WO2012123748A1 - Produit comestible - Google Patents

Produit comestible Download PDF

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Publication number
WO2012123748A1
WO2012123748A1 PCT/GB2012/050570 GB2012050570W WO2012123748A1 WO 2012123748 A1 WO2012123748 A1 WO 2012123748A1 GB 2012050570 W GB2012050570 W GB 2012050570W WO 2012123748 A1 WO2012123748 A1 WO 2012123748A1
Authority
WO
WIPO (PCT)
Prior art keywords
hydrocouoid
product according
gel
gellan
acid
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/GB2012/050570
Other languages
English (en)
Inventor
Fotis Spyropoulos
Abigail NORTON
Ian Norton
Thomas Mills
Jennifer BRADBEER
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.)
University of Birmingham
Original Assignee
University of Birmingham
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 University of Birmingham filed Critical University of Birmingham
Publication of WO2012123748A1 publication Critical patent/WO2012123748A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/21—Wine additives, e.g. flavouring or colouring agents

Definitions

  • Gellan gums are polymers of a tetrasaccharide which consists of two residues of D-glucose and one of each residue of L-rhamnose and D-glucuronic acid.
  • the gum is a naturally occurring capsular polysaccharide produced by a bacterium, Sphingomonas elodea. It is available in two forms: the native or high acyl (HA) form which comprises two acyl substituents, acetate and glycerate. Both substituents are located on the same glucose residue and, on average, there is one glycerate per repeat unit and one acetate per every two repeat units.
  • a second, low acyl (LA) form is commercially available. The acyl groups have been removed to produce a linear repeat unit substantially lacking in both groups. Deacylation of the gum is usually carried out by treating a fermentation broth with alkali
  • low acyl gellan gums are particularly advantageous because they are gellable in the presence of an acid.
  • the stomach contents of the typical person are highly acidic (typically a pH of 2 or below). Accordingly, the acidic content of the stomach can be used to gel the gellan gum.
  • products containing the gum can be provided as, for example, liquid or soft food form, which is more palatable to consumers, and then will gel in situ within the stomach.
  • the invention is suitable for products that do not contain gas and for products containing gas as a result of fermentation or carbonation.
  • the product may be buffered to a predetermined pH optimised for gel formation in the stomach or to limit gel formation prior to being consumed. Buffering is not required for sheared gels
  • the invention also provides a method of producing a product according to the invention comprising dissolving the acid gellable hydrocoUoid in water and mixing the dissolved hyrocolloid with an alcohol base.
  • the dissolved hydrocoUoid is mixed with the alcohol base at 60:40 to 40:60 vohvol, preferably 50:50 vohvol.
  • the water or alcohol base may be heated to assist in dissolving the acid gellable hydrocoUoid, for example to a temperature in the range 50 to 80'C.
  • the final concentration of hydrocoUoid in the product may be 0.05 to 1% by weight.
  • the gel After formation of the gel structure in the stomach the gel is slowly broken down by the digestion processes in the stomach and by the shear forces exerted by the stomach wall. The gel structure formation and break down are determined by the gel composition.
  • the product may be utilised, for example, as part of a therapy in the treatment of disorders such as alcoholism.
  • Fig. 6 True stress/true strain curves for the 50:50 LA Gellan:lager mixed gels (2-4 wt%) (a) and 50:50 LA Gellan:cider mixed gel (2-4 wt%) (b) after they were exposed to a 0.5% HCl acid bath soak (24 hours). Each curve is the mean of at least four repeats; error bounds are plus/minus a single standard deviation.
  • aqueous solutions of gellan with concentrations between 2 wt and 4 wt were prepared by dissolving the required amounts of the hydrocolloid in distilled water at 80 °C to avoid gelation.
  • the natural pH of the gellan solutions was measured as below and it was not dependent upon the gellan concentrations used.
  • 50:50 low acyl gellan:cider mixed solutions were then made by adding equal volumes of the low acyl gellan aqueous solution and the cider together. The solutions were poured into cylindrical moulds (22.5 mm internal diameter and 50 mm height), which were stored at room temperature and at 5 °C for at least 24 h to allow for gel formation.
  • EE and £H are the engineering and true (Hencky) strain
  • OE and ⁇ are the engineering and true stress
  • H 0 and A 0 are the initial height and cross-sectional area of each sample
  • F and h are the compression force applied and height of each sample as recorded during the compression tests.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Percussion Or Vibration Massage (AREA)
  • Orthopedics, Nursing, And Contraception (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Medicinal Preparation (AREA)
  • Materials For Medical Uses (AREA)

Abstract

L'invention porte sur des produits comestibles alcoolisés comprenant des hydrocolloïdes pouvant être gélifiés à base d'acide, tels que de la gomme gellane. L'invention porte également sur des procédés de suppression de la consommation d'alcool par consommation du produit.
PCT/GB2012/050570 2011-03-16 2012-03-15 Produit comestible Ceased WO2012123748A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB1104447.6A GB201104447D0 (en) 2011-03-16 2011-03-16 Comestible product
GB1104447.6 2011-03-16

Publications (1)

Publication Number Publication Date
WO2012123748A1 true WO2012123748A1 (fr) 2012-09-20

Family

ID=43981077

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2012/050570 Ceased WO2012123748A1 (fr) 2011-03-16 2012-03-15 Produit comestible

Country Status (2)

Country Link
GB (1) GB201104447D0 (fr)
WO (1) WO2012123748A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11317645B2 (en) 2018-01-29 2022-05-03 Joseph M. Fisher Compositions and methods for delaying and reducing blood alcohol concentration

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19954045A1 (de) * 1999-10-28 2001-05-17 Karl Heilscher Schnitt- und bruchfeste, bei Normaltemperatur fixierte höherprozentige alkoholische Getränke zum Direktverzehr vorzugsweise in verzehrbarer Verpackung aber auch als Füllung für Waffeln
KR20020027733A (ko) * 2000-10-04 2002-04-15 장덕호 인삼 맥주제조
US6426077B1 (en) * 2000-08-04 2002-07-30 Indoor Tennis Consultants, Inc. Food product for health, nutrition and weight management
WO2006065738A1 (fr) * 2004-12-14 2006-06-22 Brand New Brands, Inc. Boisson favorisant la satiete et son utilisation dans le cadre d'un regime pour moderer sa consommation alimentaire
WO2007056300A2 (fr) * 2005-11-03 2007-05-18 Alkermes, Inc. Procédés et compositions pour le traitement de troubles du système de récompense du cerveau par une thérapie combinée
WO2007102700A1 (fr) * 2006-03-06 2007-09-13 Tae-Gook Kwon Boisson à bulles fermentée avec fonctionnalité
JP2008000060A (ja) * 2006-06-22 2008-01-10 Sansho Kk ゲル化剤
EP2127531A1 (fr) * 2007-03-07 2009-12-02 Premium Ingredients, S.l. Additif alimentaire
WO2010059725A1 (fr) * 2008-11-18 2010-05-27 One S.R.I. Méthodes et compositions pour la gestion du poids et pour améliorer le contrôle glycémique
WO2011131976A1 (fr) * 2010-04-21 2011-10-27 The University Of Birmingham Produit comestible

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE19954045A1 (de) * 1999-10-28 2001-05-17 Karl Heilscher Schnitt- und bruchfeste, bei Normaltemperatur fixierte höherprozentige alkoholische Getränke zum Direktverzehr vorzugsweise in verzehrbarer Verpackung aber auch als Füllung für Waffeln
US6426077B1 (en) * 2000-08-04 2002-07-30 Indoor Tennis Consultants, Inc. Food product for health, nutrition and weight management
KR20020027733A (ko) * 2000-10-04 2002-04-15 장덕호 인삼 맥주제조
WO2006065738A1 (fr) * 2004-12-14 2006-06-22 Brand New Brands, Inc. Boisson favorisant la satiete et son utilisation dans le cadre d'un regime pour moderer sa consommation alimentaire
WO2007056300A2 (fr) * 2005-11-03 2007-05-18 Alkermes, Inc. Procédés et compositions pour le traitement de troubles du système de récompense du cerveau par une thérapie combinée
WO2007102700A1 (fr) * 2006-03-06 2007-09-13 Tae-Gook Kwon Boisson à bulles fermentée avec fonctionnalité
JP2008000060A (ja) * 2006-06-22 2008-01-10 Sansho Kk ゲル化剤
EP2127531A1 (fr) * 2007-03-07 2009-12-02 Premium Ingredients, S.l. Additif alimentaire
WO2010059725A1 (fr) * 2008-11-18 2010-05-27 One S.R.I. Méthodes et compositions pour la gestion du poids et pour améliorer le contrôle glycémique
WO2011131976A1 (fr) * 2010-04-21 2011-10-27 The University Of Birmingham Produit comestible

Non-Patent Citations (8)

* Cited by examiner, † Cited by third party
Title
HOAD ET AL., J. NUTRITION, vol. 134, 2004, pages 2293 - 2300
KALETUNC, G.; NORMAND, M. D.; NUSSINOVITCH, A.; PELEG, M.: "Determination of elasticity of gels by successive compression-decompression cycles", FOOD HYDROCOLLOIDS, vol. 5, 1991, pages 237 - 247
MORESI, M.; BRUNO, M.: "Characterisation of alginate gels using quasi-static and dynamic methods", JOURNAL OF FOOD ENGINEERING, vol. 82, 2007, pages 298 - 309, XP022051300, DOI: doi:10.1016/j.jfoodeng.2007.02.040
NORTON ET AL., FOOD HYDROCOLLOIDS, vol. 20, 2006, pages 229 - 239
NORTON, A. B. ET AL.: "Acid gelation of low acyl gellan gum relevant to self- structuring in the human stomach", FOOD HYDROCOLLOIDS, 2010
NUSSINOVITCH, A.: "Gums and stabilizers for the food industry", vol. 12, 2004, THE ROYAL SOCIETY OF CHEMISTRY, article "From simple to complex hydrocolloid cellular solids", pages: 32 - 42
PELKMAN ET AL., J. CLIN. NUTRITION, vol. 86, 2007, pages 1595 - 1602
SMIDSROD, O.; HAUG, A.; LIAN, B.: "Properties of poly(1,4-hexuronates) in the gel state. I. Evaluation of a method for the determination of stiffness", ACTA CHEMICA SCANDINAVICA, vol. 26, 1972, pages 71 - 78

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11317645B2 (en) 2018-01-29 2022-05-03 Joseph M. Fisher Compositions and methods for delaying and reducing blood alcohol concentration

Also Published As

Publication number Publication date
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