|
|
|
You can get e-magazine links on WhatsApp. Click here
|
|
|
|
|
|
Evidence backs Health Canada's okay of polydextrose as dietary fibre source
|
|
Thursday, 25 April, 2013, 08 : 00 AM [IST]
|
|
Reigate, UK
|
|
fiogf49gjkf0d Evidence supplied by DuPont Nutrition & Health has supported Health Canada’s approval of polydextrose as a source of dietary fibre in food and beverage products.
According to a press release issued by the company, the decision, which takes immediate effect, is based on laboratory and clinical studies using Litesse polydextrose from the DuPont Danisco portfolio. These studies demonstrated a positive impact on digestive health, in particular the production of energy-yielding metabolites during colonic fermentation, and improved bowel function.
With the approval, Canada officially joins the numerous countries worldwide that already recognise Litesse as a dietary fibre.
Overcoming fibre-deficient diets
DuPont Nutrition & Health health platform leader Michael Bond welcomes the move which, he says, provides a new opportunity for Canadian food manufacturers to draw consumer attention to the healthy fibre content of their products.
“It is well known that the average consumer diet in the Western world is deficient in dietary fibre. Polydextrose has a special ability to help consumers raise their fibre intake without compromising their enjoyment of the food they eat,” he states.
Well tolerated and prebiotic
Defined as specialty carbohydrates, the Litesse polydextrose range contributes just 1kcal/g and is well tolerated at a consumption level up to 90 gm a day – far higher than the average daily intake of 25-38 gm that Health Canada recommends.
No sensory impact
Incorporation of Litesse polydextrose into a wide range of bakery, dairy and beverage products is straightforward. Thanks to its neutral flavour along with high solubility and stability, polydextrose can be used to develop an optimised nutritional profile with no impact on the taste or texture of the finished product.
“Litesse is perfect for supplementing other sources of fibre in the diet, such as whole grains, fruits and vegetables, without adding significantly to the calories. At the same time, the fibre level is assured, even in long shelf life and low pH products,” states Bond.
|
|
|
|
|
|
|
|
|
|