STRUCSAT - How structure affects satiety
STRUCSAT. A research project funded by the Danish Council for Strategic Research, DuPont Nutrition Biosciences Aps and Arla Foods Ingredients Group R&DFoods destined for weight management are most often products with reduced energy content.
An alternative strategy is to develop food products with enhanced effects on satiety that can decrease food intake. Deliberate modification of food structure and texture can provide novel possibilities for affecting the eating rate, amount consumed and satiety as well as energy homeostasis.
The project StrucSat will show, at a fundamental level, how food structure can be used to affect satiety. Based on insight at the molecular level into interactions between selected food components (milk proteins, polysaccharides), novel model foods with identical energy content and composition will be developed.
These foods will be designed to have different structure at the macro- and microstructural level, both pre and post ingestion. Digestion (both in vitro and in vivo) and physiological responses (energy uptake and satiety) will be quantified and related to the molecular and structural parameters. This will be achieved by applying a crossdisciplinary approach, bringing together competences within food ingredient manufacture, food structure engineering, sensory science, protein and polysaccharide chemistry, food intake and digestion, animal models, human nutrition, and the physiology and measurement of satiety and energy homeostasis.
The aim is to provide a basis for a more intelligent approach to the design of sustainable food products and food ingredients. This will enable food and ingredient producers to predict and document how a given component or process will affect satiety and energy uptake, hence providing consumers with palatable and desirable products designed for satiety management.
Anders Mikael Sjødin