Self-structuring foods based on acid-sensitive mixed biopolymer to impact on satiety

A novel approach that may impact on satiety is the use of hydrocolloids that respond to the environmental (acidic) conditions inside the human stomach by self-structuring. This study focuses on the “structuring” (acid-gelation) process of acid-sensitive mixed biopolymer systems; low-methoxy pectin and low-acyl gellan gum. Our preliminary work tends to suggest that, by tailoring the strength of the acid gels produced in the stomach, structure breakdown, allowing gastric emptying, digestion and eventually the return of the feeling of hunger, can be controlled by taking advantage of the “natural forces” applied by the stomach.