By Marie Spano, MS, RD, CSCS, Contributing Editor
Satiety is the newest strategy for formulating weight-control products. Satiety involves both the psychological and physiological feeling of fullness—a feeling that may be key to managing weight. When dieters cut their caloric intake, hunger pangs can sabotage their weight-loss efforts. “Helping dieters achieve or enhance the feeling of fullness will support their willpower to cut unhealthy snacking between meals,” notes Ram Chaudhari, Ph.D., FACN, CNS, senior executive vice president and chief scientific officer, Fortitech, Schenectady, NY. Therefore, functional ingredients that boost satiety play a vital role in weight management.
Psychological satiety is the desire to eat regardless of hunger and is associated with the sight and smell of food, enhanced portion size, variety, eating with company, social events, and time of day (Physiology & Behavior, 2009; 97(1):44-51). Physiological satiety is achieved by a full stomach and intestine, both of which trigger the release of the hormones cholecystokinin (CCK), glucagon-like peptide-1 (GLP-1) and peptide YY (PYY)—all of which are involved in a feedback loop letting our brain know the stomach is satisfied (Nutrition, Metabolism and Cardiovascular Diseases, 2008;18(2):158-168).
Functional ingredients are primarily aimed at enhancing physiological satiety and may include a wide variety of fibers, protein and combination ingredients engineered to alter our hormonal response to food, thereby boosting satiety and potentially enhancing weight loss over time.
Fullness with fiber
Fiber plays an important role in weight management, yet the average American’s fiber intake is far below the Dietary Guidelines for Americans recommendation of 14 grams per every 1,000 calories consumed. “A large body of research has examined fiber and satiety and found, in addition to slowed gastric emptying, fibers may also affect satiety hormones produced in the body,” notes Jocelyn Mathern, MS, RD, technical health specialist, Frutarom USA, North Bergen, NJ. “Several types of fiber have satiety-enhancing properties, including galactomannan, glucomannan, inulin/oligiofructose and resistant starch. Water is also a key factor in building satiation, particularly when it is incorporated into the food’s matrix. Fiber brings a lot of water into a formulation because of its water-binding properties.”
Galactomannan is a soluble fiber that may enhance satiety by forming a viscous gel in the stomach, which slows gastric emptying (the rate of food leaving the stomach), thereby enhancing fullness. In a clinical trial using Frutarom’s galactomannan fiber, an 8-gram dose significantly increased mean ratings of satiety and fullness, and reduced ratings of hunger and prospective food consumption in comparison to 0 or 4 grams of galactomannan fiber. However, no significant differences were noted between groups in total energy intake throughout the day (Phytotherapy Research, 2009; 23(11):1,543-1,548).
Galactomannan does not alter the shelf stability of products and is best suited to foods or powdered beverages. It cannot be formulated into RTD beverages. The greatest challenge with using fiber for satiety is that large amounts need to be consumed and in larger doses; galactomannan, like other types of fiber, can decrease the palatability of a product. The amount of galactomannan that can be added depends upon the actual food or beverage. The presence of gums, stabilizers, whole grains and other ingredients all impact how much galactomannan should be added. In general, beverages will become too thick, and food products may develop a less desirable texture when too much is added.