Milling & Baking News - June 5, 2018 - 26

Food Ingredient Solutions


using inulin as a source of dietary
fiber over the decades, Beneo is
convinced that U.S. consumers will
continue to be able to enjoy inulin
as an important source of fiber in
their daily diets," Mr. Peters said.
"We are confident that the F.D.A.
will confirm our research by endorsing the low-glycemic, prebiotic and
digestive health benefits of chicory
root fiber."
The F.D.A. in February of this year
provided more guidance on what
it looks for in a petition. In scientific
articles that evaluate a physiological
effect, the ingredient in question in a
fiber petition should be in its isolated
form rather than in a naturally occurring form in food. It should not be
added in combination with other nondigestible carbohydrates or other food
components that may affect the physiological endpoint being measured.

"When a mixture of non-digestible
carbohydrates is added to foods, scientific conclusions cannot be drawn

'We are confident
that the F.D.A. will
confirm our research
by endorsing the lowglycemic, prebiotic and
digestive health benefits
of chicory root fiber.'
- Jon Peters, Beneo, Inc.

about the role of the individual added non-digestible carbohydrate of
interest, unless the other components
are controlled by study design," the
F.D.A. said. "We intend to review

Glycemic management a top
benefit for resistant starch



ts effect on post-prandial blood glucose should lend credence to resistant starch
meeting a Food and Drug Administration fiber definition. The F.D.A. late in 2016 approved a petition from Ingredion, Inc., Westchester, Ill., resulting in a qualified health
claim related to high-amylose maize resistant starch and a reduced risk of diabetes.
The two possible claims on the package of conventional foods are:
* "High-amylose maize resistant starch may reduce the risk of type 2 diabetes. F.D.A.
has concluded that there is limited scientific evidence for this claim."
* "High-amylose maize resistant starch, a type of fiber, may reduce the risk of type

High-amylose maize resistant starch may provide glycemic management, energy
management and digestive health when used in such applications as pasta, according to Ingredion, Inc.

2 diabetes. F.D.A. has concluded that there is limited scientific evidence for this claim."
The company's Hi-Maize high-amylose maize resistant starch provides benefits such
as glycemic management, energy management and digestive health, according to Ingredion.
MGP Ingredients, Atchison, Kas., cites a study conducted on its Fibersym RW resistant
wheat starch. It found post-prandial blood glucose was lower and insulin was significantly reduced in people who consumed muffins with Fibersym RW when compared to
people who consumed the control muffins. MBN

26 / June 5, 2018

Milling & Baking News

studies on added non-digestible carbohydrate ingredients that in and of
themselves have a specific chemical
structure and source from which they
are isolated."
Glucose effects could be a positive
for inulin.
"When using post-prandial blood
glucose and/or insulin measurements to assess whether an isolated
or synthetic non-digestible carbohydrate has a beneficial physiological effect, it is important to include a meal,
food or caloric beverage to determine
such an effect," the F.D.A. said.
Mr. Peters said six studies and
nine trials have verified the blood
glucose response lowering effect of
sugar replacement with chicory root
The F.D.A. addressed other physiological health benefits that have
been associated with inulin. The
benefits included "increased intestinal absorption of minerals of public health significance, such as calcium, is a physiological effect that
is beneficial to human health" and
"reduced energy intake from food
consumption also is considered
a beneficial physiological effect."
Mr. Peters said various scientific
studies have shown that Beneo's
prebiotic chicory root ingredients
improve appetite regulation and decrease food intake in overweight and
obese adults and children.
Other positive aspects of inulin are
improving texture in high-protein
grain-based foods and sugar reduction, Mr. Turowski said. The humectancy provided by inulin allows the
high-protein grain-based foods to
maintain softness over shelf life.
"The combination of protein and fiber can help increase satiety, helping
to reduce the number of calories a person consumes in a day," he said.
Mr. Turowski added chicory root
fiber has many of the same functional
properties as sugar and corn syrups
and may be used as a substitute for
these ingredients in a variety of applications.
"Chicory root fiber can replace up to
65% of the sweetness of sugar and also
provides humectancy in baked products," Mr. Turowski said.
Cargill promotes the clean label aspects of inulin. Chicory root fiber was
cultivated first in Europe in the 1980s
as a healthier alternative to sugar
beets in food.
"Whether it is used to support /

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