WO2016150573A1

WO2016150573A1 - Compositions for use in food products

Info

Publication number: WO2016150573A1
Application number: PCT/EP2016/000519
Authority: WO
Inventors: Hans-Peter Wild
Original assignee: Capri Sun Ag
Priority date: 2015-03-26
Filing date: 2016-03-24
Publication date: 2016-09-29
Also published as: EP3273798A1

Abstract

The invention provides compositions for use in food products such as sport drinks which deliver sustained energy and muscle recovery during physical activities.

Description

Compositions for use in food products

FIELD OF THE INVENTION

The present invention relates to compositions for use in food products such as sport drinks and energy foods. BACKGROUND OF THE INVENTION

A variety of food products targeted for the delivery of energy and electrolyte replenishment have appeared on the market. These products address the needs of the active consumer by providing fast energy during sport activities and replacing the sodium and potassium electrolytes lost during perspiration. Examples of such energy food products are power bars, power gels and sports drinks.

Sport drinks are particularly popular among the active consumers.

Current sport drinks are formulated with dextrose (glucose), sucrose, high fructose corn syrup or artificial sweeteners. They also contain preservatives, sodium and potassium electrolytes, artificial flavors and artificial colors. These beverages provide the benefits of delivering fast energy, hydration and electrolyte replenishment, but the current technologies used have significant drawbacks.

These conventional sport drinks deliver fast energy through the use of sugars with high glycemic index such as sucrose (glycemic index of 65) or dextrose (glycemic index of 100) which deliver a high glycemic load resulting in an insulin spike and crash in the metabolism. Such insulin spike and subsequent crash aggravate the condition of diabetic or pre-diabetic consumers. Additionally, the use of these simple sugars in the formulations does not deliver sustained energy.

US 6,455,51 1 discloses a sport beverage containing trehalose as a major source of carbohydrate which delivers immediate energy. US 8,685,483 discloses an electrolyte formulation for preventing dehydration comprising a dietary fiber source, and sodium, potassium, calcium, chloride and citrate ion sources.

US 7,993,690 discloses a rehydration beverage comprising carbohydrates, electrolytes, water and flavoring.

US 6,051 ,236 discloses a dry powder for optimizing muscle performance during exercise comprising high glycemic index sugars in the range of 50.00 to 70.00% by weight, low glycemic index sugars in the range of 8.00 to 20.00% by weight , protein, amino acids, vitamins C and E and electrolytes.

US 6,989,171 discloses a sport drink composition for optimizing muscle performance during exercise comprising high and low glycemic index sugars, protein, vitamins C and E and electrolytes.

There is an immediate and growing need for improved sport drinks. The active consumers require beverages that deliver sustained energy, hydration and muscle recovery. As artificial flavors and colors may pose potential health risks, it is desirable to provide sport drinks containing only natural ingredients. SUMMARY OF THE INVENTION

The object of the present invention is to provide a composition which delivers sustained energy to a consumer.

Said object is achieved by a composition for use in a food product comprising:

1 to 60% (w/w) glucose, 5 to 35% (w/w) sucrose,

1 to 10% (w/w) fructose,

1 to 10% (w/w) pinitol,

0.5 to 5% (w/w) arabinoxylan, and

0.5 to 5% (w/w) galactose. The present application is also directed to food products comprising the composition of the present invention.

The present application is further directed to the use of the composition of the present invention in a sports drink.

DESCRIPTION OF THE FIGURES Figure 1 shows the glycaemic response curves for glucose and Example 3.1.

Figure 2 shows the glycaemic response curves for glucose and Comparative Example 1. Figure 3 shows the glycaemic response curves for glucose and Example 3.3. Figure 4 shows the glycaemic response curves for glucose and Comparative Example 2. Figure 5 shows the insulinaemic response curves for glucose and Example 3.1. Figure 6 shows the insulinaemic response curves for glucose and Comparative Example 1. Figure 7 shows the insulinaemic response curves for glucose and Example 3.3.

Figure 8 shows the insulinaemic response curves for glucose and Comparative Example 2. DETAILED DESCRIPTION OF THE INVENTION

The composition of the present invention comprises 1 to 60% (w/w) glucose, 5 to 35% (w/w) sucrose, 1 to 10% (w/w) fructose, 1 to 10% (w/w) pinitol, 0.5 to 5% (w/w) arabinoxylan, and 0.5 to 5% (w/w) galactose. Thus, in addition to the usual immediate energy-delivering carbohydrates (glucose, sucrose and fructose), the composition contains a combination of pinitol, arabinoxylan and galactose. These ingredients act synergistically to provide sustained energy and at the same time prevent the occurrence of insulin spikes after consumption of the composition. Unless otherwise specified, all amounts recited in the present application are defined in terms of percent by weight based on the total weight of the composition (% (w/w)).

In combination with any of the above or below embodiments, the amount of glucose is preferably 3 to 50% (w/w), more preferably 10 to 40% (w/w), and most preferably 20 to 40% (w/w). In combination with any of the above or below embodiments, the amount of sucrose is preferably 10 to 30% (w/w), more preferably 15 to 25% (w/w), and most preferably 17 to 22% (w/w).

In combination with any of the above or below embodiments, the amount of fructose is preferably 2 to 8% (w/w), more preferably 3 to 7% (w/w), and most preferably 4 to 6% (w/w). In combination with any of the above or below embodiments, the amount of pinitol is preferably 1.5 to 7% (w/w), more preferably 2 to 6% (w/w), and most preferably 3 to 5% (w/w). In combination with any of the above or below embodiments, the amount of arabinoxylan is preferably 0.6 to 4% (w/w), more preferably 0.8 to 3% (w/w), and most preferably 1 to 2% (w/w).

In combination with any of the above or below embodiments, the amount of galactose is preferably 0.6 to 4% (w/w), more preferably 0.8 to 3% (w/w), and most preferably 1 to 2% (w/w).

In a preferred embodiment in combination with any of the above or below embodiments, the composition has low or moderate glycemic index.

The glycemic index (Gl) of the composition is calculated based on the Gl of each carbohydrate present in the composition multiplied by its weight percentage of the total carbohydrates. The Gl contributions from each carbohydrate are then summed up to obtain the calculated Gl of the composition.

The Gl of each carbohydrate is measured by blood glucose testing following consumption of the specific carbohydrate in human clinical studies. The measurement is carried out in the following way:

8-12 healthy subjects are tested for both the test carbohydrate as well as the reference carbohydrate (glucose) on separate days with at least a one day gap between measurements. The subjects consume the carbohydrate in the morning after 10 - 12 hours of fasting. Both the test carbohydrate and the glucose reference are in the form of solutions of 50 grams of carbohydrate diluted in 250 ml of water. A fasting blood sample is collected at 0 minutes prior to the subjects consuming the carbohydrate. Further blood samples are taken 15, 30, 45, 60, 90, and 120 minutes after consumption of the carbohydrate and the amount of glucose in the blood samples is measured. The Gl is calculated as the incremental area under the blood glucose response curve of the test carbohydrate expressed as a percent of the response to the same amount of glucose reference taken by the same subject. For each tested subject, the area under the curve (AUC) is calculated according to the trapezoidal method. The results obtained for all subjects are then averaged.

A low glycemic index composition has a Gl of 55 or less, a moderate glycemic index composition has a Gl of 56 to 69, and a high glycemic index composition has a Gl of 70 or more.

To further enhance the sustained energy effect of the composition, in a preferred embodiment in combination with any of the above or below embodiments, the composition comprises a carbohydrate selected from xylose, kestose, maltose, maltulose, maltotriose, maltotetraose, gentibiose, arabinose, rhamnose, fucose, stachyose, raffinose and cellobiose, or mixtures thereof.

In combination with any of the above or below embodiments, the composition preferably comprises xylose, kestose and maltose.

In combination with any of the above or below embodiments, the amount of xylose is preferably 0.1 to 0.5% (w/w), more preferably 0.2 to 0.4% (w/w), and most preferably 0.25 to 0.35% (w/w).

In combination with any of the above or below embodiments, the amount of kestose is preferably 0.05 to 0.5% (w/w), more preferably 0.1 to 0.4% (w/w), and most preferably 0.15 to 0.3% (w/w).

In combination with any of the above or below embodiments, the amount of maltose is preferably 0.05 to 0.3% (w/w), more preferably 0.1 to 0.2% (w/w), and most preferably 0.1 to 0.15% (w/w). In combination with any of the above or below embodiments, the composition comprises one or more carbohydrates selected from maltulose, maltotriose, maltotetraose, gentibiose, arabinose, rhamnose, fucose, stachyose, raffinose and cellobiose. In a further preferred embodiment in combination with any of the above or below embodiments, the amount of each of the maltulose, maltotriose, maltotetraose, gentibiose, arabinose, rhamnose, fucose, stachyose, raffinose and cellobiose is 0.01 to 0.5% (w/w), preferably 0.02 to 0.4% (w/w), and more preferably 0.02 to 0.04% (w/w).

In another embodiment, in combination with any of the above or below embodiments, the composition comprises a sugar alcohol selected from inositol, mannitol, sorbitol and xylitol, or mixtures thereof. This improves the mouthfeel of the food products containing the composition of the present invention and enhances the muscle recovery effect of the composition.

In a preferred embodiment in combination with any of the above or below embodiments, the amount of inositol is 0.1 to 1% (w/w), preferably 0.2 to 0.6% (w/w), and more preferably 0.4 to 0.5% (w/w). In a preferred embodiment in combination with any of the above or below embodiments, the amount of mannitol is 0.05 to 0.5% (w/w), preferably 0.06 to 0.2% (w/w), and more preferably 0.07 to 0.1% (w/w).

In a preferred embodiment in combination with any of the above or below embodiments, the amount of sorbitol is 0.02 to 0.2% (w/w), preferably 0.04 to 0.1% (w/w), and more preferably 0.06 to 0.08% (w/w).

In a preferred embodiment in combination with any of the above or below embodiments, the amount of xylitol is 0.005 to 0.05% (w/w), preferably 0.006 to 0.03% (w/w), and more preferably 0.008 to 0.02% (w/w). In another embodiment, in combination with any of the above or below embodiments, the composition further comprises maltodextrin. The amount of maltodextrin is preferably 5 to 25% (w/w), more preferably 10 to 20% (w/w), and most preferably 12 to 15% (w/w). In a preferred embodiment in combination with any of the above or below embodiments, the composition comprises digestion-resistant maltodextrin. The term "digestion-resistant maltodextrin" refers to a short chain polymer of glucose produced by purposeful rearrangement of starch or hydrolyzed starch to convert a portion of the alpha-1 ,4-glucose linkages in the starch to random 1 ,2- , 1 ,3- and 1 ,4-alpha or beta linkages. The digestion-resistant maltodextrin for use in the present invention is produced according to the method described EP-A-0477089. The digestion-resistant maltodextrin has a significantly lower glycemic index than maltodextrin obtained by conventional partial hydrolysis of starch. Digestion-resistant maltodextrin is commercially available under the name Fibersol-2.

In combination with any of the above or below embodiments, the composition of the present invention preferably comprises one or more electrolytes. Such a composition has excellent ability of replenishing electrolytes lost during strenuous activity.

In a preferred embodiment in combination with any of the above or below embodiments, the total amount of electrolytes in the composition is 0.5 to 5% (w/w), preferably 1 to 3% (w/w), and more preferably 1.5 to 2% (w/w). In a preferred embodiment in combination with any of the above or below embodiments, the electrolyte is monopotassium phosphate and/or sodium chloride. In a preferred embodiment in combination with any of the above or below embodiments, the amount of monopotassium phosphate is 0.5 to 5% (w/w), preferably 0.7 to 3% (w/w), and more preferably 1 to 2% (w/w) such as 1.5% (w/w). In a preferred embodiment in combination with any of the above or below embodiments, the amount of sodium chloride is 0.2 to 1 % (w/w), preferably 0.3 to 0.7% (w/w), and more preferably 0.4 to 0.6% (w/w).

To further enhance the muscle recovery characteristics of the composition, in a preferred embodiment in combination with any of the above or below embodiments the composition comprises one or more amino acids. Preferably, the amino acid is L-leucine, L-isoleucine and/or L-valine. In a preferred embodiment in combination with any of the above or below embodiments, the amount of L-leucine is 0.1 to 1 % (w/w), preferably 0.2 to 0.8% (w/w), and more preferably 0.4 to 0.6% (w/w). In a preferred embodiment in combination with any of the above or below embodiments, the amount of L-isoleucine is 0.1 to 1 % (w/w), preferably 0.2 to 0.8% (w/w), and more preferably 0.4 to 0.6% (w/w). In a preferred embodiment in combination with any of the above or below embodiments, the amount of L-valine is 0.1 to 1 % (w/w), preferably 0.2 to 0.8% (w/w), and more preferably 0.4 to 0.6% (w/w).

In a preferred embodiment in combination with any of the above or below embodiments, the composition of the present invention further comprises caffeine. Preferably, the amount of caffeine is 0.05 to 0.5% (w/w), more preferably 0.07 to 0.3% (w/w), and most preferably 0.1 to 0.2% (w/w).

In a preferred embodiment in combination with any of the above or below embodiments, the composition of the present invention further comprises a vitamin B complex. In the present application the term "vitamin B complex" refers to a blend of at least two B vitamins selected from vitamins B^ B₂, B₃, B₅, B₆, B₇, B₉ and B₁₂. Preferably, the vitamin B complex consists of vitamin B₃, vitamin B₅, vitamin B₆ and vitamin Bi₂. In a preferred embodiment in combination with any of the above or below embodiments, the amount of vitamin B complex is 0.02 to 0.2% (w/w), more preferably 0.04 to 0.1 % (w/w), and most preferably 0.06 to 0.08% (w/w).

In a preferred embodiment in combination with any of the above or below embodiments, the composition comprises the combination of caffeine and a vitamin B complex (such as vitamins B₃, B₅, B₆ and B ₂). Such a composition has enhanced energy delivery characteristics and is particularly suitable for the preparation of energy foods and drinks. In a preferred embodiment in combination with any of the above or below embodiments, the composition of the present invention further comprises a natural acidulant. Preferably, the natural acidulant is selected from citric acid and/or sodium citrate. In a preferred embodiment in combination with any of the above or below embodiments, the amount of citric acid is 2 to 10% (w/w), more preferably 3 to 7% (w/w), and most preferably 4 to 6% (w/w). In a preferred embodiment in combination with any of the above or below embodiments, the amount of sodium citrate is 1 to 5% (w/w), more preferably 1.5 to 4% (w/w), and most preferably 2 to 3% (w/w). In a preferred embodiment in combination with any of the above or below embodiments, the total amount of natural acidulants in the composition is 3 to 15% (w/w), more preferably 5 to 12% (w/w), and most preferably 6 to 9% (w/w).

In combination with the above or below embodiments, the composition of the present invention preferably comprises natural flavors and colors. The natural flavors and colors improve the sensory profile of the composition.

The term "natural flavors" refers to flavoring substances obtained from plant or animal raw materials, by physical, microbiological or enzymatic processes.

The term "natural colors" refers to natural food dyes obtained from plant or animal raw materials. In a preferred embodiment in combination with any of the above or below embodiments, the composition of the invention comprises 1 to 10% (w/w) of natural flavor such as citrus, berry, punch or other fruit flavors. Preferably, the amount of natural flavor is 2 to 6% (w/w), and more preferably 3 to 5% (w/w).

The composition of the present invention can contain one or more functional additives commonly used in the food industry. Non-limiting examples of such additives are thickening agents and stabilizers such as xanthan gum, guar gum and pectin.

The composition of the present invention can be formulated as a dry powder, which can be stored in a sachet or a cap, or as a tablet. The dry powder or tablet formulation can be conveniently dissolved in still or carbonated water by the consumer to prepare a sports drink with a desired sweetness. The dry powder can also be stored in powder dispensing caps or powder sachets for delivery into bottles of water.

The composition of the present invention can be incorporated into a variety of food products. Non-limiting examples of food products include protein shakes, smoothies, juices, cooked cereals, ready-to-eat cereals, muesli bars, cookies, biscuits and confectionary products. In another embodiment in combination with any of the above or below embodiments, the composition of the present invention comprises water. In a preferred embodiment in combination with any of the above or below embodiments, the ratio of the weight of the composition to the weight of water is 0.5:1 to 1 :25, preferably 1 :1 to 1 :15, and more preferably 1 :5 to 1 :10.

In a preferred embodiment in combination with any of the above or below embodiments, the ratio of the weight of the composition to the weight of water is 0.5:1 to 1 :5. Such a composition is a liquid concentrate suitable for dispensing into bottles of water. The liquid concentrate can be dispensed in water by cap dispensers, sachets or liquid concentrate bottles.

In another preferred embodiment in combination with any of the above or below embodiments, the ratio of the weight of the composition to the weight of water is 1 :1 to 1 :7. Such a composition is suitable for use as a gel shot. It can be stored in sachets, pouches or tubes and it can be consumed directly from said sachets, pouches or tubes.

In a further preferred embodiment in combination with any of the above or below embodiments, the ratio of the weight of the composition to the weight of water is 1 :7 to 1 :25. Such composition can be consumed directly as a sports drink.

In a preferred embodiment in combination with any of the above or below embodiments of compositions comprising water, the composition is carbonated. The carbonation can be achieved by any method known to the skilled person. In one embodiment in combination with any of the above or below embodiments, carbon dioxide is added to the composition at a pressure of 200 to 300 kPa. In another embodiment in combination with any of the above or below embodiments, the composition is added to carbonated water to obtain a carbonated composition.

In a preferred embodiment in combination with any of the above or below embodiments, the carbonated composition contains 0.5 to 5 volumes of dissolved C0₂, preferably 0.5 to 3 volumes of dissolved C0₂, and more preferably 0.5 to 1.5 volumes of dissolved C0₂, per one volume of composition.

In the present application the term "volume of C0₂" refers to the volume the C0₂ gas would occupy at atmospheric pressure and 0°C if it were removed from the carbonated composition.

EXAMPLES Example 1 (Lime-Flavored Sports Drink - Moderate Glycemic Index)

A sports drink was prepared by dispersing the composition shown in Table 1 in water in a weight ratio of 1 :11.1 (weight of composition: weight of water).

Table 1

Calorie content: 70 kcal/ 330 ml Calculated Glycemic Index: 69 (vs. glucose reference of 100)

Example 2 (Lime-Flavored Sports Drink - Low Glycemic Index)

A sports drink was prepared by dispersing the composition shown in Table 2 in water in a weight ratio of 1 : 15.4 (weight of composition: weight of water)

Table 2

Calorie content: 45 kcal/ 330 ml

Calculated Glycemic Index: 52 (vs. glucose reference of 100)

Example 3: Mouthfeel evaluation

A taste panel of 17 trained individuals (age from 30 to 50 years, 9 women, 8 men) examined the mouthfeel of different carbohydrate containing drinks in accordance to the present invention with a comparative drink.

The ingredients were blended as shown in table 3.

Table 3

Comparative Comparative Example Example Example

(w/w)

Example 1 Example 2 3.1 3.2 3.3

Glucose 10.0 70.0 10.0 30.0 50.0

Fructose 5.0 5.0 7.5 7.5 7.5

Sucrose 22.0 22.0 22.0 22.0 22.0

Galactose 2.0 2.0 2.0 2.0 2.0

Arabinoxylan 0.1 0.0 1.5 1.5 1.5

Pinitol 0.5 0.0 5.0 5.0 5.0

Xylose 0.03 0.0 0.32 0.32 0.32

Kestose 0.02 0.0 0.23 0.23 0.23

Maltose 0.03 0.0 0.14 0.14 0.14

Fibersol-2 60.0 1.0 48.3 28.3 8.3

Myo-lnositol 0.05 0.0 0.48 0.48 0.48

Sorbitol 0.01 0.0 0.08 0.08 0.08

Mannitol 0.01 0.0 0.09 0.09 0.09

Xylitol 0.0 0.0 0.01 0.01 0.01

Other

0.23 0.0 2.34 2.34 2.34 carbohydrates Comparative Example 2 is a composition, which is similar to commercially available sports drinks.

The carbohydrate blends according to table 3 were then mixed to final drinks as shown in table 4. As the carbohydrates are the most relevant ingredient for the attribute "mouthfeel" the recipes for tasting only contain the carbohydrate blend in acidified water.

Table 4

All ingredients were dissolved in 1000ml of water and tasted at a temperature of 20°C. The samples "example 3.1", "example 3.2" and "example 3.3" were coded with 3-digit random numbers. The comparative sample was labeled as "reference".

Test Design

The test was performed as "difference from control"-test on the basis of DIN 10976. Each individual tasted the reference against the coded samples in a randomized order. The task for each panel member was to evaluate the mouthfeel against the reference on a scale ranging from 1 (no difference to reference) to 15 (strong difference to reference). The results were calculated as averages of the judgements of the panel members. Results are shown in table 5:

Table 5 - Difference to the reference product tasted

Example 3.1 Example 3.2 Example 3.3

Mouthfeel 9.2 6.8 4.2 All products (Example 3.1 , Example 3.2 and Example 3.3) showed a significant difference against the reference (Comparative Example 2) in mouthfeel. This shows that an improvement in mouthfeel was obtained by the compositions according to the invention.

Example 4: Glycaemic and insulinaemic response

Methodology

Study design and setting

A non-blind, repeat measure, crossover design trial was used to study the glycaemic index (Gl) and insulinaemic response to three test samples (Example 3.1 , Comparative Example 1 and Comparative Example 2) against a reference of glucose. The composition of the test samples is shown in Table 3. The participants were randomly assigned to test each test sample or reference glucose using a pseudo-random number generator. Participants acted as their own controls.

Participant recruitment Seventeen healthy participants (5 male, 12 female) were recruited. They were moderately active and non-smokers. Prior to recruitment, all potential participants completed a brief health questionnaire. Participants were excluded from the study if they met any of the following criteria:

• Aged < 18 or > 60 years · Pregnant or lactating

• Body mass index (BMI) > 30kg/m²

• Fasting blood glucose value > 6.1 mmol/l

• Known food allergy or intolerance

• Medical condition(s) or medication(s) known to affect glucose regulation or appetite and/or which influence digestion and absorption of nutrients

• Known history of diabetes mellitus or the use of antihyperglycaemic drugs or insulin to treat diabetes and related conditions • Major medical or surgical event requiring hospitalization within the preceding 3 months

• Use of steroids, protease inhibitors or antipsychotics (all of which have major effects on glucose metabolism and body fat distribution).

In addition, participants were excluded if they were unable to comply with experimental procedures or did not follow Gl testing safety guidelines.

Anthropometric measurements

For all participants, anthropometric measurements were made in the fasting state during the first session. Height was recorded to the nearest centimetre using a stadiometer (Seca Ltd, UK), with participants standing erect and without shoes. Body weight was recorded to the nearest 0.1 kg, with participants wearing light clothing and no shoes. Body mass index (BMI) was calculated using the standard formula: weight (kg)/height (m)². Body fat percentage was measured using a body composition analyser (Tanita BC-418 MA; Tanita UK Ltd). The physical characteristics of the study population are presented in Table 6.

Table 6 Physical characteristics of study population (mean ± SD)

Protocol

The current study was conducted by Good Clinical Practise (GCP) certified researchers. The protocol used by the Functional Food Centre at Oxford Brookes University was adapted from that described by Brouns et al. (Brouns F, Bjorck I, Frayn KN, Gibbs AL, Lang V, Slama G, Wolever TMS, Glycaemic index methodology, Nutr Res Rev 2005, 18, 145-171 ) and was carried out in accordance with ISO standards (Food Products-Determination of the glycaemic index (Gl) and recommendation for food classification, ISO 26642, 2010(E)). The standards state that to determine the Gl of a food, tests should be repeated in a minimum of ten participants. In the current study, each test sample was tested by 17 participants.

The day prior to a test

On the day prior to a test, participants were asked to restrict their intake of alcohol and caffeine-containing drinks and to restrict their participation in intense physical activity (e.g. long periods at the gym, excessive swimming, running, aerobics). Participants were also told not to eat or drink after 9 pm the night before a test, although water was allowed, in moderation.

Test samples The test samples (Example 3.1 , Comparative Example 1 and Comparative Example 2) were compared with a reference food (glucose-monohydrate) and were tested in equivalent carbohydrate amounts (50 g). Each test sample was provided in ready-to-serve in 500ml bottles for better consumability.

Table 7 Amount of sample served to give 50 g available carbohydrate

As blood glucose responses vary considerably day to day within participants, ISO standards recommend that the reference food is tested in each participant at least two and preferably three times on separate days within the immediate three month period surrounding the testing of the product, to obtain a representative mean response to the reference food. Thus, each test sample was tested once and the reference food three times in random order on separate days, with at least a one-day gap between measurements to minimise carry over effects. Participants were studied in the morning before 10 am after a 12-hour overnight fast. Participants consumed the reference food/test sample at a comfortable pace, within 15 minutes. The reference food and test samples were served with 250 ml water. The test samples were stored by refrigeration. The temperature of the fridge was monitored and recorded daily. The reference food was weighed using a balance calibrated to UKAS/ISO standards and checked daily to ensure the calibration has not drifted. Participants remained sedentary during each session.

Blood glucose measurements

Blood samples were taken at -5 min and 0 min before consumption of the reference food/test sample and the baseline value taken as a mean of these two values. The reference food/test sample was consumed immediately after this and further blood samples were taken at 15, 30, 45, 60, 90 and 120 minutes after starting to eat. A post-prandial 2-hour period for blood glucose measurements has been demonstrated to be sufficient for the determination of Gl values in healthy participants.

Blood was obtained by finger-prick using the Unistik®3 single-use lancing device (Owen Mumford). Reports suggest that capillary blood sampling is preferred for reliable Gl testing (FAO/WHO, Carbohydrates in Human Nutrition, Report of a Joint FAO WHO Expert Consultation. FAO, Rome, 1998; Hatonen KA, Simila ME, Virtamo JR, Eriksson JG, Hannila ML, Sinkko HK et al, Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato, Am J Clin Nutr 2006; 84, 1055-1061 ). Prior to a finger-prick, participants were encouraged to warm their hand to increase blood flow. Fingers were not squeezed to extract blood from the fingertip as this may dilute with plasma. Blood glucose was measured using the HemoCue Glucose 201 + analyser (HemoCue® Ltd), which was calibrated daily using control solution from the manufacturer. Calculation of GI

A number of different methods have been used to calculate area under the curve (AUC). In the present study, the incremental area under the blood glucose response curve (IAUC) was calculated geometrically by applying the trapezoid rule ignoring the area beneath the baseline (FAO/WHO, Carbohydrates in Human Nutrition, Report of a Joint FAO/WHO Expert Consultation, FAO, Rome, 1998). The IAUC for each test sample for each participant was expressed as a percentage of the mean IAUC for the reference food eaten by the same participant: Gl = (IAUC test sample/IAUC reference food) x 100

For each test sample, the Gl value was taken as the mean for the whole group. Measurement of insulinaemic response

At each test time point (-5, 0, 15, 30, 45, 60, 90, 120), 300 it of capillary blood (from finger pricks) were obtained. Finger pricks were made using the Unistik 3 single-use lancing device (Owen Mumford) and blood was collected into chilled microvette® capillary blood collection tubes treated with dipotassium EDTA (CB 300 K2E; Sarstedt Ltd). The microvette® tubes were centrifuged and 200 μΙ_ of the supernatant plasma obtained. Insulin concentrations in the plasma samples were determined by electrochemiluminescence immunoassay using an automated analyzer (Cobas® E41 1 ; Roche diagnostics). The Cobas® system is a reliable method of plasma insulin determination (Siahanidou T, Margeli A, Kappis A, Papassotiriou I, Mandyla H, Circulating visfatin levels in healthy preterm infants are independently associated with high-density lipoprotein cholesterol levels and dietary long-chain polyunsaturated fatty acids, Metabolism 201 1 , 60, 389-393). The unit of measurement is μΙΙ/ml.

Results

Glycaemic response

The mean within-participant CV for the reference food (glucose) for the group of participants tested was≤30%. The inter-assay CV (i.e. analytical variation) on standard solutions was <3.6%. The laboratory's CV for 20 or more duplicate measurements of fasting glucose (i.e. minute-to-minute variation in human participants) was <5%.

Seventeen participants were recruited to the study. In total, three participants withdrew from the study; two participants were excluded because they were outliers with a Gl value ± 2 SD from the mean Gl value; and two participants were excluded from the data analysis due to missing insulin data. Therefore, the results reported are for ten participants for each test sample; the physical characteristics of the final study population are presented in Table 8.

Table 8 Physical characteristics of final study population (mean ± SD)

All participants (n 10)

Age (y) 26.1 ± 4.0 Height (m) 1.68 ± 0.08

Weight (kg) 63.4 ± 7.9

BMI (kg/m²) 22.5 ± 2.0

Fat mass (%) 23.0 ± 4.9

Lean body mass (kg) 48.9 ± 7.1

Table 9 and Figures 1 to 4 illustrate the mean blood glucose levels and mean change in blood glucose for each test sample.

Table 9 Mean blood glucose measurements (mmol/l) for each test sample

Based on the ingredients of the Examples and Comparative Examples, comparison can be made between Example 3.1 and Comparative Example 1 , as well as Example 3.3 and Comparative Example 2.

As can be seen from Table 9 and Figures 1 and 2, the mean blood glucose in Example 3.1 increases to 6.4 mmol/l after 30 minutes after consumption. In Comparative Example 1 , the blood glucose increases to 7.0 mmol/l. Thus, the increase in blood glucose is lower for Example 3.1. As can be further seen therefrom, in Example 3.1 the starting blood glucose level is reached after 60 minutes, whereas in Comparative Example 1 more time is needed until the blood glucose level drops to its original value. Further, as can aso be seen from Table 9 and Figures 3 and 4, the mean blood glucose in Example 3.3 increases to 6.8 mmol/l after 30 minutes after consumption and in Comparative Example 2 to 7.2 mmol/l. The increase in blood glucose is lower for Example 3.3.

The Gl value of each test sample was calculated for each participant from the IAUC for the product compared to that for the reference food. The Gl value of each test sample was taken as the mean for the whole group. The Gl values and Gl classification are summarised below.

Table 10 Gl value [glucose = 100] and classification

As can be seen therefrom, Example 3.1 , which contains 10 wt% of glucose provides a sports drink with a low glycaemic index, whereas Comparative Example 1 , which also contains 10 wt% of glucose, produces a drink with a moderate glycaemic index. Example 3.3, which contains 50 wt% of glucose, produces a drink with a moderate glycaemic index, Comparative Example 2 produces a drink with a high glycaemic index.

Insulinaemic response

Table 11 and Figures 5 to 8 illustrate the mean blood insulin levels and mean change in blood insulin for each test sample.

Table 11 Mean insulin measurements (μΙΙ/ml) for each test sample

Comparative Comparative

Time (min) Example 3.1 Example 3.3

Example 1 Example 2

0 9.2 9.4 7.9 9.6 15 50.5 50.5 46.0 48.3

30 57.2 64.6 53.7 76.4

45 28.5 36.6 41.6 41.0

60 25.1 25.4 29.6 22.7

90 15.3 15.1 21.2 16.1

120 8.6 6.3 9.9 5.8

Table 12 shows the mean insulin iAUC at 120 min.

Table 12 Mean (± SD) insulin iAUC for each test sample

As can be seen from Table 11 and Figures 5 to 8, the plasma insulin level increases in the first 30 minutes and then drops after 30 minutes. In the Comparative Examples the plasma insulin level is maintained at an increased value for a longer time, compared to Example 3.1 and 3.3. Furthermore, in Example 3.1 the plasma insulin level drops to a lower value than the starting plasma value after 120 minutes. In Comparative Example 1 , after 120 minutes, the plasma insulin level is still higher than the starting value. In Example 3.3 the change in plasma insulin after 30 minutes is 55.2 μΙΙ/ml, whereas change in plasma insulin after 30 minutes in Comparative Example 2 is 66.8 pU/ml. In particular, it can be seen that in Example 3.1 an insulin spike (increase in plasma insulin) is less distinct than in Comparative Example 1. Similarly, in Example 3.3 the insulin spike is also less distinct than in Comparative Example 2. Therefore, with the compositions in accordance with the present invention, an insulin spike and the undesired effects associated therewith can be avoided. Further, as shown in Table 12, the iAUC for the Examples is lower than for the Comparative Examples, indicating that less insulin is released.

Claims

1. A composition for use in a food product comprising: 1 to 60% (w/w) glucose,

5 to 35% (w/w) sucrose, 1 to 10% (w/w) fructose,

1 to 10% (w/w) pinitol, 0.5 to 5% (w/w) arabinoxylan, and 0.5 to 5% (w/w) galactose.

2. The composition of claim 1 further comprising maltodextrin.

3. The composition of claim 1 or 2 further comprising one or more electrolytes.

4. The composition of claim 3, wherein the electrolyte is monopotassium phosphate and/or sodium chloride.

5. The composition of any of claims 1 to 4 further comprising one or more amino acids.

6. The composition of claim 5, wherein the amino acid is L-leucine, L-isoleucine and/or L-valine.

7. The composition of any of claims 1 to 6 further comprising an acidulant.

8. The composition of any of claims 1 to 7 further comprising caffeine.

9. The composition of any of claims 1 to 8 further comprising water.

10. The composition of claim 9, wherein the ratio of the weight of the composition to the weight of water is 0.5: 1 to 1 :25.

11. The composition of claim 9 or 10 which is carbonated.

12. A food product comprising the composition of any of claims 1 to 11.

13. Use of the composition of any of claims 1 to 11 in a sports drink.