Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
  • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
  • A23L27/63—Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

• the present invention relates to an edible compositon containing both (plant) sterols (and/or sterol-containing compounds) as well as carotenoids.
• ⁇ -sitosterol the hydrogenated form thereof ( ⁇ -sitostanol)
• esterified forms thereof Sterols have been reported to be capable of lowering the level of blood cholesterol (Pollak & Kritchevsky, Monographs in Atherosclerosis, 1981) .
• the group of 4-desmethylsterols, 4- monomethylsterols, their hydrogenated forms and fatty acid esters have been reported to have a beneficial effect on blood cholesterol level, in particular on LDL-cholesterol .
• an edible composition that can be incorporated in a single meal which can both supply (plant ) sterols and/or (plant ) stanols or derivatives, as well as (one or more of) carotenoids.
• an edible composition that can be incorporated in a single meal which can both supply (plant ) sterols and/or (plant ) stanols or derivatives, as well as (one or more of) carotenoids.
• a net increase in blood carotenoid level is obtained together with an intake of an effective amount of (plant ) sterols, (plant) stanols, or derivatives of such compounds. It would be even more preferred if such composition can be part of the main (hot) meal.
• WO 98/130233 discloses foodstuffs containing micro- crystalline plant sterols.
• the foodstuff is a spread based on a combination of sweetening agent, a microcrystalline plant sterol and a suitable berry or fruit.
• Most of the fruits diclosed do not contain carotenoids in any significant amounts, only apricots do contain ⁇ -carotene.
• the current invention provides a solution to such problems, by which the blood cholesterol effect of the sterols can be obtained together with a maintained (i.e. no decreased) carotenoid status, preferably with an increased carotenoid status, of carotenoids such as ⁇ -carotene, ⁇ -carotene, lycopene, lutein, ⁇ -cryptoxanthin or mixtures thereof (as measured e.g. by a post-prandial clinical trial by e.g. measuring 1-6 hours after intake) . More preferably, the blood cholesterol effect of the sterols can be obtained together with an increased bioavailability of such carotenoids .
• a maintained (i.e. no decreased) carotenoid status preferably with an increased carotenoid status
• carotenoids such as ⁇ -carotene, ⁇ -carotene, lycopene, lutein, ⁇ -cryptoxanthin or mixtures thereof (as measured e.g. by a
• an edible composition comprising (phyto) sterols or derivatives thereof in an amount of at least 0.5 (g) (preferably at least 1.5 (g) , more preferably at least 2 (g) ) per serving, further comprising at least one carotenoid in an amount of at least 1 (mg) (preferably at least 2 (mg) ) per serving, and wherein at least 20% wt of the carotenoid (s) is in another phase than the majority of the (phyto) sterols or derivatives thereof.
• the majority of the carotenoids is in another phase than the majority of the (phyto) sterols or derivatives thereof.
• part of the carotenoids may be present in the compositions according to the invention in an extended water phase, e.g. in particulates of vegetable origin, the sterols being present as (part of) a fat phase, e.g. dissolved in the fat, or emulsified in the fat phase.
• "Majority of " in this respect is herein to be understood as 'at least 50% by weight of the total amount of ... in the composition per serving" .
• the composition according to the invention may contain one (type of) carotenoid (e.g. lycopene) it is preferred that the compositions according to the invention contain more than one (type of) carotenoid.
• the carotenoids include preferably ⁇ -carotene, lycopene, lutein, ⁇ -cryptoxanthin, ⁇ -carotene, zeaxanthin or mixtures thereof, as these are among the more hydrophobic carotenoids (with ⁇ -carotene and lycopene being most lipophilic) .
• the effect on bioavailability of the present invention is (because of the relative lipophilic character) expected to be most distinct on ⁇ -carotene and lycopene.
• compositions according to the invention Even more preferred in the compositions according to the invention is the presence of ⁇ -carotene and lycopene in weight ratio of ⁇ - carotene : lycopene of between 1:20 and 1:0.1, more preferably between 1:10 and 1:0.2. It is also preferred that at least the majority of the carotenoids in the compositions according to the invention are ⁇ -carotene, lycopene or mixtures thereof.
• Chromoplasts and chloroplasts are microstructures that can be found in cells of vegetable matter by nature. Chro o- and/or chloroplasts of a number of fruit and vegetable species contain carotenoids, in various quantities and compostions. In particular tomatoes are rich in lycopene (predominatly in red tomatoes) and ⁇ -carotene (predominantly in orange tomatoes), located to a large extent in chromoplasts. Another good source of ⁇ -carotene is carrots.
• compositions according to the invention comprise chunks or pieces of said fruit and vegetables.
• content of ⁇ -carotene and/or lycopene, in the presence of plant sterols (or derivatives thereof) , in the compositions according to the invention is such that a significant (i.e. having a statistical significance) absorption of these carotenoids can be shown. This can be determined by a so called post-prandial clinical trial, in which chylomicron-rich fractions - that are isolated from blood samples taken up to 8 or 12 hours after consumption of a meal - are analysed for their carotenoid contents.
• plant sterols are mentioned, phytosterols, phytostanols, or mixtures thereof are meant.
• plant sterols in this application refers to 4-desmethylsterols, 4-monomethylsterols and
• the amount of (plant) sterols and carotenoids in the composition is such that levels of carotenoids in the body are increased and the level of (serum) blood cholesterol, and LDL-cholesterol in particular, are decreased, when such composition is ingested regularly, for a period of at least 14 days.
• a composition according to the invention may be a food composition comprising tomatoes, such as e.g.
• an Italian-style sauce to go with pasta with added to the sauce (phyto) sterols or derivatives thereof in such an amount that per serving at least 0.5 (g) , preferably at least 1.5 (g) of (phyto) sterol or derivative thereof is ingested.
• a sauce may be anything from a very smooth, more or less homogeneous mixture, to a thick sauce containing chunks of tomato or other fruit or vegetable, depending on desired end result and processing. Even more preferred in the above are levels of at least 2 or even 3 (g) (phyto) sterol or derivative thereof (per serving) .
• the size and weight of a serving will depend on the type of the food product, but will be about the size/weight of that food product as is usually consumed by the average adult person.
• Italian-type tomato sauces for pasta dishes such a serving may be about 150-100 gram.
• carotenoid-containing chromoplasts and/or chloroplasts is presumably present as a part of plant cells.
• compositions according to the invention are (besides various colored tomatoes): sweet peppers (red, yellow or orange), red (hot) peppers, water mellon, carrots, pink grapefruit, or other fruit or vegetable containing carotenoids.
• the compositions according to the invention may comprise from 10-99% by weight of these fruit or vegetables. Also, extracts of these fruit and vegetables may be used to provide such carotenoids. In that case, the compositions according to the invention may comprise less than 10% wt of the fruit and vegetables. Furthermore it is possible to use synthetic sources of carotenoids.
• a temperature treatment may be applied (besides other processing steps) .
• the carotenoid sources may be heat-treated in order to achieve a partial disruption of the chromo- and chloroplast structures while at the same time recognizable tissue structures are still present.
• the fruit or vegetables mentioned may be subjected to pretreatment like washing, cutting, heating, cooking, etcetera, but not extensive homogenization, as this may destroy the chromo- and chloroplasts too much.
• compositions according to the invention may be made in the form of e.g. standard tomato sauces for e.g. Italian-style pasta dishes, which have a universal, natural and healthy appeal.
• the compositions according to the invention may also be in the form of (part of) a (hot or cold) paste, puree, ketchup (catsup) , soup, juice, sauce or similar product .
• compositions according to the invention are preferably low in fat.
• Fat is herein to be understood as to comprise all fatty acid triglycerides such as vegetable oils.
• the composition should contain less than 10% of fat.
• compositions according to the invention can suitably be used as part of the main (hot) meal.
• main meal is meant the meal of the day that provides the largest amount of calories per day, and usually includes hot food, and is taken at the end of the day or during lunchtime.
• the invention further relates to a process for preparing the compositions as described above.
• This can be a process for the preparation of a food product which process comprises (not necessarily in the order given) at least the steps of:
• said carotenoid-containing fruit- or vegetables comprise tomato, capsicum (red, yellow or orange) , red peppers, water mellon, carrots, pink grapefruit or mixtures thereof.
• the fruit or vegetables to make up the composition according to the invention are chosen such that the weight ratio of (plant) sterols or derivatives thereof : carotenoids in the final composition is between 100:1 and 10000:1. (more preferably between 250:1 and 4000:1).
• (phyto) sterols are herein to be understood to comprise also derivatives of these compounds, such as esters.
• Preferred in this respect are ⁇ -sitostanol, ⁇ -sitosterol, and esters thereof with e.g. fatty acids (to yield e.g. ⁇ -sitosteryl linoleate) .
• a post-prandial study was undertaken, in which 20 healthy, adult, human volunteers, 10 male, 10 female (age 30-65) were provided with an early-morning tomato-based meal, after which at regular intervals and for a period of 8 hours blood samples were taken.
• the triglyceride-rich fractions mainly consisting of chylomicrons that carry the digested fat and fat-soluble components from the intestine to the liver
• the levels of lycopene, beta-carotene and also vitamin A were determined (using straight-phase HPLC analysis using a nucleosil cyanyl-bonded column) .
• the levels of vitamin A (measured as retinyl palmitate) and beta-carotene can be taken together as a measure for beta-carotene uptake, as during absorption (or shortly thereafter) beta-carotene is partly converted into vitamin A.
• the integrated post-prandial response can then be used to estimate the bioavailability of beta- carotene and lycopene from a meal.
• the meal consisted of 200 g of cooked macaroni, 130 g of chunky tomato sauce (containing more chunks of tomato flesh than most commercial tomato sauces) made of yellow, orange and super red varieties, 80 g of lean cooked ham (gammon) , 20 g of white bread, and 11.6 g of sunflower oil (stripped, i.e. low in antoixidants) and 2.2 g of plansterols.
• the chosen level of plansterols of 2.2 g has been shown in the past to be effective, when consumed daily, in lowering the level of cholesterol in blood.
• the plant sterols used have been esterified with fatty acids from sunflower oil.
• the plantsterol : fatty acid proportion is 3:2.
• the following plant sterols are present in the formula: sitosterol (45-50%), campesterol (20-30%), stigmasterol (15-25%), and brassicasterol ( ⁇ 5%).
• the tomato sauce contained 5.2 mg of lycopene, a usual level, and 2.2 mg of beta-carotene, an unusually high level. The latter was achieved as a result of the presence of a beta-carotene-rich orange tomato variety in the tomato sauce chosen.
• the day preceding the test day the test subjects were asked not to consume foods rich in carotenoids and vitamin A (no vegetables or fruit rich in carotenoids, tomato products, liver products) .
• a deep frozen main meal, low in carotenoids and vitamin A was provided.
• the chunky pasta-sauce based meal with the chosen carotenoid/plant-sterol ratio resulted in a clear post-prandial response of beta-carotene and lycopene.
• the level of carotenoids as measured just before the meal was taken as zero. This example indicates that this meal, in the presence of 2.2 g of plansterols, can contribute positively to the carotenoid status in the blood (at least for lycopene and beta-carotene) .

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Botany (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Mycology (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Seasonings (AREA)
• Medicines Containing Plant Substances (AREA)

Priority Applications (11)

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Publications (1)

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Citations (3)

• 1999
  • 1999-10-27 JP JP2000589056A patent/JP2002532111A/ja not_active Withdrawn
  • 1999-10-27 AT AT99955932T patent/ATE291854T1/de not_active IP Right Cessation
  • 1999-10-27 EP EP99955932A patent/EP1139795B1/en not_active Expired - Lifetime
  • 1999-10-27 WO PCT/EP1999/008309 patent/WO2000036935A1/en not_active Ceased
  • 1999-10-27 AR ARP990105411A patent/AR020984A1/es active IP Right Grant
  • 1999-10-27 SK SK880-2001A patent/SK8802001A3/sk unknown
  • 1999-10-27 CZ CZ20012337A patent/CZ20012337A3/cs unknown
  • 1999-10-27 BR BR9916400-0A patent/BR9916400A/pt not_active Application Discontinuation
  • 1999-10-27 DE DE69924521T patent/DE69924521T2/de not_active Expired - Lifetime
  • 1999-10-27 HU HU0104837A patent/HUP0104837A2/hu unknown
  • 1999-10-27 PL PL348412A patent/PL193108B1/pl not_active IP Right Cessation
  • 1999-10-27 CA CA002356281A patent/CA2356281A1/en not_active Abandoned
  • 1999-10-27 ES ES99955932T patent/ES2238856T3/es not_active Expired - Lifetime
  • 1999-10-27 AU AU12680/00A patent/AU772330B2/en not_active Expired
  • 1999-12-03 US US09/454,774 patent/US20020061346A1/en not_active Abandoned
• 2001
  • 2001-05-30 ZA ZA200104446A patent/ZA200104446B/xx unknown

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