Ingredion launches ‘clinically substantiated’ satiety ingredient

Weightain contains a proprietary high-amylose whole grain corn (high in prebiotic natural resistant starch), along with a viscous hydrocolloid, added using a heat-moisture treatment process, which work together to impact satiety and calorie consumption, according to the company.

Starch fermentation in the colon triggers satiety, increased gastrointestinal viscosity prolongs absorption, reducing calorie consumption and whole grains delay digestion, reducing hunger pangs.

The satiety effect of the Weightain product has been shown in three human clinical trials (designed and funded by Ingredion) at three universities using three different food forms: breakfast muffins, bars and a fruit smoothie. These studies evaluated the impact of Weightain on food and caloric intake, as well as on subjective satiety.

“The intake of (20 grams of) Weightain at breakfast resulted in a reduction of caloric intake at the lunch, four hours later,”​ Lorraine Niba, PhD and director of global nutrition at Ingredion, told FoodNavigator-USA.

 “VAS ​[Visual Analogue Scale] ratings also showed increase in subjective satiety.”​

Weightain is best suited for mid-range moisture products like muffins, bars, shakes and instant soups​

At this point, there’s no evidence to suggest that consumers would consistently eat less if they consumed Weightain every morning.

“The clinical studies did not evaluate the food intake behavior over time as the primary objective was to establish ingredient efficacy in consumer-friendly food forms,”​ Dr. Niba said. “It is envisioned that such long-term studies could be a next steps in building the body of evidence for this ingredient.”​

Possible claims: 'Helps reduce hunger', 'helps manage hunger', 'impacts satiety', and 'increases satiety'.​

Weightain is best suited for mid-range moisture products like muffins, bars, shakes and instant soups. Because it is whole-grain based and contains hydrocolloid, it can partially replace other components in the system, such as flours and carriers.

Given the research that has yet to be done on the ingredient, Dr. Niba recommends manufacturers using the ingredient make structure-function claims around satiety and hunger management on product packaging, such as, “helps reduce hunger”, “helps manage hunger”, “impacts satiety”, and “increases satiety”.

Moreover, content claims around whole grain and fiber can also be made, depending on the amount of ingredient used in the product, she added.