Extraction method

Abstract

The present invention relates to a process for producing an extract derived from sugar cane, the process comprising: i) mixing a sugar cane derived product with ethanol to produce an extraction mixture comprising at least about 50% v / v ethanol; ii) allowing a precipitate to form in the extraction mixture; iii) removing the precipitate from the extraction mixture to obtain a super-natant; and iv) removing ethanol from the supernatant to produce the extract derived from sugar cane. The present invention further relates to extracts produced according to the process of the invention. The invention also relates to the use of such extracts in a method of lowering the available calorific value of a food or beverage, in treating or preventing disease, and as a nutritional supplement, dietary supplement, sports nutrition product, food coating or pharmaceutical product.

Description

FIELD OF THE INVENTION[0001]The present invention relates to extracts derived from sugar cane and the subsequent processing streams (e.g., raw sugar, molasses, bagasse, mill mud and field trash). The present invention also relates to processes for producing the extracts. The present invention further relates to use of the extracts to reduce the available calorific value and / or glycaemic index of foods and beverages, and to use of the extracts in methods of treating or preventing diseases such as diabetes and metabolic syndrome as well as underlying conditions including but not limited to inflammation.BACKGROUND[0002]After being mechanically harvested, sugar cane is transported to a primary mill and crushed between serrated rollers. The crushed sugar cane is then pressed to extract the raw sugar juice, while the bagasse (leftover fibrous material) is used for fuel. The raw juice is then heated to its boiling point to extract any impurities, then lime and bleaching agents are added an...

AI Technical Summary

Benefits of technology

[0008]The present inventors have developed a process for producing a sugar cane derived extract comprising polyphenols and / or flavonoids in more functionally effective amounts and having improved taste, lower colour and polysaccharide content. The extracts of the present invention are believed to provide a synergistic combination of polyphenols and other components that are not contemplated in the prior art. As a consequence, the extract can be added back to foods or beverages in smaller quantities without significantly affecting the palatability and / or colour of the product.

[0026]The skilled person can readily determine a suitable period of time for allowing the precipitate to form in the reaction mixture. In one embodiment, the precipitate is allowed to form for about 10 minutes to about 24 hours prior to removing the precipitate.

[0044]In one embodiment, the extract produced by the process of the invention has calorific value reduction properties and / or activity which slows the flux of carbohydrates, particularly monosaccharides, from the gut into the blood. Optionally, the extract also has glycemix index reduction properties.

[0049]In one embodiment, the extract derived from sugar cane has calorific value reduction properties and / or activity which slows the flux of carbohydrates, particularly monosaccharides, from the gut into the blood. Optionally, the extract also has glycemix index reduction properties.

[0052]In another embodiment, the composition may include one or more additional active ingredients. Active ingredients may include, but are not limited to, fucodian and arcabose. It is believed that such combinations may have a synergistic effect.

[0057]In another aspect, the present invention provides a method of reducing the available calorific value of a food or beverage, the method comprising adding the extract of the invention, and / or the composition of the invention, to the food or beverage. In addition, or alternatively, the method comprises administering the composition of the invention to a subject prior to, in conjunction with, or after consumption of the food or beverage.

Problems solved by technology

Typically they are difficult to refine further and there are often substances in the compositions that poison standard separating materials.

However the strong taste of these sugar cane derived products containing high molecular weight colourants makes them unpalatable to many people and the high viscosity of treacle and molasses makes them difficult to handle and unstable for incorporation into other foodstuffs.

The other products of cane sugar refining such as bagasse and mill mud are known to include potentially useful substances but their hitherto intractable nature and instability has meant that they are usually thrown away as waste.

Extracts derived from sugar cane containing isolated polyphenols have been produced previously but are not as effective as complex mixtures of polyphenols and flavonoids derived from sugar cane products.

Extracts derived from sugar cane containing mixtures of polyphenols and flavonoids have been produced previously but are dark coloured and bitter tasting, thus reducing the palatability and / or appearance of the finished food or beverage to which they are added.

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