WO2014202997A2 - Gel de satiété - Google Patents

Gel de satiété Download PDF

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Publication number
WO2014202997A2
WO2014202997A2 PCT/GB2014/051898 GB2014051898W WO2014202997A2 WO 2014202997 A2 WO2014202997 A2 WO 2014202997A2 GB 2014051898 W GB2014051898 W GB 2014051898W WO 2014202997 A2 WO2014202997 A2 WO 2014202997A2
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WO
WIPO (PCT)
Prior art keywords
kit
range
carrageenan
gel
composition
Prior art date
Application number
PCT/GB2014/051898
Other languages
English (en)
Other versions
WO2014202997A3 (fr
Inventor
Timothy John Foster
Original Assignee
The University Of Nottingham
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 The University Of Nottingham filed Critical The University Of Nottingham
Priority to GB1604686.4A priority Critical patent/GB2532697A/en
Publication of WO2014202997A2 publication Critical patent/WO2014202997A2/fr
Publication of WO2014202997A3 publication Critical patent/WO2014202997A3/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
    • 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
    • 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
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Definitions

  • the present invention relates to a composition
  • a composition comprising xanthan gum or ⁇ -carrageenan, a swellable particulate and protein and/or a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), and uses of such a composition, for example, to treat obesity.
  • the present invention further relates to kits comprising said composition, wherein the composition is provided in separate first and second parts, and ranges of foodstuffs.
  • the present invention also relates to a composition comprising ⁇ -carrageenan and a swellable particulate.
  • the present invention further relates to a method for forming an edible gel, gels so formed and uses for said gels, as well as food stuffs containing the compositions of the invention.
  • the World Health Organization recognises that obesity is a major risk factor for a number of chronic diseases, including diabetes, cardiovascular disease and cancer. Once considered a problem only in high income countries, obesity is now dramatically on the rise in low- and middle-income countries, particularly in urban settings.
  • Satiety develops after food has been ingested.
  • a state of satiety can lead to delays in the onset of hunger, and therefore the consumption of the next meal, as well as reducing the volume of food consumed at the next meal. It has been reported that control of satiety can play a significant role in weight management and therefore in public health.
  • the sensation of satiety is related to many factors, such as appearance, energy density, macronutrient composition, weight and volume, particle size, satisfaction and palatability of food.
  • WO2010/122332 describes a composition comprising at least about 0.2% w/w xanthan gum and at least about 6% w/w of a swellable particulate, and to uses thereof, including the treatment of obesity.
  • the product continues to viscosify upon dilution, for example in the stomach, and may be used in nutritional/nutraceutical supplements for the control of the obesity.
  • the present invention addresses these and further problems with the prior art.
  • the present invention provides a composition
  • a composition comprising at least about 0.05% w/w of xanthan gum or ⁇ -carrageenan, at least about 2.5 % w/w of swellable particulate and preferably at least about 0.125 % w/w protein and/or at least about 0.02 % w/w a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), preferably locust bean gum.
  • the food stuff forms a gel in water, for instance in the stomach.
  • the composition forms a gel in acidic pHs, in particular in those found in the stomach.
  • the food stuff comprises from about 0.05 % w/w to about 3 % w/w of xanthan gum.
  • the food stuff comprises from about 0.05 % w/w to about 3 % w/w of K-carrageenan.
  • the food stuff comprises from about 2.5 % w/w to about 15 % w/w of a swellable particulate, preferably swellable starch, preferably cross-linked waxy maize starch.
  • the food stuff comprises from about 0.125 % w/w to about 15 % w/w of protein
  • the protein is an edible protein capable of supporting an oil in water emulsion, preferably wherein the protein is selected from the group consisting of animal milk proteins, preferably caseins, and plant milk proteins, preferably, soy, grain, rice, pea, potato, oil seed, meat (inc gelatin), fish, egg, algal, mycoprotein, hydrophobins and vegetable.
  • proteins extracted from animal milk substitutes are particularly preferred.
  • the food stuff comprises from about 0.02 % w/w to about 1% w/w of a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), preferably locust bean gum.
  • a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), preferably locust bean gum.
  • the polysaccharide is hydrated or readily hydratable in the composition.
  • the present invention provides a kit for providing an edible gel.
  • said kit comprises separate first and second parts.
  • the first part and the second part are mixed they can form an edible gel.
  • the first and second parts are different food stuffs.
  • the first part and second part are mixed in the presence of water.
  • they may be mixed and then diluted with water, for instance in the stomach.
  • mixing may be achieved by ingesting the first and second part either sequentially or simultaneously.
  • the present invention provides a range of food stuffs comprising a plurality of kits according to the second aspect of the invention.
  • the first parts and seconds parts of each of the plurality of kits will form an edible gel with the other of the first parts and second parts of the kits making up the remainder of the range. That is, any first part will form an edible gel with a second part which forms part of the range.
  • the invention provides a range of food stuffs for providing an edible gel in the stomach of an individual, said range comprising a plurality of separate first and second parts, wherein the first and second parts are different food stuffs, and wherein when any one of the first parts is mixed with any one of the second parts they can form an edible gel.
  • the second parts may be for instance different drinks, for instance juices, milk shakes or flavoured milks, sauces or soups and the first parts may be a snack-type food such as snack bars, breakfast bars, crisps, biscuits, noodles, pasta or bread.
  • the present invention provides a method for providing an edible gel in the stomach of an individual comprising the steps of:
  • the first part and second part are different food stuffs.
  • the first part and second part are mixed in the presence of water. Alternatively, they may be mixed and then diluted with water, for instance in the stomach.
  • the mixing step is performed in the mouth, stomach, or immediately prior to ingestion.
  • Immediately prior to ingestion preferably means less than five minutes before ingestion, preferably less than one minute before ingestion.
  • mixing may be achieved by ingesting the first and second part either sequentially or simultaneously.
  • the consumer may avoid having to eat a gel, which some may find unpleasant or unusual.
  • substantially all gelling occurs in the stomach. In this way, the consumer is unaware of the gelling taking place.
  • the first part is a solid food stuff and the second part is a liquid food stuff.
  • both the first part and the second part are solid food stuffs.
  • the first part or second part is a coating on the other of the first and second part.
  • both the first part and the second part are liquid food stuffs.
  • the first part is a liquid food stuff and the second part is a solid food stuff.
  • the two parts of the kit may be packaged in separate compartments of the same item of packaging, or packaged as separate items. As discussed above, the kit may form part of a range comprising a plurality of first parts and second parts, wherein first parts and second parts from the same range may be selected and used together to form an edible gel.
  • the kit has the advantage of providing a food stuff which is recognisable and attractive to the consumer, and provides a simple and consumer friendly delivery mechanism.
  • the first part comprises at least about 0.05% w/wkit (% w/wkit is the percentage by weight of the combined first part and second part, i.e. the composition as a whole) of xanthan gum or ⁇ -carrageenan and at least about 2.5 % w/wkit of swellable particulate.
  • the first part comprises from about 0.05 % w/wjd t to about 3 % w/w k i t of xanthan gum. In an alternative embodiment, the first part comprises from about 0.05 % w/wkit to about 3 % w/wjdt of ⁇ -carrageenan.
  • the first part comprises from about 2.5 % w/wjd t to about 15 % w/w k i t of a swellable particulate, preferably swellable starch, preferably waxy maize starch.
  • the second part comprises at least about 0.125 % w/wjd t protein. In a still further embodiment, the second part comprises from about 0.125 % w/wjd t to about 15 % w/wjd t of protein.
  • the second part comprises at least about 0.02 % w/wjdt to about 1% w/wjdt of a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), preferably locust bean gum.
  • a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), preferably locust bean gum.
  • the invention provides a composition comprising at least about 0.05% w/w of K-carrageenan and at least about 2.5 % w/w of a swellable particulate.
  • the composition comprises at least about 2.5 % w/w of swellable particulate and at least about 0.125 % w/w protein.
  • the food stuff further comprises at least about 0.02 % w/w of a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), preferably locust bean gum.
  • a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), preferably locust bean gum.
  • the food stuff forms a gel in water, for instance in the stomach.
  • the swellable particulate is swellable at a temperature below about 60°C, preferably below about 37°C, more preferably the swellable particulate is swellable in a solution at room temperature.
  • Room temperature may be about 25°C.
  • the swellable particulate may be referred to as a cold swelling particulate.
  • a swellable particulate refers to a particulate that swells at least in water, but typically in other liquids or solutions.
  • the swellable particulate is readily dispersible in water.
  • the swellable particulate is readily dispersible in other potable liquid or foodstuff, such as orange juice or milk.
  • the swellable particulate may comprise polymer molecules that have been stabilized in the particulate form by either chemical or physical cross-linking.
  • the swellable particulate may comprise a starch polymer which has been pre- gelatinsed, which when dispersed in cold water produces swollen particles.
  • the polymer molecules may be charged or uncharged.
  • the polymer may be starch.
  • the swellable particulates may be of any suitable porosity or density.
  • the swellable particulate swells to compete for water with polymeric, non particulate, xanthan gum or ⁇ -carrageenan.
  • the xanthan gum or ⁇ -carrageenan is not in particulate form once dispersed in cold water.
  • the swellable particulate would form a sediment layer when diluted, this in contrast to a polymeric solution that would form a more dilute solution when diluted.
  • the xanthan gum or ⁇ -carrageenan may be driven/trapped in a highly concentrated anisotropic solution wherein the xanthan gum or ⁇ - carrageenan is hydrated into a concentrated liquid crystalline phase.
  • the swellable particulate may comprise one or more of the following: starch, modified starch, citrus fibres, particulate xanthan gum (such as hydraxan), fibrous cellulose (such as nata de coco), oats, swellable gel particles e.g. dried fluid gel particulates created as described in Norton, Jarvis and Foster, International Journal of Biological Macromolecules (1999), 26, 255-261, or particulates described in W09512988-A and surfactant micelles.
  • the swellable particulate comprises of starch.
  • the starch may be derived from potato, maize, tapioca, rice, wheat, cassava, pea or any other suitable material.
  • the starch may be physically or chemically modified.
  • the maize starch may be a modified waxy maize starch.
  • starch is used it is a starch capable of being hydrated at below 60°C.
  • the starch is not a cook-up starch.
  • This aspect of the invention is particularly applicable to the composition of the invention which is able to increase or maintain viscosity upon dilution, this would, for example, allow a product to continue to viscosify upon dilution in the stomach and thus lead to a feeling of greater satiety.
  • the present invention provides an edible gel formed from the composition, kit, range or using the method of any preceding aspect or embodiment of the invention.
  • the edible gels increase in viscosity over the first two hours, preferably first four hours after ingestion.
  • the present invention provides the composition, kit, range or edible gel of any preceding aspect or edible gel formed using the method of any preceding aspect for use in the treatment of obesity.
  • the edible gel comprises at least about 0.05 % w/w of xanthan gum or ⁇ -carrageenan, at least about 0.02% w/w of a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (preferably locust bean gum); at least about 0.125% w/w of an edible protein which is able to support an oil in water emulsion; and at least about 2.5 % w/w of swellable particulate.
  • the present invention provides the use of the composition, kit, range or edible gel of any aspect or edible gel formed using the method of any preceding aspect to treat obesity; preferably wherein the composition, kit, range, edible gel or edible gel formed using the method of any preceding aspect is used at least once per day, preferably one to five times per day, most preferably three times per day, preferably at every meal.
  • all optional or preferable features applicable to one aspect of the invention can be used in any combination, and in any number.
  • they can also be used with any of the other aspects of the invention in any combination and in any number. This includes, but is not limited to, the dependent claims from any claim being used as dependent claims for any other claim in the claims of this application.
  • Fig. 1 shows the initial viscosity of the xanthan and ⁇ -carrageenan compositions.
  • Fig. 2 shows the viscosity of digested mixtures from 0-4 hours.
  • Fig. 3a-3d show the highest viscosity of samples with different milk types, but the same 1.5% xanthan composition, and control samples during digestion.
  • Fig. 4 shows the highest viscosity obtained at the end of measuring by the Rapid Visco Analyser (RVA) in the presence of two different types of milk mixture, AO and BO, in the presence of xanthan compositions ranging from 0.5% to 1.5%, together with the highest viscosities achieved by the xanthan compositions alone, prior to dilution with milk.
  • RVA Rapid Visco Analyser
  • Fig. 5 shows the highest viscosities obtained at the end of measuring with the RVA in the presence of two types of milk mixture, AO and B0, in the presence of the ⁇ -carrageenan compositions ranging from 0.5% to 1.5%.
  • Fig. 6 shows the highest viscosity obtained at the end of measuring with the RVA of digested samples (differing milk mixtures, AO and B0) and controls (gastric juice replaced with water).
  • Fig. 7 shows the highest viscosity obtained at the end of measuring with the RVA of digested samples (differing milk mixtures, Al, AO, Bl and B0) and their controls (milk without LBG).
  • Fig. 8 shows the viscosities of different combinations of milk and cereal bars containing xanthan and swellable particulates in the model stomach system.
  • Fig. 9 shows the viscosities of combinations of milk with similar phase concentration but different proteimpolysaccharide phase volumes, and cereal bars +/- xanthan and swellable particulates in the model stomach system.
  • Fig. 10 shows the viscosities of combinations of milk with similar phase volume ratio but different phase concentrations and cereal bars +/- xanthan and swellable particulates in the model stomach system.
  • Fig. 11 shows the range of viscosities when the starch, xanthan gum, locust bean gum and protein concentrations are varied in an example kit.
  • the present invention provides a food stuff composition
  • a food stuff composition comprising at least about 0.05% w/w of xanthan gum or ⁇ -carrageenan, at least about 2.5 % w/w of swellable particulate and protein and/or a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan, preferably locust bean gum.
  • the food stuff forms a gel in water, for instance in the stomach.
  • Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and commonly used as a food thickening agent (in salad dressings, for example). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium.
  • Carrageenans are a family of linear sulfated polysaccharides that are extracted from red seaweeds. They are widely used in the food industry, for their gelling, thickening and stabilizing properties. Their main application is in dairy and meat products, due to their strong interactions with protein. There are three main varieties of carrageenan, which differ in their degree of sulfation, ⁇ -carrageenan has one sulfate per disaccharide repeat.
  • Synergistic gel forming water soluble polysaccharides suitable for the invention are typically those with a ⁇ 1,4 linked main chain, primarily galactomannans (polysaccharides consisting of a mannose backbone with galactose side groups (more specifically, a (1-4)- linked beta-D-mannopyranose backbone with branch points from their 6-positions linked to alpha-D-galactose, i.e. 1-6-linked alpha-D-galactopyranose)) with favourable galactose :mannose, such as LBG (1 :4), tara gum (1 :3) and enzyme modified guar, and glucomannans such as konjac glucomannan.
  • galactomannans polysaccharides consisting of a mannose backbone with galactose side groups (more specifically, a (1-4)- linked beta-D-mannopyranose backbone with branch points from their 6-positions linked to alpha-D-galactose,
  • the synergistic gel forming water soluble polysaccharide forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan).
  • ⁇ - carrageenan e.g. galactomannan or glucomannan.
  • the polysaccharide should form a synergistic gel with xanthan, and when compositions comprise ⁇ - carrageenan the polysaccharide should form a synergistic gel with ⁇ - carrageenan.
  • the protein is an edible protein capable of supporting an oil in water emulsion, preferably wherein the protein is selected from the group consisting of animal milk proteins, preferably caseins, and plant milk proteins, preferably, soy, peal, grain, rice, pea and potato.
  • animal milk proteins preferably caseins
  • plant milk proteins preferably, soy, peal, grain, rice, pea and potato.
  • proteins extracted from animal milk substitutes are particularly preferred.
  • Edible typically means suitable for human consumption.
  • the food stuff composition comprises from about 0.05 % w/w to about 3 % w/w of xanthan gum, preferably from about 0.3 % w/w or from about 0.5 % w/w or from about 1 % w/w to about 2.5 % w/w or 2.0 % w/w.
  • the food stuff composition comprises from about 0.05 % w/w to about 3 % w/w of K-carrageenan, preferably from about 0.4 % w/w or from about 0.5 % w/w or from about 1 % w/w to about 2.5 % w/w or 2.0 % w/w.
  • the food stuff composition comprises from about 2.5 % w/w to about 15 % w/w, preferably from about 5 % w/w to about 10 % w/w, of a swellable particulate, preferably swellable starch, preferably cross linked waxy maize starch.
  • the food stuff comprises from about 0.125 % w/w to about 15 % w/w, preferably from about 1 % w/w to about 10 % w/w, of protein.
  • the food stuff typically comprises from about 0.02 % w/w to about 1% w/w of a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan (e.g. galactomannan or glucomannan), preferably locust bean gum.
  • the exact content of the compositions may be adjusted depending on the duration of satiety required.
  • the present invention also provides a kit for providing an edible gel.
  • edible it is meant that the gel is fit for human consumption, rather than denoting that gel is eaten per se.
  • the gel may be formed in the stomach following ingestion, the gel itself having not been eaten.
  • the kit comprises separate first and second parts.
  • the first part and the second part are mixed they can form an edible gel. They may either form a gel immediately upon mixing or following the addition of further water if there is insufficient present in the first or second parts.
  • the first and second parts are different food stuffs, for instance a solid food and a drink, or a solid food and a sauce.
  • foodstuff for the purposes of the invention includes drinks: i.e. solid and liquid foodstuffs. Pastes are also included.
  • the first part and second part are mixed in the presence of water.
  • they may be mixed and then diluted with water, for instance in the stomach.
  • the viscosity of the gel will increase upon dilution.
  • kits and compositions of the invention will form a gel at a pH of less than 7, preferably at a pH from about 1 to about 5, preferably at from about 2 to about 3, most preferably at a pH of 2.5.
  • mixing may be achieved by ingesting the first and second part either sequentially or simultaneously. Typically, mixing will take place in either the mouth or stomach. Alternatively, the mixing may occur immediately prior to ingestion. By performing the mixing step in the mouth, stomach, or immediately prior to ingestion, the consumer may avoid having to eat a gel, which some may find unpleasant or unusual. Preferably, substantially all gelling occurs in the stomach. In this way, the consumer is unaware of the gelling taking place.
  • the present invention provides a method for providing an edible gel in the stomach of an individual comprising the steps of:
  • the first part and second part are different food stuffs.
  • the first part and second part are mixed in the presence of water. Alternatively, or additionally, they may be mixed and then diluted with water, for instance in the stomach. Alternatively, or additionally, the first or second part may include sufficient water to form a gel.
  • the mixing step is performed in the mouth, stomach, or immediately prior to ingestion.
  • Mixing may be achieved by ingesting the first and second part either sequentially or simultaneously.
  • the first part is a solid food stuff and the second part is a liquid food stuff.
  • both the first part and the second part are solid food stuffs.
  • the first part or second part is a coating on the other of the first and second part.
  • both the first part and the second part are liquid food stuffs.
  • the first part is a liquid food stuff and the second part is a solid food stuff.
  • the kit may be provided in the form of a food with an accompanying drink. For instance a breakfast bar with a milk drink or a snack bar with a juice drink.
  • the kit may be provided in the form of accompanying foods such as chips and dips; yoghurt with sprinkles; soup and croutons; pasta parcels with pasta sauce; ice cream and flake.
  • the two parts of the kit may be packaged in separate compartments of the same item of packaging, or packaged as separate items.
  • the kit may form part of a range comprising a plurality of first parts and second parts, wherein first parts and second parts from the same range may be selected and used together to form an edible gel.
  • the kit has the advantage of providing a food stuff which is recognisable and attractive to the consumer, and provides a simple and consumer friendly delivery mechanism.
  • Preferred first parts include breakfast bars, snack bars, ready meals, pastry, cereals, pasta/pasta parcels, snack products, bread, morning goods, sausages, burgers, tinned products, chips, croutons, biscuits, sprinkles, dried foods, noodles.
  • Preferred second parts include milk drinks, yoghurt drinks, juice drinks, milkshakes, ice creams, frozen yogurts, soups, sauce, dips, yoghurt or cream coatings or fillings.
  • the first part comprises at least about 0.05% w/w k i t of xanthan gum or ⁇ - carrageenan and at least about 2.5 % w/w k3 ⁇ 4 of swellable particulate.
  • the first part may form a gel in the absence of the second part; however, its effect on satiety will be less pronounced.
  • the first part comprises from about 0.05 % w/w k3 ⁇ 4 to about 3 % w/w k3 ⁇ 4 of xanthan gum.
  • the food stuff comprises from about 0.05 % w/wkit to about 3 % w/wk3 ⁇ 4 of ⁇ -carrageenan.
  • the first part comprises from about 2.5 % w/wjd t to about 15 % w/w k i t of a swellable particulate, preferably swellable starch, preferably cross-linked waxy maize starch.
  • the second part comprises at least about 0.125 % w/wjd t protein.
  • the food stuff comprises from about 0.125 % w/wjdt to about 15 % w/wjdt of protein.
  • the second part comprises at least about 0.02 % w/wjd t of a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ - carrageenan, preferably locust bean gum.
  • the invention provides a composition comprising at least about 0.05% w/w of ⁇ - carrageenan and at least about 2.5 % w/w of a swellable particulate.
  • the composition comprises at least about 2.5 % w/w of swellable particulate and at least about 0.125 % w/w protein.
  • the food stuff further comprises at least about 0.02 % w/w of a polysaccharide which forms a synergistic gel with xanthan and/or ⁇ -carrageenan., preferably locust bean gum.
  • the food stuff forms a gel in water, for instance in the stomach.
  • This example investigated the interactions between xanthan gum and ⁇ -carrageenan compositions comprising waxy maize starch, with milk containing locust bean gum.
  • Two kinds of polysaccharides have been used which are xanthan gum (GRIND STED XANTHAN CLEAR SUPRA, DANISCO France) and ⁇ -carrageenan (DANISCO, Denmark).
  • xanthan gum GRIND STED XANTHAN CLEAR SUPRA, DANISCO France
  • ⁇ -carrageenan DANISCO, Denmark.
  • the oil, starch, salt and xanthan gum were mixed together by hand to form an oily powder and then the water was added with stirring for 1 min.
  • the starch chosen was cold water swelling cross linked waxy maize starch(UT2)(ULTRA- TEX 2, National Starch). All the xanthan compositions were made in the presence of sodium chloride concentration of 0.1M (Sigma-Aldrich Company Ltd., United Kingdom) and with a constant concentration of 5% sunflower oil (Sainsbury's Supermarkets Ltd, UK).
  • the oil, starch and salt were roughly mixed in advance to an oily powder. After that, the water was added into the mixed powder and mixed for 1 min to mix the paste thoroughly.
  • the oil, starch and salt were mixed together by hand to form an oily powder and then the water and ⁇ -carrageenan were added with stirring for 1 min.
  • the K-carrageenan compositions were made in the presence of a cold water swelling waxy maize starch (UT2) at 15%.
  • a range of concentrations of ⁇ -carrageenan were used which ranged from 0.5% - 2.0%> (w/w) for ⁇ -carrageenan in the final composition.
  • Figure 1 shows the average viscosity of compositions with cold water swelling waxy maize starch (UT2). It appears that with same concentration of ⁇ -carrageenan and xanthan by weight in the composition, the ⁇ -carrageenan compositions always have higher viscosities.
  • the 0.5%) ⁇ -carrageenan composition reached a viscosity of 7795.698cP whereas a viscosity of 1514.39cP was achieved when using xanthan at the same concentration.
  • the viscosity of xanthan composition increased when the concentration of xanthan increased until at 1.5% where it reached a peak viscosity (2844.770cP), and then dropped to 1459.151cP at a 2.0% xanthan concentration.
  • skimmed milk powder (SMP) (Brakes England), locust bean gum (LBG 246, DANISCO) and water.
  • SMP skimmed milk powder
  • LBG 246, DANISCO locust bean gum
  • the skimmed milk powder purchased from Brakes has a protein content of 12.2%.
  • the protein portion of skimmed milk powder contains approximately 80% casein (B. T. O'Kennedy, Handbook of food proteins, Woodhead Publishing, 2011). There were two kinds of methods to make the milk.
  • the SMP suspension was prepared by dispersing the skimmed milk powder into distilled water and stirred by a paddle mixer 600rpm per minute under a constant temperature of 60°C for 30 minutes to form a final concentration of 50% SMP (w/w).
  • the LBG solution was obtained by diluting 1% LBG (w/w) in distilled water and stirring by a paddle mixer at 600rpm per minute under a constant temperature of 80°C for 30 minutes (Sanchez, 2000; Schorsch, 1999).
  • casein and LBG concentration in the milk mixture were chosen. They were AQ (4.93% casein, 0.2% LBG), Ai (4.69% casein, 0.14% LBG), B 0 (1.41% casein, 0.5% LBG) and Bi (1.69% casein, 0.32% LBG).
  • the weight of SMP suspension and LBG solution was calculated according to the concentration of the casein and LBG needed in the final milk mixture. After that, the appropriate weight of SMP suspension and LBG solution was mixed by a paddle mixer for 30 minutes under room temperature and the concentration was adjusted by adding distilled water or evaporating the extra moisture.
  • Model Stomach Model Stomach
  • Gastric juice buffer preparation The gastric juice was prepared with 49mM NaCl, 3.6mM CaCl 2 , 1.5mM MgCl 2 , 12mM KC1, and 6.4mM ⁇ 2 ⁇ 0 4 , all purchased from Sigma-Aldrich Company Ltd., United Kingdom and pepsin. Pepsin used was from porcine gastric mucosa (Sigma-Aldrich Company Ltd., United Kingdom). In-vitro simulation
  • the samples containing 3.125g of 1.5% xanthan thixate, 12.5g of milk mixture and 7.5g gastric juice were mixed roughly and incubated at 37°C and a stir rate of 130rpm in incubator for four hours.
  • Fig. 2 shows the viscosity of the digested mixture of 3.125g 1.5% xanthan thixate, 7.5g gastric juice and 12.5g different kinds of milk mixtures after lhour, 2hours, 3hour and 4 hours.
  • the 0 hour viscosities of these samples are the initial viscosities.
  • the milk mixtures used are respectively AO (4.93% casein, 0.2% LBG), Al (4.69% casein, 0.14% LBG), B0 (1.41% casein, 0.5% LBG) and Bl (1.69% casein, 0.32% LBG).
  • Fig. 2 shows the viscosity information about digested mixtures prepared with four different casein and LBG concentration combination milks (made by mixing suspension of SMP and solution of LBG).
  • the figures include controls for 7.5g gastric juice and 15.625g milk mixture, where the 3.125g xanthan composition was replaced with the same weight of milk mixture to give the same final weight.
  • Fig. 3 a-d show that all the samples with the xanthan composition achieved higher viscosities than those the controls. This shows that the xanthan composition plays an important role in raising the viscosity of the digested mixture.
  • the xanthan composition makes the protein gel more viscous. This may be because a network is formed by casein and the polysaccharide.
  • Fig. 4 shows the highest viscosity obtained at the end of measurement with the RVA in the presence of two different types of milk mixture A 0 and B 0 , in the presence of the xanthan composition ranging from 0.5% to 1.5%, together with the highest viscosity obtained by the xanthan composition alone, prior to dilution with milk.
  • Fig. 5 shows the highest viscosities obtained at the end of measuring by the RVA in the presence of two types of milk mixture, Ao and B 0 , in the presence of ⁇ -carrageenan compositions ranging from 0.5% to 1.5% ⁇ -carrageenan.
  • Fig. 6 indicates the highest viscosity of samples after digestion in the model stomach for a period of time (4 hours) in presence of protein rich milk Ao and LBG rich milk Bo. Controls with 7.5g of water replacing the 7.5g of gastric juice are also shown. The viscosities of those with gastric juice samples are much higher than those in the aqueous control. This suggests that the low pH in gastric juice leads to a higher viscosity.
  • Fig. 7 shows the highest viscosity of samples after digestion in the model stomach for a period of time (4 hours) in the presence of 1.5% xanthan composition. Each group in the figure use the same milk mixture and all four different types of milk mixture were studied. It can be seen that milk mixtures without LBG cannot achieve viscosities as high as those with LBG.
  • the hydrocolloid starch system was dispersed in vegetable oil first and mixed with the cereal base. Syrup was put in a saucepan and heated for 90s to 110°C, while being stirred occasionally. Hot syrup was poured in to the mixture of cereal and hydrocolloid starch system. All the ingredients were mixed well. The oat mixture was transferred to the prepared cake tin and spread to about 2cm (3 ⁇ 4in) thick. The surface was smoothed with the back of a spoon. They were baked in a preheated oven at 160°C for 12 minutes, until lightly golden around the edges, but still slightly soft in the middle. Finally, the cereal bars were cooled at room temperature for at least 2 hours before cutting. Milk Preparation
  • Skimmed milk powder was from Brakes (England).
  • Locust bean gum (LBG) was from Sigma®.
  • LBG solutions were prepared by dispersing LBG (1% w/w) in distilled water at 80°C while stirring with a magnetic stirrer at lOOOrpm for 30min.
  • Reconstituted milk was prepared by dispersing skimmed milk powder (SMP) (50% w/w) in distilled water at 60°C while stirring with a magnetic stirrer at lOOOrpm for 30min.
  • Milk containing LBG with different compositions were prepared by mixing LBG solution and reconstituted milk at room temperature for 30min while stirring at lOOOrpm.
  • Buffer used was prepared using NaCl, CaC12, MgC12, KC1 and KH2P04 from Sigma- Aldrich (Gillingham, UK). Pepsin used was from porcine gastric mucosa (Sigma-Aldrich Company Ltd., United Kingdom).
  • Cereal bars were cut into pieces. 25g milk and 3g cereal bar particles were added to 15ml gastric juice.
  • the model stomach system used in this research was set up using a shaking incubator, a magnetic stirring and a beaker. A magnetic stirrer was placed in the 100ml beaker filled with gastric juice (49mM NaCl, 3.6mM CaC12, 1.5mM MgC12, 12mM KC1, 6.4mM KH2P04; pepsin; pH 2.5) and the food complex before putting in a shaking incubator.
  • the shaking incubator was set to 37°C and 130rpm in order to simulate the conditions in a human stomach. Each sample was digested for 4 hours. Every 2 hours, samples were taken out to measure viscosity.
  • Viscosity was measured using the Rapid Visco Analyzer (RVA) (Newport Scientific, Australia). Viscosity was measured as a function of constant temperature (25°C) and shear rate (180rpm) for a total period of 14 minutes. Viscosity measurement of each sample was repeated twice.
  • RVA Rapid Visco Analyzer
  • Viscosities of the three types of milk were 88cP for LBG milk with 1.69% casein and 0.32% LBG, which is similar to commercial milk, 170cP for LBG rich milk with 1.41% casein and 0.50% LBG, 200cP for casein rich milk with 4.69% casein and 0.14% LBG.
  • the initial viscosities (viscosities at 0 hour digestion) of combinations of milk and cereal bars in model stomach were around 60cP for LBG milk with 1.69% casein and 0.32% LBG, 80cP for LBG rich milk with 1.41% casein and 0.50% LBG, 80cP for casein rich milk with 4.69% casein and 0.14% LBG. Effect of Milk
  • Cereal bar and milk combinations were made as: B l + XCS: a combination of LBG rich milk (1.69%) casein, 0.32% LBG) and cereal bars containing XCS (Xanthan and particulate thickener (cross linked cold water swelling waxy maize starch)); B l+NXCS: a combination of LBG rich milk (1.69% casein, 0.32% LBG) and cereal bars without XCS; B l(no LBG)+XCS: a combination of milk without LBG (1.69% casein) and cereal bars containing XCS; Water+XCS: a combination of water and cereal bars containing XCS. Values showed were the average of two samples. The results are shown in Fig.
  • Fig.9 shows the viscosities of combinations of milk with similar phase concentration and cereal bars in model stomach system, indicating that while the phase volume of the polysaccharide and protein are changing in the 'milk' the increase in viscosity is seen when xanthan is present in the cereal bar (both showing a ⁇ 400cp increase in the presence of xanthan)
  • Fig.10 shows viscosities of combinations of milk with similar phase volume ratio and cereal bars in model stomach system.
  • the increase in LBG concentration (BO) shows an enhancement in viscosity increase when xanthan and a swellable particulate is included in the cereal bar.
  • Deliquess F (Starch) Ulrick & Short 14.7 0.00 Gran sugar, Demerara sugar, golden syrup, light malt extract, solid vegetable fat and vegetable oil were mixed together. Water 1 and Eaziglaze were mixed together and then added to fat/sugar mix. All remaining dry ingredients, Balmoral biscuit flour, rolled oats, biscuit wholemeal flour, wheat bran, skimmed milk powder, bicarbonate of soda, Grindsted Xanthan Clear and Deliquess F were added and mixed. Finally water 2 was mixed into the formulation to create dough. The dough was rested for up to 1 hour before rolling, cutting and finally baking at 240°C for 4 minutes, heat was then reduced to 180°C and baked for up to a further 6 minutes. Final biscuit weight was 20g.
  • LBG and SMP were blended and added to the water and fresh milk. This mixture was heated to 82°C with constant blending. When at 82°C, the Arthur Branwell Lemon TEG 10313675 and Lime TEG 10315324 were added and formulation was cooled to 45°C. When at 45°C, the Live Low Fat Natural Yogurt was mixed in to the formulation and the mixture was poured into containers and incubated at 36°C for up to 24 hours. The yogurt was stirred before decanting into pots and sealed for storage. For control yogurt preparation, the LBG powder and water was emitted. Simulated gastric juice preparation
  • Simulated gastric juice was prepared with 1M NaCl purchased from Fisher Scientific Ltd, United Kingdon and 5M HC1 purchased from Sigma- Aldrich Company Ltd., United Kingdom and Pepsin (from porcine gastric mucosa (Sigma- Aldrich Company Ltd., United Kingdom)).
  • Biscuits were crushed and mixed with 130g yogurt in a beaker to which 25ml simulated gastric juice was added. Beakers were placed in an oscillating incubator set at 37°C. 20ml collections were made at 0, 60, 120, 210, and 270 minutes and each transferred into a 50ml falcon tube.
  • Viscosity was measured using the Rapid Visco Analyser (RVA), Newport Scientific, Australia. Viscosity was measured as a function of constant temperature (37°C) and shear rate (180rpm) for a total period of 5 minutes. Data represents the mean of three repeats.
  • Figure 11 shows the range of viscosities when the starch, xanthan gum, locust bean gum and protein concentrations are varied in the example kit. This shows that interactions occur between the four variables at concentrations within the patent constraint. Figure 11 shows that there is a significant increase in viscosity when the concentration of LBG is increased (* p ⁇ 0.05).
  • Blend SMP & LBG together Add RO water into the Jam Pan and heat to 80 °C, with vortex from Silverson Blender. Continue vortex with Silverson Blender, add powder mix [LBG+SMP] slowly until a smooth blend is obtained. Check temperature and increase steam intake to reach / return to minimum temperature of 72 °C for 15 seconds. Discharge into clean vessels (200ml).

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Abstract

La présente invention concerne une composition comprenant de la gomme xanthane ou un ĸ-carraghénane, une matière particulaire gonflable et une protéine et/ou un polysaccharide qui forme un gel synergique avec un xanthane et/ou un ĸ-carraghénane (par exemple, galactomannane ou glucomannane), et des utilisations d'une telle composition, par exemple, pour traiter l'obésité. La présente invention concerne en outre des trousses comprenant ladite composition, la composition étant fournie dans une première partie et une seconde partie séparées, et des gammes d'aliments. La présente invention concerne également une composition comprenant un ĸ-carraghénane et une matière particulaire gonflable. La présente invention concerne également un procédé de formation d'un gel comestible, des gels ainsi formés et des utilisations desdits gels, ainsi que des aliments contenant les compositions de l'invention.
PCT/GB2014/051898 2013-06-20 2014-06-20 Gel de satiété WO2014202997A2 (fr)

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WO2017140902A1 (fr) * 2016-02-18 2017-08-24 Perora Gmbh Trousses comprenant des formulations induisant la satiété
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
CN112480482A (zh) * 2020-11-30 2021-03-12 河北华北制药华恒药业有限公司 一种发酵凝胶均质剂及其制备方法和应用
US11234935B2 (en) 2015-07-07 2022-02-01 Perora Gmbh Method of inducing satiety
US11311570B2 (en) 2014-08-11 2022-04-26 Perora Gmbh Method of inducing satiety
US11504330B2 (en) 2014-08-11 2022-11-22 Perora Gmbh Formulation comprising particles containing a water-swellable or water-soluble polymeric component and a lipid component

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KR20210075969A (ko) * 2018-08-10 2021-06-23 헬스올 레버러토리, 인크. 초흡수성 물질 및 이를 제조하는 방법

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Publication number Priority date Publication date Assignee Title
US11311570B2 (en) 2014-08-11 2022-04-26 Perora Gmbh Method of inducing satiety
US11504330B2 (en) 2014-08-11 2022-11-22 Perora Gmbh Formulation comprising particles containing a water-swellable or water-soluble polymeric component and a lipid component
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US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
US11008407B2 (en) 2017-02-15 2021-05-18 Cp Kelco Aps Activated pectin-containing biomass compositions and products
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CN112480482A (zh) * 2020-11-30 2021-03-12 河北华北制药华恒药业有限公司 一种发酵凝胶均质剂及其制备方法和应用

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