BG110869A - Milk dessert with sweeteners with low glycemic index and vegetable/edible fibers - Google Patents

Abstract

The present invention relates to a milk dessert, which differs from the existing ones on that it has a low glycemic response as a result of optimization of the ratio of sugars, proteins and edible / vegetable fibres. Thus, the described milk dessert is characterized by a low glycemic index (GI 3 g/100 g of the final product).

Description

DESCRIPTION OF THE INVENTION:

Technical scope of the invention

The invention relates to dairy dessert, which is a product with a low glycemic index according to the method described in the manual "Carbohydrates in Human Nutrition", 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

In addition, the product according to Annex I of Regulation 1924/2006 / EC "Nutrition and Health Requirements for Food" is a source of vegetable fibers.

The main chemical that is found in sugars is carbohydrates. Blood sugar increases with carbohydrate intake. Increased blood sugar creates unwanted conditions in the human body and sits at the root of many diseases. The natural reaction of the body in raising blood sugar is the release of insulin from the pancreas. Insulin restores normal blood sugar.

However, because of metabolic disorders, the human body is not always able to restore sugar levels to normal limits, which is called the metabolic syndrome in modern literature. This is due to two reasons:

X Insulin secretion due to destruction of pancreatic beta cells. This phenomenon is known as type I diabetes.

Insufficient secretion of insulin from the pancreas or decreased sensitivity of cells to insulin (insulin resistance). This phenomenon is known as diabetes mellitus type P.

Polyols and intensive sweeteners are most commonly used as sugar substitutes. Polyols are very common xylitol and maltitol, known for their low calorific value and beneficial effects on the teeth. Aspartame and sucralose, known for not having calories and giving much more sweetness than sugar, are common among intensive sweeteners.

The new sweetener milk dessert aims to minimize the increase in blood sugar. Therefore, this food product has a low glycemic index.

The glycemic index is defined as the percentage of the area under the curve,

Determining the amount of glucose in the test food relative to the area under the curve, determining the amount of one foodstuff over a period of 120 minutes of consumption of the test product (1998), FAO, Food and Nutrition Paper - 66, Chapter 4 ).

Vegetable fibers also play an important role in human nutrition. Vegetable fibers are divided into soluble and insoluble. Soluble fibers are processed in the body, providing energy when burned, while insoluble fibers pass through the small intestines, facilitating the movement and regular emptying of the intestines and are excreted in the faeces.

Background

All milk desserts on the market currently contain sugar have a very low vegetable fiber content and a high fat content.

Milk contains high levels of lactose. Lactose is a disaccharide that raises blood sugar levels.

Also, sugar is crystalline sucrose, which is a disaccharide that also raises blood sugar levels.

«· · · · · ·

• • • • • • • · · ·

As all existing dairy desserts contain sugar, the blood glucose content after consumption of these products is increased due to the presence of lactose and sucrose sugars.

This drawback, coupled with the limited content of plant fiber in dairy desserts that is characteristic of existing technology, has a negative impact on health, making a dairy dessert an unhealthy food product.

For ease of understanding, the following definitions are set forth:

Milk dessert: a ready-to-eat product to be prepared: 1) from one or more categories of milk provided for in Article 80 of the Food Code, 2) dairy products and / or milk ingredients (milk protein, lactose) and / or yeast yogurt, in both cases the above dairy products or the milk in a ratio of at least 75% by weight of the finished product, 3) sweeteners containing sucrose, 4) cocoa powder with a fat content of at least 10% in cocoa butter, chocolate or extract of coffee with or without caffeine, 5) fruit juices with or without sugar or slice NAC fruit, fresh or candied and products with sweeteners under Article 131 and / or other substances included in the Code of food additives with the exception of Chapter III of this Code. (Article 84 (3), Greek Code of Foods and Beverages)

Sugars: all monosaccharides and disaccharides present in foods with the exception of polyalcohols (Directive 90/496 / EC as regards the rules on nutrition labeling of foods). Note: The above definition also includes crystalline sugar (sucrose).

Vegetable / Edible Fiber: Carbohydrate polymers of three or more monomers that are not digested and absorbed by the small intestine in the human body and fall into the following categories:

- edible carbohydrate polymers naturally found in food consumed

- edible carbohydrate polymers obtained from food raw materials by physical, enzymatic or chemical agents that have a beneficial effect on the body, confirmed by generally accepted scientific evidence - edible synthetic carbohydrate polymers that have a beneficial effect on the body, confirmed by generally accepted scientific evidence (Directive 100/2008 / EC amending Directive 90/496 / EEC as regards the rules governing the nutritional information of food labels on the recommended daily intakes, the conversion factors into energy Values and definitions).

Vegetable fiber source: the finished product, according to the manufacturer's instructions, contains at least 3 g of edible fiber per 100 g or at least 1.5 g of edible fiber per 100 kcal (Ordinance 1924/2996 / EC on nutrition and health requirements and designation on food) .

Glycemic index: percentages of the area under the curve that determines the amount of glucose in the food under study versus the area under the curve that determines the amount of one food product over a period of 120 minutes of consumption of the product under study (Carbohydrates in Human Nutrition, 1998, FAO, Food and Nutrition Paper - 66, Chapter 4).

Low glycemic index: A glycemic index of less than 55.

No sugar was added to the sweetener milk dessert, thus containing only lactose sugars. By reducing sugars and preserving milk proteins, an improved nutritional profile is obtained. The increase in blood sugar caused by lactose, which is low in the whole product because there is no sugar, is offset by an increase in insulin in the blood due to the effect of proteins on the pancreas. Thus, the product is characterized by a low glycemic index.

In particular, the glycemic response triggered by the product was measured at the University of Sydney and the glycemic index was 37.

··· ··. · · · · · · · · · · · · · · · · ·

In addition, partial substitution of dextrins for sugar causes the product to contain vegetable fibers (> 3g / lOOg per final product), thereby facilitating bowel movement.

SUMMARY OF THE INVENTION

Sugar in a food product causes a feeling of sweetness, but also a sense of volume when chewed. Sweeteners - polyols (xylitol) and intense sweeteners (sucralose) were used to replace the sugars for sweetness, and dextrins were used to replace the volume sensation. Dextrins in cereal foods are characterized by the presence of vegetable fibers.

The detailed composition is as follows:

Semi-skimmed milk, Sweeteners (xylitol, sucralose), Modified starch, Dextrins, Sour cream, Whey proteins, Starch, Gelatin, Fragrances, Dye.

This composition is derived from the following recipe:

Contents: Percentage (%) Semi-skimmed milk 75-95% Modified starch 1-5% Cream 1-10% Dextrins > 1% Sweeteners (xylitol, sucralose) <10% Starch 0,5-10% Whey Protein 0.01-5% Gelatin 0.01-4% Stabilizers 0.01-4% Fragrances 0.01-4% Coloring 0.0005-0.1%

The above ingredients are stirred, boiled and packaged directly. The shelf life of refrigerating (2-6 ° C) is 35 days, and in the other case, adding preservatives at room temperature is 2-4 months.

Claims (1)

CLAIMS: Claim 1: Dessert with sweeteners, low glycemic index and vegetable / edible fibers, characterized by a lack of sucrose (sugar) and the presence of dextrins. Claim 2: Dairy with low glycemic index sweeteners and Vegetable / Edible fibers of Request 1, characterized by a dextrins content of more than 1% by weight and a sweetener content of not more than 10%. Claim 3: Low glycemic index sweetener and vegetable / edible fiber dessert, characterized by the following composition: Contents: Percentage (%) Semi-skimmed milk 75-95% Modified starch 1-5% Cream 1-10% Dextrins > 1% Sweeteners (xylitol, sucralose) <10% Starch 0,5-10% Whey Protein 0.01-5% Gelatin 0.01-4% Stabilizers 0.01-4% Fragrances 0.01-4% Coloring 0.0005-0.1% Preservatives 0.0-0.1%