ITVR20000038A1 - FUNCTIONAL FOOD PRODUCTS. - Google Patents

Description

TITLE: Functional food products

2. Active ingredients

In the choice and research of the active ingredients, various selective criteria have been adopted such as stability, compatibility both between them and with the foods, functionality and synergies, and last but not least the palatability, or the taste of the final product. Our concept is that food must have health relevance and at the same time give satisfaction to the palate and taste of the consumer, which is certainly not easy in itself given the nature of the extracts. For this purpose, the extracts were selected according to four major functional classes:

to. function on cholesterol and triglycerides

b. function on bacterial flora and intestinal environment

c. function on intestinal absorption

d. antioxidant and general protective function.

It is already possible to highlight a first character of novelty and originality of the invention: the identification of functional classes and their synergistic association. We have in fact noticed how the association between elements of different classes, has as a consequence a synergistic effect that translates into an increase in biological activity, to an appreciable and perceptible final result directly by the consumer, as a feeling of general well-being, ease of digestion. , reduced heaviness and postprandial sleepiness, etc .. Then we searched for the components of the various classes, listed below, most suitable for our purpose for activity, stability, induced flavors, which together with the foods referred to in point 5 of this paper, constitute the subject of this patent:

A. Action on cholesterol and triglycerides

Al.Soya lecithin A2. soy milk

A3. polyunsaturated Omega3 fatty acids (extracted and purified from fish oil) A4. polyunsaturated Omega6 fatty acids (extracted and purified from borage oil)

A5. shii take (lentinus edodes) in powder or extract

B. Action on bacterial flora and intestinal environment

Bl. lactic ferments in general B3. inulin and B4 oligosaccharides. soluble vegetable fibers of acacia, turnip and chicory

C. Action on intestinal absorption

Cl. Chitosan C2. Glucomannan

D. Antioxidant and general protective action

FROM. Lycopene D2. Green tea

3. Current state of affairs

Soya lecithin

As for soy lecithin, it is used industrially as an emulsifier in the manufacture of chocolate, creams, desserts, sweets and margarines. It is present on the market in separate and unique forms, such as jars, pills, capsules. There are basic foods on the market, such as bread or pasta, which contain soy flour, or soy protein isolate, but not with its purified derivatives, such as lecithin or soy milk. The use of the two derivatives individually or in combination therefore constitutes a novelty and a step forward compared to the use of soya in its entirety as flour in the proposed foods.

Milk of sova

Normally present as a drink and as a component of some dessert or pudding. Never used alone or in combination with lecithin in foods covered by this patent.

Omega3 - Omega6

Present in preparations such as gelatin pearls, tablets or capsules, thus tracing the usual herbal-pharmaceutical preparation, form, presentation and use. The only example of Omega3 food additives in widely consumed food products is found in milk, a food not covered by this patent.

Lactic ferments and live yeasts

Present in herbal / pharmaceutical preparations.

Normally used in additives to dairy products.

Soluble fibers

Present only in herbal-pharmaceutical preparations

Absorbent fibers

Glucomannan and chitosan are also normally presented in pills for slimming diets, in the usual herbal / pharmaceutical form. Shii Take

Shii take, on the other hand, is eaten fresh and dry like a normal edible mushroom.

Lycopene - Green tea

Present in herbal and pharmaceutical preparations.

Totally absent in the foods referred to in point 5.

4. News

The novelty of the present invention consists in the formulation of functional food products, ie with basic health characteristics as well as nutritional ones, by adding specific plant and animal extracts, both individually and in combination. They differ from dietary products in that they are not intended for a specific use, but for general use, without limitations or contraindications.

Without going into detail, leaving the intervention in full-blown cases with means of therapeutic value to those in charge, we certainly cannot underestimate the basic action that foods of this type can exert in the prevention of some cardiovascular diseases, in diabetes, in obesity, hypercholesterolemia and more generally in maintaining an optimal physical and mental state.

5. Food products object of the intervention

Never before has a food practice of this type been thought of and specifically in the foods listed below, which are also the subject of this patent:

to. Dumplings b. Tortellini c. Pizzas d. Breadsticks e. Crackers f. Polenta in powder or ready to use

g. Puree in powder or ready to use h. Potato chips

the. Pellets for chips 1. Bread m. Pasta in general

6. Short list of the biological activity of the individual elements

6.1 Soy lecithin

Natural emulsifier, it keeps the cholesterol present in the blood in suspension, preventing it from settling on the artery wall. It lowers the LDL cholesterol content in the blood, which is the main cause of the onset of cardiovascular diseases.

Lecithin becomes part of the cell wall structure and strengthens the antioxidant action of vitamins A and E. Due to its high choline content, lecithin promotes the metabolization of fatty acids in the liver. It also prevents mental fatigue and old age disorders.

6.2 Soy milk

Contains isoflavones and other phytohormones that enhance the anti-cholesterol action of lecithin. The isoflavones also intervene in synergy with lecithin in the prevention of various pathologies, such as cancer on the prostate and breast, in decreasing the symptoms related to menopause, and last but not least they contribute effectively in the assimilation of calcium in the bone tissue and in the control of osteoporosis. .

6.3 Omega 3

The main unsaturated omega-3 fatty acids found in fish oil are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). They are essential nutrients for the cellular and tissue metabolism of organs such as the eye and central nervous system. Positive effects following the use of Omega3 have occurred in cases of inflammation, rheumatoid arthritis, hypertension, asthma. They are normally taken to decrease the level of triglycerides and cholesterol in the blood, and reduce the ability of platelets to aggregate in the blood, thanks to their antithrombotic activity.

6.4 Omega 6

They are plant derivatives that have functions and activities similar to Omega3. They complement and enhance its beneficial action.

6.5 Shii Take

Edible mushroom grown all over the world, normally used in cooking both fresh and dry. Anti-cholesterol, blood thinner, hypoglycemic, general tonic.

6.6 Lactic ferments and yeasts

They normalize and strengthen the intestinal microbial flora.

The bioavailability of food and the biological activity of the various active ingredients used in our formulations increase.

6.7 Lvcopene

Extracted from tomato peels. It belongs to the carotenoid family, exerts a provitamin, antioxidant, anti-free radical action.

6.8 Green tea

Extracts from unfermented green tea leaves They contain particular classes of polyphenols, catechins, epicatechins, and epigallocathecins, and exert an energetic antioxidant and anti-free radical action.

6.9 Glucomannan and Chitosan

They are vegetable (koniak root) and animal (shellfish carapace) fibers respectively, they are not soluble, particularly effective in the absorption of fats and in their elimination from ingested food. They exert a chelating action on heavy metals present in food.

6.10 Inulin and Acacia gum

Soluble vegetable fibers, particularly effective in the correct development of the intestinal microbial flora. Inulin can be considered a probiotic dietary fiber. In fact, it is not digested in the intestinal tract and can reach the colon without any change. Here F inulin is attacked and fermented by the lactobacilli present, favoring their development.

At the same time, the potentially pathogenic microbial flora such as Clostridia and Colibacteria is significantly reduced.

Recent studies have confirmed the following benefits:

- Reduction of blood triglycerides - Greater bioavailability of minerals - Immune nonspecific stimulation - Enhanced microbial flora of the colon 7. Synergistic associations

Some examples of possible associations: *; 1 Soya Lecithin Shii Take 2.Soya Lecithin Omega3; 3. Soya Lecithin Omegaó 4. Soya Lecithin Lycopene; 5. Soya lecithin Omega3 / 6 + Yeasts 6. Soya lecithin Soy milk 7. Soya lecithin Lactic ferments 8. Soya lecithin Yeasts 9, Omega3 Omegaó 10.Omega3 Omegaó Lycopene 11.Omega3 Omegaó Shii Take 12.Soy milk Shii Take Green tea 13. Green tea Lycopene 14.Glucomannan Chitosan 15.Glucomannan + Inulin ló.Chitosan Acacia gum; * The above is not a limiting or exclusive example. This patent therefore covers all possible associations between the active ingredients referred to in point 2, for use in the foods listed above in point 5.

8. Usage doses.

The doses of use have their own self-limitations depending on:

8.1 D taste and final flavor

It is not possible to exceed certain limits as the final product would be altered in taste and flavor.

8.2 Rational use

Omega3 and Omega 6 are used in parts per thousand, l-5% or Lecithin in parts per cent, generally not exceeding 3%. Soybean milk in parts per cent, from 1 to 5% and more.

The Shii Take mushroom extract, from parts per hundred in the case of powders as such, to parts per thousand in the case of extracts, from 2-5% to 3-5% o.

Antioxidants in parts per thousand, on average 0.5 - 5% or Chitosan and glucomannan in percentages between 0.5 and 2%

8.3 The association

Obviously, in the case of different associations, the percentage of use of the individual fractions will be proportionally reduced. The percentages of use exemplified are not binding and may vary depending on various factors such as the type of product, destination, type of basic raw materials used, cooking and preparation methods, etc.

Claims (1)

9. Claims Therefore, the patent right is claimed on: to. Single use of Soya Lecithin, Soy Milk, Omega3, Omegaó, Shii Take, Lactic Ferments, Live Yeasts, Inulin, Soluble Acacia and Chicory Fibers, Chitosan, Glucomannan, Lycopene, Green Tea Extracts, for the preparation of: Gnocchi, Tortellini, Pizzas, Breadsticks, Crackers, Polenta in powder and ready-made, Mashed in powder (flakes and powder of dehydrated potato), Potato and corn chips, Pellets for chips, Pasta in general, Bread in general. b. Use of combinations of Soya Lecithin, Soy Milk, Omega3, Omegaó, Shii Take, Lactic Ferments, Live Yeasts, Inulin, Soluble Acacia and Chicory Fibers, Chitosan, Glucomannan, Lycopene, Green Tea Extracts, for the preparation of : Gnocchi, Tortellini, Pizzas, Breadsticks, Crackers, Polenta in powder and ready-made, Mashed in powder (flakes and powder of dehydrated potato), Potato and corn chips, Pellets for chips, Pasta in general, Bread in general.