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Worldwide growth in sugar-free candy market according to new figuresSugar-free candies up 18 percent in the UK as health conscious consumers continue to opt for healthier alternatives Since 2007, sales of sugarless sweets have risen by 18 percent in the UK, bringing the sugar-free market to 11 percent. France has seen an increase of 11 percent, increasing the total market share to 35 percent, while sales of sugared equivalents fell by 5 percent. Sales in Italy and Australia have increased by 9 and 10 percent respectively, while in Germany the sugar-free market has increased and the sugared market has remained static. Of all the countries in the survey, Spain now has the largest sugar-free market with 50 percent of the candies sold containing no sugar.* Sabine Wetzel, Market Research Manager, BENEO-Palatinit said: “While these results are in line with current consumer health concerns, sugar-free products have also been significantly improved in recent years in terms of taste, colour, texture and the choice of products available. Although consumers are looking for healthier alternatives they do not have to compromise on taste.” Consumer blind tests have shown that candies with BENEO-Palatinit’s Isomalt are often considered “more fruity” and the majority of the testers even preferred the sugar-free Isomalt candy over the sugar version. Isomalt is derived from a pure beet sugar and therefore has a mild, sugar-like sweetness and taste, but with more scope for flavour development. Moreover, studies in Germany have shown that consumers are increasingly looking for more health benefits in sugar-free candies, and existing concepts like enhanced vitamins in candies are being expanded. “According to international research consultants at Reuters Business Insights, trends relating to wellness will continue to grow, namely relaxation, energy and beauty. At BENEO-Palatinit, we believe these will also apply to the candy market, prompting the creation of what we are calling ‘next generation’ candy with values such as improved mental performance or digestive health. Even beauty benefits like a pleasing scent can be delivered via candy in the future. And of course, a candy which is positioned in the health and wellness segment will always need to be sugar-free“. *AC Nielsen, Euromonitor, 2007 Palatinose™ - the essential ingredient for the sports and health sector4 – 6 November 2008 HiE, Booth F051 Palatinose™ at HiE At the show BENEO-Palatinit will be announcing the latest news and developments for its product Palatinose™ (isomaltulose). Derived from pure sugar beet and with a number of specific characteristics Palatinose™ (isomaltulose) is highly suitable for use in human nutrition. It is the only known fully digestible carbohydrate which is low-glycemic yet supplies the same amount of energy in the form of glucose as sucrose – but over a longer period of time. Furthermore, Palatinose™ (isomaltulsoe) is toothfriendly and promotes fat oxidation. This makes the product particularly attractive for sports & energy drinks concepts. Palatinose™ (isomaltulose) is used in ready-to-drink and instant beverages as well as dairy products. Other applications are cereal and energy bars, liquid meal replacers or bakery products. Last year the first toothfriendly chocolate with Palatinose™ (isomaltulose) was introduced to the market as well as different bars and clinical nutrition products. Healthy energy that lasts longer The benefits Palatinose™ (isomaltulose) offers are particularly attractive for sports & energy drink concepts. A sustained energy supply is not only important for professional athletes but also for people looking for a beverage that gives them longer lasting mental and physical energy and performance levels. The danger of suffering a sudden drop in blood sugar level is significantly reduced by using Palatinose™ (isomaltulose) in a sports drink. Additionally, Palatinose™ (isomaltulose) is extremely stable in an acid environment with respect to hydrolysis. Thus, sport beverages with Palatinose™ (isomaltulose)remain stable during storage even at high temperatures. Palatinose™ (isomaltulose) thus stabilizes osmolarity in ready-to-drink isotonic or hypotonic beverages. Product Innovation Dr Stephan Hausmanns, Head of Product Management at BENEO-Palatinit will be presenting at the show on the latest developments for Palatinose™ (isomaltulose) in the beverage industry. His presentation will focus on the optimisation of nutritional value, the latest results on energy release profile and energy metabolism in drinks. “All around the world consumers are looking for healthier alternatives in food and beverage products,” said Dr Stephan Hausmanns. “People do not want artificial high caloric products but seek food and beverages with healthy ingredients and offer additional benefits. Through continued investment in research and development, as well as constant market research regarding the food and beverage sector, we keep an eye on the demand and the buying behaviour of the consumer, all of which we can share with our customers” BENEO-Palatinit introduces new filler/binder granulation agent: galenIQ™ 801 at this year’s CPhIBENEO-Palatinit GmbH extends its galenIQ™ range of bulk excipients, tailor-made for oral solid dosage forms such as tablets, capsules, coatings, and high-boiled lozenges, with a new grade for granulation. The new galenIQ™ 801 can be processed in standard aqueous or ethanolic granulation processes with no difficulty. In wet granulation, it is granulated with approximately 5-15% of an aqueous solution containing povidone, hydrocolloids or other binders. When galenIQ™ 801 is used in fluidized-bed agglomeration processes, water is the only binder required. Final granulates and agglomerates made with galenIQ™ 801 exhibit high mechanical stability and very good flow properties. As part of the galenIQ™ range, the 801 is GMO free and non-animal origin – derived from sucrose in a two-stage production process – and combines the advantages of other well known bulk excipients. Besides being very low hygroscopic as well as highly resistant to degradation, such as by enzymes and acids, galenIQ™ 801, like all galenIQ™ variants, is extremely stable chemically and thus shows no reaction, such as to amino groups. It also provides excellent compressibility and good dissolution/disintegration profiles (solubility 42 g/100 g at 20°C), has high dilution potential, and adds good taste to formulations. In addition, all galenIQ™ variants are generally regarded as non-toxic, cariostatic, non-allergenic, and low-glycemic. Based on their physicochemical, physiological and technological properties, galenIQ™ bulk pharmaceutical excipients fulfill all criteria for an ideal filler/binder in a wide range of oral solid dosage forms. BENEO-Palatinit is a member of the International Pharmaceutical Excipients Council, and produces galenIQ™ under GMP conditions for pharmaceutical excipients. In addition, it is listed in the U.S. Food and Drug Administration’s inactive ingredient database under its generic name, Isomalt. For more information and product samples please visit BENEO-Palatinit at CPhI, hall 5.1 booth #51C50 or send an email to galeniq@beneo-palatinit.com. Sugar-free chewing gum market continues to grow worldwideNew Market Figures Confirm Worldwide Growth As Health Conscious Consumers Opt For Healthier Alternatives 85 per cent of the chewing gum bought in Germany is now free from sugar, an increase of 12 per cent since 2006, while sales of sugared gum have fallen by 5 per cent. Consumption in Italy has risen to 90 per cent, while in Turkey the sugar-free market has climbed 12 percent and sugared gum sales have declined by 10 per cent. Since 2006, all of the chewing gum sold in Spain and the Czech Republic is sugar-free. Sabine Wetzel, Market Research Manager, BENEO-Palatinit said: “We are not surprised by these results. The average consumer is becoming more health conscious and this is a worldwide trend which is reflected in the data. Moreover, sugar-free products have been significantly improved in recent years in terms of taste, colour, texture and the choice of products available. Rather than being seen as a lesser version of sugared equivalents, sugar-free gum is becoming a standalone market in its own right.” Gone are the days when sugar-free gum was only available in mint flavour. Today health conscious consumers can choose from large varieties of sugar-free chewing gum flavours and new chewing gum types. They come as dragées, sticks, pellets or gum balls in brilliant colours and with a longer lasting flavour release. Products like Wrigley’s Airwaves which is available all around the globe in several different flavours like honey lemon, black menthol or cool cassis. Furthermore, sugar-free filled gum has positively influenced the market. Mentos Gum “full fruit” for example comes in flavour combinations like raspberry-apple or lime-berry and offers healthy indulgence to the consumer. BENEO-Palatinit’s functional carbohydrate prolongs beer freshness and stabilityMannheim (Germany) June, 2008. Palatinose™ (isomaltulose), a functional carbohydrate from BENEO-Palatinit GmbH, promises to raise the bar in achieving long-term freshness and stability in beer and beer-mix products. In low or no alcohol beers Palatinose™ (isomaltulose) can improve taste and mouth feel.Palatinose™ (isomaltulose) is a sugar that naturally occurs in honey and has a number of specific characteristics that make it very suitable for use in human nutrition. It is slowly metabolized in the small intestine, which leads to its being the only disaccharide with a very low glycemic index. Because of the stable bond between the fructose and the glucose molecule Palatinose™ (isomaltulose) has been proven to be non-fermentable by oral lactic acid bacteria. Having this benefit in mind, Palatinose™ (isomaltulose) was tested to determine its suitability as an ingredient in beer and beer specialties and its potential fermentability by typical beer contaminants as well as beer production yeasts. These studies were conducted between 2004 and 2007 at VLB Berlin (Versuchs- und Lehranstalt für Brauereien) in Germany which has been working in the field of research, development and training for the brewing industry for more than 120 years. Extensive screening tests at this renowned institute demonstrated that most common brewing yeasts are unable to ferment Palatinose™ (isomaltulose), suggesting that the functional carbohydrate would ideally be added as early as possible in the brewing process. In finished products, Palatinose™ (isomaltulose) was shown to have a positive influence on the mouth-feel of alcohol-reduced and alcohol-free beers that typically lack body. In beer specialties such as beer/lemonade mix drinks, it was found that Palatinose™ (isomaltulose) cannot be fermented by a wide range of beer contaminants, including Lactobacillus brevis and Saccharomyces diastaticus. It was also verified that microbiological stability can be increased in beer-mix products if Palatinose™ (isomaltulose) is the only carbohydrate present. Anette Radowski, Area Manager Technical Services, BENEO-Palatinit said: “We are encouraged by these findings. Thanks to its unique physiological benefits as well as some of its physical and chemical characteristics, Palatinose™ (isomaltulose) offers new opportunities for product development in the area of beer specialties and malt beverages. As a leading producer and innovator of functional carbohydrates, we look forward to advancing in this area.” BENEO-Palatinit will present these findings on Palatinose™ (isomaltulose) and its confirmed suitability for full-, low- or no-alcohol beer, beer specialties and malt beverages at the 2008 World Brewing Congress August 2 – 6, 2008, in Honolulu, Hawaii as a sponsor of the event. Functional Carbohydrates and their important role in a healthy diet – New Findings at the 1st BENEO Scientific SymposiumRenowned experts gathered in Brussels to present recent studies on functional carbohydrates including Palatinose™ (isomaltulose) and Isomalt and their possible role in energy metabolism and weight management Obesity has become a worldwide epidemic. Serious health consequences, such as metabolic disorders, leading to a high risk of Type II diabetes and heart disease are the result. Prof Arne Astrup set the scene for the symposium by taking a closer look at this worldwide phenomenon. According to the estimations of the International Obesity Task Force, 704 million people will be obese by 2015. To counter this the combination of increased physical activity, energy restricted diets, the reduction of energy density in the diet and other means of achieving a negative energy balance leading to weight loss were discussed. As one solution to this obesity problem, Prof Astrup’s department advocates high protein food and meals with a low glycemic index which are useful for weight management because they can help induce satiety. Following this, Prof John Blundell from the Institute of Psychological Science at Leeds University, UK, stated that international data clearly demonstrated that achieving a negative energy balance, i.e. energy intake being below energy expenditure, is a problem for many people. Key factors for improving satiety are energy density and food texture and the challenge in developing new products is to find the right balance between satiety and palatability. The focus for the food industry has to be the production of foods that support appetite regulation rather than stimulate over consumption. Many foods do this at present. Furthermore, Prof Jeya Henry, School of Life Science, Oxford Brooks University, UK, presented his research results on low GI foods which, according to his study, also stimulate satiety and are therefore likely to be useful for weight management as well as for safeguarding metabolic health. The provision of low GI foods may be a useful strategy to reduce food intake and thereby reduce the risk of obesity. The type of carbohydrate we consume may have a greater impact on weight gain than previously considered. According to Prof Henry, the inclusion of novel and new food ingredients in foods to reduce the GI will emerge as a growing market. A tool to achieve a high carbohydrate (thus low fat) diet with a low glycemic response (thus modulating the metabolism), would be the inclusion of Palatinose™ (isomaltulose) and Isomalt as ingredients. Manufactured by BENEO-Palatinit, both of these ingredients fall into the category of functional carbohydrates which can support the health value of a product and can contribute to weight management. Both have a very low glycemic response and thus trigger lower insulin levels than high glycemic carbohydrates. In addition, Palatinose™ (isomaltulose) and Isomalt are toothfriendly. Isomalt belongs to the group of low-digestible carbohydrates and provides only half the calories provided by sugar. Palatinose™ (isomaltulose) is fully and slowly digested and absorbed. Blood glucose response after intake of isomalt is very low as demonstrated by studies showcased in the speech of Dr. Kozianowski, Vice president Nutrition Science in the BENEO Group. With a small change in a diet, i.e. with 30 g isomalt in a diet for type 2 diabetic people, a significant improvement of long-term blood glucose control parameters was achieved in a 12 week human intervention study at the University of Würzburg, Germany. Maintaining normal blood glucose control parameters or respectively improving those parameters if already too high are important steps in a healthy lifestyle. The role of Palatinose™ (isomaltulose) in sports nutrition and in a healthy lifestyle was addressed by Dr Daniel König from the Division of Prevention, Rehabilitation and Sports Medicine at Freiburg University, Germany. Dr. König presented several human intervention studies that demonstrated a fat burning impact of Palatinose™ (isomaltulose). This ability of increased fat oxidation as demonstrated after Palatinose™ (isomaltulose) intake is of great importance for athletes and for overweight people. According to Dr. König, the increased fat burning spares vital glycogen stores and helps to prolong physical endurance for sportsmen. Furthermore, Palatinose™ (isomaltulose) provides sustained energy in the form of a prolonged blood glucose supply, resulting in longer lasting energy for muscles and the brain. Mr.Hans-Ulrich Frech, Managing Director of Beneo-Palatinit commented: “Our first symposium delivered a very clear message about the important role that low GI carbohydrates like Isomalt and Palatinose™ (isomaltulose) can have in supporting a healthy lifestyle and providing useful tools in managing obesity and metabolic risk. Beneo-Palatinit has unrivalled expertise and offers a solutions-focused approach to individual customer requirements from product conception to on-shelf”. BENEO – The new Functional Food Group announced at Fi EuropeMannheim (Germany), November 2007 – Südzucker AG, Europe’s largest sugar producer and a leading German food group, announced the creation of the new Functional Food Group BENEO at this year’s Fi Europe. The decision to unite the strengths of Orafti, Palatinit and Remy has come in response to the rapid changes that have been experienced across the worldwide foods market. In the face of the new emerging opportunities in the functional food market, increasing globalisation, and increased importance of adequate nutritional policies, Südzucker AG has taken the decision to create a Functional Foods Group to rise to these new challenges. With a business vision for the next ten years already in place, the combination of Orafti, Palatinit and Remy under the group name BENEO, is a major step in providing partners and end users alike with many exciting new food ingredients. The unity of the three companies will better enable the group to optimise its unique, connected chain of expertise in the most efficient way possible. The emphasis on multi-disciplinary services, aims to support our partners in all phases of the product development up to product launch. The BENEO Group is committed to being the preferred partner in the innovation process for customers worldwide, helping global food manufacturers develop balanced, healthy and functional food and feed products. Yves Servotte, BENEO Group Board Member: “It is no co-incidence that we have chosen to announce the restructuring of our company at Fi Europe 2007. As the event for shaping the future of the food ingredients industry, this is the perfect setting for announcing how we at BENEO are implementing plans that will shape the functional foods sector over the coming ten years. The ability of BENEO-Orafti, BENEO-Palatinit and BENEO-Remy to work together and share company knowledge will not only mean market opportunities for us, but for our customers too.” “Areas where this sharing of knowledge will be maximised include the three companies’ expertise in durable farming, process and food technology, nutritional science, nutritional marketing and communication, regulatory issues, patent policy and consumer research. The ability to draw knowledge from all three companies’ experiences in these areas will allow BENEO to bring new “wellgredients” to market and ensure that new and existing ingredients continue to meet ever-changing customer and market needs.” ‘Love at first bite’Colourful, crunchy, and full of surprises: BENEO-Palatinit showcases sugar-free chewing gum trends These sugar-free chewing gums stand out from the rest, not only because of their well-known dental benefits but above all because of their innovative appearance and product design. For such concepts Isomalt with Its excellent coating- and sensory properties is the predestine sugar replacer of choice. High lustre coatings Isomalt GS, a variant exhibiting particularly high solubility for chewing gum coatings, yields lustrous coverings with excellent ”crunch”. It is characterised by its rapid sweetness and flavour impact, low hygroscopicity, and short coating times. Like all other Isomalt variants, Isomalt GS contains only half as many calories as sugar, is toothfriendly, has a low glycemic effect and a mild sweetness profile resembling that of sugar. It also assures complete and uniform coating. Such outstanding appearance and pleasant, smooth mouthfeel are of enormous importance, precisely for the new premium products. Brilliant colours Strong colours often prove to be a problem with coatings since good coverage and intensity are hard to achieve. Thanks to its molecular structure, Isomalt GS takes up pigments very readily and uniformly, with the result that even strong colours can be attained easily and with a high degree of colour fidelity. The Isomalt coating also protects the chewing gum centre against drying out and its low hygroscopicity ensures that it does not absorb any moisture from the ambient air. This is also of decisive importance for storage. Isomalt products do not stick together, even when packaged unwrapped. Products on the market Mentos “Full Fruit” and “Full Fresh“, “Vivident” from Perfetti van Melle, or Mentos “Juice Blast“ are just a few examples of novel chewing gums. They are marketed in large, brightly coloured plastic boxes, which serve to underscore the jazzy product design. Out-of-the-ordinary flavour variants such as water melon-strawberry or kiwi-raspberry make the multicoloured coated gums real chewing fun. According to Claudia Meissner of BENEO-Palatinit: “Sugar-free chewing gums were formerly chewed in the interest of dental health – meanwhile they have become part of the lifestyle of the younger set: On the one hand because the new product generation comes with winning flavours, and on the other because it is constantly presenting new visual inducements to buy.“ ‘Palatinose™ Inside’Product labels single out the functional carbohydrate By positioning the Palatinose™ (isomaltulose) logo visibly on the label the consumer is able to retrace easily which ingredient provides the promised benefit. The “energy curve“, showing the long lasting energy supply of Palatinose™ (isomaltulose), makes its effect understandable at first sight. This transparency on the product enables the manufacturer to underline credibility and to achieve consumer loyalty. Reaction and concentration In Germany a lightly carbonated energy drink named Rosbacher Drive was introduced with great media fanfare by Hassia this past April. The new beverage, which contains natural caffeine (2:1 calcium/magnesium) and no artificial sweeteners, colours or flavours (its grape/pomegranate flavour is made from real fruit juice), is based on a unique carbohydrate formula containing Palatinose™ (isomaltulose). The formula was developed in conjunction with the Institute for Sports Nutrition in Bad Nauheim, Germany, and the University of Erlangen in Erlangen, Germany. A fully integrated marketing campaign positioned Rosbacher Drive as supporting mental fitness with the tagline “Reaction and Concentration,” and informed interested consumers that it was “New with Palatinose™ (isomaltulose)”. Moreover, the product label graphically displays the results of a scientific study conducted jointly by the institute and the university that substantiates Hassia’s claim that with Palatinose™ (isomaltulose), ‘Rosbacher Drive improves alertness 38 per cent over a conventional cola drink’. Good news for kids and their parents The ability of Palatinose™ (isomaltulose) to provide longer-lasting energy is also graphically displayed, along with the Palatinose™ (isomaltulose) logo, on the label of a new sports drink for children launched in Germany in 2006 and named TOGGO Turbo after a popular kids’ TV program. The orange-pomegranate-flavored product is an isotonic, calorie-reduced beverage containing vitamin C and calcium, it does not contain any artificial colors, flavors or preservatives. While children may be interested to learn from the label that TOGGO Turbo contains “the energy source Palatinose™ (isomaltulose) for longer-lasting power,” parents will be reassured to read that “The energy source Palatinose™ (isomaltulose) is the only sugar ingested by the human body in a slow and balanced way, providing a longer-lasting source of energy.” Sportive energy The versatility of Palatinose™ (isomaltulose) as a value-added ingredient for both beverages and food products is exemplified by the “3Action” range of sports nutrition products from the Belgian food manufacturer LUKED. Targeted for sports-oriented consumers and athletes engaged in endurance sports such as running and cycling, the product range includes four beverages: an instant energy mix drink, an instant isotonic thirst quencher, an instant muscle-building protein drink, and an energy gel drink, as well as three food products: an energy biscuit, energy bars, and fruit paste. Shoppers at nutrition stores as well as members of fitness clubs in Belgium and the Netherlands who check any of the “3Action” product labels will note that the energy they all provide has a name, “Palatinose™ (isomaltulose): the better energy,” as displayed just above or below the “3Action” logo. | |||||||||||
| Isomalt – Sugar Replacer with Crunch Derived from pure beet sugar, Isomalt has a mild, sugar-like sweetness devoid of any aftertaste and without any distracting cooling effect. If such an effect is desired, it can be achieved by addition of flavours. Palatinit’s Isomalt Family offers tailor-made variants for a wide range of applications: Isomalt GS (Good Solution), a variant with enhanced solubility, provides chewing gum with uniform coatings having a silky gloss and an excellent crunch. The Isomalt coating protects the core of the chewing gum from drying out and, due to the low hygroscopicity of Isomalt, does not attract moisture from the ambient air. This is also a distinct advantage in storage – even unwrapped Isomalt products do not stick together. Thanks to the good colour-absorption properties of the Isomalt crystals, it is possible to produce coatings with strong colours which retain their brilliance even after a long period of storage and are very resistant to abrasion. Isomalt can be used for manufacturing all kinds of chewing gums, whether pellets, strips, balls, cushion-shaped, or directly pressed. It replaces sugar in a 1:1 ratio and can be processed in standard production plant without any need to modify the formulation or the processing parameters. |
IT’S OFFICIAL: PALATINOSE™ FROM PALATINIT DELIVERS HEALTHY ENERGY THAT TASTES GOOD
Wide array of delicious, healthy foods and beverages with PALATINOSE™ (isomaltulose) on their labels - plus new scientific studies confirming its value for weight control - will command great attention at IFT Food Expo
Visitors to PALATINIT Booth No. 4939 will learn that PALATINOSE™ (isomaltulose)-- with its unique ability to provide long-lasting energy in the form of glucose; its natural, sweet taste; its low glycemic response; and its tooth-friendliness – is now a vital ingredient in a dazzling array of great-tasting foods and beverages stocked on store shelves around the world. Samples of these products will be on display, including multi-flavored sports, nutrition and energy drinks, biscuits, and bars; fitness waters; nutritional supplements; meal replacers; baking mixes, vitamin-rich beverages; nutritious dairy drinks, as well as healthy snacks and ice creams.
And more products are on the way. In fact, with the proliferation of food products containing PALATINOSE™ (isomaltulose) since its introduction just two years ago, PALATINIT is confident that PALATINOSE™ (isomaltulose) will eventually match the success of its ISOMALT family of totally sugar-free bulk sugar replacers, which can be found in nearly 2,000 food products worldwide.
Moreover, visitors to PALATINIT’s booth will also learn of new scientific studies confirming that PALATINOSE™ (isomaltulose) significantly boosts metabolic fat oxidation, promoting the mobilization and use of fatty acids as an energy source. These findings verify the value of PALATINOSE™ (isomaltulose) as an aid for weight management and weight control applications.
PALATINIT GmbH, headquartered in Mannheim, Germany, is one of the fastest growing members of SÜDZUCKER AG, the world’s largest sugar producer. Founded in 1979, PALATINIT develops, manufactures and markets the internationally approved ISOMALT sugar replacer, PALATINOSE™ (isomaltulose) functional carbohydrate, and galenIQ™ pharmaceutical excipient, each of which is derived from pure beet sugar and characterized by tooth-friendliness, low glycemic response, and a mild, sugar-like sweetness. With its subsidiaries in North America and in Asia (Singapore) as well as a global network of 45 sales agencies in various countries, PALATINIT supplies food and pharmaceutical markets around the world. PALATINIT offers a superior service package to customers, including technical consulting, comprehensive market research, support in product and recipe enhancement, as well as regulatory assistance and promotional activities. In addition, PALATINIT applies the highest-quality control standards to all its operations (ISO 9001 accreditation).
ISOMALT from PALATINIT becomes first foreign food to achieve Chinese Novel Food approval
The sugar replacer ISOMALT from PALATINIT has become the first non-Chinese food to have passed the very demanding Novel Food approval process set by the Chinese Ministry of Health
Mannheim / Germany, September 2006 . This allows ISOMALT to be presented as a “New Resource Food” instead of an “additive”. While most other polyols were approved only under the food additive standard, PALATINIT selected the more difficult, but higher value, approach of a novel food registration. This reflects PALATINIT’s own philosophy to pursue the highest standards of quality in all its products.
ISOMALT provides 1:1 sugar replacement solutions tailored to the needs of specific sugar-free and sugar-reduced applications – including hard-boiled candies, chewy candies, chewing gums, coated pellets, baked goods, chocolates, and compressed tablets – while providing an outstanding and natural taste experience for consumers. At CME China, PALATINIT will be presenting its portfolio of application-tailored ISOMALT variants designed to meet the ever increasing interest and demand of Chinese food and health food manufacturers for nutritive bulk sweetener products.
New energy for sports drinks
Slow release carbohydrates enable the development of innovative functional drinks and open up new market opportunities.
Professional and amateur athletes alike expect functional beverages to promote endurance and recovery – both functions ultimately depending upon optimal energy supply before, during, and after exercise. Now, a new generation of sports drinks containing slow release carbohydrates for more stable and continuous blood glucose levels will be able to set new standards. But what effect do blood glucose levels really have on performance – and what are the implications for the expanding sport and wellness beverage market?
Energy Comes in Different Guises
Nowadays, sports drinks have to be true all-rounders. Of course they need to taste good, but above all they are required to supply the right kind of energy in adequate and sufficient quantities. While it was formerly assumed that energy supply is determined solely by the calorific value of carbohydrates, interest today is focused on the composition of the carbohydrates and their different modes of action. One unit of measurement used here is the so-called "glycemic index" (GI), which classifies carbohydrates according to their effect on blood sugar levels. The effect of glucose in raising blood sugar serves as reference and this sugar is assigned a GI value of 100. The underlying principle is well established: since high glycemic sugars like glucose or maltodextrins quickly enter the blood stream, they deliver rapidly accessible energy which, however, is used up very fast. This results in extreme fluctuations in blood sugar and insulin levels. Low glycemic carbohydrates, on the other hand, are metabolised much more slowly. Some of them, e.g. fibers, are only partially or not all metabolized and even though being low glycemic deliver only small amounts of calories. Others are slowly but completely metabolized carbohydrates and deliver the same amount of calories as sugar provides. The slowly and completely absorbed carbohydrates are released steadily and over a longer period of time. High glycemic carbohydrates, however, bear the risk of a sudden reduction in blood sugar levels due to intense downregulation by insulin followed by the much feared symptoms of relative hypoglycemia - that in extreme cases may force athletes to stop their exercise - can be significantly reduced with the aid of such carbohydrates.
Besides being of interest to sports people a low glycemic diet is beneficial for a vast majority of consumers as it can help to reduce the level of blood lipids and to prevent type 2 diabetes as well as cardiovascular diseases, and also facilitates weight control. Now that the World Health Organisation (WHO) also recommends a low glycemic diet, the message is clear: the market for low glycemic foods offers enormous long-term growth potential.
''Body Food''
During high intensity exercise, the body obtains up to 95 per cent of its energy requirements from glycogen, i.e. stored glucose. At rest, only a third as much come from that source – thus illustrating how important it is for athletes to have access to adequate stores of glycogen. A healthy person weighing 80 kg can store up to 350–400 g glycogen, which provides sufficient energy for approximately one hour of exercise at 85 per cent VO2 max (where VO2 max is the maximum consumption of oxygen in millilitres in one minute per kilogram of body weight, corresponding to the maximum performance level) or two hours at 75 per cent VO2 max. Depending on the carbohydrate's glycemic effect, various biochemical processes come into play during energy recovery: If a high glycemic carbohydrate is consumed, blood sugar and insulin levels rise suddenly and dramatically, but quickly drop back often even below the basal level. This may lead to premature hypoglycemia. As a consequence, the athlete tires more quickly, performance levels drop, and recovery times increase.
Fully metabolised carbohydrates with a low and slow release behave quite differently: they ensure a long-lasting, steady supply of energy. Blood sugar levels rise moderately, followed by just a small release of insulin, and fluctuations in blood sugar levels are reduced.
Palatinose™ (isomaltulose), a new carbohydrate developed and commercialised by Palatinit, takes this idea one step further as it enables the production of low glycemic beverages offering a prolonged, optimized energy supply. Palatinose™ (isomaltulose) is the only low and slow glycemic carbohydrate (glycemic index 32) to supply energy in the form of glucose over a longer period of time compared to sucrose (sugar). Indeed an interesting aspect when recalling that glucose is the most important energy source for physical and mental performance. Palatinose™ (isomaltulose) is a disaccharide with the generic name isomaltulose; it is produced from pure beet sugar and also occurs as a natural ingredient in honey and sugar cane. It is a white, crystalline powder with the same calorific value as sugar and a similar sweetness profile, but it is kind to teeth.
A comparison between Palatinose™ (isomaltulose) and sugar when dissolved in water shows that energy from sugar is very quickly available in the body, but that blood sugar drops back to the basal level or below after approximately 60 minutes. Palatinose™ (isomaltulose), on the other hand, is metabolised much more slowly: it takes up to two hours until the energy is fully taken up by the body.
Support in the battle against "spare tyres"
Low glycemic carbohydrates improve endurance not only in sport, but also in the continuous effort to achieve and gain the individual ideal weight. Palatinose™ (isomaltulose) can lower a product’s glycemic effect and thereby reduce wide fluctuations in blood sugar levels. High glycemic products attract particular criticism because they appear to promote adiposis and are thus associated with obesity. A low glycemic diet, however, reduces hunger pangs, promotes fat burning, and thus supports efforts to lose or maintain weight. In view of the dramatic world-wide increase in obesity levels, products promising help will clearly be in greater demand.
Palatinose™(isomaltulose), with its 'better energy' strap line, is helping the manufacturers of a number of slimming products such as milk- or fruit-based breakfast drinks, cereals, cereal bars, and liquid 'meal replacers' to profit from this growing market.
Technological Properties
The sensory profile of Palatinose™ (isomaltulose) is very close to that of sugar. It has approximately 50-60% per cent of the sweetening strength of sugar. Its mild, natural sweetness has no unpleasant side- or after-taste. On the contrary, sensory tests have shown that Palatinose™ (isomaltulose) can even mask the taste of other – often more bitter – ingredients, and thus has a favourable effect on the overall flavour profile. Palatinose™ (isomaltulose) is an excellent alternative to saccharose, fructose, or other carbohydrates, and can readily be combined with other ingredients to achieve the desired sweetness profile.Palatinose™ (isomaltulose) is acid-resistant and non-hygroscopic, so it does not tend to absorb moisture from the atmosphere. It does not cake, even at high temperatures and high levels of humidity, but remains dry and free-flowing. This means it is easy to process into ready and instant drinks. Palatinose™ (isomaltulose) is also resistant to fermentation by most food-related micro-organisms and lactobacilli and is therefore also suitable for use in dairy products. As a non-fermentable carbohydrate, it also stabilises the food matrix against bacterial deterioration. Under normal storage conditions and at moderate temperatures, it has the same storage characteristics as sugar.
Palatinose™ (isomaltulose) is acid-resistant and non-hygroscopic, so it does not tend to absorb moisture from the atmosphere. It does not cake, even at high temperatures and high levels of humidity, but remains dry and free-flowing. This means it is easy to process into ready and instant drinks. Palatinose™ (isomaltulose) is also resistant to fermentation by most food-related micro-organisms and lactobacilli and is therefore also suitable for use in dairy products. As a non-fermentable carbohydrate, it also stabilises the food matrix against bacterial deterioration. Under normal storage conditions and at moderate temperatures, it has the same storage characteristics as sugar.
Palatinose™ (isomaltulose) is easily processed: thanks to its technological properties it is readily incorporated into formulations and it replaces sugar in a 1:1 ratio. Even when switching from another carbohydrate to Palatinose™ in the production process, there is usually no need to alter the processing parameters.
Message on a Bottle
The most important product information is on the label – and more and more consumers are reading labels very carefully. Depending on the formulation and local regulatory requirements, products made with Palatinose™ (isomaltulose) can be labelled as ''low glycemic", ''with long lasting energy", or similar declaration. The possibility of combining different carbohydrates from ''rapidly available'' to ''long lasting'' in new ways could present attractive prospects for athletes in particular, with promises such as ''balanced energy formula'' or ''optimal energy profile'' perhaps also being possible.
In the EU, Palatinose™ (isomaltulose) has been approved as a Novel Food since July 2005 which means it can be used without limitations in the most diverse foods and beverages (specific requirements on carbohydrates composition in products standards or similar have to be followed). In the USA, Palatinose™ (isomaltulose) has ''FDA notified GRAS" status. Palatinose™ (isomaltulose) has been sold as a foodstuff in a number of Asian countries for many years.
Palatinose™ gets 'GRAS' green light from U.S. FDA
PALATINIT has achieved GRAS notification from the US Food and Drug Administration (FDA) for its new sugar Palatinose™(isomaltulose).
April 2006 - Palatinose™ (isomaltulose) was first self-affirmed as a substance Generally Recognised as Safe. Full FDA GRAS registration was granted in March 2006 and comes following an evaluation of the file submitted by Südzucker/Palatinit. The GRAS notification is linked to the manufacturing process of Südzucker/Palatinit to produce Palatinose™ (isomaltulose), which effectively means the sugar can only be claimed as GRAS-registered if sourced from Palatinit. This new regulatory status will provide manufacturers with complete assurance in Palatinose™ (isomaltulose) for use in food and beverage products as well as an added marketing advantage.
Palatinose™ (isomaltulose) is a disaccharide derived from sucrose, and a natural constituent of e.g. honey and sugar cane. It has a smooth sweetness profile similar to that of sugar, but has more scope for flavour development. Interestingly, it provides the body with long-lasting energy in the form of glucose and is therefore highly suitable for use in energy-, sports- and wellness drinks as well as in cereal- and nutritional bars; it has the same calorie content as sugar, is tooth-friendly and has a low glycemic effect.
The FDA’s ‘letter of no objection’ paves the way for Palatinose™ (isomaltulose) from Palatinit to be used in a wide range of food and beverage products, including ready-to-drink and instant beverages, snack bars, dairy products as well as energy-reduced, wellness and sports foods and meal replacements.
As part of its consideration of Palatinose™ (isomaltulose) for GRAS status, the FDA reviewed in vivo and in vitro studies which demonstrated, that isomaltulose is completely hydrolysed and absorbed in the small intestine as glucose and fructose. Biological data, toxicological and metabolic studies as well as research into gastrointestinal tolerance concluded, that the use of Palatinose™ presents no health concerns.
In July 2005, Palatinose™ (isomaltulose) was authorised as a novel food or food ingredient in the EU and it has been used as a food ingredient in Japan since 1985. This latest full GRAS classification means manufacturers can be confident in using Palatinose™ (isomaltulose) from Südzucker/PALATINIT in a wide variety of formulations globally.
Please contact us for more information.
PALATINIT at FiE: new products and a new image
PALATINIT focuses on the "Wellness sweetener" PALATINOSE™ (isomaltulose), new concepts with ISOMALT and new corporate identity
December 2005 – Alongside the many tried and tested products at FiE 2005 in Paris were a number of innovations. One of the new products presented to visitors at the world’s largest food ingredients and additives show was PALATINOSE™ (isomaltulose) from PALATINIT. Claudia Meissner, Head of Marketing, PALATINIT, and Dr. Stephan Hausmanns, Business Development PALATINIT, presented the new carbohydrate to industry specialists and the media. In addition to PALATINOSE™ (isomaltulose) and innovative concepts for the sugar replacer ISOMALT, interest was focused on PALATINIT’s new corporate image.
To whet the appetite of visitors and the media, PALATINIT collaborated with Orafti, another Südzucker concern, to develop product samples with the benefits of ISOMALT or PALATINOSE™ (isomaltulose) to combine health and enjoyment. A new type of sports drink developed together with Döhler and containing PALATINOSE™ (isomaltulose) for long-lasting energy supply which results in ’better energy’ was also well received. Instant drinks based on PALATINOSE™ (isomaltulose)and with a sports, wellness or energy positioning demonstrated to visitors the wide range of possibilities for this newly launched, low glycemic and toothfriendly carbohydrate.
Under the topic ’confectionery trends 2006’, PALATINIT offered another range of product samples containing ISOMALT with the most remarkable looking candies and chewing gums competing for FiE visitors’ attention. Whether because of the new taste experiences these samples offered or their delightful visual appeal, hardly anyone could resist.
The highlight on the PALATINIT stand, however, was undoubtedly the electronic giant memory. Having enjoyed the PALATINOSE™ (isomaltulose) samples, visitors could immediately check whether their powers of concentration had improved, since extended energy supply has a positive effect not only on physical but also on mental performance.
Claudia Meissner looks back with satisfaction at the exhibition: "This year’s FiE again enabled us to demonstrate to a number of industry specialists and the media how good healthy sweetness tastes - because taste, as well as products’ nutritional properties, is the deciding factor."
For more information, please contact:
| PALATINIT GmbH Claudia Meissner info@PALATINIT.com |
A Sporting Start for PALATINOSE™
PALATINIT presents new „wellness sugar” for better energy at FiE
November 2005 – Following its approval in July under the EU Novel Foods Directive, PALATINOSE™ (isomaltulose), the carbohydrate with sports-related characteristics such as prolonged energy release and low glycemic effect is now fully available.
PALATINOSE™, a disaccharide with the generic name Isomaltulose, is derived exclusively from beet sugar. As a natural ingredient, it is also found in honey and sugar cane. PALATINOSE™ (isomaltulose) was discovered in 1957 by Südzucker AG’s research and development division. Today, PALATINOSE™ (isomaltulose) is produced on industrial scale by PALATINIT GmbH, a member of the Südzucker Group. PALATINIT GmbH is also known as the manufacturer of the sugar replacer ISOMALT.
PALATINOSE™ (isomaltulose with a glycemic index of 32) is the only low glycemic carbohydrate that delivers a prolonged energy release in the form of glucose. It provides sportspeople in particular with optimal energy intake and recovery and may also be beneficial for mental performance. It has the same calorie content as sugar but consumers can also enjoy the nutritional characteristics attributed to low glycemic carbohydrates.These include their fat burning ability, reduction of binge eating and help in controlling and managing weight. PALATINOSE™ (isomaltulose) is also toothfriendly.
New drinks concepts with PALATINOSE™
As well as exceptional nutritional benefits, PALATINOSE™ (isomaltulose) also delivers very good sensory characteristics including natural, mild sweetness that closely resembles sugar, no after-taste and the ability to mask the taste and smell of other functional ingredients. PALATINOSE™ (isomaltulose) is an excellent substitute for sucrose, fructose and other highly digestible carbohydrates in most foods and beverages, and is especially suitable in the development of innovative drinks concepts.
As well as exceptional nutritional benefits, PALATINOSE™ (isomaltulose) also delivers very good sensory characteristics including natural, mild sweetness that closely resembles sugar, no after-taste and the ability to mask the taste and smell of other functional ingredients. PALATINOSE™ (isomaltulose) is an excellent substitute for sucrose, fructose and other highly digestible carbohydrates in most foods and beverages, and is especially suitable in the development of innovative drinks concepts.
PALATINOSE™ (isomaltulose) is particularly acid-stable in beverages and suited for use in aqueous solutions with high Brix. It is non-hygroscopic, making it an ideal ingredient in instant drinks, which do not lump and remain dispersible with very good solubility. In dairy products, too, PALATINOSE™ (isomaltulose) can be used as a carbohydrate because it is resistant to fermentation by the surrounding microbes and lactobacilli. Stored dry and at moderate temperature, PALATINOSE™ (isomaltulose) has a shelf life comparable to that of sucrose.
New products – new markets
PALATINOSE™ (isomaltulose) enables beverage manufacturers to participate in the growing market for low glycemic foods and drinks, which could soon count as one of the most profitable sectors. The energy supply from sports and energy drinks can be extended from 'rapid and immediately available' to 'slow and longer-lasting' through selection of the carbohydrate. PALATINOSE™ (isomaltulose) is ideal in weight control and 'slimming' products; liquid meal replacements with milk, fruit or cereal as well as instant tea and specialty coffee can all be repositioned in the wellness sector with PALATINOSE™ (isomaltulose).
PALATINOSE™ (isomaltulose) enables beverage manufacturers to participate in the growing market for low glycemic foods and drinks, which could soon count as one of the most profitable sectors. The energy supply from sports and energy drinks can be extended from 'rapid and immediately available' to 'slow and longer-lasting' through selection of the carbohydrate. PALATINOSE™ (isomaltulose) is ideal in weight control and 'slimming' products; liquid meal replacements with milk, fruit or cereal as well as instant tea and specialty coffee can all be repositioned in the wellness sector with PALATINOSE™ (isomaltulose).
Descriptions and declarations for end products containing PALATINOSE™ (isomaltulose)of course depend on the overall product design and each country’s specific regulatory requirements, but labels such as "With long-lasting energy formula", "low glycemic" or even "The better energy" are possible.
For more information to PALATINOSE™ (isomaltulose), please contact us at:
| PALATINIT GmbH Claudia Meissner info@PALATINIT.com | akp public relations Anne-Katrin Pflästerer pflaesterer@akp-pr.de |
More fruit and less sugar on your bread
Fruit jams and spreads with ISOMALT from PALATINIT
Mannheim / Germany, November 2005: Fruit spreads made with ISOMALT GS are healthier, fruitier and more colour-stable. Comprehensive trials conducted in Südzucker’s own research centre, ZAFES, prove the benefits of ISOMALT in comparison with other sweeteners.
There are clear trends in the fruit spreads sector, too: consumers are increasingly selecting premium products with a higher fruit content in smaller packaging units, as well as looking specifically for new variations with a reduced sugar and calorie content. The well-known diet or ‘suitable for diabetics’ jam is being replaced by new wellness products designed for enjoyment.
Selection of the right sweetener to provide body and sweetness is critical for the quality, colour and taste of reduced sugar fruit spreads. In a number of trials, ISOMALT GS, a highly soluble variation from the ISOMALT-Family, has proven itself ideal.
Natural sweetness and a fruitier taste
Since ISOMALT is derived from pure beet sugar, it has the same natural sweetness profile as sugar, despite a slightly lower sweetness strength, and it allows more scope for flavour development.
Since ISOMALT is derived from pure beet sugar, it has the same natural sweetness profile as sugar, despite a slightly lower sweetness strength, and it allows more scope for flavour development.
Consumer taste tests have shown that products sweetened with ISOMALT tend to be perceived as ’more fruity’ than their counterparts made with sugar. In addition, ISOMALT has no cooling effect nor after-taste which means the fruit flavours in fruit spreads are more pronounced.
Since ISOMALT contains only approximately half the calories of sugar and has virtually no effect on blood sugar levels, fruit spreads with a much lower calorie level and reduced glycemic effect can be created. Depending on the formulation and local food regulation requirements, marketing opportunities include ’low glycemic’, ’no added sugar’, ’light’, ’reduced calorie’ or ’suitable for diabetics’. ISOMALT is also tooth-friendly.
Optimal technological properties
ISOMALT GS’s optimal solubility means it is quick and simple to process without the need for preparation time. In acid conditions, too, ISOMALT’s high stability ensures it does not degrade. Unlike fructose, there is no Maillard reaction. Browning, the cause of negative comment and known with other sugar replacers is eliminated and colours remain appetising and appealing even over long periods.
ISOMALT GS’s optimal solubility means it is quick and simple to process without the need for preparation time. In acid conditions, too, ISOMALT’s high stability ensures it does not degrade. Unlike fructose, there is no Maillard reaction. Browning, the cause of negative comment and known with other sugar replacers is eliminated and colours remain appetising and appealing even over long periods.
ISOMALT gels very well and yields a pleasant, easily spreadable consistency which is neither too hard nor too runny. Syneresis, where liquid ’seeps out’ onto the surface, is greatly reduced with ISOMALT. Overall, ISOMALT retains its characteristics over long periods, so end products benefit not only from excellent nutritional and taste characteristics, but very good storage stability too.
For more information, please contact us at:
| akp public relations Anne-Katrin Pflästerer pflaesterer@akp-pr.de | PALATINIT GmbH Claudia Meissner info@PALATINIT.com |
More colourful, more crazy - and sugar-free
Palatinit highlights candy trends and ideas / further growth for sugar-free
Mannheim / Germany, November 2005 – Further growth is predicted for sugar-free, functional is here to stay, pop-colours and candies with a surprise effect are on their way. These are the sugar confectionery trends highlighted by Palatinit, the manufacturer of Isomalt, the number one sugar replacer for sugar-free hard candies.
There is every indication that global growth in the sugar-free sector of the candy market will continue in 2006. Market development between 1998 and 2005 clearly shows how significantly the sugar-free segment has grown. The total global candy market grew by an average of 0.4 per cent per year. While sugared candy fell by an average of 0.1 per cent, the market for sugar-free candy grew by an average of 3.5 per cent per annum over the same period. The figures for Western Europe paint an even clearer picture. Here, average annual growth for the sugar-free candy between 1998 and 2005 was 4.8 per cent, compared with 0.5 per cent for the sugared candy market. This meant an overall increase of 1.6 per cent per annum. In North America, the market for sugared candy fell by an average of 2.1 per cent and by 1.5 per cent across the entire candy segment. Sugar-free candy grew on average by 3 per cent per year.
Manufacturers become ever more creative
Against this background, manufacturers are becoming more creative in developing sugar-free products. It’s a long time since sugar-free was of interest primarily in the manufacture of cough and throat sweets or breath fresheners. There are now products for fun and enjoyment on the market with sweeties such as lollipops increasingly available in crazy and unusual colours and different taste combinations or with ’special effects’.
Against this background, manufacturers are becoming more creative in developing sugar-free products. It’s a long time since sugar-free was of interest primarily in the manufacture of cough and throat sweets or breath fresheners. There are now products for fun and enjoyment on the market with sweeties such as lollipops increasingly available in crazy and unusual colours and different taste combinations or with ’special effects’.
At FiE, Palatinit GmbH presented an entire range of samples which are interesting both visually and in terms of taste. The samples have been prepared in cooperation with the equipment manufacturer APV and the flavour house Firmenich.
One trend is for new, crystal clear sweets and lollipops, many of which have a slight hint of colour or coloured sections that resemble confetti. Others look like miniature works of art with a two-coloured striped centre surrounded by a completely clear shell. The result is wonderfully visually appealing and also delivers an exceptional taste experience. Both taste and texture change when the outer layer has been sucked away.
2-in-1 sweets create a notable effect with their two different halves. One side has a milky, creamy flavour, warm mouthfeel and a rough texture; the other has a cool, minty taste, refreshing effect and a smooth surface. The result is a confusing yet interesting and enjoyable effect on the tastebuds. ’Hard on the outside, soft on the inside’ is the motto of future candy trends. Suck the outside, chew the inside - regardless of whether the centre is chewing gum or candy.
New generation candy also comes in spectacular colours - everything from pastel shades to loud colours sometimes reminiscent of the 60s and 70s and that could almost pass as pop-art. Clear green combined with toffee-brown; multi-coloured swirls and marbled surfaces are sure to encourage purchase. Innovation and unusual combinations have hit flavour, too, with combinations such as watermelon and mint; pomegranate and hibiscus; vanilla and mint; passionfruit and banana; cherry and yoghurt or lemon and cheesecake sure to tempt anyone keen to try something new.
For more information, please contact:
| Palatinit GmbH Claudia Meissner info@palatinit.com | akp public relations Anne-Katrin Pflästerer pflaesterer@akp-pr.de |
New splendour for chewing gum
Chewing gum with brightly coloured coatings thanks to Isomalt GS from PALATINIT
Mannheim / Germany, November 2005. Chewing gum coatings made with ISOMALT GS display excellent taste characteristics as well as depth of colour, sheen and complete coating.
ISOMALT GS , member of the ‘ISOMALT-family’, is a particularly highly soluble variation of Palatinit’s sugar replacer ISOMALT. ISOMALT GS has been used in chewing gum coatings for a number of years. It is characterised by its rapid sweetness and flavour impact, low hygroscopicity and short coating times. In common with all ISOMALT variations, ISOMALT GS contains only half the calories of sugar, is tooth-friendly, has a low glycemic effect and a sweetness profile similar to that of sugar. ISOMALT GS coatings yield excellent 'crunch' as shown in consumer tests and therefore deliver exactly the required degree of hardness.
Appearance and crunch are increasingly important
A deciding quality factor alongside ’crunch’ (the coating’s ’bite’), is a consistent and even coating. Well-formed and evenly coated corners and edges together with a smooth-looking and tasting surface are key in the premium and new generation chewing gum sector.
A deciding quality factor alongside ’crunch’ (the coating’s ’bite’), is a consistent and even coating. Well-formed and evenly coated corners and edges together with a smooth-looking and tasting surface are key in the premium and new generation chewing gum sector.
Comprehensive trials conducted in Südzucker’s own R&D centre ZAFES have demonstrated that coatings made with ISOMALT GS meet the highest quality demands. Strong colours can often cause a problem with coatings because good coverage and intensity can be hard to achieve. ISOMALT GS’s molecular structure means pigments can be applied easily and uniformly and the strongest, brightest colours remain true. Even trendy, shiny and metallic coatings based on ISOMALT GS deliver the deepest colours and a shimmering sheen.
Packaging trends: loose chewing gums in large packages
Resistance to abrasion is important: ISOMALT GS coatings are resistant to damage and abrasion even when packaged loose. An additional advantage is their low hygroscopicity which means good storage and packaging characteristics. Isomalt does not absorb moisture from the atmosphere so coatings do not become sticky at high temperatures or in humid conditions, and active ingredients at the centre of the chewing gum, which are sensitive to moisture, remain protected.
Resistance to abrasion is important: ISOMALT GS coatings are resistant to damage and abrasion even when packaged loose. An additional advantage is their low hygroscopicity which means good storage and packaging characteristics. Isomalt does not absorb moisture from the atmosphere so coatings do not become sticky at high temperatures or in humid conditions, and active ingredients at the centre of the chewing gum, which are sensitive to moisture, remain protected.
Chewing gums made with ISOMALT do not need to be packed individually in paper or blister packs, but can be packed loose. This is particularly interesting given the latest packaging trends for functional chewing gums designed to promote dental health or positioned as breath fresheners. These are increasingly offered for sale in larger quantities in ’medical’ plastic bottles. ISOMALT coatings ensure the products retain their quality even over long storage periods.
For more information, please contact:
| Palatinit GmbH Claudia Meissner info@palatinit.com | akp public relations Anne-Katrin Pflästerer pflaesterer@akp-pr.de |
galenIQ™ – The smart excipient
CPhI 2005 will mark the debut of galenIQ™ - the new selection of pharmaceutical isomalt qualities from Palatinit
Mannheim / Germany, September 2005. The pharmaceutical industry faces growing pressure to reduce costs and to switch to materials of non-animal origin. To provide a new excipient into the pharmaceutical market to meeting these demands is a real challenge: Regulatory hurdles, high and necessary expenditures in R&D and the need to use excipient GMP-compliant production combined with the uncertainty of recouping such a major investment. Palatinit, a member of the Suedzucker group, has the professional expertise and the resolve to meet these challenges.
At CPhI 2005, Palatinit is introducing a newly developed range of a multifunctional excipient under the brand name galenIQ™. It offers the combined advantages of other well-known bulk excipients and thus will not only facilitate pharmaceutical development and formulation but also come up to the high quality standards the pharmaceutical industry is expecting today.
Chemically, galenIQ™ is based on hydrogenated isomaltulose and its modificiations. Hydrogenated isomaltulose, also known as isomalt, is a disaccharide alcohol and belongs to the group of polyols. With physical and chemical modifications galenIQ™ qualities are tailor-made for pharmaceutical applications mainly in the field of solid-dosage forms for oral delivery .
galenIQ™ qualities are derived from sucrose in a two-stage production process. First, in an enzymatic transglucosidation sucrose is converted to the disaccharide 6-0-a -D-glucopyranosyl fructose (isomaltulose), a significantly more stable reducing compound. In the second step the hydrogenation of isomaltulose leads to the stereoisomer disaccharide alcohol 1-0-a -D-glucopyranosyl-D-mannitol dihydrate (1,1-GPM dihydrate) and 6-0-a -D-glucopyranosyl-D-sorbitol (1,6-GPS) in an approximate equimolecular mixture. Through an additional special crystallization process, the ratio between the main components can be varied. As a result, specific galenIQ™ qualities are obtained, e.g. enriched in 6-0-a -D-glucopyranosyl-D-sorbitol (1,6-GPS) providing higher solubility. Depending on the quality, the mixture contains approx. 3-5% crystal water, which is strongly bound to the GPM-crystal. In its final state, galenIQ™ is a white, odorless, water soluble, crystalline substance that complies with the isomalt monographs of the current Ph Eur, BP and USP29-NF24.
Other Bulk Excipients Fall Short
galenIQ™ combines the benefits of other bulk excipients like mannitol, sorbitol, lactose or microcrystalline cellulose and even goes beyond.
galenIQ™ combines the benefits of other bulk excipients like mannitol, sorbitol, lactose or microcrystalline cellulose and even goes beyond.
For example, galenIQ™ has a very low hygroscopicity. At 25°C, it hardly absorbs any additional water up to 85% RH. Even at 60°C, it begins to absorb water only at 65% RH. With this characteristic, galenIQ™ provides optimal protection even for moisture-sensitive active pharmaceutical ingredients (APIs), which is a decided advantage over other available bulk excipients. Furthermore, the low hygroscopic nature combined with an anti-caking property, will ease production processes such as mixing, agglomeration or tableting, and help to eliminate the need for costly protective packaging.
As the ratio of its two molecules can be adjusted, galenIQ™ can be manufactured in a variety of solubility grades, which can influence the release rate of APIs. This flexibility makes galenIQ™ a superior filler binder.
Another advantage is the excellent stability of galenIQ™, either by itself or against chemical changes. In addition, it is compatible with most active ingredients. Based on its chemical structure, it does not react with other components -- for example, with amino acids to form maillard reaction products – and is highly resistant to degradation by enzymes and acids. No changes in the molecular structure occur even when the material is heated above the melting range or when aqueous solutions are heated above the boiling point, for example, to create high-boiled lozenges.
Physiological aspects and more
In addition to its non-animal origin, galenIQ™’s physiological advantages include a very low glycemic and low insulinemic response, making it an highly suitable excipient in formulations for all patient target groups, even for individuals with disorder of carbohydrate metabolism. Moreover, the great organoleptic and non-cariogenic properties make it an attractive choice for many buccal applications, such as sucking tablets, chewables or lozenges.
In addition to its non-animal origin, galenIQ™’s physiological advantages include a very low glycemic and low insulinemic response, making it an highly suitable excipient in formulations for all patient target groups, even for individuals with disorder of carbohydrate metabolism. Moreover, the great organoleptic and non-cariogenic properties make it an attractive choice for many buccal applications, such as sucking tablets, chewables or lozenges.
The direct compressible grades of galenIQ™ exhibit excellent tableting properties due to their excellent compactability and high dilution potential. With a well-defined particle size distribution they provide outstanding flow and mixing properties, ensuring a high content uniformity even in low-dosage formulations. Tablets show a smooth surface and can easily be film-coated or pan-coated with galenIQ™ to make them easier to swallow or to protect the active ingredients from moisture or light.
Besides direct compressible grades, further particle engineering is leading to a product range that is tailor-made for specific solid-dosage forms like pellets, capsule fillings, granules, pan coatings, high-boiled lozenges and low boilings.
Palatinit is member of the International Pharmaceutical Excipients Council (IPEC) and will be producing galenIQ™ under GMP conditions for bulk pharmaceutical excipients.
Visit us at CPhI 2005 in Madrid, November 1st-3rd, 2005, stand No B16 in Hall 8 , to learn more about Palatinit’s new GalenIQ pharmaceutical excipient range.
For more information please contact:
PALATINIT GmbH
bodo.fritzsching@palatinit.de
bodo.fritzsching@palatinit.de
PALATINIT presents new portfolio at FiE '05 in Paris
The 'makers of ISOMALT' are launching Palatinose™ (isomaltulose) - a new sugar for wellness foods and beverages
Mannheim / Germany, September 2005. The latest addition to PALATINIT’s portfolio providing natural, sugar-like taste, low glycemic/low insulinemic response, prolonged energy supply and tooth-friendliness demonstrates the company’s strength to provide innovative ingredients from the natural source of beet sugar.
Wellness and good taste are what more and more health-conscious consumers want and this is what they can expect in foods and beverages containing ingredients the unique sugar replacer ISOMALT and the new carbohydrate palatinose™ from PALATINIT:
A natural constituent of honey and sugar cane, Palatinose™ (isomaltulose) is a new functional carbohydrate that can be used in both food and beverages. Like sucrose, it is fully digested and thus has the same caloric value. Unlike sucrose, Palatinose™ (isomaltulose) does not promote tooth decay and is digested much more slowly. This results in a low glycemic and low insulinemic response, as well as a prolonged energy supply to the human body in the form of glucose. Palatinose™ (isomaltulose) can therefore help to avoid peaks and lows in blood sugar and blood insulin, a product feature which can support consumer’s efforts to reduce over-eating. While high insulinemic diets with regular sugars favour fat storage and may even lead to insulin resistance and obesity, low insulinemic diets could promote the mobilization of fat and the use of fatty acids as a source of energy.
Furthermore, PALATINIT’s message to food and beverage companies looking for solutions for consumers who insist on a sugar-like taste as well as wellness is that Palatinose™ (isomaltulose) can be used to develop good tasting health, sports and functional drinks, providing an optimal, long-lasting energy supply either as instant formulas or in a ready-to-drink form. In addition, Palatinose™ (isomaltulose) can be used to develop healthy breakfast and dairy drinks as well as enhanced instant teas and coffees. Technical trials have shown the suitability for Palatinose™ (isomaltulose) to be used in cereal and nutrition bars as well as in chocolate and chocolate coatings.
PALATINIT’s introduction of the low glycemic, prolonged energy carbohydrate Palatinose™ (isomaltulose) at the FIE is especially noteworthy this year, given that one of the major topics of the scientific seminar are food solutions for obesity related health issues such as low GI in light of products and messages that consumers may now be primed to accept in order to improve their nutrition.
Knowing that taste is the deciding factor no 1, PALATINIT continues its tradition to offer a range of product examples with new Palatinose™ (isomaltulose) as well as with ISOMALT for visitors to taste at FIE 2005 in Paris, booth no Q2, hall 4.
For more information please contact:
PALATINIT GmbH
info@palatinit.com
info@palatinit.com
EU food approval for palatinose™
PALATINIT receives EU authorization to place Palatinose™ (isomaltulose) on the market for use in food and beverage
Mannheim / Germany, July 2005. Palatinose™, also known under the generic name isomaltulose, is a unique sugar that can help to reduce the low glycemic and low insulin response of foods. While high glycemic/high insulinemic diets lead to peaks and lows in blood sugar and can favour fat storage and even insulin resistance, low glycemic and low insulinemic diets could support consumer’s efforts to reduce over-eating and may promote the mobilization of fat. Both are aspects that can be considered favourable in the light of increasing numbers of overweight, obesity and related health issues.
Palatinose™ (isomaltulose) is exclusively derived from sucrose and can be found as a natural constituent of e.g. honey and sugar cane. Like sucrose it is fully digested providing the same calories. Unlike sucrose, Palatinose™ (isomaltulose) is toothfriendly and digested much more slowly leading not only to a low glycemic and low insulinemic response but as well to a prolonged glucose supply. Palatinose™ (isomaltulose) therefore is a slowly released carbohydrate that provides a ‘better energy’ in food and drinks. Stephan Hausmanns, Business Development Manager at PALATINIT “the question of optimal energy supply is of increasing importance in research and product design as this may play a role for health as well as for physical and mental performance. We feel that Palatinose™ (isomaltulose), a naturally derived product, fulfils today’s expectations towards food in terms of balancing good taste and health.”
Palatinose™ (isomaltulose) is exclusively derived from sucrose and can be found as a natural constituent of e.g. honey and sugar cane. Like sucrose it is fully digested providing the same calories. Unlike sucrose, Palatinose™ (isomaltulose) is toothfriendly and digested much more slowly leading not only to a low glycemic and low insulinemic response but as well to a prolonged glucose supply. Palatinose™ (isomaltulose) therefore is a slowly released carbohydrate that provides a ‘better energy’ in food and drinks. Stephan Hausmanns, Business Development Manager at PALATINIT “the question of optimal energy supply is of increasing importance in research and product design as this may play a role for health as well as for physical and mental performance. We feel that Palatinose™ (isomaltulose), a naturally derived product, fulfils today’s expectations towards food in terms of balancing good taste and health.”
PALATINIT’s message to the food and beverage industry is that Palatinose™ (isomaltulose) can be used to develop good tasting wellness, sports and functional RTD (ready to drink) and instant formulas, providing an optimal, long-lasting energy supply. In addition Palatinose™ (isomaltulose) can be used in healthy breakfast and dairy drinks as well as in cereal and nutritional bars or meal replacements. Applications may most likely stretch into enhanced instant teas and coffees as well as chocolate products.
PALATINIT, a member of the Südzucker group, has been granted approval for palatinose™ for use in the EU in all foods according to the commission decision of July 25th. In the USA Palatinose™ (isomaltulose) has GRAS status.
Please contact us for more information:
palatinose@palatinit.com
palatinose@palatinit.com
| © 2008 by BENEO-Palatinit