CN1356876A - 含悬浮态肌酸的组合物 - Google Patents
含悬浮态肌酸的组合物 Download PDFInfo
- Publication number
- CN1356876A CN1356876A CN00809279A CN00809279A CN1356876A CN 1356876 A CN1356876 A CN 1356876A CN 00809279 A CN00809279 A CN 00809279A CN 00809279 A CN00809279 A CN 00809279A CN 1356876 A CN1356876 A CN 1356876A
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- Prior art keywords
- creatine
- composition
- aforementioned
- solid
- basically
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Abstract
公开了一种供人消费的组合物,它包含悬浮于可食支持基质中的肌酸。
Description
发明领域
本发明涉及供人消费的、含呈悬浮物形式的肌酸的组合物和提供稳定的含肌酸组合物的方法。
发明背景
在最近数年中,人们对运动员中的肌酸(它大量存在于骨骼肌内)产生相当大的兴趣。肌酸在骨骼肌能量代谢的调节和体内平衡中起关键性作用,人们现在普遍认为,磷酸肌酸利用度的保持对于继续产生肌力量是重要的。虽然肌酸是在肝、肾和胰腺内合成的,但是人们已知,经口摄入肌酸将对全身增大肌酸积蓄,还证实了,在七天中每天摄入肌酸20~30g可导致人骨骼肌内总的肌酸含量增大20%以上。例如,WO 94/02127公开了,以每天至少15g(或者0.2~0.4g/kg体重)的量施用肌酸至少2天以增大肌强度。
实际上,后来发现了,在增补肌酸数天(每天20g)而达到饱和之后,接着每天施用不多于2~3g可保持体内储量的饱和。以合适的剂量增补肌酸提供对运动员涉及爆发性项目的改善,它们包括持续数秒至数分钟的所有项目(例如,短跑、游泳、举重等)。在持续比约30分钟更长时间的项目中的持久行为似乎不受肌酸增补的影响。肌酸是正常食物组分而不是药物,所以,它的应用不违反官方规定。增补肌酸的最大收益可由老龄素食者或者那些不吃肉或鱼的人体验,因为这些人倾向于具有低肌内肌酸含量。
翠叶芦荟(Aloe Vera)[翠叶芦荟(Aloe barbadensis)]是百合科的一员而且是生长在温暖的无冰冻气候中的像仙人掌那样的多汁植物。美国中部墨西哥印第安人早在好几个世纪以前就应用翠叶芦荟作为烧伤的药物,以预防起泡,消化性溃疡和十二指肠溃疡以及所有类别的胃障碍和肠障碍,肾感染,局部溃疡和胃溃疡并且促进长寿。现在,翠叶芦荟正变得很普及并且在科学上认可了它的益处。为清楚起见,本文应用的术语“翠叶芦荟”表示植物,而术语“翠叶芦荟提取物”则表示通过加工翠叶芦荟(例如,捣碎、制成浆、切削、榨汁等)制备的组合物。比如,翠叶芦荟凝胶和翠叶芦荟汁是翠叶芦荟提取物的实例。
过去,翠叶芦荟的主要应用一直是防止发炎(特别是针对皮肤,尤其在烧伤后),不过还有很多其它应用。试验和研究表明,应用了翠叶芦荟汁以后,消化酶的排出量和肠的细菌种群都改善了。所以,人们对于将翠叶芦荟提取物作为口服药物的兴趣日益增大,因为人们更多地熟悉了它的药用性能。
在提出的几个方法中,翠叶芦荟提取物在水果味软饮料(而且这些是十分可口的)中的应用正在增多。软饮料中包含肌酸应当正是所需的,因为翠叶芦荟提取物饮料应当比未增补的普通果汁饮料对健康有益得多。
翠叶芦荟汁是酸性的(通常约pH3)。人们熟知,肌酸在酸性或中性pH的水溶液中是不稳定的,会被转化为相关的化合物-肌酸酐。这是很值得注意的,因为肌酸酐没有肌行为增强效果并且从人体中作为废物在尿中排出。鉴于上述情况,EP 0 669 083启示了,供人消费、包含肌酸的水性饮料必须是弱碱性的,以防肌酸至肌酸酐的转化,而且这是普遍接受的观点。
此外,过去一直应用肌酸仅仅制备具有肉味或芳香味的产品。例如,Tonsbeek(US 3,615,600)公开了并涉及人造香料混合物,它们能赋予食物以肉味。类似地,de Rooji(US 4,464,409)涉及肉香料。Yamazaki(JP-A-59035663)通过将包含肌酸的混合物在pH5.0~7.0下在80~130℃的温度下加热30~120分钟而制备了一种肉香料。在这些条件下,大部分肌酸将被转化为肌酸酐。
应该大为有益的是提供一种供人消费的组合物,其中,它包含的肌酸即使在酸性pH和室温下也基本上是稳定的。
发明概述
本发明第一方面提供了一种供人消费的组合物,它包含悬浮于可食支持基质中的肌酸。术语“悬浮的”旨在表示,本发明的组合物包含呈固体形式(例如,晶体、粉末等)的肌酸,分散于可食粘稠的液态或半液态或固态支持基质中,通常致使抑制或(优选)防止固体肌酸(在重力的影响下)的沉降。
组合物中所含的肌酸可作为肌酸的任何活性形式(例如,磷酸肌酸),但发现肌酸一水合物作为肌酸源特别合适。组合物中所含的肌酸优选在掺入基质前经历微粉化处理(例如,轧碎、研磨、磨成粉等),以致形成的组合物并不是不可接受的“砂砾般”的质地。
可提供呈固态、液态或半液态形式的组合物(例如,作为饮料、汤或酸牛奶)。
优选的是,肌酸将基本上均匀地分布在整个支持基质中(通过按某种方式均化,例如,通过搅拌、掺和等),可在制备组合物时通过手工(例如,由消费者)和/或机械地完成该操作。
方便的是,支持基质是一种公认的食料,这样,本发明的组合物可呈另外增补了肌酸的常规食料的形式,以致固态肌酸悬浮于食料中。可代表本发明的组合物合适的支持基质的食料实例包括可涂抹的固体,例如:乳制品或软干酪,人造奶油,鱼子酱(主要是圆鳍鱼鱼子酱)涂抹食品,以及其它鱼糊和酱(例如,膨胀糊,即,从熏制糖醋渍波罗的海鲱制作的糊)肉泥等。其它常规支持基质是含有糖或其它碳水化合物的那些,例如,液态(“流动的”)或固态(“固定的”)蜂蜜,废糖蜜,糖浆(例如,玉米糖浆、葡萄糖浆),糖蜜或“Maxim Energy Gel”TM。
如果需要的话,可食基质和/或组合物整体的粘度可通过添加增粘剂、胶凝剂等而增大。这样的组分是食品工业中公知的,包括例如,来自植物或来自藻类的多糖、树胶等,例如,半乳甘露聚糖、葡聚糖、瓜尔豆胶、刺槐豆胶、黄原胶、角叉菜、角叉菜聚糖、黄蓍胶(traganth)、金合欢胶、他拉胶(tara)、吉兰糖(gellan)等。适用于所述组合物的其它原料包括凝胶状物质(例如,明胶)或增稠剂(例如,藻酸盐、琼脂或果胶)。
确实,如果需要的话,前段列出的这样的增粘剂、凝胶、树胶、增稠剂等可以全部或部分地形成支持介质。一种可食基质包括从浓缩翠叶芦荟提取物制备的凝胶:爽口含奶油的糊(适合用挤压管包装),可通过将5克肌酸与20ml浓缩翠叶芦荟凝胶(例如,可从AloeCommodities Int.Inc.,Farmers Branch,TX75234获得的那种)混合而制备。然而,通常优选的是包括来自植物的或来自藻类的多糖或树胶的可食基质。
本发明人事先发现了,通过在室温以下贮存含肌酸的溶液可显著抑制肌酸在酸性水溶液中至肌酸酐的转化。本发明人现在发现了,通过提供呈悬浮液而不是溶液形式的肌酸,即使在室温(即,20~25℃)下也可大为抑制或者甚至基本上防止至肌酸酐的转化(即使在酸性组合物中)。这样,在某些实施方案中,可以就便选定组合物整体(和/或单独的支持基质)成酸性(即,具有低于7.0的pH),而不显著不利地影响组合物中所含肌酸的稳定性。具体地说,希望组合物的pH为2.5~6.5,优选为3.0~6.0。通常,组合物的pH在3.5~5.5范围内,它对人的腭产生清凉辛辣味而不太酸。
本发明的组合物基本上是稳定的,所以,即使在室温下长期贮存后,肌酸也可呈生理上适合的量存在于酸性制品中(与现有技术的启示相反)。肌酸的生理有效量是这样的量,即,在多次消费组合物(例如,达7天的时间)后,足以引起受试者组织内可检测的肌酸含量增大(相对于初始基础水平)。
术语“基本上稳定的”在本文被定义为指这样的组合物:其中,在室温(20~25℃)下贮存至少7天的时间后,组合物中原来的肌酸至少有75%未变成肌酸酐。希望在室温下贮存至少31天、更优选45天、最优选至少73天之后,组合物将充分稳定而保留75%的肌酸。
所述组合物可包含一种或多种另外的组分以改善它的可口性、稳定性、风味或营养状况。这些另外的组分可选自下组物质:电解质、维生素、脂质、碳水化合物、氨基酸、痕量元素、着色剂、香料、人造甜味剂、天然健康改善物质、抗氧化剂、稳定剂、防腐剂和缓冲剂。可以不对所述组合物调味或者在可食基质是一种认可的食料(例如,蜂蜜或糖浆)时,组合物可具有基质的正常风味。也可添加外源的香料(例如,水果、乳酪或鱼香料)。
维生素可以有利地包含于本发明的组合物中。可按它们的推荐每日摄取量标准(RDA)的20~100%添加下列维生素。如下是典型的实用维生素:维生素E、维生素C、硫胺素、核黄素、烟酸、维生素B6、叶酸、维生素B12、生物素和泛酸。
在某些情况下可能需要脂质成分。组合物所含的碳水化合物(如果有的话)可作为淀粉(特别是可溶性淀粉)和/或糖存在。组合物中可存在的糖包括:葡萄糖、果糖、蔗糖和麦芽糖。
可应用的人造甜味剂包括:天冬甜素、双氧噁噻嗪K、糖精和环己基氨基磺酸盐。几乎可添加任何所需的香料,最优选是果香香精,例如,浆果、柠檬、橙、木瓜和葡萄柚。还可应用柠檬酸作为酸化剂,应用柠檬酸盐(例如柠檬酸钠)作为缓冲剂。还可添加生理活性量的其它天然健康改善物质。如下是典型的那些实用物质:Pan D′Arco茶、人参、Suma茶、白果、蜜蜂花粉、没药。
通常可由苯甲酸钾和/或山梨酸钾提供防腐剂。
通常可应用冷水可溶的着色剂(例如β-胡萝卜素)提供着色剂。其它合适的着色剂应该是本领域技术人员已知的。
如果需要的话,组合物中可包含混浊剂以改善组合物的外观。
还可添加适合人消费、呈任意类别或形式的矿物质和痕量元素。就便提供:钙和钾,呈它们的葡糖酸盐、磷酸盐或磷酸氢盐形式;以及呈氧化物或碳酸盐的镁,呈吡啶甲酸铬的铬,呈亚硒酸钠或硒酸钠的硒,以及呈葡糖酸锌的锌。通常的量是:钠,400mg/l;钙,100mg/l;氯化物,600mg/l;钾,200mg/l;镁,75mg/l;以及磷,50mg/l;铬,125g/l;硒,125g/l;还有锌,15mg/l。
每千克制备的组合物中肌酸的量可在每升5~300g范围内,优选的含量约50g/l。正常的一份食物量在50~330ml范围内,提供约1~10g(优选约3~5g)肌酸。在肌酸增补的前4天内,推荐的消费量是每天500ml,分为每天4或5份以达到肌酸饱和。接着供给一份每天50~250ml(包含约3g肌酸)而提供肌酸水平的保持。
本发明第二方面提供了一种制备供人消费的含肌酸组合物(其中,肌酸是基本上稳定的)的方法,该方法包括如下步骤:提供呈固体形式的肌酸;然后将固体肌酸与可食支持基质混合以便使固体肌酸分布在支持基质中。所述方法通常还将包括包装所述组合物的进一步步骤。可按一些常规包装(例如,坛、听、塑料容器、罐、挤压管等)的任一形式包装组合物。
有利的是,第二方面的方法的完成将产生上文定义的第一方面的组合物。
本发明第三方面提供了一种贮存呈稳定形式的肌酸的方法,该方法包括如下步骤:提供呈固体形式的肌酸;将固体肌酸与可食支持基质混合以便使肌酸悬浮于其中;然后在室温或更低温度下贮存悬浮的肌酸。
现在将通过阐述性实施例并参照附图(图1)进一步描述本发明,附图是保留的%肌酸与时间(以周表示)的图。
实施例1
测试了四种支持基质用于本发明的适用性:Sainsbury液态蜂蜜;Sainsbury固态蜂蜜;Maxim Energy GelTM;以及Tate和Lyle GoldenSyrup。Sainsbury蜂蜜和Tate和Lyle Syrup都是其它这类产品的代表。Maxim Energy GelTM可得自Prinsen BV(Helmond,荷兰),它包含:葡萄糖浆、水、柠檬酸、香料和胡萝卜素。典型的组合物(每100克)是:碳水化合物,77.6克;维生素B1,0.5mg;痕量蛋白质;再添加水至100克。试验方案
1.测定每种基质的pH:将11g基质溶于50ml蒸馏水,用pH计测定形成的溶液的pH。
2.将4g肌酸一水合物充分混合并悬浮于40g每种基质而给出90.9g/kg混合物的浓度。
3.在室温(22.5~23.5℃)下将混合物贮存在实验室内的暗室中。
4.在0、14、31、45和73天后取2~3g混合物样品在-30℃下冷冻贮存直至分析。
5.将每种样品溶于500ml蒸馏水,通过Harris等的方法[1974斯堪的纳维亚临床与实验研究杂志(Scand.J.Clin.Lab.Invest.),33,109~120]测定了肌酸的浓度。简言之,该分析是在下列物质存在下进行的:(最终浓度)100mM三乙醇胺缓冲液(pH8.5);10mM乙酸镁;1mM EDTA;30mM KCl;1mM磷酸烯醇丙酮酸(PEP);2mM腺苷三磷酸(ATP);0.18mM烟酰胺腺嘌呤二核苷酸/还原形式(NADH);肌酸激酶(CK);丙酮酸激酶(PK),以及乳酸脱氢酶(LDH)。从NADH的氧化(用分光光度法在340nm处测定)测定了肌酸的浓度。CK:Cr+ATP →PCr+ADPPK:ADP+PEP →ATP+丙酮酸LDH:丙酮酸+NADH→乳酸+NAD
6.将分析结果示于下表1~4表1
pH | 贮存天数 | g肌酸一水合物/kg悬浮物 | |
液态蜂蜜 | 3.86 | 0 | 91.0 |
14 | 89.0 | ||
31 | 88.9 | ||
45 | 88.6 | ||
73 | 91.5 |
表2
表3
表4
结果
pH | 贮存天数 | g肌酸一水合物/kg悬浮物 | |
固态蜂蜜 | 3.87 | 0 | 90.7 |
14 | 90.3 | ||
31 | 90.7 | ||
45 | 89.9 | ||
73 | 88.6 |
pH | 贮存天数 | g肌酸一水合物/kg悬浮物 | |
Maxim凝胶 | 2.05 | 0 | 91.5 |
14 | 90.1 | ||
31 | 87.4 | ||
45 | 88.0 | ||
73 | 86.8 |
pH | 贮存天数 | g肌酸一水合物/kg悬浮物 | |
糖浆 | 5.13 | 0 | 84.6 |
14 | 86.3 | ||
31 | 86.0 | ||
45 | 86.1 | ||
73 | 84.3 |
在正常室温下,在液态和固态蜂蜜(pH3.86)和糖浆(pH5.13)中贮存的73天(10.4周)期间没有肌酸分解成肌酸酐的迹象。然而,当悬浮于Maxim Energy Gel(pH 2.05)中73天后,可能有约5%的肌酸的少量损失。
悬浮于Maxim Energy Gel、糖浆和液态蜂蜜中的肌酸一水合物在表面形成浮渣(即,漂浮到顶部),在取样时必须将它充分混合。糖浆中的浮渣最少。固态蜂蜜中没有形成浮渣,它形成最稳定的悬浮物。结论
悬浮时,肌酸在室温下的各pH(如果在溶液中,它通常会降解成肌酸酐)下是稳定的。
为了避免形成难看的浮渣,建议将肌酸悬浮于盛装在管内的酱中(例如,软干酪、鱼子酱[在斯堪的纳维亚普及的]、熏制鱼酱[也是在斯堪的纳维亚普及的,例如,膨胀糊])。由于通常在低于室温的温度下贮存(例如,在4~6℃冷藏)这些物质,所以,贮存时将会进一步增强稳定性。
实施例2
该实施例描述了本发明的酸性组合物的详细配方。
组合物呈干粉末形式,将它悬浮于可食基质中而构成包含肌酸和翠叶芦荟提取物的食料。成分:葡萄糖一水合物 300g柠檬酸 32g果胶(稳定剂) 6.0g盐 5.0g柠檬酸三钠 5.0gβ-胡萝卜素 3.0g氯化钾 2.9g葡萄柚香精 2.9g磷酸三钙 2.1g重质碳酸镁 2.1g维生素预混合物 1.8g柠檬香精 1.4g橙香精 1.4g天冬甜素 1.0g肌酸一水合物 88g冻干的翠叶芦荟提取物 7.6g
当悬浮于1升基质中时,约63g上述混合物提供了(每份150ml):约3g肌酸,0.6g翠叶芦荟提取物(相当于120ml汁),能量(kJ)203(48kcal,假定支持基质为0卡的能量含量),11.1g碳水化合物,156mg氯化物,100mg钠,52mg钾,26mg钙,19.5mg镁,13mg磷,维生素(维生素E 3.4mg、维生素C 16.2mg、硫胺素0.3mg、核黄素0.4mg、烟酸5.0mg、维生素B6 0.4mg、叶酸85g、维生素B12 0.9g、生物素0.08mg和泛酸2.2mg)以及痕量的蛋白质、脂肪和纤维,并且具有约3.8的pH。
实施例3
该实施例涉及本发明的另一个实施方案。
配方如上文实施例2中的那样,不同的是,省去300g葡萄糖一水合物,并且为补偿起见将天冬甜素含量增大到2.5g。当将5.3g该制品悬浮于250ml基质中后,它提供了含肌酸和电解质的几乎无卡路里的食物(假定应用了无热量的支持基质),它在营养上适合希望减少或保持其体重的那些人。
实施例4
按前文实施例1中描述的方法分析了各种食料的pH。结果如下文所示。这些食料的每一种都可用作本发明组合物中的可食支持基质(通过在其中悬浮合适量的固态肌酸)。还示出了合适的一份食物量(给出肌酸剂量为1~5克肌酸)。食料的分析 pH 一份食物(克)Dolmio Sauce for Bolognese(original) 3.97 200Uncle Ben’s Rice Meal Maker 4.33 200(生厂商M&M/Mars)Sainsbury’s economy Coleslaw 4.22 200Heinz Ravioli in Tomato Sauce 4.90 300Primula Savoury Spread 5.80 30Primula Cheese Spread(加细香葱) 6.07 30Sainsbury的金枪鱼和蛋黄酱 5.80 15Sainsbury’s Beef Spread 6.05 15
实施例5
该试验的目的是检验悬浮于翠叶芦荟凝胶基质中的微粉化肌酸在室温下数周后的稳定性。
含0.5%w/w翠叶芦荟固态提取物、pH为3.9的翠叶芦荟凝胶得自Aloe Vera Industries Inc.,Farmers Branch,Texas 75234,而微粉化肌酸则来自MW Internatioal Inc,Hillside,NJ 07205。往100g凝胶中添加不同量的微粉化肌酸(即,2g、5g和10g)。添加肌酸后,用涡动混合器充分搅拌混合物。取每份混合物的等分样(5ml)保持在-20℃下冷冻。将混合物的其余部分在室温(约23℃)下贮存数周,同样在第1、2、3和6周和12周取5ml等分样在-20℃下冷冻。在取等分样以前,用涡动混合器充分搅拌每种混合物。
在试验结束时,按实施例1中描述的那样分析等分样的肌酸。
将结果示于表5中。在2g/100g混合物中的肌酸损失量最高,6周后约损失36%。就其它两种混合物(5g/100g和10g/100g)来说,百分损失小得多,在6周时分别只达到12%和9.4%。在12周时,2g/100g、5g/100g、10g/100g混合物的损失分别为45%、22%和14%。还在图1中图示了这些结果。图1的图例如下:2g/100g=方形符号;5g/100g=阴影圆;10g/100g=未画阴影的圆。
虽然微粉化肌酸最初保持悬浮,但在数天后在容器底部可见微粉化肌酸的固体颗粒。得知在翠叶芦荟凝胶中的高肌酸浓度(例如,5g/100g和10g/100g)下,微粉化肌酸混合物基本上是稳定的。然而,微粉化肌酸的沉出说明了,该制品将不适合贮存和应用数周。表5在室温下贮存后翠叶芦荟凝胶中的肌酸浓度(g/100g),以及(残留的肌酸百分数)。肌酸浓度 周g/100g 0 1 2 3 6 12
2 2.05 1.69 1.54 1.43 1.32 1.12
(100%) (82.6%) (75.1%) (69.6%) (64.3%) (55%)
5 4.99 4.84 4.69 4.57 4.00 3.90
(100%) (97.0%) (94.0%) (91.5%) (88.1%) (78%)
10 10.2 10.07 9.80 9.56 9.28 8.82
(100%) (98.4%) (95.7%) (93.3%) (90.6%) (86%)
实施例6
该试验的目的是检验:当悬浮于具有包含翠叶芦荟凝胶和黄原胶或角叉菜胶的可食基质的组合物中时,微粉化肌酸在室温下数周后的稳定性。
浓缩翠叶芦荟凝胶和微粉化肌酸是如实施例5中所述那样获得的。通过在加热和搅拌下将2g固体树胶溶于100ml翠叶芦荟凝胶而制备了黄原胶或角叉菜在翠叶芦荟凝胶中的溶液。往100ml保持在40℃下的溶液中缓慢地添加4g微粉化肌酸在20ml水中的浆料,应用涡动混合器充分搅拌混合物达3min而给出一种凝胶(其中,均匀地悬浮了微粉化肌酸)。接着,迅速冷却全部混合物至室温,此时,悬浮物形成了pH值为5.0的半固态凝胶。将每种混合物保存在室温(23℃)达数周,在开始时(就在混合后)、在2周后、然后在9周后再次取等分样(5g)。通过实施例1中描述的方法分析肌酸。
将结果示于表6中。2周后,对角叉菜基质来说,损失是7.1%,而对黄原胶来说,损失是6.8%。9周后,对两种胶来说,损失都是21%。
得知肌酸在翠叶芦荟凝胶和可食胶(特别是黄原胶或角叉菜)中的悬浮物在约3g/100g的浓度下、甚至在酸性pH和在室温贮存时给出稳定性。
微粉化肌酸在每种胶中的混合物给出完好的悬浮物,固态微粉化肌酸即使在9周后也没有沉出到底部的倾向。
总结出可食胶(例如,黄原胶和角叉菜)为肌酸在室温下贮存很多周的时间呈现更稳定的半液态形式提供优良的支持基质,所述胶远比翠叶芦荟凝胶粘稠。表6在室温下与两种不同的树胶混合的翠叶芦荟凝胶中的肌酸浓度(g/100g),以及(%残留的肌酸)。肌酸浓度 周g/100g 0 2 9黄原胶 3.40 3.13 2.67
(92%) (79%)角叉菜 3.40 3.11 2.69
(91%) (79%)
Claims (20)
1.一种供人消费的组合物,它包含悬浮于可食支持基质中的肌酸。
2.权利要求1的组合物,其中,该组合物具有在2.5~6.5范围内的pH。
3.权利要求1或2的组合物,其中,该组合物具有在3.0~6.0范围内的pH。
4.前述权利要求任一项的组合物,它包含一种或多种选择下组的另外组分:电解质、维生素、脂质、碳水化合物、氨基酸、痕量元素、着色剂、香料、人造甜味剂、天然健康改善物质、抗氧化剂、稳定剂、防腐剂和缓冲剂。
5.前述权利要求任一项的组合物,其中,所述可食支持基质包括可涂抹的固体。
6.前述权利要求任一项的组合物,其中,所述可食支持基质包括一种或多种下列物质:蜂蜜、糖浆、废糖蜜、糖蜜和浓缩翠叶芦荟凝胶。
7.前述权利要求任一项的组合物,其中,所述可食支持基质包括来自植物的或来自藻类的多糖、树胶、增稠剂和凝胶状物质。
8.前述权利要求任一项的组合物,其中,所述可食支持基质包括一种或多种下列物质:半乳甘露聚糖、葡聚糖、瓜尔豆胶、刺槐豆胶、黄原胶、角叉菜、角叉菜聚糖、黄蓍胶、金合欢胶、他拉胶、吉兰糖、明胶、藻酸盐、琼脂或果胶。
9.前述权利要求任一项的组合物,其中,肌酸呈肌酸一水合物或磷酸肌酸的形式。
10.前述权利要求任一项的组合物,其中,它的常规一份食物提供生理上有效剂量的肌酸。
11.前述权利要求任一项的组合物,其中,它的常规一份食物提供1~10克肌酸。
12.前述权利要求任一项的酸性组合物,其中,肌酸在20~25℃下基本上稳定(相对于至肌酸酐的转化来说)至少达7天。
13.权利要求12的酸性组合物,其中,肌酸在20~25℃下基本上稳定(相对于至肌酸酐的转化来说)至少达31天。
14.权利要求12的酸性组合物,其中,肌酸在20~25℃下基本上稳定(相对于至肌酸酐的转化来说)至少达45天。
15.权利要求12的酸性组合物,其中,肌酸在20~25℃下基本上稳定(相对于至肌酸酐的转化来说)至少达73天。
16.一种制备供人消费的含肌酸的组合物的方法,在该组合物中,肌酸基本上是稳定的,所述方法包括如下步骤:提供呈固态形式的肌酸;再将固态肌酸与可食支持基质混合以便使固态肌酸分布在支持基质内。
17.权利要求16的方法,它的完成产生权利要求1~15任一项的组合物。
18.一种贮存呈稳定形式的肌酸的方法,该方法包括如下步骤:提供呈固态形式的肌酸;将固态肌酸与可食支持基质混合以便使肌酸悬浮于其中;再在室温或更低温度下贮存悬浮的肌酸。
19.基本上如前文所述并参照实施例的组合物。
20.一种制备基本上如前文所述并参照实施例的组合物的方法。
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CN104173396A (zh) * | 2014-07-25 | 2014-12-03 | 中国人民解放军第三0二医院 | 人面子叶提取物混悬剂及制备方法和应用 |
CN104173396B (zh) * | 2014-07-25 | 2017-09-26 | 中国人民解放军第三0二医院 | 人面子叶提取物混悬剂及制备方法和应用 |
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