CN101102817A - Satiety emulsions and food compositions - Google Patents
Satiety emulsions and food compositions Download PDFInfo
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- CN101102817A CN101102817A CNA2005800466208A CN200580046620A CN101102817A CN 101102817 A CN101102817 A CN 101102817A CN A2005800466208 A CNA2005800466208 A CN A2005800466208A CN 200580046620 A CN200580046620 A CN 200580046620A CN 101102817 A CN101102817 A CN 101102817A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/01—Other fatty acid esters, e.g. phosphatides
- A23D7/011—Compositions other than spreads
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
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Abstract
The present invention provides edible aqueous oil-in-water emulsions comprising 15-70% wt oil having a saturated fatty acid content of at least 20% wt and at least 10% wt of said oil being solid at 37 DEG C., 0.1-5% wt emulsifier which is a protein and 25-84.9% wt water. The oil preferably comprises palm oil and the emulsifier preferably comprises partially denatured egg white. The emulsions provide good satiety benefits and do not adversely affect the taste of products into which they are incorporated. Furthermore the emulsions are very stable which has benefits also for the food products and beverages into which they are incorporated. Also provided are food and beverage products comprising the emulsion of the invention.
Description
Invention field
The edible gel (emulsion) of the satietion effect (satiety effect) that the present invention relates to provide useful and comprise the Food ﹠ Drink product of these gels.These gels, Food ﹠ Drink are suitable for that heat is kept on a diet and other Weight management or the plan of losing weight.
Background of invention
In in the past 10 years, taking in the country of so-called Western-style diet the incidence rate of obesity and be considered to overweight number and sharply increase.Owing to know that obesity is relevant with overweight and multiple disease such as heart disease, hypertension, type ii diabetes and arteriosclerosis usually, this increase becomes the great health problem of medical circle and individual focus attentions equally on.In addition, the many people in the Western countries think the overweight captivation that do not have.
This has caused their health of consumer's growing interest, thereby causes that they are to helping to reduce or control the demand of the product of calorie intake every day and/or controlling body weight and/or physical appearance.
Propose several solutions and helped its body weight of individual's control.A kind of activity that is to use medicine for example to suppress the enzyme in the digestive system is for example arranged in these solutions.But the use of medicine is regarded as last resort rather than preferred means usually, unless need really for goals of medicine.
Proposed another overweight issue-resolution is the relevant individual's of prescription special diet, for example limited diet of calorie intake every day.But a common issue with of these diet is that they often can not provide wholesome nutritive equilibrium and/or them to be difficult to adapt to modern way of life.
Diet substitute products (meal replacer product) have also been proposed as diet replacement bar (mealreplacement bar) and beverage a part, with control or reduce body weight as health diet.For example, United States Patent (USP) the 5th, 688 discloses the trophism diet alternate sets compound that comprises dietary fiber, protein, cellulose gum and gel No. 547.
These diet substitute products are intended as single portion of food usually and wait as rod (bar) or beverage and consume, with a meal or two meal that replace every day.The diet substitute products are designed on the one hand can provide limited calorie intake, and wholesome nutritional labeling balance can be provided on the other hand, and the every day of being convenient to mix the individual is in the diet.
But, diet substitute products and be mixed with as the keep on a diet common problem of other food that the part of (as fast food low in calories) consumes of heat and be, though these products can be controlled the heat of every portion of diet and have good nutrient profile (nutritional profile), it is not best from the satietion effect of consuming these products acquisitions that the consumer of these products feels.This can cause consumer not have complete satietion relatively after just experiencing hunger sensation and/or eaten these products in the short time after having eaten these products.These two kinds of situations can make all that experimenter (subject) is more difficult to defer to that heat is kept on a diet or other Weight management plan.The experimenter may eat other food with the opposing hunger sensation, and such heat that absorbs has just increased, and perhaps they may abandon this diet or plan fully.
The Food ﹠ Drink of high fat content known in this field tend to provide satietion when consumption.But the fat level height also can cause the corresponding increase of its energy content in the Food ﹠ Drink.Therefore, only fat content is increased to higher relatively level so that enhanced satietion effect to be provided, for be ready to use in that heat is kept on a diet or the product of other Weight management plan be not the scheme of reality.
In addition, consumer does not show and is very willing to make compromise on their food taste that heat is kept on a diet and other Weight management plan to defer to.The food that consumer wishes them except that heat content suitably and be convenient to make with consumption, it is good to go back taste, balanced in nutrition, and good satietion effect can be provided.
In addition, the Food ﹠ Drink product needs stable physically when preservation, to avoid the complaint of consumer, the power loss of tests of the possible loss of nutritional quality or its satietion effect.
Therefore, be ready to use in the successful prescription teacher that heat is kept on a diet or is used for the Foods or drinks product of Weight management plan, must supply out appetizing Food ﹠ Drink product, it has in check energy content and good nutrient profile again, and good satietion effect is provided simultaneously.In order to provide maximum success to alleviate or keep the chance of body weight for the experimenter who defers to described diet or plan, this is desirable.
The prescription teacher of the Foods or drinks product of the above-mentioned type has considered the problems referred to above, but confirms that these problems are not to overcome easily.
United States Patent (USP) discloses the food compositions of the oil-in-water type gel that comprises triglyceride oil for No. 6517883, and this gel is solid in ambient temperature to body temperature down to small part.This gel also comprises galactolipid base food emulsifying agent or phospholipid base emulsifying agent such as lecithin.This food compositions it is said and can prolong satietion.But, find that this gel has some unsettled tendency, and require special operation usually, because physical instability easily takes place when processing and storage for they.
EP477827 discloses to comprise and has been lower than 10%wt fat and proteinic low-fat mayonnaise (mayonnaise), and this protein can be Ovum Gallus domesticus album and/or whey protein concentrate.Fat-free mayonnaise is also disclosed.
But,, but still need to improve one or more the problems referred to above although above-mentioned progress is arranged.Specifically, it is good still to need to supply taste, and the Food ﹠ Drink product of good satietion effect can be provided to consumer, so as to be used for effectively heat keep on a diet and other Weight management in the works.Also still need to supply the Food ﹠ Drink product and the batching thereof that demonstrate good physical stability and can use conventional foods processing technique to produce.
Specifically, need still to be ready to use in that heat is kept on a diet and the F﹠B of other Weight management plan, it has acceptable taste, energy content, nutrient profile and good satietion effect can be provided.This product ideally should be easily manufactured, should not suffer the problem of unacceptable stability or sense organ aspect.
Since recognize to can be used for that heat is kept on a diet and other Weight management plan and the delicious food, nutrition of good satietion effect can be provided and easily the Food ﹠ Drink product exist demand, carried out research to attempt to solve one or more relevant problems.
Therefore, the present invention seeks to solve one or more the problems referred to above.
Summary of the invention
Be surprised to find that the oil-in-water type latex physical ability that comprises some fat and some emulsifying agent solves one or more the problems referred to above.These oil-in-water type gels can be easily (using conventional foods processing technique) be incorporated into be ready to use in that heat is kept on a diet and the Food ﹠ Drink of other Weight management plan in, provide enhanced satietion effect to give described Food ﹠ Drink.Specifically, these oil-in-water type gels can sharp influence taste, outward appearance and/or the physical aspect of its product that mixes, and good satietion effect but can be provided.
Therefore, a first aspect of the present invention provides edible oil-in-water type gel, and it comprises:
A) oil of 15-70%wt, the saturated fatty acid content of described oil is at least 20%wt, and the described oil of 10%wt is solid down at 37 ℃ at least;
B) emulsifying agent of 0.1-5%wt, described emulsifying agent are protein;
C) water of 25-84.9%wt.
Latex physical ability of the present invention provides good satietion effect to consumer, and don't taste, outward appearance or the physical aspect of its Foods or drinks product that is mixed of meeting adverse effect.In addition, emulsifying agent of the present invention can provide highly stable gel, and this is not only useful to gel itself, and useful to the Food ﹠ Drink that mix gel.Described gel production is simple, can use conventional foods processing technique manufacturing.
Though do not want to accept the limitation of opinion, but think that the good stability (processing stability and preservation stability) of described gel is to be provided by used concrete emulsifying agent.Compare with using lipid or other emulsifying agent, use protein emulsifier to obtain better stability.Why this can it is believed that is because protein emulsifier can provide gelling or crosslinked interface in oil droplets.In addition, also find to form thicker layer on the oil droplets usually when protein emulsifier is arranged than when the lipid emulsifying agent is arranged, this it is believed that the stability that helps oil droplet.This is for gel itself and to mix the Food ﹠ Drink product of gel favourable, because can improve the physical stability of gel, and can improve in the gel and/or mixes the possible illeffects of oils oxidation in the Food ﹠ Drink product of gel.The oil-in-water type gel in addition under freezing temperature, keep pourable/can ladle out and reached several weeks.Provide another advantage of stable oil-in-water type gel to be, gel and the Food ﹠ Drink product that mixes gel all obtain good satietion effect.
The saturated fatty acid content of preferred oil is 25%wt at least.The preferably as many as 90%wt of saturated fatty acid content.Find that saturated fatty acid content is effective especially in the 25%wt-60%wt scope, as 40%wt-60%wt.
The monounsaturated fatty acid content of preferred oil is 20%wt at least, more preferably 30%wt at least.The content of polyunsaturated fatty acid of preferred oil is 5%wt at least.
Particularly preferred oil is fractionated palm oil.
Preferred especially gel comprises the emulsifying agent of 0.3-3%wt, the most specifically is selected from the emulsifying agent of egg product protein and egg product derived protein.Found that Ovum Gallus domesticus album is fit closely emulsifying agent, it is particularly preferred according to the present invention, and the Ovum Gallus domesticus album of partial denaturation is the most preferred at least.Another advantage of using egg product (Ovum Gallus domesticus album) protein and egg product (Ovum Gallus domesticus album) derived protein class emulsifying agent to be obtained is, the oxidation that can reduce in the gel and mix the fat in the food compositions of gel, thus increase stability.This may be facilitated by naturally occurring low-level metal in these types of emulsifiers.In addition, the physical stability of mixing the fluid product of these types of emulsifiers also can be improved usually.
According to a specific embodiments of the present invention, the oil-in-water type gel comprises:
A) oil that comprises fractionated palm oil of 20-60%wt;
B) emulsifying agent that comprises egg product protein or egg product derived protein of 0.5-3%wt;
C) water of 40-60%wt.
According to this embodiment, the oil-in-water type gel can comprise fractionated palm oil, as unique oil or as the part of oily admixture.If use oily admixture, preferably this admixture also comprises Oleum Helianthi and/or soybean oil.
A second aspect of the present invention provides the Foods or drinks product of the oil-in-water type gel that comprises first aspect.
A third aspect of the present invention provides the method for the Foods or drinks product of making second aspect, described method comprises the oil-in-water type gel and Foods or drinks product or their one or more steps of preparing burden and contacting that makes first aspect, to produce described Foods or drinks product.
A fourth aspect of the present invention provides the oil-in-water type gel of first aspect or the Foods or drinks product of second aspect, provide in the enhanced satietion the people who gives the described gel of consumption, and/or help this people to adhere to losing weight or weight control program in, and/or the purposes in the method for prevention or treatment of obesity.
A fifth aspect of the present invention is provided at the method that causes satietion among the human or animal, and described method comprises the step of the Foods or drinks product of the oil-in-water type gel that gives human or animal's first aspect or second aspect.
Term " comprises " not mean and is defined in any key element of addressing thereafter, includes the key element that do not indicate with main or accessory functional importance but mean.In other words, listed steps, key element or option needn't be exhaustive.If used word " to comprise " or " having ", mean " comprising " same meaning of these words and above definition.
Unless in operation embodiment and comparing embodiment, perhaps under clear and definite indicated situation in addition, otherwise the numeral of quantity, material physical property and/or the purposes of material that all expressions are reacted in this descriptions or condition all is interpreted as being modified by word " pact ".The gross weight that all quantity all is based on Related product by weight, except as otherwise noted.
Term used herein " Ovum Gallus domesticus album of partial denaturation at least " means Ovum Gallus domesticus album and has been subjected to handling to realize protein denaturation at least to a certain degree, that is to say that structural change (particularly secondary structure and more higher structure) at least to a certain degree takes place albumen protein, thereby be in its native state no longer fully.This can realize by means commonly known in the art, for example realizes by any control heating, control spray drying or control mechanical treatment or by any other suitable method.Those skilled in the art know the existence that how to detect protein denaturation fully and measure its degree.
Any protein emulsifier is partial denaturation at least all, therefore above-mentionedly is defined as necessary correction and can both be suitable for.
Term used herein " saturated fatty acid content " refers to the percentage by weight of saturated fatty acid residues in oil.For example, the saturated fatty acid content of 50%wt represents that wherein the fatty acid residue of 50%wt is a satisfied fatty acid, and the fatty acid residue of 50%wt is the oil of unsaturated fatty acid (monounsaturated fatty acid and/or polyunsaturated fatty acid) altogether.
Term used herein " unsaturated fatty acid content " refers to the percentage by weight of unsaturated fatty acid residue in oil.For example, the unsaturated fatty acid content of 40%wt represents that the fatty acid residue of 40%wt wherein is that the fatty acid residue of unsaturated fatty acid and 60%wt is the oil of satisfied fatty acid.
Term used herein " monounsaturated fatty acid content " refers to the percentage by weight of monounsaturated fatty acid residue in oil.For example, the monounsaturated fatty acid content of 40%wt represent wherein the fatty acid residue of 40%wt be monounsaturated fatty acid and altogether the fatty acid residue of 60%wt be the oil of satisfied fatty acid and/or polyunsaturated fatty acid.
Term used herein " content of polyunsaturated fatty acid " refers to the percentage by weight of polyunsaturated fatty acid residue in oil.For example, the content of polyunsaturated fatty acid of 10%wt represent wherein the fatty acid residue of 10%wt be polyunsaturated fatty acid and altogether the fatty acid residue of 90%wt be the oil of satisfied fatty acid and/or monounsaturated fatty acid.
Unless in addition the regulation or be the requirement of context institute, term " fat " and " oil " are used interchangeably in this article.
All percentage ratio all is based on the percentage by weight of the gross weight of compositions, unless stipulate in addition.
For above-mentioned and other feature and advantage of the present invention more fully are described, should mention the hereinafter description of preferred embodiment.Preferred embodiment is applicable to all aspects of the present invention, and suitable words can be used for each aspect, unless the other requirement of context.
Detailed Description Of The Invention
(i) oil
This paper refers to have only one type oil to be used for single oil under the oil-in-water type gel situation to mentioning of " oil ", also refers to use the oily admixture under the admixture situation of at least two kinds of different oil.Each the oily separately characteristic that preferably all reaches oil described herein that is used for admixture.But if oily admixture has required characteristic, one or more independent oil that then are used for this admixture be may not request like this.
Oil-in-water type gel of the present invention comprises the oil of 15-70%wt, and this oily saturated fatty acid content is at least 20%wt.The saturated fatty acid content of preferred oil is 25%wt at least, more preferably 30%wt at least, even more preferably 40%wt at least, 45%wt at least most preferably, particularly 50%wt at least.Oil can be fully saturated, but the as many as 90%wt of the saturated fatty acid content of preferred oil, more preferably as many as 80%wt, most preferably as many as 70%wt.
Find to use the oil of saturated fatty acid content in the scope of 25%wt or 45%wt to 55%wt or 60%wt effective especially.This mixing provides the balance of good satietion effect, good stability and nutrition benefit.
Preferred oil-in-water type gel of the present invention comprises the oil of 20-60%wt, and this oily saturated fatty acid content is at least 20%wt, more preferably 30-55%wt such as 35-50%wt.
Have oil or two or more oily admixtures of any kind of saturated fatty acid content of the presently claimed invention, can be used for producing described oil-in-water type gel.The preferred use comprises C
12-C
22Satisfied fatty acid, particularly C
14-C
18The oil of acid.
The suitable fat acid that can exist in the oil comprises for example C14:0 (myristic acid), C16:0 (Palmic acid) and C18:0 (stearic acid).
Though do not want to accept the limitation of opinion, but think that the oil ratio that comprises saturated fatty acid residues comprises single coordinate unsaturated or the polyunsaturated fatty acid residue and digested slowlyer by health.Therefore, by controlling the saturated fatty acid content of oil, just can realize desired satietion effect.In addition,, can obtain the desired nutritional overview of described gel, and so can obtain to mix the desired nutritional overview of the Foods or drinks product of described gel by the control saturated fatty acid content.
In the oil of gel of the present invention a large amount of carbon chain lengths be 18 or the existence meeting of above satisfied fatty acid the cating quality of the Foods or drinks product that uses described gel is had a negative impact.Therefore, according to a preferred embodiment, the oil in the gel of the present invention contains at least 10%, preferred at least 20% C
12-C
16Satisfied fatty acid.In another preferred embodiment, to contain the carbon chain lengths that is no more than 30%wt, preferably is no more than 20%wt be 18 or above satisfied fatty acid to oil.According to a particularly preferred embodiment, saturated C in the oil
18+Fatty acid and saturated C
12-C
16The mol ratio of fatty acid is in 1: 1 to 1: 10 scope.
Above mention, the satietion of gel of the present invention is induced effect and a large amount of satisfied fatty acid, and particularly the existence of Palmic acid is relevant.Therefore, in particularly preferred embodiments, oil contains at least 10%, particularly at least 20% Petiolus Trachycarpi oil.
Though be used for the oil of oil-in-water type gel of the present invention can be fully saturated, and preferred oil also comprises unsaturated fatty acid, i.e. monounsaturated fatty acid and/or polyunsaturated fatty acid.Special preferred oil comprise monounsaturated fatty acid and/or polyunsaturated fatty acid both, more close the content of fatty acid overview that needs in the nutrition to provide.But, importantly want the amount of saturated fatty acid, monounsaturated fatty acid and/or polyunsaturated fatty acid in the equilibrium oil, to obtain best satietion effect.The satisfied fatty acid percentage by weight that preferred oil comprises is greater than monounsaturated fatty acid.Also the satisfied fatty acid percentage by weight that comprises of preferred oil is greater than polyunsaturated fatty acid.Special preferred oil comprises the satisfied fatty acid of 50%wt at least.
According to the present invention, the unsaturated fatty acid content of preferred oil is 25%wt at least, more preferably 40%wt at least.The as many as 60%wt of the unsaturated fatty acid content of preferred oil also, more preferably as many as 50%wt, most preferably as many as 40%wt.
Any kind oil with unsaturated fatty acid content of the presently claimed invention all can be used to production oil-in-water type gel.The preferred use comprises C
12-C
22Unsaturated fatty acid, particularly C
14-C
18The oil of acid.
According to the present invention, the monounsaturated fatty acid content of preferred oil is 20%wt at least, more preferably 30%wt at least.The as many as 60%wt of the monounsaturated fatty acid content of preferred oil also, more preferably as many as 50%wt, most preferably as many as 40%wt.
The preferred list that can exist in the oil not fatty acid comprises for example C14:1 (myristoleic acid), C16:1 (palmitoleic acid) and C18:1 (oleic acid).
According to the present invention, the content of polyunsaturated fatty acid of preferred oil is 5%wt at least, more preferably 10%wt at least.The as many as 40%wt of the content of polyunsaturated fatty acid of preferred oil also, more preferably as many as 30%wt, most preferably as many as 20%wt.
Preferred many not fatty acids that can exist in the oil comprise for example C18:2 (linoleic acid) and C18:3 (α-linoleic acid).
Preferred oil is solid at 20 ℃ down to small part.Also preferred oil under 37 ℃ also to small part be solid.Preferred 15%wt or above oil are solids under 20 ℃, preferred 20%wt or more than, most preferably 30%wt or more than.Also preferred 5%wt or above oil are solids under 37 ℃, preferred 10%wt or more than.Mark and draw the melting behavior of oil in the given temperature range by dsc measurement method (with the scanning of the firing rate of 10 ℃ of per minutes), can determine to being the percentage ratio of solid oil under the fixed temperature.Calculate by the area below the heating curves is carried out integration at percentage ratio to the oil that melts under the fixed temperature.
Oil used according to the invention can be any oil that comprises the satisfied fatty acid of institute's required amount.Preferably, oil also comprises the unsaturated fatty acid (monounsaturated fatty acid and/or polyunsaturated fatty acid) of this paper ormal weight.Preferred oil of the present invention is a fractionated palm oil.The oil of other adequate types comprises the mixture based on the oil of plant and milk, and condition is the fatty acid that they comprise institute's required amount.Oil can also be the admixture of each fatty acid prepare for certainty ratio especially, and this ratio does not exist in natural oil.Operable suitable oil (if they meet the requirement of the present invention to satisfied fatty acid) comprises and is the oil of liquid at ambient temperature, American Avocado Tree oil for example, mustard oil, Oleum Cocois, Oleum Gossypii semen, fish oil, Semen Lini oil, Oleum Vitis viniferae, olive oil, Petiolus Trachycarpi oil, Oleum Arachidis hypogaeae semen, Oleum Brassicae campestris (canola oil, be hydrogenated rapeseed oil not), safflower oil, Oleum sesami, soybean oil, sunflower seed wet goods and their mixture, also comprise and be solid oil, for example butterfat at ambient temperature, chocolate fat, chicken fat, Oleum Cocois, hydrogenated palm kernel wet goods and their mixture.Also can use sclerosis (hydrogenation) oil as oil with hydrogenated soybean.This inventory is also non exhaustive, and according to the present invention, the determiner of certain oil or two or more oily its well-formednesses of admixture is the requirements whether it meets saturated fatty acid content.According to the present invention, particularly preferably be the amount of Petiolus Trachycarpi oil (classification), particularly 15-60%wt, more preferably 20-40%wt.
According to one embodiment of the invention, use the mixture of (classification) Petiolus Trachycarpi oil and Oleum Helianthi.If use this mixture, the weight ratio of preferred Petiolus Trachycarpi oil and Oleum Helianthi is in 5: 1 to 1: 5 scope, and more preferably 2: 1 to 1: 2 as 1: 1.
(ii) emulsifying agent
The oil-in-water type gel comprises the emulsifying agent of 0.1-5%wt, and this emulsifying agent is a protein.Any suitable protein that can play the emulsifying agent effect all can use according to the present invention, but preferred emulsifier is selected from protein of dairy product and milk derived protein, egg product protein and egg product derived protein, plant or vegetable egg white matter and plant or vegetable derived protein, soybean protein and soy-derived protein and grain protein and frumentum derived protein.Specially suitable protein emulsifier is egg product protein, egg product derived protein, soybean protein, soy-derived protein and their combination.Egg product protein and egg product derived protein are most preferred emulsifier types, and its mesolecithal and Ovum Gallus domesticus album all are fit to.Albumen protein is most preferred emulsifier type.Also can use the mixture of these protein emulsifiers.In the middle of the emulsifying agent of the above-mentioned type, preferred especially egg product protein and egg product derived protein, particularly Ovum Gallus domesticus album emulsifying agent and Ovum Gallus domesticus album derive emulsifying agent, soybean protein class emulsifying agent and soy-derived protein emulsifier and their mixture.
Having found to use at least, the Ovum Gallus domesticus album of partial denaturation has obtained good especially result.Egg product protein preferably carries out pasteurization and/or desaccharide.Suitable partial denaturation Ovum Gallus domesticus album product is commercially available, for example can be available from German OVOBEST Eiprodukte GmbH, and the dry Ovum Gallus domesticus album supergel (high pH) of the OVOBEST of Neuenkirchen-V rden.From processing view, spray-dired albumen protein is convenient especially.
Therefore according to one embodiment of the invention, egg product protein or egg product derived protein, particularly Ovum Gallus domesticus album emulsifying agent or the Ovum Gallus domesticus album emulsifying agent of deriving can be used as the unique emulsifying agent in the oil-in-water type gel.But,, can use the mixture of two or more above-mentioned protein emulsifiers according to another embodiment of the present invention.Preferably under the situation that can use this emulsifier mixture, this mixture comprises egg product protein or egg product derived protein, particularly Ovum Gallus domesticus album emulsifying agent or the Ovum Gallus domesticus album emulsifying agent of deriving.Particularly preferred emulsifier mixture comprises egg product protein or egg product derived protein, particularly Ovum Gallus domesticus album emulsifying agent or Ovum Gallus domesticus album derive emulsifying agent and soybean protein emulsifying agent or soy-derived protein emulsifier (particularly soybean protein isolate).If use and comprise 1) egg product protein or egg product derived protein, Ovum Gallus domesticus album emulsifying agent or the Ovum Gallus domesticus album emulsifying agent and 2 of deriving particularly) mixture of soybean protein emulsifying agent or soy-derived protein emulsifier (particularly soybean protein isolate), in the preferred mixture 1): weight ratio 2) is in 5: 1 to 1: 5 scope, more preferably 2: 1 to 1: 2, most preferably 1.5: 1 to 1: 1.5, for example 1: 1.
Gel of the present invention preferably comprises the emulsifying agent of 0.3-3%wt, the more preferably emulsifying agent of 0.5-3%wt, and the emulsifying agent of 0.7-2.5%wt most preferably is as 1-2%wt.
(iii) water content
Oil-in-water type gel of the present invention comprises the water of 25-84.9%wt, preferred 35-70%wt, most preferably 40-60%wt.
The continuous water of gel also can contain other optional member.The example comprises for example thickening agent, antiseptic, spice, vitamin, coloring agent etc.Preferably, the water of gel of the present invention only contains a spot of dissolution composition (composition beyond oil and the protein emulsifier), for example is no more than 3% weight of water, preferably is no more than 1% weight, is most preferably not exceeding 0.5% weight of water.Aqueous phase comprises a large amount of operation and the machinability of being dissolved into branch's adverse effect gel.
(iv) oil-in-water type gel
According to a particularly preferred embodiment, the combination of oil, protein emulsifier and water accounts for the 80%wt at least of gel, preferably 90%wt at least.Even more preferably, this combination accounts for the 95%wt at least of gel.Most preferably, this combination accounts for the 98%wt at least of gel.Though also can contain other composition outside gel oil removing of the present invention, protein emulsifier and the water, preferably comprise only a spot of other composition.Therefore, can guarantee that the viscosity of gel of the present invention is enough low, make and to be distributed to easily in final products instant food or the beverage products.
Preferred gel drips the surface weighted average diameter (D of (gel that promptly is scattered in water continuous phase)
3,2) be the 0.3-10 micron, preferred 0.5-7 micron is as the 1-5 micron.The technical staff knows granular size how to determine the oil-in-water type gel.Suitable instrument comprises MalvernMastersizer MS20.
The viscosity of gel can become according to prescription and processing conditions.By selecting suitable gel prescription and preparing its processing conditions, can prepare the gel of required viscosity.For example, if gel will be incorporated in the beverage products, low when then its viscosity should will be incorporated in the nutrition bar (nutrition bar) than it.Those skilled in the art fully can be according to the proper viscosity of this emulsifying agent of type selecting of the Foods or drinks product that will mix emulsifying agent.
Usually, the viscosity of emulsifying agent can increase along with the increase of oil content, also can be subjected to the influence of used processing method simultaneously.Usually, the viscosity of gel of the present invention is at 50s
-1Under be no more than 2Pa.s.Preferably, viscosity is at 50s
-1Under be no more than 1Pa.s.The suitable Carimed that uses of the viscosity of gel of the present invention
TMCSL 50 type viscometers are measured.
According to a particularly preferred embodiment of the present invention, the oil-in-water type gel comprises the oil of 20-60%wt, the protein emulsifier of 0.5-3%wt and the water of 40-60%wt, and this oily saturated fatty acid content is 20%wt at least.According to this embodiment, oil is fractionated palm oil preferably, and emulsifying agent is egg product protein or egg product derived protein preferably, most preferably the Ovum Gallus domesticus album of partial denaturation at least.
Found that these latex physical abilitys provide good especially satietion effect, stable and have an acceptable taste.
(the v) preparation of gel
Oil-in-water type gel of the present invention can be by any suitable method production.Suitable gel production method is well known to a person skilled in the art.
Found that specially suitable gel production method is,, kept simultaneously in oil, slowly adding emulsifying agent under the condition of oil in molten state in high shear with the oil fusing.This forms the dispersion of emulsifying agent in oil, under shear conditions dispersion is slowly stirred then be added to the water (fusion temperature that water is heated to oil at least).Then with gained mixture homogenizing.If specific gel prescription is used lower homogenization pressure (for example scope of 60-100 crust), then obtain the liquid milk colloid, if use higher pressure (for example in 150 Palestine and Israels), then obtain the more condensed gel of having ladled out.The accurate pressure that uses is according to the prescription of gel and required viscosity thereof and decide.
Perhaps, can change said method galactopoiesis in next life colloid, promptly at first that emulsifying agent is soluble in water, then oil is added wherein.
(vi) be incorporated in the Food ﹠ Drink product
Oil-in-water type gel of the present invention can be incorporated in the Food ﹠ Drink product by any suitable method.For example, can gel and food or beverage products or their one or more batchings be contacted by any suitable method, to produce food or beverage products.Preferably the oil-in-water type gel is mixed in the Foods or drinks product simply and (uses electronic mixer usually), but obviously this to depend on the physical aspect of food.Under the situation that the type of food does not allow to do like this, for example be solid or be solid product such as nutrition bar or pasta (pasta product) basically, can before producing food product, gel be mixed with one or more food ingredients because of food.
A preferred embodiment of the inventive method of preparation Foods or drinks product is to mix the gel of the preamble definition of 0.5-10%wt, preferred 1-8%wt in described Foods or drinks.Food is selected from nutrition bar, pasta and other cereal product, diet substitute products, pudding (pudding), milk product (for example frozen dairy product), the dairy product substitute succedaneum of plant derivation composition (for example based on) suitably, egg milk freezes (custard), pudding, ice cream, sauce (sauce) and flavoring agent (dressing), cake filling (filling), tablespread (spread), sauce (dip) and breakfast type cereal product.
Gel of the present invention is particularly suitable for lower calories prod.The satietion enhancement function of gel of the present invention allows preparation can be effective to the Weight management plan or is used for the treatment of or the lower calories prod of prevent obesity.Usually, the energy content of these low-calorie diets or beverage products is lower than every portion of diet of 300kcal, and more preferably their energy content is in the scope of every portion of diet of 50-250kcal.
(the vii) type of Food ﹠ Drink product
The present invention also provides the Foods or drinks that comprises oil-in-water type gel of the present invention product.These products are in its weight, preferably comprise 0.5-10%wt, preferred 1-8%wt, the more preferably oil-in-water type gel of the present invention of 2-5%wt.The content of gel in the Foods or drinks product depends on food form, is determined by those skilled in the art easily.
Food of the present invention can be any food.Preferred food product is selected from nutrition bar, pasta and other cereal product, the diet substitute products, pudding such as mousse and other sweet food (comprise frozen confectionery products such as ice cream, water-ice, sorbet and frogurt), frozen dairy product is (as Yoghurt, yoghourt (quark) and cheese, egg milk freezes), Mi Buding or other similar pudding, sauce and flavoring agent (for example salad flavouring agent and mayonnaise), the cake filling, tablespread, sauce and breakfast type cereal product (as oatmeal porridge).
Term used herein " diet succedaneum (meal replacer) " or " diet substitute products (meal replacement product) " also comprise substituting as diet and lose weight or the edible compositions of a part of weight control program, for example itself do not plan to replace whole meal but can use with the snack products that replaces a meal or otherwise be intended for use this calculated snack products with other this product; The energy content of these products of back is usually in the scope of every portion of diet of 50-250 kilocalorie.
The diet succedaneum is generally to be deferred to the consumer that heat keeps on a diet and uses, and they are particularly preferred food compositions of the present invention.Found that they are suitable especially, because they can provide good satietion effect, simultaneously with form caloric restriction content easily.
Plan to compare every portion of diet (or every 100g product) with its " non-going on a diet (non-diet) " coordinate and to have less heat as losing weight or other food compositions of the part of weight control program.Therefore the energy content of these food is subjected to intentional restriction.The example comprises so-called daily bread selection low in calories (option).The diet substitute compositions does not all fall into this classification, because may there not be " heat is equal fully " product, and is necessary to provide the heat of reasonable amount for substituted each meal.
Beverage products of the present invention can be any beverage products.Preferred type of beverage comprises powder drink, instant beverage and soup.This beverage can be based on the beverage of milk, as milk beverage or sour milk beverage, perhaps can be based on the beverage of Semen sojae atricolor.Beverage can also the proteinaceous beverage of right and wrong, as the type of sports beverage, based on the beverage of tea, based on the beverage of coffee with based on the beverage of fruit or vegetable.Usually, beverage can contain up to the gel of the present invention of 5%wt or 7%wt.
(viii) use
Oil-in-water type gel of the present invention and the Food ﹠ Drink product that comprises them are intended to keep on a diet or other loses weight or the part of weight control program as heat.
Mix the latex physical ability in the Food ﹠ Drink product and provide enhanced satietion effect to product, thus make them be suitable for that heat is kept on a diet or other lose weight or weight control program in.
Consume oil-in-water type gel of the present invention or Foods or drinks, be intended to strengthen and/or prolong the satietion of consumer, and/or spin out the interval between each meal, and/or the heat that a meal is absorbed under reducing.This can help relevant individual to adhere to better losing weight or weight control program again.
The consumption of the present composition can be used as the part of meals plan to be carried out, for example in order to alleviate or the meals plan of controlling body weight.
Product of the present invention or gel can be consumed as required, and preferably consumption every day at least so that favourable satietion effect to be provided, is more preferably consumed twice at least every day.
Product of the present invention or gel can by human or animal consumption with carry out following each or multinomial: treatment or prevent obesity or overweight; Improve or keep the sensation of health image; The meals plan is deferred in help, and this plan is for example in order to control, to alleviate or keeping body weight, and the back that loses weight before comprising keeps required body weight; Spin out each time time for eating meals at interval; Control, maintenance or minimizing calorie intake every day; Appetite-suppressing.Therefore the experimenter who defers to this plan can alleviate, control or keep its body weight better, for example by deferring to the meals plan for more time and/or adhere to that more strictly this plans to reach, because fast food or surfeit reduce their allure.
Term used herein " loses weight or weight control program " and comprises scheme, plan and the diet of deferring to for controlling body weight, also comprise scheme, plan and the diet deferred to for medical reasons, for example in order to lose weight or in order to help to solve other health problem that is subjected to overweight or fat adverse effect.
The present invention is further illustrated to refer now to following examples.The more embodiment that fall in the scope of the invention will be conspicuous for a person skilled in the art.
Embodiment
Embodiment 1: the oil-in-water type gel
The example of oil-in-water type gel of the present invention provides in table 1.
Table 1
| Batching | ％wt | ||||
| 1a | 1b | 1c | 1d | 1e | |
| Petiolus Trachycarpi oil (classification) | 20.0 | 30.0 | 40.0 | 40.0 | 40.0 |
| Partial denaturation Ovum Gallus domesticus album *1 | 1.0 | 1.0 | 1.0 | 1.5 | 2.0 |
| Water | 79.0 | 69.0 | 59.0 | 58.5 | 58.0 |
* 1Spray drying Ovum Gallus domesticus album product, available from German OVOBEST Eiprodukte GmbH, the dry Ovum Gallus domesticus album supergel (high pH) of the OVOBEST of Neuenkirchen-V rden.
The fatty acid residue content distribution of fractionated palm oil provides in table 2:
Table 2
| Fatty acid type | % weight |
| Satisfied fatty acid | 51 |
| Monounsaturated fatty acid | 40 |
| Polyunsaturated fatty acid | 9 |
Fatty acid residue comprises (based on the percentage by weight of fractionated palm oil): the satisfied fatty acid (C of about 44%wt
16The C of acid, about 5%wt
18Other saturated acid of acid and about 2%wt), the monounsaturated fatty acid (C of about 39%wt
18Other single unsaturated acids of acid, about 1%wt), the polyunsaturated fatty acid (C of about 9%wt
18Acid).
The fractionated palm oil melting behavior is measured in 5 ℃ to 80 ℃ temperature range by the dsc measurement method.The three big levels that curve display should oil be respectively about 12 ℃, 33 ℃ and 42 ℃ by fusion temperature are grouped into.Be melted under about 47 ℃ and just finish.Curve display, Petiolus Trachycarpi oil at room temperature (20 ℃) nearly 36% are solid, and (37 ℃) nearly 14% are solid under body temperature.
Gel prepares in accordance with the following methods: make fractionated palm oil 60 ℃ of fusings down, remain in water-bath under 60 ℃ subsequently.Exsiccant partial denaturation meringue powder is slowly joined in the Silverson L4R type mixer in the liquid Petiolus Trachycarpi oil under the high shear mixing, and this mixer is equipped with head sieve (head screen) (about 1.5-2.0mm of sieve diameter).Temperature remains on about 55 ℃ in the mixed process.
Tap water is heated to 60 ℃ (140F) earlier before being used for processing.
Petiolus Trachycarpi oil/Ovum Gallus domesticus album dispersion is slowly added in the tap water of (following 2 minutes of the about 7500rpm of Silverson mixer) under (pouring into) high shear mixing.Temperature remains on about 55 ℃ in the mixed process.
With Petiolus Trachycarpi oil/Ovum Gallus domesticus album gel further use high pressure homogenizer (HPH) Panda (NS1OO1L, Niro Soavi, be equipped be set to 50 ℃ and with the jacket canister of water-bath control) under 60 bar pressures, handle with a cycle of treatment.Pressure in the 60-100 crust scope produces the liquid milk colloid, and the pressure in 150 Palestine and Israels causes forming more heavy-gravity " can ladle out " gel.The oil-in-water type gel of gained is charged in the sterilized vial.Be to guarantee the microbial stability of gel, in the sample cold spot under 75 ℃ with gel pasteurization at least 2 minutes.With vial-20 ℃ of following quenchings, up to reaching preservation temperature (approximately needing 60 minutes), then 4-5 ℃ of following preservation for the 370ml vial.
Embodiment 2: be incorporated in the food
The gel 1d (7.5 gram) of embodiment 1 is joined in the sour milk beverage (192.5 gram) with composition shown in the table 3, to produce beverage of the present invention.Gel joins in the sour milk beverage under mechanical agitation, and beverage is stirred to gel to be disperseed fully.
Table 3-embodiment 2
| Batching | The % weight (sour milk beverage) of embodiment 2 | The % weight (sour milk beverage+gel) of embodiment 2 |
| Skimmed milk | 53.56 | 51.55 |
| Milk surum (liquid) | 28.62 | 27.54 |
| Esprion 300 *2 | 4.56 | 4.39 |
| Promilk 490 *3 | 3.55 | 3.41 |
| Inulin | 0.66 | 0.64 |
| Oligofructose | 0.73 | 0.7 |
| Fermentation culture medium | 0.02 | 0.02 |
| Embodiment 1d gel | - | 3.7 |
| Puree | 8.3 | 8 |
| Amount to | 100.0％ | 100.0％ |
* 2The whey powder that contains 28%wt protein and 2%wt fat is available from Dutch DMV.
* 3The lactoprotein powder that contains 48%wt protein and 2%wt fat is available from French Ingredia.
The beverage of gained comprises the oil-in-water type gel of 3.75%wt and the sour milk beverage of 96.25%wt.The prescription of this beverage after adding the oil-in-water type gel also provides in last table 3.
Prepared control formula with composition shown in the table 4 with identical method.The amount of total fat of this beverage is identical with the sour milk beverage that contains table 3 gel, but does not contain any gel of the present invention.
Table 4-comparative examples A
| Batching | % weight |
| Skimmed milk | 52.2 |
| Butter | 2.17 |
| Milk surum (liquid) | 27.6 |
| Esprion 300 *2 | 4.4 |
| Promilk 490 *3 | 3.42 |
| Inulin | 0.64 |
| Oligofructose | 0.7 |
| Semen Maydis oil | 0.85 |
| Fermentation culture medium | 0.02 |
| Puree | 8.0 |
| Amount to | 100.0％ |
The sour milk beverage of embodiment 2 had good taste before adding gel, this taste does not affect adversely because of adding gel of the present invention.And this beverage is stable when preservation, does not suffer the problem of any outward appearance and physical aspect because of the adding gel.In addition, this beverage provides good satietion effect when consumption, be better than comparative examples A.
In clinical research, test comprises in the prescription of gel of the present invention in the table 3 and the table 4 control formula (do not contain any gel of the present invention, but contained total fatty quantity being identical) at the caloric intake of unrestricted diet subsequently.Test has 23 experimenters; 8 of male, 15 of women.Experimenter's age is at 18-28 between year, their Body Mass Index (BMI) 22.6+/-3.6kg/m
2Scope.
In the test experimenter everyone when 09:00, take one of above-mentioned two prescriptions, the formulation types random assortment that the experimenter takes, but every kind of formulation types to take experimenter's number approximately identical.Per hour answer the problem of relevant satietion and feeling of fatigue then from 09:00 to 17:30 experimenter.The problem that the experimenter also takes the prescription back and every two hours answers relevant gastrointestinal upset afterwards at 09:00.The experimenter also answers about the taste of prescription and the problem of hobby at 09:15.
The experimenter unrestrictedly has lunch at 13:00, unrestrictedly has supper at 17:00.Measure the caloric intake of twice unrestricted meal time of each experimenter.
The caloric intake measurement result of the unrestricted lunch of experimenter 13:00 shows: its average energy picked-up (KJ) of experimenter of 1) taking the prescription that comprises gel of the present invention is approximately 3690KJ, 2) its average energy picked-up (KJ) of experimenter of taking control formula is approximately 3880KJ.Statistics are carried out single tail analysis find, the experimenter who takes the prescription that comprises gel of the present invention on average lacks than the experimenter who takes control formula at unrestricted Chinese meal and absorbs 5% heat.
For the whole research gross energy picked-up of day (comprising unrestricted Chinese meal and unrestricted dinner), the experimenter who takes the prescription that comprises gel of the present invention on average lacks than the experimenter who takes control formula and absorbs 2.6% heat.
Above result has proved the beneficial effect aspect the caloric intake of gel of the present invention in reducing diet subsequently.Even consumption every day once, they also provide the process useful that reduces calorie intake all day.
Embodiment 3: the oil-in-water type gel
Another example of oil-in-water type gel of the present invention provides in table 5.Current admixture and the two type of protein class emulsifying agents (partial denaturation Ovum Gallus domesticus album and soybean protein isolate) that use fractionated palm oil and Oleum Helianthi.
The oil-in-water type gel of table 5: embodiment 3
| Batching | ％wt |
| Oleum Helianthi | 20.0 |
| Petiolus Trachycarpi oil (classification) | 20.0 |
| Soybean protein isolate *2 | 0.75 |
| Partial denaturation Ovum Gallus domesticus album *1 | 0.75 |
| Water | 58.5 |
* 1Spray drying Ovum Gallus domesticus album product, the dry Ovum Gallus domesticus album supergel (high pH) of OVOBEST, available from German OVOBESTEiprodukte GmbH, Neuenkirchen-V rden
* 2Prolisse 500, come from U.S. Solae, St Louis.
The fatty acid residue content distribution of fractionated palm oil provides in last table 2.The fatty acid residue content distribution of Oleum Helianthi provides in following table 6.Table 7 has provided the fractionated palm oil used among the embodiment 3 and the fatty acid residue content distribution of Oleum Helianthi mixture.
Table 6
| Fatty acid type | % weight |
| Satisfied fatty acid | 11％wt |
| Monounsaturated fatty acid | 20％wt |
| Polyunsaturated fatty acid | 69％wt |
Oleum Helianthi at room temperature is liquid basically.
Table 7
| Fatty acid type | % weight |
| Satisfied fatty acid | 31％wt |
| Monounsaturated fatty acid | 30％wt |
| Polyunsaturated fatty acid | 39％wt |
The gel of embodiment 3 prepares in accordance with the following methods:
Make fractionated palm oil 60 ℃ of fusings down, in water-bath, remain under 60 ℃ subsequently.About 55 ℃ Oleum Helianthi is added wherein.Exsiccant partial denaturation meringue powder and soybean protein isolate are slowly joined in the Silverson L4R type mixer in the oily admixture under the high shear mixing, and this mixer is equipped with head sieve (the about 1.5-2.0mm of sieve diameter).Temperature remains on about 55 ℃ in the mixed process.
Tap water is heated to 60 ℃ (140F) earlier before being used for processing.
The dispersion of above acquisition is slowly added in the tap water of (following 2 minutes of the about 7500rpm of Silverson mixer) under (pouring into) high shear mixing.Temperature remains on 55 ℃ in the mixed process.
With the gel of above acquisition further use high pressure homogenizer (HPH) Panda (NS1OO1L, Niro Soavi, be equipped be set to 50 ℃ and with the jacket canister of water-bath control) under 60 bar pressures, handle with a cycle of treatment.Pressure in the 60-100 crust scope produces the liquid milk colloid, and the pressure in 150 Palestine and Israels causes forming more heavy-gravity " can ladle out " gel.The oil-in-water type gel of gained is charged in the sterilized vial.Be to guarantee the microbial stability of gel, in the sample cold spot under 75 ℃ with gel pasteurization at least 2 minutes.With vial-20 ℃ of following quenchings, up to reaching preservation temperature (approximately needing 60 minutes), then 4-5 ℃ of following preservation for the 370ml vial.
Claims (29)
1. edible oil-in-water type aqueous emulsion, described gel comprises:
A) oil of 15-70%wt, the saturated fatty acid content of described oil is at least 20%wt, and the described oil of 10%wt is solid down at 37 ℃ at least;
B) emulsifying agent of 0.1-5%wt, described emulsifying agent are protein;
C) water of 25-84.9%wt.
2. the gel of claim 1, wherein said oil, emulsifying agent and water account for the 80%wt at least of gel together, preferably 90%wt at least.
3. claim 1 or 2 gel, wherein said oil contains at least 10%, preferred at least 20% C
12-C
16Satisfied fatty acid.
4. the gel of claim 3, wherein said oil contain 10%wt, the preferred Palmic acid of 20%wt at least at least.
5. each gel in the aforementioned claim, wherein said oil contain and are no more than 30%wt, preferably are no more than the carbon chain lengths 18 of 20%wt or above satisfied fatty acid.
6. each gel in the aforementioned claim, wherein said protein is selected from egg product protein, egg product derived protein, soybean protein, soy-derived protein and their combination.
7. each gel in the aforementioned claim, wherein said gel comprises the oil of 25-60%wt.
8. each gel in the aforementioned claim, the saturated fatty acid content of wherein said oil is 30%wt at least.
9. the gel of claim 8, the saturated fatty acid content of wherein said oil is 40%wt at least.
10. each gel in the aforementioned claim, the as many as 90%wt of the saturated fatty acid content of wherein said oil.
11. each gel in the aforementioned claim, the monounsaturated fatty acid content of wherein said oil is 20%wt at least.
12. the gel of claim 11, the monounsaturated fatty acid content of wherein said oil is 30%wt at least.
13. each gel in the aforementioned claim, the content of polyunsaturated fatty acid of wherein said oil is no more than 40%wt, preferably is no more than 30%wt.
14. each gel in the aforementioned claim, wherein said oil comprises fractionated palm oil.
15. each gel in the aforementioned claim, wherein said gel comprises the emulsifying agent of 0.3-3%wt.
16. each gel in the aforementioned claim, wherein said emulsifying agent comprises Ovum Gallus domesticus album.
17. the gel of claim 16, wherein said emulsifying agent comprise partial denaturation Ovum Gallus domesticus album at least.
18. each gel in the aforementioned claim, wherein said gel comprises the water of 35-70%wt.
19. each gel in the aforementioned claim, wherein said gel comprises:
A) oil of 20-60%wt,
B) emulsifying agent of 0.5-3%wt,
C) water of 40-60%wt.
20. each gel in the aforementioned claim, the wherein said surface weighted average diameter (D that is dispersed in the oil droplet in the water continuous phase
3,2) be the 0.3-10 micron.
21. a method of making the Foods or drinks product, described method comprise among the claim 1-20 that mixes 0.5-10%wt, preferred 1-8%wt in described Foods or drinks each gel.
22. the method for claim 21, wherein said food are selected from nutrition bar, pasta and other cereal product, diet substitute products, pudding, milk product, dairy product substitute, ice cream, mousse, pudding, sauce and salad dressing, cake filling, tablespread, sauce and breakfast type cereal product.
23. the method for claim 21 or 22, the energy content of wherein said Foods or drinks product is in the scope of every portion of diet of 50-250kcal.
24. a Foods or drinks product, described Foods or drinks product comprise among the claim 1-20 of 0.5-10%wt each oil-in-water type gel.
25. the oil that is provided by the oil-in-water type gel of 0.75%-5%wt is provided for the Foods or drinks product of claim 24, wherein said Foods or drinks product.
26. the food product of claim 24 or 25, described food product are selected from nutrition bar, pasta and other cereal product, diet substitute products, pudding, milk product, dairy product substitute, ice cream, mousse, pudding, sauce and salad dressing, cake filling, tablespread, sauce and breakfast type cereal product.
27. each beverage products among the claim 24-26, described beverage products is selected from powder drink, instant beverage and soup.
28. the purposes of each oil-in-water type gel in making the Foods or drinks product among the claim 1-20, described Foods or drinks product are used to prevent or the method for treatment of obesity.
29. a method that causes satietion in the human or animal, described method comprise the step of each Foods or drinks product among administration of human or the animal right requirement 24-27.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP04078133.8 | 2004-11-16 | ||
| EP04078133 | 2004-11-16 | ||
| EP05076054.5 | 2005-05-02 | ||
| EP05076044.6 | 2005-05-04 | ||
| EP05076804.3 | 2005-08-03 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101102817A true CN101102817A (en) | 2008-01-09 |
Family
ID=34928664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005800466208A Pending CN101102817A (en) | 2004-11-16 | 2005-11-04 | Satiety emulsions and food compositions |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN101102817A (en) |
| ZA (1) | ZA200703951B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523097A (en) * | 2018-05-08 | 2018-09-14 | 福建亲亲股份有限公司 | A kind of oil emulsion, acid jelly and preparation method thereof |
| CN108634199A (en) * | 2018-05-09 | 2018-10-12 | 阳江喜之郎果冻制造有限公司 | A kind of creamy texture pudding and preparation method thereof |
-
2005
- 2005-11-04 CN CNA2005800466208A patent/CN101102817A/en active Pending
- 2005-11-04 ZA ZA200703951A patent/ZA200703951B/en unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108523097A (en) * | 2018-05-08 | 2018-09-14 | 福建亲亲股份有限公司 | A kind of oil emulsion, acid jelly and preparation method thereof |
| CN108634199A (en) * | 2018-05-09 | 2018-10-12 | 阳江喜之郎果冻制造有限公司 | A kind of creamy texture pudding and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| ZA200703951B (en) | 2008-08-27 |
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