CH650129A5 - Granular polysaccharide preparation - Google Patents
Granular polysaccharide preparation Download PDFInfo
- Publication number
- CH650129A5 CH650129A5 CH7170/82A CH717082A CH650129A5 CH 650129 A5 CH650129 A5 CH 650129A5 CH 7170/82 A CH7170/82 A CH 7170/82A CH 717082 A CH717082 A CH 717082A CH 650129 A5 CH650129 A5 CH 650129A5
- Authority
- CH
- Switzerland
- Prior art keywords
- preparation
- galactomannan
- water
- flour
- mixed
- Prior art date
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 150000004676 glycans Chemical class 0.000 title claims description 7
- 229920001282 polysaccharide Polymers 0.000 title claims description 7
- 239000005017 polysaccharide Substances 0.000 title claims description 7
- 229920000926 Galactomannan Polymers 0.000 claims abstract description 26
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 7
- 230000008961 swelling Effects 0.000 claims abstract description 7
- 241001465754 Metazoa Species 0.000 claims abstract description 5
- 235000005911 diet Nutrition 0.000 claims abstract description 5
- 230000000378 dietary effect Effects 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims abstract description 3
- 240000008886 Ceratonia siliqua Species 0.000 claims abstract description 3
- 239000003086 colorant Substances 0.000 claims abstract description 3
- 210000002784 stomach Anatomy 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- 238000005054 agglomeration Methods 0.000 claims description 10
- 230000002776 aggregation Effects 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 9
- 235000018102 proteins Nutrition 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 235000010443 alginic acid Nutrition 0.000 claims description 7
- 229920000615 alginic acid Polymers 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 5
- 210000004051 gastric juice Anatomy 0.000 claims description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 4
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 229940001941 soy protein Drugs 0.000 claims description 4
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 3
- 229940072056 alginate Drugs 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000011282 treatment Methods 0.000 claims description 3
- 241000283690 Bos taurus Species 0.000 claims description 2
- 235000008222 Cyamopsis psoralioides Nutrition 0.000 claims description 2
- 235000017367 Guainella Nutrition 0.000 claims description 2
- 241000282887 Suidae Species 0.000 claims description 2
- 235000021120 animal protein Nutrition 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 claims description 2
- 239000000679 carrageenan Substances 0.000 claims description 2
- 229940113118 carrageenan Drugs 0.000 claims description 2
- 230000037213 diet Effects 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 claims description 2
- 230000035764 nutrition Effects 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
- 244000007835 Cyamopsis tetragonoloba Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010045254 Type II hyperlipidaemia Diseases 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000000291 postprandial effect Effects 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The granular preparation contains galactomannan-containing flours, for example guar flour and/or carob flour, and, as an agglomerant, animal and/or vegetable proteins, if desired in the form of a mixture with hydrocolloids and, if desired, flavourings and colorants. Swelling of the product at room temperature in water for at least 10 minutes is virtually nil, but, in the stomach, the product reaches the desired viscosity of at least 8000 mPa.s, measured as a 2% hydrocolloid solution, over 10 to 60 minutes. The product is suitable as a dietetic food. Processes for its preparation are described.
Description
**WARNUNG** Anfang DESC Feld konnte Ende CLMS uberlappen **.
PATENTANSPRÜCHE
1. Galaktomannane und Agglomerationsmittel enthaltendes, körniges Präparat, dadurch gekennzeichnet, dass es in Wasser und wässrigen Flüssigkeiten bei Temperaturen unterhalb 25"C während mindestens 10 Minuten praktisch nicht quillt und im Magensaft von pH 1 bis 4 bei 37 bis 39"C innerhalb von 10 bis 60 Minuten eine Viskosität von mindestens 8000 mPa- s, gemessen als 2% Hydrokolloidlösung, erreicht.
2. Präparat nach Patentanspruch 1, dadurch gekennzeichnet, dass es Galaktomannane, bevorzugt Guar- und/oder Johannisbrotkernmehl, enthält.
3. Präparat nach Patentanspruch 1 oder 2, dadurch gekennzeichnet, dass es als Agglomerationsmittel tierische und/oder pflanzliche Proteine enthält, z.B. Gelatine, Soyaprotein, Weizengluten, Kartoffelproteine.
4. Präparat nach Patentanspruch 3, dadurch gekennzeich -net, das es 95 bis 70 Gewichtsteile galaktomannanhaltiges Mehl und 5 bis 30 Gewichtsteile Protein enthält.
5. Präparat nach einem der Patentansprüche 2 bis 4, dadurch gekennzeichnet, dass es zusätzlich 0,5 bis 10 Gewichtsprozent, bezogen auf das Trockengewicht des Präparates, Hydrokolloide enthält, zum Beispiel Carrageenane, Alginate, Pektine, Carboxymethylzellulose.
6. Verfahren zur Herstellung eines Präparates nach Patentanspruch 1, dadurch gekennzeichnet, dass man die Agglomerationsmittel zuerst in Wasser zwischen 20 und .900 C quillt oder löst, anschliessend mit dem Galaktomannanmehl im Kneter vermischt, extrudiert, trocknet und zur geeigneten Korngrösse zerkleinert und aussiebt.
7. Verfahren zur Herstellung eines Präparates nach Patentanspruch 1, dadurch gekennzeichnet, dass man galaktomannanhaltiges Mehl und die Agglomerationsmittel vermischt, anschliessend in kaltem oder heissem Wasser unter Kneten bis zum Verklumpen erhitzt, das Gemisch trocknet, granuliert oder zerkleinert und die geeignete Korngrösse aussiebt.
8. Verfahren nach Patentanspruch 6 oder 7, dadurch gekennzeichnet, dass man dem Wasser Ethanol zusetzt.
9. Verfahren nach Patentanspruch 6 oder 7, dadurch gekennzeichnet, dass das Erhitzen bei einer Temperatur von 30 bis 90"C erfolgt.
10. Verfahren nach einem der Patentansprüche 6 bis 8, dadurch gekennzeichnet, dass man die restlichen Komponenten in gelöster oder dispergierter Form zusetzt.
Es ist schon lange bekannt, dass gewisse als schwerverdaulich bezeichnete Polysaccharide wertvolle diätetische Eigenschaften besitzen, die sich auf verschiedene Störungen im menschlichen Organismus günstig auswirken können. Da diese Polysaccharide nur sehr schwer und in geringem Masse verdaut werden, gelten sie für die übliche menschliche Ernährung als kalorienarm. Andererseits weisen sie ein sehr hohes Quell- und Wasserretentionsvermögen auf was ihre Verwendung in Diätprodukten für Abmagerungskuren nahelegt. Ausserdem erwiesen sich solche Polysaccharide als wertvolle Hilfsmittel zur Regulierung des Blutzuckers und des Serumcholesterins.
Besonders bewährt haben sich zu diesem Zweck Galaktomannan enthaltende Produkte, wie das als Guar-Gummi bekannte Guarendospermehl aus Cyamopsis tetragonolobus und Johannisbrotkernmehl aus Ceratonia siliqua (siehe Literatur).
Die Erfahrung hat gezeigt, dass solche Mehle, die üblicherweise in einer Dosierung von 20 bis 30 g/Tag eingenommen werden, am besten in Form eines Granulates verabreicht werden, da sie in Pulverform so rasch quellen und sich zu Klumpen vereinen, dass sie nicht mehr geschluckt werden können.
Obwohl bereits verschiedene galaktomannanhaltige diätetische Präparate in Granulatform im Handel sind, vermochte bisher keines den Wünschen des Konsumenten nach einer derart geringen Quellgeschwindigkeit in kalter Flüssigkeit zu genügen, dass es bequem aufgeschlämmt und die erhaltene Aufschlämmung mühelos langsam heruntergeschluckt werden kann, ohne bereits zuvor aufzuquellen, trotzdem aber im Magen verhältnismässig rasch die gewünschte Viskosität erreicht. Keines der bekannten Produkte vereinigt diese beiden Eigenschaften in zufriedenstellender Form und agglomeriert das Mehl ausreichend, um die diätisch wirksame Menge auf ein annehmbares Volumen zu reduzieren.
Die vorliegende Erfindung bezieht sich nun auf ein neues, galaktomannanhaltiges, körniges Präparat, welches diesen beiden Anforderungen entspricht.
Gegenstand der vorliegenden Erfindung ist ein Galaktomannan und Agglomerationsmittel enthaltendes Präparat in Granulatform, welches dadurch gekennzeichnet ist, dass es in Wasser und wässrigen Flüssigkeiten bei Temperaturen unterhalb 20"C während mindestens 10 Minuten praktisch nicht quillt, in Magensaft von pH 1 bis 4 bei 37 bis 39 C jedoch innerhalb von 10 bis 60 Minuten die angestrebte Viskosität von mindestens 8000 mPa s (Hydrokolloidkonzentration 2%, Brookfield LVT, 20 rpm) erreicht.
Als Agglomerationsmittel eignen sich tierische und pflanzliche Proteine, allein oder im Gemisch mit anderen Hydrokolloiden, wie Carrageenan, Alginate, Pektine, Carboxymethylzellulose, usw. Ein geeignetes tierisches Protein ist Gelatine aus Rindern oder Schweinen; im allgemeinen werden aber. pflanzliche Proteine bevorzugt, insbesondere Soyaprotein, Weizengluten, Kartoffelproteine und dgl. Der Gehalt an solchen Hydrokolloiden beträgt im allgemeinen 0,5 bis 10%, bezogen auf das Trockengewicht des Präparates.
Das Präparat enthält mit Vorteil 95 bis 70 Gewichtsteile galaktomannanhaltige Mehle und 5 bis 30 Gewichtsteile Protein. Es kann ferner Aroma-, Geschmacks- und Farbstoffe in üblichen Mengen enthalten.
Zur Herstellung der neuen Präparate werden entweder a) die Agglomerationsmittel zuerst in kaltem oder heissem Wasser, ggf. in Gegenwart von Ethanol, gequollen oder gelöst, im allgemeinen bei etwa 20 bis 90" C, anschliessend wird es mit dem galaktomannanhaltigen Mehl z.B. in einem Kneter, innig vermischt, dann extrudiert, getrocknet und zur geeigneten Korngrösse zerkleinert und ausgesiebt, oder b) die Agglomerationsmittel und das galaktomannanhaltige Mehl werden gemischt. Anschliessend wird mit Wasser, ggf. in Mischung mit Ethanol, vermischt, geknetet und erhitzt, ggf. extrudiert, dann getrocknet, granuliert und die geeignete Korngrösse ausgesiebt.
Beispiel 1
88,9 kg Guar-Gummi wurden mit 11,0 kg Gelatine und 0,1 kg Alginat mit 145 1 eines Gemisches aus 70% kaltem Wasser und 30 Volumenprozent Ethanol während einer halben Stunde quellen gelassen. Das Gemisch wurde sodann in einem Kneter bis 60"C während einer halben Stunde erhitzt, wobei die Masse fast vollständig verklumpte.
Das klumpige Produkt wurde getrocknet, granuliert und ausgesiebt zu einer Korngrösse zwischen 0,8 und 1,6 mm Durchmesser.
Alternativ kann die verklumpte Masse durch eine Lochplatte mit Lochungen zwischen 0,5 und 3 mm verpresst und mit einer Abschneidvorrichtung auf Teilchen von 1-2 mm Länge verarbeitet, welche anschliessend getrocknet werden.
Beispiel 2
84 kg Guar-Gummi und 2 kg Alginat wurden in einem Kneter gemischt. 14 kg Gelatine wurden in 100 1 eines Gemisches aus 80 Vol.% Wasser und 20 Vol.% Ethanol bei etwa 70"C gelöst und dem galaktomannanhaltigen Mehl bei laufendem Kneter beigegeben.
Das leicht verklumpte Produkt wurde durch eine Lochplatte mit Lochungen zwischen 0,5 mm und 3,0 mm verpresst, auf Teilchen von 1-2 mm Länge verarbeitet und anschliessend getrocknet.
Die Präparate liessen sich ohne weiteres in kaltem Wasser von 200 C aufschlämmen (7,0 g Präparat in 200 ml Wasser) und konnten nach 10 Minuten mühelos getrunken werden; die Aufschlämmung weist nach 10 Minuten eine Viskosität von etwa 70-100 mPa.S auf. In künstlichem Magensaft, bei einem pH-Wert von etwa 1,4 bei 37"C wurde bei einer Konzentration von 2% Hydrokolloid (Guar, usw.) nach 30 Minu ten eine Viskosität von 5000-5800 mPa zu s und nach 60 Minuten 8000-9000 mPa zu s gemessen (Brookfield RVT, 20 rpm).
Nach total 90 Minuten wurde eine Viskosität der Lösungen von 10 000-16 000 mPa-s. gemessen.
Literaturverzeichnis
D.J.A. Jenkins et al.: Unabsorbable Carbohydrates and Diabetes: Decreased Post-Prandial Hyperglycaemia Lancet (1976), 172-174.
D.J.A. Jenkins et al.: Treatment of Diabetes with Guar Gum: Reduction of Urinary Glucose Loss in Diabetics Lancet (1977), 779-780.
D.J.A. Jenkins et al.: Reduction of Serum Cholesterol in Type II Hyperlipidaemia by Guar Gum Proc. Nutr. Soc.
(1977),36,94A.
Anonymous: Diabetes and Dietary Fibre Nutr. Rev.
(1978), 36, 273-275.
T.M.S. Wolerer et al.: Guar Gum and Reduction of Post Prandial Glycaemia: Effect of Incorporation into Solid Food, Liquid Food, and Both Br. J. Nutr. (1979), 41, 505-510.
D.J.A. Jenkins et al.: Dietary Fiber and Blood Lipids: Reduction of Serum Cholesterol in Type II Hyperlipidemia by Guar Gum Am. J. Clin. Nutr. (1979), 32,16-18.
U. Smith and G. Holm: Effect of a Modified Guar Gum Preparation on Glucose and Lipid Levels in Diabetics and Healthy Volunteers Atherosclerosis (1981).
** WARNING ** beginning of DESC field could overlap end of CLMS **.
PATENT CLAIMS
1. Granular preparation containing galactomannans and agglomerating agents, characterized in that it practically does not swell in water and aqueous liquids at temperatures below 25 ° C. for at least 10 minutes and in gastric juice from pH 1 to 4 at 37 to 39 ° C. within 10 a viscosity of at least 8000 mPas, measured as a 2% hydrocolloid solution, is reached within 60 minutes.
2. Preparation according to claim 1, characterized in that it contains galactomannans, preferably guar and / or locust bean gum.
3. Preparation according to claim 1 or 2, characterized in that it contains animal and / or vegetable proteins as agglomeration agents, e.g. Gelatin, soy protein, wheat gluten, potato proteins.
4. Preparation according to claim 3, characterized in that it contains 95 to 70 parts by weight of galactomannan-containing flour and 5 to 30 parts by weight of protein.
5. Preparation according to one of claims 2 to 4, characterized in that it additionally contains 0.5 to 10 percent by weight, based on the dry weight of the preparation, of hydrocolloids, for example carrageenans, alginates, pectins, carboxymethyl cellulose.
6. A process for the preparation of a preparation according to claim 1, characterized in that the agglomeration agent is first swelled or dissolved in water between 20 and .900 C, then mixed with the galactomannan flour in a kneader, extruded, dried and crushed and sieved to a suitable grain size.
7. A process for the preparation of a preparation according to claim 1, characterized in that flour containing galactomannan and the agglomerating agents are mixed, then heated in cold or hot water with kneading until clumping, the mixture dries, granulated or crushed and sieves the appropriate grain size.
8. The method according to claim 6 or 7, characterized in that ethanol is added to the water.
9. The method according to claim 6 or 7, characterized in that the heating is carried out at a temperature of 30 to 90 "C.
10. The method according to any one of claims 6 to 8, characterized in that the remaining components are added in dissolved or dispersed form.
It has long been known that certain polysaccharides, known as difficult to digest, have valuable dietary properties that can have a beneficial effect on various disorders in the human organism. Since these polysaccharides are digested only with great difficulty and to a small extent, they are considered to be low in calories for normal human nutrition. On the other hand, they have a very high swelling and water retention capacity, which suggests their use in diet products for slimming treatments. In addition, such polysaccharides have proven to be valuable tools for regulating blood sugar and serum cholesterol.
Products containing galactomannan, such as the guar gum from Cyamopsis tetragonolobus known as guar gum and locust bean gum from Ceratonia siliqua (see literature) have proven particularly useful for this purpose.
Experience has shown that such flours, which are usually taken in a dosage of 20 to 30 g / day, are best administered in the form of granules, since they swell so quickly in powder form and combine to form lumps that they no longer can be swallowed.
Although various galactomannan-containing granular dietary preparations are already on the market, none has so far been able to satisfy the wishes of the consumer for such a slow swelling rate in cold liquid that it can be easily slurried and the slurry obtained can be swallowed slowly and effortlessly without swelling beforehand, nevertheless but reaches the desired viscosity relatively quickly in the stomach. Neither of the known products combines these two properties in a satisfactory form and agglomerates the flour sufficiently to reduce the dietarily effective amount to an acceptable volume.
The present invention now relates to a new, galactomannan-containing, granular preparation which meets these two requirements.
The present invention relates to a preparation in granulate form containing galactomannan and agglomerating agents, which is characterized in that it practically does not swell in water and aqueous liquids at temperatures below 20 ° C. for at least 10 minutes, in gastric juice from pH 1 to 4 at 37 to 39 C, however, the desired viscosity of at least 8000 mPa s (hydrocolloid concentration 2%, Brookfield LVT, 20 rpm) is reached within 10 to 60 minutes.
Suitable agglomeration agents are animal and vegetable proteins, alone or as a mixture with other hydrocolloids, such as carrageenan, alginates, pectins, carboxymethyl cellulose, etc. A suitable animal protein is gelatin from cattle or pigs; in general, however. Vegetable proteins are preferred, in particular soy protein, wheat gluten, potato proteins and the like. The content of such hydrocolloids is generally 0.5 to 10%, based on the dry weight of the preparation.
The preparation advantageously contains 95 to 70 parts by weight of flour containing galactomannan and 5 to 30 parts by weight of protein. It can also contain flavoring, flavoring and coloring agents in customary amounts.
To produce the new preparations, either a) the agglomeration agents are first swollen or dissolved in cold or hot water, if appropriate in the presence of ethanol, generally at about 20 to 90 ° C., then it is mixed with the galactomannan-containing flour, for example in a kneader , intimately mixed, then extruded, dried and crushed to the appropriate grain size and sieved, or b) the agglomeration agents and the galactomannan-containing flour are mixed, then mixed, kneaded and heated with water, optionally in a mixture with ethanol, if necessary extruded, then dried, granulated and sieved the appropriate grain size.
example 1
88.9 kg of guar gum were allowed to swell with 11.0 kg of gelatin and 0.1 kg of alginate with 145 l of a mixture of 70% cold water and 30% by volume of ethanol for half an hour. The mixture was then heated in a kneader to 60 ° C. for half an hour, the mass clumping almost completely.
The lumpy product was dried, granulated and sieved to a grain size between 0.8 and 1.6 mm in diameter.
Alternatively, the clumped mass can be pressed through a perforated plate with perforations between 0.5 and 3 mm and processed with a cutter to particles of 1-2 mm in length, which are then dried.
Example 2
84 kg of guar gum and 2 kg of alginate were mixed in a kneader. 14 kg of gelatin were dissolved in 100 l of a mixture of 80% by volume of water and 20% by volume of ethanol at about 70 ° C. and added to the flour containing galactomannan while the kneader was running.
The slightly clumped product was pressed through a perforated plate with perforations between 0.5 mm and 3.0 mm, processed to particles of 1-2 mm in length and then dried.
The preparations could easily be slurried in cold water at 200 C (7.0 g preparation in 200 ml water) and could be drunk easily after 10 minutes; the slurry has a viscosity of about 70-100 mPa.S after 10 minutes. In artificial gastric juice, at a pH of about 1.4 at 37 "C at a concentration of 2% hydrocolloid (guar, etc.), a viscosity of 5000-5800 mPa to s after 30 minutes and 8000 after 60 minutes -9000 mPa to s measured (Brookfield RVT, 20 rpm).
After a total of 90 minutes, the viscosity of the solutions became 10,000-16,000 mPa-s. measured.
bibliography
D.J.A. Jenkins et al .: Unabsorbable Carbohydrates and Diabetes: Decreased Post-Prandial Hyperglycaemia Lancet (1976), 172-174.
D.J.A. Jenkins et al .: Treatment of Diabetes with Guar Gum: Reduction of Urinary Glucose Loss in Diabetics Lancet (1977), 779-780.
D.J.A. Jenkins et al .: Reduction of Serum Cholesterol in Type II Hyperlipidaemia by Guar Gum Proc. Nutr. Soc.
(1977), 36.94A.
Anonymous: Diabetes and Dietary Fiber Nutr. Rev.
(1978), 36, 273-275.
T.M.S. Wolerer et al .: Guar Gum and Reduction of Post Prandial Glycaemia: Effect of Incorporation into Solid Food, Liquid Food, and Both Br. J. Nutr. (1979), 41, 505-510.
D.J.A. Jenkins et al .: Dietary Fiber and Blood Lipids: Reduction of Serum Cholesterol in Type II Hyperlipidemia by Guar Gum Am. J. Clin. Nutr. (1979), 32, 16-18.
U. Smith and G. Holm: Effect of a Modified Guar Gum Preparation on Glucose and Lipid Levels in Diabetics and Healthy Volunteers Atherosclerosis (1981).
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH7170/82A CH650129A5 (en) | 1982-12-08 | 1982-12-08 | Granular polysaccharide preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH7170/82A CH650129A5 (en) | 1982-12-08 | 1982-12-08 | Granular polysaccharide preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH650129A5 true CH650129A5 (en) | 1985-07-15 |
Family
ID=4320990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH7170/82A CH650129A5 (en) | 1982-12-08 | 1982-12-08 | Granular polysaccharide preparation |
Country Status (1)
| Country | Link |
|---|---|
| CH (1) | CH650129A5 (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2590773A1 (en) * | 1985-12-02 | 1987-06-05 | Gel Dor | PULVERULENT FOOD COMPOSITION BASED ON GELATINE, GELIFYERS AND A SALT OF FOOD QUALITY, GALLERY SOLUTIONS CONTAINING SAME |
| FR2608901A1 (en) * | 1986-12-30 | 1988-07-01 | Mero Rousselot Satia | EDIBLE FOOD-FILING AGENT, METHOD FOR COATING FOODSTUFFS WITH THE AGENT AND APPLICATION TO FOOD CONSERVATION |
| EP0317079A2 (en) * | 1987-11-19 | 1989-05-24 | Orlando A. Battista | High-fiber, expandable, dry-mixed compositions |
| EP0319129A2 (en) * | 1987-12-01 | 1989-06-07 | FMC Corporation | Soluble dried cassia gum composition and process for making same |
| EP0477161A1 (en) * | 1990-09-19 | 1992-03-25 | Instantina Nahrungsmittel Entwicklungs- und Produktions Gesellschaft m.b.H | Dietetic food |
| WO1994018857A1 (en) * | 1993-02-26 | 1994-09-01 | Unilever Plc | Crumb coating composition |
| ES2136038A1 (en) * | 1998-02-03 | 1999-11-01 | Consejo Superior Investigacion | Dietary fibre containing galactomannans |
| US6270817B1 (en) | 1993-02-26 | 2001-08-07 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Crumb coating composition |
-
1982
- 1982-12-08 CH CH7170/82A patent/CH650129A5/en not_active IP Right Cessation
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2590773A1 (en) * | 1985-12-02 | 1987-06-05 | Gel Dor | PULVERULENT FOOD COMPOSITION BASED ON GELATINE, GELIFYERS AND A SALT OF FOOD QUALITY, GALLERY SOLUTIONS CONTAINING SAME |
| EP0230805A1 (en) * | 1985-12-02 | 1987-08-05 | GEL'DOR Société anonyme | Powdery foodstuff composition based on gelatin, gelifying agents and a kitchen salt, and jelly solutions containing it |
| FR2608901A1 (en) * | 1986-12-30 | 1988-07-01 | Mero Rousselot Satia | EDIBLE FOOD-FILING AGENT, METHOD FOR COATING FOODSTUFFS WITH THE AGENT AND APPLICATION TO FOOD CONSERVATION |
| EP0277448A1 (en) * | 1986-12-30 | 1988-08-10 | Sanofi Bio-Industries | Edible coating agent for foodstuffs, process for coating foodstuffs therewith and use in foodstuff preservation |
| EP0317079A2 (en) * | 1987-11-19 | 1989-05-24 | Orlando A. Battista | High-fiber, expandable, dry-mixed compositions |
| EP0317079A3 (en) * | 1987-11-19 | 1990-07-18 | Orlando A. Battista | High-fiber, expandable, dry-mixed compositions |
| EP0319129A2 (en) * | 1987-12-01 | 1989-06-07 | FMC Corporation | Soluble dried cassia gum composition and process for making same |
| EP0319129A3 (en) * | 1987-12-01 | 1990-01-17 | Fmc Corporation | Soluble dried cassia gum composition and process for making same |
| EP0477161A1 (en) * | 1990-09-19 | 1992-03-25 | Instantina Nahrungsmittel Entwicklungs- und Produktions Gesellschaft m.b.H | Dietetic food |
| WO1994018857A1 (en) * | 1993-02-26 | 1994-09-01 | Unilever Plc | Crumb coating composition |
| US6270817B1 (en) | 1993-02-26 | 2001-08-07 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Crumb coating composition |
| ES2136038A1 (en) * | 1998-02-03 | 1999-11-01 | Consejo Superior Investigacion | Dietary fibre containing galactomannans |
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