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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
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  • 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
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  • A61K36/18—Magnoliophyta (angiosperms)
  • A61K36/88—Liliopsida (monocotyledons)
  • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
• • 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 OR TREATMENT THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
  • A61K31/19—Carboxylic acids, e.g. valproic acid
  • A61K31/192—Carboxylic acids, e.g. valproic acid having aromatic groups, e.g. sulindac, 2-aryl-propionic acids, ethacrynic acid 
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  • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
  • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
  • A61K31/235—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids having an aromatic ring attached to a carboxyl group
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  • A61K31/7004—Monosaccharides having only carbon, hydrogen and oxygen atoms
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  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
  • A61K31/7042—Compounds having saccharide radicals and heterocyclic rings
  • A61K31/7048—Compounds having saccharide radicals and heterocyclic rings having oxygen as a ring hetero atom, e.g. leucoglucosan, hesperidin, erythromycin, nystatin, digitoxin or digoxin
• • A—HUMAN NECESSITIES
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• • A—HUMAN NECESSITIES
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  • A61K8/00—Cosmetics or similar toiletry preparations
  • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
  • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
  • A61K8/9783—Angiosperms [Magnoliophyta]
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  • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
  • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
  • A61K8/9783—Angiosperms [Magnoliophyta]
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  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• Extracts derived from sugar cane and a process for their manufacture Extracts derived from sugar cane and a process for their manufacture
• the present invention relates to extracts derived from sugar cane which comprise a mixture of one or more polyphenols, one or more carbohydrates, one or more minerals and one or more organic acids.
• the invention relates to a process for refining sugar cane derived extracts as well as other phytochemical extracts.
• sugar cane After being mechanically harvested, sugar cane is transported to a mill and crushed between serrated rollers. The crushed sugar cane is then pressed to extract the raw sugar juice, while the bagasse (leftover fibrous material) is used for fuel. The raw juice is then heated to its boiling point to extract any impurities, then lime and bleaching agents are
• the sugar refining process thus generates a large number of products including raw juice, bagasse, mill mud, clarified juice, etc.
• the bulk sugar crystals from the above process are fiirther refined to produce many commercially available sugar products.
• the further refining may include mixing the bulk sugar crystals with a hot concentrated syrup to soften the outer coating on the crystals.
• the crystals are then recovered by centrifuge and subsequently dissolved in hot water, a step that is sometimes called affination.
• This sugar liquor is then further purified by carbonation or phosfloatation , filtration, decolourisation and then seeded with fine sugar crystals.
• the crystals are separated from the syrup by centrifuge, then dried, graded and packaged. There may be several repetitions of recovering sugar crystals from the sugar liquor.
• the dark sugar syrup which is left after all of the sugar crystals have been recovered is also called molasses.
• White graded sugar is 99.5% sucrose and is made up of crystals averaging 0.6 mm.
• Caster sugar has an average crystal size of 0.3 mm. Icing sugar is produced by crushing white sugar in a special mill to produce a fine powder.
• Coffee sugar is a large grained, brown flavoursome crystal which is produced using the syrups left after extracting the white sugar crystals;
• Raw sugar is a straw-coloured granulated sugar produced from sucrose syrups which contain some residual colour and flavour from the sugar cane plant - it is specially selected and handled to ensure a hygienic product;
• Golden demerara sugar is a premium raw sugar produced from selected syrups which imparts a rich caramel taste to food
• Brown sugar is a flavoursome, fine-grained and moist crystal produced by further crystallization of the extracted dark coloured sucrose syrups produced in the separation stages of the refining process.
• composition of cane sugar products and waste streams are complex and quite variable - the chemical composition being principally determined by the geographical source of the sugar cane and the method of processing.
• Figure 1 sets out the basic compositional elements for raw and brown sugar from the following 20 commercial sources:
• Molasses and other products of the sugar refining process are complex mixtures of substances. Typically they are difficult to refine further and there are often substances in the compositions that poison standard separating materials. Molasses and the other thick syrups and juices typically comprise polyphenols, polysaccharides, peptides and proteins, minerals, organic acids, and mono and disaccharides.
• Molasses, golden syrup and treacle have been used as a health food since the early 20th century and there have been claims that they are good therapies or cures for a wide range of disorders.
• the strong taste make them unpalatable to many people and the high viscosity of treacle and molasses makes them difficult to handle and to incorporate into other foodstuffs.
• Dark sugars such as brown and light brown sugars can be produced by spraying back molasses onto white refined sugar. Due to the content of reducing sugars, colorants and moisture these finished products clump on storage are hygroscopic which limits commercial and industrial use, and discolour many foods.
• a sugar with high amounts of molasses and sugar milling waste stream products to promote health with reduced hygroscopic properties, improved flow and lighter colour would be desirable.
• the present invention provides extracts derived from sugar cane and a process for their production.
• an extract derived from sugar cane having GI or burn rate reducing characteristics wherein the extract comprises a mixture of one or more polyphenols, one or more carbohydrates, one or more minerals and one or more organic acids.
• the actual level of polyphenols in the extract of sugar cane will depend on the precise method used for its manufacture and the batch of sugar cane used as raw material. For example, an extract produced using XAD after the fractionation by molecular weight would contain between 15 to 30% polyphenols by weight. In contrast, an extract produced using ultrafiltration and microfiltration (without any XAD) would contain between 1 to 3% by weight of polyphenols.
• the polyphenols in the extract of cane sugar are selected from the group consisting of p-coumaric acid, ferulic acid, syringic acid, caffeic acid, chlorogenic acid, (-)epicatechin, apigenin, (+)catechin, quercetin, diosmin, rutin and mixtures thereof.
• the extract of sugar cane comprises some carbohydrates which improves its taste whilst still maintaining its GI lowering characteristics.
• the extract comprises carbohydrates such as monosaccharides, disaccharides, oligosaccharides and both soluble and insoluble polysaccharides.
• the extract may also contain xylan derived mono, di, tri and oligosaccharides, such as xylobiose, xylotriose and xylose.
• the extract may include carbohydrates having GI increasing characteristics such as sucrose and glucose. However, the amount of GI increasing carbohydrates in the extract is not sufficient to detract significantly from the GI reducing characteristics of the extract as a whole. Further, the extract can comprise some carbohydrates and maintain its usefulness for applications such as body composition redistribution as disclosed in international patent application no PCT/AU2006/000769.
• the extract of sugar cane comprises minerals including mineral complexes.
• the minerals are selected from magnesium, potassium, magnesium, calcium and mixtures thereof.
• Other minerals which may be present include anions such as phosphate, sulphate and chloride.
• the extract of sugar cane comprises organic acids.
• the organic acids are selected from the group consisting of c-aconitic acid, citric acid, phosphoric acid, gluconic acid, malic acid, t-aconitic acid, succinic acid, lactic acid and mixtures thereof.
• an extract derived from sugar cane having GI or burn rate reducing characteristics wherein the extract is a powder which comprises 1.5 to 2.5 wt% of one or more polyphenols, 50 to 80 wt% of one or more carbohydrates, 1 to 3 wt% of one or more minerals and 1 to 3 wt% of one or more organic acids.
• an extract derived from sugar cane having GI or burn rate reducing characteristics wherein the extract is a syrup which comprises 3.5 to 6 g CE/1 of one or more polyphenols, 80 to 220 g/1 of one or more carbohydrates, 3 to 5.5 g/1 of one or more minerals and 3 to 6 g t-aconitic/1 of one or more organic acids.
• the extract of the present invention further comprises additional components such as policosanols, phytosterols, lipids, phospholipids, protein, antioxidants, phytosterols such as 1-octacosanol, campesterol, stigmasterol, ⁇ -sitosterol, oligosaccharides such as raffinose, 1 -kestose, theanderose, 6-kestose, panose, neo-kestose and nystose, aliphatic alcohols, vitamins, gums and neutral and polar lipids, flavonoids (8 subgroups: Flavonols (eg quercetin, kaempferol,myricetin andisorhamnetin); Flavones (eg luteolin, tricin and apigenin); Flavanones (eg hesperetin, naringenin anderiodictyol); Flavan-3-ols (eg catechin, gallo
• policosanols refers to the family of aliphatic alcohols and their derivatives, complexes or analogues which are found naturally in sugar cane. Examples include long chain fatty alcohols such as octacosanol, triacontanol, dotriacontanol, tetracosanol, hexacosanol, tetratriacontanol, hexatriacontanol and docosanol.
• the extract is a syrup derived from molasses and the extract has the following composition:
• the above table refers to a preferred extract as it exits the manufacturing equipment.
• This extract may be modified prior to its inclusion in commercial products. For example, the levels will change as the extract is concentrated to form a syrup with a higher Brix or a powder. All such concentrated extracts are included within the scope of this invention.
• the extract can be derived from any product derived from sugar cane including the sugar cane milling process, the sugar cane refining process to make sugar, and other processes using sugar cane products such as the manufacture of ethanol from molasses as part of the manufacture of rum.
• the extract can be derived from the raw materials, in-process products, by-products, final products and waste streams.
• the sugar cane derived product may be the feed stream of raw sugar cane juice, clarified juice and concentrated juice syrup, treacle, molasses (obtained from a primary mill or refinery), golden syrup, brown sugar, bagasse, biodunder, field trash, growing tips, pulp, cane strippings, pith and mill mud.
• the extract is derived from molasses.
• the extract may be a combination of extracts from different sugar cane products.
• the desired phytochemical profile may be obtained by combining an extract of molasses with an extract of biodunder. All such combined extracts are within the scope of this invention.
• the physical characteristics of the extracts of the present invention will depend on their overall chemical composition. Depending on the processing methods applied, the extracts may be concentrated by evaporation generating a syrup, or alternatively, the extract could be fully dried to produce a powder. This ability to prepare extracts having different physical properties increases the commercial utility of the extracts. Depending on their physical characteristics and chemical composition the extracts will be suitable for various uses.
• the extract is produced using a method which comprises as one of its steps a fractionation by molecular weight and size.
• the fractionation by molecular weight maintains in the final extract the natural mixture of phytochemicals that exists in the sugar cane itself.
• Prior methods used separation processes which removed most of the carbohydrates, minerals and organic acids and the resultant extract was not representative of the natural balance that existed in the sugarcane.
• the extracts of the present invention are derived from sugar cane product, preferably molasses from the cane sugar refining processes.
• the extract may be obtained from the sugar cane product by various methods, or combinations of methods, such as:
• the extracts may be further processed by standard techniques such as microfiltration, reverse osmosis, gel permeation, vacuum evaporation and freeze drying, spray drying and tunnel drying. Filtration method
• the extract is prepared by a method comprising the steps of:
• the extract is prepared by a gel permeation method comprising the steps of:
• step (e) would be carried out at a temperature of 15 to 25°C, preferably 20 to 25°C.
• the extracts of the present invention represent new products which are economically useful and can be used in a wide variety of applications.
• the extracts as described herein may be used in a therapeutic capacity in order to treat and/or prevent the many conditions which are considered to be responsive to antioxidants, including but not limited to, cardiovascular disease, atherosclerosis, hypertension, thrombosis, Type II diabetes, obesity, dementia, cancer, HIV aids, degenerative conditions associated with aging, diseases caused by oxidative damage, and changing body composition as described in international patent application no PCT/AU2006/000769. It is expected that these natural extracts will be better absorbed and may show improved efficacy compared to conventional sources of the components. In populations, which are considered "high-risk" for CVD or any of the oxidation related disorders, it is contemplated that the compositions and foodstuffs to which the extracts are added could be used in primary, secondary and tertiary treatment programs.
• the doses of the extracts will vary depending upon, among other factors, the mode of delivery (ie how and into which food, beverage, nutraceutical, cosmaceutical or pharmaceutical the derivatives are ultimately incorporated), the patient size and condition, the result to be achieved, as well as other factors known to those skilled in the art of food additives and medicinal agents. It will also be recognized that the provision of much larger daily doses of the derivatives are not harmful to the animal host, as excess will simply pass through normal excretory channels.
• the dose may depend, for example, on the desired reduction in GI.
• the total polyphenol content needs to range from 25-30 mg/lOOg sugar.
• the extract according to the invention can be used to prepare the low GI products described in international patent application no WO 2005/117608, including those where the extract is used in conjunction with other GI lowering compounds such as galactose, arabinose, kestose, oligofructose, or cellulose.
• the extracts of the present invention may be incorporated directly and without further modification into a food, nutraceutical, cosmaceutical or beverage by techniques such as mixing, infusion, injection, blending, dispersing, emulsifying, conching, extrusion, immersion, spraying, coating and kneading.
• the extract can be used to impregnate commonly used food ingredients such as fibre (chicory, sugar cane bagasse and other food grade fibres) and flours prepared from a range of cereal sources.
• these extracts may be applied directly onto a food or into a beverage by the consumer prior to ingestion. These are simple and economical modes of delivery.
• extracts of the present invention may also be incorporated into food products using the delivery systems described in international patent application no PCT/AU2006/000761.
• Pharmaceutical and Cosmaceutical Dosage Forms are described in international patent application no PCT/AU2006/000761.
• the extracts of the present invention may be incorporated into various conventional pharmaceutical and cosmaceutical preparations and dosage forms such as tablets (plain and coated) for use orally, bucally or sublingually, capsules (hard and soft, gelatin, with or without additional coatings), powders, granules (including effervescent granules), pellets, microparticulates, solutions (such as micellar, syrups, elixirs and drops), lozenges, pastilles, ampoules, emulsions, microemulsions, ointments, creams, suppositories, gels, and transdermal patches, other transdermal delivery methods involving active and passive transport, depot preparations, enteral solutions, parenteral preparations, intravenous solutions, modified release dosage forms together with customary excipients and/or diluents and stabilizers.
• tablets plain and coated
• capsules hard and soft, gelatin, with or without additional coatings
• powders granules (including e
• the extracts may also be impregnated, mixed, emulsified, sprayed or coated onto carriers such as cellulose, methycellulose, dextrose, cyclodextrose, cyclodextrin, maltitol, fibre and fibre containing bioactives to improve delivery. Delivery may also be enhanced with a range of surfactants, lipids, complexes, solvents and co-solvent pharmaceutical delivery systems known in the pharmaceutical art to improve bioavailability, absorption and efficacy.
• Foods/Beverages/Nutriceuticals are examples of surfactants, lipids, complexes, solvents and co-solvent pharmaceutical delivery systems known in the pharmaceutical art to improve bioavailability, absorption and efficacy.
• the term "food” or “food product” includes any edible product, such as but not limited to confectioneries, supplements, snacks (sweet and savoury), cocoa-containing foods, flavours, beverages, dietary supplements and formulations including supplements used in animal health and nutrition. Additional ingredients desired in the resulting food product may be added at any point in the process.
• the extracts are in the form of syrups that can be used as substitutes for regular glucose and high fructose corn syrups from wheat, corn, agave, stevia etc., as a lower Glycemic Index (GI) option.
• GI Glycemic Index
• the extracts of the present invention may be incorporated into foods, beverages and nutriceuticals, including, without limitation, the following :
• Dairy Products such as cheeses, butter, milk and other dairy beverages, spreads and dairy mixes, ice cream and yoghurt;
• Fat-Based Products such as margarines, spreads, mayonnaise, shortenings, cooking and frying oils and dressings
• Cereal-Based Products comprising grains (for example, bread and pastas) whether these goods are cooked, baked or otherwise processed
• Confectioneries such as chocolate, candies, chewing gum, desserts, non-dairy toppings, sorbets, icings and other fillings
• Sports nutrition products including powders, pre-mixes, juices, energy bars, isotonic drinks and gelatine, starch based or pectin jellies; • Beverages—whether hot or cold (coffee, tea, cocoa, cereal, chicory and other plant extract based beverages), alcoholic or non-alcoholic and including colas and other soft drinks, juice drinks, dietary supplement, instant pre-mixes and meal replacement drinks.
• Miscellaneous Products including eggs and egg products, processed foods such as soups, pre-prepared pastas.
• food grade ingredients such as soluble fiber (e.g. oligofructosaccharide), insoluble fiber (e.g. sugar cane fiber, oatbran), flour, starch, modified starch, gelatine, or other food, pharmaceutical or cosmetic ingredients impregnated with or containing the extract according to the invention, can produce a unique food ingredient with enhanced levels of polyphenols, policosanols, phytosterols and other phytochemicals derived from sugarcane. Delivery may also be enhanced with a range of surfactants, lipids, emulsifiers, complexes, solvents and co-solvent food and cosmetic delivery systems known in the art to improve dispersion, absorption and efficacy.
• soluble fiber e.g. oligofructosaccharide
• insoluble fiber e.g. sugar cane fiber, oatbran
• flour e.g. oligofructosaccharide
• starch e.g. sugar cane fiber, oatbran
• the extract according to the invention is particularly useful for increasing the active phytochemical content of coffee products without increasing bitterness.
• Roasting coffee beans causes the development of the myriad desired flavours of coffee.
• the roasting also causes the bitter taste of coffee which is related to an increase in the level of the antioxidants chlorogenic acid lactones and phenylindanes.
• the extract of the invention can be used to increase the level of active phytochemicals (such as polyphenols) in coffee products making the coffee products useful for applications such as those disclosed in international patent application no PCT/AU2006/00076.
• the present invention includes food products comprising an extract according to the invention alone as the active ingredient or in combination with other active ingredients.
• Low GI products comprising an extract according to the invention alone as the active ingredient or in combination with other active ingredients.
• the extracts of the present invention may be utilized in a formulation strategy directed to the reduction of GI.
• the extract of the invention can be used to prepare low GI products, such as those disclosed in international patent application no WO2005/117608, but which have a higher antioxidant content and a better taste than the extracts exemplified in that specification.
• the extracts according to the present invention in the form of a liquid extract can be sprayed onto standard sugar (whether derived from sugar cane or sugar beets) to produce a low GI sugar.
• standard sugar whether derived from sugar cane or sugar beets
• the extracts according to the present invention in the form of a liquid extract can also be sprayed onto other carriers such as flour, starch or fibre thus increasing the levels of bioactives in these food ingredients.
• the extract used for this application preferably has sufficient sucrose content to assist the extract to adhere to the standard sugar crystals and to minimise impairing the taste of the sugar.
• the glucose content of the molasses or other products generated in the sugar processing stream can be reduced using enzymes such as glucose oxidase (GO) which digest glucose.
• GO glucose oxidase
• a combination of glucose oxidase and catalase are typically used to ensure that any hydrogen peroxide is removed, and that the oxygen generated is used by the GO to reduce glucose levels.
• the method of the invention may also incorporate any other method to reduce glucose in the molasses and other products generated in the processing stream which is then reincorporated in the manufacturing process to reduce the GI of the sugar product or used alone as a food, dietary supplement or pharmaceutical.
• This may include, but is not limited to, fermentation, or encouragement of glucose digestion through other chemical, and/or thermal reactions prior to, during or after the ultrafiltration and ion exchange processes.
• Affination syrup and other sugar refinery process or waste streams containing low amounts of reducing sugars are particularly useful sources as feedstocks to produce low GI products.
• By-products of fermentation and distillation are also useful feedstocks.
• the method of the invention may also be used to prepare product for use in the methods and products disclosed in international patent application no WO 2005/117608 or international patent application no PCT/AU2006/00076. Refining process
• step (b)(ii) adjusting the pH of the product of step (a) with a base; (c) heating the product of step (b) to a temperature in the range of from 70 to 80 0 C and then maintaining it in that temperature range for a period of time until a precipitate of insoluble calcium and magnesium salts forms;
• step (d) removing the precipitate and large particulate matter from the product of step (c);
• step (e) treating the product of step (d) with a fractionation by molecular weight and size to isolate desired extracts.
• the temperature used in step (a) is about 50 0 C.
• the viscosity achieved is in the range from 50 to 100 centipoise.
• water is used for the dilution in step (a).
• a ratio of 1 :0.8 to 1.2 molasses to water is typically used to provide the desired ratio.
• the preferred viscosity can also be adjusted by measuring the Brix, in which preferably the range is from 30 to 50 Brix, and more preferably from 35 to 45 Brix.
• the final pH is in the range of from 7.2 to 9.5.
• the pH adjustment can be made using any suitable base, such as sodium hydroxide, sodium carbonate (Na 2 CO 3 ), potassium carbonate (K 2 CO 3 ), bubbling with gaseous carbon dioxide (CO 2 ), or a combination of all the above.
• the pH adjustment occurs using a sodium hydroxide solution.
• the diluent when the diluent is centrifuged, this is carried out using a continuous desludging centrifuge with the supernatant being directly processed through a ceramic or stainless steel membrane (typical 0.10 micron to 1.5 micron, preferably 0.1 to 0.5 micron) using a pressure of about 4 Bar, a flow rate of approximately 30 to 100 I/hour and at a temperature of 30 to 60°C, preferably 35 to 50°C.
• a ceramic or stainless steel membrane typically 0.10 micron to 1.5 micron, preferably 0.1 to 0.5 micron
• the temperature in step (c) is about 75 0 C.
• the period of time is in the range of from 10 to 30 minutes, more preferably about 20 minutes.
• the mixture from step (c) is cooled prior to step (d).
• Step (d) can be achieved using any method known to a person skilled in the art for removing a precipitate. Typically it is carried out using a desludging centrifuge or other filtration methods including diatomaceous earth or fine muslin or similar material.
• the mixture may be passed through a ceramic or stainless steel membrane (0.10 micron to 1.5 micron, preferably 0.1 to 0.5 micron) using a pressure of 4 Bar, a flow rate of 30 to 100 I/hour and at a temperature of 30 to 60 0 C, preferably 35 to 5O 0 C.
• the retentate (typically the precipitate from step (d) and large particulate matter) is discarded (typically after washing with water having a pH in the range of from 7.2 to 7.5) and the permeate collected. In some applications, the retentate is not washed but is completely discarded. Alternatively, high speed continuous centrifugation could be used to remove the precipitate and large particulate matter.
• step (e) is undertaken using one or more fractionation filters or membranes selected from the group consisting of ultrafiltration, nanofiltration and mixtures thereof, to isolate desired extracts.
• the fractionation filters or membranes are known to persons skilled in the art of food processing.
• the product from step (d) can be treated by passing it though a combination of spirally wound ultrafiltration (UF) membranes with a size exclusion in the range of from 100 kDa to 1 kDa. Preferably from 30 kDa to 50 kDa and/or 1 kDa. Further fractionation can then be achieved with a 0.5 kDa nanofiltration membrane.
• step (e) will include diafiltration and both the retentate and permeate will be collected.
• step (e) will occur at a temperature in the range of from 30 to 60°C, more typically 35 to 5O 0 C.
• step (e) is undertaken using gel permeation.
• step (e) is followed by further refining steps which may include ion exchange, hydrophobic chromatography with further ultrafiltration or nanofiltration, gel permeation or reverse osmosis.
• the sugar cane derived product used as starting material for this process can be any product derived from sugar cane including products from the sugar cane milling process, the sugar cane refining process to make sugar, and other processes using sugar cane products such as the manufacture of ethanol from molasses as part of the manufacture of rum.
• the sugar cane derived product can be the raw materials, in-process products, byproducts, final products and waste streams.
• the sugar cane derived product includes the feed stream of raw sugar cane juice, clarified syrup and concentrated syrup, treacle, molasses (primary mill and refinery), golden syrup, brown sugar, bagasse, biodunder, field trash, cane strippings, pith, growing tips, pulp and mill mud.
• the sugar cane derived product is molasses.
• affination syrup, molasses or other process and refining waste products provides a retentate after the use of a 30 kDa membrane that contains large polyphenols, polysaccharides, peptides and proteins, and the permeate will contain smaller polyphenols, minerals, organic acids, and mono, di and polysaccharides.
• the process of the invention enables the production of a molasses extract containing up to about 90% of the antioxidants contained from the original molasses.
• the permeate may then be further treated using ion exchange or hydrophobic resin or further ultrafiltration to produce an extract containing the desired profile of polyphenols, minerals, organic acids and carbohydrates.
• fractionation filters or membranes are able to separate the material collected in step (e) into a range of functional sugar syrups containing a range of polyphenols as previously specified and different ratios of sucrose, glucose and fructose in combination with a mixture of minerals (eg magnesium and potassium) in ratios similar to that in natural sugar cane juice depending upon the initial feedstock.
• the syrups collected using the method of the invention can be used as functional sweeteners in beverages, ice creams and iced confections and in confectionery products including but not limited to fondants, fondant cream centres for chocolate products, truffles, caramels, fudges, gelatin, starch and pectin based gums and jellies and high boiled sweets and toffees.
• These syrups can also be used in any food application where wheat or corn based glucose syrups or high maltose glucose syrups are used.
• the fractionation process can be manipulated so that the ratio of monosaccharides to sucrose is sufficient to inhibit sucrose crystallisation in such applications.
• the syrups while functioning as both sweeteners and crystallisation inhibitors may also deliver additional natural mineral and antioxidant properties to the products.
• the fractions can be further concentrated by a combination of nanofiltration which preferentially removes monovalent anions, reverse osmosis and/or traditional high vacuum evaporation processes.
• Final solids content of the syrups can range from 65% to 80% w/v with water activities in the range of from 0.2 to 0.3. This further concentration can result in syrups having a shelf life of up to 6 months when stored under suitable conditions such as between 5 and 25°C.
• the method of the invention may also be used to prepare product for use in the methods and products disclosed in international patent application no WO 2005/117608 or international patent application no PCT/AU2006/00076.
• the method according to the invention may be used to refine phytochemical extracts obtained from other sources.
• a method for refining a phytochemical extract comprising the steps of:
• step (a) heating and diluting a phytochemical containing extract until the viscosity of the resulting solution or matrix is less than or equal to about 100 centipoise at a temperature in the range of from 40 to 60°C;
• step (c) heating the product of step (b) to a temperature in the range of from 70 to 80°C and then maintaining it in that temperature range for a period of time until a precipitate of insoluble calcium and magnesium salts forms; (d) removing the precipitate and large particulate matter from the product of step (c);
• step (e) treating the product of step (d) with a fractionation by molecular weight and size to isolate desired extracts.
• the phytochemical extract may be sourced from a variety of plant sources from which it is known that phytochemicals such as polyphenols may be extracted.
• Typical sources include, but are not limited to, cocoa beans, tea waste, pod husks, coffee beans, coffee waste, grape pomice, cereals (eg barley, buckwheat, corn, millets, oats, rice, rye, sorghum, wheat), legumes (eg beans and pulses), nuts (eg almonds, betel nuts, cashew nuts, hazelnuts, peanuts, pecans, walnuts), oilseeds (eg rapeseed, canola, soybeans, borage, cottonseed, evening primrose, flaxseed, sesame seeds, sunflowers, olive oil, palm oil, rice bran oil), fruits (eg berries, drupes, pomes, tropical fruits), vegetables (eg carrots, onions, parsnips, potatoes, beetroot, sweet potato, asparagus, celery, endive, lettuce, spinach
• bioactive rich extracts can be used to enhance the level of bioactives in a range of food products such as fruit juices, and dried and processed fruits.
• a delivery system which can be used with these extracts is disclosed in international patent application no PCT/AU2006/000761. Brief description of the figures
• Figure 1 shows the composition of 20 commercial raw and brown sugars.
• Figure 2 shows the analysis of the extract obtained after membrane filtration of molasses, Group 1 from Example 4.
• Figure 3 shows the analysis of the extract obtained after membrane filtration of molasses, Group 1 from Example 4.
• Figure 4 shows the analysis of the extract obtained after membrane filtration of molasses, Group 2 from Example 4.
• Figure 5 shows the analysis of the extract obtained after membrane filtration of molasses, Group 2 from Example 4.
• Figure 6 shows the gel filtration of molasses on Bio-Gel P-2 showing A420 and antioxidant activity for Run 3 from Example 6.
• Figure 7 shows the gel filtration of molasses on Bio-Gel P-2 showing A420 and total phenolics for Run 3 from Example 6.
• Figure 8 shows the gel filtration of molasses on Bio-Gel P-2 showing A420 and sucrose for Run 3 from Example 6.
• Figure 9 shows the gel filtration of molasses on Bio-Gel P-2 showing A420 and glucose + fructose for Run 3 from Example 6.
• Figure 10 is a photograph of the fractionation of molasses obtained on Bio-Gel P-2 (Pools 1 - 5 from Example 6).
• Figure 11 shows the gel filtration of molasses on Bio-Gel P-2 showing A420 profiles using formate/acetonitrile buffer pH 5.0 and Tris HCl buffer pH 7.5 from Example 6.
• Figure 12 shows the comparison of the UV traces of the extracts from the ethyl acetate extraction (acidic fraction) (black trace) and the SPE extraction (60% MEOH) (red trace) of the XAD-bound sample at 280 nm (a), 320 run (b) and 370 nm (c) from Example 7.
• Figure 13 shows the concentrations of selected compounds in the three samples investigated as determined by RP-HPLC with UV detection. Results were obtained by expressing against a/7-coumaric acid external calibration curve. Individual response factors were not calculated from Example 7.
• Figure 14 is a summary of the information produced by the LC-MS experiments for selected compounds from Example 7.
• Figure 15 shows the SRM and product-specific MS/MS ion chromatograms showing tricin and tricin-containing compounds detected in the XAD-acid extract from Example 7.
• Figure 16 shows the product-specific MS/MS ion chromatogram (parent m/z 299) showing several diosmetin-containing compounds in the XAD-acid extract from Example 7.
• Figure 17 shows the composition of sugar processing streams Batch 1 from Example 9.
• Figure 18 shows the composition of sugar processing streams Batch 2 from Example 9.
• Figure 19 shows the composition of buffer tank streams in different batches from Example 9.
• Figure 20 shows the composition of mill mud streams in different batches from Example 9.
• Figure 21 shows the composition of mill mud filtrates in different batches from Example 9.
• Figure 22 shows the composition of mill mud extracts in different batches from Example 9.
• Figure 23 shows the composition of molasses streams in different batches from Example 9.
• Figure 24 shows the composition of raw sugars in different batches from Example 9.
• Figure 25 shows the composition of fractions of molasses by membrane ultrafiltration from Example 9.
• Figure 26 shows the composition of mill mud extracts in different batches from Example 13.
• molasses was treated using the method according to the second aspect of the invention.
• Step 1 Molasses was diluted with water in a 1 : 1 ratio and adjusted to a pH of 7.2 with 5% NaOH solution, and heated to 75°C. The mixture was allowed to stand for 30 minutes at 75°C until a precipitate of Ca and Mg salts formed.
• Step 2 The mixture from step (1) was passed through ceramic or stainless steel membrane with a pore size between 0.1 to 0.5 micron at a temperature between 35 to 50°C and the retentate of insoluble Ca and Mg salts and large particulate matter from the molasses was discarded.
• Step 3 The permeate from step (2) was passed through a 30 kDa ultrafiltration membrane at a temperature between 35 to 50°C, and the retentate was diafiltered, and both the retentate (Rl) and the permeate (Pl) were collected.
• the retentate (Rl) contained large polyphenols, polysaccharides, peptides and proteins etc and the permeate (Pl) contained smaller polyphenols, minerals, organic acids, and mono and disaccharides.
• the retentate (Rl) was placed to one side for further work later.
• Step 4 The permeate Pl was passed through a hydrophobic resin and all unbound material was washed off with water.
• the eluant (El) was collected and found to contain sugars, organic acids, polyphenols and minerals.
• Step 5 The bound material (hydrophobic) was desorbed with ethanol (70% v/v).
• the recovered desorbed eluant (E2) was found to contain polyphenols, some minerals and minor constituents etc.
• the ethanol was removed by distillation and condensation and the remaining aqueous concentrate was freeze dried to produce a polyphenol powder (PPl).
• Step 6 In a further embodiment, eluant E2 was then passed through a 0.5 kDa ultrafiltration membrane and the retentate (R2) was diafiltered. The recovered product contained polyphenols and was concentrated by freeze drying to generate a powder (PP2).
• Step 7 The eluant El was passed through a 0.5 kDa ultrafiltration membrane, diafiltered and the retentate R3 collected.
• the retentate R3 was then concentrated by evaporation generating a polyphenols rich liquid PLl (which could be used for spraying onto sugar to enrich the antioxidant content and manufacture a low GI sugar according to WO 2005/117608), or alternatively fully dried to produce a powder enriched in polyphenols PP2.
• the 0.5 kDa permeate P2 was collected and concentrated to recover a sugar syrup SYl enriched in polyphenols, antioxidants and minerals.
• Step 8 In another embodiment the material passing through the initial ceramic or stainless steel membrane was treated on a 0.5 kDa membrane producing a retentate that was diafiltered to produce R3.
• This retentate was found to contain between 80 to 90% of the original polyphenols and antioxidant from the molasses and 60 to 90% of the sucrose but significantly depleted in fructose, glucose and monovalent cations.
• This retentate was concentrated by evaporation and also could be used for spraying onto sugar to enrich the antioxidant content and manufacture a low GI sugar according to WO 2005/117608, or alternatively fully dried to produce a powder enriched in polyphenols PP2.
• the permeate from this process had a composition very similar to that shown for SYl.
• Table 1 Composition of Syrup from 30 kDa membrane permeate (Pl)
• glucose and fructose constitute between 25 and 35% of the total sugars of the 30 kDa recovered fractions and exist in a ratio of 68:16:16 (average) for sucrose, glucose and fructose. This ratio is similar to that which occurs in the original molasses but is significantly reduced in colour (about 27 to 30%).
• the levels of calcium and magnesium are also significantly reduced to that of the original molasses. Only 40- 50% of the original molasses polyphenols are recovered in this syrup but they are in a different range and profile (being smaller) than those found in the original molasses.
• the monosaccharides, glucose and fructose represent between 20 and 30% of the total sugars in the 0.5 kDa retentate PLl .
• the monosaccharides, glucose and fructose represent between 80 and 88% of the total sugars in SYl . It is evident from these results, that a high glucose and fructose sugar syrup can be extracted from the molasses.
• the method of the invention thus enables the production of a valuable sugar syrup which can be used in food products and which obtains further value from a waste product.
• crude molasses from cane or beet can be fractionated into sugar syrups differing in the composition of sucrose, glucose, fructose, minerals, mono and divalent cations and anions such as Cl, SO 4 , PO 4 , organic acids (eg: cis and trans aconitic, citric and malic acids), and polyphenols (phenolic acids, flavonoids, anthocyanins, anthocyanidins etc).
• organic acids eg: cis and trans aconitic, citric and malic acids
• polyphenols phenolic acids, flavonoids, anthocyanins, anthocyanidins etc.
• syrups can be used individually or blended to produce a range of functional sweeteners rich in minerals and polyphenols (antioxidant activity) for use in a wide range of food systems.
• Using membrane filtration of molasses products with reduced mineral content free of large particulate matter can be used as feedstock for further fractionation on resins typically used for ion exchange and hydrophobic chromatography. Such feedstock improve the performance (less poisoning and longer usage life) of these resins.
• further refined and differentiated sweetener syrups and high polyphenol powders can be produced which have wide application in food systems and for use as nutriceuticals.
• Example 2 As an example of how the syrups can be blended to produce a different functional sweetener syrup (mono and disaccharides, mono and divalent cations), four parts of the permeate from the 30 kDa filtration and one part of the permeate from 0.5 kDa filtration from Example 1 were mixed to produce a sweetener with a sucrose, glucose, fructose ratio of 5:2:2 compared to the original 30 kDa permeate (ratio 68:16:16) and original 0.5 kDa permeate 1 :3:3. Such mixtures will also produce different levels of polyphenols, antioxidants and minerals and will vary in their colour intensity as measured by the absorbance at 420 nm.
• a sweetener syrup mono and disaccharides, mono and divalent cations
• the 0.5 kDa retentate from Example 1 contained between 80 to 90% of the original polyphenols and antioxidant activity found in the molasses feedstock. After this retentate was concentrated to a polyphenol content of between 20 and 50 g of CE (catechin equivalents) /1, it was sprayed onto the surface of sugar crystals to produce a low GI sugar.
• Example 4
• the membrane filtration plant (approximate dimensions 1200 mm x 1200 mm x 1600 mm high) was supplied by GEA Liquid Technologies Australia. The unit was equipped with a stainless steel membrane (pore size 0.1 ⁇ m) and a housing to accommodate spiral-wound membranes (970 mm x 98 mm dia.).
• the spiral-wound membranes (Syndner 3838) had pore sizes of 0.5, 1.0 and 30 kDa.
• a spiral-wound reverse osmosis membrane (Dow- Filmtech 3838) was also used.
• Deionised water supply Deionised water was provided by an ion exchange system hired from IBC Water and transported from Brisbane. The tri-bed system consisted of a pre- filter and three ion exchange cylinders connected in series: cation, anion and mixed cation/anion exchangers. The cylinders were connected to the mains water supply and deionised water flowed directly to the MF plant.
• Hot molasses (70-80°C) was obtained directly from a production tank and was mixed with an equal volume of deionised water. This diluted molasses (80 1) was adjusted to pH 7.5 with 5 M NaOH (900 ml) and heated at 80°C for 20 min in aluminium cans. The MF plant was preheated to 80°C with water which included an added volume of about 15 1 and a hold-up volume of about 25 1. The pH-adjusted molasses was then circulated through the plant at 75-80°C before pre-filtration through a 0.1 ⁇ m stainless steel membrane. Based on an estimated density of 1.3 g/ml for hot molasses and 40 1 water in the plant, the estimated concentration of molasses applied to the pre-filter was about 43% (w/v). Group 1 trials
• Pre ⁇ lter 0.1 ⁇ m Diluted molasses (approx 43% (w/v)) was pre-filtered through a 0.1 ⁇ m stainless steel membrane at 70°C using a feed pressure of 1 Bar and a recirculation pressure of 3 Bar.
• Nanofiltration 0.5 kDa The permeate from the 0.1 ⁇ m pre-filter was applied to a spiral- wound membrane with a pore size of 0.5 kDa. The filtration was carried out at 40°C using a feed pressure of 20 Bar and a recirculation pressure of 21 Bar. The retentate from this run was diaf ⁇ ltered with 60 1 of deionised water and stored frozen for possible use in coating raw sugar.
• Reverse osmosis The nanofiltration permeate was passed through a RO membrane at 40 0 C using a feed pressure of 25 Bar and a recirculation pressure of 25.5 Bar. The retentate was stored frozen for use in confectionery trials.
• additional volume (+) includes approximately 15 1 added water for preheating, and approximately 25 1 hold-up volume in plant.
• additional volume (+) is approximately 25 1 hold-up volume in plant.
• Percentage permeation data are calculated as C p /concentration of initial feedstock.
• Rejection coefficients calculated for Pl and Rl for each membrane are shown in Table 4.
• a high coefficient (approaching 1) represents low permeation or high rejection by the membrane, while a low coefficient (approaching zero) represents high permeation or low rejection by the membrane.
• the results in Table 4 generally reflect previous observations regarding composition of the membrane filtration streams.
• RP-HPLC profiles The RP-HPLC profiles of the membrane filtration streams for Group 1 were measured. Prefiltration through 0.1 ⁇ m had no effect on the polyphenol profile of the permeate. However, for the 0.5 kDa membrane, there was no permeation of polyphenols at hydrophobic end of the profile (> 8min). Reverse osmosis provided a concentration of the components observed in the profile of the 0.5 kDa permeate.
• Plant operation The starting molasses for Group 2 was sampled from bulk material which had been standing over the weekend when processing was shut down. The composition of this molasses may have differed slightly from that of Group 1. Average flow rates (after 1.5 h) for the 0.1 ⁇ m stainless-steel membrane (were about 65% faster than those of Group 1, but were still too slow at 15 1/h for efficient processing. The fine particles of insoluble calcium/magnesium salts produced by heating at pH 7.5 may have contributed to some membrane fouling. High flow rates (>120 1/h) were achieved for the 30 kDa membrane, for the 0.5 kDa membrane (360 1/h at 5 min) and for the RO membrane (350 1/h).
• compositional data for Group 2 are shown in Figures 4 and 5.
• Group 1 most analytes permeated the 0.1 ⁇ m membrane except for polysaccharides (34% permeation). Permeation through the 30 kDa membrane was 60% for polyphenols and antioxidants, 90% for aconitic acids and greater than 72% for individual sugars.
• the 0.5 kDa membrane performed somewhat better than in Group 1 , with only 10+2% permeation of polyphenols/antioxidants.
• permeation of monosaccharides was surprisingly low at 11-12% compared to 59-80% for Group 1. This may have been due to osmotic effects or the use of low pH feedstock (pH 5.3).
• Sucrose showed 1% permeation by the membrane, and aconitic acids less than 3% permeation.
• Monovalent cations (Na, K) also showed less permeation than in Group 1.
• divalent ions were largely rejected by the 0.5 kDa membrane.
• a summary of rejection coefficients for Group 2 is shown in Table 5. The incidence of some negative coefficients is due to anomalous results for permeates or retentates.
• Nanofiltration (0.5 kDa) adequately rejected phenolics, antioxidant activity, sucrose, aconitic acids and divalent ions when using feedstock from 0.1 ⁇ m and 30 kDa membranes.
• permeation of monosaccharides by 0.5 kDa was considerably higher when used after the 0.1 ⁇ m membrane than after the 30 kDa membrane.
• Example 5 demonstrates that a range of membranes and techniques can be used to produce extracts according to the first aspect of the invention which have a variety of characteristics.
• Membrane filtration of molasses requires the feedstock to be diluted to 40-60% (w/v) with hot water and pre-filtered or centrifuged to remove the 1-2% (v/v) sediment load. Before proceeding to nanofiltration on a 0.5 kDa membrane, an interim ultrafiltration step is preferred in order to maintain satisfactory flux rates on the nanofiltration membrane and remove polymeric components such as Maillard polymers and polysaccharides. Trials carried out using a 30 kDa spiral-wound membrane after pre-filtration with a 0.1 ⁇ m stainless-steel membrane showed high flow rates of 120-150 1/h by the 30 kDa membrane.
• the current example investigates whether a 100 kDa membrane offered any advantages in component fractionation compared to a 30 kDa membrane. Specifically, a laboratory scale 100 kDa membrane (VivaFlow 50) was tested for its fractionation capabilities using 40% (w/v) molasses at 5O 0 C.
• Diluted molasses (40% w/v) was centrifuged at 6000 g for 1 h at 10°C and filtered through a 1.6 ⁇ m glass-fibre filter (Whatman GF/A).
• the diluted molasses (40% w/v) held at 50 0 C was filtered through a 100 kDa polyethersulphone membrane (107 mm x 84 mm x 25 mm, Vivaflow 50, Sartorius) at 1 Bar and 2.5 Bar in separate experiments using new cassettes.
• An additional run (Run 2) was carried out on a regenerated membrane at 2 Bar following the first trial at 1 Bar.
• Table 6 shows the changes in colour and composition after filtration through Vivaflow 50 crossflow membrane (100 kDa MWCO). Run 1 was carried out at 1 Bar pressure and Run 3 at 2.5 Bar, using new membranes for each run. The lower pressure in Run 1 was to compensate for leaks in tubing connections. Run 2 used a regenerated membrane following Run 1 , however, the supplier advised that membrane reuse was not recommended.
• Table 6 Composition of molasses after membrane filtration on Sartorius Vivaflow 50 cross-flow cassette with molecular weight cut-off 100 kDa.
• Table 7 Composition of molasses after membrane filtration through a 0.1 ⁇ m stainless- steel (SS) membrane and a 30 kDa spiral-wound membrane.
• a 100 kDa membrane is recommended for improved permeation of phytochemicals but offers no advantage over a 30 kDa membrane for removal of polysaccharides and colour.
• This example investigates the use of gel permeation to produce extracts according to the first aspect of the invention.
• Preparative gel filtration on a Bio-Gel P-2 column was used to fractionate diluted molasses (50% w/v) in the molecular weight range of 100 to 1800 daltons (Da).
• Five molecular weight fractions from six chromatography runs were pooled and freeze dried. The fractions were analysed for antioxidant activity, total phenolics, HPLC profile and sugars.
• the molasses was diluted to 50% (w/v) in gel filtration buffer (20 mM ammonium formate pH 5.0 containing 10% acetonitrile) and centrifuged at 6000 g for 1 hour at 1O 0 C. The supernatant was filtered through a 1.6 ⁇ m GF/ A filter (Whatman) and frozen in 30-ml aliquots at -80°C for use in gel filtration chromatography.
• a glass column (26 mm x 1000 mm) was packed with Bio-Gel P-2 (BioRad, USA) to a bed height of 910 mm at a flow rate of 60 ml/h.
• the bed was equilibrated at 30 ml/h at room temperature in 20 mM ammonium formate buffer pH 5.0 containing 10% acetonitrile.
• Diluted molasses (20 ml of 50% w/v) was applied to the column and 5-ml fractions were collected.
• Six gel filtration runs were carried out on a total of 120 ml of diluted molasses. Fractions from the first three runs were analysed for colour (A 420 ), total phenolics and antioxidant activity. For the last three runs antioxidant assays were omitted. Fraction volumes were determined gravimetrically by weighing approximately 20 tubes per run and determining the average fraction volume using a density of 1 g/ml.
• the gel filtration column was calibrated with three standards: sucrose (360 kDa), NADH (663 kDa) and vitamin B12 (1355 kDa).
• the void volume was determined with bovine serum albumin.
• the fractionation range of Bio-Gel P-2 is 100-1800 Da (BioRad).
• Lyophilised bulk fractions For each gel filtration run, individual fractions were pooled into five major fractions according to profiles of colour (A 42O ) , total phenolics and antioxidants. The pooled fractions for each run are shown in Table 15.
• Total phenolics Total phenolics were determined by a Folin-Ciocalteu colorimetric procedure (Kim et al., 2003). To 50 ⁇ L of diluted sample in a 75-mm test tube was added 650 ⁇ L of deionised water. Undiluted Folin-Ciocalteu reagent (50 ⁇ L) was added to each tube. The solution was mixed and allowed to stand for 5 min at room temperature. Finally 500 ⁇ L of 7% Na 2 CO 3 was mixed with the reaction solution and the absorbance at 750 run was read after 90 min at room temperature. The total phenolics content was expressed in ⁇ g catechin equivalents per ml of undiluted sample. Catechin standards were prepared in the range of 0-250 ⁇ g/ml.
• Antioxidant activity Initially, a substrate containing equal volumes of 14 mM ABTS (2, 2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) and 4.9 mM potassium persulphate was prepared and stored overnight in the dark at room temperature. Prior to the assay, this solution was diluted about 60-fold with ultrapure water and adjusted to give an absorbance at 734 run of 0.99-1.01. ABTS substrate (1 ml) was preincubated in 75-mm test tubes at 26°C for 5 min in a water bath and 50 uL of sample or standard was added. The solution was mixed and held at 26°C for 45 min when absorbance was measured at 734 run. Antioxidant activity was expressed in ⁇ g gallic acid equivalents per ml of undiluted sample. Gallic acid standards were prepared in the range 0-25 ⁇ g/ml.
• RP-HPLC profiles Qualitative fingerprints of molasses extracts were obtained on a Shimadzu system equipped with a system controller (Model SCL-IOAVP), dual pumps (Model LClO-AD), photo diode array (PDA) detector (Model SPD-MlOAVP) and Class Vp version 6.14 software for data acquisition and analysis. Samples (10 ⁇ l) were eluted at 30°C on a 30 x 4.6 mm Luna 3 ⁇ m C 18(2) column (Phenomenex). The flow rate was 1.5 ml/min. Mobile phases were: phase A, 0.1% (v/v) trifluoroacetic acid (TFA) in water and phase B, 60% acetonitrile in 0.085% TFA.
• TFA trifluoroacetic acid
• the gradient profile was 5-35%B for 12 min; 35-100%B for 1 min and 100%B for 3 min, 100-5%B for 0.3 min and 5%B re- equilibration for 4.7 min. Eluted peaks were detected by a PDA detector measuring the absorbance spectrum from 200-400 nm at 4 nm wavelength steps and individual channels at 214, 254, 280, 340 and 400 nm, with the 214 nm chromatogram routinely reported.
• Gel filtration samples were prepared from five lyophilised pools and contained equal concentrations of total phenolics (1 mg catechin equivalents per ml). The sample of molasses used for gel filtration contained 2 mg CE/ml.
• SDS-PAGE Electrophoresis by SDS-PAGE was performed on 12% acrylamide gels using the mini-Protean II slab-gel system (BioRad). Lyophilised samples from gel filtration were dissolved in water (200 mg/ml) and 30 ul was digested in an equal volume of loading buffer. A volume of 15 ul (1.5 mg of solids) was loaded onto the gel. Electrophoresis was stopped when the bromophenol blue dye front reached the bottom of the gel. The gel was stained in 0.25% Coomassie Blue and scanned on a desktop scanner (ScanJet 5400C, Hewlett Packard).
• the gel filtration profiles for colour (A 420 X antioxidants and total phenolics from molasses (Run 3) are shown in Figures 6 and 7.
• the A 420 colour profile showed a peak near the void volume of the column and a sharp peak at fraction 62 (MW 832 Da). The absorbance then decreased gradually to baseline. Profiles of antioxidants and total phenolics closely coincided with each other. The first two antioxidant/phenolic peaks coeluted with the A 420 peaks. However, a broad antioxidant/phenolic peak at fraction 80 (MW 352) did not correspond to a colour peak.
• This peak, comprising fractions 69-100 has a molecular weight range of 135-599 Da and may be a mixture of low colour flavonoids and polyphenolic acids.
• Table 9 shows the composition of the combined pools before freeze drying and the average molecular weight range for each pool. From the mass calculations, the low colour antioxidant/phenolic peak ( Figures 6 and 7) contained 49% of the antioxidant activity and 50% of the phenolics, respectively. The dark-coloured peak eluting at the void volume (Pool 1) contained 14% of the antioxidant activity, and the dark-coloured sharp peak (Pool 2) contained 28%. Recovery of antioxidant activity from the column was 70%.
• Table 9 Composition of combined pools from gel filtration on Bio-Gel P-2 prior to freeze drying.
• Table 10 shows the composition of combined pools after freeze drying.
• Pool 1 was a fluffy product and differed considerably from Pool 2 which had a hard crunchy texture.
• Pools 3 and 4 were crunchy and hygroscopic, and contained 71% and 64% sugars, respectively.
• Pool 5 was dark and sticky and was difficult to remove from the drying tray resulting in significant loss of product.
• On a solids basis (mg GAE/g of solids), there was a significant loss in antioxidant activity on freeze drying of Pool 2 (26%) and Pool 5 (34%).
• Table 10 Composition of combined pools from gel filtration on Bio-Gel P-2 after freeze drying
• RP-HPLC profiles Reversed phase HPLC profiles of lyophilised gel filtration pools (profiles b-f) were examined. There were notable differences between all profiles which could be used to characterise the pools. Pool 1 showed a gradual rising profile with only one minor peak. Presumably this sample contains heterogeneous polymeric material which could not be resolved to individual peaks by the HPLC column. Pool 2 represents the molecular weight range 636-1377 Da and includes the sharp peak of dark brown material. This pool showed the most hydrophilic material eluting at less than 1 min, and a number of well-resolved peaks on the gradient. Pools 3 and 4 represent the low-colour antioxidant peak and showed considerable differences between their respective profiles.
• Pool 5 showed a range of peaks which could represent low molecular weight phenolic acids and a higher molecular weight compounds that have been weakly bound to the column and were not eluted according to their molecular weights.
• the proportion of hydrophilic material in this pool was low resulting in greater peak heights in the hydrophobic region of the profile.
• the molasses load sample enables some peaks to be matched up to certain molecular weight ranges in the pools, as well as showing which molasses peaks are weakly bound to the gel and eluted in Pool 5. All samples exhibited a significant peak at 14.5 min which is not relevant to the chromatography, and represents an acetonitrile flush to remove all bound material from the column at the end of the run. Interestingly, this peak which represents the more hydrophobic compounds in molasses, decreased with molecular weight of the pools.
• the quantities of lyophilised gel filtration pools varied from 0.5 g to 18 g, with high masses obtained for the two pools containing sugars. Recovery of antioxidant activity was greater than 92% in three of the lyophilised pools, but significant losses in antioxidant activity was found in Pools 2 and 5.
• HPLC fingerprints of the lyophilised pools showed some distinct differences which could be used to characterise the samples.
• Protein analysis by denaturing polyacrylamide gel electrophoresis showed an absence of protein material above 14 kDa in all lyophilised samples.
• Pool 1 showed a trace of a protein stain near the dye front. This could be bound protein associated with hydrolysable tannins
• the lyophilised samples will be analysed subsequently for polysaccharides and polyphenol characterisation, and for their ability to inhibit gut enzymes.
• the example demonstrates that the colour profiles obtained by the gel filtration of molasses were dependent on the pH and/or composition of the buffer and that a less coloured high antioxidant extract according to the invention can be produced.
• pH 7.5 most of the dark colour was eluted at the void volume, while at pH 5.0, a second dark- coloured peak was observed at lower molecular weight.
• the pH 5.0 buffer contained 10% acetonitrile which could have contributed to a change in the permeation properties of the gel.
• Such a lower colour high antioxidant extract will be useful as an additive to foods to reduce GI, reduce carcinogenicity or change body composition without interference with the colour or organoleptic properties of the food. Further, a lower colour extract according to the invention is useful in pharmaceutical applications, especially where colour and bitterness are important issues.
• the levels of 16 phenolic compounds were determined in aqueous acidic and basic fractions of two samples of molasses extracts according to the first aspect of the present invention, and one sample of sugar sprayed with molasses extract according to the first aspect of the present invention.
• the phenolic compounds were isolated by ethyl acetate extraction from the samples.
• Sample 1 XAD bound fraction from molasses (powder)
• Sample 3 Low GI sugar Methods Sample preparation -Reverse Phase Solid Phase Extraction (SPE) clean-up: A Ci 8 SPE cartridge (4 ml, 600 mg; Alltech Associates, Deerfield, 111.) was conditioned with methanol (3 ml) and formic acid (0.05 %, 6 ml). XAD bound fraction (Sample 1) (189.5 mg) was dissolved into aqueous formic acid (0.05 %, 10 ml) in a volumetric flask.
• SPE Sample preparation -Reverse Phase Solid Phase Extraction
• HPLC analysis HPLC was carried out using a Shimadzu system equipped with two high- pressure LC-IOADVP pumps, a SIL-IOADVP autosampler (250 ⁇ L sampling loop), a
• the column used for the separation of the polyphenols was a Luna Ci 8 , (4.6 mm i.d x 250 mm length, 5 ⁇ m particle size, Phenomenex, Lane Cove, NSW, Australia).
• the mobile phases used for the separation were 2% TFA in water (A) and 0.5% TFA in acetonitrile:water (1:1) (B) under a flow rate of 1 mlmin "1 .
• Analytes were eluted using a linear gradient: 20-50% B over 20 min., 50-100% B over 10 min remained at 100% B for another 10 min.
• LC-MS analysis was carried out on a Quantum TSQ mass spectrometer (ThermoFinnigan, NSW, Australia) equipped with a quaternary solvent delivery system and an autosampler. An aliquot (10 ⁇ l) of each extract investigated was chromatographed on a UltracarbTM analytical column (2.1 x 150 mm, 5 ⁇ m particle size), (Phenomenex,
• the mobile phase consisted of 0.5% formic acid in water (A) and 0.5% formic acid in acetonitrile/water (1 : 1)(B) at the rate of 300 ⁇ l/min. A linear gradient was used (20% B to 100% B over 19 min). Ions were generated using an electrospray source in the negative mode under conditions set following optimisation using a solution of chlorogenic acid.
• the XAD sample was found to contain significantly higher levels of 16 selected phenolic compounds than the MFP and low GI sugar sample.
• the XAD sample was by far the richest, among all three samples, in these phenolics.
• the acidic XAD and MFP fractions contained a greater amount of polyphenols compounds compared to the corresponding basic fractions. This was to be expected, considering that phenolic acids such as coumaric, ferulic and syringic acids have been reported previously as being the major phenolic constituents of sugarcane products.
• the sugar sample contained the lowest amount of polyphenols compounds compared to the XAD and MFP samples. However, it was likely that many of the sugar polyphenolics were below the limit of detection of the HPLC method due to the higher content of sugar (per weight unit) in this sample compared with the XAD and MFP samples. To overcome this problem analyses with increased sample size were performed in order to detect additional compounds in the low GI sugar (acidic fraction only). Enhanced sample size analyses were also performed for the MFP sample to increase the number of compounds detected (acidic fraction only).
• Figure 14 summarises the LC-MS experiments performed for each sample and the information produced for each analyte. In the figure, a identification of tricin was based only on MS fragmentation as no authentic reference compound could be obtained and therefore is tentative. Some compounds shown as 'not detected' in Figure 13 were detected in some samples during various LC-MS experiments (e.g. apigenin in XAD-basic and MFP-basic, (-)- catechin gallate in MFP-acid and MFP-basic, luteolin in MFP-acid and MFP-basic). This is possibly due to the better sensitivity of the LC-MS system running in the selected-reaction- monitoring (SRM) mode compared to UV detection employed by the HPLC approach.
• SRM selected-reaction- monitoring
• Table 11 List of compounds identified from LC-MS/MS experiments in the XAD-acid extract.
• the XAD powder had higher levels of the polyphenols compared to the MF powder.
• the general pattern of polyphenols found in the low GI sugar analysed was also similar to that found in the XAD and MF powders. This reinforced the use of the MF powder in the form of a high Brix syrup as an enrichment spray source to impregnate/coat refined or raw sugar crystals to deliver new functional ingredients with enhanced antioxidant activity and a favourable mineral balance.
• Extracts can also be used to produce products having clinical benefits including influencing the GI of foods and modifying body composition.
• Such a syrup or powder could be used to enrich other food sources such as fibres and flours to deliver similar functional outcomes.
• a spray solution suitable for spraying onto raw sugar to convert it to a low GI sugar product was produced from the syrup from the 30 kDa membrane permeate (Pl) of Example 1.
• the permeate (Pl) comprised approximately 4.5g/l polyphenols, 30g/l fructose, 30g/l glucose and 1 lOg/1 sucrose, having a Brix value of between 15 and 25.
• the storage stability of the permeate was improved by evaporation to 60-70 BRIX, and approximately 4 fold increase in concentration.
• the composition was thus approximately 18g/l polyphenols, 120g/l fructose, 120g/l glucose and 440g/l sucrose.
• This concentrated syrup was sprayed onto a base sugar.
• the base sugar consisted of (i) crystalline white sugar and (ii) in-process raw sugar from a primary mill or refinery at the fugal stage.
• the amount of spray solution varied depending upon the initial polyphenol/phytochemical content per kg of the base sugar. Typically between 1 to 12 ml of the concentrated spray syrup was added to each kg of base sugar - the exact amount depending upon the sugar cane variety being processed. For some varieties of cane sugar adequate phytochemical concentration could be achieved with minimal addition of spray syrup (depending upon the amount of reducing sugars remaining and phytochemical concentration).
• the sugar was dried in a rotating cylindrical sugar drier and upon exit a sample was taken either on-line or off-line for quality assurance/quality control testing to ensure that an adequate polyphenol level is achieved.
• a similar spraying procedure can be used to impregnate or coat white cane sugar, beet sugar and other carriers such as fibre (eg bagasse) and flour from various cereal sources in order to produce a bioactive enriched product for use as a functional food ingredient.
• Samples were collected from the following processing streams: first extracted juice (FEJ), buffer tank (BT), mill mud filtrate (MMF), mill mud (MM), evaporator supply juice (ESJ), syrup (SYR), molasses (MOL) and raw sugar (RS). The samples were stored frozen and transported to the testing facility.
• Sediment removal Liquid samples (juices and mill mud filtrates) were centrifuged at 5000 rpm for 10 min at 5°C and supernatants were vacuum filtered through Whatman No.l filter papers. Syrups, molasses and raw sugars were diluted to 10%, 10% and 40%, respectively, before sediment removal. Samples for mineral analysis were not treated to remove sediment.
• Mill mud extracts A mill mud extract was prepared by homogenising 20 g of mill mud for 1 min in 45 ml of hot (60°C) deionised water, centrifuging at 5000 rpm for 5 min and decanting the supernatant. The pellet was re-extracted in 45 ml of hot deionised water and the supernatant again collected. The combined extracts were made up to 100 ml with deionised water and vacuum filtered through Whatman No.l filter papers.
• the molasses was extracted several times using the follow process steps according to the process of the invention: (a) heating and diluting the molasses with water until the viscosity of the resulting solution is between 50 and 100 centipoise and between 30 and 50 Brix at a temperature of about 50°C;
• step (c) heating the solution of step (b) to 75 0 C and then maintaining it in that temperature range for about 20 minutesuntil a precipitate of insoluble calcium and magnesium salts forms;
• step (d) separating the precipitate and large particulate matter from the solution produced in step (c) by passing the mixture through a ceramic or stainless steel membrane (of 0.1 to 0.5 micron) using a pressure of 4 Bar, a flow rate of 30 to 100 I/hour and at a temperature of 50°C, the retentate being discarded and the permeate being collected;
• step (e) treating the permeate collected from step (d) by passing it though a combination of spirally wound ultrafiltration membranes. The ultrafiltration membranes were changed each time the process was run.
• the ultrafiltration membranes had size exclusion ranging from 1000 to 50,000 Dalton.
• the extracts thus isolated had the compositions set out in Figure 25.
• Perm Permeate
• Ret Retentate
• the data shows percentages of each molasses component in permeate and retentate.
• composition of the different processing streams vary widely. Furthermore, the composition of the feed streams varies from batch to batch of sugar cane. In the figures, the following abbreviations are used:
• Fibrated cane tops were dried in a vacuum oven at 40°C of one Group. The dried material was extracted with n-heptane using a soxhlet extractor of rabout 4 hours during which time at least 10 cycles were completed. The extract was dried over anhydrous sodium sulphate and evaporated to dryness to give an oily/waxy material in 1.2% yield, based on dry weight of cane tops.
• Bagasse was treated in the same manner. The dried material gave an oily/waxy material in 0.65%yield, based on dry weight of bagasse. 3. Mill mud was treated in the same manner. The dried material gave an oil/waxy material in 6.53% yield, based on dry weight of mill mud.
• Example 9 The three extracts were then subjected to the process of Example 9 to provide three extracts according to the present invention.
• the extracts were high in polyphenols but low in sugars and would be useful for applications where sugars are not required.
• the example also demonstrates that a range of feedstocks can be utilized in producing the extracts described as part of the invention.
• the method according to the second aspect of the invention was used to produce an extract according to the invention from biodunder.
• Table 12 Composition of biodunder extract
• the extract produced in this example was high in polyphenols but low in sugars and would be useful for applications where sugars are not required.
• the example also demonstrates that biodunder is a useful feedstock for producing extracts according to the invention.
• Example 13 In this example, the composition of mill mud was analysed to demonstrate its potential as a feedstock to prepare extracts according to the invention. The results are in Figure 26.
• aqueous extracts produced in this example were high in polyphenols but low in sugars demonstrating that mill mud would be useful for producing extracts for applications where sugars are not required.
• molasses feedstocks vary significantly, particularly in mineral composition, as a result of the variability in the cane being processed and the processing conditions used (particularly in the liming and flocculation step to clarify the mixed juice).
• the above table shows that the method according to the present invention produces an extract which has a very different composition to that of the extract disclosed in international patent application no WO 2005/117608. This difference is not simply the difference in the molasses feedstock used.
• the extract according to the invention has a much lower polyphenols content and a much higher content of the other phytochemicals which makes it closer to the natural composition of the sugar cane.
• This example compares the extract obtained from biodunder in Example 11 with pools 1 to 4 from Example 6.

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