In vitro and In vivo studies on intragastric soya protein-polysaccharide gels in a beverage matrix

Intragastric gelation is a mechanism whereby a consumed liquid food gels under the acidic gastric condition. It was hypothesised that intragastric gelation would result in satiety due to delayed gastric emptying. Three treatment beverages that is soya protein isolate (SPI) with -carrageenan (SPI-LC; high viscosity, gelling), guar gum (SPI-GG; high viscosity) and no polysaccharide (SPI; low viscosity) were given to twenty participants in a randomised 3x3 double-blind within-subject crossover design trial and asked to rate their hunger and fullness scores (visual analogue scale; VAS) before and up to 60min after consumption of the beverage. Results show that there were no significant effects on hunger, fullness and energy intake after consuming the SPI-LC (gelling) beverage compared to the SPI-GG beverage, but did evoke weak satiety signals up to 20min after consumption when compared to the control (low-viscosity) SPI beverage. Therefore, intragastric gelation does not result in satiety in this study.