Dear Lilia,

 

The FAO Food and Nutrition Paper 77 (http://www.fao.org/uploads/media/FAO_2003_Food_Energy_02.pdf) gives the background and some energy factors for calculation of food energy. 

 

The Dutch Voedingsraad (Nutrition Council) has published a report on the energy value of sugar alcohols, see attached copy.

 

The Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers (http://eur-lex.europa.eu/legal-content/en/ALL/?uri=CELEX:32011R1169) contains in Annex XIV the conversion factors to be used in food labelling in Europe.

 

There are several other online sources available; here are some links found with Google Scholar::

 

https://www.researchgate.net/profile/Geoffery_Livesey/publication/23675304_The_energy_values_of_dietary_fibre_and_sugar_alcohols_for_man/links/00463532c43027820a000000.pdf 

 

http://jn.nutrition.org/content/129/7/1436S.full

 

https://www.researchgate.net/profile/Yves_Boirie/publication/13365490_CastigliaDelavaud_C_Verdier_E_Besle_JM_Vernet_J_Boirie_Y_Beaufrere_B_et_al.._Net_energy_value_of_non-starch_polysaccharide_isolates_(sugarbeet_fibre_and_commercial_inulin)_and_their_impact_on_nutrient_digestive_utilization_in_healthy_human_subjects._Br_J_Nutr_80_343-352/links/0deec52f9005d97ffe000000.pdf

 

http://www.inocua.org/site/Archivos/investigaciones/FOS-1.pdf

 

….

 

I hope this answers some of your questions.

 

All the best,

Anders  

 

 

Anders Møller

Danish Food Informatics

Borgediget 12

DK-4000 Roskilde, Denmark

 

 

 

From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of lilia masson
Sent: Wednesday, August 10, 2016 05:50
To: [log in to unmask]
Subject: Question about values kcal/g for polyols and other compounds

 

QUESTION

Dear All :   Please I want to bother you if any of  you can help me about  the values  kcal/ gram   assigned,  aproved or recommended  to use for  different compounds  present or added to foods as some organic acids, polyols, etc. according to  the following  list.  Also the literature references about the origin of these values will be a very appreciated information for me :

 

 

Organic acids as acetic, lactic, citric, butyric,         ?   kcal/g

 

Polyols (Sorbitol, xylitol, maltitol, isomaltitol, lactitol, mannitol)   ? kcal/g

 

 Erythritol                                                         ? kcal/g

 

Tagatose                                                       ? kcal/g

 

Allulose                                                         ? kcal/g

 

Soluble Fiber in general                               ? kcal/g

 

Insoluble Fiber in general                            ? kcal/g

 

Fructooligosacarides                                    ? kcal/g

 

Inulin                                                            ? kcal/g

 

Polidextrose                                                 ? kcal/g

 

Many thanks in advance if any of you can help me with this question.  With my best regards,

 

 

Dr. Lilia Masson

Chilean Food Composition Net, LATINFOODS Branch

Santiago, Chile

 

 

 

 

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