10.10.11
Data show that SAEF (Satiating Advanced Edible Fiber), from Gelesis, Inc., Boston, MA, increases the satiety-enhancing properties of cereal bars when added as an ingredient, and does so to a far greater extent than glucomannan, a dietary fiber which has been shown to cause weight loss. Research was presented at Obesity 2011, the 29th Annual Scientific Meeting of The Obesity Society in Orlando, Fl.
According to the study, cereal bars containing SAEF created much more volume and for a longer period of time than glucomannan, one of the leading known fibers. SAEF also created significantly greater textural force (a property that makes one feel satiated after eating solid food) during simulated gastric digestion than cereal bars containing an equal concentration of glucomannan.
In head-to-head blinded comparisons by a leading food research group, NIZO, SAEF-enhanced cereal bars recorded maximum forces that were up to 8 times larger than those of bars with glucomannan or control bars in a sophisticated system that simulates the human stomach. In addition, a separate set of blinded head-to-head rheological tests demonstrated that SAEF-enhanced cereal bars created significantly higher elasticity and viscosity, an effect associated with increased satiety. For further information: www.gelesis.com
According to the study, cereal bars containing SAEF created much more volume and for a longer period of time than glucomannan, one of the leading known fibers. SAEF also created significantly greater textural force (a property that makes one feel satiated after eating solid food) during simulated gastric digestion than cereal bars containing an equal concentration of glucomannan.
In head-to-head blinded comparisons by a leading food research group, NIZO, SAEF-enhanced cereal bars recorded maximum forces that were up to 8 times larger than those of bars with glucomannan or control bars in a sophisticated system that simulates the human stomach. In addition, a separate set of blinded head-to-head rheological tests demonstrated that SAEF-enhanced cereal bars created significantly higher elasticity and viscosity, an effect associated with increased satiety. For further information: www.gelesis.com