NZ510643A - Composition of calcium and an oligosaccharide - Google Patents
Composition of calcium and an oligosaccharideInfo
- Publication number
- NZ510643A NZ510643A NZ510643A NZ51064399A NZ510643A NZ 510643 A NZ510643 A NZ 510643A NZ 510643 A NZ510643 A NZ 510643A NZ 51064399 A NZ51064399 A NZ 51064399A NZ 510643 A NZ510643 A NZ 510643A
- Authority
- NZ
- New Zealand
- Prior art keywords
- calcium
- oligosaccharide
- source
- composition
- milk
- Prior art date
Links
- 239000011575 calcium Substances 0.000 title claims abstract description 82
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 82
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical group [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 81
- 239000000203 mixture Substances 0.000 title claims abstract description 43
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 36
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 36
- 235000013305 food Nutrition 0.000 claims abstract description 24
- 235000013361 beverage Nutrition 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims description 35
- 239000008267 milk Substances 0.000 claims description 35
- 210000004080 milk Anatomy 0.000 claims description 35
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 23
- 239000011707 mineral Substances 0.000 claims description 23
- 235000013365 dairy product Nutrition 0.000 claims description 18
- 239000012141 concentrate Substances 0.000 claims description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 235000010323 ascorbic acid Nutrition 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical group OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 5
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 claims description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 4
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 2
- 229910019142 PO4 Inorganic materials 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 claims description 2
- 229940072107 ascorbate Drugs 0.000 claims description 2
- 230000001419 dependent effect Effects 0.000 claims description 2
- 229940050410 gluconate Drugs 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 claims description 2
- 229940049920 malate Drugs 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000010452 phosphate Substances 0.000 claims description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 2
- AWUCVROLDVIAJX-GSVOUGTGSA-N sn-glycerol 3-phosphate Chemical compound OC[C@@H](O)COP(O)(O)=O AWUCVROLDVIAJX-GSVOUGTGSA-N 0.000 claims description 2
- 229960005069 calcium Drugs 0.000 description 63
- 235000010755 mineral Nutrition 0.000 description 21
- 239000000047 product Substances 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 13
- 208000001132 Osteoporosis Diseases 0.000 description 11
- 210000000988 bone and bone Anatomy 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 4
- 235000015197 apple juice Nutrition 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 239000011777 magnesium Substances 0.000 description 4
- 229910052749 magnesium Inorganic materials 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 3
- 239000001527 calcium lactate Substances 0.000 description 3
- 235000011086 calcium lactate Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000003075 phytoestrogen Substances 0.000 description 3
- 241000186000 Bifidobacterium Species 0.000 description 2
- 206010017076 Fracture Diseases 0.000 description 2
- 229920001202 Inulin Polymers 0.000 description 2
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 2
- JGFZNNIVVJXRND-UHFFFAOYSA-N N,N-Diisopropylethylamine (DIPEA) Chemical compound CCN(C(C)C)C(C)C JGFZNNIVVJXRND-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- MUMGGOZAMZWBJJ-DYKIIFRCSA-N Testostosterone Chemical compound O=C1CC[C@]2(C)[C@H]3CC[C@](C)([C@H](CC4)O)[C@@H]4[C@@H]3CCC2=C1 MUMGGOZAMZWBJJ-DYKIIFRCSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 229960004494 calcium gluconate Drugs 0.000 description 2
- 239000004227 calcium gluconate Substances 0.000 description 2
- 235000013927 calcium gluconate Nutrition 0.000 description 2
- 229940041131 calcium lactate gluconate Drugs 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 229940029339 inulin Drugs 0.000 description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 2
- 229910052748 manganese Inorganic materials 0.000 description 2
- 239000011572 manganese Substances 0.000 description 2
- 235000015205 orange juice Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 235000014214 soft drink Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241001112696 Clostridia Species 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 208000030814 Eating disease Diseases 0.000 description 1
- 241000194031 Enterococcus faecium Species 0.000 description 1
- 208000019454 Feeding and Eating disease Diseases 0.000 description 1
- 206010016997 Forearm fracture Diseases 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020100 Hip fracture Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 208000001164 Osteoporotic Fractures Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000031294 Upper limb fractures Diseases 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 210000003022 colostrum Anatomy 0.000 description 1
- 235000021277 colostrum Nutrition 0.000 description 1
- 230000001010 compromised effect Effects 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 235000014632 disordered eating Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 239000000262 estrogen Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 235000003084 food emulsifier Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000010383 food humectant Nutrition 0.000 description 1
- 235000020189 fortified milk Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003163 gonadal steroid hormone Substances 0.000 description 1
- 235000014168 granola/muesli bars Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000009245 menopause Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 235000016046 other dairy product Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229960003604 testosterone Drugs 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/20—Dietetic milk products not covered by groups A23C9/12 - A23C9/18
- A23C9/203—Dietetic milk products not covered by groups A23C9/12 - A23C9/18 containing bifidus-active substances, e.g. lactulose; containing oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/306—Foods, ingredients or supplements having a functional effect on health having an effect on bone mass, e.g. osteoporosis prevention
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A composition comprising a calcium source and an amount of oligosaccharide effective to solubilise the calcium when the composition is prepared as a food product or is added to food or beverage wherein the calcium source and oligosaccharide are present in a ratio of about 1-2: 2-1 by weight.
Description
<div class="application article clearfix" id="description">
<p class="printTableText" lang="en">New Zealand Paient Spedficaiion for Paient Number 510643 <br><br>
WO 00/10402 PCT/AU99/00609 <br><br>
1 <br><br>
COMPOSITION Technical Field <br><br>
The present invention relates to a composition comprising oligosaccharide and calcium. The composition is 5 suitable to be prepared as a food product or for the addition of calcium and milk minerals into a range of foods and beverages. <br><br>
Background Art <br><br>
One of the major diseases facing us today is 10 osteoporosis. Every year osteoporosis costs Australians over eight hundred million dollars in health care. This figure is set to increase as the population grows older, unless effective prevention takes place. Once thought of as part of the ageing process, osteoporosis has now become 15 one of Australia's biggest health problems. <br><br>
Osteoporosis is the disease which is characterised by demineralisation of the bones. As calcium is lost, the bones become thin and brittle, creating what is known as the 'honeycomb' effect. As a result, the bones are more 20 susceptible to fractures, even when carrying out everyday activities such as lifting and bending. In Australia, osteoporosis is the cause of over 15,000 hip fractures, 24,000 forearm fractures and over 10,000 arm fractures each year. The Dubbo Osteoporosis Epidemiology Study which took 25 place between 1989 and 1992 found that over the age of 60, almost 60 per cent of women and 3 0 per cent of men suffered from at least one fracture due to osteoporosis. <br><br>
While it is largely a preventable condition, osteoporosis affects almost one half of Australian women 30 and one third of Australian men. After about the age of 35, the body automatically begins to use up its calcium stores and for this reason, osteoporosis is most common in older people. However, it can also affect younger people, especially those whose hormonal balance has been 35 compromised by illness, eating disorders or over-exercise. <br><br>
SUBSTITUTE SHEET (Rule 26) (RO/AU) <br><br>
WO 00/10402 PCT/AU99/00609 <br><br>
2 <br><br>
Building up calcium levels before this time is especially important for prevention of this disease. <br><br>
As the most effective way to build strong, healthy bones, an adequate and regular intake of calcium needs to 5 be maintained from early childhood right through to old age. The more calcium stored in the bones, the less risk of osteoporosis later in life. Poor storage of calcium in the bones means a greater risk of fractures due to osteoporosis. While the rate of bone depletion in women 10 and men is similar before menopause, post menopausal women lose bone density at a much faster rate than men of the same age. This is because the female sex hormone oestrogen plays a major part in the maintenance of bone calcium balance. It is also thought that the decrease in 15 testosterone in older men can also contribute to an increased risk of osteoporosis. <br><br>
Our best dietary source of calcium is dairy products such as milk, yogurt, cheese, etc and generally three servings of these dairy products each day is able to 20 provide an adequate intake of calcium. In reality however, less than one-half of the population actually consume three servings of dairy products each day and women of all age groups when questioned as to why they do not drink milk answer that they consider it to be fattening. Others do 25 not like the taste, while some believe it to be mucous-forming. In addition, our population is increasingly becoming more multi-racial, with many coming from those countries which do not have a tradition of dairy products in their diets. These people often have a lactose 30 intolerance and do not consume dairy products for this reason. It is clear that the minerals found in dairy milk, particularly calcium, should be available in a form which would overcome the objections many people have in consuming three servings of milk or other dairy products on a regular 35 basis. <br><br>
PCT/AU99/00609 <br><br>
Received 16 March 2000 <br><br>
3 <br><br>
Oligosaccharides have growth-enhancing effect on the beneficial bacteria, Lactobacilli and Bifidobacteria present in the human gastrointestinal tract, and belong to that group of foods known as prebiotics. As well as enhancing growth of the health promoting bacteria, oligosaccharides have the effect of reducing the numbers of harmful bacteria such as Eschiricia coli and Clostridia. The lactobaccili and bifidobacteria are known to promote a number of important therapeutic and prophylactic effects, including stimulation of the host immune system. <br><br>
Calcium in dairy products is found in combination with other important minerals, phosphorous and magnesium, and researchers in this area think that the combination of these minerals as well as their ratio, is an important factor in the enhanced absorbability of calcium. It would therefore be of considerable advantage in the addition of calcium to foods and beverages if the source of calcium used were to be the natural calcium from dairy products and, more particularly, if the calcium was in combination with all the minerals found in milk. <br><br>
Disclosure of the Invention The present invention provides a composition comprising a calcium source and an amount of oligosaccharide effective to solubilise the calcium when the composition is prepared as a food product or is added to a food or beverage wherein the calcium source and oligosaccharide are present in a ratio of about 1-2 : about 2-1 by weight. <br><br>
By 'a calcium source' we mean calcium in the form of a salt or calcium which is in the form of a mineral concentrate obtained from dairy milk or a mixture of both. Suitable calcium salts include carbonate, gluconate, <br><br>
lactate, phosphate, citrate, citrate malate, ascorbate, hydroxide, glycerophosphate, chloride, alginate or the like or a mixture of salts. Calcium which is in the form of a mineral concentrate obtained from dairy milk contains other amended sheet <br><br>
IPEA/AU <br><br>
WO 00/10402 PCT/AU99/00609 <br><br>
4 <br><br>
minerals such as potassium, magnesium, zinc, phosphorous, iron and manganese. A commercially available mineral concentrate of milk is a good calcium source and is also suitable for use in the present invention. One such 5 product is ALAMIN™ 996 which is a product of New Zealand Milk Products (Australia) Pty Limited. Another product which is known as DAIRYCAL is supplied by Cottee Dairy Products Pty Limited. <br><br>
The oligosaccharide is any oligosaccharide, but 10 is preferably fructo-oligosaccharide or isomalto-oligosaccharide. Commercially available preparations of oligosaccharide such as RAFTILOSE® supplied by Fernz Australia Limited, can also be used. RAFTILOSE® is a registered trade mark of Raffinerie Tirlemontoise En 15 Neerlandais Tiense of Belgium. <br><br>
The composition of the present invention can be prepared as a food product such as a chewy-textured confectionery product or can be used to supplement most foods and liquid beverages with calcium. 20 The advantage of the present invention is that the composition can be added to liquid beverages to provide up to 800mg of calcium in a single serving, ie 250mls, which is 100% of the Australian Recommended Dietary Intake (RDI) of calcium. The composition of the present invention can 25 also be prepared as a chew using ordinary confectionery manufacturing techniques to provide a chew having up to 100% RDI of calcium. In the chew and in the liquid beverage, the calcium is completely solubilised and there is no gritty or powdery taste. <br><br>
30 The composition of the present invention can also be added to foods while maintaining the calcium in a completely solubilised form. <br><br>
Foods which can be supplemented with calcium using the composition of the present invention include powdered 35 milk, sauces, dressings, soups, bread, biscuits, cereal, pasta, noodles, cakes, desserts including dairy desserts, <br><br>
WO 00/10402 PCT/AU99/00609 <br><br>
5 <br><br>
ice cream, frozen confections including dairy or soy, yoghurt, snacks such as muesli bars and the like. <br><br>
Liquid beverages that can be supplemented with calcium using the composition of the present invention are 5 water, soft drinks, health/energy drinks including those prepared for athletes and other water based beverages, all types of milk products, including fresh and UHT milk, equivalent yoghurt drinks and other cultured milk beverages, equivalent soy milk beverages, fruit drinks and 10 fruit juices. When supplementing beverages such as water, soft drinks or flavoured drinks, a small amount of an acid such as ascorbic acid is added to counteract the alkalinity and to improve taste. <br><br>
Foods and liquid beverages can be supplemented with 15 calcium using the composition of the present invention without adversely affecting their flavour, texture or functionality. <br><br>
The composition of the present invention can comprise additional ingredients that are commonly found in foods and 20 beverages without adversely affecting the solubility properties of the composition. Such additional ingredients include modifying agents, thickeners, mineral salts, food acids, emulsifiers and humectants. Examples of these additional ingredients can be found in the Australian Food 25 Standards Code. Other additional ingredients include vitamins, minerals such as iron and magnesium, colouring agents, flavouring agents and probiotic dried cultures (such as E.faecium PR88), probiotic live cultures, phytoestrogens, colostrum and other immune system enhancing 30 agents. <br><br>
We have found that when the soluble dietary fibre, oligosaccharide is combined with calcium, there is an unexpected and previously unknown increase in calcium solubility. A further advantage of the present invention 35 is that calcium bioabsorption is increased significantly <br><br>
PCT/AU99/00609 <br><br>
Received 16 March 2000 <br><br>
6 <br><br>
when calcium is consumed together with the soluble dietary fibres such as oligosaccharides. <br><br>
Accordingly, in another aspect the present invention provides a method of enhancing the solubility of calcium which comprises solubilising a source of calcium in the presence of oligosaccharide wherein the calcium source and oligosaccharide are present in a ratio of about 1-2 : about 2-1 by weight. <br><br>
Mode(s) for Carrying out the Invention <br><br>
The oligosaccharides used in the present invention are commercially available or can be readily prepared by methods known to those skilled in the art. Fructo-oligosaccharide can be extracted from Inulin by methods known to those skilled in the art. Inulin is the storage carbohydrate of about 30,000 plants. Isomaltooligosaccharide is the hydrolysis product of starch. <br><br>
Calcium salts and the mineral concentrate from milk are also commercially available. The preparation of a mineral concentrate from dairy milk or whey involves initial removal of the fat and most of the protein (casein) from the milk. The milk is then subjected to ultra filtration through micro-membranes which separates the larger whey protein molecules, leaving the smaller molecules of the mineral stream. Removal of the whey protein fraction leaves lactose, minerals and trace minerals. The lactose is removed using reverse osmosis techniques, finally leaving a mineral concentrate which is comprised principally of calcium, potassium, magnesium, <br><br>
zinc, phosphorous, iron and manganese. This concentrate is then dried forming a white, free-flowing and poorly soluble powder. <br><br>
The composition of the present invention can be used to prepare a chewy-textured confection by using process equipment and techniques known to those skilled in the art of confectionary manufacture. <br><br>
The composition of the present invention can be added to any milk product. The milk is thoroughly mixed using normal dairy mixing equipment. The milk product is then pasteurised and homogenised in the normal manner resulting <br><br>
AMENDED SHEET IPEA/AU <br><br>
WO 00/10402 PCT/AU99/00609 <br><br>
7 <br><br>
in a fortified milk with the required target level of calcium. When the composition is added to other beverages, normal commercial mixing equipment is used. When the composition is added to foods, it can be treated like an 5 additional ingredient and treated like any other ingredient, and the foods are processed and prepared in the normal manner. For example, a dry mix of the calcium source and oligosaccharide can be added to the dry dough ingredients and the ingredients are processed m the usual 10 manner for making the bread. Milk and other beverages prepared in this way produce high-calcium products in which there is virtually no settlement of calcium. Food products prepared by including the composition of the present invention have a high level of calcium in a solubilised 15 form without adversely affecting their flavour, texture or functionality. <br><br>
The skilled addressee would understand that when the composition of the present invention comprises ingredients in addition to the calcium source and oligosaccharide, the 20 amount of these additional ingredients are dependent on which food or beverage is to be supplemented and the amount is, in most instances, determined by relevant regulatory and/or health authority rules and guidelines. <br><br>
In the following examples 1, 3 and 5, the calcium is 25 in the form of the commercially available milk mineral concentrate ALAMIN™ 996 and in examples 1-5, the oligosaccharide is the commercially available RAFTILOSE® product. <br><br>
Example 1 30 Whole Milk <br><br>
Milk mineral concentrate 1.7gms <br><br>
Oligosaccharide l.Ogm <br><br>
Milk made up to 250mls <br><br>
35 The milk mineral concentrate and oligosaccharide are blended with 250mls of milk to produce a calcium level of <br><br>
WO 00/10402 PCT/AU99/00609 <br><br>
8 <br><br>
800mg per serving of 250mls of milk. This is 100% of the RDI of calcium. <br><br>
Example 2 Whole Milk <br><br>
5 Calcium lactate/calcium gluconate <br><br>
(1:2 molar ratio) 2gms <br><br>
Oligosaccharide lgm <br><br>
Milk made up to 250mls <br><br>
10 The milk is prepared as per Example 1 to provide approximately 500mg of calcium per 250ml serving of milk. Example 3 Apple Juice <br><br>
A dry mix is prepared containing 45% milk mineral 15 concentrate and 55% oligosaccharide. The dry mix is blended with apple juice using 2.3gms per 200ml serving of apple juice to provide 290mg of calcium per 200ml of apple juice. This is approximately 3 6% of the RDI of calcium. Example 4 20 Water <br><br>
A dry mix is prepared having 80% calcium lactate and 20% oligosaccharide. This is blended with water (5gm per litre) to provide 400mg of calcium in a litre of water. 45mg of ascorbic acid is added to improve taste. This 25 provides 10% of the RDI of calcium in a 200ml serving of water. <br><br>
Example 5 Bread <br><br>
A dry mix is prepared having 50% milk mineral 30 concentrate and 50% oligosaccharide. This is added (20gms per loaf) to the dry dough and other ingredients which provides approximately 13 0mg of calcium per slice of bread. <br><br>
The same dry mixed blend can be used to supplement biscuits, pasta and cereal with calcium. <br><br>
WO 00/10402 <br><br>
PCT/AU99/00609 <br><br>
9 <br><br>
Example 6 <br><br>
Confection <br><br>
Flavour q.s. <br><br>
Oligosaccharide and calcium 1:1 mix 40.0% <br><br>
5 <br><br>
milk solids <br><br>
3.0% <br><br>
made up to a chewy bar of approximately 6g using other ingredients such as fillers, gelatine and sugar that are usually used in the manufacture of confectionary. <br><br>
In example 6, the calcium source is the DAIRYCAL 10 product and the oligosaccharide is isomaltooligosaccharide. The above ingredients are solubilised, mixed and prepared in appropriate shapes in process equipment known to those skilled in the art of confectionery manufacture. <br><br>
15 6gms, each confection having the calcium level equivalent to one glass of dairy milk (290mg) which is 36% of the RDI of calcium. <br><br>
Example 7 <br><br>
Same as for example 6, except that the oligosaccharide is 20 fructooligosaccharide. <br><br>
Example 8 Orange juice made up to 250 mis with orange juice. The phytoestrogen is ISOLIFE Micro. ISOLIFE is a trade mark of Schouten Products BV, Netherlands and the product is available from Soy Health Pty Ltd in New South Wales, 30 Australia Example 9 Water <br><br>
A dry mix is prepared using calcium lactate and calcium gluconate in a 1:2 molar ratio. To 0.67 gms of 35 this dry mix is added 0.7g of RAFTILOSE and .05g of ascorbic acid. This is blended with water to make up to <br><br>
The confection is a chewy-textured product of about <br><br>
25 <br><br>
phytoestrogen <br><br>
DAIRYCAL <br><br>
RAFTILOSE <br><br>
1. 5g 1.07g 0. 5g <br><br></p>
</div>
Claims (8)
1. A composition comprising a calcium source and an amount of oligosaccharide effective to solubilise the<br><br> 5 calcium when the composition is prepared as a food product or is added to food or beverage wherein the calcium source and oligosaccharide are present in a ratio of about 1-2 : about 2-1 by weight.<br><br>
2. A composition according to claim 1, wherein the<br><br> 10 calcium source is calcium which is in the form of a mineral concentrate obtained from dairy milk or a salt of calcium selected from carbonate, gluconate, lactate, phosphate, citrate, citrate malate, ascorbate, hydroxide, glycerophosphate, chloride, alginate or a mixture of salts 15 and wherein the oligosaccharide is fructooligosaccharide or isomaltooligosaccharide.<br><br>
3. A composition according to claim 1, wherein the source of calcium is a mineral concentrate obtained from dairy milk and the oligosaccharide is<br><br> 20 fructooligosaccharide.<br><br>
4. A confectionery product comprising a composition according to any one of claims 1 to 3.<br><br>
5. A food to which has been added a composition according to any one of claims 1 to 3.<br><br> 25
6. A beverage to which has been added a composition according to any one of claims 1 to 3.<br><br>
7. A method of enhancing the solubility of calcium which comprises solubilising a source of calcium in the presence of oligosaccharide wherein the calcium source and<br><br> 30 oligosaccharide are present in a ratio of about 1-2 : about 2-1 by weight.<br><br>
8. A method according to claim 7, wherein the calcium source and oligosaccharide are as defined in claim 2.<br><br> AMENDED SHEET (PEA/AU<br><br> </p> </div>
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AUPP5386A AUPP538698A0 (en) | 1998-08-21 | 1998-08-21 | High calcium, low-joule confection with prebiotic and/or probiotic properties |
AUPQ0882A AUPQ088299A0 (en) | 1999-06-09 | 1999-06-09 | Composition |
PCT/AU1999/000609 WO2000010402A1 (en) | 1998-08-21 | 1999-07-29 | Composition |
Publications (1)
Publication Number | Publication Date |
---|---|
NZ510643A true NZ510643A (en) | 2002-06-28 |
Family
ID=25645850
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NZ510643A NZ510643A (en) | 1998-08-21 | 1999-07-29 | Composition of calcium and an oligosaccharide |
Country Status (6)
Country | Link |
---|---|
EP (1) | EP1104998A1 (en) |
JP (1) | JP2002523025A (en) |
KR (1) | KR20010072837A (en) |
CA (1) | CA2340926A1 (en) |
NZ (1) | NZ510643A (en) |
WO (1) | WO2000010402A1 (en) |
Families Citing this family (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6673380B2 (en) | 1998-11-17 | 2004-01-06 | Mcneil-Ppc, Inc. | Fortified confectionery delivery systems and methods of preparation thereof |
US6811800B2 (en) * | 1998-09-29 | 2004-11-02 | The Procter & Gamble Co. | Calcium fortified beverages |
WO2001050886A1 (en) * | 2000-01-11 | 2001-07-19 | Vitafood Ag | Dairy-free prebiotic instant powder which contains oligo-fructose |
US6630452B2 (en) | 2000-02-17 | 2003-10-07 | Wyeth | Nutritional formulation containing prebiotic substances |
WO2001060346A2 (en) * | 2000-02-17 | 2001-08-23 | Wyeth | Nutritional formulation containing prebiotic substances |
DE10008279A1 (en) * | 2000-02-23 | 2001-08-30 | Meggle Gmbh | Synergistic medicinal or health-promoting food additive composition, comprising lactose, inulin and/or oligofructose, calcium salt and Bifidus bacteria, having e.g. immunostimulant and digestion improving action |
AU2002234178A1 (en) * | 2000-10-26 | 2002-05-06 | Banner Pharmacaps Inc. | Supplement and method for nutritional supplementation of calcium, including a prophylactic motility agent |
GB0027761D0 (en) * | 2000-11-14 | 2000-12-27 | Nestle Sa | Nutritional composition for an immune condition |
US20050100637A1 (en) | 2003-11-12 | 2005-05-12 | Robert Murray | Carbohydrate and electrolyte replacement composition |
US8663679B2 (en) | 2004-04-29 | 2014-03-04 | Abbott Laboratories | Compositions for improving breast health in women |
US7435431B2 (en) | 2004-07-28 | 2008-10-14 | Abbott Laboratories | Method for controlling body weight in estrogen-insufficient women |
US7601370B2 (en) | 2004-07-28 | 2009-10-13 | Abbott Laboratories | Method for controlling body weight in estrogen-insufficient women |
JP4693390B2 (en) * | 2004-11-09 | 2011-06-01 | 五洲薬品株式会社 | Functional addition water and its production method |
US8435590B2 (en) | 2008-11-24 | 2013-05-07 | Stokely-Van Camp, Inc. | Use of novel carbohydrates and carbohydrate blends to provide a sports beverage with increased absorption |
EP2387332A2 (en) * | 2009-01-19 | 2011-11-23 | Université De Liège Gembloux Agro-Bio Tech | A process for the production of a composition, the composition and the use thereof as food additive |
EP2298086B8 (en) | 2009-09-11 | 2012-12-26 | Harald Freidel | Enriching refined carbohydrates with minerals |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6324847A (en) * | 1986-07-18 | 1988-02-02 | Yoshirou Shintomai | Use of water containing calcium ion |
JPH04360645A (en) * | 1991-06-04 | 1992-12-14 | Meiji Milk Prod Co Ltd | Calcium-enriched milk beverage and its production |
JP3462535B2 (en) * | 1993-08-31 | 2003-11-05 | サントリー株式会社 | Mineral absorption promoting composition |
JPH07285872A (en) * | 1994-04-21 | 1995-10-31 | Kyodo Nyugyo Kk | Water-soluble prepared material of calcium |
JPH0937711A (en) * | 1995-07-28 | 1997-02-10 | Sennosuke Tokumaru | Health food |
-
1999
- 1999-07-29 NZ NZ510643A patent/NZ510643A/en unknown
- 1999-07-29 KR KR1020017002225A patent/KR20010072837A/en not_active Application Discontinuation
- 1999-07-29 EP EP99934408A patent/EP1104998A1/en not_active Withdrawn
- 1999-07-29 JP JP2000565732A patent/JP2002523025A/en not_active Withdrawn
- 1999-07-29 CA CA002340926A patent/CA2340926A1/en not_active Abandoned
- 1999-07-29 WO PCT/AU1999/000609 patent/WO2000010402A1/en not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
JP2002523025A (en) | 2002-07-30 |
KR20010072837A (en) | 2001-07-31 |
CA2340926A1 (en) | 2000-03-02 |
WO2000010402A1 (en) | 2000-03-02 |
EP1104998A1 (en) | 2001-06-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU782748B2 (en) | Calcium/calcium-magnesium fortified water, juices, beverages and other liquid food products | |
NZ510643A (en) | Composition of calcium and an oligosaccharide | |
EP1199946B1 (en) | Gelled nutritional composition | |
AU751510B2 (en) | Fortification of foodstuff | |
JP2002525091A (en) | A low-acid beverage supplemented with a nutritional calcium source | |
JP3232718B2 (en) | Easy-absorbable mineral-containing composition and food and drink containing it | |
US20090047388A1 (en) | Calcium fortified creamed honey | |
JP3606724B2 (en) | Milk protein-containing powder | |
AU729588B2 (en) | Composition | |
JPH03240470A (en) | Fruit juice beverage and production thereof | |
JP2002253170A (en) | Food and beverage containing phosphorylated oligosaccharide as calcium enhancer | |
JPH04360645A (en) | Calcium-enriched milk beverage and its production | |
US20050153021A1 (en) | Calcium-fortified protein-based beverage containing calcium (lactate) gluconate citrate | |
JP3551149B2 (en) | Easy-absorbable mineral-containing composition and food and drink containing it | |
WO2000045650A1 (en) | Calcium supplemented food products and novel calcium-containing ingredient | |
JP3083579B2 (en) | Calcium fortified beverage and method for producing the same | |
EP1699302B1 (en) | Calcium-fortified protein-based beverage containing calcium (lactate) gluconate citrate | |
WO2013188187A2 (en) | Chilled products containing yogurt, fruit and oats | |
WO2021262125A1 (en) | Cold sahlep with banana and its preparation method | |
EA040518B1 (en) | METHOD FOR PREPARING PROTEIN-CONTAINING DESSERT JELLY PRODUCT | |
CN118077773A (en) | Modulated milk powder for shaping intestinal tract of enterobacter and application thereof | |
MXPA00011706A (en) | Fortification of foodstuff |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PSEA | Patent sealed | ||
RENW | Renewal (renewal fees accepted) | ||
RENW | Renewal (renewal fees accepted) |