CN1507455A - 具有长期能量释放的食品 - Google Patents
具有长期能量释放的食品 Download PDFInfo
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- CN1507455A CN1507455A CNA028093461A CN02809346A CN1507455A CN 1507455 A CN1507455 A CN 1507455A CN A028093461 A CNA028093461 A CN A028093461A CN 02809346 A CN02809346 A CN 02809346A CN 1507455 A CN1507455 A CN 1507455A
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- nutritive compositions
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- Veterinary Medicine (AREA)
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- Diabetes (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Confectionery (AREA)
- Fats And Perfumes (AREA)
- General Preparation And Processing Of Foods (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Medicinal Preparation (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明的对象是一种长期释放能量的营养性组合物，其特征在于该组合物包含50％－99.9％，优选为60％－99.9％，更优选为70％－99.9％(按重量计)的支化麦芽糖糊精，所述麦芽糖糊精含有15％－35％的1－6葡糖苷键、含量低于20％的还原糖，多分子性指数小于5，数均分子量Mn最多等于4500g/mol。本发明的对象也是一种含有所述营养组合物的食品。
Description
发明领域
本发明的对象是一种特别适用于运动员的营养组合物，该组合物能够长期提供能量。更具体地说，本发明的对象是一种具有长期能量释放的营养组合物，它包含一种特殊的糖。本发明的对象也是一种包含所述营养组合物的食品。
发明背景
长时间运动的能力受到肌肉中糖原含量的限制。实际上，下肢中的糖原含量与持久数分钟至数小时运动期间体力耗尽前的这段时间成线性关系。因此，在活动前增加要运动的肌肉中糖原的储备，在活动中储备肌肉糖原是运动员训练和营养准备的目标。已经证明，在运动之前、期间和之后，碳水化合物膳食对于控制肌肉糖原的储备是至关重要的。在准备和进行激烈和持续活动以及从中恢复的过程中，营养策略要考虑影响肌肉糖原合成的动力学和各种因素。这些策略数不胜数，而且还在发展。它们通常包括三个方面：活动前几天的准备，其目的是使肌肉和肝糖原量达到最佳水平；在运动之前1小时内的准备，其目的是继续建立肝糖原储备，且在活动期间控制肌肉糖原分解。考虑的方面不同，能量供应就不同。考虑本发明所涉及的在运动前和运动中立即提供能量，通常建议食用对胰岛素分泌需求最少的碳水化合物，以便不中断激素的变化，这种变化对于运动开始时代谢能量的调节是必需的。即使葡萄糖供应过量，例如受试者在最初半小时内会发生血糖过高，然后由于高胰岛素血症而产生反应性低血糖症的危险，这导致极度饥饿、疲劳，并发展到不舒服和需要放慢步伐甚至停止运动。对于碳水化合物如麦芽糖糊精，观察到同样的现象。现在认为果糖溶液是运动刚开始前的最佳饮料，浓度高达35g/l。果糖胰岛素分泌较少，其肠吸收缓慢。
基于对现有技术的这种认识，以及寻找开发一种用于运动之前和期间的供能组合物，本申请人在多次研究之后已经发现，只要供能组合物含有特定糖类，它能够出人意料地持续提供能量，也就是说，食用它之后，在运动过程中不会出现血糖先迅速上升后严重低血糖的弊端，就有可能达到这个目标。
发明概述
因此，本发明的对象是一种具有长期能量释放的营养组合物，其特征在于它包含支化麦芽糖糊精，所述麦芽糖糊精含有15％-35％的1-6葡糖苷键，还原糖含量低于20％，多分子性指数(重均分子量与数均分子量之比)小于5，数均分子量Mn至少等于4500g/mol。
就本发明目的而言，术语“支化麦芽糖糊精”是指专利申请EP 1006128中描述的麦芽糖糊精。这些支化麦芽糖糊精具有难消化的特点，其结果是它们在小肠中的吸收受到阻碍，从而使热值降低。低聚合度(DP)分子的含量低也有助于它们的低热值。其1-6葡糖苷键的含量在22％-35％之间，结果是由于口腔微生物对它们的吸收减少，从而降低生龋齿的能力。这种高水平的1-6键还赋予它们相当特别的前生物性质：确实可以看出，人类和动物的盲肠和结肠的细菌，如产丁酸菌、乳酸菌或丙酸菌，可代谢高度支化的化合物。而且，这些支化麦芽糖糊精能促进双歧杆菌的生长，有害于不需要的细菌。这样，结果就获得有益于消费者健康的性质。此外，这些支化麦芽糖糊精具有相对较高含量的残余1-4葡糖苷键。此含量可以在42％-50％之间，就本申请人所知，该含量与22％-35％的1-6键含量从未一起描述。因此，支化麦芽糖糊精具有1-6/1-4键的比约为0.6。
多分子性指数由重均分子量与数均分子量之比给出，后者通过(例如)凝胶渗透色谱测量。
所述支化麦芽糖的多分子性指数在其数均分子量(Mn)为500-4500g/mol时小于5。
因此，它们的重均分子量(Mw)约在2000-6000g/mol之间。
文献WO 95/22562建议在为运动员运动前后作准备时，使用高分子量(720000g/mol)和1-6/1-4键水平在0.02-0.08的糊精。事实上，使用这些糊精是像含复杂碳水化合物(意大利面食和大米)那样在运动前几天强化糖原的储存。
根据本发明，小肠能微弱消化支化麦芽糖糊精，所述麦芽糖糊精可为食用它的人以葡萄糖的形式缓慢提供能量。作为支化麦芽糖糊精构成单元的这种葡萄糖在血流中缓慢释放，消化后不会导致低血糖。能量供应在大肠中继续存在，支化麦芽糖糊精在大肠中发酵成短链脂肪酸(称作挥发性脂肪酸)，参与能量代谢。对于葡萄糖或其他简单碳水化合物则不是这种情况，它们在小肠中被完全吸收。
优选实施方式详述
根据本发明的优选实施方式，所述支化麦芽糖的含糖量下降2％-5％，Mn在2000-3000g/mol之间。
根据本发明的另一种实施方式，全部或部分所述支化麦芽糖糊精经过氢化。
根据本发明，所述营养组合物主要用于参加耐力运动的运动员，但也很适合需长期提供能量的人，包括儿童在不同的时机需要这种能源。
根据本发明，所述营养组合物可以多种方式摄入。它实际上可以粉末形式提供，用小袋包装，而且可以任选补充添加剂，如无机盐、维生素、调味剂、着色剂，以便直接摄入或在服用之前立即溶解于饮料中。它也可以以即用型糖浆形式供给。
根据本发明的一种优选实施方式，所述营养组合物中支化麦芽糖糊精的含量在50-99.9重量％之间，宜在60-99.9重量％之间，更宜在70-99.9重量％之间。
根据本发明，所述营养组合物适宜包含所述支化麦芽糖糊精与任何类型的低血糖和/或低胰岛素糖，如果糖或塔格糖的混合物。根据一个优选变化形式，所述营养组合物包含所述支化麦芽糖与一种或多种戊糖的混合物，可以将此混合物配成粉末形式或液体形式，已知在这种情况下，液体形式的支化麦芽糖的细菌稳定性显著提高。例如，有可能制备本发明的支化麦芽糖糊精与(例如)果糖糖浆的混合物，所述果糖糖浆如本申请人投放市场的MELIOSE700。混合物的比例随着要用该混合物形成的最终制剂而变化。举例来说，制备的混合物可包含达50％的果糖，形式为约70％干物质的糖浆。
根据本发明，也可以将所述营养组合物掺入到食品中，特别是由增能的长条面包、长条麦面包、饼干、饮料、饮食添加剂、早餐谷类组合物、粉质糖片、糖果、酸奶或甜点奶酪组成的食品。所述食品优选为长条面包、饼干、饮料或糖果。本发明食品包含0.5％-75％、优选包含0.5％-30％的所述营养组合物。
本发明的对象还利用权利要求1-3任一项的一种营养组合物提供长期释放能量。当人(例如运动员或小孩)摄入它时，本发明营养组合物提供能量，导致饭后血糖增加，但不会引起一段时间的低血糖，该能量以长期形式在体内缓慢释放，也就是说当食用它时和以后长时间释放。
借助下面的实施例和相关数据，可以更好地理解本发明，给出的实施例和图只用于说明，对本发明不构成限制。
实施例
实施例1：血糖和胰岛素血的研究
6名健康人接受了50g葡萄糖或50g营养组合物，所述营养组合物含95％(干重)支化麦芽糖糊精，其组成如下：
| 还原糖 | 2.3 |
| Mn(g/mol) | 2480 |
| Mw(g/mol) | 5160 |
| 1，2键(％) | 10 |
| 1，3键(％) | 12 |
| 1，4键(％) | 49 |
| 1，6键(％) | 29 |
血糖和胰岛素血在食用碳水化合物之前和摄入之后15、30、45、60、90、120、150、180和240分钟时测定。对于每种碳水化合物，建立了血糖和胰岛素血对时间的曲线，并表示于图1中。
最大血糖和胰岛素血在摄入碳水化合物之后30分钟测得，与其性质无关。
接受本发明营养组合物的人的血糖和胰岛素血在90分钟内恢复到基线，而接受葡萄糖的人在120分钟内恢复。
接受本发明营养组合物的人的血糖含量在90分钟至240分钟内保持恒定，而在葡萄糖情况中，血糖进一步下降，只在240分钟时升高，没有达到基线。在葡萄糖的情况中，胰岛素血进一步下降，而在支化麦芽糖糊精情况中，胰岛素血保持恒定在基线。
这些结果表明，摄入本发明营养组合物能使饭后血糖增加，因而能够提供能量，又不会导致低血糖。与葡萄糖相比，胰岛素血明显少。
实施例2：包含实施例1所述营养组合物的食品的制备
1)长条麦面包
粘合焦糖配方
| 所用成分(按重量计) | 成品组成(％) | |
| 奶粉 | 101 | 10 |
| 蔗糖 | 300 | 32 |
| 营养组合物 | 126 | 12.7 |
| NaCl | 4 | 0.4 |
| 水 | 40 | |
| NEOSORB 70/70* | 118 | 8.8 |
| FLOLYS E7081S* | 132 | 11 |
| M.G.V.**糖 | 174 | 18 |
| 大豆卵磷脂 | 5 | 0.5 |
| 残余水分 | 6.6 | |
| 合计 | 1000 | 100 |
*本申请人已投放市场
**植物油
步骤：
-将全部奶粉与蔗糖混合(M1)。
-混合水、NEOSORB 70/70和FLOLYS E7081S(M2)。
-混合植物油(预先在50℃熔化)、卵磷脂和支化麦芽糖糊精(M3)。
-搅拌下，加入混合物M1至混合物M2中，然后低火烧至110℃。
-达到110℃时，逐渐倒在混合物M3中。
-随后观察到温度下降(约5℃)且最终混合物的粘度增加。
-保持低火，用力搅拌，将最终混合物加热到110℃。
-将焦糖与长条麦面包混合，观察到规定的比例(75/25)。
-倒在厚板上。
-冷却，切开并包装。
2)饮料
制备了起泡饮料，它包含本发明的营养组合物，所述组合物含有95％(按重量计)支化麦芽糖糊精。
量为克/升饮料：
| 本发明饮料 | |
| 营养组合物 | 73.68 |
| 天冬氨酰苯丙氨酸甲酯 | 0.118 |
| 乙酰舒泛K | 0.118 |
| 柠檬香料 | 0.7 |
| 柠檬酸(干) | 1.9 |
| 苯甲酸钠(干) | 0.09 |
| 4℃水 | 足量11 |
天冬氨酰苯丙氨酸甲酯：NUTRASWEET
乙酰舒泛K：HOECHST
柠檬香料：AG 31711 (QUEST)
制备0.5升汽水。然后加入甜味剂和本发明的营养组合物。接着加入其余的成分，并加入水至体积为1升。
3)饼干
制备了饼干，它包含本发明的营养组合物，所述组合物含有95％(干重)支化麦芽糖糊精，其组成类似于实施例1。
量为每100克生面团：
| 成分 | 本发明的饼干 |
| 面粉 | 55.8 |
| 脂肪 | 12.4 |
| 蔗糖 | 15.1 |
| 营养组合物 | 6.2 |
| 水 | 9.3 |
| 碳酸氢铵 | 0.3 |
| 碳酸氢钠 | 0.2 |
| 焦磷酸钠 | 0.2 |
| 盐 | 0.3 |
| 香草 | 0.1 |
| 卵磷脂 | 0.1 |
步骤：
-称取水、碳酸氢铵和碳酸氢钠，在Hobart捏和机上以速度1混合5分钟。
-加入脂肪和大豆卵磷脂，以速度1搅拌1分钟，然后以速度2搅拌4分钟。
-称取剩余粉末(面粉、蔗糖、营养组合物、焦磷酸钠、盐和香草调味剂)。混合，然后将它们加入捏和机中。以速度1搅拌10分钟，中间停-次，刮去捏和机的边沿和搅拌叶片。
-在旋转模具中形成饼干并将其置于焙烤浅盘中。
-在旋转炉中于200℃加热10分钟。
-使之冷却到25℃。
4)甜点奶酪
所用成分：
| 成分 | 所用重量百分比 |
| 脱脂奶粉 | 9 |
| 营养组合物 | 5.7 |
| 乙酰舒泛K | 0.04 |
| 淀粉* | 3 |
| 角叉胶 | 0.02 |
| 香草调味剂 | 0.01 |
| 水 | 82.23 |
| 合计 | 100 |
淀粉：本申请人投放市场的CLEARAMCH3010。
-将25升水倒入管状交换器(VOMATEC B.V.)的搅拌槽中，然后加入奶粉。使其水合20分钟。
-将槽加热至40℃，加入其余成分。
-搅拌约20分钟之后，混合物在管状交换器中灭菌于130℃热处理1分钟30秒。
-在消毒罐中的设备出口处得到甜品奶酪。
Claims (12)
1.一种长期释放能量的营养组合物，其特征在于它包含50-99.9重量％，优选为60-99.9重量％，更优选为70-99.9重量％的支化麦芽糖糊精，所述麦芽糖糊精含有15％-35％的1-6葡糖苷键、含量低于20％的还原糖，多分子性指数小于5，数均分子量Mn最多等于4500g/mol。
2.如权利要求1所述营养组合物，其特征在于所述支化麦芽糖糊精含有2％-5％还原糖，Mn在2000-3000g/mol之间。
3.如权利要求1和2中任一项所述营养组合物，其特征在于所述支化麦芽糖糊精的全部或部分是氢化的。
4.如权利要求1至3中任一项所述营养组合物，其特征在于它包含所述支化麦芽糖糊精与至少一种低胰岛素血糖的混合物。
5.如权利要求4所述营养组合物，其特征在于它包含所述支化麦芽糖糊精与果糖的液体混合物。
6.由增能的长条面包、长条麦面包、饼干、饮料、饮食添加剂、早餐谷类组合物、粉质糖片、糖果组成的食品，其特征在于它包含权利要求1-5中任一项所述营养组合物。
7.如权利要求6所述营养组合物，其特征在于它包含0.5％-75％，优选为0.5％-30％的所述营养组合物。
8.如权利要求6和7中任一项所述食品，其特征在于它是长条面包。
9.如权利要求6和7中任一项所述食品，其特征在于它是饼干。
10.权利要求6和7中任一项所述食品，其特征在于它是饮料。
11.权利要求6和7中任一项所述食品，其特征在于它是糖果。
12.使用权利要求1-5中任一项所述营养组合物以提供长期释放能量。
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| JPH0728693B2 (ja) * | 1990-02-20 | 1995-04-05 | 松谷化学工業株式会社 | インシュリン分泌を抑制する食品組成物 |
| JP3451282B2 (ja) * | 1992-02-06 | 2003-09-29 | 松谷化学工業株式会社 | 血糖上昇が緩徐な還元デキストリンの製造法 |
| JPH0665080A (ja) * | 1992-03-10 | 1994-03-08 | Godo Shiyusei Kk | α−グルコシダ−ゼ阻害剤を含有する、過血糖付随疾患の予防・治療剤、および保健食 |
| US5817350A (en) * | 1993-03-11 | 1998-10-06 | Triarco Industries | Carbohydrase enzyme food supplement composition |
| GB9315385D0 (en) * | 1993-07-24 | 1993-09-08 | Ams Limited | A maltodextrin composition |
| SE503134C2 (sv) * | 1994-02-16 | 1996-04-01 | Sveriges Staerkelseproducenter | Stärkelse av dextrintyp, sätt att framställa denna samt dess användning som energipreparat |
| JP3996679B2 (ja) * | 1997-10-14 | 2007-10-24 | 松谷化学工業株式会社 | 脂質代謝改善剤 |
| FR2786775B1 (fr) * | 1998-12-04 | 2001-02-16 | Roquette Freres | Maltodextrines branchees et leur procede de preparation |
| JP3961157B2 (ja) * | 1999-07-01 | 2007-08-22 | 佐々木化学工業株式会社 | 高分岐デキストリン及びその製造法 |
| US6114379A (en) * | 1999-07-07 | 2000-09-05 | Albion Laboratories, Inc. | Bioavailable chelates of creatine and essential metals |
| US6159943A (en) * | 1999-09-24 | 2000-12-12 | Bioenergy, Inc. | Use of ribose to prevent cramping and soreness in muscles |
| FR2822647B1 (fr) * | 2001-03-30 | 2005-03-04 | Roquette Freres | Boissons enrichies en fibres |
| FR2822644B1 (fr) * | 2001-03-30 | 2005-03-11 | Roquette Freres | Confiserie sans sucre |
-
2001
- 2001-03-30 FR FR0104412A patent/FR2822642B1/fr not_active Expired - Fee Related
-
2002
- 2002-03-28 ES ES02290784T patent/ES2294088T3/es not_active Expired - Lifetime
- 2002-03-28 CA CA002379203A patent/CA2379203A1/fr not_active Abandoned
- 2002-03-28 KR KR10-2003-7012837A patent/KR20030092039A/ko not_active Application Discontinuation
- 2002-03-28 WO PCT/FR2002/001089 patent/WO2002079266A1/fr active IP Right Grant
- 2002-03-28 JP JP2002577889A patent/JP2004526744A/ja active Pending
- 2002-03-28 DE DE60222491T patent/DE60222491T2/de not_active Expired - Lifetime
- 2002-03-28 AT AT02290784T patent/ATE373680T1/de active
- 2002-03-28 CN CNB028093461A patent/CN1308349C/zh not_active Expired - Fee Related
- 2002-03-28 MX MXPA03008910A patent/MXPA03008910A/es active IP Right Grant
- 2002-03-28 DK DK02290784T patent/DK1245583T3/da active
- 2002-03-28 EP EP02290784A patent/EP1245583B1/fr not_active Expired - Lifetime
- 2002-03-29 US US10/113,463 patent/US20020187247A1/en not_active Abandoned
-
2005
- 2005-09-06 US US11/218,625 patent/US20060160767A1/en not_active Abandoned
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109476767A (zh) * | 2016-07-08 | 2019-03-15 | 罗盖特公司 | 含有膳食纤维的氢化葡萄糖聚合物组合物 |
| CN109476767B (zh) * | 2016-07-08 | 2021-07-23 | 罗盖特公司 | 含有膳食纤维的氢化葡萄糖聚合物组合物 |
| CN113917094A (zh) * | 2021-11-19 | 2022-01-11 | 汪依耘 | 一种卡路里口腔贴及控制方法 |
| CN114403396A (zh) * | 2022-01-10 | 2022-04-29 | 浙江高胜食品科技有限公司 | 一种气泡零食的生产方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| ATE373680T1 (de) | 2007-10-15 |
| DE60222491T2 (de) | 2008-06-26 |
| DE60222491D1 (de) | 2007-10-31 |
| JP2004526744A (ja) | 2004-09-02 |
| CN1308349C (zh) | 2007-04-04 |
| EP1245583A1 (fr) | 2002-10-02 |
| DK1245583T3 (da) | 2008-01-14 |
| US20020187247A1 (en) | 2002-12-12 |
| ES2294088T3 (es) | 2008-04-01 |
| MXPA03008910A (es) | 2004-06-30 |
| FR2822642B1 (fr) | 2005-03-04 |
| WO2002079266A1 (fr) | 2002-10-10 |
| KR20030092039A (ko) | 2003-12-03 |
| US20060160767A1 (en) | 2006-07-20 |
| FR2822642A1 (fr) | 2002-10-04 |
| EP1245583B1 (fr) | 2007-09-19 |
| CA2379203A1 (fr) | 2002-09-30 |
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