EP4426135A1 - Food supplement - Google Patents

Food supplement

Info

Publication number
EP4426135A1
EP4426135A1 EP22809325.8A EP22809325A EP4426135A1 EP 4426135 A1 EP4426135 A1 EP 4426135A1 EP 22809325 A EP22809325 A EP 22809325A EP 4426135 A1 EP4426135 A1 EP 4426135A1
Authority
EP
European Patent Office
Prior art keywords
composition
added
ginger
food supplement
food
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.)
Pending
Application number
EP22809325.8A
Other languages
German (de)
French (fr)
Inventor
Serhiy Sovyak
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority claimed from PCT/CZ2022/000043 external-priority patent/WO2023078479A1/en
Publication of EP4426135A1 publication Critical patent/EP4426135A1/en
Pending 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/716—Glucans
    • A61K31/718—Starch or degraded starch, e.g. amylose, amylopectin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K33/00—Medicinal preparations containing inorganic active ingredients
    • A61K33/18—Iodine; Compounds thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9068—Zingiber, e.g. garden ginger
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2300/00—Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
    • A61K2800/59—Mixtures

Definitions

  • iodine-containing medical products that are either used as a safe external disinfection agent for the human body (Lugol’s solution, lodiuoh Iodoform, povidone-iodines), or that can be used for ingestion, or in compositions (i.m., i.v. application) to treat thyroid gland diseases (potassium iodide, iodine, Renessans etc.).
  • the object of the present invention is a food supplement comprising a composition of a saponin and an amyloid substance, free iodine ions being bound to the obtained composition to produce a sesquiterpenoid-iodide, which improves immunity and practically reduces the toxic influence of free iodine ions to a minimum.
  • the principle of the food supplement according to the invention is that the composition comprises from 14.5 to 15.5 g of an amyloid substance, the amyloid substance being food-grade starch, 10.0 to 12,0 g of a saponin, the used saponin being fresh ginger, and 19.6 to 20.0 g of a 5% solution of iodine in ethanol.
  • the sesquiterpenes comprised in the ginger extract increase their efficiency (synergic effect).
  • Other excipients are food-grade glucose in the amount of 25.0 to 35.0 g and sugar in a quantity of 75.0 to 110.0 g.
  • the sugar and glucose mixture may be replaced with fructose in a quantity of 90.0 to 110.0 g. So far. prior-art products have proved that they carry antimicrobial, antiviral and antibacterial effects that were used to treat cholera, dysentery, chlamydia as well as to treat tonsillitis and other diseases with severe symptoms.
  • the present invention provides a complex compound with an absolutely precise iodine dose where iodine is in. a biologically active and non-toxic form.
  • iodine is used in the J + valency unlike e.g. the use of Lugol's solution, which comprises iodine (I 2 ) and potassium iodide (KI) dissolved in distilled water. Potassium iodide makes dissolution of iodine in water possible, producing I 3 - ions.
  • the solution is also an oxidation antiseptic agent, but is inconvenient in that it may cause scars or temporary discoloration of skin. It is not intended for digestion, because iodine in the solution is in the valency and comprises toxic elementary iodine.
  • the inventive food supplement comprises compounds of polysaccharides and iodine.
  • iodine is present in the J + valency, which is a safer and more considerate iodine complex intended for internal use.
  • Blue-coloured iodine in the J + valency is the basic trace element for living organisms. It is this form of iodine that can be found and accumulated in tissues and organs of higher animals and humans.
  • Compounds of iodine in the J + valency starch complex of iodine
  • the novelty of the present invention consists in the combination of saponins with amyloid structures that have the ability to bind free iodine ions, producing sesquiterpenoid-iodides that improve the support of immunity and also reduce the toxic influence of free iodine ions to a minimum. For this reason, we are submitting an invention relating to a new food supplement that is very efficient and influences immunity as an antibacterial, antiviral product for the human body.
  • Fresh ginger which comprises saponins, has positive effects on the alimentary tract proved by many clinical studies. Its active constituents positively stimulate digestion and absorption. Brown rat experiments have confirmed that flesh ginger influences hypoglycaemia, hypocholesterolemia (low cholesterol content in blood) and hypolipidemia and that it might also be used to treat diabetic complications.
  • sugar refers to the disaccharide sucrose consisting of D-glucose and D-fructose.
  • D-glucose is that it is necessary for the function of the human body; it is the essential and fastest energy source for all body tissues.
  • glucose is the only source of energy, which they cannot do without. These tissues consume about 150 g of glucose during 24 hours. Besides, glucose serves as a detoxicant during serious illnesses.
  • Lemons contain a high quantity of ascorbic acid and citric acid (3.5-8.0 g/100 g), they have approximately 87 % of water. Therefore, they are used in the natural form in a number of foods; it is especially their juice that is used. They further comprise bioflavonoids, pectin, aromatic essences, provitamin A, vitamin B, about 3 % of saccharides. It is also a source of calcium, potassium, phosphorus, magnesium, iron, zinc and others.
  • lemon juice is also advantageous within the present invention for pH adjustment of the entire composition.
  • the production method of the food supplement consists in a fresh sliced/diced ginger rhizome being subjected to extraction for 10-15 minutes in 4/5 parts of boiling water of the total volume of water designed for the production, the obtained extract, being separated by decanting, filtering. Subsequently, a mixture with 1/5 parts of the total water volume (t° ⁇ 40 °C) of starch, sugar and glucose or only starch, blended into a homogeneous condition, is added to the boiling ginger extract. The boiled mixture is left to stand for a certain time (at least 20 minutes) to let. the starch gelatinize. Lemon juice is added to the swollen suspension under stirring, and then a iodine solution in ethanol, in the temperature range of approx. 30 - 80 °C.
  • fructose suitable e.g. for diabetics, sugar and glucose are not used. Fructose is only added to the final food supplement at the end of the production.
  • the novelty of the production method consists in the lemon juice and Iodine solution in ethanol being added to the above-mentioned composition at an elevated temperature (at 30 - 80 °C). Since normally, a iodine solution in ethanol is added at. the room temperature.
  • Example 1 A production method of a food supplement in the gel solution form, comprising: starch - 15.0 g
  • the food supplement was produced in the following way: 10.0 g of fresh sliced/diced ginger is extracted in 720.0 g of boiling water and the obtained extract is separated by decanting, filtering.
  • the boiled mixture is left to stand for at least 20 min to let the starch gelatinize.
  • 30.0 g of natural lemon juice is added to the swollen suspension at 30 - 80 °C, and then 19.8 g of a 5% iodine solution in ethanol at 30 - 80 °C.
  • the final product is in the form of a gel solution.
  • Example 2 A production method of a food supplement in the gel solution form, comprising:
  • the boiled mixture is left to stand for at least. 20 min to let the starch gelatinize.
  • 25.0 g of natural lemon juice is added to the swollen suspension at 30 - 80 °C, and then 20.0 g of a 5% iodine solution in ethanol at 30 ⁇ 80 °C.
  • the final product is in the form of a gel solution.
  • Example 3 A production method of a food supplement In the gel solution form, comprising: starch - 15.0 g 5% iodine solution in ethanol - 19.6 g fresh ginger - 10.0 g, and a mixture comprising natural lemon juice - 32.5 g sugar - 110.0 g glucose - 32.0 g and 950 g of potable water.
  • the following was used for the production of the food supplement: 10.0 g of fresh sliced/diced ginger, which is extracted in 760.0 g of boiling water, and the obtained extract is separated by decanting, filtering.
  • the boiled mixture is left to stand for at least 20 min to lei the starch gelatinize.
  • 32.5 g of natural lemon juice is added to the swollen suspension at 30 - 80 °C, and then 19.6 g of a 5% iodine solution in ethanol at 30 - 80 °C.
  • the final food supplement was produced in the form of a gel solution.
  • Example 4 A production method of a food supplement in the gel solution, form, comprising: starch - 14.5 g
  • the food supplement was produced in a similar way (see above), 12.0 g of fresh sliced/diced ginger, which is extracted in 720 g of boiling water, and the obtained extract is separated by decanting, filtering.
  • the boiled mixture is left to stand for at least 60 min to let the starch gelatinize. .35.0 g of natural lemon juice is added to the swollen suspension at 30 - 80 °C, and then 19.6 g of a 5% iodine solution in ethanol at 30 - 80 °C. Finally, 110.0 g of fructose is added at. a temperature lower than 60 °C. I'he final product is in the form of a gel solution.
  • a specialized facility subsequently proved the effect of all the analysed samples of the food supplement produced according to the Embodiment Examples 1 to 4 against the bacteria Escherichia coli, which may e.g. cause infection of the urinary tract or intestinal complications.

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  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
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Abstract

An object to the present solution is a food supplement for strengthening immunity in the form of a composition wherein the composition comprises 14.5 to 15.5 g of food-grade starch, 10.0 to 12.0 g of ginger, 19.6 to 20.0 g of 5 % iodine solution in ethanol, 25.0 to 35.0 g of lemon juice, 850.0 to 950.0 g of water and further 75.0 to 110.0 g of sugar, 25.0 to 35.0 g of glucose or 90.0 to 110.0 g of fructose. An object of the present solution is also a production method of the food supplement.

Description

Food supplement
Field of the invention
A food supplement intended for a healthy diet, and immunity strengthening.
Background Art
Currently, there are a great number of iodine-containing medical products in the market that are either used as a safe external disinfection agent for the human body (Lugol’s solution, lodiuoh Iodoform, povidone-iodines), or that can be used for ingestion, or in compositions (i.m., i.v. application) to treat thyroid gland diseases (potassium iodide, iodine, Renessans etc.).
Further, there are food supplements intended for a healthy diet with an increased iodine content to support the immune system (Blue Iodine). Other groups are food supplements that comprise ascorbic acid and citric acid, in the pure form (e.g. lemon juice), or supplements with sesquiterpenes (ginger oil, hop essences), which also act to strengthen and improve health.
It is an object of the present invention to provide a new food supplement that will comprise the above-mentioned individual substances that are safe to digest and besides have the ability to mutually strengthen and improve the immunity of a human. Another object is a preparation method of the said food supplement.
Summary of the invention
The object of the present invention is a food supplement comprising a composition of a saponin and an amyloid substance, free iodine ions being bound to the obtained composition to produce a sesquiterpenoid-iodide, which improves immunity and practically reduces the toxic influence of free iodine ions to a minimum.
The principle of the food supplement according to the invention is that the composition comprises from 14.5 to 15.5 g of an amyloid substance, the amyloid substance being food-grade starch, 10.0 to 12,0 g of a saponin, the used saponin being fresh ginger, and 19.6 to 20.0 g of a 5% solution of iodine in ethanol.
If the food supplement is advantageously enriched with lemon juice in a quantity of 25.0 to 34.0 g, the sesquiterpenes comprised in the ginger extract increase their efficiency (synergic effect). Other excipients are food-grade glucose in the amount of 25.0 to 35.0 g and sugar in a quantity of 75.0 to 110.0 g.
The sugar and glucose mixture may be replaced with fructose in a quantity of 90.0 to 110.0 g. So far. prior-art products have proved that they carry antimicrobial, antiviral and antibacterial effects that were used to treat cholera, dysentery, chlamydia as well as to treat tonsillitis and other diseases with severe symptoms.
The present invention provides a complex compound with an absolutely precise iodine dose where iodine is in. a biologically active and non-toxic form. In the present, invention, iodine is used in the J+ valency unlike e.g. the use of Lugol's solution, which comprises iodine (I2) and potassium iodide (KI) dissolved in distilled water. Potassium iodide makes dissolution of iodine in water possible, producing I3- ions. The solution is also an oxidation antiseptic agent, but is inconvenient in that it may cause scars or temporary discoloration of skin. It is not intended for digestion, because iodine in the solution is in the valency and comprises toxic elementary iodine.
The inventive food supplement comprises compounds of polysaccharides and iodine. In this compound, iodine is present in the J+ valency, which is a safer and more considerate iodine complex intended for internal use. Blue-coloured iodine in the J+ valency is the basic trace element for living organisms. It is this form of iodine that can be found and accumulated in tissues and organs of higher animals and humans. Compounds of iodine in the J+ valency (starch complex of iodine) are not only non-toxic, but also have antibacterial, antiviral and antimitotic effects. The novelty of the present invention consists in the combination of saponins with amyloid structures that have the ability to bind free iodine ions, producing sesquiterpenoid-iodides that improve the support of immunity and also reduce the toxic influence of free iodine ions to a minimum. For this reason, we are submitting an invention relating to a new food supplement that is very efficient and influences immunity as an antibacterial, antiviral product for the human body.
Fresh ginger, which comprises saponins, has positive effects on the alimentary tract proved by many clinical studies. Its active constituents positively stimulate digestion and absorption. Brown rat experiments have confirmed that flesh ginger influences hypoglycaemia, hypocholesterolemia (low cholesterol content in blood) and hypolipidemia and that it might also be used to treat diabetic complications.
Herein sugar refers to the disaccharide sucrose consisting of D-glucose and D-fructose.
What can be said about D-glucose is that it is necessary for the function of the human body; it is the essential and fastest energy source for all body tissues. For some human cells, especially for the red blood cells, glucose is the only source of energy, which they cannot do without. These tissues consume about 150 g of glucose during 24 hours. Besides, glucose serves as a detoxicant during serious illnesses.
Lemons contain a high quantity of ascorbic acid and citric acid (3.5-8.0 g/100 g), they have approximately 87 % of water. Therefore, they are used in the natural form in a number of foods; it is especially their juice that is used. They further comprise bioflavonoids, pectin, aromatic essences, provitamin A, vitamin B, about 3 % of saccharides. It is also a source of calcium, potassium, phosphorus, magnesium, iron, zinc and others.
Besides the above-mentioned facts, lemon juice is also advantageous within the present invention for pH adjustment of the entire composition.
AI1 the percentages mentioned are to be understood as percent of weight
Method for the production of the food supplement
The production method of the food supplement consists in a fresh sliced/diced ginger rhizome being subjected to extraction for 10-15 minutes in 4/5 parts of boiling water of the total volume of water designed for the production, the obtained extract, being separated by decanting, filtering. Subsequently, a mixture with 1/5 parts of the total water volume (t° < 40 °C) of starch, sugar and glucose or only starch, blended into a homogeneous condition, is added to the boiling ginger extract. The boiled mixture is left to stand for a certain time (at least 20 minutes) to let. the starch gelatinize. Lemon juice is added to the swollen suspension under stirring, and then a iodine solution in ethanol, in the temperature range of approx. 30 - 80 °C.
In the case of producing a product with fructose, suitable e.g. for diabetics, sugar and glucose are not used. Fructose is only added to the final food supplement at the end of the production.
The novelty of the production method consists in the lemon juice and Iodine solution in ethanol being added to the above-mentioned composition at an elevated temperature (at 30 - 80 °C). Since normally, a iodine solution in ethanol is added at. the room temperature.
Examples of embodiments of the invention:
Example 1. A production method of a food supplement in the gel solution form, comprising: starch - 15.0 g
5% iodine solution in ethanol - 19.8 g
- fresh ginger - 10.0 g, and a mixture comprising natural lemon juice - 30,0 g sugar - 100.0 g glucose - 30.0 g and 900 g of potable water. The food supplement was produced in the following way: 10.0 g of fresh sliced/diced ginger is extracted in 720.0 g of boiling water and the obtained extract is separated by decanting, filtering.
A mixture of 180 g of lukewarm water, 15.0 g of starch, 100.0 g of sugar and 30.0 g of glucose, blended into a homogeneous condition, is added to the boiling ginger extract.
The boiled mixture is left to stand for at least 20 min to let the starch gelatinize. 30.0 g of natural lemon juice is added to the swollen suspension at 30 - 80 °C, and then 19.8 g of a 5% iodine solution in ethanol at 30 - 80 °C. The final product is in the form of a gel solution.
Example 2. A production method of a food supplement in the gel solution form, comprising:
- starch - 15.2 g
5% iodine solution in ethanol - 20.0 g fresh ginger - 11.0 g. and a mixture comprising natural lemon juice ■- 25.0 g sugar - 75.0 g glucose - 30.0 g and 850 g of potable water.
In the production method of the claimed food supplement the following was used: 11.0 g of fresh sliced/diced ginger, which is extracted in 680 g of boiling water., and the obtained extract is separated by decanting, filtering.
A mixture of 170.0 g of lukewarm water, 15.2 g of starch, 75.0 g of sugar and 30.0 g of glucose, blended into a homogeneous condition, is added to the boiling ginger extract.
The boiled mixture is left to stand for at least. 20 min to let the starch gelatinize. 25.0 g of natural lemon juice is added to the swollen suspension at 30 - 80 °C, and then 20.0 g of a 5% iodine solution in ethanol at 30 ■ 80 °C. The final product is in the form of a gel solution.
Example 3. A production method of a food supplement In the gel solution form, comprising: starch - 15.0 g 5% iodine solution in ethanol - 19.6 g fresh ginger - 10.0 g, and a mixture comprising natural lemon juice - 32.5 g sugar - 110.0 g glucose - 32.0 g and 950 g of potable water. The following was used for the production of the food supplement: 10.0 g of fresh sliced/diced ginger, which is extracted in 760.0 g of boiling water, and the obtained extract is separated by decanting, filtering.
A mixture of 190.0 g of lukewarm water, 15.0 g of starch, 110.0 g of sugar and 32.0 g of glucose, blended into a homogeneous condition, is added to the boiling ginger extract.
The boiled mixture is left to stand for at least 20 min to lei the starch gelatinize. 32.5 g of natural lemon juice is added to the swollen suspension at 30 - 80 °C, and then 19.6 g of a 5% iodine solution in ethanol at 30 - 80 °C. The final food supplement was produced in the form of a gel solution.
Example 4, A production method of a food supplement in the gel solution, form, comprising: starch - 14.5 g
5% iodine solution in ethanol - 19.6 g fresh ginger - 12.0 g and a mixture comprising natural lemon juice - 35,0 g fructose -110.0 g. and 900 g of potable water.
The food supplement was produced in a similar way (see above), 12.0 g of fresh sliced/diced ginger, which is extracted in 720 g of boiling water, and the obtained extract is separated by decanting, filtering.
A mixture of 180.0 g of lukewarm water and 14-5 g of starch, blended into a homogeneous condition, is added to the boiling ginger extract,
The boiled mixture is left to stand for at least 60 min to let the starch gelatinize. .35.0 g of natural lemon juice is added to the swollen suspension at 30 - 80 °C, and then 19.6 g of a 5% iodine solution in ethanol at 30 - 80 °C. Finally, 110.0 g of fructose is added at. a temperature lower than 60 °C. I'he final product is in the form of a gel solution.
A specialized facility subsequently proved the effect of all the analysed samples of the food supplement produced according to the Embodiment Examples 1 to 4 against the bacteria Escherichia coli, which may e.g. cause infection of the urinary tract or intestinal complications.
The purpose of the Embodiment Examples is to particularly illustrate the invention and they are not intended to limit the invention in any way.
Especially, the contents of individual constituents can be varied as defined by the appended cialms.

Claims

Claims
1. The food supplement for strengthening immunity in the form of a composition, characterized in that the composition comprises food-grade starch in a quantity of 14.5 g to 15.5 g and ginger in a quantity of 10.0 to 12.0 g, 5% iodine solution in ethanol in a quantity of 19.6 to 20.0 g, lemon juice in a quantity of 25.0 to 35.0 g, sugar in a quantity of 75.0 to 110.0 g, glucose in a quantity of 25.0 to 35.0 g and water in a quantity of 850.0 to 950.0 g.
2. The food supplement for strengthening immunity in the form of a composition, characterized in that the composition comprises food-grade starch in a quantity of 14.5 g to 15.5 g and ginger in a quantity of 10.0 to 12,0 g, 5% iodine solution in ethanol in a quantity of 19.6 to 20.0 g, lemon juice in a quantity of 25.0 to 35.0 g, fructose in a quantity of 90.0 to 110.0 g and water in a quantity of 850.0 to 950.0 g.
3. A production method of the food supplement defined in claim 1, characterized in that it comprises the following steps: a) fresh sliced/diced ginger is extracted in boiling water; b) then the extract is separated by decanting and subsequent filtering; c) after the decanting step and subsequent filtering, a mixture of food-grade starch, sugar, glucose and water, blended Into a homogeneous condition, is added to the boiling ginger extract, d) then, the composition of the extract and the homogeneous mixture is left to freely gelatinize for 20 to 60 minutes; e) then, lemon juice is added to the composition under stirring at 30 - 80 °C; f) subsequently, 5 % iodine solution in ethanol is added to the composition at 30 - 80 °C and stirred.
4. The production method of the food supplement defined in claim 2, characterized in that it comprises the following steps: a) fresh sliced/diced ginger is extracted in boiling water; b) then the extract is separated by decanting and subsequent filtering; c) after the decanting step and subsequent filtering, a mixture of food-grade starch and water, blended into a homogeneous condition, is added to the boiling ginger extract; d) then, the composition of the extract and the homogeneous mixture is left to freely gelatinize for 20 to 60 minutes; e) then, lemon juice is added to the composition under stirring at 30 - 80 °C; f) subsequently, 5 % iodine solution in ethanol is added to the composition at 30 - 80 °C; g) finally, fructose is added at a temperature lower than 60 °C and the composition is stirred,
EP22809325.8A 2021-11-02 2022-11-01 Food supplement Pending EP4426135A1 (en)

Applications Claiming Priority (2)

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CZ20215050 2021-11-02
PCT/CZ2022/000043 WO2023078479A1 (en) 2021-11-02 2022-11-01 Food supplement

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EP4426135A1 true EP4426135A1 (en) 2024-09-11

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