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D M Storey - One of the best experts on this subject based on the ideXlab platform.
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The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, Isomalt and lycasin HBC
European Journal of Clinical Nutrition, 2002Co-Authors: D Wils, A. Zumbé, D M StoreyAbstract:Objectives: To determine the gastrointestinal responses of children and adults following consumption of sucrose, Isomalt and lycasin HBC and to compare these at two different dose levels in adults. Design: Both studies were randomised, double-blind, cross-over designs. Subjects: Fifty-one children aged 6–9 y were recruited from primary schools in the Salford area of Greater Manchester. Forty-eight children completed the study. Fifty healthy adult volunteers aged 18–24 y were recruited from the student population of the University of Salford. All subjects completed the study. Interventions: Children consumed either 25 g of sucrose, Isomalt or lycasin HBC and adults 25 and 40 g in hard boiled sweets per day for two consecutive test days. Test periods of 2 days were separated by 7 day washout periods. Children consumed sweets throughout test days and adults in no less than 30 min but no more than 90 min. Subjects reported the prevalence and magnitude of flatulence, borborygmi, bloating, colic, bowel movements and watery faeces. Results: Consumption of 25 g Isomalt provoked a mild laxative effect in children but not in adults. Consumption of 25 g Isomalt significantly increased the prevalence and magnitude of gastrointestinal responses in both children and adults. Consumption of 25 g lycasin HBC significantly increased borborygml in children and adults but no other gastrointestinal responses. Consumption of 40 g lycasin HBC or Isomalt by adults significantly increased the mean frequency of bowel movements and the number of subjects passing watery faeces. In adults, 40 g Isomalt and lycasin HBC provoked significantly more gastrointestinal responses compared to 25 g of either product. Conclusions: Consumption of 25 g lycasin HBC does not provoke an unacceptable laxative effect or gastrointestinal response in children or adults compared to 25 g Isomalt, which is associated with a mild laxative effect and increase in gastrointestinal responses. In adults gastrointestinal responses following consumption of products were found to be dose dependent. Sponsorship: Roquette Frères, Lestrem, France.
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The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, Isomalt and lycasin HBC.
European Journal of Clinical Nutrition, 2002Co-Authors: Ae Lee, D Wils, A. Zumbé, D M StoreyAbstract:The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, Isomalt and lycasin HBC
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the comparative gastrointestinal response of young children to the ingestion of 25 g sweets containing sucrose or Isomalt
British Journal of Nutrition, 2002Co-Authors: D M Storey, Adam Lee, Albert ZumbeAbstract:Sugar-free confectionery products containing the low-energy, non-cariogenic sweetener Isomalt are widely available in the market place and increasingly aimed at children. However, over-consumption of such products may lead to gastrointestinal symptoms and/or osmotic diarrhoea. Little is known about the gastrointestinal tolerance of children following consumption of Isomalt. The aim of the present study was to assess gastrointestinal symptoms in children following consumption of sugar-free confectionery containing Isomalt compared with sweets containing sucrose. In a double-blind, randomised, controlled, crossover study, sixty-seven children aged 6-9 years ingested 25 g hard-boiled sweets containing either sucrose or Isomalt on two consecutive test days. Isomalt sweets were received as enthusiastically as sucrose sweets and, when given the choice, 97 % of children asked to be given the Isomalt or the sucrose sweets on the second test day. Most children did not report multiple symptoms and few experienced symptoms on both days of Isomalt consumption. However, significantly more children reported stomach-ache (P<0.01), abdominal rumbling (P<0.025) and passing watery faeces (P<0.001) following consumption of Isomalt sweets compared with sucrose sweets. Consumption of 25 g Isomalt-containing sweets by children is not associated with significant gastrointestinal effects graded as 'considerably more than usual' or multiple symptoms, but is associated with a laxative effect and increase in symptoms graded as 'slightly more than usual'. For the majority of children in the present study, 25 g Isomalt-containing sweets represents an acceptable level of consumption, although some children are sensitive to the effects of Isomalt ingestion.
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The comparative gastrointestinal response of young children to the ingestion of 25 g sweets containing sucrose or Isomalt
British Journal of Nutrition, 2002Co-Authors: D M Storey, Adam Lee, Albert ZumbeAbstract:Sugar-free confectionery products containing the low-energy, non-cariogenic sweetener Isomalt are widely available in the market place and increasingly aimed at children. However, over-consumption of such products may lead to gastrointestinal symptoms and/or osmotic diarrhoea. Little is known about the gastrointestinal tolerance of children following consumption of Isomalt. The aim of the present study was to assess gastrointestinal symptoms in children following consumption of sugar-free confectionery containing Isomalt compared with sweets containing sucrose. In a double-blind, randomised, controlled, crossover study, sixty-seven children aged 6-9 years ingested 25 g hard-boiled sweets containing either sucrose or Isomalt on two consecutive test days. Isomalt sweets were received as enthusiastically as sucrose sweets and, when given the choice, 97 % of children asked to be given the Isomalt or the sucrose sweets on the second test day. Most children did not report multiple symptoms and few experienced symptoms on both days of Isomalt consumption. However, significantly more children reported stomach-ache (P
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ORIGINAL COMMUNICATION The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, Isomalt and lycasin HBC
2002Co-Authors: Angela Lee, D Wils, A. Zumbé, D M StoreyAbstract:Objectives: To determine the gastrointestinal responses of children and adults following consumption of sucrose, Isomalt and lycasin HBC and to compare these at two different dose levels in adults. Design: Both studies were randomised, double-blind, cross-over designs. Subjects: Fifty-one children aged 6 – 9 y were recruited from primary schools in the Salford area of Greater Manchester. Fortyeight children completed the study. Fifty healthy adult volunteers aged 18 – 24 y were recruited from the student population of the University of Salford. All subjects completed the study. Interventions: Children consumed either 25 g of sucrose, Isomalt or lycasin HBC and adults 25 and 40 g in hard boiled sweets per day for two consecutive test days. Test periods of 2 days were separated by 7 day washout periods. Children consumed sweets throughout test days and adults in no less than 30 min but no more than 90 min. Subjects reported the prevalence and magnitude of flatulence, borborygmi, bloating, colic, bowel movements and watery faeces. Results: Consumption of 25 g Isomalt provoked a mild laxative effect in children but not in adults. Consumption of 25 g Isomalt significantly increased the prevalence and magnitude of gastrointestinal responses in both children and adults. Consumption of 25 g lycasin HBC significantly increased borborygml in children and adults but no other gastrointestinal responses. Consumption of 40 g lycasin HBC or Isomalt by adults significantly increased the mean frequency of bowel movements and the number of subjects passing watery faeces. In adults, 40 g Isomalt and lycasin HBC provoked significantly more gastrointestinal responses compared to 25 g of either product. Conclusions: Consumption of 25 g lycasin HBC does not provoke an unacceptable laxative effect or gastrointestinal response in children or adults compared to 25 g Isomalt, which is associated with a mild laxative effect and increase in gastrointestinal responses. In adults gastrointestinal responses following consumption of products were found to be dose dependent. Sponsorship: Roquette Freres, Lestrem, France. European Journal of Clinical Nutrition (2002) 56, 755 – 764. doi:10.1038=sj.ejcn.1601389
Yan Zhao - One of the best experts on this subject based on the ideXlab platform.
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solubility of Isomalt in the water ethanol solvent system at 288 15 298 15 308 15 and 318 15 k
Journal of Chemical & Engineering Data, 2013Co-Authors: Peng Wang, Jinxia Jiang, Junxia Liu, Xuejiao Liu, Menge Luo, Siyu Qiu, Yan ZhaoAbstract:The solubility of Isomalt in the water + ethanol solvent system was measured with the mole fraction of water ranging from 0.00 to 1.00 at (288.15, 298.15, 308.15, and 318.15) K by using the laser method that is timesaving and the gravimetric method that is more reliable. The data were fitted using the simplified Jouyban–Acree model. In this study, the solubility data obtained by these two methods were compared. The mean relative deviations for Isomalt solubility determined by the laser method and the gravimetric method were less than 25 % and 17 %, respectively.
Peng Wang - One of the best experts on this subject based on the ideXlab platform.
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Solubility of Isomalt in the Water + Ethanol Solvent System at (288.15, 298.15, 308.15, and 318.15) K
Journal of Chemical & Engineering Data, 2013Co-Authors: Peng Wang, Jinxia Jiang, Junxia Liu, Xuejiao Liu, Menge Luo, Siyu QiuAbstract:The solubility of Isomalt in the water + ethanol solvent system was measured with the mole fraction of water ranging from 0.00 to 1.00 at (288.15, 298.15, 308.15, and 318.15) K by using the laser method that is timesaving and the gravimetric method that is more reliable. The data were fitted using the simplified Jouyban–Acree model. In this study, the solubility data obtained by these two methods were compared. The mean relative deviations for Isomalt solubility determined by the laser method and the gravimetric method were less than 25 % and 17 %, respectively.
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solubility of Isomalt in the water ethanol solvent system at 288 15 298 15 308 15 and 318 15 k
Journal of Chemical & Engineering Data, 2013Co-Authors: Peng Wang, Jinxia Jiang, Junxia Liu, Xuejiao Liu, Menge Luo, Siyu Qiu, Yan ZhaoAbstract:The solubility of Isomalt in the water + ethanol solvent system was measured with the mole fraction of water ranging from 0.00 to 1.00 at (288.15, 298.15, 308.15, and 318.15) K by using the laser method that is timesaving and the gravimetric method that is more reliable. The data were fitted using the simplified Jouyban–Acree model. In this study, the solubility data obtained by these two methods were compared. The mean relative deviations for Isomalt solubility determined by the laser method and the gravimetric method were less than 25 % and 17 %, respectively.
Joachim Ulrich - One of the best experts on this subject based on the ideXlab platform.
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sugar alcohols multifunctional agents in the freeze casting process of foods
Journal of Food Engineering, 2015Co-Authors: P T N Nguyen, Joachim UlrichAbstract:Abstract The successful production of a new convenient dosage form, namely, a fast and easily dissolving/dispersal tablet was presented in a previous study ( Nguyen and Ulrich, 2014 ). The highlight and interesting point of that work is the introduction of sugar as a binder which dramatically improved both the tensile strength and dispersal behavior of produced tablets. In this work, the investigation on the effect of sugar alcohols (i.e., Isomalt and xylitol) was carried out in order to find the mechanism on how the binders (sugar alcohols) change the properties of the tablets. The effects of sugar, Isomalt and xylitol on the key properties of the tablets (i.e., the tensile strength, the dispersal/dissolution behavior), the morphology of pores and tablets, especial the thermodynamic properties of aqueous suspensions were investigated. It was found that sugar alcohols depress the freezing points of aqueous suspensions, reduce the ice growth rate and induce to form a new pore morphology, a sphere-like porous solid body. Isomalt as binder improves the properties of the produced tablets to a higher degree than sugar and xylitol. A fast dispersal cocoa tablet (16 mm ∅, 10 mm height) with a fast dispersal time of lower than 1 min and a better crushing force of 45 N (i.e. 0.18 N/mm2 diametral tensile strength) was obtained.
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Sugar alcohols – Multifunctional agents in the freeze casting process of foods
Journal of Food Engineering, 2015Co-Authors: P T N Nguyen, Joachim UlrichAbstract:Abstract The successful production of a new convenient dosage form, namely, a fast and easily dissolving/dispersal tablet was presented in a previous study ( Nguyen and Ulrich, 2014 ). The highlight and interesting point of that work is the introduction of sugar as a binder which dramatically improved both the tensile strength and dispersal behavior of produced tablets. In this work, the investigation on the effect of sugar alcohols (i.e., Isomalt and xylitol) was carried out in order to find the mechanism on how the binders (sugar alcohols) change the properties of the tablets. The effects of sugar, Isomalt and xylitol on the key properties of the tablets (i.e., the tensile strength, the dispersal/dissolution behavior), the morphology of pores and tablets, especial the thermodynamic properties of aqueous suspensions were investigated. It was found that sugar alcohols depress the freezing points of aqueous suspensions, reduce the ice growth rate and induce to form a new pore morphology, a sphere-like porous solid body. Isomalt as binder improves the properties of the produced tablets to a higher degree than sugar and xylitol. A fast dispersal cocoa tablet (16 mm ∅, 10 mm height) with a fast dispersal time of lower than 1 min and a better crushing force of 45 N (i.e. 0.18 N/mm2 diametral tensile strength) was obtained.
Albert Zumbe - One of the best experts on this subject based on the ideXlab platform.
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The comparative gastrointestinal response of young children to the ingestion of 25 g sweets containing sucrose or Isomalt
British Journal of Nutrition, 2002Co-Authors: D M Storey, Adam Lee, Albert ZumbeAbstract:Sugar-free confectionery products containing the low-energy, non-cariogenic sweetener Isomalt are widely available in the market place and increasingly aimed at children. However, over-consumption of such products may lead to gastrointestinal symptoms and/or osmotic diarrhoea. Little is known about the gastrointestinal tolerance of children following consumption of Isomalt. The aim of the present study was to assess gastrointestinal symptoms in children following consumption of sugar-free confectionery containing Isomalt compared with sweets containing sucrose. In a double-blind, randomised, controlled, crossover study, sixty-seven children aged 6-9 years ingested 25 g hard-boiled sweets containing either sucrose or Isomalt on two consecutive test days. Isomalt sweets were received as enthusiastically as sucrose sweets and, when given the choice, 97 % of children asked to be given the Isomalt or the sucrose sweets on the second test day. Most children did not report multiple symptoms and few experienced symptoms on both days of Isomalt consumption. However, significantly more children reported stomach-ache (P
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the comparative gastrointestinal response of young children to the ingestion of 25 g sweets containing sucrose or Isomalt
British Journal of Nutrition, 2002Co-Authors: D M Storey, Adam Lee, Albert ZumbeAbstract:Sugar-free confectionery products containing the low-energy, non-cariogenic sweetener Isomalt are widely available in the market place and increasingly aimed at children. However, over-consumption of such products may lead to gastrointestinal symptoms and/or osmotic diarrhoea. Little is known about the gastrointestinal tolerance of children following consumption of Isomalt. The aim of the present study was to assess gastrointestinal symptoms in children following consumption of sugar-free confectionery containing Isomalt compared with sweets containing sucrose. In a double-blind, randomised, controlled, crossover study, sixty-seven children aged 6-9 years ingested 25 g hard-boiled sweets containing either sucrose or Isomalt on two consecutive test days. Isomalt sweets were received as enthusiastically as sucrose sweets and, when given the choice, 97 % of children asked to be given the Isomalt or the sucrose sweets on the second test day. Most children did not report multiple symptoms and few experienced symptoms on both days of Isomalt consumption. However, significantly more children reported stomach-ache (P<0.01), abdominal rumbling (P<0.025) and passing watery faeces (P<0.001) following consumption of Isomalt sweets compared with sucrose sweets. Consumption of 25 g Isomalt-containing sweets by children is not associated with significant gastrointestinal effects graded as 'considerably more than usual' or multiple symptoms, but is associated with a laxative effect and increase in symptoms graded as 'slightly more than usual'. For the majority of children in the present study, 25 g Isomalt-containing sweets represents an acceptable level of consumption, although some children are sensitive to the effects of Isomalt ingestion.
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dose related gastrointestinal response to the ingestion of either Isomalt lactitol or maltitol in milk chocolate
European Journal of Clinical Nutrition, 1996Co-Authors: Greorge A Koutsou, Y Lebot, Bernard Flourie, D M Storey, Albert Zumbe, P H OlivierAbstract:OBJECTIVES: To determine whether there were differences between different polyols (sugar alcohols) in terms of their ability to stimulate intolerance symptoms when consumed in milk chocolate. Also to discover whether symptomatology can be related to the dose of polyol ingested. DESIGN: The study was of a randomised double-blind cross-over design. SUBJECTS: 59 healthy volunteers aged 18-24 years were recruited from the student population of the University of Salford. All subjects successfully completed the trial. INTERVENTIONS: Subjects ingested 100 g milk chocolate containing 40 g bulk sweetner as either sucrose, Isomalt, lactitol or maltitol or a mixture (10:30 w/w) of sucrose and Isomalt, sucrose and lactitol or sucrose and maltitol. Each bar was taken as breakfast on one day with following products consumed at 1-week intervals. Subjects reported the incidence and severity of the symptoms of flatulence, borborygms, colic, motion frequency and loose stools. RESULTS: The ingestion of 30 g or 40 g lactitol resulted in a significant increase in the incidence and severity of all symptoms examined compared to reactions after the consumption of standard sucrose-containing chocolate (P <0.01). Similarly, 40 g Isomalt led to an increased incidence of all symptoms, including mild laxation (P <0.01), but unlike lactitol none was rated as being severe. A reduction in Isomalt to 30 g was marked by increased tolerance with evidence of only mild borborygms (P <0.01), mild flatulence, colic, and laxation (P <0.05), with no increase in motion frequency (P <0.35). Ingestion of 40 g maltitol caused less intolerance than 40 g Isomalt, with evidence of only flatulence, borborygms and colic (P <0.01), symptoms being rated as only mild. A reduction to 30 g led to a decrease in all symptoms except mild flatulence. Maltitol did not have any laxative effect when ingested at either 30 g (P = 0.32) or 40 g (P = 0.13) per day. CONCLUSIONS: This work has shown that there are significant differences in the reporting of gastrointestinal symptomatology following the consumption of Isomalt, lactitol and maltitol incorporated into milk chocolate. However, with all three polyols the incidence and severity of symptomatology was dose dependent.
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Breath hydrogen after ingestion of the bulk sweeteners sorbitol, Isomalt and sucrose in chocolate.
British Journal of Nutrition, 1994Co-Authors: Adam Lee, Albert Zumbe, D M StoreyAbstract:The effect of eating chocolate containing sugar alcohols as sweetening agents on colonic fermentation has been investigated by monitoring breath H2 levels. Levels were compared with those occurring after the consumption of normal, sugar-containing chocolate. Ten healthy volunteers aged 19 to 21 years ingested equal amounts of either sorbitol, Isomalt or sucrose incorporated into standard chocolate bars. Breath H2 levels after consumption of chocolate containing either sorbitol or Isomalt were significantly higher than those after consumption of chocolate containing sucrose (P < 0.001). After consumption of chocolate containing sorbitol, double the mean estimated volume of breath H2 was produced over 6 h compared with that produced after eating chocolate containing Isomalt. Taken together with results relating to the incidence of intolerance symptoms, these findings demonstrate that sorbitol is associated with greater colonic fermentation compared with Isomalt.
