WO2017205300A1 - Compositions et méthodes pour le traitement d'une dépendance au sucre - Google Patents

Compositions et méthodes pour le traitement d'une dépendance au sucre Download PDF

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Publication number
WO2017205300A1
WO2017205300A1 PCT/US2017/033866 US2017033866W WO2017205300A1 WO 2017205300 A1 WO2017205300 A1 WO 2017205300A1 US 2017033866 W US2017033866 W US 2017033866W WO 2017205300 A1 WO2017205300 A1 WO 2017205300A1
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WO
WIPO (PCT)
Prior art keywords
sugar
reducing
food
amount
sweetener
Prior art date
Application number
PCT/US2017/033866
Other languages
English (en)
Inventor
Steve Kanzer
Original Assignee
Steve Kanzer
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 Steve Kanzer filed Critical Steve Kanzer
Publication of WO2017205300A1 publication Critical patent/WO2017205300A1/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
    • 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
    • A23G3/38—Sucrose-free products
    • 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
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/18—Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • compositions and methods are provided by which individuals may overcome addiction to sugar and other substances utilizing combinations of pharmacologic, actual and simulated sensory stimulation means.
  • the invention provides a system, i.e.. compositions and methods by which individuals seeking to overcome sugar addiction can achieve their goals with far less symptoms of sugar withdrawal and cravings as well as resulting in a higher percentage of persons ultimately successful in achieving and maintaining a sugar free lifestyle.
  • the invention is useful for the treatment of modern epidemics including obesity, diabetes and mental disorders, including, depression, low self-esteem, bipolar disorder, manic depression, binge eating disorder as well as other eating disorders and attention deficit hyperactivity syndrome, general lethargic inability to concentrate and potentially Alzheimer's disease.
  • the invention may also have utility in treating other addictive behaviors including addiction to betel nut, alcohol, nicotine, and other drugs of abuse.
  • the invention relates generally to a system, i.e., method and product for reducing sugar cravings and for aiding weight loss.
  • the invention has particular utility in connection with a chewing gum system capable of delivering sugar combined with one or more sugar substitutes to a subject for sugar craving reduction and also will be described in connection with such utility, although other utilities arc contemplated.
  • Sugar is consumed in many forms. Many of the foods we cat contain natural sugars, such as sucrose and fructose, while some foods contain added sugars. Sugary beverages, such as sodas, fruit juices, and energy drinks, are common during meals and snack times. Table sugar, or sucrose, comprises a molecule containing glucose and fructose. Fructose, either as a component of sucrose or in its other forms commonly added to foods and beverages, such as high fructose corn syrup or fruit juice concentrate, is believed to provide the highest addiction potential among sugars, as well as the damaging health affects at the heart of our modern epidemics. Unless otherwise noted, the phrase "sugar” as used herein shall refer in general to sucrose and in particular fructose.
  • the addi ction/ reward system generally involves three phases, each of which is results in a neurotransmitter release.
  • the first phase eye cue, begins when a sugary substance such as a dessert is seen.
  • the second phase smell and taste, when the substance is ingested by the body.
  • the third phase availability to the brain, is when the substance is made available to the brain by way of absorption into the bloodstream.
  • Weight loss drugs do not counteract the physiological effects of sugar addiction. And food therapy is costly and requires significant dedication to be effective over time.
  • the present invention provides additional devices, systems, and methods which allow people to wean themselves of their sugar dependency in a manner that is, consistent, less onerous and debilitating and therefore more attractive.
  • the invention takes a different approach and provides a standardized system by process by which a person can be weaned from sugar addiction utilizing some fairly advanced technology that we currently have and that is a combination of several things.
  • the first is the availability of various sugar alternatives, sugar alcohols, for example, in particular, sorbitol, mannitol, xylitol, all of which provide a very, very high sweet sensation to mimic actual sugar, and they also have low calories due to either their calorie content or just simply their absorption or lack thereof, is just simple fiber, so there are a number of different alternatives to sugar and when we talk about sugar we are really talking about the glucose but also importantly fmctose, the sugary component of sugar, which is also utilized in various forms in high calorie, high glycemic index drinks, and so forth, and so in either case herein when we talk about sugar, we mean sugar as in normal table sugar, sucrose, comprising a glucose molecule and a fructose molecule, or fructose, or any other
  • the gum contains 100% sugar, so it provides a full sugar experience comparable to the item, and those items preferably take the various forms in which we take in sugar which is, sugary beverages, so there is actually a beverage to go along with the gum, which is actually a step-down sugar soda for different flavors and then, in addition to that, the gum provides the sensation of chewing, and our overall plan is to trick the person into thinking they are getting the sugar experience that they are used to, but instead they are not, so they barely notice the changes that are taking place as we slowly bring their glucose and fructose dependency lower and lower, so the gum will be 100% sugar and, if a person goes through that course, it will provide 100% of what they would normally take in, and that can take various forms.
  • blister packs it has the ability to individually label each of the items, so there is a big individual picture of the whole thing which might allow for interaction, it might have an FC tag on each one, or an RHD tag that people might have on their cells phones. As the package gets broken out and the drug or the gum is taken, out, then it breaks a circuit and the blister pack is also a circuit board, so it knows when and where things have been broken out.
  • the blister pack could then be inserted into a Bluetooth communicator, or gets swiped, or maybe it is embedded with a chip, and then the chip gets read, or it emits a Bluetooth signal to a cell phone app and the app is recording and updating the amount and type of sugar that the person is taking. Then individual blister packs can be made for people that is warranted and maybe they like a certain flavor.
  • So another invention is to make this sugary gum at home using, e.g., a simple machine that gets a sugar mix and a flavor and then drops it into the gum-making machine, which takes regular guar gum and then mixes the flavors into it and then it is for chewing, and this can be programmed from somebody's cell phone and the person would just get various cartridges to make their own gum. So the consumer make his or her own gum, and this would allow us to cover multiple people in the family, and this would allow each person to the machine would know each person and where they are on the plan, and then the app would track what their intake has been, and then ultimately we take down the sweetness altogether. So first we taper the sugar and then we taper the xylitol or sucralose.
  • this machine could have a special unit of gum such as an absorbant that can be put into the machine, or the machine may inject the flavoring into the core of the gum as a liquid, and then as soon as the user chews the gum, the flavor bursts out and mixes in their mouth and then maybe they can control the amount that comes out.
  • This also allows users the flexibility to change the parameters of their sugar weaning process to suit change things to their own needs. Ingredients and parameters may be altered and different flavors can be added to the device, and each cartridge would make a certain number of pieces of gum, so it would make a number of servings and those could be either frozen, or put into a bottle, and there would be some preservatives involved.
  • virtual reality whatever the gum is that one is tasting, whether it is a strawberry pie or other thing, visualizes one eating a strawberry pie with the virtual reality goggles as one chews the gum. giving one almost the experience of doing it and then, even further, the unit can include a plate and placing a 3D object on it, and the table in the background can be changed to just about anywhere, and one can choose the place that one wants to go to enjoy strawberry pie or other thing to make it particularly enjoyable.
  • the food is in a 3D object form by, for example, using an MRI to MR I a piece of cake and filling in what type of consistency or substance that particular material would have and then, given its texture, then the person can, in virtual reality, be using their hands to cut the cake and the cake will fall and can go into their mouth in the same way and, as such, is further augmented.
  • augmented reality for sitting and eating, so the user may put on goggles, and the goggles display the food and what i going on in front of the user, so say the user are eating on a. green screen and at the same time the user is using his or her cell phone camera.
  • a further embodiment is a plate that comprises a Bluetooth scale so that when the user eats something the scale will allow the app to figure out what the user is eating and how much one is eating.
  • Another embodiment is that maybe there arc foodstuffs that is not exactly what the person eats, but it just looks and tastes similar, and then another embodiment is bringing the location to one while one eats.
  • intolerance to various sugar substitutes such as sugar alcohols
  • sugar alcohols many persons suffer from gas, bloating and diarrhea after consuming sugar alcohols. This is likely due to their low absorption from the small intestine compared to fructose and hence high
  • SLBO small intestinal bacterial overgrowth
  • IBS irritable bowel syndrome
  • certain bacteria such as those that convert lactulose generating hydrogen may also be capable of converting sugar alcohols such as sorbitol, mannitol and xylitol.
  • a hydrogen breath test at multiple time points such as utilized in the lactulose breath test may be administered to persons to determine their personal tolerability and/or presence of SIBO.
  • a course of antibiotics, such as the intestinal specific antibiotic, rifaxamin, may be administered in advance or together with the sugar-weaning - sugar alcohol program to reduce or eliminate such bacteria and improve tolerance.
  • a chewing gum system in accordance with a preferred embodiment of the present invention includes a series of chewing gum packets including a core, an amount of sugar, and an amount of sugar substitute.
  • the chewing gum core is similar to chewing gum known in the art.
  • the chewing gum system contains a tapering amount of sugar along with an increasing amount of sugar substitute for consumption by a subject.
  • the combination of sugar and sugar substitute is capable of satisfying a subject's physical and psychological craving for sugary substances.
  • the gum is manufactured to have a satisfying taste, aroma, chewability, and mouthfeel, so as to satiate the other sensory elements that accompany the consumption f sweet substances.
  • a chewing gum system in which the gum contains gradually reduced amounts of sugar is described.
  • Subjects utilizing the chewing gum system may chew gums having a reducing level of sugar, while still satisfying sugar cravings.
  • the chewing gum systems comprise two or more types of sugars, such as glucose, sucrose, fructose, or lactose.
  • sugars such as glucose, sucrose, fructose, or lactose.
  • the levels of the others may increase to compensate for taste, sweetness, aroma, chewability, and mouthfeel.
  • a method for reducing the urge to consume products containing sugar is described. Subjects utilizing the method may begin by chewing gum with a sugar level corresponding to the intensity, frequency, or nature of their sugar cravings. Over time, subjects may chew gum with sugar levels which are gradually reduced while levels of sugar substitutes are gradually increased, in order to lessen the effects of their cravings in a manageable way.
  • Subjects may repeat this over several iterations, chewing gum with lower and lower sugar levels and higher levels of sugar substitutes, until their sugar cravings are sufficiently reduced.
  • subjects may repeat the iterations using gum with decreasing levels of one kind of sugar, but increasing or maintained levels of another kind of sugar or sugar substitute.
  • a conditioning system for reducing the urge to consume products containing sugar.
  • the system comprises chewing gum containing an amount of sugar and an amount of sugar substitute for consumption by the subject, as well as a device for providing audio and/or pictoral images including, video, or both to the subject.
  • the audio and/or pictoral images may provide positive or negative conditioning to the subject.
  • positive conditioning signals may comprise pictures, and/or video of sugary foods and pleasant music associated therewith, to help the subject imagine he or she is actually experiencing the foods.
  • positive conditioning may comprise uplifting themes, messages, images, and music, to enable the subject to make emotionally positive connections to chewing the gum even as the amount of sugar is reduced.
  • Negative conditioning may comprise, for example, picture or video which makes the subject uncomfortable, or audio associated therewith, so as to condition him or her to make emotionally negative connections to the desire to consume sugary substances.
  • the device may be any type of photo, audio or video device generally known in the art. Examples include, but are not limited to a computer, smartphone. tablet, television, radio, digital media player, or virtual or augmented reality device.
  • a method for losin excess body fat is described. Subjects utilizing the method will consume food and beverages according to an eating plan.
  • common eating plans include the USDA Dietary
  • a food or beverage container includes a chamber for holding supply of a sweetener or flavoring, and a dispensing mechanism for adding a selected amount of sweetener or flavoring to the food or beverage.
  • sweetener or flavoring may also be used interchangeably with the term “substance” to refer to the sweetener or flavoring within the cartridge.
  • the container may be any shape or form factor generally used to transport and hold food or beverages, including cans, bottles, cartons, travel mugs, and the like.
  • the food or beverage container may contain any type of beverage, including water, tea, soda, coffee, milk, juice, and the like.
  • the dispensing mechanism includes a selection mechanism that allows a consumer to select an amount of sweetener or flavoring to be released into the container.
  • the selection mechanism is a dial.
  • Other mechanisms are also contemplated within the scope of this disclosure, including buttons, sliders, switches, and the like.
  • the dial is affixed to the outside of the beverage container on any part of the container.
  • the dial may be affixed to the side of the can. near the top.
  • the dial may be affixed to the top of the can.
  • the dial may be affixed to cither the side of the bottle or the cap.
  • the selection mechanism is part of a child-resistant or child-proof cap to prevent young chi ldren from easily using the selection mechanism or opening the cap.
  • the dispensing mechanism also includes a selection indicator that indicates to a consumer what amount of sweetener or flavoring is to be released into the beverage container.
  • selection indicator indicates to a consumer what amount of sweetener or flavoring is to be released into the beverage container.
  • selection indicator includes a numerical scale, text notation, volume indicator, sweetness level indicator, and daily sugar intake indicator.
  • a numerical scale may provide a range of numbers, such as 0- 10 or 1-5, to indicate the amount of substance being dispensed.
  • Te t notation may indicate the presence of a flavoring or sweetener by use of word labels, such as "Stevia” or "Glucose.”
  • a volume indicator may display the volume of sweetener to be released in appropriate units, such as teaspoons (tsp.) or milligrams (mg).
  • a sweetness level indicator may indicate how sweet the beverage will become upon absorption of the substance.
  • a daily sugar intake indicator may allow a consumer to track their daily sugar intake and add an amount of the substance according to a desired level.
  • the selection indicator is preferably near to the selection mechanism to facilitate selection choice by the user.
  • the selection mechanism is a dial
  • the selection indicator is preferably positioned in a circle or portion of a circle around the dial.
  • the selection indicator may be a stationary portion of the cap around which the dial turns.
  • the selection indicator may be a movable portion of the cap which turns around the dial.
  • the selection indicator may indicate a ratio of two or more sweeteners and/or flavorings.
  • a dispensing device according to the present invention may contain an amount of sucrose and an amount of stevia.
  • the selection indicator may allow a consumer to select ratios of both sweeteners they desire to dispense into the beverage. For example, a consumer may select 100% sucrose and 0% stevia, or 50% sucrose and 50% stevia, or any like combination. This selection may be based on preference for taste, targets for sugar or calorie
  • the selection indicator may allow a consumer to select from a plurality of sweeteners and/or flavorings.
  • a device according to the present invention may contain 2 types of sweetener and 2 types of flavoring.
  • a consumer may manipulate the selection mechanism to select an amount of one of the sweeteners or flavorings, or to select multiple sweeteners or flavorings.
  • the substances may be released into the beverage individually or at the same time.
  • a consumer may use the selection mechanism and selection indicator to make a selection by aligning the selection mechanism with the desired indication.
  • a consumer may turn the dial until it aligns with the desired amount or type of substance to be released. Selection may further require engaging the mechanism, for example, by pushing on the dial, in order to release the substance into the beverage.
  • a cartridge or the like for containing a supply of sweetener or flavoring.
  • the cartridge may take any shape and size that is useful for containing and dispensing the sweetener or flavoring within the beverage container.
  • the cartridge will be small and of simple design. This will reduce manufacturing costs and maximize the amount of a beverage the container will be able to hold.
  • the cartridge may be attached to the dispensing mechanism through the side or top of the beverage container.
  • the can may be manufactured such that the cartridge connects to the dispensing mechanism through one or more holes in the side of the can.
  • the beverage container is a bottle
  • the bottle or the cap may be cast around the cartridge.
  • the cartridge may be designed for single-use with the volume of the container.
  • the beverage container is reusable, such as a plastic bottle or travel mug, the cartridge may be designed for multiple uses.
  • the cartridge may be removed and replaced, or removed and reloaded.
  • the cartridge may be attached to the cap.
  • the cartridge may be removable by twisting or snapping mechanisms.
  • the cartridge may be part of a drinking straw included with the beverage container.
  • the cartridge may be made from any materials suitable for prolonged contact with beverages, including glass, aluminum, and plastic polymers.
  • the mechanism by which the substance is released into the beverage may be any suitable mechanism, including magnetic compartments, springs, sliding compartments, and the like.
  • the cartridge comprises an outer shell with a spiral opening along the length of the shell.
  • An inner shell blocks the opening when the selection mechanism is not activated. Upon activation, the inner shell slides away to reveal chambers within the cartridge containing an amount of sweetener or flavoring. Depending on the amount selected, the inner shell may open some or all of the spirally configured opening, with stacked compartments becoming exposed to the beverage allowing the sweetener or flavoring to release into the beverage.
  • the beverage is a nutritional drink providing protein and other nutrients in addition to sweetener to provide caloric and nutritional intake from ingredients other than sugar.
  • sweetener consumed may be measured and recorded as part of a diabetes and weight loss plan.
  • the dial comprises a magnetic component which is in magnetic communication with an a ferrous or magnetic metal inside the beverage container thereby eliminating or reducing the need for a physical puncture of the beverage container for the dial.
  • the dial and cartridge may contain a syringe and stopper mechanism to deploy the sweetener or flavoring.
  • more than one dial is provided and may control release of other additives, such as caffeine and taurine, for example.
  • Such a container might be useful for sweetening or flavoring caffeinated beverages such as coffees, colas, energy drinks and tea drinks.
  • the beverage container and cartridge system may be electronically controlled and recorded with battery power provided in the can or preferentially external to the can. such through power derived from a smart phone battery interface.
  • the beverage container may have a wireless capability such as Bluetooth to make it easy to record sugar intake, especially for parental oversight which may integrate and app to track consumption sugar history and graphical information for the consumer or parental guardian
  • the sweetener aspect may comprise sugars, sugar substitutes, sugar alcohols, or artificial sweeteners as described above.
  • the flavoring aspect may comprise extracts, syrups, oils, or other compounds for adding flavor to a beverage.
  • the sweeteners or flavorings may be formed as liquids, dry powders, dissolvable substrates, capsules, and the like.
  • the substance is formed into units of dissolvable tablets which fit neatly within the several chambers of the cartridge. In a reusable embodiment, the units may be replaced after they are used, for example, on a daily basis.
  • the invention is not limited to sweeteners or flavorings.
  • Other substances may be stored and released into beverages including caffeine, vitamins, medicine, and the like.
  • the invention may be used in combination with these substances to decrease dependence on them.
  • the invention may be used in combination with these substances to form desired habits by slowly increasing consumption.
  • the dispensing mechanism and selection indicator may comprise electronic means.
  • the cartridge may comprise a wireless communication component such as Wi-Fi ⁇ , Bluetooth®, or Near Field
  • Communication which may be in communication with a smartphone, tablet, smartwatch, computer, or other device.
  • a consumer may select a desired amount of sweetener or flavoring by way of an app using the smartphone or other device, and the wireless communication component may release the substance upon command from the app. This may give allow additional features, such as tracking of beverage consumption or timed delayed release.
  • the wireless communication component may require a battery to provide power to the component.
  • FIG. 1 illustrates a sugar taper table in accordance with the first embodiment of the present invention
  • FIG. 2 illustrates a consumer adjustable flavor treatment beverage container in accordance with an embodiment of the invention
  • FIG. 3 shows an alternative adjustable container in accordance with the present invention:
  • FIG. 4 shows yet another alternative adjustable container in the form of a relillable water bottle:
  • FIG. 5 shows yet another alternative adjustable container with a dial on the cap
  • FIG. 6 shows a child proof adjustable container in accordance with the present invention
  • FIGS. 7A-7C show a product made in accordance with the present invention.
  • FIGS. 8A-8C show another food product in accordance with the present invention.
  • FIG. 2 shows a consumer-adjustable beverage container according to one embodiment of the present invention.
  • the container is shown in the shape of a can 20 having side 21 and top 22.
  • the first indicator 24 is located at one side of the dial 23.
  • the second i ndicator 25 is located at the opposite side.
  • the indicators 24 and 25 are labeled to indicate to a user what sweeteners or flavors are contained within the can 20.
  • indicator 24 may be labeled to indicate that stevia or glucose is contained within the can, while indicator 25 may be labeled to indicate that fructose or aspartame is contained on the opposite side.
  • the dial 23 may be adjusted between the first indicator 24 and second indicator 25 to allow a container (not pictured) within the can 20 to release amounts of the sweetener or flavoring as indicated by the dial position. For example, if the dial is pointing directly horizontal at the first indicator 24, then only an amount of the first sweetener or flavor may be released into the beverage. If the dial is pointing directly horizontal at the second indicator 25, then only an amount of the second sweetener or flavor may be released into the beverage.
  • the dial is pointing directly vertical between the first and second indicators 24 and 25, then equal amounts of both sweeteners or flavors may be released. Once the desired configuration is set, the user may implement the release of sweeteners or flavorings by pushing the dial 23 inward toward the can 20.
  • FIG. 3 shows a consumer-adjustable beverage container according to another embodiment of the present invention.
  • the container is shown in the shape of a can 30 having side 31 and top 32.
  • a dial 33 with four indicators 34, 35, 36, and 37 of flavoring and/or sweeteners.
  • the indicators 34, 35, 36, and 37 arc labeled to indicate the presence of four different sweeteners and/or flavorings contained inside the can 30.
  • the dial 33 may be adjusted between the indicators 34. 35, 36, and 37 to release amounts of the sweetener or flavoring based on the dial position. For example, if the dial 33 is pointing directly at the first indicator 34, a maximum amount of the associated substance may be released.
  • the dial 33 is pointing 45 degrees above the first indi cator 34 at position 38, an amount of half the maximum may be released. This follows for each of the other indicators and sweeteners or flavorings. The user may implement the release of sweeteners or flavorings by pushing the dial 33 inward toward the can 30. If a user desires to add multiple sweeteners or flavorings to the beverage, the process may be repeated as desired for each additional sweetener or flavoring.
  • FIG. 4 shows a consumer-adjustable beverage container according to another embodiment of the present invention.
  • the container is shown in the shape of a bottle 40 having side 41 and cap 42.
  • a dial 43 with an indicator 44 of flavoring or sweetener contained within the bottle 40.
  • the indicator shown is a number scale indicating a number of units to be dispensed. However, other indicators are contemplated, including, volume indicators, sweetness scale indicators, daily recommended intake indicators, and the like.
  • a liquid 45 such as water. The liquid is filled to an initial fill line 46 indicating a volume within the bottle 40.
  • the position of the dial 43 can be adjusted between the ends of the indicator 44 to release an amount of the sweetener of flavoring as desired.
  • a user may implement the release of sweetener or flavoring by pushing the dial 33 inward toward the bottle.
  • a dispenser 47 is affixed to the inside of the bottle 40. The dispenser 47 is shown at the initial fill line 46 so that unused sweeteners or flavorings are not unnecessarily exposed to the liquid 45.
  • FIG. 5 shows an alternate embodiment of the beverage container in FIG. 4.
  • the container is a bottle 50 having a side 51 and cap 52.
  • a dial 53 with an indicator 54 showing an amount of sweetener or flavoring 56 that will be released into the liquid 55 contained within the bottle 50.
  • the dial 53 may be adjusted between the ends of the indicator 54 to release an amount of the sweetener or flavoring 5 as desired.
  • FIG. 6 shows a child - proo f b everage container according to the present invention.
  • the container is shown in the shape of a bottle 60 having a side 61 and cap 62.
  • the cap 62 uses child-proof or child-resistant packaging to make it difficult for young children to open the bottle and access the sweetener or flavoring within.
  • the cap 62 also contains a dial 63 with an indicator 64 of flavoring or sweetener contained within the bottle 60.
  • the child-proof or child-resistant packaging also make it difficult for young children to adjust the dial 63.
  • On top of the cap 62 is a child- friendly spout 69 to enable young children to drink easily from the bottle 60.
  • Within the bottle 60 is an amount of liquid 65 a d a cartridge 66.
  • the cartridge 66 is shown as a cylindrical t ube attached to the cap 62 and extending much of the length of the bottle 60. Within the cartridge 66 are several chambers 68 containing units 70 of sweetener or flavoring. A spiral opening 67 travels up the length of the cartridge 66. In a default or zero position, the spiral opening 67 remains closed. As a user adjusts the position of the dial 63, portions of the spiral opening 67 twist away within the cartridge 66. exposing a number of chambers 68 and units 70 of sweetener or flavoring based on the position of the dial 63.
  • a method for reducing the urge to consume products containing sugar may begin by drinking beverages with a sugar level corresponding to the intensity, frequency, or nature of their sugar cravings.
  • the beverages may be prepared by using the beverage container device described above to select desired sweetener and/or flavoring levels in the beverage. Over time, consumers may drink beverages with sugar levels which are gradually reduced while levels of sugar substitutes arc gradually increased, in order to lessen the effects of their cravings in a manageable way. Consumers may repeat this over several iterations, drinking beverages with lower and lower sugar levels and higher levels of sugar substitutes, until their sugar cravings are sufficiently reduced.
  • consumers may repeat the iterations using beverages with decreasing levels of one kind of sugar, but increasing or maintained levels of another kind of sugar or sugar substitute.
  • consumer may repeat the iterations using beverages with decreasing levels of sugar, but increasing levels of flavoring.
  • fruit products made to look like sugary foods are described.
  • One way to reduce dependence on sugary foods is to substitute low-sugar content foods for high-sugar content foods.
  • low-sugar foods do not engage the addiction/ reward system as effectively as high-sugar foods.
  • the first phase of the addiction/reward system is eye cue, the visual indication of sugary foods can trigger neurotransmitter release and influence a person to consume the food. This phase may persist even when a food only resembles a sugary food, and it may continue to the second phase if the food resembles a sugary food in smell, texture, and mouthfeel. Therefore, one way to reduce dependence on sugar is to substitute low-sugar foods resembling high-sugar foods in one or more ways.
  • a fruit product as taught by the invention is a food made primarily of fruit, but prepared in such a way as to resemble the appearance, smell, and/or taste of a sugary food.
  • sugary foods include sweets such as candy, cakes, cookies, brownies, muffins, breads, granola bars, donuts and the like.
  • the fruit product of the present invention may comprise a portion of one or more fruits, depending on the size, texture, and appearance desired. For example, a fruit product created to look like a cake may require the bright colors of fruits such as strawberries, grapes, cherries, and oranges to appear festive. Likewise, a fruit product created to look like a cookie may only require an apple or a pear.
  • the fruit product may contain other ingredients, including preservatives, colorings, artificial extracts, and the like in order to better appear to be a sugary food.
  • the fruit product may also contain added sugar, sugar substitutes, and artificial sweeteners as described above. Such sweeteners may be used to achieve a desired sweetness or sugar level as taught above.
  • a fruit product resembling a cookie may contain 5 teaspoons of added sugar as part of a program to taper sugar content down to no added sugar.
  • the fruit product may contain a mixture of sugar, sugar substitutes, and artificial sweeteners to achieve a desired sweetness level while reducing sugar content.
  • the fruit product may also comprise varying levels of triggering for the first and second phases of the addiction/reward system.
  • the second phase is smell and taste, when the substance is ingested by the body.
  • the fruit product may be prepared to resemble the smell and taste of a sugary food to various degrees in order to reduce the effect of this phase on a consumer.
  • one version of the fruit product may smell and taste exactly like a piece of candy.
  • Another version may smell and taste less like candy.
  • Yet another version may smell and taste nothing like candy.
  • the consumer may use these di ITcrent versions of the fruit product to reduce physiological dependence on taste and smell of a food.
  • different versions of the fruit product may visually resemble a piece of candy to various degrees in order to reduce physiological dependence on the appearance of a food.
  • Different versions f the fruit product may combine reductions in any of phases one, two, or three for optimal effectiveness.
  • the fruit product according to the invention may be received by a consumer in a prepared state.
  • the fruit product may be packaged and sold in commercial retail spaces such as markets and grocery stores. Additionally, the fruit product may be delivered to a consumer to retain freshness.
  • the fruit product may be prepared by a machine in the consumer's home according to preprogrammed or downloaded recipes. In one embodiment, the machine may customize the fruit product according to the consumer's desired size, taste, or appearance.
  • the machine may be a smart machine, capable of connecting to the internet via wireless network such as Wi-Fi®, Bluetooth®, and the like.
  • a smart machine may be controlled by way of a smartphonc or tablet application ("app"), which may download recipes, start and stop production of fruit products, reorder ingredients as necessary, and track consumption of fruit products. Additionally, the machine may operate automatically or with minimal manual input.
  • a fruit product product resembling a chocolate chip cookie could be made using a large honeycrisp apple, grapes, cookie flavoring, and coloring.
  • the machine would comprise separate storage areas for the apple, grapes, cookie flavoring, and coloring, a food processor, a mixer, and an assembly area.
  • the apple would be processed to resemble the cookie dough base, while the grapes would be processed to resemble chocolate chips.
  • the cookie flavoring and food coloring would be mixed with each component, then the processed fruits would be assembled in the shape of a cookie.
  • the finalized fruit product would resemble chocolate chip cookie in appearance, smell, and flavoring. Thus a consumer seeing, smelling, and tasting the fruit product would satisfy the first two phases of the addiction ' reward system using less sugar.
  • FIGS. 7A-C show a fruit product according to the invention.
  • a version o the fruit product 71 is made to resemble a chocolate chip cookie by appearance and smell 76.
  • the fruit product 71 is made primarily using apple 74 and grape 75.
  • F IG 7B a version of the fruit product 72 resembles a cookie less by appearance and smell 76.
  • a version of the fruit product 73 resembles only the apple 74 and grape 75 elements comprising the fruit product.
  • FIGS. 8A-C show another fruit product according to the invention.
  • FIG. 8 A a version of the fruit product 81 is made to resemble candy by appearance.
  • the fruit product 81 is made primarily using strawberry 84 and kiwi 85.
  • FIG. 8B a version of the fruit product 82 resembles candy less by appearance.
  • a version of the fruit product 83 resembles only the strawberry 84 and kiwi 85 elements comprising the fruit product.
  • a method for reducing the urge to consume products containing sugar may begin by eating fruit products resembling sugary foods as the intensity, frequency, or nature of their sugar cravings requires. Over time, consumers may eat fruit products in which the resemblance to sugary foods is gradually increased, in order to lessen the effects of their cravings in a manageable way. Consumers may repeat this over several iterations, eating fruit products that gradually resemble sugary foods less and less, until their sugar crav ings are sufficiently reduced. In one embodiment, consumers may repeat the iterations using fruit products with decreasing visual resemblance, while maintaining olfactory and/or gustatory resemblance to sugary foods. In other embodiments, visual resemblance may be maintained while olfactory and/or gustatory resemblance is decreased. Consumers may combine the steps of this method with other eating programs to improved results.
  • a chewing gum packets (8 grams each) are prepared with varying amounts of sugar (sucrose) and a sugar substitute (sorbitol) as follows:
  • Example 1 was repeated, however, replacing 50% of the sugar substitute (sorbitol) with lactose sugar.
  • Embodiments alternative to chewing gum are also contemplated to be within the scope of this invention.
  • beverages such as juices, soft drinks, and shakes may be created which contain reducing or tapering amounts of sugars and increasing amounts of sugar substitutes to aid subjects in reducing addiction cravings for sugary substances.
  • foods including breads, pastas, nutrition bars, and ice creams are contemplated within the scope of this disclosure.
  • Adigam herb which is known to bind to sugar receptors in the mouth, into a gum or beverage, etc.
  • Another possibility is to incorporate Marcel a herb.
  • gums, beverages, and foods may be created to assist subjects with caffeine or betel nut addictions.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une gomme à mâcher permettant de réduire la dépendance physique et psychologique au sucre. La gomme à mâcher comprend de préférence une quantité de sucre et une quantité de succédané de sucre permettant de satisfaire des états de besoin de sucre tout en permettant à un sujet de réduire la dépendance vis-à-vis de substances sucrées. L'invention concerne également un récipient pour aliments ou boissons et des procédés permettant de réduire la dépendance au sucre. Le récipient pour aliments ou boissons comprend un mécanisme de distribution qui permet à un consommateur de sélectionner une quantité d'édulcorant ou d'arôme à distribuer dans une boisson. La quantité d'édulcorant ou d'arôme peut être réduite graduellement. De plus, l'invention concerne un produit à base de fruits et des procédés permettant de réduire la dépendance au sucre.
PCT/US2017/033866 2016-05-23 2017-05-22 Compositions et méthodes pour le traitement d'une dépendance au sucre WO2017205300A1 (fr)

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US62/340,377 2016-05-23
US201662395972P 2016-09-16 2016-09-16
US62/395,972 2016-09-16

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Citations (5)

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US5480657A (en) * 1993-10-27 1996-01-02 Allen; Ann De Wees T. Composition comprising caffeine chromium and fructose for weight control and use thereof
US20080260899A1 (en) * 2005-01-28 2008-10-23 Gumlink A/S Chewing Gum Piece and Process for Making the Same
US20100068339A1 (en) * 2007-05-20 2010-03-18 Jesper Neergaard Packaged Confectionary Product
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US20080260899A1 (en) * 2005-01-28 2008-10-23 Gumlink A/S Chewing Gum Piece and Process for Making the Same
US20100068339A1 (en) * 2007-05-20 2010-03-18 Jesper Neergaard Packaged Confectionary Product
US20100310751A1 (en) * 2007-06-07 2010-12-09 Firmenich Sa Natural sweetener composition
US20150201642A1 (en) * 2012-06-19 2015-07-23 Intercontinental Great Brands Llc Bulk packaged, uncoated chewing gum

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