WO2010116210A1 - Boisson acide contenant de la pectine amidée pauvre en méthoxyle et sans calcium ajouté pour un effet de satiété - Google Patents

Boisson acide contenant de la pectine amidée pauvre en méthoxyle et sans calcium ajouté pour un effet de satiété Download PDF

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Publication number
WO2010116210A1
WO2010116210A1 PCT/IB2009/052792 IB2009052792W WO2010116210A1 WO 2010116210 A1 WO2010116210 A1 WO 2010116210A1 IB 2009052792 W IB2009052792 W IB 2009052792W WO 2010116210 A1 WO2010116210 A1 WO 2010116210A1
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WIPO (PCT)
Prior art keywords
beverage
low
pectin
amidated pectin
liquid
Prior art date
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PCT/IB2009/052792
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English (en)
Inventor
Olivier Noble
Morgane Le Douaron
Original Assignee
Compagnie Gervais Danone
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.)
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Application filed by Compagnie Gervais Danone filed Critical Compagnie Gervais Danone
Priority to PCT/IB2009/052792 priority Critical patent/WO2010116210A1/fr
Priority to PCT/EP2010/054531 priority patent/WO2010115890A1/fr
Publication of WO2010116210A1 publication Critical patent/WO2010116210A1/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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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

Definitions

  • the present invention relates to the field of functional beverages, in particular beverages useful for dietetic or therapeutic purposes via an effect on appetite, well-being or health in mammals, preferably in humans .
  • Childhood obesity is a major problem: acquired before 5 years of age, it can persist into adulthood. In France, in 1965, only 3% of school age children were obese. The figure was 13.3% in 2000.
  • Obesity is a multifactor disease, combining in particular genetic and environmental factors.
  • the recent explosion in the number of obese is generally correlated with modern lifestyle: excessive, irregular or unbalanced diet, with a tendency to snack and to consume sweetened and fatty products (sweets, chips, snacks, sodas, etc.); sedentary lifestyle; stress; and other factors.
  • compositions containing pectin and/or alginate, containing a calcium salt that is insoluble at neutral pH were disclosed in international applications WO 03/053165 and WO 03/053169 in the name of N. V. NUTRICIA, published on July 3, 2003. These compositions are liquid at a pH higher than 6, and gel in the stomach through cross- linking of pectin and/or alginate by the calcium salt solubilized at acidic pH. The process of gelling of fibers under the effect of calcium starts as soon as pH drops below 5.
  • Japanese patent application JP 2000-189109 in the name of Terumo Corp., published on July 11, 2000 discloses a semi-fluid food preparation containing dextrin and pectin, able to form a gel at a pH lower than 3.
  • This fiber-rich preparation regulates blood sugar level; it is proposed to prevent and treat obesity, diabetes and other related or similar conditions.
  • the preparation thus proposed is more of a drinkable gel than a genuine beverage in the context of European consumers, for example, who reject textures that are too thick, unlike Japanese consumers who are accustomed to drinking relatively textured preparations.
  • the present invention provides a beverage which overcomes one or more of the abovementioned disadvantages .
  • a low pH beverage can be made at low calcium concentration, said beverage having a low viscosity in the bottle and when consumed, while providing a satiating effect after consumption. It was particularly unexpected that at very low concentrations of calcium, particularly without addition of significant amounts of for example calcium salts, still a satiety effect could be obtained. This finding also enabled the production of a low pH beverage, which is highly desirable for taste and food safety reasons.
  • the present inventors believe that after consumption, the present drink increases in viscosity due to the lower pH in the stomach, causing a feeling of satiety.
  • the present invention relates to the use of a liquid beverage with a pH between about 3.5 and 5, comprising: a. low-methoxylated amidated pectin, and b. less than 20 mg calcium per liter, as a satiating beverage for humans .
  • the present invention is further related to the use of low-methoxylated amidated pectin in the manufacture of a liquid beverage for inducing satiety in humans, said beverage having a pH between about 3.5 and 5, and comprising less than 20 mg calcium per liter.
  • the present invention also concerns a liquid beverage with a pH between about 3.5 and 5, comprising: a. low-methoxylated amidated pectin, and b. less than 20 mg calcium per liter.
  • the present invention is yet directed to uses of such a liquid beverage, as a snack to drink between meals, and/or as a supplement to the liquids consumed by a human in the course of a day, and/or as part of a diet, for example a low-calorie diet.
  • the present invention further relates to a method for preparing a liquid beverage with a pH between 3.5 and 5, wherein it comprises at least the steps of: a. adding to an aqueous matrix at least one agent for controlling pH selected from the group consisting of citric acid, sodium citrate, o-phosphoric acid, sodium phosphate, malic acid, lactic acid and combinations thereof, b. adding to the composition resulting from step a) at least one low-methoxylated amidated pectin under stirring; c. heating the composition resulting from step b) to a temperature ranging from about 80 0 C to about 140 0 C for a period ranging from about 15 seconds to about 10 minutes .
  • Viscosity in the context of the present invention is a drinkable food product, acceptable for a Western consumer, notably a European consumer. Here, it is thus a solution that is sufficiently liquid or with little texture, which preferably excludes preparations such as drinkable gels or yogurts that are considered to be viscous or textured.
  • the present beverage has a viscosity below 20mPas at a shear rate of 50 s "1 and at a temperature of 25°C) .
  • viscosity should not be measured at a pH lower than 3.5 because at this pH it is a gel strength that is determined. Typically, at pH 3.5, there is a phase transition (passage from liquid state to gel state) . So normally, above pH 3.5, a viscosity is measured; below a gel strength is measured.
  • the present beverage has a viscosity equal to or below 20 mPa-s, more preferably below 15 mPa*s, even more preferably below 10 mPa.s, at a shear rate of 50 s 1 , at a temperature of 25°C and at pH above 3.5, preferably at pH 5.
  • An example of a suitable protocol for rheological measurement uses an MCR 300 apparatus (Anton Paar) using a DG26.7 double-gap measurement system and
  • the present beverage when at pH below 3.5, e.g. at pH of 3, has a gel strength between about 5 g and about 50 g.
  • One method of measurement uses the following conditions, given here as an example.
  • Test speed 2 mm/s
  • Post-test speed 10 mm/s
  • the present beverage is acidic, with a pH between about 3.5 and about 5.
  • the pH is between about 3.5 and about 4.5.
  • Particularly preferred pH values are between about 3.5 and about 4.2, with a preferential value at about 3.9.
  • the low pH of the beverage according to the invention has at least two advantages: (i) it makes it possible to avoid the microbiological contaminations likely to occur with beverages of the prior art; and
  • the acidity is associated with a sensation of freshness in the mouth, which is pleasant to and sought by the consumer.
  • the pH value of the beverage is essential, and especially when the matrix is a plant juice, in particular a fruit juice, it may be useful to add a system that corrects the pH in order to place the beverage in the required pH ranges.
  • This corrective system can be a suitable agent known for its capacity to control pH. Such agents exist commercially.
  • the drinkable preparations based on fibers already disclosed or available to date could have a viscosity too high to be suitable for the taste of Western consumers, in particular European consumers. Consequently, the Inventors sought to develop formulas sufficiently liquid to remain beverages at least acceptable, if not pleasant, to such a consumer. In this context, they found surprisingly that the viscosifying and texturing effect related to the presence of fibers could be mitigated under certain specific conditions.
  • the use of suitable pH control agents makes it possible to obtain sufficiently liquid beverages at low pH.
  • the present beverage advantageously comprises at least one dietary agent for controlling pH, preferably an agent for controlling pH selected from citric acid, sodium citrate, o-phosphoric acid, sodium phosphate, malic acid, lactic acid and combinations thereof.
  • the beverage, or the matrix of said beverage further comprises at least one additive chosen among sweeteners, coloring agents, flavors, flavor enhancers, sugar, preservatives and combinations thereof .
  • flavors means ingredients intended to give a flavor (i.e., a taste and/or an odor) to the beverage.
  • flavors are used for two principal technological aims :
  • a food ingredient that is intended to provide a particular aromatic note to the finished product (for example, a fruit flavor) .
  • flavors include: apple, orange, red berries, strawberry, peach, apricot, plum, raspberry, blackberry, currant, lemon, citrus fruit, grapefruit, banana, pineapple, kiwi, pear, cherry, coconut, passion fruit, mango (in particular the flavor Mango Passion Mane E513097), fig, rhubarb, melon, multi-fruit, exotic fruit, vanilla, chocolate, coffee and cappuccino.
  • Coloring agents mean herein substances able to render, enhance or confer a color to the beverage.
  • coloring agents include: beta-carotene and riboflavin (vitamin B2), as well as the conventional coloring agents listed in table 1 below.
  • “Sweeteners” means substances capable of mimicking the sweetening power of sugar, without providing the calories of sugar.
  • Preferred sweeteners include: aspartame, acesulfame K, saccharin, sucralose and cyclamate .
  • Preservatives means substances intended to contribute to preservation by preventing the presence and the development of undesirable microorganisms (for example, the molds or bacteria responsible for food poisoning) in the end product.
  • preservatives examples include sorbic acid, ascorbic acid and sulfur dioxide.
  • vor enhancers are herein food additives that, although they do not have a pronounced flavor themselves, do not change the flavor but increase the intensity of the olfactory and gustatory perception (taste and/or odor) of the beverage. Examples include amino acids (E620 to E641), in particular monosodium glutamate E621. Sweeteners are sometimes regarded as flavor enhancers.
  • Aqueous matrix The beverage of the present invention is preferably prepared using an aqueous matrix, i.e., a matrix preferably comprising, by weight, at least about 80% water, more preferably at least 90 wt% water based on total weight of the matrix.
  • a matrix preferably comprising, by weight, at least about 80% water, more preferably at least 90 wt% water based on total weight of the matrix.
  • the present beverage comprises at least about 80 wt% water, more preferably at least 90 wt% water based on total weight of the beverage.
  • the matrix is preferably selected from water and combinations of water and plant juices such as vegetable or fruit juices.
  • the matrix is more preferably water.
  • the present beverage comprises plant juice, more preferably fruit juice.
  • Embodiments may refer to a beverage "based on" fruit/vegetable juice, namely fruit/vegetable juice reconstituted from concentrate.
  • the content in plant juice of the aqueous matrix or beverage preferably does not exceed about 15% wt to 20% wt based on the total weight of the beverage .
  • the "matrix" of the beverage means a water-based solution, optionally containing one or more plant juices, notably fruit juices, vegetable juices or fruit and/or vegetable juices, optionally reconstituted from concentrates.
  • This matrix is preferably used herein as the starting material to which is added at least one low-methoxylated and amidated pectin.
  • the "matrix” comprises, optionally, one or more substances such as, for example, sugar, flavors, coloring agents, sweeteners, antioxidants or preservatives.
  • Water thus represents the primary ingredient of the matrix.
  • water is meant H2O.
  • the present composition comprises a water suitable for preparing a beverage intended for human consumption.
  • a water selected from the group consisting of drinking water, spring water and mineral water, in particular natural mineral water can be used. Since the mineralization of the water can influence the properties of the beverage, a mineral water with low mineral content (e.g., a soft water, such as Volvic) will be chosen. Thus, water with low calcium content will be preferred.
  • the water can be flat or sparkling. In the latter case, either naturally sparkling water or artificially sparkling water can be chosen. Alternatively, the water could be treated osmotically or demineralized.
  • plant juice means fruit and/or vegetable juices, or fruit and/or vegetable juices reconstituted from concentrate, or juices extracted from soya, tonyu, rice, oats, quinoa, chestnut, almond, hazelnut, etc.
  • fruit suitable for the preparation of an inventive beverage are: pear, strawberry, peach, pineapple, grape, apple, apricot, orange, banana, mango, morello cherry, sweet cherry, plum, prune, blackberry, bilberry, raspberry, grapefruit, guava, kiwi, passion fruit, papaya, lemon, quince, cranberry, litchi, pomegranate and melon.
  • the plant juice is fruit juice.
  • the matrix of the beverage comprises between 0% and 20% fruit juice, preferentially between 10% and 20% fruit juice, even more preferably between 15% and 20% fruit juice.
  • the present liquid composition comprises between 0 wt . % and 20 wt .
  • fruit juice preferably between 1 wt . % and 20 wt . % fruit juice, even more preferably between 10 wt . % and 20 wt . % fruit juice .
  • fruit juices include orange juice, in particular NFC (not from concentrate) 10-12° Brix, or orange juice reconstituted from concentrate called FCOJ
  • the fruit juice used is between 10° Brix and 70° Brix.
  • the calcium concentration in the matrix does not exceed about 20 mg/1.
  • This concentration is advantageously between 0.01 mg/1 and 15 mg/1, more particularly between 5 mg/1 and 10 mg/1.
  • the present beverage preferably no calcium salt is added, more preferably no composition comprising at least 20 wt . % calcium salt is added.
  • the present composition is free of any source of soluble (or free) or insoluble calcium ions at the pH of manufacture, storage and consumption, apart from the calcium ions which might be provided or released by the matrix.
  • the beverage is prepared from a matrix to which no calcium salt or source thereof is further added.
  • the present beverage comprises, as fibers, at least one "low-methoxylated and amidated pectin" (or “low-methoxyl amidated pectin”; LMA pectin) . More particularly, such an LMA pectin has a degree of methylation less than or equal to about 50% and a degree of amidation no greater than about 25%.
  • LMA pectins are selected among citrus pectins, apple pectins and combinations thereof.
  • pectins either standardized (in sugar or with a polydextrose that is calorie-free) or non-standardized (not containing sugar) .
  • pectin Genu LM 104 AF-FS CP Kelco
  • SF 560 Danisco
  • non-standardized pectin Genu LM-104 Z CP Kelco
  • the non-standardized pectin used in the examples with a mean degree of esterification of 33% and a mean degree of amidation of 18% (Danisco) .
  • Such fibers are particularly advantageous because they are liquid during the stages of manufacturing, packaging and storage and up to consumption of the beverage containing them. They gel when the pH drops below about 3.5, i.e., after ingestion, once they reach the stomach. Moreover, it was found that LMA pectins have the considerable advantage in the present composition, compared to other known fibers, of gelling at low pH without needing to be cross-linked through calcium ions. As a result, the gels obtained are preferably at least equivalent in strength to those obtained with conventional non-LMA pectins in the presence of soluble calcium. The Inventors thus unexpectedly discovered that it is possible to prepare beverages based on fibers, having a pH lower than that of beverages of the state of the art, which in particular makes it possible to reduce or eliminate the hazards of microbiological contamination .
  • the pectin content of the beverage does not exceed about 1% by weight. It is yet preferably about 0.2% to about 0.9% by weight, yet more preferably about 0.4% to about 0.8% by weight, with a preferred maximum value of about 0.75% by weight.
  • the present beverage is preferably free of dextrins .
  • the present beverage preferably has a satiating effect and may thus be referred to as a "satiating beverage.”
  • the invention relates to the present beverage for use in inducing, stimulating or increasing satiety.
  • the present invention thus also provides for the use of a composition as described herein for the manufacture of a beverage for inducing, stimulating or increasing satiety in humans.
  • the present invention also provides the present beverage for use in decreasing the sensation of hunger, decreasing appetite, increasing gastric fullness, delaying the return of hunger between two dietary intakes, extending the interval between two dietary intakes, or decreasing food intake after ingestion of foodstuff.
  • satiety refers to the absence of a hunger signal, which, when it is present, motivates the search for and consumption of food.
  • a meal or other dietary intake food or beverage
  • the ingested product causes a progressive reduction in the state of hunger, eventually leading to termination of the dietary intake.
  • This effect is mediated by a complex process, first involving sensory and then cognitive effects before the food is absorbed and then after the food is absorbed.
  • the state of satiety results in fact from metabolic conditions under which the body' s cells
  • the duration of the state of satiety depends on the use of active glucose, which in turn depends on the use of the other nutrients.
  • the macronutrient composition of the ingested products and/or their physical and chemical properties is (are) likely to influence the speed of digestive absorption and thus the metabolic use of these products. These characteristics of the ingested product thus constitute factors likely to modify the duration of the satiety the product induces.
  • Methods for measuring satisfaction and satiety generally include methods for measuring behavioral markers on the one hand, and methods for measuring peripheral markers on the other hand. In addition, methods for measuring central markers have also been reported. Table 2 below summarizes the most current markers .
  • satiating preferably meets the definitions commonly accepted in the field. Moreover, this concept has been the subject of an increasing number of publications. It might be useful to specify that "satiating” preferably means herein a product which, in the consumer, leads in particular to a decrease in the sensation of hunger, a decrease in appetite, an increase in gastric fullness, a delay in the return of hunger between two dietary intakes, an extension of the interval between two dietary intakes and a decrease in food intake after its ingestion.
  • the satiating effect of the beverage more particularly comprises suppressing or reducing the sensation of hunger between meals, and/or increasing and/or extending the satisfying effect of a meal.
  • a long-lasting or irreversible effect on the consumer's metabolism is not sought.
  • the satiating effect of the beverage appears from about 10 to about 30 minutes after consumption of a volume of at least about 100 ml, preferably of at least about 200 ml, more preferably of at least about 250 ml, 300 ml, 330 ml, 350 ml, 380 ml or 400 ml.
  • a volume of 350 ml will be particularly preferred. This effect occurs, for example, during a period of at least about 2 hours, preferably of about 2 to 3 hours .
  • the present beverage is preferably provided as a packaged, ready-to-use beverage.
  • a concentrate it is possible to envisage a concentrate to be diluted which, after reconstitution, yields the inventive beverage.
  • the volume of the packaging of said beverage ranges from about 200 ml to about 1500 ml.
  • a small package e.g., 200 ml, 250 ml, 350 ml
  • the present beverage is a beverage with a long shelf life.
  • the beverage can be stored in a stable way (i.e., without altering its advantageous structural, organoleptic and functional properties) at room temperature (typically, about 18 0 C to about 30 0 C, preferably about 20 0 C to about 25 0 C) for about 6 months.
  • the beverage is a fresh product.
  • “Fresh product” or “fresh beverage” means a beverage that will be stored between about 0 0 C and about 15 0 C, preferentially between about 4 0 C and about 10 0 C.
  • “fresh products” are stored between about 4 0 C and about 8 0 C, but those skilled in the art know that the consumer' s refrigerator is very often at a temperature between about 4 0 C and about 10 0 C. This is why the beverage is formulated so as to be able to be stored at such temperatures (between about 4 0 C and about 10 0 C) . It can then be stored for about 1 month.
  • the present invention relates to uses of the beverage previously described.
  • the invention relates to the use of such a beverage as a snack to drink between meals, i.e., a beverage snack while waiting for a meal.
  • the invention relates to the use of the beverage as a supplement to the liquids consumed by an individual (preferably a human) in the course of a day. "The course of a day” means herein a period of about 24 hours, without reference to daytime or nighttime.
  • the invention relates to the use of the beverage as part of a diet, for example a low-calorie diet.
  • the beverage of the present invention is low in calories.
  • its calorie content does not exceed 10 kcal per 100 ml.
  • Another aspect of the present invention relates to a method for preparing a beverage such as described above, with a pH between 3.5 and 5, wherein it comprises at least the steps of: a. adding to an aqueous matrix at least one agent for controlling pH (such as an agent selected from citric acid, sodium citrate, o-phosphoric acid, sodium phosphate, malic acid, lactic acid and combinations thereof) , b. adding to the composition resulting from step a) at least one low-methoxylated amidated pectin under stirring; c. heating the composition resulting from step b) to a temperature ranging from about 80 0 C to about 140 0 C for a period ranging from about 15 seconds to about 10 minutes .
  • an agent for controlling pH such as an agent selected from citric acid, sodium citrate, o-phosphoric acid, sodium phosphate, malic acid, lactic acid and combinations thereof
  • the temperature ranges for the heating steps are from about 80 0 C to about 140 0 C, preferably from about 90 0 C to about 120 0 C, more preferably from 90 0 C to 100 0 C, even more preferentially about 95 0 C.
  • the duration of these steps ranges from about 15 seconds to about 10 minutes, preferably from about 2 minutes to about 6 minutes.
  • the present method can further comprise at least one step consisting of adding, to the matrix or the beverage, at least one additive selected from sweeteners, coloring agents, flavors, flavor enhancers, sugar, preservatives and combinations thereof.
  • Figure 1 curves representing the results of the evaluation of the satiating properties of a beverage according to the invention.
  • Example 1 Low-calorie , flavored satiating beverage
  • a beverage was prepared, comprised of the ingredients listed in table 3 below, in the proportions indicated. Table 3
  • pectin used is a non-standardized LMA pectin (from Danisco) with a mean degree of esterification of 33% and a mean degree of amidation of 18%. Moisture is 12%.
  • the citric acid and the sodium citrate were incorporated into the aqueous matrix (Volvic water) . Then after solubilization, the LMA pectin was added under stirring.
  • the beverage obtained contained 0.75% pectin, based on the amount of pectin on a dry basis.
  • Example 2 Flavored satiating beverage containing fruit juices
  • the beverage described in this example was prepared as previously in example 1, with an additional step of adding concentrated fruit juice.
  • the beverage obtained contained 0.50% pectin, based on the amount of pectin on a dry basis.
  • the pH of the beverage was 3.72.
  • the gel strength was 6.2 g.
  • Example 3 Evaluation of the satiating properties of an inventive beverage containing pectin
  • the goal of this study was to determine the effect of an inventive beverage on the suppression or the reduction of the sensation of hunger. This effect was compared with that of a control beverage.
  • the evaluation was carried out by a trained panel of 32 people accustomed to frequently consuming snacks, under the following conditions: • Each person consumes one product per day, at the time the person is accustomed to having a snack, and only if the person is hungry at that time. The volume consumed is 350 ml, and the beverage is at room temperature when consumed. The order of consumption of the beverages is random.
  • the appetite score at a given time is the mean of the answers to these 4 questions.
  • the total appetite score is the mean of the appetite scores observed after consumption of the beverage.
  • the total appetite score was 4.54 for the beverage with pectin, compared to 5.17 for the flavored water control. This difference is significant.

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Abstract

La présente invention concerne l'utilisation d'une boisson liquide ayant un pH compris entre environ 3,5 et 5, comprenant : a. de la pectine amidée pauvre en méthoxyle, et b. moins de 20 mg de calcium par litre, en tant que boisson rassasiante pour des humains. La présente invention concerne en outre l'utilisation de pectine amidée pauvre en méthoxyle dans la fabrication d'une boisson liquide pour induire la satiété chez des humains, ladite boisson ayant un pH compris entre environ 3,5 et 5, et comprenant moins de 20 mg de calcium par litre. La présente invention concerne en outre des procédés de préparation et des utilisations d'une telle boisson.
PCT/IB2009/052792 2009-04-10 2009-04-10 Boisson acide contenant de la pectine amidée pauvre en méthoxyle et sans calcium ajouté pour un effet de satiété WO2010116210A1 (fr)

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PCT/IB2009/052792 WO2010116210A1 (fr) 2009-04-10 2009-04-10 Boisson acide contenant de la pectine amidée pauvre en méthoxyle et sans calcium ajouté pour un effet de satiété
PCT/EP2010/054531 WO2010115890A1 (fr) 2009-04-10 2010-04-06 Boisson acide contenant une pectine amidée à faible taux de méthoxyle et sans ajout de calcium pour un effet de satiété

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PCT/IB2009/052792 WO2010116210A1 (fr) 2009-04-10 2009-04-10 Boisson acide contenant de la pectine amidée pauvre en méthoxyle et sans calcium ajouté pour un effet de satiété

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PCT/IB2009/052792 WO2010116210A1 (fr) 2009-04-10 2009-04-10 Boisson acide contenant de la pectine amidée pauvre en méthoxyle et sans calcium ajouté pour un effet de satiété
PCT/EP2010/054531 WO2010115890A1 (fr) 2009-04-10 2010-04-06 Boisson acide contenant une pectine amidée à faible taux de méthoxyle et sans ajout de calcium pour un effet de satiété

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