WO2022106416A1 - Élément décoratif comestible comprenant des oligosaccharides du lait humain - Google Patents

Élément décoratif comestible comprenant des oligosaccharides du lait humain Download PDF

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Publication number
WO2022106416A1
WO2022106416A1 PCT/EP2021/081850 EP2021081850W WO2022106416A1 WO 2022106416 A1 WO2022106416 A1 WO 2022106416A1 EP 2021081850 W EP2021081850 W EP 2021081850W WO 2022106416 A1 WO2022106416 A1 WO 2022106416A1
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Prior art keywords
weight
edible
fucosyllactose
decorative element
lacto
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PCT/EP2021/081850
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English (en)
Inventor
Gabriela BADOLATO BÖNISCH
Jovana POEPELT
Isaac TENLLADO
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Dsm Ip Assets B.V.
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Publication of WO2022106416A1 publication Critical patent/WO2022106416A1/fr

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    • 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
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0097—Decorating sweetmeats or confectionery
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating

Definitions

  • Edible decorative element comprising human milk oligosacchrides
  • the present invention relates to the delivery of human milk oligosaccharides (HMOs) to consumers.
  • HMOs human milk oligosaccharides
  • HMOs human milk oligosaccharides
  • HMO powders due to historical reasons, HMO powder mixtures have an aura of baby food. This makes HMO powders unattractive, particularly for preadolescences and teenagers.
  • HMOs human milk oligosaccharides
  • the edible decorative element of the invention is a sprinkle.
  • the edible decorative element of the invention may have any other shape such as a star, moon or flower.
  • One embodiment of the invention relates to a plurality of edible decorative elements, wherein said plurality of edible decorative elements is a mixture of colored sprinkles.
  • Edible, optionally colored sprinkles can be used to decorate cupcakes, muffins and alike or can be spread over the top of any other kind of food such as yoghurt.
  • an edible decorative element comprising:
  • sucrose preferably icing sugar
  • the present invention also relates to the use of human milk oligosaccharide for manufacturing edible decorative elements, preferably for manufacturing sprinkles. Sprinkles may be manufactured by extrusion.
  • One embodiment of the invention relates to a method of manufacturing one or more edible decorative elements, said method comprising the steps: a) providing a composition that comprises water and at least
  • the present invention also relates to an icing mixture comprising at least 1 weight-% of at least one human milk oligosaccharide, based on the total weight of the icing mixture.
  • the composition provided in step a) of the method of the invention is preferably an icing mixture.
  • the present invention also relates to a method of administering at least one human milk oligosaccharide to a subject in need thereof, characterized in that a plurality of edible decorative elements and/or sprinkles as herein described are administered.
  • FIGURE 1 shows an enlarged representation of an exemplary edible decorative element having the shape of a cylinder (“sprinkle”).
  • the cylinder is relatively small and has a weight of typically less than 1 gram.
  • the ratio between height (h) and diameter (d) is preferably from 10:1 to 2:1 and is more preferably from 5:1 to 2:1.
  • To decorate food a plurality of such cylinders (“sprinkles”) is typically used.
  • Figure 1 is a schematic representation only.
  • the shape of a real-life sprinkle is often not a perfect cylinder. For decorating food, deviations from the geometry shown in Figure 1 are irrelevant.
  • FIGU E 2 shows extruded stands comprising Tapioca dextrin as matrix material.
  • the strands of Figure 2 are enclosed in a sealed bag.
  • the present invention relates to a composition, to an icing mixture, to edible decorative element(s), to a manufacturing method and to a novel, surprising use of HMOs.
  • the invention has the merit of making attractive to toddlers, preadolescences and/or teenagers what still has an aura of baby food.
  • Composition of the invention is a composition, to an icing mixture, to edible decorative element(s), to a manufacturing method and to a novel, surprising use of HMOs.
  • the invention has the merit of making attractive to toddlers, preadolescences and/or teenagers what still has an aura of baby food.
  • the present invention relates to a composition
  • a composition comprising water and at least 1 weight-% of at least one human milk oligosaccharide, based on the total weight of the composition.
  • the amount of water is preferably chosen such that the composition is extrudable at a temperature between 20°C to 30°C, preferably at a temperature of 25°C.
  • the composition of the invention comprises from 1 weight-% to 15 weight-%, preferably from 1 weight-% to 15 weight-%, preferably from
  • a preferred embodiment of the present invention relates to a composition
  • a composition comprising at least one sweetener, from 1 weight-% to 15 weight-%, preferably from 5 weight-% to 15 weight-% and most preferably from
  • the at least one sweetener is preferably sucrose, glucose, fructose, maltose or mixtures thereof.
  • the composition may comprise at least one sugar substitute such as steviol glycosides and/or a polyol such as maltitol, xylitol, mannitol, sorbitol, isomalt, palatinose and mixtures thereof.
  • the composition of the invention comprises powdered sucrose.
  • the composition of the invention comprises an alternative matrix material.
  • Alternative matrix materials are carbohydrates (such as flours, starches and dextrins), fibres (such as inulin, xanthan gum, pectin gum and guar gum) and proteins (such as gluten, soy protein and milk protein. Carbohydrates such as dextrins and rice flour are the preferred alternative matrix materials.
  • composition of the invention may be a mixture that comprises or consists of - at least one human milk oligosaccharide,
  • a preferred mixture of the invention comprises or consists of :
  • weight-% more preferably from 2 weight-% to 30 weight-% and most preferably from 4 weight-% to 10 weight-% at least one human milk oligosaccharide, based on the total weight of the mixture,
  • At least one optional edible excipient is preferably glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di-glycerides of fatty acids, wheat starch, sunflower lecithin, invert sugar syrup, wheat flour, sodium hydrogen carbonate, egg powder, color, a lubricant and/or flavouring.
  • at least one optional edible excipient is preferably glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin,
  • composition of the invention is preferably an icing mixture.
  • the person skilled in the art knows what an icing mixture is. US 4,037,000 discloses an icing mixture that dries in a day or two to give the well-known firm, non-sticky icing used on baked goods and confections such as Christmas cakes.
  • the icing mixture of the present invention is preferably a composition that comprises icing sugar.
  • icing sugar and “confectioner's sugar” are used synonymously.
  • Icing sugar is obtainable by finely grinding granulated sucrose until it is a very fine powder.
  • Icing sugar as used in the context of the present invention comprises preferably powdered sucrose and at least one excipient.
  • the at least one excipient is a glazing agent, a thickener, an emulsifier, an edible oil, a vegetable fat, an acid and/or an anticaking agent.
  • Known anticaking agents are fatty acids salts (labeled as E470), starch (such as maize starch, corn starch and potato starch) and tricalcium phosphate.
  • E470 fatty acids salts
  • starch such as maize starch, corn starch and potato starch
  • tricalcium phosphate In the context of icing sugar, the preferred anticaking agents are starch and tricalcium phosphate.
  • preferred icing sugar comprises powdered sucrose, at least one anticaking agent and optionally at least one further excipient, and wherein said at least one anticaking agent is preferably starch and/or tricalcium phosphate.
  • the icing mixture of the present invention comprises at least 1 weight-% of at least one human milk oligosaccharide, based on the total weight of the icing mixture.
  • a preferred embodiment of the present invention relates to an icing mixture that comprises or consists of icing sugar, water and at least 1 weight-% of at least one human milk oligosaccharide, based on the total weight of the icing mixture.
  • the amount of water is preferably chosen such that the icing mixture is extrudable at a temperature between 20°C to 30°C, preferably at a temperature of 25°C.
  • the icing mixture of the invention comprises from 1 weight-% to 15 weight-%, preferably from 4 weight-% to 15 weight-% and most preferably from 6 weight-% to 12 weight-% of water, based on the total weight of the icing mixture.
  • the icing mixture comprises from 1 weight-% to 50 weight-%, preferably from 2 weight-% to 40 weight-%, more preferably from 2 weight-% to 30 weight-% and most preferably from 4 weight-% to 10 weight-% of at least one human milk oligosaccharide, based on the total weight of the icing mixture.
  • the icing mixture comprises from 10 weight-% to 90 weight-%, preferably from 20 weight-% to 85 weight-% and most preferably from 50 weight-% to 85 weight-% of icing sugar, based on the total weight of the icing mixture.
  • HMD's promote health whereas sucrose has detrimental effects on the human body. It is therefore beneficialto partially replace in sprinkles sucrose and other common sugars by HMDs. Therefore, icing mixtures comprising less than 90 weight-%, preferably less than 86 weight-% and most preferably less than 80 weight-% of sucrose, based on the total weight of the icing mixture, are preferred. Naturally, the total amount of all components cannot exceed 100 weight-%, neither in this preferred embodiment nor any other embodiment of the present invention.
  • the icing mixture of the invention may further comprise at least one edible excipient, wherein said at least one edible excipient is preferably glucose syrup, a anticaking agent (such as corn starch, maize starch, corn starch, potato starch, fatty acids salts and/or tricalcium phosphate), carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch (being preferably modified corn starch), beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di-glycerides of fatty acids, wheat starch, sunflower lecithin, invert sugar syrup, wheat flour, sodium hydrogen carbonate, egg powder, color and/or flavouring.
  • Fatty acids salts (labeled as E470) are the preferred anticaking agent of the icing mixture of the invention.
  • composition of the invention is preferably an icing mixture that comprises:
  • weight-% more preferably from 2 weight-% to 30 weight-% and most preferably from 4 weight-% to 10 weight-% of at least one human milk oligosaccharide, based on the total weight of the composition, and
  • At least one edible excipient is preferably glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di-glycerides of fatty acids, wheat starch, sunflower lecithin, invert sugar syrup, wheat flour, sodium hydrogen carbonate, egg powder, color and/or flavouring.
  • said at least one edible excipient is preferably glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di
  • An “edible decorative element” is an edible item used as a decoration or embellishment.
  • the edible decorative element of the present invention is not liquid.
  • the edible decorative element of the present invention cannot be reconstituted to form a nutritional liquid.
  • the edible decorative element of the present invention is not a nutritional composition as disclosed in EP 3469 912.
  • Edible decorative elements are not meant to deliver fats, amino nitrogen and carbohydrates to a human subject in a recommended daily amount.
  • the typical edible decorative element of the present invention lacks fat and/or protein.
  • the edible decorative element of the present invention is not a chocolate composition as disclosed in WO 2020/120392.
  • the typical edible decorative element of the present invention lacks diary powder, cocoa powder, cocoa liquor and/or cocoa butter.
  • the edible decorative element of the present invention is obtained by shaping and drying the mixture of the invention. Therefore, the edible decorative element of the invention comprises typically less weight-% water than the mixture of the invention.
  • One embodiment of the present invention relates to an edible decorative element comprising: — at least 2 weight-% of at least one human milk oligosaccharide, based on the total weight of the edible decorative element, and
  • At least one sweetener being preferably powdered sucrose
  • At least one edible excipient is preferably glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di-glycerides of fatty acids, wheat starch, sunflower lecithin, invert sugar syrup, wheat flour, sodium hydrogen carbonate, egg powder, color and/or flavouring.
  • at least one edible excipient is preferably glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di-
  • An alternative embodiment of the invention relates to an edible decorative element comprising: — at least 2 weight-%, preferably at least 4 weight-% of at least one human milk oligosaccharide, based on the total weight of the edible decorative element, and
  • said at least one matrix material is a carbohydrate, a fiber and/or a protein
  • said at least one matrix material is preferably flour, starch, dextrin, inulin, xanthan gum, pectin gum, guar gum, gluten, soy protein and/or milk protein, and wherein said dextrin is preferably tapioca dextrin.
  • Human milk oligosaccharides as used in the context of the invention
  • the composition of the present invention, the icing mixture of the invention and/or the edible decorative element of the invention comprise at least one kind human milk oligosaccharide.
  • the composition of the present invention, the icing mixture of the invention and/or the edible decorative element of the invention comprise a mixture of different human milk oligosaccharides.
  • composition of the present invention, the icing mixture of the invention and the edible decorative element of the invention are interrelated. Therefore, preferences for HMOs apply to all three of them, i.e. to the composition, to the icing mixture and also to the edible decorative element of the invention.
  • HMOs Human milk oligosaccharides
  • HMOs are composed of the five monosaccharides glucose (Glc), galactose (Gal), N-acetylglucosamine (GlcNAc), fucose (Fuc) and sialic acid (Sia), with N-acetylneuraminic acid (Neu5Ac) as the predominant if not only form of Sia. More than two hundred different HMOs have been identified so far. The most important are 2’-O-fucosyllactose (2'-FL), lacto-N-neotetraose (LNnT), lacto-N-tetraose (LNT) and 3-O-fucosyllactose (3-FL). In 3-FL (i.e. without '), fucose is attached to the glucose moiety of lactose, whereas in 2'-FL, fucose is attached to the galactose moiety of lactose.
  • 2'-FL fucose is attached to the glucose
  • HMOs can be isolated from human breast milk or they can be produced chemically or biochemically. HMOs are commercially available from a variety of producers, including DSM® Nutritional Products, Switzerland. For the purpose of the present invention, the source of the HMO is not essential. It is clear that HMOs from different sources can be used.
  • the human milk oligosaccharides referred to in the present invention are preferably synthetic, i.e. produced by chemical or biochemical processes in vitro.
  • the synthetic HMOs used in the in the present invention may be selected from one or more of LNT, LNnT, 2‘-FL, 3-FL, DFL, LNFP I, 3‘-SL, 6‘-SL, FSL, LST a, LST b, and DS-LNT, preferably LNT, LNnT, 2‘-FL, 3-FL, DFL, LNFP I, 3‘-SL and 6‘-SL.
  • the synthetic HMOs may be neutral or acidic (sialylated).
  • neutral human milk oligosaccharide means a non-sialylated (therefore neutral) complex carbohydrate found in human breast milk (Urashima et al.: Milk oligosaccharides, Nova Biomedical Books, 2011; Chen Adv. Carbohydr. Chem. Biochem.
  • a core structure being a lactose unit at the reducing end that is a) substituted with one or two a-L-fucopyranosyl moieties, b) substituted with a galactosyl residue, or c) elongated, via its 3'-OH group, by an N-acetylglucosamine, a lacto-N-biose (Gaipi-3GlcNAc) or an N-acetyllactosamine (Gal 1-4GlcNAc) moiety.
  • N- acetyllactosamine containing derivatives can be further substituted with N- acteyllactosamine and/or lacto-N-biose (lacto-N-biose is always a nonreducing terminal).
  • lacto-N-biose is always a nonreducing terminal.
  • the N-acetyllactosamine and the lacto-N-biose containing derivatives can optionally be substituted by one or more a-L- fucopyranosyl moieties.
  • Examples of neutral trisaccharide HMOs include 2'-O-fucosyllactose (2'-FL, Fuca1-2Gaipi-4Glc), 3-O-fucosyllactose (3-FL, Gaipi-4(Fuca1-3)Glc) or lacto- N-triose II (GlcNAcpi-3Gaipi-4Glc); examples of neutral tetrasaccharide HMOs include 2',3-di-O-fucosyllactose (DFL, Fuca1-2Gaipi-4(Fuca1-3)Glc), lacto-N-tetraose (LNT, Gaipi-3GlcNAcpi-3Gaipi-4Glc) or lacto-N-neotetraose (LNnT, Gaipi-4GlcNAcpi-3Gaipi-4Glc); examples of neutral pentasaccharide HMOs include lacto
  • sialylated human milk oligosaccharide means a sialylated complex carbohydrate found in human breast milk (Urashima et al.: Milk oligosaccharides, Nova Biomedical Books, 2011; Chen Adv. Carbohydr. Chem. Biochem.
  • a core structure being a lactose unit at the reducing end that can be elongated by one or more p-N-acetyl- lactosaminyl and/or one or more p-lacto-N-biosyl units, and which core structure is substituted by an a-N-acetyl-neuraminyl (sialyl) moiety and optionally can be substituted by an a L-fucopyranosyl moiety.
  • the acidic HMOs have at least one sialyl residue in their structure.
  • acidic HMOs examples include 3'-sialyllactose (3'-SL), 6'-sialyllactose (6'- SL), 3-fucosyl-3'-sialyllactose (FSL), LST a, fucosyl-LST a (FLST a), LST b, fucosyl-LST b (FLST b), LST c, fucosyl-LST c (FLST c), sialyl-LNH (SLNH), sialyl- lacto-N-hexaose (SLNH), sialyl-lacto-N-neohexaose I (SLNH-l), sialyl-lacto-N- neohexaose II (SLNH-ll) and disialyl-lacto-N-tetraose (DS-LNT).
  • 3'-SL 3'-sialyllactose
  • 6'- SL 6-
  • any edible, non-toxic human milk oligosaccharide can be used such as neutral human milk oligosaccharides, sialylated human milk oligosaccharide and mixtures thereof. Human milk oligosaccharides that have a salty taste are less preferred.
  • Preferred HMO's are 2’-O-fucosyllactose (2’-FL), lacto-N-neotetraose (LNnT), lacto- N-tetraose (LNT), 3'-sialyllactose (3'-SL), 6'-sialyllactose (6'-SL), 3-O-fucosyllactose (3- FL), 2',3-di-O-fucosyllactose (DFL), lacto-N-fucopentaose I (LNFP I) and any mixture thereof.
  • HMO's are 2'-O-fucosyllactose (2'-FL), lacto-N-neotetraose (LNnT), lacto- N-tetraose (LNT), 3-O-fucosyllactose (3-FL) 2',3-di-O-fucosyllactose (DFL), 3'-sialyllactose (3’-SL), 6'-sialyllactose (6'-SL) and any mixture thereof.
  • HMO's are 2'-O-fucosyllactose (2'-FL), lacto-N-neotetraose (LNnT), lacto-N-tetraose (LNT), 3-O- fucosyllactose (3-FL), 2',3-di-O-fucosyllactose (DFL) and any mixture thereof.
  • the most preferred HMO is 2'-O-fucosyllactose (2'-FL).
  • Preferred mixtures of HMO's are:
  • mixture comprising2'-FL and LNnT, wherein the weight ratio 2'-FL:LNnT is preferably from 3:1 to 1:1 and is more preferably 2:1
  • composition of the invention is a mixture comprising:
  • At least one optional edible excipient is glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di-glycerides of fatty acids, wheat starch, sunflower lecithin, invert sugar syrup, wheat flour, sodium hydrogen carbonate, egg powder, color and/or flavouring.
  • weight-% more preferably from 2 weight-% to 30 weight-% and most preferably from 4 weight-% to 10 weight-% of at least one HMO selected from of 2'-O-fucosyllactose (2'-FL), lacto-N-neotetraose (LNnT), lacto-N-tetraose (LNT), 3'-sialyllactose (3'-SL), 6'-sialyllactose (6'-SL), 3-O-fucosyllactose (3-FL), 2',3-di-O- fucosyllactose (DFL), lacto-N-fucopentaose I (LNFP I) and mixtures thereof, based on the total weight of the edible decorative element,
  • HMO selected from of 2'-O-fucosyllactose (2'-FL), lacto-N-neotetraose (LNnT), lacto-N-tetraos
  • said icing sugar comprises preferably powdered sucrose and at least one excipient, and wherein said icing sugar comprises more preferably powdered sucrose and at least one anticaking agent being preferably starch and/or tricalcium phosphate.
  • the most preferred HMO is 2'-O-fucosyllactose (2'-FL).
  • the composition of the present invention, the icing mixture of the invention and/or the edible decorative element of the invention comprise preferably only one kind of human milk oligosaccharide being is 2’-0-fucosyllactose (2’- FL).
  • One embodiment of the invention relates to the use of human milk oligosaccharides for manufacturing edible decorative elements and/or for manufacturing an icing mixture.
  • a preferred embodiment of the invention relates to the use of 2'-O-fucosyllactose (2'-FL), lacto-N-neotetraose (LNnT), lacto- N-tetraose (LNT), 3'-sialyllactose (3'-SL), 6'-sialyllactose (6'-SL), 3-0- fucosyllactose (3-FL), 2',3-di-O-fucosyllactose (DFL), and/or lacto-N- fucopentaose I (LNFP I) for manufacturing edible decorative elements and/or for manufacturing an icing mixture.
  • 2'-O-fucosyllactose (2'-FL), lacto-N-neotetraose (LNnT), lacto-
  • a particularly preferred embodiment of the invention relates to the use of 2'-O-fucosyllactose (2'-FL), lacto-N-neotetraose (LNnT), lacto-N-tetraose (LNT), 3'-sialyllactose (3'-SL), 6'-sialyllactose (6'-SL), 3-O-fucosyllactose (3-FL), 2',3-di-O-fucosyllactose (DFL), and/or lacto-N-fucopentaose I (LN FP l) for manufacturing preferably colored, edible sprinkles.
  • Such sprinkles increase compliance to HMO dosage regimens, particularly for toddlers, preadolescences and teenagers. Furthermore, they comprise less sucrose as sucrose is at least partially replaced by at least one HMO.
  • the herein disclosed decorative elements also help to reduce sugar consumption of toddlers, preadolescences and teenagers that regularly enjoy colored sprinkles. Sprinkles are regularly consumed in the Netherlands.
  • the herein disclosed products are particularly suitable to reduce sugar consumption by Dutch toddlers, preadolescences and teenagers.
  • the present invention also relates to a method of manufacturing an edible decorative element and to a method of manufacturing a plurality of edible decorative elements such as sprinkles. Furthermore, the present invention relates to edible decorative element(s) obtainable by the method of the invention.
  • An edible decorative element according to the invention can be obtained by shaping and drying the composition of the invention or by shaping and drying the icing mixture of the invention. Shaping is preferably done by extrusion, optionally followed by cutting and/or spheronization.
  • the method of the present invention is not hot-melt extrusion; it is wet extrusion using water as solvent.
  • one embodiment of the invention relates to a method of manufacturing an edible decorative element, said method comprising the steps: a) providing a composition comprising water and at least 1 weight-% of at least one human milk oligosaccharide, based on the total weight of the composition b) extruding the composition provided in step a) to obtain at least one extrudate c) drying the at least one extrudate obtained in step b) d) optionally cutting the at least one extrudates obtained in step c) into smaller pieces
  • cutting step d) can be done before drying step c).
  • the extrudate is cut into smaller pieces, which are then dried.
  • the optionally cut extrudate(s) can be spheronized, if needed or if desired. Spheronization after drying is not recommended.
  • a preferred embodiment of the invention relates to a method of manufacturing an edible decorative element, said method comprising the steps: a) providing a composition comprising:
  • step b) at least 1 weight-% of at least one human milk oligosaccharide, based on the total weight of the composition b) extruding the composition provided in step a) to obtain at least one extrudate and optionally spheronizing and/or cutting the obtained at least one extrudate c) drying the optionally cut or spheronized extrudates obtained in step b)
  • the composition of the invention is preferably an icing mixture. Therefore, the present also relates to a method of manufacturing an edible decorative element, said method comprising the steps: a) providing an icing mixture comprising at least 1 weight-% of at least one human milk oligosaccharide, based on the total weight of the icing mixture. b) extruding the icing mixture provided in step a) to obtain at least one extrudate c) drying the at least one extrudate obtained in step b), wherein the extrudate is optionally cut before or after drying, or wherein the extrudate optionally is cut and then spheronized before drying step c).
  • a preferred method of manufacturing an edible decorative element comprises the steps: a) providing the icing mixture comprising:
  • At least one edible excipient is preferably glucose syrup, corn starch, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di-glycerides of fatty acids, wheat starch, sunflower lecithin, invert sugar syrup, wheat flour, sodium hydrogen carbonate, egg powder, color and/or flavouring b) extruding the icing mixture provided in step a) to obtain at least one extrudate c) drying the at least one extrudate obtained in step b), wherein the extrudate is optionally cut before or after drying, or wherein the extrudate is optionally cut and then spheronized before drying step c).
  • said at least one edible excipient is preferably glucose syrup, corn starch, carnauba wax, rice flour
  • the herein disclosed extrudate is preferably a strand that is preferably cut into smaller pieces, either before or after drying.
  • Such extrudates can be manufactured by extruding a strand in step b) of the method of the invention, wherein said strand has a diameter of preferably less than 2 mm or more preferably less than 1 mm.
  • Said strand is then preferably cut to obtain a plurality of cylinders having a weight of preferably less than 1 gram, and/or having a height:diameter ratio that is preferably from 10:1 to 2:1 and is more preferably from 5:1 to 2:1.
  • a plurality of such cylinders are sprinkles resembling known edible sprinkles.
  • Such sprinkles are edible decorative elements that can be used to decorate cupcakes, muffins and alike.
  • To obtain rainbow sprinkles sprinkles of various colors (e.g. red, orange, yellow, green, blue, and violet) are manufactured separately before mixing them.
  • Icing mixture comprising at least 1 weight-% of at least one human milk oligosaccharide, based on the total weight of the icing mixture.
  • At least one optional edible excipient is preferably glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and di-glycerides of fatty acids, wheat starch, sunflower lecithin, invert sugar syrup, wheat flour, sodium hydrogen carbonate, egg powder, color and/or flavouring.
  • at least one optional edible excipient is preferably glucose syrup, a anticaking agent, carnauba wax, rice flour, coconut oil, shellac, citric acid, sodium chloride, palm fat, modified starch being preferably modified corn starch, beeswax, gum Arabic, soy lecithin, palm oil, tragacanth gum, xanthan gum, dextrin, cocoa fat, mono- and
  • Method of manufacturing an edible decorative element comprising the steps: a) providing an icing mixture according to any one of embodiments 1 to 3 b) extruding the icing mixture provided in step a) to obtain at least one extrudate c) drying the at least one extrudate obtained in step b) 5.
  • Method according to embodiment 4 or 5 said method further comprising the step: d) cutting the dried the extrudates obtained in step c) or cutting the extrudates obtained in step b).
  • Edible decorative element comprising:
  • said icing sugar comprises preferably powdered sucrose and at least one excipient, and wherein said icing sugar comprises more preferably powdered sucrose and at least one anticaking agent being preferably starch and/or tricalcium phosphate.
  • said at least one human milk oligosaccharide is selected from 2'-O-fucosyllactose, lacto-N-neotetraose, lacto-N-tetraose, 3'-sialyllactose, 6'-sialyllactose, 3-O-fucosyllactose, 2',3-di-O-fucosyllactose, lacto-N-fucopentaose I and mixtures thereof, and wherein preferred mixtures are mixtures comprising 2'-O-fucosyllactose and lacto-N-neotetraose, mixtures comprising 2'-0-fucosyllactose and 2',3-di-O-fucosyllactose, and mixtures comprising lacto-N-fucopentaose I and 2'-O-fucosyllactose.
  • Edible decorative element according to any one of embodiments 7 to 9, wherein said edible decorative element is a cylinder having a weight of preferably less than 1 gram, and wherein said cylinder has a heightdiameter ratio that is preferably from 10:1 to 2:1 and that is more preferably from 5:1 to 2:1.
  • pluraliturality of edible decorative elements comprising multiple edible decorative elements according to any one of embodiments 7 to 10.
  • said human milk oligosaccharide is selected from 2'-O-fucosyllactose, lacto-N-neotetraose, lacto-N-tetraose, , 3'-sialyllactose, 6'-sialyllactose, 3-O-fucosyllactose, 2',3-di-O-fucosyllactose, lacto-N- fucopentaose I and mixtures thereof, and wherein preferred mixtures are mixtures comprising 2'-O-fucosyllactose and lacto-N-neotetraose, mixtures comprising 2'-O-fucosyllactose and 2',3-di-O-fucosyllactose, and mixtures comprising lacto-N-fucopentaose I and 2'-0-fucosyllactose. 15. Use according to embodiment 13
  • Royal Icing® from FunCakes® as used in example 1 is icing sugar that can be ordered via internet under https:/ /www.creasweetch/. 2’ -FL was obtained from Glycom® (now part of DSM®).
  • the icing mixture of example 1 was obtained by dry mixing 44g 2'-FL together with 505 g Royal Icing®, using a commercially available blender (Kenwood®). Then, 65 g of water was slowly added to the mixture while continuing blending. More water could be added to make extrusion easier.
  • wet icing mixture was then divided into 4 parts. Using liquid edible colorants (approx. 4 drops per part), the 4 parts were then colored as follows: 1 part for the white sprinkles (no colorant added), 1 part yellow, 1 part blue, 1 part pink.
  • each of the 4 parts were then extruded as continuous strands (approx, length: 30cm) on baking paper using a plastic syringe (10ml volume /diameter of orifice: 2mm).
  • the thus obtained cylindrical strands were then dried in an oven for 15 minutes at 90°C. During the drying process, water evaporates at least partially.
  • the composition of the dried strands is approximately as follows:
  • the thus obtained dried strands were left for 10 minutes at ambient temperature in order to cool down. Using a knife, the dried strands were then cut into approx, cylindrical, small pieces (length approx. 6mm) in order to get edible sprinkles.
  • the thus obtained sprinkles were then mixed to obtain a mixture of colored sprinkles.
  • the edible colored sprinkles of examples 1 can be used to decorate cupcakes, muffins and alike.
  • Tapioca dextrin is commercially available as CRYSTAL TEXTM 644.
  • the temperature of the extruder's barrel was set to 30°C.
  • the speed of the extruder's screws were set at 250 rounds per minute (RPM). Mechanical energy along the process raised temperature to approx. 60-65° C. Strands were cut when exiting the die of the extruder.
  • the composition of the dried extrudates is shown in below Table. Example 3
  • example 3 the sprinkles similar to the sprinkles of example 2 were produced.
  • water was used as a vehicle for other ingredients: colors, flavors and/or sweetener (e.g. stevia).
  • Tasty, colored sprinkles were obtained.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

La présente invention concerne des éléments décoratifs comestibles (par exemple des décorations à saupoudrer) qui comprennent des oligosaccharides du lait humain (HMO). Les décorations à saupoudrer peuvent être colorées et peuvent être utilisées pour décorer des aliments. Elles sont faciles à fabriquer. Les décorations à saupoudrer de l'invention ont un format d'utilisation amusant adapté aux rêves des jeunes enfants, préadolescents et adolescents. Ainsi, l'observance aux régimes posologiques HMO est augmentée.
PCT/EP2021/081850 2020-11-23 2021-11-16 Élément décoratif comestible comprenant des oligosaccharides du lait humain WO2022106416A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4037000A (en) 1975-10-24 1977-07-19 Tate & Lyle Limited Icing mixture
WO2014100126A1 (fr) * 2012-12-18 2014-06-26 Abbott Laboratories Oligosaccharides du lait humain destinés à améliorer les symptômes du stress
EP3469912A1 (fr) 2012-12-20 2019-04-17 Abbott Laboratories Formulations nutritionnelles utilisant des oligosaccharides du lait humain pour moduler l'inflammation
WO2020120392A1 (fr) 2018-12-10 2020-06-18 Kraft Foods Schweiz Holding Gmbh Composition de confiserie à base de graisse

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4037000A (en) 1975-10-24 1977-07-19 Tate & Lyle Limited Icing mixture
WO2014100126A1 (fr) * 2012-12-18 2014-06-26 Abbott Laboratories Oligosaccharides du lait humain destinés à améliorer les symptômes du stress
EP3469912A1 (fr) 2012-12-20 2019-04-17 Abbott Laboratories Formulations nutritionnelles utilisant des oligosaccharides du lait humain pour moduler l'inflammation
WO2020120392A1 (fr) 2018-12-10 2020-06-18 Kraft Foods Schweiz Holding Gmbh Composition de confiserie à base de graisse

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
CHEN ADV. CARBOHYDR. CHEM. BIOCHEM., vol. 72, 2015, pages 113
URASHIMA ET AL.: "Milk oligosaccharides", NOVA BIOMEDICAL BOOKS, 2011

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