WO1998021976A1 - Beurre contenant des agents amincissants - Google Patents

Beurre contenant des agents amincissants Download PDF

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Publication number
WO1998021976A1
WO1998021976A1 PCT/NL1997/000627 NL9700627W WO9821976A1 WO 1998021976 A1 WO1998021976 A1 WO 1998021976A1 NL 9700627 W NL9700627 W NL 9700627W WO 9821976 A1 WO9821976 A1 WO 9821976A1
Authority
WO
WIPO (PCT)
Prior art keywords
butter
slimming
fat
agents
weight
Prior art date
Application number
PCT/NL1997/000627
Other languages
English (en)
Inventor
Everardus Nicolaas Johannes Jozef Tol
Danny Marcel Van Leeuwen
Original Assignee
Unilife
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 Unilife filed Critical Unilife
Priority to AU50698/98A priority Critical patent/AU5069898A/en
Publication of WO1998021976A1 publication Critical patent/WO1998021976A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"

Definitions

  • the present invention relates to butter, the term "butter” as used in this application comprising not only the traditional butter or creamery butter, but also all substances resembling butter and imitations of butter, such as table margarine, margarine with a reduced fat content (also known as “low fat margarine”) and margarine for baking and roasting, as well as diet butters, including those having an increased content of polyunsaturated fatty acids. All these butter-like substances have in common with one another that they are an emulsion of water in a fatty continuous phase. Generally, butter is therefore an emulsion of water in a fatty medium or oil.
  • the fat content of butter is usually approximately 80%, the majority of which is formed by saturated fatty acids.
  • Creamery butter is an emulsion of water droplets and fat spherules in a continuous fatty phase.
  • the fat spherules usually have a crystalline outermost layer of radially oriented glyceride molecules having a relatively high me ing point.
  • Creamery butter is made from milk cream, an emulsion of fat in water. In milk . cream, the majority of the milk fat is therefore also present in the form of small fat spherules.
  • the dispersed fat spherules are destroyed, as a result of which liquid fat is released. Said liquid fat ultimately forms the continuous phase in the creamery butter.
  • Margarine is a mixture of edible fats, oils and water which is produced in the form of a solid or virtually solid emulsion (water in oil). The fats present are therefore not derived exclusively from milk fat, as is the case, however, for creamery , butter.
  • Margarine usually contains approximately 80% fat, not more than 16% water and not more than 4% salt.
  • margarine contains vitamin A and D, as well as emulsifiers, preservatives, antioxidants, flavourings, aromas and possibly vegetable colorants.
  • a margarine having a reduced or even a halved fat content (“low-fat margarine”) generally contains in addition gelatine.
  • Creamery butter and margarine contain a fairly large amount of fat and may therefore result in undesired increase in weight when consumed.
  • a butter has been developed which has a lower fat content and a higher water content.
  • this butter still contains an appreciable amount of fat, with a relatively high content of saturated fatty acids.
  • Such fatty acids may, as is known, have the effect of increasing the cholesterol content in blood, which is undesirable in view of the occurrence of heart and vascular diseases.
  • Diet butter provides a solution to this problem in the sense that it is a butter having a reduced content of saturated fatty acids and an increased content of polyunsaturated acids, i.e. fatty acids which contain at least two double bonds with a cis-methylene group in between. The latter fatty acids are generally assumed to have a cholesterol-reducing action. Monounsaturated fatty acids are more or less neutral in this connection. Usually, a diet butter contains at least twice as much polyunsaturated fatty acids as saturated acids, the saturated fatty acids making up not more than 20% of the total number of fatty acids.
  • US-A-4,223,023 discloses the use of chitosan as food additive or as a pharmaceutical preparation for reducing the adsorption of lipids by the body of, inter alia, the human being.
  • the chitosan cannot be incorporated in butter, margarine, etc. The reason is that the chitosan adheres directly to the fat, which is at the expense of the stability of the emulsion present in the butter, as a result of which the butter starts to clot.
  • DE-A-30 40 246 discloses the use of saponins obtained from soya beans as a metabolism drug.
  • saponins obtained from soya beans as a metabolism drug.
  • said saponins can be used to prevent or combat obesity and the occurrence of an excess fat content in the blood.
  • the saponins are virtually insoluble in oil and fat but are ' in fact soluble in water, their use in butter etc. is disclosed in said DE-A-30 40 246, and the saponins will therefore be present in the water phase, which is small in terms of volume.
  • DE-A-19 04 658 discloses an aromatized butter or margarine.
  • the butter and the like is aromatized, for example, by introducing by means of kneading comminuted aroma-containing plant parts, such as twigs, flowers, buds, fruits and the like. Ethereal oils or extracts of such aroma-containing plant parts may also be used.
  • the Swiss Patent Specification CH-685,373 relates to a method of producing an extract having a slimming action from a specific mixture of plants in terms of composition and in terms of mutual ratio.
  • a reference to a slimming butter or slimming margarine is not disclosed or suggested in this literature reference either.
  • US-A-5,504,202 proposes, inter alia, the use of a sucrose fatty acid polyester as a substitute for some of the fat in butter and the like. In this way, products can be obtained which contain a strongly reduced fat content and can therefore be used for combatting or preventing obesity etc.
  • a disclosure of the inclusion in the butter and the like of an additive having slimming action is, however, neither disclosed nor suggested in this literature reference.
  • EP-A-0 444 482 describes new pancreas-lipase-inhibiting oxetanones which consequently have a fat-uptake-inhibiting action.
  • Such oxetanones of synthetic nature can, according to said literature reference, be incorporated in butter and margarine for the purpose of combatting or preventing obesity, hyperlipaemia, atherosclerosis and arteriosclerosis.
  • the object of the invention is to provide a butter which can prevent increase in weight. More particularly, the object of the invention is to provide a butter which will not result in increase in weight even if used frequently, but may even safely result in a decrease in weight.
  • the butter according to the invention is intended to have a good texture and also a good taste and the butter is intended to appear attractive. Of course, the butter according to the invention must also be stable. The butter according to the invention meets all these requirements.
  • the invention therefore relates to a butter containing one or more slimming agents, characterized in that use is made of (i) one or more appetite-inhibiting agents,
  • a great advantage of the butter according to the invention is that butter is a frequently used and accepted product which is easy to use and fit into the daily feeding pattern and which is accessible to a very wide public. Another advantage is that a decrease in weight can be brought about without having to perform strenuous activities.
  • appetite-inhibiting agents (i) which can be used in the butter according to the invention, mention may be made of fenfluramines.
  • the trace element chromium which normally occurs in too small a quantity in the daily food supply. If the content of said trace element in the blood is too low, the blood sugar level, inter alia, increases and abnormal blood chloresterol and triglyceride levels occur in the blood since the hormone insulin can no longer function effectively.
  • the butter according to the invention therefore preferably contains chromium, in particular as organic trivalent chromium.
  • suitable chromium additives are chromium(III) chloride, chromium(III) nicotinate and, in particular, chromium(III) picolinate.
  • the amount of chromium additive in the butter may vary within wide limits since trivalent chromium has hardly any toxicity.
  • an amount of 1 - 50 mg/kg of butter (0.0001 % by weight - 0.005% by weight) is used.
  • the protein product "leptide” As an agent based on peptide which inhibits the take-up of fat in the body, mention may be made, for example, of the protein product "leptide". Administering said “leptide” results in an inhibition of the food intake and in a stimulation of the energy consumption. More particularly, the product "leptide” is a mixture of ' biologically active oligopeptides having a molecular weight range of 500 - 10,000 daltons and a mean molecular weight of 900 daltons, obtained in the enzymatic hydrolysis of bovine globin protein, wheat protein and casein, a number of food-grade enzymes being used.
  • the content of such an agent based on peptide in the butter according to the invention may vary within wide limits and is advantageously 0.01 - 4% by weight, in particular 0.1 - 1 % by weight, based on the total weight of the butter.
  • herbs or extracts thereof which have a laxative (L), appetite- suppressant (H), stomach-filling (M), energy-generating (E) and/or moisture-expelling action (V) can be used as slimming agent (iii).
  • suitable herbs with their action specified in brackets are: Aloe Barbadensis (L), Cortex Frangulae (L), Fructus
  • V Apium Graveolens L.
  • V Folia Sennae
  • L Folia Mate
  • H Folia Betulae
  • Semen Ispagulae H, M
  • Urtica Dioica L./Urtica Urens L. H, E, V
  • Radix Ononidis H, E
  • Radix Rhapontica L
  • Two aphrodisiacs which are known to have a slimming action are Acanthea Virilis L. and Cortex Yohimbe. Although this last type of agent can be used, it is not preferred.
  • the slimming agents should, of course, be present in such an amount that they do not result in health problems as a result of excessively rapid decrease in weight even if appreciable amounts are consumed. In addition, the slimming agents present should not have any disadvantageous effect on the taste, the texture or the appearance of the butter.
  • the slimming agents according to the invention can be present in an amount of 0.0001 to 10% by weight, preferably 0.0001 to 3% by weight, based on the weight of the butter, depending on their type.
  • combinations of one or more slimming agents of one of the types (i), (ii) and (iii) and also of a plurality of types (i), (ii) and (iii) are, of course, also possible.
  • the invention relates to a method of producing a butter as described above, one or more slimming agents being added during the production of the butter.
  • Such agents are preferably added as a liquid product or concentrate.
  • the butter contains the standard additives
  • Example A low-fat margarine according to the invention is produced in accordance with the production methods generally known for low-fat margarine.
  • the ingredients of the low-fat margarine are water, vegetable oils and fats, gelatine, emulsifier (E471), food acid (E330), colorant (El 60a) and aroma.
  • E471 emulsifier
  • E330 emulsifier
  • E330 emulsifier
  • E330 emulsifier
  • El 60a colorant
  • aroma for every 100 g of low-fat margarine, 690 ⁇ g of vitamin A and 7.5 ⁇ g of vitamin D3 are used.
  • slimming additives according to the invention use is made of
  • the two slimming additives according to the invention are dissolved in water and should be added during the water phase when producing the low-fat margarine.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Edible Oils And Fats (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

Ce beurre contient un ou plusieurs agents amincissants, par exemple des agents du type (i) inhibiteurs de l'appétit, (ii) inhibiteurs de la fixation des graisses dans le corps, et/ou (iii) herbes, ou extraits de celles-ci, possédant une action laxative, de suppression de l'appétit, de remplissage stomacal, de production d'énergie et/ou d'expulsion de l'humidité. On obtient ce beurre en lui ajoutant, lors de son processus de fabrication, un ou plusieurs agents amincissants, de préférence sous forme de produit liquide.
PCT/NL1997/000627 1996-11-18 1997-11-18 Beurre contenant des agents amincissants WO1998021976A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU50698/98A AU5069898A (en) 1996-11-18 1997-11-18 Butter containing slimming agents

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1004559 1996-11-18
NL1004559A NL1004559C2 (nl) 1996-11-18 1996-11-18 Boter.

Publications (1)

Publication Number Publication Date
WO1998021976A1 true WO1998021976A1 (fr) 1998-05-28

Family

ID=19763891

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/NL1997/000627 WO1998021976A1 (fr) 1996-11-18 1997-11-18 Beurre contenant des agents amincissants

Country Status (3)

Country Link
AU (1) AU5069898A (fr)
NL (1) NL1004559C2 (fr)
WO (1) WO1998021976A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2814250C1 (ru) * 2023-04-04 2024-02-28 федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА) Масло сливочное с вкусовыми добавками

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4223023A (en) * 1978-10-12 1980-09-16 Ivan Furda Nonabsorbable lipid binder
DE3040246A1 (de) * 1979-10-29 1981-05-14 Osaka Chemical Laboratory Co., Ltd., Osaka Saponine, verfahren zu deren gewinnung und diese verbindungen enthaltende arzneimittel
JPS6012932A (ja) * 1983-07-04 1985-01-23 Kagome Kk スプレツドの製造方法
JPH0458847A (ja) * 1990-06-23 1992-02-25 Nippon Oil & Fats Co Ltd 抗肥満症油脂および抗肥満症食品
US5164384A (en) * 1991-06-19 1992-11-17 Metagenics, Inc. Anabolic mineral formula
EP0648495A2 (fr) * 1993-07-16 1995-04-19 Hercules Incorporated Polysaccharides complexées pour des cations
FR2712191A1 (fr) * 1993-11-08 1995-05-19 Bioes Laboratoires Composition pharmaceutique ou diététique associant du ginseng et du guarana.
DE29508307U1 (de) * 1995-05-19 1995-07-27 Kühn, Erhard, 68309 Mannheim Margarinezubereitung
GB2292382A (en) * 1994-08-17 1996-02-21 Univ Rockefeller Obesity(OB) polypeptides
US5534272A (en) * 1995-01-03 1996-07-09 Bernstein Brothers Marketing Corp. Appetite suppressant chewing gum containing chromic picolinate
BE1009545A6 (nl) * 1995-08-17 1997-05-06 Schorpion Eric Voedingssupplement voor afslanking.

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1904658A1 (de) * 1969-01-31 1970-08-06 Micheline Chassagne Aromatisierte Butter oder andere Speisefette
IL97148A (en) * 1990-02-26 1996-11-14 Hoffmann La Roche Oxtanones, the process for their preparation and the pharmaceutical preparations containing them
HU209368B (en) * 1991-09-13 1994-05-30 Loerincz Iii. process for the production of herbal extracts
US5504202A (en) * 1994-04-05 1996-04-02 Henkel Corporation Sucrose polyester useful as fat subtitute and preparation process

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4223023A (en) * 1978-10-12 1980-09-16 Ivan Furda Nonabsorbable lipid binder
DE3040246A1 (de) * 1979-10-29 1981-05-14 Osaka Chemical Laboratory Co., Ltd., Osaka Saponine, verfahren zu deren gewinnung und diese verbindungen enthaltende arzneimittel
JPS6012932A (ja) * 1983-07-04 1985-01-23 Kagome Kk スプレツドの製造方法
JPH0458847A (ja) * 1990-06-23 1992-02-25 Nippon Oil & Fats Co Ltd 抗肥満症油脂および抗肥満症食品
US5164384A (en) * 1991-06-19 1992-11-17 Metagenics, Inc. Anabolic mineral formula
EP0648495A2 (fr) * 1993-07-16 1995-04-19 Hercules Incorporated Polysaccharides complexées pour des cations
FR2712191A1 (fr) * 1993-11-08 1995-05-19 Bioes Laboratoires Composition pharmaceutique ou diététique associant du ginseng et du guarana.
GB2292382A (en) * 1994-08-17 1996-02-21 Univ Rockefeller Obesity(OB) polypeptides
US5534272A (en) * 1995-01-03 1996-07-09 Bernstein Brothers Marketing Corp. Appetite suppressant chewing gum containing chromic picolinate
DE29508307U1 (de) * 1995-05-19 1995-07-27 Kühn, Erhard, 68309 Mannheim Margarinezubereitung
BE1009545A6 (nl) * 1995-08-17 1997-05-06 Schorpion Eric Voedingssupplement voor afslanking.

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 8523, Derwent World Patents Index; Class D13, AN 85-137295, XP002057500 *
DATABASE WPI Section Ch Week 9214, Derwent World Patents Index; Class B05, AN 92-111641, XP002057499 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2814250C1 (ru) * 2023-04-04 2024-02-28 федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА) Масло сливочное с вкусовыми добавками

Also Published As

Publication number Publication date
NL1004559C2 (nl) 1998-05-19
AU5069898A (en) 1998-06-10

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