WO2007041817A1 - Composition alimentaire, utilisation d'une quantite efficace de sucre et de biopolymere, et produit - Google Patents

Composition alimentaire, utilisation d'une quantite efficace de sucre et de biopolymere, et produit Download PDF

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Publication number
WO2007041817A1
WO2007041817A1 PCT/BR2006/000211 BR2006000211W WO2007041817A1 WO 2007041817 A1 WO2007041817 A1 WO 2007041817A1 BR 2006000211 W BR2006000211 W BR 2006000211W WO 2007041817 A1 WO2007041817 A1 WO 2007041817A1
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WIPO (PCT)
Prior art keywords
sugar
glycemic index
gum
food composition
biopolymer
Prior art date
Application number
PCT/BR2006/000211
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English (en)
Inventor
Alessandra Santos Lopes
Original Assignee
Dulcini S/A
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
Priority claimed from BRPI0604709-2A external-priority patent/BRPI0604709A/pt
Application filed by Dulcini S/A filed Critical Dulcini S/A
Publication of WO2007041817A1 publication Critical patent/WO2007041817A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres

Definitions

  • the present invention relates to a food composition
  • a food composition comprising sugar and biopolymer having a reduced glycemic index for human or animal consumption.
  • the present invention further relates to the use of an effective amount of sugar and biopolymer for preparing a food composition, as well as to products comprising said composition, such as beverages, foods, medicaments and cosmetics.
  • the invention relates to food compositions, such as: liquid sugar of low (or lower or reduced or moderate) glycemic index, inverted liquid sugar of low (or lower or reduced or moderate) glycemic index, caramel syrup of low (or lower or reduced or moderate) glycemic index, caramel of low (or lower or reduced or moderate) glycemic index and dry sugar mixture of low (or lower or reduced or moderate) glycemic index as raw materials, inputs or ingredients for the food and beverage industry for human consumption; as raw materials, inputs or ingredients for the food industry (feedstuff) or beverages for animals; and as raw materials, inputs or ingredients for the pharmaceutical and cosmetics industries.
  • liquid sugar of low (or lower or reduced or moderate) glycemic index inverted liquid sugar of low (or lower or reduced or moderate) glycemic index
  • caramel syrup of low (or lower or reduced or moderate) glycemic index caramel of low (or lower or reduced or moderate) glycemic index
  • Carbohydrates may be classified as “simple” and “complex”, according to the degree of polymerization, or “integral” and “refined”, according to the higher or lower amount of essential nutrients they contain.
  • the interference of carbohydrates in health and disease is better understood from the physiological and biochemical point of view by knowing their capacity to increase glucose in the blood when ingested; this capacity can be measured by the glycemic index.
  • the glycemic index is a quantitative parameter that checks to what extent a certain food is able to increase glucose in the blood in the postprandial period. It is the ratio between two parameters: a/b, in which "a” is the glycemic level caused by the fixed amount of a certain test food and "b” is the glycemic level caused by the same amount of a standard food (glucose or wheat bread) in the same person.
  • the glycemic index is expressed as the percentage of increase of the glucose in the blood caused by a certain food, in relation with an equivalent portion of wheat bread or glucose.
  • the glycemic index is the area below the glycemic curve for each food, expressed as a percentage of the area after the ingestion of a same amount of glucose or wheat bread.
  • the glycemic index of glucose in relation with itself, in percentages is 100.
  • the glycemic index of other sugars in relation with glucose for instance, is of 23 for fructose, 46 for lactose and 67 for saccharose.
  • Liquid sugars and inverted liquid sugars and the granulated or powdered saccharose have the characteristic of being products of high glycemic index, which restricts their use as an ingredient or end product, because of the health-related factors already described.
  • the traditional liquid sugar may be basically comprised of a solution of saccharose in water or a mixture of saccharose, glucose syrup and inverted liquid sugar, which by their constitutions and compositions of sugars present a high glycemic index.
  • the traditional inverted liquid sugar is comprised of glucose, fructose, saccharose and water.
  • the proportions of these components vary according to the inversion rate. For example, for a traditional inverted liquid sugar with an inversion rate of about 50%, the glucose content is 25%, on average. Due to the significant proportion of glucose, the traditional inverted liquid sugar has a high glycemic index.
  • the characteristic of a high glycemic index of the traditional liquid sugar, the traditional inverted liquid sugar and the granulated or powdered saccharose shows the need for developing innovative products with lower (or reduced or moderate or low) glycemic indexes.
  • the dietetic fibers affect the carbohydrate metabolism, especially in relation with the effect of its viscosity in reducing postprandial hyperglycemia.
  • the hypothesis for the occurrence of this effect are: change in the gastric emptying time, effects in the small intestine, effects of gastrointestinal hormones and effect in the peripheral metabolism of glucose.
  • the introduction of soluble fibers into sugar increases the viscosity of the finished product.
  • US 7,067,498 discloses that the concept that fibers may aid in the treatment of hyperglycemia has been suggested since the 1970's.
  • soluble viscous fibers such as guar gum
  • the document discloses a fiber system that facilitates incorporation of soluble viscous fibers into a liquid product, thus reducing its glycemic response, while providing good organoleptic characteristics, physical stability and a feeling of satiety.
  • the document US 6,905,702 discloses a food composition comprising a complex carbohydrate that is slowly absorbed from the human gastrointestinal tract; optionally, a complex carbohydrate that is more rapidly absorbed from the digestive tract; optionally, protein; optionally, fat; and, optionally, at least one sweetening agent.
  • the slowly absorbed carbohydrate can be cornstarch, guar gum, pectin, among others.
  • the document US 6,899,892 discloses methods and compositions for reducing the percentage of body fat by administering a viscous polysaccharide.
  • viscous polysaccharides examples include locust bean gum, guar gum, carrageenan, alginates, modified celluloses, beta-glucans, among others.
  • the document US 6,774,111 discloses a mixture of two carbohydrates - a source of fructose in combination with a least one readily digestible glucose polymer. This mixture presents pleasant taste and has properties that enable its easy incorporation into liquids, powders and semisolid foods.
  • This carbohydrate system can incorporate fibers, such as gum arabic, carboxymethylcellulose, guar gum, xanthan gum, alginate, citric pectin, carrageenan, among others.
  • the food composition of the invention which will be described later, has the advantage of being a pre-prepared raw material to be readily employed in the formulation of a functional food, being obtained by means of industrial processing that mixes sugar and soluble fiber.
  • a first objective of the present invention is to provide a food composition comprising sugar and biopolymer having a reduced glycemic index being thus healthier for human or animal consumption.
  • a second objective of the present invention is to provide a combination of sugar and biopolymer for preparing a food composition.
  • a third objective is to provide products comprising the food composition mentioned above.
  • the first objective of the present invention is achieved by means of a food composition comprising 50% to 98% by weight of sugar and 2% to 50% by weight of biopolymer, in relation with the total weight of the composition.
  • the second object of the present invention is attained by using an effective amount of sugar and biopolymer to prepare a food composition as mentioned above.
  • the third object of the present invention is achieved by means of a product that comprises the food composition as mentioned above.
  • a product that comprises the food composition as mentioned above.
  • FIG. 2 Flowchart of the process for obtaining inverted liquid sugar of low (or lower or reduced or moderate) glycemic index (Flowchart 2);
  • Figure 3 Flowchart of the process for obtaining caramel syrup of low (or lower or reduced or moderate) glycemic index (Flowchart 3);
  • the present invention relates to a food composition
  • a food composition comprising 50% to 98% by weight of sugar and 2% to 50% by weight of biopolymer, in relation with the total weight of the composition.
  • the term "sugar” means the chemical compound saccharose and its derivatives, obtained from sugar cane, beetroot or corn or a mixture thereof, being either solid or liquid.
  • the sugar may be selected from caramel syrup, caramel, dry mixture (mixture of crystallized sugars), a combination of fructose and saccharose, liquid sugar, inverted liquid sugar or a mixture thereof not being, however, limited to these examples.
  • the biopolymer may be a soluble or insoluble fiber, preferably being gum arabic, acacia gum, xanthan gum, pectin, guar gum, locust bean gum, tragacanth gum, gellan gum, agar, carrageenan and other biopolymers functioning as dietetic fiber or a mixture thereof.
  • composition of the present invention presents reduced glycemic index when compared to that of conventional sugars.
  • the reduction of the postprandial glycemic index occurs mainly in function of the hydrocolloid used, its concentration in the end product and the dose ingested by body weight (Mazza, G.).
  • the viscosity of the finished product depends on several factors, among which the main ones are: the chemical composition, such as the type of sugar or biopolymer employed, the proportion between these ingredients and the concentration thereof (Nussinovitch, A.).
  • the values are in the range of 80 10 3 to 100 10 3 cP, the composition of which contains sugar glucose with the addition of 2.5% of guar gum and 7.5 of pectin (Brenelli, S. L.).
  • the viscosity of several hydrocolloids when assessed with the isolated compound already presents great variation depending on the type of hydrocolloid and its concentration in a dispersion in water.
  • the range of viscosity variation increases and needs to be determined on a case by case basis (Stephen, A M.).
  • the viscosity of the carrageenan gum depends on its molecular weight, temperature and solutes employed, being in general in the range of 5 to 800mPas.
  • the xanthan gum at 1% presents viscosity of 11 ,300mPas
  • the guar gum at 1% presents 4.000 mPas and alginate (1%), 210 mPas (Nussinovitch, A.).
  • Pectin at a concentration up to 10% presented viscosity in the range of from 10 to 10,000 centipoise.
  • Carrageenan presented viscosity in the range of from 5mPas to 800mPas at a concentration varying up to 1.5%.
  • the present invention further refers to the use of an effective amount of sugar and biopolymer to prepare a food composition as described above.
  • the present invention also relates to a product comprising a food composition as defined above.
  • the product may be a food or beverage for human or animal consumption, for instance, cakes, juices and cereal bars, a medicament, for example, syrups or an ingredient to mask unpleasant tastes of a medicament, or a cosmetic.
  • liquid sugar, inverted liquid sugar, caramel syrup, caramel and dry sugar mixture of low (or lower or reduced or moderate) glycemic indexes is highly important for preventing type-2 diabetes and other metabolic problems caused by the consumption of simple carbohydrates, such as glucose and saccharose.
  • the smaller rate of absorption of carbohydrates in a certain period of time after ingestion implies a reduction in the glycemic level in the blood which is caused by the products of the invention formulated with a soluble fiber, when compared to the traditional products.
  • Foods with lower glycemic index prevent the development of type-2 diabetes and other metabolic problems resulting from the consumption of simple carbohydrates, such as glucose and saccharose.
  • composition of said products also provides an increase in the shelf-life of starch-rich foods in which they are present, such as breads, cookies, cakes etc.
  • starch-rich foods such as breads, cookies, cakes etc.
  • the soluble fibers, sugars and starch compete for water reducing the syneresis of the gel formed by starch, also keeping the product moisture for a longer period of time, consequently increasing its shelf-life.
  • the reduction of postprandial hyperglycemia in healthy adult humans was studied using a dispersion with the following composition: guar gum (2.5%), glucose (75g) and distilled water (400 ml).
  • the effect of this composition was the reduction of plasmatic glucose in the first and second hour (after ingestion) from 7782mg/dl to 6283mg/dl and from 7003mg/dl to 5682mg/dl, respectively (Brenelli, S. L.).
  • Liquid sugar is heated using temperatures that may vary from 30 to 12O 0 C. Then, it is submitted to continuous agitation, employing a rotation of 5 to 24,000 rpm, for the addition of soluble fiber, such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum, pectin or any other soluble fiber that works with the same principle.
  • soluble fiber such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum, pectin or any other soluble fiber that works with the same principle.
  • soluble fiber such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum, pectin or any other soluble fiber that works with the same principle.
  • Each biopolymer e.g. guar gum
  • the product is submitted to continuous agitation from 2 to 60 minutes, under heating conditions (30 to 12O 0 C) and pH control in the range of 2.0 to 7.0. After homogenization, the product is filtered for removing small agglomerates, cooled and packed ( Figure 1 - Flowchart 1).
  • GLYCEMIC INDEX Inverted liquid sugar is heated, using temperatures that may vary from 30 to 12O 0 C; then, it is submitted to continuous agitation, employing a rotation of 5 to 24,000 rpm, for the addition of soluble fiber (such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum or pectin), before or after the concentration in proportions of 1 to 5Og per 100g of inverted liquid sugar (1 to 50% of the weight of the inverted liquid sugar).
  • soluble fiber such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum or pectin
  • the product is submitted to continuous agitation from 2 to 60 minutes, under heating conditions (30 to 12O 0 C) and pH control in the range of 2.0 to 7.0. After homogenization, the product is filtered for the removal of small agglomerates, cooled and packed ( Figure 2 - Flowchart 2).
  • GLYCEMIC INDEX The caramel syrup is heated, using temperatures that may vary from 30 to 12O 0 C; then, it is submitted to continuous agitation, employing a rotation of 5 to 24,000 rpm, for the addition of soluble fiber (such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum or pectin) in proportions of 1 to 5Og per 100g of caramel syrup (1 to 50% of the weight of caramel syrup).
  • soluble fiber such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum or pectin
  • Caramel is heated, using temperatures that may vary from 30 to 12O 0 C; then, it is submitted to continuous agitation, employing a rotation of 5 to 24,000 rpm, for the addition of soluble fiber (such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum or pectin) in proportions of 1 a 5Og per 100g of caramel (1 to 50% of the weight of caramel).
  • soluble fiber such as gum arabic, acacia gum, guar gum, xanthan gum, locust bean gum, tragacanth gum or pectin
  • the product is submitted to continuous agitation from 2 to 60 minutes, under heating conditions (30 to 12O 0 C) and pH control in the range of 2.0 to 7.0. After homogenization, the product is filtered for the removal of small agglomerates, cooled and packed ( Figure 4 - Flowchart 4).
  • - low (or lower or reduced or moderate) glycemic index equal to or less than 55;
  • composition of the present invention may be recognized as: liquid sugar of low glycemic index, inverted liquid sugar of low glycemic index; liquid sugar of lower glycemic index; inverted liquid sugar of lower glycemic index; liquid sugar of reduced glycemic index; inverted liquid sugar of reduced glycemic index; liquid sugar of moderate glycemic index; inverted liquid sugar of moderate glycemic index; caramel syrup of low glycemic index; caramel of low glycemic index; caramel syrup of lower glycemic index; caramel syrup of reduced glycemic index; caramel of reduced glycemic index; caramel syrup of moderate glycemic index; moderate glycemic caramel; dry sugar mixture of low glycemic index; dry sugar mixture of lower glycemic index; dry sugar mixture of reduced glycemic index; dry sugar mixture of moderate glycemic index; alig; alivig; xacig; cig;

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Diabetes (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • Public Health (AREA)
  • Organic Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • General Chemical & Material Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Medicinal Chemistry (AREA)
  • Veterinary Medicine (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Obesity (AREA)
  • Hematology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Endocrinology (AREA)
  • Emergency Medicine (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La présente invention concerne une composition alimentaire comprenant du sucre et un biopolymère possédant un indice de glycémie réduit. L'invention porte en outre sur l'utilisation d'une quantité efficace de sucre et de biopolymère dans la préparation d'une composition alimentaire, et sur des produits renfermant ladite composition.
PCT/BR2006/000211 2005-10-07 2006-10-09 Composition alimentaire, utilisation d'une quantite efficace de sucre et de biopolymere, et produit WO2007041817A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
BRPI0504233 2005-10-07
BRPI0504233-0 2005-10-07
BRPI0604709-2A BRPI0604709A (pt) 2006-10-06 2006-10-06 composição alimentìcia, uso de uma quantidade eficaz de açúcar e biopolìmero e produto
BRPI0604709-2 2006-10-06

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WO2007041817A1 true WO2007041817A1 (fr) 2007-04-19

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Cited By (8)

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EP2179661A1 (fr) * 2008-10-23 2010-04-28 Generale Biscuit Biscuit comprenant de la gomme de guar sous forme de bâtonnet
WO2012044242A1 (fr) 2010-09-29 2012-04-05 Procordia Food Ab Utilisation d'un produit alimentaire contenant des fibres visqueuses et ayant un effet bénéfique sur la performance cognitive
EP2692243A1 (fr) * 2012-08-03 2014-02-05 Krüger GmbH & Co. KG Composition pour la résorption retardée
US9161562B2 (en) 2004-06-04 2015-10-20 Horizon Science Pty Ltd Natural sweetener
US9364016B2 (en) 2006-09-19 2016-06-14 The Product Makers (Australia) Pty Ltd Extracts derived from sugar cane and a process for their manufacture
US9572852B2 (en) 2011-02-08 2017-02-21 The Product Makers (Australia) Pty Ltd Sugar extracts
US10350259B2 (en) 2013-08-16 2019-07-16 The Product Makers (Australia) Pty Ltd Sugar cane derived extracts and methods of treatment
US11730178B2 (en) 2012-08-28 2023-08-22 Poly Gain Pte Ltd Extraction method

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FR2795291A1 (fr) * 1999-06-23 2000-12-29 Beghin Say Eridania Sucre gelifiant pour la preparation de confitures
WO2002087357A1 (fr) * 2001-04-30 2002-11-07 Ocean Spray Cranberries, Inc. Produits alimentaires
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US4698232A (en) * 1986-06-17 1987-10-06 Warner-Lambert Company Soft-textured confectioner composition containing fiber
US5252136A (en) * 1989-03-31 1993-10-12 British Sugar Plc Sugar composition comprising soluble fibre
DE3939181A1 (de) * 1989-11-27 1991-05-29 Thiele Dr Ing Henry Verfahren zum herstellen eines pektin enthaltenden granulats
RU2097991C1 (ru) * 1996-05-27 1997-12-10 Московская государственная академия пищевых производств Лечебно-профилактическая пищевая добавка
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WO2002087357A1 (fr) * 2001-04-30 2002-11-07 Ocean Spray Cranberries, Inc. Produits alimentaires
WO2004098319A2 (fr) * 2003-05-06 2004-11-18 Strip Tease S.A.S. Di Alessandro Seneci & C. Compositions edulcorantes

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9161562B2 (en) 2004-06-04 2015-10-20 Horizon Science Pty Ltd Natural sweetener
US9364016B2 (en) 2006-09-19 2016-06-14 The Product Makers (Australia) Pty Ltd Extracts derived from sugar cane and a process for their manufacture
US9585402B2 (en) 2008-10-23 2017-03-07 Generale Biscuit Biscuit comprising guar gum
EP2179661A1 (fr) * 2008-10-23 2010-04-28 Generale Biscuit Biscuit comprenant de la gomme de guar sous forme de bâtonnet
WO2012044242A1 (fr) 2010-09-29 2012-04-05 Procordia Food Ab Utilisation d'un produit alimentaire contenant des fibres visqueuses et ayant un effet bénéfique sur la performance cognitive
EP2621503A1 (fr) * 2010-09-29 2013-08-07 Procordia Food AB Utilisation d'un produit alimentaire contenant des fibres visqueuses et ayant un effet bénéfique sur la performance cognitive
EP2621503A4 (fr) * 2010-09-29 2014-12-31 Procordia Food Ab Utilisation d'un produit alimentaire contenant des fibres visqueuses et ayant un effet bénéfique sur la performance cognitive
US9717771B2 (en) 2011-02-08 2017-08-01 The Product Makers (Australia) Pty Ltd Sugar extract
US9572852B2 (en) 2011-02-08 2017-02-21 The Product Makers (Australia) Pty Ltd Sugar extracts
US10226502B2 (en) 2011-02-08 2019-03-12 The Product Makers (Australia) Pty Ltd Sugar extract
EP2692243A1 (fr) * 2012-08-03 2014-02-05 Krüger GmbH & Co. KG Composition pour la résorption retardée
US11730178B2 (en) 2012-08-28 2023-08-22 Poly Gain Pte Ltd Extraction method
US10350259B2 (en) 2013-08-16 2019-07-16 The Product Makers (Australia) Pty Ltd Sugar cane derived extracts and methods of treatment

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