Classifications

• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
  • A23L33/24—Cellulose or derivatives thereof
• • 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
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
  • A61P3/00—Drugs for disorders of the metabolism
  • A61P3/04—Anorexiants; Antiobesity agents

Definitions

• This invention relates to new weight-control compositions comprising a water-expandable property such as to grow at least to several times their dry volume in an aqueous acidic medium.
• the above mixture is compressed in dry powder forms into tablets and/or granular compositions capable of swelling at the acid pH of the stomach into a firm gelatinous physical mass or masses that effectively serve to provide a temporary reduction of the appetite by mechanical rather than systemic action.
• Fibrous cellulose has the advantage, in addition to providing desirable dietary fiber, of providing desired bulk without calories.
• a principal defect of this material has been its objectional texture. This characteristic has greatly limited the use of fibrous cellulose, both in the field of food technology and in the field of pharmaceutical preparations.
• fibrous cellulose When fibrous cellulose has been mixed according to conventional methods with other food ingredients, the fibrous cellulose is usually very noticeable to the taste, is not smooth, has a fibrous or gritty feel to the tongue and mouth when chewed, and tends to accumulate as an insoluble or residual material in the mouth.
• 4,401,682 (Battista) specifically uses preformed (wet process) foamed and crosslinked gelatins as the primary component for an expandable low- calorie composition.
• the economics of this invention are much less favorable than for the present invention whereby excellent expandability properties have been obtained without the prefoaming and noncovalent crosslinking steps required by U.S. Pat. No. 4,401,682.
• U.S. Pat. No. 4,042,719 preswells in an aqueous medium with a 20% cellulose ether solution and, subsequently, dries the preswollen mixture.
• the coating of "flour" with such a high loading of an aqueous solution of a high viscosity cellulose ether would, as expected, improve palatability by virtue of coating the carbohydrate (flour) particles with a water-soluble coating.
• such a dried product would be so densified by drying that tablets made from it would exhibit no swelling, or substantially no swelling, in gastric juice.
• microcrystalline cellulose is the most widely used binder and excipient, worldwide, for making pharmaceutical tablets
• a major ingredient in aqueous dairy whey lactose subsequently recovering the microcrystalline solid phase and drying it into a chalky white free-flowing powder.
• Blanco's formulas do not have the unexpected and useful property of growing into a highly swollen mass in gastric juice.
• the protein component on the one hand and the all other ingredients on the other hand are admixed in a finely divided dry state, optionally in the presence of further minor components such as flavorings and/or coloring, prior to tableting, etc.
• the main feature of the present invention is that no significant swelling of the compressed ingredients occurs until the compressed components reach the stomach and the swelling of the tablets is maximized when present in the acidic gastric juices.
• the present invention further discloses that non-foamed, non-crosslinked proteins such as conventional gelatins when used in amounts as high as over 30 percent by weight melt in gastric juice in the stomach (Melting points of commercial, non-crosslinked gelatins is about 32" C. ; whereas, gastric juice in vivo at 37° C. melts the gelatin.) to form a highly-viscous, integral mass in combination with the specific natural gums disclosed.
• non-foamed, non-crosslinked proteins such as conventional gelatins when used in amounts as high as over 30 percent by weight melt in gastric juice in the stomach (Melting points of commercial, non-crosslinked gelatins is about 32" C. ; whereas, gastric juice in vivo at 37° C. melts the gelatin.) to form a highly-viscous, integral mass in combination with the specific natural gums disclosed.
• the preferred grade of commercial gelatin (non- foamed and non-crosslinked) used in the present invention has a Bloom Value of about 300, and it is available from the HORMEL CO. in Austin, Minnesota. It is made from porcine skins. Equivalent grades are available from other gelatin suppliers such as KIND & KNOX.
• particulate fibrous celluloses satisfactory for use in compressed diet-aid inventions is obtained from the JAMES RIVER CORPORATION of Berlin, New Hampshire, under the trade name SOLKAFLOC.
• Satisfactory food grades of this particulate fibrous cellulose, also known as powdered cellulose are grades SW-40 and BW-300. These are mechanically disintegrated and purified celluloses generally obtained from primarily alpha cellulose derived from wood pulp. Ninety-nine and five-tenths percent of this material will pass through a 33-micron screen and 99.0 percent will pass through a 23-micron screen. The average fiber length is 21 microns and the average fiber width is 17 microns.
• Such relatively fine powdered celluloses, or an equivalent finely powdered cellulose provide cellulose fibers which may be used as one bulking ingredient in producing our low-calorie, edible, carbohydrate/protein diet-aid tablets or capsules.
• the second fibrous carbohydrate ingredient of this invention comprises microcrystalline cellulose, commercially known as AVICEL and produced by the acid hydrolysis of alpha cellulose.
• microcrystalline cellulose commercially known as AVICEL and produced by the acid hydrolysis of alpha cellulose.
• AVICEL microcrystalline cellulose
• These ultrapure forms of colloidal powdered celluloses are available from FMC CORPORATION of Philadelphia, Pennsylvania, as grades PH101, PH105, and RC581.
• EXAMPLE 1 The following dry * materials, in the amounts listed as Parts by Weight, were dry blended in a blender (such as a Waring Blender) until a fluffy, precursor, homogeneous, dry mix was obtained:
• the blended dry mix was pre-slugged to convert the fluffy powder into a compressed, higher-density, precursor, granulated form to facilitate high-speed tableting.
• the pre-slugged precursor product was compressed into 0.675 gm oblong tablets, using a compression weight of 6 kilograms.
• the tablet expanded slowly into a gelatinous mass that was about 8 times the original volume of the tablet.
• EXAMPLE 2 The following dry materials, in the amounts listed as Parts by Weight, were dry blended in a blender (such as a Waring Blender) until a fluffy, precursor, homogeneous, dry mix was obtained:
• the blended dry mix was pre-slugged to convert the fluffy powder into a compressed, higher-density, precursor, granulated form to facilitate high-speed tableting.
• the pre-slugged precursor product was compressed into 0.675 gm oblong tablets, using a compression weight of 12 kilograms.
• EXAMPLE 3 The following dry materials, in the amounts listed as Parts by Weight, were dry blended in a blender (such as a Waring Blender) until a fluffy, precursor, homogeneous, dry mix was obtained. However, in this Example, the dry commercial gelatin and the dry fibrous alpha cellulose (Grade SW-40) were first dry blended together before the remaining dry ingredients were added and blended into a uniform, tableting, precursor product.
• a blender such as a Waring Blender
• the blended, dry mix was pre-slugged to convert the fluffy powder into a compressed, higher-density, precursor, granulated form to facilitate high-speed tableting.
• the pre-slugged precursor product was compressed into 0.675 gm oblong tablets, using a compression weight of 10 kilograms.
• the blended dry mix was pre-slugged to convert the fluffy powder into a compressed, higher-density, precursor, granulated form to facilitate high-speed tableting.
• the pre-slugged precursor product was compressed into 0.675 gm oblong tablets, using a compression weight of 6 kilograms. When tablets so made were added to simulated gastric juice at 37" C. , the tablet expanded slowly into a gelatinous mass that was about 12 times the original volume of the tablet.
• EXAMPLE 5 The following dry materials, in the amounts listed as Parts by Weight, were dry blended in a blender (such as a Waring Blender) until a fluffy, precursor, homogeneous, dry mix was obtained:
• the blended dry mix was pre-slugged to convert the fluffy powder into a compressed, higher-density, precursor, granulated form to facilitate high-speed tableting.
• the pre-slugged precursor product was compressed into 0.675 gm oblong tablets, using a compression weight of 15 kilograms.
• the blended dry mix was pre-slugged to convert the fluffy powder into a compressed, higher-density, precursor, granulated form to facilitate high-speed tableting.
• the pre-slugged precursor product was compressed into 0.675 gm oblong tablets, using a compression weight of 5 kilograms. When tablets so made were added to simulated gastric juice at 37° C, the tablet expanded rapidly into a gelatinous mass that was about 10 times the original volume of the tablet.
• EXAMPLE 7 The following dry materials, in the amounts listed as Parts by Weight, were dry blended in a blender (such as a Waring Blender) until a fluffy, precursor, homogeneous, dry mix was obtained:
• the blended dry mix was pre-slugged to convert the fluffy powder into a compressed, higher-density, precursor, granulated form to facilitate high-speed tableting. * The pre-slugged precursor product was compressed into 0.675 gm oblong tablets, using a compression weight of 14 kilograms. When tablets so made were added to plastic vials containing 50 ml of simulated gastric juice at 37° C. , the tablet expanded rapidly into a gelatinous mass that was about 12 times the original volume of the tablet.
• Example 1 tablets were prepared using molds of varying shapes - all 0.675 gm in weight and at compressions of 6 kilograms. The results, listed below, show that the design of the mold at a fixed compression does have an effect on the volume expansivity of the dry-compressed tablets in our standard simulated gastric juice test.

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• 1989
  • 1989-08-18 JP JP1509055A patent/JPH03502047A/ja active Pending
  • 1989-08-18 EP EP19890909670 patent/EP0403597A4/en not_active Withdrawn
  • 1989-08-18 WO PCT/US1989/003538 patent/WO1990001879A1/en not_active Application Discontinuation
  • 1989-08-18 AU AU41804/89A patent/AU4180489A/en not_active Abandoned
  • 1989-08-18 HU HU895187A patent/HUT54880A/hu not_active IP Right Cessation

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