Methods and compositions for inducing satiety

Abstract

A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. The flowable or spoonable medicament, food, food ingredient or food supplement comprises a protein and a methylcellulose (MC), wherein the weight ratio w(protein) / w(MC) is at least 0.7 / 1.0 and the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23 / s26 is 0.36 or less, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.

Description

technical field [0001] The present invention relates generally to nutrition, and in particular to methods and compositions for inducing satiety. Background technique [0002] In nutrition, satiety is a complex response that includes both an individual's emotional and physical perception of whether they have eaten enough food. Satiety is perceived when the appetite decreases immediately following a meal, or when food intake decreases at the next meal. For purposes of this specification, "satiety" refers to a net reduction in caloric intake or a strong reduction in the hunger response in an individual, and is generally considered GF (37°C). [0003] It will be appreciated that the control of satiety is most relevant in situations where the individual consumes more calories than needed. Inducing satiety can be used to cause a reduction in caloric intake, i.e., for aesthetic purposes (i.e., as a slimming aid for weight loss or weight management) or for medical treatment (e.g....

AI Technical Summary

Problems solved by technology

[0008] However, the use of alginate materials cross-linked with co-administered calcium ions is disadvantageous for several reasons: firstly, in order to achieve gelation, calcium ions must be administered within a certain time of ingestion of the alginate , thereby risking a complete lack of efficacy if the individual is delayed or negligent; second, alginate materials can only gel under certain pH conditions, and therefore, co-ingested food or existing gastric contents May weaken or even destroy efficacy

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