WO2025090403A1 - Composition de gel - Google Patents

Composition de gel Download PDF

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Publication number
WO2025090403A1
WO2025090403A1 PCT/US2024/052183 US2024052183W WO2025090403A1 WO 2025090403 A1 WO2025090403 A1 WO 2025090403A1 US 2024052183 W US2024052183 W US 2024052183W WO 2025090403 A1 WO2025090403 A1 WO 2025090403A1
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WIPO (PCT)
Prior art keywords
triglycerides
lipid component
gel composition
composition
carbohydrate
Prior art date
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PCT/US2024/052183
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English (en)
Inventor
Shawn Xiangqing PAN
Priya Singh
Amanda Kay DAVEY
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Bunge Oils Inc
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Bunge Oils Inc
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Publication of WO2025090403A1 publication Critical patent/WO2025090403A1/fr
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates

Definitions

  • the present disclosure relates to gel compositions.
  • it provides gel compositions that comprise a carbohydrate and lipid component having improved ergogenic properties.
  • Also disclosed are processes for making the gel compositions, uses of the gel compositions, and products, including sports nutrition supplement products, comprising the gel compositions.
  • the present disclosure seeks to develop an ergogenic aid utilizing both carbohydrates and lipids, particularly a medium-long chain triglycerides, in order to provide both instant and long-term energy as aid in the aforementioned areas above.
  • the present disclosure is directed to a gel composition
  • a gel composition comprising water; a lipid component comprising at least one long chain fatty acid of C12 to C24 in length, and at least one medium chain fatty acid of C6 to C12 in length, wherein said fatty acids are bound as acyl groups in glycerides in the lipid component; a carbohydrate; and a gelling agent.
  • the present disclosure is directed to a method of making a gel composition, the method comprising providing a lipid component comprising at least one long chain fatty acid of C16 to C24 in length and at least one medium chain fatty acid of C6 to C 12 in length, wherein said fatty acids are bound as acyl groups in glycerides in the lipid component; providing water, a carbohydrate, and a gelling agent; mixing the water, the gelling agent, and the carbohydrate to form a mixture; and adding the lipid component into the mixture and homogenizing to form a gel composition.
  • the present disclosure is directed to a sports nutrition supplement product comprising the gel composition as described herein, wherein the effect of imbibing as little as about 50 grams of the product reduces perceived level of fatigue in a consumer who is participating in exercise, especially in strenuous physical exertion.
  • FIG. 1 A is a photograph of gel composition 3, produced in Example 2.
  • FIG. IB is a photograph of gel composition 5, produced in Example 2.
  • FIG. 1C is a photograph of gel composition 8, produced in Example 2.
  • FIG. 2 is a graph of viscosity (Pa*s) vs. time for gels 1 and 2, tested in Example 3.
  • FIG. 3 is a chart of the sensory analysis of the organoleptic properties of various gel samples, tested in Example 3. DETAILED DESCRIPTION OF THE INVENTION
  • caloric energy refers to the quantity of energy contained within a particular food and is specifically the amount of energy needed to raise 1 kilogram of water to 1 °C.
  • fat refers to glyceride fats and oils containing fatty acid acyl groups and does not imply any particular melting point.
  • oil is used synonymously with “fat.” Fats predominantly comprise triglycerides.
  • lipid refers to monoglycerides, diglycerides, triglycerides (fats and oils), waxes, sterols, and phospholipids.
  • fatty acid refers to straight chain saturated or unsaturated (including mono- and poly-unsaturated) carboxylic acids having from 8 to 24 carbon atoms.
  • a fatty acid having n carbon atoms and x double bonds may be denoted Cn:x.
  • palmitic acid may be denoted Cl 6:0 and oleic acid may be denoted Cl 8: 1.
  • Percentages of fatty acids in compositions referred to herein include acyl groups in tri-, di-, and monoglycerides present in the glycerides as is customary terminology in the art and are based on the total weight of C8 to C24 fatty acids.
  • the fatty acid profile i.e., composition
  • the fatty acid profile may be determined, for example, by fatty acid methyl ester analysis (FAME) using gas chromatography according to ISO 12966-2:2014 and ISO 12966-4:2015.
  • gelling agent refers to a substance assisting to increase the viscosity of a fluid in order to form a gel structure.
  • the term “interesterification” or “interesterified” refers to the method of rearranging the fatty acid on the glycerol backbone of a triglyceride, which can be done either chemically or enzymatically, unless otherwise specified. Suitable examples may include those provided in U.S. Patent No. 6,793,959.
  • the Hunterlab colorimeter is a tristimulus instrument that measures color in L*, a*, and b* values by using a filter that spectrally approximates the CIE Standard Observer functions of the eye.
  • the L*, a*, and b* scales give measurements of color in visual units of color perception that relate to perceived color and color difference.
  • the lightness value, L* defines black at 0 and white at 100.
  • the a* axis is relative to the green-red opponent colors, with negative values toward green and positive values toward red.
  • the b* axis represents the blue-yellow opponents, with negative numbers toward blue and positive toward yellow.
  • a gel composition comprising a lipid component that may be useful as an ergogenic aid.
  • the lipid used in the present disclosure is a structured lipid molecule developed by the interesterification process, in which a random rearrangement of medium chain triglycerides (MCTs) and long chain triglycerides (LCTs) create new triglycerides with medium-long chain triglycerides (MLCTs). It is believed that this arrangement of fatty acids on the glycerol backbones provide instant and long-lasting sources of energy to the body to support muscle health.
  • MCTs medium chain triglycerides
  • LCTs long chain triglycerides
  • MLCTs medium-long chain triglycerides
  • the modified lipid contemplated by the present disclosure is believed to provide a long-lasting and sustainable source of energy.
  • the lipid may have several health benefits, including building and sustaining muscles, as well as providing muscle recovery.
  • the inventors believe that the lipid achieves these benefits by providing a rapid source of energy to the cells along with a long-lasting source of cellular energy.
  • certain oils such as medium chain triglycerides (MCTs) and long chain triglycerides (LCTs) have been studied for such effects. It has been found that MCTs are more easily digested than LCTs because medium chain fatty acids (MCFAs) are absorbed through portal veins and provide instant energy to muscles through P-oxidation.
  • MCTs medium chain triglycerides
  • LCTs long chain triglycerides
  • the long chain fatty acids are emulsified into the chylomicrons through the bile salt activity in the gall bladder. Subsequently, pancreatic lipase hydrolyzes the ester bond and forms monoglycerides and fatty acids, which combine with the intestinal lining to form lipoproteins that transport triglyceride to the lymphatic system, from which they drain into the subclavian vein via the thoracic duct to become accessible to peripheral tissues and develop long-lasting energy sources.
  • the contemplated lipid component (MLCT oil) of the present disclosure not only provides instant energy but also releases it in a systematic manner once the initial energy is consumed, which helps to improve the performance of athletes, cyclists, and sportspersons.
  • the lipid component (MLCT oil) of the present disclosure is additionally beneficial because it contains fatty acids, including oleic, linoleic, and a-linolenic acid (ALA), whereas MCT oil lacks several essential fatty acids, including, for example, linoleic and a-linolenic acid (ALA). Indeed, long term consumption of MCT oil at high dosage has been considered to cause excessive liver burden and impair liver function. Further, MCT oil contains a much higher concentration of saturated fat (more than 90%) than MLCT oils (approximately 40 to 50%).
  • the lipid component is also believed to be easier to digest in adults with gastroenteric dysfunction or feeding issues, such as short bowel syndrome, bowel resection, malabsorption, pancreatic insufficiency, chronic diarrhea, Chron’s disease, bile salt deficiency, diverticulosis, celiac disease, and cystic fibrosis.
  • the lipid component provides a balanced source of energy to peripheral tissues, including muscles, it has the ability to quickly metabolize MCFAs while sparing amino acids and potentially reducing inflammation. Thus, it may be beneficial for elderly persons due to its role in improving muscle health.
  • the objective of the gel compositions provided herein is to create a high-energy gel that can effectively sustain the energy levels of individuals engaged in sports activities, particularly high endurance athletes, by providing energy and aiding in muscle recovery.
  • Commercial gels currently available in the market suffer from a significant quantity of carbohydrates, which deliver fast energy to the body during high performance activity but rarely with other health benefits.
  • gel compositions containing the lipid as described herein have been surprisingly found to deliver both immediate and sustained sources of energy.
  • Energy gels on the market currently typically contain water, gums, and polysaccharides. It is challenging, therefore, to make a stable water-oil system to achieve the desired gel-like consistency. There is a further need that such gel compositions have desirable organoleptic properties such as appearance, color, flavoring, taste etc. and/or also a stable and resilient structure.
  • a gel composition comprising water, a lipid component, a carbohydrate, and a gelling component.
  • the lipid component can comprise at least one long chain fatty acid of C 16 to C24 in length and at least one medium chain fatty acid of C6 to C12 in length, wherein said fatty acids are bound as acyl groups in glycerides to the lipid component.
  • the lipid component is interesterified.
  • the lipid component is enzymatically interesterified.
  • the lipid component can include from about 25 wt% to about 70 wt% of medium chain fatty acids of C6 to C12 in length, preferably from about 35 wt% to about 60 wt%, and more preferably, from about 40 wt% to about 50 wt%, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the lipid component and based on the total weight of C6 to C24 fatty acids.
  • the lipid component can also include from about 30 wt% to about 85 wt% of long chain fatty acids of C 16 to C24 in length, preferably from about 40 wt% to about 65 wt%, and more preferably, from about 50 wt% to about 60 wt%, wherein said wt% is relative to the acid bound as acyl groups in glycerides in the lipid component and based on the total weight of C6 to C24 fatty acids.
  • the lipid component can have: i. at most about 25 wt% total CN24 triglycerides, CN26 triglycerides, CN28 triglycerides, and CN30 triglycerides, preferably from about 12 wt% to about 20 wt%, and more preferably 14 wt% to about 18 wt%; and/or ii.
  • CN32 triglycerides at least about 50 wt% total CN32 triglycerides, CN36 triglycerides, CN40 triglycerides, CN42 triglycerides, CN44 triglycerides, and CN46 triglycerides, preferably, from about 60 wt% to about 85 wt%, and more preferably, from about 65 wt% to about 80 wt%, wherein said wt% is based on total triglycerides present in the lipid component.
  • the lipid component can have a weight ratio of total CN32 triglycerides CN34 triglycerides, CN36 triglycerides, CN40 triglycerides, CN42 triglycerides, CN44 triglycerides, and CN46 triglycerides present in the lipid component to total CN24 triglycerides, CN26 triglycerides, CN28 triglycerides, and CN30 triglycerides present in the lipid component is at least about 3.5: 1, preferably from about 4: 1 to about 6: 1, and more preferably, from about 4: 1 to about 5: 1.
  • the lipid component preferably comprises or consists of an interesterified blend of a medium chain triglyceride (MCT) and a liquid oil.
  • MCT medium chain triglyceride
  • liquid oil refers to an oil which is liquid at room temperature.
  • the liquid oil is preferably selected from a group consisting of rapeseed oil, canola oil, sunflower oil, soybean oil, corn oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil and a mixture thereof.
  • the weight ratio of the medium chain triglyceride (MCT) and the liquid oil is preferably from about 20:80 to about 80:20, more preferably from about 30:70 to about 70:30 and even more preferably from about 40:60 to about 60:40.
  • the lipid component is most preferably an interesterified blend of a medium chain triglyceride (MCT) and a liquid oil selected from rapeseed oil, canola oil, soybean oil and a mixture thereof in a weight ratio of from about 40:60 to about 60:40.
  • the gel composition can comprise at least one of: i. from about 0.1 wt% to about 30 wt% saturated fatty acids (SAFA), preferably, from about 0.3 wt% to about 25 wt%, and more preferably, from about 0.6 wt% to about 15 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the lipid component and based on the total weight of the composition; ii.
  • SAFA saturated fatty acids
  • MUFA monounsaturated fatty acids
  • PUFA polyunsaturated fatty acids
  • the lipid component can comprise at least one of: i. from about 20 wt% to about 60 wt% saturated fatty acids (SAFA), preferably, from about 25 wt% to about 55 wt%, and more preferably, from about 30 wt% to about 50 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the lipid component and based on the total weight of the lipid component; ii.
  • SAFA saturated fatty acids
  • MUFA monounsaturated fatty acids
  • PUFA polyunsaturated fatty acids
  • At least about 2 wt% linolenic acid preferably, from about 5 wt% to about 20 wt%, and more preferably from about 7 wt% to about 15 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the lipid component and based on the total weight of the lipid component; v.
  • At least about 1 wt% linolenic acid preferably, from about 2 wt% to about 10 wt%, and more preferably, from about 3 wt% to about 7 wt%, wherein the wt% is relative to the acids bound as acyl groups in glycerides in the lipid component and based on the total weight of the lipid component.
  • the gel composition can comprise from about 5 wt% to about 35 wt% of the lipid component, preferably, from about 8 wt% to about 32 wt%, more preferably, from about 10 wt% to about 30 wt%, and even more preferably, from about 12 wt% to about 28 wt%, wherein the wt% is based on the total weight of the composition.
  • the gel composition further includes a carbohydrate.
  • the carbohydrate can comprise a saccharide.
  • the saccharide preferably comprises two or more of a monosaccharide, a disaccharide, an oligosaccharide, or a polysaccharide. More preferably, the saccharide comprises at least one of a monosaccharide and a disaccharide and at least one of an oligosaccharide and a polysaccharide.
  • the saccharide can comprise at least at least one of a monosaccharide and a di saccharide and at least one of an oligosaccharide and a polysaccharide, and the at least one of an oligosaccharide or the polysaccharide can comprise a starch.
  • the saccharide can comprise a monosaccharide selected from the group consisting of glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheputlose, isomers and derivatives thereof, and combinations of any thereof.
  • the monosaccharide comprises glucose and/or fructose.
  • the saccharide can comprise a disaccharide formed from any two monosaccharide units independently selected from the group consisting of glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrulose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altrose, galactose, glucose, gulose, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheputlose, isomers and derivatives thereof, and combinations of any thereof.
  • the disaccharide can be selected from the group consisting of sucrose, lactose, maltose, trehalose, cellobiose, gentiobiose, isomaltose, kojibiose, laminaribiose, mannobiose, melibiose, nigerose, rutinose, xylobiose, isomers and derivatives thereof, and combinations of any thereof.
  • the saccharide can comprise an oligosaccharide selected from the group consisting of fructooligosaccharides (FOS), galactooligosaccharides (GOS), lactulose galactooligosaccharides (LDGOS), xylooligosaccharides (XOS), arabinooligosaccharides (AOS), algae derived marine oligosaccharides (ADMO), pectin-derived acidic oligosaccharides (pAOS), maltooligosaccharides (MOS), cyclodextrins (CD), and combinations of any thereof.
  • FOS fructooligosaccharides
  • GOS galactooligosaccharides
  • LGOS lactulose galactooligosaccharides
  • XOS xylooligosaccharides
  • AOS arabinooligosaccharides
  • ADMO algae derived marine oligosaccharides
  • pAOS pectin-
  • the oligosaccharide comprises maltodextrin, highly branched cyclic dextrin (HBCD), raffinose, malotriose, umbelliferose, planteose, stachyose, lychnose, isolychnose, sesamose, verbascose, oligofructose, isomers and derivatives thereof, and combinations of any thereof. More preferably, the oligosaccharide comprises maltodextrin, HBCD, or a combination thereof.
  • the term “highly branched cyclic dextrin (HBCD)” refers to a dextrin produced from enzymatic breakdown of the amylopectin into clusters, which are then formed into larger chains using branching enzymes.
  • HBCD has been found to be particularly advantageous due to its ability to improve endurance through sustainable release of energy.
  • HBCD has been found to increase glycogen replenishment with a low glycemic index rating. Glycogen is the main source of energy during exercise, and glycogen depletion can lead to fatigue and decrease in performance.
  • HBCD may also be easier to digest than other carbohydrates, making it ideal for athletes who require quick and easy digestion during intense exercised, especially in combination with the lipid component as described herein. It may also help to reduce gastrointestinal discomfort due to its rapid absorption.
  • HBCD is also highly soluble, thereby improving athlete hydration.
  • the saccharide can comprise a polysaccharide selected from the group consisting of starch, glycogen, galactogen, inulin, arabinoxylan, cellulose, chitin, pectin, and a combination of any thereof.
  • the polysaccharide comprises a starch.
  • the starch can comprise potato starch, corn starch, tapioca starch, pea starch, or a combination of any thereof.
  • the composition can comprise two monosaccharides and an oligosaccharide.
  • the composition can comprise two monosaccharides and a polysaccharide.
  • the composition can comprise one monosaccharide and an oligosaccharide.
  • the composition can comprise two monosaccharides.
  • the two monosaccharides can be present in a ratio from about 2: 1 to about 1 :2, preferably, about 1 : 1, based on weight.
  • the carbohydrate comprises one monosaccharide comprising fructose, or the carbohydrate comprises one monosaccharide comprising fructose. In another aspect, the carbohydrate comprises one monosaccharide comprising fructose and one disaccharide comprising sucrose. In an additional aspect, the carbohydrate comprises a disaccharide comprising sucrose.
  • the carbohydrate comprises one disaccharide comprising sucrose and an oligosaccharide comprising maltodextrin, or the carbohydrate comprises one disaccharide comprising sucrose and two oligosaccharides comprising maltodextrin and HBCD, or the carbohydrate comprises one monosaccharide comprising fructose and an oligosaccharide comprising maltodextrin, or the carbohydrate comprises one monosaccharide comprising fructose and two oligosaccharides comprising maltodextrin and HBCD.
  • the saccharide comprises one monosaccharides comprising fructose, one disaccharide comprising sucrose, and one oligosaccharide comprising maltodextrin, or the saccharide comprises one monosaccharide comprising fructose, one disaccharide comprising sucrose, and two oligosaccharides comprising maltodextrin and HBCD.
  • the carbohydrate comprises one disaccharide comprising sucrose, one oligosaccharide comprising maltodextrin, and one polysaccharide comprising a starch, or the carbohydrate comprises one disaccharide comprising sucrose, two oligosaccharides comprising maltodextrin and HBCD, and one polysaccharide comprising a starch, or the carbohydrate comprises one monosaccharide comprising fructose, one oligosaccharide comprising maltodextrin, and one polysaccharide comprising a starch, or the carbohydrate comprises one monosaccharide comprising fructose, two oligosaccharides comprising maltodextrin and HBCD, and one polysaccharide comprising a starch.
  • the carbohydrate comprises one monosaccharide comprising fructose, one disaccharide comprising sucrose, one oligosaccharide comprising maltodextrin, and one polysaccharide comprising a starch, or the carbohydrate comprises one monosaccharide comprising fructose, one disaccharide comprising sucrose, two oligosaccharides comprising maltodextrin and HBCD, and one polysaccharide comprising a starch.
  • the gel composition can comprise from about 10 wt% to about 50 wt% of the carbohydrate, preferably, from about 15 wt% to about 50 wt%, and more preferably, from about 20 wt% to about 45 wt%, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 5 wt% to about 35 wt% of the lipid component and from about 10 wt% to about 50 wt% of the carbohydrate, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 8 wt% to about 32 wt% of the lipid component and from about 15 wt% to about 50 wt% of the carbohydrate, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 10 wt% to about 30 wt% of the lipid component and from about 20 wt% to about 45 wt% of the carbohydrate, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 30 wt% to about 60 wt% of water, from about 20 wt% to about 40 wt% of the lipid component, and from about 20 wt% to about 40 wt% of the carbohydrate comprising one monosaccharide and one disaccharide, wherein said wt% is based on the total weight of the composition.
  • the gel composition comprises from about 45 wt% to about 55 wt% of water, from about 20 wt% to about 30 wt% of the lipid component, and from about 20 wt% to about 30 wt% of the carbohydrate consisting essentially of sucrose and fructose, wherein said wt% is based on the total weight of the composition.
  • the gel composition comprises from about 30 wt% to about 50 wt% of water, from about 10 wt% to about 20 wt% of the lipid component, and from about 30 wt% to about 50 wt% of the carbohydrate comprising one diacchride, one oligosaccharide, and one polysaccharide, wherein said wt% is based on the total weight of the composition.
  • the gel composition comprises from about 35 wt% to about 45 wt% of water, from about 10 wt% to about 15 wt% of the lipid component, and from about 35 wt% to about 45 wt% of the carbohydrate consisting essentially of sucrose, maltodextrin, and starch, wherein said wt% is based on the total weight of the composition.
  • the gel composition comprises from about 35 wt% to about 45 wt% of water, from about 10 wt% to about 15 wt% of the lipid component, and from about 35 wt% to about 45 wt% of the carbohydrate consisting essentially of sucrose, maltodextrin, and HBCD.
  • the gel further includes a gelling agent.
  • the gelling agent can comprise a vegetable gum, an alginate, a dextran, a cellulosic derivative, a pectin, or a combination of any thereof.
  • the alginate can comprise agar agar, propylene glycol alginate, sodium alginate, or a combination of any thereof.
  • the gelling agent comprises a vegetable gum selected from the group consisting of guar gum, locust bean gum, xanthan gum, gum arabic, gellan gum, cellulose gum, carrageenan, konjac gum, gum acacia, or a combination of any thereof.
  • the gelling agent can comprise xanthan gum and/or locust bean gum and/or guar gum.
  • the gelling agent xanthan gum and locust bean gum, or the gelling agent comprises xanthan gum and guar gum, or the gelling agent comprises locust bean gum and guar gum.
  • the gelling agent comprises xanthan gum, locust bean gum, and guar gum.
  • the gel composition comprises from about 0.1 wt% to about 1.0 wt% of the gelling agent, preferably from about 0.1 wt% to about 0.75 wt%, and more preferably, from about 0.25 wt% to about 0.75 wt%, wherein the wt% is based on the total weight of the composition.
  • the gel composition can comprise from about 5 wt% to about 35 wt% of the lipid component and from about 0.1 wt% to about 1.0 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 8 wt% to about 32 wt% of the lipid component and from about 0.1 wt% to about 0.75 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 10 wt% to about 30 wt% of the lipid component and from about 0.25 wt% to about 0.75 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition.
  • the gel composition can comprise from about 10 wt% to about 50 wt% of the carbohydrate and from about 0.1 wt% to about 1.0 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 15 wt% to about 50 wt% of the carbohydrate and from about 0.1 wt% to about 0.75 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 20 wt% to about 45 wt% of the carbohydrate and from about 0.25 wt% to about 0.75 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition.
  • the gel composition can comprise from about 5 wt% to about 35 wt% of the lipid component, from about 10 wt% to about 50 wt% of the carbohydrate, and from about 0.1 wt% to about 1.0 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition.
  • the gel composition comprises from about 8 wt% to about 32 wt% of the lipid component, from about 15 wt% to about 50 wt% of the carbohydrate, and from about 0.1 wt% to about 0.75 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition. More preferably, the gel composition comprises from about 10 wt% to about 30 wt% of the lipid component, from about 20 wt% to about 45 wt% of the carbohydrate, and from about 0.25 wt% to about 0.75 wt% of the gelling agent, wherein the wt% is based on the total weight of the composition.
  • the carbohydrate may comprise fructose and the gelling agent may comprise xanthan bean gum, locust bean gum, and guar gum.
  • the carbohydrate may comprise sucrose and the gelling agent may comprise xanthan gum, locust bean gum, and guar gum.
  • the carbohydrate may comprise fructose and sucrose, and the gelling agent may comprise xanthan gum, locust bean gum, and guar gum.
  • the gel composition can further include water.
  • the concentration of water can be from about 10 wt% to about 90 wt%, preferably, from about 20 wt% to about 80 wt%, more preferably, from about 30 wt% to about 70 wt%, and even more preferably, from about 35 wt% to about 60 wt%, wherein the wt% is based on the total weight of the composition.
  • the gel composition can comprise from about 10 wt% to about 90 wt% of water; from about 5 wt% to about 35 wt% of the lipid component; from about 10 wt% to about 50 wt% of the carbohydrate; and from about 0.1 wt% to about 1.0 wt% of the gelling agent; wherein the wt% is based on the total weight of the composition.
  • the viscosity of the gel composition can be adjusted to reach a desired consistency by adjusting the concentrations of the water and/or lipid component included in the gel composition. Including more water and/or lipid component and/or decreasing the concentration of gelling agent may lead to a liquid, flowable gel, whereas including less water and/or lipid component and/or increasing the concentration of the gelling agent may lead to a thick, non-flowable gel. Adjusting for an intermediate amount of water and/or lipid and/or gelling agent may lead to a medium-consistency semi-flowable gel. Desired consistency may depend upon application type.
  • the gel composition can further comprise one or more other ingredients or additives.
  • the other ingredients or additives are selected from the group consisting of flavor, colorant, salts (e.g., sodium chloride, calcium carbonate, sodium benzoate, and the like), pH regulators (e.g., citric acid), antioxidants, preservatives (e.g., potassium sorbate, and the like), protein, fiber, probiotics, vitamins, electrolytes, minerals, and combinations thereof.
  • other ingredients and additives when included, constitute less than 5 wt%, preferably, less than 1 wt% of the composition.
  • the gel composition as disclosed herein preferably has a color L* value measured in the CIELAB color space of from 40 to 70 and more preferably from 45 to 65. It is believed that the gel composition with a color L* within these preferred ranges is more acceptable and desired by the consumers.
  • the ratio of caloric energy derived from the carbohydrate component and the gelling agent combined to caloric energy derived from the lipid component is from about 5: 1 to about 1 :5, preferably, from about 4: 1 to about 1 :4, more preferably, from about 3: 1 to about 1 :3, and even more preferably, is about 3:2.
  • the ratio of caloric energy derived from the saccharide and the gelling agent combined to caloric energy derived from the lipid component is from about 5: 1 to about 1 :5, preferably, from about 4: 1 to about 1 :4, more preferably, from about 3 : 1 to about 1 :3, and even more preferably, is about 3 :2.
  • caloric energies in these ratios will provide a gel composition having both instant and long-term energy effects.
  • the instant effects may be derived from both the carbohydrate and the lipid component, and the long-term effects may be derived from the lipid component.
  • This ratio may also help prevent nausea and other unwanted side effects during consumption, as consuming blends with too high of a ratio of carbohydrates may lead to stomach upset. Without being bound to a particular theory, it is believed that this ratio provides a synergistic digestion process and releases glucose into the blood stream in a controlled manner to prevent hyperglycemia caused by a rapid increase in blood sugar.
  • the method generally comprises the steps of providing a lipid component comprising at least one long chain fatty acid of C 16 to C24 in length and at least on medium chain fatty acid of C6 to C12 in length, wherein said fatty acids are bound as acyl groups in glycerides in the lipid component, and providing water, a carbohydrate, and a gelling agent.
  • the method comprises mixing water, the gelling agent, and the carbohydrate to form a mixture.
  • the method further comprises adding the lipid component into the mixture and homogenizing to form the gel composition.
  • the lipid component can be heated prior to adding it into the mixture. Preferably, it is heated to from about 70 °C to about 90 °C.
  • the lipid component can be produced by interesterification of a blend comprising a medium chain triglyceride (MCT) and a liquid oil.
  • MCT medium chain triglyceride
  • the liquid oil is selected from the group consisting of rapeseed oil, canola oil, sunflower oil, soybean oil, com oil, high oleic sunflower oil, high oleic canola oil, high oleic soybean oil and a mixture thereof.
  • the weight ratio of the MCT to the liquid oil is preferably from about 20:80 to about 80:20, more preferably, from about 30:70 to about 70:30 and even more preferably, from about 40:60 to about 60:40.
  • a sports nutrition supplement product comprising the gel composition as herein described.
  • the product When imbibed, the product reduces perceived level of fatigue in a consumer who is participating in exercise, especially in strenuous physical exertion, as compared to a consumer who consumes no product.
  • strenuous physical exertion is defined as any physical exertion requiring a person’s heart rate to be from about 70 to about 85% of their maximum heart rate, and can include running, cycling, brisk walking on an incline, jumping rope, and the like.
  • a person’s maximum heart rate is defined as 220 bpm reduced by their age (e.g., a 40-year-old would have a maximum heart rate of 180 bpm, and strenuous physical exertion from about 126 bpm to about 153 bpm). This reduced level of fatigue may be perceived when as little as (i.e., at least) about 50 grams of product is imbibed, as little as about 35 grams, as little as about 30 grams, or as little as about 20 grams of product is imbibed.
  • Example 1 The lipid component was prepared as herein described.
  • the lipid component was an enzymatically interesterified blend of 50% by weight of medium chain triglyceride (MCT) oil and 50% by weight of refined rapeseed oil.
  • MCT medium chain triglyceride
  • the medium chain triglyceride (MCT) oil comprised around 60% by weight of caprylic acid (C8:0) and around 40% by weight of capric acid (C10:0).
  • Cx:y refers to a fatty acid having x carbon atoms and y double bonds; levels determined by GC-FAME (ISO 12966-2: 2014 and ISO 12966-4: 2015); SAFA refers to saturated fatty acids; MUFA refers to mono-unsaturated fatty acid; (ii) PUFA refers to poly-unsaturated fatty acid; (iii) IV refers to calculated iodine value according to AOCS Cd lc-85; and (iv) CNxx refers to a triglyceride having xx carbon atoms (excluding the carbon atoms from the glycerol, as is standard practice), levels determined by GC with pretreatment to remove the diglycerides eventually (AOCS Ce 5-86).
  • thermomixer • Turning heat of thermomixer up to 195-200 °F (about 90.6°C - about 93.3°C) (to achieve the temperature 185 °F (about 85°C), manually checked using thermometer).
  • thermomixer Once the temperature of thermomixer reaches to 185 °F (about 85°C), adding the oil in thermomixer (oil preheated at 165-185°F (about 73.9 - about 85°C)) and mixing at 3.5 rpm for 8 min.
  • Gel compositions 1, 2 and 3 were thick and non-fl owable (see FIG. 1A).
  • Gel compositions 4, 5 and 6 were semi-flowable (see FIG. IB).
  • Gel compositions 7 and 8 were liquid flowable (see FIG. 1C). It was observed that Gel composition 9 was similar to the texture of Gel composition 8, with slight increase in stickiness.
  • the color was further measured according to CIELAB color space referred to as L*a*b* as defined by the International Commission on Illumination as measured by a Hunter Labscan Calorimeter using a Hunter Color Flex EZ (or equivalent) to provide a reading in D65 light, with 10° observer response, where the sample is milled to below 100 pm using a UDY Mill (or equivalent), and using a Fisher brand petri dish (stackable lid, polystyrene, Cat. # FB0875712) (or equivalent).
  • the lightness value, L* defines black at 0 and white at 100.
  • the a* axis is relative to the green-red opponent colors, with negative values toward green and positive values toward red.
  • the b* axis represents the blue-yellow opponents, with negative numbers toward blue and positive toward yellow.
  • the water activity (Aw) of the gel was evaluated using an AQUALAB 4TEV water activity meter. To measure the water activity of a sample, approximately 2.0 grams of gel was transferred into the plastic disc, and the reading was recorded at room temperature (about 25 °C).
  • Gel composition 8 presented very good taste and the texture was also optimal, as demonstrated by the viscosity value of Table 3, which is ideal for a flowable gel.
  • Gel compositions according to the present disclosure containing structured medium- and long-chain triglycerides were prepared with various concentrations of the lipid component (14, 24, 26, and 27 wt%).
  • the triglyceride profiles of the gel compositions of this Example are provided in Table 4 and their fatty acid profiles in Table 5.
  • the provided data demonstrates the stability of the gel composition over an extended period under refrigerated conditions.
  • the consistent values for pH, color, water activity, and microbial counts throughout the six-month testing period support a shelf-life exceeding six months.

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Abstract

La présente invention concerne une composition de gel comprenant de l'eau, un composant lipidique comprenant au moins un acide gras à chaîne longue d'une longueur C16 à C24 et au moins un acide gras à chaîne moyenne d'une longueur C6 à C12, dans laquelle lesdits acides gras sont liés en tant que groupes acyle dans des glycérides dans le composant lipidique, un glucide et un gélifiant. L'invention concerne également un procédé de fabrication de la composition de gel comprenant la fourniture du composant lipidique, la fourniture d'eau, d'un glucide et d'un gélifiant, le mélange de l'eau, du gélifiant et du glucide afin de former un mélange, et l'ajout du composant lipidique dans le mélange et l'homogénéisation afin de former une composition de gel. Les compositions de gel décrites ici peuvent être utiles en tant qu'aides ergogènes.
PCT/US2024/052183 2023-10-24 2024-10-21 Composition de gel Pending WO2025090403A1 (fr)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59210870A (ja) * 1983-05-13 1984-11-29 Taiyo Kagaku Kk スポ−ツ用ドリンク組成物
DE69104321T2 (de) * 1990-10-18 1995-03-09 Pernod Ricard Diätgetränk, um dauernde Anstrengungen zu ertragen.
US5470839A (en) * 1993-04-22 1995-11-28 Clintec Nutrition Company Enteral diet and method for providing nutrition to a diabetic
WO1997007690A2 (fr) 1995-08-24 1997-03-06 Advanced Nutritionals Corporation Gel a base de glucides et de triglycerides a chaine moyenne, utilise comme complement energetique
US6793959B2 (en) 2002-03-18 2004-09-21 Bunge Foods Corporation Low viscosity structured lipid pan release compositions and methods

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59210870A (ja) * 1983-05-13 1984-11-29 Taiyo Kagaku Kk スポ−ツ用ドリンク組成物
DE69104321T2 (de) * 1990-10-18 1995-03-09 Pernod Ricard Diätgetränk, um dauernde Anstrengungen zu ertragen.
US5470839A (en) * 1993-04-22 1995-11-28 Clintec Nutrition Company Enteral diet and method for providing nutrition to a diabetic
WO1997007690A2 (fr) 1995-08-24 1997-03-06 Advanced Nutritionals Corporation Gel a base de glucides et de triglycerides a chaine moyenne, utilise comme complement energetique
US6793959B2 (en) 2002-03-18 2004-09-21 Bunge Foods Corporation Low viscosity structured lipid pan release compositions and methods

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
RUBIN MOSHE ET AL: "Structured triacylglycerol emulsion, containing both medium- and long-chain fatty acids, in long-term home parenteral nutrition: a double-blind randomized cross-over study", vol. 16, no. 2, 1 February 2000 (2000-02-01), AMSTERDAM, NL, pages 95 - 100, XP093182411, ISSN: 0899-9007, Retrieved from the Internet <URL:https://pdf.sciencedirectassets.com/271209/1-s2.0-S0899900700X00391/1-s2.0-S089990079900249X/main.pdf?X-Amz-Security-Token=IQoJb3JpZ2luX2VjEPP//////////wEaCXVzLWVhc3QtMSJGMEQCIFONoBFJH9u6Dqt+66XhI+FTH5jABYzZwgu2dXSz/aWhAiA2EV4stNy7IdyumizvuwLpapYujjxn1BM/Kg75ocoO8iq8BQis//////////8BEAUaDDA1OTAwMzU0N> DOI: 10.1016/S0899-9007(99)00249-X *

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