WO2019040802A1 - Food products sweetened with non-absorbable carbohydrates for low-carb dieting - Google Patents

Abstract

A sweetened food product that functions to rehabilitate a person's indigenous gut bacteria comprises by percentage weight: 20-40% a composition of at least two bio-unavailable disaccharide sweeteners; 19-35% water soluble chocolate; 30-36% oil soluble chocolate; 0-5% sugar substitute; and 0-10% food grade emulsifier. The composition of at least two bio-unavailable disaccharide sweeteners may include the combination of mannitol and lactitol in substantially equal amounts, or the combination of lactulose and lactitol in substantially equal amounts.

Description

FOOD PRODUCTS SWEETENED WITH NON ABSORBABLE

CARBOHYDRATES FOR LOW-CARB DIETING

CROSS-REFERENCE TO RELATED APPLICATION

[0001] This application claims the benefit of and priority to U.S. Provisional Patent

Application Serial No. 62/550,530, filed August 25, 2017, for "Food Products Sweetened with Non-Absorbable Carbohydrates for Low-Carb Dieting", the entire disclosures of which are incorporated herein by reference.

TECHNICAL FIELD

[0002] The present disclosure relates generally to food products with lower levels of sugars and other carbohydrates purposed for decreasing the daily intake of sugars and other carbohydrates, and more particularly, to confections that are sweetened with bio- unavailable carbohydrates, wherein bio-unavailable means non-absorbable, non- nutritive, indigestible, non-fermentable, and having bulk function in the colon for forming feces.

BACKGROUND

[0003] One way to keep the human body lean is to reduce sugar intake. However, most confections have a high level of sugar or sugar derivatives. For example, a 1.55-ounce Hersey's milk chocolate bar includes 24 grams of sugar. According to World Health Organization, the recommended daily intake of sugar should not exceed 25 grams a day. Data for the U.S. shows that in 2008, the average intake was 76.7 grams per day. This level of daily intakes can cause obesity, which involves blood sugar levels and insulin interaction that leads to diabetes. Even confections that are considered "sugar- free" usually have highly absorbable sugar alcohols (maltitol, sorbitol, etc.), which have almost the same number of calories, and easily turn into regular sugar once they enter the liver. Thus, existing "sugar-free" food formulations do not necessarily reduce sugar intake.

[0004] In addition to reducing sugar intake, according to recent research, gut bacteria or microflora can play a key role in keeping the human body lean. The transfusion of bacteria from a lean-body colon to an obese-body colon can lead to quick weight loss in the obese body. However, the transfusion of gut bacteria from one organism to another can also spread parasites and infection disease. Thus, food formulations involving the transfer of bacteria are potentially harmful. [0005] Given the foregoing, it would be desirable to provide sweetened food formulations that result in real reduced sugar intake and that rehabilitate a person's indigenous gut bacteria to keep the body lean.

SUMMARY

[0006] Disclosed herein are formulations for food products that are sweetened with bio-unavailable carbohydrates, and methods of manufacturing these food products. In one aspect, a sweetened food product that functions to rehabilitate a person's indigenous gut bacteria comprises by percentage weight: 20-40% a composition of at least two bio-unavailable disaccharide sweeteners; 19-35% water soluble chocolate fraction; 30-36% oil soluble chocolate fraction; 0-5% sugar substitute; and 0-10% food grade emulsifier. The composition of at least two bio-unavailable disaccharide sweeteners may include the combination of mannitol and lactitol in substantially equal amounts, or the combination of lactulose and lactitol in substantially equal amounts.

[0007] The bio-unavailable carbohydrates included in the food product have a sweet taste, but are not absorbed into the blood from the intestines. As such, these carbohydrates do not add calories or sugars into daily intake ration. In other words, no increase in sugar levels, no insulin spike, and no insulin-conditioned sugar level drops result from the intake of these carbohydrates. These carbohydrates have bulky function in colon like dietary fiber. In addition, the sweet bio-unavailable carbohydrates lactitol and mannitol (or lactitol and lactulose) included in the example formulations disclosed herein have prebiotic properties, and provide nutritious media for lactic and bifidobacteria. And thus function to rehabilitate a person's indigenous gut bacteria to keep the body lean.

[0008] In one configuration, the food product is a chocolate product. This chocolate product may be considered a "functional food" specially made for people with sugar intolerance, e.g., people with type-2 diabetes, insulin resistance, metabolic syndrome, obesity, because the product has a sugary taste, but does not interact with sugar metabolism.

[0009] The food products disclosed herein are also good for healthy people who care about their weight and sugar intake. The product has a very low glycemic index (GI) of about 3, compared to that of sugar, which is 65. This makes the product suitable as part of a diabetic diet. The food product may be consumed by children (preferably older than 4-6 years), and provides a mechanism for parents to maintain the daily sugar intake of their children at lower levels. The food product may also be consumed by the elderly, and provides a more enjoyable (e.g., better tasting) way to control sugar level and carbohydrate intake and to help troubled digestion.

[0010] In another aspect, a method of manufacturing a sweetened food product that functions to rehabilitate a person's indigenous gut bacteria, includes combining and mixing the components of a water-soluble portion, and combining the components of an oil-soluble portion separate from the water-soluble portion. In one configuration, combining the components of an oil-soluble portion includes melting an oil soluble chocolate at approximately 40 C, stirring the melted oil soluble chocolate, and adding a food grade emulsifier and a sugar substitute while stirring the melted oil soluble chocolate. The method further includes mixing the oil-soluble portion and water- soluble portion together at 40-42 C with permanent stirring to form a paste, and then refining the paste by one or more of roll-milling and conching to form a mixture. Next, one or more molds are filled with the mixture and tamped if needed, and the mixture is allowed to cool down to form the food product.

[0011] In one formulation the components of the water soluble portion comprise by percentage weight of the total food product: 19-35% water soluble chocolate; and 20- 40% a composition of at least two bio-unavailable disaccharide sweeteners. The composition of at least two bio-unavailable disaccharide sweeteners may include the combination of mannitol and lactitol or the combination of lactulose and lactitol. The components of the oil-soluble portion comprise by percentage weight of the total food product: 30-36% oil soluble chocolate; 0-5% sugar substitute; and 0-10% food grade emulsifier.

[0012] The chocolate food product thus manufactured is unique in its formulation in that it replaces the sugar powder ingredient used in typical "sugar" formulations (or sugar substitute ingredient used in typical "sugar-free" formulations) with a composition of bio-unavailable disaccharide carbohydrates such as combination of mannitol and lactitol or a combination of lactulose and lactitol. A sugar substitute, like Stevia or monk fruit extract, may also be included in the formulation. The product may include other types of soluble and insoluble dietary fiber (pectin, agarose, acacia gum, etc.). BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Various aspects of food products that are sweetened with bio-unavailable carbohydrates and methods of manufacturing such food products will now be presented in the detailed description by way of example, and not by way of limitation, with reference to the accompanying drawing, wherein:

[0014] FIGS. 1 and 2 are flow diagrams illustrating methods of producing food products sweetened with bio-unavailable carbohydrates.

DETAILED DESCRIPTION

[0015] Various aspects of the disclosure will be described more fully hereinafter with reference to the accompanying drawing. This disclosure may, however, be embodied in many different forms by those skilled in the art and should not be construed as limited to any specific structure or function presented herein. Rather, these aspects are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art

[0016] In the present application, the terms "comprising", "comprise(s)", "containing" and "contain(s)" in the context of one or more components (e.g. components in a composition) cover the case (i) where the referenced components are the only components, and the case (ii) where other components are also present. Unless otherwise stated, a range described in terms of "X-Y" or "from X to Y" means a range including the values "X" and "Y".

[0017] Within the meaning of the present disclosure, the term "bio-unavailable carbohydrate" refers to those carbohydrates present in foods and that function as fiber, i.e., they are not digested due to a lack of enzymes in the body. Bio-unavailable carbohydrates (fiber or acting fiber-like disaccharide - such as lactitol, lactulose, and mannitol) do not enter the blood and therefore are excluded from calculations of energy intake. Bio-unavailable carbohydrates also do not influence blood sugar levels or insulin production. Also, these bio-unavailable carbohydrates do not digest and do not add calorie and sugars into daily intake. Lactitol, lactulose, and mannitol, apart from ordinary insoluble fibers, like cellulose, may be fermented by intestinal bacteria. This property of lactitol, lactulose, and mannitol is beneficial in that it helps grow natural healthy bacteria or microflora, which as noted above can play a key role in keeping the human body lean. [0018] In accordance with embodiments disclosed herein, a composition of ingredients is mixed together to produce a sweetened food product that functions to rehabilitate a person's indigenous gut bacteria to keep the body lean. This composition or formulation of the food product is described below, within the context of a chocolate product. Other food products, including confection products, are contemplated.

[0019] The composition or formulation comprises a water-soluble portion and an oil- soluble portion. The water-soluble portion includes a chocolate liquor (dispersed paste), a combination of sweeteners including bio-unavailable disaccharide sweeteners (either one, or a combination of, lactulose, mannitol and lactitol), and sea salt (NaCl, KC1, MgS04). The water-soluble portion may also include a sugar substitute (e.g., Stevia extract). The oil-soluble portion includes a chocolate butter and an emulsifier (e.g., soy lecithin).

[0020] Table 1 below is a formulation for a first version of a chocolate product, with the amount of ingredients provided as grams and a percentage of weight (wt. %). In this formulation, the composition of bio-unavailable disaccharide sweeteners (mannitol plus lactitol or lactulose plus lactitol) makes up approximately 40% of the total weight of the ingredients.

Table 1

The percentage of weight of individual ingredients listed in Table 1 may vary within respective ranges as follows, to obtain a total percentage of 100:

Chocolate liquor: 19-25%

Chocolate butter: 30-36%

Soy lecithin: 0%-10%

Lactulose or mannitol: 0-40% (lactulose or mannitol) plus lactitol = approximately 40%)

Lactitol: 0-40% (lactulose or mannitol) plus lactitol = approximately

40%) Sea salt: 0-10% (some types of chocolate liquor or chocolate butter may be salty, in which case the amount of sea salt may be reduced)

[0022] In other variations of the formulation, the amount of chocolate liquor may be in the range of 0-80%. For example, white chocolate product does not have chocolate liquor at all so in that case its value is 0%. Chocolate butter may be in the range of 0 to 60%. For example, a lean (low fat) formulation of may have 0% chocolate butter.

[0023] Table 2 below is a formulation for a second version of a chocolate product, with the amount of ingredients provided as grams and a percentage of weight (wt. %). In this formulation, the composition of bio-unavailable disaccharide sweeteners (lactulose plus lactitol or mannitol plus lactitol) makes up approximately 20% of the total weight of the ingredients.

Table 2

[0024] The percentage of weight of individual ingredients may vary within respective ranges as follows, to obtain a total percentage of 100:

Chocolate liquor: 29-35%

Chocolate butter: 30-36%, (optimum is 34-36%)

Soy lecithin: 0-10%

Lactulose or mannitol: 0-20% (lactulose or mannitol) plus lactitol = approximately 20%)

Lactitol: 0-20% (lactulose or mannitol) plus lactitol = approximately

20%)

Sea salt: 0 to 10% (some types of chocolate may be saltier, and in some case the amount of sea salt may be reduced).

Stevia, monk fruit extracts 0-20 %

Other soluble and insoluble fiber (hemicellulose, agarose, pectin, Arabic gum, etc.) may be include: 0-20% [0025] In other variations of the formulation, the amount of chocolate liquor may be in the range of 0-80%. For example, white chocolate product does not have chocolate liquor at all so in that case the chocolate liquor amount is 0%. In another example, chocolate liquor may be replaced with carob tree seeds extract. Chocolate butter may be in the range of 0 to 60%. For example, a lean (low fat) formulation of may have 0% chocolate butter.

[0026] With reference to FIGS. 1 and 2, the product is made by combining the components of the water-soluble portion of the composition. For example, the chocolate liquor, lactulose or mannitol, lactitol, sea salt, and Stevia or monk fruit extract (for version two) are mixed together.

[0027] The components of the oil-soluble portion of the composition are separately combined. For example, the chocolate butter is melted at approximately 40C with permanent stirring, and then soy lecithin is added while continuing to stir.

[0028] The oil-soluble portion and water-soluble portion are mixed together at 40-42 C with permanent stirring.

[0029] Once combined, a paste formed by the water-soluble portions and the oil- soluble portion goes through usual sets of operation for chocolate manufacturing, including one or more of:

Roll-milling, during which the paste is ground between sets of revolving metal drums.

Conching, during which the paste is continuously turned and ground in a huge open vat.

Tamping/molding, during which the resulting chocolate is poured into molds, tamped as need, and allowed to cool down.

[0030] The whole process of manufacturing the chocolate product usually takes about

72 hours. Ready chocolate bars are taken out from the molds and wrapped in aluminum foil or packaged in the candy boxes. Chocolate also can be whipped for increasing the surface area and the volume to promote better interaction with tongue receptors per calorie intake

[0031] Some ingredients in the above described versions of the product may be replaced by other ingredients. For example:

chocolate butter may be replaced with coconut, milk or another food-grade butter. chocolate liquor may be replaced with other chocolate bean products

(powder, extract, etc.), and with carob tree seeds liquor for people who have an allergy to chocolate.

Stevia extract may not be present at all or may be replaced with other sugar substitutes, such as: monk fruit extract, sucralose, and other sweeteners approved American Diabetic Association, soy lecithin may be replaced with any other food grade emulsifier.

[0032] In addition to the ingredients listed above, the product can contain: milk powder, creamer and other dairy products for white and milk types of chocolate; vanilla, cinnamon, coffee, pepper, saffron, truffle mushrooms and any other food grade species and flavors. Also, products can include some other dietary fibers, like pectin, agarose, acacia gum, etc.

[0033] While a chocolate product is described above, other confections are contemplated. For example, different types of chocolate candies with and without fillers, sport bars, chocolate glazing, filler for bakeries (donuts, rolls, cakes), frosting for cakes, ice-cream, chocolate yogurt and cream, chocolate filled shakes, spreads, etc. Another type of product can be "chocolate-like", made from carob tree seeds extract (common chocolate liquor replacer) bars and candy. Chicory extract can be added to white chocolate for making "Creme Brule" sort.

[0034] In addition, a composition of lactitol and one of lactulose or mannitol can replace sugar in fruit and vegetable jams (strawberry jam or carrot jam for example) or other desserts like ice cream, snuffle, yoghurt, pudding, etc. These will also be functional food for low carb dieting.

[0035] Following is a general description of lactulose, mannitol and lactitol:

[0036] Lactulose - a non-absorbable sugar, a disaccharide (double-sugar) formed from one molecule each of the simple sugars (monosaccharides) fructose and galactose. Lactulose is not absorbed in the small intestine nor broken down by human enzymes, thus stays in the digestive bolus through most of its course, causing retention of water through osmosis.

[0037] Mannitol -is a low-calorie sweetener. It is a carbohydrate, made from fructose by adding hydrogen to fructose. It is poorly absorbed in the small intestine, so it travels to the large intestine where beneficial intestinal bacteria break it (ferment) into gases and short-chain fatty acids, which can be absorbed and provide some energy. Glycemic index (GI) of zero, provide 1.6 calories per gram, and does not raise blood glucose and insulin levels. Mannitol occurs naturally in mushrooms, marine algae, strawberries, celery, onions, and pumpkins.

[0038] Lactitol - a sugar alcohol used as a replacement bulk sweetener for low calorie foods with approximately 40% of the sweetness of sugar. Lactitol is used in a variety of low food energy or low-fat foods. High stability makes it popular for baking. It is used in sugar-free candies, cookies (biscuits), chocolate, and ice cream. Lactitol also promotes colon health as a prebiotic. Humans lack a suitable beta-galactosidase in the upper gastrointestinal tract; a majority of ingested lactitol reaches the large intestine, where it then becomes fermentable to gut microbes (prebiotic) and can pull water into the gut by osmosis. Lactitol only has 2.4 Calories (9 kJ) per gram, compared to 4 Calories (17 kJ) per gram for typical carbohydrates, and because of poor absorption most of this number of calories are bio-unavailable and excrete with feces. In addition, lactitol has a glycemic index (GI) of 3, compare to sugar, which has a GI of 65) and this makes it suitable as part of a diabetic diet.

[0039] Lactitol, lactulose, and mannitol have a laxative effect, and in some individuals, may cause cramps, flatulence and even diarrhea in case of overgrowing of gut bacteria. Accordingly, it is recommended that no more than 50 g per day of mannitol, 20 g per day of lactitol and 20 g per day of either of lactuloses or mannitol be consumed. Also, consumption of lactitol, lactulose, and mannitol may increase average daily water intake as these substances hold/retain some water in intestine. However, these substances are safe enough to use as the first line of therapy against constipation in pregnant women.

[0040] Following are general descriptions of some of the common ingredients:

[0041] Chocolate - Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. May contain between 50%-60% (by weight) cocoa butter (cacao fat), and may be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol (ethanol).

[0042] Cocoa Butter - The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products. Lecithin - A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.

Claims

CLAIMS What is claimed is:

1. A food product comprising by percentage weight:

20-40% a composition of at least two bio-unavailable disaccharide sweeteners; 19-35% water soluble chocolate;

30-36% oil soluble chocolate;

0-5% sugar substitute; and

0-10% food grade emulsifier.

2. The food product of claim 1, wherein the composition of at least two bio-unavailable disaccharide sweeteners comprises mannitol and lactitol.

3. The food product of claim 2, wherein mannitol and lactitol are included in substantially equal amounts.

4. The food product of claim 1, wherein the composition of at least two bio-unavailable disaccharide sweeteners comprises lactulose and lactitol.

5. The food product of claim 4, wherein lactulose and lactitol are included in substantially equal amounts.

6. A method of manufacturing a sweetened food product that functions to rehabilitate a person's indigenous gut bacteria, the method comprising:

combining and mixing components of a water-soluble portion;

combining components of an oil-soluble portion separate from the water-soluble portion

mixing the oil- soluble portion and water-soluble portion together at 40-42 C with permanent stirring to form a paste; and

refining the paste by one or more of roll-milling and conching to form a mixture,

filling one or more molds with the mixture; and

allowing the mixture to cool down to form the sweetened food product.

7. The method of claim 6, wherein components of the water-soluble portion comprise by percentage weight of a total weight of the food product: 19- 35% water soluble chocolate; and

20- 40% a composition of at least two bio-unavailable disaccharide sweeteners.

8. The method of claim 7, wherein the composition of at least two bio- unavailable disaccharide sweeteners comprises mannitol and lactitol.

9. The method of claim 8, wherein mannitol and lactitol are included in substantially equal amounts.

10. The method of claim 7, wherein the composition of at least two bio- unavailable disaccharide sweeteners comprises lactulose and lactitol.

11. The method of claim 10, wherein lactulose and lactitol are included in substantially equal amounts.

12. The method of claim 7, wherein components of the oil- soluble portion comprise by percentage weight of a total weight of the food product:

30-36% oil-soluble chocolate;

0-5% sugar substitute; and

0-10% food grade emulsifier.

13. The method of claim 12, wherein combining components of an oil- soluble portion comprises

melting the oil- soluble chocolate at approximately 40C;

stirring the melted oil-soluble chocolate; and

adding the food grade emulsifier and the sugar substitute while stirring the melted oil- soluble chocolate.