WO2013039365A2 - 지소화성 성분을 함유하는 당뇨 개선용 감미 소재 조성물 - Google Patents

지소화성 성분을 함유하는 당뇨 개선용 감미 소재 조성물 Download PDF

Info

Publication number
WO2013039365A2
WO2013039365A2 PCT/KR2012/007425 KR2012007425W WO2013039365A2 WO 2013039365 A2 WO2013039365 A2 WO 2013039365A2 KR 2012007425 W KR2012007425 W KR 2012007425W WO 2013039365 A2 WO2013039365 A2 WO 2013039365A2
Authority
WO
WIPO (PCT)
Prior art keywords
sugar
sweetness
sweetening material
sweetener
present
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/KR2012/007425
Other languages
English (en)
French (fr)
Korean (ko)
Other versions
WO2013039365A3 (ko
Inventor
김영재
박진희
김민회
김성보
황세희
이영미
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Original Assignee
CJ CheilJedang Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to PL12830976T priority Critical patent/PL2756763T3/pl
Priority to NO12830976A priority patent/NO2756763T3/no
Priority to EP12830976.2A priority patent/EP2756763B1/en
Priority to CN201280052150.6A priority patent/CN103906437A/zh
Priority to US14/345,155 priority patent/US20140342074A1/en
Priority to ES12830976.2T priority patent/ES2657021T3/es
Application filed by CJ CheilJedang Corp filed Critical CJ CheilJedang Corp
Priority to DK12830976.2T priority patent/DK2756763T3/en
Publication of WO2013039365A2 publication Critical patent/WO2013039365A2/ko
Publication of WO2013039365A3 publication Critical patent/WO2013039365A3/ko
Anticipated expiration legal-status Critical
Priority to US15/215,871 priority patent/US20160324201A1/en
Ceased legal-status Critical Current

Links

Images

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L2/60—Sweeteners
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/39—Addition of sweetness inhibitors
    • 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
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/37—Sugar alcohols
    • 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
    • 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 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
    • A23L33/125—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/7004—Monosaccharides having only carbon, hydrogen and oxygen atoms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients

Definitions

  • the present invention relates to a sweetening material composition for diabetic improvement comprising a psychocos and a digestible or indigestible polysaccharide as an active ingredient.
  • Sugar is one of the representative sweeteners that contain sucrose as the main ingredient and add sweetness to food. Since sugar has an excellent sweetness, it has been considered as the most preferred sweetener in the past to be added to various foods and processed foods to improve the taste and taste of food. Recently, however, problems have been raised as the hazards of sugar continue to be revealed. Specifically, the excessive intake of sugar is pointed out as a major cause of various lifestyle diseases such as caries, obesity, diabetes, and the need for the development of sweeteners to replace this situation is emerging worldwide.
  • Diabetes mellitus is a type of metabolic disease such as insufficient insulin secretion or normal functioning. It is characterized by high blood sugar, which increases the concentration of glucose in the blood.It causes various symptoms and signs and releases glucose from urine. Say the disease. Diabetes is divided into type 1 and type 2, type 1 diabetes is also called 'pediatric diabetes', a disease caused by not producing any insulin. Type 2 diabetes, which is relatively low in insulin, is characterized by insulin resistance (the ability of insulin to lower blood sugar and the inability of cells to burn glucose effectively). Type 2 diabetes is known to be caused by environmental factors such as high calorie, high fat, high protein diet, lack of exercise, and stress due to westernization of diet, and may also be caused by defects in specific genes or by pancreatic surgery, infection, or medicine. It is known that it can.
  • hypoglycemia In the case of diabetes, generally only the symptoms of hyperglycemia can be recalled, but the symptoms of hypoglycemia is as deadly as the symptoms of hyperglycemia in diabetics. In normal people, fasting continues and hypoglycemic symptoms may occur when blood sugar drops below 55 mg / dL, but in diabetics, hypoglycemia may be shown even when blood glucose is higher than 70 mg / dL. Therefore, supplying a low-calorie low-calorie sweetener to a diabetic or supplying a sweetener having a property of inhibiting the absorption of saccharides has a problem that can cause an unexpected negative reaction by excessively lowering the blood sugar of the diabetic.
  • Pscicose is a functional sugar known as rare sugars as an epimer of D-fructose.It has a high sweetness of about 60 to 70% of sugar and its calories are almost zero calories. It is known to be effective in improving. It is also known to be excellent in solubility, and is one of the materials that is being used for food.
  • indigestible maltodextrin is one of the dietary fiber (polysaccharides), as its name suggests it is difficult to digest in the human body, and has a polymer carbohydrate structure of higher carbohydrate polymerization than normal maltodextrin It is characteristic that there is.
  • Republic of Korea Patent Publication No. 10-2011-0035805 A (2011.04.06. Publication)
  • Republic of Korea Patent Publication No. 10-0815212 B1 (2008.03.19. Publication)
  • Republic of Korea Patent Publication 10-0910081 B1 (March 30, 2009).
  • An object of the present invention is to provide a sweetening material composition for diabetic improvement, which contains a psychocos and a digestible or indigestible polysaccharide as an active ingredient.
  • Applicant recognizes that, when using a low-calorie sweetener psychose alone known to be effective in the prevention and improvement of diabetes mellitus, the sweetness is poor and does not effectively play a role as a sweetener. Thus, tagatose, xylose, xylitol, etc. While attempting to prepare sweeteners with improved sweetness by mixing together other sugars or sugar alcohols with excellent sweetness, this resulted in excessively inhibiting the decomposition and absorption of sugars introduced into the body, which can cause excessive hypoglycemia, which is fatal for diabetics. It has been found that it can cause side effects.
  • the present inventors use a combination of psychocos and aliphatic or indigestible polysaccharides, so that the digestion of sugars in the body proceeds very slowly, so that the post-prandial blood sugar level increases slowly and slowly, thus causing a high blood sugar in diabetics.
  • the inventors have invented a sweetening composition for diabetic improvement, which prevents hypoglycemia that is fatal to diabetic patients by providing a proper supply of sugar slowly but continuously.
  • One aspect of the present invention provides a sweetening material composition for diabetic improvement, comprising a psychocos and a digestible or indigestible polysaccharide as an active ingredient.
  • the sweetener composition for improving diabetes comprising at least one polysaccharide selected from the group consisting of palatinose, trehalose, indigestible maltodextrin, and oligosaccharides as the digestible or indigestible polysaccharides to provide.
  • a sweetening material composition for diabetic improvement further comprising a high sweetness sweetening material in the composition.
  • the high sweetness sweetness material steviol glycosides, sucralose, aspartame, Nahan fruit extract, licorice extract, somatin and agave syrup selected from the group consisting of sweetness sweetener It provides a sweetening material composition for improving diabetes.
  • a sweetening material for diabetic improvement comprising 0.01 to 200 times the weight of the digestible or indigestible polysaccharides and 0.001 to 2 times the high sweetness of the sweetening material, based on the weight of the psychos.
  • the present invention by using a combination of psychocos and aliphatic or indigestible polysaccharides, the body's digestion of the saccharides can proceed slowly to supply the sugars slowly to prevent hyperglycemia symptoms of blood glucose in diabetic patients after meals, By continuously supplying sugar without excessively blocking the supply of sugar, there is an advantage of providing a sweetening material composition for improving diabetes, which also prevents hypoglycemia that is fatal to diabetics.
  • a high sweetness sweetening material further has the advantage of providing a sweetening material composition for improving diabetes, the quality of sweetness is lowered, but the sweetness is increased.
  • the glycemic index is low and almost zero calories, thereby short-term patients with type 1 or type 2 diabetes Or it has the advantage of providing a sweetening material composition for improving diabetes, excellent in long-term blood sugar control.
  • FIG. 1 is a graph showing a blood sugar change measurement value according to Experimental Example 1.
  • Figure 2 is a graph showing the blood glucose area change measurement value according to Experimental Example 2.
  • the present invention provides a sweetening material composition for diabetic improvement comprising a psychocos and a digestible or indigestible polysaccharide as an active ingredient.
  • the digestibility means digestion in the small intestine of the human body, but refers to a property of slow digestion.
  • the indigestion refers to a property that is not easily digested in the small intestine of the human body.
  • the aliphatic or indigestible polysaccharide provides a sweetening material composition for improving diabetes comprising at least one polysaccharide selected from the group consisting of palatinose, trehalose, indigestible maltodextrin, and oligosaccharides. do.
  • the polysaccharide refers to a saccharide in which two or more monosaccharide units are combined, that is, a saccharide or more.
  • the palatinose is a natural disaccharide present in nature can be obtained from honey or sugar cane, etc. and industrially can be produced by processing an enzyme that changes the structure of sugar.
  • the palatinose structure is a disaccharide structure in which one molecule of glucose and one molecule of fructose are combined.
  • palatinose When palatinose is ingested with sugars such as sugar or starch, it has an effect of slowing the absorption of sugars.
  • the decomposition rate of palatinose is only about 1/5 of the sugar, so the digestion and absorption is slow to progress blood glucose level is difficult to rise, so insulin secretion and fat accumulation are suppressed.
  • Trehalose is a type of storage carbohydrate present in various kinds of bacteria, fungi, yeasts, insects, animals and plants, and corresponds to non-reducing disaccharides.
  • the structure is a glucose-linked disaccharide structure of two molecules.
  • the indigestible maltodextrin refers to a polysaccharide that is difficult to digest in the human body as one of the dietary fiber.
  • the oligosaccharide refers to a polysaccharide in which two or more monosaccharide units have glycosidic bonds.
  • fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, branch oligosaccharide, lacto oligosaccharide, chito oligosaccharide, and gengio oligosaccharide which are indigestible oligosaccharides, are not digested well by the digestive enzymes in the body, and thus almost no blood sugar level is obtained after ingestion. It shows the characteristic which does not raise. Therefore, it has little effect on the concentration of insulin in the blood and the absorption of organic acid produced by intestinal fermentation has little effect on blood glucose level.
  • the oligosaccharide used in the present invention is not particularly limited in the number of bound monosaccharides (for example, disaccharides, trisaccharides, tetrasaccharides, pentasaccharides, and the like), and both reducing or non-reducing can be used.
  • a sweetening material composition for improving diabetes which further contains a high sweetness sweetening material.
  • the high sweetness sweet material refers to a sweet material exhibiting a high sweetness of several times to several hundred times or more of the sugar.
  • the high sweetness sweetening material is not particularly limited in kind, but preferably one or more high sweetness sweetness selected from the group consisting of steviol glycosides, sucralose, aspartame, Nahan fruit extract, licorice extract, somartin and agave syrup It may include a material.
  • the steviol glycoside refers to a material obtained by processing a water-soluble extract extracted from the leaves of Stevia rebaudiana , preferably Rebaudioside A.
  • Rebaudioside A When the rebaudioside A is used as a high sweetness sweet material, the bitterness, metallic taste, etc. peculiar to the high sweetness sweetness material including steviol glycosides are excluded, thereby providing an excellent sweetness composition for improving diabetes. .
  • the sucralose is an artificial sweetener that is prepared by replacing hydrogen and oxygen present in sugar with chlorine and is a modified substance of sugar.
  • Aspartame is an amino acid-based artificial sweetener made by synthesizing phenylalanine and aspartic acid.
  • the Siraitia grosvenori extract refers to an extract obtained by extracting the fruit of the perennial herb Nagiaceae plant.
  • the extract used in the present invention is not particularly limited in the extraction method, it is possible to use an extract prepared by a method known in the art or similar fields of the present invention.
  • the licorice ( Glycyrrhiza uralensis Fischer) extract refers to an extract obtained by extracting the perennial licorice belonging to the Rosaceae legume.
  • the extract used in the present invention is not particularly limited in the extraction method, it is possible to use an extract prepared by a method known in the art or similar fields of the present invention.
  • Saiumatin refers to a protein-based sweetener obtained by purifying the extract extracted from the fruit of Thaumatococcus daniellii .
  • the extract used in the present invention is not particularly limited in the extraction method, it is possible to use an extract prepared by a method known in the art or similar fields of the present invention.
  • the Agave syrup refers to a syrup that is collected from Agave cactus, Blue Tequilana Webre Agave .
  • the agave syrup to be used in the present invention is not particularly limited, but may preferably use a natural organic product made in a syrup form by heating to an appropriate temperature after collecting the juice of the nest of Agabe cactus 6 years or more.
  • the agave syrup is a natural sweetener that has a sugar content of 1.5 times higher than ordinary sugar and a glycemic index (GI) of about one third.
  • the main component of agave is inulin, which is an aggregate of polysaccharides, which is a type of sugar in which fructose, also known as fructan, is a type of dietary fiber. Inulin, unlike fructose, has little effect on blood sugar and insulin and does not elevate triglycerides. It is suitable for diabetics and helps prevent and manage blood-related diseases.
  • the agave syrup contains minerals such as iron, calcium, potassium and magnesium.
  • the glycemic index is low and almost zero calories while having the sweetness most similar to sugar, so that short-term or Provided is a sweetening material composition for improving diabetes, which is excellent for long-term blood sugar control.
  • the sweetener composition for diabetic improvement is preferably based on the weight of the psychos, preferably containing a digestible or indigestible polysaccharides 0.01 to 200 times the weight of the psychos More preferably, it may be contained in 0.01 to 100 times by weight, and more preferably 0.1 to 50 times by weight.
  • the sweetening material composition for diabetic improvement is preferably based on the weight of the psychos, it may contain a high sweetness sweetener at 0.001 times to 2 times the weight of the psychos, more preferably 0.001 times to 1.5 It may be contained in a pear weight, more preferably from 0.001 times to 1 times the weight.
  • sweetener composition was prepared as shown in Table 1.
  • Comparative Example 1 5 g of sugar was used as Comparative Example 1, and the sweetener compositions of Comparative Examples 2 and 3 and Examples 1 and 2 were prepared as shown in Table 1 to show sweetness similar to the relative sweetness of 5 g of sugar. .
  • erythritol used in Comparative Example 2 corresponds to a material that provides only sweetness without affecting blood sugar as an ingredient almost close to calories.
  • Rebaudioside A used in Example 2 is one of the steviol glycosides and is one of the natural high sweeteners made by extracting only the sweet sweetening component of the steviol glycosides.
  • the method of ingesting the sweetener composition proceeded in such a manner that firstly, the subjects were fed the same meal, and then after the meal, the coffee containing the sweetener composition was ingested.
  • the meal provided to the subject was composed of 75 g bread, 20 g ham, 20 g lettuce, 20 g strawberry jam, 30 g crab meat, 10 g cheddar cheese.
  • the meal was 356.4 kcal, consisting of 59.57% of the total calories, 18.14% protein, 22.27% lipid.
  • coffee was prepared by mixing 1.6 g of sugar-free coffee and sweetener compositions prepared in Comparative Examples 1 to 3, Examples 1 and 2, respectively, in 200 g of warm water, and ingesting the same in the test subjects. .
  • blood sugar was measured before meals, and then meals were provided. Then, coffee was immediately measured and blood glucose was measured at 30 minute intervals for 2 hours.
  • the experiment was carried out in the same manner as in Experimental Example 1 to measure the area under the curve of glucose (G-AUC) at 30 minutes intervals for 2 hours.
  • One of the main causes of diabetes is a lack of insulin control, which causes a rapid increase in blood sugar levels after eating, resulting in excessive secretion of insulin, while hypoglycemia is a major problem.
  • Comparative Example 1 showed the highest blood sugar rise due to the increase in blood sugar caused by the meal and the sugar in the coffee
  • Comparative Example 2 showed only a rise in blood sugar due to the meal
  • Comparative Example 3 was a psychos meal It has been shown to lower the blood sugar rise caused by.
  • Examples 1 and 2 were shown to increase the blood sugar rather than the comparative example during fasting while suppressing the rapid blood sugar rise due to the meal compared to the comparative examples.
  • Example 1 it can be interpreted to suppress the rapid change in blood sugar and at the same time supply the blood sugar continuously to prevent the body from becoming hypoglycemic state on an empty stomach or after a certain time after eating.
  • Examples 1 and 2 of the present invention significantly lowers blood sugar levels rapidly after eating due to carbohydrate absorption inhibitory effect in the small intestine of Pycos and food digestion retardation effect of indigestible maltotextrin, the food slowly Because it acts to be digested, it is believed to continue to supply sugar to the body about 2 hours after eating.
  • the sensory evaluation score was evaluated based on a perfect score of 5, and the results of the sensory evaluation are shown in Table 6 below.
  • the present invention exhibits a sweetness and sensory quality similar to sugar, but shows an effect of preventing rapid blood sugar rise and hypoglycemia during fasting, and thus an effective sweetener that can be provided to a diabetic patient.
  • an effective sweetener that can be provided to a diabetic patient.
  • it is considered to be an excellent sweet material that can be applied and used in various ways.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Veterinary Medicine (AREA)
  • Seasonings (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)
  • Tea And Coffee (AREA)
PCT/KR2012/007425 2011-09-15 2012-09-17 지소화성 성분을 함유하는 당뇨 개선용 감미 소재 조성물 Ceased WO2013039365A2 (ko)

Priority Applications (8)

Application Number Priority Date Filing Date Title
NO12830976A NO2756763T3 (enExample) 2011-09-15 2012-09-17
EP12830976.2A EP2756763B1 (en) 2011-09-15 2012-09-17 Sweetener composition for alleviating diabetes, containing slowly digestible ingredient
CN201280052150.6A CN103906437A (zh) 2011-09-15 2012-09-17 含有可缓慢消化成分的用于减轻糖尿病的甜味剂组合物
US14/345,155 US20140342074A1 (en) 2011-09-15 2012-09-17 Sweetener composition for alleviating diabetes, containing slowly digestible ingredient
ES12830976.2T ES2657021T3 (es) 2011-09-15 2012-09-17 Composición edulcorante para aliviar la diabetes, que contiene un ingrediente de digestión lenta
PL12830976T PL2756763T3 (pl) 2011-09-15 2012-09-17 Kompozycja słodząca dla łagodzenia cukrzycy, zawierająca składnik ulegający powolnemu trawieniu
DK12830976.2T DK2756763T3 (en) 2011-09-15 2012-09-17 Sweetener composition for the relief of diabetes, containing slowly digestible ingredient
US15/215,871 US20160324201A1 (en) 2011-09-15 2016-07-21 Sweetener composition for alleviating diabetes, containing slowly digestible ingredient

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR20110092801 2011-09-15
KR10-2011-0092801 2011-09-15

Related Child Applications (2)

Application Number Title Priority Date Filing Date
US14/345,155 A-371-Of-International US20140342074A1 (en) 2011-09-15 2012-09-17 Sweetener composition for alleviating diabetes, containing slowly digestible ingredient
US15/215,871 Continuation US20160324201A1 (en) 2011-09-15 2016-07-21 Sweetener composition for alleviating diabetes, containing slowly digestible ingredient

Publications (2)

Publication Number Publication Date
WO2013039365A2 true WO2013039365A2 (ko) 2013-03-21
WO2013039365A3 WO2013039365A3 (ko) 2013-05-10

Family

ID=47883900

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2012/007425 Ceased WO2013039365A2 (ko) 2011-09-15 2012-09-17 지소화성 성분을 함유하는 당뇨 개선용 감미 소재 조성물

Country Status (11)

Country Link
US (2) US20140342074A1 (enExample)
EP (1) EP2756763B1 (enExample)
JP (2) JP2014529994A (enExample)
KR (1) KR101486367B1 (enExample)
CN (2) CN107006861B (enExample)
DK (1) DK2756763T3 (enExample)
ES (1) ES2657021T3 (enExample)
NO (1) NO2756763T3 (enExample)
PL (1) PL2756763T3 (enExample)
TR (1) TR201802346T4 (enExample)
WO (1) WO2013039365A2 (enExample)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105188405A (zh) * 2013-04-30 2015-12-23 Cj第一制糖株式会社 制备通过含有难消化麦芽糊精而抑制血糖升高的速食米饭的方法
US9259022B2 (en) 2013-03-15 2016-02-16 Tate & Lyle Ingredients Americas Llc Sweetener
US9491960B2 (en) 2013-03-15 2016-11-15 Tate & Lyle Ingredients Americas Llc Sweetener
JP2017515487A (ja) * 2014-05-20 2017-06-15 テート アンド ライル イングリーディエンツ アメリカズ エルエルシー 改善された甘味料
US9854827B2 (en) 2013-03-15 2018-01-02 Tate & Lyle Ingredients Americas Llc Sweetener
WO2019203412A1 (ko) * 2018-04-20 2019-10-24 (주)네오크레마 결정 석출이 억제되고 혈당 상승 억제능을 갖는 팔라티노스 시럽
US11969000B2 (en) 2016-03-09 2024-04-30 Cj Cheiljedang Corporation Sweetener having increased acid resistance of oligosaccharides, food containing same, and method for increasing acid resistance of oligosaccharides
US12059000B1 (en) 2020-09-03 2024-08-13 Drexel University Use of erythritol compositions as mammal-safe insecticides

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107109443B (zh) 2014-11-06 2021-11-02 庆尚大学校产学协力团 阿洛酮糖的制备方法
KR102283524B1 (ko) * 2015-02-24 2021-07-30 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 알룰로스 시럽
JP6896247B2 (ja) * 2015-07-29 2021-06-30 学校法人自治医科大学 Ｇｌｐ−１分泌促進剤
CA3008212A1 (en) * 2015-11-12 2017-05-18 Petiva Private Limited Process for preparing non-cariogenic, sustained energy release juice
CN109788791B (zh) * 2016-10-07 2023-10-13 Cj第一制糖株式会社 具有改善的味质的包含阿洛酮糖和盐的甜味剂组合物以及使用盐改善阿洛酮糖的味质的方法
KR102086493B1 (ko) * 2016-10-07 2020-03-10 씨제이제일제당 (주) 알룰로스를 포함하는 탄산수 및 이의 제조방법
IL289910B2 (en) 2016-10-28 2023-09-01 Tate And Lyle Ingredients Americas Llc A method for preparing allulose crystals
KR101874928B1 (ko) * 2016-11-01 2018-07-05 주식회사 삼양사 저칼로리 커피 음료 조성물
KR20180047894A (ko) * 2016-11-01 2018-05-10 주식회사 삼양사 저칼로리 시리얼 바 조성물
US20190380371A1 (en) * 2017-01-20 2019-12-19 Nutri Co., Ltd. Highly dispersible dextrin and production method therefor
EP3612035A4 (en) * 2017-04-18 2021-01-06 PureCircle USA Inc. COMPOSITIONS INTENDED FOR THE TREATMENT OF HYPERGLYCEMIA IN PATIENTS WITH SUGAR DIABETES
CN107307252A (zh) * 2017-08-04 2017-11-03 西藏月王藏药科技有限公司 一种青稞红曲稀少糖功能食饮品及其制剂和制备方法
CN108042549B (zh) * 2017-12-26 2021-12-07 山东龙力生物科技股份有限公司 一种稀有单糖组合物及其应用
WO2019241146A1 (en) 2018-06-11 2019-12-19 Seattle Gummy Company Low glycemic gummy composition and methods of making and using thereof
US20210227865A1 (en) 2018-06-14 2021-07-29 Seattle Gummy Company Low glycemic composition and methods of making and using thereof
CN110037280A (zh) * 2019-04-22 2019-07-23 湖南绿果甜品有限公司 低热量复配甜味剂及其制备方法
KR102325860B1 (ko) * 2019-08-26 2021-11-11 이화여자대학교 산학협력단 신규한 저혈당지수 감미제
JP7627933B2 (ja) * 2021-02-15 2025-02-07 松谷化学工業株式会社 餡製品及びその製造方法
CN113907138A (zh) * 2021-10-28 2022-01-11 哈尔滨市汉博生物科技有限公司 一种糖尿病人专用甜牛奶及其制备方法
CN115381076A (zh) * 2022-09-02 2022-11-25 河南中大恒源生物科技股份有限公司 一种含d-阿洛酮糖的味剂组合物及其制备方法
CN120916649A (zh) * 2023-03-15 2025-11-07 Wm.雷格利 Jr.公司 用于甜食的填充型甜味剂体系
CN116406782A (zh) * 2023-05-17 2023-07-11 新拓洋生物工程有限公司 一种添加d-阿洛酮糖的甜味剂及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100815212B1 (ko) 2006-10-09 2008-03-19 조운행 혈당과 체중 조절용 꾸지뽕잎 추출물과 난소화성말토덱스트린 배합물
KR100910081B1 (ko) 2007-12-20 2009-07-30 재단법인서울대학교산학협력재단 지소화성이 증진된 전분의 제조방법
KR20110035805A (ko) 2009-09-30 2011-04-06 씨제이제일제당 (주) 사이코스-에피머화 효소의 고정화 및 이를 이용한 사이코스의 제조방법

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000316478A (ja) * 1999-05-07 2000-11-21 Bio Arubin Kenkyusho:Kk 機能性コーヒー
CN1668735A (zh) * 2002-05-22 2005-09-14 国立大学法人香川大学 稀有糖的生物活性的利用方法及配合了稀有糖的组合物
JP2005145905A (ja) * 2003-11-18 2005-06-09 National Institute Of Advanced Industrial & Technology 血圧降下剤及びその製造方法
JP5421512B2 (ja) * 2004-01-30 2014-02-19 帝國製薬株式会社 Ｄ−プシコースの血糖上昇抑制効果の利用
WO2006101118A1 (ja) 2005-03-23 2006-09-28 National University Corporation Kagawa University D-プシコースの血糖値日内異常上昇抑制の用途
JP2006314240A (ja) * 2005-05-12 2006-11-24 Meiji Seika Kaisha Ltd 血糖値上昇抑制低カロリー甘味料
US8956677B2 (en) * 2005-11-23 2015-02-17 The Coca-Cola Company High-potency sweetener composition with glucosamine and compositions sweetened therewith
US8512789B2 (en) * 2005-11-23 2013-08-20 The Coca-Cola Company High-potency sweetener composition with dietary fiber and compositions sweetened therewith
CN101312660B (zh) * 2005-11-23 2013-07-17 可口可乐公司 供体重管理之高效甜味剂以及经彼甜化的组成物
US20070123970A1 (en) * 2005-11-29 2007-05-31 Boston Scientific Scimed, Inc. Bifurcation stent with overlapping crimped struts
WO2008033142A1 (en) * 2006-09-15 2008-03-20 Seo Hong Yoo Bile preparations for colorectal disorders
US20080107787A1 (en) * 2006-11-02 2008-05-08 The Coca-Cola Company Anti-Diabetic Composition with High-Potency Sweetener
JP4942001B2 (ja) * 2006-11-10 2012-05-30 松谷化学工業株式会社 Ｄ−プシコース含有甘味料およびそれを使用して得られた飲食品など
US20100130435A1 (en) * 2006-11-17 2010-05-27 National University Corporation Kagawa University Utilization of the function of rare sugar as promoter for the migration of glucokinase from nucleus to cytoplasm
EP2156751B8 (en) * 2007-05-18 2018-11-14 Matsutani Chemical Industry Co., Ltd. Novel sweetener having sugar-like taste and production method and use of the same
US20080292765A1 (en) * 2007-05-22 2008-11-27 The Coca-Cola Company Sweetness Enhancers, Sweetness Enhanced Sweetener Compositions, Methods for Their Formulation, and Uses
JP2010527613A (ja) * 2007-05-23 2010-08-19 テイト アンド ライル イングレディエンツ アメリカス インコーポレイテッド 遅消化性または消化抵抗性オリゴ糖組成物を含んでなる食用組成物
JP5535456B2 (ja) * 2008-07-09 2014-07-02 松谷化学工業株式会社 食物繊維と希少糖を含む生体機能改善組成物。

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100815212B1 (ko) 2006-10-09 2008-03-19 조운행 혈당과 체중 조절용 꾸지뽕잎 추출물과 난소화성말토덱스트린 배합물
KR100910081B1 (ko) 2007-12-20 2009-07-30 재단법인서울대학교산학협력재단 지소화성이 증진된 전분의 제조방법
KR20110035805A (ko) 2009-09-30 2011-04-06 씨제이제일제당 (주) 사이코스-에피머화 효소의 고정화 및 이를 이용한 사이코스의 제조방법

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9854827B2 (en) 2013-03-15 2018-01-02 Tate & Lyle Ingredients Americas Llc Sweetener
US9259022B2 (en) 2013-03-15 2016-02-16 Tate & Lyle Ingredients Americas Llc Sweetener
US9491960B2 (en) 2013-03-15 2016-11-15 Tate & Lyle Ingredients Americas Llc Sweetener
US9635879B2 (en) 2013-03-15 2017-05-02 Tate & Lyle Ingredients Americas Llc Sweetener
CN105188405A (zh) * 2013-04-30 2015-12-23 Cj第一制糖株式会社 制备通过含有难消化麦芽糊精而抑制血糖升高的速食米饭的方法
EP3738441A1 (en) 2014-05-20 2020-11-18 Tate & Lyle Ingredients Americas LLC Improved sweetener
EP3154378B1 (en) 2014-05-20 2020-07-08 Tate & Lyle Ingredients Americas LLC Improved sweetener
JP2020171296A (ja) * 2014-05-20 2020-10-22 テート アンド ライル イングリーディエンツ アメリカズ エルエルシー 改善された甘味料
JP2017515487A (ja) * 2014-05-20 2017-06-15 テート アンド ライル イングリーディエンツ アメリカズ エルエルシー 改善された甘味料
US11969000B2 (en) 2016-03-09 2024-04-30 Cj Cheiljedang Corporation Sweetener having increased acid resistance of oligosaccharides, food containing same, and method for increasing acid resistance of oligosaccharides
WO2019203412A1 (ko) * 2018-04-20 2019-10-24 (주)네오크레마 결정 석출이 억제되고 혈당 상승 억제능을 갖는 팔라티노스 시럽
CN112004423A (zh) * 2018-04-20 2020-11-27 新克莱玛有限公司 抑制结晶析出并具有血糖上升抑制能力的异麦芽酮糖糖浆
US12059000B1 (en) 2020-09-03 2024-08-13 Drexel University Use of erythritol compositions as mammal-safe insecticides

Also Published As

Publication number Publication date
KR101486367B1 (ko) 2015-01-26
KR20130029754A (ko) 2013-03-25
WO2013039365A3 (ko) 2013-05-10
TR201802346T4 (tr) 2018-03-21
ES2657021T3 (es) 2018-03-01
CN103906437A (zh) 2014-07-02
DK2756763T3 (en) 2018-03-19
JP2016127836A (ja) 2016-07-14
JP6482480B2 (ja) 2019-03-13
CN107006861A (zh) 2017-08-04
EP2756763A2 (en) 2014-07-23
JP2014529994A (ja) 2014-11-17
EP2756763B1 (en) 2017-12-13
EP2756763A4 (en) 2015-06-17
PL2756763T3 (pl) 2018-05-30
US20140342074A1 (en) 2014-11-20
US20160324201A1 (en) 2016-11-10
NO2756763T3 (enExample) 2018-05-12
CN107006861B (zh) 2021-08-17

Similar Documents

Publication Publication Date Title
WO2013039365A2 (ko) 지소화성 성분을 함유하는 당뇨 개선용 감미 소재 조성물
Mooradian et al. The role of artificial and natural sweeteners in reducing the consumption of table sugar: A narrative review
Ohkuma et al. 44 Fibersol-2: a Soluble, Non-digestible, Starch-derived Dietary Fibre
US20080274258A1 (en) Whole Fruit Extracts from the Fruits of the Curcubitaceae Family and Uses Thereof
Muñoz-Labrador et al. A review of the state of sweeteners science: the natural versus artificial non-caloric sweeteners debate. Stevia rebaudiana and Siraitia grosvenorii into the spotlight
Auerbach et al. Bulking Agents–Multi‐Functional Ingredients
KR101466260B1 (ko) 당 분해 억제성 성분을 함유하는 비만 예방 및 개선용 감미 소재 조성물
Savita et al. Health implications of Stevia rebaudiana
WO2018236011A1 (ko) 죽순 효소분해물 또는 죽순 발효물을 유효성분으로 포함하는 장기능 저하 예방, 개선 또는 치료용 조성물
CN106820069A (zh) 一种具有调节肠道功能的天然复配甜味剂及其制备方法
US20220273010A1 (en) Sugar substitute compositions
WO2018066825A1 (ko) 저장 안정성이 개선된 토마토 케첩
JPH038188B2 (enExample)
JP2006314240A (ja) 血糖値上昇抑制低カロリー甘味料
KR20180053361A (ko) 혈당치 상승 억제제 및 이를 포함하는 경구 조성물
Stowell Polydextrose
Seewi et al. Effects on parameters of glucose homeostasis in healthy humans from ingestion of leguminous versus maize starches
CN112868973A (zh) 一种含有l-阿拉伯糖的甜味剂及其制备方法和应用
WO2020184994A1 (ko) 당전이 스테비오사이드 및 당전이 리바우디오사이드 a를 포함하는 조성물
HK1236340A1 (en) Use of sweetener composition for manufacture of food for preventing hyperglycemic and hypoglycemic symptoms
HK1236340A (en) Use of sweetener composition for manufacture of food for preventing hyperglycemic and hypoglycemic symptoms
HK1236340B (zh) 甜组合物在制备预防高血糖与低血糖症状的食品中的应用
Holton The Comparative Impact of Acesulfame-Potassium, Stevia Extract, and Monk Fruit on the Lifespan of Drosophila melanogaster
Sentko Innovative low-glycaemic carbohydrates: an update: How a smart choice can contribute to a healthier life
Mathur Stevia efficacy as a natural sweetener

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 12830976

Country of ref document: EP

Kind code of ref document: A2

ENP Entry into the national phase

Ref document number: 2014530601

Country of ref document: JP

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 14345155

Country of ref document: US

NENP Non-entry into the national phase

Ref country code: DE