NUTRIOSE® FB O6

A new soluble prebiotic fibre

ALSIANO FOOD SEMINAR 2004

Health & Nutrition
Copenhagen, September 23, 2004

Jean-Luc DUFOUR
ROQUETTE Food Business Unit
In this presentation

z The issue
– Lack of fibre and increase in health problems
z What is NUTRIOSE® ?
z How does NUTRIOSE® contribute to healthy food
– High tolerance enables increase in fibre content
– Excellent taste !

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 2
A quest for healthier foods

z The average percentage of revenu spent on food is on the

decline.
z Improvements in agricultural and industrial productivity,
combined with the demand for more refined ingredients,
led to the development of pure, refined, low-cost food
ingredients.
z In short, decades have been spent developing tasty and
convenient food, which unfortunately is «vitamin free»,
«mineral free» or «fiber free».

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 3
A major threat : OBESITY

BAD FOOD HABITS + LACK OF EXERCISE

GROWTH IN EXCESS WEIGHT & OBESITY

z USA x 60 % of adults are overweight

x 40 million Americans are obese
z UK x Approx. 40 % of the population is overweight
x 1/3 of adults will be obese in 2010

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 4 Source : Manufacturing Confectioner, March 2004
A major threat : OBESITY

MALES

FEMALES

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 5 Source : According to International Obesity Task Force
Recommendation
for a well-balanced diet

z World Health Organization (WHO) recommends

more carbohydrates than fat + proteins.

In % of energy For 2,000 kcal/day

Carbohydrates 55 % mini. 4 kcal/g 250 g min.
Fat 30 to 35 % 9 kcal/g 80 g max.
Proteins 10 to 15 % 4 kcal/g 70 g max.

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 6
WHO further recommends
low sugar consumption

z In addition to well-balanced fueling of energy,

WHO recommends low sugar consumption.

z Not more than 10 % of total calorie intake should be

provided by simple sugars (i.e., 50 g/day max.).

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 7
Recommendation for a balanced diet

A balanced diet (2 000 kcal) = approx. 400 g (DS) of food

200 g min. of 200 g max. of

Starches Quantum satis Fats 80 g max.

Fibres 30 g mini. Proteins 70 g max.

Polyols No RDI Sugars 50 g max.

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 8
More fibre is needed
in our modern diet

z Recommendation for fibre : USA 12 g/d/p

– 30 g/day minimum
2121
z Need to add : + 10 g/day minimum
in many countries 12 20
21 22
16 22 23
17 25

JAPAN 16 g/d/p
ALSIANO FOOD SEMINAR 2004
JL DUFOUR – Slide 9
How to add fibre to our diet ?

z Eat more raw or semi-refined foods :

whole cereals, vegetable and fruit.

z Eat enriched-in-fibre refined food.

ALSIANO FOOD SEMINAR 2004
JL DUFOUR – Slide 10
Eat enriched-in-fibre refined food

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 11
Key benefits of soluble fibre

z Prebiotic effects : good gut health

z Slow release of lower energy than with standard
carbohydrates
z Satiety
z Protection against deseases

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 12
NUTRIOSE® FB 06
Definition

z NUTRIOSE® FB 06 is a dextrin, i.e. a starch

partially hydrolysed by heating in the presence of
food grade acid.
z The product is further processed to eliminate
sugars and attain the right glucidic composition.

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 13
NUTRIOSE® FB 06
Regulations

z NUTRIOSE® FB 06 is a food ingredient, not an

additive.
z It can be labelled as dextrin or starch. In Europe, the
wheat origin must be mentioned.
z A maize version has been developed.
z NUTRIOSE® FB 06 is a soluble fibre with approx. 85%
fibre content measured by the AOAC-2001/03 method.

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 14
 NUTRIOSE® FB 06,
a very high digestive tolerance

Slow & progressive Mouth & 100 %

absorption stomach ingested

Small Hydrolyzed
intestine ± 0.5 cal/g
10-15 %

NUTRIOSE® FB 06
is very well tolerated Large
intestine Fermented ± 1.5 cal/g
slowly released
z 45 g/day with no symptoms
z Over 80g/day with no diarrhea 75 %
No energy but
Feces 10-15 % good for transit
excreted

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 15 Source : ROQUETTE internal data
NUTRIOSE® FB 06,
A highly efficient fibre effect

z A study was conducted to determine glycemic & insulin

index of NUTRIOSE® FB 06.

PROTOCOL OF THE STUDY

– Type of study – Subjects
• Randomized • 6 healthy
• Double blind • 6 type 2 diabetic
• Cross over
– Dose
• 50g NUTRIOSE® FB 06
• 50g dextrose
ALSIANO FOOD SEMINAR 2004
JL DUFOUR – Slide 16 Source : Y. Donazzolo, X. Pelletier, Optimed (France)
NUTRIOSE® FB 06,
A highly efficient fibre effect

DEXTROSE
Glycaemia (mmol/l) 9 High GI : hungry after 3 hours
8 due to action of insulin
7
NUTRIOSE® FB 06
6
Low GI = 25% that of glucose

3 Time (minutes)
0 30 60 90 120 150 180 210 240

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 17 Source : Y. Donazzolo, X. Pelletier, Optimed (France)
NUTRIOSE® FB 06,
A low caloric value

z The net energetic value of NUTRIOSE® FB 06

was measured in a calorimetric environment.

z NUTRIOSE® FB 06 is approx. 2 kcal/g D.S.

This is comparable with other prebiotics.
NUTRIOSE® Carb &
FB 06 proteins Alcohol Fat

0 2 4 7 9 Kcal/g D.S.

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 18 Source : Pr. Vermorel, INRA Theix (France)
NUTRIOSE® FB 06,
Sugarfree and safe for teeth

Dental plaque pH measurement after rinsing

For the 6 with 10ml of a 10% solution - 2 mn
healthy subjects, NUTRIOSE® FB 06 SUCROSE
pH in mouth P P P
remains > 5.7 pH
7
6
NUTRIOSE® FB 06
is safe for teeth 5
4
P
Parafinn 3
chewing 0 10 20 30 40 50 60 70 80 90 mn
ALSIANO FOOD SEMINAR 2004
JL DUFOUR – Slide 19 According to Source
a study :of
Pr.
Pr.
Imfeld,
Imfeld,
Zurich
University
University
of Zurich
(Switzerland)
(Suisse)
NUTRIOSE® FB 06,
A food partner for MALTISORB®

z MALTISORB® is Roquette’s trademark for maltitol.

z Maltitol is a polyol.
z Polyols are non digestible carbohydrates which are
mainly fermented in the gut.

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 20
NUTRIOSE® FB 06,
A food partner for MALTISORB®

z MALTISORB® has the key advantage of being very

close to sucrose :
– Taste : high sweetness, low cooling effect…
– Processability and bulking effect.
– Tolerance.

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 21
NUTRIOSE® FB 06,
A food partner for MALTISORB®

NUTRIOSE® FB 06 MALTISORB®

Bulking effect 9 9
Easy to process 9 9
High tolerance 9 9
Slow released energy 9 9
Low caloric value 9 9
Safe for teeth 9 9

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 22
NUTRIOSE® FB 06,
Very easy to use

z NUTRIOSE® FB 06 is a unique, soluble dextrin

specially designed for industrial processes.

z NUTRIOSE® FB 06 is :
– High solubility and flowability
– Chemical and thermal stability
– Easy to use in processing
– Neutral taste

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 23
NUTRIOSE® FB 06
is easily incorporated

z Agglomerated form :
– Free flowability
– Instant dispersibility
– Quick dissolution

z Unlimited solubility and low viscosity allow use at very high

dosages (up to 70 % solution at 85° F).
z Low hygroscopicity facilitates storage and handling.

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 24
NUTRIOSE® FB 06,
High solubility / Low viscosity

z NUTRIOSE® FB 06 has high solubility and low viscosity,

enabling trouble-free use in the industrial environment.
100000
ARABIC GUM
Viscosity (mPa.s)

10000

1000
NUTRIOSE FB 06
100

10
FRUCTO-OLIGOSACCHARIDE
1
10 20 30 40 50 60 T (°C)
ALSIANO FOOD SEMINAR 2004
JL DUFOUR – Slide 25
NUTRIOSE® FB 06,
High chemical stability in acidic media

z Acid stability from pH 2.5 to pH 7

120
NUTRIOSE® FB 06
% initial molecular
100
80
weight

60
FOS
40 After 90 days' storage at 20°C,
20
no loss of fiber
0 pH
2 3 4 5 6 7 8

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 26
Same behavior at higher temperatures
NUTRIOSE® FB 06, well-suited
for industrial processing

Heat stability in the following processes : No loss of fibre

Boiled UHT
Cookies candies Products
Cooking
Open pan Sterilisation
at 200°C
cooking at 140°C
for 10 min
at 180°C for 2 s

Drinks Fruit Soups

Pasteurisation preparations Sterilization
at 74°C Pasteurisation at 110°C
for 17 min at 95°C for 50 min
for 5 min

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 27
NUTRIOSE® FB 06,
Bland taste that does not affect taste

6 z VERY LOW SWEETNESS

B 0
® F
SE ligo e
O
I n o -O rid se
R
T uli t o
U r uc ccha c r
N In F sa Su

Sweetness of a solution at 10% water

z NEUTRAL TASTE
– Due to extensive refining, NUTRIOSE® FB 06
has no « cereal note » after-taste.
ALSIANO FOOD SEMINAR 2004
JL DUFOUR – Slide 28
NUTRIOSE® FB 06 in baked goods

z Rich-in-fibre white bread with NUTRIOSE®.

z Slow or Low Carb bread
– NUTRIOSE® + VITEN® + MALTISORB®
z Low fat butter bread
z Low fat, no sugar muffin
– NUTRIOSE® + MALTISORB®

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 29
NUTRIOSE® FB 06
in beverages & fruits

z Reduced calorie beverages

– NUTRIOSE® + FRUCTOSE or HIS
z Long lasting energy drinks : NUTRIOSE®
z Rich-inrfibre fruit juices : NUTRIOSE®
z Less sugar in jams : NUTRIOSE® + MALTISORB®
z Low calorie table top sweeteners : NUTRIOSE®

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 30
NUTRIOSE® FB 06 in dairy products

z Light and tasty ice cream

– NUTRIOSE® + MALTISORB ® + GLUCIDEX® 1
z Light baked dairy desserts
– NUTRIOSE® + CLEARAM®
z Light fermented milk : NUTRIOSE® + MALTISORB®
z Rich in fiber milk : NUTRIOSE®
z Long lasting spreadable cheese : NUTRIOSE®

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 31
NUTRIOSE® FB 06
in culinary applications

z Reduced in sugar ketchups

– NUTRIOSE® + MALTISORB®
z Low fat soups : NUTRIOSE®
z Low fat dressings
– NUTRIOSE® + GLUCIDEX® 1
z Sugarfree flavors : NUTRIOSE®

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 32
NUTRIOSE® FB 06 in confectionery

z Rich in fiber sugarfree gums

– NUTRIOSE® + POLYOLS
z Long lasting hard boiled candies
– NUTRIOSE® + MALTISORB®
z Diet chocolate
– NUTRIOSE® + MALTISORB®

ALSIANO FOOD SEMINAR 2004

JL DUFOUR – Slide 33
 NUTRIOSE® FB O6

Excellent taste of food products

and real fiber effects thanks
to very high digestive tolerance.