WO2002017851A2

WO2002017851A2 - Composition comprising chromium picolinate, method of preparing the same and use thereof

Info

Publication number: WO2002017851A2
Application number: PCT/KR2001/001484
Authority: WO
Inventors: Ki-Soo Kye
Original assignee: Samjo Co., Ltd.
Priority date: 2000-09-01
Filing date: 2001-08-31
Publication date: 2002-03-07
Also published as: AU2001282663A1; WO2002017851A3

Abstract

The present invention relates to a chromium picolinate-containing composition used for preparing a coated functional food that is useful for the prevention and treatment of various diseases, and dietetic and diabetic food. The composition of the present invention is easy to dry during the preparation of coated food and thus helps to save the preparation time as well as to improve the quality of the coated food with even coating.

Description

COMPOSITION COMPRISING CHROMIUM PICOLINATE, METHOD OF PREPARING THE SAME AND USE THEREOF

BACKGROUND OF THE INVENTION (a) Field of the Invention

The present invention relates to a composition comprising chromium

picolinate, a method of preparing the same and use thereof, more particularly to a composition comprising chromium picolinate which is useful for the prevention and treatment of various diseases and for dietetic and diabetic foods, a method of preparing the same and use thereof. (b) Description of the Related Art

A hard coating is a method of forming a very hard coating layer wherein crystalline material with micro particles in coating concentrate is stacked. A

hard coating layer in which crystalline material has particle size less than 5 μm

is formed by sugar coating, and a rough layer is formed by sorbitol coating because its particle size is large.

Korean patent publication No. 95-4568 discloses carbon dioxide gas containing candies of which surface is coated with chocolate and method of preparing the same, wherein carbon dioxide gas is released from the candies when it is slightly heated.

Korean patent publication No. 82-915 discloses a method of preparing barley chocolate snack comprising coating expanded barley with chocolate

solution at 40 °C, adding chocolate flake reel and additional coating by applying heat stream at 60 to 70 °C.

Korean patent laid-open No. 99-22713 discloses a non-drying coating method for coated food comprising spray-coating preheated food with

sweetener solution. Korean patent laid-open No. 92-9397 discloses coating equipment comprising a vacuum tube and a reaction tank.

Korean patent laid-open No. 86-1118 discloses maltodextrine coating.

The above prior arts have following problems. For example, while the surface of the coating layer is dried rapidly during the dying process, the core of the layer is dried slowly, so that moisture in the core is released to the surface of the coating layer with soluble pigment during the storage of the product, which results in the occurrence of uneven spots. Meanwhile, when the coating layer is dried too rapidly, the concentration of the syrup increases. As a result, the surface is dried fast but the drying of the inner moisture is interrupted, which results in skin of rubbery fluid that inhibits crystallization speed. Thus drying during coating is interrupted.

SUMMARY OF THE INVENTION In order to solve the above problems, it is an object of the present

invention to provide a composition comprising chromium picolinate which may be used for production of food including chromium picolinate as trivalent chrome and for stable maintenance of chromium picolinate in coated food product.

It is another object of the present invention to provide a method of preparing coated food including chromium picolinate.

It is another object of the present invention to provide a coated food

having an even surface and a hard coating layer.

In order to accomplish the objects, the present invention provides a

chromium picolinate-containing composition comprising 80 to 90 % by weight of

isomalt powder, 5 to 15 % by weight of chromium picolinate and 1 to 10 % by

weight of maltitol solution.

The present invention also provides a method of preparing a chromium

picolinate-containing composition comprising: (a) mixing 80 to 90 % by weight of

isomalt powder, 5 to 15 % by weight of chromium picolinate and 1 to 10 % by

weight of maltitol solution in a blender to form a paste; (b) granulating the paste

to powder; and (c) grinding the granular powder and passing the powder

through a sieve less than or equal to180 mesh.

The present invention also provides a method of preparing a coated

food using a chromium picolinate-containing composition comprising:

(a) preparing the chromium picolinate-containing composition

comprising:

(i) mixing isomalt powder, chromium picolinate and maltitol solution to

form a paste, (ii) granulating the paste to powder and (iii) grinding the

powder;

(b) preparing a core comprising:

(i) mixing the chromium picolinate-containing composition with sorbitol;

(ii) mixing the resultant mixture of the (i) step with maltitol solution; (iii) granulating the resultant mixture of the (ii) step; (iv) drying and grinding the granular resultant material to powder; and

(v) passing the powder through a sieve of 20 to 60 mesh and tableting the powder to obtain the core;

(c) gumming comprising pre-coating the core with a mixture including 30 to 35 % by weight of isomalt, 23 to 27 % by weight of arabic gum and 40 to 45 % by weight of water; (d) coating the pre-coated core comprising scattering a mixture including 55 to 65 % by weight of isomalt, 1 to 7 % by weight of arabic gum, 0.05 to 1 % by weight of titanium dioxide, and 30 to 40 % by weight of water onto the core and drying;

(e) conducting the coating and drying process of the (d) step repeatedly; (f) finish-coating comprising coating with a mixture including 55 to 65 % by weight of isomalt, 1 to 7 % by weight of arabic gum, 1 to 5 % by weight of maltitol solution and 30 to 40 % by weight of water; and

(g) polishing comprising film-coating with hydroxypropyl methylcellulose.

The present invention also provides a method of preparing a coated food using a chromium picolinate-containing composition comprising:

(a) preparing the chromium picolinate-containing composition

comprising: (i) mixing isomalt powder, chromium picolinate and maltitol solution to form a paste, (ii) granulating the paste to powder and (iii) grinding the powder;

(b) preparing a core comprising: (i) mixing the chromium picolinate-containing composition with sorbitol;

(ii) mixing the resultant mixture of the (i) step with maltitol solution;

(iii) granulating the resultant mixture of the (ii) step;

(iv) drying and grinding the granular resultant material to powder; and

(c) gumming comprising pre-coating the core with a mixture including 30 to 35 % by weight of isomalt, 23 to 27 % by weight of arabic gum and 40 to 45 % by weight of water;

(d) coating the pre-coated core comprising a scattering a mixture including 75 to 89 % by weight of water and 15 to 25 % by weight of hydroxypropyl methylcellulose onto the core and drying to obtain a film-coated core; and

(e) conducting the coating and drying process of the (d) step repeatedly.

In addition, the present invention provides a tablet candy or chewing gum containing chromium picolinate prepared by the above coating methods. DETAILED DESCRIPTION OF THE PRESENT INVENTION

Hereinafter, the present invention will be explained in detail. Chromium was confirmed as a glucose tolerance factor (GTF) necessary

to recover normal glucose tolerance in rats by Schwarz K. and Mertz W. Arch in 1957 and revealed as an essential trace element to enhance insulin activity.

The glucose tolerance factor has an important role to bind the insulin with the insulin receptor of cell membrane, so that it increases the insulin activity and activates energy metabolism.

Chromium picolinate, complex salt of chromium and picolinic acid, was confirmed to maximize insulin activity in the body as well as to increase synthesis of muscular fiber. If a suitable amount of chromium is administered in physiologically active form, insulin activity increases, and thus sugar can be efficiently used as an energy source since insulin resistance is caused by a chromium-deficiency phenomenon. Even though insulin resistance has been known as a kind of aging process, many obese people show insulin resistance and insulin resistance can develop to adult diabetes. Comparing chromium (Cr³⁺), chromium picolinate has a high utilization rate in the body, acts on the metabolism of carbohydrate and lipid, and reduces the fatty acid in blood, as well as being known to control blood sugar, body fat, appetite and osteoporosis. Because the amount of chromium contained in the body decreases with age, the amount of chromium that is derived from food is

very small, and it has been known that a very small amount of chromium is absorbed in the body since chromium is not very soluble. The recommended

daily intake of chromium for an adult is 50 to 200 μg (In 1980, The National Food Research Council, National Academy of Science), and US FDA

acknowledged 120 μg as the recommended daily intake for all people more

than 7 years old in December, 1995.

The present invention relates to a chromium picolinate-containing

composition, which has a high utilization rate in the body and an excellent efficacy.

A chromium picolinate-containing composition of the present invention comprises 80 to 90 % by weight of isomalt powder, 5 to 15 % by weight of chromium picolinate and 1 to 10 % by weight of maltitol solution. A method of preparing the chromium picolinate-containing composition of the present invention comprises mixing 80 to 90 % by weight of isomalt powder, 5 to 15 % by weight of chromium picolinate and 1 to 10 % by weight of maltitol solution (80% DS) in a blender to form a paste, (b) granulating the paste to powder and (c) grinding the granular powder and passing the powder through

a sieve less than or equal to180 mesh.

The isomalt (trademark, Paratinite) is a glucose alcohol reduced from palatinose that is an isomer of sucrose. When isomalt is ingested,

fermentation by a mouth microorganism (S. mutans) is not induced so that there is no problem of cavity. While sugar has 4 kcal/g, isomalt has less than 2 kcal/g (FDA regulation) so that it is suitable as material for dietetic or diabetic food. Although the sweet taste of isomalt is similar to sugar, the degree of

sweetness of isomalt is 0.45 to 0.60 times of sugar. Since isomalt does not increase blood sugar in the body, it does not stimulate insulin secretion.

Accordingly, insulin deficiency does not occur for diabetic patients. In addition, isomalt has low hygroscopicity and thus the quality of products is stable. When

isomalt absorbs up to about 8 % of moisture, products containing isomalt maintain crispness or crunchiness.

Also, the present invention provides a method of preparing a coated food using a chromium picolinate-containing composition.

A method of preparing coated food of the present invention comprises preparing the core with the chromium picolinate-containing composition and coating the core with a coating composition having predetermined components and composition ratio. The core is made from composition comprising 1 to 40 % by weight of chromium picolinate-containing composition, 20 to 80 % by weight of sorbitol and 10 to 40 % by weight of maltitol solution and further comprising at least one selected from the group consisting of isomalt, gum base, L-carnitine L-tartarate, xylitol, magnesium stearate and vitamin C. According to the preferred embodiment, the amount of isomalt is 50 to 200 parts by weight, the amount of gum base is 50 to 200 parts by weight, the amount of L-carnitine L-tartarate is 40 to 120 parts by weight, the amount of xylitol is 25 to 100 parts by weight, the amount of magnesium stearate is 0.5 to 5 parts by weight and the amount of vitamin C is 1 to 6 parts by weight based on the core.

In one aspect, the coating composition comprises 55 to 65 % by weight

of isomalt, 2 to 5 % by weight of arabic gum, 0.5 to 1 % by weight of maltitol solution, 0.1 to 5 % by weight of titanium dioxide and 30 to 40 % by weight of

water.

In another aspect, the coating composition comprises 20 to 30 % by

weight of isomalt, 70 to 80 % by weight of water, 15 to 22 % by weight of

hydroxypropyl methylcellulose (hereinafter, referred to as ΗPMC) and 0.05 to

1 % by weight of pigment.

The method of preparing coated food is preferably variable according to

a kind of coated food. A method of preparing tablet candy and chewing gum is

explained below in detail.

Preparing method of coated food (I)

1 . Preparation of chromium picolinate-containing composition

Mixing sorbitol, chromium picolinate and maltitol solution → powdering.

2. Preparation of core

Mixing chromium picolinate-containing composition, sorbitol and isomalt

→ adding maltitol solution and granulating → drying → adding magnesium

stearate and mixing → tableting.

3. Coating of the core

Gumming → coating → finishing.

4. Polishing

Polishing with a polisher. The preparing chromium picolinate-containing composition comprises a

mixing 80 to 90 % by weight of isomalt powder, 5 to 20 % by weight of chromium picolinate and 1 to 10 % by weight of maltitol (80% DS) solution, and granulating and powdering the mixture.

The preparation of core comprises (a) mixing 1 to 40 % by weight of the chromium picolinate-containing composition and 20 to 80 % by weight of sorbitol; (b) mixing 10 to 40 % by weight of maltitol solution with resultant mixture of the (a) step and granulating; (c) drying the resultant granules and grinding to powder; and (d) passing the powder through a sieve of 20 to 60 mesh and tableting the powder to obtain the core. In addition, the core composition further comprises at least one selected from the group consisting of 50 to 200 parts by weight of isomalt, 50 to 200 parts by weight of gum base, 40 to 120 parts by weight of L-carnitine L-tartarate, 25 to 100 parts by weight of xylitol, 0.5 to 5 parts by weight of magnesium stearate and 1 to 6 parts by weight of vitamin C based on the core composition.

The core coating process comprises coating the prepared core through three steps of gumming, and coating, and finishing.

The gumming process is pre-coating the core with a mixture of 30 to

35 % by weight of isomalt, 23 to 27 % by weight of arabic gum and 40 to 45 % by weight of water. The gumming step is preferably carried out in a conventional coating pan. The coating process preferably comprises a

scattering mixture of 55 to 65 % by weight of isomalt, 1 to 7 % by weight of arabic gum, 0.05 to 1 % by weight of titanium dioxide, and 30 to 40 % by weight

of water over the core and drying repeatedly.

The finishing process is carried out in order to prevent the irregular

coating of the core surface and sticking, and comprises coating with a mixture of 55 to 65 % by weight of isomalt, 1 to 7 % by weight of arabic gum, 1 to 5 % by weight of maltitol solution (maltitol :water=80 to 83:17 to 20) and 30 to 40 % by weight of water.

The polishing is preferably carried out by film-coating with HPMC.

Preparing method of coated food (II) 1. Preparation of chromium picolinate-containing composition

Mixing sorbitol, chromium picolinate and maltitol solution → powdering.

2. Preparation of core

Mixing chromium picolinate-containing composition, sorbitol xylitol and L-

cartinine → adding maltitol solution and granulating → drying → adding

magnesium stearate and mixing → tableting.

3. Coating of the core

gumming → film-coating.

The preparing method (I) is the same as the preparing method (I) except the composition and process used in the film-coating. In the preparing method

II, film- coating comprises 75 to 89 % by weight of water and 15 to 25 % by weight of HPMC and 0.05 to 0.5 % by weight of pigment.

The coating composition is scattered onto the core in a rotation pan. Thus, a sufficient amount of coating composition to cover the core should be added. In addition, the coating composition should have a constant viscosity and form a smooth film during drying. A coating composition coated on the surface of the core, forms a coating layer while being concentrated and recrystallized by dry air. Generally, drying and recrystallization of the coating composition occurs at the same time and the quality of coated products is finally determined by the interaction of drying and recrystallization. When a coating composition contacts the core, it concentrates and has recrystallizability so that it becomes an over-saturated state and crystalline nucleus is formed. The size of crystal is determined as the nucleus grows. That is, the hardness and crunch of food is determined by controlling the generation of crystalline nucleus and the growth of nucleus in a coating composition. Also, in order to dry a coating composition of the core surface, a coating pan preferably has higher vapor pressure than the surrounding air and surrounding relative humidity should be maintained under a predetermined level. The drying mechanism is explained as the movement of the moisture of the coating layer from the inside to the outside, and a conversion process of a

material from the outside of the coating layer to air.

The drying rate during the pan-rotating is determined by various factors and temperature, and syrup saccharinity affects inner diffusion, relative humidity of dry air, the temperature of air and the flow speed of air affects the outer

diffusion. Since molecular movement decreases as the concentration increases, and increases as the temperature increases, the fastest drying method during the pan-rotating is to maintain low concentration and high

temperature. The nucleus of the coating layer is formed according to heterogeneous nucleation mechanism by an outer seeding agent. Since the nucleus generation increases by a friction during the panning of the core, if syrup is added while crystalline powder is formed, the syrup induces recrystallization. In this case, when drying is rapidly carried out, the syrup is also rapidly concentrated and a membrane of rubbery fluid is formed. The membrane of rubbery fluid inhibits the moisture transition of syrup so that it inhibits crystallization.

The quality of coated food products depends on many factors affecting coating. That is, the quality of coated food products is determined by the application cycle time, temperature both of bed and air, syrup concentration, relative humidity and velocity of the air, impurities or additive to the syrup, and the coverage of sugar dust seeds in the pan.

If the temperature of the inner pan or dry air increases, the driving force

increases and it affects the drying and crystallization of syrup. When temperature increases, the relative humidity of air decreases and the movement of molecules increases, which facilitates the moisture movement speed of the

inner core and the vaporization of the surface of the coating layer so that it facilitates drying and recrystallization. Thus, providing high temperature during

the coating process is the most effective way to facilitate drying and

crystallization.

Meanwhile, when the coating syrup has low moisture and high viscosity,

it restricts the movement of the moisture molecules of the core surface, and thus,

it takes much time to remove the moisture of the syrup. In addition, since

coating syrup with high concentration generates an over-saturation state and

has high viscosity, the crystallization of coating syrup takes much time. In the

present invention, when the solid ratio of coating syrup was more than 70 to

76% (w/w), the ratio of recrystallization growth decreased.

In addition, theoretically, as shown in calculating formula 1 , when the

relative humidity of dry air increases, the driving force of coating syrup

decreases. However, in the present test, it was found that the relative humidity

of air surrounding the pan induces fast crystallization due to slow drying in the

early coating process, but does not directly affect the coating process. This

means that a change of the relative humidity of air does not largely affect the

drying or growth rate of the crystalline particle. Meanwhile, although the speed

flow of fanning dry air is related to the removal of moisture of the core surface, it

does not directly affect the recrystallization process in the present invention.

Calculating formula 1

m = kd- (Pws - Pwa) m: transition rate of moisture into air

kd: convection coefficient of material Pws: vapor pressure of dry surface Pwa: vapor pressure of air In addition, factors affecting the coating process are the tumbling speed of pan, pan geometry, side verse top venting of air, the purity of coating syrup, and the kinds and amount of additives of coating syrup. These factors largely affect the ratio of the recrystallization particle. Particularly, in the present invention, when lake pigment exists in a predetermined amount, the growth rate of the crystalline particle of syrup is retarded by approximately 50 %, and when corn syrup or reduced glucose is added, the growth rate of the crystalline particle of syrup is also retarded.

In the present invention, when the bottom area of the pan is larger, the ventilation of the right and left side of the upper pan improves, and the concentration of the coating syrup is higher, the coating composition is coated better. When the number of the kind of additives for coating syrup is less and the recrystallizability of additives is higher, the coating composition is coated better.

Chromium salt contained in food is prepared by a method of synthesizing trivalent chromium salt. The chromium salt prefers chromium picolinate or trivalent chromium salt and an amount of chromium salt is preferably 0.001 to

0.8 % by weight based on a final food product. Since amounts of chromium picolinate contained in the final food product are very small, if the chromium

picolinate composition and preparation method of the present invention are used, preparation time is saved and correct measuring is possible.

In addition, the present invention provides coated food. The food is coated with the coating composition of the present invention. Tablet candy or chewing gum is preferable. The chewing gum is made by preparing the core with a gum base, extruding and coating. The process of the present invention is summarized as follows.

Preparing processes of- coated candy

Mixing raw materials → granulating → grinding → mixing → tableting

→ coating (gumming → coating → polishing) → packaging

Preparing processes of coated chewing gum

Mixing raw materials → first extruding → first cooling → second

extruding → roll-pressing → molding → cooling → aging → coating

(gumming → coating → polishing) → packaging

The coated food of the present invention comprises chromium picolinate,

which increases insulin tolerance and glucose tolerance in the second type diabetes (that is, acts as a glucose tolerance factor), decreases the amount of

saturated fatty acid to prevent obesity as well as decreases lipid in blood. Thus, the coated food of the present invention can be used as functional food. The present invention is further explained in more detail with reference to the following examples. These examples, however, should not in any sense

be interpreted as limiting the scope of the present invention.

EXAMPLE 1

Test animals

- Normal Sprague-Dawley white rats (control group)

- White rats with the second (II) type diabetes (genetic insulin independent) Constitution of the test group and test method

Each test animal (normal control group and the second (II) type diabetes group) was divided into a control group (saline solution-administered group), a Low-CrP test group (CrP 100 mg/kg, for 4 weeks, oral administration) and a High-CrP test group (CrP 200 mg/kg, for 4 weeks, oral administration) to test glucose tolerance and insulin tolerance. Chromium picolinate (CrP) was dissolved in saline solution to obtain suspension and was administered orally once a day by force.

The second type diabetes white rats were Goto-Kakizaki species of which the blood sugar level was more than 140 mg/dl when the mice had empty

stomachs.

Chromium picolinate (CrP) was orally administered once a day for 4

weeks and each sub group had 5 rats. Water and food were taken freely and weight was measured once a week.

(1) Effect of Chromium picolinate on weight change Table 1

While weight gain of the normal control group was 101.1 ±17.5 mg, that

of Low-CrP group and High-CrP group were 131.8 ±19.6 mg and 117.2 ±21.2

mg respectively, and thus weight increased more than the control group. Of these, the weight gain of Low-CrP group was remarkable (Table 1).

In case of type II diabetes white rats, the weight gain of Low-CrP group and High-CrP group were higher than the control group.

(2) Intravenous Glucose Tolerance Test

According to a method of Hahn et al. (Hahn HJ, Laube F, Kloting I, Kohnert KD, Warzock R: Toxic effects of cyclosporine on the endocrine

pancreas of wistar rats. Transplantation 41 :44 to 47, 1981) and Kang et al. (Kang JS, Kim DS, Lee CH, Shin IC, Chun YC, Choi HS, Ha JH, Kim JH: Effect

of cyclosporine on glucose tolerance in streptozotocin-induced diabetic rats: cyclosporine may deteriorate insulin sensitivity. Transplant Proc 31 :2150-2153, 1999), 50 % glucose solution (glucose powder of 2g/kg, saline solution) was abdominally administered and the amount of blood sugar was measured after 10 minutes, 30 minutes, 60 minutes, 90 minutes, and 120 minutes to graph a

blood sugar-time curve and measure (calculating formula: AUC₀→

ι_2o x

dt) an area under the time-concentration curve(AUC). Since AUC means the concentration of glucose in blood for an exogenous glucose load, the activity of endogenous insulin for the blood glucose level could be compared by comparison to AUC. Table 2

Normal white rats could not be compared because variation between

individuals was very large. Change of AUC (mg/dl-min) of the control group in the second type diabetes white rats was 15910, but Low-CrP group was 4199,

which was 24 % of the control group. Meanwhile, the change of AUC of the

High-CrP group increased more than that of the Low-CrP group, but less than that of the control group.

(3) Effect of Chromium picolinate on Insulin Tolerance Test (ITT) 5 unit/kg of insulin (regular insulin) was abdominal-hypodermically administered to test animals and after 30 minutes, GTT was carried out by the same method as (2). The amount of blood sugar was measured by inserting a tube to the left femoral artery of white rats, collecting 0.5 ml of blood during determined time and measuring by GT-4310 (Daiichkagaku, Japan), and then the time-blood sugar concentration curve was graphed. The measured blood sugar level is a blood sugar level controlled by the effect of exogenous insulin so that it means insulin tolerance of peripheral tissue for exogenous insulin. Table 3

While normal white rats did not show the apparent change of AUC,

AUC of the control group and the High-CrP administered group in the second

type diabetes white rats were similar, but that of Low-CrP administered group reduced significantly (p<0.05). Thus, it is confirmed that the Low-CrP

administered group is excellent in controlling the blood sugar level caused by exogenous insulin.

(4) Effect of Chromium picolinate on insulin secretion ability after injection glucose

After glucose injection, a blood sample was collected after 10, 30, 60, 90, 120 minutes and was centrifuged to separate blood serum. Insulin

concentration in 100 μø of blood serum was measured by radioimmunoassay

(RIA) using rat insulin RIA kit (Linco Co. USA) and an area under time- concentration curve(AUC) was calculated after insulin concentration-time

(AUC_{0→ 120min}= j ₁₂₀C x dt) was graphed. By measuring insulin concentration, it

is possible to expect endogenous insulin secretion ability for glucose injection. Table 4

As shown in Table 4, since AUC difference between the control group and the CrP administered group in the second type diabetes white rats was not recognized, CrP did not effect insulin secretion. As above, as the effect of CrP

on the blood sugar level and insulin concentration changes, the Low-CrP group in the second type diabetes model has a remarkably improved insulin tolerance related with glucose utilization yield in the peripheral tissue irrespective of insulin secretion.

Example 2

In order to confirm the effect of chromium picolinate on obesity, chromium picolinate was administered on ob/ob Zuker rats. The ob/ob rats are obese rats (Central test zoo).

The rats were divided into a control group, a Low-CrP administered group (100 mg/kg) and a High-CrP administered group (200 mg/kg) and chromium picolinate dissolved in saline solution was orally administered to the rats for 4 weeks. After 4 weeks, blood samples of a fatty tissue, a liver, and a spleen were collected, and the composition of fatty acid was measured and shown in Table 5.

Table 5

As shown in Table 5, it was confirmed that the intake of chromium

picolinate reduced the amount of saturated fatty acid in genetic obese rats. Accordingly, chromium picolinate reduces undesirable saturated fatty acid and increases useful unsaturated fatty acid (ω -3PUFA and ω -6PUFA).

Example 3

8700 g of isomalt powder, 1000 g of chromium picolinate and 300 g of

maltitiol solution (80% DS) were mixed for 15 minutes. When the mixture

became a paste phase, it was passed through a 100-mesh sieve, granulated

and ground by a ball mixer to have less than 180 mesh of powder size. Thus

chromium picolinate composition was prepared.

Example 4: Preparation of tablet candy

A composition of tablet candy is shown in Table 6.

After mixing 30.4 g of sorbitol (powder) , 4 g of chromium picolinate

composition prepared in Example 1 , 0.7 g of vitamin C, and 25 g of isomalt

(powder), the mixture was granulated in granulator by adding 5 g of maltitol

solution (80% DS). The granules were dried at 58 °C, 45 to 50 % RH for 24

hours in a drying room and particles were separated by a sieve of 20 to 60

mesh. The separated material was mixed with 0.5 g of magnesium stearate

and tableted by a tablet machine. In order to obtain a stable solidity, the tablet

was stored at 20 to 25 °C for 12 hours and then coated.

The core was prepared by dissolving 0.66 g of isomalt (powder) in 0.34 g of water, mixing arabic gum solution (0.5 g of arabic gum dissolved in 0.5 g of water) with the tablet and gumming (pre-coating). After mixing isomalt solution

(isomalt powder 24.14 g and water 12.44 g) with arabic gum solution (arabic gum 1.48 g and water 1.48 g) and then mixing titanium dioxide solution (titanium

dioxide 0.18 g and water 0.18g), it was scattered and dried at 80°C, 80 times

repeatedly to coat the core.

In order to solve the problems of irregular coating and stickiness, a polishing process was carried out by the coating core with mixing solution of isomalt solution (isomalt powder 7.4 g and water 3.81 g), arabic gum solution (arabic gum 0.16 g and water 0.16 g), and 0.4 g of maltitol solution and spraying 0.075 g of HPMC. Thus, a candy of 0.4 g contains 1.6 mg of chromium picolinate (0.4 %).

Table 6

Example 5 After mixing 25 g of gum base, 9 g of sorbitol (powder), 1 g of chromium picolinate composition prepared in Example 1 , 0.7 g of vitamin C, 25

5 g of isomalt (powder), and 5 g of maltitol solution in a sigma-mixer at 45 °C for

20 minutes. The mixture was moved to a chewing gum manufacturing machine. The mixture prepared the core by the following steps: first extruding, first cooling, second extruding, roll-pressing, molding, and cooling to make a

gum core, and then the mixture was matured at 18 °C for 1 to 2 days at 50 to

10 55 % RH.

After mixing isomalt solution (0.66 g of isomalt and 0.34 g of water) and arabic gum solution (0.5 g of arabic gum dissolved in 0.5 g of water) with gum core, gumming was carried out. After mixing isomalt solution (isomalt 24.14 g and water 12.44 g) with arabic gum solution (arabic gum 1.48 g and water 1.48

15 g) and then mixing titanium dioxide solution (titanium dioxide 0.18 g and water

0.18g), the mixture was scattered and dried at 80 °C, 80 times repeatedly to

coat the core.

In order to solve problems of irregular coating and stickiness, a

polishing process was carried out by finish-coating the core with a mixing solution of isomalt solution (isomalt powder 7.4 g and water 3.81 g), arabic gum solution (arabic gum 0.16 g and water 0.16 g), and 0.4 g of maltitol solution, and spraying 0.075 g of HPMC. Thus, a chewing gum of 1.6 g contains 1.6 mg of

chromium picolinate (0.1 %). Table 7 shows a composition of chewing gum. Table 7

Example 6 A composition of candy is shown in Table 8.

After mixing 30.4 g of sorbitol (powder), 15.69 g of xylitol, 4 g of chromium picolinate composition prepared in Example 1 , 0.7 g of vitamin C, and

37.5 g of L-cartinine L-tartarate, the mixture was granulated in granulator by

adding 5 g of maltitol solution (80% DS). The granules were dried at 58°C, 45

to 50 % RH for 24 hours in a drying room and 20 to 60 mesh particles were separated by a sieve. The separated material was mixed with 0.5 g of

magnesium stearate and tableted by a tablet machine. In order to obtain a

stable solidity, the tablet was stored at 20 to 25 °C, for 12 hours and then

coated. The core was prepared by dissolving 0.66 g of isomalt (powder) in 0.34 g of water, mixing arabic gum solution (0.5 g of arabic gum dissolved in 0.5 g of water) with the tablet and gumming (pre-coating).

Candies were prepared by mixing 5.0 g of HPMC and 0.05 g of pigment (Allura red) with 0.5 g of water and by scattering and drying. A candy of 0.4 g contains 1.6 mg of chromium picolinate (0.4 %) and 150 mg of L-carnitine L- tartarate.

Table 8

Example 7 A composition of candy is shown in Table 9.

After mixing 30.4 g of sorbitol (powder), 34.44 g of xylitol, 4 g of chromium picolinate composition prepared in Example 1 , 0.7 g of vitamin C,

18.75 g of L-cartinine L-tartarate, the mixture was granulated in a granulator by

adding 5 g of maltitol solution (80% DS). The granules were dried at 58°C, 45

to 50 % RH for 24 hours in a drying room and 20 to 60 mesh particles were separated by a sieve. The separated material was mixed with 0.5 g of magnesium stearate and tableted by a tablet machine. In order to obtain a

stable solidity, the tablet was stored at 20 to 25°C, for 12 hours and then coated.

The core was prepared by mixing 0.66 g of isomalt (powder) dissolved in 0.34 g of water, arabic gum solution (0.5 g of arabic gum dissolved in 0.5 g of water) and tablet, and gumming (pre-coating).

Table 9

TEST 1

Chromium was known as acting as a coenzyme on normal fat and protein metabolism. Since chromium has low efficiency in the body, chromium deficiency occurs. However, since picolinic acid forms a stable chelation salt with chromium, it improves the utilization rate of chromium in the body

In order to test the utilization rate of chromium in the body, chromium

picolinate 3.8 μ mol of chromium (200 μg) or placebo was administered to 28

volunteers for 42 days and changes of cholesterol, low-density lipoprotein (LDL), apolipoprotein B, and protein of LDL were measured for 14 days by a method of double blind cross-over study. The result is shown in Table 10. Cholesterol, low-density lipoprotein (LDL), apolipoprotein B, and protein of LDL reduced

significantly, and apolipoprotein A-1 and HDL-protein roughly increased for treating period in a group ingested chromium picolinate. The level of HDL-

cholesterol reduced slightly during the chromium-intake period, but it was not significant. Only apolipoprotein B was significantly changed during the

placebo-intake period. According to the result of the present invention, chromium picolinate was effective to reduce lipid in blood in the body. Table 10

TEST 2 Strong adhesion occurs between cores during scattering core composition over the core. In order to reduce adhesion between the cores and prevent moisture movement of the inner part of the product, a gumming process as pre-coating was carried out to test effectiveness. That is, a gumming process is to prevent adhesion between the cores, which is carried out before

coating the core.

The gumming process according to the composition of Table 11 was performed. Test 2-4 showed remarkably reduced adhesion between the cores or the core and pan, and the drying process of the coated core was easy. Particularly, Test 2-4 can save 30% of the drying time and shortened processes. Table 11

TEST 3

In order to coat the core, a scattering coating solution around the core in a rotating pan and drying process should be repeated 60 to120 times according to the weight of the final product. The main component of candy core of Example 4 is isomalt, but since isomalt has very high adhesion, it is impossible to coat. Thus, according to the composition of Table 12, a coating solution suitable for coating was tested.

Table 12

As a result, the composition of Test 3-1 was the most suitable coating solution in terms of adhesion between cores, adhesion to pan, drying speed of the coated core, convenient handling during the process of the coating solution, and the quality of coated products. TEST 4

Since isomalt solution easily forms recrystalline at low temperature, if the coating solution accumulates for a long time at a spray-nozzle, recrystalline

forms so that the nozzle can be clogged. Thus, compositions to resolve the clogging of the nozzle were tested according to Table 13. Table 13

show the recrystallization of the isomalt solution, but it took much time to prepare. Test 4-3 showed the clogging of the nozzle. When the storage

temperature or the product temperature is less than 70 °C, clogging of the

nozzle increased. According to the result of Tests 4-2, 4-4, 4-5 and 4-6, in order to prevent clogging of the nozzle, the concentration of isomalt solution

should be set 60 to 70% and the storage temperature should be around 80 °C.

Also, in order to maintain the solidity of product as in Test 4-6, 0.5 % of titanium dioxide was used, which also prevented clogging of the nozzle.

TEST 5 Since isomalt sprayed on the core in a solution state during the coating

process rapidly forms recrystalline, the solution sprayed on the core does not evenly diffuse and recrystallize so that products have an uneven coating. Thus,

compositions to resolve the uneven coating of the core, were tested according to Table 14.

Table 14

determined amount of arabic gum (Test 5-4) can make the coating layer uniform. In addition, a combination of maltitol solution and arabic gum as Test 5-6 was effective to prepare even coating.

As mentioned above, the present invention is useful to prevent and treat various diseases, to prepare dietetic and diabetic food, to dry easily during preparation and to save preparation time as well as to improve the quality of product with even coating by effectively adding trivalent chromium picolinate.

Claims

WHAT IS CLAIMED IS:

1. A chromium picolinate-containing composition comprising 80 to

90 % by weight of isomalt powder, 5 to 15 % by weight of chromium picolinate

and 1 to 10 % by weight of maltitol solution.

2. The composition of claim 1 , wherein the composition increases

insulin tolerance in second type diabetes and acts as a glucose tolerance factor.

3. The composition of claim 1 , wherein the composition decreases

saturated fatty acid of a fat tissue to reduce obesity.

4. A method of preparing a chromium picolinate-containing

composition comprising:

(a) mixing 80 to 90 % by weight of isomalt powder, 5 to 15 % by weight

of chromium picolinate and 1 to 10 % by weight of maltitol solution in a blender

to form a paste;

(b) granulating the paste to powder; and

(c) grinding the granular powder and passing the powder through a

sieve less than or equal to180 mesh.

5. A method of preparing a coated food using a chromium

picolinate-containing composition comprising:

(a) preparing the chromium picolinate-containing composition

comprising:

(i) mixing isomalt powder, chromium picolinate and maltitol solution to

form a paste; (ii) granulating the paste to powder; and (iii) grinding the powder;

(b) preparing a core comprising:

(i) mixing the chromium picolinate-containing composition with

sorbitol;

(ii) mixing the resultant mixture of (i) step with maltitol solution;

(iii) granulating the resultant mixture of (ii) step;

(iv) drying and grinding the granular resultant material to powder; and

(d) coating the pre-coated core comprising a scattering a mixture including 55 to 65 % by weight of isomalt, 1 to 7 % by weight of arabic gum,

0.05 to 1 % by weight of titanium dioxide, and 30 to 40 % by weight of water onto the core and drying;

(e) conducting the coating and drying process of (d) step repeatedly;

(f) finish-coating comprising coating with a mixture including 55 to 65 % by weight of isomalt, 1 to 7 % by weight of arabic gum, 1 to 5 % by weight of maltitol solution and 30 to 40 % by weight of water; and

(g) polishing comprising film-coating with hydroxypropyl methylcellulose.

6. A method of preparing a coated food using a chromium

picolinate-containing composition comprising:

(a) preparing the chromium picolinate-containing composition

comprising:

(i) mixing isomalt powder, chromium picolinate and maltitol solution to

form a paste;

(ii) granulating the paste to powder; and

(iii) grinding the powder;

(b) preparing a core comprising:

(i) mixing the chromium picolinate-containing composition with

sorbitol;

(ii) mixing the resultant mixture of the (i) step with maltitol solution;

(iii) granulating the resultant mixture of the (ii) step;

(iv) drying and grinding the granular resultant material to powder; and

(v) passing the powder through a sieve of 20 to 60 mesh and tableting

the powder to obtain the core;

(c) gumming comprising pre-coating the core with a mixture including 30

to 35 % by weight of isomalt, 23 to 27 % by weight of arabic gum and 40 to

45 % by weight of water;

(d) coating the pre-coated core comprising a scattering a mixture

including 75 to 89 % by weight of water and 15 to 25 % by weight of

hydroxypropyl methylcellulose onto the core and drying to obtain a film-coated core; and

(e) conducting the coating and drying process of the (d) step repeatedly.

7. The method of claim 5, wherein the core of the (b) step further comprises at least one selected from the group consisting of isomalt, gum base,

L-carnitine L-tartarate, xylitol, magnesium stearate and vitamin C.

8. The method of claim 7, wherein the amount of isomalt is 50 to 200 parts by weight, the amount of gum base is 50 to 200 parts by weight, the amount of L-carnitine L-tartarate is 40 to 120 parts by weight, the amount of xylitol is 25 to 100 parts by weight, the amount of magnesium stearate is 0.5 to 5 parts by weight and the amount of vitamin C is 1 to 6 parts by weight based on the core.

9. The method of claim 6, wherein the core of the (b) step further comprises at least one selected from the group consisting of isomalt, gum base, L-carnitine L-tartarate, xylitol, magnesium stearate and vitamin C.

10. The method of claim 9, wherein the amount of isomalt is 50 to

200 parts by weight, the amount of gum base is 50 to 200 parts by weight, the amount of L-carnitine L-tartarate is 40 to 120 parts by weight, the amount of xylitol is 25 to 100 parts by weight, the amount of magnesium stearate is 0.5 to 5 parts by weight and the amount of vitamin C is 1 to 6 parts by weight based on the core.

11. A coated food product containing chromium picolinate prepared by the method of claim 5.

12. A coated food product containing chromium picolinate prepared

by the method of claim 6.

13. The coated food product of claim 11 , wherein the food product

is tablet candy or chewing gum.

14. The coated food product of claim 12, wherein the food product

is tablet candy or chewing gum.