MXPA05012641A - Weight management beverage - Google Patents

Abstract

The present invention relates to a weight management beverage composition and methods of aiding in weight maintenance by promoting increased energy expenditure ("thermogenesis") while simultaneously increasing satiety thereby decreasing overall energy intake of persons who consume these compositions. The compositions set forth herein include dry beverage mixes beverage concentrates as well as beverages in ready to drink form so that they can be used in a variety of settings.

Description

DRINK FOR WEIGHT CONTROL BACKGROUND OF THE INVENTION The present invention relates to a beverage that can be ingested as a weight control aid as well as to promote the general health of the consumer. The beverage of the invention may also aid in weight control to improve conditions of insulin resistance syndrome and prevention of coronary artery disease and type II diabetes. The beverage contains a mixture of components such as flavanols, stimulants, xylitol, calcium and antioxidants that provide multiple functionalities and which combine to cooperate with each other, which provides superior effects and unexpected benefits compared to other combinations that do not include all the components of the mixture. Specifically, this composition, as formulated, will serve to mitigate obesity by focusing on two fundamental nutritional concepts, namely: (1) control of energy intake and (2) increase in energy expenditure. Obesity is a major risk to health and is related to various types of degenerative diseases. Obesity and insulin resistance are frequently associated with hyperinsulinemia, glucose intolerance, hypertension, dyslipidemia, premature atherosclerosis, and an increased risk of arteriopathy and type II diabetes. This set of abnormalities is known as the insulin resistance syndrome (IRS) or the metabolic syndrome (syndrome X). Obesity therefore has a negative impact, related to weight, on mortality. In excessive or morbid obesity, the mortality rate can be 1200 percent above normal. Many overweight people attribute their obesity to overeating, a lack of appetite control or a lack of significant physical activity. The control of body weight is a complex phenomenon that generally varies according to the nutritional balance. The amount of energy introduced with the ingestion of food and that used with the organism for the maintenance of vital functions (metabolism, respiration, thermoregulation, movement, etc.) determines the energy balance which, if it is positive for long-term periods, inevitably generates an increase in body weight and obesity. In the same way, the modification of habits in the form of caloric limitation and increased physical activity are the most common modalities used to treat obese individuals with SRI. It has been shown that a reduction in weight of 5-7% reduces the risk of developing diabetes by 58% in three subjects with IRS (Knowler WC, Barrett-Connor E., Fowler SE, Hamman RF, Lachin JM, Walker EA, Nathan DM: Diabetes Prevention Program Research Group: Reduction in the incidence of type 2 diabetes with lifestyle intervention or metformin N. Engl. J. Med. 346: 393-403, 2002, the content of which is incorporated herein by reference). In recent years it has been clearly shown that weight control diets are not effective by themselves. In addition, the application of pharmaceutical substances or chemicals to treat obesity has not been very effective because it can show significant and unpleasant side effects. Some of the central problems related to the control of the corporal weight are the following: a) Loss of weight that is obtained by a low caloric diet gives place, like a defense mechanism to an exacerbated attraction by food. Subsequently, temporary weight loss is often replaced by rapid and often uncontrolled weight gain. b) Mobilization of fats from adipose deposits and their preferential use in metabolic procedures occurs with difficulty and represents the most difficult problem to face.

It is known that epigallocatechin gallate (EGCG), the main flavanol in green tea, can reduce food intake and cause body weight loss (PCT), application WO 01/60319). PCT application WO 02/078469 recognizes that although certain ingredients, for example catechins and caffeine can be used for the purpose of increasing energy and improving energy utilization, the products containing these ingredients tend to be sweetened to a large extent and that sugar can contribute to problems related to excess blood glucose concentrations, rapid suppression of glucose, initiation of an insulin response and finally dispersion / reduction of fat oxidation. In an effort to solve the problems with the above weight control compositions, the present invention describes a composition comprising: (a) a polyol or a fiber; (b) a flavanol and (c) calcium which synergistically provides an increased metabolism of fats in mammalian systems and inhibits fat storage. The compositions of the invention effectively modulate glucose in body systems and thus provide energy to the body systems without resulting in systemic fat storage. Xylitol is a pentose sugar alcohol which has been shown to be a potentially important agent in the control of the diet. Shafer, et al. studied the effects of xylitol on the gastric emptying of a solid food component of a complex meal (Am. J. Clin. Nutr., 1987, 45: 744-747). After ingestion of 25 g of xylitol, gastric emptying is markedly prolonged. This also shows that the ingestion of food after an oral preload of 25 g of xylitol with water generates an intake of 690 ± 45 kcal, compared to 920 ± 60 Kcal for control, a reduction of 25% in calories. There is also evidence that xylitol is advantageous and functions as a suitable sweetener for diabetic applications because it contributes to a low glycemic index (see, for example, U.S. Patent No. 5,204,115). Other advantages of xylitol include reduction or even elimination of dental caries (see U.S. Patent No. 5,223,303). Modern research has also shown that effective weight management not only requires a reduction in the amount of energy introduced into the body by ingesting fats and sugars (low-fat / low-calorie diets) but also a means of immobilizing stored fat, that is, the use of substances with thermogenic action.

It has been shown that calcium in the diet helps the mobilization of fat storage as well as thermogenic expenditure. An increase in dietary calcium results in the modulation of 1, 25-dihydroxy vitamin D which has been shown to have the ability to reduce fat mass in the absence of caloric restriction in mice. More interestingly, the increased dietary calcium reduction of 1,25-dihydroxyvitamin D concentrations results in a significant reduction in fat mass and weight gain and fat loss during periods of caloric restriction. This anti-obesity effect of calcium in the diet and the clinical and epidemiological tests in humans that support it have been reviewed by Zemel (Journal of the American College of Nutrition, Vol. 21, No. 2, 146S-151S [2002]). Ter ogénesis is a metabolic process that consists of the production of heat by the organism, especially in the muscles and in the adipose tissue (especially brown adipose tissue) using fat deposits available as an energy source. A high thermogenic expense is favorable for maintaining body weight even without significant variations in the amount of food intake. The levels of thermogenesis vary from one individual to another in a genetically predetermined manner and for this reason the body weight also varies from one individual to another regardless of the energy limits established by the diet. Thermogenesis is a procedure administered by the adrenergic system through ß-3-adrenergic receptors. Consequently, thermogenic levels can be altered by substances similar to adrenergic (adrenergic or sympathetic mimetics) such as, for example, ephedrine, synephrine, amphetamine, phenylephrine, etc. Compounds similar to adrenergics are not very active alone in the activation of thermogenesis and therefore are commonly used together with CNS stimulants such as methylxanthines: caffeine, theophylline and theobromine which have a synergistic action with adrenergic substances. The main problem associated with this solution consists in the fact that the adrenergic substances produce significant side effects, particularly at the cardiac-circulatory level, interacting with adrenergic receptors different from the ß-3 receptors and their administration is not recommended especially in hypertensive patients or with labile arterial hypertension and can generate serious adverse reactions. Incidentally, many overweight individuals who may benefit from the stimulation of thermogenesis are also hypertensive. The joint use of ipotensive drugs should be avoided in all cases of labile arterial hypertension due to the development of the rebound phenomenon. Therefore, it would be advantageous to have in an alternative natural way to avoid the side effects of the adrenergic substances that are used in the administration of weight control. Another problem lies in the fact that the use of thermogenic substances alone is not sufficient for an effective long-term administration of body weight. Therefore, simultaneous administration of other active ingredients is required. For example, one of the substances used in weight control is dietary fiber, which can provide a certain level of satiety as well as improve gastric emptying. However, this supplement is sometimes administered separately because it may interfere with the absorption of other nutrients if they are administered together. In summary, there is a need for a method and composition for weight management that targets both the energy expenditure and the energy intake which is preferably derived from easily accessible sources. Diet and exercise may be the medical advice that is most prescribed for weight control. An equivalent of the diet to this concept of controlled energy intake and increased energy expenditure now corrects the disadvantages of the above compositions and is proposed in the present invention.

BRIEF DESCRIPTION OF THE INVENTION The present invention now provides a composition that includes a combination of ingredients that provide: (1) reduced caloric value, (2) increased thermogenic expense, (3) metabolic regulation of mobilization and utilization of fat, and (4) ) satiety increase in order to obtain the ultimate goal of in vivo administration and weight control. The weight management beverage compositions and methods of the invention aid in weight maintenance by utilizing at the same time at least three ingredients, each providing distinct and different functionality and clearly related to a positive effect on administration Of weight. This results in a multiple attack approach that has a positive synergistic effect on weight management. The beverage compositions set forth herein include beverage concentrates, dry mixes as well as beverages in a ready-to-swallow form, allowing use in a variety of settings.

These weight administration beverage compositions advantageously comprise a polyol such as xylitol, or a fiber, calcium and at least one each of a flavanol, stimulant and an antioxidant in cooperating amounts so that people who consume the composition obtain increased energy expenditure and increased satiety and in this way their desire for additional consumption is diminished and in this way they help the general weight management of the person. The present invention is further related to various methods for weight management in a person, including suppression of hunger or obtaining increased energy expenditure and increased satiety in a person to decrease their desire for additional consumption and thus help in their administration of weight. The present invention also relates to a method for improving the conditions of the insulin resistance syndrome by administering a person's weight. When the composition is a beverage concentrate or a dry mixture, it can be diluted (reconstituted) when mixed, for example, with water or other liquids before consumption. In addition, the composition may be fermented.

DETAILED DESCRIPTION OF THE PREFERRED MODALITY The present invention relates to compositions which are preferably consumed in the form of a beverage and which provide an increased energy expenditure, a prolonged gastric emptying time and satiety and thus contribute to a body weight more desirable to the consumer and simultaneously maintain the health and general well-being of the consumer. The term "beverage" as used herein, indicates a composition that is unique in strength and ready to be ingested, ie, potable. As used herein, "beverage concentrate" refers to a concentrated liquid in the beverage that needs to be diluted before being consumed. The term "beverage mixture" refers to a dry blend or a dehydrated version of the beverage that requires its dilution by the addition of a liquid such as water, before consumption. As used herein, the term "tea materials" refers to teas which include materials obtained from the Camellia genera including Camellia sinensis and Camellia assamica, for example, freshly harvested tea leaves, fresh tea leaves and dried immediately after harvesting, fresh tea leaves that have been heat treated before drying to inactivate any enzyme present, unfermented tea, fermented tea, instant green fermented tea, partially fermented tea leaves and aqueous extracts of these leaves.

The tea materials are tea leaves, their extracts, stems of tea plants and other plant materials which are related. You can also use members of the genera of the families Phyllanthus, Catechu gambir or linearity of tea plants. You can also use mixtures of unfermented teas, partially fermented or fermented. As used herein, the term "tea solids" refers to solids extracted from tea materials. The tea materials used in the present composition may contain unpolymerized and non-oxidized flavanols. The present compositions comprise one or more flavanols. The flavanols used in all compositions of the present invention may be present as a green tea solids component. Black tea, fruits and other natural sources also contain these flavanols but to a lesser degree. Non-limiting examples of the most common flavanols which are extracted from tea plants and other members of the Catechu gambir family (Tincaria family) include, for example, catechins which include catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate. Preferably, the flavanol used is epigallocatechin gallate ("EGCG"). Alternatively, these same flavanols may be prepared by synthesis methods or other appropriate chemical method and may be incorporated into the present compositions. Flavanols which include catechin, epicatechin and its derivatives are commercially available. The amount of flavanols in the beverage compositions of the present invention may vary. Preferably, one or more of the flavanols are present in an amount of from about 0.01% to about 0.75% and preferably from 0.02 to 0.5% by weight of the composition. When solid green tea flavanols are used, a minimum, per serving, of 30-200 mg of EGCG by weight of the composition is preferably provided, more preferably a minimum per serving of 50-100 mg of EGCG per weight of the finished beverage composition. The green tea solids are preferably present in an amount of from about 0.15% to 10.0% and more preferably from 0.25% to 5.0% by weight of the finished beverage composition. The final green tea solids concentration will depend on the form of the finished beverage, ready-to-drink beverage, beverage concentrate or dry beverage mixture. The green tea solid compositions will vary based on the grade of tea, the extraction method and the concentration technique. Therefore, tea solids are required to be standardized according to EGCG and caffeine content before defining a level of use. As a general guide, the preferred final beverage compositions, regardless of the source of tea / powder extract will maintain a green tea solids content equal to or greater than a tea bag fully extracted (gold standard of 2.27 g of tea per bag heated for 5 minutes at 85-90 ° C with gentle agitation), equivalent to 250 ml of ration and at the same time a pleasant perception is maintained on the palate. Alternatively or additionally, the present compositions comprise from about 1 mg to about 400 mg of total flavanols per each 250 ml of a single force liquid composition either in a form ready to be ingested or prepared from dilution of a beverage concentrate or a dry beverage mixture. More preferably, the compositions comprise from about 10 mg to about 200 mg of total flavanol per 250 ml of a single strength liquid composition. More preferably, the compositions comprise from about 20 mg to about 120 mg of total flavanol per 250 ml of a single strength liquid composition. In all embodiments of the present invention, the total amount of flavanols includes any added flavanol as well as any flavanol inherently present in any other component of the present invention (e.g. green tea solids). Without wishing to be bound by any theory, the present inventors have designed to combine the known stimulatory effects on the thermogenic expenditure of the flavanol component synergistically with the satiety and fat mobilization effects of the xylitol or the fiber and the calcium components of the present composition. to promote weight management and increase antioxidant capacity to promote general health. In addition, the component of. Flavanol interacts with other components to induce a glycemic response in a controlled manner to stabilize blood sugar and thus provides energy to the user without the need for certain high glycemic sugars such as sucrose and glucose. Consequently, one or more flavanols will contribute to the start, and particularly to the maintenance of energy when the composition is ingested. The composition according to the present invention further comprises a stimulant which also promotes thermogenesis. As is commonly known in the art, stimulants can be obtained by extraction from a natural source or can be produced synthetically. Non-limiting examples of stimulants include methylxanthines, for example caffeine, theobromine, theophylline, capsinoids, capsaicinoids and lignans (sesamin, episesamin and sesaminase). Additionally, numerous additional xanthine derivatives have been isolated or synthesized which can be used as a stimulant in the compositions herein. See, for example, Bruns, Biochemical Pharmacology, Vol. 30, pp. 325-333 (1981). It is preferred that the natural sources of these materials be used. Preferably a stimulant is present in an amount of about 0.01% to about 0.5% by weight of the composition. The most preferred methylxanthine stimulant is caffeine. Caffeine can be obtained from the plants mentioned in the above and its waste, or alternatively, can be prepared in a synthetic way. The preferred botanical sources of caffeine which can be used as a complete or partial source of caffeine include green tea solids, green tea extract, guarana, yerba mate extract, black tea, cola seeds, cocoa and coffee. As used herein, green tea solids, green tea extract, guarana, coffee and yerba mate extract are the most preferred botanical sources of caffeine, most preferably green tea solids, extract green tea and yerba mate extract. In addition to serving as a source of caffeine, green tea solids have the additional advantage of being a source of flavanols as discussed above. Yerba mate extract may have the additional benefit of an appetite suppressant effect and may also be included for this purpose. The total amount of caffeine, in any embodiment of the present invention, includes the amount of caffeine naturally present in the tea solids, the flavoring agent, the botanical and any other component as well as any added caffeine. Preferably, caffeine is present in an amount between about O.01 and about 0.5%. More preferably, it is present in amounts between approximately 0.02 and approximately 0.3%. Although larger amounts provide greater stimulation, they also provide a less desirable flavor to the beverage. This can be compensated by the addition of an artificial sweetener so that the final taste of the drink is pleasant to the palate. The present compositions include polyols such as xylitol (a pentose sugar alcohol) or fiber. Chemistry, polyols are defined as polyhydric alcohols derived from carbohydrates by reduction of the aldehyde or ketone portion to a primary or secondary hydroxyl group (the administration of xylitol in effective amounts promotes satiety and therefore controls appetite or reduces the intake of food or both in the animal, for example a mammal, at the time of feeding or the ingestion of a snack). This effect is considered to work synergistically with increased energy expenditure (thermogenesis) to promote maintenance / weight loss. It further reduces the caloric value and decreases the glycemic index of the beverage as compared to that which includes a sugar carbohydrate other than sugar such as glucose or sucrose. Preferably, the xylitol is present in an amount of about 1% to about 90%, preferably about 2 to 85% and more preferably about 3 to 83% by weight of the composition. Thus, the weight administration beverage, according to the present invention, when formulated with xylitol provides 40-60% fewer calories than a product sweetened with pure sucrose, and is more suitable for consumption by diabetics because of its index reduced glycemic Although xylitol is used preferentially other polyols can be used which include sorbitol, erythritol, mannitol and lactitol. You can also use fiber for satiety and modulate gastric emptying in cases where the application of polyol is not practical for technical reasons.

This specific functionality can be found in fibers such as inulin, fructooligosaccharides, polydextrose or derivatized maltodextrin and resistant starches or combinations thereof. The typical functional concentration can be from 1 g to 30 g per serving. A significant source in the calcium diet is included in the ready-to-drink beverage, in the beverage concentrates or beverage mixes of the present invention. It has numerous functions that includes its role as a better thermogenic effect provided by flavanol and the stimulant mentioned above. However, more critically, it has been shown that calcium in the diet helps the mobilization and use of stored fat (especially adipose tissue viceral). An increase in dietary calcium results in a reduction in the circulating 1,25-dihydroxyvitamin D concentrations, which generates a significant reduction in fat mass and weight gain and fat loss during periods of caloric restriction. These observations are critically important for the loss and administration of weight. The anti-obesity effects of calcium in the diet and the fundamental human clinical and epidemiological tests have been reviewed by Zemel (Journal of the American College of Nutrition, Vol. 21, No. 2, 146S-151S [2002]).

Preferred sources of calcium include, for example, calcium from milk, calcium-citrate-lactate, calcium chelated in amino acids, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium acid phosphate, calcium diacid phosphate, calcium citrate, calcium malate, calcium tartrate, calcium gluconate, calcium realate, calcium calcium lactate and in particular calcium citrate malate. The calcium citrate-lactate form is described in Jacobson et al., U.S. Pat. No. 6,036,985. The calcium citrate-malate form is described, for example, in the U.S. Patents. Nos. 5,670,344 or 5,612,026. Preferred compositions of the present invention will comprise from about 0.01% to about 15.0%, more preferably from about 0.1 to 12% and much more preferably from about 0.5% to about 10.0% calcium, by weight of the product. The current beverage can also be a fermented drink according to standards known to those skilled in the art. The current drink comprises at least one antioxidant vitamin. The antioxidant may be a vitamin such as vitamin C, retinol palmitate, bisbentiamine, riboflavin, pyridoxine hydrochloride, cyanocobalamin, sodium ascorbate, cholecalciferol, nicotinamide, calcium pantothenate, folic acid, biotin, choline bitartarate, etc. Among these, the particularly desirable and preferred is vitamin C. As used herein, the term "Vitamin C" includes one or more of L-ascorbic acid (also referred to herein as ascorbic acid) as well as its bioquivalent forms including salts and esters thereof. For example, the sodium salt of ascorbic acid is considered vitamin C in the present. Additionally, there are many widely known esters of vitamin C that include ascorbyl acetate. Fatty acid esters of vitamin C are liposoluble and can provide an antioxidant effect. The vitamin C used can be in any form, for example in free or encapsulated form. It is preferred herein to use free vitamin C, for example as ascorbic acid. Preferably, the compositions of the present invention will comprise from about 0.01% to about 1%, more preferably 0.05% to about 0.5% and much more preferably from about 0.1% to about 0.5% vitamin C, by weight of the product . The compositions of the present invention may further comprise additional optional components to improve, for example, its performance in promoting thermogenesis, providing organoleptic properties and a nutritional profile. For example, one or more acidulants, coloring agents, low calorie sweeteners, flavoring agents, preservatives, emulsifiers, oils, carbonation components and the like may be included in the compositions herein. Such optional components may be dispersed, solubilized or mixed in some other way in the present compositions. These components can be added to the compositions provided herein so as not to substantially impair the properties of the beverage composition, particularly the energy supply and mental alertness. Non-limiting examples of optional components suitable for use are provided in the following. The present compositions optionally but preferably further comprise one or more acidulants. An amount of an acidulant can be used to maintain the pH of the compositions. The compositions of the present invention preferably have a pH of from about 2 to about 8, more preferably from about 2 to about 5 and even more preferably from about 2 to about 4.5 and much more preferably from about 2.7 to about 4.2. The acidity of the beverage can be adjusted so that it is kept within a range established by known and conventional methods, for example by the use of one or more acidulants. Typically, the acidity within the ranges mentioned above is a balance between the maximum acidity for microbial inhibition and the optimum acidity for the desired flavor of the beverage. Edible organic as well as inorganic acids can be used to adjust the pH of the beverage. The acids may be present in their undissociated form or alternatively as their respective salts, for example, potassium or sodium acid phosphate, potassium or sodium dihydrogen phosphate salts. Preferred acids are edible organic acids which include citric acid, phosphoric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. The most preferred acids are citric and phosphoric acids. Preferably, citric acid and phosphoric acid are present in an amount of from about 0.05% to about 0.5% and from about 0.005% to about 0.05%, respectively. More preferably, citric acid and phosphoric acid are present in an amount of from about 0.125% to about 0.35% and from about 0.01% to about 0.03%, respectively. The acidulant can also serve as an antioxidant or a metal chelating agent to stabilize the components of the beverage. Examples of antioxidants commonly used include but are not limited to ascorbic acid, EDTA (ethylenediaminetetraacetic acid) and salts thereof. Small amounts of one or more coloring agents may be used in the compositions of the present invention. Preferably β-carotene is used. Riboflavin and FD and C dyes can also be used (eg yellow # 5, blue # 2, network # 40) and FDyC lacquers. By adding the lacquers or other powdered ingredients, all the particles, particularly the colorful iron compounds, are completely and uniformly colored and a uniformly colored beverage mixture is obtained. Additionally, a mixture of FD and C dyes or a dye of FD and C can be used in combination with other conventional foods and food colorants. Secondly, other coloring agents can be used which include, for example, chlorophylls and chlorophyllins as well as extracts of fruits, vegetables or plants such as grapes, cassis, amelanquier, carrot., root beet, red cabbage and hibiscus. Natural dyes are preferred for "completely natural" intake products. The amount of coloring agent will vary depending on the agents used and the intensity of color desired in the finished product. The amount can be easily determined by a person ordinarily skilled in the art. Generally, if used, the coloring agent should be present in a concentration of from about 0.0001% to about 0.5%, preferably from about 0.001% to about 0.1%, and more preferably from about 0.004% to about 0.1 % by weight of the composition. A suitable sweetener for diabetic applications is one that has a glycemic index less than 50 based on the comparative blood glucose response in relation to glucose ingestion. See Jenkins et al., "Glycemic Index of Foods: A Physiological Basis for Carbohydrate Exchange," 34 The American Journal of Clinical Nutrition, 362 (March 1982) for the methodology. To obtain these values, when one or more low calorie sweeteners are used herein, the sweetener with low total caloric content is preferably used in concentrations of about 0.0001% to about 5%, more preferably about 0.001% at about 3%, and even more preferably from about 0.005% to about 2%, and even more preferably from about 0.01% to about 1% and much more preferably from about 0.01% to about 0.05% by weight of the composition. One or more flavoring agents are recommended for the present invention in order to improve their palatability. Any natural or synthetic flavoring agent can be used in the present invention. For example, one or more botanical or fruit flavors may be used herein. As used herein, such flavors may be synthetic or natural flavors. The preferred fruit flavors in particular are exotic and lactonic flavors such as, for example, passion fruit flavors, mango flavors, pineapple flavors, capuacu flavors, guava flavors, cocoa flavors, papaya flavors, peach flavors and flavors of .albaricoque. In addition to these flavors, a variety of other fruit flavors can be used such as, for example, apple flavors, citrus flavors, fruit flavor, raspberry flavor, cranberry flavor, cherry flavor and the like. These fruit flavors can be derived from natural sources such as fruit juices and flavored oils or alternatively they can be prepared synthetically. Natural flavors are preferred for "completely natural" beverages. Preferred botanical flavors include, for example, zabila, guarana, ginseng, gingkgo, marjoleto, hibiscus, rose hip, chamomile, peppermint, fennel, ginger, licorice, lotus seed, schisandra, saw palmetto, sarsaparilla, saffron, herb San Juan, turmeric, cardamom, nutmeg, cassia bark, buchu (barosma setulina), cinnamon, jasmine, hawthorn, chrysanthemum, water chestnut, sugar cane, nephelium, bamboo shoots, vanilla, coffee and the like. Preferred among these are guarana, ginseng, ginko. In addition to serving as sources of stimulants, tea and coffee extracts can also be used as a flavoring agent. In particular, the combination of tea flavors, preferably green tea or black tea flavors (preferably green tea) optionally together with fruit flavors have a pleasant taste. The flavoring agent may also comprise a combination of various flavors. If desired, the flavor in the flavoring agent can be formed into emulsion droplets which are then dispersed in the beverage composition or in the concentrate. Because these droplets usually have a specific gravity less than that of water and therefore form a separate phase, weighting agents (which also act as turbidity agents) can be used to keep the emulsion droplets dispersed, in the beverage or concentrate composition. Examples of such weighting agents are brominated vegetable oils (BVO) and resin esters, in particular ester gums. See L.F. Green, Developments in Soft Drinks Technology, Vol. 1, Applied Science Publishers Ltd., pp. 87-93 (1978) for further description of the use of weighting and turbidity agents in liquid beverages. Typically, the flavoring agents are commercially available, as concentrates or extracts or in the form of synthetically produced flavoring esters, alcohols, aldehydes, terpenes, sesquiterpenes and the like. Optionally, one or more preservatives may be used here additionally. Preferred preservatives include, for example, sorbate, benzoate and polyphosphate preservatives. Preferably, when a preservative is used herein, one or more sorbate or benzoate preservatives (or mixtures thereof) are used. Sorbate or benzoate preservatives suitable for use in the present invention include sorbic acid, benzoic acid and salts thereof including (but not limited to) calcium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, benzoate of sodium, potassium benzoate and mixtures thereof. Sorbate preservatives are particularly preferred. Particularly preferred is potassium sorbate for use in this invention. When the composition comprises a preservative, the preservative is preferably included in concentrations from about 0.0005% to about 0.5%, more preferably from about 0.001% to about 0.4% for the preservative and even more preferably from about 0.001% to about 0.1%, and even more preferably from about 0.001% to about 0.05% and much more preferably from about 0.003% to about 0.03% of the preservative, by weight of the composition. When the composition comprises a mixture of one or more preservatives, the total concentration of such preservatives is preferably kept within these ranges. The amount of water used in the present beverage compositions is such that it is suitable as a diluted beverage ready to be ingested. Typically, the present beverages or beverage compositions comprise at least about 60% to about 97% water, more preferably at least about 75% water, even more preferably at least about 80% water and much more preferably at least about 83% water. The beverage compositions of the invention may be provided in the form of a dry blend or a dehydrated version. These dry mixtures can be obtained by spray-drying or freeze-drying the liquid beverages before packaging or by uniform combination or agglomeration of dry ingredients. When a drink is to be prepared for consumption, it is simply diluted by the addition of a liquid such as water. The present invention can also be packaged in the form of a concentrate. These beverage concentrates, according to the present invention can be provided, for example, as a syrup or an aqueous concentrate. The beverage concentrate is typically formulated to provide a drinkable beverage composition when the concentrate is reconstituted or diluted with water or another fluid or aqueous liquid. The amount of water used in the current beverage concentrates is such that it is suitable as a concentrate, typically in the form of a syrup or an aqueous concentrate, which is ready to be ingested when further diluted with water or another aqueous liquid. Typically, current beverage concentrates comprise from 20% to 85% water, preferably from about 20% to about 50% water and more preferably from about 20% to about 40% water. The beverage concentrates are particularly useful insofar as they can be transported or stored more conveniently compared to the final beverage product due to the lower water content therein. After its dilution, these beverages provide sustained energy to the consumer without the rapid and transient peaks of blood glucose concentrations. The present compositions are made according to methods which will be well known to those ordinarily skilled in the art. For convenience, non-limiting examples of processing methods are presented below. To illustrate, the compositions of the present invention may be prepared by dissolving, dispersing or otherwise mixing all components alone or in suitable combinations together, in water where appropriate, stirring with a mechanical stirrer until all ingredients have been removed. solubilized or dispersed properly. When appropriate, all separate solutions and dispersions are combined later. When tea extracts are used which are typically susceptible to pH, it is important to adjust the desired pH with an acidulant or buffer system before adding the tea extracts to the mixture. When a stable composition is left on the shelf, the final blend optionally, although preferably, can be preserved, pasteurized, ultrapasteurized, sterilized or aseptically filled under appropriate process conditions. When making a beverage composition, a beverage concentrate can optionally be formed first. One method for preparing the concentrated form of the beverage composition would be to start with less than the required volume of water that is used in the preparation of the beverage composition. Another method would be to partially dehydrate the beverage compositions finally prepared to remove only a portion of the water and any other volatile liquid present. The dehydration can be carried out according to known procedures such as evaporation under vacuum. The concentrate may be in the form of a relatively thick liquid. Typically a syrup is formed by adding suitable ingredients such as electrolytes or emulsions to the beverage concentrate. The syrup is then mixed with another aqueous fluid to form a finished beverage or a finished beverage concentrate. The weight ratio of water to sugar is typically from about 1: 1 to about 5: 1. The final drink is bottled or packaged in single-serving containers, either in bottles, cans or Tetrabriks. Preferably, the PET or glass bottles are properly sterilized before being filled with the pasteurized, ultrapasteurized or sterilized beverage. The beverage concentrates and the beverage concentrates are packaged in both multiple service and single service containers of the same preparation. In addition to the beverage described above, the functional core ingredients can potentially be applied to other beverage bases such as coffee, juice, soy milk and flavored beverages in general.

EXAMPLES The following non-limiting examples of the present composition are prepared using conventional methods. The following examples are provided to illustrate the invention and are not intended to limit its scope in any way.

Example 1 A low acid formulation beverage composition is prepared which combines the following components in a conventional manner: Component% by weight Green tea powder 0.32 Caffeine 0.01 Xylitol 7.0 Calcium salt 0.9 Ascorbic acid 0.06 Flavor 0.03 Water rest Total 100 Example 2 A low acid formulation beverage composition is prepared which combines the following components in a conventional manner: Component% by weight Green tea powder 0.30 Black tea powder 0.10 Caffeine 0.015 Xylitol 8.0 Calcium salt 0.90 Ascorbic acid 0.06 Flavor 0.03 Water rest Total 100 EXAMPLE 3 A high acid formulation beverage composition is prepared which combines the following components in a conventional manner: Component% by weight Green tea powder 0.29 Caffeine 0.03 Xylitol 5.0 Calcium salt 0.60 Ascorbic acid 0.06 Citric acid 0.15 Flavor 0.05 Water rest Total 100 EXAMPLE 4 A high acid formulation beverage composition is prepared which combines the following components in a conventional manner: Component% by weight Green tea powder 0.30 Black tea powder 0.09 Caffeine 0.04 Xylitol 6.5 Calcium salt 0.72 Ascorbic acid 0.06 Citric acid 0.15 Taste 0.15 Water rest Total 100 Example 5 A milk formulation composition is prepared which combines the following components in a conventional manner: Component% by weight Green tea powder 0.45 Caffeine 0.04 Xylitol 5.0 Ascorbic acid 0.04 Flavor 0.10 Dry milk without fat 5.5 Water remaining Total 100 Example 6 A liquid beverage concentrate is prepared by combining the following components in a conventional manner: Component% by weight Green tea powder 2.30 Caffeine 0.40 Xylitol 50.0 Calcium salt 8.0 Ascorbic acid 0.60 Flavor 0.40 Rest water Total 100 Example 7 A dry beverage mixture is prepared which combines the following components in a conventional manner: Component% by weight Green tea powder 5.00 Caffeine 0.40 Xylitol 78.00 Calcium salt 12.80 Ascorbic acid 0.50 Flavor 0.30 Flow agent 2.00 - 3! Total 100 Example 8 A liquid beverage concentrate is prepared that combines the following components in a conventional manner: Component% by weight Green tea powder 0.35 Caffeine 0.04 Fibersol -2 (soluble fiber) 3.00 Calcium salt 0.40 Ascorbic acid 0.03 Acesulfame- K 0.03 Sucralose 0.05 Flavor 0.10 Water rest Total 100 The drinks of examples 1-8 are found to be palatable and satiating. Consumers of this drink find that their desire to eat decreases but without a reduction in the energy needed to perform their daily activities. In addition, the components used in these beverages are found to be more accepted compared to beverages of the prior art which contain appetite suppressant drugs or similar, non-natural ingredients.

Claims (30)

1. Beverage composition for weight administration, comprising at least three ingredients, each ingredient is related to a specific functionality that is positively associated with the administration of weight, the total composite drink has a favorable synergistic effect to assist in the administration of weight of a person who consumes the composition by attacking two fundamental therapeutic routes for weight management, specifically: (a) decreased energy intake and (b) increased energy expenditure.

2. Composition as described in claim 1, wherein the first ingredient is a polyol or fiber or a combination thereof present in an amount sufficient to provide a feeling of fullness and counteract the desire of the person to consume calories.

3. Composition as described in claim 1, wherein a second ingredient is a flavanol present in an amount sufficient to provide a stimulating effect on the thermogenic expenditure of the person.

4. Composition as described in claim 1, wherein a third ingredient is a stimulant present in an amount sufficient to promote thermogenesis in the person.

5. Composition as described in claim 1, further comprising calcium.

6. Composition as described in claim 1, further comprising one or more an antioxidant vitamin, a mineral, an acidulant; a coloring agent; a low calorie sweetener; a flavoring agent or a server.

7. Composition as described in claim 1, wherein the composition is a fermented liquid beverage.

8. A beverage composition for weight administration comprising a polyol or a fiber or a combination thereof, calcium and at least one each of a flavanol, stimulant and antioxidant in cooperating amounts in such a way that people who consume the composition get increased energy expenditure and increased satiety to decrease their desire for additional consumption and thus help in the administration of the person's weight.

9. Composition as described in claim 8, wherein the polyol is xylitol present in an amount from about 1% to about 90% by weight of the composition; the fiber is present in an amount from 0.1 to 30 g; Flavanol is present in an amount of about 0.01% to about 0.75% by weight of the composition; and the stimulant is present in an amount from about 0.01% to about 0.5% by weight of the composition.

Composition as described in claim 8, wherein the antioxidant is vitamin C.

11. Composition as described in claim 10, wherein the vitamin C is present in an amount from about 0.01% to about 1% by weight. of the composition.

12. Composition as described in claim 8, wherein the flavanol is present as a green tea solids component.

13. Composition as described in claim 8, wherein the flavanol is catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate or epigallocatechin gallate or a mixture thereof.

14. Composition as described in claim 8, wherein the stimulant is caffeine.

15. Composition as described in claim 8, wherein the calcium is present in an amount from about 0.01% to about 15% by weight of the composition.

16. Composition as described in claim 8, further comprising one or more acidulants; coloring agents; non-caloric sweeteners; flavoring or preservative agents.

17. Composition as described in claim 16, which includes an acidulant of citric acid, phosphoric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid or mixtures thereof. same; and a β-carotene coloring agent.

18. Composition as described in claim 17, which includes an acidulant mixture of citric acid and phosphoric acid which is present in an amount of from about 0.1% to about 0.5% and from about 0.01% to about 0.05%, respectively; and β-carotene present in an amount from about 0.005% to about 0.02%. 1 .

Composition as described in claim 8, further comprising water in an amount greater than 60% up to about 97% by weight of the composition.

20. Composition as described in claim 8, in the form of a concentrate comprising between 20% and 80% water, wherein the beverage can be made by combining the concentrate with an aqueous fluid.

21. Composition as described in claim 8, in the form of a dry beverage mixture or an agglomerated powder containing between 1 and 10% water, wherein the beverage can be made by combining the dry or agglomerated mixture with an aqueous fluid.

22. Ready-to-ingest drink beverage composition, as described in claim 1, specifically comprising: green tea solids in an amount from about 0.05% to about 0.75% by weight of the composition; caffeine in an amount from about 0.01% to about 0.25% by weight of the composition; xylitol in an amount from about 1% to about 15% by weight of the composition or fiber in an amount from 1% to 3% or a combination thereof; calcium in an amount from about 0.01% to about 1% by weight of the composition; an antioxidant vitamin in an amount from about 0.01% to about 1% by weight of the composition; and water in an amount from about 20% to about 97% by weight of the composition; in such a way that the people who consume the composition get increased energy expenses and increased satiety to decrease their desire for additional consumption and in this way help the administration of the person's weight.

23. Liquid beverage concentrate composition for weight administration, as described in claim 1, specifically comprising: green tea solids in an amount of about 1% to about 5% by weight of the composition; caffeine in an amount from about 0.01% to about 0.4% by weight of the composition; xylitol in an amount from about 1% to about 50% by weight of the composition or fiber in an amount from about 1% to 20% of the composition, or a combination thereof; calcium in an amount from about 0.01% to about 10% by weight of the composition; an antioxidant vitamin in an amount from about 0.01% to about 1% by weight of the composition; and water in an amount from about 20% to about 85% by weight of the composition, such that people who consume the diluted composition obtain increased energy expenditure and increased satiety to decrease their desire for additional consumption and thus help in the administration of the person's weight.

Mixed composition of dry beverage for weight administration, as described in claim 1, which specifically comprises: green tea solids in an amount of about 0.05% to about 10.0% by weight of the composition; caffeine in an amount from about 0.01% to about 0.5% by weight of the composition; xylitol in an amount from about 1% to about 90% by weight of the composition or fiber in an amount from 1% to about 90% of the composition, or a combination thereof; calcium in an amount from about 0.01% to about 15% by weight of the composition; an antioxidant vitamin in an amount from about 0.01% to about 1% by weight of the composition; and water in an amount from about 1% to about 10% by weight of the composition, such that people who consume the diluted composition obtain increased energy expenditure and increased satiety to decrease their desire for additional consumption and thus help in the administration of the person's weight.

Composition as described in claim 22, wherein the antioxidant is vitamin C.

26. Composition as described in claim 23, wherein the antioxidant is vitamin C.

27. Composition as described in claim 24, in wherein the antioxidant is vitamin C.

28. Beverage base comprising the composition of weight administration as described in claim 1 and coffee, juice, soy milk or a mixture of the base that is or can be diluted to form a drink.

29. A beverage base comprising the composition as described in claim 8 and coffee, juice, milk soya, wherein the base is or can be diluted to form a beverage.

30. A beverage base comprising the composition as described in claim 21, and coffee, juice, milk soya, wherein the base is or can be diluted to form a beverage.