FR2803490A1 - Nutritional fruit dessert, specifically jam, for combating magnesium, calcium and fiber deficiency, contains algal extract as magnesium source and Sunactiv as calcium source - Google Patents

Abstract

A novel fruit dessert (I) has its magnesium content adjusted to at least 45 mg per 100 ml by incorporation of an extract of algae and its calcium content adjusted to 120 mg per 100 ml by incorporation of a liquid designated 'Sunactiv', the calcium and magnesium being of natural origin. Independent claims are included for: (a) the production of (I), by incorporating in a conventionally prepared fruit desert: (i) at most 2 wt.% of a liquid algal extract concentrated to 20-40% solids, to give the required magnesium content; and (ii) sufficient 'Sunactiv' to give the required calcium content; (b) a fruit dessert composition based on natural fruits rich in magnesium (as obtained by the process (a)), calcium and fiber; and (c) an algal extract as an intermediate for carrying out the process (a).

Description

<Desc / Clms Page number 1>

The present invention relates to a fruit dessert of the type: spreadable jam, which is naturally rich in calcium - magnesium and fiber, unique currently on the French and European market, a process of great innovation of the nutritional food, covering at least 15% of the recommended daily requirements for 100 ml.

 As regards magnesium by the incorporation of an extract of seaweed authorized by the legislation on human nutrition, the said algae extract, after treatment, is in liquid form and contains a sufficient dry matter content of the order of 30% by weight, so that it suffices for a proportion of 2% of said extract as a weight percentage of the total mass of the overall composition so that the magnesium content of the latter reaches at least 0 , 45 g per liter or 45 mg per 100 ml, which corresponds to cover 15% of the individual needs called RDA The algae are preferentially of the species Himanthalia Elongata, family of Brown Seaweed.

As regards calcium, it is a natural extract of composition of triphosphates in liquid presentation composed of fatty acid esters and glycerol of Acacia Gum and hydrolysed Lecithin. The trade name of this calcium-rich compound is: Sunactiv. Ca.40p. (Trademark)
As for the fibers used in the composition of fruit desserts innovation, it is Acacia Gum, called Gum Fibers. These three components incorporated into fruit desserts are an exclusive innovation to date, in the field of jams, fruit desserts and compotes.

The present invention is in the human agrifood field, more specifically that of food products manufactured and presented in finished products, in the form of jams, fruit desserts ready for consumption, spreadable.

 Mainly, it relates to a method of manufacturing a fruit dessert, such as a jam, made from natural fruits, fruit sugar and cane. It therefore extends to a fruit dessert as manufactured by this process or by analogous methods leading to equivalent results. It also relates to an intermediate product involved in the manufacture of a fruit dessert, jam, stewed fruit and sugar by the method of the invention.

<Desc / Clms Page number 2>

 Advances in knowledge of dietetics, lifestyle, fitness, health and other nutrition sciences have created an ever-increasing need for innovative food compositions that allow consumers to easily ensure healthy and balanced food. We are seeing more and more consumers refer to the indications given on certain products as to their power and nutritional and caloric value, to the distribution of proteins, fats and carbohydrates, and even to the vitamin and mineral contents, as they are. usually expressed in weight as well as in fractions of the recommended daily allowance Everyone can count, for example, the number of calories he absorbs during a day, but also adjust and monitor his diet by adapting it in according to his lifestyle.

Fruit desserts are a particular range among foodstuffs, compared to other products on the market such as jams, compotes that can be said to be nutritious Products in this category include only claims, less sugar, based on fruit sugar, or lightened, but still remain a food without really nutritional effects tending to fill gaps in calcium, magnesium or fiber Adolescent children have a need for essential calcium, adults leading a sedentary life, women in period of pregnancy and great fatigue, the elderly particularly sensitive to this kind of deficiency, lack of calcium, magnesium and fiber for the intestinal transit
Calcium is found in milk for the most part, yet many people are allergic to the consumption of pure milk. Magnesium is consumed either by medical treatment in ampoules, or in the usual too rich solid foods such as Cocoa, Wheat germ or Cheese
It is understood from the above that the major objective of the present invention is to increase the magnesium, calcium and fiber content of a pleasant food for breakfast, afternoon tea, for a better food hygiene.
The invention is therefore also intended to make available to consumers a fruit dessert based on natural fruits, without dyes or preservatives, meeting their expectations from the point of view of the organoleptic properties which at the same time provides them with a portion

<Desc / Clms Page number 3>

 negligible daily needs in minerals while remaining within the framework of a composition of which all the constituents are of natural origin.

 Its objectives being thus fixed, at least for the principal ones, because others will appear later in the course of this description, the invention results essentially from the discovery that it is possible to obtain a satisfactory solution to the various difficulties which present, using algae, and more particularly algae living in the marine environment.

 In the context of the invention, it was also necessary to select among the algae eligible in the human diet as being devoid of toxicity and, secondly, to develop the conditions for implementation of these algae as part of the production of fruit desserts rich in calcium, magnesium and fiber.

 In terms of the process, the invention essentially consists in incorporating in an otherwise fruit-based fruit dessert composition, sugar and pectin, an extract of seaweed which increases the magnesium content, an extract of Sunactiv which increases the calcium content, and a dose of Fibregum that increases the fiber content.

 Being an algae extract in liquid form in which the weight content of dry matter is between 20 and 40% and preferably between 25 and 35%, therefore advantageously of the order of 30% and which represents a content in magnesium between 40 and 65 g per liter, in order to comply with RDA standards which are 15% or 45 mg per 100 ml or 0.45 g per liter for 300 mg AJR.

 With regard to the calcium enrichment in liquid form in which the weight content of dry matter (solids content) is between 15 and 45% and preferably between 30 and 40%, advantageously of the order of 35% and which represents a calcium content between 100 and 130 mg per 100 ml or 0.1 to 0.13 g per liter in order to benefit from the claim Rich in Calcium, ie 120 mg / 100 g equal to 15% of the RDA which is 800 mg.

 In this respect, whether it concerns magnesium, calcium, vitamins or other minerals, the current European regulations or the decrees published in the OJ of 6/10/90 NL 276/44 and the opinion of the The Codex Committee on Nutritional and Dietary Foods imposes for this purpose a quantity per 100 ml or 100 mg of finished products corresponding to the quantity necessary to cover at least a portion of 15% of the daily needs.

<Desc / Clms Page number 4>

These daily requirements are themselves standardized in the form of RDAs (for Recommended Daily Intake) at a value for: - Calcium of 800 mg per day or 15% - 120 mg - Magnesium of 300 mg per day or 15% - 45 mg which gives us the right to bring up the claim: Rich in minerals, calcium, magnesium
In practice, equivalent results can be obtained by subjecting the algae to the different stages of extraction and concentration without first separating the seawater entrained during the collection. However, in most applications of the invention, it will be preferable to seaweed on the one hand, seawater on the other hand, to differentiated treatments It will also be more convenient to preserve the magnesium salts present in seawater while eliminating sodium chloride or more exactly By reducing its concentration It should therefore be noted that in all of the foregoing, there were no restrictions as to the nature of the fruit used as the basis of composition of fruit desserts Indeed, and according to consumer tastes as the manufacturer intends to satisfy the market demand, the invention leaves full freedom on the number of kinds of fruit to use
The invention will now be more fully described in the context of its preferred features and advantages by referring to the particular exemplary implementation conditions which illustrate them.
The algae, of the family himanthalia elongata, are advantageously collected on marine coasts where the rock is calcareous in nature. Washed and dried, they are frozen to be preserved thus until use.
The algae are then ground finely directly in the frozen state, which best ensures the bursting of the cells, by shearing, as well as the separation of the intracellular content. As a result, the slurry obtained has a better solubility in water.
After draining followed by cold pressing, which makes it possible to eliminate particulate membrane structures, this slurry is dissolved in seawater, more precisely in previously concentrated seawater, with vigorous stirring. The resulting solution is filtered and then subjected to one or more concentration

<Desc / Clms Page number 5>

 evaporation of water, until the solids content of the solution is at least 25% by weight.

 Where appropriate, various known processing steps can be carried out in addition, such as those using ultracentrifugation techniques to remove microparticles capable of sedimenting tangential microfiltration to more safely clear product, or ultrafiltration fractionation at a fixed number of daltons.

 The final extract is a colored liquid, of brownish hue, but limpid. It can also be put into pulverulent form by lyophilization. In any case, it remains able to be dissolved and largely diluted in water without decomposition. For calcium, present in the form of a milky liquid, including the calcium triphosphate process consisting of fatty acid esters and glycerol of Acacia Gum and Hydrolysed Lecithin.

 On the production: the fruit mixture is prepared under the technical conditions of a jam in cauldrons and the algae solution for magnesium, the Sunactiv solution for calcium and the Fibregum solution for the fibers, and than all the classic ingredients relating to it.

 A fruit dessert food is thus obtained which offers the taste and consistency of a jam mixture, but is naturally rich in calcium, magnesium and fiber, with a 15% contribution of the RDAs as required by decree of the European Community and the opinion of the WHO

 It has been verified from the analyzes below that none of the ingredients incorporated in the composition of the fruit dessert whose innovation is subject to the invention, contains toxic products and heavy metal content according to the standards imposed. in the human diet, namely by expressing quantities in relation to dry matter.

<Desc / Clms Page number 6>

<Tb>
<Tb>

Specification <SEP> Measured <SEP> Remarks
<tb> Appearance <SEP> Dairy <SEP> Good
<tb> Calcium <SEP> (mg / g) <SEP> 40 <SEP> 39 <SEP>
<tb> Humidity <SEP> (%) <SEP> 87 <SEP> +/- <SEP> 2 <SEP> 86.9 <SEP> Oven <SEP> 105 C, <SEP> 3:00
<tb> @ <SEP> Ash <SEP> (%) <SEP> 10 <SEP> +/- <SEP> 1.5 <SEP> 10 <SEP> 450 C, <SEP> 3:00 AM
<tb> Metals <SEP> heavy <SEP> Inferior <SEP> to <SEP> 20 <SEP> ppm <SEP> No <SEP> performed
<tb> Arsenic <SEP> (AS203) <SEP> Inferior <SEP> to <SEP> 4ppm <SEP> No <SEP> performed
<tb> Total <SEP> Sprouts <SEP> Inferior <SEP> to <SEP> 1 <SEP> 000 <SEP> Inferior <SEP> to <SEP> 10
<tb> CFU / G <SEP> CFU / G
<tb> Coliforms <SEP> 0 <SEP> No <SEP> performed <SEP>(<SEP> BGLB Method)
<tb> Yeasts / <SEP> Inferior <SEP> to <SEP> 100 <SEP> Inferior <SEP> to <SEP> 10
<tb> Mold <SEP> CFU / G <SEP> CFU / G
<Tb>
Composition: - Calcium triphosphate - Ester of fatty acids and glycerol - Acacia gum - Hydrolysed lecithin It takes 30 grams of Sunactiv Ca-40P per KG of finished product to ensure a calcium concentration of 120 mg / G

<Desc / Clms Page number 7>

HUMIDITE maximum........................................................... 12 CENDRES TOTALES maxtfnun!........................................................... 4 % MATIERES INSOLUBLES : m:1;fÍmum "'"''''-''''''''''''''''''''...''''''''''''''''''''''''' 0.1% pH** en solution à 25 % 4.1-4.8

VISCOSITE â 2S% dans I'eau- mesare aa Braoktidd
LVF 60 t/mn- température ambiante.............. 60-130 cP INDICE COLORIMETRIQUE solution à 2S % dans l'eau Lovibond AF 700 maximum 10 GRANULOMETRIE de 40 à 600m minimum ................................ 95% FIBERGUM PRODUCT AS REFERENCE IRX 29830 COMPOSITION PURIFIED AND AGGLOMERATED ACACIA FIBER ANALYTICAL DATA SHEET SOLUBLE FIBERS "minimum .............................. .............................. 80%

MAXIMUM HUMIDITY ................................................ ........... 12 TOTAL ASHES maxtfnun! .................................. ......................... 4% INSOLUBLE MATERIALS: m: 1; fîmum "'"''''-''''''''''''''''''''''''''''''''''''''0.1% pH ** in 25% solution % 4.1-4.8

VISCOSITY AT 2S% in the water meter aa Braoktidd
LVF 60 rpm - ambient temperature .............. 60-130 cP COLORIMETRIC INDEX 2% solution in water Lovibond AF 700 maximum 10 GRANULOMETRY from 40 to 600m minimum ... ............................. 95%

<Desc / Clms Page number 8>

Composition associating an extract of the seaweed HIMANTHALIA and a seawater extract
Dry matter 29.7% Denote: 1.175 Organic matter: 12.7 g / kg 14.9 g / l - carbohydrates 6.4 g / kg 7.52 g / l -lipids 2.2 g / kg 2.58 g / l - proteins (Nx6.25) 4.1 g / kg 4.81 g / l Mineral substances: 284.30 g / kg 334.05 g / 1 - sodium (Na) - 2.65 g / kg 3 , 11g / l - potassium (K) 14.60 g / kg 17.15 g / 1 - MAGNESIUM (Mg) 43.00 g / kg 50.52 / gl - calcium (Ca) 92.00 mg / kg 108, 10 mg / l - chlorides (Cl) 130.00 g / kg 152.75 g / 1 - sulphates (SO4). 21.00 g / kg 24.67 g / 1 - total phosphorus (P) 85.00 mg / kg 99.87 mg / 1 - chromium (Cr) <0.1 mg / kg <0.1 mg / l - cobalt (Co) <0.1 mg / kg <0.1 mg / l - copper (Cu) <0.5 mg / kg <0.5 mg / 1 - manganese (Mn) 0.8 mg / kg 0.9 m / gl - molybdenum (Mo) <0.5 mg / kg <0.5 mg / l - nickel (Ni) <0.5 mg / kg <0.5 mg / l - iron (Fe): <0, 05 mg / kg <0.05 mg / l - zunc (Zn) <1.0 mg / kg <1.0 mgl
Quality control (according to CSHPF standards - Public Health Committee of France) - Bacteriology: lot P9712 Standards CSHPF - Mesophilic aerobic seeds at 30 C / 72 h <100 <100 000 / g Heat-resistant at 44 C '<10 <10 / g - Anaerobiosis sulphito-reducing bacteria <10 <100 / g - Clostridium perfringens 0 <1 / g - Salmonella-0 0 / 25g -Heavy metals: - Arsenic mineral (As) <0.5 <3.0 mg / kg - Cadmium (Cd ) <0.05 <0.5 mg / kg - Tin (Sn) <1.0 <5.0 mg / kg - Lead (Pb) <0.1 <5.0 mg / kg - Iodine (1) '<0.1<5000 mg / kg - Mercury (Hg) <0.05 <0.1 mg / kg

Claims (11)

1. Fruit dessert, characterized in that it has the composition of a fruit dessert whose magnesium content is brought to a value of at least 45 mg for 100 ml, by incorporation into the fruit of an extract of algae, and whose calcium content is 120 mg per 100 ml by the incorporation of a liquid called Sunactiv, calcium and magnesium being original natural. 2. Fruit dessert according to claim 1, characterized in that said algae are selected from brown seaweed growing in the marine environment and the calcium is derived from triphosphates. Fruit dessert according to Claim 2, characterized in that the said algae are of the Himanthalia Elongata species and the calcium is derived from triphosphates. 4. Fruit dessert according to claim 2 or 3, characterized in that said algae extract is a concentrate of algae and sea water. 5. Fruit dessert according to any one of claims 1 to 4, characterized in that the proportion of said extract in the overall composition is less than 2%. 6. A method of manufacturing a fruit dessert fruit based on the composition of any one of claims 1 to 5, characterized in that in an otherwise conventional fruit dessert composition is incorporated an extract of algae in liquid form, concentrated to a solids content of between 20 and 40%, in a proportion not greater than 2% by mass of the total composition, so as to give it a content of not less than 45 mg per 100 ml of naturally occurring magnesium, and a dose of Sunactiv is added to give at least 120 mg per 100 ml of naturally occurring calcium. 7. Process according to claim 6, for the manufacture of a fruit dessert according to any one of claims 2 to 6, characterized in that said extract has a solids content of between 25 and 35% by weight relative to to the total weight of the extract. 8. A method according to claim 7, characterized in that said extract is prepared by concentration of a solution of algae in seawater to a magnesium content of between 40 and 65 g per liter. <Desc / Clms Page number 10>  9. A method according to one of claims 6 to 8, characterized in that said extract is prepared by grinding the algae in the frozen state before dissolution in sea water and concentration of the solution. 10. Composition of a fruit dessert made from fruits naturally rich in Magnesium as obtained by the process according to any one of claims 6 to 9, and rich in Calcium and Fibers. 11. Algae extract as an intermediate product in carrying out the process of any one of claims 6 to 9.