FOS and polyols such as maltitol are frequently used, alone or in combination, in energy-reduced or sugar-reduced food formulations. According to a recent clinical study led by Tereos Syral with Biofortis, the combination of maltitol and FOS in dessert creams with no added sugars does not impact digestive tolerance compared to maltitol alone.
Maltitol is a bulk sweetener with a low glycaemic index and caloric value. FOS dietary fibres, with a sweetening power of 30% that of sucrose, can also be used to replace sugars and reduce caloric value. Hence, FOS and maltitol are frequently used in foodstuffs for weight management or diabetics, and food manufacturers sometimes combine them in order to improve the organoleptic and nutritional properties of their products. However, even if digestive tolerance of maltitol and FOS is well known, their combined usage had not been extensively studied.
Tereos Syral, in partnership with Biofortis, has run a study to evaluate the impact on digestive tolerance of the partial replacement of maltitol by FOS at different levels in dessert creams with no added sugars. The dessert creams with no added sugars contained the following quantities of maltitol powder (Maltilite®) and FOS powder (Actilight®) respectively: 35 g/0 g ; 30 g/5g ; 24 g/11 g ; 17,5 g/17,5 g (per portion of 210 g)
During the double blind clinical study on 36 healthy adults, portions of 210g of the different dessert creams were consumed at breakfast, one dessert cream being tested every 14 days. After the dessert cream intake, subjects have evaluated the intensity of digestive symptoms (bloatings, abdominal pain, borborygms, flatulence), as well as stool consistency (evaluated by Bristol scale).
Results have shown that the partial replacement of Maltitol with FOS does not impact the digestive tolerance of the foodstuffs. It seems that the combined usage of maltitol and FOS do not reduce or increase the digestive tolerance with maltitol alone.