DE2350035A1 - Dietetic foods contg. water-soluble branched polyglucose - contg. ester gps. and replacing fat triglycerides and or carbohydrates - Google Patents

Abstract

Dietetic food consists of a good compsn. contg. fat triglyceride and/or carbohydrates, in which at least one part of triglyceride and opt. part of pref. all of carbohydrate which is usually present in non-dietetic food compsn. of same type, is replaced by a water-soluble, highly branched polyglucose, (I), in which 1 right arrow 6 bond predominates, which has mol. wt. 1500-18000 and contains 0.5-5 mol.% carboxylic ester gps. derived from acids such as fumaric, tartaric, succinic, adipic, intaconic or malic, but pref. citric acid. Pref. (I) contains also 5-20wt.% chemically bonded sorbitol (acting as internal plasticiser and improving taste and colour). Used for desserts, including ice-creams, pastries, preserves, confectionery, including chewing gum, non-alcoholic drinks, syrups, creams, sauces, e.g., salad sauces, and puddings. (I) have no nutrient value, impart physical props., sweet taste excepted, of natural food compsns. and allow prepn. of calorie-reduced foods without lowering quality.

Description

RIGHT TO WALTE _ -

DiLJUR. Γ-ί: L-CHSM. WALTER BEIL [4, OKI. 1973

L-; i. .SI l: ■■ · ■.-C vfM. H.-J. WOLFF
DR. JÜii. Κ / ·.: ·· 3 Cr = K. LciL

£ 23 FRAHKPURf AM MAlN-HQCHSf

Our number 18 912

Pfizer Ine ", New York,
New York, V.St.A.

Dietetic foods

The invention relates to new ones derived from glucose Carbohydrate materials. According to the invention, these new materials are said to be particularly fat-saving in foods Ingredients- are used.

In British Patents 1,182,961 and 1,262,842 the "use of these materials in food replacements * ^ Substance with no nutritional value for sugar, which also has the structural properties of sugar, and as a substitute without nutritional value for flour and other starch materials.

In the production of food for people living in the Intake of carbohydrates and / or calories are restricted, many substances are used. In general, the Ingredients for such foods have no significant calorie content and therefore have no nutritional value. The ones with these

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Ingredients manufactured dietetic foods or foods however, must correspond to the usual calorie-containing foods in structure, taste and appearance. Above all, the ingredients must not be a problem for the consumer who ingests the finished food raise regarding possible toxicity. Lots of for Ingredients proposed and used in dietetic foods do not meet all of these requirements.

For example, a synthetic sweetener like saccharin is used in the manufacture of diet foods instead If sugar is used, it must have the other physical properties of the usual foods, besides the sweet The taste of normal sugar can be imparted to the dietary food by other additional ingredients besides that synthetic sweetener »The additional ingredients that have so far been suggested for this purpose have often a nutritional value themselves and as a result undesirably increase the caloric value of the food by They have been used to reduce the calorie content of sugar · These ingredients may also have the structure or the Change the eating quality of the food 30 so that it becomes unappetizing and unpalatable. Finally, these can be additional Ingredients give the finished food an unnatural color and generally make it less tasty.

British Patents 1,182,961 and 1,262,842 also state that glucose polymers, which are used as ingredients for dietetic foods can be made directly from glucose, with the help of a anhydrous melt polymerization process in which edible acids are used as catalysts and crosslinking agents · With the help of this procedure, two types of polyglticoses, namely soluble and insoluble, can be simultaneously can be produced; each species can also be produced separately

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by setting the initial acid concentration, the reaction time and the reaction temperature in appropriate Way. With respect to the goal of the present invention only the water-soluble polyglucoses of interest.

Am subject of the present invention is a dietetic Food preparation, which in its physical properties common foods, which generally contain sugar and fats, corresponds without their calorie content BEZW. To possess nutritional value. These diet foods generally contain low calorie sweeteners such as saccharine, L-asparagylphenylalanine methyl ester, fructose, neohesperidin dihydrochalcone, N'-acetylkynurenine and N'-formylkynurenine, which give the food or food preparation the taste of sugar, the polyglucose material to bestow the other physical properties besides the sweet taste is used.

The present invention also relates to dietetic foods which contain a "fat triglyceride" and in which at least part of the triglyceride normally used for a food of this type must be replaced by a water-soluble, highly branched polyglucose in which the 1- »6 bond predominates, which has an average molecular weight between about 1,500 and 18,000 and which is about 0.5 to 5 mole percent Contains carboxylic ester groups that differ from acids such as citric acid, fumaric acid, tartaric acid, succinic acid, adipic acid, Derive itaconic acid or malic acid. About 5 to 20% by weight can also be added to the polyglucose of the type described Sorbitol can be chemically bound.

The objects of the present invention also include a dietetic food which is a fat triglyceride and contains carbohydrates and in which at least a portion of the fat triglyceride and carbohydrates contained in

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common foods of this type are contained, is replaced by a water-soluble, highly branched polyglucose.

Finally, the objects of the present invention also include a dietetic food containing fat triglycerides and contains carbohydrates and in which at least a portion of the triglyceride (s) and practically all of it Amount of carbohydrates found in common foods of this type are contained, are replaced by a water-soluble, highly branched polyglycose.

The terms "polyglucose" and tolysaccharide "are understood in the present context to be polymeric materials which are mainly composed of monomeric units such as glucose or other saccharides, as well as polymeric materials in which the glucose or saccharide units are esterified with groups, derived from polycarboxylic acids that have been used as polymerization activators _o

The starting material used for the melt polymerization process is glucose, although other simple ones are also Sugar can be used with equal success. The sugar is used for the process as a dry anhydride or as a dry one hydrated solid substance, usually in powdered form, is used.

The acids used as catalysts, crosslinking agents or polymerization activators can be any be non-volatile, edible, organic polycarboxylic acids. Citric acid is particularly suitable for the stated purpose, Fumaric acid, tartaric acid, succinic acid, adipic acid, itaconic acid and malic acid. The anhydrides of succinic acid, adipic acid and itaconic acid can also be used. The acid or its anhydride must be food grade, i. it must have a perfect taste and normal use

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without any noticeable disadvantages. Inedible acids, which would be chemically suitable for the process, cannot be used for the production of an edible polyglucose. The selection of the acid to be used as a catalyst must therefore be based on the requirement that it does not have to be toxic to humans. The selected acid to a non-volatile proportionate because more volatile acids during the heating and melting process in which takes place the polymerization of the mixture may evaporate "However, the polycarboxylic acids used may be incomplete in a large scale _^} with the polyglucose during the polymerization esterified acid polyglueose esters are formed. This can be determined from the residual acidity of the polyglueoses after dialysis and the recovery of acid after hydrolysis of the product. The incorporation of the acid groups into the polyglucoses does not affect their suitability for human consumption.

In the case of the insoluble polymers, the acid units serve more as a crosslinking agent, with a polyesterification taking place between several polyglucose molecules, while in the case of the soluble polymers each acid unit is more likely to be esterified with only one polymer molecule _{or the like}

In practicing this part of the invention Procedure, the following procedural steps are carried out: the glucose, for example in the form of a dry powder, is combined with an appropriate amount of the acid. The mixture of Glucose and acid are heated and melted under reduced pressure. The melt is kept under the same conditions with exclusion of water until sufficient polymerization has occurred; the soluble and the insoluble products are separated from each other

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The anhydrous melt polymerization must be carried out at a pressure below atmospheric pressure. The pressures applied should preferably not exceed about 300 mm and, for example, be between about 10 ^J and 100-300 mm Hg. These pressures can be achieved by using a vacuum pump, a steam jet or a water jet pump or other suitable means. Das.Vakuum is necessary to exclude the air during the polymerization and to remove the hydrate water and the water released during the polymerization reaction. The air should be kept away from the polymerization mixture so that decomposition and discoloration of the polyglucoses formed during the polymerization is reduced.

It has proven to be beneficial in practical implementation the inventive method for excluding the Air and a fine stream of nitrogen to remove the water of hydration and condensation. Will be under nitrogen worked, the vacuum requirements are not so good; however, it should also be in this bale in the event of a pressure 100 to 300 mm Hg or below can be worked.

The reaction time and the reaction temperature are dependent on one another in the process according to the invention. In the laboratory, you can melt the best at temperatures between etwa'140 and perform about 18O ⁰ C or even higher temperatures. The optimum temperature for the anhydrous melt polymerization depends on the starting ratio of glucose or other sugar to the acid used, the reaction time and the ratio of soluble polyglucose to insoluble, crosslinked polyglucose which is to be present in the end product.

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_ri π

Should a high proportion of soluble glucose polymers be in the end product be included, the concentration of acid catalyst should be between about 0.1 "and 10 mole percent, preferably between 0.5 and 5 mole percent. If the amount of acid is increased, this increases the extent of acid crosslinking and the proportion of water-insoluble polyglucose increases. Are the acid concentrations unnecessarily high, this can cause problems in terms of neutralizing the excess acid that is then in the End product is present. It is moreover obvious to the person skilled in the art that the for a certain Polymerization required amount of acid, the polymerization time, the polymerization temperature and the type of end product desired are all interdependent. When setting the The amount of acid to be used must therefore all be taken into account.

The effect of heat (reaction time and temperature) that occurs in the production of soluble polyglucoses. Melt polymer. It should be kept as low as possible because discoloration, caramelization and degradation increase with prolonged exposure to high temperatures. However, it is a favorable circumstance that when the polymerization temperature is increased, the time required to carry out the complete polymerization decreases. For example, the process according to the invention can be carried out at a polymerization ^{temperature of about 160 °} C. in a time of about 8 hours, while at a temperature of about 140 ° C. the reaction time is about 24 hours if about the same degree of polymerization is to be achieved. Comparable results can be achieved with continuous polymerization at temperatures of about 200 to 300 ^° C. in about 10 minutes or even less, without any noticeable darkening; of course you have to work under vacuum *

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By. Addition of a polyol permitted in food, e.g. sorbitol, to the saccharide-carboxylic acid reaction mixture before the polycondensation results in an end product with better Quality. In most cases 90 # or more of the polyol cannot be reisolated from the condensation product indicating that this is chemically incorporated into the polymer has been. These additives act as internal plasticizers and reduce viscosity; they also improve the color and the taste. This can be seen, for example, in the production of hard candies from such condensation products, because here the rheological properties of the melt are improved during processing and foaming is reduced and a better tasting product with a lighter color is achieved »In addition to sorbitol, other foods suitable for Polyols can be used, such as glycerine, erythritol, xylitol, mannitol and galactitol. The polyol concentrations should make up about 5 to 20% by weight of the total reaction mixture, preferably about 8 to 12% by weight.

Chemical cleaning is generally not required for these products.

For certain purposes it can be used in spite of the low amounts of Acid catalyst neutralization of the polyglucoses is desirable be. If the polyglucoses are to be used, for example, in diet foods that contain whole milk, then so the excess acid present in the non-neutralized polyglucides would cause the milk to curdle. In the case of the soluble polyglucoses, the solutions of the same are neutralized directly. This neutralization can be achieved by adding Carbonates of potassium, sodium, calcium or magnesium can be obtained to polyglucose solutions. Will sodium and Potassium carbonates used together can be used physiologically Use balanced mixtures. The salt content of a typical polyglucose solution, adjusted to a pH of about

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5 to 6 is only £ 0.5 to £ 1.0. Other materials that can be used to adjust the pH of soluble polyglucose solutions are 1-lysine, d-glueosamine, II-methylglucamine and ammonium hydroxide. The first two of the above compounds are natural materials and are therefore considered to be components of dietary foods unobjectionable; the latter Compound becomes rapidly in the body in the form of urea retired and should therefore not be objectionable be. The N-methylglucamine is considered to be a solubilizing agent Agents for pharmaceutical preparations are known and should therefore also be usable as an additive to dietetic foods. Other methods of reducing the acidity of polyelueose— solutions are dialysis and ion exchange.

Purely for specific purposes, in spite of the light color, the the products produced have desired discoloration of the soluble polyglucose. Soluble polyglucose can, for example can be decolorized by mixing their solution with activated carbon or Slurrying charcoal or by passing the solution through a bed of solid adsorbent. Soluble and insoluble Polyglucoses can be mixed with sodium chloride, hydrogen peroxide or similar substances that are also used for bleaching flour be bleached. The insoluble polyglucose is a yellow powder which in many cases does not require bleaching.

The soluble polyglucoses produced according to the invention have an average molecular weight of about 1,500 to about 18,000 »

The experimentally determined average molecular weights of the polyglucoses produced are generally between about 1,000 and about 24,000, with the major molecular weight numbers between about 4,000 and about 12,000. These number average molecular weights were after

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the modified end group reduction method according to Isbell (J. Res. Ifatl. Bur. Standards 24, 241 (1940)). These The method is based on the action of an alkaline copper citrate solution The average molecular weight values were based on standardization with gentiobiose calculated assuming that equimolar amounts of polyglucose and gentiobiose have about the same reducing power have and have one reducing end group per molecule. Bas average molecular weight, which in this way appears to be a misleadingly low number that is the small end of the molecular weight distribution of polycondensation products emphasized with a wide range of molecular weights. When using the modified reducing end group method for determining the average molecular weight values of a commercially available, suitable for clinical purposes Dextrans with a known average molecular weight of 40,000-3,000 became just an average Found molecular weight of 25,600. For this reason it seems appropriate to use the number average molecular weight, which is determined with the aid of the reducing end group method is to multiply by about 1.5. In the following examples the average molecular weight values, determined by the modified reducing end group method described as apparent denotes molecular weight average values. These apparent average molecular weight values are as afi ^ stated. Is sorbitol or another polyol to the polymerization mixture has been added, such a substance is preferably incorporated at the end of the polymer chain; In such cases the determinations of the molecular weight are imprecise using the end group method. Purely the determination the. For molecular weights of these polymers, another known method should be used.

The bonds prevalent in the polyglueosea are 1- * »6 ties, however, other ties also occur.

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In the soluble polyglucoses each acid group is with one Esterified polyglucose unit. If an acid group is esterified with more than one polyglucose unit, crosslinking occurs. -

Synthetic polyglucoses made by the method described above are known from amylolytic acid Enzymes such as amylo (1,4) glucosidases, amylo (1,4, 1,6) glucosidases, Amylo (1,4) dextrinases and amylo (1,4) maltosidases as well as from α- and ß-glueosidases, sucrase and phosphorylase not attacked. Animal nutrition tests and tests with radioactive trace elements have also proven that these polyglucoses are practically without nutritional value.

The soluble polyglucoses are suitable for dietetic purposes Foods in which the natural sugars have been replaced by artificial sweeteners, the remaining physical ones To impart properties (other than the sweet taste) that natural foods have. Lend baked goods the new polysaccharides, for example, have a rheology and texture or structure that can otherwise only be achieved with sugar can be; they can therefore replace sugar as a builder. Typical uses for soluble polyglucoses can be found in the production of jellies, jams, preserves, jams and fruit pastes with low calorie content, furthermore in the production of frozen dietetic foods including ice cream, milk ice cream, fruit ice cream and ice-cream beverages, continue in baked goods such as cakes, biscuits and pies as well as other foods that contain wheat flour or contain other flour; They can also be used for coatings and glazes, pralines and chewing gum, in beverages such as non-alcoholic beverages and herb extracts, in syrups, creams, Use sauces and puddles as well as in salad dressings. In all named foods and foods, they act as builders for dry, low-calorie sweeteners,

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«12 -

which contain saccharin or similar substances.

With the term "fat triglyceride" are used in the present Connection glycerol esters of higher fatty acids, which are contained in fats and oils, called.

The use of the soluble polyglucoses allows from the Food at least some of the fat triglyceride component omit. The extent to which the fat triglyceride can be omitted depends, of course, on the type of Food. For example, it is possible to use a so-called French salad dressing that is normally in it completely omit contained oil component. With other types of food it is possible to have at least part of the Replace carbohydrates that are usually contained in it with soluble polyglucoses. With other products again It is also possible to use at least part of the fat triglyceride and to replace practically all of the carbohydrates that are usually present with a soluble polyglucose.

This so-called "fat-saving" effect is possible without that there is a decrease in the quality of food; the properties required of the food structure, gloss, viscosity and taste are fully retained. The calorie content of the food is however reduced the fact that instead of the sugar and fat triglycerides contained in normal foods, soluble polyglucoses have been used are significantly reduced.

Polyglucose made with citric acid and tartaric acid is commonly found in both neutralized and acidic Shape used. It is preferred to use polyglucose made with citric acid in combination with sorbitol in neutralized as well as in acidic form. The term "modified polyglucose" also includes those treated with citric acid Understood polyglucose with sorbitol.

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The fat-saving effect is also "like in desserts." Pudding and ice cream possible, in which about 0.2 to 1 part by weight of modified polyglucose instead of one part by weight of fat triglyeeride and carbohydrate, which is normally in the Product are in use.

In the case of dishes such as salad dressings (e.g. Italian, French sauce or sauce made with Roquefort cheese), mayonnaise, meat stock paste, barbecue sauces replace about 0.3 to 3 parts by weight modified Pplyglucose per 1 part by weight of fat triglyceride and carbohydrate, which are normally in the product available. In "confectionery such as sweet chocolate, creams and mixed milk beverages can be about 0.3 to 1.5 parts by weight modified polyglucose per 1 part by weight of fat triglyceride and Replace carbohydrates normally present in the product. '·

About 0.25 to 1.5 parts by weight of modified polyglucose per 1 part by weight of fat triglyoeride and carbohydrate, that are normally present in the product.

Artificial sweeteners in combination with the modified Polyglucose that can be used in foods are saccharin, L-asparagylphenylalanine methyl ester, asparagyl— D-valine isopropyl ester, asparagyl aminomalonate and dialkyl asparagyl asparagylate, N-acylkynurenine, stevioside, glycyrrhizin and neohesperidin dihydrochalcone.

The following examples serve to further illustrate the invention. The examples describe foods which contain soluble modified polyglucose. In the examples, the amounts are in each case. Polyglucoses indicated that are suitable for the dietary food in question. The amounts of polyglucose required for others, within the scope of the

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235Q035

Food items covered by the present invention can then be easily determined for execution of the recipes given for the dietary foods in the following examples can be made common use standardized manufacturing processes.

example 1

Dietary biscuit fillings

Ingredients gram

modified polyglucose in powder form (fineness: according to a DIN test

sieve with 6,400 meshes / cm ^ or one

TJS standard test sieve with 200 mesh) hydrogenated fat
Vanilla extract

Dipeptide sweetener (L-asparagylphenylalanine methyl ester)

910.00

The sweetener, the vanilla extract and the hydrogenated fat were made mixed together in a mixer. The modified polyglucose was slowly added with continued stirring until the Product had taken on a cream-like structure.

Example 2

700., 00 209, 00 O, 50 O, 50

Dietary chocolate coating

Ingredients gram

Cocoa powder 114,840

modified polyglucose in powder form 623,380

Dipeptide sweetener (I-Asparagyl- _{5 000}

phenylalanine methyl s t er) *

Vanillin 0.940

Propenylguaethol 0.040

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~ 15

Components

Cinnamaldehyde

Anisole, TJ.S.P.

Benzaldehyde

Coconut oil (hydrogenated hei 35.6 his 36.7 ⁰ G) 253.780

Lecithin ■ 2,000

1,000,000

The cocoa powder and modified polyglucose were mixed together and then passed through a sieve of 6,400 mesh / cm (200 mesh) happened. .

In another vessel, the hydrogenated coconut oil was melted on a steam bath. Lecithin, vanillin, propenylguaethol, cinnamaldehyde, anisole and benzaldehyde were then added to the solution with stirring. The mixture of cocoa powder and polyglucose was added and the whole mixture was ^{worked through at 60 °} C. for 2 hours. At the end the sweetener was added with stirring. The mixture was removed from the hot plate and mixed in a Waring blender. Finally, the mixture was poured into a mold in which it could solidify.

Example 3

Dietary caramel coating

Ingredients gram

modified polyglucose in neutral

Form, 70 # solution 100.00

Skimmed milk powder 6.00

Vegetable fat 15.00

• "250 Bloom" gelatin 2.00

solid egg white 4.00

Water 21.20

Caramel flavor 0.30

Dipeptide sweetener (L-asparagylphenyl- - _ςη

alanitt methyl ester) '-

150.00

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·. 16 -

The required amount of water was divided into two equal parts. One part was brought to the boil, whereupon the gelatin was added and brought to solution with stirring. "The other unheated part of the water was added to the dry protein and mixed with this. As soon as the gelatin solution had cooled down enough that it was only lukewarm, it was mixed with the Egg whites mixed.

The skimmed milk powder and fat were mixed together and set aside. The Polyglucoselösung was heated to 80 ⁰ C. The egg white / gelatin mixture was added and mixed in carefully. Then the sweetener was added and dissolved. The milk-fat mixture was whipped in three servings over 5 minutes using a whisk. The mixture was then heated for a further 25 minutes until a foamy coating with a very good appearance was obtained.

Example 4

Dietary whipped cream coating

Ingredients gram

hydrogenated coconut oil, 35.6 to 36.7 ° C 15.00

Sodium caseinate 1.25

4 # aqueous solution of carboxymethyl- _{R nr} .

cellulose (7HOP) ? * ^υυ

Vanilla flavor, 20x 0.15

Dry skimmed milk 1.25

Traditional sour cream flavor 0.10

Glycerin monostearate (polysorbate 20) 0.75;

Disodium phosphate 0.02

modified polyglucose in powder form 23.50

Of water at 80 ⁰ C 52.98

100.00

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Sodium caseinate, polyglucose, dry skimmed milk and Dinatriumph.oaph.at were dissolved in 80 0 water. Became the solution the coconut oil, the glycerine monostearate (polysorbate 20), the carboxymethyl cellulose solution and the flavorings are added while stirring. The mixture was pasteurized at 74 ° C for 30 minutes, Homogenized at 70.3 / 35.2 kg / cm, cooled to 5 ° C and left at this temperature for 18 hours. Thereafter, the mixture was in a rotating at high speed Mixer whipped for 8 minutes.

Example 5 '

Dietary Italian salad dressing

Ingredients · "grams

Dry mustard 0.057

ground dried parsley. 0.020

finely chopped garlic 0.680

finely chopped onions 0.440

dried red peppers 0.143

Sodium saccharin 0.004

ground black pepper 0.430

ground white pepper 0.143

Salt 0.500

Citric acid 0.643

Monosodium glutamate 0.530

Vinegar (white distilled $ 5 acetic acid) 25,000

modified polyglucose, neutralized, 71.41
70% aqueous solution

100,000

All dry ingredients were in the vinegar for one hour soaked. The polyglucose was then added and the mixture was shaken vigorously.

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Example 6

Dietary salad dressing according to the French style Gram Components 0.25 Carboxymethylcelluloae ( IMF ) 2.25 salt 1.00 paprika 1.40 Onion powder 0.40 Mustard powder 0.40 powdered white pepper 0.50 Garlic powder 1.00 Monosodium glutamate 1.00 powdered hydrolyzed vegetable protein 26.40 white vinegar (5 $ acid) 3.00 Lemon juice 3.00 Tomato paste 0.01 Saccharin sodium 37.00 modified polyglucose in powder form 22.39 water

100.00

All dry ingredients were mixed; the mixture was admixed with the polyglucose while stirring. As soon the ingredients were dispersed and hydrated, lemon juice, vinegar and tomato sauce were added and the mixture was added stirred until it was homogeneous.

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Example 7

Dietary barbecue sauce Gram Components 7.50 Tomato powder 0.50 Carboxymethyl cellulose (7HOi ¹ ) 28.00 white vinegar (5 # acid) 4.00 salt 0.50 Mustard powder 4.00 Soy sauce 4.00 Cherry wine ( $ 20> alcohol) 0.50 Onion powder 0.20 paprika 0.10 Curry powder 0.50 Garlic powder 0.15 white pepper 0.10 Sodium saccharine 34.00 modified polyglucose in powder form 1.00 Monosodium glutamate 0.10 Oregano (ground) 1.00 Hickory smoke extract 63.85 water

. 150.00.

The carboxymethyl cellulose was soaked in water. The spices were soaked in the vinegar. Both solutions and the remaining ingredients were placed in a blender and Mixed for 3 minutes.

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Example 8

Diet meat broth paste

Components

Monosodium glutamate salt

Ox meat paste Onion powder black pepper white pepper celery salt autolyzed yeast extract garlic powder guar gum Garagene enan textured vegetable protein powder Skimmed milk powder all-purpose flour hydrolyzed vegetable protein

modified neutralized polyglucose in powder form

Gram

2.00 2.00 8.00 0.30 0.20 0.05 0.10 0.25 0.05 1.00 0.50 2.00 5.00 8.00 5.80

64.75 100.00

The beef paste, hydrolyzed vegetable protein, yeast, salt, celery salt, monosodium glutamate and skimmed milk were combined and processed into a homogeneous mixture. The flour was added to this mixture. Afterward were the textured vegetable protein, onion powder, the two pepper, garlic powder, and guar gum CarageiBsnan mixed in. Finally, the polyglucose was slowly added to the mixture. The resulting mixture was mixed in a Waring mixer.

20 to 25 grams of this mixture with 100 ml of water are first heated over a low flame while stirring and then

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~ 21 ■ -.

boiled, a satisfactory meat broth is obtained.

Example 9

Dietary ice cream with imitated butterscoteh flavor *

• '«■ (Butterscotch is a type of confectionery, which mainly consists of "brown sugar and butter)

Ingredients gram

Whipped cream (35 ° i butterfat content) 7.00

Dry skimmed milk '"10,

synthetic butterscot flavor 0.10

Mono- and diglyceride emulsifier € 0.2

bleached, neutralized, 70 $

aqueous solution of modified

Polyglucose. 28.70

Gelatin "150 Bloom" 0 _f 40

saccharin sodium 0.05

Water 53.55

100.00

Polyglucose, Iroekenmagermileh, gelatin, cream, emulsifier and water were mixed in a 1,000 ml flask. A two-necked attachment equipped with a thermometer and stirrer was attached to the flask, and the flask was placed in a heating mantle. The mixture was pasteurized at 74 ° C for 30 minutes. The saccharin-sodium and the aromas were stirred into the hot mixture. The mixture was then homogenized first at 70.3 and then at 35.2 kg / cm and then immediately cooled to 5 ° G. After 18 to 24 hours of aging at 5 ⁰ Q the mixture was frozen and stored in the standard manner.

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If you use L-asparagylph.enylalaninmeth.yle instead of Saccharin-U-Sodium at the same concentration as above given, a comparable product is obtained.

Example 10

Diet custard

Components

Water * 69.68

Dry skimmed milk 8.00

Dipeptide sweetener (L-asparagylphenyl- 0 * 06

alanine methyl ester

modified polyglucose, neutralized, 20.00 70 # solution

Glycerine monos tearate 0.02.

Propylene glycol monostearai 0.04

Corn starch 2.00

Caragene enan 0.15

Vanilla and sweet cream flavor 0.05

100.00 The skimmed milk was dissolved in water and the rest of the ingredients were added to the resulting solution while stirring. The mixture was brought to a boil over low heat and mixed with the indicated sweetener. The finished one Mixture was poured into portion shot and cooled.

Example 11

Dietary Roquefort cheese sauce

Ingredients gram

modified polyglucose in previous

aqueous solution _f neutralizes 45 »00

strongly sour buttermilk powder 2.00

Carageneenan 0.75

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Ingredients · grams

Blue cheese powder 9 _S OO Vinegar ($ 5 acid, white, distilled) 15.00 Garlic powder 0.30 Onion powder 0.30 chopped parsley 0p25 Celery salt. 0.05 Worcestershire sauce 0.50 Monosodium glutamate 1.00 salt 0.30 water 22.55

100.00

The Garageneenan was soaked in the water _s using a Waring blender was used. The remaining ingredients were then added and mixed in. The mixture was then homogenized at 105 kg / cm.

Example 12

Dietary mayonnaise

Components . Gram

modified polyglueose. neutralizes 37,500 (70 9 & Lge aqueous solution)

modified tapioca starch (soluble) 4,000

fast setting pectin 1,875

Water at 25 ° C 12,500

Salt 1,750

Sodium benzoate 0.040

Dry mustard 0.600

Saccharin sodium 0.005

dehydrated lemon juice 0.600

Egg yolks 7,500

Vinegar . 10,000

Corn oil 10,000

Water 13,630

• 100,000

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■ · 24 -

The starch was soaked in the modified polyglucose solution and the pectin in 12.5 g of water of 25 ⁰ G. The two solutions were then mixed. The resulting gel was placed in a kitchen mixer equipped with a double paddle stirrer. Salt, mustard, sodium benzoate, saccharin and dehydrated lemon juice were then added to the gel in the blender. This mixture was beaten for 3 to 5 minutes, then the egg yolk was added and the mixture was beaten for a further 5 to 10 minutes until a light, airy mass was obtained. The vinegar, the oil and the remaining water were then added with further beating. The whipping was continued until a uniform product was obtained.

Example 13

Dietetic Mileh mix drink with chocolate flavor

Components Gram modified polyglucose type N (powder) 35.13 Cocoa powder 3.80 Vanillin 0.30 imitation whipped cream 9.70 S chocolate flavor 1.00 Saecharin-Batrium 0.07 Skimmed milk 150.00

200.00

All ingredients with the exception of the skimmed milk have been combined and mixed. The mixture was then added to the skimmed milk and stirred in a Waring mixer. "

Similar results can be achieved if L-paragylphenylalanine methyl ester is used instead of saccharine sodium .

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- 25 Example 14

Dietary Chocolate Covering (Fudge Type)

Ingredients gram

modified polyglueous, · 70% aqueous

Solution 83.25

Cream imitation (powdered) 8.25

L-Asp aragylphenylalanine methyl ester 0.50

Cocoa Powder $ 10/12 Fat '5.00

Cocoa liqueur '3.00

100.00

The modified polyglucose, the artificial cream and L-asparagylphenylalanine methyl ester were mixed and heated to 80.degree. Thereafter, the cocoa flavors were added and the mixture again heated to 90 ⁰ C, a homogenization "followed at 105 kg / cm joined.

Example 15

Lemon-lime-flavored dietary biscuits

Components of G-raarn

Troeken skimmed milk 5.8

emulsified vegetable fat 90.0

whole eggs (beaten) 22.8

Water 104.6

fortified flour (bleached) 127.5

Sodium bicarbonate 0.50

Glucono-delta-laeton 1.0

SaoDharin-Ifatrium ° »5 Lemon-lime flavor (triple, artificial) - 0.1

modified polyglucose, powder ■ 136.2

microcrystalline cellulose - 42.5

531.5

5 0 9 8 1 S / Π 7 2 7

A mixture of polyglucose, dry skimmed milk and emulsified fat was stirred until creamy in a mixer running at high speed for 5 minutes. The eggs were then added and mixed in for 1 minute. Saccharin and flavors were dissolved in water and added to the mixture. Flour, sodium bicarbonate, glueono-delta-laeton and microcrystalline cellulose were mixed in over the course of 3 minutes. The cookie dough was at intervals of 3 _f 8 cm to a vorgefettetes baking sheet and baked given 15 to 20 minutes at 190 ⁰ C.

509815/0727

Claims (10)

«27 - Claims 1. Dietary food consisting of a fat triglyceride and / or food containing carbohydrates, in which at least part of the triglyoeride, which is usually contained in a non-dietetic food of the same kind is replaced with one water-soluble, highly branched polyglucose, in which the 1- * 6 bond predominates, which has a molecular weight between about 1,500 and 18,000 and which has about 0.5 to 5 mole percent carboxylic acid ester groups which differ from Derive acids such as citric acid, fumaric acid, tartaric acid, succinic acid, adipic acid, itaeonic acid or malic acid, contains 2. Dietetic food according to claim 1, characterized in that that the polyglucose additionally contains about 5 to 20 wt .- ^ chemically bound sorbitol. 3. Dietetic food according to claim 1 or 2, characterized in that citric acid is used as the acid is included. 4. Dietetic food according to claim 1, 2 or 3, characterized in that at least tin feil dee Triglycerides and virtually the total amount of carbohydrates normally found in a non-diet food of the same kind are contained by the water-soluble highly branched · polyflucose are replaced. 5 · Dietetic food according to claim 4 »in the form of a Dessert, characterized in that in this about 0.2 to 1.0 parts by weight of polyglucose instead of one Part by weight of friglyoerid plus carbohydrate are included. 509815/0727 « ~ 28 - 6. Dietetic food according to claim 2 in the form of a Salad sauce, characterized in that about 0.3 "to 3 parts by weight Polyglucose instead of one part by weight of triglyceride plus carbohydrate are included. 7. Dietetic food according to claim 2 in the form of Confectionery, characterized in that about 0.3 to 1 »5 Parts by weight of polyglucose are included instead of one part by weight of triglyceride plus carbohydrate. 8. Dietetic food according to claim 7, characterized in that that it is L-asparagylphenylalanine methyl ester as a sweetener contains. 9. Dietetic food according to claim 2 in the form of baked goods made with leavening agents, characterized in that that about 1.25 "to 1.5 parts by weight of polyglucose instead of one part by weight of triglyceride plus carbohydrate are included. 10. Dietetic food according to claim 5 or 9, characterized in that it is also used as a sweetener Contains L-asparagylphenylalanine methyl ester. Pur Pfizer Inc.,. New York, New York, V4t.A. Lawyer 50981 5 / U727