Lean, Mean, Beverage Machines

Todays fast-paced consumers are seeking convenient ways to satisfy their hunger without adversely affecting the weight-loss regimens they are attempting to follow. It is the calorie-counting consumer who cries out for creativity in the realm of weight-loss beverages.

Fill er up!

When our stomachs are full, our bodies release a hormone called cholecystokinin (CCK), which in turn signals our brain to stop eating. The stomach does not know about calories, only volume. By comparing calorie content per volume of food, researchers at Pennsylvania State University, University Park, developed the energy-density approach to weight control. Foods with low calories per volumelow energy densityfill our stomachs with fewer calories than foods with higher energy densities.

This can be translated to ingredients for beverages. High amounts of water and air provide volume without calories. Fiber provides fullness by extending time to digest, leaving the consumer feeling full longer. Hydrocolloids are very effective at controlling satiety, and there are many different ways to approach a formulation aimed at reducing the desire to consume, notes Alan Freed, president and CEO, Gum Technology Corporation, Tucson AZ. To induce a feeling of satiety, konjac is a very good option that gets even better with the addition of other gums, such as pectins and alginates. Shakes and other thick beverages can incorporate up to 0.5% konjac, while thinner smoothies will use 0.1% to 0.2%. According to Freed, combinations with alginates give the beverages a thermo-irreversible structure that, while pourable, remains intact longer in the stomach.

A new ingredient from Lipid Nutrition, Channahon, IL, based on pinolenic acid, derived from the nuts of the native Korean pine tree (Pinus koraiensis), can influence satiety. This fatty acid stimulates the release of the hunger-suppressing hormone CCK and GLP1 (glucagon-like peptide), which helps the body digest fats better and sends a full feeling to the brain, decreasing the desire to eat.

Another option is glycemic index (GI), a measure of a foods effect on blood glucose. Short-term studies indicate that reduced-GI foods lower blood glucose and insulin, leading to weight loss. Studies show that low-GI foods delay the return of hunger, decrease subsequent food intake, and increase satiety compared to high-GI foods.

The sweet life

For weight-control beverages, one of the first things a formulator looks at is the sweetener system, as choice can influence the beverage characteristics, GI, and calorie content. A typical carbonated cola carries about 150 calories per 12-oz. can.

Sucroses solids contribute to viscosity and suspension, and add 4.0 calories per gram. When glucose is used as the benchmark (100) for GI, sucrose GI numbers range from 58 to 68, depending on the study.

High-fructose corn syrup (HFCS) differs only slightly from sucrose in composition (42% or 55% fructose in HFCS vs. sucroses 50% fructose and 50% glucose) and delivers the same sweetness with reduced cost. Today, HFCS 55 (55% fructose) is the dominant beverage sweetener. According to the Corn Refiners Association, Washington, D.C., Although it has not yet been specifically measured, high-fructose corn syrup would be expected to have a moderate GI because of its similarity in composition to honey and sucrose.

Replacing sugar calories in beverages often falls to high-intensity sweeteners. Several hundred times sweeter than sucrose, with varying degrees of digestability, these products result in negligible to no calorie contribution and no effect on insulin levels.

One of the most-common high-intensity sweeteners in reduced- calorie beverages is aspartame (NL-á-aspartyl-L-phenylalanine 1-methyl ester). At roughly 200 times the sweetness of sucrose, aspartame is available in liquid, powder and granular forms. Solubility is best in acidic conditions, with maximum solubility at pH 2.2; minimum solubility is at pH 5.2. Stability at room temperature is best at pH 3.4 to 5.0. Its heat sensitivity limits use in ready-to-drink products that are heated.

Although very similar in taste to sugar, aspartames taste lingers. Matching sugars taste-timing is facilitated by combining aspartame with another high-intensity sweetener: acesulfame potassium, or acesulfame-K.

Like aspartame, acesulfame potassium, the potassium salt of 6-methyl-1,2,3-oxathiazine-4(3H)-one 2,2-dioxide, is approximately 200 times sweeter than sucrose. Its strong initial taste mimics that of sugar, balancing aspartames lingering character. It also exhibits greater pH stability than aspartame, with pHs ranging from 3.0 to 7.0 under typical manufacturing and storage conditions.

These two sweeteners are often combined to provide the sweet character of countless low- and no-calorie beverages. In addition to creating a more-sugar-like taste, their synergism offers increased sweetening power, reducing overall usage and improving cost-in-use.

Neotame, N-(N-(3,3-dimethylbutyl)-L-á-aspartyl)-Lphenylalanine 1-methyl ester, is similar in composition to aspartame, but different in structure, making neotame roughly 8,000 times sweeter than sugar. At sweetening levels, neotame enhances key flavor elements of colas, flavor intensities of cinamic aldehyde and lime oil, and enhances vanilla notes. Neotame in dry drink mixes can allow up to a 20% reduction in citric acid without affecting a beverages sour character.

Sucralose is the product of selective substitution of three chlorine atoms for three hydroxyl groups in sugar, resulting in a compound 600 times sweeter than sugar, with a quickly perceived sugarlike flavor and no unpleasant aftertaste. Sucralose maintains its sweet flavor across a range of thermal processes, and acidic (pH 3.8) conditions through processing and shelf life will not cause measurable sweetness losses. The body doesnt recognize it as a carbohydrate, so it does not affect carbohydrate metabolism, blood glucose controls or insulin secretion.

-Ol in the family

Polyols are carbohydrates often referred to as sugar alcohols due to the substitution of sugars aldehyde group with a hydroxyl group. This change yields a family of compounds with 30% to 100% the sweetness of sugar, and with physical characteristics similar to those of sugar. Polyols contribute between 0.02 to 3.00 calories per gram with GIs ranging from 0 (mannitol and erythritol) to 50-plus (maltitol syrups); sorbitol, for example, has a GI of 9, while maltitols is 36. In some cases, unabsorbed material can cause laxation, and foods consumed in quantities providing over 20 grams of mannitol or 50 grams of sorbitol require a label advising excess consumption may have a laxative effect.

U.S. developers have eight polyols to choose from: erythritol, isomalt (a mixture of sorbitol and mannitol), lactitol, maltitol, polyglycitols, sorbitol, mannitol (an isomer of sorbitol) and xylitol. Erythritol, isomalt, lactitol, maltitol and polyglycitols are all self-affirmed GRAS; sorbitol has been affi rmed GRAS by FDA; mannitol has interim food additive status; and xylitol is approved for special dietary foods.

Polyols structure and nonreactivity suit them to blending with high-intensity sweeteners. Maltitol, a 2.1 calorie per gram disaccharide with similar solubility, dispersion and osmolality as sugar, can replace a portion of sugar without sacrificing beverage viscosity or stability. It provides texture and bulk in dry mixes, while a high-intensity sweetener supplies sweet taste. Maltitol is one of several polyols with the appropriate solubility for beverage applications. High numbers of hydroxyl groups make sorbitol, lactitol, maltitol and xylitol highly soluble in water. Mannitol, erythritol and isomalt are water-insoluble.

Feel the burn

Developers have excelled in replacing sugar calories. But is it possible to go further with weight control?

Epigallocatechin-3-gallate (EGCG), a powerful antioxidant found in tea, has been linked to increased metabolism and stimulation of thermogenesis, or calorie burning. Catechins, derived from green tea, pose challenges to beverage formulators, as they can impart a brown color and bitter taste, and produce sedimentation. Our green tea catechins undergo a proprietary process to remove the tea flavor and make them less bitter, so they can be used in a variety of applications at a high, efficacious use rateup to 250 mg in a serving, says Heather Biehl, senior scientist, Wild Flavors Inc., Erlanger, KY. The process also eliminates beverage sedimentation.

Components in green-coffee-bean extract (GCBE) may inhibit fat absorption and activate the livers fat-metabolism processes. Chlorogenic acid from green coffee beans reduces absorption of carbohydrates that are consumed, Biehl says. Clinical studies have suggested that chlorogenic acid could help in fighting against type 2 diabetes, as well as obesity. Typically limited in use by off-flavors and solubility issues, innovative proprietary technology provides chlorogenic acid from green coffee that imparts a clean taste, is colorless and soluble in food and beverage formulations, she adds. Recommended use rate is 70 mg per serving in a liquid form.

Chromium compounds enhance the action of insulin, improving the bodys ability to metabolize carbohydrates, fats and proteins. This has led to claims that chromium assists in the building of lean muscle and promoting weight loss, so some beverage manufacturers add chromium for these purposes. Chromium can also be bound to niacin to yield chromium nicotinate or polynicotinate. InterHealth Nutraceuticals, Inc., Benicia, CA, suggests niacin-bound chromium dramatically increases the effectiveness.

And researchers at the University of California, Davis, agree, having demonstrated a 311% increase in absorption and retention over chromium picolinate in six tissues tested, including liver, pancreas, kidney, blood, testes and muscle.

Another product favorably influencing body fat and lean mass is an ingredient comprised of leucine-rich protein, bioactive peptides and minerals. According to Sharon Rokosh, business development manager, Glanbia Nutritionals, Monroe, WI, the ingredient targets fat vs. lean mass during weight loss. Reducing the negative effects of body fat, while retaining lean, translates into increased body strength and increased BMR (basal metabolic rate), she says, noting that test subjects have lost 80% more fat than the control group, and retained two times as much lean. Testing has also shown significant GI-lowering effects.

The blend, labeled as partially hydrolyzed whey protein isolate, whey mineral complex, has an efficacious dose of 24.4 grams per day that can be delivered in one to three servings throughout the day, says Eric Borchardt, marketing manager, Glanbia Nutritionals.

Another ingredient suited to beverage formulations is conjugated linoleic acid (CLA), particularly its two active isomers, c9,t11 and t10,c12. Several studies show CLA positively affects body mass and lean muscle mass. A recent study, Six months supplementation with conjugated linoleic acid induces regional-specific fat mass decreases in overweight and obese, in the British Journal of Nutrition (2007, 97:550-560) showed positive results: CLA supplementation significantly reduced body-fat mass, most notably in the legs, and increased lean body mass measurements, especially in women. While the exact mechanisms of action are unknown, CLA influences many enzymes involved in fat metabolism, plus modifies adipocyte growth and differentiation, leading to reduced fat storage and fat mass.

Losing more than weight

Many diets reduce more than just calories. People on weight-loss diets are taking out foods from which they might typically gain phosphorous, or calcium, or magnesium and/or potassium, says Nadeen Myers, MTS, food phosphate specialist, ICL Performance Products LP, St. Louis. Enhancing the mineral content of weight-loss beverages helps provide the RDA of minerals consumers need. Thats where a phosphate salt would be your best resource, she says.

Water-insoluble mineral-rich inorganic salts were typically not suitable for beverages, so manufacturers turned to soluble salts with lower mineral content. Increased understanding of processing parameters for acidic (pH less than 3.5) beverages has opened new application areas for inorganic salts, according to Myers. We have learned how to incorporate these salts into a system to obtain the right balance of weight control and mineral fortification and still maintain a clear beverage system, and reduce their usage levels by one-third, one-half or more, she says. Much of the work done in this area has focused on tricalcium phosphate.

The calcium-to-phosphorous ratio is identical to that of human teeth and bones, she says, making it chemically compatible with your body. The technology may be applied to other salts, as well.

Fiber fill

Fiber ingredients are another important component of weight-loss beverages. A beverages large serving size provides an excellent vehicle for delivering fiber. Fiber fortification is not so simple, however. Many soluble fibers can cause undesirable increases in viscosity and cloudiness. Insoluble fibers often result in precipitation, grittiness and/or sludginess.

Tate & Lyle, Decatur, IL, offers developers a solution via a specialized soluble corn fiber that is heat stable and acid stable, and dissolves clear in a beverage, says Stacy Walton, food scientist, Tate & Lyle. As a prebiotic, soluble corn fiber can promote a healthy digestive system.

Exhibiting the physical characteristics of corn syrup with virtually none of the sweetness, soluble corn fiber adds fiber to beverages without modifying the flavor or mouthfeel. Theres virtually no taste difference, Walton continues. You can add this material to a product, particularly to a beverage, and people will not be able to tell a difference. Processing doesnt affect solubility and stability. Tate & Lyles product is available as a dry powder and a liquid (70% fiber), a benefit to processors using HFCS. At 2 kcal per gram, soluble corn fiber can be used in tandem with high-intensity sweeteners to replace HFCS (4 kcal per gram) for a net reduction in calories.

Inulin and fructooligosaccharides (FOS) bring fiber and prebiotic effects. Low viscosity and calorie contribution (1.5 kcal per gram) suit them to weight-control beverages with a pH less than 4.0, or those stored at refrigerated temperatures. Inulin is less sweet than FOS and can create a creamy texture. FOS brings texture and sweetness.

Prebiotics such as inulin and FOS are gaining fame as benefits are revealed. A study published in the Journal of Pediatrics (2007, 151:293-298) indicated that prebiotic inulin and oligofructose might help adolescents maintain an appropriate body weight and BMIgood news for the 45% of American children already overweight or obese, according to the American Obesity Association, Washington, D.C.

Polydextrose, a water-soluble, digestion-resistant oligosaccharide derived from thermal polymerization of glucose, does not provide tremendous sweetness. It does, however, balance the flavor of high-intensity sweeteners while serving as a bulking agent. In beverages, polydextrose yields greater viscosity than sucrose at the same concentration. And, being resistant to digestion, polydextrose acts as a fiber and contributes only 1 calorie per gram and a GI of 4 to 7.

Donna Brooks, regional director, Danisco Texturants and Sweeteners, Elmsford, NY, notes the benefits of polydextrose extend beyond sugar replacement. Polydextrose is also a prebiotic, sugar-free and low-glycemic specialty carbohydrate that is ideal for use in weight-control beverage applications, she says. It is neutral-tasting, well-tolerated, easy to incorporate, and stable in beverages at pHs from 3 to 7 under UHT and pasteurization.

Beverages that address weight issues can come in myriad formsfrom refreshing thirst quenchers to satiety-inducing meal replacements. A Japanese beer manufacturer has even discovered that incorporating polydextrose provides improved mouthfeel and foam stability of a reduced-sugar beer, while allowing for health claims regarding fiber, reduced sugar and calories.

If this is the future of healthy beverages, then belly up. Im buying!

R. J. Foster is a wordsmith with a B.S. in food science from the University of Wisconsin-Madison and over 15 years of experience in the food industry. He can be reached by e-mail at [email protected].