Interglycan esters of sucrose dicarboxylate and fructofuranuronate, process for the manufacture thereof, and use thereof as a hypoglycemic slow sugar
Patent Information
- Application Number
- EP2022782602
- Authority / Receiving Office
- EP · EP
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2022-06-28
- Filing Date
- 2022-07-14
- Publication Date
- 2025-05-07
AI Technical Summary
Current sugars, particularly commercial white natural sugar, cause rapid blood sugar spikes and insulin release, which is problematic for diabetes management and overall health, as they are not absorbed slowly and can lead to dangerous hyperglycemia and energy crashes during prolonged activities.
A new natural brown slow sugar is developed through an industrial esterification process using commercial white sugar, acid oxidants, and dried plant products like flax, ginger, and cinnamon, establishing a chemical balance between esterification and hydrolysis, resulting in a slow, limited, and athermal release of sugar, mimicking the slow insulin secretion in type 2 diabetes.
The new sugar provides sustained energy, prevents hypoglycemia, and maintains stable blood sugar levels, making it suitable for athletes and diabetic individuals, while being anti-obesity, antidiabetic, and preventing dental caries, with a prolonged release mechanism that controls sugar absorption and eliminates excess sugar.
Smart Images
Figure 1.1
Abstract
Description
[0001] INTERGLYCAN ESTERS OF SUCROSE DICARBOXYLATE AND FRUCTOFURANURONATE, PROCESS FOR THEIR MANUFACTURE AND THEIR USE AS A SLOW-RELIANT SUGAR
[0002] The present invention relates to a new natural brown slow sugar, granulated or powdered, characterized in that it is hypoglycemic, and a process for its manufacture. It is obtained by an industrial manufacturing process based on esterification using commercial natural brown sugar and comprising a set of dried plant products, in accordance with the figure below, which includes the new molecule of the new natural brown slow sugar.
[0003] Esterification is a chemical reaction between a carboxylic acid and an alcohol that leads to the formation of esters and water. (Fig.1), (Fig.2), (Fig.3) and (Fig.5).
[0004] Numerous experimental studies have shown that an equimolar mixture of a carboxylic acid and an alcohol leads to a slow and incomplete transformation.
[0005] The esterification reaction of the present invention is described as slow, limited and athermal.
[0006] The characteristic of the esterification / hydrolysis equilibrium is the dynamic equilibrium in which the two reverse reactions occur simultaneously and the reactants and products coexist in constant proportions. In fact, the two reactions evolve towards the same equilibrium state.
[0007] The present invention is based on obtaining a new natural brown slow sugar by esterification characterized by slow, limited and athermal reactions.
[0008] - Slow since it is characterized by a release of new slow sugar at the level of the intestine and this in concordance with the slow secretion of insulin in the case of type 2 diabetes.
[0009] - Limited by their reverse reactions since esterification is limited by the hydrolysis of the ester formed.
[0010] - Athermal because temperature does not influence the equilibrium.
[0011] The new natural brown slow sugar, granulated or powdered, of the present invention is obtained from commercial white natural sugar, by esterification on an industrial scale, by the addition of an acid oxidant, the main ingredient, and the combination of dried plants and seeds, namely flax, nigella, ginger, curcumin, cinnamon, cloves, fenugreek, tea, coffee, cocoa, and pepper, demineralized water, following a manufacturing process, which has made it possible to obtain a new natural brown slow sugar which is suitable for consumption by hydrolysis (Fig.
[0012] Esterification on one side and hydrolysis on the other have achieved a chemical balance in the body, thus making it possible to control consumption by the limited nature of the absorption of this sugar which is controlled by the chemical balance resulting from the esterification / hydrolysis ratio.
[0013] So, if we consume more sugar than the body needs, the excess sugar is not stored but rather eliminated because esterification and hydrolysis perform the function of permanent control.
[0014] The present invention relates to a new natural brown slow sugar, the principle of its manufacture being based on the chemical equilibrium of esterification of an alcohol and its hydrolysis.
[0015] The chemical equilibrium between esterification and hydrolysis is for esterification (Fig.l), (Fig.2), (Fig.3) and (Fig.4):
[0016] Alcohol (sugar) + carboxylic acid - Ester (new slow sugar) + Water
[0017] Ca rboxy i iq tse (slow sugar)
[0018] The reaction is a dynamic equilibrium between two reactions (esterification / hydrolysis) that are in opposite directions to each other and occur simultaneously.
[0019] In the industrial scale production of new natural brown slow sugar, the direction of esterification is favoured.
[0020] On the other hand, and at the level of the intestine, it is the opposite, since it is the hydrolysis reaction which is favored to slowly release (LP) the sugar from the new natural slow brown sugar, namely the sugar ester, and this in accordance with the sequential, slow and limited release of insulin (Fig.4).
[0021] The sustained release LP of sugar from the new natural brown slow sugar of the present invention at the intestine is consistent and similar to the slow secretion of insulin in diabetes. (Fig.4).
[0022] The chemical basis of the new natural brown slow sugar of the present invention is obtained by the chemical mechanism of the synthesis of the new slow sugar: OXIDATION (Fig.5-1):
[0023] For sugars, there is firstly a reaction of monosaccharides consisting of an oxidation of saccharic acids making the primary OH groups attacked more easily and which are generally oxidized entirely to the carboxylic acid state.
[0024] The resulting product is a polyhydroxydicarboxylic acid called saccharic acid. For example, nitric acid is a good oxidizing agent for the preparation of saccharic acids.
[0025] Oxidation cfu new sugar; in? natural brown
[0026] ESTERIFICATION (Fig.5-3):
[0027] Hydroxy groups in sugars can be esterified by normal methods (Carboxylic Acid + Alcohol).
[0028] Carboxylic acids cause reactions involving the carbon of the carboxyl group, by acid-catalyzed nucleophilic addition.
[0029] The most well-known reaction is Esterification which is a balanced reaction.
[0030] Starting from an equimolar mixture of carboxylic acid and alcohol, we obtain 65% ester (in number of moles) and water and 35% acid and alcohol. This yield can be improved by increasing the concentration of a reactant or decreasing that of a product (Le Chatelier's Law).
[0031] Acid-catalyzed esterification is an important method for the preparation of esters (new slow sugar).
[0032]
[0033] The new natural brown slow sugar of the present invention is a slow sugar, because it is obtained and consumed according to the physicochemical characteristics of the chemical balance "Esterification / hydrolysis" which are:
[0034] - Slow because the release is prolonged LP
[0035] - Limited by the reverse reaction
[0036] - Athermal: temperature does not modify the equilibrium.
[0037] The new natural brown slow sugar of the present invention is chemically in the form of esters.
[0038] Compared to natural products such as stevia, tannin and apple plants which contain esters, it is concluded that chemicals in the form of esters are not harmful.
[0039] EXTENSION OF THE ESTERIFICATION REACTION (Fig.10):
[0040] Obtaining an ester sugar following the esterification reaction between two types of sugar:
[0041] - sugar alcohol (function - OH): commercial white natural sugar.
[0042] - acid sugar (function - COOH): saccharic acid.
[0043] Following the hydrolysis of sucrose into glucose and fructose, these last two sugars in turn undergo the esterification reaction.
[0044] The oxidation of glucose into gluconic acid and then esterification between glucose and gluconic acid into an ester of two glucose molecules In the same way, the ester sugar is obtained for fructose (Fig. 11).
[0045] For a long time, it was wrongly believed that slow sugars were complex carbohydrates.
[0046] The new natural brown slow sugar obtained from the present invention can be used in all food preparations, usually using commercial white natural sugar, such as cakes, pastries, confectionery, sorbets and ice creams, juices, drinks of all kinds, chocolate-based preparations, cocoa-based preparations and caramel-based preparations.
[0047] The new natural brown slow sugar is essential for sports for intense sports that require endurance, whatever their nature, because it is slow to be absorbed into the body, ensuring the maintenance of the energy necessary for athletes and therefore it is anti-cramp.
[0048] Indeed, the new natural brown slow sugar of the present invention is assimilated slowly and therefore remains available for the duration of the effort.
[0049] The new natural brown slow sugar of the present invention does not cause reactive hypoglycemia, on the other hand the commercial white natural sugar has a rapid release and causes a rapid rise in blood sugar levels which is considered dangerous (hyperglycemia).
[0050] Slow sugars are good for your health, these slow sugars are hypoglycemic.
[0051] If we consume slow sugars, insulin will be released slowly without causing blood sugar spikes.
[0052] As a result, the muscles will be fueled for several hours, thus providing good, lasting energy when practicing a sport.
[0053] Since the new natural brown slow sugar is prepared by chemical esterification, the hydrolysis of esters during ingestion is therefore a slow reaction which is strongly catalyzed by acids.
[0054] For the present invention, the primary and secondary alcohol esters lead to a mechanism opposite to that of acid-catalyzed esterification.
[0055] Esterification / hydrolysis are therefore in reaction equilibrium.
[0056] The production of the new natural brown slow sugar is carried out in accordance with the process described below.
[0057] To obtain, for example, a quantity of 10 kg of new natural brown granulated slow sugar, it is necessary to make a mixture of demineralized water with an acid oxidizing catalyst and a mixture of dried plants and seeds, namely flax, nigella, ginger, curcumin, cinnamon, cloves, fenugreek, tea, coffee, cocoa, and pepper, in a tank and heat it to a temperature of 90 to 100 degrees Celsius while stirring. Gradually add to this mixture existing in the tank, which continues to remain on a fire, 10 kg of commercial white natural sugar for about 10 minutes, while mixing simultaneously, with the progressive flow of sugar, using the propeller or paddle stirrer, fixed and operated electrically, at a speed of 25 to 35 revolutions per minute, until a dark brown molasses is obtained. This operation, called cooking, lasts between 30 and 45 minutes.
[0058] After obtaining this molasses, the fire is then extinguished and the drying operation takes place for this molasses which is agitated by the propellers or blades of the mixer at a speed of 30 to 50 revolutions / minute, under the effect of blowing fresh air followed by blowing hot air for a period of 30 to 35 minutes.
[0059] At the end of this drying operation, this molasses then becomes a new granulated natural brown slow sugar which will be subjected to sieving to obtain the new sugar with a uniform granulometry. Sieving causes a weight loss of 300 to 400 grams on the initial 10 kg, identifiable by the final weighing of the new natural brown slow sugar obtained from the present invention.
[0060] The nature of plants and seeds can be changed by removing or adding some.
[0061] If there is a need to produce the new natural brown slow sugar in powder form, the manufacturing process described must be completed by grinding this new natural brown slow sugar in granulated form obtained after sieving.
[0062] The preparation of larger quantities must imperatively observe the same process in terms of time, temperatures and speed listed above, at all stages regardless of the weight of the new natural brown slow sugar to be produced, provided that one or more tanks are available to the desired quantity to be produced, equipped with an adequate number of agitators capable of achieving, by agitation, the entire quantity existing in the tank(s). It is also possible to produce a large quantity by using several tanks with a capacity of 10 or 20 kg or more and whose operation is carried out by a control triggering simultaneous production.
[0063] The new natural brown slow sugar of the present invention has a hypoglycemic character represented by curves reflecting the analyses of diabetic monitoring at 45 and 120 days (Fig.7) and (Fig.8).
[0064] The new natural brown granulated or powdered slow sugar of the present invention is dietetic, calorie-free, anti-obesity and prevents dental caries.
[0065] It is also antidiabetic and therefore prevents retinopathy, and nephropathy among others, because the new natural brown slow sugar of the present invention is esterified and it is characterized by a prolonged release LP under the effect of hydrolysis chemical reaction reverse to esterification.
[0066] Its consumption is therefore intended for both healthy and diabetic subjects.
[0067] Thus, a blood HbAlC level of 7% corresponds to an average blood sugar level of 1.5 g per liter of blood and 1% more or less HbAlC represents an average increase or decrease in blood sugar of 0.30 g / liter. For the new natural brown granulated or powdered slow sugar of the present invention, the following result is obtained:
[0068] 0.24 X 0.30 = 0.072 which clearly shows that the new natural brown slow sugar
[0069] 1 decreases the HbAlc rate by 7.2%
[0070] For commercial white natural sugar and for comparison, we obtain the following result:
[0071] 0.32 X 0.3 = 0.092 which indicates that commercial white natural sugar
[0072] 1 increases HbAlc level by 9.2%
[0073] Slow sugars have long been considered to be replacement sugars and are not substitute sugars or fake sugars and are often presented in liquid form, except that their preparation has not adopted another manufacturing process resembling or identical to the process of the present invention, which process is based on the chemical balance "esterification / hydrolysis". The physicochemical characteristics of the new natural brown granulated or powdered slow sugar of the present invention, obtained following the analyses carried out over 12 months are shown in the table (Fig.9) which confirms the chemical stabilization of the slow sugar. The slow sugar is a concentrated medium which can be stored for a long time without deteriorating.
[0074] The new natural brown slow sugar, granulated or powdered, is nothing other than an equimolar mixture of glucose and fructose obtained by enzymatic or chemical hydrolysis of sucrose.
[0075] Hydrolysis of sucrose by an acid oxidant, which normally occurs partially, yielded total sucrose.
[0076] The new natural brown granulated or powdered slow sugar of the present invention is characterized by a refractive index of 1.3408 and a polarization index according to the unit Z° of 60.0.
[0077] Blood sugar is measured according to the protocol of Oral Hyperglycemia (OGTT), by making a comparison based on analyses of the new natural brown slow sugar repeated on two subjects, which analyses made it possible to note the hypoglycemic character compared to the natural white commercial sugar taken as a control and whose blood sugar is very high (Fig.7).
[0078] The molecules of the esterified sugars of the new natural white slow sugar, i.e. Esterified Sucrose, Esterified Glucose and Esterified Fructose in double molecule, homo or hetero are really and inevitably chemically synthesizable, namely: Glucose-Glucose, Fructose-Fructose, Glucose-Fructose and Sugar-Sugar. This is argued and proven by the results obtained from the Esterification Indices IE, calculated by Saponification Index IS and Acid Index IA (IE = IS - IA) according to the French Pharmacopoeia tenth edition.
[0079] All the esterified sugar molecules designated in the present invention bear the name SATTAR and are obtained by:
[0080] OXIDATION: All primary OH groups of sucrose, glucose and fructose are attacked more easily and are usually oxidized completely to the carboxylic acid state.
[0081] ESTERIFICATION: to subsequently ensure esterification, these molecules react with the sugar alcohol molecules, in the corresponding homomolecular or / and heteromolecular (Fig.5-2a) and (Fig.5-2b).
Claims
CLAIMS 1- New natural brown slow sugar, granulated or powdered, characterized in that it is hypoglycemic, and process for its manufacture. It is obtained through an industrial manufacturing process based on esterification using commercial white natural sugar and comprising a set of dried plant products, in accordance with the new molecule of the new natural brown slow sugar. 2- New natural brown slow sugar of claim 1 retaining the sweetening power of commercial white natural sugar having a hypoglycemic character and whose blood sugar is less than 1 gram, obtained by oxidation and esterification. (Fig.5, Fig.7 and Fig.8) 3- New natural brown granulated or powdered slow sugar of claim 1 characterized by a refractive index of 1.3408 and polarization unit Z° 60.
0. 4- New natural brown slow sugar of claims 1 and 2 which can be consumed by healthy and diabetic subjects. 5- New natural brown slow sugar of claims 1 and 2 anti-obesity by the effect of non-storage and the elimination of excess sugar consumed thanks to the chemical balance esterification / hydrolysis acting in accordance with the slow secretion of insulin in the body. 6- New natural brown slow sugar of claims 1 and 2 in that it is dietetic and without caloric intake, preventing dental caries by blocking the alcohol function (-OH) following the esterification of the sugar during its manufacture thanks to the acid oxidant and can be consumed by diabetic subjects to slow down or / and prevent retinopathy and nephropathy and other pathological complications. 7- New natural brown slow sugar of claims 1 and 2 in liquid solution, syrup, paste, cream, honey or caramel. 8- Process for manufacturing, for example, 10 kg of new natural brown granulated or powdered slow sugar of claims 1 and 2 from commercial white natural sugar, in accordance with the following: - Mix two liters of demineralized water with an acid oxidant and a mixture of dried plants and seeds. - Heat and stir for 10 minutes in a bowl over a heat to reach 90 to 100 degrees Celsius. - Add 10 kg of commercial white natural sugar to the mixture. - Cook while stirring at a speed of 25 to 35 rpm. - Dry the molasses obtained in fresh air then in hot air, for 30 to 45 minutes and while stirring at a speed of 30 to 50 rpm. 9- New natural brown slow sugar of claims 1 and 2 recommended for athletes practicing intense sports in that it has characteristics offering endurance and preservation of muscles against cramps. 10- Property of the new natural brown slow sugar granulated or powdered of claims 1, 2 and 8 used as raw material for the manufacture of products in liquid, pasty, creamy, honeyed or caramelized forms or other forms, for the preparation or production of pharmaceutical and parapharmaceutical products as well as for body care, well-being and cosmetic products. 11- New natural brown slow sugar of claims 1 and 2 obtained by the chemical balance esterification / hydrolysis having the slow, limited and athermal characteristics. 12- New natural brown slow sugar of claims 1 and 2 obtained by a reaction between sugar alcohol (sucrose) and an acid sugar (saccharic acid) which is obtained by oxidation of the sugar alcohol. 13- New natural brown slow sugar, slow when ingested into the intestine of the body characterized by its prolonged release LP in accordance with the secretion of insulin. 14- New natural brown slow sugar in the form of esters, with regard to glucose, in accordance with the following molecule: 15- New natural brown slow sugar chemically in the form of esters, with regard to fructose, in accordance with the following molecule: 16- The esterification of two sugars can be homo (molecule of claim 14 alone or of claim 15 alone) i.e. esterification of each molecule separately or hetero (molecules of claims 14 and 15) i.e. esterification of the glucose molecule and the fructose molecule together. 17- The oxidation of glucose into gluconic acid then esterification between glucose and gluconic acid into an ester of two glucose molecules: In the same way, the ester sugar for fructose is obtained (Fig. 11).