ACTILIGHT GB SHORT - Beghin Meiji

1
Presentation of Actilight

Summary
What is Actilight ?
A nutritional and healthy ingredient
• Calorie management
• Fibre enrichment
• Prebiotic effect
Comparison with other fructans
Technological properties
Regulatory & labelling
Applications
In brief…
2

What is Actilight ?

What is Actilight ?
Actilight® is composed of short chain fructooligosaccharides
• scFOS
Actilight® is an ingredient (no E number)
• A soluble dietary fibre
• With a nice sweet taste
• And bifidogenic properties
Actilight® is produced by Tereos group and marketed by
its 2 subsidiaries Beghin Meiji and Syral.
4

What is Actilight ?
Actilight® allows to improve recipes in
• Bakery, pastry, biscuits, cereal bars and breakfast cereals
• Milk, Yoghurts, dairy desserts, fruit preparations
• Ice creams, sorbets
• Beverages
• Savoury, meat…
With regards to
• Sensory
• Rheology and Stability
In many cases, the combination with Maltilite® maltitol
syrups is recommended.
5

What is Actilight ?
Actilight brings health benefits to foodstuffs and allows
the use of nutrition claims:
• Low energy, energy reduced (the caloric value of Actilight® is
1.5 kcal/g)
• Low sugars, reduced sugars, low carb (Actilight® is not a mono
nor a disaccharide)
• Rich in fibres, source of fibres
… And the use of a health claim:
• Bifidogenic / Prebiotic
6

What are Fructo-Oligo-Saccharides ?
scFOS can all be naturally found in numerous fruit and
vegetables:
Plants Fructo-oligosaccharides (%)
on crude
products
on dry
matter
on total
sugars
Moisture
(%)
Total sugars
(%)
Onion
2.8
25.0
29.7
89.0
9.3
Welsh onion
0.2
1.9
3.6
91.5
4.4
Garlic
1.0
2.2
3.9
57.1
24.3
Burdock
3.6
16.7
22.0
78.5
16.4
Rye
0.7
0.7
0.9
11.5
69.5
Banana
0.3
1.3
1.6
75.5
19.2
7

What are Fructo-Oligo-Saccharides ?
Actilight is obtained from sugar beet, by a bioenzymatic
reaction:
Short chain fructo-oligosaccharides = scFOS
8

Manufacturing process
The advantages of this process are :
• Consistent and unlimited raw material (sucrose)
• No food nor religious restriction
• No GMO, no allergen
• Purity of the raw material
9

What is Actilight ?
Short chain FOS
• DP (Degree of Polymerization) 3 to 5
A guaranteed and constant composition
• 95 % of DP 3 to 5
• From which 37 % GF2, 53 % GF3 and 10 % GF4
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Actilight range
Actilight® 550 S – liquid blend
• Syrup: 55% FOS - 75% DM
Actilight® 600 S & 850 S – liquid blends
• Syrup: 60% or 85% FOS - 72% DM
Actilight® 950 S – Syrup
• Syrup: 95% FOS - 72% DM
Actilight® 950 P – Powder
• 95% FOS
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Packaging
Liquid
• Truck - 25 T
• Container - 1380 kg
• Container - 1000 kg
• Drum - 280 kg
• Can - 21 kg
Powder
• Bag - 25 kg
• Carton – 25 kg
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A nutritional and healthy
ingredient

A nutritional and healthy ingredient
Calorie management
Fibre enrichment
Prebiotic effect
14

Titre du chapitre Calorie management

Actilight as a sugar substitute
Actilight is very similar to sucrose:
• Very good taste profile, close to sucrose
• Rheology close to sucrose
• Sweetening power of 30% compared to sucrose
Caloric value 1.5 kcal/g
• less than half that of sucrose
Glycaemic Index = 0
• Actilight® is suitable for diabetics
16

Glycemic Index = close to 0
Plasma response after an intake of sugar or Actilight 950
in healthy subjects
300
Glucose in plasma
(mmol/L)
6
Insulin in plasma
(pmol/L)
300
Fructose in plasma
(µmol/L)
200
4
200
100
2
100
0
0 50 100 150
0
0 50 100 150
0
0 50 100 150
time (min)
time (min)
time (min)
ACTILIGHT ® 950 (25g) Sucrose (25g) (m ± SD n = 6)
17

Actilight as a sugar substitute
Winning concepts
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Titre du chapitre Fibre enrichment

Actilight is a fibre
dietary fibres resist to
digestion and absorption in
the small intestine and are
partially or totally fermented
in the colon”
(AACC Report, March 2001)
Fermentation # Digestion
Actilight is not digested in the
upper part of the intestine
and reaches the colon intact.
Small
intestine
Stomach
Colon
20

scFOS reach the colon intact
% scFOS recovered
120
100
80
60
40
20
0
Up to 96%
0 2 4 6 8
time after ingestion (h)
Molis et al, 1996
21

Non-digestibility comparison
Type of substance
Sc FOS Actilight®
Polydextrose
Inulin
Resistant dextrins
Hydrolysed guar gums
GOS Galacto-oligosaccharides
XOS Xylo-oligosaccharides
Resistant starch
% non
digestible
95
95
90
85
80-85
75
50-60
30-60
Comments
But 30% is non
fermentable
But 15% is non
fermentable
Raffinose, stachyose and
oligomers thereof
insoluble
22

Colic fermentation
scFOS
Citrus pectin
Wheat bran
Butyrate (mmol/L)
20
15
10
5
0
75 100
50
0 4 8 24
25
Time (h)
Dose
(mg)
Rachdi et Champ, 1997
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Actilight and fibre enrichment
Winning concepts
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Titre du chapitre The prebiotic effect

Prebiotics definition
Gibson, 2004 :
A selectively fermented ingredient that allows specific
changes in the composition and/or the activity of the
gastrointestinal microflora, which confers benefits for
health and well-being.
26

Application – prebiotic/bifidogenic effect
Winning concepts
27

Application for digestive comfort
Winning concepts
28

Application for digestive comfort
Winning concepts
29

Application for mineral absoption
Winning concepts
30

Application - symbiotics
31

Selective fermentation of scFOS
32

The prebiotic effect of Actilight
Actilight stimulates the
growth of bifidobacteria
within the intestinal
microflora
Stomach
Colon
Beneficial bacteria
Potentially pathogenic
bacteria
Small
intestine
33

Stimulation of bifidobacteria: dose - effect
11
+2,2% +4,9% +6,5% +13,3%
bifidobacteria (log CFU/g)
10,5
10
9,5
9
8,5
8
2,5
5
Actilight ®
7,5
daily dose (g)
10
Day 8
Day 0
Bouhnik et al., 2006
34

Health of the digestive tract
Actilight® stimulates the metabolic activity of the
microflora, which increases the production of lactic
acid and volatile fatty acids.
Short chain fatty acids
(SCFA) :
- acetate
H 2
Lactic acid
SCFA
Colon
- propionate
- butyrate
Actilight
35

Direct consequences of the prebiotic effect
Actilight® scFOS
Increase of concentrations:
Bifidobacteria, Lactobacillus
Exclusive competition
Decrease of the
concentration of potentially
pathogenic bacteria
Increase of the production of
lactate and SCFA
Maintenance of the colonic
pH in slightly acidic conditions
Reduction of colon exposure to toxic compounds
36

Health benefits of prebiotics
Digestive comfort
Intestinal immunity
Mineral absorption
Carbohydrate metabolism
Lipid metabolism
37

The prebiotic effect
Digestive comfort

Actilight® and digestive comfort
Functional disorders (abdominal bloating or pain,
rumbles, transit disorders,…) reach a prevalence of
60% in the adult population,
These symptoms are non-life-threatening, often not
medically treated but are chronic but can have a
marked impact on daily activities, well-being and social
performance.
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Effects of Actilight on minor digestive troubles
Decrease of the intensity of digestive troubles in
subjects suffering from functional bowel disorders.
• Intensity of symptoms after 6 weeks consumption of scFOS
(5g/day) or placebo
Intensity (1 to 10 scale)
40
5
4
3
2
1
0
NS
p

Effects of Actilight on minor digestive troubles
Decrease of the frequency of digestive troubles in
subjects suffering from functional bowel disorders.
• Evolution of the frequency of digestive disorders
assessment after consumption of Actilight® or placebo
number (%)
60
50
p

The prebiotic effect
the symbiotic concept

Probiotics
FAO/WHO, 2001
Live micro-organisms (bacteria, yeasts) that bring a
health benefit to the host, when taken in an adequate
dose.
43

Probiotics and prebiotics
Prebiotic
= Actilight
Symbiotic
Probiotic = bacteria
Ex: bifidus
44

Symbiotic concept
1 probiotic + 1 prebiotic
Effects of the growth substrates on E coli
inhibition by L reuteri
scFOS
6,5
sucrose
0,1
XOS
3,7
0 2 4 6 8
Diameter of inhibition zone (mm)
The prebiotic effect boosts the probiotic effect.
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Comparison
with other fructans

Comparison with inulin/oligofructose
scFOS:
• Produced from beet
sucrose by biosynthesis
• DP 3 - 5
GF2
GF3
GF4
Glucose
Fructose
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Comparison with inulin/oligofructose
Inulin :
• Extraction from chicory
root
• DP 3 – 60
Oligofructose :
• Hydrolysis of inulin
• DP 3 -20
Glucose Fructose Reduced Fructose
48

Fructans comparison
Actilight® 950P
Oligofructose
Inulin
GF 2
+GF 3
+GF 4
=95%
GF 2
+GF 3
+GF 4
≈ 9%
GF 2
+GF 3
+GF 4
≈ 7-14%
Composition
(%/MS)
GF 2
= 37% ± 6%
GF 3
= 53% ± 6%
GF 4
= 10% ± 4%
G + F + GF ≤ 5%
F 2
+F 3
+F 4
≈ 58%
GF 5
+GF 6
+GF 7
≈ 8%
F 5
+F 6
+F 7
≈ 20%
Fn + GFn (n>7) ≈ 2%
G + F + GF % ≈ 3%
Fn + GFn (DP3-10) ≈ 33%
Fn + GFn (DP10-20) ≈ 34%
Fn + GFn (DP20-30) ≈ 17%
Fn + GFn (DP30-40) ≈ 6%
Fn + GFn (n>40) ≈ 2%
G + F + GF ≈ 10%
scFOS
( DP3-5/MS)
> 95%
≈ 70%
7-14%
Caloric value
1.5 kcal/g
1.5 kcal/g
1.5 kcal/g
Officially recognized
bifidogenic daily
dose
5g
(CEDAP, 1997)
5g
5g
AFSSA, 2005
Proven
bifidogenic daily
dose
49
2.5g
(Bouhnik, 2006)
5g
(Roberfroid, 1998)

Comparaison of OF vs scFOS
Oligofructose – 65% DP 3-5 Actilight – 95% DP 3-5
GF6
2,9%
F6
7,7%
GF5
5,8%
F5
11,1%
>F7
2,8%
G
F 1,0%
3,4%
sucrose
0,3%
F2
2,9%
GF2
0,3%
F3
25,5%
G
1%
F
1%
GF4
10% sucrose
4%
GF2
35%
GF4
6,7%
50
F4
26,9%
GF3
2,9%
GF3
49%

Maillard reaction
Maillard reactions impair
protein quality
Fluorescence of Maillard
Reaction Products
Actilight
Inulin
Oligo
fructose
Actilight
Inulin
Oligo
fructose
Due to the presence of reduced fructose units
at the termination of the inulin and oligofructose chains
51

Short chains versus long chains
Lactobacillus cannot
ingest directly molecules
with a DP > 4
52
They excrete extra-cellular
enzymes which are able to
generate free molecules of
glucose and fructose.
Kaplan et al, 2003

Comparison with inulin and oligofructose
Bacteria are using short chains first.
Within a limited time, short chains are more
fermented than long chains.
g/100mL
0,8
0,6
0,4
0,2
0
0 10 20 30 40 50
time (h)
DP2 DP3 DP4 DP5 DP6
Van der Meulen et al, 2004
53

Comparison with inulin and oligofructose
The efficient dose for inulin and oligofructose is
higher than for scFOS.
• Bifidogenic effect in humans:
Lowest active dose = 2.5g FOS vs 5g oligofructose
Bifidobacteria (logCFU/g faeces) after 15days at 10g/day
(Bouhnik, 2004) :
Placebo : 7.87 - scFOS : 9.70 - Inulin : 7.69
54

Technological properties

Taste
The structure of Actilight® being the same as sucrose, it has the
same taste profile and can be used in the same applications.
No after-taste, no artificial taste.
Masks the bad taste of intense sweeteners.
Flavour enhancer, particularly for fruit aroma.
Relative sweetening power of 10% solutions :
Ingredient
Sucrose
Actilight 550
Actilight 950
Sweetness
100
60
30
56

Taste
Masking effect on aspartame (tested on a 0% fat
yoghurt with 15% strawberry preparation)
Cooked fruit taste
(s=5%)
Fresh fruit taste (s=1%)
Aspartam 1st taste
(s=1%)
100
80
60
40
20
0
Fruit taste (s=1%)
Aspartam aftertaste
(s=5%)
Aspartam remaining
taste (s=5%)
Control Fructose Actilight 950S
57

Density
Density close to sucrose :
• Actilight® can replace sugar weight by weight
1,40
Density (g/mL)
1,30
1,20
1,10
1,00
0 20 40 60 80
Concentration (%) at 25°C
Actilight 550S Actilight 950P Sucrose
58

Texture
Texturing properties similar to that of sucrose or sweetening agents (glucose
syrups…)
gives texture to foodstuffs, improves cohesiveness in pastry and biscuits,
unctousness in dairy and frozen products.
25000
Viscosity:
Viscosity (mPas)
20000
15000
10000
5000
Glucose syrup HMS
20%fructose glucose syrup
Actilight 550S
Actilight 600S
Actilight 950S
59
0
10 20 30 40 50 60 70
Temperature °C

Freezing point
Frozen products :
• Better resistance to temperature variations and delayed melting.
• Better mouthfeel and unctousness.
Sorbets and ice creams : the texture is improved by
Actilight
0
Decrease of
the melting
point
Temperature (°C)
-0,2
-0,4
-0,6
-0,8
-1
Sucrose
Fructose
Actilight 550S
Actilight 600S
Actilight 950S
60
-1,2
1 2 3
solution concentration (%)

Compression - Tabletting
Actilight® 950P in direct compression : excipient and
active principle in dietary supplements and confectionery.
Actilight® does not jam the compression equipment.
Smooth and shiny tablets.
Hardness (N)
180
160
140
120
100
80
60
40
20
0
0 10 20 30 40 50 60 70
Compression force (kN)
61
Actilight + 0,5%MgSt
Actilight + 1% MgSt

Water activity (aw)
Aw of Actilight® syrups is similar to sucrose
• Food preservative, like sucrose
Sucrose *
Actilight 550S
Actilight 600S
Actilight 950S
* (source : Norrich 1967)
AW
Solution 60 % DM
0.898
0.89
0.90
0.93
AW
Solution 75 % DM
0.773
0.77
0.78
0.81
Aw of Actilight® powder does not allow microbial growth.
62

Stability with pH and Temperature
pH>5: stable at least
for 3 month at 20-37°C
% Remaining FOS
100
80
60
40
20
0
pH>4: stable until
95°C
20°C 80°C 95°C 120°C
pH 7
pH 5
pH 4
pH 3
-18 to 4°C: stable
at least 3 month
whatever the pH
Temperature (°C)
Limit: 20 min
140°C
63

Digestive tolerance
Maximum recommended intake : 20-30 g/day
No obligation of labelling
Bouhnik et al., 1999
Severe
Symptoms
Moderate
Symptoms
Mild
Symptoms
21
14
7
0
Flatus
Bloating
Borborygms
Symptomatic response to the regular consumption od different doses
of Actilight by 40 healthy volunteers
Pain
Diarrhea
0
2.5
5
20
10
Daily dose (g/d)

Maillard reaction
Maillard reactions impair
protein quality
Fluorescence of Maillard
Reaction Products
Actilight
Inulin
Oligo
fructose
Actilight
Inulin
Oligo
fructose
Due to the presence of reduced fructose units
at the termination of the inulin and oligofructose chains
65

Regulatory & Labelling

Labelling
Recognized as a natural ingredient in almost all countries,
not an additive (no E number).
GRAS Status (Generally Regarded As Safe) in the USA
since 1997.
On the label :
« fructo-oligosaccharides », « oligofructose », can be completed by
« fibres » or « dietary fibres »
Example: cereal bar
67

Applications

Application fields
Milk and dairy products
Ice creams
Biscuits, cakes
Breakfast cereals
Cereal and chocolate bars
Dietary supplements (tablet, powder, syrup)
Confectionery
….
69

Food applications
Do not hesitate to ask for our studies and
recipes.
• Dairy desserts
• Cakes
• Biscuits
• Ice creams & sorbets
• Cereal bars
• Etc…
70

In brief …

In brief
Nutrition
Sugars replacement
Energy reduction
Low GI
Fibre enrichment
Health
Prebiotic, bifidogenic
well-being, immunity
mineral absorption
digestive comfort
Technology
Food preservative
consistency
high solubility
Sensory
Taste, Flavour enhancer
Masking effect on intense
sweeteners
Colour, Texture
Purity, Vegetal origin, GMO free, natural, Kosher, Hallal
72

In brief
Nutrition
Health
Sugar replacement
Fibre enrichment
Prebiotic effect
73

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Thank you !