search:

Fruit preparation

It addresses the fruit-based preparations industry, offering functional ingredients for optimising the texture, palatability and appearance in jams, jellies, ripples, toppings, fillings for patisserie products, and ingredients for yogurt. A wide range of products and development of customised solutions to streamline the production process and to keep costs down.

documents

download

Fruit preparation's pdf catalogue

New EU health claim: chicory root fiber contributes to better blood glucose management

Food manufacturers can communicate general health-related claims on products made with chicory root fiber, such as “Keeping your blood sugar low” or “More balanced blood glucose rise”

Scientific evidence submitted to the European Food Safety Authority (EFSA) by Sensus prompted the change in regulation: chicory root fiber contributes to better blood glucose management, as it supports a lower rise in blood glucose response. The new legislation shall enter into force from  20/6/2016.

Scientific evidence based on a human study led by Sensus, has clearly showed that chicory root fiber has a significant part in controlling glycaemic response.
Chimab is pleased to inform that Food manufacturers now have the opportunity to communicate and educate consumers on this health claim and benefit in their products.

Glycaemic response refers to the changes in blood glucose level, after consuming a food. Not all foods trigger the same glycaemic response in terms of level and duration of the blood glucose peak that follows their ingestion. Their effect can be measured and compared through their Glycaemic Index (GI).
 

Foods with low GI lead to a lower and slower increase in blood glucose levels.
Chicory root fiber is a carbohydrate that is not broken down or digested into simple sugars by the upper digestive tract, but is fermented by gut microbiota in the intestinal tract. As a result, it does not affect blood glucose level and triggers a minimal glycaemic response.

 
Glucose has a GI of 100, sucrose is 68; pure chicory root fiber has a GI of almost 0.

In addition chicory root fiber has a natural sweetness and less than half the calories of sugar, which means that it can be used to reduce the amount of processed sugar and fat in food products.

Chimab always careful to offer the best solutions improving the quality of foods, is pleased to communicate that, thanks to the new health claim approved, manufacturers now have the opportunity to encourage consumers to opt for healthier food and drinks

The Regulation for the health claim for non-digestible carbohydrates for improving glycaemic index
IMPLEMENTING REGULATION (EU) 2016/854

Nutrient, substance, food or food category

Claim

Conditions of use of the claim

Non-digestible
carbohydrates

Consumption of foods/drinks
containing non-digestible carbohydrates>
instead of sugars
induces a lower blood glucose
rise after their consumption
compared to sugar-containing
foods/drinks.
 

In order to bear the claim, sugars should be
replaced in foodsor drinks by non-digestible
carbohydrates, which are carbohydrates
neither digested nor absorbed in the small
intestine, so that foods or drinks contain
reduced amounts of sugars by at least the
amount referred to in the claim REDUCED
[NAME OF NUTRIENT] as listed in the
Annex to  Regulation (EC) No 1924/2006.

Sugar reduced means: 30% sugar is replaced by Chicory root fiber/inulin/oligofructose compared to the reference product or similar full sugar reference of the market place.

This Regulation shall enter into force on the twentieth day following that of its publication (31-05-2016) in the Official Journal of the European Union.

discover

Sucrose esters multifunctionality in confectionery: sugar and sugar free solutions also for cereal bars

Sucrose esters are used in soft grained confection such as fudges, toffee’s, fondants and chewies. Other application areas are cereal bars and panned confectionery.

Main functionalities

  • Sugar crystallisation control: sucrose esters affect sugar crystallisation and sugar crystal stability
  • Emulsification

Sisterna Sucrose Esters are not only emulsifiers: they are “multifunctional ingredients”.

The advantages of using Sisterna sucrose esters:

  • Accelerated sugar (or polyol) crystallization: more rapid processing.
  • Formation of small sized, stable, crystals.
  • Dry, non-sticking, surface of the candy.
  • Improved shelf life.
  • Smooth and soft structure.
  • Attractive and whiter appearance.
  • No fat separation from the candy.
  • Very stable, smooth mix

discover