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Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health

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Reformulation as a Strategy for Developing Healthier Food Products

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Abstract

Structure is a fundamental factor in determining the way that digestible and non-digestible food carbohydrates (mono- and di-saccharides, oligo-saccharides and polysaccharides) influence a range of health outcomes. Much of the influence of carbohydrate structure on health is mediated by its effects on digestive processes throughout the gut. At each region within the gut a hierarchy of carbohydrate-based food structures – monosaccharide, individual polysaccharide, associated polysaccharides, cell walls, plant tissues and food particles – may constrain or enhance digestive processes. The role of carbohydrate structure in health and reformulation for health, through its effects at the gut level, is the focus of this chapter. Emphasis is placed on blood glucose loading, colonic fermentation and distal colonic bulking, because they are at the base of clusters of health outcomes arising from hyperglycaemia, dysbiosis and constipation, respectively. This chapter outlines principles governing choice of carbohydrate ingredients in reformulating for health, based on the role of food structure in function. Precise prescription of formulations is not possible because of the need for empirical testing of products due to the complexity of food component interactions, emergent properties and sensory effects in food products.

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Authors and Affiliations

  1. New Zealand Institute for Plant & Food Research Limited, Palmerston North, New Zealand

    John A. Monro

  2. Riddet Institute, Massey University, Palmerston North, New Zealand

    John A. Monro

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  1. John A. Monro
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Correspondence to John A. Monro .

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Editors and Affiliations

  1. Rowett Institute, University of Aberdeen, Aberdeen, UK

    Vassilios Raikos

  2. Rowett Institute, University of Aberdeen, Aberdeen, UK

    Viren Ranawana

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Monro, J.A. (2019). Digestible and Non-digestible Polysaccharide Roles in Reformulating Foods for Health. In: Raikos, V., Ranawana, V. (eds) Reformulation as a Strategy for Developing Healthier Food Products. Springer, Cham. https://doi.org/10.1007/978-3-030-23621-2_3

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