EP3273798A1 - Zusammensetzungen zur verwendung in lebensmittelprodukten - Google Patents

Zusammensetzungen zur verwendung in lebensmittelprodukten

Info

Publication number
EP3273798A1
EP3273798A1 EP16712731.5A EP16712731A EP3273798A1 EP 3273798 A1 EP3273798 A1 EP 3273798A1 EP 16712731 A EP16712731 A EP 16712731A EP 3273798 A1 EP3273798 A1 EP 3273798A1
Authority
EP
European Patent Office
Prior art keywords
composition
combination
glucose
below embodiments
participants
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Withdrawn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
EP16712731.5A
Other languages
English (en)
French (fr)
Inventor
Hans-Peter Wild
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.)
Capri Sun AG
Original Assignee
Capri Sun AG
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 Capri Sun AG filed Critical Capri Sun AG
Publication of EP3273798A1 publication Critical patent/EP3273798A1/de
Withdrawn legal-status Critical Current

Links

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

  • compositions for use in food products are provided.
  • the present invention relates to compositions for use in food products such as sport drinks and energy foods.
  • Sport drinks are particularly popular among the active consumers.
  • US 6,455,51 1 discloses a sport beverage containing trehalose as a major source of carbohydrate which delivers immediate energy.
  • US 8,685,483 discloses an electrolyte formulation for preventing dehydration comprising a dietary fiber source, and sodium, potassium, calcium, chloride and citrate ion sources.
  • US 7,993,690 discloses a rehydration beverage comprising carbohydrates, electrolytes, water and flavoring.
  • US 6,051 ,236 discloses a dry powder for optimizing muscle performance during exercise comprising high glycemic index sugars in the range of 50.00 to 70.00% by weight, low glycemic index sugars in the range of 8.00 to 20.00% by weight , protein, amino acids, vitamins C and E and electrolytes.
  • US 6,989,171 discloses a sport drink composition for optimizing muscle performance during exercise comprising high and low glycemic index sugars, protein, vitamins C and E and electrolytes.
  • the object of the present invention is to provide a composition which delivers sustained energy to a consumer.
  • composition for use in a food product comprising:
  • the present application is also directed to food products comprising the composition of the present invention.
  • the present application is further directed to the use of the composition of the present invention in a sports drink.
  • FIGURES Figure 1 shows the glycaemic response curves for glucose and Example 3.1.
  • Figure 2 shows the glycaemic response curves for glucose and Comparative Example 1.
  • Figure 3 shows the glycaemic response curves for glucose and Example 3.3.
  • Figure 4 shows the glycaemic response curves for glucose and Comparative Example 2.
  • Figure 5 shows the insulinaemic response curves for glucose and Example 3.1.
  • Figure 6 shows the insulinaemic response curves for glucose and Comparative Example 1.
  • Figure 7 shows the insulinaemic response curves for glucose and Example 3.3.
  • Figure 8 shows the insulinaemic response curves for glucose and Comparative Example 2.
  • the composition of the present invention comprises 1 to 60% (w/w) glucose, 5 to 35% (w/w) sucrose, 1 to 10% (w/w) fructose, 1 to 10% (w/w) pinitol, 0.5 to 5% (w/w) arabinoxylan, and 0.5 to 5% (w/w) galactose.
  • the composition contains a combination of pinitol, arabinoxylan and galactose.
  • the amount of glucose is preferably 3 to 50% (w/w), more preferably 10 to 40% (w/w), and most preferably 20 to 40% (w/w).
  • the amount of sucrose is preferably 10 to 30% (w/w), more preferably 15 to 25% (w/w), and most preferably 17 to 22% (w/w).
  • the amount of fructose is preferably 2 to 8% (w/w), more preferably 3 to 7% (w/w), and most preferably 4 to 6% (w/w).
  • the amount of pinitol is preferably 1.5 to 7% (w/w), more preferably 2 to 6% (w/w), and most preferably 3 to 5% (w/w).
  • the amount of arabinoxylan is preferably 0.6 to 4% (w/w), more preferably 0.8 to 3% (w/w), and most preferably 1 to 2% (w/w).
  • the amount of galactose is preferably 0.6 to 4% (w/w), more preferably 0.8 to 3% (w/w), and most preferably 1 to 2% (w/w).
  • the composition has low or moderate glycemic index.
  • the glycemic index (Gl) of the composition is calculated based on the Gl of each carbohydrate present in the composition multiplied by its weight percentage of the total carbohydrates. The Gl contributions from each carbohydrate are then summed up to obtain the calculated Gl of the composition.
  • the Gl of each carbohydrate is measured by blood glucose testing following consumption of the specific carbohydrate in human clinical studies. The measurement is carried out in the following way:
  • test carbohydrate 8-12 healthy subjects are tested for both the test carbohydrate as well as the reference carbohydrate (glucose) on separate days with at least a one day gap between measurements.
  • the subjects consume the carbohydrate in the morning after 10 - 12 hours of fasting.
  • Both the test carbohydrate and the glucose reference are in the form of solutions of 50 grams of carbohydrate diluted in 250 ml of water.
  • a fasting blood sample is collected at 0 minutes prior to the subjects consuming the carbohydrate. Further blood samples are taken 15, 30, 45, 60, 90, and 120 minutes after consumption of the carbohydrate and the amount of glucose in the blood samples is measured.
  • the Gl is calculated as the incremental area under the blood glucose response curve of the test carbohydrate expressed as a percent of the response to the same amount of glucose reference taken by the same subject.
  • AUC area under the curve
  • a low glycemic index composition has a Gl of 55 or less, a moderate glycemic index composition has a Gl of 56 to 69, and a high glycemic index composition has a Gl of 70 or more.
  • the composition comprises a carbohydrate selected from xylose, kestose, maltose, maltulose, maltotriose, maltotetraose, gentibiose, arabinose, rhamnose, fucose, stachyose, raffinose and cellobiose, or mixtures thereof.
  • the composition preferably comprises xylose, kestose and maltose.
  • the amount of xylose is preferably 0.1 to 0.5% (w/w), more preferably 0.2 to 0.4% (w/w), and most preferably 0.25 to 0.35% (w/w).
  • the amount of kestose is preferably 0.05 to 0.5% (w/w), more preferably 0.1 to 0.4% (w/w), and most preferably 0.15 to 0.3% (w/w).
  • the amount of maltose is preferably 0.05 to 0.3% (w/w), more preferably 0.1 to 0.2% (w/w), and most preferably 0.1 to 0.15% (w/w).
  • the composition comprises one or more carbohydrates selected from maltulose, maltotriose, maltotetraose, gentibiose, arabinose, rhamnose, fucose, stachyose, raffinose and cellobiose.
  • the amount of each of the maltulose, maltotriose, maltotetraose, gentibiose, arabinose, rhamnose, fucose, stachyose, raffinose and cellobiose is 0.01 to 0.5% (w/w), preferably 0.02 to 0.4% (w/w), and more preferably 0.02 to 0.04% (w/w).
  • the composition comprises a sugar alcohol selected from inositol, mannitol, sorbitol and xylitol, or mixtures thereof. This improves the mouthfeel of the food products containing the composition of the present invention and enhances the muscle recovery effect of the composition.
  • the amount of inositol is 0.1 to 1% (w/w), preferably 0.2 to 0.6% (w/w), and more preferably 0.4 to 0.5% (w/w).
  • the amount of mannitol is 0.05 to 0.5% (w/w), preferably 0.06 to 0.2% (w/w), and more preferably 0.07 to 0.1% (w/w).
  • the amount of sorbitol is 0.02 to 0.2% (w/w), preferably 0.04 to 0.1% (w/w), and more preferably 0.06 to 0.08% (w/w).
  • the amount of xylitol is 0.005 to 0.05% (w/w), preferably 0.006 to 0.03% (w/w), and more preferably 0.008 to 0.02% (w/w).
  • the composition further comprises maltodextrin.
  • the amount of maltodextrin is preferably 5 to 25% (w/w), more preferably 10 to 20% (w/w), and most preferably 12 to 15% (w/w).
  • the composition comprises digestion-resistant maltodextrin.
  • the term "digestion-resistant maltodextrin” refers to a short chain polymer of glucose produced by purposeful rearrangement of starch or hydrolyzed starch to convert a portion of the alpha-1 ,4-glucose linkages in the starch to random 1 ,2- , 1 ,3- and 1 ,4-alpha or beta linkages.
  • the digestion-resistant maltodextrin for use in the present invention is produced according to the method described EP-A-0477089.
  • the digestion-resistant maltodextrin has a significantly lower glycemic index than maltodextrin obtained by conventional partial hydrolysis of starch.
  • Digestion-resistant maltodextrin is commercially available under the name Fibersol-2.
  • the composition of the present invention preferably comprises one or more electrolytes.
  • Such a composition has excellent ability of replenishing electrolytes lost during strenuous activity.
  • the total amount of electrolytes in the composition is 0.5 to 5% (w/w), preferably 1 to 3% (w/w), and more preferably 1.5 to 2% (w/w).
  • the electrolyte is monopotassium phosphate and/or sodium chloride.
  • the amount of monopotassium phosphate is 0.5 to 5% (w/w), preferably 0.7 to 3% (w/w), and more preferably 1 to 2% (w/w) such as 1.5% (w/w).
  • the amount of sodium chloride is 0.2 to 1 % (w/w), preferably 0.3 to 0.7% (w/w), and more preferably 0.4 to 0.6% (w/w).
  • the composition comprises one or more amino acids.
  • the amino acid is L-leucine, L-isoleucine and/or L-valine.
  • the amount of L-leucine is 0.1 to 1 % (w/w), preferably 0.2 to 0.8% (w/w), and more preferably 0.4 to 0.6% (w/w).
  • the amount of L-isoleucine is 0.1 to 1 % (w/w), preferably 0.2 to 0.8% (w/w), and more preferably 0.4 to 0.6% (w/w).
  • the amount of L-valine is 0.1 to 1 % (w/w), preferably 0.2 to 0.8% (w/w), and more preferably 0.4 to 0.6% (w/w).
  • the composition of the present invention further comprises caffeine.
  • the amount of caffeine is 0.05 to 0.5% (w/w), more preferably 0.07 to 0.3% (w/w), and most preferably 0.1 to 0.2% (w/w).
  • the composition of the present invention further comprises a vitamin B complex.
  • vitamin B complex refers to a blend of at least two B vitamins selected from vitamins B ⁇ B 2 , B 3 , B 5 , B 6 , B 7 , B 9 and B 12 .
  • the vitamin B complex consists of vitamin B 3 , vitamin B 5 , vitamin B 6 and vitamin Bi 2 .
  • the amount of vitamin B complex is 0.02 to 0.2% (w/w), more preferably 0.04 to 0.1 % (w/w), and most preferably 0.06 to 0.08% (w/w).
  • the composition comprises the combination of caffeine and a vitamin B complex (such as vitamins B 3 , B 5 , B 6 and B 2 ).
  • a vitamin B complex such as vitamins B 3 , B 5 , B 6 and B 2 .
  • the composition of the present invention further comprises a natural acidulant.
  • the natural acidulant is selected from citric acid and/or sodium citrate.
  • the amount of citric acid is 2 to 10% (w/w), more preferably 3 to 7% (w/w), and most preferably 4 to 6% (w/w).
  • the amount of sodium citrate is 1 to 5% (w/w), more preferably 1.5 to 4% (w/w), and most preferably 2 to 3% (w/w).
  • the total amount of natural acidulants in the composition is 3 to 15% (w/w), more preferably 5 to 12% (w/w), and most preferably 6 to 9% (w/w).
  • the composition of the present invention preferably comprises natural flavors and colors.
  • the natural flavors and colors improve the sensory profile of the composition.
  • natural flavors refers to flavoring substances obtained from plant or animal raw materials, by physical, microbiological or enzymatic processes.
  • natural colors refers to natural food dyes obtained from plant or animal raw materials.
  • the composition of the invention comprises 1 to 10% (w/w) of natural flavor such as citrus, berry, punch or other fruit flavors.
  • the amount of natural flavor is 2 to 6% (w/w), and more preferably 3 to 5% (w/w).
  • composition of the present invention can contain one or more functional additives commonly used in the food industry.
  • additives are thickening agents and stabilizers such as xanthan gum, guar gum and pectin.
  • composition of the present invention can be formulated as a dry powder, which can be stored in a sachet or a cap, or as a tablet.
  • the dry powder or tablet formulation can be conveniently dissolved in still or carbonated water by the consumer to prepare a sports drink with a desired sweetness.
  • the dry powder can also be stored in powder dispensing caps or powder sachets for delivery into bottles of water.
  • composition of the present invention can be incorporated into a variety of food products.
  • food products include protein shakes, smoothies, juices, cooked cereals, ready-to-eat cereals, muesli bars, cookies, biscuits and confectionary products.
  • the composition of the present invention comprises water.
  • the ratio of the weight of the composition to the weight of water is 0.5:1 to 1 :25, preferably 1 :1 to 1 :15, and more preferably 1 :5 to 1 :10.
  • the ratio of the weight of the composition to the weight of water is 0.5:1 to 1 :5.
  • Such a composition is a liquid concentrate suitable for dispensing into bottles of water.
  • the liquid concentrate can be dispensed in water by cap dispensers, sachets or liquid concentrate bottles.
  • the ratio of the weight of the composition to the weight of water is 1 :1 to 1 :7.
  • Such a composition is suitable for use as a gel shot. It can be stored in sachets, pouches or tubes and it can be consumed directly from said sachets, pouches or tubes.
  • the ratio of the weight of the composition to the weight of water is 1 :7 to 1 :25.
  • Such composition can be consumed directly as a sports drink.
  • the composition is carbonated.
  • the carbonation can be achieved by any method known to the skilled person.
  • carbon dioxide is added to the composition at a pressure of 200 to 300 kPa.
  • the composition is added to carbonated water to obtain a carbonated composition.
  • the carbonated composition contains 0.5 to 5 volumes of dissolved C0 2 , preferably 0.5 to 3 volumes of dissolved C0 2 , and more preferably 0.5 to 1.5 volumes of dissolved C0 2 , per one volume of composition.
  • volume of C0 2 refers to the volume the C0 2 gas would occupy at atmospheric pressure and 0°C if it were removed from the carbonated composition.
  • a sports drink was prepared by dispersing the composition shown in Table 1 in water in a weight ratio of 1 :11.1 (weight of composition: weight of water).
  • a sports drink was prepared by dispersing the composition shown in Table 2 in water in a weight ratio of 1 : 15.4 (weight of composition: weight of water)
  • a taste panel of 17 trained individuals examined the mouthfeel of different carbohydrate containing drinks in accordance to the present invention with a comparative drink.
  • Example 1 Example 2 3.1 3.2 3.3
  • Comparative Example 2 is a composition, which is similar to commercially available sports drinks.
  • Example 3.1 Example 3.2
  • Participant recruitment Seventeen healthy participants (5 male, 12 female) were recruited. They were moderately active and non-smokers. Prior to recruitment, all potential participants completed a brief health questionnaire. Participants were excluded from the study if they met any of the following criteria:
  • Body mass index (BMI) 30kg/m 2
  • Test samples The test samples (Example 3.1 , Comparative Example 1 and Comparative Example 2) were compared with a reference food (glucose-monohydrate) and were tested in equivalent carbohydrate amounts (50 g). Each test sample was provided in ready-to-serve in 500ml bottles for better consumability.
  • ISO standards recommend that the reference food is tested in each participant at least two and preferably three times on separate days within the immediate three month period surrounding the testing of the product, to obtain a representative mean response to the reference food.
  • each test sample was tested once and the reference food three times in random order on separate days, with at least a one-day gap between measurements to minimise carry over effects.
  • Participants were studied in the morning before 10 am after a 12-hour overnight fast. Participants consumed the reference food/test sample at a comfortable pace, within 15 minutes.
  • the reference food and test samples were served with 250 ml water.
  • the test samples were stored by refrigeration.
  • the temperature of the fridge was monitored and recorded daily.
  • the reference food was weighed using a balance calibrated to UKAS/ISO standards and checked daily to ensure the calibration has not drifted. Participants remained sedentary during each session.
  • Blood samples were taken at -5 min and 0 min before consumption of the reference food/test sample and the baseline value taken as a mean of these two values.
  • the reference food/test sample was consumed immediately after this and further blood samples were taken at 15, 30, 45, 60, 90 and 120 minutes after starting to eat.
  • a post-prandial 2-hour period for blood glucose measurements has been demonstrated to be sufficient for the determination of Gl values in healthy participants.
  • AUC area under the curve
  • the Cobas® system is a reliable method of plasma insulin determination (Siahanidou T, Margeli A, Kappis A, Papassotiriou I, Mandyla H, Circulating visfatin levels in healthy preterm infants are independently associated with high-density lipoprotein cholesterol levels and dietary long-chain polyunsaturated fatty acids, Metabolism 201 1 , 60, 389-393).
  • the unit of measurement is ⁇ /ml.
  • the mean within-participant CV for the reference food (glucose) for the group of participants tested was ⁇ 30%.
  • the inter-assay CV (i.e. analytical variation) on standard solutions was ⁇ 3.6%.
  • the laboratory's CV for 20 or more duplicate measurements of fasting glucose (i.e. minute-to-minute variation in human participants) was ⁇ 5%.
  • Table 9 and Figures 1 to 4 illustrate the mean blood glucose levels and mean change in blood glucose for each test sample.
  • Example 3.1 and Comparative Example 1 Based on the ingredients of the Examples and Comparative Examples, comparison can be made between Example 3.1 and Comparative Example 1 , as well as Example 3.3 and Comparative Example 2.
  • Example 3.1 increases to 6.4 mmol/l after 30 minutes after consumption.
  • Comparative Example 1 the blood glucose increases to 7.0 mmol/l.
  • the increase in blood glucose is lower for Example 3.1.
  • Example 3.1 the starting blood glucose level is reached after 60 minutes, whereas in Comparative Example 1 more time is needed until the blood glucose level drops to its original value.
  • the mean blood glucose in Example 3.3 increases to 6.8 mmol/l after 30 minutes after consumption and in Comparative Example 2 to 7.2 mmol/l. The increase in blood glucose is lower for Example 3.3.
  • the Gl value of each test sample was calculated for each participant from the IAUC for the product compared to that for the reference food.
  • the Gl value of each test sample was taken as the mean for the whole group.
  • the Gl values and Gl classification are summarised below.
  • Example 3.1 which contains 10 wt% of glucose provides a sports drink with a low glycaemic index
  • Comparative Example 1 which also contains 10 wt% of glucose, produces a drink with a moderate glycaemic index
  • Example 3.3 which contains 50 wt% of glucose, produces a drink with a moderate glycaemic index
  • Comparative Example 2 produces a drink with a high glycaemic index.
  • Table 11 and Figures 5 to 8 illustrate the mean blood insulin levels and mean change in blood insulin for each test sample.
  • Table 12 shows the mean insulin iAUC at 120 min.
  • the plasma insulin level increases in the first 30 minutes and then drops after 30 minutes.
  • the plasma insulin level is maintained at an increased value for a longer time, compared to Example 3.1 and 3.3.
  • Example 3.1 the plasma insulin level drops to a lower value than the starting plasma value after 120 minutes.
  • Comparative Example 1 after 120 minutes, the plasma insulin level is still higher than the starting value.
  • Example 3.3 the change in plasma insulin after 30 minutes is 55.2 ⁇ /ml, whereas change in plasma insulin after 30 minutes in Comparative Example 2 is 66.8 pU/ml.
  • an insulin spike is less distinct than in Comparative Example 1.
  • Example 3.3 the insulin spike is also less distinct than in Comparative Example 2. Therefore, with the compositions in accordance with the present invention, an insulin spike and the undesired effects associated therewith can be avoided. Further, as shown in Table 12, the iAUC for the Examples is lower than for the Comparative Examples, indicating that less insulin is released.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
EP16712731.5A 2015-03-26 2016-03-24 Zusammensetzungen zur verwendung in lebensmittelprodukten Withdrawn EP3273798A1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP15000898 2015-03-26
PCT/EP2016/000519 WO2016150573A1 (en) 2015-03-26 2016-03-24 Compositions for use in food products

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EP3273798A1 true EP3273798A1 (de) 2018-01-31

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AU2023250872A1 (en) * 2022-04-04 2024-10-17 Chew LLC Compositions, methods of manufacture and use, and systems for provision of monosaccharides for endurance and other activities

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