US20040228903A1 - Soft drink replacer - Google Patents
Soft drink replacer Download PDFInfo
- Publication number
- US20040228903A1 US20040228903A1 US10/871,001 US87100104A US2004228903A1 US 20040228903 A1 US20040228903 A1 US 20040228903A1 US 87100104 A US87100104 A US 87100104A US 2004228903 A1 US2004228903 A1 US 2004228903A1
- Authority
- US
- United States
- Prior art keywords
- drink
- composition
- calcium
- viscosity
- pectin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000014214 soft drink Nutrition 0.000 title description 28
- 239000000203 mixture Substances 0.000 claims abstract description 113
- 239000007788 liquid Substances 0.000 claims abstract description 65
- 229920001277 pectin Polymers 0.000 claims abstract description 62
- 235000010987 pectin Nutrition 0.000 claims abstract description 61
- 239000001814 pectin Substances 0.000 claims abstract description 61
- 239000011575 calcium Substances 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 48
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 47
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 46
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 32
- 229920000615 alginic acid Polymers 0.000 claims abstract description 32
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229940072056 alginate Drugs 0.000 claims abstract description 26
- 241000124008 Mammalia Species 0.000 claims abstract description 12
- 150000004676 glycans Chemical class 0.000 claims abstract 3
- 229920001282 polysaccharide Polymers 0.000 claims abstract 3
- 239000005017 polysaccharide Substances 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims description 34
- 159000000007 calcium salts Chemical class 0.000 claims description 26
- 235000019789 appetite Nutrition 0.000 claims description 21
- 230000036528 appetite Effects 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 230000001603 reducing effect Effects 0.000 claims description 17
- 239000000835 fiber Substances 0.000 claims description 15
- 241000282414 Homo sapiens Species 0.000 claims description 12
- 229920001542 oligosaccharide Polymers 0.000 claims description 11
- 150000002482 oligosaccharides Chemical class 0.000 claims description 11
- 229920005862 polyol Polymers 0.000 claims description 9
- 150000003077 polyols Chemical class 0.000 claims description 9
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 235000014633 carbohydrates Nutrition 0.000 claims description 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 125000005456 glyceride group Chemical group 0.000 claims description 2
- 230000002265 prevention Effects 0.000 abstract description 11
- 206010033307 Overweight Diseases 0.000 description 18
- 230000037406 food intake Effects 0.000 description 17
- 235000019627 satiety Nutrition 0.000 description 15
- 230000036186 satiety Effects 0.000 description 15
- 238000002360 preparation method Methods 0.000 description 14
- 235000000346 sugar Nutrition 0.000 description 14
- 230000035922 thirst Effects 0.000 description 11
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 10
- 230000001965 increasing effect Effects 0.000 description 10
- 235000012054 meals Nutrition 0.000 description 10
- 239000011159 matrix material Substances 0.000 description 9
- 230000002829 reductive effect Effects 0.000 description 9
- 230000001939 inductive effect Effects 0.000 description 7
- 235000019629 palatability Nutrition 0.000 description 7
- 230000000171 quenching effect Effects 0.000 description 7
- 210000002784 stomach Anatomy 0.000 description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 210000000577 adipose tissue Anatomy 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000968 intestinal effect Effects 0.000 description 6
- 150000004666 short chain fatty acids Chemical class 0.000 description 6
- 235000021391 short chain fatty acids Nutrition 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 description 5
- 235000010216 calcium carbonate Nutrition 0.000 description 5
- 235000019577 caloric intake Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 230000007935 neutral effect Effects 0.000 description 5
- 238000004062 sedimentation Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000010418 carrageenan Nutrition 0.000 description 4
- 239000000679 carrageenan Substances 0.000 description 4
- 229920001525 carrageenan Polymers 0.000 description 4
- 229940113118 carrageenan Drugs 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 238000006198 methoxylation reaction Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 4
- 244000215068 Acacia senegal Species 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 3
- 241000207199 Citrus Species 0.000 description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 3
- 229920000084 Gum arabic Polymers 0.000 description 3
- 229930195725 Mannitol Natural products 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical group Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 3
- 235000010489 acacia gum Nutrition 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 230000009435 amidation Effects 0.000 description 3
- 238000007112 amidation reaction Methods 0.000 description 3
- 150000001450 anions Chemical class 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- 239000001354 calcium citrate Substances 0.000 description 3
- 229910001424 calcium ion Inorganic materials 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000594 mannitol Substances 0.000 description 3
- 235000010355 mannitol Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000001766 physiological effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 108010011485 Aspartame Proteins 0.000 description 2
- 102100025841 Cholecystokinin Human genes 0.000 description 2
- 101800001982 Cholecystokinin Proteins 0.000 description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000004386 Erythritol Substances 0.000 description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 241000282412 Homo Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 229920002230 Pectic acid Polymers 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- -1 arabanogalactans Polymers 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 2
- 229960003438 aspartame Drugs 0.000 description 2
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 229940107137 cholecystokinin Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000001072 colon Anatomy 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000019414 erythritol Nutrition 0.000 description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 2
- 229940009714 erythritol Drugs 0.000 description 2
- 230000002550 fecal effect Effects 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 229960001855 mannitol Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 230000003278 mimic effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000007968 orange flavor Substances 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010318 polygalacturonic acid Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- IZTQOLKUZKXIRV-YRVFCXMDSA-N sincalide Chemical compound C([C@@H](C(=O)N[C@@H](CCSC)C(=O)NCC(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CC(O)=O)C(=O)N[C@@H](CC=1C=CC=CC=1)C(N)=O)NC(=O)[C@@H](N)CC(O)=O)C1=CC=C(OS(O)(=O)=O)C=C1 IZTQOLKUZKXIRV-YRVFCXMDSA-N 0.000 description 2
- 210000000813 small intestine Anatomy 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 229960002920 sorbitol Drugs 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000013337 tricalcium citrate Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- ZFTFOHBYVDOAMH-XNOIKFDKSA-N (2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-5-[[(2r,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxymethyl]-3,4-dihydroxy-2-(hydroxymethyl)oxolan-2-yl]oxymethyl]-2-(hydroxymethyl)oxolane-2,3,4-triol Chemical class O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@@H]1[C@@H](O)[C@H](O)[C@](CO)(OC[C@@H]2[C@H]([C@H](O)[C@@](O)(CO)O2)O)O1 ZFTFOHBYVDOAMH-XNOIKFDKSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000006491 Acacia senegal Nutrition 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 1
- 244000106483 Anogeissus latifolia Species 0.000 description 1
- 235000011514 Anogeissus latifolia Nutrition 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 239000004135 Bone phosphate Substances 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-M Butyrate Chemical compound CCCC([O-])=O FERIUCNNQQJTOY-UHFFFAOYSA-M 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 241000282461 Canis lupus Species 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical group OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 229920002670 Fructan Polymers 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 239000001922 Gum ghatti Substances 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010020880 Hypertrophy Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- IFQSXNOEEPCSLW-DKWTVANSSA-N L-cysteine hydrochloride Chemical compound Cl.SC[C@H](N)C(O)=O IFQSXNOEEPCSLW-DKWTVANSSA-N 0.000 description 1
- IAJILQKETJEXLJ-SQOUGZDYSA-N L-guluronic acid Chemical group O=C[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O IAJILQKETJEXLJ-SQOUGZDYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 229940127470 Lipase Inhibitors Drugs 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 235000003421 Plantago ovata Nutrition 0.000 description 1
- 244000134552 Plantago ovata Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- 239000009223 Psyllium Substances 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 230000037236 achy joints Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 125000003172 aldehyde group Chemical group 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 125000003368 amide group Chemical group 0.000 description 1
- 239000000908 ammonium hydroxide Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 229940093761 bile salts Drugs 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000021162 brunch Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 235000012255 calcium oxide Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 125000002843 carboxylic acid group Chemical group 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 229920003086 cellulose ether Polymers 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- NCEXYHBECQHGNR-UHFFFAOYSA-N chembl421 Chemical compound C1=C(O)C(C(=O)O)=CC(N=NC=2C=CC(=CC=2)S(=O)(=O)NC=2N=CC=CC=2)=C1 NCEXYHBECQHGNR-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000000112 colonic effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- AEMOLEFTQBMNLQ-YBSDWZGDSA-N d-mannuronic acid Chemical compound O[C@@H]1O[C@@H](C(O)=O)[C@H](O)[C@@H](O)[C@H]1O AEMOLEFTQBMNLQ-YBSDWZGDSA-N 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 102000038379 digestive enzymes Human genes 0.000 description 1
- 108091007734 digestive enzymes Proteins 0.000 description 1
- 235000021158 dinner Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 125000004185 ester group Chemical group 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000002243 furanoses Chemical group 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000019314 gum ghatti Nutrition 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000021156 lunch Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000011987 methylation Effects 0.000 description 1
- 238000007069 methylation reaction Methods 0.000 description 1
- OWFJMGQSOHDIPP-UHFFFAOYSA-L monocalcium citrate Chemical compound [Ca+2].OC(=O)CC(O)(C(O)=O)CC([O-])=O.OC(=O)CC(O)(C(O)=O)CC([O-])=O OWFJMGQSOHDIPP-UHFFFAOYSA-L 0.000 description 1
- 235000012663 monocalcium citrate Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- RFWLACFDYFIVMC-UHFFFAOYSA-D pentacalcium;[oxido(phosphonatooxy)phosphoryl] phosphate Chemical compound [Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O RFWLACFDYFIVMC-UHFFFAOYSA-D 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 230000037081 physical activity Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000010408 potassium alginate Nutrition 0.000 description 1
- 239000000737 potassium alginate Substances 0.000 description 1
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 229940070687 psyllium Drugs 0.000 description 1
- 150000003214 pyranose derivatives Chemical class 0.000 description 1
- 206010039073 rheumatoid arthritis Diseases 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 239000012137 tryptone Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K31/00—Medicinal preparations containing organic active ingredients
- A61K31/70—Carbohydrates; Sugars; Derivatives thereof
- A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
- A61K31/732—Pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for the treatment and/or prevention of overweight, said method comprising administering to a monogastric mammal a pectin and/or alginate containing liquid composition.
- a further low caloric alternative for sugar containing soft drinks are the so called “diet” or “light” soft drinks.
- the “light” and “diet” soft drinks suffer from bad acceptance. Additionally, these drinks generally contain high quantities of phosphoric acid. The high levels of phosphoric acid in these “diet” soft drinks have undesirable side effects. Phosphoric acid can combine with calcium and magnesium in the gut to cause a loss of these vital minerals. This is particularly undesirable if it is consumed by subjects wishing to prevent or reduce overweight, since calcium contributes to the maintenance of a healthy body weight (Zemel et al; J Am Coll Nutr 2002 April;21(2):146S-151S). Furthermore, reduced bioavailability of calcium is particularly undesirable for adolescents, for obvious reasons.
- U.S. Pat. No. 6,248,390 discloses a water composition containing soluble indigestible fiber.
- the water composition comprises between 0.1% and 10% by weight of water-soluble indigestible fiber, wherein fewer that 10 calories per 100 ml is metabolised by a human when consuming the composition.
- the soluble fibre may be selected from the group consiting of plant mucilage, plant gums, dextrins, maltodextrins, galactomannans, arabanogalactans, beta glucans, cellulose ethers, pectins, pectic material, water-soluble hemicellulose, inulin, alginates, agar, carrageenan, psyllium, guar gum, gum traganth, gum karya, gum ghatti, gum acacia, gum arabic, partially hydrolyzed products thereof and mixtures thereof.
- EP493265 (Iwata et al) relates to an algin-containing food or beverage comprising a low-molecular weight algin which has a weight-average molecular weight in the range of 10,000-900,000 and still functions as a dietary fiber and has beneficial effects on the health.
- a low caloric drink should ideally meet a number of different criteria:
- the soft drink replacer needs to have low caloric density to make it suitable for treatment or prevention of overweight.
- the drink needs to have low viscosity.
- Low viscosity is of importance for acceptance of the product.
- Low viscosity is of additional importance as it enables consumption of large quantities.
- the soft drink replacer needs to have good palatability.
- Bad palatability results in reduced acceptance of the drink, reducing its effective use in a method for the reduction or prevention of overweight.
- a soft drink replacer preferably should provide a mouthfeel that is very similar to the mouthfeel of a sugar containing soft drink.
- the soft drink replacer needs to have a good thirst quenching effect.
- the present inventors have developed a liquid composition that can suitably be used as a soft drink replacer. Hence, the present liquid composition can suitably be used in a method for the prevention or treatment of overweight. It was found that a low caloric drink comprising between 0.01 and 5 wt. % pectin and/or alginate and between 0.01 and 3 wt. % insoluble calcium salt provides a beverage with acceptable viscosity, acceptable palatability, good thirst quenching effects and low caloric density.
- the present liquid composition mimics the physiological and organoleptic properties of sugar containing soft drinks. Due to the low viscosity of the present drink, it mimics the organoleptic properties of water and soft drinks, which ensures a sufficient hydration and good acceptance. However, when ingested, the drink reaches the stomach where it forms a matrix under the acidic conditions of the stomach. Without wishing to be bound by theory, it is the inventors believe that the formation of a viscous matrix in the stomach increases the release of cholecystokinin (CCK), thereby inducing the feeling of satiety. Hence the present drink comprises a substantial improvement over the presently known drinks that aim to replace sugar containing soft drinks.
- CCK cholecystokinin
- the present drink has good thirst quenching properties.
- a good thirst quenching effect is of great importance for the consumer acceptance of soft drinks and replacers for such soft drinks.
- the present invention relates to a method for the treatment or prevention of overweight in a monogastric mammal comprising administering to the mammal a liquid edible composition with a pH of more than 5, a viscosity below 50 mPas at a shear rate of 100 s ⁇ 1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH 3 and a temperature of 37° C. and which has a caloric content between 0 and 500 kcal/liter, the composition comprising:
- Pectins are carbohydrates generally obtained from dilute acid extracts of citrus or apple pulp. They are also present in the cellular walls of vegetables and fruits. Pectins are also found in root crops such as carrots and beetroot, as well as in tubers, such as potatoes. It is commercially extracted from citrus peels, apple pomace and sugar beet pulp. A typical pectin molecule comprises 200 to 1000 galacturonic acid units connected in a linear chain. The drink used in the present method preferably contains water-soluble pectin.
- Pectin is divided into two main categories: high methoxylated pectin (hereafter referred to as HM pectin), which are characterized by a degree of methoxylation above 50% and low methoxylated pectin (hereafter referred to as LM pectin) having a degree of methoxylation below 50%.
- HM pectin high methoxylated pectin
- LM pectin low methoxylated pectin having a degree of methoxylation below 50%.
- degree of methoxylation also referred to as DE or “degree of esterification” is intended to mean the extent to which free carboxylic acid groups contained in the polygalacturonic acid chain have been esterified (e.g. by methylation).
- LM pectins are further subdivided into two groups: low methoxylated amidated, and low methoxylated conventional.
- degree of amidation (DA) is intended to mean the extent to which ester groups contained in the polygalacturonic acid chain have been converted to amide groups by reaction with e.g. an ammonium hydroxide in solution.
- the LM pectins are preferably used in the present invention.
- LM pectins are characterized by a degree of methoxylation below 50%, preferably between 5% and 45%, more preferably between 10% and 40%, even more preferably between 15% and 35%.
- the LM pectins are amidated, the degree of amidation preferably being below 30%, preferably below 25%, even more preferably below 20%.
- the preferred lower limit of the degree of amidation is 5%, more preferably 10%.
- LM pectins are advantageously used since, in combination with calcium, they are capable of forming a sufficiently rigid matrix at a pH found in the stomach of a normal human, e.g. pH 3.
- pectin cannot be included unrestrictedly in the drink, since at high concentrations the composition will acquire an unacceptable high viscosity.
- the liquid composition used in the present method contains less than 5 wt. %, preferably less than 4 wt. %, more preferably less than 2.5 wt. %, even more preferably less than 1.5 wt. %, most preferably less than 1 wt. % pectin based on the total weight of the liquid composition.
- the present liquid composition preferably includes at least 0.01 wt. %, preferably at least 0.1 wt. %, more preferably at least 0.25 wt. % pectin, even more preferably at least 0.5 wt. % pectin based on the total weight of the liquid composition.
- Alginates are linear unbranched polymers containing ⁇ -(1 ⁇ 4)-linked D-mannuronic acid and ⁇ -(1 ⁇ 4)-linked L-guluronic acid residues with a wide range of average molecular weights (100-100000 residues).
- Suitable sources of alginate include seaweeds and bacterial alginates.
- Preferably sodium alginate and potassium alginate are used as a source of alginate.
- the liquid composition used in the present method contains less than 5 wt. %, preferably less than 4 wt. %, more preferably less than 2.5 wt. %, even more preferably less than 1.5 wt. %, most preferably less than 1 wt. % alginate based on the total weight of the liquid composition.
- the present liquid composition preferably includes at least 0.01 wt. %, preferably at least 0.1 wt. %, more preferably at least 0.25 wt. %, and even more preferably at least 0.5 wt. % alginate based on the total weight of the liquid composition.
- the present composition contains pectin, even more preferably LM pectin.
- Calcium is essential in a diet and of key relevance in the prevention and/or treatment of overweight (see Zemel et al, 2002, J Am Coll Nutr April;21(2):146S-151S). Additionally calcium deficiency may cause osteoporosis, muscle cramps, eczema, aching joints, increased cholesterol levels, rheumatoid arthritis and tooth decay. However, calcium and pectin form a rigid matrix when brought together in a solution. Hence the skilled man would not be motivated to use calcium in combination with pectin and/or alginate, particularly low methoxylated pectin, in a drink aimed to replace soft drinks.
- the composition used in the present invention contains a calcium salt, which is substantially less soluble in water at 20° C. and at the pH of the present composition than at 37° C. and a pH below 5.
- a calcium salt when present in the composition in an amount that exceeds its maximum solubility, will dissolve in the stomach under the influence of pH-reduction and/or temperature increase.
- the calcium ion concentration in the composition will increase, which will automatically stimulate pectin and/or alginate gellation.
- the concentration of such ions in the present liquid composition is preferably relatively low.
- the limited presence of (dissolved) calcium ions at around neutral pH prevents the formation of a gel matrix which would impart unacceptably high viscosity.
- the calcium salt(s) used in the present composition have a solubility below 0.15, more preferably below 0.1, even more preferably below 0.06 gram per 100 ml (demineralised) water at 20° C. and pH 7.
- the calcium salt(s) provide more than 0.2 gram dissolved calcium per 100 ml water at a pH below 5 and a temperature of 37° C., more preferably it provides more than 0.5 g per 100 ml water under these conditions.
- the solubility of the calcium salt at pH below 5 and at 37° C. is not bound to an upper limit, however, is typically below 500 g of the salt per 100 ml water.
- the calcium salt is preferably selected from the group consisting of calcium phosphate (e.g. tribasic, dibasic, monobasic or penta calcium triphosphate), calcium carbonate, calcium sulfate, calcium oxide, calcium citrate (e.g. mono-calcium citrate or tri-calcium citrate), a calcium salt coated with a substance which has limited solubility in water at pH 7 and is soluble at a pH below about 5 (hereafter referred to as coated calcium salts) and mixtures thereof.
- coated calcium salts a calcium salt coated with a substance which has limited solubility in water at pH 7 and is soluble at a pH below about 5
- the calcium salt is selected from the group consisting of coated calcium salt, calcium carbonate and mixtures thereof. Even more preferably between 50 wt. % and 100 wt. % of calcium salt is provided as calcium carbonate.
- the composition according to the invention preferably contains less than 3 wt. % calcium salt, more preferably less than 1 wt. % calcium salt, even more preferably less than 0.5 wt. % calcium salt, most preferably less than 0.2 wt. % calcium salt based on the total weight of the drink.
- the present liquid composition contains at least 0.005 wt. % calcium salt, more preferably at least 0.01 wt. % calcium salt, even more preferably at least 0.02 wt. % calcium salt, most preferably at least 0.05 wt. % calcium salt, particularly at least 0.1 wt. % calcium salt.
- the liquid composition preferably contains at least 25 mg Ca per liter.
- the calcium concentration exceeds 50 mg Ca per liter, more preferably it exceeds 100 mg Ca per liter, most preferably it exceeds 150 mg Ca per liter.
- the calcium concentration in the composition preferably does not exceed 15 gram Ca per liter, more preferably it does not exceed 5 gram Ca per liter, even more preferably it does not exceed 3 gram Ca per liter.
- the calcium concentration in the composition may be determined by first completely solubilising the calcium, followed by the determination of the calcium concentration.
- the majority of the calcium will be present in the drink as a calcium complex and/or insoluble calcium salt when the composition is at neutral pH and thus unavailable to form a viscous matrix with the LM pectins.
- the calcium will mostly be in a solubilized form and/or be present as a pectin-calcium complex.
- all calcium i.e. the solubilized, insoluble and the calcium present in complexes, needs to be taken into account.
- the viscosity of the liquid composition used in the present method is below 50 mPas, more preferably below 40 mPas, even more preferably below 25 mPas, even more preferably below 10 mPas, most preferably below 5 mPas at a shear rate of 100 s ⁇ 1 and 20° C.
- the composition has a viscosity which is at least 125% of the aforementioned viscosity at near neutral pH, more preferably above 150%.
- the liquid edible composition at pH 3 and at 37° C. has a viscosity of at least twice the viscosity of the composition at pH 7 and 20° C., preferably at least thrice.
- the present liquid composition has a viscosity at pH 3 and 37° C. which exceeds 100 mPas, more preferably exceeds 250 mPas, most preferably exceeds 1000 mPas at a shear rate of 100 s ⁇ 1 .
- the viscosity of the composition at pH 3 and 37° C. does not exceed 100,000 mPas at a shear rate of 100 s ⁇ 1 .
- viscosity refers to the physical parameter which is determined according to the following method:
- the viscosity may be determined using a Carri-Med CSL rheometer.
- the used geometry is of conical shape (6 cm 2 deg acrylic cone) and the gap between plate and geometry is set on 55 ⁇ m.
- a linear continuous ramp shear rate is used from 0 to 150 s ⁇ 1 in 20 seconds.
- the rheometer's thermostat is set on the appropriate temperature (e.g. 20° C. or 37° C.).
- the liquid composition used in the present method contains between 0 and 500 kcal per liter.
- the liquid composition has a caloric density below 400 kcal per liter, even more preferably below 250 kcal per liter, most preferably below 50 kcal per liter, particularly below 25 kcal per liter.
- a unit dosage of the present drink preferably contains between 0 and 100 kcal, more preferably between 0 and 50 kcal, even more preferably between 0 and 40 kcal, most preferably between 0 and 25 kcal, particularly between 0 and 10 kcal.
- the caloric content of an edible composition can be suitably calculated by multiplying the caloric density of an ingredient per gram with the weight of the ingredient included in the composition. The cumulative value gives the caloric content of the edible composition.
- the caloric content of protein is approximately 4 kcal per gram
- fat contains approximately 7 kcal per gram
- digestible carbohydrate contains approximately 4 kcal per gram
- indigestible fermentable ingredient contains about 1.5 kcal per gram.
- polyols may be advantageously added, Preferably the added polyols are selected from the group consisting of xylitol, sorbitol, maltitol, mannitol, erythritol and or mixtures thereof. In a preferred embodiment mannitol is used. Preferably these viscosity decreasing ingredients are added in an amount of 0.5 to 3 wt. % based on the total weight of the drink. Suitable examples of the use of polyols in the present drink are given in WO0038829, the entire content of which is hereby incorporated by reference.
- the present composition may additionally comprise an anion selected from the group consisting of citrate, phosphate and mixtures thereof.
- these anions form a complex or insoluble salt with calcium at pH 7.
- inclusion of the anions e.g. though incorporation of a soluble (mineral) salt, reduces the palatability of the drink.
- the drink preferably contains less than 2 wt. %, preferably less than 1 wt. %, even more preferably less that 0.5 wt. %, most preferably less than 0.1 wt. % of a salt selected from the group consisting of potassium or sodium salt of citrate or phosphate.
- the present composition has a good shelve life.
- the viscosity of the present liquid edible composition after incubating the composition a period of 60 days (at 20° C.) is below 300% of the starting viscosity, more preferably below 200%, even more preferably below 150%.
- the starting viscosity may be determined before the drink has reached equilibrium, for example directly after manufacturing of the liquid composition. It was found that the favorable characteristics of the present drink are not significantly altered during sterilization.
- the present method comprises the administration of a sterilized liquid composition drink.
- the present drink is reconstituted from a powder, tablet or concentrated liquid that contains the pectin and/or alginate and calcium salt by mixing the reconstitutable preparation with a predetermined amount of water.
- the present composition may also be provided in a ready-to-drink form (i.e. liquid form), which can be consumed without the need for further preparation, i.e. does not require the addition of liquid before ingestion.
- the drink may advantageously be provided as a reconstitutable preparation, more preferably in the form of a reconstitutable preparation accompanied with instructions to reconstitute the preparation into a suitable liquid, preferably water, prior to consumption.
- a suitable liquid preferably water
- the term “reconstitutable preparation” as used herein refers to a preparation that needs addition of a suitable liquid prior to ingestion.
- the present method preferably comprises the administration of a unit dosage of the present drink.
- a unit dosage of the liquid composition has a volume of at least 25 ml, more preferably at least 50 ml, even more preferably at least 100 ml of the composition.
- a unit dosage does not exceed 2000 ml, more preferably does not exceed 1000 ml, even more preferably does not exceed 500 ml, most preferably does not exceed 400 ml.
- a unit dosage may be a packaged liquid beverage which has a volume within one or more of the above ranges, or a reconstituted preparation which has a volume within one of the above ranges.
- the reconstitutable preparation is preferably accompanied with instructions for mixing a predetermined amount of powder, tablets or reconstitutable liquid with a predetermined volume of liquid.
- the present method comprises the administration of a ready-to drink formula.
- ready-to-drink refers to a packaged preparation that does not need mixing with a liquid prior to ingestion.
- a reconstitutable preparation or ready-to drink formula is packaged in a form containing multiple unit dosages, it is preferably accompanied with indicia which describe the method for separating one unit dosage from the bulk and/or portion identification aids such as measuring devices for determining portion size.
- the present composition is supplied in powder form, it is preferably accompanied with instructions to consume the product within 60 minutes, preferably within 30 minutes after reconstitution.
- the present liquid composition In order for the present liquid composition to combine a low viscosity with a low caloric content and high translucency it is preferred to include no more than a limited amount of other ingredients. Hence, preferably the present composition contains:
- glycerides i.e. tri-, di- and/or monoglycerides
- fatty acids based on the total weight of the drink, preferably less than 0.1 wt. %, more preferably less than 0.01 wt. %; and/or
- the dry solids content of the drink does not exceed 100 grams per liter, preferably does not exceed 75 grams per liter, more preferably does not exceed 50 grams per liter, even more preferably does not exceed 25 grams per liter.
- at least 25 wt. %, more preferably at least 50 wt. %, even more preferably at least 75 wt. % of the dry solids of the liquid composition is water-soluble indigestible fiber, preferably water-soluble indigestible fiber selected from the group consisting of pectin, alginate, indigestible water soluble oligosaccharide and mixtures thereof, even more preferably pectin.
- At least 95 wt. %, preferably at least 96.5 wt. %, even more preferably at least 98 wt. %, most preferably at least 99 wt. % of the liquid composition consists of water, pectin and/or alginate, calcium salt and, if present, indigestible fermentable ingredient.
- the composition preferably contains at least one food grade flavor, preferably citrus flavor.
- the present liquid edible composition comprises a low caloric sweetener.
- the low caloric sweetener preferably has a caloric density below 3 kcal per gram, preferably below 2 kcal per gram, even more preferably below 1 kcal per gram.
- the low caloric sweeter preferably is selected from the group consisting of indigestible oligo saccharides, polyols, aspartame, sucralose, acesulfame potassium, alitame, cyclamate, saccharin, tagatose and mixtures thereof.
- the low caloric sweetener does provide less than 10 kcal, more preferably less than 5 kcal, even more preferably less than 2 kcal per liter of the present drink.
- the present drink contains less than 1 wt. % even more preferably less than 0.5 wt. % low caloric sweetener, even more preferably less than 0.1 wt. % low caloric sweetener.
- the liquid composition preferably has a sucrose equivalent value (SEV) of at least 0.2, preferably at least 0.5, even more preferably at least 1 SEV.
- SEV sucrose equivalent value
- the SEV is below 25, more preferably below 10, even more preferably below 5.
- the drink contains an ingredient that is capable of reducing bottom sedimentation.
- Bottom sedimentation is undesirable, since it reduces palatability and decreases the appetite reducing properties of the drink.
- the ingredient capable of reducing bottom sedimentation is selected from the group consisting of carrageenan, gum arabic, xanthane gum and mixtures thereof. More preferably, carrageenan is used. Since these ingredients contribute to an increased viscosity, the present drink preferably contains between 0 and 0.1 wt. %, more preferably between 0.005 and 0.1 wt. % of such an ingredient that is capable of reducing bottom sedimentation, based on the total weight of the present drink.
- the present drink has an absorbance of below 0.5, preferably below 0.25, even more preferably below 0.2, most preferably below 0.17 when measured by using a spectrophotometer at 620 nm (cell thickness of 1 cm). Absorbance of water as a blank is set at 0. Decreased absorbance (i.e increased transparency) of the drink contributes to the acceptance of the drink.
- the present liquid composition can be even further improved, making it particularly suitable for use in a method for the treatment or prevention of overweight by increasing the calcium bioavailability of the present drink. It was found by the present inventors that bioavailability of calcium from the present drink could be improved through the coadministration of an indigestible fermentable ingredient.
- compositions providing a satiety effect through the gellation of pectin and/or alginate significantly reduce calcium absorption and/or bioavailability. Also it was found by the inventors that the calcium absorption inhibitory effect of pectins and/or alginate (particularly low methoxylated pectins) present in the drink can be decreased effectively through the coadministration of indigestible ingredient that can be fermented by intestinal bacteria.
- the indigestible fermentable ingredient provides a readily metabolisable substrate for the intestinal flora.
- Ingestion of indigestible fermentable ingredients will result in an increase of the mass of intestinal bacteria (particularly bifidobacteria and/or lactobacilli) and/or increase the activity of these bacteria, and thereby stimulate the degradation of the pectin matrix.
- the pectins and/or alginates will have provided the desired satiety inducing effect through the formation of a viscous matrix in the stomach and/or intestine.
- SCFA short chain fatty acids
- the indigestible fermentable ingredient may stimulate intestinal calcium transport by hypertrophy of the caecal wall, thereby increasing the surface area where mineral exchange takes place, thus improving calcium absorption.
- the present method advantageously encompasses the administration of a liquid composition comprising an indigestible fermentable ingredient other than pectin and/or alginate, more preferably an indigestible fermentable fiber other than pectin and/or alginate, even more preferably a water-soluble indigestible fermentable fiber other than pectin and/or alginate.
- the indigestible fermentable ingredient is selected from the group consisting of indigestible oligosaccharides, polyols and mixtures thereof. Indigestible oligosaccharides is the preferred water-soluble indigestible fermentable fiber.
- indigestible oligosaccharides refers to saccharides which have a degree of polymerisation of monose units exceeding 2, more preferably exceeding 3, most preferably exceeding 4, which are not or only partially digested in the intestine by the action of acids or digestive enzymes present in the human upper digestive tract (small intestine and stomach) but which are fermented by the human intestinal flora.
- the degree of polymerisation of the oligosaccharide is below 60 monose units, preferably below 40, even more preferably below 20, most preferably below 10.
- the term monose units refers units having a closed ring structure, preferably hexose, particularly the pyranose or furanose forms.
- the oligosaccharide is selected from the group consisting of fructans, fructooligosaccharides, indigestible dextrins, galactooligosaccharides (including transgalactooligosaccharides), xylooligosaccharides, soybean oligosaccharides, arabinooligosaccharides, glucooligosaccharides, mannooligosaccharides, fucooligosaccharides and mixtures thereof.
- polyols refers to chemical derivatives of sugars that differ from the parent compounds in that aldehyde groups (CHO) have been replaced by an alcohol group (CH 2 OH).
- Polyols are more commonly referred to as sugar alcohols.
- the polyol selected from the group consisting of sorbitol, erythritol, maltitol, mannitol, isomalt, xylitol and mixtures thereof.
- the present drink comprises between 0.01 and 15 wt. %, more preferably between 0.1 and 10 wt. %, even more preferably 0.5 and 10 wt. % indigestible fermentable ingredient based on the total weight of the liquid composition.
- the indigestible fermentable ingredient may be the same ingredient used for sweetening the drink.
- the weight percentage of all ingredients other than pectin and/or alginate that can be considered indigestible fermentable ingredients have to be added up, irrespective of the functionalities of the ingredient.
- the indigestible fermentable ingredient used in the present drink is preferably capable of significantly increasing the total cecal and/or colonic SCFA content.
- the ingredient when administered in a sufficient amount, is capable of increasing total cecal SCFA content by at least 20%, compared to a composition wherein the fermentable ingredient is absent, more preferably at least 50%, even more preferably at least 100%, most preferably at least 150%.
- the increase of total cecal SCFA content can be determined according to the method described by Campbell et al. (The Journal of Nutrition Vol. 127 No. 1 Jan. 1997, pp. 130-136), the entire content of which is hereby incorporated by reference.
- the present method comprises the administration of a liquid composition comprising between 10 and 300 grams indigestible fiber per liter, preferably between 20 and 150 grams indigestible fiber per liter.
- the indigestible fiber is a water-soluble fiber. The use of water-soluble fiber provides a solution with acceptable transparency, which is believed to improve acceptance to the product.
- the term overweight as used in the present invention refers to a bodyweight and/or an adipose tissue mass that is above the desired bodyweight and/or desired adipose tissue mass.
- Obese monogastric mammals are considered overweight.
- Human subjects who have a body mass index above 25 most advantageously use the present method.
- the present method can thus suitably be used to reduce adipose tissue mass or prevent an increase in adipose tissue mass and to increase the ratio lean body mass to adipose tissue mass and/or the ratio muscle mass to adipose tissue mass.
- the present method can both be used to treat or prevent overweight in therapy and/or for the cosmetic treatment or prevention of overweight, i.e. losing weight.
- the present liquid composition can suitably be used to induce satiety, and thereby mimic and even exceed the satiety inducing effect of a sugar containing soft drink.
- the present drink can be advantageously in a method for the reduction of the appetite in a human, said method comprising administering to said human an appetite reducing amount of the above described composition.
- the present method is preferably used to prevent or treat overweight in humans, even more preferably human adolescents.
- the present composition reduces caloric intake of a meal when the drink is consumed shortly before or during the same meal.
- the present invention also provides a method for reducing the caloric intake of a meal, for prevention of ingesting excess calories when ingesting a meal and/or controlling daily caloric intake, said method comprising administering to a human an effective amount of the liquid drink as described above, shortly before or during the meal (i.e. breakfast, brunch, lunch, high tea or dinner).
- the liquid composition comprises packaging, instructions and/or indicia which teach the use of liquid composition in association with weight loss.
- the indicia or instruction may be in any form, such as language directing the user towards the intended use, e.g. by providing the product with a name which points the consumer towards the intended use, such as by naming the product “slimwater”, “low caloric drink”, “leandrink”. Also pictures or drawings may be used to direct the consumer towards the intended use, such as a slim figure or a balance.
- the indicia are preferably selected from the group consisting of alphabetic indicia, numeric indicia, color indicia, graphic indicia, and combinations thereof.
- a unit dosage of an appetite reducing drink containing: 320.1 ml water; 4.44 g Genu ® pectin LM-104 AS-Z (Orffa Hercules); 0.08 g CaCO3; 0.02 g Na-saccharine; 0.2 g Na-cyclamate; 0.02 g Sucralose; 0.016 g Carrageenan; 0.44 g Peach-Orange flavor (Quest International); 0.39 g Soy masking (Givaudan); and 0.005 g T-PT8-WS yellow coloring agent (Chr. Hanssen).
- the product has a viscosity of 3.4 mPas at a shear rate of 100 s ⁇ 1 at pH 6.02 and at a temperature of 20° C., and a viscosity of at least 1000 mPas at a shear rate of 100 s ⁇ 1 at pH 3 and a temperature of 37° C.
- the caloric density of the product is about 21 kcal per liter.
- Subjects started a study morning after an overnight fast. They filled in a questionnaire about appetite, satiety and thirst at baseline (t 0). Subsequently, subjects consumed a unit dosage of drink A, B or C drink within 10 minutes. During the 3 hours after the first sip of a drink appetite, satiety and thirst were rated at 10, 0.20, 30, 45, 60, 90, 120, 150, 180 minutes. Participants were not allowed to eat or to consume any drinks in these three hours. This procedure was repeated with the two other drinks. Subjects were asked to perform comparable physical activity during the 3 measurement mornings.
- VAS scores visual analogue scales
- FIGS. 1 a , 2 a , 3 a and 4 a The averaged ratings are shown in FIGS. 1 a , 2 a , 3 a and 4 a .
- AUC Area Under the Curve
- the GLM repeated measures test was used to determine differences in AUC between the three drinks. Statistical differences were assumed when p ⁇ 0.05.
- FIGS. 1 b , 2 b , 3 b and 4 b show the AUC for each question and each product.
- FIG. 1 a show the average rating results given upon the question “Are you hungry”.
- FIG. 1 a shows a reduced hunger feeling after ingestion of Drink A compared to Drink C, almost immediately after ingestion of the drink.
- the “hunger feeling” after ingestion of Drink A is also reduced compared to the situation were drink B was consumed, particularly about 1 hour after ingestion of the drink.
- FIG. 1 b shows the AUC of the average rating results depicted in FIG. 1 a .
- the significantly reduced AUC shows the appetite reducing effects of the present drink.
- FIG. 2 a shows the average rating results given on “Appetite for food”.
- FIG. 2 a shows a reduced appetite for food after ingestion of drink A compared to drink B and C, thus is indicative for the appetite reducing effect of the drink.
- FIG. 2 b shows the AUC of the average rating results depicted in FIG. 2 a .
- the significantly reduced AUC shows the appetite reducing effects of the present drink.
- FIG. 3 a shows the average rating results given upon the question “How much could you eat”.
- FIG. 3 a shows that the average score after ingestion of drink A is lower than after ingestion of drink B or C.
- FIG. 3 b shows the AUC of the average rating results depicted in FIG. 3 a .
- the significantly reduced AUC shows the appetite reducing effects of the present drink.
- FIG. 4 a shows the average rating results given upon the question “Are you thirsty”.
- FIG. 4 a shows that the average score after ingestion of drink A is lower than after ingestion of drink B or C.
- FIG. 4 b shows the AUC of the average rating results depicted in FIG. 4 a . These results are indicative for the good thirst quenching properties of the present drink.
- pH was adjusted to 6.3 ⁇ 0.1 using 2M HCl and subsequently the medium was sterilized.
- a unit dosages of about 100 ml for use in a method for the prevention of overweight comprising:
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Epidemiology (AREA)
- Diabetes (AREA)
- Organic Chemistry (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- General Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Pediatric Medicine (AREA)
- Hematology (AREA)
- Obesity (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Endocrinology (AREA)
- Child & Adolescent Psychology (AREA)
- Emergency Medicine (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
- Packages (AREA)
Abstract
Description
- The present invention relates to a method for the treatment and/or prevention of overweight, said method comprising administering to a monogastric mammal a pectin and/or alginate containing liquid composition.
- In effect, overweight in mammals is caused by the ingestion of excess calories. Calories are for example ingested via high caloric meals. Within the art, several strategies are known for reducing caloric intake. These strategies include for example replacing the high caloric meals by low caloric meals (e.g. meal replacers) or the ingestion of medicaments that reduce the absorption of high caloric components from the meal (e.g. lipase inhibitors).
- Presently, a major contributor to the daily caloric intake are soft drinks. For example, in the USA, the ingestion of sugars from soft drinks presently is about 36.2 grams daily for adolescent girls and 57.7 grams for boys. These figures approach or exceed the daily limits for total added sugar consumption recommended by the USDA. Hence, the soft drink consumption has been related to the incidence of obesity, particular in school children.
- The US National Institute of Health has been recommending that people who are trying to lose or control their weight should drink water instead of sugar containing soft drinks. However, water consumption remains minimal, even by subjects suffering from overweight.
- A further low caloric alternative for sugar containing soft drinks are the so called “diet” or “light” soft drinks. Although an interesting alternative for sugar containing soft drinks, the “light” and “diet” soft drinks suffer from bad acceptance. Additionally, these drinks generally contain high quantities of phosphoric acid. The high levels of phosphoric acid in these “diet” soft drinks have undesirable side effects. Phosphoric acid can combine with calcium and magnesium in the gut to cause a loss of these vital minerals. This is particularly undesirable if it is consumed by subjects wishing to prevent or reduce overweight, since calcium contributes to the maintenance of a healthy body weight (Zemel et al; J Am Coll Nutr 2002 April;21(2):146S-151S). Furthermore, reduced bioavailability of calcium is particularly undesirable for adolescents, for obvious reasons.
- U.S. Pat. No. 6,248,390 (Stillmann) discloses a water composition containing soluble indigestible fiber. The water composition comprises between 0.1% and 10% by weight of water-soluble indigestible fiber, wherein fewer that 10 calories per 100 ml is metabolised by a human when consuming the composition. The soluble fibre may be selected from the group consiting of plant mucilage, plant gums, dextrins, maltodextrins, galactomannans, arabanogalactans, beta glucans, cellulose ethers, pectins, pectic material, water-soluble hemicellulose, inulin, alginates, agar, carrageenan, psyllium, guar gum, gum traganth, gum karya, gum ghatti, gum acacia, gum arabic, partially hydrolyzed products thereof and mixtures thereof.
- EP493265 (Iwata et al) relates to an algin-containing food or beverage comprising a low-molecular weight algin which has a weight-average molecular weight in the range of 10,000-900,000 and still functions as a dietary fiber and has beneficial effects on the health.
- The currently known low caloric drinks all have the disadvantage that they do not sufficiently mimic the physiological effects of a sugar containing soft drink. This results in a low consumer acceptance in large groups of overweight soft drink users. Hence, there is an unmet need for low caloric drinks that can advantageously be used for replacing sugar containing soft drinks as they produce a physiological effect that closely resembles the physiological effects of sugar containing soft drinks, e.g. in that they induce satiety.
- In order to be suitable for soft drink replacement, a low caloric drink should ideally meet a number of different criteria:
- Naturally, the soft drink replacer needs to have low caloric density to make it suitable for treatment or prevention of overweight.
- Also, the drink needs to have low viscosity. Low viscosity is of importance for acceptance of the product. Low viscosity is of additional importance as it enables consumption of large quantities.
- Furthermore, the soft drink replacer needs to have good palatability. Bad palatability results in reduced acceptance of the drink, reducing its effective use in a method for the reduction or prevention of overweight.
- A soft drink replacer preferably should provide a mouthfeel that is very similar to the mouthfeel of a sugar containing soft drink.
- Finally, the soft drink replacer needs to have a good thirst quenching effect.
- The present inventors have developed a liquid composition that can suitably be used as a soft drink replacer. Hence, the present liquid composition can suitably be used in a method for the prevention or treatment of overweight. It was found that a low caloric drink comprising between 0.01 and 5 wt. % pectin and/or alginate and between 0.01 and 3 wt. % insoluble calcium salt provides a beverage with acceptable viscosity, acceptable palatability, good thirst quenching effects and low caloric density.
- Simple addition of calcium to a pectin containing drink is disadvantageous, since it leads to an unacceptable high viscosity of the composition. For example, the drink as decribed in JP11206351 contains both pectin and calcium however has a viscosity of between 800 and 3000 mPas. Such high viscosity will result in low consumer acceptance, unacceptable mouth-feel and reduced fluid replenishment. It was surprisingly found that the present liquid composition is capable of reducing the appetite. This was unexpected. Drinks containing pectin and calcium and high amounts of glucose have been described to reduce the postprandial mean peak in serum glucose (Wolf et al, 2002; Nutrition 18:621-626). Low caloric drinks containing pectin and calcium have been described in the art as a support for medicaments (WO9959542). However, from these disclosures it cannot be concluded that the present low caloric liquid composition has an appetite reducing effect.
- It was found that the present liquid composition mimics the physiological and organoleptic properties of sugar containing soft drinks. Due to the low viscosity of the present drink, it mimics the organoleptic properties of water and soft drinks, which ensures a sufficient hydration and good acceptance. However, when ingested, the drink reaches the stomach where it forms a matrix under the acidic conditions of the stomach. Without wishing to be bound by theory, it is the inventors believe that the formation of a viscous matrix in the stomach increases the release of cholecystokinin (CCK), thereby inducing the feeling of satiety. Hence the present drink comprises a substantial improvement over the presently known drinks that aim to replace sugar containing soft drinks.
- Furthermore, it was surprisingly found that the present drink has good thirst quenching properties. A good thirst quenching effect is of great importance for the consumer acceptance of soft drinks and replacers for such soft drinks.
- The present invention relates to a method for the treatment or prevention of overweight in a monogastric mammal comprising administering to the mammal a liquid edible composition with a pH of more than 5, a viscosity below 50 mPas at a shear rate of 100 s−1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH 3 and a temperature of 37° C. and which has a caloric content between 0 and 500 kcal/liter, the composition comprising:
- a) between 0.01 and 5 wt. % of pectin and/or of alginate; and
- b) between 0.01 and 3 wt. % calcium
- Pectin
- Pectins are carbohydrates generally obtained from dilute acid extracts of citrus or apple pulp. They are also present in the cellular walls of vegetables and fruits. Pectins are also found in root crops such as carrots and beetroot, as well as in tubers, such as potatoes. It is commercially extracted from citrus peels, apple pomace and sugar beet pulp. A typical pectin molecule comprises 200 to 1000 galacturonic acid units connected in a linear chain. The drink used in the present method preferably contains water-soluble pectin.
- Pectin is divided into two main categories: high methoxylated pectin (hereafter referred to as HM pectin), which are characterized by a degree of methoxylation above 50% and low methoxylated pectin (hereafter referred to as LM pectin) having a degree of methoxylation below 50%. As used herein, “degree of methoxylation” (also referred to as DE or “degree of esterification”) is intended to mean the extent to which free carboxylic acid groups contained in the polygalacturonic acid chain have been esterified (e.g. by methylation).
- LM pectins are further subdivided into two groups: low methoxylated amidated, and low methoxylated conventional. As used herein the “degree of amidation” (DA) is intended to mean the extent to which ester groups contained in the polygalacturonic acid chain have been converted to amide groups by reaction with e.g. an ammonium hydroxide in solution.
- The LM pectins are preferably used in the present invention. LM pectins are characterized by a degree of methoxylation below 50%, preferably between 5% and 45%, more preferably between 10% and 40%, even more preferably between 15% and 35%.
- According to a further preferred embodiment, the LM pectins are amidated, the degree of amidation preferably being below 30%, preferably below 25%, even more preferably below 20%. The preferred lower limit of the degree of amidation is 5%, more preferably 10%.
- LM pectins are advantageously used since, in combination with calcium, they are capable of forming a sufficiently rigid matrix at a pH found in the stomach of a normal human, e.g. pH 3. However, pectin cannot be included unrestrictedly in the drink, since at high concentrations the composition will acquire an unacceptable high viscosity. Hence the liquid composition used in the present method contains less than 5 wt. %, preferably less than 4 wt. %, more preferably less than 2.5 wt. %, even more preferably less than 1.5 wt. %, most preferably less than 1 wt. % pectin based on the total weight of the liquid composition.
- On the other hand, a significant concentration of pectin is required to provide a satiety inducing effect. Hence, the present liquid composition preferably includes at least 0.01 wt. %, preferably at least 0.1 wt. %, more preferably at least 0.25 wt. % pectin, even more preferably at least 0.5 wt. % pectin based on the total weight of the liquid composition.
- Alginate
- Alginates are linear unbranched polymers containing β-(1→4)-linked D-mannuronic acid and α-(1→4)-linked L-guluronic acid residues with a wide range of average molecular weights (100-100000 residues). Suitable sources of alginate include seaweeds and bacterial alginates. Preferably sodium alginate and potassium alginate are used as a source of alginate.
- However, alginate cannot be included unrestrictedly, since at high concentrations the composition will acquire an unacceptable high viscosity. Hence the liquid composition used in the present method contains less than 5 wt. %, preferably less than 4 wt. %, more preferably less than 2.5 wt. %, even more preferably less than 1.5 wt. %, most preferably less than 1 wt. % alginate based on the total weight of the liquid composition.
- On the other hand, a significant concentration of alginate is needed to provide a satiety inducing effect. Hence, the present liquid composition preferably includes at least 0.01 wt. %, preferably at least 0.1 wt. %, more preferably at least 0.25 wt. %, and even more preferably at least 0.5 wt. % alginate based on the total weight of the liquid composition.
- In a preferred embodiment the present composition contains pectin, even more preferably LM pectin.
- Calcium
- Calcium is essential in a diet and of key relevance in the prevention and/or treatment of overweight (see Zemel et al, 2002, J Am Coll Nutr April;21(2):146S-151S). Additionally calcium deficiency may cause osteoporosis, muscle cramps, eczema, aching joints, increased cholesterol levels, rheumatoid arthritis and tooth decay. However, calcium and pectin form a rigid matrix when brought together in a solution. Hence the skilled man would not be motivated to use calcium in combination with pectin and/or alginate, particularly low methoxylated pectin, in a drink aimed to replace soft drinks.
- The composition used in the present invention contains a calcium salt, which is substantially less soluble in water at 20° C. and at the pH of the present composition than at 37° C. and a pH below 5. Such a calcium salt, when present in the composition in an amount that exceeds its maximum solubility, will dissolve in the stomach under the influence of pH-reduction and/or temperature increase. Thus the calcium ion concentration in the composition will increase, which will automatically stimulate pectin and/or alginate gellation.
- Because of the gellation inducing effect of calcium ions, the concentration of such ions in the present liquid composition (at near neutral pH) is preferably relatively low. The limited presence of (dissolved) calcium ions at around neutral pH prevents the formation of a gel matrix which would impart unacceptably high viscosity. Thus, in a preferred embodiment, the calcium salt(s) used in the present composition have a solubility below 0.15, more preferably below 0.1, even more preferably below 0.06 gram per 100 ml (demineralised) water at 20° C. and pH 7. Preferably, the calcium salt(s) provide more than 0.2 gram dissolved calcium per 100 ml water at a pH below 5 and a temperature of 37° C., more preferably it provides more than 0.5 g per 100 ml water under these conditions. The solubility of the calcium salt at pH below 5 and at 37° C. is not bound to an upper limit, however, is typically below 500 g of the salt per 100 ml water.
- The calcium salt is preferably selected from the group consisting of calcium phosphate (e.g. tribasic, dibasic, monobasic or penta calcium triphosphate), calcium carbonate, calcium sulfate, calcium oxide, calcium citrate (e.g. mono-calcium citrate or tri-calcium citrate), a calcium salt coated with a substance which has limited solubility in water at pH 7 and is soluble at a pH below about 5 (hereafter referred to as coated calcium salts) and mixtures thereof. Examples of coatings and methods for the preparations of coated calcium salts are given in WO0038829, the entire content of which is hereby incorporated by reference.
- More preferably, the calcium salt is selected from the group consisting of coated calcium salt, calcium carbonate and mixtures thereof. Even more preferably between 50 wt. % and 100 wt. % of calcium salt is provided as calcium carbonate.
- To provide optimal gelling characteristics without significantly effecting the palatability of the present liquid composition, the composition according to the invention preferably contains less than 3 wt. % calcium salt, more preferably less than 1 wt. % calcium salt, even more preferably less than 0.5 wt. % calcium salt, most preferably less than 0.2 wt. % calcium salt based on the total weight of the drink. In a further preferred embodiment, the present liquid composition contains at least 0.005 wt. % calcium salt, more preferably at least 0.01 wt. % calcium salt, even more preferably at least 0.02 wt. % calcium salt, most preferably at least 0.05 wt. % calcium salt, particularly at least 0.1 wt. % calcium salt.
- The liquid composition preferably contains at least 25 mg Ca per liter. Preferably the calcium concentration exceeds 50 mg Ca per liter, more preferably it exceeds 100 mg Ca per liter, most preferably it exceeds 150 mg Ca per liter. Furthermore, the calcium concentration in the composition preferably does not exceed 15 gram Ca per liter, more preferably it does not exceed 5 gram Ca per liter, even more preferably it does not exceed 3 gram Ca per liter.
- The calcium concentration in the composition may be determined by first completely solubilising the calcium, followed by the determination of the calcium concentration. The majority of the calcium will be present in the drink as a calcium complex and/or insoluble calcium salt when the composition is at neutral pH and thus unavailable to form a viscous matrix with the LM pectins. At a pH between 1 and 5, the calcium will mostly be in a solubilized form and/or be present as a pectin-calcium complex. For determination of the calcium content of the present drink, all calcium, i.e. the solubilized, insoluble and the calcium present in complexes, needs to be taken into account.
- Viscosity
- Advantageously the viscosity of the liquid composition used in the present method is below 50 mPas, more preferably below 40 mPas, even more preferably below 25 mPas, even more preferably below 10 mPas, most preferably below 5 mPas at a shear rate of 100 s−1 and 20° C. At pH 3 and 37° C. the composition has a viscosity which is at least 125% of the aforementioned viscosity at near neutral pH, more preferably above 150%. According to a further preferred embodiment the liquid edible composition at pH 3 and at 37° C. has a viscosity of at least twice the viscosity of the composition at
pH 7 and 20° C., preferably at least thrice. Preferably, the present liquid composition has a viscosity at pH 3 and 37° C. which exceeds 100 mPas, more preferably exceeds 250 mPas, most preferably exceeds 1000 mPas at a shear rate of 100 s−1. Preferably, the viscosity of the composition at pH 3 and 37° C. does not exceed 100,000 mPas at a shear rate of 100 s−1. - Whenever the term viscosity is used in the present document, this refers to the physical parameter which is determined according to the following method:
- The viscosity may be determined using a Carri-Med CSL rheometer. The used geometry is of conical shape (6 cm 2 deg acrylic cone) and the gap between plate and geometry is set on 55 μm. A linear continuous ramp shear rate is used from 0 to 150 s−1 in 20 seconds. The rheometer's thermostat is set on the appropriate temperature (e.g. 20° C. or 37° C.).
- In order to determine the viscosity at acidic pH (pH 3), first a sufficient amount of 1 M HCl is homogeneously admixed (drop-wise under very gentle stirring for about 20 sec, to prevent the breakdown of the gel) to the liquid composition to adjust the pH of the composition to pH 3. Thereafter the composition is left standing at 20° C. for about 10 minutes. Subsequently the composition thus obtained is used to determine the viscosity at pH 3, according to the method described above.
- Caloric Content
- It is an essential feature of the present invention that the liquid composition used in the present method contains between 0 and 500 kcal per liter. Advantageously, the liquid composition has a caloric density below 400 kcal per liter, even more preferably below 250 kcal per liter, most preferably below 50 kcal per liter, particularly below 25 kcal per liter.
- A unit dosage of the present drink preferably contains between 0 and 100 kcal, more preferably between 0 and 50 kcal, even more preferably between 0 and 40 kcal, most preferably between 0 and 25 kcal, particularly between 0 and 10 kcal.
- The caloric content of an edible composition can be suitably calculated by multiplying the caloric density of an ingredient per gram with the weight of the ingredient included in the composition. The cumulative value gives the caloric content of the edible composition. The caloric content of protein is approximately 4 kcal per gram, fat contains approximately 7 kcal per gram, digestible carbohydrate contains approximately 4 kcal per gram, and indigestible fermentable ingredient contains about 1.5 kcal per gram.
- Thinners
- To decrease the viscosity of the present composition (at near neutral pH), polyols may be advantageously added, Preferably the added polyols are selected from the group consisting of xylitol, sorbitol, maltitol, mannitol, erythritol and or mixtures thereof. In a preferred embodiment mannitol is used. Preferably these viscosity decreasing ingredients are added in an amount of 0.5 to 3 wt. % based on the total weight of the drink. Suitable examples of the use of polyols in the present drink are given in WO0038829, the entire content of which is hereby incorporated by reference.
- According to another embodiment of the invention the present composition may additionally comprise an anion selected from the group consisting of citrate, phosphate and mixtures thereof. These anions form a complex or insoluble salt with calcium at pH 7. However, inclusion of the anions, e.g. though incorporation of a soluble (mineral) salt, reduces the palatability of the drink. Hence the drink preferably contains less than 2 wt. %, preferably less than 1 wt. %, even more preferably less that 0.5 wt. %, most preferably less than 0.1 wt. % of a salt selected from the group consisting of potassium or sodium salt of citrate or phosphate.
- A problem with pectin and calcium containing drinks is the limited shelf life of such products. It was surprisingly found that the present composition has a good shelve life. Hence, in a preferred embodiment the viscosity of the present liquid edible composition after incubating the composition a period of 60 days (at 20° C.) is below 300% of the starting viscosity, more preferably below 200%, even more preferably below 150%. The starting viscosity may be determined before the drink has reached equilibrium, for example directly after manufacturing of the liquid composition. It was found that the favorable characteristics of the present drink are not significantly altered during sterilization. Hence, advantageously, the present method comprises the administration of a sterilized liquid composition drink.
- Solid/Liquid Forms
- Advantageously, the present drink is reconstituted from a powder, tablet or concentrated liquid that contains the pectin and/or alginate and calcium salt by mixing the reconstitutable preparation with a predetermined amount of water. Alternatively, the present composition may also be provided in a ready-to-drink form (i.e. liquid form), which can be consumed without the need for further preparation, i.e. does not require the addition of liquid before ingestion.
- For easy manufacturing and/or to provide easy handling by the consumer (e.g. limiting weight for convenience), the drink may advantageously be provided as a reconstitutable preparation, more preferably in the form of a reconstitutable preparation accompanied with instructions to reconstitute the preparation into a suitable liquid, preferably water, prior to consumption. The term “reconstitutable preparation” as used herein refers to a preparation that needs addition of a suitable liquid prior to ingestion.
- The present method preferably comprises the administration of a unit dosage of the present drink. Advantageously, a unit dosage of the liquid composition has a volume of at least 25 ml, more preferably at least 50 ml, even more preferably at least 100 ml of the composition. Preferably a unit dosage does not exceed 2000 ml, more preferably does not exceed 1000 ml, even more preferably does not exceed 500 ml, most preferably does not exceed 400 ml. Hence, a unit dosage may be a packaged liquid beverage which has a volume within one or more of the above ranges, or a reconstituted preparation which has a volume within one of the above ranges. For consumer convenience, the reconstitutable preparation is preferably accompanied with instructions for mixing a predetermined amount of powder, tablets or reconstitutable liquid with a predetermined volume of liquid. Preferably, the present method comprises the administration of a ready-to drink formula. The term “ready-to-drink” as used herein refers to a packaged preparation that does not need mixing with a liquid prior to ingestion.
- If a reconstitutable preparation or ready-to drink formula is packaged in a form containing multiple unit dosages, it is preferably accompanied with indicia which describe the method for separating one unit dosage from the bulk and/or portion identification aids such as measuring devices for determining portion size. When the present composition is supplied in powder form, it is preferably accompanied with instructions to consume the product within 60 minutes, preferably within 30 minutes after reconstitution.
- Limited Amounts of Other Ingredients
- In order for the present liquid composition to combine a low viscosity with a low caloric content and high translucency it is preferred to include no more than a limited amount of other ingredients. Hence, preferably the present composition contains:
- less that 1 wt. % protein based on the total weight of the drink, preferably less than 0.1 wt. %, more preferably less than 0.01 wt. %; and/or
- less than 1 wt. % glycerides (i.e. tri-, di- and/or monoglycerides) and/or fatty acids based on the total weight of the drink, preferably less than 0.1 wt. %, more preferably less than 0.01 wt. %; and/or
- less than 3 wt. % digestible carbohydrates based on the total weight of the drink, preferably less than 1 wt. %, more preferably less than 0.5 wt. %.
- Increased transparency of the drink contributes to the acceptance to the drink.
- Advantageously, the dry solids content of the drink does not exceed 100 grams per liter, preferably does not exceed 75 grams per liter, more preferably does not exceed 50 grams per liter, even more preferably does not exceed 25 grams per liter. In a particularly preferred embodiment at least 25 wt. %, more preferably at least 50 wt. %, even more preferably at least 75 wt. % of the dry solids of the liquid composition is water-soluble indigestible fiber, preferably water-soluble indigestible fiber selected from the group consisting of pectin, alginate, indigestible water soluble oligosaccharide and mixtures thereof, even more preferably pectin.
- According to a further preferred embodiment at least 95 wt. %, preferably at least 96.5 wt. %, even more preferably at least 98 wt. %, most preferably at least 99 wt. % of the liquid composition consists of water, pectin and/or alginate, calcium salt and, if present, indigestible fermentable ingredient.
- Low Caloric Sweetener and Flavor
- To increase the palatability of the present liquid composition without substantially increasing the caloric content of the composition, low caloric sweetener and/or flavor are advantageously added. The composition preferably contains at least one food grade flavor, preferably citrus flavor.
- According to a preferred embodiment the present liquid edible composition comprises a low caloric sweetener. The low caloric sweetener preferably has a caloric density below 3 kcal per gram, preferably below 2 kcal per gram, even more preferably below 1 kcal per gram. The low caloric sweeter preferably is selected from the group consisting of indigestible oligo saccharides, polyols, aspartame, sucralose, acesulfame potassium, alitame, cyclamate, saccharin, tagatose and mixtures thereof. Preferably, the low caloric sweetener does provide less than 10 kcal, more preferably less than 5 kcal, even more preferably less than 2 kcal per liter of the present drink. Advantageously the present drink contains less than 1 wt. % even more preferably less than 0.5 wt. % low caloric sweetener, even more preferably less than 0.1 wt. % low caloric sweetener.
- To achieve good consumer acceptance, the liquid composition preferably has a sucrose equivalent value (SEV) of at least 0.2, preferably at least 0.5, even more preferably at least 1 SEV. Preferably the SEV is below 25, more preferably below 10, even more preferably below 5.
- Bottom Sedimentation
- Advantageously the drink contains an ingredient that is capable of reducing bottom sedimentation. Bottom sedimentation is undesirable, since it reduces palatability and decreases the appetite reducing properties of the drink. Preferably the ingredient capable of reducing bottom sedimentation is selected from the group consisting of carrageenan, gum arabic, xanthane gum and mixtures thereof. More preferably, carrageenan is used. Since these ingredients contribute to an increased viscosity, the present drink preferably contains between 0 and 0.1 wt. %, more preferably between 0.005 and 0.1 wt. % of such an ingredient that is capable of reducing bottom sedimentation, based on the total weight of the present drink.
- Transparency
- Advantageously, the present drink has an absorbance of below 0.5, preferably below 0.25, even more preferably below 0.2, most preferably below 0.17 when measured by using a spectrophotometer at 620 nm (cell thickness of 1 cm). Absorbance of water as a blank is set at 0. Decreased absorbance (i.e increased transparency) of the drink contributes to the acceptance of the drink.
- Indigestible Fermentable Ingredient
- The present liquid composition can be even further improved, making it particularly suitable for use in a method for the treatment or prevention of overweight by increasing the calcium bioavailability of the present drink. It was found by the present inventors that bioavailability of calcium from the present drink could be improved through the coadministration of an indigestible fermentable ingredient.
- It was found by the present inventors that compositions providing a satiety effect through the gellation of pectin and/or alginate significantly reduce calcium absorption and/or bioavailability. Also it was found by the inventors that the calcium absorption inhibitory effect of pectins and/or alginate (particularly low methoxylated pectins) present in the drink can be decreased effectively through the coadministration of indigestible ingredient that can be fermented by intestinal bacteria.
- Without wishing to be bound by theory, it is the inventors believe that the indigestible fermentable ingredient provides a readily metabolisable substrate for the intestinal flora. Ingestion of indigestible fermentable ingredients will result in an increase of the mass of intestinal bacteria (particularly bifidobacteria and/or lactobacilli) and/or increase the activity of these bacteria, and thereby stimulate the degradation of the pectin matrix. Through the stimulated breakdown of the pectin and/or alginate matrix in the small intestine and colon, the calcium bioavailability increases through resulting release of the pectin bound calcium. Still the pectins and/or alginates will have provided the desired satiety inducing effect through the formation of a viscous matrix in the stomach and/or intestine.
- Additionally, the fermentation of the indigestible fermentable ingredient by the intestinal bacteria will yield lactate and/or short chain fatty acids (SCFA), including butyrate, propionate and acetate, resulting in a decreased pH in the colon, which increases mineral solubility, hence raises the concentration of ionized calcium and accelerates the passive diffusion of calcium. Additionally, SCFA may be responsible for a rise in caecal blood flow and consequently increased mineral absorption.
- Furthermore, the indigestible fermentable ingredient may stimulate intestinal calcium transport by hypertrophy of the caecal wall, thereby increasing the surface area where mineral exchange takes place, thus improving calcium absorption.
- Hence the present method advantageously encompasses the administration of a liquid composition comprising an indigestible fermentable ingredient other than pectin and/or alginate, more preferably an indigestible fermentable fiber other than pectin and/or alginate, even more preferably a water-soluble indigestible fermentable fiber other than pectin and/or alginate. Preferably the indigestible fermentable ingredient is selected from the group consisting of indigestible oligosaccharides, polyols and mixtures thereof. Indigestible oligosaccharides is the preferred water-soluble indigestible fermentable fiber.
- The term indigestible oligosaccharides as used in the present invention refers to saccharides which have a degree of polymerisation of monose units exceeding 2, more preferably exceeding 3, most preferably exceeding 4, which are not or only partially digested in the intestine by the action of acids or digestive enzymes present in the human upper digestive tract (small intestine and stomach) but which are fermented by the human intestinal flora. The degree of polymerisation of the oligosaccharide is below 60 monose units, preferably below 40, even more preferably below 20, most preferably below 10.
- The term monose units refers units having a closed ring structure, preferably hexose, particularly the pyranose or furanose forms. According to a preferred embodiment the oligosaccharide is selected from the group consisting of fructans, fructooligosaccharides, indigestible dextrins, galactooligosaccharides (including transgalactooligosaccharides), xylooligosaccharides, soybean oligosaccharides, arabinooligosaccharides, glucooligosaccharides, mannooligosaccharides, fucooligosaccharides and mixtures thereof.
- The term polyols refers to chemical derivatives of sugars that differ from the parent compounds in that aldehyde groups (CHO) have been replaced by an alcohol group (CH2OH). Polyols are more commonly referred to as sugar alcohols. Preferably the polyol selected from the group consisting of sorbitol, erythritol, maltitol, mannitol, isomalt, xylitol and mixtures thereof.
- Preferably the present drink comprises between 0.01 and 15 wt. %, more preferably between 0.1 and 10 wt. %, even more preferably 0.5 and 10 wt. % indigestible fermentable ingredient based on the total weight of the liquid composition. The indigestible fermentable ingredient may be the same ingredient used for sweetening the drink. For determining the weight percentage indigestible fermentable ingredient in the present composition, the weight percentage of all ingredients other than pectin and/or alginate that can be considered indigestible fermentable ingredients have to be added up, irrespective of the functionalities of the ingredient.
- The indigestible fermentable ingredient used in the present drink is preferably capable of significantly increasing the total cecal and/or colonic SCFA content. According to a preferred embodiment of the invention, the ingredient, when administered in a sufficient amount, is capable of increasing total cecal SCFA content by at least 20%, compared to a composition wherein the fermentable ingredient is absent, more preferably at least 50%, even more preferably at least 100%, most preferably at least 150%. The increase of total cecal SCFA content can be determined according to the method described by Campbell et al. (The Journal of Nutrition Vol. 127 No. 1 Jan. 1997, pp. 130-136), the entire content of which is hereby incorporated by reference.
- Fiber Content
- In a preferred embodiment the present method comprises the administration of a liquid composition comprising between 10 and 300 grams indigestible fiber per liter, preferably between 20 and 150 grams indigestible fiber per liter. Advantageously, the indigestible fiber is a water-soluble fiber. The use of water-soluble fiber provides a solution with acceptable transparency, which is believed to improve acceptance to the product.
- Overweight
- The term overweight as used in the present invention refers to a bodyweight and/or an adipose tissue mass that is above the desired bodyweight and/or desired adipose tissue mass. Obese monogastric mammals are considered overweight. Human subjects who have a body mass index above 25 most advantageously use the present method. The present method can thus suitably be used to reduce adipose tissue mass or prevent an increase in adipose tissue mass and to increase the ratio lean body mass to adipose tissue mass and/or the ratio muscle mass to adipose tissue mass.
- The present method can both be used to treat or prevent overweight in therapy and/or for the cosmetic treatment or prevention of overweight, i.e. losing weight.
- It was found that the present liquid composition can suitably be used to induce satiety, and thereby mimic and even exceed the satiety inducing effect of a sugar containing soft drink. Hence the present drink can be advantageously in a method for the reduction of the appetite in a human, said method comprising administering to said human an appetite reducing amount of the above described composition. The present method is preferably used to prevent or treat overweight in humans, even more preferably human adolescents.
- Furthermore, the present composition reduces caloric intake of a meal when the drink is consumed shortly before or during the same meal. Hence the present invention also provides a method for reducing the caloric intake of a meal, for prevention of ingesting excess calories when ingesting a meal and/or controlling daily caloric intake, said method comprising administering to a human an effective amount of the liquid drink as described above, shortly before or during the meal (i.e. breakfast, brunch, lunch, high tea or dinner).
- In a further preferred embodiment, the liquid composition comprises packaging, instructions and/or indicia which teach the use of liquid composition in association with weight loss. The indicia or instruction may be in any form, such as language directing the user towards the intended use, e.g. by providing the product with a name which points the consumer towards the intended use, such as by naming the product “slimwater”, “low caloric drink”, “leandrink”. Also pictures or drawings may be used to direct the consumer towards the intended use, such as a slim figure or a balance. The indicia are preferably selected from the group consisting of alphabetic indicia, numeric indicia, color indicia, graphic indicia, and combinations thereof.
- A unit dosage of an appetite reducing drink containing:
320.1 ml water; 4.44 g Genu ® pectin LM-104 AS-Z (Orffa Hercules); 0.08 g CaCO3; 0.02 g Na-saccharine; 0.2 g Na-cyclamate; 0.02 g Sucralose; 0.016 g Carrageenan; 0.44 g Peach-Orange flavor (Quest International); 0.39 g Soy masking (Givaudan); and 0.005 g T-PT8-WS yellow coloring agent (Chr. Hanssen). - The product has a viscosity of 3.4 mPas at a shear rate of 100 s−1 at pH 6.02 and at a temperature of 20° C., and a viscosity of at least 1000 mPas at a shear rate of 100 s−1 at pH 3 and a temperature of 37° C. The caloric density of the product is about 21 kcal per liter.
- The appetite suppressive effect and thirst quenching effect of the present drink was tested in humans. In a controlled, blind, randomized cross over study, either one unit dosage of the drink described in example 1 (drink A), one unit dosage of a sugar containing drink (drink B) or one unit dosage of a low caloric drink (drink C) were administered (see Table 1 for ingredients of one unit dosage of the sugar-containing and low-caloric drink). Nine healthy volunteers participated in the study. Subjects ingesting medication that might affect appetite or satiety were excluded.
- Subjects were randomly allocated to one of three study groups. Each group received drink A, B and C on three separate days, but in different order. Group 1 (n=3): drink A on day 1, drink B on day 2, and drink C on day 3; Group 2 (n=3): drink B on day 1, drink C on day 2, and drink A on day 3; Group 3 (n=3): drink C on day 1, drink A on day 2, and drink B on day 3. Appetite, satiety and thirst were assessed after ingestion of each of the drinks.
- Subjects started a study morning after an overnight fast. They filled in a questionnaire about appetite, satiety and thirst at baseline (t=0). Subsequently, subjects consumed a unit dosage of drink A, B or C drink within 10 minutes. During the 3 hours after the first sip of a drink appetite, satiety and thirst were rated at 10, 0.20, 30, 45, 60, 90, 120, 150, 180 minutes. Participants were not allowed to eat or to consume any drinks in these three hours. This procedure was repeated with the two other drinks. Subjects were asked to perform comparable physical activity during the 3 measurement mornings.
TABLE 1 Drink B Drink C Water (tap) (ml) 301 319.4 Sucrose (g) 29.3 0 Aspartame (g) 0 0.05 Na-cyclamate (g) 0 0.12 MCC-91, Avicel 2.6 2.6 RC591; Cloudifier (Caldic/Ferwo) (g) Peach-Orange flavor 0.22 0.22 (Quest Int.) (g) T-PT8-WS yellow; 0.003 0.003 coloring agent (g) (Chr. Hanssen). Citric acid (g) 1.0 1.1 - Questionnaires
- Scores for appetite, satiety and thirst were determined using visual analogue scales (VAS scores) from 100 mm by means of a slash on each labeled line. The term ‘not at all’ was placed at the left side and the term ‘extremely’ at the right side to score for each label.
- Statistical Analysis
- The averaged ratings are shown in FIGS. 1a, 2 a, 3 a and 4 a. To determine differences in appetite, satiety and thirst quenching effect, the Area Under the Curve (AUC) for each question and each product was calculated. The GLM repeated measures test was used to determine differences in AUC between the three drinks. Statistical differences were assumed when p<0.05. FIGS. 1b, 2 b, 3 b and 4 b show the AUC for each question and each product.
- Results
- Results are shown as mean±SEM.
- ‘*’ means significantly different from Drink C (p<0.05)
- FIG. 1a show the average rating results given upon the question “Are you hungry”. FIG. 1a shows a reduced hunger feeling after ingestion of Drink A compared to Drink C, almost immediately after ingestion of the drink. The “hunger feeling” after ingestion of Drink A is also reduced compared to the situation were drink B was consumed, particularly about 1 hour after ingestion of the drink.
- FIG. 1b shows the AUC of the average rating results depicted in FIG. 1a. The significantly reduced AUC shows the appetite reducing effects of the present drink.
- FIG. 2a shows the average rating results given on “Appetite for food”. FIG. 2a shows a reduced appetite for food after ingestion of drink A compared to drink B and C, thus is indicative for the appetite reducing effect of the drink.
- FIG. 2b shows the AUC of the average rating results depicted in FIG. 2a. The significantly reduced AUC shows the appetite reducing effects of the present drink.
- FIG. 3a shows the average rating results given upon the question “How much could you eat”. FIG. 3a shows that the average score after ingestion of drink A is lower than after ingestion of drink B or C. FIG. 3b shows the AUC of the average rating results depicted in FIG. 3a. The significantly reduced AUC shows the appetite reducing effects of the present drink.
- FIG. 4a shows the average rating results given upon the question “Are you thirsty”. FIG. 4a shows that the average score after ingestion of drink A is lower than after ingestion of drink B or C. FIG. 4b shows the AUC of the average rating results depicted in FIG. 4a. These results are indicative for the good thirst quenching properties of the present drink.
- Preparation of MacFarlane Medium
Buffered peptone water 3.0 g/l Yeast Extract 2.5 g/l Tryptone 3.0 g/l L-Cysteine-HCl 0.4 g/l Bile salts 0.05 g/l K2HPO4.3H2O 2.6 g/l NaHCO3 0.2 g/l NaCl 4.5 g/l MgSO4.7H2O 0.5 g/l CaCl2 0.228 g/l FeSO4.7H2O 0.005 g/l - pH was adjusted to 6.3±0.1 using 2M HCl and subsequently the medium was sterilized.
- Preparation or Fecal Suspension:
- Under anaerobic conditions, human feces were suspended in McFarlane medium in a weight ratio feces: MacFarlane medium of 1:5. The suspension was subsequently sieved to remove solid components.
- Fermentation
- 15 ml of the fecal suspension was mixed with a dry mixture consisting of either pectin and calcium; or pectin, calcium and oligosaccharide (see Tabel 9) and incubated for 24 hours at 37° C. under anaerobic conditions. After incubation, the solids were removed from the suspension by centrifugation and pH and free calcium concentration were determined with a calcium electrode (model 720A, ThermoOrion, Beverly, USA). The results are given in Table 2.
TABLE 2 LM Sample Pectin*** CaPO4 Free calcium No (mg) (mg) Oligosaccharide pH (ppm) 1 100 100 500 mg Fibersol ®* 4.6 200 2 100 100 — 5.5 107 3 200 100 320 mg Fibersol ®* 4.6 180 4 200 100 — 5.3 144 5 50 100 250 mg FOS** 3.9 362 6 50 100 — 5.7 86 - A unit dosages of about 100 ml for use in a method for the prevention of overweight comprising:
- 0.55 gram 31% methoxylated, 17% amidated apple pectin
- 154 mg calcium carbonate
- 1 gram Fibersol 2™ (Matsutani Chemical industry Co., Japan)
- Filled up with water to 100 ml (pH adjusted to 7 with 10% KOH solution)
Claims (15)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/871,001 US20040228903A1 (en) | 2001-12-20 | 2004-06-21 | Soft drink replacer |
Applications Claiming Priority (10)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/022,372 US6884445B2 (en) | 2001-12-20 | 2001-12-20 | Matrix-forming composition containing pectin |
US10022372 | 2001-12-20 | ||
EP02077222 | 2002-06-07 | ||
EP02077222.4 | 2002-06-07 | ||
EP02079289.1 | 2002-10-16 | ||
EP20020079289 EP1410722A1 (en) | 2002-10-16 | 2002-10-16 | Weight loss kit and method for losing weight |
US10279968 | 2002-10-25 | ||
US10/279,968 US6989166B2 (en) | 2001-12-20 | 2002-10-25 | Soft drink replacer |
PCT/NL2002/000857 WO2003053169A1 (en) | 2001-12-20 | 2002-12-20 | Soft drink replacer |
US10/871,001 US20040228903A1 (en) | 2001-12-20 | 2004-06-21 | Soft drink replacer |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/NL2002/000857 Continuation-In-Part WO2003053169A1 (en) | 2001-12-20 | 2002-12-20 | Soft drink replacer |
Publications (1)
Publication Number | Publication Date |
---|---|
US20040228903A1 true US20040228903A1 (en) | 2004-11-18 |
Family
ID=27440178
Family Applications (3)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US10/279,968 Expired - Fee Related US6989166B2 (en) | 2001-12-20 | 2002-10-25 | Soft drink replacer |
US10/871,001 Abandoned US20040228903A1 (en) | 2001-12-20 | 2004-06-21 | Soft drink replacer |
US10/871,107 Expired - Fee Related US7422764B2 (en) | 2001-12-20 | 2004-06-21 | Matrix-forming composition containing pectin |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US10/279,968 Expired - Fee Related US6989166B2 (en) | 2001-12-20 | 2002-10-25 | Soft drink replacer |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US10/871,107 Expired - Fee Related US7422764B2 (en) | 2001-12-20 | 2004-06-21 | Matrix-forming composition containing pectin |
Country Status (13)
Country | Link |
---|---|
US (3) | US6989166B2 (en) |
EP (3) | EP1455605B1 (en) |
JP (2) | JP4509563B2 (en) |
CN (2) | CN100431434C (en) |
AT (3) | ATE431705T1 (en) |
AU (2) | AU2002359091A1 (en) |
CA (2) | CA2470837C (en) |
DE (3) | DE60232423D1 (en) |
DK (2) | DK1465504T3 (en) |
ES (3) | ES2327539T3 (en) |
PT (3) | PT1455605E (en) |
RU (2) | RU2313259C2 (en) |
WO (2) | WO2003053169A1 (en) |
Cited By (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050170059A1 (en) * | 2003-09-03 | 2005-08-04 | Slim-Fast Foods Company, Division Of Conopco, Inc. | Satiety enhancing food compositions |
US20070082108A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Methods for reducing calorie intake |
US20070082085A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Compositions and methods for reducing food intake and controlling weight |
US20070082115A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William Ronald Jr | Methods for inducing satiety, reducing food intake and reducing weight |
US20070082028A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for inducing satiety and reducing caloric intake |
US20070082029A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R | Fiber satiety compositions |
US20070082026A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for reducing food intake and controlling weight |
US20070082025A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Methods for achieving and maintaining weight loss |
US20070082084A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Methods for weight management |
US20070082107A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for reducing food intake and controlling weight |
US20070082030A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R | Fiber satiety compositions |
US20070087038A1 (en) * | 2005-10-05 | 2007-04-19 | Fmc Biopolymer As | Gelling compositions and methods |
US20080085354A1 (en) * | 2006-10-06 | 2008-04-10 | Teresa Marie Paeschke | Controlled hydration of hydrocolloids |
EP2050340A1 (en) * | 2007-10-15 | 2009-04-22 | Döhler GmbH | Base material combination for milk products |
US20100009932A1 (en) * | 2006-08-24 | 2010-01-14 | Hanny Margriet Boers | Liquid Satiety Enhancing Composition |
WO2011063809A1 (en) | 2009-11-24 | 2011-06-03 | S-Biotek Holding Aps | Diet product comprising alginate |
WO2012080462A1 (en) * | 2010-12-17 | 2012-06-21 | United Pharmaceuticals | Anti-regurgitation and/or anti-gastrooesophageal reflux composition, preparation and uses |
WO2012163366A1 (en) | 2011-06-03 | 2012-12-06 | S-Biotek Holding Aps | A composition comprising at least one alginate for use in treatment and/or prevention of overweight |
US8802108B2 (en) | 2007-02-13 | 2014-08-12 | S-Biotek Holding Aps | Diet product comprising alginate |
CN105595122A (en) * | 2015-12-23 | 2016-05-25 | 深圳健安医药有限公司 | Trehalose drink and application thereof |
US9497984B2 (en) | 2010-12-24 | 2016-11-22 | N.V. Nutricia | Nutritional tablet |
Families Citing this family (80)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2002096219A2 (en) † | 2001-05-31 | 2002-12-05 | Abbott Laboratories | Acid controlled viscosity fiber system and uses thereof |
US6989166B2 (en) * | 2001-12-20 | 2006-01-24 | N.V. Nutricia | Soft drink replacer |
EP1587375B1 (en) * | 2003-01-31 | 2019-03-27 | DSM IP Assets B.V. | Novel compositions comprising carotenoids |
CN1787750B (en) * | 2003-06-18 | 2010-12-01 | 努特里希亚公司 | Hot liquid fiber product |
DK1643861T3 (en) * | 2003-07-15 | 2011-07-25 | Nestec Sa | Fiber and calorie liquid nutritional composition for intestinal health in elderly patients |
EP1659883A1 (en) * | 2003-09-03 | 2006-05-31 | Unilever N.V. | Satiety enhancing food compositions |
RU2350123C2 (en) | 2003-09-03 | 2009-03-27 | Юнилевер Н.В. | Alimentary compositions increasing satiety |
WO2005028607A1 (en) * | 2003-09-23 | 2005-03-31 | Tropic Of Innovation Inc. | Semi-solid beverage preparations and methods of making them |
EP1563738A1 (en) * | 2004-02-13 | 2005-08-17 | Puratos Naamloze Vennootschap | Cold gelling pastry glaze based on pectin |
US20060018998A1 (en) * | 2004-07-21 | 2006-01-26 | Green Nancy R | Methods of providing consumers with a recognizable nutritional identifier |
WO2006012536A2 (en) | 2004-07-22 | 2006-02-02 | Ritter Andrew J | Methods and compositions for treating lactose intolerance |
US20060105021A1 (en) * | 2004-09-24 | 2006-05-18 | Remington Direct Lp | Cholesterol-reducing liquid |
US7500679B2 (en) * | 2004-10-08 | 2009-03-10 | Wade James T | Board for supporting front of snow vehicle |
US20060088639A1 (en) * | 2004-10-25 | 2006-04-27 | Lewis Karen M | Food additive, baked food composition and method for lowering blood cholesterol |
FR2883132B1 (en) * | 2005-03-15 | 2009-02-13 | Larena Sa | SUPPLETIVE FOOD COMPOSITION |
EP1921928A1 (en) * | 2005-08-26 | 2008-05-21 | Nestec S.A. | Nutrition for obese patients |
EP1931307A4 (en) * | 2005-10-07 | 2010-08-11 | Cargill Inc | Fiber satiety compositions |
US20070082114A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Methods for reducing weight |
US20070082027A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for reducing food intake and controlling weight |
US20090252852A1 (en) * | 2005-11-24 | 2009-10-08 | Michel Mellema | Aqueous Drink Product |
JP5349744B2 (en) * | 2005-12-19 | 2013-11-20 | 松谷化学工業株式会社 | Mineral absorption promoter, food and feed |
ES2706281T3 (en) * | 2005-12-20 | 2019-03-28 | Nutricia Nv | Composition of carbohydrates and decreased glucose response |
WO2007087517A2 (en) | 2006-01-23 | 2007-08-02 | Hill's Pet Nutrition, Inc. | Methods for reducing food intake and controlling the weight of animals |
AU2006340298B2 (en) * | 2006-03-16 | 2012-10-04 | Glycologic Limited | Gastric raft composition comprising preferably processed starches for inducing satiety |
US20090123596A1 (en) * | 2006-06-21 | 2009-05-14 | Fmc Biopolymer As | Gastro-Activated Dietary Fibers |
CN101677848A (en) * | 2006-09-08 | 2010-03-24 | 霍尼韦尔国际公司 | Use of noncalcium zeolites with added calcium salt in hemostatic devices and products |
PT2081597E (en) * | 2006-10-19 | 2012-07-31 | Nestec Sa | Long-term enteral feed for maintenance |
WO2008054193A1 (en) * | 2006-11-02 | 2008-05-08 | N.V. Nutricia | Nutritional products that comprise saccharide oligomers |
US20080113075A1 (en) * | 2006-11-09 | 2008-05-15 | Barry Callebaut Ag | Compositions |
DE102007009029A1 (en) * | 2007-02-23 | 2008-09-04 | Südzucker AG Mannheim/Ochsenfurt | Low-glycemic mixtures |
JP4602370B2 (en) * | 2007-03-09 | 2010-12-22 | ハウス食品株式会社 | Neutral protein-containing composition in which protein aggregation is prevented and method for producing the same |
ES2700111T3 (en) * | 2007-06-28 | 2019-02-14 | Basf Beauty Care Solutions France Sas | Slimming composition |
JP5276930B2 (en) * | 2007-10-22 | 2013-08-28 | 花王株式会社 | Container-packed beverage |
US20110223248A1 (en) * | 2007-12-12 | 2011-09-15 | Ritter Pharmaceuticals, Inc. | Methods and compositions for treating lactose intolerance |
US20090162494A1 (en) * | 2007-12-21 | 2009-06-25 | Chron-Si Lai | Method of Making Chilled Nutritional Emulsions |
US20090162517A1 (en) * | 2007-12-21 | 2009-06-25 | Chron-Si Lai | Chilled Nutritional Emulsions |
US20090162522A1 (en) * | 2007-12-21 | 2009-06-25 | Chron-Si Lai | Induced Viscosity Nutritional Emulsions Comprising A Carbohydrate-Surfactant Complex |
CN101485440B (en) * | 2008-01-18 | 2012-12-26 | 张清 | Method for producing ion release type gelating product for sobering-up and inhibiting food ingredient absorption and product |
FR2931623B1 (en) * | 2008-06-02 | 2011-08-26 | Ndv Dual Ltd | CEREAL-BASED FOOD PREPARATION, MAINLY OAT SOUND FOR THE INDUSTRIAL MANUFACTURE OF FOOD PRODUCTS |
CA2743604A1 (en) * | 2008-11-14 | 2010-05-20 | Cargill, Incorporated | Improving perceptional characteristics of beverages |
JP2012518635A (en) | 2009-02-24 | 2012-08-16 | リター ファーマシューティカルズ インコーポレイテッド | Prebiotic formulations and methods of use |
WO2010116210A1 (en) | 2009-04-10 | 2010-10-14 | Compagnie Gervais Danone | Acidic beverage containing low-methoxyl amidated pectin and no added calcium for a satiety effect |
US8512682B2 (en) * | 2009-05-08 | 2013-08-20 | R & B Tooth Armour, Llc | Food product to prevent tooth decay |
US9192573B2 (en) | 2009-12-18 | 2015-11-24 | Kaneka Corporation | Treatment method using liquid food composition |
KR101822076B1 (en) * | 2009-12-18 | 2018-01-25 | 가부시키가이샤 가네카 | Liquid food composition |
US9414615B2 (en) * | 2010-01-18 | 2016-08-16 | PepciCo, Inc. | Gel-based compositions and methods of making same |
KR101833249B1 (en) | 2010-02-22 | 2018-02-28 | 붓산 푸드사이언스 가부시키가이샤 | Epithelial cell-cell adhesion enhancer, and ameliorating, therapeutic or prophylactic agent for allergic diseases using same |
CN102892310B (en) * | 2010-03-13 | 2016-07-06 | 伊斯顿庞德实验室有限公司 | The compositions of bound fat |
EP2563372A4 (en) * | 2010-04-28 | 2013-10-02 | Ritter Pharmaceuticals Inc | Prebiotic formulations and methods of use |
KR101827026B1 (en) | 2010-04-29 | 2018-02-07 | 다우 글로벌 테크놀로지스 엘엘씨 | Methods and compositions for inducing satiety |
US20130052300A1 (en) * | 2010-05-04 | 2013-02-28 | Els Ginette Alexander Dendooven | Fat replacers and filling materials |
CN101999580B (en) * | 2010-11-30 | 2012-09-26 | 陈树杰 | Delicious weight-reducing pasty food |
DE102010053748B4 (en) * | 2010-12-08 | 2023-08-03 | Jörg Schierholz | Pharmaceutical composition for the treatment of obesity |
JP5900347B2 (en) * | 2010-12-17 | 2016-04-06 | 株式会社カネカ | Emulsified food composition |
EP2468110A1 (en) * | 2010-12-22 | 2012-06-27 | Nestec S.A. | Gel composition comprising low-methoxy pectin |
SG10201610012PA (en) * | 2011-05-13 | 2017-01-27 | Meiji Co Ltd | Viscous nutritional composition |
US8821952B2 (en) * | 2011-08-02 | 2014-09-02 | Cp Kelco Aps | Stabilized acidified milk products |
JP5772678B2 (en) * | 2012-03-26 | 2015-09-02 | 国立大学法人北見工業大学 | Cosmetic and functional food materials with water retention, water absorption and hyaluronidase inhibitory activity |
TW201402015A (en) * | 2012-04-04 | 2014-01-16 | 大正製藥股份有限公司 | Aqueous liquid beverage |
CN104363775B (en) * | 2012-04-04 | 2016-08-03 | 大正制药株式会社 | Waterborne liquid beverage |
JP6114506B2 (en) * | 2012-05-25 | 2017-04-12 | サントリーホールディングス株式会社 | Beverage |
EP2777404A1 (en) * | 2013-03-15 | 2014-09-17 | Abbott Laboratories | Use of specific carbohydrate systems during pregnancy for preventing fat accumulation in pregnant women |
EP2777403A1 (en) * | 2013-03-15 | 2014-09-17 | Abbott Laboratories | Use of specific carbohydrate systems during pregnancy for improving bone development and formation and/or for improving cognitive and cns development in offspring |
WO2014200079A1 (en) * | 2013-06-14 | 2014-12-18 | 株式会社カネカ | Method for producing liquid food composition |
JP6284264B2 (en) * | 2013-11-06 | 2018-02-28 | ユニテックフーズ株式会社 | Novel gelling agent |
JP6378889B2 (en) * | 2014-02-07 | 2018-08-22 | 三栄源エフ・エフ・アイ株式会社 | Rich liquid food |
EP3132693A4 (en) * | 2014-04-17 | 2018-01-03 | San-Ei Gen F.F.I., INC. | Concentrated liquid food |
JP5719073B2 (en) * | 2014-09-29 | 2015-05-13 | サントリーホールディングス株式会社 | Beverage |
JPWO2016104334A1 (en) * | 2014-12-25 | 2017-10-05 | 大正製薬株式会社 | Aqueous liquid beverage |
JP6564585B2 (en) * | 2015-03-05 | 2019-08-21 | ユニテックフーズ株式会社 | Gel-like food powder composition |
BR112018000521B1 (en) * | 2015-07-10 | 2022-08-09 | Royal Agrifirm Group B.V. | PECTINS THAT IMPROVE ENERGY REDISTRIBUTION IN ANIMALS |
JP7055991B2 (en) * | 2015-07-10 | 2022-04-19 | ディーエスエム アイピー アセッツ ビー.ブイ. | Food composition for weight management |
MX2015014522A (en) * | 2015-10-15 | 2017-04-14 | Centro De Investig Y Asistencia En Tecnologia Y Diseño Del Estado De Jalisco A C | Stabilized soluble calcium in a cationic-anionic polymer and fructans. |
BR112018077016A2 (en) * | 2016-04-29 | 2024-01-09 | Laminaria Group Ab | NUTRITIONAL SUPPLEMENTS |
JP7159865B2 (en) * | 2016-09-30 | 2022-10-25 | キリンホールディングス株式会社 | Low-sugar carrot juice and carrot-containing beverages |
JP7162618B2 (en) * | 2017-05-12 | 2022-10-28 | コーニング インコーポレイテッド | Crosslinked shear-thinning fluids with tunable rheology for 3D bioprinting and drug delivery |
CN108741085A (en) * | 2018-06-01 | 2018-11-06 | 暨南大学 | Application of the pectin in preparing the functional food with fat-reducing effect |
DE112020002196A5 (en) * | 2019-05-02 | 2022-05-19 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Composition for preparing an injectable for meat for preparing a cooked cured product |
DE102020120487A1 (en) | 2020-08-04 | 2022-02-10 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Plant fiber composition containing pectin for plant-based protein beverages |
US11812773B1 (en) | 2023-03-08 | 2023-11-14 | Chengdu Shangyi Information Technology Co., Ltd. | Formulated pectin composition for lowering food GI value, the preparation method thereof, and the method for preparing low GI food |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4784861A (en) * | 1986-11-24 | 1988-11-15 | Cca Industries, Inc. | Weight-control formulation |
US5068109A (en) * | 1987-04-08 | 1991-11-26 | Farma Food A/S | Antacid composition |
US5690981A (en) * | 1988-08-23 | 1997-11-25 | Ajinomoto Co., Inc. | Low calorie foodstuff, aqueous paste composition, as well as production process thereof |
US5866190A (en) * | 1995-03-16 | 1999-02-02 | Systems Bio-Industries | Composition for the stabilization of acid drinks |
US5985339A (en) * | 1996-11-22 | 1999-11-16 | Kamarei; A. Reza | Refrigeration-shelf-stable ready-to-drink complete nutritional compositions and products |
US6187334B1 (en) * | 1998-09-09 | 2001-02-13 | Kewpie Kabushiki Kaisha | Foods for preventing vomiting |
US20020193344A1 (en) * | 2001-05-31 | 2002-12-19 | Wolf Bryan W. | Acid controlled induced viscosity fiber system and uses thereof |
US6884445B2 (en) * | 2001-12-20 | 2005-04-26 | N.V. Nutricia | Matrix-forming composition containing pectin |
US6989166B2 (en) * | 2001-12-20 | 2006-01-24 | N.V. Nutricia | Soft drink replacer |
Family Cites Families (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS579778B2 (en) * | 1974-12-13 | 1982-02-23 | ||
JPS594104B2 (en) * | 1976-06-10 | 1984-01-27 | ハウス食品工業株式会社 | Method for producing acidic gel dessert |
GB1524740A (en) * | 1976-11-09 | 1978-09-13 | Reckitt & Colmann Prod Ltd | Pharmaceutical compositions for use in the suppression of gastric reflux |
JPS61185167A (en) * | 1985-02-13 | 1986-08-18 | Kazuko Kawanishi | Laxative food |
JPH074161B2 (en) * | 1989-05-30 | 1995-01-25 | 株式会社紀文食品 | New beverage |
JP3165743B2 (en) * | 1992-07-20 | 2001-05-14 | テルモ株式会社 | Liquid food |
JP3188583B2 (en) | 1993-02-25 | 2001-07-16 | 明治製菓株式会社 | Magnesium supplements and their use |
NZ260933A (en) * | 1993-07-16 | 1996-07-26 | Hercules Inc | Cation-complexed polysaccharides; use in foods and pharmaceuticals |
JP3462535B2 (en) | 1993-08-31 | 2003-11-05 | サントリー株式会社 | Mineral absorption promoting composition |
CN1087495A (en) * | 1993-11-16 | 1994-06-08 | 朱建华 | Low-thermal health drink and preparation method thereof |
FR2733420B1 (en) | 1995-04-28 | 1997-06-27 | Sep Tarral | PECTIC PREPARATIONS FOR USE AS MEDICINAL MEDIA |
JP3061363B2 (en) * | 1996-05-08 | 2000-07-10 | 株式会社白子 | Galactosulfate oligosaccharide, method for producing the same and use thereof |
GB2323092B (en) * | 1997-03-12 | 2001-05-09 | St Ivel Ltd | Water-continuous spread |
ES2286339T5 (en) * | 1997-06-23 | 2015-02-26 | Société des Produits Nestlé S.A. | Composition for the nutrition of diabetics |
JPH11206351A (en) * | 1998-01-26 | 1999-08-03 | House Foods Corp | Gelled beverage |
FR2778566B1 (en) * | 1998-05-15 | 2001-07-20 | Sep Tarral | PECTIC PREPARATIONS FOR USE AS MEDICINAL MEDIA |
JP2000189109A (en) * | 1999-01-04 | 2000-07-11 | Terumo Corp | Liquid food |
US6207638B1 (en) * | 2000-02-23 | 2001-03-27 | Pacifichealth Laboratories, Inc. | Nutritional intervention composition for enhancing and extending satiety |
US6774111B1 (en) * | 2000-03-14 | 2004-08-10 | Abbott Laboratories | Carbohydrate system and a method for providing nutrition to a diabetic |
CN1520284A (en) * | 2001-05-29 | 2004-08-11 | 波切夫斯特鲁姆基督教高等教育大学 | Anorexic compsn. comprising calcium acetate |
-
2002
- 2002-10-25 US US10/279,968 patent/US6989166B2/en not_active Expired - Fee Related
- 2002-12-20 AU AU2002359091A patent/AU2002359091A1/en not_active Abandoned
- 2002-12-20 DE DE60232423T patent/DE60232423D1/en not_active Expired - Lifetime
- 2002-12-20 WO PCT/NL2002/000857 patent/WO2003053169A1/en active IP Right Grant
- 2002-12-20 EP EP02792105A patent/EP1455605B1/en not_active Expired - Lifetime
- 2002-12-20 AU AU2002358348A patent/AU2002358348A1/en not_active Abandoned
- 2002-12-20 AT AT05103294T patent/ATE431705T1/en not_active IP Right Cessation
- 2002-12-20 DE DE60220182T patent/DE60220182T2/en not_active Expired - Lifetime
- 2002-12-20 AT AT02792105T patent/ATE362331T1/en active
- 2002-12-20 JP JP2003553932A patent/JP4509563B2/en not_active Expired - Fee Related
- 2002-12-20 CA CA2470837A patent/CA2470837C/en not_active Expired - Fee Related
- 2002-12-20 WO PCT/NL2002/000856 patent/WO2003053165A1/en active IP Right Grant
- 2002-12-20 PT PT02792105T patent/PT1455605E/en unknown
- 2002-12-20 JP JP2003553935A patent/JP4504683B2/en not_active Expired - Fee Related
- 2002-12-20 ES ES05103294T patent/ES2327539T3/en not_active Expired - Lifetime
- 2002-12-20 RU RU2004122130/13A patent/RU2313259C2/en not_active IP Right Cessation
- 2002-12-20 ES ES02792105T patent/ES2286317T3/en not_active Expired - Lifetime
- 2002-12-20 RU RU2004122131/15A patent/RU2322089C2/en not_active IP Right Cessation
- 2002-12-20 CN CNB028282175A patent/CN100431434C/en not_active Expired - Fee Related
- 2002-12-20 DE DE60204058T patent/DE60204058T2/en not_active Expired - Lifetime
- 2002-12-20 PT PT05103294T patent/PT1588629E/en unknown
- 2002-12-20 AT AT02793590T patent/ATE294510T1/en active
- 2002-12-20 ES ES02793590T patent/ES2239268T3/en not_active Expired - Lifetime
- 2002-12-20 EP EP02793590A patent/EP1465504B1/en not_active Expired - Lifetime
- 2002-12-20 CN CN028282574A patent/CN1620257B/en not_active Expired - Fee Related
- 2002-12-20 DK DK02793590T patent/DK1465504T3/en active
- 2002-12-20 PT PT02793590T patent/PT1465504E/en unknown
- 2002-12-20 DK DK02792105T patent/DK1455605T3/en active
- 2002-12-20 EP EP05103294A patent/EP1588629B1/en not_active Revoked
- 2002-12-20 CA CA2470791A patent/CA2470791C/en not_active Expired - Fee Related
-
2004
- 2004-06-21 US US10/871,001 patent/US20040228903A1/en not_active Abandoned
- 2004-06-21 US US10/871,107 patent/US7422764B2/en not_active Expired - Fee Related
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4784861A (en) * | 1986-11-24 | 1988-11-15 | Cca Industries, Inc. | Weight-control formulation |
US5068109A (en) * | 1987-04-08 | 1991-11-26 | Farma Food A/S | Antacid composition |
US5690981A (en) * | 1988-08-23 | 1997-11-25 | Ajinomoto Co., Inc. | Low calorie foodstuff, aqueous paste composition, as well as production process thereof |
US5866190A (en) * | 1995-03-16 | 1999-02-02 | Systems Bio-Industries | Composition for the stabilization of acid drinks |
US5985339A (en) * | 1996-11-22 | 1999-11-16 | Kamarei; A. Reza | Refrigeration-shelf-stable ready-to-drink complete nutritional compositions and products |
US6187334B1 (en) * | 1998-09-09 | 2001-02-13 | Kewpie Kabushiki Kaisha | Foods for preventing vomiting |
US20020193344A1 (en) * | 2001-05-31 | 2002-12-19 | Wolf Bryan W. | Acid controlled induced viscosity fiber system and uses thereof |
US6884445B2 (en) * | 2001-12-20 | 2005-04-26 | N.V. Nutricia | Matrix-forming composition containing pectin |
US6989166B2 (en) * | 2001-12-20 | 2006-01-24 | N.V. Nutricia | Soft drink replacer |
US7422764B2 (en) * | 2001-12-20 | 2008-09-09 | N.V. Nutricia | Matrix-forming composition containing pectin |
Cited By (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20050170059A1 (en) * | 2003-09-03 | 2005-08-04 | Slim-Fast Foods Company, Division Of Conopco, Inc. | Satiety enhancing food compositions |
US20070087038A1 (en) * | 2005-10-05 | 2007-04-19 | Fmc Biopolymer As | Gelling compositions and methods |
US20070082026A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for reducing food intake and controlling weight |
US20070082115A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William Ronald Jr | Methods for inducing satiety, reducing food intake and reducing weight |
US20070082028A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for inducing satiety and reducing caloric intake |
US20070082029A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R | Fiber satiety compositions |
US20070082085A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Compositions and methods for reducing food intake and controlling weight |
US20070082025A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Methods for achieving and maintaining weight loss |
US20070082084A1 (en) * | 2005-10-07 | 2007-04-12 | Catani Steven J | Methods for weight management |
US20070082107A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Compositions and methods for reducing food intake and controlling weight |
US20070082030A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R | Fiber satiety compositions |
US20070082108A1 (en) * | 2005-10-07 | 2007-04-12 | Aimutis William R Jr | Methods for reducing calorie intake |
US20100260904A1 (en) * | 2005-10-07 | 2010-10-14 | Cargill, Incorporated | Fiber satiety compositions |
US20100009932A1 (en) * | 2006-08-24 | 2010-01-14 | Hanny Margriet Boers | Liquid Satiety Enhancing Composition |
US20080085354A1 (en) * | 2006-10-06 | 2008-04-10 | Teresa Marie Paeschke | Controlled hydration of hydrocolloids |
US8802108B2 (en) | 2007-02-13 | 2014-08-12 | S-Biotek Holding Aps | Diet product comprising alginate |
US9814742B2 (en) | 2007-02-13 | 2017-11-14 | S-Biotek Af 15. Marts 2006 1 Aps | Diet product comprising alginate |
EP2050340A1 (en) * | 2007-10-15 | 2009-04-22 | Döhler GmbH | Base material combination for milk products |
WO2011063809A1 (en) | 2009-11-24 | 2011-06-03 | S-Biotek Holding Aps | Diet product comprising alginate |
WO2012080462A1 (en) * | 2010-12-17 | 2012-06-21 | United Pharmaceuticals | Anti-regurgitation and/or anti-gastrooesophageal reflux composition, preparation and uses |
US9072767B2 (en) | 2010-12-17 | 2015-07-07 | United Pharmaceuticals | Anti-regurgitation and/or anti-gastrooesophageal reflux composition, preparation and uses |
US9278110B2 (en) | 2010-12-17 | 2016-03-08 | United Pharmaceuticals | Anti-regurgitation and/or anti-gastrooesophageal reflux composition, preparation and uses |
EA024545B1 (en) * | 2010-12-17 | 2016-09-30 | Юнайтед Фармасьютикалз | Anti-regurgitation and/or anti-gastrooesophageal reflux composition, preparation and uses thereof |
US9497984B2 (en) | 2010-12-24 | 2016-11-22 | N.V. Nutricia | Nutritional tablet |
US10321706B2 (en) | 2010-12-24 | 2019-06-18 | N.V. Nutricia | Nutritional tablet |
US9023828B2 (en) | 2011-06-03 | 2015-05-05 | S-Biotek Af 15. Marts 2006 1 Aps | Composition comprising at least one alginate for use in treatment and/or prevention of overweight |
US9597350B2 (en) | 2011-06-03 | 2017-03-21 | S-Biotek AF 15, Marts 2006 1 APS | Composition comprising at least one alginate for use in treatment and/or prevention of overweight |
WO2012163366A1 (en) | 2011-06-03 | 2012-12-06 | S-Biotek Holding Aps | A composition comprising at least one alginate for use in treatment and/or prevention of overweight |
CN105595122A (en) * | 2015-12-23 | 2016-05-25 | 深圳健安医药有限公司 | Trehalose drink and application thereof |
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US6989166B2 (en) | Soft drink replacer | |
US6884445B2 (en) | Matrix-forming composition containing pectin | |
EP1395132B1 (en) | Dual viscosity fibre system and uses thereof | |
Flood et al. | A review of the clinical toleration studies of polydextrose in food | |
RU2358474C2 (en) | Prebiotic compositions | |
US20100009932A1 (en) | Liquid Satiety Enhancing Composition | |
CA2854180A1 (en) | Formulations of concentrated prunes and prebiotics as laxatives and dietary supplements | |
Nishijima et al. | Simultaneous ingestion of high-methoxy pectin from apple can enhance absorption of quercetin in human subjects | |
EP1410722A1 (en) | Weight loss kit and method for losing weight | |
JP4894044B2 (en) | Intestinal environment improving composition, sweetening composition and functional food | |
US20130034645A1 (en) | Functional food composition and its use in diet food | |
Baray | Acacia gum |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: N.V. NUTRICIA, NETHERLANDS Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:TE HENNEPE, FREDERIK GERHARD JOHAN;DE LANGE, MARIA ELISABETH HERMIEN;VAN LAERE, KATRIEN MARIA JOZEFA;AND OTHERS;REEL/FRAME:015497/0733 Effective date: 20040614 |
|
STCB | Information on status: application discontinuation |
Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION |
|
AS | Assignment |
Owner name: GENERAL NUTRITION INVESTMENT COMPANY, ARIZONA Free format text: RELEASE BY SECURED PARTY;ASSIGNOR:JPMORGAN CHASE BANK, N.A.;REEL/FRAME:025905/0054 Effective date: 20110304 |