Kalória menedzsment – az oligofruktóz mint funkcionális élelmiszeralkotó hatása az energia-bevitel egyensúlyára

Absztrakt

The benefits of inulin and oligofructose on the one hand are sugar and fat substitution, and with this decrease the energy content of food. On the other hand their consumption results in the feeling of satiety. For their application it is not necessary to change the present production technology. With adding only one component we can receive a low calorie content product, which has numerous favourable biological effects that are supported scientificaly. Another important factor is that BeneoTM as an added value – due to its favourable biological effects – ensures several directions at a time to build up a marketing strategy for the ready products.