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Clean-label Solutions to Deliver Health and Functionality

In line with increased health awareness, consumers are keener on more natural, plant-based products that delivers good nutrition and functionality1.

Sustained Energy Enables Endurance Activity

Healthy living brings enormous growth in sport nutrition1. Palatinose is a natural, and non-GMO carbohydrate from sugar beet which supports active lifestyle. Its structure, with stable glucose-fructose linkage, causes slower digestion by the enzymes, resulting in a steady, longer-lasting fuel supply to the body. Fat oxidation are promoted during endurance exercise, which in overall helps athletes to perform better3,7.

Blood Glucose and Weight Management

Keeping blood sugar levels within a healthy range matters from early childhood as well as in later life as it supports healthy development and aging. Low glycemic index (GI) diets raise our blood sugar level slower and benefit diabetic patients8.

Palatinose, featured with a low GI, minimally increases blood glucose and insulin levels5. It is noteworthy that lower insulin release allows the body to burn more fat and aid in weight control6,8. Isomalt is also another sugar replacer derived from natural sources, and is often recommended for diabetics as it has a low GI. In addition, isomalt supplies only half of the caloric value of sucrose4.

Greater Interest in Gut Health Among Customers

The key element to achieve a healthy digestive system is sufficient intake of the right dietary fibre. Inulin is a naturally occurring prebiotic fibre from chicory root. Sufficient studies have shown that the consumption of inulin resulted in a consistent and significant increase in good bacteria in the human gut, which helps in relieving constipation and increasing stool load or frequency of bowel movements9,10. Furthermore, having a healthy digestive system also safeguards our immunity2.

Embrace Clean-living Lifestyle

To sum up, by adopting an active lifestyle, embracing a healthier dietary pattern and recognizing the benefits of health foods, we can definitely achieve more positive outcomes for our health and well-being.

At DPO, we are honoured to be in partnership with Beneo Orafti and Beneo Palatinit to bring you a range of ingredient choices that could elevate your quality of life.

References

1Arenas-Jal, M., Suñé-Negre, J., Pérez-Lozano, P., & García-Montoya, E. (2019). Trends in the food and sports nutrition industry: A review. Critical Reviews In Food Science And Nutrition, 60(14), 2405-2421. https://doi.org/10.1080/10408398.2019.1643287

2Ashaolu, T. J. (2020). Immune boosting functional foods and their mechanisms: A critical evaluation of probiotics and prebiotics. Biomedicine & Pharmacotherapy, 130, 110625. https://doi.org/10.1016/j.biopha.2020.110625

3Beneo. (2020) Sustained energy management with Palatinose. Retrieved from https://www.beneo.com/benefits/human-nutrition-benefit/energy-management

4Grembecka, M. (2015). Sugar alcohols—their role in the modern world of sweeteners: a review. European Food Research And Technology, 241(1), 1-14. https://doi.org/10.1007/s00217-015-2437-7

5Jang, J., Jo, K., Hong, K., & Jung, E. (2020). Animal and Clinical Studies Evaluating Blood Glucose Control With Palatinose-Based Alternative Sweeteners. Frontiers In Nutrition, 7. https://doi.org/10.3389/fnut.2020.00052

6König, D., Theis, S., Kozianowski, G., & Berg, A. (2012). Postprandial substrate use in overweight subjects with the metabolic syndrome after isomaltulose (Palatinose™) ingestion. Nutrition, 28(6), 651-656. https://doi.org/10.1016/j.nut.2011.09.019

7König, D., Zdzieblik, D., Holz, A., Theis, S., & Gollhofer, A. (2016). Substrate Utilization and Cycling Performance Following Palatinose™ Ingestion: A Randomized, Double-Blind, Controlled Trial. Nutrients, 8(7), 390. https://doi.org/10.3390/nu8070390

8Maresch, C., Petry, S., Theis, S., Bosy-Westphal, A., & Linn, T. (2017). Low Glycemic Index Prototype Isomaltulose—Update of Clinical Trials. Nutrients, 9(4), 381. https://doi.org/10.3390/nu9040381

9Moser, M., Sentko, A., & Alexiou, H. (2015). Inulin and Health Benefits. Polysaccharides, 675-715. https://doi.org/10.1007/978-3-319-16298-0_37

10Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., & Sharif, H. et al. (2016). Inulin: Properties, health benefits and food applications. Carbohydrate Polymers, 147, 444-454. https://doi.org/10.1016/j.carbpol.2016.04.020