CA2044660A1 - Process for the preparation of a low-calorie nutritional preparation - Google Patents
Process for the preparation of a low-calorie nutritional preparationInfo
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- CA2044660A1 CA2044660A1 CA002044660A CA2044660A CA2044660A1 CA 2044660 A1 CA2044660 A1 CA 2044660A1 CA 002044660 A CA002044660 A CA 002044660A CA 2044660 A CA2044660 A CA 2044660A CA 2044660 A1 CA2044660 A1 CA 2044660A1
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Abstract
A Process for the Preparation of a Low-Calorie Nutritional Preparation.
ABSTRACT
A process is described for the preparation of a low-calorie nutri-tional preparation, in particular for use as the main or sole nutrition in the treatment of adipositas, in which sources of protein, carbohydra-te and fat, and optionally flavouring agents, preservatives, vitamins, minerals and other usual additives are combined. By using soya protein concentrate, agglomerated skimmed milk powder and soya phospholipid as sources of protein, carbohydrate and fat, a preparation is achieved which may readily be stirred up in water to a homogeneous consistency and formulated into a product without unpleasant taste.
ABSTRACT
A process is described for the preparation of a low-calorie nutri-tional preparation, in particular for use as the main or sole nutrition in the treatment of adipositas, in which sources of protein, carbohydra-te and fat, and optionally flavouring agents, preservatives, vitamins, minerals and other usual additives are combined. By using soya protein concentrate, agglomerated skimmed milk powder and soya phospholipid as sources of protein, carbohydrate and fat, a preparation is achieved which may readily be stirred up in water to a homogeneous consistency and formulated into a product without unpleasant taste.
Description
6 ~
A Process for the Preparation o~ a LOWACa10r1e Nutrltlon~1 Preparatlon ~he present in~ention relates to a process for the preparation of a lo~-calorie nutritional preparatlon, especially ~or use as the ~a1n or sole nutr;tion in the ~reatment of ~dlpositas.
Adipositas is a widespread problem in large parts of the world. At the same time, the increased health consciousness has st~mulated the in-terest in "keeping the sl1m line". A large number of different diets have therefore been put on the market aiming at a rapid welght reduction.
Some of these diets must be considered unwarrantable seen from a nutritional point of v~ew as they are based on a Yery unbalanced intake of nutrients which very qu kkly will result in deficiency of essential nutr~ents.
Other diets are base,d on nutrltlonal preparat1Ons being composed in such a ~ay that at a low calorie content they supply the necessary pro-teins, vit~m~ns and mlnerals. These preparations are in the form o~
powders containing sources o~ protein~ carbohydrate and fat, and option-ally flav~uring agents, preservatives, vitamins, minerals and o~her con-ventional additi~es~ B~fore lntak~, the powders are stirred up in ~ater and then taken as a drink or a gruel. However, the known prep~rations suffer from a number of deficlenc~es Th~ known powders can only with d~fficulty be st1rred up in water so that the stirred up preparatlons will have a lumpy and grltty conslstency which makes them very unplea-sant to take. At the same time, sedimentation occurs very quickly, ln-volving the rlsk that Pssentlal compnnents such as sparingly soluble mi-nerals are not taken ln, but remaln as a sediment at the bDttom of the 3~ glass. Finally, the preparatlons have an unpleasant tang wh1ch pers~sts as an after-taste a long time after the preparatlon has been taken. the-se disadvantages have the ~ffect that many persons break off the diet too soon.
A very comprehensive work has therefore been carr~ed out to provide a nutritional powder of the above-mentloned nature which has improved consistency, solubility~dispersibility and taste with a view to making the product more acceptable to the consumer. As a result hereo-f, lt has been discovered that a nutrlt~onal preparation havlng a strongly ,
A Process for the Preparation o~ a LOWACa10r1e Nutrltlon~1 Preparatlon ~he present in~ention relates to a process for the preparation of a lo~-calorie nutritional preparatlon, especially ~or use as the ~a1n or sole nutr;tion in the ~reatment of ~dlpositas.
Adipositas is a widespread problem in large parts of the world. At the same time, the increased health consciousness has st~mulated the in-terest in "keeping the sl1m line". A large number of different diets have therefore been put on the market aiming at a rapid welght reduction.
Some of these diets must be considered unwarrantable seen from a nutritional point of v~ew as they are based on a Yery unbalanced intake of nutrients which very qu kkly will result in deficiency of essential nutr~ents.
Other diets are base,d on nutrltlonal preparat1Ons being composed in such a ~ay that at a low calorie content they supply the necessary pro-teins, vit~m~ns and mlnerals. These preparations are in the form o~
powders containing sources o~ protein~ carbohydrate and fat, and option-ally flav~uring agents, preservatives, vitamins, minerals and o~her con-ventional additi~es~ B~fore lntak~, the powders are stirred up in ~ater and then taken as a drink or a gruel. However, the known prep~rations suffer from a number of deficlenc~es Th~ known powders can only with d~fficulty be st1rred up in water so that the stirred up preparatlons will have a lumpy and grltty conslstency which makes them very unplea-sant to take. At the same time, sedimentation occurs very quickly, ln-volving the rlsk that Pssentlal compnnents such as sparingly soluble mi-nerals are not taken ln, but remaln as a sediment at the bDttom of the 3~ glass. Finally, the preparatlons have an unpleasant tang wh1ch pers~sts as an after-taste a long time after the preparatlon has been taken. the-se disadvantages have the ~ffect that many persons break off the diet too soon.
A very comprehensive work has therefore been carr~ed out to provide a nutritional powder of the above-mentloned nature which has improved consistency, solubility~dispersibility and taste with a view to making the product more acceptable to the consumer. As a result hereo-f, lt has been discovered that a nutrlt~onal preparation havlng a strongly ,
2 ~
impro~ed consistency and solubility/d1spersibility can be ach1eved by a process for the preparation of a low~calorie nutritional preparat;on, especially to be used as the essent1al or sole nutrition 1n the treat-ment of adipositas, in which sources of protein, carbohydrate and fat~
and optionally flaYour1ng agents~ preservatives, vitam~ns, minerals and other conventîonal additives such as emulsifiers and antiox1dants, are combined, when soya protein concentrate, agglomerated skim~ed m~lk pow-der and soya phosphol1pid are used as sources of prote~n, carbohydrate and fat~
It is preferable to use a soya protein concentrate prepared on the basis of shelled soya beans, and equall~ It is preferred to use a soya - protein concentrate substantially freed from ~ater-so1uble carbohydrates and flavouring agents. Such products have been found to have a high de-gree of solubil1ty, a high water binding capacity and exeellen~ fat : l5 emulsi~ication propertles. Bes~des, they are of neutral taste.
An ~ddit~onal improvement of the taste and consistency of the pre paration is achieved by adding lecithinated cocoa.
The employed lecith1nated cocoa ~ill typically conta~n 2-8 weightX
of lecithin, preferably 3-7 we1ghtX of leci-thln, and most preferably 4-6 2~ weight% of lecithin. The leclthinated cocoa is preferably included in an a~ount correspond1ng to 35-65 weight% of the skl~med milk powder.
The weight r~tio betwe~n protein, carbohydrate and fat of the pre-pared product will typically be 40-60 parts of protein to 15-35 parts of carbohydrate to 2.0-6.~ parts of ~at, and preferably 45-55 parts of pro-tein to 20-30 parts of carbohydrate to 3.0-6.0 parts of fat. Ilowever, also other amounts can be used, if appropriate -for ~ desired end u~e.
It 1s furth~rmore pre~erable that the employed components conta1n a certain amount of f~bres, such as 3-15 parts by we~ght of flbres or even higher. These fibres may wholly or partly be der~ved from the soya protein concentrate and the coco~O
It has furthermore been found that a further lmprovement of the taste of the product can be achieved if Y~tamins and m~nerals ~re not included in the powder but administered in tablet form, which in addi-tion ~iYes a safPr dosage of these essentlal components There~ore, ac-3S cordin~ to a preferred embodi~ent of the process of the invention vita-mins and minerals are not added in addition to those naturally for~ing part of the e~ployed co~ponents or in addition to such be~ng necessary in v1ew of the formul~tion technique used.
2 ~
For the purpose of a slmpl~ and safe dosage, the low-c~lorie nutr~-t~onal preparation is prefer~bly packed in a packa~e in~ended for be;ng ~ble to c~ver the t~tal nutrltlon requ1remerIt for a defined period of time, for example a weekS whereby the prep~rat~on is divlded ~p lnto 5 suitable sub-unlts of a d~ly dose~ preferably five sub-units per d~ily dose, whlch are packed sQparately before packing lnto the package~ or the package is provide~ w1th means for appor~ioning of such sub-unit, and furthermore a number of daily doses of vitam~ns and m1nerals in tab-iet form correspond;ng to the chosen time period are enclosed 1n the package.
Adipositas ~s often aceompanied by an increased fatty cnntent in the blood. It is therefore deslrable to alter the lipid profile. F1sh oils oonta7nlng polyunsaturated fatty acids (~-~ fatty acids) have been found to have ~ favourable lnfluence on the l~pid profile, as they lower the total seru~ cholesterol cont~nt wh11e at t~e s~me time increasing the HDL/LDL ratio. Thls activity is desirable also from a general health view. In the package mentloned above, there is, therefore, also pref~r-ably included a number of dally doses of fish oil ~ontaln1ng polyunsatu-rated fatty acids ln capsule form, carresponding to the chosen time pe-riod.
The fish o11 may also be added in microencapsulated form and assuch be admlxed to the powder.
~ he chemlcal composition of the employed agglomerated sk1mmed milk powder c~rresponds to a non-agglomerated skimmed milk powder, but the altered physical form makes the product Yery read;ly soluble in water.
The soya phospholipid serves as a source for unsaturated fatty acids, especially llnolic and llnolen1c acid, and 1t is furthermore assumed that it acts as emulsifier and stab111zing agent when the nutri-tlonal powder ls stirred up in water.
The amount o~ energy in ~ daily dose will normally be from 300-600 Kcals ~1260-2520 k~loJnule), preferably from 350-500 Kcals (1470-21 kllojoule) and most preferably 400-450 Koals (16~0-1890 kilo~oule).
As menttoned abo~e, the preparation ls 1n partic~lar lntended for use as the main or sole nutrition ln the treatment of adipos7t~s, but the preparatlon may, of course, also be used as a ~utrit1Onal supple-ment, f. ex. in the treatment of anorexia, where tt is difficult to se-cure the requis1te supply of essent1al nutritional components through food lntake.
In a presently pre~erred comp~sition the powder consists of abt. 60 parts by welght of soya proteln concentrate, abt. 25 parts by we1ght of agglomerated sklmmed mllk powder, abt. 2.0 parts by we19ht of soya phosphollp1d, abt. 12.5 parts by welght of lec~th1nated cocoa ha~ing a s lecithin content of abt 570 and abt. 0.2 parts by weight of vanillin to which may be added 0.2 parts by weight of aspartam~ as swee-tening agent, preferably 0.16 parts by ~elght of aspartame. In addltlon, abt. 1.6 part~ by wetght of NaCl is added for opt1malization of the etectrolyte content.
122 g of this pawd~r co~resp~nds to a daily dose. Such dosis sup-plies to the body 61.~ 9 protein c~ntain~ng th~ essent~al amtnoactds, 30-5 S carbohydrate, 6.0 g fat and 5.4 9 flbres. The daily dose 1s d1vl-ded into five port;ons which are stlrred up ln water and admlntstered at tntervals of 3-4 hours, so that the tntake ~s spread as evenly as pos-~ible over a day. In case of hight weight it may be app~opriate for men t`o take six portions a day. It is important that the preparation be taken at s~ch reg~lar tntervals as possible, as it has been proved that the metabolism is increased during each meal.
Vttamtns and minerals are dosed within the limits laid down by the health authorttles and are admlnistered 1 time daily in tablet form On basis of these norms each tablet conta~ns, 1n the presently prefPrred embodiment, vitamins and minerals as follows, in s~pplement of the vita-mins and mlnerals conta1ned ~n the nutrltlonal powder:
Vttam1ns: Vit. A 300D IU, vit. D3 200 IU, vit. E 10 mg, vit. B1 1.5 mg, Yit, B2 1.5 mg, niacinamide 15 mg, v;t. B6 ~ mg, folic acid 100 ~g, vtt. B12 4 ~g, pantothenic acid 4 mg and vi-t. C 60 mg.
Mtnerals: Iron 10 mg, ztnc 10 mg, iodine 75 ~g, copper 1.5 mg, man-ganese 1 mg, chromium 75 ~g and selenlum 75 ~g.
Each fish oil capsule contains one gram of fish oil concentra~e ~o whlch contalns 180 mg EPA (eicosapentaenoic acid) and 120 mg DHA (deco-sahexaenotc acld) correspondlng to ~re than 30% omega-3 fatty acids.
A daily dose of the nutritional powder contains a total of abt. 430 Kcals. ~1806 kilo~oule).
Of 8~ patients, approximately evenly dlstrtbuted on men and women, 3S who went through with an 8 weeks diet n~ ~ preferred composition as sta-ted above, the men achieved an average weight reduct10n of 19.4 kg w1th weight losses varying fro~ 10.5 - 30.~ kg, whtle the women ach1eved an aYerage weight loss o~ lZ.7 kg, w;th we~ght losses varytng from 7.8 -2 ~
19.5 kg. None of them gave ~p the d;et~ but t~o had meals beside the di-et (the man and the woman wlth the lowest ~eight loss, re~pectlv~ly), and ab~ut half of them occasionally supplemented w-ith v~getables. A11 the pat1ents w~nt through very comprehenslve l~b~ratory tests before and after the diet, and no essential side-effects were found. As ~as to expect a sl~ght r~se of the ur~c ac1d content (7% on an average) was observcd, which was qulckly normallzed after the dlet. The treatment regimèn had a favourable effect on the levels o~ cholesterol (-20%), triglycerides (fatty aclds, --6~%), glucose ~nd g~ma-GT (hep~tic assays, -30~).
The inventlon 1s further jllustra~ed by the follow~ng example.
Ex~mpl e ~he foll~wing comp~nents were mixed per 1000 g of powder.
590 g "Danpro S" I) 247 9 agglomerated skim~ed milk powder 2) 123 g lecith1nated cocoa 10/12 DP Prom Bensdorp 3 2~.5 g "Epikuron lO0 SPI" 4) 1.9 g vanillin 1.6 g aspartame 16 g NaCl 1) A soya prote1n concentrate prepared from shel 1 ed soya beans and ~reed from undestred components such as water-soluble carbohydrates, flavour-ing agents and growth 1nhlbitlng a~ents. The concentrate typically con-tains 66.0% protein, 17.0% carbohydrate, 6.0% water, 5.6% ashes, 4.0%
wood subst~nce and 1.4X fat.
2) Typically conta1ns 34.8 g prote~n, 1.4 g fat, 52.7 g carbohydrate, 7.a ~ ashes, and max. 4.0 g water per IOû g of product.
impro~ed consistency and solubility/d1spersibility can be ach1eved by a process for the preparation of a low~calorie nutritional preparat;on, especially to be used as the essent1al or sole nutrition 1n the treat-ment of adipositas, in which sources of protein, carbohydrate and fat~
and optionally flaYour1ng agents~ preservatives, vitam~ns, minerals and other conventîonal additives such as emulsifiers and antiox1dants, are combined, when soya protein concentrate, agglomerated skim~ed m~lk pow-der and soya phosphol1pid are used as sources of prote~n, carbohydrate and fat~
It is preferable to use a soya protein concentrate prepared on the basis of shelled soya beans, and equall~ It is preferred to use a soya - protein concentrate substantially freed from ~ater-so1uble carbohydrates and flavouring agents. Such products have been found to have a high de-gree of solubil1ty, a high water binding capacity and exeellen~ fat : l5 emulsi~ication propertles. Bes~des, they are of neutral taste.
An ~ddit~onal improvement of the taste and consistency of the pre paration is achieved by adding lecithinated cocoa.
The employed lecith1nated cocoa ~ill typically conta~n 2-8 weightX
of lecithin, preferably 3-7 we1ghtX of leci-thln, and most preferably 4-6 2~ weight% of lecithin. The leclthinated cocoa is preferably included in an a~ount correspond1ng to 35-65 weight% of the skl~med milk powder.
The weight r~tio betwe~n protein, carbohydrate and fat of the pre-pared product will typically be 40-60 parts of protein to 15-35 parts of carbohydrate to 2.0-6.~ parts of ~at, and preferably 45-55 parts of pro-tein to 20-30 parts of carbohydrate to 3.0-6.0 parts of fat. Ilowever, also other amounts can be used, if appropriate -for ~ desired end u~e.
It 1s furth~rmore pre~erable that the employed components conta1n a certain amount of f~bres, such as 3-15 parts by we~ght of flbres or even higher. These fibres may wholly or partly be der~ved from the soya protein concentrate and the coco~O
It has furthermore been found that a further lmprovement of the taste of the product can be achieved if Y~tamins and m~nerals ~re not included in the powder but administered in tablet form, which in addi-tion ~iYes a safPr dosage of these essentlal components There~ore, ac-3S cordin~ to a preferred embodi~ent of the process of the invention vita-mins and minerals are not added in addition to those naturally for~ing part of the e~ployed co~ponents or in addition to such be~ng necessary in v1ew of the formul~tion technique used.
2 ~
For the purpose of a slmpl~ and safe dosage, the low-c~lorie nutr~-t~onal preparation is prefer~bly packed in a packa~e in~ended for be;ng ~ble to c~ver the t~tal nutrltlon requ1remerIt for a defined period of time, for example a weekS whereby the prep~rat~on is divlded ~p lnto 5 suitable sub-unlts of a d~ly dose~ preferably five sub-units per d~ily dose, whlch are packed sQparately before packing lnto the package~ or the package is provide~ w1th means for appor~ioning of such sub-unit, and furthermore a number of daily doses of vitam~ns and m1nerals in tab-iet form correspond;ng to the chosen time period are enclosed 1n the package.
Adipositas ~s often aceompanied by an increased fatty cnntent in the blood. It is therefore deslrable to alter the lipid profile. F1sh oils oonta7nlng polyunsaturated fatty acids (~-~ fatty acids) have been found to have ~ favourable lnfluence on the l~pid profile, as they lower the total seru~ cholesterol cont~nt wh11e at t~e s~me time increasing the HDL/LDL ratio. Thls activity is desirable also from a general health view. In the package mentloned above, there is, therefore, also pref~r-ably included a number of dally doses of fish oil ~ontaln1ng polyunsatu-rated fatty acids ln capsule form, carresponding to the chosen time pe-riod.
The fish o11 may also be added in microencapsulated form and assuch be admlxed to the powder.
~ he chemlcal composition of the employed agglomerated sk1mmed milk powder c~rresponds to a non-agglomerated skimmed milk powder, but the altered physical form makes the product Yery read;ly soluble in water.
The soya phospholipid serves as a source for unsaturated fatty acids, especially llnolic and llnolen1c acid, and 1t is furthermore assumed that it acts as emulsifier and stab111zing agent when the nutri-tlonal powder ls stirred up in water.
The amount o~ energy in ~ daily dose will normally be from 300-600 Kcals ~1260-2520 k~loJnule), preferably from 350-500 Kcals (1470-21 kllojoule) and most preferably 400-450 Koals (16~0-1890 kilo~oule).
As menttoned abo~e, the preparation ls 1n partic~lar lntended for use as the main or sole nutrition ln the treatment of adipos7t~s, but the preparatlon may, of course, also be used as a ~utrit1Onal supple-ment, f. ex. in the treatment of anorexia, where tt is difficult to se-cure the requis1te supply of essent1al nutritional components through food lntake.
In a presently pre~erred comp~sition the powder consists of abt. 60 parts by welght of soya proteln concentrate, abt. 25 parts by we1ght of agglomerated sklmmed mllk powder, abt. 2.0 parts by we19ht of soya phosphollp1d, abt. 12.5 parts by welght of lec~th1nated cocoa ha~ing a s lecithin content of abt 570 and abt. 0.2 parts by weight of vanillin to which may be added 0.2 parts by weight of aspartam~ as swee-tening agent, preferably 0.16 parts by ~elght of aspartame. In addltlon, abt. 1.6 part~ by wetght of NaCl is added for opt1malization of the etectrolyte content.
122 g of this pawd~r co~resp~nds to a daily dose. Such dosis sup-plies to the body 61.~ 9 protein c~ntain~ng th~ essent~al amtnoactds, 30-5 S carbohydrate, 6.0 g fat and 5.4 9 flbres. The daily dose 1s d1vl-ded into five port;ons which are stlrred up ln water and admlntstered at tntervals of 3-4 hours, so that the tntake ~s spread as evenly as pos-~ible over a day. In case of hight weight it may be app~opriate for men t`o take six portions a day. It is important that the preparation be taken at s~ch reg~lar tntervals as possible, as it has been proved that the metabolism is increased during each meal.
Vttamtns and minerals are dosed within the limits laid down by the health authorttles and are admlnistered 1 time daily in tablet form On basis of these norms each tablet conta~ns, 1n the presently prefPrred embodiment, vitamins and minerals as follows, in s~pplement of the vita-mins and mlnerals conta1ned ~n the nutrltlonal powder:
Vttam1ns: Vit. A 300D IU, vit. D3 200 IU, vit. E 10 mg, vit. B1 1.5 mg, Yit, B2 1.5 mg, niacinamide 15 mg, v;t. B6 ~ mg, folic acid 100 ~g, vtt. B12 4 ~g, pantothenic acid 4 mg and vi-t. C 60 mg.
Mtnerals: Iron 10 mg, ztnc 10 mg, iodine 75 ~g, copper 1.5 mg, man-ganese 1 mg, chromium 75 ~g and selenlum 75 ~g.
Each fish oil capsule contains one gram of fish oil concentra~e ~o whlch contalns 180 mg EPA (eicosapentaenoic acid) and 120 mg DHA (deco-sahexaenotc acld) correspondlng to ~re than 30% omega-3 fatty acids.
A daily dose of the nutritional powder contains a total of abt. 430 Kcals. ~1806 kilo~oule).
Of 8~ patients, approximately evenly dlstrtbuted on men and women, 3S who went through with an 8 weeks diet n~ ~ preferred composition as sta-ted above, the men achieved an average weight reduct10n of 19.4 kg w1th weight losses varying fro~ 10.5 - 30.~ kg, whtle the women ach1eved an aYerage weight loss o~ lZ.7 kg, w;th we~ght losses varytng from 7.8 -2 ~
19.5 kg. None of them gave ~p the d;et~ but t~o had meals beside the di-et (the man and the woman wlth the lowest ~eight loss, re~pectlv~ly), and ab~ut half of them occasionally supplemented w-ith v~getables. A11 the pat1ents w~nt through very comprehenslve l~b~ratory tests before and after the diet, and no essential side-effects were found. As ~as to expect a sl~ght r~se of the ur~c ac1d content (7% on an average) was observcd, which was qulckly normallzed after the dlet. The treatment regimèn had a favourable effect on the levels o~ cholesterol (-20%), triglycerides (fatty aclds, --6~%), glucose ~nd g~ma-GT (hep~tic assays, -30~).
The inventlon 1s further jllustra~ed by the follow~ng example.
Ex~mpl e ~he foll~wing comp~nents were mixed per 1000 g of powder.
590 g "Danpro S" I) 247 9 agglomerated skim~ed milk powder 2) 123 g lecith1nated cocoa 10/12 DP Prom Bensdorp 3 2~.5 g "Epikuron lO0 SPI" 4) 1.9 g vanillin 1.6 g aspartame 16 g NaCl 1) A soya prote1n concentrate prepared from shel 1 ed soya beans and ~reed from undestred components such as water-soluble carbohydrates, flavour-ing agents and growth 1nhlbitlng a~ents. The concentrate typically con-tains 66.0% protein, 17.0% carbohydrate, 6.0% water, 5.6% ashes, 4.0%
wood subst~nce and 1.4X fat.
2) Typically conta1ns 34.8 g prote~n, 1.4 g fat, 52.7 g carbohydrate, 7.a ~ ashes, and max. 4.0 g water per IOû g of product.
3) The product contains 5% lec1-thln, and the cocoa part typically con-ta1ns 23X pr~tein, 35% carbohydrate, 18X cellulose, 2.5% theobrnmine and max. 5YO water.
4) A total complex of isolated soya phospholip1ds containing 57-6lX fat-ty acids, of which 62-68% are polyunsaturated distrlbuted on 56-60% 11-nol~c ~c~d and 6-8% 11nnlen~c acid.
~he powder was packed ~n envelopes of 24 9 each, The invent10n has ln the foregoing been descrlbed by means of spe-cif1c embod1ments, but it w111 be understDod that various changes and modifica~i~ns may be perfnrmed w1thout devlating from the scope and spi-rit of the ;n~ention.
~he powder was packed ~n envelopes of 24 9 each, The invent10n has ln the foregoing been descrlbed by means of spe-cif1c embod1ments, but it w111 be understDod that various changes and modifica~i~ns may be perfnrmed w1thout devlating from the scope and spi-rit of the ;n~ention.
Claims (15)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:-
1. A process for the preparation of a low-calorie nutritional preparation, especially for use as the main or sole nutrition in the treatment of adipositas, said process comprising combining sources of protein, carbohydrate and fat and optionally flavouring agents, preservatives, vitamins, minerals and other conventional additives, soya protein concentrate, agglomerated skimmed milk powder and soya phospholipid being used as sources of protein, carbohydrate and fat.
2. A process according to claim 1, wherein the employed soya protein concentrate is prepared from shelled soya beans.
3. A process according to claim 1 or 2, wherein the employed soya protein concentrate substantially is freed from water-soluble carbohydrates and flavouring agents.
4. A process according to claim 19 comprising additionally including lecithinated cocoa.
5. A process according to claim 4, wherein said lecithinated cocoa contains 2-8 weight% of lecithin.
6. A process according to claim 5, wherein said lecithinated cocoa contains 4-6 weight% of lecithin.
7. A process according to claim 4, wherein said lecithinated cocoa is included in a amount corresponding to 35-65 weight% of the skimmed milk powder.
8. A process according claim 1, wherein the weight ratio between protein, carbohydrate and fat in the prepared preparation is 40-60 parts of protein to 15-35 parts of carbohydrate to 2.0-6.0 parts of fat,
9. A process according to claim 8, wherein the weight ratio between protein, carbohydrate and fat in the prepared preparation is 45-55 parts of protein to 20-30 parts of carbohydrate to 3.0-6.0 parts of fat.
10. A process according to claim 1, wherein vitamins and minerals are not added in addition to those naturally occurring in the employed components or in addition to such being necessary in view of the formulation technique used.
11. A process according to claim 1, wherein the employed components contain a total of 3-15 parts by weight of fibres.
12. A process according to claim 1, comprising additionally including fish oil containing polyunsaturated fatty acids, in capsule form.
13. A process according to claim 12, wherein the fish oil is included in microencapsulated form.
14. A process according to claim 1, wherein the low-calorie nutritional preparation is packed in a package intended for being able to cover the total nourishment requirement for a defined period of time, for example a week, the preparation being divided into suitable sub-units of a daily dose, preferably 5 sub-units per daily dose, which are packed separately prior to packing in the package, or the package is provided with means for apportioning of such sub-unit, and wherein a number of daily doses of vitamins and minerals in tablet form corresponding to the chosen time period are packed in the package, and optionally a number of daily doses of fish oil containing polyunsaturated fatty acids in capsule form corresponding to said time period.
15. A process according to claim 1, wherein a powdery composition essentially consisting of abt. 60 parts by weight of soya protein concentrate, abt. 25 parts by weight of agglomerated skimmed milk powder, abt. 2.0 parts by weight of soya phospholipid, abt. 12.5 parts by weight of lecithinated cocoa having a lecithin content of abt. 5%
and abt. 0.2 parts by weight of vanillin, and optionally 0.2 parts by weight of aspartame and abt. 1.6 parts by weight of NaC1 is packed in a package intended for being able to cover the total nourishment requirement for a defined period of time, for example a week, the powdery composition being divided into suitable sub-units of a daily dose, preferably 5 sub-units per daily dose, which are packed separately prior to packing in the package, or the package is provided with means for a portioning of such sub-unit, and wherein a number of daily doses of vitamins and minerals in tablet form corresponding to the chosen time period are packed in the package, and optionally a number of daily doses of fish oil containing polyunsaturated fatty acids in capsule form corresponding to said time period.
and abt. 0.2 parts by weight of vanillin, and optionally 0.2 parts by weight of aspartame and abt. 1.6 parts by weight of NaC1 is packed in a package intended for being able to cover the total nourishment requirement for a defined period of time, for example a week, the powdery composition being divided into suitable sub-units of a daily dose, preferably 5 sub-units per daily dose, which are packed separately prior to packing in the package, or the package is provided with means for a portioning of such sub-unit, and wherein a number of daily doses of vitamins and minerals in tablet form corresponding to the chosen time period are packed in the package, and optionally a number of daily doses of fish oil containing polyunsaturated fatty acids in capsule form corresponding to said time period.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002044660A CA2044660A1 (en) | 1991-06-14 | 1991-06-14 | Process for the preparation of a low-calorie nutritional preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002044660A CA2044660A1 (en) | 1991-06-14 | 1991-06-14 | Process for the preparation of a low-calorie nutritional preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2044660A1 true CA2044660A1 (en) | 1992-12-15 |
Family
ID=4147822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002044660A Abandoned CA2044660A1 (en) | 1991-06-14 | 1991-06-14 | Process for the preparation of a low-calorie nutritional preparation |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2044660A1 (en) |
-
1991
- 1991-06-14 CA CA002044660A patent/CA2044660A1/en not_active Abandoned
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