Dietetic composition

Abstract

The present invention relates to an oral dietary composition comprising a combination of three edible ingredients of (i) an extract from the seeds of carob, preferably carob gum, (ii) a polysaccharide from xanthomonas campestris, preferably xanthan gum, and (iii) an extract from cactus of the genus cactus, more specifically, a dietary composition comprising a combination of three edible ingredients of (i) an extract from the seeds of carob, preferably carob gum, (ii) a polysaccharide from xanthomonas campestris, preferably xanthan gum, and (iii) an extract from cactus of the genus cactus. An extract of one or more leafy stems from the species opuntia ficus-indica.

Description

(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (43) Date of International Publication 31 October 2024 (31.10.2024) (10) International Publication Number WO 2024 / 224024 Al WIPO I PCT (51) International Patent Classification: A23L 29 / 238 (2016.01) A23L 29 / 269 (2016.01) A23L 33 / 105 (2016.01) A23L 33 / 20 (2016.01) A23L 33 / 21 (2016.01) A61K31 / 723 (2006.01) A61K31 / 736 (2006.01) A61K 36 / 33 (2006.01) A61P3 / 04 (2006.01) A61K36 / 48 (2006.01) A23L 33 / 00 (2016.01) (21) Number the international application: PCT / FR2024 / 050541 TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, ME, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG). Published:— with international search report (Art. 21(3)) (22) International filing date: 24 April 2024 (24.04.2024) (25) Filing language: French (26) Publication language: French (30) Priority data: FR2304135 25 April 2023 (25.04.2023) FR (71) Applicant: NEXIRA [FR / FR]; 129 Chemin du Croisset, 76000 ROUEN (FR). wo 20 24 / 2 24 02 4 A l IIII II II II II II II II II II II II II II N (72) Inventors: GUILLEMET, Damien; c / o NEXIRA, 129 chemin du CROISSET, 76000 ROUEN (FR). MAL LON MOURE, Ruben; c / o NEXIRA, 129 chemin du CROISSET, 76000 ROUEN (FR). (74) Agent: KRAHN, Michael; 36 avenue Hoche, 75008 PARIS (FR). (81) Designated States (unless otherwise specified, for any available national protection title): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CV, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IQ, IR, IS, IT, JM, JO, JP, KE, KG, KH, KN,KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, MG, MK, MN, MU, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, WS, ZA, ZM, ZW. (84) États désignés (sauf indication contraire, pour tout titre de protection régionale disponible) : ARIPO (BW, CV, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SC, SD, SL, ST, SZ, (54) Title: DIETETIC COMPOSITION (54) Titre : COMPOSITION DIETETIQUE ( 57) Abstract: The invention relates to an oral dietetic composition comprising a combination of three edible ingredients, said ingredi­ ents being: (i) an extract from the seed of Ceratonia siliqua, preferably locust bean gum, (ii) a Xanthomonas campestris polysaccharide, preferably xanthan gum, and (iii) a cactus extract from the genus Opuntia, more particularly an extract from one or more cladodes of the species Opuntia ficus-indica. ( 57) Abrégé : L'invention vise une composition oraleA dietary composition comprising a combination of three edible ingredients, said ingredients being (i) an extract of Ceratonia siliqua seed, preferably locust bean gum, (ii) a polysaccharide of Xanthomonas campestris, preferably xanthan gum, and (iii) an extract of a cactus of the genus Opuntia, more particularly an extract from one or more cladodes of the species Opuntia ficus indica. WO 2024 / 224024 PCT / FR2024 / 050541 1 Description Title of the invention: DIETARY COMPOSITION The invention relates to an oral dietary composition comprising a combination of three edible ingredients, and its use for dietary treatments. The invention also relates to a non-therapeutic method for controlling the body weight of a human or an animal. The number of people affected by overweight or obesity is constantly increasing worldwide. Indeed, the population suffering from overweight (BMI > 25 kg / m2) and obesity(Body mass index, BMI > 30 kg / m2) has now surpassed that of the underweight population [see Collaboration, NRF Trends in adult body-mass index in 200 countries from 1975 to 2014: a pooled analysis of 1698 population-based measurement studies with 19–2 million participants, The Lancet 387, 1377–1396, 2016]. According to the World Health Organization, in 2016 more than 1.9 billion adults aged 18 and over were overweight. Among them, more than 650 million were obese. In 2020, 39 million children under the age of 5 were overweight or obese [see Obesity and overweight, https: / / www.who.int / news-room / fact-sheets / detail / obesity-and-overweight]. The consequences in terms of morbidity and mortality are considerable. Besides the physical disabilities and psychological problems caused by overweight and obesity, excess weight significantly increases the risk of developing chronic diseases, such asCardiovascular diseases, cancers, and diabetes. Generally, the treatment of obesity or overweight focuses primarily on the administration of medication and / or surgical interventions. However, these treatments are invasive and carry risks. Furthermore, these treatments cannot guarantee lasting weight loss. Therefore, some research is now turning towards other types of treatments, particularly preventative ones. Overweight and obesity are essentially linked to malnutrition. Thus, nutritional prevention strategies can effectively combat overweight and obesity. In particular, strategies or treatments aimed at increasing the feeling of satiety and / or satiation in a subject (human or animal) are being explored. WO 2024 / 224024 PCT / FR2024 / 050541 2 It has notably been shown that the regular intake of dietary fiber canreduce the risk of developing overweight or obesity. Indeed, dietary fiber promotes a prolonged and / or enhanced feeling of satiety. This is linked, at least partially, to the molecular weight and viscosity of these fibers [cf. Kristensen, M., & Jensen, MG, 2011, Dietary fibers in the regulation of appetite and food intake - Importance of viscosity, Appetite, 56(1), 65-70]. Other research focuses on the physicochemical and textural characteristics of foods, including their form (solid or liquid), their lubricating properties, and / or their degree of heterogeneity, in order to establish links between these characteristics and appetite suppression. It appears that manipulating food texture, particularly increasing viscosity, has an effect on feelings of fullness and satiety [cf. Stribitcaia, E., Evans, CE, Gibbons, C., Blundell, J., & Sarkar, A., 2020, Food texture influences on satiety: systematic[Review and meta-analysis, Scientific Reports, 10(1), 1-18], There is therefore a need to develop formulations capable of acting directly or indirectly on food texture, and in particular on increasing viscosity. However, the ingredients available on the pharmaceutical and food markets are extremely numerous and diverse. Targeted selection for increased viscosity is complex and generally does not provide satisfactory results. The present invention improves this situation. Thus, the invention relates to a dietary oral composition comprising a combination of three edible ingredients, said ingredients being (i) an extract of Ceratonia siliqua seed, (ii) a polysaccharide from Xanthomonas campestris, and (iii) an extract of a cactus of the genus Opuntia. In a preferred embodiment, the extract derived from Ceratonia siliqua seed is carob gum (L). In another embodimentIn a preferred embodiment, the polysaccharide from Xanthomonas campestris is xanthan gum (X). In another preferred embodiment, the cactus of the genus Opuntia is the species Opuntia ficus indica (O). More specifically, the cactus extract of the genus Opuntia is derived from one or more cladodes of Opuntia ficus indica (O). In a particularly preferred embodiment, the composition of the invention comprises the combination of L, X, and O. In another particularly preferred embodiment, the composition of the invention consists of the combination of L, X, and O. WO 2024 / 224024 PCT / FR2024 / 050541 3 In these preferred embodiments, the weight proportion of said locust bean gum (L) is between 30% and 90%, the weight proportion of said xanthan gum (X) is between 10% and 40%, and the weight proportion of said Opuntia ficus-indica is between 10% and 30%. More preferably, the weight proportion of said xanthan gum (X) is between 10% and 30%.The proportion by weight of carob (L) is between 40% and 50%, the proportion by weight of said xanthan gum (X) is between 25% and 35%, and the proportion by weight of said Opuntia ficus-indica is between 20% and 30%, preferably between 22% and 28%. Preferably, the proportion by weight of said carob gum (L) is 45%, the proportion by weight of said xanthan gum (X) is 30%, and the proportion by weight of said Opuntia ficus-indica is 25%. In a particularly preferred embodiment, the composition consists of said combination of three ingredients, that is to say, preferably 100% of the composition is derived from the ingredients L, X, and O mentioned above, and preferably in an L:X:O ratio of 45:30:25. The invention also relates to a composition for use in the treatment and / or prevention of a condition selected from obesity and metabolic disease in humans or animals. The invention also relates to a use of the composition foroverweight subjects. Preferably, the composition of the invention is in powder form. The composition may also be in a form selected from a tablet, a caplet, a capsule, a granule, a softgel, a dragee, chewing gum, a paste, a beverage, or a syrup. This facilitates oral administration. The invention also relates to a food product, or food supplement, or dietary supplement, or meal replacement, or beverage, or beverage supplement, or pharmaceutical product, comprising the composition described above. Furthermore, the invention relates to a non-therapeutic method for controlling the body weight of a human or an animal. The method comprises administering, preferably before or during a meal, to the human or animal, an effective amount of a dietary oral composition described above. Other advantages and features of the invention will become apparent from the detailed description below and on theattached drawings in which: Figure 1 shows the respective viscosities of the three ingredients L, X, O of the composition of the invention and their combinations at 21°C; WO 2024 / 224024 PCT / FR2024 / 050541 4 Figure 2 shows the respective viscosities of the three ingredients L, X, O of the composition of the invention and their combinations at 37°C; Figure 3 shows a comparison between the viscosity of the combination of the two ingredients L, X and of the composition of the invention comprising L, X, O at respectively a pH = 6 and a pH = 4, at a temperature of 21°C; Figure 4 shows a comparison between the viscosity of the combination of the two ingredients L, X and of the composition of the invention comprising L, X, O at respectively a pH = 6 and a pH = 4, at a temperature of 37°C; Figure 5 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 21 °C; Figure 6 shows the evolution of the viscosity of theThe composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 37°C; Figure 7 shows the numerical details (proportions) of Figures 5 and 6; Figure 8 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 21°C; Figure 9 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 37°C; Figure 10 shows the numerical details (proportions) of Figures 8 and 9; Figure 11 shows a comparative test between a product of the prior art and a composition according to the present invention at 21°C; Figure 12 shows a comparative test between a product of the prior art and a composition according to the present invention at 37°C; Figure 13 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum.(X) at a temperature of 21°C in greater detail; Figure 14 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 37°C in greater detail; Figure 15 shows the numerical details (proportions) of Figures 13 and 14; WO 2024 / 224024 PCT / FR2024 / 050541 5 Figure 16 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 21°C in greater detail; Figure 17 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 37°C in greater detail; Figure 18 shows the numerical details (proportions) of Figures 16 and 17; Figure 19 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of locust bean gum (L) at a temperature of 21°C; Figure 20Figure 21 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of locust bean gum (L) at a temperature of 37°C; and Figure 21 shows the numerical details (proportions) of Figures 19 and 20. The figures and the description below essentially contain elements of a certain character. The figures form an integral part of the description and may therefore not only serve to better understand the present invention but also contribute to its definition, if necessary. Individuals affected by overweight or obesity may, in particular, undergo a diet. A diet includes, in particular, a temporary, total or partial abstinence from food for personal and / or therapeutic reasons. More generally, "dietetics" refers to a branch of medicine and hygiene concerned with adapting diets to the specific needs of individuals. A dietary composition is thus aA product or food supplement contributing to this hygiene. The present invention falls within the scope of dietary compositions, for example, compositions of the appetite-suppressant type and / or those providing a feeling of satiety or satiation. The composition of the invention is thus intended in particular for the food industry, the food supplement industry, and / or the pharmaceutical industry. The term "edible ingredient(s)" refers to one or more foods, products, or elements that can be ingested by a human or animal per os, that is, orally or more generally via the gastrointestinal tract. The edible ingredient(s) are not toxic to humans or animals. The composition of the invention comprises edible ingredients. WO 2024 / 224024 PCT / FR2024 / 050541 6 An edible ingredient, when derived from a plant, can be in solid or liquid form. Very generally, it may include, in particular,leaves, a root, a stem, a fruit, flowers, or even the exudate or sap of a plant, whether processed or not. It may be all or only one or more parts of these elements. The term "extract" refers to the edible part(s) of a plant, whether processed or not by an extraction process, present in the composition of the invention. More generally, the extract may be crude or modified by an extraction process commonly used in the field of food supplements and which preserves the desired biological properties. In a preferred embodiment of the invention, the extract is in the form of a powder or flour obtained by grinding a part of the plant. In particular, for one of the essential ingredients of the invention (L), this involves grinding the seed, preferably the endosperm with or without the seed coat. An extraction process may notably include dehydration or drying atCold temperatures are used to transform the edible portion into a form suitable for human consumption. Other processes may include cutting certain parts of the plants, or supplementing with solid / liquid extraction using a solvent such as water and / or ethanol. Additional steps may involve purification through filter membranes, absorption resins, or ion exchangers. Plant extracts can thus be found in powder or granule form, among other forms. Further processes may include washing, disinfecting, bleaching, drying, and / or cooking plant parts. Extracts can therefore also be found, for example, as suspensions, aqueous solutions, or dispersions. Furthermore, extracts may be presented as a "totum," that is, a whole plant or a part thereof, dehydrated by drying.then ground. The composition of the invention can be in various forms suitable for oral administration. In particular, the composition can be in the form of tablets, capsules, softgels, powder, liquid, or syrup. Thus, the composition of the invention can include pharmaceutically acceptable carrier substances and / or substances compatible with the food market. The composition can further include ingredients such as diluents, adjuvants, excipients, preservatives, fillers, disintegrating agents, wetting agents, emulsifiers, anti-caking agents, suspending agents, flavor enhancers, flavoring agents, odorants, antibacterial agents, anti-yeast agents, lubricants, and dispersing agents. Formulation techniques are described in particular in Remington: The Science and Practice of Pharmacy, 19th Edition,ISBN-13: 978-0912734040 or in the book *Design of Dietary Supplements: Market, Development, Regulation and Efficacy*, ISBN-13: 978-2743022211. The dietary composition of the invention is primarily intended for the dietary supplement market. Specifically, it is intended for a food product, a food supplement, a dietary supplement, a beverage, and a beverage supplement. However, the invention also targets the pharmaceutical market. Thus, it is intended for a pharmaceutical product in its usual form. During its research, the Applicant focused on food ingredients and additives that provide a feeling of satiety or satiation, and / or that have viscosity properties. For example, konjac has demonstrated an increase in satiety in humans, in correlation with its impact onThe viscosity of food. Konjac is an edible, soluble fiber derived from the root of Amorphophallus konjac [cf. Vuksan, V., Panahi, S., Lyon, M., Rogovik, AL, Jenkins, AL, & Leiter, LA, 2009, Viscosity of fiber preloads affects food intake in adolescents, Nutrition, Metabolism and Cardiovascular Diseases, 19(7), 498-503; Shang, L., Wang, Y., Ren, Y., Ai, T., Zhou, P., Hu, L., Wang, L., Li, Y., Li, B., 2020, In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation, Food & function, 11(9), 7596-7610]. However, the results of konjac treatments are not satisfactory. Furthermore, locust bean gum and xanthan gum are known for their respective thickening activities in food formulations. The combination of locust bean gum and xanthan gum has also been studied [cf. Copetti, G., Grassi, M., Lapasin, R., & Pricl, S., 1997, Synergistic[Gelation of xanthan gum with locust bean gum: a rheological investigation, Glycoconjugate journal, 14, 951-961; Craig, DQ, Kee, A., Tamburic, S., & Barnes, D., 1997, An investigation into the temperature dependence of the rheological synergy between xanthan gum and locust bean gum mixtures, Journal of Biomaterials Science, Polymer Edition, 8(5), 377-389]. However, locust bean gum requires heat treatment to activate its rheological properties, and in general, the results for xanthan gum, locust bean gum, and / or their combination are not satisfactory, particularly in terms of viscosity. WO 2024 / 224024 PCT / FR2024 / 050541 8 In general, although a correlation between viscosity and satiety has been demonstrated, the magnitude of the impact remains relatively modest [cf. Stribitcaia et al. 2020 cited above]. Consequently, there is a need to develop new formulations that are more satiating and / or provide a feeling of fullness. TheThe Applicant has developed a composition to meet this need. To this end, the Applicant conducted a large number of tests with different combinations of edible ingredients. It observed that a combination of carob gum, xanthan gum, and Opuntia cladodes produced unexpectedly high viscosity values ​​in aqueous solution. Thus, the present invention relates to a dietary oral composition comprising a combination of three edible ingredients. The specifically selected ingredients are: (i) an extract of Ceratonia siliqua seed, more particularly carob gum (L); (ii) a polysaccharide from Xanthomonas campestris, more particularly xanthan gum (X); and (iii) an extract of a cactus of the genus Opuntia, more particularly from the species Opuntia ficus indica (O). The Applicant discovered, somewhat surprisingly, that the interaction between the selected ingredients (L, X, O) produces an effectThis technique goes beyond the sum of the individual technical effects produced by these ingredients. Thus, the interaction between the three ingredients exhibits a synergistic effect. This effect is not predictable based on the individual properties of each ingredient of the invention taken alone. The Applicant has therefore developed a specific edible composition with an unexpected synergistic effect on viscosity during gastric transit in order to improve the feeling of fullness and satiety. In a preferred configuration, the composition contains the specific combination of carob gum (polysaccharide from the endosperm of the carob seed, Ceratonia siliqua; denoted "L" in this description), xanthan gum (polysaccharide from Xanthomonas campestris; denoted "X" in this description), and prickly pear powder (cladode from Opuntia ficus indica; denoted "O" in this description). WO 2024 / 224024 PCT / FR2024 / 050541 9 The gum ofCarob is often referred to in the field by its English names "Locust bean gum" and "Carob gum." Xanthan gum is often referred to in the field by its English names "Xanthan gum" or simply "Xanthan." Xanthan gum is produced by the aerobic fermentation of Xanthomonas campestris. Xanthomonas campestris is a species of Proteobacteria in the family Xanthomonadaceae. Opuntia ficus-indica is often referred to in the field by the terms "Nopal," "Opuntia cladodes," "Prickly Pear," or "Barbary Fig." To study and demonstrate the synergistic effect of the three ingredients of the invention, the Applicant took into account the fact that satiety occurs during the absorption of a meal, that is, particularly when food is passing through the stomach. It therefore focused more closely on this transit. During transit through the stomach, hot foods generally remain at approximately the same temperature without any impact, or hardly any.impact on the temperature of the bolus (also called the "food bolus") in the stomach (approximately 37°C). Conversely, cold foods generally lower the bolus temperature. The bolus is then gradually warmed to the body's equilibrium temperature (approximately 37°C). Therefore, the Applicant considers both the body's equilibrium temperature of 37°C and a lower temperature of 21°C to assess the strength of the synergistic effect in the context of food absorption and specific stomach conditions. The results show that, at equal concentrations, the combination of the three ingredients of the invention provides a higher viscosity than the compounds alone or even the combination of two of them. Figure 1 shows the respective viscosities of the three ingredients of the invention and their combinations at 21°C. Locust bean gum is designated by "L", xanthan gum by "X", and the extract fromOpuntia ficus-indica cladode(s) is designated by "O". Specifically, locust bean gum is the product called Naltive™ LBG S3, available from NEXIRA. The extract from Opuntia ficus-indica cladode(s) is the product NeOpuntia™, also available from NEXIRA. Xanthan gum is a generic gum available commercially in the food industry. Directive 95 / 2 / EC on food additives other than colorings and sweeteners (WO 2024 / 224024 PCT / FR2024 / 050541 10) authorizes the use of this xanthan gum under the reference E415. Its CAS number is 11138-66-2. The respective concentrations are 1% in water, at pH 6 and 21°C. Viscosity measurement is performed using a Brookfield DV-II+ Pro type viscometer with S03 spindle, operating at 20 RPM (Revolutions Per Minute). Figure 2 shows the respective viscosities of the three ingredients of the invention and their combinations at 37°C.The ingredients (L, X, O) are designated, and the products and equipment used are those described in Figure 1. The respective concentrations are 1% in water, at pH 6 and 37°C. Figures 1 and 2 demonstrate a synergistic effect of the composition of the invention comprising the combination of the three ingredients L, X, and O, both at 21°C and 37°C. During the first hour after a meal, food passes into the intestine where the pH locally drops from approximately pH 6 to approximately pH 4 in about one hour. Figure 3 shows a comparison between the viscosity of the combination of the two ingredients L and X and the composition of the invention comprising L, X, and O, respectively at pH 6 and pH 4, and at a temperature of 21°C. The respective concentrations are 1% in water. Viscosity measurement is performed using a DV-II+ Pro type viscometer with S03 spindle (S03) available from Brookfield, at 20 RPM.Figure 4 shows a comparison between the viscosity of the LX combination and the composition of the invention, LXO, at pH = 6 and pH = 4 respectively, and at a temperature of 37°C. The respective concentrations are 1% in water. The viscosity measurement was performed with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM. WO 2024 / 224024 PCT / FR2024 / 050541 11 Figures 3 and 4 demonstrate that despite a pH of 4, the resulting synergy of the combination of the three ingredients of the invention remains potent, even in the context of a one-hour gastric phase. The Applicant was interested in the relative proportions of each ingredient in the composition of the invention. Viscosity tests were conducted based on the individual ratio of each ingredient in the composition of the invention. The X and O ranges were evaluated separately. Figure 5 shows the evolution of the viscosity of theThe composition of the invention is shown as a function of the proportion of xanthan gum (X) at a temperature of 21°C. The experiment was conducted for 1 hour at pH 6. Viscosity was measured using a DV-II+ Pro viscometer with a S03 spindle, available from Brookfield, at 20 RPM. Figure 6 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at a temperature of 37°C. The experiment was conducted for 1 hour at pH 6. Viscosity was measured using a DV-II+ Pro viscometer with a S03 spindle, available from Brookfield, at 20 RPM. Figure 7 shows a table containing the numerical details (proportions) of Figures 5 and 6. In this figure, LBG (for "Locust Bean Gum") represents locust bean gum. Figure 8 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) toat a temperature of 21°C. Viscosity measurement is performed using a DV-II+ Pro type viscometer with S03 spindle (S03) available from Brookfield, at 20 RPM. Figure 9 shows the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at a temperature of 37°C. Viscosity measurement is performed using a DV-II+ Pro type viscometer with S03 spindle (S03) available from Brookfield, at 20 RPM. Figure 10 shows a table containing the numerical details (proportions) of Figures 8 and 9. In this figure, LBG (for "Locust Bean Gum") represents locust bean gum (L). WO 2024 / 224024 PCT / FR2024 / 050541 12 It is clear from Figures 5 to 10 that a composition of the invention having an L:X:O ratio of 45:30:25 is particularly preferred. This applies in particular in view of the increase in food temperature during transit through the stomach from 21 °C to37°C. Figure 11 shows a comparative test between a prior art product and a composition according to the present invention at 21°C. More specifically, the test allows for a comparison of konjac to a preferred embodiment of the composition of the invention. The konjac used for this comparative test is the Konjac Glucomannan 95 product available from NEXIRA. A composition of the invention is used here in an embodiment in which the proportions L, X, and O are 45:30:25, respectively. The test uses aqueous solutions in which the concentrations of konjac and the composition of the invention are each 0.5%. The respective concentrations are therefore 0.5% in water. The pH is 6. The viscosity measurement is performed with a DV-II+ Pro type viscometer with S03 spindle (Spindle S03) available from Brookfield, at 20 RPM. Figure 12 shows a comparative test between a product of the state of theThe technique and composition of the present invention are tested at 37°C. The konjac and the composition of the invention used are of the same type as those shown in Figure 11. The operating conditions are also identical, except for the temperature. The comparison shown in Figures 11 and 12 between the viscosity of konjac and that of the composition of the present invention (LXO) highlights the superiority of the latter at the two gastric stabilization temperatures, namely 21°C and 37°C. The applicant conducted further experiments with increased precision. Thus, Figures 13 and 14 show the evolution of the viscosity of the composition of the invention as a function of the proportion of xanthan gum (X) at temperatures of 21°C and 37°C, respectively. The experiment was conducted for 1 hour at a pH of 6. The viscosity measurement was performed using a DV-II+ Pro type viscometer with a S03 spindle.Available from Brookfield, at 20 RPM. Tables 1 and 2 below show the numerical data for Figures 13 and 14, respectively. Table 1: Numerical data for Figure 13 Xanthan Gum (%) Xanthan Gum (mg) Viscosity (cPs) 0% 0 0 7% 50 250 13% 100 2875 22% 200 4265 30% 300 3810 36% 400 2890 Table 2: Numerical data for Figure 14 Xanthan Gum (%) Xanthan Gum (mg) Viscosity (cPs) 0% 0 15 7% 50 315 13% 100 1740 22% 200 2840 30% 300 3240 36% 400 3740 Figure 15 shows a table with the numerical details (proportions) of Figures 13 and 14. LBG represents locust bean gum (L). Figures 16 and 17 show the evolution of the viscosity of the composition of the invention as a function of the proportion of Opuntia ficus indica (O) at temperatures of 21 °C and 37 °C, respectively. The experiment was conducted for 1 hour at pH 6. The viscosity measurement was performed with a DV-II+ Pro type viscometer with S03 spindle (S03) available from theBrookfield company, at 20 RPM. WO 2024 / 224024 PCT / FR2024 / 050541 14 Tables 3 and 4 below show the numerical data for Figures 16 and 17, respectively. Table 3: Numerical data for Figure 16 Neopuntia (%) Neopuntia (mg) Viscosity (cPs) 0% 0 1725 6% 50 2065 12% 100 2370 17% 150 3675 25% 250 4490 29% 300 3810 Table 4: Numerical data for Figure 17 Neopuntia (%) Neopuntia (mg) Viscosity (cPs) 0% 0 1320 6% 50 1840 12% 100 2325 17% 150 2385 25% 250 3355 29% 300 3240 Figure 18 shows a table with the numerical details (proportions) of Figures 16 and 17. LBG represents locust bean gum (L). Figures 19 and 20 show the evolution of the viscosity of the composition of the invention as a function of the proportion of locust bean gum (L or LBG in the figures) at temperatures of 21°C and 37°C, respectively. The experiment was conducted for 1 hour at pH 6. The viscosity measurement was performed using a DV-II+ Pro type viscometer with an S03 pin.(Spindle S03) available from Brookfield, at 20 RPM. Table 5 below shows the numerical data for Figures 19 and 20. Table 5: Numerical data for Figures 19 & 20 LBG% Viscosity at 21°C Viscosity at 37°C 40.9% 2890 3240 45.0% 3810 3240 75.6% 4070 7525 80.0% 2090 4240 90.1% 645 1660 Figure 21 shows a table with the numerical details (proportions) of Figures 19 and 20. WO 2024 / 224024 PCT / FR2024 / 050541 15 Figures 13 to 21 demonstrate that an L:X:O ratio of 45:30:25 provides very good results with respect to viscosity. More generally, good results are obtained for compositions with a weight proportion of locust bean gum (L) between 40% and 50%, a weight proportion of xanthan gum (X) between 25% and 35%, and a weight proportion of Opuntia ficus-indica between 20% and 30%. Even more generally, the composition of the invention exhibits resultsSynergistic effects are observed between components L, X, and O, with carob gum (L) proportions by weight between 30% and 90%, xanthan gum (X) proportions by weight between 10% and 40%, and Opuntia ficus-indica proportions by weight between 10% and 30%. Digestive juices produced by the stomach are predominantly acidic, particularly hydrochloric acid. The stomach often has a pH between 1 and 3. However, the literature has shown that a food bolus (a meal) has a buffering effect on the stomach. The vast majority of foods ingested by humans have a pH close to neutral (approximately pH 6). Thus, during a meal, the stomach's pH initially stabilizes rapidly at around pH 6 (that is, the pH of food), then gradually, with digestion, the stomach's pH drops back down to around pH 1 to pH 3 in about two hours. But during a meal,The stomach typically has a pH around 6. The publications "Impact of gastric pH profiles on the proteolytic digestion of mixed α3γ-Xanthan biopolymer gels," Dekkers et al., [DOI: 10.1039 / c5fo01085c]; "Development and Validation of a Dynamic Model of the Gastrointestinal Tract," Minekus, 1998; and "Relevant pH and lipase for in vitro models of gastric digestion," Sams et al., [DOI: 10.1039 / c5fo00930h] demonstrate the kinetic behavior of pH in the stomach. In the context of the present invention, the focus is on the feeling of satiety. The inventors of the present invention specifically aim to achieve a sensation of satiety during meal ingestion, as quickly as possible after the meal begins. It is therefore necessary to consider the effect of the composition of the LXO invention ingested at the beginning of a meal (or shortly thereafter). Advantageously, monitoring of the effect can be carried out for approximately 60 minutes after the start of the meal. This is why theThe above experiments were conducted at pH = 6, or sometimes at pH = 4 to account for the post-ingestion period when the pH is decreasing. The invention aims in particular to reduce food intake during a meal. The composition of the invention is essentially intended to be used before, at the beginning, or during the ingestion of a meal. A first preferred example of application of the composition is in powder form intended to be pre-dispersed WO 2024 / 224024 PCT / FR2024 / 050541 16 in a beverage (doy pack or stick pack type). A second example is the presence of the composition of the invention in capsules or formulated directly with food; WO 2024 / 224024 PCT / FR2024 / 050541 17 Claims [Claim 1] Dietary oral composition comprising a combination of three edible ingredients, said ingredients being (i) an extract of Ceratonia siliqua seed, (ii) a polysaccharide ofXanthomonas campestris and (iii) an extract of cactus of the genus Opuntia. [Claim 2] Composition according to claim 1, wherein the extract derived from the seed of Ceratonia siliqua is carob gum (L). [Claim 3] Composition according to any one of the preceding claims, wherein the polysaccharide of Xanthomonas campestris is xanthan gum (X). [Claim 4] Composition according to any one of the preceding claims, wherein the cactus of the genus Opuntia is the species Opuntia ficus indica (O). [Claim 5] Composition according to any one of the preceding claims, wherein the cactus extract of the genus Opuntia is derived from one or more cladodes of the species Opuntia ficus indica (O). [Claim 6] Composition according to any one of claims 2 to 5, wherein the weight proportion of said locust bean gum (L) is between 30% and 90%, the weight proportion of said xanthan gum (X) is between 10% and 40%, and the[Claim 7] Composition according to claim 6, wherein the weight proportion of said locust bean gum (L) is 45%, the weight proportion of said xanthan gum (X) is 30%, and the weight proportion of said Opuntia ficus-indica is 25%. [Claim 8] Composition according to any one of the preceding claims consisting of said combination of three ingredients. [Claim 9] Composition according to any one of the preceding claims for use in the treatment and / or prevention of a condition selected from obesity and a metabolic disease in a human or an animal. [Claim 10] Composition according to any one of the preceding claims, in a form selected from a tablet, a caplet, a capsule, a granule, a softgel, a dragee, chewing gum, a paste, a beverage, a syrup, and preferably in powder or flour form. WO 2024 / 224024PCT / FR2024 / 050541 18 [Claim 11] A food product, or food supplement, or dietary supplement, or meal replacement, or beverage, or beverage supplement, or pharmaceutical product, comprising the composition according to any one of the preceding claims. [Claim 12] A non-therapeutic method for controlling the body weight of a human or an animal, said method comprising administering to the human or animal an effective amount of a dietary oral composition according to any one of claims 1 to 7. [Claim 13] A method according to claim 12, wherein the administration is carried out before or during a meal; WO 2024 / 224024 PCT / FR2024 / 050541 1 / 11 [Fig. 1] [Fig. 2] WO 2024 / 224024 PCT / FR2024 / 050541 2 / 11 [Fig. 3] [Fig. 4] WO 2024 / 224024 PCT / FR2024 / 050541 3 / 11 WO 2024 / 224024 PCT / FR2024 / 050541 4 / 11 [Fig. 7] LBG XANTHAN NEOPUNTiA TOTAL LBG%1,8:1 450 300 250 1000 45 30 25 1,8:1 450 400 250 1100 40,9 35,36 22,72 1,8:1 [Fig. 8] Read more in Nyppeotn 21 9] [Fig. 10] LEG XANTHAN NEOPUNTiA TOTAL LEG% 52.94 35.29 11.76 1.5:1 450 300 150 900 50 33.33 16.65 1.5:1 450 300 250 1000 45 30 25 1.5:1 450 300 300 1950 42.8 28.5 28.5 1.5:1 WO 2024 / 224024 PCT / FR2024 / 050541 6 / 11 [Fig. 11] [Fig. 12] WO 2024 / 224024 PCT / FR2024 / 050541 7 / 11 [Fig. 13]......................................... / ................................................................................ 300 g - - ■JH 5¾ 3Ô33 3S% £0% 3 Xamhime (3¾} [Fig. 14] 3000 .......................................................................................................... . / / .............................................................................................. / ......................... ; 1 z / IKæK / : 3 / 303:3 / ■ / / / 300 .................................. / ................................................................................... G ................................................................................................................. i / 5¾ 10¾ 15% 20¾ 2 1% ih pH - e 2rc 335 3010 35¾ 303 1% Ih pH~6 37CC ^x / ' 5¾ / / 30¾ WO 2024 / 224024 PCT / FR2024 / 050541 8 / 11 [Fig. 15] LBG XANTHAN NEOPUNTIA TOTAL LBG% 100 250 800 50.3% 12.5%31.3% 1.8:1 450 200 250 900 50.0% 22.2% 27.8% 1.8:1 450 300 250 1000 45.0% 30.0% 25.0% 1.8:1 450 400 250 1100 40.9% 36.4% 22.7% 1.8:1 [Fig. 16] WO 2024 / 224024 PCT / FR2024 / 050541 9 / 11 [Fig. 17] [Fig. 18] LSG XANTHAN NEOPUNT !A TOTAL LBG% XANTHAN NEOPUNT ratio LBG:Xanthane 450 300 0 750 60.0% 40.0% 0.0% 1.5:1 450 300 50 800 56.3% 37.5% 6.3% 1.5:1 450 300 100 850 52.0% 35.3% 11.8% 1.5:1 450 300 150 900 50.0% 33.3% 15.7% 1.5:1 450 300 250 1000 45.0% 30.0% 25.0% . 1.5:1 450 300 300 1050 42.9% 28.6% 28.6% 1.5:1 WO 2024 / 224024 PCT / FR2024 / 050541 10 / 11 [Fig. 19] [Fig. 20] WO 2024 / 224024 PCT / FR2024 / 050541 11 / 11 [Fig. 21] LBG XANTHAN NEOPUNTiA TOTAL L0G% XANTHAN NEOPUNTiA ratio Xanthane·. Neopuntia 330 300 250 930 40.9% 32.3% 26.9% 1.,2:1 450 300 250 1000 45.0% 30.0% 25.0% 1.2:1 850 150 125 1125 75.63⁄4 13.3% 11.1% 1.2:1 1100 150 125 1375 80.0% 10.9% 9.1% 1.2:1 1250 75 62.5 1387.5 90.1% 5.4% 4.5% 1.2:1 INTERNATIONAL SEARCH REPORT International application no. PCT / FR2024 / 050541 A. CLASSIFICATION OFSUBJECT MATTER A23L 29 / 238(2016.01)1; A23L 29 / 269(2016.01)1; A23L 33 / 105(2016.01)1; A23L 33 / 20(2016.01)i ; A23L 33 / 21(2016.01)i; A61K 31 / 723(2006.01)0, A61K 31 / 736(2006.01)0, A61K 36 / 33(2006.00)0, A61P 3 / 04(2006.01)0, A61K 36 / 48(2006.00)1; A23L 33 / 00(2016.00)1 According to International Patent Classification (IPC) or to both national classification and IPC B. FIELDS SEARCHED Minimum documentation searched (classification system followed by classification symbols) A23L; A61K; A61P Documentation searched other than minimum documentation to the extent that such documents are included in the fields searched Electronic data base consulted during the international search (name of data base and, where practicable, search terms used) EPO-Intemal C. DOCUMENTS CONSIDERED TO BE RELEVANT Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No. X anonymous. "Cactus Flavoured Ice Cream with White Jade Pearl" 04 May 2022 (2022-05-04), abstractNo. Database accession no. 9566378, Retrieved from: GNPD [online] M INTEL XP093102347 abstract List of ingredients 1-13 A METTE KRISTENSEN ET AL. "Dietary fibres in the regulation of appetite and food intake. Importance of viscosity" APPETITE, ACADEMIC PRESS, NEW YORK, NY, US, Vol. 56, No. 1, 19 November 2010 (2010-11-19), pages 65-70, [retrieved on 2010-11-27] DOI: 10.1016 / J.APPET.2010.11.147 ISSN: 0195-6663, XP028127569 abstract page 69 1-13 | Z | Further documents are listed in the continuation of Box C. | Z | See patent family annex. * Special categories of cited documents: “T” later document published after the international filing date or priority “A” document defining the general state of the art which is not considered date and not in conflict with the application but cited to understand the to be of particular relevance principle or theory underlying the invention “E” earlier application or patent but published on or after the international “χ” document of particularrelevance; the claimed invention cannot be filing date considered novel or cannot be considered to involve an inventive step “L” document which may throw doubts on priority claim(s) or which is when the document is taken alone cited to establish the publication date of another citation or other -γ· document of particular relevance; the claimed invention cannot be special reason (as specified) considered to involve an inventive step when the document is “O” document referring to an oral disclosure, use, exhibition or other combined with one or more other such documents, such combination means being obvious to a person skilled in the art “P” document published prior to the international filing date but later than document member of the same patent family the priority date claimed Date of the actual completion of the international search 10 July 2024 Date of mailing of the international search report 23 July 2024 Name and mailing address of the ISA / EP European Patent Office p.b. 5818,Patentlaan 2, 2280 HV Rijswijk Netherlands (Kingdom of the) Telephone No. (+31-70)340-2040 Facsimile No. (+31-70)340-3016 Authorized officer de La Tour, Camille Telephone No. Form PCT / ISA / 210 (second sheet) (January 2015) INTERNATIONAL SEARCH REPORT International application No. PCT / FR2024 / 050541 C. DOCUMENTS CONSIDERED TO BE RELEVANT Category* Citation of document, with indication, where appropriate, of the relevant passages Relevant to claim No. A STRIBITCAIA ECATERINA ET AL. "Food texture influences on satiety: systematic review and meta-analysis" , Vol. 10, No. 1, 31 July 2020 (2020-07-31), SCIENTIFIC REPORTS, Retrieved from the Internet: https: / / www.nature.com / articles / s41598-020-69504-y DOI: 10.1038 / s41598-020-69504-y XP093102350 abstract page 15 - page 16 1-13 A US 2004126444 Al (D HU ART JEAN-BAPTISTE [FR] ET AL) 01 July 2004 (2004-07-01) abstract claims 1, 3, 20 and 26 paragraph

[0030] 1-13 A COPETTI G ET AL. "Synergistic gelation of xanthan gum with locust bean gum: arheological investigation" GLYCOCONJUGATE JOURNAL, CHAPMAN & HALL, BOSTON, Vol. 14, 01 January 1997 (1997-01-01), pages 951-961 DOI: 10.1023 / A:1018523029030 ISSN: 0282-0080, XP003015689 abstract page 958 - page 960 1-13 A GB 2501242 A (PATEL AJIT RAMANIAL [GB]) 23 October 2013 (2013-10-23) abstract claims 1, 2, 3, 4, 5, 6, 7, 8, 20, 21 and 24 1-13 A US 2018125086 Al (MARINOV GEORGE SIMEONOV [GB] ET AL) 10 May 2018 (2018-05-10) abstract table 1 paragraph

[0078] 1-13 Form PCT / ISA / 210 (second sheet) (January 2015) International application No.INTERNATIONAL SEARCH REPORT Information on patent family members PCT / FR2024 / 050541 Patent document cited in search report Publication date (day / month / year) Patent family member / s) Publication date (day / month / year) US 2004126444 Al 01 July 2004 AT E383086 T1 15 January 2008 CA 2442673 Al 24 October 2002 DE 60224513 T2 24 December 2008 EP 1377183 Al 07 January 2004 ES 2299576 T3 01 June 2008 FR 2823423 Al 18 October 2002 JP 3712394 B2 02 November 2005JP 2004523246 A 05 August 2004 KR 20030087024 A 12 November 2003 US 2004126444 Al 01 July 2004 WO 02082930 Al 24 October 2002 GB 254 25 Actober 2002 NONE US 2018125086 Al 10 May 2018 AU 2016239367 Al 17 August 2017 BR 112017016370 A2 27 March 2018 CN 107466208 A 12 December 2017 2017 EAARY 913 January 13 2018 EP 3277094 Al 07 February 2018 JP 6824894 B2 03 February 2021 JP 2018509916 A 12 April 2018 MX 359666 B 05 October 2018 PL 3097 TR 2704 3084 November 201807452 T4 21 June 2018 US 2018125086 Al 10 May 2018 WO 2016155983 Al 06 October 2016 Form PCT / ISA / 210 (patent family annex) (January 2015) REPORT OF THE INTERNATIONAL REPORTER International Application No. PCT / FR2024 / 050541 A. CLASSIFICATION OF THE SUBJECT OF THE APPLICATION INV. A23L29 / 238 A23L29 / 269 A23L33 / 105 A23L33 / 20 A23L33 / 21 A61K31 / 723 A61K31 / 736 A61K36 / 33 A61P3 / 04 A61K36 / 48 A23L3 / According to international patent classification (CIB) or both according to the national classification and the CIB B. DOMAINS ON WHICH THESCOPE SEARCH____________________________________________________________ Minimum documentation consulted (classification system followed by classification symbols) A23L A61K A61P Documentation consulted other than the minimum documentation insofar as these documents fall within the areas covered by the search Electronic database consulted during the international search (name of the database, and if feasible, search terms used) EPO-Internai C. DOCUMENTS CONSIDERED RELEVANT Category* Identification of documents cited, with, where applicable, an indication of the relevant passages no. of the claims referred to X DATABASE GNPD [Online] MINTEL; May 4, 2022 (2022-05-04), anonymous: "Cactus Flavoured Ice Cream with White Jade Pearl", XP093102347, Database accession no. 9566378 Abbreviated list of ingredients - / -- 1-13 Patent family documents are shown in Appendix X. See the remainder of Box C for the end of theList of documents * Special categories of cited documents: "T" subsequent document published after the international filing date or the priority date and not belonging to the state of the A document defining the general state of the art, not technically relevant, but cited to understand the principle considered particularly relevant or the theory constituting the basis of the invention "E" earlier document, but published on or after the international filing date "X" particularly relevant document; the claimed invention cannot be considered new or as involving an inventive activity "L" document that may cast doubt on a claim of inventiveness in relation to the document considered in isolation or cited to determine the publication date of a "Y" particularly relevant document; the claimed invention cannot be considered for another citation or for a special reason (as indicated)as involving an inventive step "O" document referring to an oral disclosure, use, exposure or any other means when the document is associated with one or more other documents of the same nature, this combination being obvious "P" document published before the international filing date, but for a Person of the Art after the claimed priority date document which is part of the same patent family Date on which the international search was effectively completed 10 July 2024 Date of dispatch of this international search report 23 / 07 / 2024 Name and postal address of the authority responsible for the international search European Patent Office, PB 5818 Patentlaan 2 NL - 2280 HV Rijswijk Tel. (+31-70) 340-2040, Fax: (+31-70) 340-3016 Authorized Officer of La Tour, Camille1 Form PCT / ISA / 210 (second sheet) (April 2005) page 1 of 2 INTERNATIONAL SEARCH REPORT PCT / FR2024 / 050541 2 Requestinternational n' C(continued). DOCUMENTS CONSIDERED RELEVANT Category* Identification of cited documents, with, where applicable, an indication of the relevant passages no. of the claims referred to A METTE KRISTENSEN ET AL: "Dietary fibres in the regulation of appetite and food intake. Importance of viscosity", APPETITE, ACADEMIC PRESS, NEW YORK, NY, US, vol. 56, no. 1, November 19, 2010 (2010-11-19), pages 65-70, XP028127569, ISSN: 0195-6663, DOI: 10.1016 / J.APPET.2010.11.147 [extracted on 2010-11-27] abridged page 69 1-13 A STRIBITCAIA ECATERINA ET AL: "Food texture influences on satiety: systematic review and meta- analysis", SCIENTIFIC REPORTS vol. 10, no. 1 July 31, 2020 (2020-07-31), XP093102350, DOI: 10.1038 / s41598-020-69504-y Retrieved from the Internet: URL: https: / / www.nature.com / articles / s41598-020-69504-y abridged page 15 - page 16 1-13 A US 2004 / 126444 Al (D HUART JEAN-BAPTISTE [FR] ET AL) July 1, 2004 (2004-07-01) abridged claims 1,3,20,26 paragraph

[0030] 1-13 A COPETTIG ET AL: "Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation", GLYCOCONJUGATE JOURNAL, CHAPMAN & HALL, BOSTON, vol. 14, January 1, 1997 (1997-01-01), pages 951-961, XP003015689, ISSN: 0282-0080, DOI: 10.1023 / A:1018523029030, abridged page 958 - page 960. 1-13 A GB 2 501 242 A (PATEL AJIT RAMANIAL [GB]) October 23, 2013 (2013-10-23), abridged claims 1, 2, 3, 4, 5, 6, 7, 8, 20, 21, 24. 1-13 A US 2018 / 125086 A1 (MARINOV GEORGE SIMEONOV [GB] ET AL) May 10, 2018 (2018-05-10), abridged table 1, paragraph

[0078] 1-13 Form PCT / ISA / 210 (continued from second sheet) (April 2005) 1 page 2 of 2 INTERNATIONAL SEARCH REPORT Information on Patent Family Members International Application No. PCT / FR2024 / 050541 Document patent cited Date of publication Member(s) of the patent family(ies) Date of publication to search report US 2004126444 A1 01-07-2004 AT E383086 T1 15-01-2008 CA 2442673 A1 24-10-2002 DE 60224513 T2 24-12-2008 EP 1377183 A107-01-2004 ES 2299576 T3 01-06-2008 FR 2823423 Al 18-10-2002 JP 3712394 B2 02-11-2005 JP 2004523246 A 05-08-2004 KR 20030087024 A 12-11-2003 US 2004126444 Al 01-07-2004 WO 02082930 Al 24-10-2002 GB 2501242 A 23-10-2013 AUCUN US 2018125086 Al 10-05-2018 AU 2016239367 Al 17-08-2017 BR 112017016370 A2 27-03-2018 CN 107466208 A 12-12-2017 EA 201791513 Al 31-01-2018 EP 3277094 Al 07-02-2018 JP 6824894 B2 03-02-2021 JP 2018509916 A 12-04-2018 MX 359666 B 05-10-2018 PL 3277094 T3 30-11-2018 TR 201807452 T4 21-06-2018 US 2018125086 Al 10-05-2018 WO 2016155983 Al 06-10-2016 Formulaire PCT / ISA / 210 (annexe familles de brevets) (avril 2005) (19) State Intellectual Property Office (12) Invention Patent Application (10) Application Publication Number (43) Application Publication Date (21) Application Number 202480027770.7 (22) Application Date 2024.04.24 (30) Priority Data FR2304135 2023.04.25 FR (85) PCT International Application Entering National Phase Date 2025.10.23 (86) PCT International Application Application Data PCT / FR2024 / 050541 2024.04.24 (87) PCT International Application Publication Data WO2024 / 224024 FR 2024.10.31 (71) Applicant: Lectra Company Address: Rouen, France (72) Inventor: D. Girémité, R. Maren Moore (74) Patent Agency: Beijing Lifang Law Firm 11330 Patent Attorney: Yang Jian, Wu Li (51) Int.Cl. A23L 29 / 238 (2006.01) A23L29 / 269(2006.01) A23L 33 / 105(2006.01) A23L 33 / 20(2006.01) A23L 33 / 21(2006.01) A61K 31 / 723(2006.01) A61K 31 / 736(2006.01) A61K 36 / 33(2006.01) A61P 3 / 04(2006.01) A61K 36 / 48(2006.01) A23L 33 / 00(2006.01) (54) Invention Title: Dietary Composition (57) Abstract: This invention relates to an oral dietary composition comprising a combination of three edible ingredients, said ingredients being (i) an extract from carob seeds, preferably carob gum, (ii) a polysaccharide from Xanthomonas spp., preferably xanthan gum, and (iii) an extract from cacti of the genus Opuntia, more specifically, an extract from one or more leaf-like stems of the species Opuntia ficus-indica. Claims: 1 page Description: 9 pages Drawings: 12 pages CN 121038622 A 2025.11.28 CN 1 21 03 86 22 A 1. An oral dietary composition comprising a combination of three edible ingredients, said ingredients being (i) an extract from carob seeds, (ii) a polysaccharide from Xanthomonas spp., and (iii) an extract from cacti of the genus Opuntia. 2. The composition according to claim 1, wherein said extract from carob seeds is carob gum (L). 3. The composition according to any one of the preceding claims, wherein the polysaccharide from *Xanthomonas spp.* is xanthan gum (X). 4. The composition according to any one of the preceding claims, wherein the *Opuntia* cactus is *Opuntia* (O). 5. The composition according to any one of the preceding claims, wherein the extract of the *Opuntia* cactus is derived from one or more leaf-like stems of *Opuntia* (O). 6. The composition according to any one of claims 2 to 5, wherein the carob gum (L) is present in a weight ratio between 30% and 90%, the xanthan gum (X) in a weight ratio between 10% and 40%, and the *Opuntia* cactus in a weight ratio between 10% and 30%. 7. The composition according to claim 6, wherein the carob gum (L) is present in a weight ratio of 45%, the xanthan gum (X) in a weight ratio of 30%, and the *Opuntia* cactus in a weight ratio of 25%. 8. The composition according to any one of the preceding claims, comprising a combination of the three components. 9. The composition according to any one of the preceding claims, used in humans or animals for the treatment and / or prevention of conditions selected from obesity and metabolic diseases. 10. The composition for use according to any one of the preceding claims, wherein it is selected from tablets, pills, capsules, granules.In the form of preparations, soft capsules, coated tablets, chewing gum, pastes, beverages, syrups, and preferably in the form of powders or powders. 11. A food product, or food supplement, or dietary supplement, or meal replacement, or beverage, or beverage supplement, or pharmaceutical product comprising the composition according to any one of the preceding claims. 12. A non-therapeutic method for controlling the weight of a person or animal, the method comprising administering to the person or animal an effective amount of an oral dietary composition according to any one of claims 1 to 7. 13. The method according to claim 12, wherein the administration is performed before or during a meal. Claims 1 / 1 page 2 CN 121038622 A Dietary Composition Technical Field

[0001] The present invention relates to oral dietary compositions comprising a combination of three edible ingredients and their use in dietary therapy. The present invention also relates to non-therapeutic methods for controlling the weight of a person or animal. Background Art

[0002] The number of people affected by overweight or obesity worldwide continues to rise. In fact, the number of overweight (BMI ≥ 25 kg / m²) and obese (BMI ≥ 30 kg / m²) people now exceeds the number classified as underweight [see Collaboration, NRF Trends in adult body-mass index in 200 countries from 1975 to 2014: a pooled analysis of 1698 population-based measurement studies with 19.2 million participants, The Lancet 387, 1377–1396, 2016].

[0003] According to the World Health Organization, in 2016, more than 1.9 billion adults aged 18 and over were overweight. Of these, more than 650 million were obese. In 2020, 39 million children under the age of 5 were overweight or obese [see Obesity and overweight, https: / / www.who.int / news-room / fact-sheets / detail / obesity-and-overweight].

[0004] The consequences in terms of morbidity and mortality are quite severe.

[0005] In addition to physical disabilities and psychological problems caused by overweight and obesity, subjects with excessive weight have a significantly increased risk of developing chronic diseases such as cardiovascular disease, cancer, and diabetes.

[0006] Generally, the treatment of obesity or overweight focuses primarily on the administration of medications and / or surgical interventions. However, these treatments...Treatments are invasive and carry risks. Furthermore, these treatments do not guarantee long-term, sustained weight loss.

[0007] Current research is focusing on other treatment modalities, particularly preventative treatments.

[0008] Overweight and obesity are primarily associated with malnutrition. Therefore, nutritional prevention strategies can be effective in combating overweight and obesity. In particular, strategies or treatments aimed at increasing satiety and / or satisfaction in subjects (humans or animals) have been explored.

[0009] In particular, regular intake of dietary fiber has been shown to reduce the risk of overweight or obesity. This is because dietary fiber promotes the prolongation and / or enhancement of satiety. This is at least in part related to the molecular weight and DV of these fibers [see Kristensen, M., & Jensen, M. G., 2011, Dietary fibres in the regulation of appetite and food intake - Importance of viscosity, Appetite, 56(1), 65-70].

[0010] Further research has focused on the physicochemical and textural properties of foods, including their form (solid or liquid), lubricity, and / or degree of heterogeneity, in order to establish a link between these properties and appetite suppression. Changes in food texture, particularly increases in viscosity, appear to affect satisfaction and satiety [see Stribicaia, E., Evans, CE, Gibbons, C., Blundell, J., & Sarkar, A., 2020, Food texture influences on satiety: systematic review and meta-analysis, Scientific Reports, 10(1), 1–18].

[0011] Therefore, there is a need to develop formulations that can act directly or indirectly on food texture, particularly increasing viscosity.

[0012] However, the pharmaceutical and agri-food markets are extremely rich and diverse in their ingredients. Targeted selection to increase viscosity is complex and often fails to produce satisfactory results. Instruction manual, page 1 / 9, CN 121038622 A. Summary of the invention

[0013] The present invention improves upon this situation.

[0014] Therefore, the object of the present invention is an oral dietary composition comprising a combination of three edible ingredients, said ingredients being (i) an extract of carob (Ceratonia siliqua) seeds, (ii) a fungus derived from Xanthomonas siliquas.(iii) polysaccharides from *Opuntia* species, and extracts from *Opuntia* species.

[0015] According to a preferred embodiment, the extract derived from carob seeds is carob gum (L). In another preferred embodiment, the *Xanthomonas campestris* polysaccharide is xanthan gum (X). In another preferred embodiment, the *Opuntia* species is *Opuntia ficus-indica* (O). More specifically, the *Opuntia* species extract is derived from the cladode of one or more *Opuntia ficus-indica* species (O). In a particularly preferred embodiment, the composition of the present invention comprises a combination of L, X, and O. In another particularly preferred embodiment, the composition of the present invention consists of a combination of L, X, and O.

[0016] In these preferred embodiments, the carob gum (L) comprises 30% to 90% by weight, the xanthan gum (X) comprises 10% to 40% by weight, and the prickly pear cactus comprises 10% to 30% by weight. More preferably, the carob gum (L) comprises between 40% and 50% by weight, the xanthan gum (X) comprises 25% to 35% by weight, and the prickly pear cactus comprises 20% to 30%, more preferably 22% to 28% by weight. Preferably, the carob gum (L) comprises 45% by weight, the xanthan gum (X) comprises 30% by weight, and the prickly pear cactus comprises 25% by weight.

[0017] In a particularly preferred embodiment, the composition comprises a combination of the three components, i.e., preferably 100% of the composition is derived from the above-described components L, X, and O, and preferably the L:X:O ratio is 45:30:25.

[0018] The present invention is also intended for use in treating and / or preventing conditions selected from obesity and metabolic diseases in humans or animals. The present invention is also intended for use in overweight subjects.

[0019] Preferably, the composition of the present invention is in powder form. The composition may also be in the form of tablets, pills, capsules, granules, soft capsules, coated tablets, chewing gum, pastes, beverages, and syrups. This facilitates oral intake.

[0020] The present invention also relates to food products, or food supplements, or dietary supplements, or meal replacements, or beverages, or beverage supplements, or pharmaceutical products comprising the above-described composition.

[0021] Furthermore, the object of the present invention is a non-therapeutic method for controlling the weight of humans or animals. The method comprises administering an effective amount of the above-described oral dietary composition to humans or animals preferably before or during meals.

[0022] Further advantages and features of the invention will become apparent upon reading the following detailed description and from the accompanying drawings, wherein:Figure 1 shows the viscosity of the three components L, X, O and their combinations in the composition of the present invention at 21°C; Figure 2 shows the viscosity of the three components L, X, O and their combinations in the composition of the present invention at 37°C; Figure 3 shows a comparison between the viscosity of the combination of two components L and X at pH=6 and pH=4 at 21°C and the viscosity of the composition of the present invention including L, X, and O; Figure 4 shows a comparison between the viscosity of the combination of two components L and X at pH=6 and pH=4 at 37°C and the viscosity of the composition of the present invention including L, X, and O; Figure 5 shows the viscosity change of the composition of the present invention as a function of the xanthan gum (X) ratio at 21°C; Figure 6 shows the viscosity change of the composition of the present invention as a function of the xanthan gum (X) ratio at 37°C; Figure 7 shows the numerical details (scale) of Figures 5 and 6; Figure 8 shows the viscosity change of the composition of the present invention as a function of the prickly pear cactus (O) ratio at 21°C; Figure 9 shows the viscosity change of the composition of the present invention as a function of the proportion of prickly pear cactus (O) at a temperature of 37°C; Figure 10 shows the numerical details (scale) of Figures 8 and 9; Figure 11 shows a comparative test of prior art products and the composition according to the present invention at 21°C; Figure 12 shows a comparative test of prior art products and the composition according to the present invention at 37°C; Figure 13 shows in more detail the viscosity change of the composition of the present invention as a function of the proportion of xanthan gum (X) at a temperature of 21°C; Figure 14 shows in more detail the viscosity change of the composition of the present invention as a function of the proportion of xanthan gum (X) at a temperature of 37°C; Figure 15 shows the numerical details (scale) of Figures 13 and 14; Figure 16 shows in more detail the viscosity change of the composition of the present invention as a function of the proportion of prickly pear cactus (O) at a temperature of 21°C; Figure 17 shows in more detail the viscosity change of the composition of the present invention as a function of the proportion of prickly pear cactus (O) at a temperature of 37°C; Figure 18 shows the numerical details (scale) of Figures 16 and 17. Figure 19 shows the viscosity change of the composition of the present invention as a function of the proportion of carob gum (L) at a temperature of 21°C; Figure 20 shows the viscosity change of the composition of the present invention as a function of the proportion of carob gum (L) at a temperature of 37°C; and Figure 21 shows the numerical details (proportions) of Figures 19 and 20. Detailed Description

[0023] The accompanying drawings and the following description mainly contain elements that define the properties. The drawings are an essential part of the description and therefore can be used not only to help better understand the invention, but also to help define it in relevant cases.

[0024] Overweight or obese subjects may especially follow a dietary protocol. Dieting is particularly important for personal and / or therapeutic reasons.This involves temporarily, wholly, or partially reducing food intake. More generally, "dietology" refers to the branch of medicine and hygiene that focuses on tailoring diets to meet the specific needs of an individual. Therefore, dietary compositions are food products or supplements that contribute to this hygiene. This invention relates to dietary compositions, such as appetite suppressants and / or compositions that provide satiety or satisfaction. Therefore, the compositions of this invention are particularly intended for use in the agri-food industry, the food supplement industry, and / or the pharmaceutical industry.

[0025] The term "edible ingredient" refers to one or more food products or elements that can be ingested orally by a human or animal, that is, by mouth or more generally by the gastrointestinal tract. Edible ingredients are non-toxic to humans or animals. The compositions of this invention contain edible ingredients.

[0026] When derived from plants, edible ingredients can be in solid or liquid form. In very general terms, this can include the leaves, roots, stems, fruits, flowers, or exudates or sap of a plant, whether or not they are processed. It can involve all or only one or more portions of these elements.

[0027] “Extract” refers to the edible portion of a plant included in the composition of the present invention, whether or not it is transformed by an extraction process. More generally, the extract may be unprocessed or modified by an extraction process commonly used in the field of food supplements, and retain the desired biological characteristics. In a preferred embodiment of the invention, the extract is in the form of a powder or flour obtained by grinding a portion of the plant. In particular, for one of the basic components (L) of the invention, it involves grinding the seeds, preferably the endosperm, with or without the integument.

[0028] The extraction process may particularly include dehydration or cold drying, so that the edible portion is transformed into a form suitable for human consumption. Other processes may involve cutting certain parts of the plant or supplementation by solid / liquid extraction based on solvents such as water and / or ethanol. Other supplementary steps may involve purification by passing through a filter membrane or adsorption resin or ion exchanger. Thus, plant extracts may particularly be present in the form of powder or granules. The process may also include washing, sterilizing, bleaching, drying and / or cooking the plant parts. Therefore, the extract can also be present, for example, in the form of a suspension, aqueous solution, or dispersion. Furthermore, the extract can be in the form of a "plant totum," i.e., a whole plant or part thereof obtained by drying, dehydration, and then grinding.

[0029] The compositions of the present invention can be in various forms suitable for oral administration. In particular, the compositions can be in the form of tablets, pills, capsules, powders, liquids, or syrups. Therefore, the compositions of the present invention can contain pharmaceutically acceptable and / or agri-food market compatible carriers. The compositions may also contain diluents, adjuvants, excipients, preservatives, fillers, etc.Ingredients of the types of agents, disintegrants, wetting agents, emulsifiers, anti-caking agents, suspending agents, flavor enhancers, aromatics, flavorings, antibacterial agents, anti-yeast agents, lubricants, and dispersants. The formulation techniques are specifically described in Remington: The Science and Practice of Pharmacy, 19th Edition, ISBN-13: 978-0912734040 or Design of food supplements: Market, development, regulation and efficacy, ISBN-13: 978-2743022211.

[0030] The dietary compositions of the present invention are primarily intended for the food supplement market. This includes foods, food supplements, dietary supplements, beverages, and beverage supplements. However, the present invention also relates to the pharmaceutical market. Therefore, our objective is pharmaceutical products in their usual form.

[0031] During the research, the applicant explored food ingredients and additives that provide satiety or satisfaction, and / or have viscous properties.

[0032] Therefore, konjac has been shown to enhance the feeling of fullness in the human body, which is related to its effect on the viscosity of food. Konjac is an edible soluble fiber derived from the root of Amorphophallus konjac [see Vuksan, V., Panahi, S., Lyon, M., Rogovik, AL, Jenkins, AL, & Leiter, LA, 2009, Viscosity of fibre preloads affects food intake in adolescents, Nutrition, Metabolism and Cardiovascular Diseases, 19(7), 498-503; Shang, L., Wang, Y., Ren, Y., Ai, T., Zhou, P., Hu, L., Wang, L., Li, Y., Li, B., 2020, In vitro gastric emptying characteristics of konjac glucomannan with different viscosity and its effects on appetite regulation, Food & function, 11(9), 7596-7610]. However, the results of konjac treatment are not satisfactory.

[0033] In addition, carob gum and xanthan gum are known for their respective thickening activities in food preparations. The combination of carob gum and xanthan gum is also a subject of research [see Copetti, G., Grassi, M., Lapasin, R. & Pricl, S., 1997, Synergistic gelation of xanthan gum with locust bean gum: a rheological investigation, Glycoconjugate Journal, 14, 951-961; Craig, DQ, Kee, A., Tamburic, S. & Barnes, D., 1997, An investigation into the temperature of xanthan gum and locust bean gum mixtures, Journal of Biomaterials Science, Polymer Edition, 8(5), 377-389]. However, carob gum requires heat treatment to activate its rheological properties, and the overall results of xanthan gum, carob gum, and / or combinations thereof are unsatisfactory, especially in terms of viscosity.

[0034] Overall, although the correlation between viscosity and satiety has been demonstrated, its influence remains relatively limited [see Stribi caia et al. 2020 cited above].

[0035] Therefore, there is a need to provide new formulations that provide satiety and / or satiety. The applicant has developed compositions that meet this need.

[0036] To achieve this goal, the applicant has conducted extensive testing using various combinations of edible ingredients. It has been observed that the combination of carob gum, xanthan gum, and cactus leaf stems provides unexpectedly high viscosity values ​​in aqueous solutions.

[0037] Therefore, the object of the present invention is a dietary oral composition comprising a combination of three edible ingredients. The specific selected components are: - (i) extracts from carob seeds, more specifically carob gum (L); - (ii) polysaccharides from Xanthomonas oryzae, particularly xanthan gum (X); and - (iii) cactus extracts, more specifically from Opuntia ficus-indica (O).

[0038] The applicant has found, surprisingly, that the interactions between the selected components (L, X, O) produce technical effects.The effect exceeds the sum of the technical effects produced by these components individually. Therefore, the interaction between the three components has a synergistic effect. Furthermore, this effect cannot be predicted by considering only the individual properties of each component in the present invention.

[0039] Therefore, the applicant has developed a specific edible composition that exhibits an unexpected synergistic effect in viscosity during gastric transport, designed to enhance satiety and satisfaction. In a preferred embodiment, the composition contains a specific combination of carob gum (a polysaccharide derived from the endosperm of carob seeds; referred to as "L" in this specification), xanthan gum (a polysaccharide derived from Xanthomonas oryzae; referred to as "X" in this specification), and prickly pear powder (the leaf-like stem of the prickly pear cactus; referred to as "O" in this specification).

[0040] Carob gum is commonly referred to in the art by its English names "Locust bean gum" and "Carob gum". Xanthan gum is generally referred to in the art by its English name "Xanthan gum" or simply "Xanthan(e)". Xanthan gum is produced by aerobic fermentation of Xanthomonadaceae, a species of the phylum Proteobacteria in the family Xanthomonadaceae. Prickly pear cactus is generally referred to in the art by the terms "Nopal", "Opuntia cladodes", "Prickly Pear", or "Barbary Fig".

[0041] In order to study and demonstrate the synergistic effect of the three components of the present invention, the applicant believes that satiety occurs during meals, specifically when food passes through the stomach. Therefore, this transport process was carefully analyzed.

[0042] During transport in the stomach, hot food is typically maintained at approximately the same temperature, having little or no effect on the temperature of the bolus (also referred to as the “food bolus”) in the stomach (approximately 37°C). Conversely, cold food typically lowers the temperature of the bolus. The bolus then gradually warms to the body equilibrium temperature (approximately 37°C).

[0043] Therefore, the applicant considered both the body equilibrium temperature of 37°C and the lower temperature of 21°C to assess the strength of the synergistic effect under specific conditions of food absorption and the stomach.

[0044] The results showed that, at equal concentrations, the combination of the three components of the present invention provided a higher viscosity than the individual compounds or even a combination of two of them.

[0045] Figure 1 shows the viscosity of the three components of the present invention and their combination at 21°C. Specification 5 / 9 pages 7 CN 121038622 A

[0046] Carob gum is referred to as “L”, xanthan gum as “X”, and an extract from the leafy stem of the prickly pear cactus as “O”.

[0047] More specifically, carob gum is a product called Naltive™ LBG S3, available from NEXIRA. The extract from the leaf-like stem of the prickly pear cactus is a Neopuntia™ product available from NEXIRA.

[0048] Xanthan gum is a general-purpose gum available from the agri-food trade. Its use is approved under Directive 95 / 2 / EC (Food Additives other than colorings and sweeteners), reference number E415. Its CAS number is 11138-66-2.

[0049] Their respective concentrations are: 1% in water, pH=6, temperature 21°C.

[0050] Viscosities were measured at 20 RPM using a DV-II+ Pro viscometer with a Spindle SO3 rotor, available from Brookfield.

[0051] Figure 2 shows the viscosities of the three components of the invention and their combinations at 37°C.

[0052] The names of the components (L, X, O), products, and equipment used are those described in Figure 1.

[0053] Their respective concentrations are: 1% in water, pH=6, temperature 37°C.

[0054] Figures 1 and 2 show the synergistic effect of the composition of the invention comprising a combination of the three components L, X, and O at 21°C and 37°C.

[0055] In the first hour after a meal, food enters the intestines, where the pH locally decreases from about pH=6 to about pH=4 over about 1 hour.

[0056] Figure 3 presents a comparison of the viscosity of the combination of two components L and X at 21°C and at pH=6 and pH=4, respectively, with that of the composition of the invention comprising L, X, and O.

[0057] Their respective concentrations are 1% in water.

[0058] Viscosity was measured at 20 RPM using a DV-II+ Pro viscometer with a Spindle SO3 rotor, available from Brookfield.

[0059] Figure 4 shows a comparison of the viscosity of combination LX and composition LXO of the present invention at a temperature of 37°C and at pH=6 and pH=4, respectively.

[0060] The respective concentrations are 1% in water.

[0061] Viscosities were measured at 20 RPM using a DV-II+ Pro viscometer with a Spindle SO3 rotor, available from Brookfield.

[0062] Figures 3 and 4 show that the synergistic effect produced by the combination of the three components of the present invention remains strong even during the one-hour gastric phase, despite pH 4.

[0063] The applicant is interested in the relative proportions of each component in the compositions of the present invention.

[0064] The individual ratios of each component in the compositions of the present invention as a function of viscosity were tested. The ranges of X and O were evaluated separately.

[0065] Figure 5 shows the viscosity change of the composition of the present invention as a function of the xanthan gum (X) ratio at a temperature of 21°C.

[0066] The experiment was conducted for 1 hour at pH=6.

[0067] The viscosity was measured at 20 RPM using a DV-II+ Pro viscometer with a SO3 rotor (Spindle SO3) available from Brookfield.

[0068] Figure 6 shows the viscosity change of the composition of the present invention as a function of the xanthan gum (X) ratio at a temperature of 37°C.

[0069] The experiment was conducted for 1 hour at pH=6. Specification 6 / 9 pages 8 CN 121038622 A

[0070] The viscosity was measured at 20 RPM using a DV-II+ Pro viscometer with a SO3 rotor (Spindle SO3) available from Brookfield.

[0071] Figure 7 shows a table containing the numerical details (scales) of Figures 5 and 6.

[0072] In this figure, LBG (which stands for "Locust Bean Gum") represents carob gum.

[0073] Figure 8 shows the viscosity change of the composition of the present invention as a function of the proportion of prickly pear cactus (O) at a temperature of 21°C.

[0074] The viscosity was measured at 20 RPM using a DV-II+ Pro viscometer with a Spindle S03 rotor, available from Brookfield.

[0075] Figure 9 shows the viscosity change of the composition of the present invention as a function of the proportion of prickly pear cactus (O) at a temperature of 37°C.

[0076] The viscosity was measured at 20 RPM using a DV-II+ Pro viscometer with a Spindle S03 rotor, supplied by Brookfield.

[0077] Figure 10 shows a table containing the numerical details (proportions) of Figures 8 and 9.

[0078] In this figure, LBG (an abbreviation for "Locust Bean Gum") represents carob gum (L).

[0079] As can be seen from Figures 5 to 10, the composition of the present invention with an L:X:O ratio of 45:30:25 is particularly preferred. This is especially true considering that the food temperature rises from 21°C to 37°C during transport in the stomach.

[0080] Figure 11 shows a comparative test of a product from the prior art with the composition according to the present invention at 21°C.

[0081] More specifically, this test allows for a comparison of konjac with a preferred embodiment of the composition of the present invention.

[0082] The konjac used for this comparative test is a glucomannan konjac 95 product available from NEXIRA.

[0083] The composition of the present invention used in this embodiment has an L:X:O ratio of 45:30:25.

[0084] The test used an aqueous solution in which the concentrations of konjac and the composition of the present invention were each 0.5%. Therefore, their respective concentrations were 0.5% in water.

[0085] The pH was equal to 6.

[0086] Viscosities were measured at 20 RPM using a DV-II+ Pro viscometer with a Spindle SO3 rotor, available from Brookfield.

[0087] Figure 12 shows a comparative test of a product from the prior art with the composition of the present invention at 37°C.

[0088] The konjac and the composition of the present invention used have the same properties as those associated with Figure 11. The operating conditions were also the same, except for the temperature.

[0089] The comparison between the viscosity of the konjac and the viscosity of the composition of the present invention (LXO) shown in Figures 11 and 12 demonstrates the superiority of the latter at two gastric stability temperatures of 21°C and 37°C.

[0090] The applicant conducted additional experiments with increased precision.

[0091] Thus, Figures 13 and 14 show the viscosity changes of the compositions of the present invention as a function of the xanthan gum (X) ratio at temperatures of 21°C and 37°C, respectively. The experiment was conducted for 1 hour at pH=6. Viscosity was measured at 20 RPM using a DV-II+ Pro viscometer with a SO3 rotor (Spindle SO3) available from Brookfield.

[0092] Tables 1 and 2 below show the numerical data for Figures 13 and 14, respectively. Specification 7 / 9 pages 9 CN 121038622 A

[0093]

[0094] Table 1: Numerical data for Figure 13

[0095] Table 2: Numerical data for Figure 14 Figure 15 shows a table including the numerical details (proportions) of Figures 13 and 14. LBG stands for locust bean gum.

[0096] Figures 16 and 17 show the viscosity changes of the compositions of the present invention as a function of the proportion of prickly pear cactus (O) at temperatures of 21°C and 37°C, respectively. The experiments were conducted for 1 hour at pH=6. Viscosity was measured at 20 RPM using a DV-II+ Pro viscometer with an SO3 rotor (Spindle SO3) available from Brookfield.

[0097] Tables 3 and 4 below show the numerical data for Figures 16 and 17, respectively.

[0098]

[0099] Table 3: Numerical data for Figure 16

[0100] Table 4: Numerical data for Figure 17 Figure 18 shows a table including the numerical details (proportions) of Figures 16 and 17. LBG represents carob gum (L).

[0101] Figures 19 and 20 show the viscosity changes of the compositions of the present invention as a function of the proportion of carob gum (L or LBG in the figures) at temperatures of 21°C and 37°C, respectively. The experiments were conducted for 1 hour at pH=6. Use what is available from BrookfieldPages 8 / 9 of the document, CN 121038622 A. A DV-II+ Pro type viscometer with an S03 rotor (Spindle S03) measures viscosity at a rate of 20 RPM.

[0102] Table 5 below shows the numerical data for Figures 19 and 20.

[0103]

[0104] Table 5: Numerical data for Figures 19 and 20. Figure 21 shows a table including numerical details (scale) of Figures 19 and 20.

[0105] Figures 13 to 21 show that an L:X:O ratio of 45:30:25 provides very good viscosity results. More generally, good results were achieved with compositions containing carob gum (L) at a weight ratio between 40% and 50%, xanthan gum (X) at a weight ratio between 25% and 35%, and prickly pear cactus at a weight ratio between 20% and 30%. More generally, by means of carob gum (L) in a weight proportion between 30% and 90%, xanthan gum (X) in a weight proportion between 10% and 40%, and prickly pear cactus (O) in a weight proportion between 10% and 30%, the compositions of the present invention exhibit synergistic results among components L, X, and O.

[0106] The digestive juices produced by the stomach are primarily acidic. It is particularly rich in hydrochloric acid. The pH of the stomach is typically between 1 and 3. However, it has been documented that food boluses (meals) have a buffering effect on the stomach. The vast majority of foods consumed by humans have a near-neutral pH (approximately pH=6). Therefore, during a meal, the pH of the stomach initially stabilizes rapidly at approximately pH=6 (i.e., the pH of the food), and then gradually decreases to between pH 1 and pH 3 over approximately 2 hours as digestion progresses. However, the stomach typically has a pH of 6 during a meal. Publications such as *Impact of gastric pH profiles on the proteolytic digestion of mixed βlg-Xanthan biopolymer gels*, Dekkerset et al., [DOI: 10.1039 / c5fo01085c]; *Development and Validation of a Dynamic Model of the Gastrointestinal Tract*, Minekus, 1998; and *Relevant pH and lipase for in vitro models of gastric digestion*, Samset et al., [DOI: 10.1039 / c5fo00930h] demonstrate the dynamic behavior of pH in the stomach. In the context of this invention, the focus is on the concept of satiety. The inventors of this invention specifically aim to induce satiety during meals.The effect is to be felt and to be achieved as quickly as possible after the start of a meal. Therefore, it is important to consider the effect of the composition LXO of the present invention when consumed at the start of a meal (or shortly thereafter). Advantageously, this effect can be detected after the start of a meal and last for about 60 minutes. For this purpose, the above experiments were conducted at pH=6, or sometimes at pH=4, to account for the decrease in pH during the period after food intake. The present invention is particularly aimed at reducing food intake during meals.

[0107] The compositions of the present invention are primarily used before, at the start of, or during meals. A first preferred example of applying the composition is in powder form intended to be pre-dispersed in a beverage (“Doypack” or “stick pack” type). A second example is that the composition of the present invention is present in capsules or directly formulated with food. Instruction Manual Page 9 / 9, 11 CN 121038622 A, Figure 1, Figure 2; Instruction Manual Figure 1 / 12, 12 CN 121038622 A, Figure 3, Figure 4; Instruction Manual Figure 2 / 12, 13 CN 121038622 A, Figure 5; Instruction Manual Figure 3 / 12, 14 CN 121038622 A, Figure 6, Figure 7; Instruction Manual Figure 4 / 12, 15 CN 121038622 A, Figure 8; Instruction Manual Figure 5 / 12, 16 CN 121038622 A, Figure 9, Figure 10; Instruction Manual Figure 6 / 12, 17 CN 121038622 A, Figure 11, Figure 12; Instruction Manual Figure 7 / 12, 18 CN 121038622 A, Figure 13, Figure 14; Instruction Manual Figure 8 / 12, 19 CN 121038622 A, Figure 15, Figure 16; Instruction Manual Figure 9 / 12, 20 CN 121038622 A Figure 17 Figure 18 Appendix to the Instruction Manual Page 10 / 12 21 CN 121038622 A Figure 19 Figure 20 Appendix to the Instruction Manual Page 11 / 12 22 CN 121038622 A Figure 21 Appendix to the Instruction Manual Page 12 / 12 23 CN 121038622 A

Claims

1. An oral dietary composition comprising a combination of three edible ingredients, said ingredients being (i) an extract of carob seeds, (ii) a polysaccharide derived from Xanthomonas oryzae, and (iii) an extract of cactus from the genus Opuntia.

2. The composition according to claim 1, wherein the extract derived from carob seeds is carob gum (L).

3. The composition according to any one of the preceding claims, wherein the polysaccharide from Xanthomonas oryzae is xanthan gum (X).

4. The composition according to any one of the preceding claims, wherein the cactus of the genus Opuntia is Opuntia (O).

5. The composition according to any one of the preceding claims, wherein the extract of the cactus genus is derived from one or more leaf-like stems of the pomegranate cactus (O).

6. The composition according to any one of claims 2 to 5, wherein the carob gum (L) is present in a weight ratio between 30% and 90%, the xanthan gum (X) is present in a weight ratio between 10% and 40%, and the prickly pear cactus is present in a weight ratio between 10% and 30%.

7. The composition according to claim 6, wherein the carob gum (L) is 45% by weight, the xanthan gum (X) is 30% by weight, and the prickly pear cactus is 25% by weight.

8. The composition according to any one of the preceding claims, comprising a combination of the three components.

9. The composition according to any one of the preceding claims, for use in humans or animals to treat and / or prevent conditions selected from obesity and metabolic diseases.

10. The composition for use according to any one of the preceding claims is selected from tablets, pills, capsules, granules, soft capsules, coated tablets, chewing gum, pastes, beverages, syrups, and preferably in powder or powder form.

11. A food product, or food supplement, or dietary supplement, or meal replacement, or beverage, or beverage supplement, or pharmaceutical product comprising the composition according to any one of the preceding claims.

12. A non-therapeutic method for controlling the weight of a person or animal, the method comprising administering to the person or animal an effective amount of an oral dietary composition according to any one of claims 1 to 7.

13. The method of claim 12, wherein the application is performed before or during a meal.

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