WO2004098319A2 - Edulcorant compositions - Google Patents

Edulcorant compositions Download PDF

Info

Publication number
WO2004098319A2
WO2004098319A2 PCT/IT2004/000242 IT2004000242W WO2004098319A2 WO 2004098319 A2 WO2004098319 A2 WO 2004098319A2 IT 2004000242 W IT2004000242 W IT 2004000242W WO 2004098319 A2 WO2004098319 A2 WO 2004098319A2
Authority
WO
WIPO (PCT)
Prior art keywords
weight
composition according
edulcorating
disaccharides
monosaccharides
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.)
Ceased
Application number
PCT/IT2004/000242
Other languages
French (fr)
Other versions
WO2004098319A8 (en
WO2004098319A3 (en
Inventor
Alessandro Seneci
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.)
Strip Tease Sas Di Alessandro Seneci & C
STRIP TEASE Sas DI ALLESSANDRO SENECI and C
Original Assignee
Strip Tease Sas Di Alessandro Seneci & C
STRIP TEASE Sas DI ALLESSANDRO SENECI and C
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
Application filed by Strip Tease Sas Di Alessandro Seneci & C, STRIP TEASE Sas DI ALLESSANDRO SENECI and C filed Critical Strip Tease Sas Di Alessandro Seneci & C
Priority to CA2524802A priority Critical patent/CA2524802C/en
Priority to EP04731095A priority patent/EP1619965B1/en
Priority to DE602004032124T priority patent/DE602004032124D1/en
Priority to US10/556,241 priority patent/US20070105816A1/en
Priority to AT04731095T priority patent/ATE504215T1/en
Publication of WO2004098319A2 publication Critical patent/WO2004098319A2/en
Publication of WO2004098319A3 publication Critical patent/WO2004098319A3/en
Publication of WO2004098319A8 publication Critical patent/WO2004098319A8/en
Anticipated expiration legal-status Critical
Ceased 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
    • 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
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention refers to a new edulcorating composition for food and/or dietetic use in order to reduce the glycemic peak due to the swallowing of monosaccharides or disaccharides with a edulcorating effect; it is also able to bring soluble fibres with a prebiotic affect useful for the re-equilibrium and the feeding of the bacterial flora.
  • composition according to the present invention contains 5 to 20% by weight of inulin or fruitoligosaccharides, 0.5 to 5% by weight of cellulose and 60 to
  • the jellying fibre is selected preferably from glucomannano, guar gum, caraja gum or pectin; the monosaccharides are preferably selected from fructose and/or dextrose; the disaccharides are preferably selected from saccharose, lactose and/or maltose; the cellulose is preferably in a microcrystalline form.
  • the jellying fibre is selected preferably from glucomannano, guar gum, caraja gum or pectin; the monosaccharides are preferably selected from fructose and/or dextrose; the disaccharides are preferably selected from saccharose, lactose and/or maltose; the cellulose is preferably in a microcrystalline form.
  • the composition contains 7 to 18% by weight of inulin or fruitoligosaccharides, preferably 10 to
  • the composition contains 3 to 10% by weight of jellying fibres, preferably 3.5 to 8% by weight, more preferably about 4% by weight.
  • the composition contains 0.8 to 3% by weight of cellulose, preferably 1% by weight.
  • the composition contains 70 to 90% by weight of monosaccharides or disaccharides, preferably 75 to 85% by weight, more preferably about 80% by weight.
  • the edulcorating composition of the present invention can be prepared by simply mixing of the single components, by dry granulating (pre-compression) or by wet on a fluid bed, according to techniques well known in the art.
  • the object of the present invention is not limited to the edulcorating compositions above described but also to the use of the single components, in the above mentioned ratio, for the preparation of edulcorating compositions able to reduce the glycemic and/or insulin peak due to the swallowing of monosaccharides and/or disaccharides in an amount equal or equivalent to that contained in the edulcorating composition according to the invention, as clearly showed in the following example, and which has to be considered as illustrative and not limiting of the same.
  • a edulcorating composition having the following quali-quantitative composition to 12 health volunteers has been administered (T treatment): saccharose 60 grams inulin 12 grams glucomannano(flour of Kanjac) 2.25 grams microcrystalline cellulose 0.75 grams

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)
  • Steroid Compounds (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Medicinal Preparation (AREA)

Abstract

An edulcorating composition containing 5 to 20% by weight of inulin or fruitoligosaccharides, from 2 to 15% by weight of jellying fibres, 0.5 to 5% by weight of cellulose and 60 to 92.5% by weight of monosaccharides or disaccharides.

Description

Edulcorant compositions
The present invention refers to a new edulcorating composition for food and/or dietetic use in order to reduce the glycemic peak due to the swallowing of monosaccharides or disaccharides with a edulcorating effect; it is also able to bring soluble fibres with a prebiotic affect useful for the re-equilibrium and the feeding of the bacterial flora.
The composition according to the present invention contains 5 to 20% by weight of inulin or fruitoligosaccharides, 0.5 to 5% by weight of cellulose and 60 to
92.5% of monosaccharides or disaccharides, with respect to the whole weight of such composition (i.e. where the sum of the single components is 100).
The jellying fibre is selected preferably from glucomannano, guar gum, caraja gum or pectin; the monosaccharides are preferably selected from fructose and/or dextrose; the disaccharides are preferably selected from saccharose, lactose and/or maltose; the cellulose is preferably in a microcrystalline form.
The jellying fibre is selected preferably from glucomannano, guar gum, caraja gum or pectin; the monosaccharides are preferably selected from fructose and/or dextrose; the disaccharides are preferably selected from saccharose, lactose and/or maltose; the cellulose is preferably in a microcrystalline form.
According to a first preferred embodiment of the invention, the composition contains 7 to 18% by weight of inulin or fruitoligosaccharides, preferably 10 to
16% by weight, more preferably about 15% by weight.
According to a second embodiment of the invention, the composition contains 3 to 10% by weight of jellying fibres, preferably 3.5 to 8% by weight, more preferably about 4% by weight.
According to a third preferred embodiment of the invention, the composition contains 0.8 to 3% by weight of cellulose, preferably 1% by weight.
According to a last preferred embodiment, the composition contains 70 to 90% by weight of monosaccharides or disaccharides, preferably 75 to 85% by weight, more preferably about 80% by weight. The edulcorating composition of the present invention can be prepared by simply mixing of the single components, by dry granulating (pre-compression) or by wet on a fluid bed, according to techniques well known in the art.
The object of the present invention is not limited to the edulcorating compositions above described but also to the use of the single components, in the above mentioned ratio, for the preparation of edulcorating compositions able to reduce the glycemic and/or insulin peak due to the swallowing of monosaccharides and/or disaccharides in an amount equal or equivalent to that contained in the edulcorating composition according to the invention, as clearly showed in the following example, and which has to be considered as illustrative and not limiting of the same.
Example
A edulcorating composition having the following quali-quantitative composition to 12 health volunteers has been administered (T treatment): saccharose 60 grams inulin 12 grams glucomannano(flour of Kanjac) 2.25 grams microcrystalline cellulose 0.75 grams
To the same volunteers 60 grams of saccharose (R treatment) have been administered.
The plas atic concentration of inulin and glucose due to the aforesaid administrations are shown in Figure 1 and 2, respectively.

Claims

1. Edulcorating composition containing 5 to 20% by weight of inulin or fruit-oligosaccharides, 2 to 15% by weight of jellying fibre, 0.5 to 5% by weight of cellulose and 60 to 92.5 by weight of monosaccharides or disaccharides.
2. Edulcorating composition according to claim 1 characterised in that said jellying fibre is selected from glucomannano, guar gum, caraja gum or pectin.
3. Edulcorating composition according to claim 1, characterised in that such monosaccharides are selected from fructose and/or dextrose.
4. Edulcorating composition according to claim 1, characterised in that such disaccharides are selected from saccharose, lactose and or maltose.
5. Edulcorating composition according to claim 1, characterised in that the cellulose is in microcrystalline form.
6. Edulcorating composition according to any preceding claims, characterised in that it contains 7 to 18% by weight of inulin or fruitoligosaccharides.
7. Edulcorating composition according to any preceding claims, characterised in that it contains 10 to 16% by weight of inulin or fruitoligosaccharides.
8. Edulcorating composition according to any preceding claims, characterised in that it contains about 15% by weight of inulin or fruitoligosaccharides.
9. Edulcorating composition according to any preceding claims, characterised in that it contains 3 to 10% by weight of jellying fibres.
10. Edulcorating composition according to any preceding claims, characterised in that it contains 3.5% to 8% by weight of jellying fibres.
11. Edulcorating composition according to any preceding claims, characterised in that it contains about 4% by weight of jellying fibres.
12. Edulcorating composition according to any preceding claims, characterised in that it contains 0.8 to 3% by weight of cellulose.
13. Edulcorating composition according to any preceding claims, characterised in that it contains about 1% by weight of cellulose.
14. Edulcorating composition according to any preceding claims, characterised in that it contains 70 to 90% by weight of monosaccharides or disaccharides.
15. Edulcorating composition according to any preceding claims, characterised in that it contains 75 to 85% by weight of monosaccharides or disaccharides.
16. Edulcorating composition according to any preceding claims, characterised in that it contains about 80% by weight of monosaccharides or disaccharides.
17. Edulcorating composition according to any preceding claims, characterised in that it contains about 15% by weight of inulin of fruitoligosaccharides, about 4% by weight of jellying fibres, about 1% by weight of cellulose and about 80% by weight of monosaccharides or disaccharides.
PCT/IT2004/000242 2003-05-06 2004-05-04 Edulcorant compositions Ceased WO2004098319A2 (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
CA2524802A CA2524802C (en) 2003-05-06 2004-05-04 Edulcorant compositions
EP04731095A EP1619965B1 (en) 2003-05-06 2004-05-04 Edulcorant compositions
DE602004032124T DE602004032124D1 (en) 2003-05-06 2004-05-04 SUSS COMPOSITIONS
US10/556,241 US20070105816A1 (en) 2003-05-06 2004-05-04 Edulcorant compositions
AT04731095T ATE504215T1 (en) 2003-05-06 2004-05-04 SWEETENER COMPOSITIONS

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI2003A000907 2003-05-06
IT000907A ITMI20030907A1 (en) 2003-05-06 2003-05-06 SWEETENING COMPOSITIONS.

Publications (3)

Publication Number Publication Date
WO2004098319A2 true WO2004098319A2 (en) 2004-11-18
WO2004098319A3 WO2004098319A3 (en) 2005-03-03
WO2004098319A8 WO2004098319A8 (en) 2005-03-31

Family

ID=33428304

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2004/000242 Ceased WO2004098319A2 (en) 2003-05-06 2004-05-04 Edulcorant compositions

Country Status (8)

Country Link
US (1) US20070105816A1 (en)
EP (1) EP1619965B1 (en)
AT (1) ATE504215T1 (en)
CA (1) CA2524802C (en)
DE (1) DE602004032124D1 (en)
ES (1) ES2364250T3 (en)
IT (1) ITMI20030907A1 (en)
WO (1) WO2004098319A2 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007041817A1 (en) * 2005-10-07 2007-04-19 Dulcini S/A Tood composition, use of an effective amount of sugar and biopolymer, and product

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102012017884A1 (en) * 2012-08-03 2014-02-20 Krüger Gmbh & Co. Kg Composition for the delayed absorption

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4543370A (en) * 1979-11-29 1985-09-24 Colorcon, Inc. Dry edible film coating composition, method and coating form
US4311722A (en) * 1980-07-11 1982-01-19 Life Savers, Inc. High fructose hard candy
CA2041391C (en) * 1990-05-17 1999-01-19 Chung-Wai Chiu Bulking agents and processes for preparing them from food gums
US5709896A (en) * 1996-06-18 1998-01-20 Fmc Corporation Reduced-fat food dispersions and method of preparing
US6790471B2 (en) * 1997-03-25 2004-09-14 Savas Sas Di Seneci Alessandro & C. Edulcorating soluble composition containing alimentary fibers, its preparation and use for alimentary purpose
EP1010374B2 (en) * 1998-12-15 2009-07-29 Societe Des Produits Nestle S.A. Fibre blend for enteral composition
JP2002315521A (en) * 2001-04-06 2002-10-29 Mcneil Ppc Inc A versatile food base for honey substitutes and liquid foods
DK1395133T3 (en) * 2001-05-31 2006-08-21 Abbott Lab Polymer controlled system of induced viscosity fibers and applications thereof
US20040087514A1 (en) * 2002-09-06 2004-05-06 Hughes Thomas E Nutritional compositions

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2007041817A1 (en) * 2005-10-07 2007-04-19 Dulcini S/A Tood composition, use of an effective amount of sugar and biopolymer, and product

Also Published As

Publication number Publication date
EP1619965B1 (en) 2011-04-06
DE602004032124D1 (en) 2011-05-19
CA2524802C (en) 2013-07-02
ATE504215T1 (en) 2011-04-15
CA2524802A1 (en) 2004-11-18
EP1619965A2 (en) 2006-02-01
ITMI20030907A1 (en) 2004-11-07
WO2004098319A8 (en) 2005-03-31
WO2004098319A3 (en) 2005-03-03
ES2364250T3 (en) 2011-08-29
US20070105816A1 (en) 2007-05-10

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