The role of gums in satiety/satiation. A review

Alongside proteins, soluble fibres are the most promising ingredients for formulating foods with high satiating capacity. Because of the considerable complexity and variety of composition and structure of polysaccharide gums, it is not easy to decide which ingredients are most effective in which products. They can often act in combination on more than one level. Moreover, the research results are often contradictory as it is extremely difficult to draw comparisons between different studies. The complexity of the methods and the absence of necessary information on the substances used for satiating purposes pose additional difficulties. This review aims to clarify the mechanisms governing the satiating effect of gums in formulated foods, update the information and draw attention to points that require further investigation.

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► Gums play an important role in designing food with enhanced satiating capacity.
► Three principal mechanisms govern their action: viscosity, gelling capacity, and fermentability.
► More information on gum characteristics would improve the criteria for selecting them for satiety.
►  Appropriate gum blending in one food item can maximize satiating power by acting at several levels.