Ingredion’s new Sustra 2434 slowly digestible carbohydrate ingredient was launched just before the SupplySide West show in September 2017, said Patrick Luchsinger, marketing manager – nutrition for Ingredion.
“There has been a lot of interest and sampling of the ingredient, and companies are testing it in formulations. We look forward to when it is in products consumers can purchase on store shelves,” he said.
The ingredient is made from native corn starch and tapioca flour, and is described as an easy-to-formulate ingredient that can enable claims such as “low glycemic index” and “sustained blood glucose.” The ingredient is gluten- and FODMAP-free. It can be formulated into energy products such as bars, shakes, mixes, snacks and supplements, said the company.
Sustra 2434’s low-glycemic index was validated in the clinical study that was published in the peer-reviewed journal Nutrients. Ingredion funded the study.
The randomized, double-blind, placebo-controlled clinical study, conducted by Glycemic Index Laboratories, involved 14 healthy adults. The volunteers were given two food forms to eat: cold-pressed bars and instant chocolate pudding. The bars were formulated with either Sustra 2434 or maltodextrin, while the pudding was formulated with Sustra 2434 or dextrose.
Results showed that foods formulated with Sustra 2434 were associated with a lower glucose response in the first 60 to 90 minutes following consumption, and a higher glucose response at two or more hours, suggesting steadily available energy
“Having a lower glycemic response to food is an indicator of prolonged digestion and absorption, which helps to yield more balanced energy throughout the day,” explained Vishnupriya Gourineni, global nutrition R&D scientist at Ingredion and lead author on the new study.
“Ingredion’s proprietary research has shown that consumers are interested in foods that deliver steady energy, particularly from early morning to mid-afternoon. At the same time, consumers are seeking low glycemic index foods to help manage blood sugar. The balanced, more sustained energy that Sustra 2434 slowly digestible carbohydrate provides can help improve carbohydrate value in energy-focused nutritional foods, beverages and supplements.”
Interest in the glycemic index
The glycemic index (GI) was conceived by David Jenkins and fellow researchers at the University of Toronto in 1981. Mainstream interest in low-GI products has been steady for the past few years with North America accounting for nearly one-third of launches globally of products utilizing low-GI claims, explained Ingredion’s Luchsinger.
“A strong interest exists in products that can help consumers stay active and avoid fatigue,” he said. “In proprietary research for Ingredion and conducted by Decision Analyst in 2016, 56% of respondents want help to keep themselves mentally sharp, 50% wanted energy to last all day and 46% wanted help to avoid fatigue.”
2017, Volume 9, Number 11, Page 1230; doi:10.3390/nu9111230
“Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence”
Authors: V. Gourineni et al.