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A food, unsaturated fatty acid technology, applied in the field of food for weight control or maintenance, can solve the problem of exacerbating oxidation potential
Inactive Publication Date: 2007-11-07
UNILEVER NV
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Summary
Abstract
Description
Claims
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Problems solved by technology
Moreover, particular challenges present when oils containing omega-3, omega-6, or other polyunsaturated fatty acids (PUFAs) are present with pro-oxidants such as copper, since the presence of copper exacerbates the great oxidation potential
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0144] Encapsulation of polyunsaturated fatty acids
[0145] Into 1 kg of water, mix 100 g milk protein, 50 g modified food starch, 50 g flow agent and 200 g oil. The mixture was emulsified using a high pressure homogenizer. The emulsion was then spray dried under a nitrogen blanket in a Niro lab spray dryer at a dryer temperature of 400°F. Control the outlet temperature to 210°F. The powder thus prepared was introduced into the lab GLATT fluidized bed. 100 g of powder were fluidized and spray coated with a carnauba wax coating of 30 g of carnauba wax and 10 g of paraffin at 212°F under a nitrogen blanket. Other high coating compounds that can be used alone or in combination are beeswax and stearic acid.
Embodiment 2
[0146] Example 2 (Prophetic)
[0147] The "center" of the coated bar was formed with the following components:
[0148] Component Center by weight %
[0149] protein 25
[0150] sugar 8
[0151] Rice Grains 16
[0152] soy protein 6
[0153] Vitamin / Mineral Blend (Contains Microencapsulated Copper Gluconate ex 4
[0154] Wright Group)
[0155] Sodium chloride 0.5
[0156] Corn syrup 28.5
[0157] Molasses 4
[0158] peanut butter 4
[0159] Encapsulated DHA / PUFA (prepared by the method of Example 1) 4
[0160] The liquid components are mixed, then the dry ingredients are added and mixed until the product is substantially homogeneous. The encapsulated PUFA / DHA was added to the dry components. Then, the mixture is fed into a die and extruded at room temperature and atmospheric pressure. After extrusion, the bars are cut into individual serving sizes and coated with a chocolate confectionery compound coating. Wrap strips and store at 85°F for 12 weeks before opening...
Embodiment 3
[0161] Example 3 (Prophetic)
[0162] Cream of Tomato Soup
[0163] INGREDIENT NAME PRODUCT %
[0164] Whey Protein Concentrate 25
[0165] Tomato Powder 16-17
[0166] Skim Milk Powder 14
[0167] instant starch 12
[0168] Gum Arabic 8-9
[0169] Sugar 2-3
[0170] Flavor Enhancer 3-4
[0171] Flavor 1-2
[0172] Oil 1-2
[0173] Colorant 1-2
[0174] Agglomerated Calcium Caseinate 1
[0175] Disodium hydrogen phosphate 1
[0176] Onion powder 0.5
[0177] Condiments / Spices 1
[0178] Garlic powder 0.2-0.3
[0179] Guar gum 0.15-2
[0180] Croutons 4
[0181] Vitamin / Mineral Blend (Contains Microencapsulated Copper Gluconate ex 4
[0182] Wright Group)
[0183] 100
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PUM
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Abstract
A food product which incorporates polyunsaturated fatty acids and an encapsulated pro-oxidant, said food product having a water activity of 0.75 or less. The pro-oxidants may be metal salts such as copper, manganese, iron and / or zinc salts. Sources of omega-3 fatty acids include fish oil. The present invention is directed especially to nutrition products, such as nutrition bars and soups, sweet powders and other food products, with a water activity (aw) of 0.75 or less, as well as to processes for preparing such products, wherein the products incorporate omega-3 and / or omega-6 and / or other polyunsaturated fatty acids in combination with encapsulated pro-oxidants, such as salts of copper, iron, manganese and zinc. The formulations according to the invention can be expected to have a very good shelf life, yet include polyunsaturated fatty acids which generally have a tendency to oxidize, together with normally pro-oxidant compounds in encapsulated form. Previously, it would have been expected that where pro-oxidants and omega-3 or other unsaturated fatty acids are combined in the same formulation, the fatty acids would oxidize and the shelf life of the food product would be unacceptable.
Description
field of invention [0001] The present invention relates to foods for controlling or maintaining body weight. Background of the invention [0002] Weight loss is increasingly the focus of modern preventive medicine. Being overweight is frequently cited in reports of a surge in type 2 diabetes cases. Moreover, obesity is frequently brought up in discussions of other modern diseases such as heart disease. [0003] Over the years, there has been intense debate over which of the nutrients, fat or carbohydrates, to prioritize to minimize to promote weight loss. In recent years, many consumers have focused on those advocating reduced carbohydrates and higher intakes of unsaturated fats and / or proteins. [0004] An increasingly popular form of nutrient intake for those seeking to reduce body weight is the nutrition bar. Nutritional bars provide a convenient meal replacement or serve as a vehicle for a snack to supplement a meal. Although consumers express a preference for snack...
Claims
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Application Information
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