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Composition for reducing caloric intake

A technology of composition and heat, applied in the direction of drug combination, food science, medical preparations containing active ingredients, etc., can solve problems such as food allergies

Inactive Publication Date: 2006-01-18
PACIFICHEALTH LAB INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the long-chain fatty acid component of the disclosed compositions may not be desirable for certain individuals, such as because they have high cholesterol, must eat a fat-restricted diet, and the fiber component may be present in certain Food allergies develop in individuals that have been associated with fiber-related side effects such as flatulence, gas, and GI distress

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Use one of the following preparations for 20 obese subjects (BMI25-31), each preparation is calculated at 80 calories:

[0030] 1) a sugar placebo preparation consisting of maltodextrin and flavoring;

[0031] 2) Contains oleic acid (2.4g), whey protein isolate (2.5g), glycomacropeptide (0.5g), potato flour (3.0g), glucomannan (1.0g), guar gum (0.76g ), calcium lactate (0.64g), alfalfa (0.1g) plus flavoring and artificial sweetener; and

[0032] 3) A formulation containing glycomacropeptide (1.50 g pure substance content) plus flavoring and artificial sweeteners, essentially absent other agents known to cause release of CCK in the body.

[0033] The study was a crossover, randomized, single-blind study. Subjects meeting the study criteria were instructed not to eat or drink anything but water after 10:00 pm the night before the study, and not to consume any alcohol for the following 24 hours.

[0034] Each study day, subjects arrived at the trial facility at 8:30 am,...

Embodiment 2

[0039] A total of 6.5 g of Glycomacropeptide (purity 61%, obtained from Apollo, Ottawa, Canada) and 50 mg of soybean lecithin, a surfactant / emulsifier obtained from Central Soya, Fort Wayne, IN, were mixed until uniform and stirred A 16-inch artificially sweetened iced tea commercially available from Snapple Beverage Corporation, White Plains, New York) was added. Eight ounces of the resulting fresh, well-tasting beverage contained 2 grams of pure glycomacropeptide.

Embodiment 3

[0041] A total of 13.0 g of glycomacropeptide (61% purity, obtained from Apollo, Ottawa, Canada) and 100 mg of soy lecithin were mixed until homogeneous and 32 ounces of commercially available orange juice (Tropicana, Bradenton, Florida) were added with stirring. Eight ounces of the resulting solution contained 2 grams of pure glycomacropeptide.

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PUM

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Abstract

A composition for reducing caloric intake by stimulating the release of cholecystokinin following ingestion comprising glycomacropeptide and suitable excipients for ingestion in the substantial absence of other agents known to stimulate the release of cholecystokinin following ingestion. The subject compositions may additionally contain another agent that reduces caloric intake by a mode of action other that stimulating the release of cholecystokinin. The invention further comprises a method of achieving a reduction of caloric intake by causing an individual in need thereof to ingest an effective amount of the disclosed compositions with a meal or up to about ten minutes prior to a meal. An effective amount of the subject compositions to be consumed prior to or with a meal typically will provide from about 0.2 to about 3 grams of pure glycomacropeptide.

Description

field of invention [0001] The present invention relates to nutritional compositions for reducing caloric intake. Background of the invention [0002] Developing safe and effective agents to help obese individuals lose weight has presented great challenges to researchers. The dramatic increase in adult obesity in the United States and other countries over the past 20 years has amplified the need to discover safe and effective agents. Most research into finding ways to control and reduce obesity has focused on controlling appetite. The benefits of agents that help individuals consume less food and, as a result, fewer calories are apparent. One basic way to achieve this goal is to stimulate satiety, the feeling of fullness that exceeds satiation after food ingestion. Research has shown that the mechanism that stimulates satiety often leads to a more rapid cessation of eating, as opposed to changing his or her eating habits. [0003] Satiety studies have focused on three fun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K38/16A23C9/13A23F3/16A23L1/305A61K38/17
CPCA23F3/163A23V2002/00A23C9/1307A61K38/1709A23C9/1322A23L1/3053A23L1/3056A23L33/18A23L33/19A61P25/02A61P3/04A61P43/00A23V2250/54252A23V2250/2108
Inventor R·波尔特曼
Owner PACIFICHEALTH LAB INC