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Effect of Liquid Volume and the Amount of Incorporated Gas Into a Carbohydrate/Protein Beverage on Satiety

NCT02405494 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 96

Last updated 2015-04-10

No results posted yet for this study

Summary

Liquid foams can be formed by trapping pockets of gas in a beverage. The primary objective of this study is to test the individual contribution, and possible interaction, of the liquid volume and gas to liquid volume ratio (i.e. %overrun (%OR, defined as 100 x \[gas volume/liquid volume\]) of a beverage to its satiating properties.

Conditions

  • Satiety
  • Appetite

Interventions

DIETARY_SUPPLEMENT

Beverage 1

DIETARY_SUPPLEMENT

Beverage 2

DIETARY_SUPPLEMENT

Beverage 3

DIETARY_SUPPLEMENT

Beverage 4

DIETARY_SUPPLEMENT

Beverage 5

DIETARY_SUPPLEMENT

Beverage 6

DIETARY_SUPPLEMENT

Beverage 7

DIETARY_SUPPLEMENT

Beverage 8

DIETARY_SUPPLEMENT

Beverage 9

Sponsors & Collaborators

  • Unilever R&D

    lead INDUSTRY

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
60 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2011-02-28
Primary Completion
2011-02-28
Completion
2011-02-28

Countries

  • United Kingdom

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02405494 on ClinicalTrials.gov