Satiety enhancing food compositions
A composition and food technology, applied in the field of alginate, can solve the problems of insufficient satiety, achieve the effects of increasing satiety, preventing diseases, and low production costs
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Embodiment 1
[0137] Commercially available meal replacement beverages (US Slim*Fast TM Chocolate Royale ready-to-drink beverage, multiple cans of the same batch) added 1.75% Protanal LF5 / 60 TM (The content of L-guluronic acid is 69%, and the weight average molecular weight is 1.0-1.2×10 5 Alginate from FMC Biopolymer), so that 325ml beverage contains 5.69g alginate. This meal replacement drink contains approximately 6.6g of protein.
[0138] Shake beverage cans, open, weigh and pour into Wolff food processor. Alginate, lactulose (5 g, added for calculation of intestinal transit time) and tricalcium phosphate (10% by weight of alginate) were mixed at 1500 rpm for 2 minutes at room temperature. The mixture was then evacuated and mixed for an additional 5 minutes. Steam was passed through the Wolff jacket until the contents warmed to 60°C and mixed at 1500 rpm for 15 minutes at this temperature. This mixture was then poured into the premix tank of the UHT plant and stirred slowly during ...
Embodiment 2
[0151] A control composition without alginate was prepared according to the formulation given in Table 1 below. All weights are given as percentages of the total weight of the control composition.
[0152] %weight
water
86.60
Skimmed Milk Powder (SMP)
6.50
4.05
calcium caseinate
1.60
Spices (French Herbs)
0.54
canola oil
0.33
0.10
Emulsifier
0.09
Total 100%
[0153] A control composition was prepared as follows: water was heated to 50°C, premixed skim milk powder (SMP), caseinate and sucrose were added and mixed. The mixture was heated to 55°C and mixed with an Ultra-Turrax for 15 minutes. Add the preheated (>60°C) fatty phase (oil, lecithin and emulsifier) and mix for 2 minutes. The mixture was homogenized in two stages; 100 / 40 bar (Niro homogenizer: throughput ~14 kg / hour, back pressure 4 bar), followed by a small UHT line ...
Embodiment 3
[0169] * 1 - Soy protein nuggets, containing 60% by weight soy protein, available from Dupont Protein Technologies Inc., USA.
[0170] * 2 - Soy protein nuggets, containing 80% by weight soy protein, available from Dupont Protein Technologies Inc., USA.
[0171] * 3 - A vitamin / mineral mix containing zinc, iron, copper such that each bar contains 2 mg zinc, 1 mg iron and 0.18 mg copper.
[0172] * 4-with embodiment 1 and 2.
[0173] Prepare bars as follows:
[0174] The glucose syrup, polydextrin syrup, inulin syrup, sugar, pectin massecuite, coconut oil, and lecithin are heated together to about 250°F, 86.5 Brix. Glycerin was added with stirring. The invert syrup and date paste were mixed together separately and heated to 230°F, then this mixture was added to the glycerin-containing mixture with stirring. The mixture was cooled to 180°F, then corn oil was added with stirring. After further cooling to 140°F, flavors and colorants are added. The dry materials a...
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