WO1995002969A1 - A maltodextrin composition - Google Patents

A maltodextrin composition Download PDF

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Publication number
WO1995002969A1
WO1995002969A1 PCT/GB1994/001589 GB9401589W WO9502969A1 WO 1995002969 A1 WO1995002969 A1 WO 1995002969A1 GB 9401589 W GB9401589 W GB 9401589W WO 9502969 A1 WO9502969 A1 WO 9502969A1
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WO
WIPO (PCT)
Prior art keywords
maltodextrin
composition
weight
species
powder
Prior art date
Application number
PCT/GB1994/001589
Other languages
French (fr)
Inventor
Steven Andrew Jennings
Original Assignee
Steven Andrew Jennings
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Steven Andrew Jennings filed Critical Steven Andrew Jennings
Priority to AU72317/94A priority Critical patent/AU7231794A/en
Publication of WO1995002969A1 publication Critical patent/WO1995002969A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • 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
    • A23L29/30—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
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • 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

Definitions

  • This invention relates to a maltodextrin composition.
  • Maltodextrins are saccharides comprising glucose and its polymers. They can be prepared by partial hydrolysis of gelatinised food starches with acids or appropriate enzymes.
  • Maltodextrin compositions are known to be capable of being metabolised by a mammal, to produce glycogen. It has been found that blends of maltodextrins can give rise to production of glycogen, and thus to energy release, over a period of time following ingestion.
  • maltodextrin compositions have been found to be unpleasant to consume in large quantities because of their sweet tastes and their tendency to remain in the stomach after consumption rather than being absorbed, giving rise to feelings of nausea.
  • the present invention provides a maltodextrin composition in which an improved molecular weight profile has been established.
  • the invention provides a maltodextrin composition in which the molecular weight profile is selected so that the proportion by weight of maltodextrin species with DP (degree of polymerisation, measured as described below) ⁇ 2 is not more than about 5%, and the proportion by weight of maltodextrin species with DP > 7 is not less than about 64%, the proportions being expressed as percentages of the total weight of maltodextrin in the composition.
  • DP degree of polymerisation, measured as described below
  • the composition of the present invention has the advantage that the release of energy after ingestion is sustained and steady, giving rise to a much reduced feeling of nausea compared with known compositions. Moreover, the composition has reduced sweetness which makes it pleasantly palatable, even in large quantities such as might be consumed by an athlete in heavy work.
  • the proportion by weight of maltodextrin species with DP ⁇ 2 is not more than about 4.2%.
  • the proportion by weight of maltodextrin species with DP > 7 is not less than about 67%, more preferably not less than about 70%.
  • the proportion by weight of maltodextrin species with DP ⁇ 4 is not more than about 14.5%, especially not more than about 14%.
  • the composition exists as a powder.
  • the powder will generally be soluble in water so that it can be ingested in aqueous solution.
  • the powder dissolves in water to form an approximately neutral or slightly acidic solution, .
  • the pH is in greater than about 5.5.
  • the pH is less than about 8.0, especially less than about 6.5.
  • the size of the powder particles is carefully controlled between limits.
  • size of the powder particles is such that not less than about 75% remains as a residue on a sieve having an opening size of 40 ⁇ m, especially that not less than about 90% of the powder particles remain as a residue on such a sieve.
  • the size of the powder particles is such that not more than about 10% remains as a residue on a sieve having an opening size of 500 urn, especially that not more than about 5% of the powder particles remain as a residue on such a sieve.
  • the composition of the invention when provided as a powder has a loose packed bulk density (measured as described below) of not more than about 500 kg.m “3 , more preferably not more than about 450 kg.m “3 , especially not more than about 400 kg.m “3 .
  • the loose packed bulk density is not less than about 250 kg.m '3 , more preferably not less than about 300 kg.m "3 .
  • the bulk density can be adjusted by variation of the sizes of the particles of the powder.
  • a composition with a bulk density within the limits referred to has the advantage of allowing more careful control of the amount of the composition that is consumed, when measured by volume. Furthermore, it allows solubility of the composition to be controlled more carefully.
  • the bulk density of the powder can be adjusted by adjustment of the conditions under which the powder is made, for example in an agglomeration or spray drying step.
  • composition of the invention can conveniently be prepared by blending maltodextrin compositions which, individually, do not have the properties which have been found according to the invention to be advantageous.
  • the constituent maltodextrins will be derived from cream or white maize.
  • compositions prefferably supplied in powder form, having been spray dried or agglomerated.
  • the powder particles should be manufactured with controlled particle size profiles and bulk densities.
  • An appropriate molecular weight profile in the finished maltodextrin composition resulting from the blending step will be obtained by appropriate variation of the amounts of the constituent compositions that are used to make the finished composition.
  • composition of the invention can be consumed in solution, in water alone or together with other materials such as flavourings or nutritional additives. It can also be consumed with solid food matter, for example with cereal, or by being incorporated into food before it is cooked, such as into baked materials including cakes and bread.
  • composition of the invention can include other materials which might be present as impurities or be added for additional effects.
  • flavourings or nutritional additives such as trace elements and vitamins, might be included.
  • Maltodextrin powder which contains from about 4.8 to about 5.0% moisture is allowed to drop freely from a funnel fixed 10.2 cm above the rim of a container, having a cross-sectional area of 11.5 cm 2 , to a depth of about 30 cm.
  • the bulk density is calculated from the volume of the container and the weight of the powder contained in it.
  • dextrose polymerisation refers to the number of dextrose molecules present in a maltodextrin molecular species. It is expressed in terms of a percentage by weight.
  • the relative amounts of the constituent molecular species of a maltodextrin composition can be determined by means of liquid chromatography, for example using high performance liquid chromatography apparatus such as that sold by Waters Co Ine Limited, or by Millipore (UK) Limited.
  • the dextrose equivalent of maltodextrins is established by means of the Lane-Eynon titration method. -5 -
  • a composition according to the invention was made from a blend of three maltodextrin compositions having the properties set out in Table 1.
  • the maltodextrins were prepared as powders by a process which included an agglomeration step, with the powder sizes being then determined using an alpine sieve to ensure that the bulk of the particles of each of the maltodextrins had a particle size greater than the stated limit.
  • a maltodextrin composition was prepared by blending constituents I, II and III in the proportions set out in Table 2:
  • the blended maltodextrin had the properties set out in Table 3
  • the size profile of the powder particles was as set out in Table 4:
  • the maltodextrin composition was dissolved in water, and the osmolality of the solution was determined, for comparison with that of body fluids which has a value of about 290 mosm.kg '1 .
  • the solutions were all clear in appearance after mixing and standing for about 2 minutes. The results were as set out in Table 5:

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Pharmacology & Pharmacy (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

A maltodextrin composition in which the molecular weight profile is selected so that the proportion by weight of maltodextrin species with a degree of polymerisation (DP) at least 2 is not more than about 5 %, and the proportion by weight of maltodextrin species with DP greater than 7 is not less than about 64 %, the proportions being expressed as percentages of the total weight of maltodextrin in the composition.

Description

A MALTODEXTRIN COMPOSITION
This invention relates to a maltodextrin composition.
Maltodextrins are saccharides comprising glucose and its polymers. They can be prepared by partial hydrolysis of gelatinised food starches with acids or appropriate enzymes.
Maltodextrin compositions are known to be capable of being metabolised by a mammal, to produce glycogen. It has been found that blends of maltodextrins can give rise to production of glycogen, and thus to energy release, over a period of time following ingestion.
Known maltodextrin compositions have been found to be unpleasant to consume in large quantities because of their sweet tastes and their tendency to remain in the stomach after consumption rather than being absorbed, giving rise to feelings of nausea.
The present invention provides a maltodextrin composition in which an improved molecular weight profile has been established.
In one aspect, the invention provides a maltodextrin composition in which the molecular weight profile is selected so that the proportion by weight of maltodextrin species with DP (degree of polymerisation, measured as described below) < 2 is not more than about 5%, and the proportion by weight of maltodextrin species with DP > 7 is not less than about 64%, the proportions being expressed as percentages of the total weight of maltodextrin in the composition.
The composition of the present invention has the advantage that the release of energy after ingestion is sustained and steady, giving rise to a much reduced feeling of nausea compared with known compositions. Moreover, the composition has reduced sweetness which makes it pleasantly palatable, even in large quantities such as might be consumed by an athlete in heavy work.
Preferably, the proportion by weight of maltodextrin species with DP < 2 is not more than about 4.2%.
Preferably, the proportion by weight of maltodextrin species with DP > 7 is not less than about 67%, more preferably not less than about 70%.
Preferably, the proportion by weight of maltodextrin species with DP < 4 is not more than about 14.5%, especially not more than about 14%.
Preferably, the composition exists as a powder. The powder will generally be soluble in water so that it can be ingested in aqueous solution. Preferably, the powder dissolves in water to form an approximately neutral or slightly acidic solution, . Preferably, the pH is in greater than about 5.5. Preferably, the pH is less than about 8.0, especially less than about 6.5.
Preferably, when the composition exists as a powder, the size of the powder particles is carefully controlled between limits. For example, it will often be preferred that size of the powder particles is such that not less than about 75% remains as a residue on a sieve having an opening size of 40 μm, especially that not less than about 90% of the powder particles remain as a residue on such a sieve.
It can also often be preferred that the size of the powder particles is such that not more than about 10% remains as a residue on a sieve having an opening size of 500 urn, especially that not more than about 5% of the powder particles remain as a residue on such a sieve. Preferably, the composition of the invention when provided as a powder, has a loose packed bulk density (measured as described below) of not more than about 500 kg.m"3, more preferably not more than about 450 kg.m"3, especially not more than about 400 kg.m"3. Preferably, the loose packed bulk density is not less than about 250 kg.m'3, more preferably not less than about 300 kg.m"3. The bulk density can be adjusted by variation of the sizes of the particles of the powder. A composition with a bulk density within the limits referred to has the advantage of allowing more careful control of the amount of the composition that is consumed, when measured by volume. Furthermore, it allows solubility of the composition to be controlled more carefully. The bulk density of the powder can be adjusted by adjustment of the conditions under which the powder is made, for example in an agglomeration or spray drying step.
The composition of the invention can conveniently be prepared by blending maltodextrin compositions which, individually, do not have the properties which have been found according to the invention to be advantageous. Preferably, some or all of the constituent maltodextrins will be derived from cream or white maize.
It will be preferred for the compositions to be supplied in powder form, having been spray dried or agglomerated. The powder particles should be manufactured with controlled particle size profiles and bulk densities. An appropriate molecular weight profile in the finished maltodextrin composition resulting from the blending step will be obtained by appropriate variation of the amounts of the constituent compositions that are used to make the finished composition.
The composition of the invention can be consumed in solution, in water alone or together with other materials such as flavourings or nutritional additives. It can also be consumed with solid food matter, for example with cereal, or by being incorporated into food before it is cooked, such as into baked materials including cakes and bread.
The composition of the invention can include other materials which might be present as impurities or be added for additional effects. For example, flavourings or nutritional additives, such as trace elements and vitamins, might be included.
TEST METHODS
Loose packed bulk density
Maltodextrin powder which contains from about 4.8 to about 5.0% moisture is allowed to drop freely from a funnel fixed 10.2 cm above the rim of a container, having a cross-sectional area of 11.5 cm2, to a depth of about 30 cm. The bulk density is calculated from the volume of the container and the weight of the powder contained in it.
Dextrose polymerisation
The term dextrose polymerisation refers to the number of dextrose molecules present in a maltodextrin molecular species. It is expressed in terms of a percentage by weight. The relative amounts of the constituent molecular species of a maltodextrin composition can be determined by means of liquid chromatography, for example using high performance liquid chromatography apparatus such as that sold by Waters Co Ine Limited, or by Millipore (UK) Limited.
Dextrose equivalent
The dextrose equivalent of maltodextrins is established by means of the Lane-Eynon titration method. -5 -
EXAMPLE
A composition according to the invention was made from a blend of three maltodextrin compositions having the properties set out in Table 1.
TABLE 1
Property Material I Material II Material III
DP < 2 5.5 4 ' 3
DP < 3 7.2-12.7 5-9 4-7
DP > 7 62 74 80
Dextrose equ IV 17-19.9 10-15 4-8
LPBD 390-480 380-460 280-380
Min particle size 150 μm 40 μm 40 μm
The maltodextrins were prepared as powders by a process which included an agglomeration step, with the powder sizes being then determined using an alpine sieve to ensure that the bulk of the particles of each of the maltodextrins had a particle size greater than the stated limit.
A maltodextrin composition was prepared by blending constituents I, II and III in the proportions set out in Table 2:
TABLE 2
MATERIAL AMOUNT (% Wt)
I 40-50
II 30-40
III 10-18 -6-
The blended maltodextrin had the properties set out in Table 3
TABLE 3
Property
DP < 2 4.0%
DP < 3 9.4%
DP > 7 • 70.4%
Dextrose equiv 14
LPBD 419 kg.m"3
Moisture content 5.8%
The size profile of the powder particles was as set out in Table 4:
TABLE 4
Particle size (μm) Amount (%)
> 500 1.0
>250 28.7
>150 46.1
>100 10.3
>75 6.7
<75 7.2
The maltodextrin composition was dissolved in water, and the osmolality of the solution was determined, for comparison with that of body fluids which has a value of about 290 mosm.kg'1. The solutions were all clear in appearance after mixing and standing for about 2 minutes. The results were as set out in Table 5:
TABLE 5
Concentration Osmolality
(wt %) (mosm.kg"1)
5 32
10 62
15 104
20 142
25 196
30 242
The osmolalites in the case of each of the solutions were lower than that of body fluids, making the solutions isotonic and facilitating absorption.

Claims

CLAIMS ;
1. A maltodextrin composition in which the molecular weight profile is selected so that the proportion by weight of maltodextrin species with DP < 2 is not more than about 5%, and the proportion by weight of maltodextrin species with DP > 7 is not less than about 64%, the proportions being expressed as percentages of the total weight of maltodextrin in the composition.
2. A maltodextrin composition as claimed in claim 1, in which the proportion by weight of maltodextrin species with DP < 2 is not more than about 4.2%.
3. A maltodextrin composition as claimed in claim 1 or claim 2, in which the proportion by weight of maltodextrin species with DP > 7 is not less than about 68%.
4. A maltodextrin composition as claimed in any one of claims 1 to 3, which includes maltodextrin species in which the polymer chains are branched.
5. A maltodextrin composition as claimed in any one of claims 1 to 4, in which the proportion by weight of maltodextrin species in which the polymer chains are branched is not less than about 5%.
6. A maltodextrin composition as claimed in any one of claims 1 to 5, which exists as a powder, the size of the powder particles being such that not less than about 75% remains as a residue on a sieve having an opening size of 40 μm.
7. A maltodextrin composition as claimed in any one of claims 1 to 6, which exists as a powder, the size of the powder particles being such that not more than about 10% remains as a residue on a sieve having an opening size of 500 μm.
8. A maltodextrin composition as claimed in any one of claims 1 to 7, which exists as a powder whose loose packed bulk density is not more than about 500 kg.m"3.
9. A maltodextrin composition as claimed in any one of claims 1 to 8, which exists as a powder whose loose packed bulk density is not less than about 300 kg.m"3.
10. A maltodextrin composition as claimed in any one of claims 1 to 9, which exists as a powder whose moisture content is not more than about 7%.
11. A maltodextrin composition as claimed in any one of claims 1 to 10 which, when dissolved in water, forms an approximately neutral solution.
12. Use of a maltodextrin composition as claimed in any one of claims 1 to 11 as a foodstuff.
13. Use of a maltodextrin composition as claimed in any one of claims 1 to 11 as a pharmaceutical.
14. A method of making a foodstuff, which comprises incorporating a quantity of a maltodextrin composition as claimed in any one of claims 1 to 11 in an acceptable carrier.
15. A method of making a pharmaceutical, which comprises incorporating a quantity of a maltodextrin composition as claimed in any one of claims 1 to 11 in an acceptable carrier.
PCT/GB1994/001589 1993-07-24 1994-07-22 A maltodextrin composition WO1995002969A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU72317/94A AU7231794A (en) 1993-07-24 1994-07-22 A maltodextrin composition

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9315385.6 1993-07-24
GB939315385A GB9315385D0 (en) 1993-07-24 1993-07-24 A maltodextrin composition

Publications (1)

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WO1995002969A1 true WO1995002969A1 (en) 1995-02-02

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AU (1) AU7231794A (en)
GB (1) GB9315385D0 (en)
WO (1) WO1995002969A1 (en)
ZA (1) ZA945402B (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1086691A1 (en) * 1998-03-14 2001-03-28 findusFit Sportdiätetika GmbH Lozenge for providing carbohydrates with prolonged effect
EP1201133A2 (en) * 2000-10-30 2002-05-02 Roquette Frˬres Additive for food fermentations and food compositions containing it
EP1245580A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Fibre containing composition for enteral nutrition
EP1245578A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Fibre-enriched beverages
EP1245579A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Sugar-free confectionery
EP1245582A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Fibre-enriched table sweeteners
EP1245581A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Process for preparing a low calorie foodstuff
EP1245583A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Food product with sustained energy release
FR2846518A1 (en) * 2002-10-30 2004-05-07 Roquette Freres Sugar-free boiled sweets, optionally containing a pharmaceutical, consist of a mixture of branched maltodextrin and isomalt and have excellent storage stability

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EP0264117A2 (en) * 1986-10-16 1988-04-20 Oy Sinebrychoff AB Fitness drink powder
WO1994010947A1 (en) * 1992-11-10 1994-05-26 Innovative Orthopaedics Manufacturing, Inc. Dynamic external fixator for the wrist

Patent Citations (2)

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Publication number Priority date Publication date Assignee Title
EP0264117A2 (en) * 1986-10-16 1988-04-20 Oy Sinebrychoff AB Fitness drink powder
WO1994010947A1 (en) * 1992-11-10 1994-05-26 Innovative Orthopaedics Manufacturing, Inc. Dynamic external fixator for the wrist

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* Cited by examiner, † Cited by third party
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Cited By (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1086691A1 (en) * 1998-03-14 2001-03-28 findusFit Sportdiätetika GmbH Lozenge for providing carbohydrates with prolonged effect
EP1201133A2 (en) * 2000-10-30 2002-05-02 Roquette Frˬres Additive for food fermentations and food compositions containing it
FR2815822A1 (en) * 2000-10-30 2002-05-03 Roquette Freres CARBON ADDITIVE FOR FOOD FERMENTATIONS AND FOOD COMPOSITIONS CONTAINING IT
CZ301501B6 (en) * 2000-10-30 2010-03-24 Roquette Freres Process for preparing fermented food composition
US6737090B2 (en) 2000-10-30 2004-05-18 Roquette Freres Carbon-containing additive for foodstuff fermentations and food compositions containing it
EP1201133A3 (en) * 2000-10-30 2004-01-02 Roquette Frˬres Additive for food fermentations and food compositions containing it
WO2002079261A1 (en) * 2001-03-30 2002-10-10 Roquette Freres Fibre-enriched beverages
WO2002079262A1 (en) * 2001-03-30 2002-10-10 Roquette Freres Composition for enteral nutrition comprising fibres
EP1245583A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Food product with sustained energy release
FR2822643A1 (en) * 2001-03-30 2002-10-04 Roquette Freres PROCESS FOR PREPARING A HYPOCALORIC FOOD
FR2822647A1 (en) * 2001-03-30 2002-10-04 Roquette Freres FIBER ENRICHED BEVERAGES
FR2822642A1 (en) * 2001-03-30 2002-10-04 Roquette Freres EXTENDED ENERGY-RELEASED FOODSTUFF
FR2822646A1 (en) * 2001-03-30 2002-10-04 Roquette Freres TABLE SWEETENERS ENRICHED IN FIBERS
FR2822644A1 (en) * 2001-03-30 2002-10-04 Roquette Freres SUGAR CONFECTIONERY
FR2822645A1 (en) * 2001-03-30 2002-10-04 Roquette Freres COMPOSITION FOR ENTERAL NUTRITION COMPRISING FIBERS
WO2002079264A1 (en) * 2001-03-30 2002-10-10 Roquette Freres Fibre-enriched table sweeteners
EP1245582A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Fibre-enriched table sweeteners
WO2002079265A1 (en) * 2001-03-30 2002-10-10 Roquette Freres Method for preparing a low-calorie food product
WO2002079263A1 (en) * 2001-03-30 2002-10-10 Roquette Freres Sugar-free confectionery
EP1245581A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Process for preparing a low calorie foodstuff
WO2002079266A1 (en) * 2001-03-30 2002-10-10 Roquette Freres Food product with prolonged energy release
EP1245579A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Sugar-free confectionery
EP1245580A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Fibre containing composition for enteral nutrition
EP1245578A1 (en) * 2001-03-30 2002-10-02 Roquette Frˬres Fibre-enriched beverages
US6737414B2 (en) 2001-03-30 2004-05-18 Roquette Freres Composition for enteral nutrition comprising fibres
US6767576B2 (en) 2001-03-30 2004-07-27 Roquette Freres Sugar-free confectionery
US7138154B2 (en) 2001-03-30 2006-11-21 Roquette Freres Process for preparing a low-calorie food
CN1300174C (en) * 2001-03-30 2007-02-14 罗凯脱兄弟公司 Method for preparing a low calorie food product
US7186433B2 (en) 2001-03-30 2007-03-06 Roquette Freres Fibre-enriched drinks
CN1308349C (en) * 2001-03-30 2007-04-04 罗凯脱兄弟公司 Food product with prolonged energy release
CN1310951C (en) * 2001-03-30 2007-04-18 罗凯脱兄弟公司 Fibre-enriched beverages
FR2846518A1 (en) * 2002-10-30 2004-05-07 Roquette Freres Sugar-free boiled sweets, optionally containing a pharmaceutical, consist of a mixture of branched maltodextrin and isomalt and have excellent storage stability

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GB9315385D0 (en) 1993-09-08
ZA945402B (en) 1995-02-28
AU7231794A (en) 1995-02-20

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