WO2011071179A1 - Agent et aliment ou boisson d'apport d'énergie à longue durée d'action - Google Patents

Agent et aliment ou boisson d'apport d'énergie à longue durée d'action Download PDF

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Publication number
WO2011071179A1
WO2011071179A1 PCT/JP2010/072378 JP2010072378W WO2011071179A1 WO 2011071179 A1 WO2011071179 A1 WO 2011071179A1 JP 2010072378 W JP2010072378 W JP 2010072378W WO 2011071179 A1 WO2011071179 A1 WO 2011071179A1
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Prior art keywords
foods
food
oligosaccharide
energy supplement
ntr
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PCT/JP2010/072378
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English (en)
Japanese (ja)
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研作 島田
裕子 吉川
悠子 上原
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松谷化学工業株式会社
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Priority to JP2011545277A priority Critical patent/JPWO2011071179A1/ja
Publication of WO2011071179A1 publication Critical patent/WO2011071179A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a continuous energy supplement and a food or drink containing the same.
  • sugars such as starch and starch degradation products that are currently used for foods are currently digested and absorbed quickly, and blood sugar levels rise rapidly after ingestion.
  • Such materials are unsuitable for diabetic foods and continuous energy supplements.
  • glucose, fructose, sucrose, chickenpox (syrup), and starch breakdown products (maltodextrin and dextrin) which are currently widely used as energy supplements, are very rapidly digested and absorbed in the small intestine and have a rapid blood glucose level after ingestion.
  • the blood sugar level rapidly drops due to insulin secreted from the pancreas.
  • Palatinose is known as a sugar of an energy supplement that eliminates these problems. Palatinose is a disaccharide in which one glucose molecule and one fructose molecule are ⁇ -1,6-linked, and is a saccharide with a slow digestion and absorption rate in the small intestine. Currently, it is partially used as a saccharide used as an energy supplement. (Non-Patent Document 1). However, since palatinose is produced by using sucrose as a raw material and changing the binding position by an immobilized enzyme (sucrose is ⁇ -1,2 bond, palatinose is ⁇ -1,6 bond), the cost is high and it is used. There were cases where it was restricted.
  • nigerooligosaccharides containing ⁇ -1,3 glucoside bonds have been known as carbohydrates having a branched structure other than ⁇ -1,6 glucoside bonds (Patent Documents 9 to 11, Non-Patent Documents 2, 4). ),
  • the disaccharide nigerose is also called salmon biose because it is contained in sake lees.
  • Nigerose is known to have anti-cariogenicity and bifido activity similar to isomaltose (Patent Document 6).
  • nigerose is a disaccharide, and when it is ingested in a large amount as an energy replenisher, the osmotic pressure becomes high and problems such as diarrhea are likely to occur.
  • An object of the present invention is a continuous energy supplement containing a slowly digestible carbohydrate that can be used as an energy source but has a slow digestion and absorption, a moderate increase in blood sugar, and can be ingested in a large amount. It is to provide a continuous energy supplement food containing the agent.
  • a sustained energy replenisher comprising an oligosaccharide having an ⁇ -1,3 glucoside bond of 9% or more in a molecule and a DE of 20 to 48.
  • the continuous energy supplement according to claim 1 wherein the total content of monosaccharides and disaccharides contained in the oligosaccharide is 16% by mass or less.
  • the continuous energy supplement according to claim 1 or 2 wherein the oligosaccharide content is 20% by mass or more. 4). 4.
  • the continuous energy supplement of the present invention has a slow digestion and absorption in the small intestine after ingestion, a slow increase in blood glucose level, a feeling of holding the stomach, a low price, and a low GI value. Moreover, since the osmotic pressure is low, problems such as diarrhea do not occur even if a large amount is consumed. Therefore, the continuous energy supplement of the present invention is extremely useful as a nutritional supplement for medical foods, etc., and the continuous energy supplement food or drink containing the same is used for nursing foods, meal substitute foods, diet foods and sports foods. It is suitable as a food and drink.
  • generation glucose level in the in vitro digestibility test of Glister P, solar eclipse taste oligo, and taste oligo-NTR is shown.
  • 2 shows the time course of the glucose concentration produced per unit time in the in vitro digestibility test of Glister P, eclipse taste oligo and taste oligo-NTR.
  • the change of the blood glucose level after ingestion of Glister P or taste oligo-NTR in humans is shown.
  • the area under the curve (AUC) in FIG. 3 is shown.
  • the time-dependent change of abdominal feeling by VAS is shown.
  • the oligosaccharide having an ⁇ -1,3 glucoside bond in the molecule in the present invention is an oligosaccharide having one or more ⁇ -1,3 glucoside bonds in the molecule, and is composed only of the ⁇ -1,3 glucoside bond.
  • oligosaccharides composed of ⁇ -1,3 glucoside bonds and other bonds are included.
  • the ratio of ⁇ -1,3 glucoside bond to the total number of glucoside bonds in the molecule is 9% or more, preferably 10% or more.
  • the oligosaccharide containing an ⁇ -1,3 glucoside bond in the molecule preferably has a total content of monosaccharide and disaccharide of 16% by mass or less. Exceeding this value may cause problems such as diarrhea when ingested in large amounts.
  • oligosaccharides having an ⁇ -1,3 glucoside bond in the molecule of the present invention include nigerooligosaccharides such as nigerosyl glucose, nigerosyl maltose, nigeran tetrasaccharide, and nigerotriose. It is not limited to. Further, the oligosaccharide having an ⁇ -1,3 glucoside bond in the molecule may contain a high molecular weight carbohydrate higher than the oligosaccharide, and its DE is 18 to 48, preferably 20 to 35, more preferably. 20-30. When the DE is less than 18, the effect as a continuous energy supplement is weakened. When the DE exceeds 48, the osmotic pressure increases and the use tends to be restricted.
  • the method for obtaining the oligosaccharide used in the continuous energy supplement of the present invention is not particularly limited.
  • a method using enzymatically a sugar transfer reaction or a condensation reaction using starch as a raw material Patent Documents 9-10
  • examples include a method of partially hydrolyzing nigeran (Patent Document 7) and a method obtained by allowing acetic acid to act on a cyclic tetrasaccharide composed of ⁇ -1,3 and ⁇ -1,6 glucoside bonds (Non-Patent Document 4). I can do it.
  • a glycosyltransferase that causes ⁇ -1,3 bonds to dextrin can be obtained by acting alone or in combination with another enzyme such as ⁇ -amylase. Any of these methods can be used to prepare oligosaccharides for use in the sustained energy supplement of the present invention, but commercially available products containing nigerooligosaccharides can also be used, for example from Nippon Food Chemical Co., Ltd. It can be separated and purified from the oligosaccharide sold under the trade name “Eclipse Taste Oligo”. In addition, it is confirmed by the method of Ciucan et al. (Carbohydr. Res., 1984, 131, 209-217) that modifies the methylation method of Hakomori that the oligosaccharide contains an ⁇ -1,3 glucoside bond in the molecule. it can.
  • the oligosaccharide thus obtained is not easily degraded by digestive enzymes in the body, is slowly digestible, and is used as it is or in combination with other ingredients to form a suitable dosage form, thereby providing continuous energy supplementation according to the present invention. It can be used as an agent.
  • the continuous energy supplement of the present invention contains at least 20% by mass, preferably 50% by mass or more, more preferably 100% by mass of an oligosaccharide containing an ⁇ -1,3 glucoside bond in the molecule as a main component. To do.
  • ingredients are not particularly limited, and materials used for general foods can be used.
  • sweeteners for example, sweeteners, fruit juices, fragrances, gelling agents, acidulants, nutrient enhancers, bittering agents, brighteners, bactericides, antioxidants, color tone modifiers, stabilizers, colorants, seasonings, preservatives, enhancers It may contain components such as a dosage form, and auxiliary components such as alginic acids, polydextrose, indigestible dextrin, soybean fiber, and dietary fiber other than cellulose.
  • the continuous energy supplement of the present invention is mainly used for nutritional foods for medical foods, nursing foods, meal substitute foods, diet foods, sports foods, etc., but used for almost all other foods. can do.
  • liquid and powdered beverages such as coffee, tea, cola and juice
  • bakery items such as bread, cookies, biscuits, cakes, pizzas and pies
  • noodles such as udon, ramen and buckwheat
  • spaghetti macaroni and fettuccine Pasta
  • Candy such as candy, chocolate and chewing gum
  • Oil confectionery such as donut and potato chips
  • Frozen confectionery such as ice cream, shake and sherbet
  • Cream, cheese, powdered milk, condensed milk, creamy powder, coffee whitener, milk Dairy products such as beverages
  • chilled desserts such as pudding, yogurt, drink yogurt, jelly, mousse, bavaroa
  • various miso, soy sauce, sauce, ketchup, mayonnaise , Dressing, bu Seasonings such as Yong and various roux
  • Processed meat products such as ham, sausage, hamburger, meatball, corn beef and frozen foods thereof
  • the blending amount of the continuous energy supplement of the present invention into the food depends on the type of food, but is usually 3 to 50 parts by mass, preferably as the main component of the present invention with respect to 100 parts by mass of the food. 10 to 30 parts by mass.
  • Examples of the blending method include, but are not limited to, a method in which a part of starch or sugar in food is replaced with the continuous energy supplement of the present invention, a method of additionally blending, and the like.
  • the continuous energy supplement of this invention if it uses together with another functional food material, for example, an indigestible dextrin, the effect can be anticipated further.
  • Example 1 Preparation of Oligosaccharides Containing ⁇ -1,3 Glucosidic Bonds in the Molecule 10 kg of solar eclipse taste oligo (Nigero-oligosaccharide-containing syrup manufactured by Nippon Shokuhin Kako Co., Ltd.) was subjected to ultrafiltration membrane NTR 7430 (manufactured by Nitto Denko Corporation) ) To remove most of the monosaccharides and more than half of the disaccharides.
  • DE is a value represented by the formula “[(mass of direct reducing sugar (expressed as glucose)) / (mass of solid content)] ⁇ 100”. It is an analysis value by the Dell method.
  • taste oligo-NTR the eclipse taste oligo subjected to the ultrafiltration treatment.
  • Example 2 Analysis of Binding Mode
  • methylation analysis was performed according to the method of Ciucan et al. The results are shown in Table 1 in comparison with general dextrin (Grister P): manufactured by Matsutani Chemical Industry Co., Ltd. From these results, it was found that taste oligo-NTR has fewer ⁇ -1,4 bonds and significantly more ⁇ -1,3 bonds than dextrin. In addition, it was found that taste oligo-NTR has a large number of internal ⁇ -1,6 bonds but is not remarkable. From this, it was confirmed that taste oligo-NTR is an oligosaccharide having an intramolecular ⁇ -1,3 bond ratio of 9% or more.
  • Example 3 In Vitro Digestibility Test Using an eclipse taste oligo and taste oligo-NTR prepared in Example 1 as an oligosaccharide containing an ⁇ -1,3 glucoside bond in the molecule, an in vitro digestibility test was conducted. It was.
  • the in vitro digestibility test in this specification is a mock test of carbohydrate digestion in vivo, and is a modified method based on the method of Englyst et al. (European Journal of Clinical Nutrition, 1992, 46S33-S50). Is a test assuming glucose release in the intestine by measuring over time the amount of glucose released upon degradation by an enzyme mixture (porcine pancreatic amylase and rat small intestinal mucosal enzyme).
  • Rat small intestine mucosal enzyme was prepared by using rat small intestine acetone powder manufactured by Sigma as follows. Specifically, 1.2 g of rat small intestine acetone powder was suspended in 15 ml of 45 mM Bis-Tris ⁇ Cl Buffer (pH 6.6) /0.9 mM CaCl 2 , homogenized, and then centrifuged at 3000 rpm for 10 minutes. A crude enzyme solution of rat small intestinal mucosal enzyme was used. The activity of the crude enzyme solution was calculated with 1 U being the activity of decomposing 1 mmol of maltose per minute in a 26 mM maltose solution.
  • test substance was dissolved in a buffer solution (45 mM Bis-Tris ⁇ Cl Buffer (pH 6.6) /0.9 mM CaCl 2 ) to prepare a 0.24% by mass test substance solution.
  • a buffer solution 45 mM Bis-Tris ⁇ Cl Buffer (pH 6.6) /0.9 mM CaCl 2
  • general dextrin Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.
  • solar eclipse taste oligo and taste oligo-NTR were used.
  • Each 2.5 ml of the test substance solution was put in a test tube and heated for 10 minutes in a constant temperature bath at 37 ° C., and then an enzyme mixed solution (porcine pancreatic amylase (384.6 U / ml) 50 ⁇ l + rat small intestinal mucosa enzyme (6.0 U / ml).
  • Example 4 Human Digestibility Test
  • Healthy males and females were subjects, and after 9 pm the day before the test, eating and drinking other than water was prohibited. On the day of the test, the subjects gathered in a test room where they could rest without having breakfast.
  • the test subjects dissolved 50 g of each taste oligo-NTR or dextrin (Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.) prepared in Example 1 in 200 mL of water as a sample and ingested at 9 am on the test day. Blood samples were collected from the fingertips into the hematocrit tube before sample intake and 30, 60, 90, 120, 150 and 180 minutes after intake, and the serum glucose concentration was measured.
  • the blood glucose level before ingestion of the sample was taken as 0, the change in blood glucose level after ingestion was shown in FIG. 3, and the area under the curve (AUC) is shown in FIG. From FIG. 3, the amount of increase in blood glucose level after ingestion of taste oligo-NTR tended to be smaller than that of dextrin. Further, from FIG. 4, the AUC of taste oligo-NTR was lower than that of dextrin, and the AUC of taste oligo-NTR, that is, the glycemic index (GI) when the AUC of dextrin was 100, was 63.6.
  • GI glycemic index
  • Taste Oligo-NTR is the main sustainable energy supplement that can be used in foods that require low GI (dietary supplements, diet foods, energy supplement drinks, dietary supplements, etc. for diabetic patients). It was considered useful as an ingredient. In addition, since digestion and absorption are gradual, it was considered that it could be used for energy-sustained foods (diet foods, sports drinks, etc.).
  • Example 5 Abdominal holding test Four healthy males and females (average age 34.3 ⁇ 1.1 years old) were subjects, and after 9 pm the day before the test, eating and drinking other than water was prohibited. On the day of the test, the subjects gathered in a test room where they could rest without having breakfast. The test subjects dissolved 50 g of taste oligo-NTR or dextrin (Grister P: manufactured by Matsutani Chemical Industry Co., Ltd.) prepared in Example 1 in 200 mL of water and ingested at 9 am. Sensory abdominal feeling was evaluated by VAS (Visual Analogue Scale) before ingestion and every 30 minutes until 3 hours after ingestion (Reference: Resurch in Nursing and Health; 13, 227-236, 1990).
  • VAS Visual Analogue Scale
  • taste Oligo-NTR can be used for foods (such as nutritional supplements for diabetics, diet foods, energy supplement drinks, dietary supplements, etc.) that require a feeling of belly and energy sustainability.
  • Example 6 Preparation of Enteral Nutrient A continuous energy supplement enteral nutrient containing the taste oligo-NTR prepared in Example 1 according to the formulation of Table 2 was prepared, and a good product was obtained.
  • Example 7 Preparation of Meal Replacement Beverage A continuous energy supplement meal replacement beverage containing the taste oligo-NTR prepared in Example 1 according to the formulation of Table 3 was prepared and a good product was obtained.
  • Example 8 Preparation of Energy Beverage A continuous energy supplement beverage containing the taste oligo-NTR prepared in Example 1 was prepared according to the formulation of Table 4, and a good product was obtained.
  • Example 9 Preparation of Jelly A sustained energy supplement jelly containing the taste oligo-NTR prepared in Example 1 was prepared according to the formulation of Table 5 and a good product was obtained.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

La présente invention concerne un oligosaccharide contenant des liaisons α-1,3-glucoside à un rapport de 9 % ou plus dans la molécule de celui-ci et ayant un DE de 18 à 48 qui est utilisable en tant que source d'énergie. Cependant, cet oligosaccharide est un saccharide faiblement digestible qui est digéré et absorbé à une vitesse lente, induit une légère augmentation de la glycémie et peut être pris en grande quantité. Par conséquent, un agent d'apport d'énergie à longue durée d'action et un aliment ou boisson d'apport d'énergie à longue durée d'action peuvent être produits en utilisant celui-ci.
PCT/JP2010/072378 2009-12-11 2010-12-13 Agent et aliment ou boisson d'apport d'énergie à longue durée d'action WO2011071179A1 (fr)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20170044701A (ko) 2014-09-22 2017-04-25 니혼 쇼꾸힌 카코 가부시키가이샤 지소화성 지속형 에너지 보급제
US11291222B2 (en) 2013-03-15 2022-04-05 Cargill, Incorporated Carbohydrate compositions
US11918014B2 (en) 2019-04-06 2024-03-05 Cargill, Incorporated Sensory modifiers

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JP2001046033A (ja) * 1999-08-06 2001-02-20 Otsuka Pharmaceut Co Ltd コチニール色素含有飲料及びその退色防止方法
JP2002325555A (ja) * 2001-04-27 2002-11-12 Takeda Food Products Ltd 栄養障害による免疫機能低下を抑制する飲食品
WO2007144943A1 (fr) * 2006-06-14 2007-12-21 House Wellness Foods Corporation Composition pour augmenter la fonction immunitaire

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JP2006219416A (ja) * 2005-02-10 2006-08-24 National Agriculture & Food Research Organization ニゲロース含蜜結晶およびその製造方法、結晶ニゲロースおよびその製造方法、ならびに粉末ニゲロース
JP2006298763A (ja) * 2005-04-15 2006-11-02 Nippon Shokuhin Kako Co Ltd ニゲロース含蜜結晶および結晶ニゲロースの製造方法

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JP2001046033A (ja) * 1999-08-06 2001-02-20 Otsuka Pharmaceut Co Ltd コチニール色素含有飲料及びその退色防止方法
JP2002325555A (ja) * 2001-04-27 2002-11-12 Takeda Food Products Ltd 栄養障害による免疫機能低下を抑制する飲食品
WO2007144943A1 (fr) * 2006-06-14 2007-12-21 House Wellness Foods Corporation Composition pour augmenter la fonction immunitaire

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MAKI KINOYAMA ET AL.: "Hito ni Okeru Kanjo Nigerosyl Nigerose no Taishasei (1 Shukan Renzoku Sesshu ni Okeru Koki Gas, Funben Bunseki ni yoru Hyoka)", THE JAPANESE SOCIETY OF NUTRITION AND FOOD SCIENCE TAIKAI KOEN YOSHISHU, vol. 61, 20 April 2007 (2007-04-20), pages 138 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11291222B2 (en) 2013-03-15 2022-04-05 Cargill, Incorporated Carbohydrate compositions
KR20170044701A (ko) 2014-09-22 2017-04-25 니혼 쇼꾸힌 카코 가부시키가이샤 지소화성 지속형 에너지 보급제
US10702545B2 (en) 2014-09-22 2020-07-07 Nihon Shokuhin Co., Ltd. Slowly digestible, sustained-type energy supplying agent
US11918014B2 (en) 2019-04-06 2024-03-05 Cargill, Incorporated Sensory modifiers

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