Xtend Isomaltulose by Cargill Wins Health Ingredients Europe 2006 Gold Award
An extra benefit of this new sugar is its tooth-friendliness. It cannot be fermented by bacteria in the mouth, and therefore supports oral health.
22/11/06 Cargill’s Xtend isomaltulose – the first slowly digestible sugar resulting in a low blood glucose and insulin response – has won the Health Ingredients Europe 2006 Gold Award for the best innovation in health ingredients.
The prestigious European award, presented in Frankfurt, Germany, last week, recognizes important new research into the product regarding its potential role in helping food manufacturers create products that satisfy consumers needs around “sustained energy supply,” “blunted glycemic response” and “prolonged satiation.” Although the initial data is promising in these areas, more research is needed.
“Our research gives a good initial indication that Xtend isomaltulose triggers the body’s satiety regulating mechanisms – which potentially helps make a person feel more full and reduces hunger pangs,” said Dr. Fred Brouns, Cargill manager of nutritional sciences, Europe. “In addition, isomaltulose, through its low blood glucose and insulin response, helps the body to burn more fat as a source of energy, compared to when consuming normal sugar.”
The award in Europe also recognizes that the development of Xtend isomaltulose comes at a critical time, given the increase of obesity and diabetes Type 2. According to Dr. Brouns, in most industrialized countries, 40 to 60 percent of adults are classified as overweight, and eight out of 10 overweight adults have impaired insulin sensitivity, a status of pre-diabetes. A growing body of evidence suggest that low glycemic and insulemic properties may help people in pre-diabetes status. Therefore, isomaltulose may help food and beverage manufacturers to provide products for these consumers.
An extra benefit of this new sugar is its tooth-friendliness. It cannot be fermented by bacteria in the mouth, and therefore supports oral health.
The Health Ingredients Europe award judges commented on Cargill’s use of excellent science to validate the position of Xtend isomaltulose as a slow release sugar that has widespread applications in low glycemic products, including children’s and sports beverages. Other possible applications of isomaltulose for the sustained energy products and low GI market include cereals and cereal/energy bars, meal replacements, dairy drinks, yogurts, fruit preparations and tooth-friendly confectionery.
