Two natural plant carbohydrates are showing promise as additives in low-fat foods, making them candidates in the quest for healthier diets.
The claims that inulin, and its subgroup oligofructose, can benefit health-conscious diets are published online in the December edition of the Journal of Nutrition.
Inulin and its relative, oligofructose, are a natural storage carbohydrate found in more than 36,000 species of plants. They stimulate growth of intestinal bifidobacteria without leading to high serum glucose or insulin secretion.
These carbohydrates are not digested in the upper gastrointestinal tract and have a reduced caloric value. Both have a pleasant flavor and can, and are, being used in low-fat foods to improve palatability.
Low-fat foods are being sought by Americans concerned with heart disease, cancer, stress, high cholesterol, weight control and in situations where consumers are eager to optimize their health.
Because inulin, manufactured as an extract in a process similar to when sugar is extracted from sugar beets, is less soluble than oligofructose, it is best used in smooth-textured products such as to replace table spreads, baked goods, fillings, dairy products and frozen desserts, the study suggests.
Oligofructose possesses qualities closer to glucose syrup and is more soluble than sucrose. These contribute to dairy products, soft baked goods, and frozen desserts and act as a binder in nutritional or granola bars with added benefits and lower calories.
The study concludes that the inclusion of inulin and oligofructose can therefore be used in low-fat foods to improve flavor and increase fiber in an improvement of today’s healthy foods for consumers.
