48 - Novel methyl cellulose that triggers satiety in food applications
Anne Adden1, Adden Adden1, Puspendu Deo2, Aimee Guillaudeu2, Britta Huebner-Keese1, Carsten Huettermann1, CHuettermann@dow.com, Matthias Knarr1. (1) Dow Wolff Cellulosics, Bomlitz, Germany, (2) Dow Wolff Cellulosics, Midland, MI, United States
Overweight and obesity are primarily driven by over-availability of food and an increasing sedentary lifestyle. It is believed, that reduction of casual snacking between meals and reduction in meal size due to decreased appetite will have a major impact on prevention and reduction of obesity. Materials that form a gel in the stomach or small intestine have been shown to enhance satiety. We report on the assessment of recently developed food grade methyl celluloses that thermally gel below body temperature and therefore can trigger satiety. In clinical trials with healthy human volunteers the concept was proven and a significant reduction in energy intake was found. The methyl cellulose was successfully implemented in food formulations like yogurt, fruit shakes and smoothies.
Tuesday, August 21, 2012 03:15 PM
Renewable Biopolymers: Carbohydrates for Food, Nutrition, Health, and Medicine (01:10 PM - 04:50 PM)
Location: Sheraton Philadelphia City Center Hotel
Room: Liberty Ballroom A