HAVE YOUR CARBS AND EAT IT - Understanding the link between diabetes, refined carbohydrates and dietary fibre, and how Alchemy Fibre can make your ...
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HAVE YOUR CARBS
AND EAT IT
Understanding the link between diabetes, refined
carbohydrates and dietary fibre, and how Alchemy Fibre™
can make your food healthier but just as tasty.
1
Alchemy Foodtech Pte Ltd © 2020
THE DIABETES EPIDEMIC
Diabetes is a life-long chronic disease. There are 463 million people with diabetes in
2019, and this number is projected to increase to 700 million by 20451. 1 in 11 adults
worldwide are living with diabetes2, and 60% of diabetics live in Asia3.
Number of Diabetics (in million)
700
Increase 3.5x in 20 years 642
525
350 415
285
175
118
0
1995 2010 2015 2040
Year
Figure 1: Number of diabetics with years
In every 6 seconds, a death is caused by diabetes4.
In every 30 seconds, a foot is amputated due to diabetes5.
50% of people with diabetes die of cardiovascular disease6.
80% of 20-year diabetics suffer from diabetes retinopathy (loss
of vision)7.
90% of people with diabetes suffer from type 2 diabetes, which is influenced not only by
genetics, but more importantly an unhealthy diet and lifestyle. These factors can cause
insulin resistance, which occurs when the body does not respond to insulin as well as it
should. Insulin resistance is the most common cause of type 2 diabetes.
Insulin, a hormone produced by the pancreas helps glucose in the blood enter cells in the
muscle, fat and liver, where it is used as a source of energy. Glucose comes from the food
we eat. In healthy people, insulin lowers blood glucose to keep it within the normal range.
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Alchemy Foodtech Pte Ltd © 2020
Cell
Insulin receptor
Insulin
Glucose channel
Glucose
Figure 2: Insulin acts as a ‘key’ to allow glucose to enter the muscle cell
During a state of insulin resistance, insulin is less effective as the cells are less
responsive to its effects. Initially, this prompts the body to increase insulin production to
lower the rise in glucose levels. Prediabetes is a condition where blood glucose levels are
consistently elevated but below that of diabetes. However, as insulin resistance builds up
over time, a state of inadequate production of insulin can develop. Consequently, glucose
cannot enter the muscle cells, and accumulates in the bloodstream, resulting in sustained
high blood glucose levels (hyperglycemia) and type 2 diabetes.
Factors that can influence the risk of type 2 diabetes include:
Obesity
Poor diet and nutrition
Physical inactivity
Family history
Ethnicity
Smoking
History of gestational diabetes mellitus (GDM)
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Alchemy Foodtech Pte Ltd © 2020
REFINED CARBOHYDRATES
& TYPE 2 DIABETES
Food is an integral part of our lives and it defines different behaviours, cultures and
lifestyles. As cities shift from rural to urban settings, people desire to consume more
refined food, especially refined carbohydrates. White rice, white bread, refined noodles,
cakes, cookies have thus become staple foods.
Despite knowing that whole foods and unrefined grains are better for our health, dietary
preferences have led us to compromise on our health for taste. Additionally, refined
carbohydrates are often perceived as comfort foods, making many people less willing to
make adjustments to their diet. Unfortunately, refined carbohydrates are often ‘empty
calories’ that provide us with little nutrients and are quickly broken down by the body into
glucose. Recently, there has been an increase in preference for healthier food options.
This has challenged the food industry to come up with products that satisfy consumers’
taste preferences without compromising on the nutritional factor of foods.
Made with Alchemy Fibre™
Alchemy Fibre™ is a patented blend of plant-based ingredients that is a slowly digestible
carbohydrate (SDC) and is high in dietary fibre and prebiotics. SDCs help to slow down the
release of glucose produced from the digestion of refined carbohydrates. Dietary fibre,
especially prebiotic fibre that is found in Alchemy Fibre™ also helps to regulate blood
glucose levels, increase immunity, and promote heart health and gut health. Alchemy
Fibre™ can be easily added to carbohydrate-rich foods without changing their colour,
taste and texture.
Alchemy Fibre™ is a powder that is free-flowing and white in colour. It is also tasteless
and odourless. It can be easily incorporated into a variety of products including bread,
noodles, biscuits, cookies, cakes and steamed buns by replacing a portion of plain flour.
FibreGrainTM is a rice-shaped grain made from Alchemy FibreTM. It can be added to white
rice in order to slow down its digestibility. Alchemy FibreTM is gluten-free and can be
combined with proteins and calorie-free/low-calorie sweeteners to enhance the sensory
or nutritional properties of the final product.
Slowing down the digestibility of carbohydrate-based foods is important for the
prevention and management of diabetes. By adding Alchemy Fibre™, the quality of the
carbohydrate is improved as they digest slower than those without Alchemy Fibre™ (as
shown in in-vivo and in-vitro tests done based on an equivalent of 50g or 50mg
respectively of available carbohydrate), and this slows down the release of glucose from
the food.
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Alchemy Foodtech Pte Ltd © 2020
ALCHEMY FIBREGRAIN™
Case Study: Jasmine Rice
(A)
Jasmine Rice + 9%
Jasmine White Rice Jasmine Brown Rice FibreGrain™
High GI Medium GI Medium GI
Per 100 g uncooked rice Per 100 g uncooked rice Per 100 g uncooked rice
Calories: 350kcal Calories: 370 kcal Calories: 343 kcal
Protein: 7.1g Protein: 7.9 g Protein: 6.2 g
Fat: 0.5 g Fat: 2.9 g Fat: 1.1g
Carbohydrate: 80.0 g Net Carbohydrate: 77.2 g Carbohydrate: 82.0 g
Dietary Fibre: 0.5 g Dietary Fibre: 3.5 g Dietary Fibre: 4.8 g
(B) (C)
5 75
4
Fibre Content (g/100g)
73
3
71
GI
2
69
1
0 67
White Jasmine Rice Brown Rice Jasmine Rice + FibreGrainTM
+
ce
ce
in T e
ra ic
Ri
Ri
M
eG e R
te
n
ow
hi
br it
Fi Wh
W
Br
e
9% ine
in
sm
s m
Ja
Ja
(D) (E)
FibreGrainTM
FibreGrainTM
Figure 3: (A) Nutrition (B) Fibre content, (C) In-vivo GI, (D) In-vitro digestibility (AUC is derived from
glucose concentration over time digestion curve using PRISM software) and (E) Sensory comparison
between Jasmine White Rice, Brown Rice and Jasmine Rice + 9% FibreGrainTM.
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Alchemy Foodtech Pte Ltd © 2020
Jasmine Rice + FibreGrainTM has been clinically tested in human
studies to lower GI of rice at 9% to 30% dosage levels (dry basis) at
Sydney University Glycemic Index Research Service’s (SUGiRS)
accredited lab under the ISO 2664:2010 standard
Figure 4: Appearance of a cooked bowl of Jasmine Rice + 9% FibreGrainTM (dry basis)
Jasmine Rice + 9% FibreGrainTM (dry basis) has the same GI as brown rice measured
in-vivo, and 10x more fibre than regular Jasmine white rice. Sensory assessments con-
ducted with National University of Singapore, Food Science and Technology (NUS FST)
revealed that majority of the participants reported that its appearance and taste are simi-
lar to that of white Jasmine rice. This makes Jasmine Rice + 9% FibreGrainTM appealing to
consumers who love eating Jasmine white rice.
ALCHEMY FIBRE Powder TM
Alchemy FibreTM blends are a free-flowing powder that is white in colour and can be
incorporated into a variety of refined carbohydrate-rich foods. They contain prebiotic
fibres and have a low digestibility.
TM
TM TM
Figure 5: Rate of glucose production from the in-vitro digestion of plain flour and different blends of
Alchemy FibreTM powder.
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Alchemy Foodtech Pte Ltd © 2020
Choosing the right blend of Alchemy FibreTM to be incorporated into different types of
food ensures that the digestibility of the food prepared is reduced to that of wholegrain,
while maintaining its appearance, taste and texture. Hence, we developed different
blends of Alchemy FibreTM such as RISE, VANTAGE, WITTY to suit different product needs.
Case Study (1): Jasmine White Rice
(A)
Jasmine Rice + 9%
Jasmine White Rice Jasmine Brown Rice
AF-RISE™ powder
Per 100 g uncooked rice Per 100 g uncooked rice Per 100 g uncooked rice
Calories: 350 kcal Calories: 370 kcal Calories: 328 kcal
Protein: 7.1 g Protein: 7.9 g Protein: 6.5 g
Total Fat: 0.5 g Total Fat: 2.9 g Total Fat: 0.5 g
Carbohydrate: 80.0 g Carbohydrate: 77.2 g Carbohydrate: 80.6 g
Dietary Fibre: 0.5 g Dietary Fibre: 3.5 g Dietary Fibre: 8.7 g
(B) (C)
TM
TM
TM
Figure 6: (A) Nutrition, (B) In-vitro digestibility (AUC is derived from glucose concentration over time
digestion curve using PRISM software) and (C) Sensory comparison of Jasmine White Rice, Jasmine
Brown Rice and Jasmine Rice + 9% AF-RISETM powder
Figure 6 shows that the addition of 9% Alchemy Fibre™ (AF)-RISE to Jasmine white rice
does not change its appearance or taste and texture profile. More importantly, the
addition of 9% AF-RISETM powder reduces the digestibility of Jasmine white rice to that of
Jasmine brown rice. Additionally, Jasmine rice with 9% AF-RISETM contains 12 times more
fibre than white rice and 3 times more fibre than Jasmine brown rice.
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Alchemy Foodtech Pte Ltd © 2020
Case Study (2): White Bread
(A)
Superfine White Bread + 20%
White Bread
Wholegrain Bread AF-VANTAGE™ powder
Per 100 g, Per 100 g, Per 100 g,
Calories: 270.2 kcal Calories: 253.2 kcal Calories: 252.0 kcal
Protein: 7.8 g Protein: 8.5 g Protein: 5.3 g
Carbohydrate: 43.1 g Carbohydrate: 37.8 g Carbohydrate: 42.7 g
Total Fat: 7.5 g Total Fat: 7.7 g Total Fat: 7.3 g
Dietary Fibre: 1.6 g Dietary Fibre: 6.1 g Dietary Fibre: 5.2 g
(B) (C)
TM
TM
Figure 7: (A) Nutrition, (B) In-vitro digestibility (AUC is derived from glucose concentration over time
digestion curve using PRISM software) and (C) Sensory comparison of White Bread, Superfine
Wholegrain Bread and White Bread + 20% AF-VANTAGETM powder
Figure 7 shows that the addition of 20% of AF-VANTAGETM to white bread does not
change its appearance or taste and texture profile. White bread with 20% of
AF-VANTAGETM showed a greater reduction in digestibility at 10.3% compared to
wholegrain bread at 6.5%.
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Alchemy Foodtech Pte Ltd © 2020
Case Study (3): Steamed Bun
(A)
Wholegrain Steamed Bun + 11.72%
Steamed Bun
Steamed Bun AF-WITTYTM Powder
Per bun (approx. 50 g) Per bun (approx. 50 g) Per bun (approx. 50 g)
Calories: 136 kcal Calories: 134 kcal Calories: 128 kcal
Protein: 2.2 g Protein: 2.6 g Protein: 1.8 g
Total Fat: 1.7 g Total Fat: 1.8 g Total Fat: 1.7 g
Carbohydrate: 28.0 g Carbohydrate: 27.0 g Carbohydrate: 28.7 g
Dietary Fibre: 0.7 g Dietary Fibre: 1.4 g Dietary Fibre: 4.6 g
(B) (C)
TM
TMTM
TM
Figure 8: (A) Nutrition, (B) In-vitro digestibility (AUC is derived from glucose concentration over time
digestion curve using PRISM software) and (C) Sensory comparison of Steamed Bun, Steamed Bun +
11.72% Wholegrain Flour and Steamed Bun + 11.72% AF-WITTYTM powder
Figure 8 shows that the addition of 11.72% of AF-WITTYTM to steamed bun does not
change its appearance or taste and texture profile. Moreover, the addition of 11.72%
AF-WITTYTM reduces the digestibility of steamed bun to that of steamed bun made with
wholegrain flour, and increases the fibre content of white steamed bun by 6 times.
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Alchemy Foodtech Pte Ltd © 2020
Case Study (4): Ramen
(A)
Wholegrain Ramen + 10.56%
Ramen
Ramen AF-NOBBYTM Powder
Per 100 g uncooked noodles Per 100 g uncooked noodles Per 100 g uncooked noodles
Calories: 254.5 kcal Calories: 259.7 kcal Calories: 244.6 kcal
Protein: 8.1 g Protein: 10.2 g Protein: 8.7 g
Total Fat: 0.8 g Total Fat: 1.0 g Total Fat: 0.8 g
Carbohydrate: 54.4 g Carbohydrate: 53.3 g Carbohydrate: 56.2 g
Dietary Fibre: 1.9 g Dietary Fibre: 2.8 g Dietary Fibre: 10.6 g
(C)
(B)
TM
TM
TM
Figure 9: (A) Nutrition, (B) In-vitro digestibility (AUC is derived from glucose concentration over time
digestion curve using PRISM software) and (C) Sensory comparison of Ramen. Ramen + 10.56%
Wholegrain Flour and Ramen + 10.56% AF-NOBBYTM powder
Figure 9 shows that the addition of 10.56% of AF-NOBBYTM to ramen changes its
appearance, taste and texture profile minimally. Moreover, the addition of AF-NOBBYTM
reduces the digestibility of ramen by 14% as compared to 4% for wholegrain ramen, while
increasing the fibre content to 10.6%, a 5.5-fold increase compared to regular ramen.
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Alchemy Foodtech Pte Ltd © 2020Case Study (5): Pandan Chiffon Cake
(A)
Pandan Chiffon Cake Pandan Chiffon Cake + 3.36%
AF-WITTYTM Powder
Per serving (1 slice, approx. 63 g) Per serving (1 slice, approx. 63 g)
Calories: 234 kcal Calories: 231 kcal
Protein: 4.4 g Protein: 4.3 g
Fat: 15.2 g Fat: 15.1 g
Carbohydrate: 19.9 g Carbohydrate: 20.1 g
Dietary Fibre: 0.4 g Dietary Fibre: 1.7 g
(B) (C)
TM
TM
Figure 10: (A) Nutrition, (B) In-vitro digestibility (AUC is derived from glucose concentration over time
digestion curve using PRISM software) and (C) Sensory comparison of Pandan Chiffon Cake and Pandan
Chiffon Cake + 3.36% AF-WITTYTM
Figure 10 shows that the addition of 3.36% of AF-WITTYTM powder to pandan chiffon cake
improved the softness of the cake while keeping the other parameters similar to the
control. Moreover, the addition of 3.36% AF-WITTYTM reduces the digestibility of pandan
chiffon cake by 8.8%, and increases the fibre content by 4-fold.
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Alchemy Foodtech Pte Ltd © 2020ALCHEMY FOODS
INGREDIENTS
Every blend of Alchemy FibreTM is different to cater to various food applications.
At Alchemy Foods, we ensure that our different blends of fibre will be best suited to your
food application.
Taste is King!
Consumers buy into the taste of food that they love, are familiar with, and are part of their
culture. With the prevalence of diabetes, it is important that food manufacturers produce
foods that are good for their consumers’ health while not compromising on their
products’ taste and quality.
Alchemy FibreGrainTM and Alchemy FIbreTM powder are proven to be useful ingredients to
be added to refined carbohydrates to make them healthier by reducing the carbohydrate
digestion rate of foods and increase the dietary fibre content. Consequently, blood
glucose spikes caused by the digestion of these foods will be reduced. The taste, colour
and texture of the food remain similar, so consumers do not have to make any
compromise or sacrifice the foods that they love.
The Future of Food
At Alchemy Foods, we believe that the future of food will no longer be just something
people eat for sustenance or enjoyment. More importantly, food should be more diabetic
friendly and promote healthy ageing. Our fight against diabetes has just begun. Join us to
make food better, naturally.
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Alchemy Foodtech Pte Ltd © 2020Talk to Us References:
1. International Diabetes Federation (IDF) Diabetes Atlas - Ninth Edition 2019
2. International Diabetes Federation (IDF) Diabetes Atlas - Seventh Edition 2015
Alchemy Foodtech Pte Ltd 3. Hu FB. Globalization of diabetes: The role of diet, lifestyle, and genes.
Diabetes Care. 2011;34(6):1249-1257.
83 Science Park Drive
The Curie 4. Retrieved from
https://www.bloomberg.com/news/articles/2013-11-14/diabetes-kills-one-pers
Singapore 118258 on-every-six-seconds-newestimates-show
5. Retrieved from
www.alchemyfoodtech.com http://www.dnaindia.com/mumbai/reportworld-diabetes-day-every-30-seconds
-a-diabetic-loses-a-limbdue-to-poor-foot-health-2144980
hello@alchemyfoodtech.com
6. Retrieved from http://www.who.int/mediacentre/factsheets/fs312/en/
7. Kertes PJ, Johnson TM, eds. (2007). Evidence Based Eye Care. Philadelphia,
@alchemyfoodsg PA: Lippincott Williams & Wilkins. ISBN0-7817-6964-7.
@alchemy_foods
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