CA1126569A - High protein, solid dietary food product - Google Patents
High protein, solid dietary food productInfo
- Publication number
- CA1126569A CA1126569A CA325,778A CA325778A CA1126569A CA 1126569 A CA1126569 A CA 1126569A CA 325778 A CA325778 A CA 325778A CA 1126569 A CA1126569 A CA 1126569A
- Authority
- CA
- Canada
- Prior art keywords
- solid
- product
- weight
- gelatin hydrolysate
- high protein
- 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.)
- Expired
Links
Abstract
ABSTRACT OF THE DISCLOSURE
A solid, high protein dietary food product comprising a gelatin hydrolysate containing high molecular weight polypeptides is described. The gelatin hydrolysate is prepared by controlled hydrolysis of animal collagen or of gelatin obtained from animal collagen.
A solid, high protein dietary food product comprising a gelatin hydrolysate containing high molecular weight polypeptides is described. The gelatin hydrolysate is prepared by controlled hydrolysis of animal collagen or of gelatin obtained from animal collagen.
Description
~lZ6S65~
HIGH PROTEIN, SOLID DIETARY FOOD PRODUCT
Technical Field of the Ihvention:
The present in~ention is directed to a new, high protein, solid dietary food product and its method S of preparation, The food product comprises a gelatin 3 hydrolysate containing high molecular weight polypep-tides.
Backgroun-d- of the Prior Art:
In the past few years a new type of diet 10 plan termed a "protein sparing,fast" has become extremely popular, It involves putting a patient on a complete fast except for high concentrations of proteins, minerals and vitamins, for periods averaging three weeks. Under this plan, the patient is able to 15 maintain vital protein stores while losing excess fat. ~' Of course, the protein ingested by the patient must be ~6~
free of fat and carbohydrates. Such plans have also been adapted for use for institutionalized patients who require low residue diets, have digestive problems or are anorexic.
Heretofore, the most common source of the protein for use in such diet plans has been a pre-digested (for easier absorption) liquid protein formula-tion. For example, U.S. Patents 4,025,650 r 4,042,688 and 4,042,687 to Gans et al describe a high protein liquid 10 formulation consisting of small peptides, i.e., mono-, di- and tri-peptides, prepared by enzymatic hydrolysis o~ animal collagen and fortified with tryptophan.
Various other disgestible additives such as flavoring agents~ sweeteners, texturizers, etc. may be added to 15 the liquid hydrolysate to preserve and enhance the palatability of the formulation.
A serious shortcoming of the formulations typified by the Gans et al patents derive from the fact that they are prepared as liquids. However, it is 20 often advantageous to prepare solid formulations.
Thus, to have the formulation in solid form requires incorporating the high protein liquid hydrolsate in s an edible solid carrier such as diclacium phosphate or mannitol. This requirement of a carrier presents 25 several problems. Firstly, it complicates the process-ing of the product by adding an extra step to the manufacturing procedure. Even more significantly, it introduces material of little nutritional value into the solid product, thereby decreasing the overall 30 protein content of the formulation and reducing its effectiveness as a "high protein" diet aid. The use of carriers also presents problems in institutionalized ` 1~26569 use where there exists the potential adverse patient reaction to the carrier.
Another equally serious shortcoming of the liquid formulations is their extremely foul taste which is very difficult to mask. This problem is particularly prevalent when the product is used as a protein supplement for institutionalized patients who are anorexic.
It is, therefore, evident that there exists a need for a high protein, dietary formulation which is solid at room temperature so as to avoidthe problems associated with the use of carriers for high protein liquids and to provide a formulation which is more pleasant tasting than those heretofore known in the art.
Brief Summary of 'the''Inv'enti'on:
Accordingly, it is a primary object of the present invention to provide a high protein, dietary food product in solid form without the need for dilutive carriers.
Another object of the present invention is to provide a method for preparing a solid, highly '' concentrated protein formulation which can be directly ingested by the patient or incorporated into other solid food products.
Other objects and advantages of the present invention will be evident to those of skill in the art after studying the detailed description which follows.
Detailed Descrip'tion of the'Inventi'on:
The foregoing objects and advantages of the present invention are accomplished by providing a solid, dietary food product having a high predigested ~1265~
protein concentration which has as its essential ingre-dients a gelatin hydrolysate, containing more than 90%
by weight of polypeptides having molecular weights greater than 2000, supplemented with essential amino acids. The gelatin hydrolysate is present in the product in amounts equal to or greater than 50~ by weight and preferably greater than 55% by weight based on the total weight of the product. The amino acids added as supplement nutrients to the formulation are generally present in quantities known to those of skill in the art, being dependent upon the nutritional`~ua-lity of the product desired. Exemplary of these amino acids are L-tryptophan, L-methionine, L-isoleucine and L-cysteine. Alternately, other protein hydrolysates,.
for example, soy hydrolysate, may be added to enhance the nutritional quality of the gelatin hydrolysate.
Other digestible additives are preferably incorporated into the formulation of the present inven-tion including well-known food preservatives, such as potassium sorbate, sodium benzoate, methyl paraben and propyl paraben and various flavoring and coloring agents known to the food industry. To enhance the palatibility of the product it is also desirable to include artificial sweetenerst notably sodiu~ saccha-rin, and texturizers, such as sorbitol or glycerine, which eases ingestion of the product. The amounts of the additives are not critical and can be adjusted so as to achieve maximum effectiveness with only routine experimentation.
The gelatin hydrolysate used in the food pro-duct of the present invention is prepared by controlled hydrolysis of animal collagen or, preferably, by controlled hydrolysis of gelatin obtained from animal collagen. In a preferred embodiment, hydrolysis , "
;56~
may be accomplished by treatment of a gelatin solution with either enzyme, acid or alkali hydrolysis, as more fully set forth in the examples which follow this description of the invention. The hydrolysis reaction is carefully controlled so as to obtain a product which is solid at room temperature at a concentration of protein generally greater than 50% by weightO This is accomplished by stopping the reaction before the percent hydrolysis of the gelatin exceeds 50%. The product does not exhibit the rubberiness of gelatin having the same concentration of protein. Analysis of the gelatin hydrolysate formed in this manner reveals that it is composed predominantly of high molecular weight polypeptides. Typically, the percentage of polypeptides in the gelatin hydrolysate having molecular weights greater than 2,000 is above 90~ and preferably greater than 95%, when measured by membrane separation.
After the gelatin hydrolysate is concentrated, L-trypotophan and the other previously described additives are incorporated into the hydrolysate. The resulting solid mixture may then be cast in molds to form products having the consistency of ju-jube candy.
Alternately, the product may be cast in molds and dried to give a hard candy type product. The pH of the product should be adjusted prior to casting to enhance flavor and inhibit microbiological growth.
This pH adjustment is accomplished by adding sufficient quantities of an edible organic acid, such as~ citric acid, to maintain the pH of the product at or below 4.5.
The solid, high protein food product prepared in accordance with the present invention thus provides a highly effective substitute for the high protein liquid formulations heretofore employed. More importantly, ~lZt;5~
the solid product of the present invention provides several advantages not exhibited by the liquid. For example, it has been observed thatthe solid dietary candy formulation which is less hydrolyzed than the liquid formulation is much less acrid or bitter in taste and therefore greatly more palatable. Accordingly, it is far easier to mask its almost bland flavor with small quantities of flavoring agents. This enhancement of palatability is extremely important for therapeutic applications in which the patient is anorexic, which commonly occurs in cancer therapy.
Another significant advantage of the solid formulation of the present invention is its ability to supply extremely high concentrations of the protein hydrolysate. Solid products prepared from the liquid hydrolysate formulation necessarily require a carrier which dilutes the protein concentration of the resulting solid product. The requirement o~ a carrier also necessitates additional process steps, resulting in a more complex and expensive manufacturing procedure.
The product of the invention is particularly useful for therapeutia applications where a highly pure, palatable, protein dietary supplement is required.
Since the product does not require the inclusion of non-nutritive additiYes, the potential for adverse patient reaction is minimized.
To further illustrate the various objects and advantages of the present invention, the following examples are provided, it being understood that their purpose is entirely illustrative and in no way intended to limit the scope of the invention.
;5~
Example 1 Preparation via Enzymatic Hydrolysis:
Gelatin was concentrated to 15% solids, adjusted to pH 5.0 and hydrolyzed with 0.03% of proteolytic enzyme (HT 200) for 3 1/2 hours at 50C.
At the end of this time, the solution was boiled for 5 minutes and adjusted to pH 4.2 with citric acid.
Tryptophan was added at this stage. Filtration was carried out followed by concentration in a wiped film evaporator to 57% solids~ Potassium sorbate and sodium benzoate were added to 0.1~ and the material was pasteurized and packaged hot into drums for shipment to a candy manufacturer. The candy manu-facturer may then remelt the product, add flavor, color, texturizers (sorbitol), sweetener and cast the product into molds to form bar size candies of ju-jube consistency. Alternately, the formulation once cast into the molds may be air dried to form a hard candy type of product.
Example 2 Preparation via Acid Hydrolysis:
A 30% gelatin solution was made up from gelatin powder by soaking in cold water and then heating to dissolve. The pH was adjusted to 5~0 and the solution was boiled for 8 hours to hydrolyze the product and bring the solids concentration to 57%
at the same time. The pH was adjusted to 4.2 at the end of the hydrolysis and the product subsequently handled for candy manufacture as in Example 1.
~65~i~
Example 3 Comparison of Liquid Hydrolysate to Solid Hydrolysate Formulation:
The following Table illustrates the various, typical important differences between the solid, high protein candy formulation and the liquid hydrolysate formulation described in the prior art.
"
T A B L E
Liquid Solid Candy Property GelatinHydrolysate Form~lation Viscosity 63.5 mp 9.0 mp 24.0~p (10~ & 140C) % Hydrolysis 24.4 53.1 34.2 (Formol Titration) Gel Strength >400 g no 28 g (10% & 10C) solidifica-tion Form at Room SolidLiquid Solid Temperature and 55% Solids % Protein with <0.01%31% 1.9%
~olecular Weight LRSS than 2000 It is evident from this data that the solid formulation of the present invention exhibits signifi-cant differences when compared to the liquid formulation.
The importance of these differences has been previously discussed.
While the invention has now been described in terms of certain preferred embodiments, and : exemplified with respect thereto, the skilled artisan will readily appreciate that various modifications, changes, omissions and substitutions may be made without departing from the spirit thereof. It is intended, therefore, that the present invention be limited solely by the scope of the following claims.
... .
'~ , "
: .
HIGH PROTEIN, SOLID DIETARY FOOD PRODUCT
Technical Field of the Ihvention:
The present in~ention is directed to a new, high protein, solid dietary food product and its method S of preparation, The food product comprises a gelatin 3 hydrolysate containing high molecular weight polypep-tides.
Backgroun-d- of the Prior Art:
In the past few years a new type of diet 10 plan termed a "protein sparing,fast" has become extremely popular, It involves putting a patient on a complete fast except for high concentrations of proteins, minerals and vitamins, for periods averaging three weeks. Under this plan, the patient is able to 15 maintain vital protein stores while losing excess fat. ~' Of course, the protein ingested by the patient must be ~6~
free of fat and carbohydrates. Such plans have also been adapted for use for institutionalized patients who require low residue diets, have digestive problems or are anorexic.
Heretofore, the most common source of the protein for use in such diet plans has been a pre-digested (for easier absorption) liquid protein formula-tion. For example, U.S. Patents 4,025,650 r 4,042,688 and 4,042,687 to Gans et al describe a high protein liquid 10 formulation consisting of small peptides, i.e., mono-, di- and tri-peptides, prepared by enzymatic hydrolysis o~ animal collagen and fortified with tryptophan.
Various other disgestible additives such as flavoring agents~ sweeteners, texturizers, etc. may be added to 15 the liquid hydrolysate to preserve and enhance the palatability of the formulation.
A serious shortcoming of the formulations typified by the Gans et al patents derive from the fact that they are prepared as liquids. However, it is 20 often advantageous to prepare solid formulations.
Thus, to have the formulation in solid form requires incorporating the high protein liquid hydrolsate in s an edible solid carrier such as diclacium phosphate or mannitol. This requirement of a carrier presents 25 several problems. Firstly, it complicates the process-ing of the product by adding an extra step to the manufacturing procedure. Even more significantly, it introduces material of little nutritional value into the solid product, thereby decreasing the overall 30 protein content of the formulation and reducing its effectiveness as a "high protein" diet aid. The use of carriers also presents problems in institutionalized ` 1~26569 use where there exists the potential adverse patient reaction to the carrier.
Another equally serious shortcoming of the liquid formulations is their extremely foul taste which is very difficult to mask. This problem is particularly prevalent when the product is used as a protein supplement for institutionalized patients who are anorexic.
It is, therefore, evident that there exists a need for a high protein, dietary formulation which is solid at room temperature so as to avoidthe problems associated with the use of carriers for high protein liquids and to provide a formulation which is more pleasant tasting than those heretofore known in the art.
Brief Summary of 'the''Inv'enti'on:
Accordingly, it is a primary object of the present invention to provide a high protein, dietary food product in solid form without the need for dilutive carriers.
Another object of the present invention is to provide a method for preparing a solid, highly '' concentrated protein formulation which can be directly ingested by the patient or incorporated into other solid food products.
Other objects and advantages of the present invention will be evident to those of skill in the art after studying the detailed description which follows.
Detailed Descrip'tion of the'Inventi'on:
The foregoing objects and advantages of the present invention are accomplished by providing a solid, dietary food product having a high predigested ~1265~
protein concentration which has as its essential ingre-dients a gelatin hydrolysate, containing more than 90%
by weight of polypeptides having molecular weights greater than 2000, supplemented with essential amino acids. The gelatin hydrolysate is present in the product in amounts equal to or greater than 50~ by weight and preferably greater than 55% by weight based on the total weight of the product. The amino acids added as supplement nutrients to the formulation are generally present in quantities known to those of skill in the art, being dependent upon the nutritional`~ua-lity of the product desired. Exemplary of these amino acids are L-tryptophan, L-methionine, L-isoleucine and L-cysteine. Alternately, other protein hydrolysates,.
for example, soy hydrolysate, may be added to enhance the nutritional quality of the gelatin hydrolysate.
Other digestible additives are preferably incorporated into the formulation of the present inven-tion including well-known food preservatives, such as potassium sorbate, sodium benzoate, methyl paraben and propyl paraben and various flavoring and coloring agents known to the food industry. To enhance the palatibility of the product it is also desirable to include artificial sweetenerst notably sodiu~ saccha-rin, and texturizers, such as sorbitol or glycerine, which eases ingestion of the product. The amounts of the additives are not critical and can be adjusted so as to achieve maximum effectiveness with only routine experimentation.
The gelatin hydrolysate used in the food pro-duct of the present invention is prepared by controlled hydrolysis of animal collagen or, preferably, by controlled hydrolysis of gelatin obtained from animal collagen. In a preferred embodiment, hydrolysis , "
;56~
may be accomplished by treatment of a gelatin solution with either enzyme, acid or alkali hydrolysis, as more fully set forth in the examples which follow this description of the invention. The hydrolysis reaction is carefully controlled so as to obtain a product which is solid at room temperature at a concentration of protein generally greater than 50% by weightO This is accomplished by stopping the reaction before the percent hydrolysis of the gelatin exceeds 50%. The product does not exhibit the rubberiness of gelatin having the same concentration of protein. Analysis of the gelatin hydrolysate formed in this manner reveals that it is composed predominantly of high molecular weight polypeptides. Typically, the percentage of polypeptides in the gelatin hydrolysate having molecular weights greater than 2,000 is above 90~ and preferably greater than 95%, when measured by membrane separation.
After the gelatin hydrolysate is concentrated, L-trypotophan and the other previously described additives are incorporated into the hydrolysate. The resulting solid mixture may then be cast in molds to form products having the consistency of ju-jube candy.
Alternately, the product may be cast in molds and dried to give a hard candy type product. The pH of the product should be adjusted prior to casting to enhance flavor and inhibit microbiological growth.
This pH adjustment is accomplished by adding sufficient quantities of an edible organic acid, such as~ citric acid, to maintain the pH of the product at or below 4.5.
The solid, high protein food product prepared in accordance with the present invention thus provides a highly effective substitute for the high protein liquid formulations heretofore employed. More importantly, ~lZt;5~
the solid product of the present invention provides several advantages not exhibited by the liquid. For example, it has been observed thatthe solid dietary candy formulation which is less hydrolyzed than the liquid formulation is much less acrid or bitter in taste and therefore greatly more palatable. Accordingly, it is far easier to mask its almost bland flavor with small quantities of flavoring agents. This enhancement of palatability is extremely important for therapeutic applications in which the patient is anorexic, which commonly occurs in cancer therapy.
Another significant advantage of the solid formulation of the present invention is its ability to supply extremely high concentrations of the protein hydrolysate. Solid products prepared from the liquid hydrolysate formulation necessarily require a carrier which dilutes the protein concentration of the resulting solid product. The requirement o~ a carrier also necessitates additional process steps, resulting in a more complex and expensive manufacturing procedure.
The product of the invention is particularly useful for therapeutia applications where a highly pure, palatable, protein dietary supplement is required.
Since the product does not require the inclusion of non-nutritive additiYes, the potential for adverse patient reaction is minimized.
To further illustrate the various objects and advantages of the present invention, the following examples are provided, it being understood that their purpose is entirely illustrative and in no way intended to limit the scope of the invention.
;5~
Example 1 Preparation via Enzymatic Hydrolysis:
Gelatin was concentrated to 15% solids, adjusted to pH 5.0 and hydrolyzed with 0.03% of proteolytic enzyme (HT 200) for 3 1/2 hours at 50C.
At the end of this time, the solution was boiled for 5 minutes and adjusted to pH 4.2 with citric acid.
Tryptophan was added at this stage. Filtration was carried out followed by concentration in a wiped film evaporator to 57% solids~ Potassium sorbate and sodium benzoate were added to 0.1~ and the material was pasteurized and packaged hot into drums for shipment to a candy manufacturer. The candy manu-facturer may then remelt the product, add flavor, color, texturizers (sorbitol), sweetener and cast the product into molds to form bar size candies of ju-jube consistency. Alternately, the formulation once cast into the molds may be air dried to form a hard candy type of product.
Example 2 Preparation via Acid Hydrolysis:
A 30% gelatin solution was made up from gelatin powder by soaking in cold water and then heating to dissolve. The pH was adjusted to 5~0 and the solution was boiled for 8 hours to hydrolyze the product and bring the solids concentration to 57%
at the same time. The pH was adjusted to 4.2 at the end of the hydrolysis and the product subsequently handled for candy manufacture as in Example 1.
~65~i~
Example 3 Comparison of Liquid Hydrolysate to Solid Hydrolysate Formulation:
The following Table illustrates the various, typical important differences between the solid, high protein candy formulation and the liquid hydrolysate formulation described in the prior art.
"
T A B L E
Liquid Solid Candy Property GelatinHydrolysate Form~lation Viscosity 63.5 mp 9.0 mp 24.0~p (10~ & 140C) % Hydrolysis 24.4 53.1 34.2 (Formol Titration) Gel Strength >400 g no 28 g (10% & 10C) solidifica-tion Form at Room SolidLiquid Solid Temperature and 55% Solids % Protein with <0.01%31% 1.9%
~olecular Weight LRSS than 2000 It is evident from this data that the solid formulation of the present invention exhibits signifi-cant differences when compared to the liquid formulation.
The importance of these differences has been previously discussed.
While the invention has now been described in terms of certain preferred embodiments, and : exemplified with respect thereto, the skilled artisan will readily appreciate that various modifications, changes, omissions and substitutions may be made without departing from the spirit thereof. It is intended, therefore, that the present invention be limited solely by the scope of the following claims.
... .
'~ , "
: .
Claims (6)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A solid, high protein dietary food product comprising a gelatin hydrolysate, essential amino acids and at least one digestible additive selected from preservatives, flavouring agents, colouring agents, texturizers and sweeteners, wherein said gelatin hydrolysate contains more than 90% by weight of polypeptides with molecular weights greater than 2000, such that it is a solid at room tempera-ture, and said gelatin hydrolysate is present in quantities equal to or greater than 50% by weight of the product.
2. The product as defined by Claim 1, wherein said essential amino acids are selected from the group consisting of L-tryptophan, L-methionine, L-isoleucine and L-cysteine.
3. The product as defined by Claim 1, wherein said preservatives are selected from the group consisting of sodium benzoate, potassium sorbate, methyl paraben and propyl paraben.
4. The product as defined by Claim 1, 2 or 3, wherein said texturizer is sorbitol or glycerine.
5. A method for preparing a solid, high protein dietary food product comprising:
(a) combining a gelatin hydrolysate, containing more than 90% by weight of polypeptides with molecular weights greater than 2000 and which is solid at room temperature, with essential amino acids and at least one digestible additive selected from preservatives, flavouring agents, colouring agents, texturizers and sweeteners, the gelatin hydrolysate forming more than 50% by weight of the mixture; and (b) moulding the resultant mixture to give a solid, dietary food product of a desired shape and consistency.
(a) combining a gelatin hydrolysate, containing more than 90% by weight of polypeptides with molecular weights greater than 2000 and which is solid at room temperature, with essential amino acids and at least one digestible additive selected from preservatives, flavouring agents, colouring agents, texturizers and sweeteners, the gelatin hydrolysate forming more than 50% by weight of the mixture; and (b) moulding the resultant mixture to give a solid, dietary food product of a desired shape and consistency.
6. A solid, high protein formulation comprising more than 50% by weight of a gelatin hydrolysate, together with essential amino acids and preservatives, wherein said gelatin hydrolysate contains more than 90% by weight of polypeptides having molecular weights greater than 2000 such that it is a solid at room temperature.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US89899478A | 1978-04-21 | 1978-04-21 | |
| US898,994 | 1978-04-21 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1126569A true CA1126569A (en) | 1982-06-29 |
Family
ID=25410355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA325,778A Expired CA1126569A (en) | 1978-04-21 | 1979-04-17 | High protein, solid dietary food product |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1126569A (en) |
-
1979
- 1979-04-17 CA CA325,778A patent/CA1126569A/en not_active Expired
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |