Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/16—Inorganic salts, minerals or trace elements
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients
  • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
• • 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
  • A23V2250/00—Food ingredients
  • A23V2250/15—Inorganic Compounds
  • A23V2250/156—Mineral combination
  • A23V2250/1578—Calcium

Definitions

• the invention is concerned with the technical field of nutritional supplements, and more specifically to sports drinks.
• the onset of carbohydrate uptake after the first intake and the rate of exogenous carbohydrate oxidation at steady state after repeated intake can be determined by measuring O2/CO2 gas exchange and tracing ingested carbohydrates in exhaled CO2 using isotope selective techniques.
• SE 512093 discloses an oral formulation comprising encapsulated solid carbohydrates together with a non-cariogenic liquid to be used for controlled intake of carbohydrates during exercise. Intake of the required amounts of solid carbohydrates are likely to give a delayed, and even incomplete, uptake, and cause unwanted gastrointestinal symptoms.
• US 2014/0037830 discloses nutritional compositions which are delivered in vivo over long periods of time and suggested as enhancing athletic performance.
• WO 2017/186940 and WO 2017/186948 disclose nutritional supplements containing alginate and aimed at reducing unwanted gastrointestinal symptoms. These nutritional supplements comprise high levels of carbohydrates and do therefore constitute a severe challenge to the oral health. Altogether, there is a demand for carbohydrate containing nutritional supplements that are less challenging to the oral health, and which at the same time can allow for high and efficient carbohydrate uptake providing support for high carbohydrate oxidation rates during physical exercise without causing unwanted gastrointestinal symptoms.
• the present inventors have surprisingly demonstrated that it is possible to encapsulate a carbohydrate containing aqueous solution in alginate hydrogel, where only a limited amount of the carbohydrate aqueous solution is released in the oral cavity upon consumption, as seen by only a limited decrease in pH as compared to the severe decrease in pH upon the consumption of the same amount of a free carbohydrates containing aqueous solution, and still retain high and efficient carbohydrate uptake providing support for high carbohydrate oxidation rates during physical exercise, and this without causing unwanted gastrointestinal symptoms.
• calcium alginate is formed due to cross-linking of the alginate by calcium.
• the present inventors have found that the properties of the calcium alginate hydrogel can be modulated by addition of sub-saturating amounts of calcium. Addition of sub-saturating amounts of calcium generates a hydrogel comprising a mixture of calcium alginate and alginate.
• the alginate can be e.g. sodium alginate, potassium alginate or ammonium alginate, or mixtures thereof.
• calcium alginate hydrogel beads can be produced by adding drops of an alginate solution to a calcium solution.
• the alginate solution and the calcium solution contain essentially the same amounts of active ingredients, e.g. sugars. It is preferable to have a small difference in concentration of the major components to obtain slightly higher density of the alginate solution drops which will allow them to sink, avoiding accumulating them at the calcium solution surface.
• moulded calcium alginate hydrogels can be produced by dispersing an insoluble calcium salt in an alginate solution and slowly releasing the calcium e.g. by the action of an added acid to the mixture.
• the alginate solution contains the active ingredients, e.g. sugars.
• the alginate composition of the hydrogel i.e.
• the total amount of alginate and the ratio of calcium alginate to the total amount of alginate are selected to provide hydrogels with the desired properties.
• the relative amount of calcium also seen as the % calcium saturation of the calcium alginate, where 100 % calcium saturation corresponds to 1 ⁇ 2 calcium per each
• mannuronate/guluronate residue in the alginate determines the level of cross-linking of the alginate and thereby contributes to the properties of the hydrogels.
• a low % calcium saturation such as less than 20 %, results in alginate hydrogels with a low level of cross- linking, and thereby a low gel strength.
• a high % calcium saturation such as more than 80 %, results in alginate hydrogels with a high level of cross-linking, and thereby a high gel strength.
• Low gel strength gives unwanted properties such as low mechanical strength and inferior encapsulation of carbohydrates, resulting in release of sugar in the mouth during ingestion of the gel hydrogels.
• one aspect of the present invention provides nutritional supplements consisting of an alginate hydrogel, said hydrogel comprising;
• active ingredients are selected from one or more of the ingredients sugars, complex carbohydrates, electrolytes, caffeine, and amino acids.
• active ingredients are selected from one or more of the ingredients sugars, complex carbohydrates, electrolytes, caffeine, and amino acids.
• the total alginate content of said hydrogel can be 0.1 to 5 wt %, such as 0.1 to 3 wt %, 0.1 to 2.0 wt %, more preferably 0.2 to 1.0 wt %, or 0.3 to 0.8 wt %.
• a rate of diffusion which is essentially the same as from an aqueous solution.
• the % calcium saturation can be can be 20 % to 80 %, such as 20 % to 65 % or 38 % to 46%, more preferably 25 % to 55 %, more preferably 30 % to 55 %, more preferably 30 % to 46 %, even more preferably 30 % to 38 %.
• the alginate hydrogels according to the present invention comprises a mixture of calcium alginate and alginate.
• the alginates can be sodium alginate, potassium alginate and ammonium alginate or any mixtures thereof.
• the gel strength of an alginate hydrogels is determined both by the total alginate content and the % calcium saturation.
• the preferred gel strength can be obtained by lower total alginate content in combination with a higher % calcium saturation.
• the preferred gel strength can be obtained by higher total alginate content in combination with a lower % calcium saturation.
• the gel strength of the alginate hydrogel is also determined by the type of alginate, where high-M-alginate/low-G-alginate requires a higher % calcium saturation to obtain the same gel strength. Analogously, high-G alginate/low-M alginate requires a lower % calcium saturation to obtain the same gel strength and avoid or decrease syneresis.
• the nutritional supplements according to the invention can consist of:
• an alginate hydrogel comprising 0.1 to 1 wt % total alginate, wherein the alginate is 30 % to 80 % calcium saturated, such as 30 to 65 % calcium saturated, or ii) an alginate hydrogel comprising 0.3 to 5 wt % total alginate, wherein the alginate is 20 % to 65 % calcium saturated, such as 20 % to 55 % calcium saturated.
• the content of active ingredients in the solution of the hydrogel is preferably 10 to 75 wt
• the sugar content in the solution of the hydrogel can be 1 to 75 wt %, such as 45 to 70 wt
• the sugars can be selected from glucose, fructose, sucrose, isomaltulose.
• the glucose content in the solution of the hydrogel can be 0 to 35 wt %, 15 to 35 wt %, preferably 15 to 32 wt %.
• the fructose content in the solution of the hydrogel can be 0 to75 wt %, preferably 15 to 50 %, e.g. 30 to 50 wt %, also preferably 15 to 30 wt %.
• the sucrose content in the solution of the hydrogel can be 0 to 60 wt %, 30 to 50 wt %, or 15 to 30 wt %.
• the fructose to glucose ratio can be from 0.1 :1 to 10:1, such as 0.3:l to 1.2:1, preferably 0.5:1 to 1 :1.
• the complex carbohydrates can be selected from starch, maltodextrin, and pectin.
• the content of complex carbohydrates in the solution of the hydrogel can be 0.1 to 50 wt %, such as 5 to 20 wt %.
• the electrolytes can be selected from chloride, phosphate, carbonate and citrate salts of sodium, potassium, magnesium and zinc.
• the hydrogels can comprise caffeine and vitamins, such as vitamin C.
• the hydrogels can be provided with a flavouring, such as lemon oil.
• a flavouring such as lemon oil.
• the aqueous solution is advantageously encapsulated in the hydrogels, allowing only a limited release of active ingredients such as sugars or complex carbohydrates in the oral cavity upon consumption.
• an aqueous solution comprising 36 to 48 wt % glucose, 18 to 24 wt % fructose, and 0.1 to 0.3 wt % sodium chloride.
• the hydrogels according to the present invention can be in the form of hydrogel beads.
• the hydrogel beads can have a diameter of 1 mm to 10 mm, such as a diameter of 3 mm to 5 mm.
• the hydrogels according to the present invention can be moulded into the form of sheets or blocks. Preferably in the size of one portion or serving, ready to be consumed.
• the hydrogel can preferably be moulded directly in its final packaging.
• the alginate hydrogels according to the invention provides:
• Another aspect of the present invention provides use of nutritional supplements according to the invention as a sport drink or as an energy drink, preferably as a sport drink.
• the present invention provides use of nutritional supplements consisting of an alginate hydrogel, said hydrogel comprising:
• the active ingredients are selected from one or more of the ingredients sugars, complex carbohydrates, electrolytes, caffeine, and amino acids, as a sport drink or as an energy drink.
• the invention provides for use of the nutritional supplements as supply of energy in the form of carbohydrates before, during, and/or after exercise, thereby avoiding the cariogenic effects of the oral pH lowering following intake of free
• Figure 1 The decrease in pH in dental plaque upon consumption of alginate hydrogel beads comprising a solution of 40 wt % glucose and 20% fructose (solid line), compared to the decrease in pH in the oral cavity upon consumption of a free solution of 40 wt % glucose and 20% fructose (dashed line).
• the enamel-critical level of pH 5.5-5.7 is indicated.
• FIG. 4 Photos of gel beads with different calcium content and different degree of syneresis.
• Beads contained 60% sugar (glucose and fructose). Beads were prepared from sugar solution containing 0.50 wt% alginate (M/G ratio 0.35:0.65).
• Beads contained 60% sugar (glucose and fructose). Beads were prepared from sugar solution containing 0.50 wt% alginate (M/G ratio 0.35:0.65).
• the present invention is aimed at providing nutritional supplements to be used as sport drinks which result in decreased oral exposure to carbohydrates which could lead to increased risk for dental erosion and caries.
• a slow release of carbohydrates was expected to have a reducing effect on the rate of intestinal uptake of carbohydrates.
• the rate of carbohydrate uptake and metabolic oxidation during exercise was determined using isotope tracing techniques. Unexpectedly, the rate of carbohydrate uptake and oxidation (measured as exhaled 13 C-enriched C0 2 ) was very similar to that of a carbohydrate solution without hydrogel- forming additives ( Figures 2 and 3).
• gastrointestinal tolerability of the nutritional supplements were unexpectedly high, permitting the product to be ingested during high- intensity training (running or cycling) without disturbing gastrointestinal symptoms (Table 2).
• Alginate also called algin or alginic acid
• Alginate acid is a linear copolymer with homopolymeric blocks of (l-4)-linked b-D-mannuronate (M) and its C-5 epimer a-L-guluronate (G) residues, respectively, covalently linked together in different sequences or blocks.
• the monomers can appear in homopolymeric blocks of consecutive G-residues (G-blocks), consecutive M-residues (M-blocks) or alternating M and G-residues (MG-blocks).
• alginate including high-G alginate/low-M alginate, and high-M alginate/low-G- alginate, can be used according to the invention.
• a high-G alginate/low-M alginate is used to facilitate production, e.g. of gel beads.
• the counter ion can e.g. be sodium (sodium-alginate), potassium (potassium-alginate), ammonium (ammonium alginate) or other suitable monovalent cations, or mixtures thereof.
• Calcium alginate is a water-insoluble, gelatinous, substance that can be created through the addition of a calcium salt such as aqueous calcium chloride to aqueous alginate.
• % calcium saturation is used to denote the amount of calcium per per each mannuronate/guluronate residue in the alginate, where 100 % calcium saturation corresponds to 1 ⁇ 2 calcium per each mannuronate/guluronate residue.
• the % calcium saturation determines the level of cross-linking of the alginate thereby contributing to the properties of the gel, specifically the gel strength.
• the content of calcium and the total alginate content, and thereby the % calcium saturation, of a batch of alginate hydrogels can be determined using the steps;
• the total alginate content is calculated from the amount of alginate according to formulation. If not known, the total alginate content can be calculated from the carbon content which can be determined by elemental analysis after removal of other ingredients as follows:
• Sugars that can be used according to invention are monosaccharides like glucose, fructose, galactose, disaccharides like lactose, maltose, sucrose, lactulose, trehalose, isomaltulose, cello bio se, and hydrolysis products of disaccharides like invert sugar.
• Complex carbohydrates are monosaccharides like glucose, fructose, galactose, disaccharides like lactose, maltose, sucrose, lactulose, trehalose, isomaltulose, cello bio se, and hydrolysis products of disaccharides like invert sugar.
• Complex carbohydrates that can be used according to the invention, but not limited to, are components of starch like amylose and amylopectin and partially hydrolysed products thereof like maltodextrin and glucose syrup.
• wt % is meant percentage by weight, also called percentage by mass.
• Gel beads were produced by dripping a solution containing 61% sugar (fructose and glucose, 0.8:1) and 0.50% sodium alginate (M/G ratio 0.35 : 0.65), viscosity 200-400 mPa.s @ 1%) into a bath containing 59% sugar (fructose and glucose, 0.8:1) and 0.30 wt% (27 mmol/kg, 35 mmol/L) CaCl 2 during stirring. Beads were removed from the bath after 1-60 min. The time in bath was varied in order to vary the calcium content, and excess Ca- solution was sieved off. Beads were stored for four days prior to further examination or use. Shorter or longer exposure of beads in the calcium solution was employed for production of beads with lower or higher calcium content.
• Calcium content was determined as described above and calcium saturation was calculated using a MW of 198 for M/G residues and 10 wt% loss of drying of the alginate. Loss of sugar solution by syneresis after four days of storage was determined by weighing before and after careful removal of excess liquid. Photos of gel beads with different calcium content are shown in Fig. 4. The calcium saturation in the photos are 35% (A), 49% (B) and 80% (C), respectively. The observed syneresis in the gel beads are ⁇ 1% (A), 12% (B) and 32 % (C), respectively. The degree of syneresis increases with increased calcium saturation in the hydrogel.
• Carbon content of 0.5 wt % sodium alginate can be calculated by multiplying wt % value by a factor 72/198.
• the subjects were instructed to refrain from tooth brushing and all other oral hygiene measures from the evening before the day of the test. No chewing gums or lozenges should be used during this period. They should also refrain from eating/drinking, smoking, snuffing etc. during the last hour prior to test.
• alginate beads comprising 1.0 wt % total alginate 40 % calcium saturated, and a sugar solution of 40 wt % glucose and 20 wt % fructose and
• Measurements of plaque acidogenicity were carried out at two interproximal sites in the region close to where the tablet is placed in using an iridium microelectrode (Beetrode®, MEPH-l; W.P. Instruments, New Haven, CT, USA).
• the electrode was connected to an Orion SA 720 pH/ISE Meter (Orion Research, Boston, MA, USA), equipped with a porous glass reference electrode (MERE 1; W.P. Instruments).
• a salt bridge was created in a 3 M KC1 solution between the reference electrode and one of the subject’s fingers. The measurement was carried out before (0 min) and at five different time points (2, 5, 10, 15, 20, 30, 40, 50, 60 and 70 min) after placement and start of use of tablet.
• Moulded hydrogel was prepared by mixing two solutions containing fructose and maltodextrin (0.8:1) and either calcium carbonate (dispersed solid particles) or sodium alginate and citric acid. The mixture, with 60 wt % carbohydrates, 0.40 wt % alginate (M/G ratio 0.35:0.65), 0.030 wt % CaCCh and 0.050 wt % citric acid gelled within one hour and was allowed to cure for at least four days prior to use. Calcium saturation was 34%.
• the carbohydrates corn-derived glucose, maltodextrin and fructose had been analysed for their 13 C enrichment.
• V0 2 exchanged oxygen
• VCCh carbon dioxide
• V0 2 , VCCh and d 13 C values were used to calculate exogenous carbohydrate oxidation rates, expressed as gram glucose per minute.
• Endurance sport athletes 24-33 years of age, volunteered for testing a carbohydrate- containing hydrogel product in conjunction with training sessions and competition.
• the hydrogel test product was in the shape of 4-mm beads and contained a solution of glucose 33 wt %, fructose 27 wt %, a high-G alginate 0.5 wt % and had an estimated calcium saturation of 35-40 %.
• One serving contained 40 g of hydrogel beads (24 g of carbohydrates).
• Athletes used the product regularly during at least two months within their normal individual training programs, including 1-4 h long high- intensity training sessions with intake of 1-3 servings per hour. Athletes gave scores for experienced gastric discomfort, ranging from insignificant (1) to moderate (sensations of pain or nausea, 2-3), severe (affecting performance, including urge to throw up or defecate, 4-5).

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• 2019
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