At a press conference on Tuesday afternoon, BioGLane (booth 2549) introduced iminosugar D-fagomine—a potential functional ingredient that may help to maintain healthy blood sugar levels and improve gut health. It has a slightly sweet taste and is available as a water-soluble, white crystalline powder. It is stable under various pH and processing conditions, such as baking, frying, and boiling as well as fermentation.
Research suggests that D-fagomine may reduce post-prandial glycemic response and the incidence of a high-fat, high-sucrose diet on visceral fat. In addition, the ingredient has been shown to inhibit the adhesion of E. coli and Salmonella to the intestinal mucosa and promote the adhesion of lactobacilli and bifidobacteria.
D-fagomine occurs naturally in buckwheat and has been consumed safely for centuries. BioGLane uses a proprietary and patented enzyme technology to produce its Fagopure D-fagomine. The Spanish company is in the initial stages of affirming GRAS status and is looking for food industry partners to commercialize the ingredient.
