Food Technology Handbook from C.H.I.P.S.

Novel Food Ingredients for Weight Control
edited by C. J. K. Henry

Features of Novel Food Ingredients for Weight Control:

  • reviews research into the production and use of specific ingredients which can help to control body weight
  • provides food industry professionals with essential information about particular ingredients that are effective in weight management
  • valuable reference for nutritionists and food industry professionals

Part 1 discusses ingredients implicated in the development of obesity such as sugars and lipids and the bodys response to hunger and satiety.

Part 2 addresses particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover -glucans, oligosaccharides, starch and carbohydrates.

Part 2 details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats.


Part 1: Food and Obesity

Lipid metabolism: its role in energy regulation and obesity

  • Lipid metabolism: from digestion and synthesis to storage
  • Adipose tissue
  • De novo lipogenesis (DNL)

Hunger and satiety: relation to body weight control

  • Factors influencing satiety and satiation
  • The impact of different food components on satiety
  • The need for biomarkers of satiety
  • Developing new biomarkers

Glycemic control, insulin resistance and obesity

  • The glycemic index of foods and its effect on insulin response and glycemia
  • The effect of food processing on the glycemic index
  • The glycemic load
  • Association of glycemic response with safety and food intake
  • Carbohydrate type, glycemic response and weight control

Controlling lipogenesis and thermogenesis and the use of ergogenic aid for weight control

  • Overwiew of nutrition and thermogenesis
  • Overview of nutrition and lipogenesis
  • Nutrition and development of lean body mass and body fat mass
  • Using food and food components to control lipogenisis and thermogenesis
  • Using ergogenic aids for weight control

Food ingredients implicated in obesity: sugars and sweeteners

  • Definition of sugars and alternative sweeteners
  • Sugars and alternative sweeteners: role in obesity

Part 2: Ingredients from Grains, Fruits and Vegetables for Weight Control


  • Sources of -glucans
  • -glucan structure and related properties
  • Effect of -glucan on lipid metabolism
  • Effects of -glucans on energy and carbohydrate metabolism
  • -glucans and weight control
  • -glucans in regulation of satiety and acceptation by consumers
  • Use of -glucan in food products

Non-digestible oligosaccharides

  • Dietary fibers and food intake
  • Sources and properties of non digestible oligosaccharides
  • Effect of non-digestible oligosaccharides on glucose and lipid metabolism: a phenomenon linked to a decrease in food intake
  • NDO, food intake and weight control: a key role for gastro-intestinal peptides
  • The role of GLP-1 in the improvement of food intake, fat development and diabetic state by NDO
  • Relevance of NDO effect in human studies

Resistant Starch

  • Background
  • Role of resistant starch in weight management
  • Increasing the resistant starch content of foods

Modified carbohydrates with lower glycemic index

  • Methods to produce carbohydrates with lower glycemic index
  • Raw starch slowly digestible and resistant characteristics
  • Starch structural modification
  • Influence of other food components

Novel ingredients for weight loss: new developments

  • Criteria for a successful new ingredient for weight loss
  • Hydroxycitric acid (HCA)
  • Hoodia gordonii
  • Other potential weight loss ingredients

Part 3: Dairy Ingredients and Lipids for Weight Control

Dietary and supplemental calcium and its role in weight loss: weighing the evidence

  • Role of dietary and supplemetary calcium in weight control
  • Determining the role of calcium in weight control
  • Mechanisms: calcium and the regulation of energy metabolism
  • Dietary vs supplementary calcium and weight control
  • Using calcium in functional food products

Conjugated Fatty Acids (CLA), body composition and weight control

  • Sources of CLA and estimated daily intake
  • Effect of CLA on body composition
  • Safety issues
  • CLA and functional foods

Omega-3 fatty acids and other PUFAs and weight control

  • Determining the role of omega-3 fatty acids and other PUFA in weight control
  • Effects of omega-3 fatty acids and other OUFA on energy metabolism and other factors connected to weight control
  • Producing omega-3 PUFA
  • Omega-3 and other PUFA in functional food products

Medium-chain and structured triglycerides (MCTs): their role in weight control

  • Medium-chain triglycerides (MCT) and weight control
  • Metabolic effects of MCT connected to weight control
  • Effects of structured lipids related to weight control
  • Producing oils using MCT

Trans-free oils and fats

  • Requirements for trans-free fat compositions
  • Production of trans-free fats and their application
  • Implementation of trans-free fats into manufacturing and supply chain


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Novel Food Ingredients for Weight Control
edited by C. J. K. Henry
2007 358 pages $238.95 + shipping
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