chewing gum
Chewing gum with brightly coloured coatings thanks to Isomalt GS from PALATINIT
Mannheim / Germany, November 2005. Chewing gum coatings made with ISOMALT GS display excellent taste characteristics as well as depth of colour, sheen and complete coating.
ISOMALT GS , member of the ‘ISOMALT-family’, is a particularly highly soluble variation of Palatinit’s sugar replacer ISOMALT. ISOMALT GS has been used in chewing gum coatings for a number of years. It is characterised by its rapid sweetness and flavour impact, low hygroscopicity and short coating times. In common with all ISOMALT variations, ISOMALT GS contains only half the calories of sugar, is tooth-friendly, has a low glycemic effect and a sweetness profile similar to that of sugar. ISOMALT GS coatings yield excellent 'crunch' as shown in consumer tests and therefore deliver exactly the required degree of hardness.
Appearance and crunch are increasingly important
A deciding quality factor alongside ’crunch’ (the coating’s ’bite’), is a consistent and even coating. Well-formed and evenly coated corners and edges together with a smooth-looking and tasting surface are key in the premium and new generation chewing gum sector.
Comprehensive trials conducted in Südzucker’s own R&D centre ZAFES have demonstrated that coatings made with ISOMALT GS meet the highest quality demands. Strong colours can often cause a problem with coatings because good coverage and intensity can be hard to achieve. ISOMALT GS’s molecular structure means pigments can be applied easily and uniformly and the strongest, brightest colours remain true. Even trendy, shiny and metallic coatings based on ISOMALT GS deliver the deepest colours and a shimmering sheen.
Packaging trends: loose chewing gums in large packages
Resistance to abrasion is important: ISOMALT GS coatings are resistant to damage and abrasion even when packaged loose. An additional advantage is their low hygroscopicity which means good storage and packaging characteristics. Isomalt does not absorb moisture from the atmosphere so coatings do not become sticky at high temperatures or in humid conditions, and active ingredients at the centre of the chewing gum, which are sensitive to moisture, remain protected.
Chewing gums made with ISOMALT do not need to be packed individually in paper or blister packs, but can be packed loose. This is particularly interesting given the latest packaging trends for functional chewing gums designed to promote dental health or positioned as breath fresheners. These are increasingly offered for sale in larger quantities in ’medical’ plastic bottles. ISOMALT coatings ensure the products retain their quality even over long storage periods.
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galenIQ™ – The smart excipient
CPhI 2005 will mark the debut of galenIQ™ - the new selection of pharmaceutical isomalt qualities from Palatinit
Mannheim / Germany, September 2005. The pharmaceutical industry faces growing pressure to reduce costs and to switch to materials of non-animal origin. To provide a new excipient into the pharmaceutical market to meeting these demands is a real challenge: Regulatory hurdles, high and necessary expenditures in R&D and the need to use excipient GMP-compliant production combined with the uncertainty of recouping such a major investment. Palatinit, a member of the Suedzucker group, has the professional expertise and the resolve to meet these challenges.
At CPhI 2005, Palatinit is introducing a newly developed range of a multifunctional excipient under the brand name galenIQ™. It offers the combined advantages of other well-known bulk excipients and thus will not only facilitate pharmaceutical development and formulation but also come up to the high quality standards the pharmaceutical industry is expecting today.
Chemically, galenIQ™ is based on hydrogenated isomaltulose and its modificiations. Hydrogenated isomaltulose, also known as isomalt, is a disaccharide alcohol and belongs to the group of polyols. With physical and chemical modifications galenIQ™ qualities are tailor-made for pharmaceutical applications mainly in the field of solid-dosage forms for oral delivery .
galenIQ™ qualities are derived from sucrose in a two-stage production process. First, in an enzymatic transglucosidation sucrose is converted to the disaccharide 6-0-a -D-glucopyranosyl fructose (isomaltulose), a significantly more stable reducing compound. In the second step the hydrogenation of isomaltulose leads to the stereoisomer disaccharide alcohol 1-0-a -D-glucopyranosyl-D-mannitol dihydrate (1,1-GPM dihydrate) and 6-0-a -D-glucopyranosyl-D-sorbitol (1,6-GPS) in an approximate equimolecular mixture. Through an additional special crystallization process, the ratio between the main components can be varied. As a result, specific galenIQ™ qualities are obtained, e.g. enriched in 6-0-a -D-glucopyranosyl-D-sorbitol (1,6-GPS) providing higher solubility. Depending on the quality, the mixture contains approx. 3-5% crystal water, which is strongly bound to the GPM-crystal. In its final state, galenIQ™ is a white, odorless, water soluble, crystalline substance that complies with the isomalt monographs of the current Ph Eur, BP and USP29-NF24.
Other Bulk Excipients Fall Short
galenIQ™ combines the benefits of other bulk excipients like mannitol, sorbitol, lactose or microcrystalline cellulose and even goes beyond.
For example, galenIQ™ has a very low hygroscopicity. At 25°C, it hardly absorbs any additional water up to 85% RH. Even at 60°C, it begins to absorb water only at 65% RH. With this characteristic, galenIQ™ provides optimal protection even for moisture-sensitive active pharmaceutical ingredients (APIs), which is a decided advantage over other available bulk excipients. Furthermore, the low hygroscopic nature combined with an anti-caking property, will ease production processes such as mixing, agglomeration or tableting, and help to eliminate the need for costly protective packaging.
As the ratio of its two molecules can be adjusted, galenIQ™ can be manufactured in a variety of solubility grades, which can influence the release rate of APIs. This flexibility makes galenIQ™ a superior filler binder.
Another advantage is the excellent stability of galenIQ™, either by itself or against chemical changes. In addition, it is compatible with most active ingredients. Based on its chemical structure, it does not react with other components -- for example, with amino acids to form maillard reaction products – and is highly resistant to degradation by enzymes and acids. No changes in the molecular structure occur even when the material is heated above the melting range or when aqueous solutions are heated above the boiling point, for example, to create high-boiled lozenges.
Physiological aspects and more
In addition to its non-animal origin, galenIQ™’s physiological advantages include a very low glycemic and low insulinemic response, making it an highly suitable excipient in formulations for all patient target groups, even for individuals with disorder of carbohydrate metabolism. Moreover, the great organoleptic and non-cariogenic properties make it an attractive choice for many buccal applications, such as sucking tablets, chewables or lozenges.
The direct compressible grades of galenIQ™ exhibit excellent tableting properties due to their excellent compactability and high dilution potential. With a well-defined particle size distribution they provide outstanding flow and mixing properties, ensuring a high content uniformity even in low-dosage formulations. Tablets show a smooth surface and can easily be film-coated or pan-coated with galenIQ™ to make them easier to swallow or to protect the active ingredients from moisture or light.
Besides direct compressible grades, further particle engineering is leading to a product range that is tailor-made for specific solid-dosage forms like pellets, capsule fillings, granules, pan coatings, high-boiled lozenges and low boilings.
Palatinit is member of the International Pharmaceutical Excipients Council (IPEC) and will be producing galenIQ™ under GMP conditions for bulk pharmaceutical excipients.
Visit us at CPhI 2005 in Madrid, November 1st-3rd, 2005, stand No B16 in Hall 8 , to learn more about Palatinit’s new GalenIQ pharmaceutical excipient range.
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PALATINIT presents new portfolio at FiE '05 in Paris
The 'makers of ISOMALT' are launching Palatinose™ (isomaltulose) - a new sugar for wellness foods and beverages
Mannheim / Germany, September 2005. The latest addition to PALATINIT’s portfolio providing natural, sugar-like taste, low glycemic/low insulinemic response, prolonged energy supply and tooth-friendliness demonstrates the company’s strength to provide innovative ingredients from the natural source of beet sugar.
Wellness and good taste are what more and more health-conscious consumers want and this is what they can expect in foods and beverages containing ingredients the unique sugar replacer ISOMALT and the new carbohydrate palatinose™ from PALATINIT:
A natural constituent of honey and sugar cane, Palatinose™ (isomaltulose) is a new functional carbohydrate that can be used in both food and beverages. Like sucrose, it is fully digested and thus has the same caloric value. Unlike sucrose, Palatinose™ (isomaltulose) does not promote tooth decay and is digested much more slowly. This results in a low glycemic and low insulinemic response, as well as a prolonged energy supply to the human body in the form of glucose. Palatinose™ (isomaltulose) can therefore help to avoid peaks and lows in blood sugar and blood insulin, a product feature which can support consumer’s efforts to reduce over-eating. While high insulinemic diets with regular sugars favour fat storage and may even lead to insulin resistance and obesity, low insulinemic diets could promote the mobilization of fat and the use of fatty acids as a source of energy.
Furthermore, PALATINIT’s message to food and beverage companies looking for solutions for consumers who insist on a sugar-like taste as well as wellness is that Palatinose™ (isomaltulose) can be used to develop good tasting health, sports and functional drinks, providing an optimal, long-lasting energy supply either as instant formulas or in a ready-to-drink form. In addition, Palatinose™ (isomaltulose) can be used to develop healthy breakfast and dairy drinks as well as enhanced instant teas and coffees. Technical trials have shown the suitability for Palatinose™ (isomaltulose) to be used in cereal and nutrition bars as well as in chocolate and chocolate coatings.
PALATINIT’s introduction of the low glycemic, prolonged energy carbohydrate Palatinose™ (isomaltulose) at the FIE is especially noteworthy this year, given that one of the major topics of the scientific seminar are food solutions for obesity related health issues such as low GI in light of products and messages that consumers may now be primed to accept in order to improve their nutrition.
Knowing that taste is the deciding factor no 1, PALATINIT continues its tradition to offer a range of product examples with new Palatinose™ (isomaltulose) as well as with ISOMALT for visitors to taste at FIE 2005 in Paris, booth no Q2, hall 4.
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EU food approval for palatinose™
PALATINIT receives EU authorization to place Palatinose™ (isomaltulose) on the market for use in food and beverage
Mannheim / Germany, July 2005. Palatinose™, also known under the generic name isomaltulose, is a unique sugar that can help to reduce the low glycemic and low insulin response of foods. While high glycemic/high insulinemic diets lead to peaks and lows in blood sugar and can favour fat storage and even insulin resistance, low glycemic and low insulinemic diets could support consumer’s efforts to reduce over-eating and may promote the mobilization of fat. Both are aspects that can be considered favourable in the light of increasing numbers of overweight, obesity and related health issues.
Palatinose™ (isomaltulose) is exclusively derived from sucrose and can be found as a natural constituent of e.g. honey and sugar cane. Like sucrose it is fully digested providing the same calories. Unlike sucrose, Palatinose™ (isomaltulose) is toothfriendly and digested much more slowly leading not only to a low glycemic and low insulinemic response but as well to a prolonged glucose supply. Palatinose™ (isomaltulose) therefore is a slowly released carbohydrate that provides a ‘better energy’ in food and drinks. Stephan Hausmanns, Business Development Manager at PALATINIT “the question of optimal energy supply is of increasing importance in research and product design as this may play a role for health as well as for physical and mental performance. We feel that Palatinose™ (isomaltulose), a naturally derived product, fulfils today’s expectations towards food in terms of balancing good taste and health.”
PALATINIT’s message to the food and beverage industry is that Palatinose™ (isomaltulose) can be used to develop good tasting wellness, sports and functional RTD (ready to drink) and instant formulas, providing an optimal, long-lasting energy supply. In addition Palatinose™ (isomaltulose) can be used in healthy breakfast and dairy drinks as well as in cereal and nutritional bars or meal replacements. Applications may most likely stretch into enhanced instant teas and coffees as well as chocolate products.
PALATINIT, a member of the Südzucker group, has been granted approval for palatinose™ for use in the EU in all foods according to the commission decision of July 25th. In the USA Palatinose™ (isomaltulose) has GRAS status.
