DE102014007762A1 - Carbohydrate concentrate, process for its preparation and aqueous beverage concentrate - Google Patents

Abstract

Carbohydrate concentrate, process for its production and advantageous beverage concentrate, the carbohydrate concentrate formed as an o / w-emulsified composition, comprising a carbohydrate-containing, aqueous base, a fat-like additive and optional adjuvants and auxiliaries, the aqueous base considered in terms of the total mass in addition to water, comprises at least 35 percent by weight of a carbohydrate and an acidic to slightly acidic buffer system. The fatty additive comprises edible fats and oils as an O / W emulsion base, a stabilizing amino acid compound with at least 0.2 percent by weight, an organic acid, a vitamin of the B group with at least 0.1 percent by weight, coenzyme Q with at least 0, 1 percent by weight, as an emulsifier at least 0.5 percent by weight of lecithin with a phosphatidylcholine content of at least 40%, a co-emulsifier with at least 0.1 percent by weight and an acidic to slightly acidic buffer system.

Description

TECHNICAL PART

The present invention relates to carbohydrate concentrates according to the preamble of the independent claims, to an advantageous process for the preparation thereof and to a beverage concentrate obtainable by the process.

TECHNICAL BACKGROUND

The invention is located in the field of dietary supplements. Dietary supplements are used to supplement and complete the nutritional content of a diet. This allows the end user to eat essential or helpful nutrients in sufficient quantities, without having to consume foods that do not taste good or which he can not consume, for example because of intolerance or allergies. For example, if the consumer is unable to consume fish liver oil or fish products despite a lack of daylight / vitamin D, a weekly supplement of the same amount as the herring D vitamin may be used (1 herring is equivalent to about 300% of the herring) average D-vitamin daily intake of an adult) to ensure a more balanced diet. 'Vitamin' refers to the actual compound, but also includes for synthesis precursors or physiologically acceptable derivatives.

Nutritional supplements therefore do not contain any additional or required nutrients per dose as naturally available food, but offer the advantage that the nutrient content is precisely known. Thus dietary supplements allow the precise setting of required minimum quantities, as it is carried out, for example, in sports-medical nutrition plans, allergy-related diets or balanced diets.

The challenge here is to provide a mixture in which all nutrients are inert and stable, yet are biochemically effectively available to the body when ingested.

DESCRIPTION OF THE PRIOR ART

In the present case, a dietary supplement in the form of a carbohydrate concentrate is proposed. Carbohydrate concentrates are lipophobic, water-soluble concentrates which by themselves can not contain lipophilic nutrients or essential fats in the form of a fat-like additive. In order to be able to take up a fat-like additive, an emulsifier is needed which allows an intimate, stable mixing of lipophobic phase and lipophilic phase. If the lipophilic phase is suspended in droplet form in the lipophobic, aqueous phase, this is referred to as an oil-in-water emulsion, abbreviated o / w emulsion. Such systems are also referred to as o / w emulsified.

Generic carbohydrate concentrates comprise, as o / w-emulsified composition, a carbohydrate-containing, aqueous base, a fat-like additive and optional adjuvants and adjuvants.

From the US 4,461,777 A1 A dietary supplement is known which provides nutrients to a carbohydrate portion of up to 40% as a whipped cream substitute via an o / w emulsified system. By adding at least 0.2% by weight of amino acids with uncharged side groups, the stability of the dietary supplement against bacterial deterioration is advantageously improved. The emulsifier used here is lecithin, via which edible fats / oils can be emulsified. Fish oil, palm oil or even wheat oil can thus be introduced into the fatty phase, whereby the content of polyunsaturated fatty acids and D vitamins (fish oils) or coenzymes of the Q group (wheat oil) or E vitamins (palm oil) is adjustable to minimum values.

From the DE 38 52 429 T2 For example, there is known an o / w emulsified system using a powdered fat in which a diacetyl tartrate glyceride as an emulsifier provides the system at an acid, base or salt adjusted pH of 2 to 12. For sugar-containing systems, a fat content of at least 10% is provided, with lecithin can serve as co-emulsifier in addition to triglycerides. As 'salts' ascorbates or citrates can be used, which are accessible by reaction of the corresponding acids with hydroxides - for example, calcium hydroxide or magnesium hydroxide. Again, the addition of fish oil or palm oil is proposed in addition to other oils, which opens up the possibility of a targeted dosage of the corresponding vitamins with possible adjustment of the triglycerides; Medium-chain triglycerides, for example, as adjuvant / carrier or in case of tendency to obesity, can usefully replace the long-chain triglycerides. Contrary to the known use of the Diacetyltartratglyceride for beverage emulsions, this document provides for the use of the preferably spray-dried emulsion in baking mix and / or doughs comprising Chinese instant noodles, the latter allow the advantageous rapid infusion of a ready to eat, Chinese noodle soup.

Basically problematic in the above-described o / w-emulsified systems that this - for example, with fish oil - rich in having unsaturated constituents. The unsaturated fatty acids / components make the system susceptible to oxidative attack by atmospheric oxygen. Thus, the shelf life of such a system, once it has been opened in a larger package, is limited.

• – in der Fettphase ein Komplex aus organischer Säure und einem Vitamin der B-Gruppe in Gegenwart von Lecithin mit einem Phosphatidylcholingehalt von mindestens 40% gebildet wird und/oder
• – 0,1 bis 5 Gewichtsprozent Coenzym Q in der Fettphase vorgelegt werden.

Against this background, the DE 692 01 216 T2 and DE 690 24 321 T2 Measures for the oxidation protection of such dietary supplements: Oxidizing substances such as the vitamins of groups A, B, E or unsaturated fatty acids can be additionally stabilized in lecithin-emulsified systems with MCT content in the presence of organic acids such as citric acid or ascorbic acid against oxidative oxygen attack , by doing...

• - In the fat phase, a complex of organic acid and a vitamin of the B group in the presence of lecithin is formed with a phosphatidylcholine content of at least 40% and / or
• - 0.1 to 5 weight percent coenzyme Q are presented in the fatty phase.

A disadvantage of the above-described, generic concentrates that they include systems that are freshly prepared only as emulsion are stable and only a few hours provide a homogeneous mixture, which can be precisely dosed.

The object of the present invention was to overcome the disadvantages of the prior art and to provide a system which, despite simple synthesis, can provide superior stability.

The solution of this object is achieved according to the features of the independent claims. Advantageous embodiments will become apparent from the dependent claims and the following description. In experimental experiments, the inventors have determined measures and systems which were significantly more stable and efficient compared to the established and known carbohydrate concentrates and had a lower tendency to de-emulsify / break even at warmer or abruptly changing temperatures. The inventors attribute this to the fact that in the established systems during the emulsification along the fresh boundary phase surfaces in the course of the equilibration by-products can be formed, which were not provided in the system so. These uncontrolled by-products promote disintegration and instability, which explains the recurring, more fluctuating properties, lower stabilities, and thinner dilutability of the prior art products.

SUMMARY OF THE INVENTION

• – die wässrige Basis mindestens umfasst: zu mindestens 35 Gewichtsprozent ein Kohlehydrat, ein sauer bis schwach sauer eingestelltes Puffersystem, Rest Wasser;
• – der fettartige Zusatz als o/w-Emulsionsbasis mindestens umfasst: als Hauptbestandteil mindestens eine fettartige Verbindung aus der Gruppe bestehend aus essbaren Fetten und Ölen; Stabilisatoren umfassend eine stabilisierende Aminosäurenverbindung mit mindestens 0,2 Gewichtsprozent, eine organische Säure in Kombination mit einem Vitamin der B-Gruppe zu mindestens 0,1 Gewichtsprozent, Co-Enzym Q mit mindestens 0,1 Gewichtsprozent; einen Emulgator, umfassend mindestens 0,5 Gewichtsprozent Lecithin mit einem Phosphatidylcholin-Gehalt von mindestens 40%; einen Co-Emulgator mit mindestens 0,1 Gewichtsprozent; ein sauer bis schwach sauer eingestelltes Puffersystem.

According to the invention, the carbohydrate concentrate is formed as an o / w emulsified composition according to the independent claims, comprising a carbohydrate-containing, aqueous base, a fat-like additive and optional adjuvants and adjuvants, wherein

• The aqueous base comprises at least: at least 35% by weight of a carbohydrate, an acidic to slightly acidic buffer system, balance water;
• The fat-like additive as o / w emulsion base comprises at least: as main component at least one fatty compound selected from the group consisting of edible fats and oils; Stabilizers comprising at least 0.2% by weight stabilizing amino acid compound, at least 0.1% by weight of organic acid in combination with a B-group vitamin, at least 0.1% by weight of Co-enzyme Q; an emulsifier comprising at least 0.5% by weight of lecithin having a phosphatidylcholine content of at least 40%; a co-emulsifier of at least 0.1 weight percent; an acidic to slightly acidic buffer system.

DESCRIPTION OF THE INVENTION AND PREFERRED FEATURES

The claimed carbohydrate concentrate is formed as an o / w-emulsified composition as an aqueous base in which a fat-like additive is finely dispersed in the smallest droplets. Thus, diluting the concentrate with additional water will only increase the volume of the aqueous phase.

Optional styling agents allow preferred properties such as thermochromism (indicating a bite-temperature by color change), viscosity (thick liquid, high viscosity allows use as a sauce or ornamental coating, particularly beneficial on ice), rheopexy (toughness against sudden movement, reduces the risk over-swelling of soups, preferably adjustable via starch compounds) or thixotropy (reversible solidification, helpful in producing steep desserts).

Excipients support and reinforce ingredients such as emulsifiers, preservatives, condiments, buffers and dyes in their effect.

According to the invention, both the aqueous base and the fat-like additive each contain at least one acidic to slightly acidic buffer system. A buffer system here denotes a combination of at least two compounds which can intercept both protons and hydroxide ions to form weak acids / bases. The pH of the aqueous phase and also the proton activity in the fat-like additive is thereby adjusted within a predetermined range and will only change insignificantly in the presence of a further acid or base.

Unlike the established systems, the two phases are thus initially adjusted in the same direction with a buffer and then emulsified. As a result, the proton activity along the interfaces of the two phases is maintained within a predetermined range during the emulsification, and side reactions or neutralizations of strong acids or bases between the phases no longer occur. Then the inventors back that the emulsion thus obtained is better diluted with water and even in larger containers in broken form longer maintains their stability and functionality.

The aqueous base contains at least 35% by weight of a carbohydrate. Here 'weight percent' here as well as in the other data refers to the total mass of the concentrate. Due to the high content of carbohydrate, the aqueous base as a substrate for many common bacteria and germs is no longer moist enough and even better preserved when opened.

Acid to weakly acidified buffer systems determine the pH in the aqueous phase and adjust the proton activity in the same direction in the fat-like additive.

The fat-like additive comprises as a main ingredient at least one fatty compound selected from the group consisting of edible fats and oils. 'Main constituent' here means that the edible fats and oils are always present at the highest concentration, preferably more than 50%, and thus make up the predominant after deduction of all other components of the fat-like additive constituent.

The fat-like additive contains as emulsifier at least 0.5% by weight of lecithin having a phosphatidylcholine content of at least 40% by weight. Such a lecithin can effectively accumulate at the interface with the aqueous phase during emulsification and form a stable protective layer around the droplets / particles of the lipophilic phase.

By a co-emulsifier, this effect is additionally enhanced, in which the micelle formation (preferably over salts of long-chain, organic acids with nonpolar radical having at least 6 C-atoms) and / or the stability of the protective layer (preferably by sulfosuccinates and / or amino acid compounds such B. egg whites) is additionally reinforced. Particularly preferred as co-emulsifier, a compound is provided which synergistically stabilizes the components contained; more on this below.

The fat-like additive comprises as stabilizers a stabilizing amino acid compound of at least 0.2% by weight, an organic acid in combination with a vitamin B of at least 0.1% by weight and coenzyme Q of at least 0.1% by weight. An amino acid compound is known to increase shelf life. Here, 'amino acid' refers to an edible amino acid and its physiologically acceptable derivatives; preferably, the isoelectric point of the amino acid is in the range of the pH of the aqueous phase, thereby minimizing the solubility of the amino acid in the aqueous base and leaving the amino acid of maximum concentration in the fat-like additive; Particularly preferably, the amino acid forms on the outside an additional strengthening of the shell layer of aqueous insoluble amino acid; With this mechanism, it can be reasonably explained why natural lecithins with a higher protein content are significantly more effective than emulsifiers at certain pH values: The proteins contained have an isoelectric point with their free amino acid groups, which coagulates and structuralizes at the appropriate pH value Reinforcing at the boundary layer to the aqueous phase causes.

The organic acid in combination with a vitamin of the B group forms an optionally solid but in no case crystalline mixture, which can be rapidly distributed in the fat-like additive and brought into solution. Then the inventors back that in combination with an organic acid, the fat-like addition of B-vitamin after a short mixing much more homogeneous and stable. The addition of the coenzyme Q enhances this effect: the prenylated quinones are on the one hand fat-soluble, on the other hand they support the oxidation stability and also the amorphous, non-crystalline composition of the fat-like additive. By the latter, a more even distribution in the fat-like additive is helpful reinforced.

The fat-like additive contains in the same direction to the aqueous base an acidic to slightly acidic buffer system. Here, the buffer system is not crystalline, but amorphous and evenly distributed in the fat-like additive.

Even if, in a preferred form, additional crystalline organic acids are dispersed in the fat-like additive for better stabilization against germs or bacteria, the buffer system is always distributed amorphously and adjusts the proton activity to a range from which the crystalline added acid does not deviate substantially and is oriented to the acidic to near neutral range, so as not to interfere with the buffering effect.

The present invention explicitly does not provide for the presence of a crystalline, strong base or acid, as is frequently described in the prior art. The amorphously distributed buffer system can only contribute meaningfully stabilizing, although as a solid dispersed, further additives in the fat-like additive have a substantially consistent proton activity. As a result, the fat-like additive has a proton activity which is equivalent to the aqueous phase; during emulsification as well as during subsequent storage, no significant diffusion of protons from one phase to the other will take place, whereupon the inventors attribute the surprising long-term stability and good dilutability of the carbohydrate concentrate.

Preferably, the composition is characterized in that the carbohydrate comprises at least one compound selected from the group consisting of polyhydroxy aldehyde, polyhydroxy ketone, amino sugar, monosaccharide, oligosaccharide, polysaccharide, homoglycan, heteroglycan, methyl pentose, uronic acid, sugar sulfate, carbohydrate polyol, glycerol, carbohydrate carboxylic acid , Carbohydrate having 3 to 6 carbon atoms, zinc gluconate, glucosamine sulfate, chondroitin sulfate, mucopolysaccharide, mucopolysaccharide, preferably extracted from mussels, particularly preferably green-lipped mussels.

The composition is preferably characterized in that at least one buffer selected from the group consisting of carbonate buffer, phosphate buffer, protein buffer, ascorbic acid-ascorbate buffer, citric acid-citrate buffer, fruit acid-acidic acid salt buffer is present as a buffer system. Buffer.

Preferably, the composition is characterized in that in the continuous red to yellow-orange, nontransparent composition, the optical absorption maximum in both phases is adjusted via dyes to the short-wave range of the visible wavelength spectrum.

Preferably, the composition is characterized in that the color of the composition is adjusted with at least one plant dye, the plant dye selected from the group consisting of flavone, anthocyanin, betalain, coleone, chlorophyll, carotenoid, xanthophyll, flower dye, leaf dye, fruit dye, orange extract , Curcuma Extract, Saffron Extract, Mustard Seed Extract, Resveratrol Extract Preferred from Grapes, Turmeric Curcumin Extract, Pepper Extract, Pepper Extract, Coffee Bean Extract, Cola Nut Extract, Guarana Extract.

The composition is preferably characterized in that the buffer systems are adjusted to a pH in the range from 1 to 6.9, preferably from 2 to 6.5, particularly preferably from 3.5 to 6.

The composition is preferably characterized in that the co-emulsifier comprises at least one compound selected from the group consisting of acetyl tartrate glycerides, fatty acid esters, mixed esters of fatty acids and diacetyltartaric acid with glycerol, egg yolk powder, sterols, phosphatides, Alcohols, fatty alcohols, edible surfactants, edible proteins, the latter including arginine, lysine, histidine.

A preferred method for producing a composition according to the invention is characterized in that the method comprises the following steps: a) setting the aqueous, carbohydrate-containing base with a buffer system to acidic to slightly acidic, b1) preparing a mixture of lecithin and at least one edible fat / Oil, b2) addition of a buffer, preferably ascorbic acid-ascorbate buffer, to the mixture, b3) addition of the remaining constituents of the fat-like additive, c) combination of aqueous base and fat-like addition and homogenization.

Preferably, the process is characterized in that it further comprises the process step d) spray drying - alternatively freeze drying - the fresh emulsion to obtain a nanoscale droplet size fraction, preferably a droplet size fraction in the range 0.1 to 0.4 microns, in solid matrix.

Further advantages emerge from the exemplary embodiments. It is understood that the above-described features and advantages and subsequent embodiments are not restrictive. Advantageous additional features and additional combinations of features, as explained in the description, can be realized within the scope of the independent claims in the claimed subject matter, both individually and in a deviating manner, without departing from the scope of the invention. Furthermore, it is understood that the above-described recipes disclosed on a relative content of the individual components (with + -20% accuracy in industrial dosing) instead of the describe each single dose per day; Naturally, the single dose to be taken per day or week is always the same for nutritional supplements, so that the active ingredients absorbed provide a sensible amount of nutrients that is basically just as possible via established foods.

DETAILED EXPLANATION OF THE INVENTION BY HAND OF EXAMPLES

In an advantageous embodiment, a carbohydrate concentrate has a carbohydrate-containing, aqueous base, a fat-like additive and optional adjuvants and auxiliaries. In this case, the aqueous base comprises a carbohydrate, an acidic to slightly acidic buffer system, balance water and the fat-like additive comprises as O / W emulsion base as the main ingredient at least one fat-like compound, stabilizers, an emulsifier, a co-emulsifier and an acid to weakly acidified buffer system. In detail, this embodiment is designed as a beverage concentrate, wherein the water-dilutable beverage concentrate as an opaque o / w emulsion with orange-red color and a pH between 5 and 6.9 to a total mass of 1000 grams of the following constituents having:
400 to 600 grams of fructose,
20 to 80 grams of carnitine,
16 to 28 grams of soy lecithin with at least 85% phosphatidylcholine content,
30 to 60 grams of MCT = medium-chain, edible triglycerides,
7 to 13 grams of coenzyme Q10,
20 to 30 micrograms of vitamin D,
0.7 to 2.3 milligrams of vitamin A,
18 to 26 grams of potassium ascorbate,
1 to 3 grams of vitamin C,
0.2 to 0.8 grams of vitamin B1,
0.2 to 0.8 grams of vitamin B2,
3 to 7 grams of niacin and / or 50 to 110 milligrams of chromium (III) picolinate,
0.2 to 0.8 grams of vitamin B6,
1 to 3 grams in total of pantothenic acid and / or royal jelly,
15 to 25 grams of magnesium citrate / citric acid,
5 to 9 grams of zinc gluconate,
100 to 200 milligrams of biotin,
0.8 to 2 grams of DATEM (di-acetyl tartrate monoglycerides),
up to 20 grams of adjuvants and adjuvants, including dyes, flavors, fragrances, viscosity stabilizers, thixotropic agents, thickeners, gelling agents, encapsulated fluid oils, humectants, complexing agents; Rest of water.

In an advantageous embodiment, the concentrate can be present as a spray-dried / freeze-dried kit of parts, in which the dried o / w emulsion with all vitamins, amino acids, minerals, lipophilic nutrients and secondary plant substances is spatially separate from other components. The spatial separation can also be carried out in small form, comprising dosage forms such as capsule, tablet, dragee, powder, granules, dried powder. By combining the emulsion with possibly compartmentalized contained water and other optional substances in situ a fresh, nanoscale emulsion is obtained whose nanoscale micelles have a significantly increased bioavailability.

Against this background, the emulsion according to the invention can also be encapsulated in a candy or processed as a dried emulsion in a candy or in chewy mass, without this effect being impaired.

In another advantageous embodiment, the composition comprises: fructose (about 500 g), L-arginine (1 g), lecithin (30 g), MCT (40 g), Q10 (6 g), vitamin E (3 g), Vitamin B2 (1 g), glucosamine sulphate (35 g), balance water. Glucosamine is known to support the action of antibiotics. The glucosamine sulfates contained here are found in the human body via proteins embedded in cartilage, bone and connective tissue and can be absorbed via animal proteoglycans. Thus, with this composition, a helpful minimum amount of glucosamine sulphate can be adjusted in the absence of proteoglycans, which should be avoided especially in osteoarthritis and arthrosis-like conditions. Against this background, the present invention also discloses an advantageous method for stopping a diet in the absence of animal proteoglycans.

In a further advantageous embodiment, the composition comprises: glycerol (345 g), L-carnitine (20 g), lecithin (50 g), lipophilic fats and oils (36 g), MCT (192 g), Q10 (10 g) , Curcumin (4g), resveratrol (4g), vitamin C (10g), K-ascorbate (10g), Mg-HCitrate (5g), balance water. Both curcumin and resveratrol contain polyunsaturated structures that counteract the detrimental oxidative effects of pathogenic substances, as they are to be avoided especially in tumor and cancer therapies. While resveratrol derivatives are found in some red wines, curcumin can be supplied via turmeric, a ginger-like spice. However, a direct combination is rarely favored and red wine is rejected by many end consumers because of the alcohol content. Against this background, the present invention also discloses an advantageous method for adjusting a combined resveratrol and curcumin content of a diet.

In a further advantageous embodiment, the composition comprises fructose (427 g), carnitine (20 g), lecithin (25 g), MCT (50 g), Q10 (4 g), vitamin E (0.5 g), curcumin (4 g), niacin (1 g), Na riboflavin phosphate (0.1 g), pyridoxine hydrochloride (0.1 g), ascorbic acid (10 g), ascorbate (5 g), citric acid (50 g), Mg citrate (5 g), L-arginine (80 g), zinc gluconate (2 to 4 g), optional coffee bean extract and / or cola nut extract, balance water. Arginine is considered a nitrogen reserve and occurs in cucurbits. Arginine is considered to be a semi-essential amino acid, is produced in the urea cycle and serves as a source of nitrogen in the biochemical activation mechanism of erectile functions, which in the same way caffeine and caffeine-containing nutrients and certain vasodilators can support. If a meaningful diet with pumpkins or cucurbits is not possible, with the embodiment described above, a minimum amount of arginine can be provided, wherein metabolism and blood circulation speed are optionally stimulated via caffeine-containing extracts in order to enable a faster, acute supply. Against this background, the present invention also discloses an advantageous method for adjusting an arginine content of a diet, which may also come to meaningful carrying on acutely in physical activity / sports.

In a further advantageous embodiment, the composition comprises fructose (500 g), L-carnitine (60 g), MCT (45 g), coenzyme Q10 (10 g), vitamin D (25 micrograms), vitamin E (60 mg). , Vitamin A palmitate (0.3 g), ascorbate (22 g), ascorbic acid (2 g), thiamine hydrochloride (0.5 g), NaRiboflavin phosphate (0.5 g), niacin (5 g), pyridoxine hydrochloride (0.5 g), pantothenic acid salt (2 g), Mg-hydrogen citrate (15 g), zinc gluconate (7 g), biotin (15 mg), Cr-III picolinate (80 mg), balance water. Chromium is an essential trace element of glucose metabolism; in a diet that can not catch trace element deficiency in this area, this embodiment can help to ensure a minimum amount of chromium (III) content. Against this background, the present invention also discloses an advantageous method for adjusting a chromium (III) content of a diet.

In an advantageous embodiment, the concentrate further comprises an additional minor constituent selected from the group consisting of thiamine (B1) or physiologically acceptable derivatives, thiamine hydrochloride, thiamine nitrate, riboflavin (B2), sodium riboflavin phosphate, pantothenic acid (B5), calcium panthotenate, pyridoxal (B6 ), Pyrodoxal hydrochloride, cobalamin (B12), cyanocobalamin, hydroxycobalamin, folic acid, biotin (vitamin H), glucosamine sulfate, chondroitin sulfate, clam extract, hydroxyproline, hydroxylysine, taurine, glutathione, L-carnitine, acetyl-L-carnitine., L-carnitine. Creatine, acetylcysteine, acid or inert salts (salts with at least one metal selected from the group consisting of potassium, calcium, magnesium, sodium, zinc, iron, selenium, chromium, copper, manganese, molybdenum, vanadium), triglycerides, more preferably medium chain Triglycerides preferably having a chain length of C8 to C14, vegetable oils, olive oil, walnut oil, omega-3 fatty acid, linoleic acid, eicosape nectaric acid, docosahexaenoic acid in the form of its triglycerides or esters, ethyl ester, conjugated linoleic acid, tocopherols, vitamin K, tocotrienols, coenzyme Q10, lipoic acid, beta-carotene, vitamin A, carotenoids, lutein, lycopene, zeaxanthin, phytochemicals, flavonoids, stilbenes, rutin , Naringin, OPC, resveratrol, bilberry extract, grape seed extract, caffeine, caffeine-containing plant extracts, guarana extract.

In a further advantageous embodiment, the composition comprises fructose (500 g), L-carnitine (60 g), lecithin (22.5 g), MCT (45 g), coenzyme Q10 (10 g), vitamin E (7 g ), Vitamin D (0.0025 g), Vitamin A (160 mg), Vitamin C (22 g), Thiamine (0.5 g), Riboflavin (0.5 g), Niacin (5.0 g), Pyridoxine (0.5 g), pantothenic acid (2.0 g), citric acid (17 g), zinc gluconate (7 g), biotin (0.015 g), Cr-III-Cl (0.052 g), folic acid (0.06 g) , Cyanocobalamin (0.00125 g).

In another advantageous embodiment, the composition comprises fructose (500 g), lecithin (30 g), MCT (40 g), coenzyme Q10 (6 g), vitamin E (3 g), vitamin D (0.0025 g). , Vitamin A (0.16g), Vitamin K1 (0.01g), Glucosamine sulphate (45g), Chondroitin (15g), Niacin (3g), Riboflavin (0.5g).

The present invention discloses, for the first time, an o / w-emulsified carbohydrate concentrate in which the proton activity in the aqueous phase and in the fat phase are adjusted to be homogeneous and in the same direction, thereby avoiding appreciable proton diffusion or thereby possible side reactions along the phase boundary layers.

QUOTES INCLUDE IN THE DESCRIPTION

This list of the documents listed by the applicant has been generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Cited patent literature

• US 4461777 A1 [0007]
• DE 3852429 T2 [0008]
• DE 69201216 T2 [0010]
• DE 69024321 T2 [0010]

Claims (10)

A carbohydrate concentrate formed as an o / w emulsified composition comprising a carbohydrate-containing aqueous base, a greasy additive and optional adjuvants, characterized in that - the aqueous base comprises at least: at least 35% by weight of a carbohydrate, an acid until slightly acidic buffer system, balance water; The fat-like additive as O / W emulsion base comprises at least: as main component at least one fatty compound selected from the group consisting of edible fats and oils; Stabilizers comprising at least 0.2% by weight stabilizing amino acid compound, at least 0.1% by weight of organic acid in combination with a B-group vitamin, at least 0.1% by weight of Co-enzyme Q; an emulsifier comprising at least 0.5% by weight of lecithin having a phosphatidylcholine content of at least 40%; a co-emulsifier of at least 0.1 weight percent; an acidic to slightly acidic buffer system. A composition according to the preceding claim, characterized in that the carbohydrate comprises at least one compound selected from the group consisting of polyhydroxy aldehyde, polyhydroxy ketone, amino sugar, monosaccharide, oligosaccharide, polysaccharide, homoglycan, heteroglycan, methyl pentose, uronic acid, sugar sulfate, carbohydrate polyol, glycerol , Carbohydrate carboxylic acid, carbohydrate of 3 to 6 carbon atoms, zinc gluconate, glucosamine sulfate, chondroitin sulfate, mucopolysaccharide. Composition according to one of the preceding claims, characterized in that at least one buffer selected from the group consisting of carbonate buffer, phosphate buffer, egg white buffer, ascorbic acid-ascorbate buffer, citric acid citrate buffer, fruit acid -Fruchtsäuresalz buffer. Composition according to one of the preceding claims, characterized in that in the continuous red to yellow-orange, non-transparent composition, the optical absorption maximum in both phases is set via dyes to the short-wavelength region of the visible wavelength spectrum. Composition according to one of the preceding claims, characterized in that the color of the composition is adjusted with at least one plant dye, the plant dye selected from the group consisting of flavone, anthocyanin, betalain, coleone, chlorophyll, carotenoid, xanthophyll, flower dye, leaf dye, fruit dye, Orange Extract, Curcuma Extract, Saffron Extract, Mustard Seed Extract, Resveratrol Extract Preferred from Grapes, Turmeric Curcumin Extract, Pepper Extract, Pepper Extract, Coffee Bean Extract, Cola Nut Extract, Guarana Extract. Composition according to one of the preceding claims, characterized in that the buffer systems to a pH in the range 1 to 6.9, preferably 2 to 6.5, particularly preferably 3.5 to 6, are set. Composition according to any one of the preceding claims, characterized in that the co-emulsifier comprises at least one compound selected from the group consisting of acetyl tartrate glycerides, fatty acid esters, mixed esters of fatty acids and diacetyltartaric acid with glycerol, egg yolk powder, sterols , Phosphatides, alcohols, fatty alcohols. A process for the preparation of a composition according to any one of the preceding claims, characterized in that the process comprises the following steps: a) setting the aqueous base with a buffer system to acidic to slightly acidic, b1) preparing a mixture of lecithin and at least one edible fat / Oil, b2) addition of a buffer, preferably ascorbic acid-ascorbate buffer, to the mixture, b3) addition of the remaining constituents of the fat-like additive, c) combination of aqueous base and fat-like addition and homogenization. A method according to the preceding claim, characterized in that the method further comprises the process step d) spray-drying the fresh emulsion to obtain a nanoscale droplet size fraction, preferably a droplet size fraction in the range 0.1 to 0.4 microns, in solid matrix. Carbohydrate concentrate formed as a beverage concentrate according to any one of the preceding claims, characterized in that the water-dilutable beverage concentrate as an opaque o / w emulsion with orange-red color and a pH between 5 and 6.9 to a Total mass of 1000 grams comprises the following constituents: 400 to 600 grams of fructose, 20 to 80 grams of carnitine, 16 to 28 grams of soy lecithin with at least 85% phosphatidylcholine content, 30 to 60 grams MCT = medium-chain, edible triglycerides, 7 to 13 grams of coenzyme Q10, 20 to 30 micrograms of vitamin D, 0.7 to 2.3 milligrams of vitamin A. , 18 to 26 grams of potassium ascorbate, 1 to 3 grams of vitamin C, 0.2 to 0.8 grams of vitamin B1, 0.2 to 0.8 grams of vitamin B2, 3 to 7 grams of niacin, and / or 50 to 110 milligrams Chromium (III) picolinate, 0.2 to 0.8 grams of vitamin B6, 1 to 3 grams in total of pantothenic acid and / or royal jelly, 15 to 25 grams of magnesium citrate / citric acid, 5 to 9 grams of zinc gluconate , 100 to 200 milligrams of biotin, 0.8 to 2 grams of DATEM (di-acetyl tartrate monoglycerides), up to 20 grams of adjuvants and adjuvants, including dyes, flavors, perfumes, viscosity stabilizers, thixotropic agents, thickeners, gelling agents, encapsulated low viscosity oils, Humectants, complexing agents; Rest of water.