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Flavanones-containing food compositions

A technology of flavanones and food, applied in the preparation of compositions for improving bone and skin health, and in the field of food products containing said flavanones, especially hesperidin, which can solve the problem of affecting the sensory properties of products and difficult application And other issues

Inactive Publication Date: 2012-06-20
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While this applies to liquid products, at high concentrations it will stabilize hesperidin, but this will affect the organoleptic properties of the product, such as viscosity
This method is also not easily applicable to the preparation of powder products to be reconstituted in liquid

Method used

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  • Flavanones-containing food compositions
  • Flavanones-containing food compositions
  • Flavanones-containing food compositions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] In this example, the effect of heat treatment on the stability of hesperidin is described.

[0075]

[0076] Table 1

[0077] Figure 2.1 , 2.2 , 2.3 and 2.4 show microscope images of hesperidin according to preparation variants 1, 2, 3 and 4, respectively.

[0078] Figure 3.1 , 3.2 , 3.3 and 3.4 show the particle size distribution of hesperidin prepared according to preparation variants 1, 2, 3 and 4, respectively.

[0079] obtained from Figures 3.1 to 3.4 The raw data of the particle size distribution (PSD) plots show that for variant 1 (raw hesperidin) the cumulative distribution of particle sizes below 20 microns is 40% (on average), while for the orange peel heat-treated according to the invention Glycosides (140°C, 10 seconds), the cumulative distribution of particle sizes below 20 microns was 86%. For variant 3 (140°C, 60 sec) and variant 4 (160°C, 10 sec), the cumulative distribution of particle sizes below 20 microns increased to 99%. Thus, it can ...

Embodiment 2

[0081] A liquid UHT skim milk formulation containing 0.1% hesperidin is provided below.

[0082]

[0083] MSK: Skim Milk Solids

[0084] *Carboxymethyl Cellulose / Microcrystalline Cellulose

[0085] Table 2

[0086] The method for preparing liquid UHT skim milk containing 0.1% hesperidin in the present invention is described below:

[0087]Skim milk was dissolved in 50°C water in a water tank for 20 minutes using a high shear mixer. Meanwhile, hesperidin solutions were prepared by adding commercially available hesperidin powder and stabilizers (CMC / MCC) to water (20° C.) to achieve a dry matter composition of 1 to 3%. The mixture was stirred for 15 minutes using a high shear mixer. The hesperidin mixture was then incorporated into the milk and mixed for an additional 5 minutes. The milk was then standardized to a pH of 6.4 to 6.9 and a dry matter of 9% DM to 10% DM. The mixture was preheated to 70 °C using a plate heat exchanger, and further UHT-treated at a temperatur...

Embodiment 3

[0091] This example compares the stability of hesperidin in liquid emulsions containing stabilizers (carboxymethylcellulose / microcrystalline cellulose) with and without heat treatment according to the invention. The manner in which samples 1 to 4 were prepared is described in the table below.

[0092]

[0093] table 3

[0094] Figure 4.1 and 4.2 The visual results of variants 1, 2, 3, 4 are shown after 5 minutes and after 12 hours, respectively.

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PUM

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Abstract

The present invention relates to food products comprising flavanones. In particular, it relates to food products comprising hesperidin having improved stability. The present invention also concerns processes for the manufacturing of food products comprising said f lavanones, especially hesperidin and to the use of the food products in the manufacture of compositions for the improvement of bone and skin health. Said f lavanones are subjected to heating in water to a temperature of at least 138 DEG C.

Description

field of invention [0001] The present invention relates to food products comprising flavanones. In particular it relates to food products comprising hesperidin and having improved stability. The invention also relates to a process for the preparation of a food product comprising said flavanones, especially hesperidin, and the use of said food product for the preparation of a composition for improving bone and skin health. Background of the invention [0002] Hesperidin is a known flavonoid compound with many health benefits associated with its absorption. These benefits include antioxidant properties, anti-inflammatory properties, cardioprotective and lipid-lowering effects, antimicrobial activity, anticarcinogenic activity, UV protective activity, etc. The pharmaceutical use of hesperidin is disclosed, for example, in EP 1 536 806 . [0003] Commercial hesperidin is difficult to incorporate into food due to its poor water or oil solubility. Due to these difficulties, so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23L1/30A61K31/7048
CPCA23L1/3002A23V2002/00A61K31/7048A23C9/152A23L33/105A61P17/00A61P19/00A23V2250/21164A23V2200/318A23V2200/306A23V2250/2116
Inventor P·赫贝勒
Owner NESTEC SA