EP1931365A2 - Compositions a base de fibres induisant la satiete - Google Patents

Compositions a base de fibres induisant la satiete

Info

Publication number
EP1931365A2
EP1931365A2 EP06825613A EP06825613A EP1931365A2 EP 1931365 A2 EP1931365 A2 EP 1931365A2 EP 06825613 A EP06825613 A EP 06825613A EP 06825613 A EP06825613 A EP 06825613A EP 1931365 A2 EP1931365 A2 EP 1931365A2
Authority
EP
European Patent Office
Prior art keywords
alginate
ingestible composition
calcium
pectin
molecular weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP06825613A
Other languages
German (de)
English (en)
Other versions
EP1931365A4 (fr
Inventor
William R. Aimutis
Teresa Marie Paeschke
Norris Sun
Scott Dale Johnson
John F. Sweeney
Alexander Patist
Terri Jo Vander Pol
Eugene Terry Finocchiaro
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Cargill Inc
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US11/246,646 external-priority patent/US20070082029A1/en
Priority claimed from US11/246,938 external-priority patent/US20070082030A1/en
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of EP1931365A2 publication Critical patent/EP1931365A2/fr
Publication of EP1931365A4 publication Critical patent/EP1931365A4/fr
Withdrawn legal-status Critical Current

Links

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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • 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
    • A23L29/231—Pectin; Derivatives 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Definitions

  • ingestible compositions that include one or more anionic soluble fibers, methods for making ingestible compositions, and methods of using ingestible compositions to facilitate satiety and/or satiation and to increase the viscosity of stomach and/or small intestinal contents.
  • fiber blends e.g., for preparing the ingestible compositions.
  • a fiber blend can include one or more anionic soluble fibers.
  • a fiber blend can include alginate and pectin anionic soluble fibers.
  • An alginate for use in the blend can include both intermediate and low molecular weight distribution range forms of alginate.
  • a pectin can be a high-methoxy pectin.
  • Fiber blends can be used in the preparation of both solid and liquid ingestible compositions.
  • a solid ingestible composition includes one or more anionic soluble fibers.
  • a solid ingestible composition includes two or more anionic soluble fibers.
  • Anionic soluble fibers can be treated so that they are in a form that aids hydration and reduces sliminess upon consumption.
  • a solid ingestible composition can include an extruded food product, such as a crispy, where the extruded food product includes the one or more anionic soluble fibers.
  • Inclusion of an extruded crispy in a solid ingestible composition can reduce sliminess in the mouth while also aiding in hydration and gelation of the soluble fibers (e.g., with available cations) once the fibers are in the acidic environment of the stomach.
  • Such hydration and gelation can lead to increased viscosity of stomach contents, possibly inducing satiety and/or increasing the time period of satiation.
  • a solid ingestible composition that includes one or more anionic soluble fibers is an extruded food product.
  • an extruded bar or cookie such as an extruded granola bar or cookie, that includes one or more anionic soluble fibers is provided herein.
  • a solid ingestible composition that includes one or more anionic soluble fibers includes an extruded food product, e.g., a granola bar that includes extruded crispies.
  • an ingestible composition can include a layer that also includes one or more anionic soluble fibers, e.g., a gel layer that includes one or more anionic soluble fibers.
  • an ingestible composition can include a layer that includes a source of one or more cations.
  • a gel layer can be one that is traditionally acceptable to the consumer such as, without limitation, a jelly, jam, pudding, fruit sauce, yogurt layer, etc.
  • Liquid ingestible compositions that include one or more anionic soluble fibers are also provided.
  • a liquid ingestible composition includes two or more anionic soluble fibers, e.g., alginate anionic soluble fibers and pectin anionic soluble fibers. Without being bound by theory, it is believed that such beverages can exhibit improved gel strength in the stomach, with a reduced amount of precipitation of the alginate and pectin than expected at the lower pHs of the stomach.
  • An alginate anionic soluble fiber can be a high guluronic acid alginate and can include a higher than 1:1 ratio of guluronic acids relative to mannuronic acids.
  • a pectin anionic soluble fiber can be a high-methoxy pectin (e.g., greater than about 50% esterified carboxylates). In certain cases and in certain ratios relative to the alginate, it is believed that pectin can provide a protective stabilizing effect on the alginate, e.g., to prevent precipitation in the acidic stomach.
  • Materials and methods for sequestering or protecting cations, including calcium, in the described ingestible compositions are also provided herein. While not being bound by theory, it is believed that inclusion of a source of a cation in an ingestible composition, such as a protected source of calcium, can induce and/or stabilize an anionic fiber gel in the stomach or can provide stabilization as a gel moves into the more alkaline environment of the small intestine.
  • the materials and methods for cation sequestration and protection can promote the induction of satiety and/or increase the time period of satiation after a meal. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.
  • FIG. 1 is a graph demonstrating the molecular weight distribution of alginate polymers using SEC with RI and MALLS detection.
  • FIG. 2 is a graph showing the gel strength for a variety of different alginates.
  • FIG. 3 is a graph showing the gel strength for various liquid ingestible compositions provided herein.
  • FIG. 4 is a graph showing viscosity measurements for pig stomach digesta after consumption of an anionic soluble fiber-containing beverage and after consumption of the same beverage followed by a source of calcium.
  • FIG. 5 is a graph showing viscosity measurements for pig duodenal fluid after consumption of the same beverages as in FIG. 4.
  • ingestible compositions Materials and methods for the preparation of fiber blends and solid and liquid ingestible compositions, including snack bars, cookies, brownies, breads, bagels, cereals, pastas, crispies, beverages, and smoothies, are provided herein. Certain of the described ingestible compositions can exhibit reduced sliminess and toothpack and improved palatability relative to other ingestible compositions that incorporate soluble fibers. While not being bound by any theory, the ingestible compositions can induce satiety and/or an increased time period of satiation, thus aiding in weight loss. Ingestion of the ingestible compositions could also aid in glycemic control and decreased blood cholesterol levels.
  • An ingestible composition can be in solid (e.g., bar, cookie, bread, etc.) form or liquid form (beverage, smoothie, shake, etc.).
  • An ingestible composition can be provided in any packaging, such as enclosed in a wrapper or included in a container.
  • An ingestible composition can be included in an article of manufacture.
  • An article of manufacture that includes an ingestible composition described herein can include auxiliary items such as straws, napkins, labels, packaging, utensils, etc.
  • An article of manufacture can include a source of one or more cations.
  • a source of one or more cations can be provided as a liquid, e.g., as a beverage to be consumed before, during, or after ingestion of the ingestible composition.
  • a source of one or more cations can be provided in a solid or gel form.
  • a source of one or more cations can be provided in e.g., a jelly, jam, dip, or pudding, to be eaten before, during, or after ingestion of the ingestible composition.
  • an article of manufacture that includes a cookie or bar solid ingestible composition can also include a dip comprising a source of one or more cations, e.g., into which to dip the cookie or bar solid ingestible composition.
  • Solid ingestible compositions such as, without limitation, bars, breads, muffins, cookies, brownies, cereals, chips, nuggets, snack foods, bagels, chews, crispies, pastas, and nougats, are provided herein.
  • a solid ingestible composition can include one or more anionic soluble fibers.
  • a solid ingestible composition can include two or more anionic soluble fibers.
  • Solid ingestible compositions can provide from about 0.5 g to about 1O g total anionic soluble fiber per serving, e.g., about 0.5 g to about 5 g, about 1 g to about 6 g, about 3 g to about 7 g, about 5 g to about 9 g, or about 4 g to about 6 g.
  • a recitation of a range of values is merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, and each separate value is incorporated into the specification as if it were individually recited herein.
  • a serving is considered to be the "reference amount customarily consumed" or RACC.
  • a solid ingestible composition can include one or more anionic soluble fibers at a total weight percent of the ingestible composition of about 4% to about 50%.
  • a solid ingestible composition can include one or more anionic soluble fibers from about 4% to about 10% by weight; or about 5% to about 15% by weight; or about 10% to about 20% by weight; or about 20% to about 30% by weight; or about 30% to about 40% by weight; or about 40% to about 50% by weight.
  • anionic soluble fibers can be present in a solid ingestible composition in either a processed or unprocessed form (e.g., relative to the soluble fiber after extraction and purification from its source).
  • anionic soluble fibers can be processed, without limitation, by extrusion (cold or hot, high pressure or low pressure), spray-drying, roll-drying, dry-blending, roll-blending, and freeze-drying.
  • One or more anionic soluble fibers can be present in a solid ingestible composition in one or more processed forms (e.g., an extruded food product, such as a crispy as described below) or in an unprocessed forms (e.g., a formed dough or composition), or both.
  • a snack bar solid ingestible composition can include one or more anionic soluble anionic fibers present as an extruded food product (e.g., a crispy), one or more anionic soluble fibers in an unextruded form (e.g., a formed bar), or both (e.g., a formed bar that includes crispies).
  • a snack chip solid ingestible composition can include one or more soluble anionic fibers in extruded form or in spray-dried form, or both, e.g., an extruded anionic soluble fiber-containing chip having one or more anionic soluble fibers spray-dried on the chip.
  • a cookie solid ingestible composition can include one or more soluble anionic fibers in an unprocessed form (e.g., a formed cookie) or in a processed (e.g., extruded) form, or both (e.g., a formed cookie that includes crispies).
  • a solid ingestible composition can include optional ingredients such as frostings, coatings, drizzles, chips, chunks, swirls, or layers. Such optional ingredients can be a source of one or more cations, as described further herein.
  • Such optional ingredients can be a source of one or more anionic soluble fibers, e.g., pectin in a jelly layer.
  • a solid ingestible composition can include an extruded food product.
  • An extruded food product can be cold- or hot-extruded under high or low pressure and can assume any type of extruded shape, including without limitation, a bar (e.g., a nutritional bar or meal replacement bar), cookie, bagel, crispy, puff, curl, crunch, ball, flake, square, nugget, and chip.
  • a bar e.g., a nutritional bar or meal replacement bar
  • cookie bagel
  • crispy e.g., a nutritional bar or meal replacement bar
  • puff e.g., a nutritional bar or meal replacement bar
  • bagel e.g., a nutritional bar or meal replacement bar
  • an extruded food product is in a shape such as a crispy, puff, flake, curl, ball, crunch, nugget, chip, square, chip, pasta, or nugget.
  • extruded food products can be eaten as is (e.g., cookies, bars, chips, crispies as cereal) or can be incorporated into a solid ingestible composition, e.g., crispies incorporated into snack bars.
  • An extruded food product such as, without limitation, a crispy, puff, flake, curl, nugget, or ball, can have a bulk density in the range from about 0.08 to about 0.25 gram/cubic centimeter, e.g., from about 0.1 to about 0.22; from about 0.1 to about 0.19; or from about 0.1 to about 0.15 gram/cubic centimeter.
  • An extruded food product can be from about 0% to 100% by weight of an ingestible composition, or any value therebetween (about 1% to about 5%; about 5% to about 10%; about 10% to about 20%; about 20% to about 40%; about 30% to about 42%; about 35% to about 41%; about 37% to about 42%; about 42% to about 46%; about 30% to about 35%; about 40% to about 50%; about 50% to about 60%; about 60% to about 70%; about 70% to about 80%; about 80% to about 90%; about 90% to about 95%; about 98%; or about 99%).
  • an extruded bar, cookie, or chip can be about 80% to about 100% by weight of an ingestible composition, such as a snack bar ingestible composition or a cookie ingestible composition, respectively.
  • a cold-extruded cookie or bar can be from about 80% to about 100% by weight of an ingestible composition, where the remainder of the weight derives from frostings, toppings, etc.
  • an ingestible composition can include about 30% to about 55% by weight of an extruded food product, e.g., about 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 42%, 45%, 48%, 50%, 52%, or 54% by weight.
  • an ingestible snack bar composition can include about 32% to about 46% by weight of extruded crispies. Such a crispy can be hot-extruded under high- pressure.
  • the amount of the one or more anionic soluble fibers included in a solid ingestible composition can vary, and will depend on the type of solid ingestible composition and the type of anionic soluble fiber.
  • an extruded food product can include an anionic soluble fiber at from about 22% to about 40% by weight of the extruded product, or any value therebetween, e.g., from about 29% to about 33%, about 30% to about 32%, or about 22 % to about 27% by weight.
  • an extruded crispy can include about 31.5% of total alginate anionic soluble fiber, such as about 31.5% of two or more alginate forms, or about 31.5% total of two or more alginate forms and a pectin form.
  • an extruded food product can include an anionic soluble fiber in an amount of from about 4% to about 15%, such as when only gellan is used. In yet other cases, an extruded food product can include an anionic soluble fiber at a total amount of from about 18% to about 25% by weight, for example, when combinations of gellan and alginate or gellan and pectin are used.
  • An anionic soluble fiber for inclusion in a solid ingestible composition, liquid ingestible composition as described below, or fiber blend as described below, can be selected from alginate, pectin, carrageenan, polygeenan, and gellan.
  • alginate As used herein, unless indicated otherwise, the term "alginate,” “pectin,” “carrageenan,” “polygeenan,” or “gellan” refers to all forms (e.g., protonated or salt forms, such as sodium, potassium, calcium, magnesium, and ammonium salt forms and forms having varying average molecular weight distribution ranges) of the anionic soluble fiber type.
  • two or more anionic soluble fibers types are included, such as alginate and pectin, alginate and gellan, or pectin and gellan.
  • only one type of anionic soluble fiber is used, such as only alginate, only pectin, only carrageenan, or only gellan.
  • an anionic soluble fiber type e.g., alginate
  • more than one form of that type can be used, e.g., an intermediate molecular weight alginate and a low molecular weight alginate can be used, as described more fully below.
  • An alginate can be a high guluronic acid alginate.
  • an alginate can exhibit a higher than 1 : 1 ratio of guluronic to mannuronic acids, such as in the range from about 1.2:1 to about 3:1, e.g., about 1.3:1, about 1.4:1, about 1.5:1, about 1.6:1, about 1.7:1, about 1.8:1, about 2:1, about 2.2:1, about 2:5:1, about 2:8:1, and about 2:9:1.
  • high guluronic alginates examples include Manugel LBA, Manugel GHB, and Manugel DBP, which each have a g:m ratio of about 1.5:1.
  • Manugel DMB and Protanal LF5/60 can also be used.
  • an alginate can exhibit a ratio of guluronic to mannuronic acids (g:m ratio) of less than 1:1, e.g., 0.8:1 to about 0.4:1, such as about 0.5:1, about 0.6:1, or about 0.7:1.
  • Keltone LV and Keltone HV are examples of high- mannuronic acids (e.g., having a g:m ratio of less than 1:1). Methods for measuring the ratio of guluronic acids to mannuronic acids are known by those having ordinary skill in the art.
  • An alginate can exhibit any number average molecular weight distribution range, such as a high molecular weight distribution range (about 5 x 10 4 to about 1 x 10 6 molar mass; examples include Manugel DPB, Keltone HV, and TIC 900
  • Alginate an intermediate molecular weight distribution range (about 1 x 10 4 to about 2 x 10 5 molar mass; examples include Manugel GHB); or a low molecular weight distribution range (1 x 10 2 to about 1 x 10 5 molar mass; examples include Manugel LBA and Manugel LBB).
  • Number average molecular weights can be determined by those having ordinary skill in the art, e.g., using size exclusion chromatography (SEC) combined with refractive index (RI) and multi-angle laser light scattering (MALLS); see FIG. 1.
  • SEC size exclusion chromatography
  • RI refractive index
  • MALLS multi-angle laser light scattering
  • a low molecular weight alginate can be used (e.g., Manugel LBA), while in other cases a mixture of low molecular weight (e.g., Manugel LBA) and high molecular weight (e.g., Manugel DPB, Keltone HV) alginates can be used. In other cases, a mixture of low molecular weight (e.g., Manugel LBA) and intermediate molecular weight (e.g., Manugel GHB) alginates can be used. In yet other cases, one or more high molecular weight alginates can be used (e.g., Keltone HV, Manugel DPB).
  • a pectin can be a high-methoxy pectin (e.g., having greater than 50% esterified carboxylates), such as ISP HM70LV and CP Kelco USPL200.
  • a pectin can exhibit any number average molecular weight range, including a low molecular weight distribution range (about 1 x 10 3 to about 8 x 10 5 molar mass, e.g., CP Kelco USPL200), an intermediate molecular weight distribution range (about 1 x 10 4 to about 1 x 10 6 , e.g., ISP HM70LV), or high molecular weight distribution range (about 1 x 10 4 to about 1 x 10 6 , e.g., TIC HM Pectin).
  • a high- methoxy pectin can be obtained from pulp, e.g., as a by-product of orange juice or other fruit processing.
  • a gellan anionic soluble fiber can also be used.
  • Gellan fibers form strong gels at lower concentrations than alginates and/or pectins, and can cross-link with mono- and divalent cations.
  • gellan can form gels with sodium, potassium, magnesium, and calcium.
  • Gellans for use in the invention include Kelcogel, available commercially from CP Kelco.
  • Anionic soluble fibers such as alginate, pectin, carrageenan, and gellan are commercially available, e.g., from ISP (Wayne, NJ), TIC Gums, and CP Kelco.
  • Fiber blends as described further herein can also be used in the preparation of a solid ingestible composition or extruded food product.
  • a fiber blend can be used as a source of one or more soluble anionic fibers.
  • a useful fiber blend can include an alginate soluble anionic fiber and a pectin soluble anionic fiber.
  • An alginate soluble anionic fiber in a blend can be a mixture of two or more alginate forms, e.g., an intermediate and low molecular weight alginate; a high molecular weight and low molecular weight alginate; two intermediate molecular weight alginates; or two low molecular weight alginates.
  • a solid ingestible composition or extruded food product can include ingredients that may be treated in a similar manner as the one or more anionic soluble fibers.
  • an ingredient can be co-processed with an anionic soluble fiber, such as co-extruded, co-roll-blended, or co-spray-dried with an anionic soluble fiber.
  • Additional ingredients can be hydrophilic in nature, such as starch, protein, maltodextrin, and inulin. These ingredients may help disperse the anionic soluble fibers, reduce sliminess, and aid in hydration after digestion.
  • Other additional ingredients can be insoluble in water (e.g., cocoa solids, corn fiber); can be fat soluble (vegetable oil); or can be flavor modifiers, such as sucralose.
  • an extruded food product can include from about 5 to about 80% of a cereal ingredient, such as about 40% to about 68% of a cereal ingredient.
  • a cereal ingredient can be rice, corn, wheat, sorghum, oat, flax or barley grains, flours, or meals.
  • an extruded food product such as a crispy can include about 40% to about 50%, about 50% to about 58%, about 52% to about 57%, or about 52%, 53%, 54%, 55%, 56%, or 56.5% by weight of a cereal ingredient. In one embodiment, about 56.5% of rice flour is included.
  • a solid ingestible composition can also include a protein source. A protein source can be included in the composition or in an extruded food product incorporated into a solid ingestible composition.
  • an extruded food product can include a protein source at about 2% to about 20% by weight, such as about 3% to about 8%, about 3% to about 5%, about 4% to about 7%, about 4% to about 6%, about 5% to about 7%, about 5% to about 15%, about 10% to about 18%, about 15% to about 20%, or about 8% to about 18% by weight.
  • a protein can be any known to those having ordinary skill in the art, e.g., rice, milk, egg, wheat, whey, soy, gluten, or soy flour.
  • a protein source can be a concentrate or isolate form.
  • An ingestible composition or extruded food product can include one or more of the following: cocoa, insoluble fibers, insoluble cellulosic material (e.g., microcrystalline cellulose, such as Avicel (FMC, Philadelphia, PA) or Solka Floe (International Fiber Corporation, North Tonawanda, NY)), and oils or fats derived from animal or vegetable sources, e.g., soybean oil, canola oil, corn oil, safflower oil, sunflower oil, palm, palm kernel, etc.
  • cocoa insoluble fibers
  • insoluble cellulosic material e.g., microcrystalline cellulose, such as Avicel (FMC, Philadelphia, PA) or Solka Floe (International Fiber Corporation, North Tonawanda, NY)
  • oils or fats derived from animal or vegetable sources e.g., soybean oil, canola oil, corn oil, safflower oil, sunflower oil, palm, palm kernel, etc.
  • an extruded food product can include about 3% to about 10% (e.g., about 3% to about 6%, about 4% to about 6%, about 5%, about 6%, about 7%, or about 4% to about 8%) by weight of such an added ingredient.
  • An extruded food product e.g., for inclusion in a solid ingestible composition, can be a crispy.
  • crispies that include one or more alginates and/or pectins in a total amount of about 30% to about 35% by weight can be included in a snack bar in an amount of about 32% to about 45% by weight of the snack bar.
  • Crispies can be prepared using a fiber blend as described herein.
  • Crispies can also include, among other things, about 52% to about 58% by weight of one or more of a rice flour, corn meal, and/or corn cone; and about 2% to about 10% of a protein isolate.
  • Crispies can be prepared using methods known to those having ordinary skill in the art, including hot extrusion techniques.
  • ingredients may be dry blended in a small ribbon blender.
  • the resulting dry blend can be transferred using a feeder, e.g., a K-Tron loss-in-weight feeder, into the hopper of an extruder, e.g., a Buhler Twin Screw Extruder configured with at least one heating unit, e.g., two Mokon barrel-heating units.
  • Water can be added as steam to the dry blend, using a barrel injection system.
  • a second liquid could also be introduced at variable rates using another injector.
  • the blend is then mixed and cooked in the extruder.
  • Hot pressured product stream is then forced through a die for expansion, cut, and then conveyed by vacuum or mechanical conveying to a fluid bed drier, e.g., Buhler fluid bed drier, and dried to the desired moisture content.
  • the fluid bed drier can dry about 50 to about 100 kg/hour at temperatures from about 20 to about 110 0 C.
  • Methods for Treatment or Processing of Anionic Soluble Fibers One or more anionic soluble fibers may be treated before, during, or after incorporation into an ingestible composition.
  • one or more anionic soluble fibers can be treated, such as extruded, roll-dried, freeze-dried, dry blended, roll-blended, or spray-dried.
  • Extrusion can be cold or hot extrusion, and/or under high or low pressure.
  • a variety of extruded shapes of food products can be prepared by methods known to those having ordinary skill in the art.
  • a single or double screw extruder can be used.
  • a feeder meters in the raw ingredients to a barrel that includes the screw(s).
  • the screw(s) conveys the raw material through the die that shapes the final product.
  • Extrusion can take place under high temperatures and pressures or can be a non-cooking, forming process, e.g., where a mixture is extruded through a die and subjected to a cutter to portion the mixture.
  • Extruders are commercially available, e.g., from Buhler, Germany.
  • Liquid ingestible compositions such as beverages, shakes, and smoothies, are also provided herein.
  • Liquid ingestible compositions can be useful for, among other things, aiding in weight loss programs, e.g., as meal replacement beverages or diet drinks.
  • Liquid ingestible compositions can provide from about 0.25 g to about 10 g of anionic soluble fiber per serving, or any value or range therebetween (e.g., about 2 g to about 5.6 g; about 0.5 g to about 3 g per serving; about 1 g to about 2 g per serving).
  • anionic soluble fibers For example, in certain cases, about 0.25 g, 0.5 g, 0.75 g, 1 g, 2 g, 3 g, 4 g, 5 g, 6 g, 7 g, 8 g, or 9 g of one or more anionic soluble fibers are provided per serving. In certain cases, from 1 to 2 g of anionic soluble fibers are provided per serving, e.g., 1.1 g, 1.2 g, 1.3 g, 1.4 g, 1.5 g, 1.6 g, 1.7 g, 1.8 g, or 1.9 g of anionic soluble fiber per serving.
  • a liquid ingestible composition includes an alginate anionic soluble fiber and/or a pectin anionic soluble fiber.
  • an alginate anionic soluble fiber and a pectin anionic soluble fiber are used.
  • a fiber blend as described herein can be used to provide the alginate anionic soluble fiber and/or the pectin anionic soluble fiber.
  • An alginate and a pectin can be in any form, as described previously.
  • an alginate can be a high, intermediate, or low molecular weight distribution range alginate
  • a pectin can be a high-methoxy pectin.
  • two or more alginate forms can be used, such as a high molecular weight and a low molecular weight distribution range alginate, or two high molecular weight distribution range alginates, or two low molecular weight distribution range alginates, or a low and an intermediate, etc.
  • Manugel GHB alginate and/or Manugel LBA alginate can be used.
  • Manugel DPB can be used.
  • Genu Pectin, USPL200 (a high-methoxy pectin) can be used as a pectin.
  • potassium salt forms of an anionic soluble fiber can be used, e.g., to reduce the sodium content of an ingestible composition.
  • a liquid ingestible composition includes alginate and/or pectin in a total amount of about 1.0% to about 5% by weight, or any value therebetween, e.g., about 1.25% to about 1.9%; about 1.4% to about 1.8%; about 1.0% to about 2.2%, about 2.0% to about 4.0%, about 3.0%, about 4.0%, about 2.0%, about 1.5%, or about 1.5% to about 1.7%. In some embodiments, about 1.7% fiber by weight of a liquid ingestible composition is targeted.
  • a liquid ingestible composition includes only alginate as a soluble anionic fiber.
  • alginate and pectin are used.
  • the two soluble anionic fibers can be provided as a fiber blend of the two fibers in the appropriate ratios.
  • a ratio of alginate to pectin (e.g., total alginate to total pectin) in a liquid ingestible composition can range from about 8:1 to about 1 :8, and any ratio therebetween (e.g., alginate :pectin can be in a ratio of about 1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.62:1, 1.7:1, 1.8:1, 1.9:1, 2:1, 3:1, 4:1, 5:1, 5.3:1, 5.6:1, 5.7:1, 5.8:1, 5.9:1, 6:1, 6.1:1, 6.5:1, 7:1, 7.5:1, 7.8:1, 2:3, 1:4, or 0.88:1).
  • alginate :pectin can be in a ratio of about 1:1, 1.2:1, 1.3:1, 1.4:1, 1.5:1, 1.6:1, 1.62:1, 1.7:1, 1.8:1, 1.9:1, 2:1, 3:1, 4:1, 5:1, 5.3:1, 5.6:1, 5.7:1,
  • alginate and pectin are in a ratio of about 0.5:1 to about 2: 1, it is believed that pectin and alginate electrostatically interact with one another to gel in the absence of cations; thus, while not being bound by theory, it may be useful to delay the introduction of cations (see methods below) until after such gel formation.
  • a cation source such as a calcium source (e.g., to crosslink the excess alginate) to aid gel formation in the stomach.
  • the inventors believe, while not being bound by any theory, that the lower amount of pectin protects the alginate from precipitating as alginic acid at the low pH values of the stomach environment, while the cation source cross-links and stabilizes the gels formed.
  • An liquid ingestible composition can have a pH from about 3.9 to about 7.5.
  • a liquid ingestible composition can have a pH from about 3.9 to about 4.5, e.g., about 4.0 to about 4.3, or about 4.1 to about 4.2. At these pHs, it is believed that the liquid ingestible compositions are above the pKas of the alginate and pectin acidic subunits, minimizing precipitation, separation, and viscosity of the solutions.
  • malic, phosphoric, and citric acids can be used to acidify the compositions.
  • a liquid ingestible composition can have a pH of from about 4.5 to about 7.5.
  • Such liquid ingestible compositions can use pH buffers known to those having ordinary skill in the art.
  • Sweeteners for use in a liquid ingestible composition can vary according to the use of the composition.
  • low glycemic sweeteners and/or high intensity sweeteners may be preferred, such as polyols, trehalose, isomaltulose, and sucralose.
  • Sucralose and/or other high intensity sweeteners such as aspartame, neotame, acesulfame K, etc. can be used alone in certain formulations.
  • the choice of sweetener will impact the overall caloric content of a liquid ingestible composition.
  • a liquid ingestible composition can be targeted to have about 40 calories/ 12 oz serving.
  • a liquid ingestible composition can demonstrate gel strengths of about 20 to about 250 grams Force (e.g., about 60 to about 240, about 150 to about 240, about 20 to 30, about 20 to about 55, about 50 to 200; about 100 to 200; and about 175 to 240), as measured in a gel strength assay (see Examples, below).
  • Gel strengths can be measured in the presence and absence of a cation source, such as a calcium source.
  • a gel screening technique can be used to assess the gel strength of anionic soluble fibers and fiber blends (in the presence and absence of cations) and without shear and enzymes. The method includes lowering the pH of a solution containing one or more soluble fibers, and adding a source of cations (e.g., calcium).
  • glucono delta lactone can be used as an acidulant, as it dissociates to lower the pH gradually.
  • Dicalcium phosphate can be used a slowly soluble calcium source, which becomes more soluble at acidic pHs.
  • Gel strengths can be evaluated using a texture analyzer such as the the TA.XT2, available from Texture Technologies.
  • a liquid ingestible composition can exhibit a viscosity in the range of from about 15 to about 200 cPs, or any value therebetween, at a shear rate of about 10 "s , e.g., about 17 to about 24; about 20 to about 25, about 50 to 100, about 25 to 75, about 20 to 80, about 15 to about 20, about 100 to about 200, about 125 to about
  • Viscosity can be measured by one having ordinary skill in the art, e.g., by measuring flow curves of solutions with increasing shear rate using a double gap concentric cylinder fixture (e.g., with a Parr Physica Rheometer).
  • a liquid ingestible composition can include a cation sequestrant, e.g., to prevent premature gelation of the anionic soluble fibers.
  • a cation sequestrant can be selected from EDTA and its salts, sodium citrate, sodium hexametaphosphate, sodium acid pyrophosphate, trisodium phosphate anhydrous, tetrasodium pyrophosphate, sodium tripolyphosphate, disodium phosphate, sodium carbonate, and potassium citrate.
  • a cation sequestrant can be from about 0.001% to about 0.3% of the ingestible composition.
  • EDTA can be used at about 0.0015 to about 0.002% by weight and sodium citrate at about 0.230% to about 0.260% (e.g., 0.250%) by weight.
  • a liquid ingestible composition can include a juice or juice concentrate and optional flavorants and/or colorants.
  • Juices for use include fruit juices such as apple, grape, raspberry, blueberry, cherry, pear, orange, melon, plum, lemon, lime, kiwi, passion fruit, blackberry, peach, mango, guava, pineapple, grapefruit, and others known to those having ordinary skill in the art.
  • Vegetable juices for use include tomato, spinach, wheatgrass, cucumber, carrot, peppers, beet, aloe and others known to those of ordinary skill in the art.
  • the brix of the juice or juice concentrate can be in the range of from about
  • a liquid ingestible composition can have a final brix of about 2 to about 25 degrees, e.g., about 5, about 10, about 12, about 15, about 20, about 2.5, about 3, about 3.5, about 3.8, about 4, or about 4.5.
  • Flavorants can be included depending on the desired final flavor, and can include flavors such as kiwi, passion fruit, pineapple, coconut, lime, creamy shake, peach, pink grapefruit, peach grapefruit, pina colada, grape, banana, chocolate, vanilla, cinnamon, apple, orange, lemon, cherry, berry, blueberry, blackberry, apple, strawberry, raspberry, melon(s), coffee, and others, available from David Michael, Givaudan, Duckworth, and other sources. Colorants can also be included depending on the final color to be achieved, in amounts quantum satis that can be determined by one having ordinary skill in the art.
  • a liquid ingestible composition can be provided in a container.
  • Supplementary items such as straws, packaging, labels, etc. can also be included.
  • a source of one or more cations as described below, can be included in an article of manufacture.
  • an article of manufacture can include a liquid ingestible composition in one container, and a source of cations in another container. Two or more containers may be attached to one another.
  • An ingestible composition can include a source of one or more cations.
  • a source of one or more cations may be incorporated into an ingestible composition provided herein, or can consumed as a separate food article either before, after, or simultaneously with an ingestible composition.
  • a cation can be a monovalent or multivalent cation.
  • a cation can be a monovalent cation, e.g., lithium, potassium, sodium, or rubidium.
  • a cation can be a multivalent cation, e.g., strontium, barium, calcium, magnesium, aluminum, manganese, iron, nickel, copper, zinc, bismuth, chromium, vanadium, and lanthanum.
  • one or more particular cations may be used with certain anionic soluble fibers, depending on the composition and gel strength desired. For example, for ingestible alginate compositions, calcium may be used to promote gelation. For gellan compositions, one or more of calcium, sodium, potassium, and magnesium may be used.
  • a source of one or more cations can be unable to, or be limited in its ability to, react with the one or more anionic soluble fibers in the ingestible composition until during or after ingestion.
  • physical separation of the source of the one or more cations from the one or more anionic soluble fibers e.g., as a separate food article or in a separate matrix of the ingestible composition from the one or more anionic soluble fibers, can be used to limit the source of one or more cation's ability to react.
  • the source of one or more cations is limited in its ability to react with the one or more anionic soluble fibers by protecting the source of one or more cations (see below) until during or after ingestion.
  • a source of one or more cations can be included in the ingestible composition or can be included as a separate food article composition, e.g., for separate ingestion either before, during, or after ingestion of an ingestible composition.
  • a separate food article containing the source of one or more cations would be consumed in a 4 hour time window flanking the ingestion of an ingestible composition containing the anionic soluble fiber. In certain cases, the window may be 3 hours, or 2 hours, or 1 hour.
  • the separate food article may be consumed immediately before or immediately after ingestion of an ingestible composition, e.g., within about 15 mins., such as within about 10 mins., 5 mins., or 2 mins.
  • a separate food article containing a source of one or more cations can be ingested simultaneously with an ingestible composition containing the one or more soluble anionic fibers, e.g., a snack chip composition where some chips include the source of one or more cations and some chips include the one or more soluble anionic fibers.
  • a source of one or more cations can be included in an ingestible composition in a different food matrix from a matrix containing an anionic soluble fiber.
  • a source of one or more cations such as a calcium salt, can be included in a separate matrix of a solid ingestible composition from the matrix containing the one or more soluble anionic fibers.
  • physical separation of an anionic soluble fiber e.g., within a snack bar or an extruded food product
  • a source of one or more cations is also contemplated, such as by including the source of one or more cations in a matrix such as a frosting, coating, drizzle, chip, chunk, swirl, or interior layer.
  • a source of one or more cations such as a protected source, can be included in a snack bar matrix that also contains an extruded crispy matrix that contains the anionic soluble fiber.
  • the source of one or more cations is in a separate matrix than the extruded crispy matrix containing the anionic soluble fiber.
  • a source of one or more cations can be included in a gel layer, e.g., a jelly or jam layer.
  • a cation salt can be selected from the following salts: citrate, tartrate, malate, formate, lactate, gluconate, phosphate, carbonate, sulfate, chloride, acetate, proprionate, butyrate, caprylate, valerate, fumarate, adipate, and succinate.
  • a cation salt is a calcium salt.
  • a calcium salt can have a solubility of >1% w/vol in water at pH 7 at 20 0 C.
  • a calcium salt can be, without limitation, calcium citrate, calcium tartrate, calcium malate, calcium lactate, calcium gluconate, dicalcium phosphate dihydrate, anhydrous calcium diphosphate, dicalcium phosphate anhydrous, tricalcium phosphate, calcium carbonate, calcium sulfate dihydrate, calcium sulfate anhydrous, calcium chloride, calcium acetate monohydrate, monocalcium phosphate monohydrate, and monocalcium phosphate anhydrous.
  • a source of one or more cations can be a protected source of one or more cations.
  • the term "protected” means that the source has been treated in such a way to delay (e.g., until during or after ingestion or until a certain pH range has been reached) reaction of the one or more cations with the anionic soluble fiber as compared to a salt form of the one or more cations.
  • an enteric coating can prevent the solubilization of the source of one or more cations in the stomach so that solubilization can then occur at the neutral pH range of the intestine.
  • An enteric coating can provide for prolonged release or delayed pulse solublization of the source of one or more cations, or can may be designed to provide for a combination of immediate, pulsed and/or prolonged delivery.
  • the enteric coating composition can be a member selected from the group consisting of cellulose acetyl phthalate, cellulose diacetyl phthalate, cellulose triacetyl phthalate, cellulose acetate phthalate, hydroxypropylmethylcellulose phthalate, sodium cellulose acetate phthalate, cellulose ester phthalate, cellulose ether phthalate, methylcellulose phthalate, cellulose ester-ether phthalate, hydroxypropyl cellulose phthalate, alkali salts of cellulose acetate phthalate, alkaline earth salts of cellulose acetate phthalate, calcium salt of cellulose acetate phthalate, ammonium salt of hydroxypropyl methylcellulose phthalate, cellulose acetate hexahydrophthalate, hydroxypropyl methylcellulose hexahydrophthalate, polyvinyl acetate phthalate diethyl phthalate, dibutyl phthalate, dialkyl phthalate wherein the alkyl comprises
  • entering coating polymers include Eudragit materials (Rohm Pharma), and Acryl EZE MP (Colorcon, Inc, West Point, PA). Agents that slow the dissolution of the source after dissolution of the enteric coating can also be included. Non-limiting examples of these materials are methylcellulose, ethylcellulose, propylcellulose, and starch or starch derivatives. Enteric polymers other than the materials traditionally used for enteric coatings in the pharmaceutical industry can also be used, such as modified or substituted starches, chitosan, and hydrophobic proteins such as maize zein.
  • Enteric particles of a wide range of diameters and shapes can be formed that contain suitable sources of cations.
  • microparticles or nanoparticles comprising double or multiple emulsions, such as water/oil/water (“w/o/w”) or oil/water/oil (“o/w/o") emulsions, of a cation and an anionic soluble fiber can be used to protect a source of one or more cations.
  • a calcium alginate microparticle or nanoparticle is used.
  • a calcium chloride solution can be emulsified in oil, which emulsion can then be dispersed in a continuous water phase containing the anionic alginate soluble fiber. When the emulsion breaks in the stomach, the calcium can react with the alginate to form a gel.
  • a microparticle can have a size from about 1 to about 15 uM (e.g., about 5 to about 10 uM, or about 3 to about 8 uM).
  • a nanoparticle can have a size of about 11 to about 85 nm (e.g., about 15 to about 50 nm, about 30 to about 80 nm, or about 50 to about 75 nm).
  • the preparation of multiple or double emulsions, including the choice of surfactants and lipids, is known to those having ordinary skill in the art, see the Examples, below.
  • nanoparticles of calcium alginate are formed by preparing nanodroplet w/o microemulsions of CaCl 2 in a solvent and nanodroplet w/o microemulsions of alginate in the same solvent. When the two microemulsions are mixed, nanoparticles of calcium alginate are formed.
  • the particles can be collected and dispersed, e.g., in a liquid ingestible composition. As the particle size is small ( ⁇ 100 nm), the particles stay dispersed (e.g., by Brownian motion), or can be stabilized with a food grade surfactant. Upon ingestion, the particles aggregate and gel.
  • a liposome containing a source of one or more cations can be included in an ingestible composition.
  • a calcium- containing liposome can be used.
  • the preparation of liposomes containing cations is well known to those having ordinary skill in the art; see ACS Symposium Series, 1998 709:203-211; Chem. Mater. 1998 (109-116).
  • Cochleates can also be used, e.g., as described in U.S. Pat. No. 6,592,894 and U.S. Pat. No. 6,153, 217.
  • cochleates using cations such as calcium can protect the cations from reacting with the anionic soluble fiber within the aqueous phase of an ingestible composition, e.g., by wrapping the cations in a hydrophobic lipid layer, thus delaying reaction with the fiber until digestion of the protective lipids in the stomach and/or small intestine via the action of lipases.
  • a cation-containing carbohydrate glass can be used, such as a calcium containing carbohydrate glass.
  • a carbohydrate glass can be formed from any carbohydrate such as, without limitation, sucrose, trehalose, inulin, maltodextrin, corn syrup, fructose, dextrose, and other mono-, di-, or oligo- saccharides using methods known to those having ordinary skill in the art; see, e.g., WO 02/05667.
  • a carbohydrate glass can be used, e.g., in a coating or within a food matrix.
  • a fiber blend provided herein can include one or more anionic soluble fibers.
  • a fiber blend can include alginate and pectin.
  • An alginate for use in the blend can include both intermediate and low molecular weight distribution range forms.
  • a ratio of total alginate to total pectin in a blend can be from about 8:1 to about 5:1, or any value therebetween, such as about 7:1, about 6.5:1, about 6.2:1, or about 6.15:1.
  • a ratio of an intermediate molecular weight alginate to a low molecular weight alginate can range from about 0.65:1 to about 2:1, or any value therebetween (e.g., about 0.75:1; about 1:1; about 1.25:1; about 1.5:1; or about 1.75:1).
  • a ratio of an intermediate molecular weight alginate to a low molecular weight alginate is about 0.8:1 to about 0.9:1.
  • the ingestible compositions described herein can be ingested in connection with any of the following methods: treatment or prevention of obesity; assistance in dietary compliance; reduction of body weight; reduction of caloric intake (daily or per meal); suppression of appetite; glycemic control; weight maintenance; and/or increasing the viscosity of the stomach and/or small intestine contents;.
  • a method of facilitating satiety and/or satiation in an animal can include providing an ingestible composition to an animal.
  • An animal can be any animal, including a human, monkey, mouse, rat, snake, cat, dog, pig, cow, sheep, horse, bird, or horse.
  • the step of providing can include providing the ingestible combination either alone or in combination with other meal items.
  • Providing can include co-providing, either before, after, or during provision of the ingestible composition, a source of one or more cations, such as calcium or a sequestered source of calcium, as described herein.
  • the source of one or more cations can be provided within about a four hour time window flanking the provision of the ingestible composition.
  • a source of calcium such as a solution of calcium lactate
  • a liquid ingestible composition as provided herein. Satiety and/or satiation can be evaluated using consumer surveys (e.g., for humans) that can demonstrate a statistically significant measure of increased satiation and/or satiety.
  • consumer surveys e.g., for humans
  • VARS Visual Analogue Rating Scale
  • a VARS (Visual Analogue Rating Scale) questionnaire can be used to determine a number of satiety parameters (fullness, hunger, appetite), as described in U.S. Pat. Publication 2005/0170059.
  • data from paired animal sets showing a statistically significant reduction in total caloric intake or food intake in the animals administered the ingestible compositions can be used as a measure of facilitating satiety and/or satiation.
  • the ingestible compositions can hydrate and gel in the stomach and/or small intestine, leading to increased viscosity in the stomach and/or small intestine after ingestion.
  • methods for increasing the viscosity of stomach and/or small intestine contents which include providing an ingestible composition to an animal.
  • An animal can be any animal, as described above, and provision can be as described previously.
  • Viscosity of stomach contents can be measured by any method known to those having ordinary skill in the art, including endoscopic techniques, imaging techniques (e.g., MRI, PET, density scans), or in vivo or ex vivo viscosity measurements in e.g., control and treated animals.
  • a static gel screening technique was developed to assess the gel strength of anionic soluble fibers and fiber blends (in the presence and absence of cations) and without shear and enzymes.
  • the method lowers the pH slowly, and adds a source of cations (e.g., calcium) gradually to make uniform gels.
  • a source of cations e.g., calcium
  • GDL glucono delta lactone
  • Dicalcium phosphate is a slowly soluble calcium source, which becomes more soluble at acidic pHs.
  • Gel strengths are then evaluated using a texture analyzer, the TA.XT2, available from Texture Technologies.
  • DCPA dicalcium phosphate anhydrous
  • Batch #13 batch #10 5981-04-09
  • Batch #14 same as batch #4, 5981-04-03 except replaced KTHV with DPB
  • a variety of bar formulations incorporating various crispy formulations set forth above were prepared as shown below.
  • the ingredients can be mixed (e.g., in the order set forth), and then formed, cold-extruded, or cut into the desired shapes.
  • nutritional bars with a nougat center can be prepared by mixing all the liquid ingredients in a mixer bowl, e.g., with a paddle attachment for about 1 minute; adding all dry ingredients except proteins and mixing (e.g., on low speed) for an additional minute; adding proteins to mixing (e.g., on medium speed for an additional 2 minutes).
  • the dough can then be formed into desired shapes and sizes either manually or through an extruder (e.g., cold extrusion).
  • Solid ingestible compositions such as bars or cookies can be coated or frosted with coatings or frostings of desired flavors and/or colors by submersion into melted (e.g., 120 0 F) compound coating, or in to chocolate that has been melted (e.g., 120 °F) and tempered (90 0 F). Coated compositions can be allowed to cool and may then be packaged.
  • Additional bar formulations that did not include crispies were prepared as described below.
  • the ingredients can be mixed (e.g., in the order set forth), and then formed, cold-extruded, or cut into the desired shapes.
  • nutritional bars with a nougat center can be prepared by mixing all the liquid ingredients in a mixer bowl, e.g., with a paddle attachment for about 1 minute; adding all dry ingredients except proteins and mixing (e.g., on low speed) for an additional minute; adding proteins to mixing (e.g., on medium speed for an additional 2 minutes).
  • the dough can then be formed into desired shapes and sizes either manually or through an extruder (e.g., cold extrusion).
  • Solid ingestible compositions such as bars or cookies can be coated or frosted with coatings or frostings of desired flavors and/or colors by submersion into melted (e.g., 120 0 F) compound coating, or in to chocolate that has been melted (e.g., 120 °F) and tempered (90 0 F). Coated compositions can be allowed to cool and may then be packaged.
  • beverage formulations were prepared having the following formulations:
  • Acclimation Animals were acclimated to an experimental beverage that did not contain any anionic soluble fiber sources and limit-fed for two weeks prior to the start of the experiment. Each experimental fiber-fed pig was fed a raspberry flavored anionic-soluble fiber containing drink ( ⁇ 500ml) (see below) to encourage complete consumption in as short of a time span as possible. Placebo fed pigs were fed a raspberry-flavored version that did not contain any anionic soluble fiber. Water and limited feed were offered for the remainder of the experimental period after consumption of the beverage. Fiber-containing Raspberry Beverage Formula (5877-13)
  • Viscosity and pH of intestinal contents were measured immediately. Viscosity was determined using an LVD VII+ viscometer with cone and plate attachment, and an RVD VII+ with a ULV attachment, or using a qualitative scale (see below). Blood samples were used to measure blood glucose at an independent laboratory (Marshfield Veterinary Diagnostics Laboratory, Marshfield, WI). Digesta pH values were recorded from a standard laboratory pH meter.
  • stomach pH did not decline much in samples measured 10 minutes after beverage consumption. By 30 minutes, the stomach pH was 1.85. There were only minor differences in stomach pH between placebo and fiber-fed animals. The most significant difference was observed at 120 minutes after ingestion.
  • the placebo animal's stomach had a pH of 5.78, and the fiber-fed animal had a pH of 3.62. Visual observation indicated the placebo animal had bile salts present in the stomach chyme. The trend reversed itself in the 180-minute samples.
  • Stomach contents of the fiber-fed pig had a pH of 6.87, and the placebo pig had a stomach pH of 2.23. Visual observation of chyme indicated bile salts were present in the fiber- fed animal, but placebo chyme appeared more digested.
  • stomach-emptying rates may have been slowed by the presence of fiber (pectin and alginate) in the beverage.
  • An additional experiment was done where single animals were fed either a placebo or a fiber-containing beverage (8 oz), followed immediately by feeding of an aliquot of calcium lactate (300 mg in 8 oz). Animals were sacrificed 45 minutes after beverage consumption, and the stomach and duodenum were removed. Stomach fluid of fiber-fed animals contained a larger amount of gel particles than observed in the earlier experiment. The gel particles also seemed to be firmer.
  • the stomach lining had an appreciable amount of gel on its surface.
  • the animal fed calcium and fiber had a stomach pH of 2.99, and the placebo animal had a stomach pH of 2.27.
  • mice The experiment was done at the Cargill Animal Nutrition Innovation Center in Elk River, MN. Starter pigs of mixed sex weighing 28.8 Kg were used in the study. Animals were weaned for approximately 5 weeks and fed standard PorkTrack 25-50 animal feed. Experimental Design: Animals were not acclimated to the beverage used in these experiments. On day 0 of the feeding trial, animals were weighed, body temperatures recorded, offered feed (PT 25-50) was weighed, and blood samples ( ⁇ 5 ml) were drawn into a clot tube and ( ⁇ 5 ml) into an EDTA tube. Ten animals were fed 250 ml of an experimental beverage, ten animals were fed 250 ml of a placebo beverage, and 10 animals received no beverage. The beverage at room temperature was fed ad libitum in the morning and evening for 14 consecutive days.
  • Each experimental pig was offered an anionic soluble fiber-containing raspberry flavored drink ( ⁇ 250ml) (see below) to encourage complete consumption in as short of a time-span as possible. Placebo pigs received a similar beverage that lacked anionic soluble fiber. Water and feed were offered for the remainder of the experimental period after consumption of the beverage.
  • Acclimation Animals were acclimated to an experimental beverage that did not contain anionic soluble fiber and fed ad libitum for two weeks prior to the start of the experiment. Each fiber-fed pig was fed an anionic-soluble fiber- containing raspberry flavored drink ( ⁇ 500ml) (see below) to encourage complete consumption in as short of a time span as possible. Placebo fed pigs were fed a similar beverage that lacked anionic soluble fiber. Water and feed were offered for the remainder of the experimental period after consumption of the beverage. Raspberry beverage formula (5877-13)
  • Viscosity and pH of stomach and small intestinal contents were measured immediately. Stomach digesta viscosity was determined using a modified Bostwick consistometer. Small intestinal digesta viscosity was measured using a Brookfield Viscometer with a vane spindle. Viscosity readings were taken after applying shear stress for 15 seconds. Digesta pH values were recorded from a standard laboratory pH meter.
  • stomach contents from animals fed anionic soluble fiber- containing beverages contained gel particles that increased the viscosity of the digesta within 10 minutes after ingestion.
  • Stomach contents showed a very heterogeneous gel of hard gel particles interspersed in the digestive contents.
  • the stomach lining near the pyloric valve showed a visible gel in the 10 and 45 minute pigs, but this gel was more difficult to find in later time periods because of the propensity of animal feed to cling to the intestinal walls.
  • Duodenal fluids were viscous upon visual observation, resembling mucous.
  • Duodenal fluid viscosity was measured with a Brookfield viscometer using a vane spindle. Viscosity readings were recorded after 15 seconds because these gels were shear sensitive, and longer shear stress tended to disrupt the gels and give erroneous results.
  • Gel in the stomach had a tendency to be small spheres of gel approximately 0.1 to 0.5 cm in diameter, and were dispersed throughout the digestive contents. See FIG. 5.
  • Mazol 80 (food grade, mixture of ethoxylated mono and diglycerides) was obtained from BASF (Mt. Olive, NJ). Tween 60, Tween 80, and SPAN 80 were supplied by TCI America (Portland, OR). Sucrose stearate S- 1570 was obtained from Mitsubishi Chemical (White Plains, NJ). Triton X-100, 1- butanol, cyclohexane and hexanol were obtained from VWR. Octanoic acid was provided by Sigma Aldrich (Milwaukee, WI). The following sodium alginates were used: Keltone HV and Manugel LBA, provided by ISP (Wayne, NJ). The surfactants listed above are all nonionic emulsifiers. Macroemulsion Technology
  • Microemulsion solutions were prepared based upon phase diagram recommendations outlined in methods from multiple journal articles (Parris, N., Joubran, R.F., and Lu, D.P., J. Agric. Food Chem. 42 (1994) 1295; Glatter, O. et al., J. Coll Interface. ScL 241 (2001) 215; Spernath, A. et al., J. Agric. Food Chem.
  • the calcium alginate particles were recovered by decanting the oil, centrifugation and washing with water/isopropanol (5/95 vol%). Average particle size was determined by a Brookhaven particle size analyzer (dynamic light scattering) and Transmission Electron Microscopy (TEM).
  • Food and non-food grade surfactant systems were evaluated.
  • the food grade system corn oil, Mazol 80 and ethanol microemulsions demonstrated a bimodal particle distribution, with the large particles averaging 75 nm and the small particles averaging 11 nm in diameter.
  • the non-food grade system (TX-100, hexanol, and cyclohexane) microemulsions demonstrated web-like structures, with nanoparticles suspended inside and outside the web. Small, dendritic protrusions extended from each particle, forming a weak web. The average particle diameter was 85 nm.
  • Tween 80 and SPAN 80 were supplied by TCI America (Portland, OR). The following sodium alginates were used: Keltone HV and Manugel LBA, provided by ISP (Wayne, NJ). The surfactants listed above are all nonionic emulsifiers. Macroemulsion Technology
  • Isooctane or hexane 350 g was used as the oil phase. The following was added while stirring: 8 g surfactant (Span 80), 250 ml 5% Na Alginate (drop wise), 4 g Tween 80 and 18 g 15% CaCl 2 . After the calcium was added, the mixture was centrifuged and the oil phase decanted. The slurry was then dried by stripping off the hexane using a rotovap under slight vacuum. This process yields about 12-13 g of dry powder ( ⁇ 100% yield).
  • Dry calcium alginate particles were prepared using the macroemulsification technique. A suspension of calcium alginate particles in a low pH beverage containing free sodium alginate showed early gelling, indicating calcium exchange. The stability of these particles in the presence and absence of sodium alginate for different buffered pH systems (pH 2-8) may be evaluated in the future.
  • T2D Type II diabetes
  • the patient had maintained reasonable blood glucose control for several months prior to the experiment, and had given an informed consent.
  • Test The patient on two separate mornings consumed 12 ounces of a raspberry flavored beverage (see below) that contained an alginate:pectin fiber blend or a control (containing no fiber). Immediately after consuming the beverages, the patient consumed 4 ounces of glucose (75 g) solution. Blood samples were taken by finger prick every 25 minutes for 175 minutes. Blood glucose was determined using a OneTouch UltraSmart glucometer (LifeScan, Inc., Milpitas, CA).
  • Results Blood glucose response peaked 25 min after consumption of both beverages. However, the blood glucose response to the beverage containing the fiber blend was blunted (176 mg/dL vs. 192 mg/dL) as compared to the control beverage. Although blood glucose cleared more quickly in the following 25 minutes for the control, blood glucose levels after consumption of the fiber beverage cleared more quickly for the remainder of the test period. The fiber-containing beverage did not cause blood glucose levels to fall much below their starting point. Conclusion: The alginate :pectin fiber blend in a beverage system may have utility in blood glucose control in diabetic patients.
  • the study was a within-subjects design with 30 participants completing three one week treatment periods, with a washout period of one week between treatment periods. Treatment order was counterbalanced to have five subjects randomly assigned to each of six possible treatment sequences. In each treatment period subjects consumed a test drink at breakfast and after lunch (mid-afternoon). In one treatment period, subjects consumed a placebo beverage without fiber. In two treatment periods the test drink contained a blend of soluble fibers of one of the following compositions:
  • the fiber drinks were consumed with a separate beverage containing calcium lactate (500 mg elemental calcium per serving).
  • the placebo was taken with a second placebo beverage matched for flavor but without calcium lactate.
  • the test drink containing calcium lactate or corresponding placebo had the following composition:
  • Subjects in the study were premenopausal women selected without regard to racial or ethnic background. Eligible women had to be between 20 and 40 years of age, non-smokers, and overweight or obese (body mass index, or BMI, of 25-35 kg per square meter).
  • BMI body mass index
  • Test sessions began between 7:00 and 9:00 AM. Subjects first completed a short questionnaire to ensure they consumed the evening meal, and had not been ill in the previous week.
  • Subjects were asked to consume 14 test drinks during each of the three week long experimental periods. On Day 1, as mentioned above, they drank one test drink before breakfast, and one 2.5 hours after lunch. Additionally, on the first test day they were provided with 10 refrigerated drink servings (each a pair of fiber drink or placebo, and the calcium beverage or calcium-free placebo beverage) to take home. They were instructed to consume one serving before breakfast, and the second 2 Vz hours after lunch each day on the second through sixth days. Subjects returned to the laboratory on the seventh day to repeat the procedure of the first day.
  • 10 refrigerated drink servings each a pair of fiber drink or placebo, and the calcium beverage or calcium-free placebo beverage
  • the fiber beverages also reduced total daily food intake, as shown below.
  • the 1 g fiber beverage reduced overall food intake on the test day by an average of 92 kcal, and the 2.8 g beverage provided a reduction of 89 kcal.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

L'invention concerne des compositions absorbables qui contiennent au moins une fibre soluble anionique. Ladite composition absorbable peut se présenter sous la forme solide ou liquide. Dans certains cas, une composition absorbable solide contient un produit alimentaire extrudé, de type craquant, qui comprend au moins une fibre soluble anionique. L'invention concerne également des compositions absorbables liquides qui peuvent contenir au moins une fibre soluble anionique d'alginate et au moins une fibre soluble anionique de pectine. L'invention porte sur des procédés de fabrication de compositions absorbables ainsi que sur des procédés d'utilisation des compositions absorbables, servant p. ex. à induire la satiété ou à augmenter la viscosité de contenus stomacaux.
EP06825613A 2005-10-07 2006-10-06 Compositions a base de fibres induisant la satiete Withdrawn EP1931365A4 (fr)

Applications Claiming Priority (3)

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US11/246,646 US20070082029A1 (en) 2005-10-07 2005-10-07 Fiber satiety compositions
US11/246,938 US20070082030A1 (en) 2005-10-07 2005-10-07 Fiber satiety compositions
PCT/US2006/039296 WO2007044608A2 (fr) 2005-10-07 2006-10-06 Compositions a base de fibres induisant la satiete

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US20120251660A1 (en) * 2011-03-31 2012-10-04 Brunob Ii B.V. Use of Whole Grain-Hydrocolloid Complexes Produced by Heat-Moisture Treatment for Satiety, Reduction of Food Intake, and Weight Management
DK177435B1 (en) * 2011-06-03 2013-05-21 Biotek Holding Aps S An aqueous diet product, a unit dosage and a kit comprising at least one alginate, and a method for the preparation of said diet product
US11503852B2 (en) 2016-04-29 2022-11-22 Laminaria Group Ab Nutritional supplements
HRP20200510T1 (hr) 2016-04-29 2020-07-10 Laminaria Group Ab Prehrambeni dodaci
US12150465B2 (en) 2018-03-27 2024-11-26 Laminaria Group Ab Nutritional supplements

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US3502479A (en) * 1966-06-20 1970-03-24 Lipton Inc Thomas J Process of making a snack product
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WO2007044511A1 (fr) 2007-04-19
WO2007044608A2 (fr) 2007-04-19
EP1931307A4 (fr) 2010-08-11
EP1931365A4 (fr) 2010-08-11
WO2007044608A3 (fr) 2007-06-14
EP1931307A1 (fr) 2008-06-18
CA2624512A1 (fr) 2007-04-19
CA2624554A1 (fr) 2007-04-19

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