EP0711150A1 - Composition a base de fibres dietetiques, procede de preparation et utilisation - Google Patents

Composition a base de fibres dietetiques, procede de preparation et utilisation

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Publication number
EP0711150A1
EP0711150A1 EP94923291A EP94923291A EP0711150A1 EP 0711150 A1 EP0711150 A1 EP 0711150A1 EP 94923291 A EP94923291 A EP 94923291A EP 94923291 A EP94923291 A EP 94923291A EP 0711150 A1 EP0711150 A1 EP 0711150A1
Authority
EP
European Patent Office
Prior art keywords
water
dietary fiber
insoluble protein
composition
fiber
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP94923291A
Other languages
German (de)
English (en)
Other versions
EP0711150A4 (fr
Inventor
Blaise Mcardle
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
VPP Corp
Original Assignee
VPP Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by VPP Corp filed Critical VPP Corp
Publication of EP0711150A1 publication Critical patent/EP0711150A1/fr
Publication of EP0711150A4 publication Critical patent/EP0711150A4/fr
Withdrawn legal-status Critical Current

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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • 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
    • A23L29/231—Pectin; 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

  • This invention relates generally to dietary fiber compositions, methods of preparing dietary fiber compositions and use of dietary fiber compositions and, specifically, to a dietary fiber composition including a water-soluble fiber and a water- insoluble protein, a method of preparing the composition and a use.
  • This invention also relates specifically, to a dietary fiber composition including a water-soluble fiber, a water- insoluble protein and an acidulant, a method of preparing the dietary fiber composition and a use of the dietary fiber composition to preserve food.
  • Dietary fiber is believed to play an important role in modulating and preventing a number of chronic diseases.
  • dietary fiber has been shown to exert a protective effect against hyperlipidemia, coronary heart disease, colorectal and stomach cancer, diabetes-, diverticulosis, hypertension and gallstones.
  • high levels of dietary fiber are associated with lower blood pressure as well as reduced levels of total serum cholesterol and its low density lipoprotein (LDL) component.
  • LDL low density lipoprotein
  • Not all forms of dietary fiber appear to influence serum cholesterol levels to the same degree or in the same manner.
  • water-soluble dietary fiber appears to be effective in lowering serum or plasma cholesterol and its LDL component without affecting the high density lipoprotein (HDL) component of the serum cholesterol.
  • HDL high density lipoprotein
  • water-insoluble fiber appears to have little or no effect on cholesterol levels.
  • the U.S. Food and Drug Administration (FDA) and the National Cancer Institute recommend that people consume at least 30 grams of dietary fiber as part of a daily dietary regimen. Many people do not consume this amount of dietary fiber from natural sources such as vegetables, grains and fruit.
  • the supplemental forms of water-soluble dietary fiber that are presently available for oral ingestion are generally unacceptable.
  • the material has a gummy unpleasant taste and an undesirable tendency to cling to the roof of the mouth and to the esophagus. In the past, this undesirable tendency has resulted in severe discomfort to the mouth and esophagus.
  • an object of the invention to provide an acceptable dietary fiber composition including at least one water-soluble fiber. It is another object of the invention to provide a dietary fiber composition including at least one water-soluble fiber and at least one water-insoluble protein.
  • an object of the invention to provide an improved method of preserving food. It is another object of the invention to provide a method of preserving food using a dietary fiber composition including at least one water-soluble fiber.
  • a dietary fiber composition including at least one water-soluble fiber and at least one water-insoluble protein.
  • the water-insoluble protein provides an enteric coating for the water-soluble fiber without affecting the beneficial properties of the fiber.
  • the resulting composition can be used to prepare a directly compressible tablet that can be swallowed easily.
  • the water-insoluble protein is zein.
  • a method of preparation of the composition and a method of use are also provided.
  • the invention accordingly comprises a composition of matter possessing the characteristics, properties, and the relation of constituents, and the several steps and the relation of one or more steps with respect to each of the others for preparing the composition and the use of the composition hereinafter described.
  • a dietary fiber composition including at least one water-soluble fiber, at least one water-insoluble protein and an acidulant is provided.
  • the dietary fiber composition can be used to preserve food by applying the composition directly to the food or alternatively, the composition can be used in the production of ice used to chill the food.
  • the invention accordingly comprises the composition of matter possessing the characteristics, properties and the relation of constituents and the several steps and the relation of one or more of such steps with respect to each of the others thereof, which will be exemplified in the method hereinafter disclosed, and the scope of the invention will be indicated in the claims.
  • the dietary fiber composition of the invention includes a water-soluble fiber and a water-insoluble protein or at least one water-soluble fiber, at least one water-insoluble protein and an acidulant.
  • the latter dietary fiber composition can be used to preserve food by applying the composition directly to the food is provided.
  • the dietary fiber composition can be added to water that is used to make ice on which the food is preserved by chilling.
  • the fiber can be any fiber that is water-soluble and generally recognized as safe (G.R.A.S.) for human and animal consumption by the U.S. Food and Drug Administration.
  • water-soluble fibers are plant-derived polysaccharides and related materials such as pectin.
  • water-soluble fiber examples include, but are not limited to water-soluble cellulose derivatives, seaweed polysaccharides such as alginate and carrageenin, seed mucilaginous polysaccharides, complex plant exudate polysaccharides such as gum arabic, tragacanth, guar, pectin, ghatti and the like, and microbially synthesized polysaccharides such as xanthan gum.
  • the water- soluble fiber is selected from guar, pectin, gum arabic and mixtures thereof.
  • the soluble fiber is present in an amount between about 90 and 99.5% by weight of the total composition, preferably in an amount between about 95 and 99% by weight.
  • the protein can be any protein that is water-insoluble and G.R.A.S.
  • the protein is a prolamine.
  • a prolamine is a cereal-derived protein that is insoluble in water, absolute alcohol or neutral solvents and soluble in dilute (80%) alcohol.
  • Suitable examples of prolamines include, but are not limited to, corn-derived prolamine or zein, barley-derived prolamine or-hordein and wheat-derived prolamine or gliadin.
  • the water-insoluble protein is present in an amount between about 0.5 and 10% by weight of the total composition, preferably in an amount between about 1 and 5%.
  • the water ⁇ insoluble protein or prolamine is zein.
  • Zein is extracted from corn or maize. Zein forms odorless, tasteless, clear, hard and almost invisible edible films.
  • zein Sixteen amino acids have been isolated from zein including glutamic acid or glutamine, leucine, proline, alanine, phenylalanine, isoleucine, serine, tyrosine and asparagine. The remaining seven are present in amounts of less than 3% by weight. Of the eight amino acids that are necessary for protein synthesis in the human body, zein has virtually no lysine or tryptophan.
  • Zein is extracted from corn gluten by physical, as opposed to chemical, means. In whole corn zein occurs as a heterogeneous mixture of disulfide-linked aggregates. Commercial extraction results in a product with a molecular weight of 25,000 to 35,000. There is a high proportion of hydrocarbon group side chains and a high percentage of amide groups present with a relatively low amount of free carboxylic acid groups. Zein is commercially available from Freeman Industries, Inc. of Tuckahoe, New York.
  • relatively small, organic, food-grade acids or acidulants are used in several embodiments of the present invention to lower the pH of an aqueous dietary fiber . solution prepared using the dietary fiber composition.
  • the acidulants also act to enhance the water dispersibility of the dietary fiber composition, i.e. to facilitate reconstitution of the dietary composition in water.
  • Suitable acidulants include, but are not limited to, citric acid, maleic acid, adipic acid, fumaric acid and the like. In a preferred embodiment, citric acid is used.
  • the acidulants are used in an amount between about 0.25% and 5% by weight of the composition, preferably in an amount between about 0.5% and 1% by weight.
  • the acidulant is added to the water of an aqueous organic solvent system prior to addition of the organic component.
  • composition of the invention is prepared by dissolving the water-insoluble protein or prolamine in an aqueous organic solvent system to form a protein solution.
  • the soluble fiber is added to the protein solution to form a fiber/protein solution.
  • the solvent is evaporated from the fiber/protein solution to provide the composition of the invention.
  • the aqueous organic solvent system is a mixture containing at least one organic solvent in water.
  • Suitable organic solvents include, but are not limited to, alcohols such as ethyl alcohol and isopropyl alcohol; edible glycols such as propylene glycol and certain polyethylene glycols; and, ketones such as acetone.
  • the aqueous organic solvent system is either aqueous ethyl alcohol or aqueous isopropyl alcohol.
  • the desired ratio of water to organic solvent is dependent on factors such as the miscibility of the solvent in the water and the amount of protein to be dissolved.
  • the amount of water generally ranges between about 10 and 25% by weight and the amount of alcohol generally ranges between about 75 and 90% by weight. More preferably, the amount of water in such systems is between about 12 and 15% and the amount of alcohol is between 85 and 88%.
  • the water-insoluble protein or prolamine is added to the aqueous organic solvent system in an amount between about 100 and 300gms of prolamine per liter of aqueous organic solvent system, more preferably in an amount between about 120 and 240gms per liter.
  • the dissolution is carried out at a temperature between about 20°C (ambient room temperature) and about 60°C, preferably about 30°C using conventional agitation methods to form a protein solution.
  • Soluble fiber is then admixed with the protein solution to form a fiber/protein liquid mixture.
  • the fiber/protein liquid mixture generally contains between about 90 and 99.5% fiber and between about 0.5 and 10% protein based on the total weight of fiber and protein. More preferably, the fiber/protein solution contains between about 95 and 99% protein and between about 1 and 5% protein based on the total weight of fiber and protein. It is important that the water-insoluble protein or. prolamine thoroughly impregnate the soluble fiber particles during the process of admixing the soluble fiber with the protein solution.
  • the aqueous organic solvent system used to prepare the protein solution should wet the soluble-fiber particles so that the hydrophilic soluble fiber particles are impregnated with the hydrophobic protein to form the fiber/protein solution or composition of the invention.
  • the admixing process is carried out until a complete uniform mixture is attained.
  • the process is carried out at a temperature between about 20° and 60°C, preferably between about 20° and 25°C for a time period of between about 10 and about 30 minutes, preferably between about 10 and 15 minutes.
  • the fiber/protein solution is agitated during the admixing process by conventional agitation methods including, but not limited to, manual shaking, mechanical shaking, magnetic stirring, mechanical stirring or a combination thereof.
  • Additives that promote impregnation may be added at any point during the admixing process.
  • Suitable additives include, but are not limited to, edible detergents and emulsifiers.
  • Exemplary additives are polysorbates, edible vegetable oils and egg albumin (egg whites) .
  • Additives that promote impregnation may be added at any point during the admixing process.
  • Suitable additives include, but are not limited to, edible detergents and emulsifiers.
  • Exemplary additives are polysorbates, edible vegetable oils and egg albumin (egg whites) .
  • Additives may be used in an amount between about 0.25, preferably 0.5, and 5.0% by volume of the fiber/protein solution, preferably between about 0.5 and 1.0%.
  • the solvent is evaporated to provide the compositions of the invention. Any number of solvent extraction techniques may be used including, but not limited to, vacuum drying, centrifugation, evaporation, freeze drying, air drying, convection oven drying or a combination thereof.
  • the solvent evaporation technique be one that does not require the use of excessive or prolonged heat that will oxidatively darken the product. Although oxidative darkening has little effect on the utility of the product as a dietary supplement or dietary fiber composition, it may affect its appeal and desirability.
  • One preferred method of extracting the solvent is vacuum drying which safely removes and recovers the solvent while drying the product to provide the fiber/protein composition of the invention.
  • the fiber/protein composition provided in accordance with the invention can be further processed by grinding or milling to a desired mesh particle size for use in tablets, granules, powders, pellets, extrusions, flours and the like. In a preferred embodiment, the composition can be formed into a directly compressible tablet without prior granulation.
  • the composition can be dispersed in solutions, gals, or powder mixes or encapsulated in chewing gums and the like.
  • the composition can be admixed _with edible coloring agents, flavorings, sweeteners, condiments such as salt and spices, binders, preservatives, anti-oxidants or other conventional additives used in the preparation of material for consumption by humans and animals.
  • the fiber/protein composition of the invention can also be combined with other useful dietary supplements such as insoluble fiber like wheat bran, vitamins, minerals, trace elements, amino acids and the like.
  • useful dietary supplements such as insoluble fiber like wheat bran, vitamins, minerals, trace elements, amino acids and the like.
  • the composition can be added to beverages, sprinkled onto food, otherwise administered with foods or administered to humans and animals in the form of tablets, granules, extrusions, wafers, boluses and the like.
  • Example 1 A 10% zein solution was prepared by dissolving 10 grams of zein (Freeman Industries, Inc.) in 90 grams of an aqueous isopropyl alcohol solution.
  • the aqueous isopropyl alcohol solution contained 15% water by weight and 85% isopropyl alcohol by weight. Dissolution was carried out in a 500ml beaker and the solution was initially stirred using a mechanical stirrer at a speed of over lOOrpm in order to fully wet the zein. Once all of the zein was dispersed, the stirring speed was reduced by about 1/2 for an additional five minutes to insure complete dissolution of the zein in the aqueous isopropyl alcohol solution. The ambient temperature was maintained at 22°C throughout this procedure. Accordingly, a protein solution was provided.
  • the resulting fiber/protein solution was dried under reduced pressure of 0.05 atm. at a temperature of 60°C using a lab-Line Duo-Vac vacuum oven manufactured by LabLine Corp., Melrose Park, IL.
  • the resulting dried dietary fiber composition was a yellowish-beige color and was milled to a granular form.
  • a soupy fiber/protein solution was prepared as described in Example 1. After addition of the guar was complete, 20 grams of dried egg albumin (Henigson, Inc., White Plains, NY) was added and dispersed completely. The resulting product was dried under reduced pressure at 60°C using a Lab-Line Duo-Vac vacuum oven. The resulting dietary fiber composition was a yellowish-beige color and was milled to a granular form. Accordingly, a dietary fiber composition is provided in accordance with the invention.
  • the dietary fiber composition includes at least one water-soluble fiber and at least one water ⁇ insoluble protein. In a preferred embodiment, the water ⁇ insoluble protein is zein.
  • the dietary fiber composition is readily ingested by swallowing without tending to cling to the roof of the mouth or lodge in the esophagus and is, therefore, acceptable as a dietary supplement.
  • the water-soluble fiber is provided with an enteric-like coating that maintains the benefit of ingesting soluble fiber while reducing its tendency to cause gastrointestinal upset.
  • the beneficial properties of the water- soluble fiber are unaffected.
  • the composition can be used, for example, to provide a tablet that can be compressed directly without prior granulation.
  • a method of preparing the dietary fiber composition of the invention and its use as a dietary supplement have also been provided in accordance with the invention.
  • Example 3 Fifty grams (50g) of citric acid was added to 0.675kg of water used to prepare 4.5kg of an 85:15 alcohol:water aqueous organic solvent system. 500g of zein was added to the aqueous organic solvent system in a suitable vessel. The aqueous organic solvent was kept in motion during the addition with the aid of a mechanical stirrer. Accordingly, a solution of 10% zein in aqueous alcohol was provided.
  • guar gum 9.5kg was added to the 10% zein solution with mixing in a Stokes Heavy Duty sigma-type blender. After about 30 minutes of continuous mixing, the mass was homogeneous, slightly tan and had a wet, sand-like consistency. The mass was dried in an explosion-proof drier to yield a dietary fiber composition.
  • the dietary fiber composition provided in accordance with Examples 1, 2 and 3 is used to preserve food by dispersing the dietary fiber composition in water to form a dietary fiber solution and applying the solution to the food.
  • the dietary fiber solution is frozen and the frozen dietary fiber solution is used to preserve food by chilling.
  • the dietary fiber composition is added to water.
  • the water is purified or cleansed.
  • the water can be purified or cleansed, for example, by distillation.
  • the dietary fiber composition is added to the water in an amount between about 2 and 50 grams per gallon of water, preferably in an amount between about 2 and 10 grams per gallon.
  • the dietary fiber composition is thoroughly dispersed in the water to yield a dietary fiber solution. Dispersion is carried out with good mixing, for example, using a mechanical stirrer.
  • the thoroughly dispersed dietary fiber solution is a homogeneous dispersion.
  • the homogeneously dispersed dietary fiber solution can be used to preserve dried or fresh fruit.
  • Suitable dried fruits include, but are not limited to, raisins, apricots, cranberries, blueberries, figs, apples, pears, peaches and the like.
  • the dietary fiber solution When dried fruit is being preserved, it is preferable to heat the dietary fiber solution to a temperature between about
  • Dried fruit can be dipped into the heated dietary fiber solution using any method that is sound and economical.
  • the fruit is dipped by placing the fruit in a plastic or wire mesh basket and dipping the entire basket into the dietary fiber solution. After dipping in the heated dietary fiber solution, the dipped dried fruit is examined to determine if there is excess gumminess on the surface of the fruit. If so, the dipped dried fruit may be dipped in fresh water as a rinse.
  • the dried fruit After dipping, the dried fruit is blown with strong clean air to remove large droplets of water. The blow-dried fruit is then ready for any additional steps that may be required in the manufacturing process.
  • Freshly picked fruits or vegetables destined for frozen packaging can also he treated with the dietary fiber solution in a similar manner. Such treatment is believed to retard the process whereby sugar in the produce turns to starch, a necrosis process that begins the instant the produce is picked.
  • the dietary fiber solution When fresh produce is treated with the dietary fiber solution, the dietary fiber solution is chilled to a temperature of between about 32° and 45°F (0° and 8°C) , preferably to a temperature between about 32° and 35°F (0° and 2°C) . This cold solution can then be sprayed on the produce as it travels from the harvest area to the processing plant.
  • the dietary fiber solution can also be frozen. It has been found that the dietary fiber composition functions as a lubricant in the ice making process, thereby increasing the efficiency of commercial ice making processes by acting as a release additive that permits the ice to be more readily released from the molds in which it is made. Furthermore, by depressing the freezing point of the ice, the keeping qualities of freshly-caught fish or freshly- slaughtered meat can be enhanced. This is also believed to be due to the action of the dietary fiber composition of the fish or meat.
  • the following example of the use of the dietary fiber composition to preserve food is presented for purposes of illustration only and is not to be construed to limit the scope of the invention described herein.
  • Dehydrated fruit was placed in a collander-type device and immersed in the water containing the dietary fiber solution for a few seconds.
  • the collander of fruit was removed from the dietary fiber solution and drained.
  • the drained fruit was rinsed in cold clean water and spread on absorbent paper. Finally, the fruit was spread onto absorbent paper and blown dry with clean air to remove excess water droplets.
  • a dietary fiber composition including at least one water-soluble fiber, at least one water-insoluble protein and an acidulant is provided in accordance with the invention.
  • a method of preparation of the dietary fiber composition and a use of the dietary fiber composition to preserve food is also provided.
  • the water-insoluble protein is zein.
  • the dietary fiber composition is dissolved in water to form a dietary fiber solution.
  • the solution is used to preserve dehydrated fruit by heating the solution and _ dipping the dehydrated fruit into the heated solution.
  • the dietary fiber solution can be cooled and applied to fresh fruit or vegetables. This will enhance the keeping qualities of the fresh fruit or vegetables as it is transported from the area where it is harvested to an area where it is used or processed.
  • the dietary fiber solution can be frozen.
  • the dietary fiber composition functions as a release agent permitting the ice to be more readily released from the molds in which it is made.
  • the dietary fiber composition in the ice depresses the freezing point of the ice and acts as a preservative of any freshly caught fish or meat stored on the ice.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicinal Preparation (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

L'invention concerne une composition à base de fibres diététiques comprenant des fibres hydrosolubles et des protéines non hydrosolubles. Les protéines non hydrosolubles fournissent un revêtement du type entérique aux fibres hydrosolubles, sans influer sur les propriétés bénéfiques des fibres. On décrit également un procédé pour préparer la composition et une méthode d'utilisation, ainsi qu'une composition à base de fibres diététiques comprenant des fibres hydrosolubles, des protéines non hydrosolubles et un acidulant. La composition à base de fibres diététiques peut être utilisée pour la conservation de fruits et de légumes frais ou déshydratés. Pour cela, on applique une solution aqueuse de la composition sur le produit. Dans une autre utilisation, une solution de la composition à base de fibres diététiques peut être congelée et la glace la renfermant peut être utilisée pour refroidir des poissons fraîchement pêchés ou de la viande.
EP94923291A 1993-07-08 1994-06-27 Composition a base de fibres dietetiques, procede de preparation et utilisation Withdrawn EP0711150A4 (fr)

Applications Claiming Priority (9)

Application Number Priority Date Filing Date Title
US8926893A 1993-07-08 1993-07-08
US89268 1993-07-08
US8996493A 1993-07-09 1993-07-09
US89964 1993-07-09
US26300194A 1994-06-17 1994-06-17
US26300394A 1994-06-17 1994-06-17
US263001 1994-06-17
US263003 1994-06-17
PCT/US1994/007390 WO1995001778A1 (fr) 1993-07-08 1994-06-27 Composition a base de fibres dietetiques, procede de preparation et utilisation

Publications (2)

Publication Number Publication Date
EP0711150A1 true EP0711150A1 (fr) 1996-05-15
EP0711150A4 EP0711150A4 (fr) 1997-03-05

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EP94923291A Withdrawn EP0711150A4 (fr) 1993-07-08 1994-06-27 Composition a base de fibres dietetiques, procede de preparation et utilisation

Country Status (5)

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EP (1) EP0711150A4 (fr)
JP (1) JPH08512207A (fr)
AU (1) AU683288B2 (fr)
CA (1) CA2166792A1 (fr)
WO (1) WO1995001778A1 (fr)

Cited By (1)

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CN108208855A (zh) * 2018-01-02 2018-06-29 山东禹王生态食业有限公司 一种具有高可溶性膳食纤维的大豆膳食纤维的生产方法

Families Citing this family (3)

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US5545414A (en) * 1995-03-22 1996-08-13 Abbott Laboratories Cholesterol lowering food product
EP1529443B1 (fr) * 2003-11-06 2006-02-01 Karin Kaufmann Procédé de préparation de fruits ou de mélange de fruits surgelés, fruits et mélange de fruits surgelés ainsi obtenus
US20170064987A1 (en) * 2015-09-04 2017-03-09 Wti, Inc. Mixtures and compositions for treating food products

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US3116206A (en) * 1961-12-22 1963-12-31 Ncr Co Encapsulation process and its product
EP0207032A2 (fr) * 1985-06-20 1986-12-30 Abigo Medical Aktiebolag Procédé de préparation d'un produit contenant de la gomme guar
US5093130A (en) * 1989-09-26 1992-03-03 Plant Genetics Powder coated hydrogel capsules
WO1992007477A1 (fr) * 1990-11-02 1992-05-14 Pfizer Inc. Composition servant a dorer les aliments
US5182130A (en) * 1989-11-06 1993-01-26 Opta Food Ingredients, Inc. Method for producing an edible prolamine coating from an aqueous latex
WO1995001728A1 (fr) * 1993-07-09 1995-01-19 Freeman Paul G Composition de fibres, procede de preparation et utilisation
WO1995001779A1 (fr) * 1993-07-08 1995-01-19 Freeman Paul G Composition de fibres dietetiques, procede de preparation et utilisation

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EP0333858B1 (fr) * 1986-10-27 1993-02-03 Terumo Kabushiki Kaisha Aliment permettant de limiter l'absorption de calories
WO1988008257A1 (fr) * 1987-04-25 1988-11-03 Terumo Kabushiki Kaisha Aliment facilitant l'activite intestinale

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US3116206A (en) * 1961-12-22 1963-12-31 Ncr Co Encapsulation process and its product
EP0207032A2 (fr) * 1985-06-20 1986-12-30 Abigo Medical Aktiebolag Procédé de préparation d'un produit contenant de la gomme guar
US5093130A (en) * 1989-09-26 1992-03-03 Plant Genetics Powder coated hydrogel capsules
US5182130A (en) * 1989-11-06 1993-01-26 Opta Food Ingredients, Inc. Method for producing an edible prolamine coating from an aqueous latex
WO1992007477A1 (fr) * 1990-11-02 1992-05-14 Pfizer Inc. Composition servant a dorer les aliments
WO1995001779A1 (fr) * 1993-07-08 1995-01-19 Freeman Paul G Composition de fibres dietetiques, procede de preparation et utilisation
WO1995001728A1 (fr) * 1993-07-09 1995-01-19 Freeman Paul G Composition de fibres, procede de preparation et utilisation

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108208855A (zh) * 2018-01-02 2018-06-29 山东禹王生态食业有限公司 一种具有高可溶性膳食纤维的大豆膳食纤维的生产方法

Also Published As

Publication number Publication date
JPH08512207A (ja) 1996-12-24
CA2166792A1 (fr) 1995-01-19
EP0711150A4 (fr) 1997-03-05
AU7320194A (en) 1995-02-06
WO1995001778A1 (fr) 1995-01-19
AU683288B2 (en) 1997-11-06

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