Ingredient solutions provider Ingredion Incorporated has announced the results of a new clinical study into the sustained energy effects of the Sustra 2434 slowly digestible carbohydrate. The study, published in the peer-reviewed scientific journal Nutrients, is the first to characterize physiological responses to the slowly digestible starch (SDS) in two different foods and found that it lowers glycemic response and produces a steadier energy release.
Sustra 2434 was launched a few months ago in the US. “Ingredion’s proprietary research has shown that consumers are seeking more energy to help them be more productive and increase their overall well-being,” said Maria Stewart, Ph.D., clinical research lead at Ingredion, at the time.
Study evaluates blood glucose response
Glycemic Index Laboratories conducted the randomized, double-blind, placebo-controlled clinical study on Sustra 2434, which was funded by Ingredion. Researchers evaluated the blood glucose response of 14 healthy adults who ate study foods including cold-pressed bars and instant chocolate pudding made with Sustra 2434 slowly digestible carbohydrate, or a control bar made with maltodextrin and a control pudding made with dextrose.
Foods formulated with Sustra 2434 slowly digestible carbohydrate were associated with a lower glucose response in the first 60 to 90 minutes following consumption, and a higher glucose response at two or more hours, suggesting steadily available energy.
“Having a lower glycemic response to food is an indicator of prolonged digestion and absorption, which helps to yield more balanced energy throughout the day,” says Vishnupriya Gourineni, Global Nutrition R&D Scientist at Ingredion. “Ingredion’s proprietary research has shown that consumers are interested in foods that deliver steady energy, particularly from early morning to mid-afternoon. At the same time, consumers are seeking low glycemic index foods to help manage blood sugar.”
“The balanced, more sustained energy that Sustra 2434 slowly digestible carbohydrate provides can help improve carbohydrate value in energy-focused nutritional foods, beverages and supplements,” Gourineni adds.
The open access article, written by Gourineni and others, was published in scientific journal Nutrients 9, no. 11: 1230, “Slowly Digestible Carbohydrate for Balanced Energy: In Vitro and In Vivo Evidence.”