Satiety enhancing food compositions

A composition and food technology, applied in the field of alginate, can solve the problems of insufficient satiety, achieve the effects of increasing satiety, preventing diseases, and low production costs

Inactive Publication Date: 2006-12-06
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, a common problem with products used in weight loss or weight maintenance programs, such as meal replacements or low-calorie snacks, is that hunger can come on sooner than desired and / or may not be as full as desired Big
[0021] However, the satiety effect obtained by the above composition can still be further improved, so there is still a need in the art for an edible combination that provides a good satiety effect for consumers, especially those who wish to control their caloric intake and / or body weight thing

Method used

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  • Satiety enhancing food compositions
  • Satiety enhancing food compositions
  • Satiety enhancing food compositions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0137] Commercially available meal replacement beverages (US Slim*Fast TM Chocolate Royale ready-to-drink beverage, multiple cans of the same batch) added 1.75% Protanal LF5 / 60 TM (The content of L-guluronic acid is 69%, and the weight average molecular weight is 1.0-1.2×10 5 Alginate from FMC Biopolymer), so that 325ml beverage contains 5.69g alginate. This meal replacement drink contains approximately 6.6g of protein.

[0138] Shake beverage cans, open, weigh and pour into Wolff food processor. Alginate, lactulose (5 g, added for calculation of intestinal transit time) and tricalcium phosphate (10% by weight of alginate) were mixed at 1500 rpm for 2 minutes at room temperature. The mixture was then evacuated and mixed for an additional 5 minutes. Steam was passed through the Wolff jacket until the contents warmed to 60°C and mixed at 1500 rpm for 15 minutes at this temperature. This mixture was then poured into the premix tank of the UHT plant and stirred slowly during ...

Embodiment 2

[0151] A control composition without alginate was prepared according to the formulation given in Table 1 below. All weights are given as percentages of the total weight of the control composition.

[0152] %weight

water

86.60

Skimmed Milk Powder (SMP)

6.50

sucrose

4.05

calcium caseinate

1.60

Spices (French Herbs)

0.54

canola oil

0.33

Lecithin

0.10

Emulsifier

0.09

Total 100%

[0153] A control composition was prepared as follows: water was heated to 50°C, premixed skim milk powder (SMP), caseinate and sucrose were added and mixed. The mixture was heated to 55°C and mixed with an Ultra-Turrax for 15 minutes. Add the preheated (>60°C) fatty phase (oil, lecithin and emulsifier) ​​and mix for 2 minutes. The mixture was homogenized in two stages; 100 / 40 bar (Niro homogenizer: throughput ~14 kg / hour, back pressure 4 bar), followed by a small UHT line ...

Embodiment 3

[0169] * 1 - Soy protein nuggets, containing 60% by weight soy protein, available from Dupont Protein Technologies Inc., USA.

[0170] * 2 - Soy protein nuggets, containing 80% by weight soy protein, available from Dupont Protein Technologies Inc., USA.

[0171] * 3 - A vitamin / mineral mix containing zinc, iron, copper such that each bar contains 2 mg zinc, 1 mg iron and 0.18 mg copper.

[0172] * 4-with embodiment 1 and 2.

[0173] Prepare bars as follows:

[0174] The glucose syrup, polydextrin syrup, inulin syrup, sugar, pectin massecuite, coconut oil, and lecithin are heated together to about 250°F, 86.5 Brix. Glycerin was added with stirring. The invert syrup and date paste were mixed together separately and heated to 230°F, then this mixture was added to the glycerin-containing mixture with stirring. The mixture was cooled to 180°F, then corn oil was added with stirring. After further cooling to 140°F, flavors and colorants are added. The dry materials a...

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Abstract

The present invention provides edible compositions comprising a source of non-solubilised divalent metal ions and from 0.1 to 6%wt of an alginate having an L-guluronic acid content of at least 60% of the total uronic acid units in the alginate. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans. The edible compositions may be a food compositions intended for use in a weight loss or weight control plan such as a meal replacer food product.

Description

field of invention [0001] The present invention relates to an alginate comprising at least 60% of the uronic acid units being L-guluronic acid, the food composition having an increased satiety effect. Background of the invention [0002] The incidence of obesity and the number of people considered overweight has increased dramatically in the last decade in countries following the so-called Western diet. Obesity and overweight are well known to be associated with various diseases such as heart disease, type 2 diabetes, hypertension and atherosclerosis, and the increase of these diseases has become a major health concern for the medical community and individuals. And most Westerners consider being overweight unattractive. [0003] This has resulted in consumers becoming increasingly concerned about their health, creating a demand for products that help reduce or control daily calorie intake and / or manage weight and / or body shape. [0004] Various solutions have been proposed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/0532A23L1/308A23L1/164A23L7/109A23L29/256A23L33/00A23L33/20A23L35/00
CPCA23L1/0532A23L1/1643A23L1/16A23V2002/00A23L1/308A23L1/296A23L29/256A23L7/109A23L7/126A23L33/40A23L33/21A23V2250/5026A23V2250/1578
Inventor D·L·阿德雷德I·A·范阿梅朗根J·波多尔D·J·梅拉P·雷蒙特
Owner UNILEVER NV
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