Food products with high satiety properties based on Gum

Nowadays, the opportunities to consume energy-dense, unhealthy snacks are encouraged by the obesogenic environment that has developed in the western world, especially among adolescents. If satiating products were readily available, this would allow better control of eating behavior and encourage responsible consumption. Consequently, the ability to manufacture products with high satiating capacity is a matter of interest to the food industry nowadays. Alongside proteins, polysaccharide gums are the most promising ingredients and the ones that can play the most important role when designing foods with high satiating capacity. The effect of the food matrix and the rheology and composition of each gum on the physiological effect is complex and requires an interdisciplinary approach. An increasing number of studies is showing the positive effects of gums on satiety and suggesting useful synergies between gums that have different effects

Keywords:

gum , nutritional , physiological , satiety