CZ26595U1 - Gastric stuff - Google Patents

Description

Gastric filling

Technical field

The invention relates to a lyophilized fiber-based gastric filling that induces a feeling of satiety, regulating the proper functioning of the gastrointestinal tract, having a low energy value, capable of forming a gel or an adhesive viscous spongy mass upon ingestion and ingestion with an appropriate amount of liquid.

BACKGROUND OF THE INVENTION

Although there are a plethora of overweight and promising slimming products on the market, only those that are able to provide the consumer with a long-term feeling of satiety at a significantly reduced energy value can work effectively. Today's rushing time, full of external and internal stress factors, directly encourages the violation of good eating habits, the intake of simple sugars and fats is often significantly exceeded the recommended values reported by dietologists. Generally recognized scientific evidence suggests a link between an unhealthy lifestyle and an increased prevalence of chronic diseases such as obesity, cancer, diabetes, chronic venous disease and more.

Overweight and obesity overgrowing in morbid obesity generally originates in unbalanced energy intake versus dispensing, characterized by the formation of adipocyte fat stores. The most energy-rich nutrient is fat, which burns to get 37 kJ (9 kcal). Also, excessive sugar intake leads to the formation of adipose tissue. One way to reduce energy intake is to replace an energy rich diet, a diet containing fiber. According to the definition of fiber in EU Directive 2008/100 / EC in accordance with the Codex Alimentarius Commission, "fiber" means hydrocarbon polymers with three or more monomeric units that are not digested or absorbed in the small intestine of the human body and fall into the following categories:

- edible hydrocarbon polymers naturally occurring in the diet,

- edible hydrocarbon polymers derived from food raw materials by physical, enzymatic or chemical means and having a beneficial physiological effect demonstrated by generally accepted scientific knowledge,

Fiber also includes other hydrocarbon polymers that are not digestible and naturally absent from the diet. Substances falling under the definition must exhibit one or more beneficial physiological effects, including, for example: shortening of intestinal transit time, increased stool volume, fermentability by colon microflora, lowering total blood cholesterol, lowering LDL cholesterol, lowering postprandial blood glucose or lowering blood insulin levels.

For example, Agar, Beta glucans, Pectin, Inulin, Psyllium, Guar gum, Xanthan meet these requirements by definition.

Failures in the treatment of obesity are most often associated with non-cooperation of the client. This is usually manifested by permanent “overeating”. Obesity has many causes, including mental health problems. If obesity is not managed by a normal diet regimen through behavioral and nutritional procedures combined with increased physical activity, invasive surgical methods, so-called bariatric surgery, are indicated. Representatives of invasive bariatric surgery include:

Intragastric Balloon - According to US Patent 5,084,061, it consists in introducing the balloon into the stomach and then filling it. The balloon then occupies space in the upper body of the stomach and thus causes a restriction in food intake.

Laparoscopic Adjustable Gastric Bandage - This is a purely obstructive method of preventing the intake of more food. In this operation a bandage is placed on the upper part of the stomach, just below the cardia, which is separated from the stomach by a proximal pouch containing about 15 to 20 ml. Gastric resection of the stomach - The procedure consists in the longitudinal division of the stomach in a line beginning approx

1 cm from the pylor and continuing in parallel with the small curve to the Hiss angle regions, with the left portion of the resected stomach removed.

Roux-Y Gastric Bypass - The most common bariatric procedure performed, which involves the separation of a small portion of the stomach in the cardiac region (volume about 20 to 50 ml) and subsequent connection to the small intestine in the form of a Roux-Y excreted loop. Power is defined as a combined, obstructive-malabsorption.

Gastric pplication - The essence of the procedure is obstruction by attaining the stomach wall in itself and then stitching the stomach wall

Each of these bariatric methods has many contraindications and a significant risk of developing complications.

For the above reasons, a preparation capable of reducing the amount of food ingested, providing a feeling of satiety along with intake of the necessary vitamins and minerals without the use of invasive methods is needed.

The essence of the technical solution

Gastric pads made of fiber, which induce a feeling of satiety regulating the proper functioning of the gastrointestinal tract and having a low energy value, are able to form a gel or an adhesive viscous mass after swallowing and drinking with an adequate amount of liquid. it comprises a fiber-based polymer component or derivatives thereof in a concentration of 1 to 90% w / w. and fiber at a concentration of 1-90% w / w. The polymeric fiber component is generally Agar, Beta Glucans, Pectin, Inulin, Psylium, Guar gum, Xanthan.

The gastric filling can be supplemented with absorption enhancers.

The gastric filling can also be supplemented with non-energy artificial sweeteners.

The gastric filling may be supplemented with yeast beta glutan.

The gastric filling may be supplemented with probiotic bacteria.

The gastric filling may be supplemented with chromium-containing inorganic salts.

The gastric filling may be supplemented by the addition of a vitamin premix.

The gastric filling may be supplemented by a combination of probiotic bacteria and inorganic salts containing chromium.

The gastric filling may be supplemented with probiotic bacteria, inorganic salts containing chromium and a vitamin premix.

The gastric filling may be supplemented with a combination of probiotic bacteria and a vitamin premix.

The gastric filling may be supplemented by the addition of an inorganic salt containing chromium and a vitamin premix.

According to the invention, the preparation is prepared by a freeze-drying process, in which the water frozen in suspension at a temperature of about -50 ° C and underpressure passes directly from the solid state to the gaseous state where it is frozen into a condensation coil. The remaining solid part retains a sponge-like structure consisting of pores and channels formed by the evaporated water. This structure allows rapid rehydration. This technology is the most environmentally friendly of drying methods and is used in heating-sensitive materials.

According to this technical solution, consisting of a combination of fibers (Agar, Xanthan) in a suitable ratio and a freeze-drying process, the effect is characterized in that the porous structure thus formed is capable of binding water up to 30 times its weight.

Thanks to gentle drying, the preparation can be coupled to a probiotic culture, which, together with prebiotic fiber, can have a beneficial effect on the digestive tract.

-2 CZ 26595 U1

The effect of the invention is further characterized by the fact that after consuming the preparation and ingesting a sufficient amount of liquid, gel or adhesive viscous mass is formed at the physiological temperature of the organism capable of occupying space in the stomach, reducing food intake and causing satiety.

The gastric filling may contain substances capable of generating gases upon ingestion in contact with gastric juices, thereby further expanding the expansion effect.

Examples of technical solution

Example 1

Ingredients:

Apple fiber 20 g

Plantain (Plantago psyllium) 20 g

Xanthan 1 g

Agar 10 g

Yeast betaglucan 3 g

Water 1500 ml

The dried apple fiber formed as an intermediate after apple juice pressing is mixed with the plantain, then with xanthan and agar, followed by the addition of water and intense homogenization to a uniform gel forming suspension. The mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 45 ° C and dosed into pre-frozen molds and stored in a lyophilization process at -50 ° C. The lyophilization process is carried out at -50 ° C for 24 hours.

Example 2

Ingredients:

Apple fiber

Plantain Plantain (Plantago psyllium)

Xantan

Agar

Yeast betaglucan

Probiotic bacterial culture Water g

g g

10g

3g χ 10 ⁶ per 1 g dry matter 1500 ml

The dried apple pulp formed as an intermediate after apple juice pressing is mixed with plantain, then with xanthan and agar, followed by the addition of water and intense homogenization to a uniform gel forming suspension. The mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 45 ° C, added 1 χ 10 ⁶ probiotic bacteria per g dry matter and dosed into pre-frozen molds and stored in a lyophdization process at -50 ° C. The lyophilization process is carried out at -50 ° C for 24 hours. Example 3

Apple fiber 20 g

Plantain Plantain (Plantago psylliuni) 20 g

Xanthan 1 g

Agar 10 g

Yeast betaglucan 3 g

CrCl ₃ . 6H ₂ 0 1,000 pg

Water 1500 ml

-3EN 26595 Ul

The dried apple fiber formed as an intermediate after apple juice pressing is mixed with the plantain, then with xanthan and agar, followed by the addition of water and intense homogenization to a uniform gel forming suspension. The mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 45 ° C, added 1000 µg of inorganic CrCl ₃ salt. 6H ₂ O and dosed into pre-frozen molds and stored in a lyophilization process at -50 ° C. The lyophilization process is carried out at -50 ° C for 24 hours.

Example 4

Apple fiber 20 g

Plantain plantain (Plantago psyllium) 20 g

Xanthan 1 g

Agar 10 g

Yeast betaglucan 3 g

Vitamin Premix 10 g

Water 1500 ml

The dried apple fiber formed as an intermediate after apple juice pressing is mixed with the plantain, then with xanthan and agar, followed by the addition of water and intense homogenization to a uniform gel forming suspension. The mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 45 ° C, added with a vitamin premix containing: Vitamin B 2, Vitamin B 6, Vitamin B 12, Folic acid, Panthothenic acid, Niacin (nicotine amide), Biotin, Vitamin E, Vitamin C and dosed into pre-frozen forms and stored in a lyophilization process at -50 ° C. The lyophilization process is carried out at -50 ° C for 24 hours.

Example 5

Apple fiber

Plantain Plantain (Plantago psyllium)

Xantan

Agar

Yeast betaglucan

Probiotic bacterial culture

CrCl ₃ . 6H ₂ 0

Water g

g g

g g

x 10 ⁶ per 1 g dry matter 1000 pg 1500 ml

The dried apple fiber formed as an intermediate after apple juice pressing is mixed with the plantain, then with xanthan and agar, followed by the addition of water and intense homogenization to a uniform gel forming suspension. The mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 45 ° C, added probiotic bacteria at a concentration of 1 x 10 ⁶ per g dry matter, added 1000 µg of inorganic CrCl ₃ salt. 6H ₂ O and dosed into pre-frozen molds and stored in a lyophilization process at -50 ° C. The lyophilization process is carried out at -50 ° C for 24 hours.

Example 6

Apple fiber

Plantain Plantain (Plantago psyllium)

Xantan

Agar

Yeast betaglucan

Probiotic bacterial culture CrCl ₃ . 6H ₂ 0 g

g g

g g

x 10 ⁶ per 1 g dry matter 1000 pg

-4EN 26595 Ul

Vitamin Premix 10 g

Water 1500 ml

The dried apple fiber formed as an intermediate after apple juice pressing is mixed with the plantain, then with xanthan and agar, followed by the addition of water and intense homogenization to a uniform gel forming suspension. The mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 45 ° C, added probiotic bacteria at a concentration of 1 x 10 ⁶ per g dry matter, added 1000 µg of inorganic CrCl ₃ salt. 6H ₂ 0, added vitamin premix containing: Vitamin B 2, Vitamin B 6, Vitamin B 12, Folic acid, Panthothenic acid, Niacin (nicotine amide), Biotin, Vitamin E, Vitamin C and dosed into pre-frozen forms and dosed into pre freeze-dried at -50 ° C. The lyophilization process is carried out at -50 ° C for 24 hours.

Example 7

Apple fiber

About plantain seeds (Plantago psyllium)

Xantan

Agar

Yeast betaglucan

Probiotic bacterial culture

Vitamin Premix

Water g

g g

10g

3g x 10 ⁶ per g dry matter

10g

1500 ml

The dried apple fiber formed as an intermediate after apple juice pressing is mixed with the plantain, then with xanthan and agar, followed by the addition of water and intense homogenization to a uniform gel forming suspension. The mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 45 ° C, added probiotic bacteria at a concentration of 1 x 10 ⁶ per g dry matter, added a vitamin premix containing: Vitamin B 2, Vitamin B 6, Vitamin B 12, Folic acid, Panthothenic acid, Niacin (nicotine amide), Biotin, Vitamin E, Vitamin C and dosed in pre-frozen forms and dosed in pre-frozen forms and stored in a freeze drying process at -50 ° C. The lyophilization process is carried out at -50 ° C for 24 hours.

Example 8

Apple fiber 20 g

Plantain seed (Plantagopsyllium) 20 g

Xanthan 1 g

Agar 10 g

Yeast betaglucan 3 g

CrCl ₃ . 6H ₂ 0 1000 pg

Vitamin Premix 10 g

Water 1500 ml

The dried apple fiber formed as an intermediate after apple juice pressing is mixed with the plantain, then with xanthan and agar, followed by the addition of water and intense homogenization to a uniform gel forming suspension. The mixture is pasteurized at 80 ° C for 30 minutes, then cooled to 45 ° C, added 1000 µg of inorganic CrCl ₃ salt. 6H ₂ 0, added vitamin premix containing: Vitamin B 2, Vitamin B 6, Vitamin B 12, Folic acid, Panthothenic acid, Niacin (nicotine amide), Biotin, Vitamin E, Vitamin C and dosed into pre-frozen forms and dosed into pre freeze-dried at -50 ° C. The lyophilization process is carried out at -50 ° C for 24 hours.

-5GB 26595 Ul

Industrial applicability

A dietary supplement capable of reducing the amount of food taken to help reduce weight.

Claims (11)

Industrial applicability A dietary supplement capable of reducing the amount of food taken to help reduce weight. PROTECTION REQUIREMENTS A gastric filling comprising a fiber-based polymer component or derivatives thereof in a concentration of 1 to 90% by weight. and fiber at a concentration of 1-90 wt. Gastric filling according to claim 1, characterized in that it is supplemented with absorption promoters. Gastric filling according to claim 1 or 2, characterized in that it is supplemented with non-energy artificial sweeteners. Gastric filling according to claims 1 to 3, characterized in that it is supplemented with yeast beta glucan. Gastric filling according to claim 1, characterized in that it is supplemented with probiotic bacteria with a minimum concentration of 1 x 10 ⁶ to 1 x 10 ¹² per gram of dry matter. Gastric filling according to claim 1, characterized by the addition of 5 to 100 µg of inorganic CrCl ₃ salt. 6H ₂ 0 per gram of dry matter. A fiber-based gastric filling according to claim 1, characterized in that it is supplemented with an addition of a vitamin premix. Gastric filling according to claim 1, characterized by a combination of addition of probiotic bacteria with a minimum concentration of 1 x 10 ⁶ to 1 x 10 ¹² per gram of dry matter and addition of 5 to 100 µg of inorganic CrCl ₃ salt. 6H ₂ 0 per gram of dry matter. Gastric filling according to claim 1, characterized by a combination of probiotic bacteria with a minimum concentration of 1 x 10 ⁶ to 1 x 10 ¹² per gram of dry matter and addition of 5 to 100 micrograms of inorganic CrCl ₃ , 6H ₂ 0 per gram dry matter. Gastric filling according to claim 1, characterized by a combination of the addition of probiotic bacteria with a minimum concentration of 1 x 10 ⁶ to 1 x 10 ¹² per gram of dry matter and the addition of a vitamin premix. Gastric filling according to claim 1, characterized in that it is supplemented with a combination of 5 to 100 µg of inorganic CrCl ₃ salt. 6H ₂ 0 per gram of dry matter and addition of vitamin premix.