Homogenous solid matrix cotaining vegetable proteins

a technology of vegetable proteins and solid fibers, which is applied in the field of homogeneous solid fibers cotaining vegetable proteins, can solve the problems of poor flavor, small amount of use, and patents that do not teach the use of homogeneous solid fibers

Inactive Publication Date: 2003-01-30
J P M E D
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent does not teach the use of a homogeneous solid matrix where ingestible bioactive compounds are embedded in a non-crystaline amorphous manner.
As a result, they can only be used in small amounts in various products; otherwise intestinal discomfort. and poor flavor become the overriding consideration.
Soy flours and grits are considered to be "poorly" functional and typically have an NSI less than about 60%.
However. depending on the process used, soy protein concentrates have only poor to adequate flavor, and low to adequate functionality, having NSI's in the range of 15-70%.
In every instance, the high cost of such processes limit the use of these products in many areas such as aquacultural diets, poultry diets, and so forth.
Furthermore, the presence of approximately four (4)% fiber in soy protein concentrates makes them unsuitable for use in certain products such as beverages, milk and infant formulas.
Soy protein isolates are the most highly refined soy protein products commercially available, as well as the most expens

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

S.D and concentrated soy proteins.

[0126] Barbeloin and its derivatives are some of the bitterest extracts. Aloe Vera S.D (frutarom meer) is a very bitter powder--a non diluted, concentrated extract characterised by a large fraction of many water insoluble ingredients.

[0127] A) One gram of soybean lecithin, (Pure lecithin powder, de-oiled, Stern, Hamburg, Germany) was mixed and swelled in 5 ml of water at room temperature.

[0128] B) Half a gram of Aloe Vera S.D. dry extract (Frutarom Meer) was added and well mixed to obtain a homogeneous fluid paste.

[0129] C) Two grams of functional soy proteins concentrate (Solcon HV, Solbar, Ashdod, Israel), were added and mixed well with QS of water to produce a homogeneous mass in the appropriate consistency for passing through a granulating net.

[0130] D) An obtained wet mass was mesh granulated and dried in ovens or microwave ovens.

[0131] Three aliquots, equivalent to 10 mg of Aloe Veras S. D. powder in 10 ml of water, were prepared and their bit...

example 2

S.D and isolated soy proteins.

[0135] A) 0.5 gram of soybean lecithin, (Phospholipon 90, Natterman, Germany) was mixed and swelled in 4 ml of water at room temperature.

[0136] B) 0.5 gram of Aloe Vera S. D. dry extract (Frutarom Meer) was added and well mixed to obtain a homogeneous fluid paste.

[0137] C) 1.0 gram of functional soy proteins isolate (Supro EX34K, Protein Technologies International, USA), and 0.5 gram microcrystaline cellulose (Avicel HP101, FMC, USA) were added and mixed well with QS of water to produce a homogeneous mass in the appropriate consistency for passing through a granulating net.

[0138] D) An obtained wet mass was mesh granulated and dried in ovens or microwave ovens.

[0139] Aloe Vera S. D. soy protein granules, prepared according to the present example, suspended in water was devoid of the original bitter unpleasant taste and after taste.

example 3

, Artemisia abrotantum.

[0140] Artemisin and derivatives are also extremely bitter. Artemisia abrotantum (in house hot maceration, commorly called "Shiba") is a very bitter concentrated extract of Artemisia abrotantum, characterised by large fraction of many water insoluble ingredients.

[0141] A) One gram of soybean lecithin, de-oiled, powdered (Epikuron 100, Lucas Meyer, Germany) was mixed and swelled in 2 ml of Artemisia abrotantum extract.

[0142] B) Two grams of functional soy proteins (Solcon HV, Solbar Ashdod, Israel), was added and well mixed with QS of water to produce a homogeneous mass in an appropriate consistency for passing through a granulating net.

[0143] C) Obtained wet mass was granulated and dried in an oven or microwave oven.

[0144] Three aliquots equivalent to one ml of Artemisia abrotantum extract in 10 ml of water were prepared and their bitterness evaluated:

[0145] 1) Artemisia abrotantum extract in water was so bitter that it was almost impossible to hold in the mou...

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Abstract

The invention provides a homogenous solid matrix composition, enabling an improved dispersion of and bitter taste masking of hydrophobic, bioactive ingestibles, of at least low water solubility comprising: (a) at least 10 % w/w vegetable proteins; (b) lecithin; and (c) at leaset one ingestible bioactive compound of at least low water solubility.

Description

[0001] The present invention relates to a homogeneous solid matrix composition containing vegetable proteins, lecithin and an ingestible bioactive compound of at least low water solubility. The term, at least low-water solubility, as used herein, is 5 intended to denote a compound having low or poor water solubility as well as compounds which are water insoluble due to the presence of at least a hydrophobic moiety in the compound or, the hydrophobicity of the compound as a whole.[0002] The bioactive compound is homogeneously embedded in an amorphous, non-crystalline form in the matrix for achieving the advantages of enhanced 10 dissolution and biological availability of said ingestible, bioactive compound to be administered to mammals, as well as taste masking of bitter ingestable substances.[0003] This invention has been developed to provide an answer for an unmet therapeutic or nutraceutic need of low biological availability of: drugs, phytomedicines, phytonutrients, vitamins and ...

Claims

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Application Information

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IPC IPC(8): A61K9/16
CPCA61K9/1617A61K9/1658
Inventor FRIEDMAN, DORON I.
Owner J P M E D
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