New Carbohydrates for use as Prebiotics and Food Ingredients
Posted on November 14th, 2005
One of the hottest new topics in food and nutrition research is prebiotics. Prebiotics are complex carbohydrates containing nutrients that actually nourish the healthy bacteria living in your digestive system. These “friendly” bacteria appear to perform many important functions such as protecting us from food-borne illnesses, protecting us from developing allergies, regulating hormone balance and enhancing immunity.
The November installment of the Peoria NEXT Science Colloquia will feature a seminar titled “New Carbohydrates for use as Prebiotics and Food Ingredients” will be presented by Dr. Greg Cote on Friday November 18th at 3:30 pm in the Peoria Public Library.
Dr. Cote is a research chemist with the USDA National Center for Agricultural Utilization Research (NCAUR Ag Lab) in Peoria. His presentation will focus on the expanding uses and U.S. market for prebiotics and related carbohydrates and the scope of carbohydrate research at NCAUR.
Similar carbohydrates are also used for low glycemic index sweeteners. One example is Xtendtm sucromalt, a slow-digesting sweetener soon to be marketed by Cargill Inc., the Minneapolis-based food giant. These sweeteners will not be lower in calories, but will be better for diabetics, since the lower the glycemic index, the lower the likelihood that a food will cause high blood sugar.
Cote says the low glycemic sweeteners have high selling potential.
“Farmers may be able to take back a part of the artificial sweetener market with low glycemic sweeteners,” he said.
Prebiotics also are good news for the animal agricultural industry. Increasing the amount of good bacteria in farm animals reduces the need for expensive antibiotics. Prebiotics are currently being used in the poultry industry to reduce the chances of salmonella.
Prebiotics are huge in Asia and Europe where consumers buy prebiotic-enhanced foods in hope of easing their intestinal problems and increasing the nutritional content of their foods. The US market is beginning to realize the benefits of prebiotics, said Cote.
“While the US market is currently smaller than the Asian or European markets, it is growing rapidly,” he said.
The Peoria NEXT Colloquia features thought provoking presentations from leading scientists, physicians, and engineers who are shaping the future through groundbreaking research and innovation in Central Illinois.
For more information on the full Colloquia series CLICK HERE.
