WO2018225055A1 - Compositions comestibles rassasiantes ayant une faible valeur d'indice glycémique, et leurs procédés de production et de consommation - Google Patents

Compositions comestibles rassasiantes ayant une faible valeur d'indice glycémique, et leurs procédés de production et de consommation Download PDF

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Publication number
WO2018225055A1
WO2018225055A1 PCT/IL2018/050600 IL2018050600W WO2018225055A1 WO 2018225055 A1 WO2018225055 A1 WO 2018225055A1 IL 2018050600 W IL2018050600 W IL 2018050600W WO 2018225055 A1 WO2018225055 A1 WO 2018225055A1
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WIPO (PCT)
Prior art keywords
composition
weight
nut
fat
chocolate
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PCT/IL2018/050600
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English (en)
Inventor
Mariela GLANDT
Ran Hirsch
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A1C Foods Ltd.
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Publication of WO2018225055A1 publication Critical patent/WO2018225055A1/fr

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/02—Nutrients, e.g. vitamins, minerals
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/04—Anorexiants; Antiobesity agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P3/00—Drugs for disorders of the metabolism
    • A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
    • A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics

Definitions

  • the present invention in some embodiments thereof, relates to a chocolate-containing edible composition having low glycemic index value, and more particularly, but not exclusively, to an edible composition formulated for subjects suffering from a metabolic disorder characterized by high blood sugar levels, and method of producing and consuming the same.
  • a subject suffering from a metabolic disorder characterized by high blood sugar levels, typically insulin related disorders such as diabetes mellitus finds a limited variety of food products which are satisfying as well as suitable for their physiological condition and therapeutic treatment.
  • food products which allow the subject to comply with the therapeutic treatment guidelines are less satisfying and/or contain artificial or natural sugar substitutes.
  • GI glycemic index
  • the problem is therefore the provision of low GI foods that are tasty and appealing to the consumer. While many recipes assert to provide a low GI food, these foods lack in one or more aspects, mostly taste, satiation, and/or the addition of sugar substitutes.
  • aspects of the present invention are drawn to a chocolate-containing edible composition for diabetics and subject suffering from a metabolic disorder associated with high blood sugar levels, which is most satisfying, tasty and pleasant for consumption.
  • an edible food composition that is characterized by a low glycemic index value of less than 55, and comprises at least 15 weight % digestible sugars, and further characterized by digestible sugars and fats at a ratio of at least l-to-2.2.
  • the composition is substantially devoid of a sugar substitute, or substantially devoid of an artificial sugar substitute, and/or or substantially devoid of a natural sugar substitute.
  • the total digestible carbohydrates consisting of digestible sugars.
  • At least 50 % of the total digestible carbohydrates consist of digestible sugars.
  • At least 90 % of the total digestible carbohydrates consist of digestible sugars.
  • the composition includes less than 1 percent polyunsaturated fat of the total fat.
  • the composition further includes at least 1 percent indigestible dietary fibers by mass of the total mass of the composition.
  • the composition further includes at least 5 percent protein by mass of the total mass of the composition.
  • the composition is selected from the group consisting of a chocolate-containing confectionary, a chocolate fondant, a burreka (borek), a butter cookie, a pizza, an almond spread, a hazelnut spread, an ice-cream, and a creme brulee.
  • the composition is a chocolate-containing confectionary.
  • the total digestible carbohydrates and the total fat stem from a chocolate having 70-85 % by weight cocoa solids, a nut and an added fat.
  • the amount of the chocolate ranges 30-60% by weight of the composition; the amount of the nut ranges 40-60 % by weight of the composition; and the amount of the added fat ranges 0-5 % by weight of the composition.
  • the nut is characterized by a nutrient distribution of:
  • the nut is selected from the group consisting of almond, pine nut, macadamia nut, cashew nut, brazil nut, pecan nut, walnut, pistachio nut, hazel nut, and any combination thereof.
  • the nut is raw, dried or roasted.
  • the nut is whole, or crushed to pieces having a size of at least 1.5 mm in diameter.
  • the added fat is characterized by a composition of:
  • polyunsaturated fat 1-3 % by weight.
  • the added fat is a vegetable oil or an animal fat.
  • the added fat is selected from the group consisting of palm oil, cocoa butter, coconut oil, ghee, and any combination thereof.
  • the chocolate-containing edible composition includes:
  • chocolate having 70 % by weight cocoa solids 40-60 % by weight
  • palm oil 0-5 % by weight.
  • the chocolate-containing edible composition includes:
  • chocolate having 70 % by weight cocoa solids 40-60 % by weight
  • cocoa butter 0-5 % by weight cocoa butter 0-5 % by weight.
  • the chocolate-containing edible composition includes:
  • chocolate having 70 % by weight cocoa solids 40-60 % by weight
  • cocoa butter 0-5% % by weight cocoa butter 0-5% % by weight.
  • the chocolate-containing edible composition includes:
  • chocolate having 80 % by weight cocoa solids 40-60 % by weight
  • coconut oil 0-5% % by weight.
  • the chocolate-containing edible composition includes:
  • chocolate having 75 % by weight cocoa solids 30-50 % by weight
  • the edible composition further includes a flavoring ingredient, selected from the group consisting of a spice, an essential oil, an herb, a vegetable, a fruit or alcoholic beverage.
  • the spice is selected from the group consisting of clove, cinnamon, coffee, cardamom, vanilla, cumin, chili, allspice, and any combination thereof.
  • a process of manufacturing the edible composition presented herein includes mixing the digestible carbohydrates with the fat.
  • the total digestible carbohydrates and the total fat stem from a chocolate having 70-85 % by weight cocoa solids, a nut and an added fat.
  • the process further includes, prior to the mixing,
  • the nut is crushed to an average particle size of 2 + 0.5 mm.
  • the process further includes, prior to mixing, tempering the chocolate by melting at a temperature ranging 40-50 °C, cooling to a temperature ranging 26-33 °C and reheating to a temperature ranging 30-36 °C.
  • the process further includes, subsequent to tempering, admixing the added fat into the chocolate at a temperature ranging 30-36 °C while stirring to a homogeneous mixture.
  • the process further includes, subsequent to the tempering, admixing the nut into the chocolate at a temperature ranging 30-36 °C while stirring to a homogeneous mixture.
  • the process further includes, prior and/or subsequent to the admixing, infusing the homogeneous mixture with a flavoring agent.
  • the process further includes shaping the homogeneous mixture into a formed edible composition and cooling the formed edible composition.
  • a non-therapeutic method of consuming the edible composition presented herein the method is effected by providing the composition for consumption by a subject, while maintaining a postprandial blood glucose level of the subject within a range of 70-180 mg/dL two hour from consumption.
  • the postprandial blood glucose level is maintained within a range of 70-180 mg/dL during two hour from the consumption. In some embodiments, the postprandial blood glucose level is maintained within a range of + 30 mg/dL relative to a preprandial blood glucose level of the subject.
  • the subject is generally healthy.
  • the subject is suffering from overweight.
  • the subject is chronically treated with a medication associated with controlling body weight.
  • the subject is suffering from a metabolic disorder associated with controlling blood glucose level.
  • the subject is chronically treated with a medication associated with controlling blood glucose level.
  • the present invention in some embodiments thereof, relates to a chocolate-containing edible composition having low glycemic index value, and more particularly, but not exclusively, to an edible composition formulated for subjects suffering from a metabolic disorder characterized by high blood sugar levels, and method of producing and consuming the same.
  • Edible composition having a low glycemic index value:
  • an edible composition that includes digestible carbohydrates and fat, wherein a mass ratio of total digestible carbohydrates to total fat of at least 1:2.2, and wherein the amount of the total digestible carbohydrates is not less than 15 percent by mass of the total mass of the composition, whereas the composition is characterized by having a glycemic index (GI) value lower than 55.
  • GI glycemic index
  • the mass ratio of total digestible carbohydrates to total fat is at least 1:2.2, or at least 1:2.0, at least 1:2.1, at least 1:2.3, at least 1:2.4, at least 1:2.5, at least 1:2.6, at least 1:2.7, at least 1:2.8, at least 1:2.9, at least 1:3.
  • the glycemic index value of an edible composition is typically defined as the incremental area under the two-hour blood glucose response curve (AUC) following a 12-hour fast and ingestion of the edible composition (usually 50 grams) with a certain quantity of available carbohydrate.
  • AUC blood glucose response curve
  • the AUC of the test food is divided by the AUC of the standard (glucose) and multiplied by 100.
  • the average GI value is calculated from data collected in 10 human subjects. Both the standard and test food must contain an equal amount of available carbohydrate, thus the result gives a relative ranking for each tested food.
  • the current validated methods use glucose as the reference food, giving it a glycemic index value of 100 by definition. This has the advantages of being universal and producing maximum GI values of approximately 100.
  • a disadvantage with this system is that the reference food is not well- defined, because there is no universal standard for the carbohydrate content of white bread. It is noted herein that the invention is contemplated similarly when GI is measured by any widely accepted alternative, whereas the value for low GI would be adopted accordingly.
  • edible compositions comprising carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high GI; and edible compositions comprising carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, tend to have a low GI.
  • a low GI value is 55 or less
  • a high GI value is 70 and above.
  • the edible composition presented herein is having a GI value of less than 65, less than 63, less than 60, less than 56, less than 55, less than 54, less than 53, less than 52, less than 51, less than 50, less than 49, less than 48, less than 47, less than 46, less than 45, less than 44, or less than 40.
  • Carbohydrates supply energy and provide structure to many molecules in living cells. They also play a role in maintaining the health of the digestive tract and can even help lower the chances of developing certain diseases. Their difference in functions depends on whether the gastrointestinal system can digest the carbohydrate in question.
  • the edible composition comprises digestible carbohydrates.
  • carbohydrate metabolism denotes the various biochemical processes responsible for the formation, breakdown and interconversion of dietary carbohydrates into metabolically available sugars in living organisms.
  • the biochemical processes include carbohydrate breakdown by enzymes in saliva, in the stomach and intestine, and by intestinal and colonic microflora fermentation.
  • Dietary carbohydrates may be categorized as potentially digestible by enzymes present in the saliva, stomach, or intestine (or absorbable without digestion), and indigestible. Examples of the former are lactose, sucrose, human milk oligosaccharides, and vegetable starch. Dietary fibers found in cereals, vegetables, and fruit and fructooligosaccharides such as inulin, present in certain vegetables and processed foods (e.g. pastry), are indigestible. Lactose may be only partially digestible in preterm and, to some extent, in term infants and older children and adults who are not of northern European descent. Human milk oligosaccharides undergo little digestion and only about 10 % of vegetable starch is not digested.
  • Carbohydrates which are not digested and reach the colon undergo bacterial fermentation to partially absorbed gases such as hydrogen and methane and to short-chain fatty acids (SCFA) such as butyrate, which are efficiently absorbed in the colon.
  • SCFA short-chain fatty acids
  • fermentable carbohydrates may also alter the composition of the colonic microflora (prebiotic effects), which can alter the risk of disease as well as having many potential effects on mammalian cell function via the largely unstudied properties of bacterial proteins.
  • Certain carbohydrates such as dietary fiber, human milk oligosaccharides, and inulin, have effects on mammalian functions independent of their nutrient value; these functional (and 'dysfunctional') foods may alter the risk of type-2 diabetes, colon cancer, constipation, inflammatory bowel disease, and enteric infection.
  • the total carbohydrate in an edible composition include digestible and indigestible carbohydrates.
  • indigestible carbohydrates are typically complex carbohydrates, cellulosic matter, some types of starch and the likes, that are not turned into metabolically available sugars as a result of one or more of the above-mentioned biochemical processes, at least not after two hours from ingestion.
  • These indigestible carbohydrates are typically referred to as dietary fibers, yet this term should not be seen as limiting the term "indigestible carbohydrates”.
  • Indigestible carbohydrates are said to impact the digestive health and lower disease risk, and include resistant starches, soluble and insoluble dietary fibers, and some types of sugars.
  • Resistant starch consists of the same type of starch molecules that can normally undergo digestion in the gut but instead remain resistant to the action of digestive enzymes.
  • Foods containing resistant starches include carbohydrate -rich vegetables and grains, such as potatoes or pasta that have been allowed to cool after cooking.
  • Raw cornstarch, sourdough bread and some unripe fruits also supply resistant starch to a diet. Because they do not react to digestive enzymes, resistant starches do not break down into simpler sugars for absorption; rather, they travel to the large intestine undigested, where they mimic the effects of dietary fiber.
  • Soluble fibers such as gums, pectins and mucilages found in barley, oats, beans and fruits are not digestible by the gastrointestinal tract because most animals lack the enzymes necessary to break them down. These soluble fibers take on a gummy consistency when they attract water while passing through the gut, and, as they do this, they slow down the transport of food through the gut. This reduced speed helps regulate how quickly the bloodstream absorbs nutrients like glucose and cholesterol, which may help reduce the likelihood of developing diabetes and heart disease or may help manage these health issues. The soluble fiber you consume each day should be balanced with insoluble fiber in a diet to maximize the health benefits of both.
  • Insoluble fibers are similar to soluble fiber - the body does not make the enzymes required to digest insoluble fiber. These carbohydrates - from hemicellulose, cellulose and lignin in whole grains and vegetables - add bulk to the foods passing through the gut and stimulate the passage of waste products out of the large intestine. In this way, insoluble fiber helps regulate bowel movements and can reduce instances of constipation and hemorrhoids. In addition, moving waste out of the bowels more quickly can lower your chances of digestive disease, such as colon cancer. The increased bulk associated with insoluble fiber can also help increase satisfaction and fullness from the foods one eats, which can assist with preventing overeating and weight gain.
  • carbohydrates are indigestible by endogenic enzymes but can be digested by bacteria that naturally live in the gut. In lactose intolerance, for example, the body produces insufficient enzymes to break down this milk sugar, and it can pass undigested into the large intestine. Other sugars, like raffinose in cabbage and broccoli, or sorbitol in apples and pears, can likewise pass through the gut undigested. When bacteria digest these sugars, they can produce gas that causes mild to severe abdominal distress.
  • total digestible carbohydrate in an edible composition refers to sugars, digestible starches and other digestible carbohydrates
  • total indigestible carbohydrate in an edible composition refers to all forms of resistant starch, dietary fibers and indigestible sugars.
  • Digestible carbohydrates also referred to as available carbohydrates or net carbs, correspond to the fraction of the total carbohydrates that is digestible and available to provide energy to your body cells. Digestible carbohydrates therefore corresponds to the total of the grams of starches and sugars in an edible composition.
  • One way to calculate digestible carbohydrates using the available nutritional information is to subtract the grams of dietary fiber from the total carbohydrates in a serving of food. For example, a slice of bread that contains 16 grams of carbohydrates and 2 grams of fiber would have a digestible carbohydrate content of 14 grams.
  • the amount of the total digestible carbohydrates is at least 15 percent by mass of the total mass of the composition, or at least 10 %, at least 11 %, at least 12 %, at least 13 %, at least 14 %, at least 16 %, at least 17 %, at least 18 %, at least 19 %, or at least 20 % by mass of the total mass of the composition.
  • digestible carbohydrates the present invention makes the distinction between sugars that are generally perceived by humans as sweet, and other digestible carbohydrates that are not perceived as sweet by humans.
  • the amount of sugars in the total digestible carbohydrates is 100 percent by mass of the total mass digestible carbohydrates in the composition, namely the total digestible carbohydrates consists of digestible sugars.
  • the total digestible carbohydrates consists of digestible sugars.
  • at least 90 % of the total digestible carbohydrates consist of digestible sugars, at least 80 %, at least 70 %, at least 60 %, at least 50 %, at least 40 %, at least 20 %, at least 10 %, or no more than 10 % by mass of the total mass of digestible carbohydrates in the composition are digestible sugars.
  • the edible composition presented herein further includes at least 1 percent indigestible dietary fibers by mass of the total mass of the composition.
  • the composition comprises at least 5 % indigestible dietary fibers, at least 15 %, at least 20 %, at least 25 %, or at least 30 % indigestible dietary fibers.
  • fat refers to a group of macronutrients that includes all forms of dietary oils, lipids, triglycerides and fatty acids in foods.
  • oil typically refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature.
  • hard fat or “hardened fat” refer to fats that are solids at room temperature.
  • lipid is the general term for fats, and in some cases it refers to triglycerides. Fats are generally hydrophobic, and are soluble in organic solvents and insoluble in water.
  • saturated fats tend to be solids at room temperatures, while unsaturated fats tend to be liquid at room temperature with varying degrees of viscosity (meaning both saturated and unsaturated fats are found to be liquid at body temperature).
  • Monounsaturated fats are fatty acids that have one double bond in the fatty acid chain with all of the remainder carbon atoms being single-bonded.
  • Polyunsaturated fats are lipids in which the constituent hydrocarbon chain possesses two or more carbon-carbon double bonds. Polyunsaturated fat can be found mostly in nuts, seeds, fish, seed oils, and oysters. "Unsaturated” refers to the fact that the molecules contain less than the maximum amount of hydrogen (if there were no double bonds). These materials exist as cis or trans isomers depending on the geometry of the double bond.
  • the edible composition presented herein comprises less than 1 percent polyunsaturated fat of the total fat in the composition.
  • less than 2 % polyunsaturated fat are present in the total fat in the composition, or less than 4 %, less than 6 %, less than 8 %, less than 10 %, less than 12 %, less than 14 %, less than 16 %, less than 18 %, less than 20 %, or less than 25 % polyunsaturated fat of the total fat in the composition.
  • the edible composition is substantially devoid of a sugar substitute. In some embodiments, the edible composition contains essentially no sugar substitutes.
  • sugar substitute refers to a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. Some sugar substitutes are produced by nature, and others produced synthetically. Those that are not produced by nature are referred to in general as artificial sugar substitutes or sweeteners.
  • Natural sugar substitutes include, without limitation, brazzein, curculin, erythritol, fructooligosaccharide, glycyrrhizin, glycerol, hydrogenated starch hydrolysates, inulin, isomalt, isomaltooligosaccharide, isomaltulose, lactitol, mogroside mix, mabinlin, maltitol, maltodextrin, mannitol, miraculin, monatin, monellin, osladin, pentadin, polydextrose, psicose, sorbitol, stevia, tagatose, thaumatin and xylitol.
  • Artificial sugar substitutes include, without limitation, acesulfame potassium, AdvantameTM, AlitameTM, AspartameTM, salt of aspartame-acesulfame, sodium cyclamate,
  • Sucralose (marketed under the trademarks Splenda, Zerocal, Sukrana, SucraPlus, Candys,
  • the edible composition presented further includes at least 1, 2, 3, 4, 5, 6, 8, 9, 10, 12, 14, 16, 18, 20, or at least 25 percent protein by mass of the total mass of the composition.
  • the composition further includes a flavoring ingredient, selected from the group consisting of a spice, an essential oil, an herb, a vegetable, a fruit, alcohol or an alcoholic beverage, and any combination thereof.
  • a flavoring ingredient selected from the group consisting of a spice, an essential oil, an herb, a vegetable, a fruit, alcohol or an alcoholic beverage, and any combination thereof.
  • the amount of the flavoring ingredient can range from 0.01 % by weigh to 10 wt. % of the total weight of the edible composition presented herein.
  • the flavoring ingredient can be a whole, fresh, dried, grounded and/or powdered spice selected from the group consisting of, without limitation, ajwain (carom), allspice, almond meal, amchur, anise and star anise, annato, arrowroot, asafoetida, black, white, green, red, sichuan or pink pepper, cacao nibs, caraway, cardamom, celery seed, cinnamon, chili, citric acid, cloves, coriander, coconut meat, cream of tartar, cubeb berries, cumin, dill seed, fennel pollen, fennel seed, fenugreek, file powder, garlic, ginger, grains of paradise, grapefruit peel, honey, horseradish, juniper berries, lemon peel, lime peel, pepper mace, molasses, mustard seed, nutmeg, nigella seeds, onion, poppy seed, saffron, sesame seed, brown and demerara sugar, maple
  • the flavoring ingredient can be a whole, fresh, dried, grounded and/or powdered herb selected from the group consisting of, without limitation, avocado leaves, basil, bay leaves, chervil, chives, cilantro, dill weed, fenugreek leaves, kaffir lime leaves, lavender, lemon grass powder, marjoram leaf, mint, oregano, parsley, rose petals, rosemary, sage, summer savory, tarragon, thyme, and any combination thereof.
  • the flavoring ingredient can be an essential oil selected from the group consisting of, without limitation, agar oil or oodh, ajwain oil, angelica root oil, anise oil, asafoetida oil, balsam of peru, basil oil, bay oil, bergamot oil, black pepper oil, buchu oil, birch oil, camphor oil, cannabis oil, calamodin oil, calamansi oil, caraway oil, cardamom oil, carrot seed oil, cedar oil, chamomile oil, calamus oil, cinnamon oil, cistus oil, citron oil, citronella oil, clary sage oil, coconut oil, clove oil, coffee oil, coriander oil, costmary oil, costus root oil, cranberry seed oil, cubeb oil, cumin oil, cypress oil, cypriol oil, curry leaf oil, davana oil, dill oil, elecampane oil, elemi oil,
  • the edible composition is a chocolate-containing composition, typically a sweet confectionary food.
  • the total digestible carbohydrates and the total fat stem from a chocolate having 70-85 % by weight cocoa solids (dark chocolate), a nut and an optional added fat, typically an oil.
  • the amount of the chocolate in the composition ranges from 30 % to 60 % by weight of the composition
  • the amount of said nut ranges from 40 % to 60 % by weight of the composition; and the amount of the optional added fat ranges from null (0 %) to 5 % by weight of the composition.
  • the nut is characterized by a nutrient distribution of:
  • the nut forming a part of the edible composition can by a raw nut, a dried nut or roasted nut.
  • the nut can further by whole, chipped, crushed, minced or powdered.
  • the nut can have any particle size; alternatively, the nut is crushed into pieces having an average size of at least 1, 1.5, 2 or 3 mm; further alternatively, the nut is crushed into pieces having an average size of less than 1, 1.5, 2 or 3 mm.
  • the nut is selected from the group consisting of, without limitation, almond, pine nut, macadamia nut, cashew nut, brazil nut, pecan nut, walnut, pistachio nut, hazel nut, and any combination thereof.
  • the added fat is characterized by a composition of:
  • the added fat is a vegetable oil or an animal fat.
  • the added fat can be selected from the group consisting of, without limitation, palm oil, cocoa butter, coconut oil, ghee, and any combination thereof.
  • chocolate-containing edible composition which are formulated to have digestible carbohydrates and fat at a ratio of at least 1:2.2, an amount of total digestible carbohydrates of at least 15 percent of the total mass of the composition, and a glycemic index lower than 55.
  • the chocolate-containing edible composition comprises:
  • palm oil 0-5 % by weight palm oil.
  • the chocolate-containing edible composition comprises:
  • cocoa butter 0-5 % by weight cocoa butter.
  • the chocolate-containing edible composition comprises:
  • the chocolate-containing edible composition comprises:
  • coconut oil 0-5% % by weight coconut oil.
  • the chocolate-containing edible composition comprises:
  • coconut oil 0-5% % by weight coconut oil.
  • edible compositions are non-limiting examples of edible compositions, according to some embodiments of the present invention.
  • the term "pastry” is used as commonly used in the field, and encompasses sweet and non-sweet baked goods and foods, such as, without limitation, beards, cakes, cookies, fondant, burreka (borek), pizza, brioche and the likes.
  • edible compositions of the pastry family and/or dessert family are based, at least in part, on a variety of non-wheat grain and lentil carbohydrates and nut and dairy fats, devoid of wheat flour and/or white sugar, or with minimal or small amounts of wheat flour, vegetable oils and white sugar.
  • Combination foods include stuffed and/or coated pastry products, such as pies, pizza, stuffed buns, dumpling and wraps (e.g, pirozhki and gyoza), and the likes.
  • Each composition is formulated according to the guidelines of the present invention, namely to have a glycemic index value lower than 55, a mass ratio of total digestible carbohydrates to total fat of at least 1:2.2, and at least 15 percent digestible carbohydrates of the total mass of the composition, whereas the relatively high fat content adds to the satiation effect and, together with the choice of complex digestible carbohydrates, contributes to the low glycemic index.
  • pizza One exemplary edible composition is pizza. While pizza is encompassed under pastry, it may deserve attention due to the layered structure and topping elements, which is sometimes regarded as a separate part of this food item, looking at pizza as being a pastry element, cheese element and a topping element.
  • the term "pizza” refers to a food item having a baked dough base covered in tomato sauce and cheese, whereas the tomato element is optional and can be replaced by any suitable nutritionally- equivalent vegetable-based element, and the cheese element is taken broadly as including any nutritionally-equivalent dairy or non-dairy (cheese substitute) product and any nutritionally- equivalent combinations thereof, which is defined by its texture, response to baking and fat/carbohydrate content.
  • toppings such as meats (anchovy, pepperoni, sausage, ham, bacon), additional cheeses, eggs, fresh and pickled vegetables and fruits, and the likes, is also be regarded as an element of the edible composition provided herein, as toppings are considered as contributing to the digestible carbohydrates, the fats and the glycemic index. According to some embodiments of the present invention, toppings with high digestible carbohydrates are maintained at a minimum.
  • nutrients-equivalent it is meant that two ingredients have similar nutritional composition within acceptable margins of +10% in their nutritional composition and/or their glycemic load.
  • some nuts are nutritionally-equivalent, as well as some lentils, some vegetable oils, and some grain flours.
  • compositions which are formulated to have digestible carbohydrates and fat at a ratio of at least 1:2.2, an amount of total digestible carbohydrates of at least 15 percent of the total mass of the composition, and a glycemic index lower than 55.
  • These examples include pastries and desserts, such as chocolate fondant, burreka (borek), butter cookies, pizza, almond spread, hazelnut spread, ice-cream, and creme brulee.
  • the present invention can be embodied and manifested in many different edible compositions, such as soups, casseroles, pies, and the likes, provided that the guidelines underlying the invention are maintained.
  • any ingredient in the foregoing edible composition embodiments can be used in an amount that is smaller or larger than the presented value by at least 30 wt. %, 20 wt. %, 10 wt. %, or at least 5 wt. %, provided that the ratio of digestible carbohydrates to fat is kept at the required limitation of at least 1:2.2, and that the total digestible carbohydrates constitute at least 15 percent of the total mass of the composition, and that the glycemic index of the composition is lower than 55.
  • any ingredient in the foregoing edible composition embodiments can be replaced by a nutritionally-equivalent ingredient, provided that the texture, consistency, mouth-feel, taste and other properties of the edible composition is maintained within acceptable levels, as determined or stipulated by the relevant industry standards.
  • a process of manufacturing the exemplary edible composition of chocolate-based presented herein includes mixing the digestible carbohydrates with the fat.
  • the total digestible carbohydrates and the total fat stem from a chocolate having 70-85 % by weight cocoa solids, a nut and an added fat.
  • the process further includes, prior to the mixing,
  • the nut is crushed to an average particle size of 2 + 0.5 mm.
  • the process further includes, prior to mixing, tempering the chocolate by melting at a temperature ranging 40-50 °C, cooling to a temperature ranging 26-33 °C and reheating to a temperature ranging 30-36 °C.
  • the process further includes, subsequent to tempering, admixing the added fat into the chocolate at a temperature ranging 30-36 °C while stirring to a homogeneous mixture.
  • the process further includes, subsequent to the tempering, admixing the nut into the chocolate at a temperature ranging 30-36 °C while stirring to a homogeneous mixture.
  • the process further includes, prior and/or subsequent to the admixing, infusing the homogeneous mixture with a flavoring agent.
  • the process further includes shaping the homogeneous mixture into a formed edible composition and cooling the formed edible composition.
  • a non-therapeutic method of consuming the edible composition presented herein the method is effected by providing the composition for consumption by a subject, while maintaining a postprandial blood glucose level of the subject within a range of 70-180 mg/dL two hour from consumption.
  • the subject is generally healthy and the method is for maintaining a balanced diet and controlled appetite and food consumption. In some embodiments, the method is a prophylactic method for maintaining a healthy diet. In some embodiments, the subject is suffering from one or more metabolic syndromes or diseases, such as overweight, obesity, diabetes, or a combination thereof. In some embodiments, the postprandial blood glucose level is maintained within a range of 70-180 mg/dL during two hour from the consumption.
  • the postprandial blood glucose level is maintained within a range of + 30 mg/dL relative to a preprandial blood glucose level of the subject.
  • the subject is suffering from a metabolic disorder associated with controlling blood glucose level.
  • the subject is chronically treated with a medication associated with controlling blood glucose level.
  • compositions, method or structure may include additional ingredients, steps and/or parts, but only if the additional ingredients, steps and/or parts do not materially alter the basic and novel characteristics of the claimed composition, method or structure.
  • the phrases “substantially devoid of” and/or “essentially devoid of” in the context of a certain substance refer to a composition that is totally devoid of this substance or includes less than about 5, 1, 0.5 or 0.1 percent of the substance by total weight or volume of the composition.
  • the phrases "substantially devoid of” and/or “essentially devoid of” in the context of a process, a method, a property or a characteristic refer to a process, a composition, a structure or an article that is totally devoid of a certain process/method step, or a certain property or a certain characteristic, or a process/method wherein the certain process/method step is effected at less than about 5, 1, 0.5 or 0.1 percent compared to a given standard process/method, or property or a characteristic characterized by less than about 5, 1, 0.5 or 0.1 percent of the property or characteristic, compared to a given standard.
  • exemplary is used herein to mean “serving as an example, instance or illustration”. Any embodiment described as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments and/or to exclude the incorporation of features from other embodiments.
  • the words “optionally” or “alternatively” are used herein to mean “is provided in some embodiments and not provided in other embodiments”. Any particular embodiment of the invention may include a plurality of “optional” features unless such features conflict.
  • a compound or “at least one compound” may include a plurality of compounds, including mixtures thereof.
  • range format is merely for convenience and brevity and should not be construed as an inflexible limitation on the scope of the invention. Accordingly, the description of a range should be considered to have specifically disclosed all the possible subranges as well as individual numerical values within that range. For example, description of a range such as from 1 to 6 should be considered to have specifically disclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from 2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numbers within that range, for example, 1, 2, 3, 4, 5, and 6. This applies regardless of the breadth of the range.
  • process and “method” refer to manners, means, techniques and procedures for accomplishing a given task including, but not limited to, those manners, means, techniques and procedures either known to, or readily developed from known manners, means, techniques and procedures by practitioners of the chemical, material, mechanical, computational and digital arts.
  • treating includes abrogating, substantially inhibiting, slowing or reversing the progression of a condition, substantially ameliorating clinical or aesthetical symptoms of a condition or substantially preventing the appearance of clinical or aesthetical symptoms of a condition.
  • Almonds (regular type; about (+10%) 7.5 % by weight digestible carbohydrates, and about 52.8 wt. % fat) were roasted at 145 °C for 30 minutes, and thereafter grounded to pieces of about 1.65 mm average size.
  • Palm oil (industrial confectionary grade) was added to the chocolate at 33 °C while stirring to a homogeneous mixture.
  • a spice such as 100 % ground coffee or cardamom and cinnamon, was added to the chocolate.
  • the mixture was poured into a 1 cm deep tray, and was cooled to 18 °C. Thereafter the cooled mixture was cut into 3-by-3 cm pieces, a drop of tempered chocolate was placed in the middle of the top of each piece, a whole roasted almond was placed on the chocolate drop, and the entire piece and almond was coated with tempered chocolate.
  • Palm oil (industrial confectionary grade) 3.5 wt. %
  • Optional spice 25 % cardamom and 75 % cinnamon
  • the exemplary edible composition in the form of a praline, prepared as presented in the previous example, was tested for efficacy in a group of about 50 volunteering subject, who consumed the composition as a sweet treat.
  • a cohort of 49 subject diagnosed with either Type I, Type II or Type 1.5 (refers to latent autoimmune diabetes of adults, or LADA, which mostly resembles a milder form of Type I with some elements of Type 2) were asked to consume two 3X3X1 cm pieces of the praline after fasting at least 2 hours.
  • AIC level As a routine test relating to their medical condition. Briefly, a subject who does not have diabetes, exhibits an AIC level below 5.7 %, and a subject with uncontrolled diabetes for a long time may exhibit an AIC level above 8 %.
  • Blood glucose level was recorded for each subject prior to consumption, one hour after consumption, and two hours after consumption of two praline pieces.
  • the results are presented in Table 1 below, wherein DM type refers to the type of diabetes diagnosed in the subject.
  • Table 2 presents the ingredients and dietary breakdown used to prepare one serving (product) of a chocolate fondant, according to embodiments of the present invention.
  • the fat to digestible carbohydrates in the chocolate fondant embodiment is about 0.43 (1:2.3).
  • Table 3 presents the ingredients and dietary breakdown used to prepare one serving (product) of a borek, according to embodiments of the present invention.
  • a borek edible composition comprises, before baking 45-55 % by weight wheat flour and butter-based flaky/puff pastry wrap, having 15-23 wt. % fat and 12-18 wt. % digestible carbohydrates; 5-15 % by weight egg yolk; and 35-45 % by weight hard cheese having 20-30 % fat (caciocavallo, feta, tulum and the likes).
  • the ratio of digestible carbohydrates to fat in the burreka embodiment is about 0.4
  • Table 4 presents the ingredients and dietary breakdown used to prepare one serving (product) of a butter cookies, according to embodiments of the present invention.
  • the fat to digestible carbohydrates in the butter cookies embodiment is about 0.7 (1: 1.4).
  • Table 5 presents the ingredients and dietary breakdown used to prepare one serving (product) of a basic pizza product, according to embodiments of the present invention.
  • the digestible carbohydrates to fat in the pizza embodiment is about 0.42 (1:2.4).
  • Table 6 presents the ingredients and dietary breakdown used to prepare one serving (product) of an almond spread, according to embodiments of the present invention.
  • Table 7 presents the ingredients and dietary breakdown used to prepare one serving (product) of a hazelnut spread, according to embodiments of the present invention.
  • the fat to digestible carbohydrates in the hazelnut spread embodiment is about 0.2 (1:4.6).
  • Table 8 presents the ingredients and dietary breakdown used to prepare one serving (product) of vanilla ice-cream, according to embodiments of the present invention.
  • the fat to digestible carbohydrates in the vanilla ice-cream embodiment is about 0.5 (1:2.2).
  • Table 9 presents the ingredients and dietary breakdown used to prepare one serving (product) of a creme brulee, according to embodiments of the present invention.
  • the fat to digestible carbohydrates in the creme brulee embodiment is about 0.4 (1:2.4).

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Abstract

L'invention concerne une composition comestible contenant du chocolat qui est caractérisée par un rapport massique entre les glucides assimilables totaux et la matière grasse totale supérieur ou égal à 1:2,2, une quantité desdits glucides assimilables totaux supérieure ou égale à 15 pourcent de la masse totale de la composition, et un indice glycémique inférieur à 55. La composition comestible est formulée de manière à ne pas augmenter ou diminuer le taux de glycémie d'un sujet diabétique de plus de 20 mg/dL après une heure suivant l'ingestion de la composition comestible contenant du chocolat.
PCT/IL2018/050600 2017-06-09 2018-06-04 Compositions comestibles rassasiantes ayant une faible valeur d'indice glycémique, et leurs procédés de production et de consommation WO2018225055A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115804419A (zh) * 2021-09-15 2023-03-17 安徽山里仁食品股份有限公司 一种无糖巧克力坚果球及其制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5776887A (en) * 1995-10-16 1998-07-07 Bristol-Myers Squibb Company Diabetic nutritional product having controlled absorption of carbohydrate
US20050002988A1 (en) * 2001-09-07 2005-01-06 Kenji Mizumoto Nutritional composition for controlling blood sugar level

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5776887A (en) * 1995-10-16 1998-07-07 Bristol-Myers Squibb Company Diabetic nutritional product having controlled absorption of carbohydrate
US20050002988A1 (en) * 2001-09-07 2005-01-06 Kenji Mizumoto Nutritional composition for controlling blood sugar level

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115804419A (zh) * 2021-09-15 2023-03-17 安徽山里仁食品股份有限公司 一种无糖巧克力坚果球及其制备方法

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