GB2364503A - Compositions comprising a polyvalent cation source and a partially digestible lipid and/or a non-digestible lipid - Google Patents
Compositions comprising a polyvalent cation source and a partially digestible lipid and/or a non-digestible lipid Download PDFInfo
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- GB2364503A GB2364503A GB0111039A GB0111039A GB2364503A GB 2364503 A GB2364503 A GB 2364503A GB 0111039 A GB0111039 A GB 0111039A GB 0111039 A GB0111039 A GB 0111039A GB 2364503 A GB2364503 A GB 2364503A
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- 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
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
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- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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- 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
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- 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
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- 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
- A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
- A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
- A61K31/22—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin
- A61K31/23—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids of acyclic acids, e.g. pravastatin of acids having a carboxyl group bound to a chain of seven or more carbon atoms
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- 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
- A61K33/06—Aluminium, calcium or magnesium; Compounds thereof, e.g. clay
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- 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
- A61K33/06—Aluminium, calcium or magnesium; Compounds thereof, e.g. clay
- A61K33/10—Carbonates; Bicarbonates
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P9/00—Drugs for disorders of the cardiovascular system
Abstract
Compositions comprising a polyvalent cation source and a partially digestible lipid and/or a non-digestible lipid wherein a single serving, a 100 calorie reference serving or a 30 g reference serving of the composition comprises sufficient cation source to provide at least 50 mg of the polyvalent cation. The polyvalent cation may be a calcium cation and the source of the polyvalent cation may be calcium carbonate or calcium citrate malate. The non-digestible lipid may be a polyol fatty acid polyester such as olestra. The compositions may be in the form of foodstuffs such as cookies, crackers, potato crisps, peanut butter, cheese spreads or dairy beverages. Compositions comprising a polyvalent cation or a source of a polyvalent cation and a non-digestible fat or a source of a non-digestible fat may be used to reduce blood cholesterol, treat heart disease such as hypercholesterolaemia or hypertension or treat complications associated with diabetes.
Description
2364503 COMPOSITIONS, KITS, AND METHODS FOR IMPROVING CARDIOVASCULAR
HEALTH Ronald J. Jandacek James E. Trout Robert L. Prosise
FIELD OF THE INVENTION
The present invention relates to compositions, kits, and methods which are useful for providing various general health benefits including, but not limited to cardiac benefits, including lowering cholesterol in the consumer, treating, preventing, and / or inhibiting heart disease and treating conditionisuch as hypercholesterolemia, hypertension, poor circulation, and complications associated with diabetes.
BACKGROUND OF THE INVENTION
Chronic diseases, such as coronary heart disease, stroke, diabetes, and certain types of cancer, are. among the leading causes of death in the United States and other industrialized countries, (The Surgeon General's Report on Nutrition and Health, 1988, U.S. Department of Health and Human Services Publication No. 88-50210, Washington, DC; National Research Council, 1989, Diet and Health: Implications for Reducinp, Chronic Disease Risk, The Committee on Diet and Health, National Academy Press, Washington, DC). For example, coronary heart disease is responsible for I of every 4.9 deaths and a total mortality of 725,000 in 1996 (1999 Heart and Stroke Statistical Update, American Heart Association).
Where possible, it preferred that the underlying cause of a chronic disease be reduced or eliminated before a patienfs body has suffered irreparable damage. In many cases, the underlying cause of a chronic disease is reduced or eliminated by a regimen of drug therapy. For example, patients with marked elevations of serum cholesterol, a risk factor for atherosclerosis and subsequent coronary heart disease, are treated by a variety of pharmaceutical substances, including those which inhibit HMG CoA reductase, a key enzyme in the steps leading to cholesterol synthesis in the body. Although such drugs have been widely and successfully used, they entail significant risks such as elevated liver enzymes. In short, since many drug therapies entail significant risks, it is preferred, where possible, that a dietary approach to controlling or preventing a chronic disease be employed.
Key dietary approaches to controlling or preventing chronic diseases such as coronary heart disease, stroke, diabetes, and certain types of cancer, include reducing total and saturated fat I intake, as well as consuming hypocholesterolemic substances. The level of dietary fat intake, particularly saturated fat and cholesterol, is strongly linked to the risk of cardiovascular disease and mortality from coronary events. In addition, research has demonstrated a relationship between the level of total fat and saturated fat consumption and the risk of cancers of the digestive tract and endocrine system (e.g., colorectal, breast, and prostate cancers) (Garrison, R. and Sorner, E., The Nutrition Desk Reference, 3rd edition, 1995, Keats Publishing, New Cannan, CT).
It is also well accepted that elevated levels of serum cholesterol (hypercholesterolemia) increase the risk of the development of atherosclerosis and subsequent coronary heart disease. In fact, in a clinical study, for each 1% reduction in serum cholesterol, the test subjects' risk of coronary heart disease decreased by 2%. (The Lipid Research Clinics Coronary Primary Prevention Trial results. 1. Reduction in incidence of coronary heart disease,JAMA 1984, 251, 351-364).
Studies have shown that in addition to other heart health benefits, serum cholesterol levels can be reduced by consuming hypocholesterolemic substances, such as partially-digestible and non-digestible oils (See e.g. , Glueck, C. J., Jandacek, R. J., Hogg, E., Allen, C., Baehler, L., and Tewksbury, M. (1983) Sucrose polyester: substitution for dietary fats in hypocaloric diets in the treatment of familial hypercholesterolemial. Am. J Clin. Nutr. 37, 347-354) and plant sterols and plant sterol esters ( See Mattson, F.H., Grundy, S.M., and Crouse, J.R. (1982) Optimizing the effect of plant sterols on cholesterol absorption in man. Am. J Clin. Nutr. 35, 697-700; U.S. Patent 3,751,569, B. A. Erickson, Clear cooking and salad oils having hypocholesterolemic properties; Westrate, J.A., and Meijer, G. W. (1998) Plant sterol-enriched margarines and reduction of plasma totaland LDL-cholesterol concentrations in normocholesterolemic and mildly hypercholesterolemic subjects. Eur. J. Clin. Nutr. 52, 334-343) .
A recently published international patent application (Karppanen et al., WO 98/28989, published July 9, 1998) and a recently issued United States patent (Karppanen et al., U.S. Patent No. 6,136,349, assigned to Pharmaconsult Oy, issued October 24, 2000) indicate that calcium and magnesium polyvalent cations are, in fact, helpful for reducing serum cholesterol levels. Karppanen et al. (WO 98/28989) describe a method and food compositions for weight control. The food compositions contain elevated levels of the minerals magnesium, calcium, and potassium, and can be used for controlling obesity. Furthermore, the inventors report an experiment in which a group of genetically obese Zucker rats were fed a diet containing elevated levels of magnesium, calcium, and potassium. A statistically significant (p < 0.05) lowering of serum cholesterol was measured. Karppanen et al. (U.S. Patent No. 6,136,349) describe food seasoning, food ingredient, and food item compositions useful for lowering blood cholesterol levels. The compositions comprise plant sterols and/or stanols together with an elevated level of one or more of the minerals magnesium, calcium, and potassium. A variety of mineral sources are disclosed, including calcium and magnesium salts such as calcium carbonate, calcium lactate, calcium phosphate, calcium chloride, magnesium chloride, magnesium carbonate, and others. The inventors report that 2 consumption of foods containing the combination of plant sterols and/or stanols with the minerals results in a significant reduction in serum cholesterol level that is larger than that expected from the sum of the cholesterol lowering effects of plant sterols and/or stanols and minerals when ingested alone.
Be6ause polyol polyesters are known to lower serum cholesterol, a combination of such a non-digestible lipid with one or more polyvalent cations may yield an enhanced cholesterol lowering effect similar to that reported by Karppanen et al. (U.S. Patent No. 6,136,349) for plant sterols and/or stanols in combination with minerals, In fact, combinations of polyol polyesters with sources of polyvalent cations have been reported in the literature. Villagran et al. (U.S. Patent No. 5,464, 642, assigned to The Procter & Gamble Co., issued November 7, 1995) describe a process for making reduced fat, fried snack foods with an expanded structure, which comprises forming a dough containing from about 1% to about 10% calcium carbonate. The dough is formed into a sheet, from. which snack pieces are cut and fried in a fat or oil, which optionally may be a zero calorie fat such as sucrose polyester. Zimmerman et al. (WO 99/01039, The Procter & Gamble Co., published January 14, 1999) disclose an ingredient suspension comprising 83% Olean@ and 15% calcium carbonate, as well as a fabricated potato crisp containing the ingredient suspension.
It is generally accepted that a dietary approach is a preferred and effective method of inhibiting or reducing chronic diseases. Unfortunately, even if heart healthy substances are provided, a dietary regimen that includes them is difficult to follow as heart healthy substances are generally unappealing or, at a minimum, inconvenient to obtain and prepare. A typical solution to these problems is to incorporate the unpalatable materials into a food. However, in addition to the technical obstacles associated with developing an effective heart healthy composition, the development of an array of foods that would incorporate an effective heart healthy composition presents a series of hurdles. For example, foods that include a nondigestible lipid may have an waxy aftertaste. Here, as with all foods, palatability may be further comprised by the introduction of significant levels of calcium. In summary, if the single food convenience and palatability problems could be solved, the resulting dietary compliance by the consumer would further increase the heart health benefits that can be obtained from heart healthy compositions. As a result, the need for an array of foods that contain a heart healthy composition and that will not compromise normal dietary habits is clear.
Applicants have invested significant time and effort studying the hypocholesterolemic effects of partially digestible lipids, nondigestible lipids and polyvalent cation sources. In fact Applicants' conducted a clinical study to evaluate the effect of consuming a combination of nondigestible lipid and polyvalent cation source on serum cholesterol levels. A group of 57 adult subjects consumed a single 1 oz. serving (28.4 g) per day of potato crisps containing either 10 g triglyceride oil (control group; n=28) or 9 g Olean@ (test group; n=29). In addition, subjects in the test group consumed one calcium carbonate tablet per day, delivering 600 mg of elemental calcium.
3 Each daily serving of potato crisps was consumed with the main meal and consumption was continued for a period of 3 weeks. On the first and last days of treatment, the subjects had blood samples taken for measurement of their plasma lipid levels. The results showed no significant decrease in serum total and LDL cholesterol levels, vs. baseline levels measured on day 1, for the control group (10 g triglyceride oil per day). However, the test group (9 g Olean@ plus 600 mg Ca per day) showed significant reductions in both total and LDL cholesterol levels from baseline (p < 0. 05). For example, serum LDL cholesterol levels were decreased by an average of approximately 5% in the test group.
While not being bound by theory, Applicants now believe that the consumption of calcium can improve heart health and that the mechanism for this heart health benefit includes the reduction in bioavailability of hypercholesterolemic saturated fatty acids and enhanced excretion of bile acids, which are synthesized from cholesterol in the body. During the process of developing a basic understanding of key hypocholesterolemic mechanisms, Applicants' have discovered heart healthy compositions, comprising a polyvalent cation source and a nondigestible lipid, which provide general health benefits, including cardiovascular benefits. Moreover, Applicants' have produced an array of foods that are low in fat and that incorporate said heart healthy compositions in such a manner as to not compromise the enjoyment of the normal dietary habits. Specific food embodiments of the present invention include but are not limited to beverages, dressings, snack chips, crackers, dips, crackers and dip contained in separate compartments of a single package, filled crackers, cookies and mixes that allow the consumer to prepare said foods. The foregoing findings and results are unexpected relative to the known literature. Relative to known heart healthy products, compliance is improved and / or ensured through use of such compositions because the flavor is acceptable to the consumer. The compositions are easily provided as a pharmaceutical or food product (preferably, a food product) and may be delivered in kit form, wherein the kit has the further advantage of disseminating information to the consumer regarding various health benefits and dose regimens of the composition.
Thus, an object of the present invention is to provide a genus of heart healthy compositions that can be eaten alone or combined with additional materials to produce an ar-ray of heart healthy food compositions that will not compromise the enjoyment of the normal dietary habits.
Another object of the present invention is to provide a genus of nutritious, heart healthy food compositions that are hypocholesterolemic, and that will not significantly compromise normal dietary habits.
Another object of the present invention is to provide a genus of food compositions that are hypocholesterolemic, low in triglyceride fat and which will not significantly compromise normal dietary habits.
4 Another object of the present invention is to provide mixes that consumers can use to prepare said heart healthy compositions and food compositions.
Another object of this invention is to provide processes for making heart healthy compositions, food compositions and mixes.
Still, another object of this invention is to provide methods of using heart healthy compositions, food compositions and mixes to improve the health of a mammal, particularly a human.
These and other objects will become apparent from the following detailed description.
SUMMARY OF THE INVENTION
A composition comprising polyvalent cation source and a fat wherein:
a.) a single serving of said composition comprises a sufficient amount of said polyvalent cation source to provide at least 50 mg of polyvalent cation; and b.) said fat comprises a material selected from the group consisting of partially digestible lipids, nondigestible lipids or mixtures thereof.
A composition comprising a polyvalent cation source and a fat wherein a 100 calorie reference serving of said composition comprises:
a.) a sufficient amount of said polyvalent cation source to provide at least 50 mg of the polyvalent cation; and b. said fat comprises a material selected from the group consisting of partially digestible lipids, nondigestible lipids or mixtures thereof.
A composition comprising a polyvalent cation source and a fat, wherein a 30 gram reference serving of said composition comprises:
a.) a sufficient amount of said polyvalent cation source to provide at least 50 mg of the polyvalent cation; and b.) said fat comprises a material selected from the group consisting of partially digestible lipids, nondigestible lipids or mixtures thereof.
The present invention is further directed to processes for making these compositions and kits comprising these compositions as well as methods of using the compositions. The compositions, kits, and methods described herein are useful for providing general health benefits to the consumer, particularly cardiovascular benefits. Most particularly, the compositions, kits, and methods described herein are useful for providing cardiovascular benefits, including lowering cholesterol in the consumer, treating, preventing, and / or inhibiting heart disease such as hypercholesterolemia, hypertension, poor circulation, and complications associated with diabetes.
DEFINITIONS As used herein, the term "taste system" means the overall consumer acceptance of a food composition as a result of the combination of the food's organoleptic properties and appearance.
As used herein, the term " organoleptic properties " includes the flavor display, texture, and sound of a food that are experienced by the eater of said food when said food is eaten.
As used herein, the term " organoleptic appeal " refers to the appeal of a food, to the eater of said food, arising from the flavor display, texture and sound of said food.
As used herein taste refers to the flavor display and texture of a food that are experienced by an eater of said food when said food is eaten.
As used herein the term "nutritionally balanced", when used to describe a food, means that a single serving or reference serving of the food provides a nutritionally desirable level of fat, protein or amino acid source, and dietary fiber. Specifically, "nutritionally balanced" foods provide a relatively low level of digestible fat (i.e., 3 g or less per reference serving and/or 27% or less of total calories from fat), are a good source of dietary protein or other amino acid source (i.e., 5 g or more per reference serving and/or 19% or more of total calories from protein), and are a good source of dietary fiber (i.e., 2.5 g or more of dietary fiber per reference serving).
As used herein the term "single serving" means any quantity of food sold, marked, described, advertised, or implied to be or be equivalent to a single serving size or unit. For example, in the U.S. a single serving sizes for foods are defined in the FDA Labeling Rules as contained in 21 CFR 10 1. 12 which is incorporated herein by reference in its entirety.
As used herein, the term "an amino acid source" means a material consisting essentially of amino acids. Said amino acid source may include or be derived from, but is not limited to, plant proteins, animal proteins, proteins from single cell organisms and free amino acids.
As used herein, the term "fat " refers to the total amount of digestible, partially digestible and nondigestible fats or oils that are present in the embodiments of the present invention.
As used herein the terms "lipid", "fat" and "oil" are synonymous.
As used herein, the term "carbohydrate " refers to the total amount of sugar alcohols, monosaccharides, disaccharides, oligosaccharides, digestible, partially digestible and non-digestible polysaccharides; and lignin or lignin like materials that are present in the embodiments of the present invention.
As used herein the term "dietary fiber" refers to the group of food components derived from plant material, or analogous carbohydrates, that are resistant to digestion and absorption in the human small intestine. This includes various polysaccharides, oligosaccharides, polyfructans, and lignins that are resistant to digestion. The term analogous carbohydrates in the above defiriftion 6 refers to carbohydrate compounds that may not be specifically derived from plant material, however, are resistant to digestion and absorption in the human small intestine (e.g., a synthetic non-digestible polysaccharide or oligosaccharide, such as polydextrose).
As used herein the terms "total dietary fiber" and "dietary fiber" are synonymous.
As used herein, the term "combining" means placing said components in intimate physical contact and includes, but is not limited to processing methods such as blending, mixing, milling, stirring, and folding.
As used herein, the term multi-phase means two or more substantial distinct phases, regions or portions of the food characterized by differences in physical properties. Physical property differences can be found in solid versus solid, solid versus fluid, and fluid versus fluid comparisons. Examples of physical properties that define structural differences include but are not limited to density differences such as found in open celled versus dense structures, viscosity differences such as found in a fruit filling verses a crumb structure and physical phase differences such as found in a lipid continuous versus water continuous phases such as peanut butter (lipid phase) and fruit filled (water phase) bars. The rheological physical property continuum ranges from solids such as found in hard crumb structures; to serni-solids such as found in cakes; to semifluids such as found in marshmallows; to fluids such as found in fruit fillings.
As used herein, the terms " convenient " and "ready to eat" are synonymous and when used -to describe a food mean that, after manufacture and packaging, the food product requires no additional processing, including but not limited to cooking, baking, microwaving, boiling, frying; or combination with components outside of the product's packaging to achieve the novel combination of balanced nutrition and taste that Applicants' are claiming. However, this does not rule out that one or all of the parameters of Applicants' compositions, for example, balanced nutrition, convenience and taste, may be improved when said compositions are processed further or combined with other foods.
As used herein, the term "non-perishable" means that the food has a water activity sufficiently low to prevent the growth of most pathogenic and spoilage bacteria; i.e., a water activity less than about 0.85 (Troller, J.A. 1980, Influence of Water Activity on Microorganisms in Foods, Food Technology, 34:76-80; Troller, J.A. 1989, Water Activity and Food Quality, in "Water and Food Quality", T.M. Hardman, ed., pg. 1-31). Preferably, the food has a water activity low enough t6 control or prevent the growth of yeasts and molds; i.e., a water activity less than about 0.80, more preferably less than 0.75, and most preferably less than 0.70.
As used herein the term " substantially anhydrous" means having a water activity of less than about 0.3.
As used herein the term "predominately anhydrous" means having a water activity of less than about 0.6 7 As used herein the phrase "a 100 calorie reference serving of said food" means the mass of a given food composition that provides a total caloric load of 100 kcal when considering the level (and caloric contribution) of the protein, digestible fat, and carbohydrate components of the food, See the Analytical Methods section for details regarding the methods for measuring the level and caloric contribution from protein, digestible fat, and carbohydrate.
Claims (11)
1). The objective of this portion of the experiment is to obtain the accurate measurement of soluble indigestible saccharides in the digestion filtrate by HPLC. Each chromatograph must be evaluated or standardized for the RI response of soluble indigestible saccharides. This is accomplished using dextrose and glycerol.
2). The peak areas, representing concentration, obtained by HPLC analysis of equal amounts of soluble indigestible saccharides i.e. Fibersol and dextrose are equivalent. Glycerol is used as the internal standard but its peak area compared to the peak area of an equal amount of dextrose or Fibersol is not equivalent. A dextrose-glycerol standard curve is prepared to obtain a "response factor" to calculate the accurate amount of Fibersol or soluble indigestible saccharides in a chrornatogram or sample.
3). Three solutions (i.e., volumetric flasks) containing the same amount of glycerol and three levels of dextrose are prepared. It is important to know and use the reported content (i.e., 2:99.5% purity) of both glycerol and dextrose standards. (Reminder, it is almost impossible to weigh exactly 10 g of glycerol.) Ten (10) g high purity glycerol is accurately weighed into a small beaker. (We use molecular biology grade glycerol with 2:99.5% purity.) The glycerol is quantitatively transferred to a 100 mL volumetric flask with D-D water and made to volume with D-D water. (Do not confuse this glycerol standard with that prepared and added to the sample before ion-exchange chromatography.) One-half (0.5), one (1) and (2) g of dextrose is accurately weighed into three separate 100 mL volumetric flasks. To each flask is added 10 mL of the glycerol standard solution (100 mg per mL) previously prepared. Each flask is made to volume with D-D water. (These three flasks represent the standard solutions to calculate the "response factor" for dextrose that is used to determine the amount of soluble indigestible saccharides found in the HPLC chromatograms.) 4). Inject twenty (20) ul, of each standard glycerol-dextrose solution.
Obtain the values for the peak areas of dextrose and glycerol from the three chromatograms. The reciprocal of the slope obtained comparing the ratio of peak area of dextrose/peak area of glycerol (y-axis) to the ratio of the weight of dextrose/weight of glycerol (x-axis) is the "response factor". Among laboratories, this "response factor" has been determined to be 0.83. Values may vary slightly among laboratories.
Response factor PA-dex/PA-gly X Wt-gly/Wt-dex PA-dex peak area dextrose PA-gly peak area glycerol Wt-dex weight of dextrose in standard Wt-gly weight of glycerol in standard VL Calculations A). All values used in calculations are in mg, except for percent (%) values.
B), Calculate Total Fiber from AOAC (TF-AOAC) as per AOAC method 985.29 Calculate percent (%) LMSDF as follows:
C). Low molecular weight soluble dietary fiber (LMSDF) is soluble indigestible saccharides with a degree of polymerization of >3, after enzymatic hydrolysis.
Low molecular weight soluble dietary fiber Peak area of LMSDF X Mg glycerol standard x response factor Peak area of glycerol mg low molecular weight soluble dietary fiber (LMSDF) D). Percent (-/.) LMSDF = LMSDF X 100 SampleWeight Repeat calculations for % LMSDF' using LMSDF' and Sample Weight' 51 E). Average % LMSDF + % LMSDF'= % ALMSDF F). Percent (%) total dietary fiber TDF % TF-AOAC + % ALMSDF 8. Soluble Dietaly Fiber: The content of soluble dietary in a food is calculated as follows:
(% soluble dietary fiber) = (%Dietary Fiber) - (% insoluble dietary fiber)
Percent Dietary Fiber is measured as described in method #7 above. The % insoluble dietary fiber content of a food is measured by the enzymaticgravimetric method known as AOAC Official Method 991.42, "Insoluble Dietary Fiber in Food and Food Products" (32.1.16, Clip. 32, pg. 5-6).
The soluble dietary fiber content per a given mass of food is calculated as follows:
(g soluble dietary fiber) = (mass of food) x (% soluble dietary fiber/ 100) 9. Beta-Glucan Soluble Fiber: The content of beta-glucan soluble fiber in a food is measured by an enzymatic-spectrophotometric method according to AOAC Official Method 992.28, "(1-43) (1-->4) - Beta-D-Glucans in Oat and Barley Fractions and Ready-to-Eat Cereals" (32.2.06, Chp. 32, pg. 28-29C), or according to the equivalent American Association of Cereal Chemists (AACC) Method 32-23, "Measurement of Beta-Glucan in Barley and Oats - Rapid Enzymatic Procedure".
The beta-glucan soluble fiber content per a given mass of food is calculated as follows:
(g beta-glucan soluble fiber) = (mass of food) x (% beta-glucan soluble fiber/ 100) 10. Extractable Lipid and Calculation of Non-Digestible Lipid: The total extractable lipid content of a food is measured by an extraction method known as AOAC Official Method 983.23, "Fat in Foods; Chloroform-Methanol Extraction Method" (45.4.02, Clip. 45, pg. 64-65). Percent total non- digestible lipid is calculated as follows:
(% non-digestible, lipid) = (% extractable lipid) - (% digestible fat) The percent digestible fat value in the above equation is derived from method #3 of 52 Applicants' analytical protocols.
The non-digestible lipid content per a given mass of food is calculated as follows:
I (g'non-digestible lipid) = (mass of food) x (% non-digestible lipid/ 100) 11. Water Activity: The water activity (Aw) of a food is measured using the following protocol and instruments:
Principle: The Rotronic Hygroskop relative humidity meter uses probes, each containing a humidity sensor and a temperature sensor, to measure the equilibrium relative humidity above a sample. A sample is introduced to the probe in an air tight chamber. After equilibrium has been reached, the relative humidity reading obtained from the instrument can be used to determine water activity (Aw).
Apparatus a.) kotronic Hygroskop model DT Relative Humidity Meter b.) Model DMS 1 OOH Humidity Cells c.) 'Rotronic Sample Dishes Part # PS- 14 Reagents and Solutions a.) 35% RH standard solution (EA-35) supplied by Rotronic Instrument Corp. b.) 50% RH standard solution (EA-50) supplied by Rotronic Instrument Corp. c.) 65% RH standard solution (EA-65) supplied by Rotronic Instrument Corp. d.) 80% RH standard solution (EA-80) supplied by Rotronic Instrument Corp, Procedure a.) Instrument Operation and Calibration (i) Prepare a standard curve of meter reading vs. %relative humidity (%RH) at 25C using the four RH standards listed in this method. The accuracy of the calibration curves should be checked periodically using the relative humidity standard solutions.
53 (ii) Carefully open a vial of RH standard solution and pour the contents into a plastic sample dish. Place the sample dish containing the standard solution into cell #1 of the instrument and seal tightly. Allow at least one hour for the meter reading to stabilize. Record the meter and temperature readings.
(iii) Repeat step 2 for the other humidity standards.
(iv) Prepare a standard curve by plotting the meter readings against the known RH of the standards.
(v) Prepare a standard curve for cell #2 in the same fashion.
b.) Sample Analysis (i) Select a humidity cell to use for the analysis. Wipe clean the inner surfaces of the cell with a paper towel. This will remove anything left over from a previous sample.
(ii) Obtain a sample of food product. Samples must be at room temperature before the analysis can be ran.
(iii) Place the sample into a plastic sample dish. The sample may need to be crushed or ground (eg. crackers) to fit into the dish. The dish should be filled as much as possible with the sample.
(iv) Place the sample dish into a cell and place the cell into the instrument. Keeping the cell level, seal the cell tightly to the instrument.
(v) Allow at least V2 hour for meter reading to stabilize. Trend lights on both the RH meter and temperature meter should not be lit when recording a reading. If either is lit at the end of V2 hour, wait until they go out before recording the meter readings.
(iv) Record the RH and temperature meter readings.
54 (iiv) Convert the RH meter reading to the equilibrium %RH using the previously prepared standard curve for the cell used. Convert the equilibrium relative humidity to Aw.
c.) 'Water activity (Aw)Calculations: Aw=%RWIOO 12. PolyyalentCafions: The content of polyvalent cations in a food is measured by Inductively Coupled Plasma Emission Spectrometry according to the methods described in the following references:
a) "'Inductively coupled plasma-atomic emission spectrometry analysis of biological materials and soils for major, trace, and ultra-trace elements", Applied Spectroscopy, volume 32, pg. 1-29, 1978.
b) AOAC Official Method 985.01, "Metals and other elements in plants and pet foods", (3.2.06, Clip. 3, pg. 4).
c) AOAC Official Method 984.27, "Calciurn, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc in infant formula", (50.1.15, Clip. 50, pg. 15-16).
All AOAC (Association of Official Analytical Chemists) published methods can be found in the following reference which is incorporated by reference in its entirety:
AOAC International, Qfficial Methods of JLql sis, P. Cunniff (ed.), 16'h edition, 5,h Revision, 1999, Gaithersburg, MD KITS OF THE PRESENT INVENTION The present invention ftirther relates to kits comprising a composition as described herein and information that use of the composition provides treatment against general health benefits. Such general health benefits include, but are not limited to, cardiovascular benefits, including lowering cholesterol in the consumer, treating, preventing, and / or inhibiting heart disease such as atherosclerosis and, for example, treating other conditions such as hypercholesterolemia, hypertensionj poor circulation, and other complications associated with diabetes. Additionally, the kit may comprise information that use of the compound/composition provides an organoleptic benefit, for example, acceptable (e.g., good) flavor.
The information provided within the kit may, for example, be oral information disseminated as part of the kit but is preferably written information. Such written information is typically present on packaging associated with the composition (e.g., a label present on a package containing the composition or package insert included within the kit). As used herein, "written" means through words, pictures, symbols, and / or other visible information. Such information need not utilize the actual words but rather use of pictures, symbols, and the like conveying the same or similar meaning are contemplated within the scope of this invention. Such information may also include information about general health benefits and reasons for which such health, and particularly treatment against certain disease states (including the aforementioned disease states), is important for the user.
METHOD OF USE Embodiments of Applicants' invention may be used as a weight control products as they are nutritionally balanced and low in fat. In addition, embodiments of Applicants' invention may be consumed as a protein or fiber supplement. Also, since embodiments of Applicants' invention contain heart healthy components that, in addition to other benefits, can impart a hypocholesterolernic capability to foods, said embodiments may be consumed by a subject to lower the subjecfs serum total and LDL- cholesterol.
As stated above, the nutritious compositions described herein can be used to lower blood total and/or low density lipoprotein cholesterol (LDLcholesterol) in individuals who are susceptible to or afflicted with hypercholesterolernia. In addition, the nutritious compositions of the Applicants' invention can be used to help control blood cholesterol levels in individuals with normal cholesterol levels. To achieve a desired hypocholesterolemic effect (i.e., lowering of blood cholesterol levels) from consuming the nutritious compositions of the Applicants' invention, it is important that a sufficient amount of the composition be consumed on a daily basis to provide an intake of at least 5 g non-digestible lipid and at least 200 ing polyvalent cation per day. Preferably, a sufficient amount of the nutritious composition is consumed on a daily basis to provide at least 10 g, more preferably at least 15 g, and most preferably from about 20 to about 40 g non-digestible lipid per day; and at least 300 mg, more preferably at least 400 ing, and most preferably at least 500 mg polyvalent cation per day. The preferred non-digestible lipid is olestra (Olean Tm brand; The 2+ Procter & Gamble Company, Cincinnati, OH, U.S.A.) and the preferred polyvalent cation is Ca To lower the total and/or LDL-cholesterol by at least 5% and more preferably by at least 10%, the nutritious compositions of the present invention should be consumed on a daily basis for at least 7 consecutive days, preferably at least 14 consecutive days, more preferably at least 21 consecutive days, and most preferably at least 28 consecutive days.
The following is a specific example of a method of using Applicants' invention to lower a subject's serum total and LDL-cholesterol. The example is illustrative of the invention and is not to be construed to limit the invention in any way.
56 METHOD OF USE EXAMPLE A The cracker of Example I is used as a functional food composition to lower serum total and LDL-cholesterol. This product contains -7.6 g of nondigestible lipid (olestra; Olean brand) and -238 mg C2+ divalent cation per 30 g serving size. A group of at least 25 hypercholesterolemic subjects consume 3 servings/day of the filled crackers. The servings are spaced throughout the day; e.g., consumed with the breakfast, lunch, and dinner meals. Consumption continues for a period of 28 consecutive days. On day 1, a fasting blood sample is collected from each subject for measurement of the baseline blood lipid profile (total, LDL-, and HDL- cholesterol, and total lipids). On day 28, a second fasting blood sample is drawn from each subject and the blood lipidprofile measured. For each subject, the blood lipid profile on day 28 is compared t6the baseline profile measured on day 1. Following treatment, the total and/or LDLcholesterol is reduced from the baseline level by an average of at least 5%. After day 28, subjects continue to consume at least 2 serving/day of the filled crackers to maintain the blood lipid profile of day 28. The subjecti'blood lipid profile is analyzed on a monthly basis for 3-6 months and the total and/or LDL cholesterol levels found to be not significantly (p--0.05) elevated from the day 28 levels.
METHOD OF USE EXAMPLE B T6,c'hocolate flavored dairy beverage of Example 23 is used as a functional food composition to lower serum total and LDL-cholesterol. This product contains -11.2 g of nondigestible lipid (5.6 g olestra, OleWm brand + 5.6 g soybean liquid sucrose polyester) and - 150 mg Ca2+ divalent cation as calcium citrate malate per 8 fluid ounce serving size. A group of at least 25 hypercholesterolemic subjects consume 3 servings/day of the chocolate flavored dairy beverage. The servings are spaced throughout the day; e.g., consumed with the breakfast, lunch, and dinner meals. Consumption continues for a period of 28 consecutive days. On day 1, a fasting blood sample is collected from each subject for measurement of the baseline blood lipid profile (total, LDL-, and HDL- cholesterol, and total lipids). On day 28, a second fasting blood sample is drawn from each subject and the blood lipid profile measured. For each subject, the blood lipid profile on day 28 is compared to the baseline profile measured on day 1. Following treatment, the total and/or LDL- cholesterol is reduced from the baseline level by an average of at least 5%. After day 28, subjects continue to consume at least 2 serving/day of the chocolate flavored dairy beverage to maintain the blood lipid profile of day 28. The subjects'blood lipid profile is analyzed on a monthly basis for 3-6 months and the total and/or LDL cholesterol levels found to be not significantly (p=0.05) elevated from the day 28 levels.
57 METHOD OF USE EXAMPLE C The cracker of Example I is used as a functional food composition to maintain the serum total and LDL-cholesterol levels of non- hypercholesterolemic individuals. This product contains -7.6 g of nondigestible lipid (olestra; Olean brand) and -238 mg Ca2+ divalent cation per 30 g serving size. A group of at least 25 non- hypercholesterolernic subjects consume 2 servings/day of the filled crackers. The servings are spaced throughout the day; e.g., consumed with the breakfast, lunch, or dinner meals. Consumption continues for a period of 3-6 months. On day 1, a fasting blood sample is collected from each subject for measurement of the baseline blood lipid profile (total, LDL-, and HDL-cholesterol, and total lipids). On a monthly basis thereafter, a fasting blood sample is drawn from each subject and the blood lipid profile measured. For each subject, the monthly blood lipid profile is compared to the baseline profile measured on day I and the total and/or LDL cholesterol levels found to be not significantly (p=0.05) elevated from the day I levels.
EXAMPLES The following are specific embodiments of nutritious compositions and processes for making nutritious compositions. These examples are illustrative of the invention and are not to be construed to limit the invention in any way.
Making Procedures Peanut Butter Filling Making Procedure PNB#1 (For Examples 3 and 5) Step# I -Preparation of De-fatted Peanut Flour Peanuts are roasted to a 36-37 L' roast color and then ground in a Bauer conventional grinder to produce a nut paste of pumpable consistency. The nut paste is defatted by using a mechanical press. The fat content of the defatted solids is 20%. The nut solids are then milled to a mono modal particle size distribution using a Lehmann mill (Model 4039).
Step #2 - Pre-blending Ingredients 1. The rolled mill solids, peanut oil and 8.2% of the total OleanO are weighed together. Then the vitamins are added. 2. Next, the ingredients from 1 above are blended, using a Hobart mixer (ModeIC- 100) at speed setting #1 for 5 minutes, until all the ingredients are well blended. Step#3 - Heating and Finishing I. A jacketed Hobart (Model C-100-T) is preheated, I hour prior using, to a temperature of about 1500 F. 2. The sucrose, salt fiber remaining Olean@, and vitamins are blended for 40 minutes in the heated Hobart at speed setting #1. 3. Then the rolled mill solids/peanut oil/Oleang mixture is added and blended in Hobart for 40 minutes.
58 4. Next, the mixture is cooled through the temperature range of 130'F140'F in about 10 minutes to ensure,the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.
5. The resulting filling is stored at room temperature until used.
Peanut Butter Filling Makin2 Procedure PNB#2 (For Examples 5, 8, 16, and 18) Step# I - Preparation of De-fatted Peanut Flour Peanuts are roasted to a 36-37 L' roast color and then ground in a Bauer conventional grinder to produce a nut paste of pumpable consistency. The nut paste is defatted by using a mechanical press. The fat content of the defatted solids is 20%. The nut solids are then niilled to a mono modal partic le size distribut ion using a Lehmann mill (Model 4039).
Step#2 - Heating and Finishing 1. A jacketed. Hobart (Model C-100-T)is preheated, I hour prior using, to a temperature of about 1500 F.
2. All tht ingredients, wet and dry, including the vitamins are weighed, combined and then mixed in the heated Hobart at speed setting #1 for I hour.
3. Next, the mixture is cooled through the temperature range of 13071400F in about 10 minutes to ensu,re,the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.
4. The resulting filling is stored at room temperature until used.
Peanut Butter Filling Making Procedure PNB #4 (For ExaWles 9, 10, 11, and 12) Step #1 - Preparation of De-fatted Peanut Flour Peanuts are roasted to a 36-37 L' roast color and then ground in a Bauer conventional grinder to produce a nut paste of pumpable consistency. The nut paste is defatted by using a mechanical press. The fat content of the defatted solids is 16.5%.
Step#2 Roll milling of peanut solids The nut solids are then combined with the fiber, soy protein isolate and 7.89% Olean@. The total oil content of the mix is 20%. The mix is passed through a 4 roll refining mill to reduce the particle size and to coat the solids with a film of oil and Oleang. The particle size of the mix has a D 5o and a Dqo of 7.6 and 22 n-dcrons, respectively.
Step#3 Refatting of.peanut mix composition 59 The roll mill mix is combined with 14.4% Olean@. The mixing is done in a jacketed double arm mixer manufactured by Werner Lehara (preheated to 200T prior to mixing). The mixing speed is set to medium and the mix temperature is about 150F. The mixture is mixed for 10 minutes to convert the mix to a fluid paste.
Step#4 Sugar slurry mix A sugar containing oil/Olean@ suspension is prepared by mixing 12X sugar, salt, PGE (surfactant), vitamins, and 26.73% Olean@ in a jacketed double arm mixer manufactured by Werner Lehara (preheated to 200F prior to mixing). The mixing speed is set to medium and the mix temperature is about 150T. Mix for 10 minutes to convert the achieve the desired viscosity.
Step # 5 Blend Composition Melt cbc (stabilizer) in a microwaveable resistant container until the temperature reaches 150T and it becomes liquid. The peanut and sugar containing oil suspensions are then combined and mixed with the melted cbc in a jacketed double arm mixer manufactured by Werner Lehara (preheated to 200T prior to mixing). The mixing speed is set to medium and the mix temperature is about 150T. Mix for 5 minutes to achieve the desired viscosity.
Cheese Filling Making Procedure For Examples 4. 6,13 and 14 1. The fiber is weighed in a separate bowl.
2. The cheese powder, soy protein, whey protein, corn syrup solids, sucrose, and cheese flavor are weighed together.
3. Next, the Olean@ and kaomel flakes are weighed and then mixed together in a container.
4. The Oleang and kaomel flake mixture is melted by heating until the temperature reaches 150160 F. For lab scale, this is best accomplished in a microwave oven, heating at I minute intervals, stirring in between, with power setting on HL After the desired temperature is reached, the vitamins are added.
5. The melted fat blend is mixed with the fiber using a Kitchen Aid (Model KSM90 Ultra Power) mixer for I minute at speed setting #2. The rest of the dry ingredients are added and blended for 5 minutes at speed setting #5.
6. Then the mixture is cooled through the temperature range of 130'F140'F in about 10 minutes to ensure the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.
7. The resulting filling is stored until used.
Bar Making Procedure (Example 8) Dough Making and Sheeting 1. The shortening, salt, sugar, powdered milk, and powdered egg yolks are creamed together in a Hobart mixer for 2 minutes on speed #2 (medium).
2. Next, the ammonium bicarbonate in cool water, com syrup, and invert syrup are added and the resulting'mixture is creamed for an additional 3 minutes at speed #2 (medium).
3. Then, the remaining water followed by calcium carbonate, flour, sodium bicarbonate, leavening salt(s), and vitamin blend is added. The resulting mixture is mixed for 5 minutes in the Hobart mixer on speed #1 (low) to produce a dough.
4. The dough from #3 above is rolled out with a hand rolling pin to approximately 0.2" thickness.
5. Next, the dough is run through a two-roll mill that is hand operated and which has 3" diameter rolls, (hand rolling pin may also be used) to attain final sheet thickness of 0. 1".
Bar Fillng Procedure 1. A pizza cutter is used to cut out two bar impressions (3.0" X 4.5" each) side-by-side from the dough sheet of #5 above.
2. Next, filling is placed on one side (one-half length wise) of the bar dough prepared in # 1. The filling is spread uniformly with a spatula or syringe, while avoiding (1/8 -1/4 from) the outer edges. In the case of dual fillings, the desired amount of each filling is placed side by side.
3. Then, tfie'side of the bar that is not covered with filling is folded over the side having the filling, to form an unfinished bar.
4. The edges of the unfinished bar are then sealed, using a 1.5" X 4.5" bar-fonner die cuter - thus enclosing the filling,.
5. Next, several docking vents are cut on top of the bar using a small spatula with -'/4" wide blade., 6. The bar is then transferred to an oven band or baking sheet and baked at 425F for 61/2minutes.
7. After the baked bars are removed from the oven they are cooled ambiently to room temperature.
Cracker Making Procedure For Ex=les 9. 10. 11. and 12 Dough Making I. Corn syrup, malt syrup, shortening, hot water (I 60T), and enzyme tablets dissolved in water are weighed into a mixer (APV 100# single blade horizontal mixer and then mixed for 30 seconds @ 38 rpm.
2. Next, sugar, salt, vitamin blend, and L-cysteine are weighed into the mixer and then mixed for 2 minutes @ 38 rpm.
61 3. Then the remaining dry ingredients (calcium carbonate or magnesium citrate, flour, fibers, proteins, sodium bicarbonate, and non-ammonia leavening salts) are weighed into mixer and mixed for 3 minutes at 45 rpm.
4 Then ammonium bicarbonate, dissolved in cool water, is added and mixed for one minute @ 60 rpm.
5. The resulting dough is emptied into a stainless steel tram, covered with plastic sheet, and allowed to "rest" at room temperature for 30 minutes.
Dough Forming I. Dough is fed through a three-roll mill (Two initial corregated roll diameters = 16.5", and one smooth roll diameter = 11.8") and sheeted to 0. 25". The take-off belt speed exiting the threeroll mill is 2.0 fpm, and is matched to the speed of the dough sheet as it exits the three roll mill.
2. The sheet is sent through a calender roll # 1 (a I I.8"dIA. two-roll mill), and sheeted to --0. 10". The take-off belt speed exiting the calender roll #1 is 4.4 fpm, and is matched to the speed of the dough sheet as it exits the calender roll #I.
3. As the sheet came through calender roll #I, it is folded over eight times at a width of -10" to form a bundle of laminated dough. The bundle is covered with plastic film to prevent dehydration and briefly set aside while additional bundles are collected.
4. The laminated sheet of 3 above is sent through the two-roll mill #I again to form 0. 10" sheet.
S. Before the dough sheet reaches calender roll #2 (a 11.8"dIA. two-roll mill), bits, such as, but not limited to, pieces of nuts vegetables, grains, meats and candies, may optionally be added. These bits are uniformly sprinkled on the dough sheet immediately before the calender roll #2 such that they are pressed into the dough sheet.
6. The sheet continued on calender roll #2 to form a finished dough sheet of (--0.08") thickness. The take-off belt speed exiting the calender roll #2 is 7.9 fpm, and is matched to the speed of the dough sheet as it exits the calender roll #2.
7. The dough sheet is then passed under a cutter die roll to form crackers of desired size/shape. The belt speed is 7.7 fpm. The 3.875" diameter cutter roll is designed to cut about a 1. 1" X 3.4" rectangular bar shape that is obtained from Weiderimiller Co. (Itasca, IL.). The cutter roll did not have docking pins inside the shape to be cut. The addition of the bits is thought to serve the function of the docking pins, as the dough layers are joined together and venting is created during baking.
8. After separating the web ( the portion of the sheet left over after the shapes are cut out), the crackers are salted using a roller-salter or equivalent. The web may be recycled back to the dough awaiting introduction into the three-roll mill.
9. The cracker dough forms are then sprayed with a water mist (flow rate = 65 - 212g/rulN.) before baking. This helped attain a lighter color after baking.
62 Cracker Making Procedure For Examples 3, 4, 5. 6, 7 Dough Making I. Com syrup, malt syrup, shortening, hot water (160'F), and enzyme tablets dissolved in water are weighed into a mixer (APV 100# single blade horizontal mixer and then mixed for 30 seconds @ 38 rpm.
2. Next, sugar, salt vitamin blend, and L-cysteine are weighed into the mixer and then mixed for 2 minutes @ 38 rpm.
3. Then the remaining dry ingredients (calcium carbonate, flour, fibers, proteins, sodium bicarbonate, and non-ammonia leavening salts) are weighed into mixer and mixed for 3 minutes'at 45 rpm.
4. Then ammonium bicarbonate, dissolved in cool water, is added and mixed for one minute @ 60 rpm., 5. The resulting dough is emptied into a stainless steel tram, covered with plastic sheet, and allowed to "rest" at room temperature for 30 minutes.
I Dough Forming I. Dough is fed through a three-roll mill (Two initial corrugated roll diameters = 16.5", and one smooth ro' 11 diameter = 11.8") and sheeted to 0.25". The take-off belt speed exiting the threeroll mill is 2.0 fpm, and is matched to the speed of the dough sheet as it exits the three roll mill.
2. The sheet is sent through a calender roll #1 (a 11.8"dIA. two-roll mill), and sheeted to -0. 10".
The take-off belt speed exiting the calender roll #1 is 4.4 fpm, and is matched to the speed of the dough sheet as it exits the calender roll #1.
3. As the sheet came through calender roll # 1, it is folded over eight times at a width of -10" to form a bundle of laminated dough. The bundle is covered with plastic film to prevent dehydration and briefly set aside while additional bundles are collected.
4. The laminated sheet of 3 above is sent through the two-roll mill #I again to fonn 0. 10" sheet.
5. Before the dough sheet reaches calender roll #2 (a 11.8"dIA. two-roll mill), bits, such as, but not limited to, pieces of nuts vegetables, grains, meats and candies, may optionally be added. These bits are uniforinly sprinkled on the dough sheet immediately before the calender roll #2 such that they are pressed into the dough sheet.
6. The sheet continued on calender roll #2 to form a finished dough sheet of (--0.08") thickness. The take-off belt speed exiting the calender roll #2 is 7.9 fpm, and is matched to the speed of the dough sheet as it exits the calender roll #2.
7. The dough sheet is then passed under an embossing roller and under a cutter die roll to form crackers of desired size/shape. The belt speed is 7.7 fpm. The embossing roller is a 3.75" diameter roll with a uniform pattern of.061 " diameter pins spaced 5/16" apart in both the axial 63 and radial directions. The 3.875" diameter cutter roll can be designed to cut a variety of shapes. The shape used in these examples is a 1.4" round shape with docking holes that is obtained from Weidenmiller Co. (Itasca, IL.). These docking pins serve the purpose of preventing the dough form from inflating during baking. The function of the docking pins is thought to join the dough layers together and create venting during baking.
8. After separating the web ( the portion of the sheet left over after the shapes are cut out), the crackers are salted using a roller-salter or equivalent, The web may be recycled back to the dough awaiting introduction into the three-roll mill.
9. The cracker dough forms are then sprayed with a water mist (flow rate = 65 -212g/mIN.) before baking. This helped attain a lighter color after baking.
Baking 1. The cracker dough forms are transferred as a continuous feed from the dough forming belt onto the oven band such that their relative spacing is undisturbed (a slight speed differential is permissible if it is desired to place the cracker dough forms closer, or further apart on the oven band prior to baking). The oven band is made of metal of the open weave versus solid surface type. Solid surface metal oven bands may also be used for certain applications.
2. The cracker dough forms are baked in an APV 45 foot long three-zone indirect-fired oven.
Each zone had independent top and bottom heat applied. Dampers and temperatures in each zone are set at the following conditions:
I st zone top: 465'F, bottom: 500'F, damper closed 2 n1 zone top: 480 bottom: 520 damper 1/2 P zone top: 355 bottom: 425, damper open Oven band speed (fpm):
Example3. 4 & 9 5. 6 & 7 Oven Band 11.8 11.0 Speed (fpm) Final moisture contents are about 0 - 4%.
Post Baking_ I. As hot baked crackers exits the oven, they are sprayed with hot oil or Olean@ (-I 60'F) to a level of about 10% their post baked weight. The crackers are passed under heat lamps for -15 seconds to aid in absorption of oil.
2. The crackers are then passed through a cooling tunnel at room temperature. Olean@ containing products must cool through the temperature range of 130F-140F in about 10 minutes to ensure the proper crystalline structure.
64 Sandwiching Procedure For Crackers (Examples 3, 4, 5. 6, 7) 1. The filling is spread on a cracker. The ratio of the total weight for both cracker to filling weight should be 1.5.
2. A second cracker is placed on top of the filling that is spread on the first cracker thereby forming a finished sandwich cracker.
Sandwichiniz Procedure For Crackers (ExmRIes 9-12) The cracker is in the shape of an approximately 1.2" X 3.4" bar, and weighs about 4.5g. The filling (about 6.0g).is placed between two crackers to form a cracker bar. The filling and sandwiching method is as follows:
Filling Sheeting Process 1. Apply approximately 300grams of filling (ambient) to a sheet of waxed paper.( approx l5x4Oin) 2. apply 2d sheet of wax paper and press firmly to approximately Y2" thickness.
3. Use gauge rolls to reduce sheet to approximately 0.20 IN.
4. Adjust puge rolls to approximately 0. 12 IN. and sheet a second time.
5. Adjust gauge rolls to desired thickness ( 0.07 to 0. 10 IN.) to deliver target piece weight. (6.0g) and sheet one at a time.
6. Place fin ished sheet in freezer (OF to 10T) until firm.
7. Remove sheet to flat surface, remove top sheet, and cut strips 1.0 1 x3.20 in using cutter rolls.
8. Return sheet to freezer.
Sandwichin 1. Place 16x24 IN. tray on top of another tray of same dimension filled with dry ice pellets.
2. Remove -filling from freezer and place on top tray.
3. Remove top sheet of wax paper.
4. Separat e filling pieces and place on cracker.
5. Apply -top cracker and apply light pressure.
6. Place two sandwiches top to bottom on U-board.
7. Seal in cellophane wrapper.
Sandwiching Procedure For Cookie Ex=Rle 18 1. Peanut butter filling is spread on a cookie. The ratio of the total weight for both cookies to filling weight should be 2.0.
2. A second cookie is placed on top of the filling that is spread on the first cookie thereby forming a finished sandwich cookie.
EXAMPLE 1 Crackers containing olestra and calcium carbonate are prepared as follows:
CRACKER DOUGH FORMULATION Amount Added Com syrup (62DE) 0.62 lb.
Malt syrup 1.24 lb.
Olestra (Olean brand; Procter & Gamble Co.) 9.13 lb.
Water 21.9 lb.
Trem-Tabs, proteolytic enzyme tablet (Cain Food Industries, Inc.) I tablet Sugar 5.6 lb.
Salt 0.3 lb.
L-cysteine hydrochloride 0.042 lb.
Calcium carbonate 1.6 lb.
Toaster pastry flour (5-9% protein) 41.7 lb.
Vitacel wheat fiber, WF-600/30 (J. Rettenmaier & Sohne GMBH + Co.) 3 lb.
Frutafit Inulin-IQ (Mid America) 3 lb.
SUPRO 66 1, isolated soy protein (Protein Technologies International) 6 lb.
Baking soda (sodium bicarbonate) 0.95 lb.
Regent 12XX (monocalcium phosphate monohydrate) 0.76 lb.
Levair (sodium aluminum phosphate, acidic) 0.76 lb.
Ammonium bicarbonate 2.4 lb.
Total 99 lb.
Doujzh Makiniz:
Each ingredient is weighing out. The corn syrup, malt syrup, olean, enzyme tablet and water (hot) are combined in a mechanical mixer (APV I 001b. horizontal blade mixer). Only 19 of the 21.9 pounds of water are added at this point. These ingredients are then mixed for 30 seconds at 38 RPM. The sugar, salt, L-cysteine and calcium carbonate are then added and mixed for 120 seconds at 38 RPM. The next step is to add the flour, Imilin, wheat fiber, soy protein, baking soda, Regent 12XX and Levair and mix for 180 seconds at 45 RPM. The ammonium bicarbonate is then dissolved in the remaining 2.9 pounds of water (cold). The solution is then added to the mixer and the dough is mixed for 60 seconds at 60 RPM. The dough is then allowed to rest for 30 minutes at room temperature.
Lamination:
The dough is fed into a three roll mill by hand. After exiting the I" roll mill at -0.2" thickness, the sheet is run through a second 2 roll mill and exits at --0. 1 " thickness. The dough is then folded back on itself in about 9 inch lengths. After a total of 8 folds have been made, the laminated dough is cut away from the dough exiting the roll mill and a new lamination process begins. This process continues until all the cracker dough has been laminated.
66 Cracker MakiLig:
A laminated section is re-fed into the second 2 roll mill by hand. Upon exiting the two roll mill, the sheefthen passes through a 2 roll sheeter and exits at the final desired thickness (-0.08"). The sheeted dough is then moved under an embossing roll and to the cutter/docker where the individual cracker shapes are cut from the dough. The unused dough webbing is removed and the cut dough iecies pass under a salter and a water mist sprayer. The cut dough pieces then enter a three zone oven to be baked. After baking, the crackers are sprayed with -13.7% hot olean (- 1601807) and proceed through a cooling tunnel where they are arribiently cooled. Upon exiting the cooling tunnel, the crackers are collected and packaged.
Settings Dough thickness after 3 roll mill 0.20 inches Dough thickness after 2 roll gauge mill 0. 10 inches Dough thickness after 2 roll sheeter 0.08 inches Cracker size (diameter) 1.4 inches Salter belt speed 8 fpm.
Salter,output 15.4 ghnin galt level 20.6 mg/cracker Oven belt speed 11 fpm Oven - Zone I - top 500 OF Oven - Zone I - bottom 520 OF Damper - Zone I Closed Oven - Zone 2 - top 490 OF O-en - Zone 2 - bottom 530 T Damper Zone 2 Open Oven - Zone 3 - top 355 T Oven - Zone 3 - bottom 425 OF Damper - Zone 3 Open Finished Cracker Attributes and Analytical Data:
%Moisture 2.64% Thickness 0. 174 inches Olestra amount (est.) -7.6g/30g (-25%) Calcium amount (est.) -238mg/30g 67 EXAMPLE2 Crackers containing olestra and calcium citrate malate (CCM) are prepared as follows:
CRACKER DOUGH FORMULATION Amount Added Corn syrup (62DE) 0.62 lb.
Malt syrup 1.24 lb.
Olestra (Olean brand; Procter & Gamble Co.) 9.13 lb.
Water 21.9 lb.
Trem-Tabs, proteolytic enzyme tablet (Cain Food Industries, Inc.) 1 tablet Sugar 5.6 lb.
Salt 0.3 lb.
L-cysteine hydrochloride 0.042 lb.
CCM (Jost Chemical) 3.1 lb.
Toaster pastry flour (5-9% protein) 41.2 lb.
Vitacel wheat fiber, WF-600/30 (J. Rettemnaier & Sohne GMBH + Co.) 3 lb.
Frutafit Inulin-IQ (Mid America) 3 lb.
SUPRO 66 1, isolated soy protein (Protein Technologies International) 6 lb.
Baking soda (sodium bicarbonate) 0.95 lb Regent 12XX (monocalcium phosphate monohydrate) 0.76 lb.
Levair (sodium aluminum phosphate, acidic) 0.76 lb.
Ammonium bicarbonate 2.4 lb.
Total 100 lb.
Dough Making:
Each ingredient is weighing out. The com syrup, malt syrup, olean, enzyme tablet and water (hot) are combined in a mechanical mixer (APV I 001b. horizontal blade mixer). Only 19 of the 21.9 pounds of water are added at this point. These ingredients are then mixed for 30 seconds at 38 RPM. The sugar, salt, L-cysteine and CCM are then added and mixed for 120 seconds at 38 RPM. The next step is to add the flour, Inulin, wheat fiber, soy protein, baking soda, Regent 12XX and Levair and mix for 180 seconds at 45 RPM. The ammonium bicarbonate is then dissolved in the remaining 2. 9 pounds of water (cold). The solution is then added to the mixer and the dough is mixed for 60 seconds at 60 RPM. The dough is then allowed to rest for 30 minutes at room temperature.
Lamination:
The dough is fed into a three roll mill by hand. After exiting the I" roll mill at -0.2" thickness, the sheet is run through a second 2 roll mill and exits at -0. 1 " thickness. The dough is then folded back on itself in about 9 inch lengths. After a total of 8 folds have been made, the laminated dough is cut away from the dough exiting the roll mill and a new lamination process begins. This process continues until all the cracker dough has been laminated.
68 Cracker Makinp-:
A laminated section is re-fed into the second 2 roll mill by hand. Upon exiting the two roll mill, the sheet'then passes through a 2 roll sheeter and exits at the final desired thickness (-0.08"). The sheeted dough is then moved under an embossing roll and to the cutter/docker where the individual cracker shapes are cut from the dough. The unused dough webbing is removed and the cut dough pieces pass under a salter and a water mist sprayer. The cut dough pieces then enter a three zone oven to be baked. After baking, the crackers are sprayed with -5.26% hot olean (- 160180'F) and proceed through a cooling tunnel where they are ambiently cooled. Upon exiting the cooling tunnel, the crackers are collected and packaged, Settinjxs Dough thickness after 3 roll mill 0.20 inches Dough thickness after 2 roll gauge mill 0. 10 inches Dough thickness after 2 roll sheeter 0.08 inches Cracker size (diameter) 1.4 inches Salter belt speed 8 fpm Salter output 16.28 g/min Salt level 21.8 mg/cracker Oven belt speed 11 fpm Oven - Zone I - top 500 T Oven - Zone I - bottom 520 OF Damper - Zone I Closed Oven - Zone 2 - top 490 T OVen - Zone 2 - bottom 530 OF Damper -Zone 2 Open Oven - Zone 3 - top 355 T Oven - Zone 3 - bottom 425 OF Damper - Zone 3 Open Finished Cracker Attributes and AnaWical Data:
%Moisture 2.06% Thickness 0. 184 inches Olestra amount (est.) -5.0g/30g (-17%) Calcium amount (est.) -248mg/30g EXAMPLE 3 g peanut butter filled cracker having a crumb to filling ratio by weight of 1.5: 1 Ingredient Crumb Formula Filling Formula grams grams/ 100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.62 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 9.12 15.29 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 69 Minerals, Inc., Bethlehem, PA.) Malt Syrup-(Hawkeye 5900 Quality Ingredients 1.24 Corp.,Chester N.J.) Peanut Oil (#022000, Ventura Foods, Opelousas, 1.80 LA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 15.80 Granulated Sugar (Holly Sugar Co., 5.60 Worland,)VY.) Iodized Salt (Morton International, Inc., Chicago, 1.10 IL.) Salt - TFC Purex (Morton International, Inc., 0.30 Philadelphia, PA.) L-Cysteine HCI Monohydrate (Quality Ingredients 0.042 Corp.,Chester N.J.) Flour - soft wheat (Siemer Milling Co., 40.81 Teutopolis, IL.) Fiber - insoluble wheat (Vitacel@ WF-600/30, 3.00 J.Retterunaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 3.50 12.00 Itami-city Hyogo, Japan) Isolated Soy Protein (Supro(D 661, Protein 6.0 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.95 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX, 0.76 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.40 Princeton, NJ.) Processed De-fatted (20%) Peanut Flour from 54.00 US#I Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Water 22.89 The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
I I % of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 24.9 6.22 6.96 5.22 Source Total Digestible 14.8 1.64 1.84 1.38 Fat Saturated Fat 2.9.32.36.27 Dietary Fiber 2.5g/serving 3.22 4.52 3.39 EXAMPLE4 gram cheddar cheese filled cracker having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/ 100 grams grams/ 100 ELms Com Syrup (62DE Com Syrup (Quality 0.62 Ingredients Corp., Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 9.12 31-00 Calcium Carb onate 0jSP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Malt Syrup (Hawkeye 5900, Quality Ingredients 1.24 Corp., Chest er N.J.) Granulated Sugar (Holly Sugar Co., 5.60 Worland,WY.) Salt - TFC Purex (Morton International, Inc., 0.30 Philadelphia, PA.) L-Cysteine HCI Monohydrate (Quality Ingredients 0.042 Corp.,Chest6r N.J.) Vitamiri A,D3, KI blend (Watson Foods Co., 0.063 West Haven, CT.) Flour - soft wheat (Siemer Milling Co., 40.81 Teutopolis, IIL.) Fiber - insoluble wheat (Vitacel@ WF-600/30, 3.00 J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 3.50 17.00 Itami-city Hyogo, Japan) Isolated Soy Protein (Suprog 66 1, Protein 6.00 3.50 71 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.95 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX, 0.76 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.40 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 11.00 International, Inc., Le Sueur, MN.) Water 22.89 Com Syrup Solids (M200, Grain Processing 8.50 Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft Foods 24 Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, Edlong Corporation, 2 Elk Grove Village, IL.) Kaomel Flakes (Loaders Croocklan, Charmahon, 3.00 IL.) The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/ 100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 24.2 6.04 6.28 4.71 Source Total Digestible 17.7 1.96 2.04 1.53 Fat Saturated Fat 9.3 1.04 1.08.81 Dietary Fiber 2.5g/serving 3.15 4.12 3.09 72 EXAMPLE5 gram peanut butter filled cracker having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.62 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 9.13 15.29 Calcium Carbonate (USP AlbaGlos, Sofalty 1.96 Minerals, Inc., Bethlehem, PA.) Malt Syrup (4awkeye 5900, Quality Ingredients 1.24 Corp., Chester, N.J.) Peanut Oil (#022000, Ventura Foods, Opelousas, 1.80 LA.) Sugar 12X,(Amalgamated Sugar Co.,Ogden, UT.) 15.80 Granulated Sugar (Holly Sugar Co., 5.00 Worland,WY.) Salt - TFC Purex (Morton International, Inc., 0.30 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCl Monohydrate (Quality Ingredients 0.042 Corp.,Chester N.J.) Vitamin A,D3, KI blend (Watson Foods Co., 0.063 West Haven, CT.) Flour - soft wheat (Siemer Milling Co., 35.90 Teutopolis, IL.) Fiber - insoluble wheat (VitacelS WF-600/30, 2.75 J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 3.20 12.00 Itami-city 14yogo, Japan) Isolated Soy Protein (Supro(& 66 1, Protein 10.00 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.95 Princeton, NJ.) Calcium Phosphate Monobasic: (Regent 12XX, 0.76 Rhodia, Cranbury, N.J.) 73 Sodium Aluminum Phosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.40 Princeton, NJ.) Wheat Gluten (Gluvital 21000, Cerestar, 2.00 Hammond, IN.) Processed De-fatted (20%) Peanut Flour from 54.00 US# I Medium Runner Peanuts (Cargill Peanut Dawson GA.) Water 22.91 74 The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/ 100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 30.7 7.67 8.52 6.39 Source Total Digestible 14.9 1.66 1.84 1.38 Fat Saturated Fat, 2.9.32.36.27 Dietary Fiber 2.5g/serving 3.20 4.57 3.43 EXAMPLE6 gram cheddar cheese filled cracker containing at least 6.25g soy protein per 40 gram serving and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Fonnula Filling Formula gra 100 grams grams/ 100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.58 Chester, N.J.) Oleang (Pro'cter & Gamble Co., Cincinnati, OH.) 8.47 30.00 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc. Bethlehem, PA.) Malt Syrup (Hawkeye 5900, Quality Ingredients 1.15 Corp., Chester, N.J.) Kaomel Flakes (Loaders Crooklan, Channahon, 2.50 IL.) Granulated Sugar (Holly Sugar Co., 4.33 Worland,WY.) Salt - TFC Purex (Morton International, Inc., 0.28 Philadelphia, PA.) L-Cysteine HCI Monohydrate (Quality Ingredients 0.040 Corp.,Chester N.J.) Vitamin A,D3, KI blend (Watson Foods Co., 0.078 West Haven, CT.) Flour - soft wheat (Siemer Milling Co., 29.68 Teutopolis, IL.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 5.75 12.00 Itami-eity Hyogo, Japan) Isolated Soy Protein (Suprog 661, Protein 14,83 18.00 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.88 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX, 0.70 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 0.70 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.22 Princeton, NJ.) Wheat Gluten (Gluvital 2 1000, Cerestar, 1.55 Hammond, IN.) Water 26.79 Corn Syrup Solids (M200, Grain Processing 11.50 Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft Foods 24 Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, Edlong Corporation, 2 Elk Grove Village, IL.) The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/ 100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 35.1 8.77 9.08 6.81 Source Total Digestible 13.9 1.54 1.6 1.2 Fat Saturated Fat 7.3.81.84.63 Dietary Fiber 2.5g/serving 2.61 3.35 2.52 76 EXAMPLE7 gram un-filled cracker Ingredient Crumb Formula grams/100 grams 62DE Corn, Syrup (Quality Ingredients Corp., Chester, 0.62 N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 9.13 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Malt Syrup (Hawkeye 5900, Quality Ingredients 1.24 Corp.,Chester N.J.) Granulated Sugar (Holly Sugar Co., Worland,WY.) 5.00 Salt - TFC Purex (Morton International, Inc., 0.30 Philadelphia, PA.) L-Cysteinq HCl Monohydrate (Quality Ingredients 0.042 Corp.,Chester N.J.) Vitamin A,D3, KI blend (Watson Foods Co., West 0.063 Haven, CT.) Flour - soft wheat (Siemer Milling Co., Teutopolis, IL.) 35.90 Fiber - insoluble wheat (Vitacel@ WF-600/30, 2.75 J.Retteranai6r, Ellwangen/J, Germany) Fiber soluble (Fibersol-2, Matsutani Chem. Ind., 3.20 Itami-city Hyogo, Japan) Isolated Soy Protein (Suprog 661, Protein 10.00 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., Princeton, 0.95 NJ.) s Calcium Phosphate Monobasic (Regent 12XX, Rhodia, 0.76 Cranbury, N.1) Sodium Aluminum Phosphate (Levair, Rhodia, 0.76 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 2.40 Princeton, NJ.) Wheat Gluten (Gluvital 2 1000, Cerestar, Hammond, 2.00 IN.) Water 22.91 77 The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 29.8 7.44 7.68 5.76 Source Total Digestible 2.5 0.28 0.28 0.21 Fat Saturated Fat.6.07.07.05 Dietary Fiber 2.5g/serving 3.05 3.80 2.85 EXAMPLE 8 gram peanut butter filled bar having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/ 100 grams 62DE Corn Syrup (Good Food Inc., Honey Brook, 0.62 PA..) OleanO (Procter & Gamble Co., Cincinnati, OH.) 8.10 30.00 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Malt Syrup (Hawkeye 5900 Quality Ingredients 1.24 Corp.,Chester N.J.) Peanut Oil (#022000, Ventura Foods, Opelousas, 1.35 LA.) Sugar - White Satin (Amalgamated Sugar Co., 6.98 Ogden, UT.) Salt Shur-Flo Fine Flake (Cargil Inc., St. Clair, 0.30 0.82 Mi.) L-Cysteine GLC (Cain Foods Inc., Dallas, Tx.) 0.399 Vitamin A,D3, K I blend (Watson Foods Co., 0.060 West Haven, CT.) Whole Grain Flavor (#F94270, Mane, Wayne, 0.10 NJ.) 78 Flour - soft wheat (Siemer Milling Co., 45.42 Teutopolis, IL-) Fiber - insoluble wheat (Vitacel@ WF-600/30, 2.50 J.Rettenmaier, Ellwangen/J, Germany) Fiber - soluble (Fibersol-2, Matsutani Chem, Ind., 2.50 11.85 Itami-city Hyogo, Japan) Isolated Soy Protein (SuproO 661, Protein 6.00 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.48 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX, 0.38 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 0.38 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 1.20 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 6.00 International, Inc., Le Sueur, MN.) Water 21.39 Processed De-fatted (20%) Peanut Flour from 50.00 US#I Medium Runner Peanuts (Cargill Peanut, Dawson GA.) The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product p duct Product Amino Acid 27.2 6.80 7.12 5.34 Source Total Digestible 18.2 2.02 2.12 1.59 Fat Saturated Fat 4.1.46.48.36 Dietary Fiber 2:2.5g/serving 2.98 3.93 2.95 79 EXAMPLE 9 gram open filled peanut butter cracker bar containing 3 protein sources and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/ 100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.61 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 8.95 22.2 Malt Syrup (Hawkeye 5900 Quality Ingredients 1.22 Corp.,Chester N.J.) Natural Butter Flavor (Flavors of North America, 1.47 Inc., Carol Stream, IL.) Processed De-fatted (20%) Peanut Flour from 49.8 US# I Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.8 Granulated Sugar (Holly Sugar Co., 5.49 Worland,WY.) Salt - TFC Purex (Morton International, Inc.,.29 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCl Monohydrate (Quality Ingredients.041 Corp.,Chester N.J.) Lecithin - Centrophase HR (Central Soya Co., Inc.,.2 Fort Wayne, IN.) Flour - soft wheat (Siemer Milling Co., Teutopolis, 40.28 IL.) Fiber - insoluble wheat (Vitacel@ WF-600/30, 2.94 J.Retterunaier, Ellwangen/J, Germany) Fiberaid@ (Larex Corp., White Bear Lake, MN.) 1.47 9.0 Isolated Soy Protein (Suprog 66 1, Protein 6.27 3.5 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co.,.74 Princeton, NJ.) Calcium Phosphate Monobasic (Regent 12XX,.59 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia,.59 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 1.86 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 2.69 International, Inc., Le Sueur, MN.) Water 19.40 Wheat Gluten (Gluvital 2 1000, Cerestar, 1.96 Hammond, IN.) Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Egg White Solids (Henningsen Foods, Omaha, 0.98 NE.) Constant Behenic Stabilizer (ADM, Macon, GA.).4 1 Vitamin Mix: Components & ratios as listed below.8 Vitamin A,D3, KI blend (Watson Foods Co., West 39.09 Haven, CT.) Vit E alpha-tocopherol acetate 50% type CWS/F 19.81 (Roche Vitamins, Parsippany, NJ.) (vit B 1) Thiamine Hydrochloride (Roche Vitamins,.75 Parsippany, NJ.) (vit 132) Riboflavin (Roche Vitamins, Parsippany,.82 NJ.) (vit 133) Niacin USP FCC (Roche Vitamins, 7.19 Parsippany, NJ.) (vit 136) Pyridoxine Hydrochloride (Roche.96 Vitamins, Parsippany, NJ.) (vit B 12) 1 % Trituration of Vitamin B 12 (Roche.25 Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder (Roche Vitamins, 21.55 Parsippany, NJ.) Zinc Citrate Trihydrate (Tate & Lyle, Decatur, IL.) 6.88 Iron (reduced) (100%) (Roche Vitamins, 2.64 Parsippany, NJ.) 81 EXAMPLE 10 30 gram open filled peanut butter cracker bar containing 3 protein sources and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/ 100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.61 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 8.95 22.2 Malt Syrup (Hawkeye 5900 Quality Ingredients 1.22 Corp.,Chester N.J.) Natural Butter Flavor (Flavors of North America, 1.47 Inc., Carol Stream, IL.) Processed De-fatted (20%) Peanut Flour from 49.8 US# I Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.8 Granulated Sugar (Holly Sugar Co., 5.49 Worland,W-Y.) Salt - TFC Purex (Morton International, Inc.,.29 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCI Monohydrate (Quality Ingredients.041 Corp.,Chester N.J.) Lecithin - Centrophase HR (Central Soya Co., Inc.,.2 Fort Wayne, IN.) Flour - soft wheat (Siemer Milling Co., Teutopolis, 41.58 IL.) Fiber - insoluble wheat (Vitacel@ WF-600/30, 2.94 J.Rettenmaier, Ellwangen/J, Germany) Fiberaid@ (Larex Corp., White Bear Lake, MN.) 1.47 9.0 Isolated Soy Protein (Suprog 661, Protein 6.27 3.5 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co.,.74 Princeton, NJ.) 82 Calcium Phosphate Monobasic (Regent 12XX,.59 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia,.59 Cranbury, N.J.) Ammonium Bicarbonate (Church & Dwight Co., 1.86 Princeton, NJ,) Whey Protein Isolate (BiPRO, Davisco Food 2.69 International, Inc., Le Sueur, MN.) Water 19.40 Wheat Gluten (Gluvital 2 1000, Cerestar, 1.96 Hammond, IN.) Calcium Carbonate (USP AlbaGlos, Specialty 0.70 Minerals, Inc,, Bethlehem, PA.) Egg White Solids (Henningsen Foods, Omaha, 0.98 NE.) Constant Behenic Stabilizer (ADM, Macon, GA.).4 Vitamin Mix: Components & ratios as listed below.8 Vitamin A,D 3,' KI blend (Watson Foods Co., West 39.09 Haven, CT.) Vit E alpha-totopherol acetate 50% type CWS/F 19.81 (Roche Vitamins, Parsippany, NJ.) (vit B 1) Thiamine Hydrochloride (Roche Vitamins,.75 Parsippany, NJ.) (vit B2) Riboflavin (Roche Vitamins, Parsippany,.82 NJ.) (vit B3) Niacin USP FCC (Roche Vitamins, 7.19 Parsippany, NJ.) (vit B6) Pyridoxine Hydrochloride (Roche.96 Vitamins, Parsippany, NJ.) (vit B 12) 1 % Trituration of Vitamin B 12 (Roche.25 Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder (Roche Vitamins, 21.55 Parsippany, NJ.) Zinc Citrate Trihydrate (Tate & Lyle, Decatur, EL.) 6.88 Iron (reduced) (100%) (Roche Vitanuins, 2.64 Parsippany, NJ.) 83 I EXAMPLE 11 30 gram open filled peanut butter cracker bar containing 3 protein sources and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/ 100 grams grams/100 grams 62DE Corn Syrup (Quality Ingredients Corp., 0.61 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH.) 8.95 22.2 Malt Syrup (Hawkeye 5900 Quality Ingredients 1.22 Corp.,Chester N.J.) Natural Butter Flavor (Flavors of North America, 1.47 Inc., Carol Strewn, IL.) Processed De-fatted (20%) Peanut Flour from 49.8 US# 1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.8 Granulated Sugar (Holly Sugar Co., 5.49 Worland,VY'Y.) Salt - TFC Purex (Morton International, Inc.,.29 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCI Monohydrate (Quality Ingredients.041 Corp.,Chester N.J.) Lecithin - Centrophase HR (Central Soya Co., Inc.,.2 Fort Wayne, IN.) Flour - soft wheat (Siemer Milling Co., Teutopolis, 38.74 IL.) Fiber - insoluble wheat (Vitacelg WY-600/30, 2.94 J.Rettenmaier, Ellwangen/J, Germany) Fiberaid(& (Larex Corp., White Bear Lake, MN.) 1.47 9.0 Isolated Soy Protein (Suprog 66 1, Protein 6.27 3.5 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co.,.74 Princeton, NJ.) 84 Calcium Phosphate Monobasic (Regent 12XX,.59 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia,.59 Cranbury, N.J.) Ammonium, Bicarbonate (Church & Dwight Co., 1.86 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 2.69 International, Inc., Le Sueur, MN.) Water 19.40 Wheat Gluten (Gluvital 2 1000, Cerestar, 1.96 Hammond, 114.) Calcium Carbonate (USP AlbaGlos, Specialty 3.50 Minerals, Inc., Bethlehem, PA.) Egg White Solids (Henningsen Foods, Omaha, 0.98 NE.) Constant Behenic Stabilizer (ADM, Macon, GA.).4 Vitamin Mix: Components & ratios as listed below.8 Vitamin A,D3, KI blend (Watson Foods Co., West 39.09 Haven, CT.) Vit E alpha-tocopherol acetate 50% type CWS/F 19.81 (Roche Vitamins, Parsippany, NJ.) (vit B 1) Thiamine Hydrochloride (Roche Vitamins,.75 Parsippany, NJ.) (vit B2) Riboflavin (Roche Vitamins, Parsippany,.82 NJ.) (vit B3) Niacin USP FCC (Roche Vitamins, 7.19 Parsippany, NJ.) (vit B6) Pyridoxine Hydrochloride (Roche.96 Vitamins, Parsippany, NJ,) (vit B 12) 1 O/o Trituration of Vitamin B 12 (Roche.25 Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder (Roche Vitamins, 21.55 Parsippany, NJ.) Zinc Citrate Trihydrate (Tate & Lyle, Decatur, IL.) 6.88 Iron (reduced). (100%) (Roche Vitamins, 2.64 Parsippany, NJ.) I EXAMPLE 12:
gram open filled peanut butter cracker bar containing 3 protein sources and having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/100 grams 62DE Com Syrup (Quality Ingredients Corp., 0.61 Chester, N.J.) Olean@ (Procter & Gamble Co., Cincinnati, OH,) 8.95 22.2 Malt Syrup (Hawkeye 5900 Quality Ingredients 1.22 Corp.,Chester N.J.) Natural Butter Flavor (Flavors of North America, 1.47 Inc., Carol Strean-4 IL.) Processed De-fatted (20%) Peanut Flour from 49.8 US# 1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.8 Granulated Sugar (Holly Sugar Co., 5.49 Worland,WY.) Salt - TFC Purex (Morton International, Inc.,.29 Philadelphia, PA.) Iodized Salt (Morton International, Inc., Chicago, 1.1 IL.) L-Cysteine HCI Monohydrate (Quality Ingredients.041 Corp.,Chester N.J.) Lecithin - Centrophase HR (Central Soya Co., Inc.,.2 Fort Wayne, IN.) Flour - soft wheat (Siemer Milling Co., Teutopolis, 38.74 IL.) Fiber - insoluble wheat (Vitacelg WF-600/30, 2.94 J.Retterunaier, Ellwangen/J, Germany) Fiberaid(& (Larex Corp., White Bear Lake, MN.) 1.47 9.0 Isolated Soy Protein (Supro@ 66 1, Protein 6.27 3.5 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co.,.74 86 Princeton', NJ.) Calcium Phosphate Monobasic (Regent 12XX,.59 Rhodia, Cranbury, N.J.) Sodium Aluminum Phosphate (Levair, Rhodia, 59 Cranbury, NI.J.) Ammonium Bicarbonate (Church & Dwight Co., 1.86 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 2.69 International, Inc., Le Sueur, MN.) Water 19.40 Wheat Gluten,(Gluvital 21000, Cerestar, 1.96 Hammond, IN.) Magnesium Citrate (American International 3.50 Chemical, Natick, MA).
Egg White Solids (Henningsen Foods, Omaha, 0.98 NE.) Constant Behenic Stabilizer (ADM, Macon, GA.).4 Vitamin Mix: Components & ratios as listed below.8 Vitamin A,D 3,' KI blend (Watson Foods Co., West 39.09 Haven, CT.) Vit E alpha-to-copherol acetate 50% type CWS/F 19.81 (Roche Vitamins, Parsippany, NJ.) (vit B 1) Thiarnine Hydrochloride (Roche Vitamins,.75 Parsippany, NJ.) (vit 132) Riboflavin (Roche Vitamins, Parsippany,.82 NJ.) (vit 133) Niacin USP FCC (Roche Vitamins, 7.19 Parsippany, NJ.) (vit 136) Pyridoxine Hydrochloride (Roche.96 Vitamins, Parsippany, NJ.) (vit B 12) 1 1/o Trituration of Vitamin B 12 (Roche.25 Vitamins, Parsippany, NJ.) Vitamin C ultra fine powder (Roche Vitamins, 21.55 Parsippany, NJ.) Zinc Citrate Trihydrate (Tate & Lyle, Decatur, EL.) 6.88 Iron (reduced) (100%) (Roche Vitamins, 2.64 Parsippany, NJ.) 87 EXAMPLE 13 gram direct extruded cheese filled snack product having a crumb to filling ratio by weight of 1.5:1 Ingredient Crumb Formula Filing Formula grams/ 100 grams grams/ 100 grams Oleang (Procter & Gamble Co., Cincinnati, OH.) 30.50 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Kaomel Flakes, Loaders Crooklan, Channahon, 1.50 IL.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 2.00 Salt - Flour Salt (Cargil Inc., St. Clair, MI.) 1.40 Instant Cleael Starch (National Starch & 18.09 Chemical, Bridgewater, NJ.) Maltrin M 100 (Grain Processing Corp., 4.05 Muscatine, IA.) Baka Plus (National Starch & Chemical, 4.86 Bridgewater, NJ.) Onion Powder (Basic Vegetable Products, Inc., 0.74 Suisun, CA.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 22.00 Itami-city Hyogo, Japan) Isolated Soy Protein (Suprog 66 1, Protein 15.00 3.50 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.55 Princeton, NJ.) Whey Protein Isolate (BiPRO, Davisco Food 14.30 International, Inc., Le Sueur, MN.) Yellow Masa (Lauhoff Grain Co., Danville,IL.) 51.35 Cheese Powder (#2100078346, Kraft Foods 23 Ingredients, Memphis, TN.) Cheese Flavor (#1 030V;YF, Edlong Corporation, 3 Elk Grove Village, IL.) 88 MAKING PROCEDURES Dough Making:
1. Each ingredient is weighed and then transferred to a 1501b horizontal ribbon blender.
2. Next, the mixture is blended for 15 minutes and then transferred into a food grade container I for temporary storage.
Extrusion Process:
1. The dry dough mix is added to the feeder bin (hopper) of a K-Tron loss in weight feeder, which is calibrated to 580g/min (+ 5g). The feeder transferred the dry mix to the pre-mixer of a Pavan single screw extruder (Model F70 Extruder Former).
2. In the pre-mixer, water is added at.37lbs/mIN. while at ambient temperature.
* 3. The emulsifier, Panodan SD K (Danisco, Copenhagen, Denmark), is then added to the premixer at a rate and temperature of 5g/n-JN. and I SOT.
4. The dough is then mechanically fed by the pre-mixer into the main mixer where it is further mixed, 6ooled and moved toward the extrusion screw.
5. At this point the single screw extruder pulled the dough into the screw chamber where the dough is forced though a die housing to give it shape. The dough is then cut via rotating blades to produce individually sized pieces.
Frying:
1. The extruded product (extrudate) of #5 above is placed in a frying basket that is then placed into a 561b fryer containing 100% Olean@ at 3507. The extrudate is free fried (surface) for 30sec and then submersed and fried for an additional 60sec.
2. The extrudate is then transferred from the fryer to a paper towel where it is allowed to cool. The extruded product had approximately a 20. 3% Olean@ content after frying.
Filling the Snack:
I. After frying, 10 random snack pieces are weighed to obtain an average weight which is about 1. 1 g each, 2. A snack to filling ratio of 1.5 is required to obtain the desired nutritional profile, which requires about 0.73g filling per snack piece.
3. The target weight of filling is added to the snack pieces using a spatula to force the filling into the void spaces in the snack.
4. The filled snack pieces are seasoned with Nacho Seas seasoning (Kerry Ingredients, Beloit WI.) by placing abut I OOg of snack pieces in a plastic bag containing excess seasoning, and shaking until the snack pieces are fully covered.
89 EXAMPLE 14 gram extruded, dried and fried cheese enrobed snack Ingredient Crumb Formula Filling Formula grams/100 grams grams/100 grams OleanS (Procter & Gamble Co., Cincinnati, OH.) 31.20 Calcium Carbonate (USP AlbaGlos, Specialty 1.96 Minerals, Inc., Bethlehem, PA.) Kaomel Flakes (Loaders Crooklan, Channahon, 2.80 IL.) Lecithin 6450 (Central Soya Co., Inc., Fort 0.50 Wayne, IN.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 1.00 Salt (sodium chloride) 3.00 Potato Starch (Avebe, Priceton, N.J.) 20.00 Onion Powder, (Basic Vegetable Products, Inc., 0.60 Suisun, CA.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 16.00 Itami-city Hyogo, Japan) Isolated Soy Protein (SuproV 66 1, Protein 10.00 3.50 Technologies Intl., St. Louis, MO.) Whey Protein Isolate (BiPRO, Davisco Food 12.00 International, Inc., Le Sueur, MN.) Potato Flakes (Basic American Foods, Blackfood, 36.33 Id.) Potato Granules (Basic American Foods, 26.61 Blackfood, Id.) Corn Syrup Solids (M200, Grain Processing 8.50 Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft Foods 24 Ingredients, Memphis, TN.) Cheese Flavor (#1030WYF, Edlong Corporation, 2 Elk Grove Village, IL.) MAKING PROCEDURES Ingredient Blending 1. Weight each dry ingredient according to formula 2. Transfer the pre-weighed ingredients to a 150# pound capacity horizontal ribbon blender 3. Mix the blend for 8 minutes and transfer into a food grade container for temporary storage Dough Making, Extrusion Process and Drying Process 1. The dough is prepared using a twin screw extruder (Wenger, TX57).
2. The dry.mix is fed into the feeder bin of the K-Tron loss in weight feeder 3. The feed transfers the dry mix to the pre-conditioner at 50kg/hr.
4. In the pre-conditioner, water is added at I Okg/hr at ambient temperature 5. A blend of liquid emulsifier (Panodan SDK: cotton seed oil = 80:20) at rate of 5g/min is added into the pre-conditioner at ambient temperature 6. The dough then exits the pre-conditioner into extruder 7. Extra water is added into extruder at a rate of 15kg/hr 8. The twin screw conveys the dough at 160 rpm through three temperature zones: Zone I temperature: 70'C, Zone 2 temperature: 80'C, Conehead temperature: 60 T.
9. At the end of conehead, the dough is forced through a die housing containing 13 dies of the shape of hollow sticks (-3/16"square), giving it shape then cut into an individual piece size.
10. The extudate is then dried ambiently for over night and placed into air tight container prior to frying. The moisture content is about 10%.
Frying 1. The extruded product (extrudate) contained in a fiyer basket submersed in 100% Olean@ at 380F for 15-20 sec.
2. Product is transferred from fiyer and let to dry on a paper towel tocool. The extruded product had approximately a 26. 1 % Olean@ content after ftying.
Filling Procedure The extruded product may be optionally filled, after frying, at which point said extruded product will meet Applicants'nutritional profile. Said filling formula is detailed above and a filling I.
procedure for said extruded product is detailed below.
I. After frying, 10 random snack pieces are weighed to obtain an average weight, which is 0.5g.
2. A snack to filling ratio of 0.75 is required to obtain the desired nutritional profile, which requires 0.67g filling per snack piece.
3. The target weight of filling is added to the outside of the snack pieces by hand, such that the total snack piece is enrobed with filling.
91 4. The enrobed snack pieces are seasoned with Nacho Seas seasoning (Kerry Ingredients, Beloit WI.) by placing about 50g of snack pieces and 2g of seasoning in a plastic container with a lid. Close the container and shake 10 times to coat.
The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 23.9 5.98 5.76 4.32 Source Total Digestible 19.8 2.20 2.12 1.59 Fat Saturated Fat 10.5 1.16 1.12.84 Dietary Fiber 2.5g/serving 2.95 3.55 2.67 EXAMPLE 15 gram potato crisp snack Ingredient Crumb Formula grams/100 grams Emulsifier Blend RMS# 44365 (Procter & Gamble 0.60 Co., Cincinnati, OH.) Calcium Carbonate (USP AlbaGlos, Specialty 1.50 Minerals, Inc., Bethlehem, PA.) Wheat Starch Atex (ADM Co., Olathe, KS.) 6.30 Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 6.30 Itami-city Hyogo, Japan) Isolated Soy Protein (Supro(& 661, Protein 17.90 Technologies Intl., St. Louis, MO.) Potato Flour - (Basic American Foods, Blackfood, 32.2 Id.) Com Flour - (Lauhoff Grain Co., Danville,IL.) 6.3 Water 28.90 92 MAKING PROCEDURES Doup-h Making:
I. The potato flakes, soy protein, Fibersol, wheat starch and corn flour are weighed, combined and put into a food processor ( Waring commercial) and mixed for I minute.
2. Water is heated to -I 80T and combined with emulsifier, using a high shear mixer for 15 seconds. During this mixing process the temperature of the blend will dropped therefore, the temperature is adjusted to 160 + 5T by heating using a microwave oven, 3. While the food processor is on, the liquid mixture of #2 above is added to the dry ingredients of #1 above and the resulting mixture is mixed for 30 seconds.
4. Next the processor is stopped and its sides are scraped with a spatula to loosen any adhered material. The processor is then restarted and the mixture is mixed for another 30 seconds to form a dough.
5. The dough of #4 above is then transferred into a sealable plastic bag to minimize moisture loss.
6. Next, the dough is transferred into a two-roll mill (12" diameter) and roll milled to a thickness of.002j"-.0026".
7. Then elliptical shape (-2" X 2.75") forms are manually cut from the dough sheet.
Frying:
I. The dough forms of #7 above are then fried in a 50 lb oil capacity food service fiyer (Frymaster) filled with 100% Olean@ ( The Procter & Gamble Co) that is maintained at 3750F.
2. A stainless steel carrier is used to hold 6 oblong dough pieces in a saddle form during the frying in the oil for 9 seconds.
3. The resulting fried crisps are removed from the carrier and allowed to cool on a paper towel. The crisps had approximately a 23.5% Olean@ content after frying.
Salting:
I. The crisps of #3 above are placed on a shallow pan/tray that is then placed in an oven at 20OF for 2mIN.
2. The he, ated crisps are immediately transferred to a tared tray on a 2 place balance.
3. After being removed from the oven, salt is uniformly added over the crisp's surface at a level of 0.8% of the weight of the crisps. The salt mixture comprised 60% fine flake salt and 40% flour salt (Cargill Inc., St. Clair, MI.).
Seasoning:
The crisps are then seasoned as follows:
1. A forced air oven is preheated to 2000F.
93 2. The crisps are placed on a shallow pan/tray that is placed in the oven for 2m1N.
3. After being removed from the oven, the crisps are immediately transferred to a tared tray on a 2 place balance and seasoning is uniformly added to the crisp's surface at a level of 5.553% of the weight of the crisps. The seasoning used is 99.037% sour cream & onion seasoning (Baltimore Spice, Baltimore, MD.) and.963% vitamin pack containing vitamins A, D3, K, (Watson Foods Co., West Haven, CT.).
The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 34.2 8.56 8.4 6.3 Source Total Digestible 2.6 0.29 0.28 0.21 Fat Saturated Fat 1.1.12.12.09 Diet 2.5g/servin 2.82 3.33 2.50 M Fiber EXAMPLE 16 gram peanut butter spread Ingredient Filling Formula grams/100 grams Oleang (Procter & Gamble Co., Cincinnati, OH.) 31.04 Calcium Carbonate (USP AlbaGlos, Specialty 1.00 Minerals, Inc., Bethlehem, PA.) Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 15.00 Salt (Morton International, Inc., Chicago, IL.) 1.10 Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 5.36 Itami-city Hyogo, Japan) Processed De-fatted (20%) Peanut Flour from 36.50 US# 1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Corn Syrup Solids (M200, Grain Processing 10.00 Corp., Muscatine, IA.) 94 MAKING PROCEDURE Step #1 - Preparation of Roll Milled Peanut Solids (De- fatted Peanut Flour) Peanuts are roasted to a 36-37 L' roast color and then ground in a Bauer conventional grinder to produce a nut paste of purnpable consistency. The nut paste is defatted by using a mechanical press. The fai. content of the defatted solids is 20%. The nut solids are then milled to a mono modal particle size distribution using a Lehmann mill (Model 4039).
Step#2 - Heafing and Finishing I. A jacketed Hobart (Model C- I 00-T) is preheated, I hour prior using, to a temperature of about 1500 F.
2. All the ingredients, wet and dry, including the vitamins are weighed, combined and then mixed in the heated Hobart at speed setting #1 for I hour.
3. Next, the mixture is cooled through the temperature range of 130F140F in about 10 minutes to ensure the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.
The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 26.0 6.50 6.6 4.95 Source Total Digestible 21.3 2.36 2.4 1.8 Fat Saturated Fat 3.9.43.44.33 Dietary Fiber 2.5g/serving 2.68 3.37 2.53 EXAMPLE 17 gram cheddar cheese spread Ingredient Filling Formula grams/100 grams Olean@ (Procter & Gamble Co., Cincinnati, OH.) 40.00 Calcium Carbonate (USP AlbaGlos, Specialty 1.00 Minerals, Inc., Bethlehem, PA.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 9.00 Itami-city Hyogo, Japan) Whey Protein Isolate (BiPRO, Davisco Food 9.25 International, Inc., Le Sueur, MN.) Corn Syrup Solids (M200, Grain Processing 18.00 Corp., Muscatine, IA.) Cheese Powder (#2100078346, Kraft Foods 11 Ingredients, Memphis, TN.) Ctie Flavor (#1 030WYF, Edlong Corporation, 11.75 Ell. Clk-ove Village, IL.) MAKING PROCEDURE I. The fiber is weighed in a separate bowl.
2. The cheese powder, soy protein, whey protein, corn syrup solids, sucrose, and cheese flavor are weighed together.
3. Next, the Olean@ and kaomel flakes are weighed and then mixed together in a container.
4. The Olean@ and kaomel flake mixture is melted by heating until the temperature reaches 150160 F. For lab scale, this is best accomplished in a microwave oven, heating at I minute intervals, stirring in between, with power setting on HL After the desired temperature is reached, the vitamins are added.
5. The melted fat blend is mixed with the fiber using a Kitchen Aid (Model KSM90 Ultra Power) mixer for 1 minute at speed setting #2. After the ingredients had been mixed, they are blended for 5 minutes at speed setting #5.
6. Then the mixture is cooled through the temperature range of 130'F140'F in about 10 minutes to ensure the proper crystallizing structure. This can usually be accomplished by ambient cooling for lab batch sizes.
The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Aniino Acid 25.1 6.28 5.48 4.11 Source Total Digestible 23.1 2.57 2.24 1.68 Fat Saturated Fat 14.0 1.56 1.36 1.02 Dietary Fiber I 2:2.5g/serving 2.48 2.64 1 1.98 96 EXAMPLE18 gram peanut butter filled sandwich cookie having a crumb to filling ratio by weight of 2.0:
1 Ingredient Crumb Formula Filling Formula grams/100 grams grams/ 100 grams Olean@ (Procter & Gamble Co., Cincinnati, OH.) 29.87 20.00 Calcium Carbonate (USP AlbaGlos, Specialty 1.5 Minerals, Inc., Bethlehem, PA.) Whole Egg 9.61 Peanut Oil (#Q22000, Ventura Foods, Opelousas, 0.87 LA.) Iodized Salt (Morton International, Inc., Chicago, 1.10 IL.) Salt (Krogqr; Cincinnati, OH.) 0.41 Sugar 12X (Amalgamated Sugar Co.,Ogden, UT.) 13.70 Light Brown Sugar (Domino Sugar Corp., New 24.02 York, N.Y.) Praline Flavor (McCormick, Hunt Valley, MD.) 0.10 All Purpose Flour soft wheat (Siemer Milling 23.26 Co., Teutopolis, EL.) Fiber - soluble (Fibers&2, Matsutani Chem. Ind., 2.25 9.00 Itami-city Hy6go, Japan) Isolated Soy Protein (Suprog 66 1, Protein 4.57 3.28 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.41 Princeton, NJ,) Whey Protein Isolate (BiPRO, Davisco Food 2.00 International, Inc., Le Sueur, MN.) Processed De-fatted (20%) Peanut Flour from 52.05 US# 1 Medium Runner Peanuts (Cargill Peanut, Dawson GA.) Vanilla Flavor, Nielsen-Massey Vanilla, Inc., 2.00 Waukegan, IL.
97 MAKING PROCEDURE Dough Making:
I. The flour, soy protein isolate, salt, baking soda, Fibersol, and praline powder are weighed, combined in a medium bowl and then stirred until they are well mixed.
2. The Olean@ and brown sugar are weighed, placed in the bowl of a Sunbeam Mixmaster electric stationary mixer (CAT. NO. 01401) and then blended at speed #6 until creamy.
3. The eggs and vanilla are then added to the mixture of #2 above and the resulting mix is beaten at speed #6 until it is well blended.
4. Next, the dry ingredients of #1 above are gradually added to mixture of #3 above and blended at speed #1, until well blended, thus forming a dough.
Bakin& I. 2.5 - 3.0 gram dough balls are dropped onto a non-stick baking sheet (Wilton Performance Baking Sheets, 12 V2" X 16 V2"), and flattened out to about 1 '/2" diameter circles. A cookie weight of about 2.5g, and a diameter of about I V2" after baking is the target.
2. The dropped cookies are baked in a pre-heated oven at 375F for about 4 minutes - the cookies should be golden brown overall with brown edges.
3. The cookies are removed from the baking sheet after about 10 minutes, and placed on a cooling rack to cool.
The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/100 kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 25.0 6.26 6.48 4.86 Source Total Digestible 12.9 1.43 1.48 1.11 Fat Saturated Fat 2.7.30.31.23 Dietary Fiber t 2.5g/serving 2.25 2.71 2.03 98 EXAMPLE 19 gram chocolate chip drop cookie having a cookie crumb to chocolate chip ratio by weight of 4.93:1 Ingredient Crumb Formula grams/1 00 grams Olean@ (Procter & Gamble Co., Cincinnati, OH.) 28.26 Calcium Carbonate (USP AlbaGlos, Specialty 1.5 Minerals, Inc., Bethlehem, PA.) Whole Egg 9.19 Chocolate Chips (Nestle USA, Glendale, CA.) 16.86 Light Brown Sugar (Domino Sugar Corp., New 15.11 York, N.Y.) Salt (Kroger,. Cincinnati, OH.) 0.40 Praline Flavor (McCormick, Hunt Valley, MD.).09 All Purpose Flour - soft wheat (Siemer Milling 21.28 Co., Teutopolis, IL.) Fiber - soluble (Fibersol-2, Matsutani Chem. Ind., 8.27 Itami-city Hyogo, Japan) Isolated Soy Protein (Supro(D 66 1, Protein 13.62 Technologies Intl., St. Louis, MO.) Sodium Bicarbonate (Church & Dwight Co., 0.40 Princeton, NJ.) Vanilla Flavor, Nielsen-Massey Vanilla, Inc., 1.4 Waukegan, IL.
MAKING PROCEDURES Dough Makiniz:
1. The flour, soy protein isolate, salt, baking soda, Fibersol, and praline powder are weighed, combined in a medium bowl and then stirred until they are well mixed.
2. The Olean@ and brown sugar are weighed, placed in the bowl of a Sunbeam Mixmaster electric stationary mixer (CAT. NO. 0 140 1) and then blended at speed #6 until creamy.
3. The eggs and vanilla are then added to the mixture of #2 above and the resulting mix is beaten at speed #6 until it is well blended.
4. Next, the dry ingredients of #1 above are gradually added to mixture of #3 above and blended at speed# 1, until well blended, thus forming a dough.
5. Chocolate chips are then added and mixed by manually stirring the dough.
99 Rakin2 1. 20 +/-.5g dough balls are dropped, using a #70 scoop, onto a parchment lined baking sheet (Wilton Performance Baking Sheets, 12 V2" X 16 V2"). There are about 12 dough balls per sheet. Each dough ball is flattened to until it is about a 2 V2" diameter circle that is about 1/8" thick. The dough balls are then transferred from the parchment sheet onto a baking sheet.
2. Next, the dough balls are baked in a pre-heated oven at 35OF for about 7 - 8 minutes - the resulting cookies should be golden brown overall with brown edges, and light brown on the bottom.
3. The cookies are removed from the baking sheet after about 10 minutes, and placed on a cooling rack to cool, The resulting product is analyzed according to the protocols disclosed the "Analytical Protocols" Section of this application and is found to have the following characteristics:
% of total kcal grams/100kcal (g)/40 (g) (g)/30(g) Product product Product Amino Acid 24.0 6.01 6.2 4.65 Source Total Digestible 15.0 1.67 1.72 1.29 Fat Saturated Fat 8.4.93.96.72 Dietary Fiber 2.5g/serving 2.49 3.05 2.28 Example 20- Cookie Mix Ingredient Dry Mix Pouch Shortening Pouch Formula Formula Light Brown Sugar (Domino Sugar Corp., New (total grams) (total grams) York, N.Y.) 82.50 All Purpose Flour - soft wheat (Siemer Milling 105.6 Co., Teutopolis, IL.) Isolated Soy Protein (Supro@ 66 1, Protein 77.30 Technologies Intl., St. Louis, MO.) Salt - TFC Purex (Morton International, Inc., 2.10 Philadelphia, PA.) Vanilla Flavor (Pacific Foods, Kent,Wa.).10 Praline Flavor (McCormick, Hunt Valley, MD.).50 Sodium Bicarbonate (Church & Dwight Co., 2.10 Princeton, NJ.j Fiberaid@ (Larex Corp., White Bear Lake, MN.) 46.90 Chocolate Chips (Nestle USA, Glendale, CA.) 120.50 Olean@ (Procter & Gamble Co., Cincinnati, OH.) 150.00 Calcium Carbonate (USP AlbaGlos, Specialty 5.00 Minerals, Inc., Bethlehem, PA.) Vitamin A,D3, KI blend (Watson Foods Co., 1.05 West Haven, CT.) MAKING PROCEDURES Mix Pouch Preparation Process:
1. WeiP out and blend all dry ingredients together, except for chocolate chips.
2. Stir in chocolate chips.
3. Seal in air tight moisture controlled pouch.
4. Weigh out the shortening.
5. Seal inio'an air. fight pouch.
6. Place both pouches in a carton.
Cookie Preparation:
1. Open pouch containing dry ingredients and empty contents into a bowl.
2. Open pouch containing shortening ingredient and empty contents into the bowl.
3. Blend Well with a fork.
4. Add I egg.
5. Add 2 Y2 tablespoons water.
6. Beat until well mixed with a fork.
7. Spoon dough balls (-20g) onto a non-stick baking sheet (12 per sheet).
8. Bake for 8 - 12 minutes at 350F, or until golden brown overall with brown edges and light brown on the bottom.
9. Remove cookies from the baking sheet after about 10 minutes and place on a cooling rack.
101 Example 21: Brownie mix Ingredient Dry Mix Pouch Shortening Pouch Formula Formula (total grams) (total grams) Granulated Sugar (Domino Sugar Corp., New 227.7 York, N.Y.) Calcium Carbonate (USP AlbaGlos, Specialty 10.0 Minerals, Inc., Bethlehem, PA.) All Purpose Flour - soft wheat (Siemer Milling 135.2 Co., Teutopolis, IL.) Isolated Soy Protein (Supro@ 661, Protein 74.4 Technologies Intl., St. Louis, MO.) Salt - TFC Purex (Morton International, Inc., 5.3 Philadelphia, PA.) Praline Flavor (McCormick, Hunt Valley, MD.) 1.95 Sodium Bicarbonate (Church & Dwight Co.,.11 Princeton, NJ.) Fiberaidg (Larex Corp., White Bear Lake, MN.) 52.7 Cocoa (Hershey's Food Svc., Hershey, PA.) 51.1 Wheat Starch Atex (ADM Co., Olathe, KS.) 15.5 Wheat Gluten (Gluvital 2 1000, Cerestar, 6.2 Hammond, IN.) Whey Protein Isolate (BiPRO, Davisco Food 31.0 International, Inc., Le Sueur, MN.) Dextrose (ADM Corn Processing, Decatur, IL.) 6.2 Carageenan Gum TIC Gums, Belcamp, MD.).65 Shortening (Crisco@, Procter & Gamble, 36.6 Cincinnati, OH.) Olean@ 99.8 Vitamin A,D3, K1 blend (Watson Foods Co.,.70 West Haven, CT.) MAKING PROCEDURES Mix Pouch Preparation Process:
1. Weigh out and blend all dry ingredients together.
2. Seal in air tight moisture controlled pouch.
3. Weigh out the shortening and Olean@.
102 4. Seal into an air tight pouch, 5. Place both,pouches in a carton.
Brownie Preparation:
1. Open pouch containing dry ingredients and empty contents into a bowl. 2. Open pouch containing shortening ingredients and empty contents into the bowl. 3. Stir in 2 eggs, 1/4cup water and 1/2cup oIL. 4. Mix with spoon until well blended (about 50 strokes). 5. Spread into greased pan. 6. Bake for-24 - 27 minutes in a 9"XI3" pan at 350F. 7. Cool completely before cutting. 8.
Ex ample 22- Reduced Fat And Calorie Semi-Solid Shortening Formulation Weight % Olestra. (Olean brand; The Procter & Gamble Company; 77.5 Cincinnati, OH, U.S,A.) Intermediate melting fraction triglyceride (soybean oil 20.0 hydrogenated to an iodine value of 43) Calcium car bonate (Ashland Chemical, Columbus, OH) 2.5 Total 100.0 The olestra, and intermediate melting fraction triglyceride are melted by heating to between 140 and 150 'F (60-65.6 'Q and thoroughly blended. The calcium carbonate is added to the oil blend and uniformly dispersed by mixing. The oil/calcium carbonate blend is then poured into pre-cooled (40 F) 4 fl. oz. jars and allowed to cool to room temperature (70 F; 21.1 IC) to form a plastic, semisolid shortening. Alternatively, the oil/calcium carbonate blend may be plasticized by a convenoonal freeze/pick process and nitrogen gas dispersed into the shortening for appearance. The resulting semi-solid shortening comprises approximately 23.3 g non-digestible lipid (olestra) and approximately 300 mg of divalent Ca2+ per 30 g serving size. The shortening can be used as an ingredient in the preparation of baked goods, such as cookies, cakes, muffins, etc.
103 Example 23 Chocolate Flavored Dairy Beverage A chocolate flavored dairy beverage is prepared according to the following formulation:
Ingredient % Wgi. (R) Skim milk 60.6 500.0 Ice milk, vanilla flavored, -4% milk fat 24.3 200.0 Chocolate flavored syrup (Hershey brand) 9.1 75.0 Vanilla extract 0.6 5.0 Polysorbate 80 (polyoxyethylene sorbitan monooleate; HLB-15; ICI Surfactants, Wilmington, DE) 0.2 2.0 Olestra (0leanT11 brand; Procter & Gamble Co., Cincinnati, OH) 2.4 20.0 Soybean liquid sucrose polyester (Iodine value -85; Procter & Gamble Co., Cincinnati, OH) 2.4 20.0 Calcium citrate malate (fine granular grade; Jost Chemical, St. Louis, MO) 0.3 2.5 Total: 100% 824.5 g The beverage is prepared by weighing the skim milk, ice milk, chocolate flavored syrup, and vanilla extract into a blender. The polysorbate 80 emulsifier is then added and the mixture blended for approximately 1 minute on the high speed setting. The olestra and liquid sucrose polyester are manually mixed together in a separate container until a uniform, fluid consistency is achieved. While mixing the beverage ingredients in the blender on a high speed setting, the olestra/liquid sucrose polyester combination is slowly added to the beverage. While continuing to blend the mixture, the calcium citrate malate is added to the beverage and mixing is continued for approximately I minute after all of the ingredients have been added. The resulting chocolate flavored dairy beverage contains approximately 11.2 g nondigestible lipid (5.6 g olestra + 5.6 g soybean liquid sucrose polyester) and approximately ISO mg Ca2' as calcium citrate malate per 8 fluid ounces (-230 g). The beverage may be consumed immediately, it may be stored under refrigerated conditions for later consumption or packaged for sale at a later date.
104 What is claimed is:
1.) A composition comprising polyvalent cation source and a fat wherein:
a.) a single serving of said composition comprises a sufficient amount of said polyvalent cati6n source to provide at least 50 mg of polyvalent cation; and b.) said fat comprises a material selected from the group consisting of partially digestible lipids, nbn-digestible lipids or mixtures thereof.
2.) A composition comprising a polyvalent cation source and a fat wherein a 100 calorie reference serving of said composition comprises:
a.) a sufficient amount of said polyvalent cation source to provide at least 50 mg of the polyvalent cation; and b.) - said fat comprises a material selected from the group consisting of partially digestible lipids, non-digestible lipids or mixtures thereof.
3.) A composition comprising a polyvalent cation source and a fat, wherein a 30 gram reference serving of said composition comprises:
a.) a sufficient amount of said polyvalent cation source to provide at least 50 mg of the polyvalent cation; and b.) said fat comprises a material selected from the group consisting of partially digestible lipids, nondigestible lipids or mixtures thereof.
4.) A method for reducing blood cholesterol in a patient in need of such treatment, comprising administering to said patient:
a.) polyvalent cation or a source of polyvalent cation; and b.) a non-digestible fat or a source of non-digestible fat; or c.) mixtures of (a) and (b); said method comprising oral ingestion, by said patient, of a sufficient amount of component (a) to result in the ingestion of at least about 200 mg of pglyvalent cation per day and a sufficient amount of component (b) to result in the ingestion of at least about 5 g of non-digestible fat per day.
5.) A method according to Claim 4 which comprises chronic ingestion.
6.) A method according to Claim 4 wherein ingestion occurs at two or more regularly-spaced intervals throughout the day.
7.) The-method of Claim 4 comprising oral ingestion of a sufficient amount of component (a) to result in the ingestion of from about 400 mg to about 2000 mg of polyValent cation per day and a sufficient amount of component (b) to result in the ingestion of from about 10 g to about 40 g of non-digestible fat per day.
8.) A method according to Claim 7 which comprises chronic ingestion.
9.) A method according to Claim 7 wherein ingestion occurs at two or more regularly-spaced intervals throughout the day.
I ')) I The method of Claim 4 wherein said non-digestible lipid is a polyol polyester and said polyvalent cation is calcium.
11.) The method of Claim 4 wherein said polyvalent cation source is calcium citrate malate.
106
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US20224200P | 2000-05-05 | 2000-05-05 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0111039D0 GB0111039D0 (en) | 2001-06-27 |
| GB2364503A true GB2364503A (en) | 2002-01-30 |
Family
ID=22749039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0111039A Withdrawn GB2364503A (en) | 2000-05-05 | 2001-05-04 | Compositions comprising a polyvalent cation source and a partially digestible lipid and/or a non-digestible lipid |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2364503A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005034649A1 (en) * | 2003-10-10 | 2005-04-21 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
| US8697159B2 (en) | 2010-01-25 | 2014-04-15 | General Mills, Inc. | Coated food product and method of preparation |
| US11806352B2 (en) | 2010-05-19 | 2023-11-07 | Upfield Europe B.V. | Theobromine for increasing HDL-cholesterol |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080263A (en) * | 2020-01-09 | 2021-07-09 | 武汉酷尔生物科技有限公司 | Adult milk powder for treating cardiovascular and cerebrovascular diseases and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4461782A (en) * | 1982-02-16 | 1984-07-24 | The Procter & Gamble Company | Low calorie baked products |
| WO1992007475A1 (en) * | 1990-10-31 | 1992-05-14 | The Procter & Gamble Company | Calcium fortified sauces |
| WO1999001039A1 (en) * | 1997-07-02 | 1999-01-14 | The Procter & Gamble Company | Suspension for adding a controlled amount of ingredient to a food product |
-
2001
- 2001-05-04 GB GB0111039A patent/GB2364503A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4461782A (en) * | 1982-02-16 | 1984-07-24 | The Procter & Gamble Company | Low calorie baked products |
| WO1992007475A1 (en) * | 1990-10-31 | 1992-05-14 | The Procter & Gamble Company | Calcium fortified sauces |
| WO1999001039A1 (en) * | 1997-07-02 | 1999-01-14 | The Procter & Gamble Company | Suspension for adding a controlled amount of ingredient to a food product |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005034649A1 (en) * | 2003-10-10 | 2005-04-21 | The Procter & Gamble Company | Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce |
| US8697159B2 (en) | 2010-01-25 | 2014-04-15 | General Mills, Inc. | Coated food product and method of preparation |
| US11806352B2 (en) | 2010-05-19 | 2023-11-07 | Upfield Europe B.V. | Theobromine for increasing HDL-cholesterol |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0111039D0 (en) | 2001-06-27 |
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