Non-digestible carbohydrates such as Fibregum get a new health claim for glycaemia regulation
As an exhibitor at the next HiE, Nexira will present the unique characteristics and the latest news on Fibergum. Fibregum is an all-natural range, with a minimum guarantee of 90% dietary fibres, organic certified and the only Non-GMO Project verified acacia gum.
A new non-digestible carbohydrates health claim on glycaemia reduction is now applicable to Fibregum. Since 20 June 2016, Fibregum, a range of acacia gum products, bears the health claim from Regulation (EU) 2016/854(1): Consumption of foods/drinks containing acacia gum instead of sugars induces a lower blood glucose rise after their consumption compared with sugar-containing foods/ drinks.
Nutrition has an impact on our health and well-being. Carbohydrate management can help with weight and blood sugar control. That is why low-digestible carbohydrate products and sugar substitution are interesting for the food industry and consumers.
Through different evaluations, the European Food Safety Authority (EFSA) based its opinion on a scientific consensus basis to conclude that sugar replacement in food and beverages by non-digestible carbohydrates induces a reduction of postprandial glycaemia and insulinemia.
EFSA specified: “The characteristic that is most relevant to the claimed effect (reduction of postprandial glycaemic responses by replacing sugars in foods and beverages) is not unique to fructo-oligosaccharides (FOS), alpha-GOS and resistant dextrin, but common to other non-digestible carbohydrates (non-starch polysaccharides, resistant oligosaccharides, resistant starch) because, similarly to FOS, alpha-GOS and resistant dextrin, non-digestible carbohydrates are resistant to hydrolysis and absorption in the small intestine and therefore do not contribute to postprandial glycaemia.”
It clearly shows that acacia gum, as a non-digestible carbohydrate, benefits of this scientific consensus, meaning that the validated health relationship is affordable for Fibregum.
To bear the health claim, at least 30 % of sugars should be replaced in foods or drinks by acacia gum. Therefore, acacia gum is particularly adapted for low or reduced glycaemic index (GI) products.
