KR20010072837A - Composition - Google Patents

Abstract

The present invention relates to a composition comprising a calcium source and a large amount of oligosaccharides effective to dissolve calcium when the composition is made into a food product or added to a food or beverage.

Description

Composition {COMPOSITION}

Osteoporosis is one of the major diseases facing us today. Every year, osteoporosis causes Australians to pay more than $ 8 million for health care. These payments increase with age without effective preventive measures. With aging in mind, osteoporosis is becoming one of the biggest health problems for Australians.

Osteoporosis is a disease characterized by demineralization of bone. When calcium is lost, bones weaken and break easily, creating a structure known as the 'honeycomb' effect. As a result, bones fracture more easily, even when performing everyday activities such as lifting and bending. In Australia, osteoporosis causes more than 15,000 hip fractures, more than 24,000 forearm fractures, and more than 10,000 upper extremity fractures each year. Dubbo epidemiological studies conducted between 1989 and 1992 found that nearly 60% of women and 30% of men experienced fractures of one or more bones due to osteoporosis among older people 60 years or older. Revealed.

Most of these fractures were preventable, but osteoporosis affected nearly half of Australian women and one third of Australian men. After about 35 years of age, the body begins to run out of calcium stored in the body automatically, and for this reason, osteoporosis most commonly occurs in older people. However, osteoporosis can also affect young people, especially those whose hormonal balance is compromised by illness, eating disorders or excessive exercise. The accumulation of calcium in the past is particularly important for the prevention of these diseases.

As the most effective way to build strong, healthy bones, you should take regular amounts of calcium from an early age to an old age. The more calcium you store in your bones, the less you risk osteoporosis as you age. Poor calcium storage in bones means increasing the risk of fractures due to osteoporosis. The rate of bone depletion in women and men is similar before menopause, but after menopause, women lose bone density much faster than men of the same age. This is because the female hormone estrogen plays a major role in maintaining bone calcium balance. In older men, decreased testosterone may increase the risk of osteoporosis.

The best sources of dietary calcium are dairy products such as milk, yoghurt, and cheese, and in general, three times daily consumption of these dairy products can provide adequate calcium intake. In practice, however, less than half of the population consumes three dairy products every day, and when women of all ages ask why they don't drink milk, they say they get fat when they drink it. Some people believe that milk forms mucus, while others dislike the taste of milk. In addition, people from home countries are becoming increasingly multi-ethnic, and many have migrated from countries that do not have a tradition of dairy products in their diet. They often consume only lactose and for this reason do not consume dairy products. It is clear that the minerals found in dairy milk, especially calcium, should be used in a form that overcomes the difficulty of many people regularly consuming milk or other dairy products three times.

Oligosaccharides belong to a group of foods known as prebiotics that have growth promoting effects on beneficial bacteria, Lactobacilli and Bifidobacteria present in the human gastrointestinal tract. In addition to the promoting effect of health promoting bacteria, oligosaccharides have the effect of reducing the number of harmful bacteria such as Eschiricia coli and Clostridia . Lactobacillus and Bifidobacteria are known to promote a number of important therapeutic and prophylactic effects, including stimulation of the host immune system.

Calcium in dairy products has been found to form combinations with other important inorganic constituents, phosphorus and magnesium, and those skilled in the art find that combinations of these inorganic constituents are not only responsible for their ratio, but also for the increased absorption of calcium. We think that it is important factor. Thus, if the calcium source used is natural calcium from dairy products, especially if calcium forms a combination with all the inorganic constituents found in milk, it would be of great advantage in the addition of calcium to foods and beverages.

The present invention relates to a composition comprising oligosaccharides and calcium. Such compositions of the present invention are suitable for preparing food products or adding calcium and milk inorganic ingredients to various foods and beverages.

The present invention provides a composition comprising a calcium source and a large amount of oligosaccharides effective to dissolve the calcium when the composition is made into a food product or added to a food or beverage.

Typically, the calcium source and oligosaccharides are present in a weight ratio of about 1-2: about 2-1.

The term "calcium source" means calcium in salt form, or calcium in inorganic concentrate form obtained from dairy milk, or mixtures thereof. Suitable calcium salts include carbonates, gluconates, lactates, phosphates, citrate, citrate maleates, ascorbates, hydroxides, glycerophosphates, chlorides, alginates and the like or mixtures thereof. Calcium in the form of inorganic concentrate from dairy milk contains other inorganic ingredients such as calcium, magnesium, zinc, phosphorus, iron and manganese. Inorganic concentrates of commercially available milk are excellent sources of calcium and are also suitable for use in the present invention. These products are ALAMIN® 996, a product of New Zealand Milk Products Pty Limited. Another product, known as DAIRYCAL, is supplied by Courtney Dairy Products Pty Limited.

Oligosaccharides are all oligosaccharides, but fructo-oligosaccharides or isomalto-oligosaccharides are preferred. Commercially available oligosaccharide preparations, such as RAFTILOSE® supplied by Fernz Australia Limited, may also be used. RAFTILOSE® is a registered trademark of Raffinerie Tirlemontoise En Neerlandais Tiense of Belgium.

The compositions of the present invention can be made into food products, such as confectionery of poorly structured structure, or can be used to supplement most foods and liquid beverages containing calcium.

An advantage of the present invention is that the composition of the present invention can be added to a liquid beverage to provide calcium up to 800 mg, ie 250 mls or less, in a single dose of 100% calcium "Australian Recommended Dietary Intake (RDI)" of calcium. The compositions of the present invention may be prepared as confectionery using conventional confectionery making techniques to provide confectionery having calcium of 100% RDI or less. In confectionery and liquid beverages, calcium is completely dissolved and no powdery paste is present.

The compositions of the present invention may also be added to foods while keeping calcium in a completely dissolved form.

Foods that may be supplemented with calcium using the compositions of the present invention include powdered milk, sauces, dressings, soups, breads, biscuits, grains, pastas, noodles, cakes, desserts including dairy desserts, ice cream, dairy or Frozen sweets containing beans, yogurt, snacks such as muesli bars and the like.

Liquid beverages that can be supplemented with calcium using the compositions of the present invention include water, soft drinks, health / energy drinks made for athletes and other water based drinks, and fresh and UHT milk. All types of milk products, corresponding yoghurt drinks and other artificial milk drinks, corresponding soy milk drinks, fruit drinks and fruit juices. When replenishing beverages such as water, soft drinks or flavored beverages, small amounts of acid, such as ascorbic acid, are added to neutralize alkalinity and improve taste.

Food and liquid beverages can be supplemented with calcium using the compositions of the present invention without adversely affecting their aroma, texture, or function.

The compositions of the present invention may include additional ingredients usually found in foods and beverages without adversely affecting the solubility properties of the compositions. Such additional ingredients include modifiers, thickeners, inorganic salts, food acids, emulsifiers and wetting agents. Examples of these additional ingredients can be found in the Australian Food Standards Code. Other additional ingredients include vitamins and minerals such as iron and magnesium, colorants, flavoring agents and probiotic dried cultures (eg E. faecium PR88), probiotic effective cultures, phytoestrogens, Colostrum and other immune system enhancers.

We found that when oligosaccharides, soluble dietary fibers, are mixed with calcium, an unexpected and previously unknown increase in calcium solubility is observed. A further advantage of the present invention is that calcium bioabsorption is significantly increased when calcium is consumed with soluble dietary fibers such as oligosaccharides.

Accordingly, another aspect of the present invention provides a method of increasing the solubility of calcium, including dissolving calcium in the presence of oligosaccharides.

Mode for Carrying Out the Invention

Oligosaccharides used in the present invention may be purchased or readily prepared by methods known to those skilled in the art. Fructo-oligosaccharides can be extracted from inulin by methods known to those skilled in the art. Inulin is a stored carbohydrate of about 30,000 plant species. Isomalto-oligosaccharides are the hydrolysis products of starch.

Calcium salts and inorganic concentrates from milk can also be purchased. Preparation of inorganic concentrates from dairy milk or whey involves the initial removal of fat and most protein (casein) from milk. The milk is then ultrafiltered through a micro-membrane that separates larger whey protein molecules leaving only smaller molecules in the inorganic stream. Removal of the whey protein fraction leaves lactose, inorganic and trace minerals. Lactose is removed using reverse osmosis techniques and finally leaves an inorganic concentrate consisting primarily of calcium, potassium, magnesium, zinc, phosphorus, iron and manganese. This concentrate is then dried to form a white free flowing and poorly soluble powder.

The compositions of the present invention can be used to make confectionery with a texture that is hard to chew using process equipment and techniques known to those skilled in the confectionery art.

The composition of the present invention can be added to any milk product. Milk is mixed thoroughly using regular dairy mixing equipment. The milk product is then pasteurized and homogenized in a conventional manner to produce milk fortified to the required calcium level. When the composition of the present invention is added to other beverages, ordinary available mixing equipment is used. When the composition of the present invention is added to a food, it can be treated similarly to the treatment of the additional ingredients and any other ingredients, and the food is processed and prepared in the usual manner. For example, a dry mixture of calcium sources and oligosaccharides can be added to the dry dough ingredients, which ingredients are processed in the conventional manner for making bread. Milk and other beverages prepared in this way produce a high calcium product with virtually no calcium precipitated. Food products prepared by incorporating the compositions of the present invention have high levels of calcium in dissolved form without adversely affecting their aroma, texture, or function.

Those skilled in the art will appreciate that when the composition of the present invention comprises additional ingredients in addition to the calcium source and oligosaccharide, the amount of these additional ingredients depends on which food or beverage is desired to be supplemented, and in most cases the amount of such adjustments and It is determined by the regulations and guidelines of the health authorities.

In Examples 1, 3 and 5 below, calcium is in the form of an available milk inorganic concentrate ALAMIN® 996, and in Examples 1-5, oligosaccharides are available RAFTILOSE® products.

Example 1

Whole milk

Milk Inorganic Concentrate 1.7gms

Oligosaccharide 1.0gm

The amount of milk to make 250mls

Milk inorganic concentrate and oligosaccharides were combined with 250 mls of milk to a calcium level of 800 mg per 250 mls of milk. This is 100% of the RDI of calcium.

Example 2

Whole milk

Calcium Lactate / Calcium Gluconate

(1: 2 molar ratio) 2gm

Oligosaccharide 1gm

The amount of milk to make 250mls

Milk was prepared as in Example 1 to bring about 500 mg of calcium per 250 ml of milk.

Example 3

Apple juice

A dry mixture was prepared containing 45% milk inorganic concentrate and 55% oligosaccharides. The dry mixture was combined with apple juice using 2.3 g of 200 ml of apple sugar per 200 ml to a calcium level of 290 mg per 200 ml of apple juice.

Example 4

water

A dry mixture was prepared containing 80% calcium lactate and 20% oligosaccharides. The dry mixture was combined with water (5 gm per liter) to contain 400 mg of calcium in 1 liter of water. 45 mg of ascorbic acid was added to improve taste. This resulted in 10% of the RDI of calcium per 200 ml volume of water.

Example 5

bread

A dry mixture was prepared containing 50% milk inorganic concentrate and 50% oligosaccharides. The dry mixture was added to dry dough and other ingredients that contained about 130 mg of calcium per piece of bread (20 gm per loaf of bread).

The same dry mix formulation can be used to supplement biscuits, pasta and grains with calcium.

Example 6

snack

Very small amounts of flavoring agents

Of oligosaccharides and calcium

1: 1 mixture 40%

Milk Solids 3.0%

Fill about 6 g of chewy bar with other ingredients such as gelatin and sugar, which are commonly used when making sweets.

In Example 6, the calcium source is from DAIRYCAL and the oligosaccharide is isomaltoligosaccharide.

The above-mentioned ingredients are dissolved, mixed and prepared in a suitable form in process equipment known to those skilled in the confectionery industry.

Confections are about 6 gm of poorly chewed texture, and each confection has a calcium level (290 mg), equivalent to a glass of dairy milk, 36% of the calcium's RDI.

Example 7

Same as Example 6 except that the oligosaccharide is fructooligosaccharide.

Example 8

Orange juice

Phytoestrogens 1.5g

DAIRYCAL 1.07 g

RAFTILOSE 0.5g

Amount to 250 ml of orange juice

Phytoestrogen is ISOLIFE Micro. ISOLIFE is a trademark of Schouten Products BV, The Netherlands, which is available from Soy Health Pty Ltd, New South Wales.

Example 9

water

A dry mixture was prepared using calcium lactate and calcium gluconate in a ratio of 1: 2. To 0.67 gm of the dry mixture was added 0.7 g of RAFTILOSE and 0.05 g of ascorbic acid. This was combined with water to form ascorbic acid. This was combined with water to give 250 ml of water containing 74 mg of calcium with 9% RDI.

Example 10

Same as Example 9, except that 1.38 g of dry mixture was added to 600 ml of water with 0.13 g of RAFTILOSE. This leads to 150 mg of calcium, with an RDI of 18%.

Those skilled in the art will understand that calcium may be more soluble in some foods and beverages than in other ingredients. Thus, the amount of oligosaccharides needed to dissolve a given amount of calcium depends to what extent the food or beverage should be supplemented.

In the foregoing description of the invention and in the claims that follow, unless otherwise specified, the expression “comprising” is used to mean “including”. That is, specified features may relate to other features within the scope of various embodiments of the present invention.

Claims (10)

A composition comprising a calcium source and a large amount of oligosaccharides effective to dissolve the calcium when the composition is made into a food product or added to a food or beverage. The composition of claim 1, wherein the calcium source and oligosaccharide are present in a weight ratio of about 1-2: about 2-1. The method according to claim 1 or 2, wherein the calcium source is calcium in the form of an inorganic concentrate obtained from dairy milk or is carbonate, gluconate, lactate, phosphate, citrate, citrate malate, ascorbate, hydroxide And a calcium salt selected from glycerophosphate, chloride, alginate or mixtures thereof, wherein the oligosaccharide is fructooligosaccharide or isomaltooligosaccharide. The composition of claim 1 or 2, wherein the calcium source is an inorganic concentrate obtained from dairy milk and the oligosaccharide is fructooligosaccharide. Confectionary product comprising the composition according to any one of claims 1 to 4. Food to which the composition of any one of Claims 1-4 was added. A beverage to which the composition according to any one of claims 1 to 4 is added. A method of increasing the solubility of calcium, including dissolving calcium in the presence of oligosaccharides. 9. A method according to claim 8, wherein calcium is the calcium source and the calcium source and oligosaccharides are as defined in claim 3. 10. The method of claim 9, wherein the calcium source and oligosaccharide are present in a weight ratio of about 1-2: about 2-1.