Delivery Of Functional Ingredients

a functional ingredient and functional technology, applied in the direction of drug compositions, immunological disorders, metabolism disorders, etc., can solve the problems of difficult drying and handling of powders, poor bioavailability of functional ingredients, and difficulty in delivering multi-nutrients, etc., to improve miscibility or dispersibility, improve the delivery of multi-nutrients, and improve the effect of cost effectiveness

Inactive Publication Date: 2007-08-30
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0018] The process has the major advantage of being natural and cost effective enabling improved delivery of multi-nutrients in the form of a combination of stabilized water- and fat-soluble compounds, free of organic solvent residues.
[0019] In a further aspect, the invention provides a method for increasing miscibility or dispersibility in an aqueous system, stability, and bioavailability of bioactive compounds of a fruit, vegetable and/or a plant material using a process as described above. In particular, by using milk or milk proteins, soy-milk or milk-like proteins from plants for extracting and delivering the multi-nutrients

Problems solved by technology

Many other ingredients are also well perceived by consumers for their beneficial properties, but their applications in food products are either difficult or give poor bioavailability.
In fact, fruits are usually rich in reducing sugars, making the drying and handling of their powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of the Primary Composition from Wolfberry

[0050] Dried wolfberry fruits (40 g) and whole milk (300 g) were introduced in a 1-liter container. The mixture was kept to stand for 10 minutes and treated with Polytron (Dispersing and Mixing Technology by KINEMATICA, PT3000) at 26000 rpm for 15 minutes under a nitrogen atmosphere. During the Polytron-treatment the temperature of the mixture was maintained at 80-85° C. by means of water bath and cooled to room temperature afterwards. The resulting mixture was then centrifuged at 2000 G for 10 minutes. The solid residue is discarded. The liquid phase (306 g of orange-yellow milk) was freeze dried. The dried product is finally grinded to give 54 g of orange-yellow powder, which had shown very god water-dispersible property and improved stability of zeaxanthin compared to the wolfberry fruit powder.

example 2

Preparation of the Primary Composition from Tomato

[0051] Fresh tomato pulp (93 g), skimmed milk powder (10 g) and tap water (30 g) were introduced in a 250-ml container. The mixture was homogenized (Polytron) at 26000 rpm for 10 minutes under a nitrogen atmosphere. The temperature of the mixture was maintained below 30° C. by cooling with an ice bath. The mixture was then centrifuged at 2000 G for 10 minutes. The solid residue was discarded and the liquid phase (96 g of a red-pink nile) was freeze dried. The dried product was finally grinded and a red-pinlk powder (17.5 g) was obtained.

example 3

Dairy Product Containing Primary Composition According to the Invention

[0052] The primary composition as prepared in example 1, is used for the manufacture of fermented yogurt-like milk products. To do this, 1 L of a milk product containing 2.8% of fats and supplemented with 2% of skimmed milk powder and 6% of sucrose was prepared, pasteurized and its temperature then lowered to 42° C. Precultures of a non-thickening strain of Streptococcus thermophilus and of a non-viscous strain of Lactobacillus bulgaricus were reactivated in a sterile MSK culture medium containing 10% of reconstituted milk powder and 0.1% of commercial yeast extract. The pasteurized milk product is then inoculated with 1% of each of these reactivated precultures and this milk product was then allowed to ferment at 32° C. until the pH reached a value of 4.5. To the fermented milk, yogurt-like product, the primary composition as in example 1 (1%) was added and stored at 420° C.

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Abstract

The present invention relates to a primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility; and the process of forming the same. It also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation.

Description

[0001] The present invention relates to a primary composition comprising all essential nutrients of a fruit or a plant material, which has an increased stability, bio-availability and miscibility; and the process of forming the same. It also relates to an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation. BACKGROUND OF THE INVENTION [0002] Pigments and bioactive compounds extracted from fruits or plant materials are widely used in the food industry as functional ingredients. Among all of them, wolfberry (Lycium barbarum) is one of the most valued functional ingredients in China, especially for its benefits for eyesight, the immune system, and its anti-ageing properties, associated with the multiple bioactive compounds present in the fruit. It is traditionally consumed through hot water extraction. [0003] Many other ingredients are also well perceived by consumers for their benefic...

Claims

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Application Information

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IPC IPC(8): A61K36/889A61K36/45A61K36/736A61K36/752A61K36/899A61K36/8962A61K36/31A61K36/28A61K36/42A61K36/73A61K36/87A23C9/13A23C9/133A23C9/156A23K1/00A23K1/14A23K1/16A23K1/18A23L1/30A23L1/305A23L2/04A23L2/39A23L19/00A23L33/00A61K8/98A61Q17/04A61Q19/00
CPCA23C9/1307A61K8/64A23K1/14A23K1/1646A23K1/1846A23L1/3002A23L1/3056A23L2/04A23L2/39A23V2002/00A61K8/97A61K8/986A61K2800/92A61Q17/04A61Q19/00A61Q19/005A61Q19/007A61Q19/08A23K1/004A23J1/20A23V2250/21A23V2250/5424A23K40/30A23K10/30A23K20/10A23K50/40A23L33/19A23L33/105A61K8/9789A61K8/9794A61P1/14A61P17/00A61P17/16A61P27/02A61P27/12A61P3/00A61P3/02A61P3/10A61P35/00A61P37/04A61P43/00A61P9/00A23K20/174A61K8/11A61K8/345A23K20/20A23K10/22
Inventor WANG, JUNKUANBERTHOLET, RAYMONDWATZKE, HERIBERT JOHANNDUCRET, PIERREBUCHELI, PETER
Owner NESTEC SA
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