The role of gums in satiety/satiation. A review
Alongside proteins, soluble fibres are the most promising ingredients for formulating foods with high satiating capacity. Because of the considerable complexity and variety of composition and structure of polysaccharide gums, it is not easy to decide which ingredients are most effective in which products. They can often act in combination on more than one level. Moreover, the research results are often contradictory as it is extremely difficult to draw comparisons between different studies. The complexity of the methods and the absence of necessary information on the substances used for satiating purposes pose additional difficulties. This review aims to clarify the mechanisms governing the satiating effect of gums in formulated foods, update the information and draw attention to points that require further investigation.
| Main Authors: | , |
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| Other Authors: | |
| Format: | artículo de revisión biblioteca |
| Published: |
Elsevier BV
2013-07
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| Subjects: | Gums, Satiation, Satiety, Viscosity, Gelation, Fermentability, |
| Online Access: | http://hdl.handle.net/10261/334287 |
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