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University leads £6 million EU project to tackle obesity
Date:3/28/2012

on - how the foods we eat affect eating behaviour and appetite. If we can produce foods that fill people up quicker and for longer and taste good then we can help moderate appetite whilst maintaining a healthy balanced diet."

SATIN will use advanced food processing technologies (such as advanced forms of fermentation, vacuum technology, enzyme application, emulsification, ultra-filtration, drying, sublimation and freezing, heat treatment, protein modification and encapsulation) to modify the structure of the foods which accelerate satiation, enhance satiety and to reduce appetite

To date, satiety-enhancing food products on the market have not been effective or appealing in terms of taste. Taste and hedonistic experience of food supercede the health benefits of a food product which is why overweight consumers tend to reject low‐energy, high‐fibre diets although they promote weight loss. However, changes to the structure and viscosity of food structures have also been found to affect taste and reduce the pleasure of consumption.

There are a number of key strands to the SATIN project which will contribute to the development and production of new satiety food products. The project will develop new in-vitro biomarker profile models which will screen food structures and identify new products which can be developed due to their satiating properties. The structure of the new products will be studied in an artificial gastrointestinal model which will lead to a better understanding of how the products behave in the gut and the effect of metabolic processes on the products.

The new products which are developed will be tested in human trials for their satiety properties, their safety and their sensory effectiveness. They will also be tested to see if they can control appetite and induce longer term weight loss using a robust methodological platform which detects the effects of foods and beverages on the physiological system
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Contact: Sarah Stamper
sarah.stamper@liv.ac.uk
01-517-943-044
University of Liverpool
Source:Eurekalert

Page: 1 2 3

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