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Extraction Method

a technology of extracting method and extracting method, which is applied in the field of extracting, can solve the problems of unstable incorporation into other foodstuffs, difficult to refine further, and unpalatable for many people, and achieves the effects of improving taste, reducing colour and polysaccharide content, and improving functional effectiveness

Inactive Publication Date: 2015-07-23
THE PROD MAKERS (AUSTRALIA) PTY LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a process for producing a sugar cane derived extract containing polyphenols and flavonoids in higher amounts with improved taste and reduced polysaccharide content. This extract contains a synergistic combination of polyphenols and other components that are not found in prior art and can be added in small quantities to foods or beverages without affecting their taste and color. The extract also has properties that slow down the absorption of carbohydrates from the gut into the blood, which can aid in reducing the calorific value of the food or beverage. The invention also includes a method for reducing the calorific value of a food or beverage by adding the extract. The technical effects of this invention are improved taste, reduced calorific value, and improved nutritional profile of foods and beverages.

Problems solved by technology

Typically they are difficult to refine further and there are often substances in the compositions that poison standard separating materials.
However the strong taste of these sugar cane derived products containing high molecular weight colourants makes them unpalatable to many people and the high viscosity of treacle and molasses makes them difficult to handle and unstable for incorporation into other foodstuffs.
The other products of cane sugar refining such as bagasse and mill mud are known to include potentially useful substances but their hitherto intractable nature and instability has meant that they are usually thrown away as waste.
Extracts derived from sugar cane containing isolated polyphenols have been produced previously but are not as effective as complex mixtures of polyphenols and flavonoids derived from sugar cane products.
Extracts derived from sugar cane containing mixtures of polyphenols and flavonoids have been produced previously but are dark coloured and bitter tasting, thus reducing the palatability and / or appearance of the finished food or beverage to which they are added.

Method used

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  • Extraction Method
  • Extraction Method
  • Extraction Method

Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of Extract

Feedstock Preparation

[0135]100 ml of Mackay terminal molasses was measured into a glass beaker at room temperature (RT). The weight was 140 g. Then 100 mls of distilled water was added and stirred manually with a glass stirring rod until most of the viscous molasses was mixed with the water. The beaker was then placed on a magnetic stirrer and mixed for 10-15 minutes. The temperature was held at 26-28° C. The pH of this solution was 5.4-5.6.

[0136]The final volume was 200 ml. A 1 ml sample was removed and diluted with 1 ml water, mixed well and then a drop was placed on a Ella refractometer. The Brix reading was 48.

Treatment with AR Ethanol (100% v / v)

[0137]The feedstock (200 ml) was placed in a glass beaker on a magnetic stirrer and adjusted so that a clear vortex was formed, ethanol was slowly added into the vortex to ensure rapid mixing of the feedstock with the ethanol. Over a period of about 30 minutes, 950 ml of ethanol was added. The temperature was mainta...

example 2

Preparation of Extract

Preparation of Feedstock

[0141]200 ml of feedstock was prepared from Mackay terminal molasses as previously described in Example 1. The Brix level was 48.

Addition of AR Ethanol (100%)

[0142]1000 ml of ethanol was added in 200 ml increments so the formation, colour and appearance of the precipitate could be observed as the percentage of ethanol increased. Observations were made at 50, 66, 75, 80 and 83% ethanol (v / v), but no samples were collected. The final mixture volume (83% ethanol, v / v) was 1200 ml and this was left standing at 20-25° C. overnight (approximately 18 hours). As before, the ethanol was slowly added into a stirring vortex created by rapid magnetic stirring of the mixture.

Recovery of the 83% Supernatant

[0143]The supernatant was recovered in the same way as described in Example 1. The volume was 1050 ml.

Removal of Ethanol

[0144]Ethanol was removed at 45° C. under vacuum as described in Example 1. The final syrup volume was 78 ml and the Brix level w...

example 3

Preparation of Extract

Preparation of Feedstock

[0148]100 ml of molasses from a primary sugar mill was used. The crude molasses had a Brix of 78 using an Atago-Pal 2 digital refractometer. The weight of the material was 145 g. As described in the previous experiments, 100 ml of distilled water was added to the 100 ml of molasses, mixed and stirred for 15 minutes to ensure a homogeneous feedstock. The final feedstock had a Brix of 49-50.

Effect of Adding Increasing Amounts of Ethanol (100% v / v)

[0149]Two separate lots of 7 centrifuge tubes were used and 10 ml of feedstock was added to each. To the first 7 tubes, distilled water was added as follows: 0, 10, 20, 30, 40, 50 and 60 ml. To the second 7 tubes, 100% v / v ethanol was added as follows: 0, 10, 20, 30, 40, 50 and 60 ml. All tubes were mixed and shaken 3 times during standing at room temperature (25° C.) for 90 minutes.

Removal of Precipitates

[0150]All tubes were centrifuged as described previously. Supernatants were recovered and mea...

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PUM

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Abstract

The present invention relates to a process for producing an extract derived from sugar cane, the process comprising: i) mixing a sugar cane derived product with ethanol to produce an extraction mixture comprising at least about 50% v / v ethanol; ii) allowing a precipitate to form in the extraction mixture; iii) removing the precipitate from the extraction mixture to obtain a supernatant; and iv) removing ethanol from the supernatant to produce the extract derived from sugar cane. The present invention further relates to extracts produced according to the process of the invention. The invention also relates to the use of such extracts in a method of lowering the available calorific value of a food or beverage, in treating or preventing disease, and as a nutritional supplement, dietary supplement, sports nutrition product, food coating or pharmaceutical product.

Description

FIELD OF THE INVENTION[0001]The present invention relates to extracts derived from sugar cane and the subsequent processing streams (e.g., raw sugar, molasses, bagasse, mill mud and field trash). The present invention also relates to processes for producing the extracts. The present invention further relates to use of the extracts to reduce the available calorific value and / or glycaemic index of foods and beverages, and to use of the extracts in methods of treating or preventing diseases such as diabetes and metabolic syndrome as well as underlying conditions including but not limited to inflammation.BACKGROUND[0002]After being mechanically harvested, sugar cane is transported to a primary mill and crushed between serrated rollers. The crushed sugar cane is then pressed to extract the raw sugar juice, while the bagasse (leftover fibrous material) is used for fuel. The raw juice is then heated to its boiling point to extract any impurities, then lime and bleaching agents are added an...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/30B01D15/08A23L2/60A61K36/899A23L1/236A23L27/30
CPCA23L1/3002A61K36/899A23V2002/00A23L2/60B01D15/08A23L1/2363C13B10/06C13B10/14A23L29/30A23L27/33A23L33/10A23L33/125A23L7/00A23L21/00A61P29/00A61P43/00Y02E50/10
Inventor KANNAR, DAVIDKITCHEN, BARRY JAMESSPARROW, LANCESZTO, GREGORY YU FOO
Owner THE PROD MAKERS (AUSTRALIA) PTY LTD
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