HUT54880A - Process for producing preparations of protein base and low caloricity and able to extension - Google Patents

Abstract

There is disclosed compositions comprising non-foamed, non-crosslinked animal and/or vegetable proteins in combination with edible cellulose fibers and/or colloidal cellulose microfibrils in combination with lesser amounts of edible gums as binders. These compositions possess a water-expandable property such as to grow in volume in an aqueous acidic medium and serve as a firm gelatinous binder for the edible components. The above mixture is compressed in dry powder forms into tablets and/or granular compositions capable of swelling at the acid pH of the stomack into a firm gelatinous physical mass or masses that effectively serve to provide a temporary reduction of the appetite by mechanical rather than systemic action.

Description

FIELD OF THE INVENTION The present invention relates to a process for the preparation of new weight control compositions having an expanding property in water, which, upon contact with an acidic aqueous medium, multiplies their dry volume. The above mixture is compressed into dry powder forms to form tablets and / or granules which, upon exposure to gastric acidic pH, swell to form a solid gelatinous mass which contributes effectively to the reduction of appetite mechanically rather than organically.

In many cases, medical literature has shown that malnutrition and excess body weight are serious health problems, and excess dietary intake as a result of excess food intake causes damage to the heart and circulatory system, particularly in the elderly, pregnant women, and people with diabetes. Appetite suppressants have recently been used. However, such agents stimulate the central nervous system and, therefore, their continuous intake leads to severe damage to the central nervous system and to habituation to the agent. The side-effect of such weight-regulating drugs has recently become so serious that it has been brought under FDA control. For example, amphetamines can no longer be used for weight control unless they are taken under medical supervision and under medical supervision, and these preparations have been withdrawn from the prescription.

Many attempts have recently been made to overcome this probama by administering formulations containing indigestible substances. The use of these formulations gives a feeling of saturation without causing weight gain. The following additives have been proposed: casein (British Patent No. 990,523), egg albumin, casein, cellulose ether, guar gum, agar pectin, iris and sodium alginate (Nos. 1,941,600 and 1,106,882). UK patents), a mixture of soluble polyglucose citrate and insoluble polyglucose (British Patent No. 1,182,961), microcrystalline cellulose (U.S. Patent 3,023,104), 50 7. gl utin n-1 a mixture of steaks, 1-10 7 vegetable gums and 50 7 ml crocheted cellulose, peanut shells or meals (U.S. Patent 3,023,104), edible cheese (1,444,021). German Patent Specification) and 30-50 7th Fennel 1 Pure Cellulose (US Patent No. 1,959,196). Special dry biscuits for diabetics made from 100 soybean meal and 30-50 protein 7 (German Patent No. 2,060,797) have also been described. None of the above products satisfies the requirements of the present invention for tablet expandability in terms of pleasing and constant consumption, good taste, and ease of absorption by the gastrointestinal tract.

Significant progress has been made in using conventional fibrous cellulose as a slag agent in low-calorie foods and pharmaceuticals. In addition to providing the desired dietary fiber content, fibrous cellulose has the additional advantage of being chlorine-free waste. However, the material deficiency of this material was its objectionable texture. This property severely limited the use of fibrous cellulose in both food and pharmaceutical manufacturing. When conventionally mixed with other food ingredients, fibrous cellulose is generally noticeably palatable, not smooth, has a chewing effect on the tongue and mouth when chewed, and is insoluble or tends to accumulate in the mouth as a residue. As a result, the addition of the fibrous cellulose rendered the food preparation itself unpalatable. The purpose of such formulations is to reduce to a significant extent the fiber content of the pulp without being noticeable upon chewing, thereby significantly reducing the proportion of fibrous cellulose and consequently no longer being effective as a slag generator or dietary fiber source.

In U.S. Patent 4,042,719, the hydrocarbons are dispersed in a solution of target lulose ether and then dried to form a gel-like mixture at a temperature of up to 300 ° C to increase its enjoyment of the weekly mask of fibrous hydrocarbon as a fiber. .

According to U.S. Patent No. 4,401,682, the main component of an expanding, low-chlorine composition is the use of "ο - (wet process) preformed foamed gelatines with crosslinking. The economics of the above invention are much less favorable than the present invention, which provides excellent expansion properties without the necessary pre-foaming and non-covalent cross-linking steps as described in U.S. Patent No. 4,401,682.

According to U.S. Patent 4,042,719, an aqueous solution is swollen in an aqueous medium with 20 µl of 1 µl of an ether solution and then the pre-swollen mixture is dried. Such high weight coating of flour with an aqueous solution of a high viscosity cellulose ether is expected to increase the enjoyment of the water-soluble coating of hydrocarbon (1 stt) particles. However, for the same reasons, such a dried product would compact to such an extent during drying that tablets made from it would not, or would not substantially swell in gastric juice.

U.S. Patent No. 4,670,251 teaches that microcrystalline cellulose is the binder (the most widely used microcrystalline cellulose in pharmaceutical tablets worldwide) and is used as the main constituent in aqueous lactic whey lactose, dried to a chalky, white, free flowing powder. The compositions of the present invention do not possess the unexpected and useful property of becoming highly swellable in gastric juice.

U.S. Patent Nos. 4,042,719, 4,680,189 and 4,710,390 teach that all ingredients are mixed into an aqueous mixture, the resulting aqueous plastic mixture is dried and the dried product is ground to a powder. The hydrogen bonds formed in the dried granules thus obtained result in hard granules which, when compressed into tablets, show no ability to expand in gastric juice.

It is an object of the present invention to provide a process for the preparation of an expandable, dry-blended composition which exhibits a high degree of gastric expansion in prior art products without requiring the use of highly foamed and non-covalent cross-linked gelatin.

To achieve the object of the present invention, only dry, solid, particulate constituents, such as 10-50% by weight animal or vegetable proteins, at least 5% by weight, 1 µl of ozone and 10-50% by weight of animal, crocrackle cellulose is blended dry with edible gums in the form of dry, fine grains of 10 to 25% by weight of the mixture, and the dry mixture is compressed into a mold.

In one embodiment of the process of the present invention, the protein constituent and all other constituents are in a fine, dry,

- in 7 cases, mixed in the presence of other minor components such as perfume and / or coloring components before tabletting and other operations.

The main feature of the invention is that there is no significant swelling of the compressed ingredients until the compressed ingredients enter the stomach and the tablets are swollen to the highest extent when they are in acidic gastric juice.

The invention further discloses that, when used in amounts greater than 30% by weight, non-foamed, non-scavenging proteins are melted in gastric juices (commercial grade, non-scrambling gelatin has a melting point of about 32 ° C until in vivo gastric juices at 37 ^e C, it melts the gelatin), including natural gums of the specific form of the invention a high viscosity, uniform mass.

The commercial gelatin quality used in accordance with the present invention has a Bloom value of about 300 and is available from Nails Co., Austin, Minnesota, USA. It is made from porcupine. Equivalent qualities are also available from other gelatin fiber suppliers, such as Kind and Knox.

One of the commercial sources of granular fibrous cellulose for dietary use in bended products is the James River Corporation of Berlin, New Hapshire, under the trade name SOLKAFLOC.

• · «• ·

- 8 The nutritional qualities of this particulate fibrous cellulose are also known as powdered cellulose SW-40 and BW-300. These are mechanically milled and purified celluloses, usually obtained from primary α-cellulose derived from wood pulp. 99.5 X of this material passes through a 33 µm screen and 99.0 7 through a 23 µm screen. The fiber has an average length of 21 μιη and an average width of 17 nm. Such relatively fine powdered celluloses or equivalent fine powdered cellulose provide cellulose fibers that can be used as one of the slagging agents in the preparation of our low-calorie, edible carbohydrate Zprotein dietary tablets or capsules.

The second carbohydrate component of the product of the invention is microcrystalline cellulose, known under the trade name AVICEL, which is produced by acid hydrolysis of α-cellulose. These ultra-pure versions of the colloidal powdered celluloses are available from FMC Corporation (F'hi 1 adel phi a, Pennsylvania, USA) in grades PH101, PH105 and RC581.

The invention will now be illustrated by the following examples, which are intended to illustrate preferred embodiments without limiting the scope of protection.

Example 1

The solids indicated in the following list are weighted in a blender (such as a Waring blender) until a fluffy, homogenous, dry precursor blend is added. ····· · ··· «« · ··· · ···

- 9 wins:

Al binders Weight * /.

Commercial 300 Bloom Powder Gelatin -Fine particle size powder15 (non-foamed and cross-linked glaze)

SW-40 quality fiber-a-cellulose30

Microcrystalline cellulose, RC5S1 quality35

Irmoha, UE (food) quality10

Food grade guar gum10

The blended dry mixture is pre-evaporated to obtain a compressed, higher density precursor mixture from the fluffy powder which allows high speed tableting. The pre-blended precursor mixture is compressed into rectangular tablets weighing 0.675 g using a weight of 6 kg.

When the tablets so prepared are added to the simulated gastric juice at 37 ° C, they slowly expand to a gelatinous mass of at least eight times the original volume of the tablet.

Example 2

The solids indicated in the following list are by weight * /., In a mixer (such as Waring).

- 10 mixers) until a fluffy, homogeneous, dry precursor mixture is obtained:

Al Knitters Weight ?.

Commercial, 300 Bloom Powder Gelatin -Fine particle size powder15

SW-40 Quality Fiber Cellulose35

Microcrystalline cellulose, RC5S1 quality30

Irmoha, UE (food) quality10

Food grade guar gum10

The blended dry blend is premixed to form a compressed, higher density precursor blend from the fluffy powder which allows high speed tableting. The pre-blended precursor mixture is compressed into rectangular tablets weighing 0.675 g using a weight of 12 kg of cheese.

When the tablets so prepared are added to the simulated gastric juice at 37 ° C, they first expand slowly and then rapidly, expanding to a gelatinous mass of at least eight times the original volume of the tablet over essentially 2 to 3 minutes.

Example 3

The dry materials listed below in mass'Z listed below are then blended in a mixer (such as Waring

In a mixer) until a fluffy, homogeneous, dry precursor mixture is obtained. In this example, however, dry commercial gelatin and dry fibrous (SW-40 grade) α-cellulose are first blended dry before the remaining dry ingredients are added to form a uniform tableting precursor blend:

fii kot s TömeqX

Commercial 300 Bloom Powder Gelatin in fine particle size20

SW-40 quality fiber α-cellulose30

Microcrystalline cellulose, RC581 quality30

Irmoha, UE (food) quality15

Food grade guar gum5

The blended dry mixture is pre-evaporated to obtain a compressed, higher density precursor mixture from the fluffy powder which allows high speed tableting. The pre-blended precursor mixture is compressed into rectangular tablets weighing 0.675 g using 10 kg compression mass.

When the tablets so prepared are added to a simulated gastric juice at 37 ° C, they slowly expand to a gelatinous mass of at least eight times the original volume of the tablet.

'·· • · «·· • · 4

Example 4

In the following list, the solids listed in weight7 are mixed in a mixer (such as a Waring mixer) until a fluffy, homogenous, dry precursor mixture is obtained:

Al binders TömeqZ

Commercial 300 Bloom Gelatin Gelatin in fine particle size20

High quality fiber-a-pulp SW-405

Microcrystalline cellulose, RC581 quality30

We are crocrystalline cellulose, F'HIOI quality20

Irmoha, UE (food) quality15

Food grade guar gum10

The blended dry mixture is pre-evaporated to obtain a compressed, higher density precursor mixture from the fluffy powder which allows high speed tableting. The pre-blended precursor mixture is compressed into rectangular tablets weighing 0.675 g using a weight of 6 kg.

When the tablets so prepared are added to a simulated gastric juice at 37 ° C, they slowly expand to a gelatinous mass of at least twelve times the original volume of the tablet.

* · • ·· • · · ·

Example 5

The stalks listed as a% by weight of the following are blended in a blender (such as a Waring blender) until a fluffy, homogenous, dry precursor blend is obtained:

Al binders Weight'4

Commercial 300 Bloom Gelatin Gelatin in fine particle size40

SW-40 quality fiber-a-cellulose30

The above ingredients are first blended dry and then dry blended with the remaining ingredients.

Microcrystalline cellulose, RC591 quality10

Irmoha, UE (food) quality10

Food grade guar gum10

The blended dry mixture is pre-evaporated to obtain a compressed, higher density precursor mixture from the fluffy powder which allows high speed tableting. The preconcentrated precursor mixture is compressed into rectangular tablets weighing 0.675 g using a weight of 15 kg.

When the tablets thus prepared are added to the simulated gastric juice at 37 ° C, they slowly expand to a gelatinous mass, the volume of which is equal to the original volume of the tablet.

- 14 is at least ten or four times that of you.

Example 6

The solids indicated by weight are listed below in a Lever (such as a Waring Lever) until a fluffy, homogenous, dry precursor mixture is obtained:

Al Lot Lot Weight * /.

Commercial, 300 Bloom Grain Powder Gelatin Grain Grains, per page · 40

SW-40 quality fiber-a-cellulose30

MiLroCrystalline cellulose, RC581 quality10

We are LroCrystalline Cellulose, F'HIOI Quality5

Irmoha, UE (food) quality10

Food grade guar gum5

The pre-blended dry blend is pre-blended to obtain a compressed, higher density preLuror Blend from the fluffy powder which allows high speed tableting. The preconcentrated precursor mixture is compressed into rectangular tablets weighing 0.675 g using a compression weight of 5 kg.

When the tablets thus prepared are added to a simulated gastric juice at 37 ° C, they rapidly expand to a gelatinous mass of the original volume of the tablet.

- 15 at least ten times higher.

Example 7

The solids indicated in the following list, by weight, are mixed in a mixer (such as a Waring mixer) until a fluffy, homogenous, dry precursor mixture is obtained:

Al Kot t is TömeqX

Commercial, 300 Bloom Powder Gelatin -Fine particle size powder25

SW-40 quality fiber-a-pulp25

Microcrystalline cellulose, RC531 quality20

Microcrystalline cellulose, ΡΗ101 quality10

Irmoha, UE (food) quality10

Food grade guar gum10

The blended dry mixture is pre-evaporated to obtain a compressed, higher density precursor mixture from the fluffy powder which allows high speed tableting. The preconcentrated precursor mixture is compressed into rectangular tablets weighing 0.675 g using a weight of 14 kg.

The tablets thus prepared are rapidly expanded to gelatinous masses in a bowl containing 50 ml of simulated gastric juice at 37 ° C.

- 16 volumes equals twelve times the original volume of the tablet.

Example 3

Using the dry blend prepared in Example 1 and the various shapes, tablets are prepared which weigh both 0.675 g and 6 kg. The results listed below show that, for a given compression weight, the shape of the shape influences the volume expansion of the dry-pressed tablets with a uniform, simulated gastric juice.

in our study. Form Tablet stamping Volume sl s k J 3 weight crowd it expands (Q) (Kq) képesséq Disease 0,675 6 16 Ellipse Round- made ends 0,675 6 10 Ellipse Round- made ends 0,675 6 15 compressed, short, thick rectangle 0,675 6 10

Example 9

Tablets are prepared using the dry blend and round form of Example 4 prepared in tablet form.

- 17 changing the press weight. The results presented below demonstrate that the tablet compression weight affects the rate of expansion of the tablet volume over time.

Form Tablet Sa j t ο1ó- Volume expansion ability shape weight crowd (Q) (Kq) 5 minutes 30 minutes 60 minutes disease 0,675 12 16 18+ disease 0,675 4 12 16 18+ disease 0,675 6 10 12 18+ disease 0,675 10 8 10 18+ disease 0,675 15 6 8 18+

In practicing the invention, many variations and modifications are possible without departing from the spirit and scope of the invention and are therefore limited only by the claims.

Claims (9)

Claims A process for producing an edible product of very low calorie content which can expand into a highly swollen, water retaining mass which expands upon contact with gastric juices at least 5 times its original volume, characterized in that only dry, solid, granular constituents such as 10-50% animal or vegetable proteins, at least 5 wt. dry mixing and pressing the dry mixture into a mold. . The method of claim 1, wherein the signal plate is a mixture of animal or vegetable proteins Non-foamed, non-foamed protein containing 10-50% by weight is used. bonds e The m e Z V e, what to do 30 two no tar 4th The m e z V e, The method of claim 1, wherein the protein is an animal or vegetable protein The process according to claim 1, wherein the mixture is compressed into a mold with a load of from 2 to 20 kg or with a higher loading weight. 5. The process of claim 1, wherein the at least 20 wt. - 19 ···· ·· · · · · · · · · · · · · · -foamed non-crushing protein, at least 5% by weight of fine-grained α-cellulose, about 20-40% by weight of microcrystalline cellulose and about 10-20% by weight. using edible gums. 6. A method according to claim 1, wherein the mixture is compressed into circular, elliptical, rectangular and rounded edges of a thick, rectangular shape with a load of 4 to 16 kg or more. 7. A composition, wherein the molded product is substantially about 10-50% w / w non-foamed, non-crosslinked edible gelatin and about 10-20% w / w, water soluble, dry, fine and that the pressed product expands upon contact with an aqueous liquid containing gastric juice to a gelatinous mass of 5 or more times its original dry volume. 9. A composition according to claim 7, wherein the dry, edible, water-soluble gum is a dry, granular, marshmallow or guar gum and less than 50 wt. protein. 9. A composition according to claim 7, wherein c (-cel 1 ul) is pre-mixed at about 30% w / w before mixing with the other dry particulate ingredients and prior to formulation. • · · · ··· ··········································································• contains a foamed, non-crosslinked particulate protein. Composition according to claim 7, characterized in that the molded product contains about 10% by weight of irmoha, about 10% by weight of guar gum, about 20% by weight of α-cellulose and the remaining non-foamed, cross-linking protein, RC581 and PH101 quality microcrystalline protein or their respective commercially available substitute or analog forms. 11. The composition of claim 7, wherein the non-foamed, non-crosslinked protein comprises animal protein. 12. The composition of claim 7, wherein the tip comprises gelatin as the non-foamed, non-crosslinked protein. 13. The composition of claim 7, wherein the non-foamed, non-crosslinked protein comprises soybean protein.