EP2031975A1 - Verfahren für die einbettung und gezielte freisetzung von mikronährstoffen in aktivierten ballaststoffen - Google Patents

Verfahren für die einbettung und gezielte freisetzung von mikronährstoffen in aktivierten ballaststoffen

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Publication number
EP2031975A1
EP2031975A1 EP07784122A EP07784122A EP2031975A1 EP 2031975 A1 EP2031975 A1 EP 2031975A1 EP 07784122 A EP07784122 A EP 07784122A EP 07784122 A EP07784122 A EP 07784122A EP 2031975 A1 EP2031975 A1 EP 2031975A1
Authority
EP
European Patent Office
Prior art keywords
dietary
enhancement
nutrient
lactic acid
acid solution
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Withdrawn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
EP07784122A
Other languages
English (en)
French (fr)
Inventor
Heinz R. Gisel
Bryant Villeponteau
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.)
Vitality Concepts Corp
Original Assignee
Vitality Concepts 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 Vitality Concepts Corp filed Critical Vitality Concepts Corp
Publication of EP2031975A1 publication Critical patent/EP2031975A1/de
Withdrawn legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • A23L29/065—Microorganisms
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This application generally relates to dietary enhancements and methods for making and using such supplements to enrich or fortify food.
  • this application relates to highly- effective and easily-absorbable dietary supplements with a sustained release function and methods for making and using these supplements to improve the health of an individual and make foods more bio -available.
  • polysaccharides As a host material in dietary supplements for delivering nutrients, such as vitamins and minerals, to a human or animal. See, for example, U.S. Patent No, 4675312. In some instances, the polysaccharides have been used as a matrix to slow the release and absorption of such nutrients by the body of the human or animal. See, for example, U.S. Published Application No. 2005/0181058.
  • polysaccharides as substrate or a matrix for a dietary supplement, however, has been limited for several reasons.
  • many individuals experience bloating and other unpleasant effects from the high fiber diet in polysaccharide dietary supplements.
  • lipid soluble vitamins and fats such as Essential Fatty Acids can not easiliy be hosted in colloidal polysaccharides as they become rancid in a very short time.
  • vitamins from synthetic sources may damage the DNA, but may become bio- available when nanized (pre-digested by feeding it to probiotic bacteria).
  • Ubiquinone or Coenzyme-Q10 is normally a lipid soluble and extremely hard to absorb, but after feeding either of these substances to lactic acid bacteria, it becomes water soluble and is easy to assimilate. All of these problems make these conventional products unfit for the mass consumer market.
  • the hydrocolloidal dietary supplements are made of lactic acid fermented polysaccharides and biocompatible nutrients.
  • the dietary supplements are made by hydrating polysaccharides to create a viscous emulsion, adding fermentation accelerants (such as black strap molasses, barley malt, date honey, plant-derived sweeteners, a biocompatible nutrient, or combination thereof), anaerobic fermenting to produce a lactic-acid emulsion, drying the resulting emulsion to produce solid particles which can be modified into bars, flakes, granules, or powders.
  • fermentation accelerants such as black strap molasses, barley malt, date honey, plant-derived sweeteners, a biocompatible nutrient, or combination thereof
  • the dietary supplements can be reintroduced into a common food form rather than a tablet or capsule and can be made more bio-available while still having a pleasant taste and smell.
  • the dietary supplements are also naturally rich in live-food form, antioxidants, minerals, and trace minerals, which can be reinforced by the addition of nutrients, such as vitamins, minerals, amino acids, fatty acids, and/or trace elements. Indeed, by using fewer nutrients in this process, the final hydrocolloidal product becomes more of an enriched food, rather than a dietary supplement.
  • Figure 1 is a schematic drawing representing an exemplary method for making the dietary supplements. Together with the following description, the Figures demonstrate and explain the principles of the dietary supplements and methods for making and using such supplements to fortify foods. In the Figures, the configuration of components may be exaggerated or simplified for clarity. The same reference numerals in different Figures represent the same component.
  • Naturally grown and consumed food is typically in a colloidal condition and, therefore, the digestive organs can absorb them easily.
  • nutrients such as carbohydrates, proteins, fats, vitamins and minerals, also naturally occur in a colloidal condition and can be easily absorbed and utilized by the body.
  • heating such as that used in cooking, frying or baking food
  • these natural colloidal conditions can be destroyed and the absorption becomes more difficult.
  • hydrocolloids are playing an increasing role in the food industry as gelling, viscosifying, and stabilizing agents.
  • Most hydrocolloids are soluble fibers with various nutritional benefits, including aiding in cancer treatment, cholesterol reduction, and glycemic index control. Indeed, imbalances in colloidal systems in human and animal organisms have been known lead to degenerative disease and premature aging..
  • the dietary supplements or enriched foods contain hydrocolloidal polysaccharides and biocompatible nutrients that have been completely or partially fermented.
  • the DE can also contain fibers, naturally- occurring nutrients, and/or anti-oxidants that have been completely or partially fermented, and/or have been created by the fermentation process.
  • the fermentation process creates no alcohol, yet provides a hydrocolloidal product that exhibits a sustained, long-term release mechanism in the body when ingested.
  • the DE can be formed using any method that will form a DE with these characteristics. In some instances, the following method is used to make the DE and is illustrated in Figure 1.
  • the method 100 in Figure 1 begins by providing any polysaccharide mixture, whether a polysaccharide or combination of polysaccharides, as shown in block 105.
  • a polysaccharide is a combination of monosaccharides linked together by gylocosidic bonds.
  • the polysaccharide can contain any known combination of monosaccharides. Examples of polysaccharides that can be used include starch, glycogen, cellulose, glucomannans, galactomannans, acidic polysaccharides such as pectins and the like, as well as those polysaccharides disclosed in the patent documents mentioned herein.
  • a fiber can be added to the polysaccharide mixture, as shown in block 110.
  • Any known soluble or insoluble fiber, or combination of known fibers can be added to the polysaccharide(s).
  • known fibers that can be used include rice bran, oat bran, wheat bran, wheat germ, bamboo, cellulose, psyllium, flax seed, fennel seed, potato or citrus / apple pectin.
  • the polysaccharide(s) can comprise a glucomannan, a galactomannan, or a combination thereof.
  • Glucomannans are compounds containing glucose and mannose subunits linked with B- 1,4 linkage at a molar ratio of about 0:1.6 and having a slightly branched polysaccharide unit with a molecular weight ranging from 200,000 to 2,000,000 daltons.
  • D groups along the backbone of the compound contribute to its solubility properties and are located, on average, every 9 to 19 sugar units.
  • Glucomannan exhibits several advantageous characteristics. Studies indicate that glucomannan has the ability to lower serum cholesterol and may lower serum triglyceride and bile acid level as well. Glucomannan may also have an influence on glucose absorption and
  • D glucomannan tablets have caused obstruction of the esophagus when they expanded before reaching the stomach. Such adverse effects can be eliminated or reduced by using the lactic acid fermentation procedure described below.
  • the glucomannans can be derived or manufactured from any known source.
  • the glucomannan source comprises yeast.
  • the glucomannan source comprises yeast.
  • glucomannan can be purified from konjac which contains the hydrocolloidal polysaccharide, glucomannan.
  • Konjac flour is prepared from the konjac tuber when that tuber is ground and milled, and its impurities are then separated by mechanical separation, water washed, or aqueous ethanol washed to produce the flour.
  • the Food Chemicals Codex lists the current uses of konjac flour as a gelling agent, thickener, film former, and emulsif ⁇ er and stabilizer. The chemical
  • the main component of Konjac gum is the water-soluble high-molecular- weight polysaccharide glucomannan, which contains D-mannose and D-glucose units at a molar ratio of 1.6:1.0, connected by ⁇ (l-4)-glycosidic bonds. Shorter side chains are attached through ⁇ -(l-3)- glycosidic bonds, and acetyl groups occur at random at a ratio of about 1 group per 9 to 19 sugar units.
  • the konjac flour hydrates to form highly viscous hydrogel solutions. These solutions can then be formed into heat stable gels when set with heat and a dilute alkali.
  • the konjac gels can also be stable in the presence of acid and salt.
  • Konjac is also synergistic with a number of stabilizers, including carrageenan, xanthan gum, locust bean gum, pectins and starch.
  • These stabilizers can also be used in the DE in any combination and concentration to obtain the desired viscosity and thickness.
  • the polysaccharides can also comprise a galactomannan.
  • Galactomannans are polysaccharides containing a mannose backbone with galactose side groups. Some galactomannans contain a (1- 4)-linked beta-D-mannopyranose backbone with branchpoints from their 6-positions linked to alpha-D-galactose, i.e. 1-6-linked alpha-D-galactopyranose.
  • galactomannans examples include guar gum, fenugreek gum, tara gum, mannose, locust bean gum, carob gum, galactomannans extracted from the seeds of caesalpinia pulcherrima and cassia javanica, or combinations thereof.
  • the main component, glucomannan has an average molecular weight of 200,000 to 2,000,000.
  • the galactomannan used in the DE comprises guar gum.
  • Guar is the ground endosperm of the seeds from Cyamopsis tetragonolobus (L.) Taub., (F am. Leguminosae).
  • Guar contains mostly polysaccharides of high molecular weight (50,000-8,000,000) and has a mannose: galactose ratio of about 2:1. Guar gum is GRAS classified (generally recognized as safe) when used at an allowable concentration in foods.
  • the chemical structure of guaran, which is the principal component in guar gum, can be represented as:
  • Guar exhibits several useful characteristics. First, significant decreases in cholesterol levels have occurred after administration of guar gum in humans. These decreases are believed to be a function of the high soluble fiber content in guar. While guar gum has been used and heavily promoted in several weight loss products, the U.S. Food & Drug Administration eventually withdrew approval due to reports of esophageal blockage from insufficient fluid intake. Thus, guar gum is no longer approved for use in over-the-counter weight loss aids in the U.S. But guar gum remains approved for use as an emulsifier, thickener, and stabilizer.
  • the galactomannan complex can include fenufibers.
  • Fenufibers come from fenugreek (Trigonella foenum-graecum) seeds that contain about 50.2% fiber, about 17.7% gum, about 22% hemi-cellulose, about 8.3% cellulose, and about 2.2% lignin. The gum portion resembles guar gum in structure.
  • the fiber portion of the fenugreek comprises indigestible carbohydrates such as cellulose, hemi-cellulose and lignin. Fenugreek is normally very viscous (15 centipoises) when dissolved in water.
  • the ratio of mannose to galactose in fenugreek is about 1 :1, about 2:1 in guar gum, and about 8:5 in konjac gum.
  • fenugreek gum containing more galactose has superior solubility and dispersiveness, and forms stable colloid for a longer time relative to Guar gum.
  • galactose is hydrophilic and mannanose is hydrophobic
  • fenugreek gum acts more as a surfactant, and thus is a gum and an emulsifier that mixes water and oil.
  • fenugreek gum in combination with or substitution of konjac gum and guar gum has many advantageous when creating DE for different functions and different end uses.
  • the properties of fenugreek are especially useful when the nutrients to be added are both, lipid and water soluble.
  • Another beneficial property of fenugreek gum is the fact that the higher the ratio of galactose, the stronger the effect of lowering the level of sugar and cholesterol in the blood when ingested. In fact, some tests have shown that 1.25 g of fenugreek gum is enough to lower the level of blood sugar and cholesterol of a human.
  • the ratio of fenugreek to konjac and guar in the polysaccharide mixture may be selected according to the intended function and use of the DE. In some instances, the ratio may vary anywhere from 0 up to about 100%. In other instances, the ratio of fenugreek to konjac and guar can range from about 1 :3 to about 1 :1.
  • the method 100 continues when the polysaccharide mixture (which optionally contains fibers) is hydrated, as shown in block 115.
  • the polysaccharide mixture can be hydrated using any known process that creates an emulsion.
  • One example of a hydration process includes mixing the purified polysaccharides with very clean or structured water under conditions sufficient to cause hydration. These conditions include mixing the polysaccharide mixture and water thoroughly at a temperature of about 20 to about 37° C depending on the desired completion time of the gelling action.
  • a naturally-occurring nutrient(s) is added to the emulsion (resulting from the hydration process) and then mixed, as shown in block 120.
  • Any naturally-occurring nutrient biocompatible with the polysaccharide used can be added in this process.
  • examples of such nutrients include rice bran, wheat germ, soy bean, oat bran, fenugreek and combinations thereof.
  • phytochemicals are used as the naturally-occurring nutrient for their content of flavonoids polyphenols, carotenoids or allicin.
  • the actual nutrient(s) used in any given DE formulation will depend on the desired end-use of the formulation, i.e., the specific nutrition needed.
  • the amount of the naturally-occurring nutrient(s) added will also depend on which nutrient(s) is added and the desired end-use of the formulation. Generally, though, about equal amounts of the nutrient(s) can be added to the polysaccharides.
  • any known artificial and/or synthetic nutrient(s) can also be added along with the naturally-occurring nutrient(s). These may include amino acids, fatty acids, vitamins, co-enzymes, enzymes, minerals and trace elements. Again, the amount of the artificial and/or synthetic nutrient(s) will also depend on which nutrient(s) is added and the desired end-use of the formulation. Generally, though, only mutually compatible artificial and/or synthetic nutrient(s) or groups of nutrients will be added to prevent antagonistic action.
  • ROS reactive oxygen species
  • any ROS (reactive oxygen species) fighting nutrient or groups of compatible nutrients can also optionally be added.
  • ROS are oxygen- and non-oxygen-derived free radicals
  • Such nutrients can be used in the DE because their ROS countering function results in health benefits by reducing or reversing cellular damage.
  • Examples of such nutrients that can be added include phytochemicals such as plant polyphenol (e.g. rosmarinic and ellagic acid, tea (camellia sinensis), goya (momondica charantia), grapes, silymarin, etc.), flavonols (e.g. resveratrol, quercetin), and
  • O carotenoids e.g. lycopene, astaxanthin, lutein
  • R-lipoic acid or alpha-lipoic acid co-enzyme qlO, vitamin C and E, or combinations thereof.
  • R-lipoic acid or alpha-lipoic acid is used as the ROS fighting nutrient of choice because of its unique ability to regenerate/recycle itself and other antioxidants, long half-life in the body, ability to stabilize mitochondria, and its low pro-oxidant potential. It also aids the body in using glucose.
  • the actual nutritional components used in any given DE formulation will depend on the desired end use of the formulation, i.e., the specific supplementary nutrition needed. And the amount of the nutritional component(s) added will also depend on which component(s) is added and the desired end-use of the formulation. Generally, though, the final product may consist of more than about 50% added nutrients.
  • the naturally-occurring nutrient(s), artificial and/or synthetic nutrient(s), and the ROS countering nutrients can be added separately to enhance flavor, texture and/or nutritious components. Alternatively, these components can be added simultaneously by using a single constituent.
  • the naturally-occurring nutrient and the ROS countering nutrients can be added simultaneously by adding raw or toasted wheat germ (Triticum vulgaris) that contains
  • vitamin E and folate 5 high levels of vitamin E and folate, as well as other nutrients including phosphorous, thiamin, zinc, magnesium, protein and fibers.
  • the resulting mixture of the emulsion and the nutrient(s) is then fermented until a lactic acid solution is produced, as shown in block 125. Any known fermentation process that reaches this goal can be used. In some instances, anaerobic fermentation of the mixture with syntropic,
  • O and/or antioxidative microbes can be used for a time and temperature sufficient to substantially complete the fermentation.
  • the time and temperature of the fermentation process depends on the composition of the emulsion and nutrient(s), as well as the intended product viscosity and hydrocolloidal properties. Generally, the temperature can range from about 32 to about 37 0 C and for time can rang from about 15 hours to several weeks, but typically about 5-6 days. Examples of other fermentation processes that can be used in this stage include those described in U.S. Patent Nos. 5219597 and 6355474.
  • fermentation accelerants can be added prior to the fermentation stage.
  • the fermentation accelerants are used to speed the fermentation procedure and/or to add flavor and nutritional value.
  • Any fermentation accelerant known in the art can be used, including black strap molasses, barley malt, cocoa powder, pomegranate molasses, carob molasses, date honey, agave nectar, fruit juice concentrate or combinations thereof.
  • the fermentation accelerant(s) used can depend on the taste and/or flavor desired for the final formulation.
  • the fermentation accelerant(s) used can depend on the increased reaction speed provided to the fermentation process.
  • black strap molasses is the fermentation accelerant used.
  • the fermentation is performed by adding an efficient microbe(s) suspension and fermentation accelerants such as black strap molasses, barley malt extract, date honey, fruit juices, agave extract, or any combination thereof.
  • An efficient microbe(s) suspension comprises a structured water suspension of organic sugar cane molasses, lactic acid cultures, organic mineral powder, sea salt, organic rice bran, and contains the following bacteria: Bacillus subtilis, Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium longum,Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus plantarum, Lactococcus diacetylactis, Lactococcus lactis, Rhodopseudomonas palustris, Saccharomyces cerevisiae, and Streptococcus thermo
  • the resulting liquid solution can be used as a DE if desired.
  • the liquid solution can be used whenever it is safe for human consumption. In certain instances, this criterion can be met when the pH is less than about 3.7.
  • the liquid solution can be especially useful in the geriatrics and sports markets.
  • the liquid solution can also be useful for animal nutrition where it is safe for animal consumption, which may require it to be pasteurized. In some conditions, pasteurizing is undesirable since the heat used can destroy the enzymes. In these conditions, other methods of preservation can be used, including freezing, vacuum packaging or adding preservation agents.
  • the resulting lactic acid solution can be dried to form solid particles using a low heat or no heat process to preserve the nutrients and enzymes.
  • Any drying process known in the art can be used, including vacuum, spray, fluid bed and tray drying for any time and low temperature sufficient to substantially form solid particles.
  • the drying stage is also performed until solid particles with the desired sizes are formed.
  • the size of these solid particles can be modified into any desirable form, as shown in block 135.
  • the solid particles can be processed into flakes or bars by common commercial food processing equipment. In these instances, the DE often comes in the form of an enriched food.
  • the size of the solid particles is modified by reducing the size using to any known process. Examples of such processes include milling, grinding, or a combination therefore. Generally, the particles are reduced in size to form granules or a powder.
  • the size of the granules/powder can be reduced from about a corn flake size to a fine powder.
  • the DE can then be used as a dietary enhancement as known in the art by administration to a human or an animal, as shown in block 140.
  • the granules/powder can be added to solid food that is ingested by an individual.
  • the granules/powder can be added to liquids — like water — that are ingested by an individual.
  • the granules/powder can be ingested by themselves without any other food.
  • the granules/powder can also be converted into capsule, pill or tablet form. In these instances, the powder is combined with nutritional substances or non-nutritional substances to form a pill or tablet with the recommended dose for an individual.
  • the amount of the DE that need be ingested by an individual — or the recommended dose — will depend on numerous factors, including the weight, height and age of an individual, the metabolism of an individual, specific lifestyle issues (e.g. smoking, stress), and overall health status. Generally, though, the amount of DE ingested can range from about O.lg to about 50g in a day. For example, for a healthy 40 year old non-athlete male with a weight of about 175 lbs and height of 5' 10", it is recommended that he consume about 5 to about 2Og in a day.
  • the exact dosage amount of the DE will depend on the diet of the individual, whether the DE is in the form of a dietary supplement or an enriched food, and on the nutritional composition of the individual DE.
  • the recommended daily amount of DE can be taken in a single dose.
  • the recommended daily amount of DE can be mixed from specific nutrients containing DE' s and taken in numerous combined or individual dosages.
  • the DE can be customized by making it with a specific nutrient or group or nutrients.
  • a first DE powder could be being made to only contain rice bran and a second DE powder could be made to only contain wheat germ.
  • An individual needing both of these nutrients could mix these two powders together to create a third DE powder (or other form of DE) containing both of these nutrients.
  • the customization could also be extended to groups of nutrients, such as one group containing lipid soluble vitamins, another group containing water soluble vitamins, yet another containing specific minerals.
  • a fourth DE powder could be made with all the nutrients needed to provide an individual with the daily recommended dose of vitamin C.
  • the fourth powder could be taken alone or mixed with the first, second, or third DE powders to create yet a fifth DE.
  • the nutrients are slowly released and slowly absorbed by the digestive system of a human or animal.
  • the release and absorption rate can be individually influenced by the degree of fermentation of the various constituents, i.e., the polysaccharides and the nutrients. In some instances, such as where the DE is ingested by a human, the release rate can range up to about 6 hours.
  • the resulting DE is naturally rich in live-food form, raw antioxidants, minerals, and trace minerals.
  • the fermentation process does not result in an alcohol-based product this process can be varies to obtain the desired degree of the viscosity of the hydrocolloid.
  • the benefits from a hydrocolloidal product are maintained (i.e., delayed and sustained release of the nutrients), but the product becomes bioavailable, balanced, better tasting and smelling, and more effective.
  • the DE brings the nutrients back into the food and the diet of an individual, rather than the individual having to consume nutrient- starved food and then supplement the diet with vitamins.
  • guar powder 200 g guar powder, 100 g konjac powder, 30O g lactic acid bacteria (efficient microbial inoculants culture), 300 g black strap molasses, 100 g barley malt syrup, and 100 g undutched cocoa powder were mixed in a fermentation vessel. While being mixed, the mixture was hydrated with water with a temperature of approximately 20-37° C. The polysaccharides bulged as they took up water within about one minute of saturation. Organic rice bran and wheat germ was added until the desired consistency (not a liquid and not a solid or thick paste) was reached. The emulsion was mixed thoroughly until homogenous. The fermentation vessel was then closed, airlocks attached, and the fermentation process initiated at a temperature of 32 to 37° C. The emulsion was stirred every few hours and the pH is measured daily until the fermentation process was complete (when the pH reaches ⁇ 3.7, which was reached approximately after five days).
  • guar, konjac or fenugreek gum powder were added incrementally during the fermentation process. Excessive liquid was drained until the resulting product was a paste (not a liquid or a solid), which was then dried in a vacuum oven at low temperature (less than 40° C until a moisture level of ⁇ 7% was reached). The dried cake was then processed into desired form of solids, flakes or granules.
  • 150 g guar, 100 g konjac, and 150 g fenugreek gum powders were mixed into an anaerobic fermentation container, along with 20 g sea salt, 400 g lactic acid bacteria (efficient microbial inoculants culture), 300 g organic black strap molasses, and 100 g barley malt syrup. The mixture was hydrated with water until a viscous emulsion results. Then, 50 g organic rice bran, 50 g non-GM-soy flour, 1O g pascalite clay, 1O g bentonite rock powder, and 200 g cyanocobalamin (B 12) powder was added and stirred to obtain a homogenous emulsion.
  • B 12 cyanocobalamin
  • the fermentation vessel was then closed and airlocks attached and the fermentation process initiated at a temperature of 32 to 37° C.
  • the emulsion was stirred at least daily.
  • the pH was measured daily until the fermentation process was complete (when the pH reached ⁇ 3.7, which was reached approximately after five days).
  • guar, konjac or fenugreek powder were added under constant agitation during the fermentation process. Since the cyanocobalamin is very hygroscopic in its anhydrous form, and sparingly soluble in water (1 parts: 80 parts water) and the vitamin B 12 coenzymes are very unstable in light, the efficient lactic acid bacteria digested the purified cyanocobalamin and converted it to even more bio- available forms. And the PNSB organisms in the culture are well reported in the scientific literature to produce B 12 in fermentation.

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EP07784122A 2006-05-24 2007-05-24 Verfahren für die einbettung und gezielte freisetzung von mikronährstoffen in aktivierten ballaststoffen Withdrawn EP2031975A1 (de)

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DE102009034465A1 (de) * 2009-07-22 2011-02-03 Betatec Hopfenprodukte Gmbh Fermentationshilfsmittel sowie Fermentationsverfahren
WO2017207010A1 (en) * 2016-06-03 2017-12-07 Jens Steen Olsen A composition comprising a mixture of an extract and bentonite
CN106262829A (zh) * 2016-08-15 2017-01-04 王东平 一种营养丰富的复合型乳酸菌片及其制备方法和应用
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
EP3731643A4 (de) 2017-12-26 2021-12-29 Locus IP Company, LLC Konservierungsstoffzusammensetzungen für biologische lebensmittel
WO2020214685A1 (en) * 2019-04-16 2020-10-22 Locus Ip Company, Llc Microbe-based emulsifying food additives
CN114903175A (zh) * 2022-05-31 2022-08-16 威海紫光优健科技股份有限公司 一种膳食营养补充品及制备工艺

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US5133984A (en) * 1989-06-15 1992-07-28 Kraft General Foods, Inc. Process for preparing baked goods using hydrated polysaccharide hydrocolloid, insoluble fiber and protein
KR930005199B1 (ko) 1991-02-20 1993-06-16 한국식품개발연구원 곡립형태의 쌀을 이용한 고농도 젖산 발효제품 제조방법 및 발효시 2차 효소처리에 의한 품질향상방법
HU223344B1 (hu) 1997-08-13 2004-06-28 Máté Hidvégi Immunstimuláns és metasztázist gátló fermentált, szárított anyag, ezt tartalmazó gyógyszerkészítmények, eljárás az előállítására és alkalmazásai
US20020019447A1 (en) * 2000-07-03 2002-02-14 Renn Donald Walter Physical forms of clarified hydrocolloids of undiminished properties and method of producing same
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