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Satiety enhancing food compositions

A technology of composition and biopolymer, which is applied in the direction of drug combination, food science, food preparation, etc., can solve the problems of insufficient satiety and suboptimal satiety effect, and achieve increased satiety, low production cost, The effect of disease prevention

Inactive Publication Date: 2006-12-06
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, a common problem with products used in weight loss or weight maintenance programs, such as meal replacements or low-calorie snacks, is that hunger can come on sooner than desired and / or may not be as full as desired Big
[0035] However, the satiety effect obtained from the above compositions is usually not optimal, and there is still a need in the art for edible combinations that provide good satiety for consumers, especially those wishing to control their caloric intake and / or body weight thing

Method used

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  • Satiety enhancing food compositions
  • Satiety enhancing food compositions
  • Satiety enhancing food compositions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0177] 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 of beverage contains 5.69g of alginate. This meal replacement drink contains approximately 6.6g of protein.

[0178] 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 d...

Embodiment 2

[0192] A control composition 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.

[0193] %weight

water

86.60

Skimmed Milk Powder (SMP)

6.50

sucrose

4.05

calcium caseinate

1.60

Spices (French Herbs)

0.54

canola oil

0.33

Lecithin

0.10

Emulsifier

0.09

Total 100%

[0194]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 (heating / holding p...

Embodiment 3

[0208] Commercially available meal replacement beverages (US Slim*Fast TM Chocolate Royale ready-to-drink beverage, multiple cans from the same batch) added 0.8% ManugelDMB TM (See Example 2) so that 325 ml of the drink contained 2.6 g of alginate. This meal replacement drink contains approximately 6.6g of protein.

[0209] Stir the drink with a magnetic stirrer at room temperature and mix the Manugel DMB TM Alginate is sprinkled in this solution. The composition was then heated at 80°C for 10 minutes, then the temperature was lowered to 37°C for 2 hours with continued stirring.

[0210] The gel strength of the composition comprising alginate was determined according to the gel strength determination method in the detailed description of the invention above. The gel strength at 37°C and pH 2 is 17.5 KPa, which is greater than the gel strength of the edible composition (about 370 Pa).

[0211] The presence of Manugel in the polysaccharide continuous phase of the compositio...

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Abstract

The present invention provides an aqueous liquid or spoonable edible composition comprising at least 1% wt protein and from 0.1 to 5% wt of a biopolymer thickening agent which is not denatured or hydrolysed between pH 2 and 4, and wherein the composition has a gel strength at 37 DEG C and pH 2 of at least 10 KPa. The compositions of the invention have good satiety effects and are beneficial for use in weight control plans.

Description

field of invention [0001] The present invention relates to a food composition providing an increased satiety effect, in particular an aqueous liquid or spoonable composition comprising a biopolymer thickener. Background of the invention [0002] The incidence of obesity and the number of people considered overweight has increased dramatically in the last decade in countries following the so-called Western diet. Obesity and overweight are well known to be associated with various diseases such as heart disease, type 2 diabetes, hypertension and atherosclerosis, and the increase of these diseases has become a major health concern for the medical community and individuals. And most Westerners consider being overweight unattractive. [0003] This has resulted in consumers becoming increasingly concerned about their health, creating a demand for products that help reduce or control daily calorie intake and / or manage weight and / or body shape. [0004] Various solutions have been ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/0532A23L1/308A23L29/20A23L29/206A23L29/256A23L33/00A23L33/20
CPCA23L1/0532A23V2002/00A23L1/308A23L1/052A23L1/296A23L29/206A23L29/256A23L33/40A23L33/21A61P3/04A23V2250/5026A23V2250/1578
Inventor D·L·阿尔德雷德I·A·范阿默朗根J·波多尔D·J·梅拉P·雷蒙特
Owner UNILEVER NV
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