Dr sweet a4 a print

The

Healthy Food Development

PrimeSweet

TM

THE NEW GENERATION OF SUGAR REPLACEMENT THE BEST COMPOSITION, LOW-CALORIE, PREBIOTIC, COST-EFFECTIVE, SUGAR SUBSTITUTE Works like sugar but without sugar

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

TM

Sweet ?

WHAT IS Prime

OUTSTANDING ATTRIBUTES

The THFD has developed the PrimeSweet™ - a brand new, unique functional sweetener product-line for cost-effective sugar replacement in many food industrial applications.

PrimeSweet™ is a very low-calorie, low-glycemic, sugar free bulk sweetener with absolute sugar-like characteristics, surpassingly advantageous nutritional properties, strong prebiotic effectiveness and high functionality.

The PrimeSweet™ products are designed especially for comprehensive food industrial applications.

PrimeSweet™ has a pleasant sweet taste and functionality similar to sucrose, which allows optimizing sweetening formulations for the manufacture of “sugar-free”, “noadded-sugar”, “calorie-reduced” and “low-carb” food products.

UNIQUE BENEFITS

• Low energy value (max. 1,5 kcal/g) • Clean, sweet taste, similar to sucrose – no aftertaste • Sugar-like functionality • Bulking effect • Low glycemic / insulinemic response (suitable for diabetics) • Tooth-friendly / non-cariogenic • Strong prebiotic effect • High digestive tolerance • Wide range of sweetness (1 – 50 x)

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

TECHNOLOGICAL BENEFITS KEY PROPERTIES

• High water solubility • Suitable humectant properties • Fermentable for bakery yeasts • Browning / caramelizing ability • Sugar-like crystallization & glass transition properties • Convenient water activity & mobility • High preservation effect • Promotion of product’s texture development

COMPOSITION & INGREDIENTS

PrimeSweet™ products are specially designed complex matrix of premium quality natural and natural-origin ingredients, such as: • Soluble dietary fibre composition • Natural polyol sweetener • Intense sweeteners

The composition structure of PrimeSweet™ products

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

PrimeSweet

TM

PRODUCT RANGE On the basis of the types of ingredients, the PrimeSweet™ range essentially contains two main varieties of products:

• PrimeSweet™ - Standard and

• PrimeSweet™ - Natural series.

The Standard products are optimal combinations of natural & natural-origin ingredients, while Natural products contain only all-natural components.

Both of these categories include individual versions, which different from one to another in their sweetening power.

The full product-line is illustrated in next figure:

PrimeSweet™

Standard

Calorie Marker

Zero

Sweetness Marker

0 kcal

50

50 kcal

1.0

1x

Natural

100

150

100 kcal

1.5

1,5x

Zero

150 kcal

2.0

2x

100

100 kcal

0 kcal

4.0

4x

The full range of PrimeSweet™ products

10.0

10x

50.0

50x

PrimeSweet™ PRODUCT RANGE On the basis of the types of ingredients, the PrimeSweet™ range essentially contains two main

PrimeSweet™ hasof been developed and is marketed by The Healthy Food Development Ltd. (THFD). varieties products: www.thfd.co.uk •

PrimeSweet™ -­‐ Standard

and •

PrimeSweet™ -­‐ Natural

series.

The Standard products are optimal combinations of natural & natural-­‐origin ingredients, while Natural products contain only all-­‐natural components.

Both of these categories include individual versions, which different from one to another in their sweetening power.

The full product-­‐line is illustrated in next figure: Ábra: Product-­‐range ábra (excellben küldöm mellékleve)

The of full rdifferent ange of PrimeSweet™ products The main properties PrimeSweet™ assortments

are summarized in the following chart.

The main properties of different PrimeSweet™ assortments are summarized in the following chart.

Type

Composition

Calorie Marker

Energy Value (kcal/100g)

Relative Sweetness %* 100

150

200

400

1000

5000

Sweetness Marker Standard

Natural

Natural & natural origin ingredients

Only natural ingredients

S-Zero

0

-

-

2.0

4.0

10.0

50.0

S-50

50

-

1.5

2.0

4.0

-

-

S-100

100

1.0

1.5

2.0

4.0

-

-

S-150

150

1.0

1.5

2.0

4.0

-

-

N-Zero

0

1.0

1.5

2.0

4.0

10.0

50.0

N-100

100

1.0

1.5

2.0

4.0

-

-

*Sacharose = 100 %;

The identification of a specific product is very ease by its designation, whereas the labelling exactly expresses all the important characteristics, as it can be seen in the figure:

The identification of a specific product is very ease by its designation, whereas the labelling exactly expresses all Ábra: characteristics, Labelling ábra (excellben küldöm mellékelve) the important as it can be seen in the figure:

Brand-­‐name

Type-­‐Code

S

PrimeSweet™

N

Calorie-­‐Marker

Sweetness Marker

Zero 50 100 150

1.0 1.5 2.0 4.0 10.0 50.0

S=Standard N=Natural

Brand-­‐name

PrimeSweet™

Type-­‐Code

Calorie-­‐Marker

S

Zero 50 100

N

Sweetening power: 1x; 1,5x; 2x; 4x; 10x; 50x

Energy Value: 0; 50; 100; 150 kcal/100g

Sweetness Marker 1.0 1.5 2.0 4.0

Sweetening power: 1x; 1,5x; 2x; 4x; 10x; 50x

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

Nutritional Composition

The typical nutritional composition of PrimeSweet™ products are given in the next chart (the datas are given for 100 g sweetener products):

Nutritional Characteristics

Units

Product Type Standard

(per 100 g product)

Natural

S-Zero

S-50

S-100

S-150

N-Zero

N-100

Kcal

0

50

100

150

0

100

kJ

0

200

400

600

0

400

g

0

0

0

0

0

0

g

0

0

0

0

0

0

g

> 90

75 - 78

50 - 55

28 - 30

> 90

59 – 62

of which sugars

g

0.0

<1

<2

<3

0.0

4.0 – 6.5

of which starch

g

0.0

< 0.2

< 0.2

< 0.2

0.0

4.0 – 6.5

Available carbohydrates

g

0.0

<1

<2

<3

0.0

<7

Dietary Fibre

g

0.0

15 - 23

38 - 45

60 - 68

0.0

25 - 36

Protein

g

0.0

0.0

0.0

0.0

0.0

< 0.15

Salt*

g

0.0

0.0

0.0

0.0

0.0

0.0

Energy Value

Fat of which saturates Carbohydrate

*no any added salt in the products

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

PrimeSweet

TM

FOR HEALTHY FOODS Because of the unique advantageous combination of carefully selected ingredients, the PrimeSweet™ products are ideal sweeteners for manufacturing of healthy alternatives of different conventional sugar-containing foods.

PrimeSweet™ can be used for:

- Sugar Replacement - Weight Management - Diabetes Management - Fibre Enrichment

SUGAR REPLACEMENT PrimeSweet™ offers an optimal resolution for 100 % sugar replacement with simultaneous • elimination of all harmful effects of sugar, but with • keeping all important functions of that.

PrimeSweet™ provides clean sweetness without any unhealthy sugar properties:

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

Harmful Effects

1.

Obesity

2.

Insulin Resistance

3.

Cariogenicity

4.

Liver Failure

5.

Heart Diseases

Description

High energy foods with high daily intake leads to weight gain & obesity High glycemic foods cause insulin resistance & type II diabetes Foods, which are digestible for oral bacteria cause dental caries High fructose foods overload the liver and it leads to form "fatty liver"

High fructose foods raise the blood cholesterol level and cause cardivascular diseases

Sugar (sucrose)

PrimeSweet™

Sugar has a high calorie value

PrimeSweet™ has zero or very low energy value

Sugar has very high glycemic and insulin-­‐indexes

PrimeSweet™ induces only negligible insulin response

Sugar is a very good nutriment for oral bacteria

PrimeSweet™ is absolute indiges7ble for oral bacteria

Sugar by half is fructose

PrimeSweet™ no contains any fructose

Sugar release high amount of fructose

PrimeSweet™ has no any influence on blood cholesterol

PrimeSweet™ products help to eliminate all of unhealthy effects of sugar

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

At the same time, PrimeSweet™ sweeteners assure all important functions of sugar.

TM Func%onal proper%es of of PPrimeSweet rimeSweet™ and sugar Functional properties and sugar Sweetness 400 Fermentability

350

Bulking

300 250 200 150 100

Caramelliza>on

Solubility

50 0 -­‐50

Browning

Viscosity

Hygroscopicity

Preserva>on effect Glass transi>on

Sugar

PrimeSweet™ min.

WEIGHT MANAGEMENT

PrimeSweet™ max.

PrimeSweet™ is an ideal sugar substitute for manufacturing of low calorie foods.

For example, it is possible to replace of 100 % of sucrose content of sugary foodstuffs with PrimeSweet™, and this allows to design a “sugar-free or no-added-sugar” product with similar texture and sensory value compared to reference.

PrimeSweet™ average

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

Type

CALORIC VALUE

Products*

kcal/g Standard

Natural

PrimeSweet™ has a caloric value of 0 – 1,5 kcal/g, which is max. 37,5 % of sucrose. Therefore it can be used as a sugar replacer in many low-calorie applications.

The ingredients of PrimeSweet™ are only partially absorbed and digested in the human body. The fibre components are fermented by the colon microflora and this secondary metabolism yields the energy value of the products.

The energy values of different types of PrimeSweet™ products with 100 % sweetness are given in the table.

Energy Value

S - Zero S-50 S-100 S-150 N-Zero N-100

kJ/g 0,0

0,5 1,0 1,5

2,0 4,0 6,0 0,0

1,0

4,0

*with 100 % sweetness

The PrimeSweet™ products with higher sweetening power have less energy equivalents, as it can be seen in the figure below.

Energy values of PrimeSweetTM products with different sweetness 1x

1.5x

Energy, kcal/100g

160

2x

4x

10x

150

140 120

80

75

67

60

50

50 33

40

37,5 25

25 13

20 0

100

100

100

0

0

0

0

Standard Zero

5

0

Standard S-50 Products

10

Standard S-100

15

Standard S-150

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

NUTRITION CLAIMS

Nutrition claims on energy and sugars content are applicable in the EU as followings according to the : REGULATION (EC) No 1924/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 20 December 2006 on nutrition and health claims made on foods.

LOW ENERGY A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 40 kcal (170 kJ)/100 g for solids or more than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies.

ENERGY-REDUCED A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the food reduced in its total energy value.

ENERGY-FREE A claim that a food is energy-free, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 4 kcal (17 kJ)/100 ml. For table-top sweeteners the limit of 0,4 kcal (1,7 kJ)/ portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies.

LOW SUGARS A claim that a food is low in sugars, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 5 g of sugars per 100 g for solids or 2,5 g of sugars per 100 ml for liquids.

SUGARS-FREE A claim that a food is sugars-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of sugars per 100 g or 100 ml.

WITH NO ADDED SUGARS A claim stating that sugars have not been added to a food, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain any added mono- or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following indication should also appear on the label: ‘contains naturally occurring sugars’.

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

DIABETES MANAGEMENT

PrimeSweet™ products contain ingredients which do not go through any hydrolysis process in the human body, which should generate glucose release into bloodstream.

Therefore, there is no need any insulin for the metabolism of these ingredients.

Consequently, consumption of PrimeSweet™ sweeteners don’t cause any glycemic- or insulinemic response.

That is the reason, why PrimeSweet™ products are optimal solution for producing sweetened diabetic foods.

PrimeSweet™ - LOW GLYCEMIC

Opposite to sugar, which induces a very quick and extensive increase of the blood-glucose level, PrimeSweet™ products are very low glycemic, they practically do not affect blood glucose levels.

The slow and incomplete absorption of components are reflected in its zero, or negligible blood glucose response.

This can be seen clearly in the next figure, which shows the changes in blood glucose concentration after consumption of sugars (glucose and saccharose) or PrimeSweet™ sweeteners as a function of time.

Glycemic response of PrimeSweetTM products and reference sugars Sucrose

9

Glucose

GI = 100 Glycaemia (mmol/L)

PrimeSweet™ S-150 8

PrimeSweet™ Zero GI= 68

7

6 GI = 5 5 GI = 0 4 0

15

30

45

60

75

90

Time (minutes)

105

120

135

150

165

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

The glycemic indexes (GI) of different individual products are given in the next chart:

Type

Products

Glycemic Index

Standard

S - Zero S-50

0 1,5 – 2,0

S-100 S-150 N-Zero N-100

3-4 5,0 – 5,5 0 5-7

Natural

From the data it can be declared, that the glycemic indexes (GI) of different individual products are in the range of GI = 0 – 7. These are 93 – 100 % less than the GI of glucose, and 90 – 100 % less than GI of sucrose.

PrimeSweet™ -

In contrast to sugars PrimeSweet™ products need zero, or only insignificant quantity of insulin during their utilization in the human body.

Insulin response PrimeSweet™ sugars This can be seen expressly in theof next figure, which showsproducts the changes inand bloodreference insulin level after consumption of sugars (glucose and saccharose) or PrimeSweet™ sweeteners as a function of time.

Insulin response of PrimeSweetTM products and reference sugars 45 Insulin Index = 100

40

Sucrose

Glucose Insulinaemia mUI/L)

35

PrimeSweet™ S-150 PrimeSweet™ Zero

30 25

Insulin Index= 62

20 15 Insulin-Index = 6

10

5 Insulin Index = 0 0

15

30

45

60

75

90

Time (minutes)

105

120

135

150

165

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

The insulin indexes (II) of different individual products are given in the next chart: Type

Products

Insulin Index

Standard

S - Zero

0

Natural

S-50

<1

S-100

3-4

S-150

5–6

N-Zero

0

N-100

7 - 10

From the data it can be declared, that the insulin indexes of different individual products are in the range of II = 0 – 10. These are 90 – 100 % less than the II of glucose, and 84 – 100 % less than II of sucrose.

Owing to these very low gycemic and insulinemic characteristics of PrimeSweetTM products, these sweeteners can be used in a wide range of manufactured sugar-free, reduced sugar and low calorie diabetic foods or drinks.

FIBRE ENRICHMENT With the exception of zero variants, all of the other PrimeSweet™ products contain soluble dietary fibres in a considerable amount. As it was mentioned previously, the complex dietary fibre matrix consists of an optimal blend of resistant dextrins, resistant fructose polymers, resistant glucose polymers.

Each ingredient is instant soluble, non-viscous natural or natural origin fibre with pronounced prebiotic effects.

These fibres have a neutral clean taste and generate significant Maillard reaction.

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

FIBRE CONTENT The fibre content of different PrimeSweet™ products is given in the next chart:

Type

Products*

Fibre Content g/100g

Standard

Natural

S - Zero S-50 S-100 S-150 N-Zero N-100

0,0 15 – 25 38 – 45 60 – 68 25 – 36 1,0

From data it can be seen clearly, that the PrimeSweet™ - Standard-150 is a specifically high fibre containing product with a dietary fibre proportion up to 68 %.

The dietary fibre components are non-digestible: they are not absorbed from the small intestine, but totally fermented by the colon microflora.

The schematic diagram of PrimeSweet™ fibres utilization in human body can be seen in the figure.

Digestive pattern of fibre fraction of PrimeSweetTM products

Small intestine

PrimeSweet™ fibres

Absorption <5%

Digestible part Catabolic Metabolizm

GLUCOSE

ENERGY

Colon

Fatty Acids

Extreted

CH4 H2

Fermentation NonDigestible part

Biomass Probiotic bacteria

Faeces

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

PREBIOTIC EFFECT

One of the most special features of PrimeSweet™ products – in contrast to other commercially available sweeteners - that they have a very strong prebiotic effect.

According to the common definition, the prebiotics are: non-digestible food ingredients that beneficially affect the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon, and thus improve host health.

The fibre fractions of PrimeSweet™ have all characteristic prebiotic effects, such as: • promote the grow of probiotic, beneficial bacteria and/or inhibit the “harmful” bacteria • decrease the intestinal pH • facilitate the production of short chain fatty acids • change the bacterial enzymes concentrations

NUTRITION CLAIMS – FIBRE ENRICHMENT Nutrition claims on fibre content are applicable in the EU as followings: SOURCE OF FIBRE A claim that a food is a source of fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 3 g of fibre per 100 g or at least 1,5 g of fibre per 100 kcal.

HIGH FIBRE A claim that a food is high in fibre, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least 6 g of fibre per 100 g or at least 3 g of fibre per 100 kcal.

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

BETTER THAN OTHERS Most commercially available sugar substitute ingredients (resistant sugars, polyols, fibres, high intensity sweeteners, etc.) by itself or some simple combinations of them, usually are unable to imitate the whole complexity of sugar characteristics.

Moreover, most of them have one or more unfavourable features relating to sensory, nutritional and/or functional properties.

So, applying these sweeteners in the food industry, the user is obliged to make more or less compromises in relation to quality of end-product.

In contrast to this, PrimeSweet™ products are optimized blends of selected high grade quality ingredients which favourably complete each other and as a result the PrimeSweet™ sweeteners have

• Better taste • Better nutrition characteristics • Better functionality • Better stability

in comparison with most of other commercially available sugar replacers.

In addition, PrimeSweet™ products provide some extra benefits, such as the • High fibre content and • Prebiotic activity Therefore the PrimeSweet™ products are capable to replace perfectly the total amount of sugars in most food applications without any compromise.

BETTER TASTE

PrimeSweet™ products have great, absolute sugar-like sensory properties, including • Sweetening power, • Taste-profile and • Cooling effect

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

SWEETNESS

PrimeSweet™ products are available with different sweetening power. The bulk variants have sweetness from 100 % up to 400 % of sucrose equivalent, while the intense versions have sweetness power of 10x – 50x that of sucrose.

The lower sweetness gives more bulking effect, while the higher sweetness provides better sugarequivalent price values.

The bulking PrimeSweet™ products can be used for sugar replacement with a high volume- or weight ratio, from 25 % up to 100%.

TASTE PROFILE

Taste of PrimeSweet™ products are very similar to sucrose providing a natural sweet perception without any aftertaste. It can be seen clearly from the figure, which shows the taste profile of sugar and PrimeSweet™ sweeteners.

Sugar-like taste profile of PrimeSweetTM sweeteners 7

Metallic aftertaste

Acid Bitter

6 5 4

Bitter aftertaste

Burnt sugar

3 2 1 0

Astringent aftertaste

Caramel

Smoothness

Sweet

Drying

Sugar

PrimeSweet Standard

Body

PrimeSweet Natural

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

COOLING EFFECT

Some sweetener ingredients has a strong cooling sensory effect (as a result of their endothermic, or positive heat of solution) when it dissolves in the mouth, which is often combined with the cooling effect of mint flavours. This cooling effect may be desirable in some food applications (e.g. mint flavoured sweets), but in most cases it is an unpleasant aftertaste, such as in bakery products, chocolates, cereal-based products, etc. The strongest cooling effects are usually characteristics of some sugar alcohols.

PrimeSweet™ products have low cooling effect, especially if it is referred to their sweetening power. The next figure shows the comparison of such relative data of sucrose, some sugar alcohols and several PrimeSweet™ products.

Cooling Effect Comparison Erytritol Xylitol Maltitol Sorbitol Isomalt Mannitol Lactitol PS-150-1.0 PS-150-1.5

Sugar

PS-150-2.0

Sweeteners

PS-150-4.0 0

20

40

60

80

Relative Cooling Effects (RCE) RCE =Cooling effect / Sweetness

BETTER NUTRITION

PrimeSweet™ products collectively have the most advantageous nutritional characteristics among the commercially available sweeteners, including • Lowest energy values, • Lowest glycemic- and insulin-indexes, • Highest digestive tolerance, • Zero cariogenicity

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

Energy Value Comparison

LOWEST ENERGY VALUE

Energy Value Comparison

In comparison with other bulking sweeteners, PrimeSweet™ products have the lowest relative (referred to sugar-equivalent sweetening power) calorie values, as it is shown in the next figure.

Erytritol

Sugar

Xylitol

Sweeteners

Maltitol Sorbitol Inulin Res. Dext.

Polydextrose Isomalt PrimeSweet Zero PrimeSweet 50 PrimeSweet 100 PrimeSweet 150

LOWEST GLYCEMIC AND INSULIN-INDEXES

0

5

10

15

20

25

Relative Energy Values (REV) REV =Energy Value / Sweetness

Similar to energy value, PrimeSweet™ products also have the lowest relative glycemic- and insulinemic response.

Glycemic- and Insulin-indexes of PrimeSweetTM products and other sweeteners Erytritol Erytritol Xylitol Xylitol Maltitol Maltitol Sorbitol Sorbitol Inulin Inulin Res. Dext.

Res. Dext.

Polydextrose Polydextrose Isomalt Isomalt PrimeSweet Zero PrimeSweet Zero PrimeSweet 50 PrimeSweet 50 PrimeSweet 100 PrimeSweet 100 PrimeSweet 150 PrimeSweet 150

Sugar Sugar Sweeteners Sweeteners

0 0

20 20

40 40

60 60

80 80

100 100

Relative Glycemic Index (RGI) Relative Glycemic Index (RGI)

RGI =Glycemic Index/Sweetness RGI =Glycemic Index/Sweetness

120 120

Erytritol Erytritol Xylitol Xylitol Maltitol Maltitol Sorbitol Sorbitol Inulin Inulin Res. Dext.

Res. Dext.

Polydextrose Polydextrose Isomalt Isomalt PrimeSweet Zero PrimeSweet Zero PrimeSweet 50 PrimeSweet 50 PrimeSweet 100 PrimeSweet 100 PrimeSweet 150 PrimeSweet 150

Sugar Sugar Sweeteners Sweeteners

0 0

20 20

40 40

60 60

80 80

Relative Insulin Index (RII) Relative Insulin Index (RII) RII =Insulin Index/Sweetness RII =Insulin Index/Sweetness

100 100

120 120

5

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

HIGHEST DIGESTIVE TOLERANCE One of the most frequently perceived side-effect to the use of low calorie and low-glycemic sugar alcohols and/or fibres as alternative bulk sweeteners is an increase in gastro-intestinal symptoms.

This complex phenomena is usually called as “laxative effect”.

The laxative effect limits the maximal consumable amounts of these ingredients, and it can be expressed with the “Laxative Index (LI-value)”, which is referred to the fructose (LI = 1). The maximum quantity, that humans can ingest without adverse digestive problems is usually called as digestive tolerance.

PrimeSweet™ products have the lowest laxative indexes among low calorie sweeteners and therefore they have the highest digestive tolerance values, as it can be seen in the next figure, which shows the relative LI-values of different sugar replacers.

Laxative Index Comparison Erytritol

Fructose

Xylitol

Sweeteners

Maltitol Sorbitol Inulin Res. Dext.

Polydextrose Isomalt PrimeSweet Zero PrimeSweet 50 PrimeSweet 100 PrimeSweet 150 0

50 100 Relative Laxative Index (RLI)

150

RLI =Laxative Index/Sweetness; Reference: Fructose = 1

200

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

ZERO CARIOGENICITY

Dental caries is a disease caused by oral bacteria by converting carbohydrates into organic acids and dental plaque resulting permanent damage of teeth.

Cariogenic is defined as “producing or promoting the development of tooth decay”.

Unlike sugars and other digestible carbohydrates, PrimeSweet™ products are not fermentable for oral bacteria, and therefore do not promote dental caries.

It means, that PrimeSweet™ products are non-cariogenic, so they can be considered as “toothfriendly” sweeteners.

Remark: As it can be seen from the data, among the commercially available sugar replacers erythritol has also very advantageous nutritional properties, but some of its unfavourable other characteristics (low sweetness, strong cooling effect, low solubility, low glass transition temperature, etc.) limits the applications.

BETTER FUNCTIONALITY

One of the most important characteristic of PrimeSweet™ products is their high functionality, which is very similar to sucrose.

This feature makes these products suitable for wide range applications in all food industrial segments.

PrimeSweet™ products have the best combination of variable functional properties, including: • Good variable Solubility, • Good yeast Fermentability, • Considerable Browning and Caramelization, • Sugar-like Glass transition features, • Pronounced Preservative Effect

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

GOOD VARIABLE SOLUBILTY

Solubility is a very important functional characteristic in high sugar containing water-based foods, like jams, marmalades, sweetened condensed milks, etc. In contrast, other food applications do not require high solubility.

PrimeSweet™ products have widely variable solubility range, and this provide good possibilities to choose the most convenient version for different applications.

The water solubility of some PrimeSweet™ products in a comparison with sucrose and other sweetener ingredients are shown in the next figure.

Solubility Comparison Solubility Comparison Erytritol Xylitol Maltitol Sorbitol Inulin Res. Dext.

Polydextrose Isomalt PrimeSweet Zero PrimeSweet 50 PrimeSweet 100 PrimeSweet 150

Sugar Sweeteners

0

20 40 60 Solubility, g/100g at 20 oC

80

100

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

GOOD YEAST FERMENTABILITY

Yeast fermentability is an essential property for bakery and similar applications, because it renders unnecessary to add any sugars to dough mixes for reach the acceptable volume expansion during leavening.

Most of common low calorie sweetener ingredients are not fermentable for bakery yeast and therefore they need some sugar addition to the product’s recipe, or without that they are not capable to ensure the suitable volume.

Unique, some of the PrimeSweet™ products have sufficient yeast fermentability and because of this, they can be used for manufacturing high quality bakery products without any sugars.

The yeast fermentability data of respective PrimeSweet™ product in a comparison with sucrose and other sweetener ingredients are shown in the next figure.

BROWNING AND CARAMELIZATION

Browning (Maillard reaction) and caramelization are important characteristics for needed colour developing in several food products (i.e bakery products, dulce-de-leche, caramel candies, etc.)

Sugar alcohols have negative browning reactions and/or caramelization, while fibres usually have a little effect.

In the PrimeSweet™ range it can be found both the highly browning and caramelizing versions and variants with zero colouring capacity and therefore it is very easy always choose the best resolution for concrete applications.

The browning capacity data of selected PrimeSweet™ product in a comparison with sucrose and other sweetener ingredients are shown in the next figure.

Fermentability Comparison Erytritol

Sugar

Xylitol

Sweeteners

Maltitol Sorbitol Inulin Res. Dext.

Polydextrose Isomalt PrimeSweet S-150 0

20

40 60 80 Fermentability, %

100

120

Reference: sugar = 100 %

Browning Comparison Browning Capacity Capacity Comparison Erytritol

Sugar

Xylitol

Sweeteners

Maltitol Sorbitol Inulin Res. Dext.

Polydextrose Isomalt PrimeSweet S-150 0

20

Reference: sugar = 100 %

40 60 80 Browning Capacity, %

100

120

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

SUGAR LIKE GLASS TRANSITION The glass transition temperature is one of the main important factors, which influence the crystallization behaviour and structure of some food products, such as hard candies, and other confectionery goods, which are traditionally made with very high sugar content (fudge, fondant, etc.)

Unfortunately, the sweetener ingredients which have the most advantageous nutritional features usually have inadequate glass transition properties.

The PrimeSweet™ range contains some variants, which have simultaneously sugar-like glass transition properties, together with favourable nutritional characteristics.

It can be seen clearly in the next figure, showing the glass transition temperature values of representative PrimeSweet™ product in a comparison with sucrose and other sweetener ingredients.

PRONOUNCED PRESERVATIVE EFFECT The preservative properties of sugar and sugar replacers are exploited in food products where the osmotic effect is the most important preservative factor, such as jams, juices and pickling solutions.

The preservative effect of a certain food ingredients is a relative factor, which can be calculated from wateractivity and/or osmotic pressure data referring these to the corresponding value of sugar.

PrimeSweet™ products have at least similar preservative effect to sucrose, but some zero- or low calorie variant are much more effective.

The relative preservative effect values of some PrimeSweet™ products in a comparison with sucrose and other sweetener ingredients are shown in the next figure.

Glass Transition Temperature Comparison Erytritol Xylitol Maltitol Sorbitol Inulin Res. Dext.

Polydextrose

Sugar Sweeteners

PrimeSweet S-150 -60

-40

-20

0

20

40

Glass Transition Temperatures,

60 oC

80

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

PreservativeEffect EffectComparison Comparison Preservative Erytritol Xylitol Maltitol Sorbitol Inulin Res. Dext.

Polydextrose PrimeSweet Zero PrimeSweet S 50 PrimeSweet S 100 PrimeSweet S 150

Sugar Sweeteners

0

1

2

3

4

Relative Preservative Effect (RPE) RPE =Preservative Effect/Sweetness; Reference: sugar = 1

BETTER STABILITY

PrimeSweet™ sweeteners are very stable products when stored in dry and cool conditions. This stability includes: • pH- and heat-stability, • Hygroscopicity

pH & HEAT STABILITY

PrimeSweet™ products are exceptionally stable to heat and acid.

In contrast to sucrose, PrimeSweet™ products do not hydrolyse neither in acidic nor alkaline environments.

PrimeSweet™ products also show very good heat stability. They remain practically unchanged during high temperature heat treatment with long holding time period up to 180 – 210 oC and 10 – 30 min.

Therefore PrimeSweet™ products can be used for pasteurized, UHT-treated and/or sterilized food products.

PrimeSweetâ&#x201E;˘ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

HYGROSCOPICITY

Hygroscopicity is a very advantageous characteristic in many food applications, where it is necessary to inhibit the drying out of the products, such as in bakery goods.

In contrast, the high hygroscopicity is markedly undesirable in other applications, where the water binding is undesirable, such as in chocolate products or hard candies.

PrimeSweetâ&#x201E;˘ range contains different individual products with different hygroscopicity, so it is possible to find the most convenient variant for all kind of applications.

Hygroscopicity HygroscopicityComparison Comparison Erytritol

Sugar

Xylitol

Sweeteners

Maltitol Sorbitol Inulin Res. Dext.

Polydextrose PrimeSweet Zero PrimeSweet S 50 PrimeSweet S 100 PrimeSweet S 150 0

1

2

Relative Hygroscopicity Reference: sugar = 1

3

4

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

üAPPLICATIONS ü

In general:

üü üü üü üü üü üü

100 % sugar replacement without any compromise Great, sugar-like taste with different sweetening power Zero or low energy Zero, or low glycemic and insulinemic effect Fibre enrichment Prebiotic activity

üü üü üü üü üü üü üü üü üü üü üü

Bulking effect up to 100 % Improved baking stability and shelf life Excellent heat stability Excellent water activity management Moisture retention Fermentability for bakery yeasts Positive Maillard reaction Browning Instant solubility Excellent texture and dough structure Inhibited staling progression

üü üü üü üü

Complete sugar replacement Absolute sugar-like taste profile Sugar-like sticking properties Retarded ageing

üü üü üü üü üü üü üü üü

1:1 sugar replacement Lowest energy value Absolute sugar-like taste profile Negligible cooling effect Very high solubility Inhibited crystallization Sugar-like glass transition properties Optimized hygroscopicity

üü üü üü üü üü üü üü üü

1:1 sugar replacement 100 % bulking effect Excellent texture Stabile colloid structure Excellent snap properties Excellent gloss features Sugar-like melting characteristics Fat replacement ability

BAKERY

CEREAL-BASED PRODUCTS

CONFECTIONERY

CHOCOLATE

PrimeSweet™ has been developed and is marketed by The Healthy Food Development Ltd. (THFD). www.thfd.co.uk

üüBEVERAGES üü üü üü üü üü üü üü

Great, sugar-like taste Wide range of sweetness Bulking effect High solubility Enhanced body and mouthfeel Excellent heat and acid stability Optimized cost-efficiency

üü üü üü üü üü üü

Great, sugar-like taste Wide range of sweetness Bulking effect Enhanced body and mouthfeel Excellent heat and acid stability Optimized cost efficiency

üü üü üü üü üü üü üü üü üü üü üü

Variable sugar replacement ratio Wide range of sweetness Absolute sugar-like taste profile Negligible cooling effect Very high solubility Inhibited crystallization Sugar-like glass transition properties Bulking effect Enhanced body and mouthfeel Excellent heat and acid stability Optimized cost efficiency

üü üü üü üü üü üü üü üü üü üü

Variable sugar replacement ratio Wide range of sweetness Absolute sugar-like taste profile Very high solubility Inhibited crystallization Bulking effect Enhanced body and mouthfeel Excellent heat and acid stability Enhanced preservative effect Enhanced storage life

üü üü üü üü üü

Great, sugar-like taste Bulking effect Wide range of sweetness Fibre supplementation Optimized functional properties

DAIRY

FROZEN DESSERTS

FRUIT & VEGETABLE PREPARATIONS

DIETARY SUPPLEMENTS

PrimeSweet

TM

can be used for:

Bakery/ Confectionary: Breads, Pastries, Cakes and Pies, Doughnuts, Milk loafs, Croissants, Muffins and Cupcakes, Biscuits, Gingerbreads, Tea breads, Sandwich loafs, Pastas and Noodles, Crispbreads

Candies/Jellies:: Hard candies, soft candies, jellies, jelly beans, rock candies, fondants, fudges, lollipops, toffee candies

Beverages: Juice beverages, carbonated drinks, sport and energy drinks, sweetened and vitamin waters, milk-based beverages, smoothies, instant cocoa and coffee drinks

Dairy, ice-cream: Dairy yogurts, dairy desserts, flavoured milk-based drinks, castards, whipped creams, sweetened condensed milks, puddings and mousses, dulce de leche, ice creams, sorbets, frozen yoghurts

Cereals: Breakfast cereals, cereal bars, mueslis, flakes, crackers, fruit flavoured snacks

Chocolate: Milk chocolate, dark chocolate, white chocolate, chocolate desserts, chocolate bars, compound chocolates, truffles

Fruit preparations: Jams, marmalades, creams and fillings, fruit syrups, sauces

Instant Drinks Coffee/ cacao: Instant coffee drinks, instant cocoa drinks

Snack: Chips, crips, crakers, flavoured peanuts

Dietary supplements: Protein drinks, protein shakes, protein bars

CONFIRMITY:

The Healthy Food Development Ltd., hereby declare, that all component of PrimeSweet TM products conform the FAO/WHO, EU, FDA (Code of Federal Regulations) and the Food Chemicals Codex standards. THFD also declare, that all of the used basic materials, so all the PrimeSweet TM products are free from all gene and genetically changed ingredients correspondingly. THFD also confirm that the PrimeSweetTM products supplied is in compliance with the requirement of the order.

STORAGE AND HANDLING

The Healthy Food Development Ltd. recommends that PrimeSweetTM sugar replacer powder be stored in closed containers, under dry conditions and moderate temperatures.

PrimeSweetTM products can be stored 24 months, recommended shelf-life is 22 months.

INTELLECTUAL PROPERTIES:

All data and information described in it this product broshure and all relating intellectual property and all related rights, including but not limited to all patents, know-how, ideas, processes, designs, methods, copyrightable works, trademarks, and business secrets shall be the exclusive property of The Healthy Food Development Ltd.

REGULATORY STATUS

THFD produces PrimeSweetTM products routinely on industrial scale.

PrimeSweetTM products are food ingredients, all the ingredients of the products have been approved, they are applicable in the EU under the following regulation: COMMISSION REGULATION (EU) No 1130/2011 of 11 November 2011 amending Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a Union list of food additives approved for use in food additives, food enzymes, food flavourings and nutrients.

NUTRITIONAL CLAIMS

Claims regulation are applicable in the EU under the following regulation: 1924/2006 EU REGULATION (EC) No 1924/2006 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 20 December 2006â&#x20AC;¨on nutrition and health claims made on food.

The

Healthy Food Development

The Healthy Food Development Ltd. 37th Floor, One Canada Square, Canary Wharf, London E14 5AA Tel.: +44 (0) 20366 49 494 E-mail: info@thfd.co.uk www.thfd.co.uk