课件：特定保健用食品素材難消化性デキストリン（水溶性.ppt

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Steven Young, Ph.D. Principal Steven Young Worldwide Houston, TX 281-596-9603 ,Nutrition & Ingredient Trends and Opportunities: A Food Technologists View,Nutrition, Ingredient, and Other Technical Trends Related to Successful Product Development,The Assignment,Keys to Successful Product Development,Create foods with more real and substantiated technical points-of-difference Create foods with more consumer benefits (more reasons to buy) Create foods that are defensible and sustainable,New Product Development 2004-2005 (New Products Magazine,Jan,2005),% of Respondents 2004 2005 Health 40 43 Convenience 37 19 Taste 26 23 Nutrients 12 28 Portion Control 11 0 “Natural” 11 6,New Product Development 2004-2005 (Prepared Foods,Feb,2005),% of Respondents Likely Somewhat No Reduced Fat 79.3 16.7 4.0 No Fat 50.1 23.7 26.1 High Protein 52.3 32.0 15.7 Low Carb 63.2 26.0 10.7 Reduced Sugar 64.6 26.8 8.6 Sugar Free 52.6 25.6 21.8 Low Glycemic Index 34.2 33.0 32.8 Low Calorie 67.1 25.8 7.1,Key Trends,New dietary guidelines Focus on obesity; weight management “Old” vs. “new” school nutrition Allergens (& allergen-free foods) Impact of “Culinology” Malnutrition Functional foods Foods for chronic diseases Managing nutritional efficacy Substantiating nutritional claims,New Dietary Guidelines,Eat less; exercise more Limit intake of saturated fats, total fats, cholesterol, added sugars, salt, alcohol Consumer fewer calories Exercise daily Food groups? Check the pyramid,New Dietary Guidelines,High fiber is OK, avoid heavily sugared foods Consume less sodium Alcohol in moderation Food safetybe clean; use common sense,Obesity,Weight management Truly obese Simple weight management Impact on diabetes and other chronic diseases (CHD, high blood pressure, etc.) Current sufferers Pre-deposed to contracting disease,“Old” School Nutrition,Calories Proteins Fats & oils Vitamins & minerals Carbohydrates Simple Complex Digestion resistant (dietary fiber),“New” School Nutrition,Calories Eating for good digestive health Digestive health as the focal point of all good nutrition Taking advantage of “Mother Nature” Simple nutrients Pro-biotics: Getting cultured Pre-biotics: The rest of the story,Food Allergens,Peanuts Treenuts Milk Egg Soy Fish Shellfish Wheat,“Culinology”,Coupling food science & technology with culinary art Kitchen-to-Lab-to-Plant-to-Consumer “Looking for a Chef”,Functional Foods,Whole/formulated foods Ingredients Individual Bioactive(s),Functional Foods In the Healthcare Continuum IFT Expert Panel on Functional Foods (2005),Options,Foods Fort Foods Supplements Med Foods Drugs,Reduce Risk,Treat Disease,Low,High,High,Low,Low,High,Purpose,Health Prof Involvement,Personal Involvement,Cost,Safe & Effective Functional Foods IFT Expert Panel on Functional Foods (2005),ID relationship between food component Determine intake level to ensure efficacy Demo safety at efficacious levels,Safe & Effective Functional Foods IFT Expert Panel On Functional Foods (2005),Develop food vehicle for bioactive material Demonstrate sufficiency of the scientific evidence of efficacy Communicate benefits Re-confirm efficacy & safety,“Hot” Ingredients,Novel fats genetically engineered,“Hot” Ingredients,Vitamins/minerals Protein, protein fractions, AA Dairy Whole milk Fractionated milk Whey Fractionated Whey Soy Proteins and fractions Isoflavones,“Hot” Ingredients,Anything with lower calories Anything that reduces glycemic index or glycemic load Sweeteners Nutritive Low glycemic index Low calorie Non-nutritive (i.e., high intensity),“Hot” Ingredients,Probiotics Prebiotics (general) Botanicals stay tuned) Soluble Insoluble,Other “Hot Buttons”.,Immunity boosters Stress relief Satiety Nutrition for athletic performance Nutrition for general performance Effect of antioxidants,Functionality Check-list,Composition Sensory attributes: sweetness, color, flavor Viscosity Solubility Dispersibility Characteristic in solution Interference with added flavors Interference with functionality of other ingredients Hygroscopcity; handling Water binding, fat sparing, modifications of body/texture, “juiciness”, etc.,Select Ingredients-Manufacturers vs Consumers (Prepared Foods, Feb., 2005),% of Respondents Manufacturers Consumers Fruits 43.1 45.3 Vegetables 50.9 60.6 CLA 13.7 6.4 DAG 3.3 0.7 Omega-3-FA 35.3 36.5 Dietary fiber 76.8 76.4 Soy protein 50.2 48.4 Whey proteins 31.8 24.8 Whole grains 66.4 67.8,Large Intestine,Excretion,Small Intestine,Stomach,Bioavailability & Good Digestive Health,Glycemic Index & Glycemic Load,Measures the effect on blood sugar (glucose) of an ingredient, a food, a meal or a diet. Affected by rate of digestion “Low” glycemic index implies more control of blood sugar and indirect impacts on Insulin and glucagon responses Serum lipids Deposition of fat,Glycemic Index & Glycemic Load,Rate of digestion effected by How food is processed Composition of the food Dietary fiber reduces GI Organic acids reduce GI High fat reduces GI Form, structure and texture of the food What is being consumed with the food (meals and diet) Condition of the subject(s) Contribution of time,Glycemic Index & Glycemic Load,“Low” vs “High” GI Pure glucose = 100 “High” = 70 + “Moderate” = 56-69 “Low” = 55 “Ultra-low” =? Glycemic Load (GL) Ranks foods by how much a standard serving raises blood sugar GL = g carbs (less fiber) per serving x GI/100 GL “High” = 20 + “Moderate” = 11-19 “Low” = 10,The case for “high fiber” foods,US consumes 50% of DV fiber (12.5 g fiber per day) DV for fiber is going up (not down!) For diabetics RDI fiber nearing 50 g per day Dietary fiber indirectly influences claims re “no sugar added”; “sugar-free”; “low carb”, “low/no fat”, etc. Dietary fiber can be used to achieve a variety of nutrient content, structure/function, and health claims (and qualified health claims),“Dietary fiber” (for nutrition labeling purposes) is defined by the method(s) used to measure it.*,Is It Dietary Fiber?,*21 CFR 101.9(c)(6); 21 CFR 101.9 (g) (2),The case for “high fiber” foods,Directly effects good digestive health Indirectly and positively effects serum lipid and sugar levels Reduces serum triglycerides and cholesterol Reduces insulin demand Indirectly and positively effects deposition of fat Positively impacts intestinal microflora Reduces incidence of various cancers,The case for “high fiber” foods,Insoluble vs soluble fibers Ultra low glycemic responses 5 GI (glucose = 100) Real and potential variances on standard 4 calorie per gram caloric load Insoluble fiber = 0 calories per gram Soluble fiber = 4 cal per gram (most scientific evidence indicates 1.0-1.5 calorie per gram energy density; can depend on fiber type and source),Applications,Carb modified foods Low, no “sugar” No “sugar added” High fiber Low glycemic index foods Carb modified Fat modified Protein modified Structure modified,Low, no cal foods Reduced, low, no Lipid modified foods Reduced, low, no fat Low, no sat fat Low, no trans fat Reduced, low, no cholesterol Plant sterols Modified fats & oils,Applications,Fortified foods: Adding what is missing Dietary supplements: true supplement to the diet (stay tuned) Vitamins, minerals Dietary fiber,Medical foods: Foods taken in response to nutritional state Infant formulas Management of diabetes Meal replacements Calorie management Diet management Weight management,Applications,Beverages Still, carbonated Pasteurized, hot filled, retort, UHT Baked Goods Yeast raised Sweet goods Chemically l