IT201900015048A1 - MIX FOR THE PRODUCTION OF A LOW GLYCEMIC LOAD GELATO PRODUCT - Google Patents

Description

MIX FOR THE PRODUCTION OF AN ICE CREAM PRODUCT A

LOW GLYCEMIC LOAD

Description

Field of application

The present invention finds application in the food product sector and particularly relates to a mixture for the production of ice cream products with a low glycemic load.

State of the art

As is known, common artisanal ice cream blends are balanced mixes of carbohydrates, fats, animals and / or vegetables, proteins and fibers.

Typically, these mixtures use common sugars such as sucrose, dextrose, lactose, various types of glucose syrups, maltodextrins.

In consideration of these types of sweetener and also of the very subtle homogenization to which the product is subjected before freezing, a food certainly of high nutritional value but of quick assimilation is obtained.

The product thus obtained has a glycemic load (CG) which is usually in the range of medium-high values, as well as a high glycemic index (GI).

For example, if we consider the classic recipe for “fior di latte” ice cream indicated in Table 1 below

Table 1

and if its nutritional values are considered, it is observed that this product is composed as follows: Sugars 20.5%

Fat 9.8%

Protein 4,7%

Lactose 5.4%

Kcal / 100 gr 195

For the calculation of the Glycemic Load (CG) the sum of the CG of all the ingredients in the recipe is considered according to the following formula:

CG = (GI food X exact amount of carbohydrates contained in the food) / 100. Therefore, comparing to a portion of 100 gr. we have:

CG Whole milk: 40 (IG lactose contained in milk) x 2.9 (quantity of lactose i.e. pure carbohydrates contained in 57.7 gr of Whole milk) / 100 = 1.16

CG Cream: 40 (IG lactose contained in the cream) x 0.8 (quantity of lactose contained in 22.5 gr of cream) / 100 = 0.3

CG Low-fat milk powder: 40 (IG lactose contained in low-fat milk powder) x 2.8 (quantity of lactose contained in 5 gr of low-fat milk powder) / 100 = 1.12

CG Sucrose: 65 (IG sucrose) x 13 (amount of carbohydrates contained in 13 grams of sucrose) / 100 = 8.5

CG Dextrose: 100 (IG dextrose) x 4.6 (amount of carbohydrates contained in 5 grams of dextrose) / 100 = 4.6

CG Maltodextrin: 95 (IG Maltodextrin) x 2.3 (amount of carbohydrates contained in 2.5 grams of maltodextrin) / 100 = 2.25

Adding the GC of all the ingredients, there is an overall GC of the food equal to about 18.

It follows that, also in consideration of the high glycemic index, these products are characterized by a considerable glycemic peak and which becomes potentially dangerous for patients suffering from metabolic disorders such as diabetes.

There are some products on the market that aim to claim definitions such as "Light", "low fat content", "reduced calorie", "source of fiber", with "balanced energy formula" and "prolonged energy supply".

However, these products turn out to be very far in their sensory characteristics and consistency from those typical of ice cream.

Furthermore, nothing already on the market provides data regarding the Glycemic Load, essential information for careful planning of meals during the day and the conscious and safer consumption of such a product by the diabetic patient.

Presentation of the invention

The object of the present invention is to overcome the drawbacks indicated above by providing a mixture for the production of a low glycemic load ice cream product.

A particular purpose is to make available a mixture for the production of a low glycemic load ice cream product which also has a lower caloric impact made by sugars and fats.

Another purpose is to make available a blend for the production of a low glycemic load ice cream product that has a reduced lipid content and that constitutes a longer-lasting energy reserve compared to normal ice cream products.

A further objective is to provide a mixture for the production of a low glycemic load ice cream product that allows to obtain a finished product with a texture, structure and creaminess extremely similar to a classic ice cream containing a much higher percentage. of fat.

These purposes, as well as others which will become clearer later, are achieved by a mixture for the preparation of a low glycemic load ice cream product, which, according to claim 1, comprises a liquid or powder base and suitable for mixing. with a liquid when preparing the ice cream product, a sweetening product or mixture, at least one low-calorie sweetener and in which said sweetening product or mixture comprises isomaltulose and / or tagatose.

Advantageously, the sweetening mixture may also comprise a polyol selected from the group comprising isomalt or the like.

In detail, isomaltulose is a disaccharide which, despite being very similar chemically to sucrose, differs from it due to its low GI due to the low insulin index, as well as to the much slower assimilation rate.

The intake of this disaccharide is therefore associated with an attenuated rise in plasma glucose, a reduced insulin response and a subsequent lower inhibition of postprandial lipid oxidation.

The slow digestion allows a gradual absorption with consequent prolonged availability of energy, thus optimizing the insulin response that allows a greater use of glycogen and body fat reserves compared to sucrose. <(2, 3, 4, 5)>

In this sense, it is important to understand how important it is, both for patients suffering from metabolic dysfunctions, both for athletes and for people with a tendency to overweight, to have a prolonged energy intake.

In this case, the presence of isomaltulose, digested much more slowly than sucrose, allows for a slower and therefore longer release of nutrients in the body. In this way, the body, having a higher glycemic stability, is able to oxidize and use more fats, both those already present in the blood stream, and those already accumulated in adipocytes and in other sites dedicated to this function. It follows that isomaltulose also acts as an adjuvant in weight control and loss.

Tagatose is a monosaccharide derived mainly from lactose, very similar chemically to fructose but which has the particularity of being absorbed only for about 20% by the intestine thus providing less than half the calories of a normal sugar.

Furthermore, in the face of various studies, it appears to have a partially inhibiting effect on the assimilation of glucose in the small intestine, a peculiarity that is extremely helpful in controlling the glycemic curve of diabetics.

Furthermore, the non-assimilated part ferments in the intestine in favor of favorable bacteria and to the detriment of microorganisms considered adverse to human health.

Furthermore, recent tests have shown that tagatose is able to reduce glycated hemoglobin (HbA1c) in both healthy and diabetic individuals. <(6, 7, 8)> Isomalt is a polyol already widely known especially in confectionery for its workability qualities unlike normal sucrose, but in this case it was used for its very low GI and insulin index, for its high tolerability and as, compared to other polyols, it does not produce the so-called "cooling effect", giving a warmer finished product, rich in aromas on the palate.

Preferably, the low-calorie sweetener can be Rebaudioside A, present in a percentage between 0.001% and 0.01% of the total weight of the mixture.

Rebaudioside A is an intense sweetener of natural origin by now well known, extracted from Stevia Rebaudiana, which has a sweetening power about 300 times more powerful than sucrose and which is used to balance the sweetness as all the sugars and polyols used in the mixture according to the invention have a low sweetening power.

Advantageously, in the case of a mixture intended to make a finished product that according to the traditional recipe would contain cream, it will be possible to replace the entire lipid fraction provided by this ingredient with a mixture of proteins derived from milk.

Preferably, this protein blend may comprise 95% sodium caseinate and / or whey protein isolate.

This already allows a significant reduction in the caloric intake of ice cream as it goes from an average of fats present equivalent to about 8-12% to 2.5-6%.

Although it is known that whey proteins have a greater insulin response than other ingredients present, a recent clinical trial has shown that the administration of this component, especially before a high glycemic index meal, ultimately helps to reduce the post- blood glucose meal. <(1)> Conveniently, the ingredients can be supplied in powder form in pre-packaged bags to which the indicated quantity of individual liquid and / or solid ingredients, individually or mixed in appropriately according to instructions and according to needs.

Advantageous embodiments of the invention are obtained in accordance with the dependent claims.

Detailed description of preferred embodiments

Some examples of mixtures for the preparation of ice cream products according to the present invention are reported below.

Example 1: mixture for the production of "fior di latte" flavored ice cream

It is observed that rebaudioside A has null nutritional values given the quantity used.

Such a formulation has the following nutritional values:

Total sugars: 19% (of which polyols 5%)

Protein: 8.3%

Fat: 2.4%

Soluble fiber: 3.5%

Kcal / 100 gr = 129

Below is the calculation for the glycemic load CG:

CG Milk: 23 x 3.5 / 100 = 1.4

CG Powdered milk: 40 x 2/100 = 0.8

CG Isomaltulose: 29 x 8/100 = 2.3

CG Tagatose: 7 x 6/100 = 0.4

CG Isomalt: 5 x 6/100 = 0.3

CG Inulin: 2 x 4/100 = 0.08 (negligible)

Rebaudioside A: Null

By adding together we therefore have an overall Glycemic Load equal to 5.2, which is 70% lower than the classic formulation shown in Table 1.

The fat content is reduced by 75%, while the protein level is increased by 73%, with a caloric saving of approximately 34% compared to the classic formulation of Table 1.

It should also be considered that isomaltulose, an ingredient with a higher caloric intake in the recipe, however, has a much slower digestion than sucrose and therefore a lower biochemical impact than sucrose.

This formulation has the following advantages over the traditional formulation taken as an example:

- optimization of the body's glycemic and insulin response;

- low CG

- low fat content (-75%)

- higher content of proteins and noble amino acids (+ 73%)

- prolonged energy reserve

- taste and creaminess similar to a normal ice cream.

The processing procedure will be the one common to all recipes and bases, i.e. as simple as possible: 1000 g of powders supplied in pre-packaged bags will be added to 2273 g of milk, mixed according to good technique, possibly pasteurized, in case some ingredients require such treatment, and freezes according to use. Example 2: mixture for the production of "chocolate" flavored ice cream

In this case, a possible operating mode provides that 1000 gr. of powders will be added to 1960 gr. of milk, mixed, heated according to use for cooking cocoa, preferably at a temperature not exceeding 80 ° C to avoid the risk of obtaining a burnt aftertaste, freezing according to use.

In the event that cocoa is introduced directly by the end user, the doses, with a similar procedure, are as follows: 740 grams of powders to which 262 grams of 22/24 cocoa and 2079 grams of milk will be added.

With this recipe, once again, we have an extremely low glycemic load and a lower calorie intake than a normal chocolate ice cream. In this case there is a CG equal to 5.6 that is about 65% less than a traditional recipe. The calorie saving is about 25%

The nutritional values are as follows:

Kcal / 100gr .: 143

Sugars: 26% (of which polyols 6%)

Protein: 7%

Fat: 4.4%

Fiber: 2.3%

Example 3: mixture for the production of "vegan chocolate" flavored ice cream

The nutritional values per 100 gr are as follows:

Carbohydrates: 25 gr (of which 3 polyols)

Proteins: 2.7

Fats: 7.3

Fibers: 4

Kcal / 100gr: 169

The product can be processed in the following way: to 1000 gr. of powders add 2140gr of water and mix them hot to add, once reached 40 ° C, 450 gr of pure cocoa mass until reaching 85-90 ° C. Subsequently, new homogenization and creaming are carried out.

This formulation allows a reduction of about 15% of the caloric intake compared to a traditional recipe and a very low CG which is around 3.7, with a reduction of about 81% compared to the traditional recipe.

Example 4: mixture for the production of a white base for ice cream

The processing provides that 1000 gr. of powders should be added to 2920 grams of milk, mixed and possibly pasteurized. The mixture obtained will be used as an "unbalanced base" for the development of various flavors.

It will be "balanced" through the inclusion of additional natural ingredients with a proportion that can be 90% of the base and 10% of pure dried fruit pastes to have the flavors of hazelnut, pistachio, walnut, pine nuts, pecan, macadamia and similar. To obtain an egg cream, 90% base will be used to which 10% egg yolk will be added.

If for reasons of taste or techniques you want to decrease the percentage of egg yolk, it will be possible to reduce it; in this case the difference can be compensated with soluble fibers, such as inulin, FOS, polydextrose, and milk.

These recipes have a higher calorie intake given by the high lipid content of dried fruit pastes and / or egg yolk, but in any case, when compared to traditional recipes, a reduction of about 20% will still be obtained.

At the same time there will still be a considerably reduced average CG, with a reduction of 65% (5.3 against the value of 16) compared to the classic recipe.

It is noted that in none of the recipes presented above has been added the so-called Neutral, that is the powder mixture of natural thickeners / gelling agents / emulsifiers, tasteless and odorless, which allows to increase the creaminess, control the development of ice crystals and lengthen the shelf-life, leaving to the artisan ice cream maker or to the industry the possible choice of the product that is considered the best case by case. However, it should be noted that, given the high protein and fiber content, there is already more than sufficient control of the unbound water and the relative growth of ice crystals during freezing.

This means that the use of neutral can also be avoided, thus leaving a cleaner label, free of thickeners and emulsifiers.

Example 5: mixture for the production of sugar syrup

A possible working process could foresee that 820 g of water must be added to 1000 g of powders for subsequent mixing.

For an appropriate solution of the ingredients it is suggested to heat up to 65 ° C under stirring, and then cool.

Given the total lack of long-chain polysaccharides that help confer viscosity, it is recommended to add 8 g / kg of cold neutral.

The recipe thus prepared will give rise to a 55 ° Brix syrup with an Anti-freezing Power of 585 and a Sweetening Power of about 440 (or in equivalence 58.5 PAC and 44 POD).

Practical example of use:

Strawberry Sorbet:

Given the average percentage of sugars in Strawberries of 10% and given the use in the recipe equal to 40% by weight, we will proceed as follows:

decided a Sweetening Power (POD) equal to 19 (or 190) and assuming that 40% of strawberries brings about 4% of natural sugars in the recipe, it will be necessary to add 15% of Sweetness through syrup.

Therefore, considering the following formula:

15 (Residual Sweetness): 42 (Absolute sweetening power of the syrup) x 100 = 35.7 the quantity of syrup to be used will be equal to 35.7%.

The recipe will therefore be composed as follows:

40% Strawberries

35.7% of Syrup

24.3% water

To have the best possible results, it is advisable to always take into account the quantity of sugars present in fresh fruit or through the appropriate tables or by examining the juice with the refractometer and then carry out the operations as above.

If, for personal or customer taste, an inadequate texture of the product is found, up to 4% of soluble fibers, such as inulin, FOS, polydextrose, can be added, compensating for the difference in water.

The CG of a fruit sorbet with the recipe just presented here stands at an average of 6 while on the other hand a normal fruit sorbet stands at 17, with a reduction of 64%.

From the foregoing it is clear that the mixture according to the invention will allow to obtain a finished product very similar in texture and taste to traditional products but with improved nutritional properties.

In particular, there will be a reduction in the CG up to 81%, a reduction in the intake of fat up to 75%, a reduction in caloric intake of up to 34%; in addition, there will be a prolonged energy supply, a greater content in probiotic fiber, a balanced energy formula and a content of proteins and amino acids increased up to 73% more.

It is also observed that industrial fructose is absolutely absent, i.e. that extracted from corn syrup, which has a low GI but which is the focus of well-established studies that speak, in case of prolonged intake, of any damage caused to the liver hepatocytes , especially in children. <(9)>

The mixture according to the invention is susceptible of numerous modifications and variations, all falling within the inventive concept expressed in the attached claims. All the details can be replaced by other technically equivalent elements, and the materials and tools can be different according to the requirements, without departing from the scope of protection of the present invention.

Claims (10)

Claims 1. A mixture for the preparation of a low glycemic load ice cream product, comprising: - a liquid or powder base suitable for mixing with a liquid when preparing the ice cream product; - a sweetening product or mixture; - at least one low-calorie sweetener; characterized in that said sweetening product or mixture comprises isomaltulose and / or tagatose. 2. Blend according to claim 1, characterized in that said sweetening blend comprises a polyol selected from the group comprising isomalt or the like. 3. Blend according to claim 1 or 2, characterized in that said sweetening blend is present in a percentage comprised between 20% and 25% of the total weight. 4. Blend according to any one of the preceding claims, characterized in that said low-calorie sweetener is Rebaudioside A. 5. Mixture according to claim 4, characterized in that said Rebaudioside A is present in a percentage comprised between 0.001% and 0.03% of the total weight. 6. Blend according to any one of the preceding claims, characterized in that it comprises a mixture of proteins derived from milk. 7. Blend according to claim 6, characterized in that said protein blend comprises 95% sodium caseinate and / or whey protein isolate. 8. Blend according to any one of the preceding claims, characterized in that it comprises a soluble fiber, such as inulin, FOS, polydextrose, in a maximum percentage of 4% of the total weight. 9. Blend according to any one of the preceding claims, characterized in that said base is water, milk or powdered milk. 10. Blend according to any one of the preceding claims, characterized in that it has a glycemic load (CG) lower than 6.