WO2011112117A1 - Prémélange pour produits alimentaires - Google Patents

Prémélange pour produits alimentaires Download PDF

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Publication number
WO2011112117A1
WO2011112117A1 PCT/RU2010/000460 RU2010000460W WO2011112117A1 WO 2011112117 A1 WO2011112117 A1 WO 2011112117A1 RU 2010000460 W RU2010000460 W RU 2010000460W WO 2011112117 A1 WO2011112117 A1 WO 2011112117A1
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WO
WIPO (PCT)
Prior art keywords
dihydroquercetin
premix
propylene glycol
products
solution
Prior art date
Application number
PCT/RU2010/000460
Other languages
English (en)
Russian (ru)
Inventor
Алексей Юрьевич КОЛЕСНИК
Юрий Арсеньевич КОЛЕСНИК
Валерий Асланбекович ГЕРЮГОВ
Original Assignee
Kolesnik Aleksei Yuryevich
Kolesnik Yury Arsenyevich
Geryugov Valery Aslanbekovich
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kolesnik Aleksei Yuryevich, Kolesnik Yury Arsenyevich, Geryugov Valery Aslanbekovich filed Critical Kolesnik Aleksei Yuryevich
Publication of WO2011112117A1 publication Critical patent/WO2011112117A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • 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
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • 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
    • 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 invention relates to the food industry, in particular to a premix based on dihydroquercetin, which can be used in dairy, confectionery, alcoholic, non-alcoholic products.
  • Dihydroquercetin in the form of a powder with a purity of 92-96% is used as an additive to many food products, such as juices, milk, sunflower oil, dairy products, cheeses, fat-containing canned food, (see, for example, RF patents 2043030, 2097977, 2183966, 2186097, 2243725, 2254858, 2313258, 2362544, 2370047, RF application 2004113197, 2006117747, etc.).
  • Dihydroquercetin is a known compound from the group of flavonoids and has a wide spectrum of action. First of all, it has a positive effect on human health. The drug inhibits the development of tumor cells, activates the regeneration of the gastric mucosa, has an antitoxic effect, improves the functioning of the heart, liver, gall bladder, gastrointestinal tract, prostate gland, kidneys, bladder, has the properties of a natural antioxidant, antioxidant and vitamin P.
  • dihydroquercetin in the form of a powder is the inability to dissolve it in liquid fractions due to the physicochemical properties of this compound.
  • the latter is practically insoluble in water and in liquid food products (juices, milk, sunflower oil, sour-milk products, cheeses, canned fat, etc.), therefore it is very difficult to introduce it into the final product. This makes it impossible to evenly distribute dihydroquercetin throughout the product.
  • dihydroquercetin in powder with insufficiently high purity has a characteristic woody odor, which is unacceptable for use in many products.
  • a hydrophobic phase is prepared in the form of a transparent homogeneous solution containing a flavonoid, for example, taxifolin (dihydroquercetin) as a biologically active substance, labrafil, tween and a surfactant, for example, propylene glycol in the amount of 5-8.3% in May, by mixing these components at a temperature of 60-70 ° C.
  • a flavonoid for example, taxifolin (dihydroquercetin) as a biologically active substance, labrafil, tween and a surfactant, for example, propylene glycol in the amount of 5-8.3% in May
  • a surfactant for example, propylene glycol
  • the nanocomposition provides uniform sustained release of the active substance.
  • the nanocomposition is multicomponent and the method for its preparation includes several stages, which is a disadvantage.
  • various associated components are also used.
  • the closest analogue of the present invention is the composition of the bioflavonoid complex for food and perfumery products, including dihydroquercetin, dihydroquempferol, naringenin, eriodiktiol and pinocembrin in the following ratios of components,%: dihydroquercetin - 87-95; dihydrocampferol - 3.5-9.5; naringenin - 0.5-1.3; eriodiktiol - 0.9-2.1; pinocembrin - 0.04-0.10 (RU2183966, Siblarex Limited Liability Company, 06.27.2002).
  • the authors of the present invention unexpectedly found that the use of propylene glycol or glycerol or tween as a filler in a certain ratio with dihydroquercetin allows you to get a premix, which is devoid of all the disadvantages of additives and premixes based on dihydroquercetin, known from the prior art. It was also found that the premix of the present invention allows dihydroquercetin to exhibit all its unique properties more vividly. Thus, the premix of the present invention has the properties of a stronger antioxidant. Thus, the new premix can be used in two ways: as an antioxidant and a functional food ingredient.
  • premix inhibits lipid peroxidation, while preserving the original organoleptic (sensory) indicators in the product for a longer time - taste, smell, color, taking into account which the consumer evaluates the quality of the purchased product.
  • this premix it is possible to increase the shelf life of products by 1.5-3 times.
  • the premix is added to the product in the amount necessary for the functional direction.
  • a premix with a content of 10% dihydroquercetin and 90% of the filler can be used for the dairy industry (whole milk powder, condensed milk, baby food, cottage cheese, sour cream, yogurts, fermented milk products, ice cream, cream, cheeses, dry cottage cheese, drinking milk, butter). Premix increases the shelf life of dairy products and gives them a functional purpose;
  • premix containing 90% dihydroquercetin and 10% filler can be used for alcoholic beverages (beer, cognac, opaque alcoholic beverages, vodka, wine). Premix gives functional properties.
  • Premix with a content of 70% dihydroquercetin and 30% filler can be used for soft drinks, juices, in the confectionery industry (chocolate, sweets, cakes, cookies). Premix gives functional properties.
  • Premix with a content of 50% dihydroquercetin and 50% filler can be used for sports nutrition. Gives functional properties.
  • Premix containing 80% dihydroquercetin and 20% filler can be used for the oil and fat and meat industries (liquid oils, solid fats, mayonnaises, sauces). Increases shelf life and gives functional properties.
  • the manifestation of the corresponding antioxidant and biologically active effects, and the creation of products based on premix, can be intended for the prevention of a number of diseases in humans, with an insufficient level of antioxidants in the body and impaired capillary permeability.
  • Dihydroquercetin when ingested with food as a functional ingredient, can break the chain of peroxide degradation (LP) in the body and thereby prevent disturbances caused by the action of an adverse factor on the human body as a whole, on an organ, tissue site or on individual cells, i.e. on the occurrence and development of the pathological process.
  • LP peroxide degradation
  • the premix of the present invention has a number of cumulative advantages over other antioxidants: a) lack of toxicity, b) physiological harmlessness c) high activity at low concentrations, d) the absence of extraneous tastes and odors in the product when antioxidant is added, e) resistance to temperature, mechanical impacts and processes occurring in the manufacture of products.
  • the antioxidant properties of the premix it is possible to use it to improve existing and or create new food products. This is due to the fact that the process of peroxide degradation is characteristic of many food lipids, which leads to a loss of nutritional properties of products and a reduction in their shelf life. It is important to keep in mind that the consumption of products with oxidized lipids can cause a number of pathological conditions of the body. In this connection, the search for methods and means of protecting lipids from initiating peroxidation is important not only to extend the shelf life of food products, but also from a pathogenetic point of view.
  • the premix according to the invention contains dihydroquercetin and an excipient selected from the group comprising propylene glycol, glycerin, tween in the following ratio of components,% May: dihydroquercetin 10-90%; filler - 90-10%.
  • Used dihydroquercetin may contain as impurities related flavonoid compounds in an amount up to 20% of the total amount of dihydroquercetin.
  • Related flavonoid compounds may be dihydrocampferol, naringenin, or mixtures thereof.
  • Dihydroquercetin is obtained according to the following technological scheme: grinding of raw materials (larch wood), extraction, filtration of the obtained extract, salting out the extract — filtering the obtained extract, purifying the extract, planting the extract on a sorbent, isolating dihydroquercetin, drying dihydroquercetin.
  • Propylene glycol is a known compound and has the properties of an emulsifier, preservative, moisture retainer and stabilizer of the substances dissolved in it.
  • propylene glycol is used that meets the requirements of technical specifications, sanitary norms and instructions “Hygienic requirements for the use of food additives” SanPiN 2.3.2.1290-03 ”, page 78, index 3.4.9.
  • the difference between the proposed premix and the closest known premix described in RF2362544 is the qualitative and quantitative composition of the components.
  • a method for preparing a premix consists in mixing dihydroquercetin with one of the carriers mentioned above.
  • the optimal temperature of dihydroquercetin in the preparation of premix is 40-90 ° C, depending on the ratio of components and the desired functional use.
  • the resulting premix solution has the following physical properties:
  • Example 1 Preparation of Propyl Anglycol Premix Dihydroquercetin
  • the viscosity of the resulting solution at 20 ° C is 45.66 centipoise and does not increase compared to the initial PG.
  • the solution When the solution is heated to 100 ° C for 1 hour, the solution remains transparent, the color and viscosity of the solution do not change. When storing the solution for 30 days at 20 ° C, the transparency, color and viscosity of the solution do not change.
  • Used dihydroquercetin may contain as impurities related flavonoid compounds in an amount up to 20% of the total amount of dihydroquercetin.
  • Related flavonoid compounds may be dihydrocampferol, naringenin, or mixtures thereof.
  • the solution When the solution is heated to 100 ° C for 1 hour, the solution remains transparent, the color and viscosity of the solution do not change. When storing the solution for 30 days at 20 ° C, the transparency, color and viscosity of the solution do not change.
  • Used dihydroquercetin may contain as impurities related flavonoid compounds in an amount up to 20% of the total amount of dihydroquercetin.
  • Related flavonoid compounds may be dihydrocampferol, naringenin, or mixtures thereof.
  • the solution When the solution is heated to 100 ° C for 1 hour, the solution remains transparent, the color and viscosity of the solution do not change. When storing the solution for 30 days at 20 ° C, the transparency, color and viscosity of the solution do not change.
  • Used dihydroquercetin may contain as impurities related flavonoid compounds in an amount up to 20% of the total amount of dihydroquercetin.
  • Related flavonoid compounds may be dihydrocampferol, naringenin, or mixtures thereof.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Medicinal Preparation (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention se rapporte au domaine de l'industrie alimentaire et concerne notamment un prémélange à base de dihydroquercétine qui peut être utilisé dans les produits laitiers, de la confiserie, alcoolisés ou non alcoolisés. Le prémélange contient de la dihydroquercétine et une matière de charge choisie dans le groupe comprenant du propylène glycol, de la glycérine, un polysorbate, ceci selon les proportions en % en poids suivantes des composants : 10 à 90 % de dihydroquercétine ; 90 à 10 % de matière de charge. Le prémélange de la présente invention a les propriétés d'un antioxydant et d'un protecteur capillaire, et permet de maintenir la pression artérielle au niveau physiologique.
PCT/RU2010/000460 2010-03-12 2010-08-24 Prémélange pour produits alimentaires WO2011112117A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2010109194 2010-03-12
RU2010109194 2010-03-12

Publications (1)

Publication Number Publication Date
WO2011112117A1 true WO2011112117A1 (fr) 2011-09-15

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ID=44563711

Family Applications (2)

Application Number Title Priority Date Filing Date
PCT/RU2010/000460 WO2011112117A1 (fr) 2010-03-12 2010-08-24 Prémélange pour produits alimentaires
PCT/RU2010/000461 WO2011112118A1 (fr) 2010-03-12 2010-08-24 Prémélange pour la nourriture d'animaux de ferme

Family Applications After (1)

Application Number Title Priority Date Filing Date
PCT/RU2010/000461 WO2011112118A1 (fr) 2010-03-12 2010-08-24 Prémélange pour la nourriture d'animaux de ferme

Country Status (2)

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RU (1) RU2456811C2 (fr)
WO (2) WO2011112117A1 (fr)

Families Citing this family (8)

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RU2498612C1 (ru) * 2012-06-09 2013-11-20 Государственное научное учреждение Северо-Кавказский научно-исследовательский институт животноводства Россельхозакадемии (ГНУ СКНИИЖ Россельхозакадемии) Кормовая добавка для высокопродуктивных коров "биоэффект-корова" с гепатопротекторным и иммуностимулирующим действием
RU2596069C2 (ru) * 2013-04-15 2016-08-27 Государственное научное учреждение Северо-Кавказский научно-исследовательский институт животноводства Россельхозакадемии (ГНУ СКНИИЖ Россельхозакадемии) Корм для цыплят-бройлеров и способ его применения
RU2606084C1 (ru) * 2015-06-29 2017-01-10 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") Способ приготовления кормовой добавки
WO2020045689A1 (fr) * 2018-08-27 2020-03-05 (주) 마샬 코퍼레이션 Complexe antioxydant et composition pour produire celui-ci
RU2715630C1 (ru) * 2019-04-16 2020-03-02 Общество с ограниченной ответственностью "Кедровитин" Способ приготовления кормовой смеси "тайга" на основе дигидрокверцетина
RU2711099C1 (ru) * 2019-04-16 2020-01-15 Общество с ограниченной ответственностью "Кедровитин" Способ приготовления кормовой смеси для сельскохозяйственных животных и птицы
RU2729386C1 (ru) * 2019-12-09 2020-08-06 Федеральное государственное бюджетное научное учреждение "Поволжский научно-исследовательский институт производства и переработки мясомолочной продукции" (ГНУ НИИММП) Способ продления репродуктивного периода кур родительского стада
CN113317398A (zh) * 2021-02-08 2021-08-31 福建傲农生物科技集团股份有限公司 一种仔猪预混剂及其制备方法和应用

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RU2456811C2 (ru) 2012-07-27
WO2011112118A1 (fr) 2011-09-15
RU2010142403A (ru) 2012-04-27

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