US20160374383A1 - Fiber Containing Compositions and Methods of Making and Using Same - Google Patents

Fiber Containing Compositions and Methods of Making and Using Same Download PDF

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Publication number
US20160374383A1
US20160374383A1 US15/251,337 US201615251337A US2016374383A1 US 20160374383 A1 US20160374383 A1 US 20160374383A1 US 201615251337 A US201615251337 A US 201615251337A US 2016374383 A1 US2016374383 A1 US 2016374383A1
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Prior art keywords
composition
fiber
inulin
component
flavor
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US15/251,337
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Kristin Rhedrick Williams
Hing C. Tse
Daren K. Anness
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Procter and Gamble Co
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Procter and Gamble Co
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Priority to US15/251,337 priority Critical patent/US20160374383A1/en
Publication of US20160374383A1 publication Critical patent/US20160374383A1/en
Priority to US16/160,207 priority patent/US11779042B2/en
Abandoned legal-status Critical Current

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    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum 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
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/28—Substances of animal origin, e.g. gelatin or collagen
    • 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
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/06—Antihyperlipidemics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres

Definitions

  • the present invention relates generally to ingestible compositions, particularly to compositions that deliver fiber to a mammal, and to methods of making and using such compositions.
  • fiber is an important part of the diet of mammals, particularly humans. Medical and nutrition professionals generally agree that dietary fiber is essential for good human health. Too little fiber in the diet is associated with diseases such as heart disease, diabetes, obesity, and colon cancer. In addition, too little fiber often results in intestinal irregularity. Proper amounts of fiber in the diet stimulate bowel movement, slow down the gastrointestinal transition and digestion processes, modify fat absorption, and increase excretion of bile acids. In addition, some dietary fibers are known to lower blood cholesterol and benefit the postprandial (after eating) glycemic response.
  • moderately fermentable fiber that is fermented by the intestinal flora of a user
  • Fiber intake can be increased by eating greater amounts of foods high in fiber such as grains, fruits, and vegetables.
  • most consumers would have to almost double their intake of such foods to attain the recommended daily amount of fiber.
  • Many consumers are unwilling or unable to eat large amounts of high fiber foods, and thus often look for supplements to provide the additional needed fiber.
  • fiber supplements including powders, tablets, capsules, biscuits, breakfast cereals, laxative beverages, and the like.
  • many of these compositions have certain drawbacks and are not easily accepted by consumers due to various factors such as the lack of portability, for example of powders or beverages; the unpleasant taste and texture/mouth feel of many fiber containing materials; high calories of the supplement resulting from materials used to mask the taste and texture of the fiber; and excess gas in the user produced by many of the fiber containing materials.
  • flavoring, taste masking, and texture enhancing materials added to the fiber supplement products result in a lessened amount of fiber that can be included in each unit of product. Therefore, consumers must ingest increased amounts of product to obtain the desired amounts of fiber. Such unpleasant and/or inconvenient properties often result in the user discontinuing use of the product.
  • An embodiment of the present invention is a composition comprising at least about 25%, by weight of the composition, of a fiber component, and a humectant component to provide a safe and effective amount of fiber to a user.
  • Another embodiment of the invention is an ingestible composition
  • a ingestible composition comprising at least about 25%, by weight of said composition, of a fiber component; a humectant component; and a surfactant component.
  • a further embodiment of the invention is a composition comprising at least about 25%, by weight of said composition, of a fiber component and a surfactant component.
  • Another embodiment of the invention is a method of delivering a safe and effective amount of fiber to a user comprising a user ingesting from about 1 unit dose to about 10 unit doses per day of a composition comprising at least about 25% of a fiber component, by weight of said composition, and a humectant component.
  • an embodiment of the invention is a method of preparing a fiber containing composition comprising the steps of: adding water to a mixing vessel, at a temperature of about 25° C.; adding a fiber component to said water in said mixing vessel until said fiber component is dissolved; adding a humectant component to said mixing vessel and mixing until said humectant component is dissolved, thus creating the fiber containing composition.
  • Referenced herein may be trade names for components including various ingredients utilized in the present invention.
  • the inventors herein do not intend to be limited by materials under a given trade name.
  • Equivalent materials e.g., those obtained from a different source under a different name or reference number
  • those referenced by trade name may be substituted and utilized in the descriptions herein.
  • fiber generally means material derived from plant cell walls and which is not digestible by human digestive enzymes, including soluble fiber and insoluble fiber.
  • the fiber component can be naturally derived, synthetic, or sourced from animals.
  • a portion of the fiber component can be non-starch polysaccharides, including soluble and insoluble fiber.
  • soluble fiber means plant gums and oligosaccharides in dietary fiber, or modified gums, modified celluloses, non-starch polysaccharides that are soluble in water, some of which can form viscous gels.
  • humectant means a substance having an affinity for water and which provides stabilizing action on the water content of a material. Humectants prevent loss of moisture from foods, particularly flour-containing confectionaries, prevent sugar from crystallizing, and prevent growth of ice crystals in frozen foods.
  • surfactant means a surface active agent that is both hydrophobic and hydrophilic, and is used to modify the surface properties of liquids.
  • a surfactant is any compound that reduces surface tension when dissolved in water, water solutions, or that reduces interfacial tension between two liquids (such as water compositions and oil compositions), or between a liquid and a solid.
  • carbohydrate means sugars and digestible starches including monosaccharide, disaccharide and polysaccharides.
  • DE means “dextrose equivalent”, which refers to the percent of reducing sugars on a dry basis calculated as dextrose.
  • DE is a measurement of the degree of hydrolysis that starches undergo. Standard corn syrups generally have a DE of about 42. The higher the DE, the sweeter the component. However, higher DE also can contribute to a composition's greater tendency to crystallize, lower viscosity, tendency to discolor, and tendency to be more hygroscopic.
  • Non-limiting examples of reducing sugars include corn syrups, fructose, and milk sugars.
  • a non-limiting example of a non-reducing sugar is sucrose.
  • An embodiment of the present invention comprises a composition comprising at least about 25% of a fiber component, by weight of the composition, and a humectant component.
  • the composition comprises at least about 0.001% of the humectant component, by weight of the composition.
  • compositions of the present invention comprises at least about 25%, alternatively at least 30%, alternatively at least about 35%, alternatively at least about 40%, alternatively at least about 45%, alternatively at least about 50%, and alternatively at least about 60%, and alternatively at least about 75%, of a fiber component, by weight, of the composition.
  • Non-limiting examples of fiber components of the present invention can include naturally derived soluble fiber; naturally derived inulin; inulin extract; synthetic inulin; hydrolysis products of inulin commonly known as fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, or oligo derivatives of starch; husks; brans; psyllium; polysaccharides; oligosaccharides; celluloses; starches; modified starches; polycarbophil; lignin; arabinogalactans; chitosans; and mixtures thereof.
  • the fiber component is de-sugared inulin.
  • Inulin is a linear oligomer comprising ⁇ -D-fructose linked to a terminal ⁇ -D-glucose.
  • Inulin has the structural formula GFr n , wherein G is ⁇ -D-glucose, Fr is ⁇ -D-fructose; and n is an integer of between 2 to 60.
  • Inulin is often referred to as a “fructan”, an “oligofructan”, and an “oligofructose”.
  • inulin can be prepared by boiling chicory root in water then drying the resulting water portion to yield inulin.
  • de-sugared inulin means a non-gelling form of inulin having a total of about 2% (by weight) maximum mono and disaccharides, and having about 97.7% (by weight) minimum soluble fiber.
  • De-sugared inulin can be prepared by passing the water component, after boiling of chicory root in water, through a filter before drying. The filter removes mono and disaccharides.
  • composition of the present invention can comprise a humectant component, which comprises at least about 0.001%, alternatively from about 0.001% to about 20%, alternatively from about 0.001% to about 10%, and alternatively from about 0.001% to about 5%, by weight of the composition.
  • a humectant component which comprises at least about 0.001%, alternatively from about 0.001% to about 20%, alternatively from about 0.001% to about 10%, and alternatively from about 0.001% to about 5%, by weight of the composition.
  • Non-limiting examples of the humectant component include glycerin, invert sugar, polyhydric alcohols, sorbitol, polyethylene glycol, propylene glycol, polyglycerol, gelatin, xanthan gums, carageenans, alginates, cyclomethicone, sodium hyaluronate, sodium lactate, tracetin, triethanolamine and mixtures thereof.
  • the humectant component can be a mixture of glycerin and sorbitol present in said humectant component in a weight ratio of from about 2:1 to about 12:1, alternatively from about 2:1 to about 10:1, and alternatively from about 3:1 to about 5:1.
  • Embodiments of the compositions of the present invention can include at least about 0.01%, by weight of the composition, of a surfactant component.
  • the surfactant component can comprise from about 0.01% to about 20%, alternatively from about 0.01% to about 10%, alternatively from about 0.01% to about 5%, and alternatively from about 0.01% to about 3%, by weight of the composition.
  • Non-limiting examples of the surfactant component include polyglycerol esters, glycerophospholipids, mono- and di-glycerides, sucrose monoesters, sorbitan esters, polyethoxylated glycols, agar, albumin, casein, glyceryl monostearate, gums, soaps, irish moss, egg yolk, lecithin, and mixtures thereof.
  • the surfactant component can be lecithin.
  • Embodiments of the compositions of the present invention can also include at least about 5%, alternatively from about 5% to about 50%, alternatively from about 5% to about 45%, and alternatively from about 5% to about 40%, by weight of the composition, of a carbohydrate component.
  • Non-limiting examples of the carbohydrate component include reducing sugars, non-reducing sugars, corn syrup, sucrose, liquid sucrose, polydextrose, trehalose, fructose, lactose, maltose, honey, glucose, galactose, and mixtures thereof.
  • the carbohydrate component can be a mixture of sucrose and corn syrup present in said carbohydrate component in a weight ratio of from about 1:1.1 to about 7:1, alternatively from about 1:1.1 to about 1:5, and alternatively from about 1:1.1 to about 1:3.
  • compositions of the present invention can also include a lipid or fat component comprising less than about 20%, alternatively less than about 15%, and alternatively less than about 10%, by weight, of the composition.
  • Non-limiting examples of the fat component of the present invention include plant oils; hydrogenated plant oils; partially hydrogenated plant oils such as soybean oil and partially hydrogenated coconut oil; animal fats; fat substitutes such as Olestra; and mixtures thereof.
  • Embodiments of the compositions of the present invention can also include a “probiotic” component.
  • “Probiotic” means a microorganism that is beneficial to the host organism, versus pathogenic microorganisms.
  • Non-limiting examples of probiotic components include various strains of Lactobacillus or Bifidobacterium species of bacteria.
  • compositions of the present invention can include at least about 0.001%, by weight of the composition, of a probiotic component.
  • the compositions of the present invention can include from about 0.001% to about 10%, alternatively from about 0.01% to about 5%, and alternatively from about 0.1% to about 5%, by weight of the composition, of a probiotic component.
  • compositions of the present invention can be included in various additional components including natural and artificial flavors, natural and artificial sweeteners, and natural and artificial colorants and/or food grade dyes.
  • Non-limiting examples of flavors include natural or artificial flavors and include chocolate; vanilla; caramel; coffee; fruit flavors including lemon, lime, orange, blackberry, raspberry, blueberry, peach, apricot, cherry, grape; and mixtures thereof.
  • flavors can be prepared and added using known flavor technologies.
  • Non-limiting examples of natural sweeteners include sugars and starches such as sucrose, glucose, fructose, lactose, maltose, corn starch, and mixtures thereof.
  • Non-limiting examples of artificial sweeteners include sucralose, acesulfame potassium, aspartame, saccharin, lactitol, stevia, Neohesperidine DC, polydextrose, cyclamates, sugar alcohols, isomalt, and mixtures thereof.
  • compositions of the present invention can include at least about 0.001%, by weight of the composition, of flavor, sweetener, colorant components and/or mixtures thereof.
  • the compositions of the present invention can include from about 0.001% to about 10%, alternatively from about 0.001% to about 5%, and alternatively from about 0.001% to about 2%, by weight of the composition, of flavor, sweetener, colorant components and/or mixtures thereof.
  • compositions of the present invention can include supplements such as, but not limited to, vitamins, minerals, herbs, botanicals, plant derived supplements, animal derived supplements, therapeutic compounds, and mixtures thereof.
  • Non-limiting examples of such other components include: calcium, potassium, B vitamins, vitamins A, C, D, E, and K, folic acid, other vitamins and minerals commonly known in the art and used for supplementing the diet; extracts and active phytochemicals, ferulic acid (from apples), ginseng, ginko biloba, beta carotene, capsicanoids, anthocyanidins, bioflavinoids, d-limonene, isothiocyantes, cysteines from garlic, ginger, grapes, catechins and polyphenols from teas, onions, phytosterols, isoflavones, lycopene, curcumin, caffeine; glucosamine, chondroitin, msm; melatonin, seratonin; and mixtures thereof.
  • compositions of the present invention can include at least about 0.001%, by weight of the composition, of a supplement component.
  • the composition of the present invention can include from about 0.001% to about 10%, alternatively from about 0.01% to about 5%, and alternatively from about 0.1% to about 5%, by weight of the composition, of a supplement component.
  • compositions of the present invention can be formed into any suitable, ingestible form.
  • Non-limiting examples of the form of the compositions include: soft chew, hard chew, chewable tablet, nutritional bar, lozenge, individual unit doses, user-dosable forms, and mixtures thereof.
  • a unit dose can be a single soft chew, or a partitionable form such as a bar which the user cuts or breaks to provide unit dosages.
  • An example method of preparing a composition of the present invention can comprise the steps of:
  • Embodiments of the present invention also include methods of delivering a safe and effective amount of fiber component to a user.
  • a “safe and effective amount” means an amount of fiber component effective to deliver one or more of the following benefits: laxation; increased stool volume and moisture content; intestinal regularity; slowed gastrointestinal transition and digestion processes; modified fat absorption; aiding in weight management; increasing excretion of bile acids; aiding in lowering blood cholesterol; benefiting the postprandial glycemic response; aiding growth and/or development of beneficial gastrointestinal microorganisms; as well as helping to reduce the risk of heart disease, diabetes, obesity, and colon cancer.
  • a method of delivering a safe and effective amount of fiber component to a user comprises the user ingesting from about 1 to about 20 unit doses per day of a composition comprising at least about 25% of a fiber component, by weight of the composition; and a humectant component.
  • a user can ingest from about 1 to about 20, alternatively from about 1 to about 10, and alternatively from about 1 to about 5 unit doses of the composition per day, i.e. for example, from about 1 to about 20 soft chews per day.
  • Each unit dose can comprise from about 1 to about 3 grams of fiber component, and alternatively from about 2 to about 2.5 grams of fiber component. Therefore, for example, if a user wished to ingest 10 grams of fiber per day, the user would ingest from about 4 to about 5 unit doses per day. If the user wished to ingest 20 grams of fiber per day, the user would ingest about 10 unit doses per day.
  • Tables I and II show various example compositions of the present invention.
  • Fiber Component Plus Humectant Component Inulin/Glycerin Composition
  • flavor, artificial sweetener, and/or dye mixture optionally add 3 grams of flavor, artificial sweetener, and/or dye mixture to achieve a desired flavor, sweetness, and or color. Mix the flavor, artificial sweetener and/or dye until no lumps or un-dissolved flavor or dye are visible. Add the final mixture to a tablet hopper, compress into a tablet mold and eject from a tablet press. Individual tablets can be packaged into desiccated bottles (available from Setco).
  • Fiber-Water Premix examples of such compositions are shown in Table II.
  • room temperature approximately 25° C.
  • de-sugared inulin available as Oliggo-Fiber De-Sugared Instant from Cargill.
  • Example 1 (fiber/humect)
  • Example 2 (fiber/humect)
  • Example 3 (fiber/surfact) Amount Amount Amount Ingredient in grams w/w % g/chew in grams w/w % g/chew in kg w/w % g/chew Inulin 50 50 2.3 1640 69.70 2.3 60 57.10 2.63 Glycerin 21 0.90% Lecithin 10 9.50 0.44 Sorbitol 10 10 0.5 Flavor/Sweetener/ 1.11 1.11 0.1 3 0.1 0.1 5 4.80 0.22 Preservative/ Colorant mix Water 38.89 38.89 1.8 690 29.30 1.8 30 28.60 1.32
  • Example 4 (fiber/humectant/probiotic) Amount g/tablet Ingredient in grams w/w % tablet wt 1 gram Inulin 140 68.97% 0.69 Sorbitol 10 4.93% 0.05 Probiotic 20 9.85% 0.1 Microcrystalline Cellulose 30 1

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  • Cosmetics (AREA)

Abstract

A composition comprising at least about 25% of a fiber component, by weight of the composition, provides a safe and effective amount of fiber component to a user. A method of producing such a composition is provided. Additionally a method of providing a safe and effective amount of fiber component to a user is provided.

Description

    FIELD OF THE INVENTION
  • The present invention relates generally to ingestible compositions, particularly to compositions that deliver fiber to a mammal, and to methods of making and using such compositions.
    • BACKGROUND OF THE INVENTION
  • It is well-known that fiber is an important part of the diet of mammals, particularly humans. Medical and nutrition professionals generally agree that dietary fiber is essential for good human health. Too little fiber in the diet is associated with diseases such as heart disease, diabetes, obesity, and colon cancer. In addition, too little fiber often results in intestinal irregularity. Proper amounts of fiber in the diet stimulate bowel movement, slow down the gastrointestinal transition and digestion processes, modify fat absorption, and increase excretion of bile acids. In addition, some dietary fibers are known to lower blood cholesterol and benefit the postprandial (after eating) glycemic response. In addition, various types of fiber and/or fiber components, for example, moderately fermentable fiber that is fermented by the intestinal flora of a user, has been shown to promote the growth and/or development of lactic acid bacteria in the gastrointestinal tract of a user, at the expense of pathogenic bacteria, thus providing benefit to the user's gastrointestinal tract.
  • However, it has also been documented that the average person in the United States does not eat enough dietary fiber, and often eats only about half of the recommended amount of fiber daily. Fiber intake can be increased by eating greater amounts of foods high in fiber such as grains, fruits, and vegetables. However, most consumers would have to almost double their intake of such foods to attain the recommended daily amount of fiber. Many consumers are unwilling or unable to eat large amounts of high fiber foods, and thus often look for supplements to provide the additional needed fiber.
  • To date there are several types and brands of fiber supplements available including powders, tablets, capsules, biscuits, breakfast cereals, laxative beverages, and the like. However, many of these compositions have certain drawbacks and are not easily accepted by consumers due to various factors such as the lack of portability, for example of powders or beverages; the unpleasant taste and texture/mouth feel of many fiber containing materials; high calories of the supplement resulting from materials used to mask the taste and texture of the fiber; and excess gas in the user produced by many of the fiber containing materials. In addition, flavoring, taste masking, and texture enhancing materials added to the fiber supplement products result in a lessened amount of fiber that can be included in each unit of product. Therefore, consumers must ingest increased amounts of product to obtain the desired amounts of fiber. Such unpleasant and/or inconvenient properties often result in the user discontinuing use of the product.
  • Recently there have been attempts to formulate fiber into a palatable, easily ingestable confectionary-type article, such as a soft chew. However, such chews are generally difficult to manufacture due to the propensity of the presence of too much fiber to result in a confection that is too hard and/or brittle for general consumer acceptance. Thus, many of the currently available confection-type products suffer from many of the noted drawbacks such as unpleasant taste and mouth feel, high calories, and many also contain relatively small amounts of fiber, therefore requiring that the user ingest several units of product per day in order to obtain the desired amount of fiber.
  • Therefore, there remains a need for a palatable, low calorie, consumer acceptable, composition that can provide high amounts of fiber, as well as methods of making and using such a composition.
    • SUMMARY OF THE INVENTION
  • An embodiment of the present invention is a composition comprising at least about 25%, by weight of the composition, of a fiber component, and a humectant component to provide a safe and effective amount of fiber to a user.
  • Another embodiment of the invention is an ingestible composition comprising at least about 25%, by weight of said composition, of a fiber component; a humectant component; and a surfactant component.
  • A further embodiment of the invention is a composition comprising at least about 25%, by weight of said composition, of a fiber component and a surfactant component.
  • Another embodiment of the invention is a method of delivering a safe and effective amount of fiber to a user comprising a user ingesting from about 1 unit dose to about 10 unit doses per day of a composition comprising at least about 25% of a fiber component, by weight of said composition, and a humectant component.
  • Additionally, an embodiment of the invention is a method of preparing a fiber containing composition comprising the steps of: adding water to a mixing vessel, at a temperature of about 25° C.; adding a fiber component to said water in said mixing vessel until said fiber component is dissolved; adding a humectant component to said mixing vessel and mixing until said humectant component is dissolved, thus creating the fiber containing composition.
    • DETAILED DESCRIPTION OF THE INVENTION
  • All percentages and ratios are calculated by weight unless otherwise indicated. All percentages and ratios are calculated based on the total composition unless otherwise indicated.
  • Referenced herein may be trade names for components including various ingredients utilized in the present invention. The inventors herein do not intend to be limited by materials under a given trade name. Equivalent materials (e.g., those obtained from a different source under a different name or reference number) to those referenced by trade name may be substituted and utilized in the descriptions herein.
  • As used herein “fiber” generally means material derived from plant cell walls and which is not digestible by human digestive enzymes, including soluble fiber and insoluble fiber. The fiber component can be naturally derived, synthetic, or sourced from animals. A portion of the fiber component can be non-starch polysaccharides, including soluble and insoluble fiber.
  • As used herein “soluble fiber” means plant gums and oligosaccharides in dietary fiber, or modified gums, modified celluloses, non-starch polysaccharides that are soluble in water, some of which can form viscous gels.
  • As used herein “humectant” means a substance having an affinity for water and which provides stabilizing action on the water content of a material. Humectants prevent loss of moisture from foods, particularly flour-containing confectionaries, prevent sugar from crystallizing, and prevent growth of ice crystals in frozen foods.
  • As used herein “surfactant” means a surface active agent that is both hydrophobic and hydrophilic, and is used to modify the surface properties of liquids. A surfactant is any compound that reduces surface tension when dissolved in water, water solutions, or that reduces interfacial tension between two liquids (such as water compositions and oil compositions), or between a liquid and a solid.
  • As used herein “carbohydrate” means sugars and digestible starches including monosaccharide, disaccharide and polysaccharides.
  • As used herein in the Examples, “DE” means “dextrose equivalent”, which refers to the percent of reducing sugars on a dry basis calculated as dextrose. One of skill in the art would be familiar with the measure and terminology “DE” and “dextrose equivalent”. Glucose (or corn) syrups are formed by reacting a starch with an acid and/or an enzyme. DE is a measurement of the degree of hydrolysis that starches undergo. Standard corn syrups generally have a DE of about 42. The higher the DE, the sweeter the component. However, higher DE also can contribute to a composition's greater tendency to crystallize, lower viscosity, tendency to discolor, and tendency to be more hygroscopic. Non-limiting examples of reducing sugars include corn syrups, fructose, and milk sugars. A non-limiting example of a non-reducing sugar is sucrose.
    • Compositions
  • An embodiment of the present invention comprises a composition comprising at least about 25% of a fiber component, by weight of the composition, and a humectant component. The composition comprises at least about 0.001% of the humectant component, by weight of the composition.
    • Fiber Component
  • The compositions of the present invention comprises at least about 25%, alternatively at least 30%, alternatively at least about 35%, alternatively at least about 40%, alternatively at least about 45%, alternatively at least about 50%, and alternatively at least about 60%, and alternatively at least about 75%, of a fiber component, by weight, of the composition.
  • Non-limiting examples of fiber components of the present invention can include naturally derived soluble fiber; naturally derived inulin; inulin extract; synthetic inulin; hydrolysis products of inulin commonly known as fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, or oligo derivatives of starch; husks; brans; psyllium; polysaccharides; oligosaccharides; celluloses; starches; modified starches; polycarbophil; lignin; arabinogalactans; chitosans; and mixtures thereof. In a preferable embodiment of the invention, the fiber component is de-sugared inulin.
  • Inulin is a linear oligomer comprising β-D-fructose linked to a terminal α-D-glucose. Inulin has the structural formula GFrn, wherein G is α-D-glucose, Fr is β-D-fructose; and n is an integer of between 2 to 60. Inulin is often referred to as a “fructan”, an “oligofructan”, and an “oligofructose”.
  • As used herein “naturally derived” means not chemically processed from its natural source. For example, inulin can be prepared by boiling chicory root in water then drying the resulting water portion to yield inulin.
  • As used herein, “de-sugared inulin” means a non-gelling form of inulin having a total of about 2% (by weight) maximum mono and disaccharides, and having about 97.7% (by weight) minimum soluble fiber. De-sugared inulin can be prepared by passing the water component, after boiling of chicory root in water, through a filter before drying. The filter removes mono and disaccharides.
    • Humectant Component
  • An embodiment of the composition of the present invention can comprise a humectant component, which comprises at least about 0.001%, alternatively from about 0.001% to about 20%, alternatively from about 0.001% to about 10%, and alternatively from about 0.001% to about 5%, by weight of the composition.
  • Non-limiting examples of the humectant component include glycerin, invert sugar, polyhydric alcohols, sorbitol, polyethylene glycol, propylene glycol, polyglycerol, gelatin, xanthan gums, carageenans, alginates, cyclomethicone, sodium hyaluronate, sodium lactate, tracetin, triethanolamine and mixtures thereof.
  • For example, the humectant component can be a mixture of glycerin and sorbitol present in said humectant component in a weight ratio of from about 2:1 to about 12:1, alternatively from about 2:1 to about 10:1, and alternatively from about 3:1 to about 5:1.
    • Surfactant Component
  • Embodiments of the compositions of the present invention can include at least about 0.01%, by weight of the composition, of a surfactant component. Alternatively the surfactant component can comprise from about 0.01% to about 20%, alternatively from about 0.01% to about 10%, alternatively from about 0.01% to about 5%, and alternatively from about 0.01% to about 3%, by weight of the composition.
  • Non-limiting examples of the surfactant component include polyglycerol esters, glycerophospholipids, mono- and di-glycerides, sucrose monoesters, sorbitan esters, polyethoxylated glycols, agar, albumin, casein, glyceryl monostearate, gums, soaps, irish moss, egg yolk, lecithin, and mixtures thereof. For example, the surfactant component can be lecithin.
    • Carbohydrate Component
  • Embodiments of the compositions of the present invention can also include at least about 5%, alternatively from about 5% to about 50%, alternatively from about 5% to about 45%, and alternatively from about 5% to about 40%, by weight of the composition, of a carbohydrate component.
  • Non-limiting examples of the carbohydrate component include reducing sugars, non-reducing sugars, corn syrup, sucrose, liquid sucrose, polydextrose, trehalose, fructose, lactose, maltose, honey, glucose, galactose, and mixtures thereof.
  • For example, the carbohydrate component can be a mixture of sucrose and corn syrup present in said carbohydrate component in a weight ratio of from about 1:1.1 to about 7:1, alternatively from about 1:1.1 to about 1:5, and alternatively from about 1:1.1 to about 1:3.
    • Fat Component
  • Optionally, embodiments of the compositions of the present invention can also include a lipid or fat component comprising less than about 20%, alternatively less than about 15%, and alternatively less than about 10%, by weight, of the composition.
  • Non-limiting examples of the fat component of the present invention include plant oils; hydrogenated plant oils; partially hydrogenated plant oils such as soybean oil and partially hydrogenated coconut oil; animal fats; fat substitutes such as Olestra; and mixtures thereof.
    • Probiotic Components
  • Embodiments of the compositions of the present invention can also include a “probiotic” component. “Probiotic” means a microorganism that is beneficial to the host organism, versus pathogenic microorganisms. Non-limiting examples of probiotic components include various strains of Lactobacillus or Bifidobacterium species of bacteria.
  • The compositions of the present invention can include at least about 0.001%, by weight of the composition, of a probiotic component. Alternatively, the compositions of the present invention can include from about 0.001% to about 10%, alternatively from about 0.01% to about 5%, and alternatively from about 0.1% to about 5%, by weight of the composition, of a probiotic component.
    • Flavor, Sweetener, and Colorant Components
  • Various additional components including natural and artificial flavors, natural and artificial sweeteners, and natural and artificial colorants and/or food grade dyes can be included in the compositions of the present invention.
  • Non-limiting examples of flavors include natural or artificial flavors and include chocolate; vanilla; caramel; coffee; fruit flavors including lemon, lime, orange, blackberry, raspberry, blueberry, peach, apricot, cherry, grape; and mixtures thereof. Such flavors can be prepared and added using known flavor technologies.
  • Non-limiting examples of natural sweeteners include sugars and starches such as sucrose, glucose, fructose, lactose, maltose, corn starch, and mixtures thereof. Non-limiting examples of artificial sweeteners include sucralose, acesulfame potassium, aspartame, saccharin, lactitol, stevia, Neohesperidine DC, polydextrose, cyclamates, sugar alcohols, isomalt, and mixtures thereof.
  • The compositions of the present invention can include at least about 0.001%, by weight of the composition, of flavor, sweetener, colorant components and/or mixtures thereof. Alternatively, the compositions of the present invention can include from about 0.001% to about 10%, alternatively from about 0.001% to about 5%, and alternatively from about 0.001% to about 2%, by weight of the composition, of flavor, sweetener, colorant components and/or mixtures thereof.
    • Supplement Components
  • Additionally, embodiments of the compositions of the present invention can include supplements such as, but not limited to, vitamins, minerals, herbs, botanicals, plant derived supplements, animal derived supplements, therapeutic compounds, and mixtures thereof.
  • Non-limiting examples of such other components include: calcium, potassium, B vitamins, vitamins A, C, D, E, and K, folic acid, other vitamins and minerals commonly known in the art and used for supplementing the diet; extracts and active phytochemicals, ferulic acid (from apples), ginseng, ginko biloba, beta carotene, capsicanoids, anthocyanidins, bioflavinoids, d-limonene, isothiocyantes, cysteines from garlic, ginger, grapes, catechins and polyphenols from teas, onions, phytosterols, isoflavones, lycopene, curcumin, caffeine; glucosamine, chondroitin, msm; melatonin, seratonin; and mixtures thereof.
  • The compositions of the present invention can include at least about 0.001%, by weight of the composition, of a supplement component. Alternatively, the composition of the present invention can include from about 0.001% to about 10%, alternatively from about 0.01% to about 5%, and alternatively from about 0.1% to about 5%, by weight of the composition, of a supplement component.
    • Form of Composition
  • The compositions of the present invention can be formed into any suitable, ingestible form.
  • Non-limiting examples of the form of the compositions include: soft chew, hard chew, chewable tablet, nutritional bar, lozenge, individual unit doses, user-dosable forms, and mixtures thereof. For example, a unit dose can be a single soft chew, or a partitionable form such as a bar which the user cuts or breaks to provide unit dosages.
    • Methods of Making
  • An example method of preparing a composition of the present invention can comprise the steps of:
      • a. adding water to a mixing vessel, at a temperature of about 25° C.;
      • b. while mixing at high shear, adding a fiber component to the water in the mixing vessel until the fiber component is dissolved;
      • c. while mixing, adding a humectant component to the mixing vessel and mixing until the humectant component is dissolved, thereby creating a fiber humectant mixture;
      • d. adding flavor, sweetener, and/or dye as desired and mixing until no lumps or un-dissolved flavor or dye components are visible, resulting in a final mixture;
      • e. adding the final mixture to a pre-kneader, kneading into ropes then extruding and knife cutting into individual pieces to form soft chews; and
      • f. wrapping the soft chews in poly-lined foil (such as Inner Wraps 32700X available from Flexible Packaging, Toronto, Ontario, Canada) or other protective barriers.
    Methods of Using
  • Embodiments of the present invention also include methods of delivering a safe and effective amount of fiber component to a user. As used herein, a “safe and effective amount” means an amount of fiber component effective to deliver one or more of the following benefits: laxation; increased stool volume and moisture content; intestinal regularity; slowed gastrointestinal transition and digestion processes; modified fat absorption; aiding in weight management; increasing excretion of bile acids; aiding in lowering blood cholesterol; benefiting the postprandial glycemic response; aiding growth and/or development of beneficial gastrointestinal microorganisms; as well as helping to reduce the risk of heart disease, diabetes, obesity, and colon cancer.
  • A method of delivering a safe and effective amount of fiber component to a user comprises the user ingesting from about 1 to about 20 unit doses per day of a composition comprising at least about 25% of a fiber component, by weight of the composition; and a humectant component.
  • To deliver a desired amount of fiber component per day, a user can ingest from about 1 to about 20, alternatively from about 1 to about 10, and alternatively from about 1 to about 5 unit doses of the composition per day, i.e. for example, from about 1 to about 20 soft chews per day. Each unit dose can comprise from about 1 to about 3 grams of fiber component, and alternatively from about 2 to about 2.5 grams of fiber component. Therefore, for example, if a user wished to ingest 10 grams of fiber per day, the user would ingest from about 4 to about 5 unit doses per day. If the user wished to ingest 20 grams of fiber per day, the user would ingest about 10 unit doses per day.
    • EXAMPLES
  • The following examples are included for illustrative purposes only and are not intended to in any way limit the scope of the present invention.
  • Tables I and II show various example compositions of the present invention.
    • Example 1 Fiber Component Plus Humectant Component Inulin/Sorbitol Composition
  • At room temperature, approximately 25° C., add 38.89 grams of water to a mixing vessel and mix with a high shear mixer such as a Silverson L4RT-A. Add 50 grams of de-sugared inulin (available as Oliggo-Fiber De-Sugared Inulin from Cargill) while mixing at medium speed until the inulin is dissolved and no lumps are visible. Slowly add 10 grams of sorbitol (available from ADM) to the mixture and mix at constant speed until the sorbitol is fully dissolved. Optionally, add 1.11 grams of flavor, sweetener, and/or dye mixture to the inulin sorbitol mixture to achieve a desired flavor, sweetness and color. Mix the composition until no lumps or un-dissolved flavor or dye components are visible. Add the final mixture to a pre-kneader, knead into ropes, then extrude and knife-cut into individual pieces to form soft chews. Chews can then be wrapped in poly-lined foil (for example X, available from Y, Kristin, Please add) or other protective barriers.
    • Example 2 Fiber Component Plus Humectant Component Inulin/Glycerin Composition.
  • Add 690 grams of water to a mixing vessel at approximately 25° C. Mix using a high shear mixer such as a Silverson L4RT-A. While stirring the water, add 820 grams of de-sugared inulin (available as Oliggo-Fiber De-Sugared Instant from Cargill). While mixing the water/inulin solution add 21 grams of glycerin (available as glycerine 99% USP Kosher from Penta Manufacturing Company). Continue mixing and add 820 additional grams of de-sugared inulin. Mix for 7 minutes after the additional inulin has been added or until no lumps are visible. Optionally, add 3 grams of flavor, sweetener, and/or preservatives to obtain the desired flavor, sweetness and color. Mix the flavor, sweetener and/or dye mixture until no lumps or un-dissolved flavor or dye components are visible. Add the final mixture to a pre-kneader, knead into ropes, then extrude and knife-cut into individual pieces to form soft chews. Chews can then be wrapped in poly-lined foil or other protective barriers.
    • Example 3 Fiber Component Plus Surfactant Component Inulin/Lecithin Composition
  • Add 30 kilograms of water to a mixing vessel at approximately 25° C. Add 30 kilograms of de-sugared inulin (available as Oliggo-Fiber De-Sugared Instant from Cargill) to the water and mix using a piston homogenizer until the inulin is dissolved and no lumps are visible. Add 10 kilograms of lecithin (available as Lecithin, NF from Central Soya Company) to the mixture and mix with a high shear mixer such as a piston homogenizer until the lecithin is completely dissolved and no lumps are visible. Slowly add an additional 30 kilograms of de-sugared inulin to the mixture in the homogenizer. Once the additional inulin is dissolved and no lumps are visible, optionally add 5 kilograms of flavor, sweetener, dye, and/or preservative mixture to obtain the desired flavor, sweetness and color profile. Mix in the flavor, sweetener, dye, preservative mixture until no lumps or un-dissolved flavor or dye components are visible. Add the final mixture to a pre-kneader, knead into ropes, then extrude and knife cut into individual pieces to form soft chews. Chews can then be wrapped in poly-lined foil or other protective barriers.
    • Example 4 Fiber Component Plus Humectant Plus Probiotic
  • At room temperature, approximately 25° C., and at a humidity of less than about 50% relative humidity, add 140 grams of de-sugared inulin, 10 grams of sorbitol (available as crystalline sorbitol 834, NF from SPI Pharma), 20 grams of Bifantis (bifidobactierium), and 30 grams of microcrystalline cellulose (available as Avicel from FMC) to a V-blender. Tumble the mixture at 15 rpm for at least about 5 minutes, until no lumps are visible.
  • Optionally add 3 grams of flavor, artificial sweetener, and/or dye mixture to achieve a desired flavor, sweetness, and or color. Mix the flavor, artificial sweetener and/or dye until no lumps or un-dissolved flavor or dye are visible. Add the final mixture to a tablet hopper, compress into a tablet mold and eject from a tablet press. Individual tablets can be packaged into desiccated bottles (available from Setco).
    • Example 5 Fiber Component Plus Humectant, Surfactant, Carbohydrate and Fat Components
  • Fiber-Water Premix. Examples of such compositions are shown in Table II. At room temperature, approximately 25° C., add 200 kilograms of purified water to a tank having a Eurostar low shear mixer with marine propeller blades. While stirring the water, add 200 kilograms of de-sugared inulin (available as Oliggo-Fiber De-Sugared Instant from Cargill). Mix the solution for at least about 3 minutes until all inulin is dissolved in the water and no lumps are visible.
    • Corn Syrup Premix
  • In a separate tank, add 174 kilograms of liquid sucrose (available from Imperial Sugar) and 261 kilograms of corn syrup 43 DE (available from Cargill Foods; Clearsweet 43 Corn Syrup) and heat to approximately 165° F. (73.8° C.) to yield the Corn Syrup Premix. Once the Corn Syrup Premix is at approximately 165° F. (73.8° C.), add 315 kilograms of the Fiber-Water premix and mix for approximately 15 minutes until a homogeneous slurry is produced. Cook the Fiber-Water/Corn Syrup mixture until the solids in the composition comprise about 80.3% to about 81.0% by weight of the composition. After cooking, if approximately 80.3% solids remain, the resulting Corn Syrup Fiber mixture would weigh about 602 kg.
    • Fat Premix
  • In a separate vessel, heat a heat jacketed vessel to 135° F. (57.2° C.), and add 111 kilograms of partially hydrogenated coconut oil (available as Neutresca 55-43 Kosher from AarhusKarshamm) to the heated vessel and melt while stirring with a Eurostar mixer utilizing marine propeller blades. While stirring, add 5.6 kilograms of soy lecithin (available as Lecithin, NF from Central Soya Company), 34.9 kilograms of milk powder or solids (available as NFDM High Heat from Kraft), and 81.4 kilograms of cocoa powder (available as cocoa powder 22/24 NP from Callebaut) to the mixer. Mix the resulting mixture for at least approximately 5 minutes, until the mixture is homogeneous. An acceptable temperature range during cooking is from about 125° F. (51.6° C.) to about 165° F. (73.8° C.).
    • Final Mixture
  • In a separate mixing vessel, at approximately 25° C., and having a Z-arm mixer, add 232.6 kilograms of Fat Premix and mix for approximately 1 minute. Next, add 57 kilograms of glycerin (available as glycerine 99% USP Kosher from Penta Manufacturing Company), 390 kilograms of dry de-sugared inulin (a second addition of inulin), 5.06 kilograms of sodium chloride, 0.18 kilograms of sucralose (available as Splenda® sucralose powder from McNeil Specialty Products), and 0.04 kilograms of acesulfame potassium (available as Sunnett from Nutrinova) and mix for approximately 1 minute. Next, add 298.35 kilograms of Corn Syrup Fiber mixture and mix for approximately 1 minute. Add 2.86 kilograms of flavor components to the Z-arm mixer, and mix for approximately 4 minutes. Add the final mixture to a pre-kneader, knead into ropes, then extrude and knife cut into individual pieces to form soft chews. Chews can then be wrapped in poly-lined foil or other protective barrier.
  • TABLE 1
    Example 1 (fiber/humect) Example 2 (fiber/humect) Example 3 (fiber/surfact)
    Amount Amount Amount
    Ingredient in grams w/w % g/chew in grams w/w % g/chew in kg w/w % g/chew
    Inulin 50 50 2.3 1640 69.70 2.3 60 57.10 2.63
    Glycerin 21 0.90%
    Lecithin 10 9.50 0.44
    Sorbitol 10 10 0.5
    Flavor/Sweetener/ 1.11 1.11 0.1 3 0.1 0.1 5 4.80 0.22
    Preservative/
    Colorant mix
    Water 38.89 38.89 1.8 690 29.30 1.8 30 28.60 1.32
    Example 4 (fiber/humectant/probiotic)
    Amount g/tablet
    Ingredient in grams w/w % tablet wt 1 gram
    Inulin 140 68.97% 0.69
    Sorbitol 10 4.93% 0.05
    Probiotic 20 9.85% 0.1
    Microcrystalline Cellulose 30 14.77% 0.15
    Flavor/Sweetener/Colorant 3 1.48% 0.01
  • TABLE 2
    Various Embodiments as can be made my methods
    such as the method described in Example 5
    Final Final
    Material g/chew w/w % g/chew w/w %
    A B
    Artificial Caramel Flavor 0.002 0.000
    Acesulfame Potassium 0.000 0.000 0.000 0.000
    Artificial Cream Flavor#1
    Caramel Toffee Flavor 0.002 0.000
    Chocolate Flavor #1
    Chocolate Flavor #2 0.016 0.003
    Citric Acid
    Cocoa Powder 0.291 0.063 0.284 0.062
    Corn Syrup 43 DE 0.742 0.161 0.763 0.166
    Desugared Inulin 2.003 0.435 1.986 0.432
    Dye, Alum Lake Powder
    Glycerine 99% 0.203 0.044 0.198 0.043
    Lecithin 0.020 0.004 0.019 0.004
    Liquid Dye
    Liquid Sucrose 0.495 0.108 0.509 0.111
    Malic Acid
    Milk Solids 0.125 0.027 0.122 0.027
    Natural Caramel Flavor
    Partially Hydrogenated Coconut 0.396 0.086 0.386 0.084
    Oil
    Raspberry Flavor
    Sodium Chloride 0.016 0.003 0.018 0.004
    Sucralose 0.001 0.000 0.001 0.000
    Sucrose, Powdered
    Vanilla Cream Flavor 0.004 0.001
    Vanilla Flavor 0.018 0.004
    Water 0.286 0.062 0.294 0.064
    C D
    Artificial Caramel Flavor
    Acesulfame Potassium 0.000 0.000
    Artificial Cream Flavor#1 0.002 0.000
    Caramel Toffee Flavor
    Chocolate Flavor #1 0.014 0.003
    Chocolate Flavor #2
    Citric Acid 0.020 0.004
    Cocoa Powder 0.291 0.063
    Corn Syrup 43 DE 0.757 0.165 0.742 0.161
    Desugared Inulin 2.042 0.444 2.003 0.435
    Dye, Alum Lake Powder 0.002 0.000
    Glycerine 99%
    Lecithin 0.044 0.010 0.204 0.044
    Liquid Dye 0.002 0.000 0.020 0.004
    Liquid Sucrose 0.505 0.110 0.495 0.108
    Malic Acid 0.020 0.004
    Milk Solids 0.125 0.027
    Natural Caramel Flavor 0.005 0.001
    Partially Hydrogenated Coconut 0.396 0.086 0.395 0.086
    Oil
    Raspberry Flavor 0.196 0.043
    Sodium Chloride 0.018 0.004
    Sucralose 0.001 0.000 0.001 0.000
    Sucrose, Powdered 0.320 0.070
    Vanilla Cream Flavor
    Vanilla Flavor
    Water 0.295 0.064 0.285 0.062
  • The dimensions and values disclosed herein are not to be understood as being strictly limited to the exact numerical values recited. Instead, unless otherwise specified, each such dimension is intended to mean both the recited value and a functionally equivalent range surrounding that value. For example, a dimension disclosed as “40 mm” is intended to mean “about 40 mm”.
  • All documents cited in the Detailed Description of the Invention are, in relevant part, incorporated herein by reference; the citation of any document is not to be construed as an admission that it is prior art with respect to the present invention. To the extent that any meaning or definition of a term in this written document conflicts with any meaning or definition of the term in a document incorporated by reference, the meaning or definition assigned to the term in this written document shall govern.
  • While particular embodiments of the present invention have been illustrated and described, it would be obvious to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.

Claims (18)

What is claimed is:
1. An ingestible composition, in the form of a soft chew, comprising
a. an inulin;
b. a humectant component comprising gelatin;
c. a natural flavor;
d. a coconut oil;
e. a citric acid;
wherein the composition comprising more inulin than gelatin and wherein the composition can aid in weight management.
2. The ingestible composition of claim 1 wherein the composition has a berry flavor.
3. An ingestible composition, in the form of a soft chew, comprising
a. an inulin;
b. a humectants component comprising gelatin;
c. a low calorie sweetener;
d. a citric acid;
e. a coconut oil;
wherein the composition comprising more inulin than gelatin.
4. The ingestible composition of claim 3 further comprising a colorant.
5. The ingestible composition of claim 3 further comprising a natural flavor.
6. The ingestible composition of claim 3 wherein the inulin is naturally derived from chicory root.
7. The ingestible composition of claim 6 wherein the inulin is desugared inulin.
8. An ingestible composition, in the form of a soft chew, comprising
a. an inulin;
b. a humectants component comprising gelatin;
c. a sweetener;
wherein the composition comprising more inulin than gelatin.
9. The ingestible composition of claim 8 further comprising a colorant.
10. The ingestible composition of claim 8 further comprising a plant oil.
11. The ingestible composition of claim 10 further comprising a coconut oil.
12. The ingestible composition of claim 8 further comprising a citric acid.
13. The ingestible composition of claim 8 wherein the sweetener comprises a low calorie sweetener.
14. The ingestible composition of claim 8 wherein the sweetener comprises sucrose.
15. The ingestible composition of claim 8 further comprising water.
16. The ingestible composition of claim 8 further comprising a vitamin selected from the group consisting of vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, and combinations thereof.
17. The ingestible composition of claim 8 wherein the composition comprises from about 40% to about 75% inulin, by weight of the composition.
18. The ingestible composition of claim 8 wherein the composition comprises from about 0.001% to about 5% of the humectants component.
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