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  • Low Calorie
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Increasing Satiety with Less Calories

The epidemic of overweight and obese people worldwide is driven by an imbalance between energy intake (increasing) and energy expenditure (decreasing). Energy intake is largely determined by satiety (the condition of being full) and satiation (the process of satisfying completely), although social and psychological factors also play a role.

A new opportunity in food development is to help consumers feel full whilst consuming fewer calories. Foods with a low glycaemic index (GI) have been shown to be more satiating. Susan Roberts (Tufts University) wrote a review (Roberts, S.B. (2000) High-glycemic index foods, hunger, and obesity: Is there a connection? Nutr. Rev. 58, 163-9.), concluding that “…consumption of high-GI carbohydrates may increase hunger and promote overeating relative to consumption of items with a lower GI”.

Litesse^® can help in the manufacture of foods that are less calorically dense and have a lower glycaemic response. In addition, human clinical studies have shown that Litesse^® can actually reduce subsequent food intake, with total caloric reductions between 5-25%.

With Litesse^® it is possible to consume fewer calories and be satisfied longer. Litesse^® is widely used to reduce calories. Recent studies show that reduced calorie foods made with Litesse^® impart an increased feeling of fullness — or satiety — allowing consumers to delay the feeling of hunger longer. The same research indicated that these consumers did not overcompensate at their next meal by eating more calories.

Litesse^® is a prebiotic and high in fibre. It is also low calorie, sugar free and low glycaemic. High fibre and low glycaemic foods help to moderate fluctuations in blood sugar levels and suppress hunger for longer. This, in turn, can discourage overeating and may assist with weight management.

It is now evident that Litesse^® has the added benefit of inducing satiety with the consumption of fewer calories and this could apply to a broad range of food applications, such as snacks, nutrition bars, baked goods, cereals and beverages.

This satiating effect represents a new opportunity for food companies to create new reduced calorie products or reformulate existing brands that are also more satisfying to calorie-conscious consumers.