CA2166792A1 - Dietary fiber composition, method of preparation and use - Google Patents
Dietary fiber composition, method of preparation and useInfo
- Publication number
- CA2166792A1 CA2166792A1 CA002166792A CA2166792A CA2166792A1 CA 2166792 A1 CA2166792 A1 CA 2166792A1 CA 002166792 A CA002166792 A CA 002166792A CA 2166792 A CA2166792 A CA 2166792A CA 2166792 A1 CA2166792 A1 CA 2166792A1
- Authority
- CA
- Canada
- Prior art keywords
- composition
- water
- fiber
- insoluble protein
- dietary fiber
- 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
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Classifications
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
- A23J3/18—Vegetable proteins from wheat
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- 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
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- 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
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- 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
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
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- 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
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- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Medicinal Preparation (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
A dietary fiber composition including a water-soluble fiber and a water-insoluble protein is provided. The water-insoluble protein provides an enteric-like coating for the water-soluble fiber without affecting the beneficial properties of the fiber. A process for preparing the composition and a method of use are also provided. A dietary fiber composition including a water-soluble fiber, a water-insoluble protein and an acidulant is provided. The dietary fiber composition can be used to preserve dehydrated or fresh fruits and vegetables by applying an aqueous solution of the composition to the produce. Alternatively, a solution of the dietary fiber composition can be frozen and the ice including the dietary fiber composition can be used to chill freshly caught fish or meat.
Description
WO95/01778 ~ 7 9 ~ PCT~S94/07390 DIETARY FIBER COMPOSITION. METHOD OF PREPARATION AND USE
Field of the Invention This invention relates generally to dietary fiber compositions, methods of preparing dietary fiber compositions and use of dietary fiber compositions and, specifically, to a dietary fiber composition including a water-soluble fiber and a water-insoluble protein, a method of preparing the composition and a use.
This invention also relates specifically, to a dietary fiber composition including a water-soluble fiber, a water-insoluble protein and an acidulant, a method of preparing the dietary fiber composition and a use of the dietary fiber composition to preserve food.
Backqround of the Invention Dietary fiber is believed to play an important role in modulating and preventing a number of chronic diseases. For example, dietary fiber has been shown to exert a protective effect against hyperlipidemia, coronary heart disease, colorectal and stomach cancer, diabetes7 diverticulosis, hypertension and gallstones. In addition, studies have shown that high levels of dietary fiber are associated with lower blood pressure as well as reduced levels of total serum cholesterol and its low density lipoprotein (LDL) component.
WO95/01778 ~ ~ 6 ~ ~ 9 2 PCT~S94/07390 -Not all forms of dietary fiber appear to influence serum cholesterol levels to the same degree or in the same m~nner Specifically, water-soluble dietary fiber appears to be effective in lowering serum or plasma cholesterol and its ~DL
component without affecting the high density lipoprotein (HD~) component of the serum cholesterol. In contrast, water-insoluble fiber appears to have little or no effect on cholesterol levels.
The U.S. Food and Drug ~m;n;stration (FDA) and the National Cancer Institute rec~mm~n~ that people consume at least 30 grams of dietary fiber as part of a daily dietary regimen.
Many people do not consume this amount of dietary fiber from natural sources such as vegetables, grains and fruit.
Although it might, therefore, appear that a dietary supplement is indicated, the supplemental forms of water-soluble dietary fiber that are presently available for oral ingestion are generally unacceptable. Specifically, the material has a gummy unpleasant taste and an undesirable tendency to cling to the roof of the mouth and to the esophagus. In the past, this undesirable tendency has resulted in severe discomfort to the mouth and esophagus.
Additionally, all food products begin to deteriorate the mom~nt they are picked if they are of plant origin or caught and/or slaughtered if they are of ~n;m~l origin. This deterioration can be delayed, for example, by chilling the food product. Better methods of chilling are continuously being sought in order to better preserve the food.
Alternatively, some food products such as fruits can be preserved by dehydration. However, even dehydrated fruits will deteriorate or become bug infested unless treated with a suitable preservative agent. Many presently available preservative agents, such as sulfites, cause allergic reactions in sensitive persons and are becoming more heavily regulated by the United States Food and Drug ~m; n; ~tration.
Accordingly, it would be desirable to provide an easily ingestible dietary fiber composition that overcomes the drawbacks WO95/01778 ~ 6 ~ 7 9 2 PCT~S94/07390 of the prior art.
It is, therefore, an object of the invention to provide an acceptable dietary fiber composition including at least one water-soluble fiber.
5It is another object of the invention to provide a dietary fiber composition including at least one water-soluble fiber and at least one water-insoluble protein.
It is another object of the invention to provide a dietary fiber composition including water-soluble fiber and zein.
10It is another object of the invention to provide a dietary fiber composition including a water-soluble fiber that is readily consumed by swallowing.
It is a further object of the invention to provide a dietary fiber composition including a water-soluble fiber that provides reduced gastrointestinal upset.
It is still another object of the invention to provide a dietary fiber composition including a water-soluble fiber having an enteric-type coating.
It is still a further object of the invention to provide a method of preparing a dietary fiber composition including a water-soluble fiber and a waterinsoluble protein.
It is yet another object o~ the invention to provide a dietary fiber composition including water-soluble fiber and water-insoluble protein that is useful as a dietary supplement.
25Additionally, it would be desirable to provide an improved method of preserving food that overcomes the drawbacks of the prior art.
It is, therefore, an object of the invention to provide an improved method of preserving food.
30It is another object of the invention to provide a method of preserving food using a dietary fiber composition including at least one water-soluble fiber.
It is still another object of the invention to provide a method of preserving food using a dietary fiber composition including at least one water-soluble fiber, at least one water-WO95/01778 PCT~S94/07390 -~ 16~ 92 4 insoluble protein and an acidulant.
It is yet another object of the invention to provide a method of preserving food using a dietary fiber composition including water-soluble fiber, zein and an acidulant.
It is even another object of the invention to provide a method of preserving dehydrated fruit.
It is a further object of the invention to provide a method of preserving freshly picked fruit and vegetables.
It is still another object of the invention to provide a method of preserving freshly caught fish.
It is still a further object of the invention to provide a method of preserving food by chilling using ice with a lowered melting point.
It is yet another object of the invention to provide a method of preserving food by chilling the food using ice including a dietary fiber composition with water-soluble fiber, water-insoluble protein and an acidulant.
Still other objects and advantages of the invention will in part be obvious and will in part be apparent from the specification.
Summary of the Invention Generally speaking, in accordance with the invention a dietary ~iber composition including at least one water-soluble fiber and at least one water-insoluble protein is provided, The water-insoluble protein provides an enteric coating for the water-soluble fiber without affecting the beneficial properties of the fiber. The resulting composition can be used to prepare a directly compressible tablet that can be swallowed easily. In a preferred embodiment, the water-insoluble protein is zein. A
method of preparation of the composition and a method of use are also provided.
The invention accordingly comprises a composition of matter possessing the characteristics, properties, and the relation of constituents, and the several steps and the relation WO95/01778 ~ 7 ~ ~ , PCT~594/~739~
of one or more steps with respect to each of the others for preparing the composition and the use of the composition hereinafter described.
FurthPrmore, a dietary fiber composition including at 5 least one water-soluble fiber, at least one water-insoluble G protein and an acidulant is provided. The dietary fiber composition can be used to preserve food by applying the composition directly to the food or alternatively, the composition can be used in the production of ice used to chill lO the food.
The invention accordingly comprises the composition of matter possessing the characteristics, properties and the relation of constituents and the several steps and the relation of one or more of such steps with respect to each of the others 15 thereof, which will be exemplified in the method hereinafter disclosed, and the scope of the invention will be indicated in the claims.
Detailed Description of the Preferred Embodiments The dietary fiber composition of the invention includes a water-soluble fiber and a water-insoluble protein or at least one water-soluble fiber, at least one water-insoluble protein and an acidulant. The latter dietary fiber composition can be used to preserve food by applying the composition directly to the food is provided. Alternatively, the dietary fiber composition can be added to water that is used to make ice on which the food is preser~ed by chilling.
The fiber can be any fiber that is water-soluble and generally recognized as safe (G.R.A.S.) for h17m~n and ~n;m~l consumption by the U.S. Food and Drug ~r7m; n; stration. In general, water-soluble fibers are plant-derived polysaccharides and related materials such as pectin.
Examples of water-soluble fiber that can be used to prepare the composition of the invention include, but are not limited to water-soluble cellulose derivatives, seaweed WO95/01778 ~16 6 7 9 2 PCT~S94/07390 -polysaccharides such as alginate and carrageenin, seed mucilagincus polysaccharides, complex plant exudate polysaccharides such as gum arabic, tragacanth, guar, pectin, ghatti and the like, and microbially synthesized polysaccharides such as xanthan gum. In a preferred embodiment, the water-soluble fiber is selected from guar, pectin, gum arabic and mixtures thereof.
The soluble fiber is present in an amount between about 90 and 99.5~ by weight of the total composition, preferably in an amount between about 95 and 99~ by weight.
Similarly, the protein can be any protein that is water-insoluble and G.R.A.S. In general, the protein is a prolamine. A prolamine is a cereal-derived protein that is insoluble in water, absolute alcohol or neutral solvents and soluble in dilute (80~) alcohol. Suitable examples of prolamines include, but are not limited to, corn-derived prolamine or zein, barley-derived prolamine or-hordein and wheat-derived prolamine or gliadin.
The water-insoluble protein is present in an amount between about 0.5 and 10~ by weight of the total composition, preferably in an amount between about 1 and 5~.
In a preferred embodiment of the invention, the water-insoluble protein or prolamine is zein. Zein is extracted from corn or maize. Zein forms odorless, tasteless, clear, hard and almost invisible edible films.
Sixteen amino acids have been isolated from zein including glutamic acid or glut~m;ne, leucine, proline, ~l~n;ne, phenylalanine, isoleucine, serine, tyrosine and asparagine. The r~m~;n;ng seven are present in amounts of less than 3~ by weight.
Of the eight amino acids that are necessary for protein synthesis in the human body, zein has virtually no lysine or tryptophan.
Zein is extracted from corn gluten by physical, as opposed to chemical, means. In whole corn zein occurs as a heterogeneous mixture of disulfide-linked aggregates. Commercial extraction results in a product with a molecular weight of 25,000 WO95/01778 ~16 6 7 ~ 2 PCT~S94/07390 to 35,000. There is a high proportion of hydrocarbon group side ch~; n~ and a high percentage of amide groups present with a relatively low amount of free carboxylic acid groups. Zein is commercially available from Freeman Industries, Inc. of Tuckahoe, New York.
In addition, relatively small, organic, food-grade acids or acidulants are used in several embodiments of the presen~ invention to lower the pH of an aqueous dietary fiber solution prepared using the dietary fiber composition. The acidulants also act to enhance the water dispersibility of the dietary fiber composition, i.e. to facilitate reconstitution of the dietary composition in water.
Suitable acidulants include, but are not limited to, citric acid, maleic acid, adipic acid, fumaric acid and the like.
In a preferred embodiment, citric acid is used.
The acidulants are used in an amount between about 0.25~ and 5~ by weight of the composition, preferably in an amount between about 0.5~ and 1~ by weight. When used, the acidulant is added to the water of an aqueous organic solvent system prior to addition of the organic component.
The composition of the invention is prepared by dissolving the water-insoluble protein or prolamine in an aqueous organic solvent system to form a protein solution. The soluble fiber is added to the protein solution to form a fiber/protein solution. The solvent is evaporated from the fiber/protein solution to provide the composition of the invention.
The aqueous organic solvent system is a mixture containing at least one organic solvent in water. Suitable organic solvents include, but are not limited to, alcohols such as ethyl alcohol and isopropyl alcohol; edible glycols such as propylene glycol and certain polyethylene glycols; and, ketones such as acetone. In a preferred embodiment of the invention, the aqueouæ organic solvent system is either aqueous ethyl alcohol or aqueous isopropyl alcohol.
W095/01778 PCT~S94/07390 -~6~792 8 The desired ratio of water to organic solvent is dependent on factors such as the miscibility of the solvent in the water and the amount of protein to be dissolved. When the organic solvent system is aqueous ethyl alcohol or aqueous isopropyl alcohol, the amount of water generally ranges between about 10 and 25~ by weight and the amount of alcohol generally ranges between about 75 and 90~ by weight. More preferably, the amount of water in such systems is between about 12 and 15~ and the amount of alcohol is between 85 and 88~.
The water-insoluble protein or prolamine is added to the aqueous organic solvent system in an amount between about 100 and 300gms of prolamine per liter of aqueous organic solvent system, more preferably in an amount between about 120 and 240gms per liter. The dissolution is carried out at a temperature between about 20C (a-mbient room temperature) and about 60C, preferably about 30C using conventional agitation methods to form a protein solution. Soluble fiber is then admixed with the protein solution to form a fiber/protein liquid mixture.
The fiber/protein liquid mixture generally contains between about 90 and 99.5~ fiber and between about 0.5 and 10~
protein based on the total weight of fiber and protein. More preferably, the fiber/protein solution contains between about 95 and 99~ protein and between about 1 and 5~ protein based on the total weight of fiber and protein.
It is important that the water-insoluble protein or prolamine thoroughly impregnate the soluble fiber particles during the process of ~Am;~;ng the soluble fiber with the protein solution. The aqueous organic solvent system used to prepare the protein solution should wet the soluble-fiber particles so that the hydrophilic soluble fiber particles are impregnated with the hydrophobic protein to form the fiber/protein solution or composition of the invention.
The admixing process is carried out until a complete uniform mixture is attained. In general, the process is carried out at a temperature between about 20 and 60C, preferably WO95/01778 216 6 7 9 2 ~ PCT~S94/07390 , between about 20 and 25C for a time period of between about 10 and about 30 minutes, preferably between about 10 and 15 minutes.
The fiber/protein solution is agitated during the a~m;x;ng process by conventional agitation methods including, but not limited to, m~nll~l shaking, mechanical shaking, magnetic stirring, mechanical stirring or a combination thereof.
Additives that promote impregnation may be added at any point during the admixing process. Suitable additives include, but are not limited to, edible detergents and emulsifiers.
Exemplary additives are polysorbates, edible vegetable oils and egg albumin (egg whites).
Additives that promote impregnation may be added at any point during the ~m;x;ng process. Suitable additives include, but are not limited to, edible detergents and emulsifiers.
Exemplary additives are polysorbates, edible vegetable oils and egg albumin (egg whites).
Additives may be used in an amount between about 0.25, preferably 0.5, and 5.0~ by volume of the fiber/protein solution, preferably between about 0.5 and 1.0~.
Once the fiber/protein solution has been prepared, the solvent is evaporated to provide the compositions of the invention. Any number o~ solvent extraction techniques may be used including, but not limited to, vacuum drying, centrifugation, evaporation, freeze drying, air drying, convection oven drying or a combination thereof.
It is preferred that the solvent evaporation technique be one that does not require the use o~ excessive or prolonged heat that will oxidatively darken the product. Although oxidative darkening has little effect on the utility of the produc~ as a dietary supplement or dietary fiber composition, it may affect its appeal and desirability. One preferred method of r extracting the solvent is vacuum drying which safely removes and recovers the solvent while drying the product to provide the fiber/protein composition of the invention.
The fiber/protein composition provided in accordance WO95/01778 ~ 7 9 2 PCT~S94/07390 -with the invention can be further processed by grinding or milling to a desired mesh particle size for use in tablets, granules, powders, pellets, extrusions, flours and the like. In a preferred embodiment, the composition can be formed into a directly compressible tablet without prior granulation.
Alternatively, the composition can be disper~ed in solutions, gals, or powder mixes or encapsulated in chewing gums and the like. The composition can be admixed with edible coloring agents, flavorings, sweeteners, con~;m~nts such as salt and spices, binders, preservatives, anti-oxidants or other conventional additives used in the preparation of material for consumption by hllm~n~ and ~n;m~ls~
The fiber/protein composition of the invention can also be combined with other useful dietary supplements such as insoluble fiber like wheat bran, vit~m;n~, minerals, trace elements, amino acids and the like. The composition can be added to beverages, sprinkled onto food, otherwise ~m;n;stered with foods or ~m;n;~tered to hllm~n~ and ~n;m~ls in the form of tablets, granules, extrusions, wafers, boluses and the like.
The following examples are presented for purposes of illustration only and are not to be construed to limit the scope of the invention described herein.
Example 1 A 10~ zein solution was prepared by dissolving 10 grams of zein (Freeman Industries, Inc.) in 90 grams of an aqueous isopropyl alcohol solution. The aqueous isopropyl alcohol solution contained 15~ water by weight and 85~ isopropyl alcohol by weight. Dissolution was carried out in a 500ml beaker and the solution was initially stirred using a mechanical stirrer at a speed of over lOOrpm in order to fully wet the zein. Once all of the zein was dispersed, the stirring speed was reduced by about 1/2 for an additional five minutes to insure complete dissolution of the zein in the aqueous isopropyl alcohol solution. The ambient temperature was maintained at 22C throughout this WO95/01778 216 6 7 S ~ ; ~ i PCT~S94/07390 procedure. Accordingly, a protein solution was provided.
Two hundred grams (200g) of milled guar powder (fine-60 mesh, TIC GUMS, Belcamp, MD) was slowly added to the protein solution with vigorous stirring using a mechanical stirrer at a speed of over lOOrpm. ~ml~l stirring was started as the mixture thickened. Additional aqueous isopropyl alcohol was added as needed to attain a soupy appearance indicative of successful impregnation of the soluble guar particles by the zein solution.
Agitation of this soupy fiber/protein liquid mixture was maintained for fifteen minutes.
The resulting fiber/protein solution was dried under reduced pressure of 0.05 atm. at a temperature of 60C using a lab-Line Duo-Vac vacuum oven manufactured by LabLine Corp., Melrose Park, IL. The resulting dried dietary fiber composition was a yellowish-beige color and was milled to a granular form.
Example 2 A soupy fiber/protein solution was prepared as described in Example 1. After addition of the guar was complete, 20 grams of dried egg albumin (Henigson, Inc., White Plains, NY) was added and dispersed completely. The resulting product was dried under reduced pre~sure at 60C using a Lab-Line Duo-Vac vacuum oven. The resulting dietary fiber composition was a yellowish-beige color and was milled to a granular form.
Accordingly, a dietary fiber composition is provided in accordance with the invention. The dietary fiber composition includes at least one water-soluble fiber and at least one water-insoluble protein. In a preferred embodiment, the water-insoluble protein is zein.
The dietary fiber composition is readily ingested by swallowing without tending to cling to the roof of the mouth or lodge in the esophagus and is, therefore, acceptable as a dietary supplement. Specifically, the water-soluble fiber is provided with an enteric-like coating that maintains the benefit of ingesting soluble fiber while reducing its tendency to cause WO95101778 PCT~S94/07390 -gastrointestinal upset. The beneficial properties of the water-soluble fiber are unaffected. The composition can be used, for example, to provide a tablet that can be compressed directly without prior granulation.
A method of preparing the dietary fiber composition of the invention and its use as a dietary supplement have also been provided in accordance with the invention.
Example 3 Fifty grams (50g) of citric acid was added to 0.675kg of water used to prepare 4.5kg of an 85:15 alcohol:water aqueous organic solvent system. 500g of zein was added to the aqueous organic solvent system in a suitable vessel. The aqueous organic solvent was kept in motion during the addition with the aid of a mechanical stirrer. Accordingly, a solution of 10~ zein in aqueous alcohol was provided.
9.5kg of guar gum was added to the 10~ zein solution with mixing in a Stokes Heavy Duty sigma-type blender. After about 30 minutes of continuous m;~;ng, the mass was homogeneous, slightly tan and had a wet, sand-like consistency. The mass was dried in an explosion-proof drier to yield a dietary fiber composition.
The dietary fiber composition provided in accordance with Examples 1, 2 and 3 is used to preserve food by dispersing the dietary fiber composition in water to form a dietary fiber solution and applying the solution to the food. Alternatively, the dietary fiber solution is frozen and the frozen dietary fiber solution is used to preserve food by chilling.
To carry out the preservation processes in accordance with the invention, the dietary fiber composition is added to water. In a preferred em~bodiment, the water is purified or cleansed. The water can be purified or cleansed, for example, by distillation.
The dietary fiber composition is added to the water in an amount between about 2 and 50 grams per gallon of water, 2~67~
WO95/01778 - PCT~S94/07390 preferably in an amount between about 2 and 10 grams per gallon.
The dietary fiber composition is thoroughly dispersed in the water to yield a dietary fiber solution. Dispersion is carried out with good mixing, for example, using a mechanical stirrer. The thoroughly dispersed dietary fiber solution is a homogeneous dispersion.
The homogeneously dispersed dietary fiber solution can be used to preserve dried or fresh fruit. Suitable dried fruits include, but are not limited to, raisins, apricots, cranberries, blueberries, figs, apples, pears, peaches and the like.
When dried fruit is being preserved, it is preferable to heat the dietary fiber solution to a temperature between about 70 and 160F (21 to 71C) prior to dipping the dried fruit since the heated dietary fiber solution will penetrate the body of the fruit more thoroughly.
Dried fruit can be dipped into the heated dietary fiber solution using any method that is sound and economical. In one embodiment, the fruit is dipped by placing the fruit in a plastic or wire mesh basket and dipping the entire basket into the dietary fiber solution. After dipping in the heated dietary fiber solution, the dipped dried fruit is examined to determine if there is excess gllmm; n~ss on the surface of the fruit. I~ so, the dipped dried fruit may be dipped in fresh water as a rinse.
After dipping, the dried fruit is blown with strong clean air to remove large droplets of water. The blow-dried fruit is then ready for any additional steps that may be required in the manufacturing process.
Freshly picked fruits or vegetables destined for frozen packaging can also he treated with the dietary fiber solution in a similar m~nnPr Such treatment is believed to retard the process whereby sugar in the produce turns to starch, a necrosis process that begins the instant the produce is picked.
When fresh produce is treated with the dietary fiber solution, the dietary fiber solution is chilled to a temperature of between about 32 and 45F (0 and 8C), preferably to a WO95/01778 PCT~S94/07390 -7 ~ 2 14 temperature between about 32 and 35F (0 and 2C). This cold solution can then be sprayed on the produce as it travels from the harvest area to the processing plant.
The dietary fiber solution can also be frozen. It has been found that the dietary fiber composition functions as a lubricant in the ice making process, thereby increasing the efficiency of commercial ice making processes by acting as a release additive that permits the ice to be more readily released from the molds in which it is made.
Furthermore, by depressing the freezing point of the ice, the keeping qualities of freshly-caught fish or freshly-slaughtered meat can be enhanced. This is also believed to be due to the action of the dietary fiber composition of the fish or meat.
The following example of the use of the dietary fiber composition to preserve food is presented for purposes of illustration only and is not to be construed to limit the scope of the invention described herein.
Example 4 Two thousand grams (2000g) of clean water was heated to 140F (60) in a two liter beaker equipped with a stirrer. 5g of the dietary fiber composition (0.25~ by weight) was added to the vortex and stirring was continued until m;~;ng was completed and a dietary fiber solution was obtained.
Dehydrated fruit was placed in a collander-type device and immersed in the water cont~;n;ng the dietary fiber solution for a few seconds. The collander of fruit was removed from the dietary fiber solution and drained.
The drained fruit was rinsed in cold clean water and spread on absorbent paper. Finally, the fruit was spread onto absorbent paper and blown dry with clean air to remove excess water droplets.
Accordingly, a dietary fiber composition including at least one water-soluble fiber, at least one water-insoluble WO95/01778 ~ 7 9 2 PCT~S94/07390 protein and an acidulant is provided in accordance with the invention. A method of preparation of the dietary fiber composition and a use of the dietary fiber composition to preserve food is also provided. In a preferred embodiment, the water-insoluble protein is zein.
The dietary fiber composition is dissolved in water to - form a dietary fiber solution. The solution is used to preserve dehydrated fruit by heating the solution and dipping the dehydrated fruit into the heated solution.
Alternatively, the dietary fiber solution can be cooled and applied to fresh fruit or vegetables. This will enhance the keeping qualities of the fresh fruit or vegetables as it is transported from the area where it is harvested to an area where it is used or processed.
Alternatively, the dietary fiber solution can be frozen. The dietary fiber composition functions as a release agent permitting the ice to be more readily released from the molds in which it is made. In addition, the dietary fiber composition in the ice depresses the freezing point of the ice and acts as a preservative of any freshly caught fish or meat stored on the ice.
It will thus be seen that the objects set forth above, among those made apparent from the preceding description, are efficiently attained and, since certain changes may be made in the described product, and in carrying out the above process, and in the construction set forth without departing from the spirit and scope of the invention, it is intended that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense.
It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described and all statements of the scope of the invention which, as a matter of language, might be said to fall therebetween.
WO95/01778 ~ 7 ~2 PCT~S94/07390 Particularly, it is to be understood that in said claims, ingredients or compounds recited in the singular are intended to include compatible mixtures of such inyredients wherever the sense permits.
Field of the Invention This invention relates generally to dietary fiber compositions, methods of preparing dietary fiber compositions and use of dietary fiber compositions and, specifically, to a dietary fiber composition including a water-soluble fiber and a water-insoluble protein, a method of preparing the composition and a use.
This invention also relates specifically, to a dietary fiber composition including a water-soluble fiber, a water-insoluble protein and an acidulant, a method of preparing the dietary fiber composition and a use of the dietary fiber composition to preserve food.
Backqround of the Invention Dietary fiber is believed to play an important role in modulating and preventing a number of chronic diseases. For example, dietary fiber has been shown to exert a protective effect against hyperlipidemia, coronary heart disease, colorectal and stomach cancer, diabetes7 diverticulosis, hypertension and gallstones. In addition, studies have shown that high levels of dietary fiber are associated with lower blood pressure as well as reduced levels of total serum cholesterol and its low density lipoprotein (LDL) component.
WO95/01778 ~ ~ 6 ~ ~ 9 2 PCT~S94/07390 -Not all forms of dietary fiber appear to influence serum cholesterol levels to the same degree or in the same m~nner Specifically, water-soluble dietary fiber appears to be effective in lowering serum or plasma cholesterol and its ~DL
component without affecting the high density lipoprotein (HD~) component of the serum cholesterol. In contrast, water-insoluble fiber appears to have little or no effect on cholesterol levels.
The U.S. Food and Drug ~m;n;stration (FDA) and the National Cancer Institute rec~mm~n~ that people consume at least 30 grams of dietary fiber as part of a daily dietary regimen.
Many people do not consume this amount of dietary fiber from natural sources such as vegetables, grains and fruit.
Although it might, therefore, appear that a dietary supplement is indicated, the supplemental forms of water-soluble dietary fiber that are presently available for oral ingestion are generally unacceptable. Specifically, the material has a gummy unpleasant taste and an undesirable tendency to cling to the roof of the mouth and to the esophagus. In the past, this undesirable tendency has resulted in severe discomfort to the mouth and esophagus.
Additionally, all food products begin to deteriorate the mom~nt they are picked if they are of plant origin or caught and/or slaughtered if they are of ~n;m~l origin. This deterioration can be delayed, for example, by chilling the food product. Better methods of chilling are continuously being sought in order to better preserve the food.
Alternatively, some food products such as fruits can be preserved by dehydration. However, even dehydrated fruits will deteriorate or become bug infested unless treated with a suitable preservative agent. Many presently available preservative agents, such as sulfites, cause allergic reactions in sensitive persons and are becoming more heavily regulated by the United States Food and Drug ~m; n; ~tration.
Accordingly, it would be desirable to provide an easily ingestible dietary fiber composition that overcomes the drawbacks WO95/01778 ~ 6 ~ 7 9 2 PCT~S94/07390 of the prior art.
It is, therefore, an object of the invention to provide an acceptable dietary fiber composition including at least one water-soluble fiber.
5It is another object of the invention to provide a dietary fiber composition including at least one water-soluble fiber and at least one water-insoluble protein.
It is another object of the invention to provide a dietary fiber composition including water-soluble fiber and zein.
10It is another object of the invention to provide a dietary fiber composition including a water-soluble fiber that is readily consumed by swallowing.
It is a further object of the invention to provide a dietary fiber composition including a water-soluble fiber that provides reduced gastrointestinal upset.
It is still another object of the invention to provide a dietary fiber composition including a water-soluble fiber having an enteric-type coating.
It is still a further object of the invention to provide a method of preparing a dietary fiber composition including a water-soluble fiber and a waterinsoluble protein.
It is yet another object o~ the invention to provide a dietary fiber composition including water-soluble fiber and water-insoluble protein that is useful as a dietary supplement.
25Additionally, it would be desirable to provide an improved method of preserving food that overcomes the drawbacks of the prior art.
It is, therefore, an object of the invention to provide an improved method of preserving food.
30It is another object of the invention to provide a method of preserving food using a dietary fiber composition including at least one water-soluble fiber.
It is still another object of the invention to provide a method of preserving food using a dietary fiber composition including at least one water-soluble fiber, at least one water-WO95/01778 PCT~S94/07390 -~ 16~ 92 4 insoluble protein and an acidulant.
It is yet another object of the invention to provide a method of preserving food using a dietary fiber composition including water-soluble fiber, zein and an acidulant.
It is even another object of the invention to provide a method of preserving dehydrated fruit.
It is a further object of the invention to provide a method of preserving freshly picked fruit and vegetables.
It is still another object of the invention to provide a method of preserving freshly caught fish.
It is still a further object of the invention to provide a method of preserving food by chilling using ice with a lowered melting point.
It is yet another object of the invention to provide a method of preserving food by chilling the food using ice including a dietary fiber composition with water-soluble fiber, water-insoluble protein and an acidulant.
Still other objects and advantages of the invention will in part be obvious and will in part be apparent from the specification.
Summary of the Invention Generally speaking, in accordance with the invention a dietary ~iber composition including at least one water-soluble fiber and at least one water-insoluble protein is provided, The water-insoluble protein provides an enteric coating for the water-soluble fiber without affecting the beneficial properties of the fiber. The resulting composition can be used to prepare a directly compressible tablet that can be swallowed easily. In a preferred embodiment, the water-insoluble protein is zein. A
method of preparation of the composition and a method of use are also provided.
The invention accordingly comprises a composition of matter possessing the characteristics, properties, and the relation of constituents, and the several steps and the relation WO95/01778 ~ 7 ~ ~ , PCT~594/~739~
of one or more steps with respect to each of the others for preparing the composition and the use of the composition hereinafter described.
FurthPrmore, a dietary fiber composition including at 5 least one water-soluble fiber, at least one water-insoluble G protein and an acidulant is provided. The dietary fiber composition can be used to preserve food by applying the composition directly to the food or alternatively, the composition can be used in the production of ice used to chill lO the food.
The invention accordingly comprises the composition of matter possessing the characteristics, properties and the relation of constituents and the several steps and the relation of one or more of such steps with respect to each of the others 15 thereof, which will be exemplified in the method hereinafter disclosed, and the scope of the invention will be indicated in the claims.
Detailed Description of the Preferred Embodiments The dietary fiber composition of the invention includes a water-soluble fiber and a water-insoluble protein or at least one water-soluble fiber, at least one water-insoluble protein and an acidulant. The latter dietary fiber composition can be used to preserve food by applying the composition directly to the food is provided. Alternatively, the dietary fiber composition can be added to water that is used to make ice on which the food is preser~ed by chilling.
The fiber can be any fiber that is water-soluble and generally recognized as safe (G.R.A.S.) for h17m~n and ~n;m~l consumption by the U.S. Food and Drug ~r7m; n; stration. In general, water-soluble fibers are plant-derived polysaccharides and related materials such as pectin.
Examples of water-soluble fiber that can be used to prepare the composition of the invention include, but are not limited to water-soluble cellulose derivatives, seaweed WO95/01778 ~16 6 7 9 2 PCT~S94/07390 -polysaccharides such as alginate and carrageenin, seed mucilagincus polysaccharides, complex plant exudate polysaccharides such as gum arabic, tragacanth, guar, pectin, ghatti and the like, and microbially synthesized polysaccharides such as xanthan gum. In a preferred embodiment, the water-soluble fiber is selected from guar, pectin, gum arabic and mixtures thereof.
The soluble fiber is present in an amount between about 90 and 99.5~ by weight of the total composition, preferably in an amount between about 95 and 99~ by weight.
Similarly, the protein can be any protein that is water-insoluble and G.R.A.S. In general, the protein is a prolamine. A prolamine is a cereal-derived protein that is insoluble in water, absolute alcohol or neutral solvents and soluble in dilute (80~) alcohol. Suitable examples of prolamines include, but are not limited to, corn-derived prolamine or zein, barley-derived prolamine or-hordein and wheat-derived prolamine or gliadin.
The water-insoluble protein is present in an amount between about 0.5 and 10~ by weight of the total composition, preferably in an amount between about 1 and 5~.
In a preferred embodiment of the invention, the water-insoluble protein or prolamine is zein. Zein is extracted from corn or maize. Zein forms odorless, tasteless, clear, hard and almost invisible edible films.
Sixteen amino acids have been isolated from zein including glutamic acid or glut~m;ne, leucine, proline, ~l~n;ne, phenylalanine, isoleucine, serine, tyrosine and asparagine. The r~m~;n;ng seven are present in amounts of less than 3~ by weight.
Of the eight amino acids that are necessary for protein synthesis in the human body, zein has virtually no lysine or tryptophan.
Zein is extracted from corn gluten by physical, as opposed to chemical, means. In whole corn zein occurs as a heterogeneous mixture of disulfide-linked aggregates. Commercial extraction results in a product with a molecular weight of 25,000 WO95/01778 ~16 6 7 ~ 2 PCT~S94/07390 to 35,000. There is a high proportion of hydrocarbon group side ch~; n~ and a high percentage of amide groups present with a relatively low amount of free carboxylic acid groups. Zein is commercially available from Freeman Industries, Inc. of Tuckahoe, New York.
In addition, relatively small, organic, food-grade acids or acidulants are used in several embodiments of the presen~ invention to lower the pH of an aqueous dietary fiber solution prepared using the dietary fiber composition. The acidulants also act to enhance the water dispersibility of the dietary fiber composition, i.e. to facilitate reconstitution of the dietary composition in water.
Suitable acidulants include, but are not limited to, citric acid, maleic acid, adipic acid, fumaric acid and the like.
In a preferred embodiment, citric acid is used.
The acidulants are used in an amount between about 0.25~ and 5~ by weight of the composition, preferably in an amount between about 0.5~ and 1~ by weight. When used, the acidulant is added to the water of an aqueous organic solvent system prior to addition of the organic component.
The composition of the invention is prepared by dissolving the water-insoluble protein or prolamine in an aqueous organic solvent system to form a protein solution. The soluble fiber is added to the protein solution to form a fiber/protein solution. The solvent is evaporated from the fiber/protein solution to provide the composition of the invention.
The aqueous organic solvent system is a mixture containing at least one organic solvent in water. Suitable organic solvents include, but are not limited to, alcohols such as ethyl alcohol and isopropyl alcohol; edible glycols such as propylene glycol and certain polyethylene glycols; and, ketones such as acetone. In a preferred embodiment of the invention, the aqueouæ organic solvent system is either aqueous ethyl alcohol or aqueous isopropyl alcohol.
W095/01778 PCT~S94/07390 -~6~792 8 The desired ratio of water to organic solvent is dependent on factors such as the miscibility of the solvent in the water and the amount of protein to be dissolved. When the organic solvent system is aqueous ethyl alcohol or aqueous isopropyl alcohol, the amount of water generally ranges between about 10 and 25~ by weight and the amount of alcohol generally ranges between about 75 and 90~ by weight. More preferably, the amount of water in such systems is between about 12 and 15~ and the amount of alcohol is between 85 and 88~.
The water-insoluble protein or prolamine is added to the aqueous organic solvent system in an amount between about 100 and 300gms of prolamine per liter of aqueous organic solvent system, more preferably in an amount between about 120 and 240gms per liter. The dissolution is carried out at a temperature between about 20C (a-mbient room temperature) and about 60C, preferably about 30C using conventional agitation methods to form a protein solution. Soluble fiber is then admixed with the protein solution to form a fiber/protein liquid mixture.
The fiber/protein liquid mixture generally contains between about 90 and 99.5~ fiber and between about 0.5 and 10~
protein based on the total weight of fiber and protein. More preferably, the fiber/protein solution contains between about 95 and 99~ protein and between about 1 and 5~ protein based on the total weight of fiber and protein.
It is important that the water-insoluble protein or prolamine thoroughly impregnate the soluble fiber particles during the process of ~Am;~;ng the soluble fiber with the protein solution. The aqueous organic solvent system used to prepare the protein solution should wet the soluble-fiber particles so that the hydrophilic soluble fiber particles are impregnated with the hydrophobic protein to form the fiber/protein solution or composition of the invention.
The admixing process is carried out until a complete uniform mixture is attained. In general, the process is carried out at a temperature between about 20 and 60C, preferably WO95/01778 216 6 7 9 2 ~ PCT~S94/07390 , between about 20 and 25C for a time period of between about 10 and about 30 minutes, preferably between about 10 and 15 minutes.
The fiber/protein solution is agitated during the a~m;x;ng process by conventional agitation methods including, but not limited to, m~nll~l shaking, mechanical shaking, magnetic stirring, mechanical stirring or a combination thereof.
Additives that promote impregnation may be added at any point during the admixing process. Suitable additives include, but are not limited to, edible detergents and emulsifiers.
Exemplary additives are polysorbates, edible vegetable oils and egg albumin (egg whites).
Additives that promote impregnation may be added at any point during the ~m;x;ng process. Suitable additives include, but are not limited to, edible detergents and emulsifiers.
Exemplary additives are polysorbates, edible vegetable oils and egg albumin (egg whites).
Additives may be used in an amount between about 0.25, preferably 0.5, and 5.0~ by volume of the fiber/protein solution, preferably between about 0.5 and 1.0~.
Once the fiber/protein solution has been prepared, the solvent is evaporated to provide the compositions of the invention. Any number o~ solvent extraction techniques may be used including, but not limited to, vacuum drying, centrifugation, evaporation, freeze drying, air drying, convection oven drying or a combination thereof.
It is preferred that the solvent evaporation technique be one that does not require the use o~ excessive or prolonged heat that will oxidatively darken the product. Although oxidative darkening has little effect on the utility of the produc~ as a dietary supplement or dietary fiber composition, it may affect its appeal and desirability. One preferred method of r extracting the solvent is vacuum drying which safely removes and recovers the solvent while drying the product to provide the fiber/protein composition of the invention.
The fiber/protein composition provided in accordance WO95/01778 ~ 7 9 2 PCT~S94/07390 -with the invention can be further processed by grinding or milling to a desired mesh particle size for use in tablets, granules, powders, pellets, extrusions, flours and the like. In a preferred embodiment, the composition can be formed into a directly compressible tablet without prior granulation.
Alternatively, the composition can be disper~ed in solutions, gals, or powder mixes or encapsulated in chewing gums and the like. The composition can be admixed with edible coloring agents, flavorings, sweeteners, con~;m~nts such as salt and spices, binders, preservatives, anti-oxidants or other conventional additives used in the preparation of material for consumption by hllm~n~ and ~n;m~ls~
The fiber/protein composition of the invention can also be combined with other useful dietary supplements such as insoluble fiber like wheat bran, vit~m;n~, minerals, trace elements, amino acids and the like. The composition can be added to beverages, sprinkled onto food, otherwise ~m;n;stered with foods or ~m;n;~tered to hllm~n~ and ~n;m~ls in the form of tablets, granules, extrusions, wafers, boluses and the like.
The following examples are presented for purposes of illustration only and are not to be construed to limit the scope of the invention described herein.
Example 1 A 10~ zein solution was prepared by dissolving 10 grams of zein (Freeman Industries, Inc.) in 90 grams of an aqueous isopropyl alcohol solution. The aqueous isopropyl alcohol solution contained 15~ water by weight and 85~ isopropyl alcohol by weight. Dissolution was carried out in a 500ml beaker and the solution was initially stirred using a mechanical stirrer at a speed of over lOOrpm in order to fully wet the zein. Once all of the zein was dispersed, the stirring speed was reduced by about 1/2 for an additional five minutes to insure complete dissolution of the zein in the aqueous isopropyl alcohol solution. The ambient temperature was maintained at 22C throughout this WO95/01778 216 6 7 S ~ ; ~ i PCT~S94/07390 procedure. Accordingly, a protein solution was provided.
Two hundred grams (200g) of milled guar powder (fine-60 mesh, TIC GUMS, Belcamp, MD) was slowly added to the protein solution with vigorous stirring using a mechanical stirrer at a speed of over lOOrpm. ~ml~l stirring was started as the mixture thickened. Additional aqueous isopropyl alcohol was added as needed to attain a soupy appearance indicative of successful impregnation of the soluble guar particles by the zein solution.
Agitation of this soupy fiber/protein liquid mixture was maintained for fifteen minutes.
The resulting fiber/protein solution was dried under reduced pressure of 0.05 atm. at a temperature of 60C using a lab-Line Duo-Vac vacuum oven manufactured by LabLine Corp., Melrose Park, IL. The resulting dried dietary fiber composition was a yellowish-beige color and was milled to a granular form.
Example 2 A soupy fiber/protein solution was prepared as described in Example 1. After addition of the guar was complete, 20 grams of dried egg albumin (Henigson, Inc., White Plains, NY) was added and dispersed completely. The resulting product was dried under reduced pre~sure at 60C using a Lab-Line Duo-Vac vacuum oven. The resulting dietary fiber composition was a yellowish-beige color and was milled to a granular form.
Accordingly, a dietary fiber composition is provided in accordance with the invention. The dietary fiber composition includes at least one water-soluble fiber and at least one water-insoluble protein. In a preferred embodiment, the water-insoluble protein is zein.
The dietary fiber composition is readily ingested by swallowing without tending to cling to the roof of the mouth or lodge in the esophagus and is, therefore, acceptable as a dietary supplement. Specifically, the water-soluble fiber is provided with an enteric-like coating that maintains the benefit of ingesting soluble fiber while reducing its tendency to cause WO95101778 PCT~S94/07390 -gastrointestinal upset. The beneficial properties of the water-soluble fiber are unaffected. The composition can be used, for example, to provide a tablet that can be compressed directly without prior granulation.
A method of preparing the dietary fiber composition of the invention and its use as a dietary supplement have also been provided in accordance with the invention.
Example 3 Fifty grams (50g) of citric acid was added to 0.675kg of water used to prepare 4.5kg of an 85:15 alcohol:water aqueous organic solvent system. 500g of zein was added to the aqueous organic solvent system in a suitable vessel. The aqueous organic solvent was kept in motion during the addition with the aid of a mechanical stirrer. Accordingly, a solution of 10~ zein in aqueous alcohol was provided.
9.5kg of guar gum was added to the 10~ zein solution with mixing in a Stokes Heavy Duty sigma-type blender. After about 30 minutes of continuous m;~;ng, the mass was homogeneous, slightly tan and had a wet, sand-like consistency. The mass was dried in an explosion-proof drier to yield a dietary fiber composition.
The dietary fiber composition provided in accordance with Examples 1, 2 and 3 is used to preserve food by dispersing the dietary fiber composition in water to form a dietary fiber solution and applying the solution to the food. Alternatively, the dietary fiber solution is frozen and the frozen dietary fiber solution is used to preserve food by chilling.
To carry out the preservation processes in accordance with the invention, the dietary fiber composition is added to water. In a preferred em~bodiment, the water is purified or cleansed. The water can be purified or cleansed, for example, by distillation.
The dietary fiber composition is added to the water in an amount between about 2 and 50 grams per gallon of water, 2~67~
WO95/01778 - PCT~S94/07390 preferably in an amount between about 2 and 10 grams per gallon.
The dietary fiber composition is thoroughly dispersed in the water to yield a dietary fiber solution. Dispersion is carried out with good mixing, for example, using a mechanical stirrer. The thoroughly dispersed dietary fiber solution is a homogeneous dispersion.
The homogeneously dispersed dietary fiber solution can be used to preserve dried or fresh fruit. Suitable dried fruits include, but are not limited to, raisins, apricots, cranberries, blueberries, figs, apples, pears, peaches and the like.
When dried fruit is being preserved, it is preferable to heat the dietary fiber solution to a temperature between about 70 and 160F (21 to 71C) prior to dipping the dried fruit since the heated dietary fiber solution will penetrate the body of the fruit more thoroughly.
Dried fruit can be dipped into the heated dietary fiber solution using any method that is sound and economical. In one embodiment, the fruit is dipped by placing the fruit in a plastic or wire mesh basket and dipping the entire basket into the dietary fiber solution. After dipping in the heated dietary fiber solution, the dipped dried fruit is examined to determine if there is excess gllmm; n~ss on the surface of the fruit. I~ so, the dipped dried fruit may be dipped in fresh water as a rinse.
After dipping, the dried fruit is blown with strong clean air to remove large droplets of water. The blow-dried fruit is then ready for any additional steps that may be required in the manufacturing process.
Freshly picked fruits or vegetables destined for frozen packaging can also he treated with the dietary fiber solution in a similar m~nnPr Such treatment is believed to retard the process whereby sugar in the produce turns to starch, a necrosis process that begins the instant the produce is picked.
When fresh produce is treated with the dietary fiber solution, the dietary fiber solution is chilled to a temperature of between about 32 and 45F (0 and 8C), preferably to a WO95/01778 PCT~S94/07390 -7 ~ 2 14 temperature between about 32 and 35F (0 and 2C). This cold solution can then be sprayed on the produce as it travels from the harvest area to the processing plant.
The dietary fiber solution can also be frozen. It has been found that the dietary fiber composition functions as a lubricant in the ice making process, thereby increasing the efficiency of commercial ice making processes by acting as a release additive that permits the ice to be more readily released from the molds in which it is made.
Furthermore, by depressing the freezing point of the ice, the keeping qualities of freshly-caught fish or freshly-slaughtered meat can be enhanced. This is also believed to be due to the action of the dietary fiber composition of the fish or meat.
The following example of the use of the dietary fiber composition to preserve food is presented for purposes of illustration only and is not to be construed to limit the scope of the invention described herein.
Example 4 Two thousand grams (2000g) of clean water was heated to 140F (60) in a two liter beaker equipped with a stirrer. 5g of the dietary fiber composition (0.25~ by weight) was added to the vortex and stirring was continued until m;~;ng was completed and a dietary fiber solution was obtained.
Dehydrated fruit was placed in a collander-type device and immersed in the water cont~;n;ng the dietary fiber solution for a few seconds. The collander of fruit was removed from the dietary fiber solution and drained.
The drained fruit was rinsed in cold clean water and spread on absorbent paper. Finally, the fruit was spread onto absorbent paper and blown dry with clean air to remove excess water droplets.
Accordingly, a dietary fiber composition including at least one water-soluble fiber, at least one water-insoluble WO95/01778 ~ 7 9 2 PCT~S94/07390 protein and an acidulant is provided in accordance with the invention. A method of preparation of the dietary fiber composition and a use of the dietary fiber composition to preserve food is also provided. In a preferred embodiment, the water-insoluble protein is zein.
The dietary fiber composition is dissolved in water to - form a dietary fiber solution. The solution is used to preserve dehydrated fruit by heating the solution and dipping the dehydrated fruit into the heated solution.
Alternatively, the dietary fiber solution can be cooled and applied to fresh fruit or vegetables. This will enhance the keeping qualities of the fresh fruit or vegetables as it is transported from the area where it is harvested to an area where it is used or processed.
Alternatively, the dietary fiber solution can be frozen. The dietary fiber composition functions as a release agent permitting the ice to be more readily released from the molds in which it is made. In addition, the dietary fiber composition in the ice depresses the freezing point of the ice and acts as a preservative of any freshly caught fish or meat stored on the ice.
It will thus be seen that the objects set forth above, among those made apparent from the preceding description, are efficiently attained and, since certain changes may be made in the described product, and in carrying out the above process, and in the construction set forth without departing from the spirit and scope of the invention, it is intended that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense.
It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described and all statements of the scope of the invention which, as a matter of language, might be said to fall therebetween.
WO95/01778 ~ 7 ~2 PCT~S94/07390 Particularly, it is to be understood that in said claims, ingredients or compounds recited in the singular are intended to include compatible mixtures of such inyredients wherever the sense permits.
Claims (73)
1. A dietary fiber composition consisting essentially of a water-soluble fiber and a water-insoluble protein.
2. The dietary fiber composition of claim 1 wherein the water-insoluble protein is zein.
3. The dietary fiber composition of claim 1 wherein the water-soluble fiber is guar.
4. A dietary fiber composition comprising: between about 90 and 99.5% by weight soluble fiber; and between about 10% and 0.5% by weight insoluble protein.
5. The dietary fiber composition of claim 4 wherein the soluble fiber is selected from the group consisting of alginate, carrageenin, gum arabic, tragacanth, guar, pectin, ghatti, xanthan gum and mixtures thereof.
6. The dietary fiber composition of claim 4 wherein the insoluble protein is a prolamine.
7. The dietary fiber composition of claim 4 wherein the insoluble protein is zein.
8. The dietary fiber composition of claim 4 wherein the composition further includes at least one additive for promoting impregnation of the soluble fiber by the insoluble protein.
9. A process for preparing a dietary fiber composition comprising:
providing an aqueous organic solvent system;
dissolving a water-insoluble protein in the aqueous organic solvent system to form a protein solution;
adding a soluble fiber to the protein solution to form a fiber/protein solution; and extracting the solvent from the fiber/protein solution to provide a dietary fiber composition.
providing an aqueous organic solvent system;
dissolving a water-insoluble protein in the aqueous organic solvent system to form a protein solution;
adding a soluble fiber to the protein solution to form a fiber/protein solution; and extracting the solvent from the fiber/protein solution to provide a dietary fiber composition.
10. The process of claim 9 wherein the aqueous organic solvent system is selected from the sroup consisting of aqueous ethyl alcohol, aqueous isopropyl alcohol and mixtures thereof.
11. The process of claim 9 wherein the water-insoluble protein is zein.
12. The process of claim 9 wherein the water-soluble fiber is guar.
13. The process of claim 9 wherein the process further comprises adding an impregnation promoter selected from the group consisting of polysorbates, edible vegetable oils, egg albumin and mixtures thereof to the fiber/protein solution prior to extracting the solvent.
14. In a method for administering water-soluble dietary fiber to a human comprising the step of orally ingesting water-soluble dietary fiber, the improvement which comprises impregnating the water-soluble dietary fiber with a water-insoluble protein prior to oral ingestion of the dietary fiber.
15. The method of claim 14 wherein the water-insoluble protein is zein.
16. A dietary fiber composition comprising a water-soluble fiber and a water-insoluble protein.
17. A dietary fiber composition consisting essentially of a water-soluble fiber, a water-insoluble protein and an acidulant.
18. The dietary fiber composition of claim 17 wherein the water-insoluble protein is zein.
19. The dietary fiber composition of claim 17 wherein the water-soluble fiber is guar.
20. A dietary fiber composition comprising:
between about 90 and 99.5% by weight soluble fiber;
between about 10% and 0.5% by weight insoluble protein;
and between about 0.25% and 5% by weight acidulant.
between about 90 and 99.5% by weight soluble fiber;
between about 10% and 0.5% by weight insoluble protein;
and between about 0.25% and 5% by weight acidulant.
21. The dietary fiber composition of claim 20 wherein the soluble fiber is selected from the group consisting of alginate, carrageenin, gum arabic, tragacanth, guar, pectin, ghatti, xanthan guni and mixtures thereof.
22. The dietary fiber composition of claim 20 wherein the soluble fiber is guar.
23. The dietary fiber composition of claim 20 wherein the insoluble protein is a prolamine.
24. The dietary fiber composition of claim 20 wherein the insoluble protein is zein.
25. The dietary fiber composition of claim 20 wherein the acidulant is selected from the group consisting of citric acid, maleic acid, adipic acid, fumaric acid and mixtures thereof.
26. The dietary fiber composition of claim 20 wherein the acidulant is citric acid.
27. The dietary fiber composition of claim 20 wherein the composition further includes at least one additive for promoting impregnation of the soluble fiber by the insoluble protein.
28. A dietary fiber composition comprising: between about 90 and 99.5% by weight guar; between about 10% and 0.5% by weight zein; and between about 0.25% and 5% by weight citric acid.
29. A process for preparing a dietary fiber composition comprising:
preparing an aqueous solution of an acidulant;
providing an aqueous organic solvent system using the aqueous acidulant solution;
dissolving a water-insoluble protein in the aqueous organic solvent system to form a protein solution;
adding a soluble fiber to the protein solution to form a fiber/protein solution; and extracting the solvent from the fiber/protein solution to provide a dietary fiber composition.
preparing an aqueous solution of an acidulant;
providing an aqueous organic solvent system using the aqueous acidulant solution;
dissolving a water-insoluble protein in the aqueous organic solvent system to form a protein solution;
adding a soluble fiber to the protein solution to form a fiber/protein solution; and extracting the solvent from the fiber/protein solution to provide a dietary fiber composition.
30. The process of claim 29 wherein the aqueous organic solvent system is selected from the group consisting of aqueous ethyl alcohol, aqueoug isopropyl alcohol and mixtures thereof.
31. The process of claim 29 wherein the water-insoluble protein is zein.
32. The process of claim 29 wherein the water-soluble fiber is guar.
33. The process of claim 29 wherein the process further comprises adding an impregnation promoter selected from the group consisting of polysorbates, edible vegetable oils, egg albumin and mixtures thereof to the fiber/protein solution prior to extracting the solvent.
34. A method of preserving food by applying a dietary fiber composition consisting essentially of a water-soluble fiber and a water-insoluble protein.
35. The method of claim 34 wherein the water-insoluble protein is zein.
36. The method of claim 34 wherein the water-soluble fiber is guar.
37. A method of preserving food by applying a dietary fiber composition consisting essentially of a water-soluble fiber, a water-insoluble protein and an acidulant.
38. The method of claim 37 wherein the water-insoluble protein is zein.
39. The method of claim 37 wherein the water-soluble fiber is guar.
40. The method of claim 37 wherein the acidulant is citric acid.
41. A method of preserving food by applying a dietary fiber composition comprising:
between about 90 and 99.5% by weight soluble fiber; and between about 10% and 0.5% by weight insoluble protein.
between about 90 and 99.5% by weight soluble fiber; and between about 10% and 0.5% by weight insoluble protein.
42. The method of claim 41 wherein the soluble fiber is selected from the group consisting of alginate, carrageenin, gum arabic, tragacanth, guar, pectin, ghatti, xanthan gum and mixtures thereof.
43. The method of claim 41 wherein the insoluble protein is a prolamine.
44. The method of claim 41 wherein the insoluble protein is zein.
45. The method of claim 41 wherein the composition further includes at least one additive for promoting impregnation of the soluble fiber by the insoluble protein.
46. A method of preserving food by applying a dietary fiber composition comprising:
between about 90 and 99.5% by weight soluble fiber;
between about 10% and 0.5% by weight insoluble protein;
and between about 0.25% and 5% by weight acidulant.
between about 90 and 99.5% by weight soluble fiber;
between about 10% and 0.5% by weight insoluble protein;
and between about 0.25% and 5% by weight acidulant.
47. The method of claim 46 wherein the soluble fiber is selected from the group consisting of alginate, carrageenin, gum arabic, tragacanth, guar,, pectin, ghatti, xanthan gum and mixtures thereof.
48. The method of claim 46 wherein the insoluble protein is a prolamine.
49. The method of claim 46 wherein the insoluble protein is zein.
50. The method of claim 46 wherein the composition further includes at least one additive for promoting impregnation of the soluble fiber by the insoluble protein.
23a)
23a)
51: The method of claim 46 wherein the acidulant is selected from the group consisting of citric acid, maleic acid, adipic acid, fumaric acid and mixtures thereof.
52. The method of claim 46 wherein the acidulant is citric acid.
53. A method of preserving food by making ice from a solution including a dietary fiber composition including at least one water-soluble fiber and at least one water insoluble protein and chilling the food on the ice.
54. The method of claim 53 wherein the dietary fiber composition further includes an acidulant.
55. A dietary fiber composition comprising a water-soluble fiber, a water-insoluble protein and an acidulant.
56. A composition consisting essentially of a water-soluble fiber and a water-insoluble protein.
57. The composition of claim 56 wherein the water-insoluble protein is zein.
58. The composition of claim 56 wherein the water-soluble fiber is guar.
59. A composition comprising: between about 90 and 99.5%
by weight soluble fiber; and between about 10% and 0.5% by weight insoluble protein.
by weight soluble fiber; and between about 10% and 0.5% by weight insoluble protein.
60. The composition of claim 59 wherein the soluble fiber is selected from the group consisting of alginate, carrageenin, gum arabic, tragacanth, guar, pectin, ghatti, xanthan gum and mixtures thereof.
61. The composition of claim 59 wherein the insoluble protein is a prolamine.
62. The composition of claim 59 wherein the insoluble protein is zein.
63. The composition of claim 59 wherein the composition further includes at least one additive for promoting impregnation of the soluble fiber by the insoluble protein.
64. A composition comprising:
between about 90 and 99.5% by weight soluble fiber;
between about 10% and 0.5% by weight insoluble protein;
and between about 0.25% and 5% by weight acidulant.
between about 90 and 99.5% by weight soluble fiber;
between about 10% and 0.5% by weight insoluble protein;
and between about 0.25% and 5% by weight acidulant.
65. The composition of claim 64 wherein the soluble fiber is selected from the group consisting of alginate, carrageenin, gum arabic, tragacanth, guar, peStin, ghatti, xanthan gum and mixtures thereof.
66. The composition of claim 64 wherein the soluble fiber is guar.
67. The composition of claim 64 wherein the insoluble protein is a prolamine.
68. The composition of claim 64 wherein the insoluble protein is zein.
69. The composition of claim 64 wherein the acidulant is selected from the group consisting of citric acid, maleic acid, adipic acid, fumaric acid and mixtures thereof.
70. The composition of claim 64 wherein the acidulant is citric acid.
71. The composition of claim 64 wherein the composition further includes at least one additive for promoting impregnation of the soluble fiber by the insoluble protein.
72. A composition comprising: between about 90 and 99.5 by weight guar; between about 10% and 0.5% by weight zein; and between about 0.25% and 5% by weight citric acid.
73. A composition comprising a water-soluble fiber, a water-insoluble protein and an acidulant.
Applications Claiming Priority (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US8926893A | 1993-07-08 | 1993-07-08 | |
| US8996493A | 1993-07-09 | 1993-07-09 | |
| US26300394A | 1994-06-17 | 1994-06-17 | |
| US26300194A | 1994-06-17 | 1994-06-17 | |
| US089,268 | 1994-06-17 | ||
| US263,001 | 1994-06-17 | ||
| US089,964 | 1994-06-17 | ||
| US263,003 | 1994-06-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2166792A1 true CA2166792A1 (en) | 1995-01-19 |
Family
ID=27492301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002166792A Abandoned CA2166792A1 (en) | 1993-07-08 | 1994-06-27 | Dietary fiber composition, method of preparation and use |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0711150A4 (en) |
| JP (1) | JPH08512207A (en) |
| AU (1) | AU683288B2 (en) |
| CA (1) | CA2166792A1 (en) |
| WO (1) | WO1995001778A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5545414A (en) * | 1995-03-22 | 1996-08-13 | Abbott Laboratories | Cholesterol lowering food product |
| DE50302328D1 (en) * | 2003-11-06 | 2006-04-13 | Karin Kaufmann | Process for producing frozen individual fruits or a mixture of fruits and frozen single fruits and a mixture of fruits |
| US20170064987A1 (en) * | 2015-09-04 | 2017-03-09 | Wti, Inc. | Mixtures and compositions for treating food products |
| CN108208855A (en) * | 2018-01-02 | 2018-06-29 | 山东禹王生态食业有限公司 | A kind of production method of the soybean dietary fiber with diet fiber of high soluble |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE626314A (en) * | 1961-12-22 | |||
| SE458576B (en) * | 1985-06-20 | 1989-04-17 | Lejus Medical Ab | PROCEDURES FOR PREPARING A GUAR-GUM PRODUCT |
| AU605798B2 (en) * | 1986-10-27 | 1991-01-24 | Terumo Kabushiki Kaisha | Food for controlling calorie intake |
| WO1988008257A1 (en) * | 1987-04-25 | 1988-11-03 | Terumo Kabushiki Kaisha | Food facilitating bowel movement |
| US5093130A (en) * | 1989-09-26 | 1992-03-03 | Plant Genetics | Powder coated hydrogel capsules |
| US5182130A (en) * | 1989-11-06 | 1993-01-26 | Opta Food Ingredients, Inc. | Method for producing an edible prolamine coating from an aqueous latex |
| US5139800A (en) * | 1990-11-02 | 1992-08-18 | Pfizer Inc | Browning composition and process for browning foods |
| WO1995001779A1 (en) * | 1993-07-08 | 1995-01-19 | Freeman Paul G | Dietary fiber composition, method of preparation and use |
| WO1995001728A1 (en) * | 1993-07-09 | 1995-01-19 | Freeman Paul G | Fiber composition, method of preparation and use |
-
1994
- 1994-06-27 EP EP94923291A patent/EP0711150A4/en not_active Withdrawn
- 1994-06-27 AU AU73201/94A patent/AU683288B2/en not_active Ceased
- 1994-06-27 JP JP7504069A patent/JPH08512207A/en active Pending
- 1994-06-27 WO PCT/US1994/007390 patent/WO1995001778A1/en not_active Application Discontinuation
- 1994-06-27 CA CA002166792A patent/CA2166792A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| EP0711150A4 (en) | 1997-03-05 |
| EP0711150A1 (en) | 1996-05-15 |
| WO1995001778A1 (en) | 1995-01-19 |
| AU7320194A (en) | 1995-02-06 |
| AU683288B2 (en) | 1997-11-06 |
| JPH08512207A (en) | 1996-12-24 |
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