Prebiotic Ingredient Raftilose Helps Create Low GI Products
Malvern, PA - Low glycemic index diets are favored by celebrities and nutritionists alike because they are linked to weight control and health benefits. In contrast, research has associated long-term high GI (glycemic index) diets with heart disease and diabetes.
Until now, sweet treats have often been off the menu for weight-conscious consumers as they tend to have a higher GI. This is because sugars, such as glucose, are absorbed into the blood quickly stimulating a large glucose and insulin response.
Low GI ice-cream
In a new study, funded by food ingredients companies, scientists at Leatherhead Food International created a new range of lower GI ice-creams using sugar replacers and/or oligofructose (Raftilose from ORAFTI). These were tested in volunteers against a traditional sugary ice-cream to discover if the glycemic response improved.
Twelve healthy volunteers (5 men and 7 women, average age 31 years) ate ice-creams containing 15% Raftilose (oligofructose) or different types of sugar replacers. They also ate the traditional ice-cream containing 15% sucrose (table sugar), or a glucose load. Blood levels of glucose were measured over a 2 hour period, and used to work out the glycemic response.
Lower glycemic response
The Raftilose ice-cream gave a glycemic response which was 70% lower than the glycemic response produced after eating the traditional ice-cream. This lower glucose release is thought, by scientists, to be better for the metabolism. Commenting on the research, Dr. Anne Franck, Executive Vice-President Science and Technology from ORAFTI said: "Adding oligofructose instead of sucrose significantly reduced the glycemic response to eating the ice-cream".
Adaptable prebiotics
The prebiotic ingredients Raftiline and Raftilose can improve the nutritional profiles of a wide range of food and beverage products. Backed by a considerable body of scientific research, these prebiotics are best known for improving gut health and well-being. The GI-lowering capability of Raftilose adds to a list of impressive technical properties, including the ability to replace dietary fat without sacrificing mouthfeel and to replace sugar without impacting on taste.
SOURCE: ORAFTI Group