A new, free white paper, entitled “Technological Innovation in Dairy Product Analysis,” examinesthe resulting demands that lab managers will face, regarding both product testing procedures and analytical instrumentation and the technological innovations they’ll need to employ to successfully respond. The paper discusses how new technology is being incorporated into all tests in order to meet the new business demands challenging dairy laboratory managers. The white paper is available free atwww.aicompanies.com/DairyProductAnalysis.
Danisco Sweeteners’ LITESSE brand ofpolydextrose will be given a fresh, new image with the introduction of a new identity and logo, a specialty carbohydrate. Litesse polydextrose is a low calorie, low glycemic, specialty carbohydrate that can be used to reduce sugar, fat and calories and lower glycemic response while adding the benefit of a prebiotic fiber to all kinds of foods and beverages. Its many applications include nutrition bars, cereals, beverages, juices, water, confectionery, chocolate, salad dressings, sauces, frozen desserts, ice cream and baked goods.
New Research Shows Natural Resistant Starch Increases Metabolic Biomarkers for Satiety and Reduces Abdominal FatResearch presented at the 2006 Annual Meeting of NAASO, The Obesity Society showed that fermentation of natural resistant starch derived from corn is an important and previously under-estimated mechanism in weight management with more impact on cellular metabolism and fat deposition than the other mechanisms of dietary fiber.
Previously, it had been assumed that energy dilution and bulking were the dominant mechanisms responsible for dietary fiber’s benefits. This discovery has significant implications for weight management because different types of fiber produce a range of fermentation effects.
Dr. Michael Keenan, Dr. Jun Zhou and Dr. Roy Martin explained the results. According to Dr. Keenan, lead author and Professor in the Human Nutrition and Food Division of the Louisiana State University Agricultural Center, a series of studies were conducted to tease apart the dietary fiber effects of energy dilution of the diet from the effects of fermentation. “By comparing diets matched for different variables, we were able to show that the fermentation was the mechanism with the greatest impact of the three mechanisms tested,” he said.
Additional research, published in 2006 by the same team of researchers from Louisiana State University and Pennington Biomedical Research Center had shown that the dietary consumption of Hi-maize resistant starch significantly increased important satiety hormones and reduced abdominal fat in animal models. “We have already shown that rats fed resistant starch have increased gut fermentation, increased intestinal expression of peptide YY (PYY) and proglucagon, increased plasma levels of PYY and glucagon-like peptide-1 (GLP-1) and decreased abdominal fat. We believe the fermentation of resistant starch may be an effective natural approach to the treatment of obesity,” he added.
Dr. Keenan concluded, “The advantage of the resistant starch is that it can be added to foods more readily than non-fermentable fiber. Given that the fermentation effects of non-digestible resistant starch are signaling hormones that release into the blood stream, it may well be time to look further into the overall health benefits that can come from select forms of fiber.”
National Starch Food Innovation