Energy Foods Take Off

Energy with a capital "E" is what we need to survive in this fast-paced and stressful environment. Worries about personal, job and family problems literally drain the body and mind. Everything seems to be done in a hurry, even eating. How do we cope with this stress and keep in good health?

Fortunately, in recent years, the increasingly popular functional foods are flooding the market, offering consumers convenience, great taste, nutrition and energy. These foods are designed to provide health benefits beyond basic nutrition, from preventing serious ailments like osteoporosis and high cholesterol, to shoring up mental well-being and cardiovascular health, to energizing the mind and body.

The energy-food market is booming. According to an in-depth analysis of functional foods by Mintel International Group Ltd., Chicago, this market will grow 39% between 2001 and 2006. This tremendous growth is also posing challenges to food designers and formulators, who are working hard to keep up with the demand. Formulators' main challenge in developing these specially designed food products is in selecting the right ingredients, from proteins to sweeteners to vitamins to herbs. Intensifying this challenge is the fact that consumers are getting more educated about the positive and negative impacts of food on health.

Ingredients in food products must meet the "Generally Recognized as Safe" (GRAS) status as defined by FDA. Fortunately, a broad spectrum of ingredients is now available from which to choose.

One ingredient category in particular - protein - is generating a lot of buzz due to the commercial and clinical success of the Atkins and similar diets. As a macronutrient, protein is an important tool for our bodily function and maintenance, and there is some evidence protein supplementation might provide benefits during prolonged exercise.

Amino acids are the building blocks of protein, whether synthesized by the body or ingested. The body will also burn them for energy once carbohydrate sources are used up. Out of 20 amino acids required by the body, we need only nine from food: These essential amino acids are histidine, tryptophan, threonine, valine, phenylalanine, leucine, methionine, lysine and isoleucine. The body can synthesize the nonessential amino acids: arginine, alanine, asparagine, aspartic acid, cysteine, glutamine, glutamic acid, glycine, proline, serine and tyrosine. Glutamine, arginine and taurine are often found in energy drinks to enhance performance, although little science supports this application.

During exercise, the body converts branched-chain amino acids (BCAAs) - L-leucine, L-isoleucine and L-valine - into energy, and helps replenish glucose/glycogen deposits in the muscle. This makes them valuable in products for endurance athletes. L-carnitine (often described as an amino acid or amino-acid-like), made by the body from lysine and methionine, is essential to break down long-chain fatty acids for energy production. Some research has implicated it in enhanced athletic performance and in delaying the onset of fatigue during exercise, but there is still some question as to how effective it is in these roles.

Since the body has limited protein reserves, it needs to be constantly replenished; inadequate intake is detrimental to muscles. The U.S. Recommended Dietary Allowance requirement ranges from 0.4 to 0.8 grams per kg body weight per day for people with a low to average activity level, but this might be much higher - some experts suggest more than 2.0 grams per kg body weight per day - for athletes.

Product designers can find a wide range of dairy and soy proteins to enrich energy foods and beverages. Manufacturers of dairy beverages, yogurts and smoothies are calling on these as they explore ways to boost their products' protein levels.

Whey protein ranks as one of the best sources of protein, with a Protein Digestibility Corrected Amino-Acid Score (PDCAAS) of 1.15. Some studies show that whey protein promotes fat loss, while helping to maintain lean muscle mass. It is rich in branched-chain amino acids, which the body uses during strenuous exercise as an energy source, thus inhibiting muscle breakdown. The requirement for branched-chain amino acids increases with exercise because the skeletal muscles consume them directly vs. other amino acids, which are metabolized through the liver.

Whey protein constitutes several proteins, including beta-lactoglobulin, glycomacropeptide (GMP), alpha-lactalbumin, lactoferrin, immunoglobulin, lactoperoxidase, bovine serum albumin (BSA) and lysozyme. Lactoferrin, lactoperxidase, immunoglobulin and lysozyme form a natural defense system. For instance, lactoferrin binds very strongly with iron, giving it antimicrobial properties.

Whey protein isolate contains approximately 90% to 95% protein, while whey protein concentrate is available in a number of different protein levels, from 25% to 89%. When added to nutritional bars and beverages, whey, whey protein and whey protein isolate contribute functionality and nutritional benefits that product designers need to consider when selecting a particular ingredient.

For example, Glanbia Nutritionals, Inc., Monroe, WI, offers an all-natural whey protein isolate. "Provon(r), due to formulation versatility, can be used for a wide range of applications, such as sports-nutrition products, energy beverages and weight-management products," says Kelly Czerwonka, marketing manager. The whey protein isolate is "manufactured using cross-flow micro utilization membranes, rendering the product lactose- and fat-free, and thus an excellent choice for energy bars and beverages," she notes.

This process results in extremely high levels of undenatured protein, and the ingredient contains high levels of glycomacropeptides. Undenatured whey protein exhibits excellent clarity in acidic beverages, and, since it is fat-free, it can be incorporated in fat-free and low-fat drinks.

Hydrolyzed whey protein breaks the protein down into peptides, which are more easily digested than nonhydrolyzed protein. Biozate(r), a whey protein isolate from Davisco Foods International, Eden Prairie, MN, is hydrolyzed using a proprietary process that influences the physiological function of whey protein. Studies report that it reduces hypertension.

Soy is gaining widespread popularity as an alternative protein source in the functional-food industry. Soy protein provides all of the essential amino acids the body requires, making it a complete protein. FDA approved its heart health claim in October 1999 ("Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease."). In 2000, the U.S. Department of Health & Human Services gave soymilk a status equivalent to cow's milk. (The PDCAAS of soy protein is 0.99, but the USDA only allows up to 1.0 for reporting protein quality.) Nutraingredients.com, in its recently published market analysis, reports a dramatic increase in soy-protein demand, which it predicted would increase 5.4% per year.

A whole soybean contains about 40% protein, but formulators can find various ingredients for use in energy foods: Soy protein concentrate, made from defatted soy flakes, contains about 70% protein; soy protein isolate, or isolated soy protein (ISP), also from defatted soy flakes, has approximately 90% protein; and textured soy protein (TSP), made from textured soy flour, has 70% protein. Removing carbohydrates produces ingredients with a more-neutral flavor, eliminating the "beany" character. Depending on the process used, ISPs can be highly soluble in water, producing solutions with very high viscosities and foaming, emulsification and gel-forming properties.

Soy also has other phytochemicals, such as sterols, lignins, saponins, phytates and protease inhibitors. Isoflavones have established themselves in functional foods due to their health benefits. These include preventing disease, such as osteoporosis and cardiovascular ailments, in post-menopausal women, making isoflavones a major promotional vehicle in energy bars targeting women consumers. Only water-washed - not alcohol-washed - ISP contains isoflavones.

Soy protein isolate and soy protein concentrate are available in powdered form. The protein's high moisture-retention capacity enhances mouthfeel and texture of processed foods.

One recent entry into the soy-protein market is PFL(tm), a line of isolated soy protein from ADM's Natural Health and Nutrition Division, Decatur, IL. This agglomerated product consists of ISP, a fiber ingredient and soy lecithin. The soluble dietary fiber, as well as the lecithin, enhance dispersion in liquids, making the product well suited for instant-powder applications.

Like protein, fat is essential for normal body function. However, excessive fat intake is associated with serious consequences, including obesity and cardiovascular disease. Nutritionists and doctors strongly recommend that the public cut its fat intake to maintain a healthy life.

Research scientists are keeping this in context and designing healthy fats to be incorporated in functional foods. Medium-chain triglycerides (MCTs) and diacylglycerols (DAGs) are now available to meet the dietary needs of consumers.

MCTs, a class of shorter-chain fatty acids, are present in coconut oil, palm-kernel oil and butter, and consist mainly of esters of caproic (C6), caprylic (C8), capric (C10) and lauric (C12) acids. Because of their unique chemical composition, they can be used as an alternative to carbohydrates to provide energy. Foods formulated with MCTs have rapid metabolization, digestion and absorption, and even low caloric value - 6.8 kcal per gram. Clinical studies have reported that MCT increases caloric burning compared with long-chain fatty acids, making it a useful source of energy for people doing vigorous exercise and athletes. But there are insufficient data to support the ingredient's role in weight loss for those on a normal diet.

Stepan Company, Northfield, IL, offers Neobee(r) series MCT, fully saturated coconut oils that have lower viscosities and less susceptibility to oxidation, and, by extension, find utilization in energy bars and other nutritional products, says James Butterwick, director of food and health specialties. "These products undergo deodorization and are then quantitatively tested by quality-assurance technicians for taste and odor," he notes. Because MCTs are slightly hydrophilic, they have some water solubility and can provide some emulsification properties in beverages.

Derived from the esterification of capric and caprylic fatty acids with glycerin, Neobee M-5 follows a unique metabolic pathway, is metabolized in one-eighth the time of long-chain triglycerides (triacyglycerides) and does not accumulate as fat in the body.

DAG contains only two fatty acids per fat molecule vs. three for standard triglycerides, with a high proportion in the 1,3 position on the molecule. This structure allows the body to metabolize it differently than conventional oils; it is digested and absorbed in the small intestine, making it immediately available for use as energy and making it less likely to be stored as fat. According to ADM Kao LLC, which markets a DAG oil made from soy and canola under the trademark Enova, studies suggest that DAG oil may help reduce body weight and fat mass when included as part of a sensible diet. Enova oil has GRAS status for a number of categories, including nutrition bars and beverages, and bakery products.

Though proteins, fats and carbohydrates are all macronutrients and sources of energy, carbohydrates burn quickest, providing fast fuel for the human body. Energy boosters high in sugar can relieve depression caused by low blood sugar. Nutritionists recommend that people who are sedentary should include at least 250 mg of carbohydrates per day in their diet.

High-energy drinks and bars targeting women, the young, the elderly and athletes can use different sugars, including sucrose, fructose, glucose, maltose and galactose, as well as sugar alcohols, as fuel, along with other performance enhancers in the mix. These sugars contribute different degrees of sweetness and caloric contents.

Selecting sweeteners for energy drinks depends on the performance requirements, since glycemic response is important for evaluating the impact that particular carbohydrates have on blood glucose levels. Sport drinks designed for active athletes, such as Gatorade(r), have high concentrations of carbohydrates, with the optimum level at 6% to 8%. The intake level is important in maintaining glycogen levels prior to and during vigorous exercise or sports.

Energy foods and beverages generally contain carbohydrate ingredients that deliver fast energy, such as high-fructose corn and rice syrups, fruit juices, dextrose and maltodextrins. Complex carbohydrates provide sustained energy and help maintain a steady blood-sugar level because it takes longer for the body to metabolize them into glucose, the form required for the energy-producing reaction called glycolysis. Low-glycemic carbohydrates, including sugar alcohols and dietary fibers, are metabolized differently from the quick-energy sugars; therefore, the body stores less glycogen and uses more fat to produce energy.

Aside from macronutrients, micronutrients - minerals and vitamins - play a major role in keeping the body healthy. Minerals have important functions in forming part of the skeleton, enzymes or their cofactors. Though they occur naturally in small or trace amounts in food, micronutrients play a key role in enhancing the nutritive value of food.

Minerals participate in the metabolization of glucose to energy by working as enzyme cofactors. These can stabilize enzyme-substrate reactions or become part of the reaction. Zinc is required for enzymes such as carbonic anhydrase, lactate dehydrogenase and superoxide dismutase to work.

Thiamine, riboflavin and niacin   (nicotinic acid and nicotinamide) also act as cofactors or precursors of cofactors for enzymes involved in energy metabolism. Pantothenic acid is part of coenzyme A, an important cofactor for enzymes that participate in the Krebs cycle, the reaction that generates energy from glucose. Antioxidants, vitamins C and E, and beta-carotene may fight the effects of exercise stress that produces free radicals, which can harm muscle-cell membranes.

While it doesn't contribute to "energy," calcium is needed for muscle-function regulation and to increase bone density, which prevents osteoporosis, making it a popular ingredient in these products. The choice of calcium type often depends on the application. Beverages, especially clear ones, require calcium that is very soluble. Formulators can select the proper ingredient from a variety of GRAS calcium salts, including: calcium carbonate, calcium chloride, calcium citrate, calcium gluconate, calcium hydroxide, calcium lactate, calcium oxide, calcium phosphates and calcium citrate malate. They may also work with dairy calcium, such as TrueCal(r), a whey mineral complex from Glanbia Nutritionals, Inc., "a multifaceted ingredient specially designed to optimize bone health through a balanced combination of 24% calcium and 13% phosphorous, which is very conducive for bone health," says Czerwonka.

"An increasing number of energy products are being fortified with multiple ingredients to offer consumers an energy and health boost at the same time," says Ram Chaudhari, Ph.D., senior executive vice president, Fortitech, Inc., Schenectady, NY. "As a developer of custom nutrient premixes, Fortitech is working with manufacturers to create products, like energy bars, that appeal to consumer interest, while assisting manufacturers with processing and formulation challenges."

Incorporating vitamins and minerals has always been a formidable task for food formulators due to different degrees of solubility, which impacts appearance, reactivity and flavor. Mineral salts exhibit a solubility profile based on the pH. Encapsulating vitamins and minerals prevents degradation, thus providing long-term stability and potency. This simplifies incorporation of these ingredients in functional foods.

Balchem Encapsulates, New Hampton, NY, offers Vitashure(tm), a line of microencapsulated ingredients, such as vitamins, amino acids and other nutraceuticals, that are manufactured using a patented precision-release system said to provide stability and prevent interaction with ingredients. Pete Zambetti, national sales director for nutrients, notes, "These ingredients can be used in a wide range of functional products, such as bars, textured beverages, infant formulas and supplements."

If macro- and micronutrients are required for bodily function, herbal functional ingredients aim to enhance it. Despite regulatory issues, the herbal-product market is expanding. Herbal supplements and herbal-enriched functional foods are gaining in popularity, as consumers reach out to health stores and natural markets to satisfy their wellness and energy needs.

The botanical trend is very much in fashion in the beverage segment, as is evident from the range of teas and sports beverages on the grocery shelf. For example, The Snapple Beverage Group, White Plains, NY, has introduced a line of functional beverages enhanced with energy boosters such as guarana, ginseng, gotu kola and vitamins.

Ginkgo biloba, ginseng, and gotu kola are often included in products marketed for enhanced energy. Gingko biloba and ginseng are believed to provide an invigorating mental effect. Gotu kola is thought to have a stimulating effect on the brain that increases focus while relaxing the nervous system. Research is ongoing to support the health benefit claims of these and other botanicals.

Although not an herb itself, caffeine stimulates the central nervous system and can help decrease fatigue and increase alertness. It occurs naturally in coffee, tea, cocoa beans, kola nuts, yerba maté and guarana - all natural or herbal compounds frequently included in energy products. Caffeine's effects can last from 0 to 120 minutes. A number of studies show that moderate caffeine levels consumed about 1 hour prior to exercise enhance endurance, or provide a ergogenic effect.

Ephedrine, a central-nervous-system stimulant with a chemical structure similar to amphetamines, occurs naturally in the herbs ma huang (Ephedra sinica) and country mallow (Sida cordifolia). FDA has warned users against the effectiveness and safety of weight-loss, energy and bodybuilding products with ephedra-containing herbs. These potentially cause problems when used alone, but the effects can be compounded when used in combination with other substances.

Spirulina, green-tea extract and Garcinia cambogia (mangosteen, or Malabar tamarind) are also used in weight-loss and energy-enhancement supplements. These herbs are marketed to combat fat by suppressing hunger and supporting the body's defense system, but no direct scientific link has so far been established to weight loss.

With the limited governmental regulation of herbal products, manufacturers assume responsibility for ensuring that their products are safe and effective. "Quality control for herbal products is very important. Prior to incorporating herbs into a product, it is critical to evaluate interactions, dosage and a host of other issues," says Chaudhari.

Herbs are available in the traditional seed, leaf and powder forms, as well as in extracts, which are prepared by extracting compounds with a suitable solvent. Extracts, which are available in liquid, semi-liquid or emulsion form, are more stable and longer lasting for incorporation in foods and beverages.

Careful herb selection and dosage in energy foods and beverages are important to avoid unwanted health problems that, in some cases, may be fatal. Since FDA does not strictly regulate these products, consulting with a specialist in herbal medicine on any potential dangers is essential to avoid adverse side effects.

No matter whether you're an Olympic athlete or an average Joe, energy foods and beverages can slash your latest speed record, or just help you get to the end of the workday. However, product designers must carefully chose the ingredients - macro, micro or herbal - behind this added vim and vigor to effectively and safely meet the application's demand.

Andaleeb Ahmed is a food-science graduate of Kansas State University, Manhattan, with nearly 6 years of food- and pharmaceutical-industry experience. She has also written a book, “Introduction to Food Science and Technology,” published in 1993. Ahmed can be contacted at [email protected].

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