Composition comprising dietary nanocellulose and use thereof

Abstract

A composition comprising dietary nanocellulose. The composition comprises: (A) 5-45 parts of dietary nanocellulose; and (B) 5-60 parts of polydextrose; the average diameter of the dietary nanocellulose is ≤1000 nanometers; the pH of the polydextrose is 4.0-6.0. A preparation method comprises the following steps: preparing dietary nanocellulose and other components; mixing the dietary nanocellulose and other components by parts by weight. The composition comprising dietary nanocellulose can be used in drugs, foods or health products, for weight management, weight loss or lipid reduction.

Description

A composition containing dietary nanocellulose and its application

[0001] This invention claims priority to the prior application filed on July 17, 2024, entitled "A composition comprising dietary nanocellulose and its application thereof", application number 202410963774.8, the contents of which are incorporated herein by reference. Technical Field

[0002] This invention relates to the field of health products, and more specifically to a composition comprising dietary nanocellulose and its application. Background Technology

[0003] With economic development and improved living standards, excessive calorie and alcohol intake has led to numerous metabolic problems such as obesity and diabetes. Currently, FDA-approved anti-obesity drugs include orlistat, liraglutide, and semaglutide, but some side effects remain, such as diarrhea, malabsorption of nutrients, mood disturbances, and rebound effects upon discontinuation.

[0004] Dietary fiber is a general term for polysaccharide carbohydrates and lignin that cannot be digested by the human body. As an important component of food (especially plant-based foods), dietary fiber plays a vital role in maintaining a healthy digestive system and is known as the "seventh major nutrient." As a large class of carbohydrate polymers composed of ten or more monomers that are not digested and absorbed by small intestinal enzymes, dietary fiber absorbs water and swells in the intestines, creating a feeling of fullness and reducing the diffusion rate of sugars and fats in the intestines. This reduces the body's absorption of blood sugar and fats, resulting in beneficial physiological effects such as lowering blood lipids, lowering blood sugar, and alleviating obesity.

[0005] However, dietary fibers prepared using different formulations and processes exhibit structural differences in molecular weight, diameter, and other parameters, leading to variations in the solubility and rheological properties of the composition within the gastrointestinal tract, thus affecting its efficacy. Therefore, it is of great significance to prepare a dietary fiber composition that is highly soluble, adaptable to the digestive tract, and suitable for weight management. Summary of the Invention

[0006] In view of this, the present invention provides a composition containing dietary nanocellulose and its application, which has good water solubility, can be made into solid or liquid compositions, is convenient to take, and has good rheological properties in the digestive tract, making it suitable for use in the field of weight management or weight loss.

[0007] In a first aspect, the present invention provides a composition comprising dietary nanocellulose, the composition comprising:

[0008] (A) 5-45 servings of dietary nanocellulose; and,

[0009] (B) Polydextrose 5-60 parts;

[0010] The average diameter of the dietary nanocellulose is ≤1000 nanometers;

[0011] The pH of the polydextrose is 4.0-6.0.

[0012] Preferably, the composition comprises:

[0013] (A) 10-20 portions of dietary nanocellulose; and,

[0014] (B) 20-30 parts of polydextrose;

[0015] The average diameter of the dietary nanocellulose is ≤500 nanometers.

[0016] Preferably, the composition may further contain at least one component selected from the following (C) to (E) in suitable amounts:

[0017] (C) Other functional components;

[0018] (D) Fruit juice or fruit powder;

[0019] (E) Food additives.

[0020] Preferably, the other functional components are selected from at least one of citrus fiber, stachyose, astragalus, hemp seed oligopeptides, and kale.

[0021] Preferably, the content of each of the other functional components is ≤0.01 parts.

[0022] Preferably, the other functional components include citrus fiber, stachyose, astragalus, hemp seed oligopeptides and kale, and the content of each component is ≤0.01 parts.

[0023] Preferably, the composition of the present invention is a solid composition, which is prepared into an aqueous solution by adding water before use; or, the composition of the present invention is an aqueous liquid composition, which is consumed directly when used.

[0024] Preferably, the aqueous solution prepared by adding water to the solid composition or the liquid composition contains 1-9% dietary nanocellulose and 1-12% polydextrose.

[0025] Preferably, in the aqueous solution prepared by adding water to the solid composition or in the liquid composition, the dietary nanocellulose content is 2-4% and the polydextrose content is 2-7%.

[0026] Preferably, in the aqueous solution prepared by adding water to the solid composition or in the liquid composition, the dietary nanocellulose content is 2-4% and the polydextrose content is 4-6%.

[0027] Preferably, in the aqueous solution prepared by adding water to the solid composition or in the liquid composition, the dietary nanocellulose content is 3% and the polydextrose content is 5%.

[0028] Preferably, in the aqueous solution prepared by adding water to the solid composition or in the liquid composition, the content of each other functional component is 0.00005-0.5%, and the total content of other functional components is 0.0001-1.5%.

[0029] Preferably, the content of fruit juice or fruit powder in the aqueous solution prepared by adding water to the solid composition or in the liquid composition is 0.001-30%.

[0030] Preferably, the content of food additives in the aqueous solution prepared by adding water to the solid composition or in the liquid composition is 0.001-5%.

[0031] Preferably, the aqueous solution prepared by adding water to the solid composition or the liquid composition has a pH ≤ 5, more preferably pH ≤ 4, or pH = 3-4, or pH = 3.5-4.0.

[0032] Preferably, the dietary nanocellulose is derived from at least one of white kidney beans, citrus fruits, flax seeds, and psyllium husks.

[0033] Preferably, the dietary nanocellulose is derived from a combination of white kidney beans, citrus fruits, and flax seeds.

[0034] Preferably, the dietary nanocellulose has an average diameter of ≤900 nanometers and is derived from a combination of white kidney beans, citrus fruits, and flax seeds; the polydextrose has a pH of 4.0-6.0.

[0035] Preferably, the composition is a solid composition, which is prepared into an aqueous solution by adding water before use; or, the composition is a liquid composition containing water, which is consumed directly before use; the pH of the aqueous solution prepared by adding water to the solid composition or the pH of the liquid composition is 3.5-4.0.

[0036] As a preferred example of the composition of the present invention, the composition comprises:

[0037] (A) 10-20 servings of a combination of dietary nanocellulose derived from white kidney beans, citrus fruits, and flaxseeds;

[0038] (B) 20-30 parts of polydextrose with a pH of 4.0-6.0;

[0039] (C) Other functional components: selected from at least one of citrus fiber, stachyose, astragalus, hemp seed oligopeptide, and kale, with each component having a content of ≤0.01 parts.

[0040] Optional ingredients may include appropriate amounts of (D) fruit juice or fruit powder, and / or (E) food additives.

[0041] In the aqueous solution or liquid composition thereof prepared by adding water to the solid composition, the dietary nanocellulose content is 2-4%, the polydextrose content is 2-7%, and the pH is 3.5-4.0.

[0042] In the aqueous solution or liquid composition thereof prepared by adding water to the solid composition, the dietary nanocellulose content is 2-4%, the polydextrose content is 4-6%, and the pH is 3.5-4.0.

[0043] In a second aspect, the present invention provides a method for preparing a composition comprising dietary nanocellulose as described in any of the preceding claims, comprising the following steps:

[0044] S1: Prepare dietary nanocellulose and other components;

[0045] S2: A mixture of dietary nanocellulose and other components by weight.

[0046] Thirdly, the present invention provides the use of the composition containing dietary nanocellulose as described in any of the foregoing claims, and the composition containing dietary nanocellulose prepared by any of the foregoing claims in the preparation of drugs, foods or health products for weight management, weight loss or lipid reduction.

[0047] Preferably, the application is the preparation of food or health products for weight management, weight loss, or lipid reduction.

[0048] Fourthly, the present invention provides a method for treating and / or controlling the progression of obesity, diabetes or hyperlipidemia, the method comprising administering to a patient an effective amount of the composition comprising dietary nanocellulose as described in any of the preceding claims, and the composition comprising dietary nanocellulose prepared by the method described in any of the preceding claims. Attached Figure Description

[0049] Figure 1: Dispersion and dissolution of the compositions of Examples 1-4 in water: (a) front view; (b) top view.

[0050] Figure 2: Gelation of the compositions of Examples 1-4 in simulated gastric juice: (a) front view; (b) top view.

[0051] Figure 3: Morphology of the compositions of Examples 1-4 in simulated intestinal fluid: (a) front view; (b) top view. Detailed Implementation

[0052] In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the invention. However, it will be apparent to those skilled in the art that the invention can be practiced without one or more of these details. In other instances, certain technical features well-known in the art have not been described in order to avoid obscuring the invention.

[0053] The implementation of this invention is described in detail below with reference to the definitions of terms:

[0054] Unless otherwise specified, the percentage in this invention refers to the mass percentage (wt%) of each component in a solid composition, and to the mass volume percentage (g / ml) of each component in a liquid composition or aqueous solution. "Parts" and "parts by weight" both refer to parts by mass.

[0055] The composition containing dietary nanocellulose of the present invention can be in solid or liquid form. For example, it can be made into a solid composition and taken with water when used, or it can be made into a liquid product and consumed directly when used.

[0056] (A) Dietary nanocellulose

[0057] The dietary nanocellulose of this invention is obtained by processing dietary fiber into nanoparticles. "Dietary fiber" in this invention refers to carbohydrate complexes that are not digested by mammalian enzymes, such as carbohydrates in plant cell walls and seaweed, as well as carbohydrates obtained through microbial fermentation, such as rice bran, cellulose, hemicellulose, pectin, gums and resins, seaweed processing products, and biosynthesized gums. Sources of cellulose fibers can include a variety of sources: vegetables, fruits, seeds, grains, and man-made fibers (e.g., synthesized by bacteria). Common fibers such as pure plant fibers or fiber powder can also be used. Natural fibers can be used, such as those derived from citrus peel, citrus rind, sugar beets, citrus pulp and vesicle solids, apple, apricot, and watermelon rinds, etc.

[0058] In some embodiments, the dietary nanocellulose of the present invention is at least one of nanofiber cellulose (NFC), nanocrystalline cellulose (CNC), or bacterial nanocellulose (BNC).

[0059] In some embodiments, the dietary nanocellulose of the present invention is derived from at least one of white kidney beans, citrus fruits, flax seeds, or plantain seeds, preferably from a combination of white kidney beans, citrus fruits, and flax seeds.

[0060] In some embodiments, the dietary nanocellulose of the present invention is a product obtained by processing cellulose in dietary fiber with an average diameter in the nanometer range. The average diameter in the nanometer range is ≤1000nm, preferably ≤500nm, and for example, can be ≤20nm, ≤50nm, ≤100nm, ≤200nm, ≤300nm, ≤400nm, ≤500nm, ≤600nm, ≤700nm, or ≤800nm, etc.

[0061] In some embodiments, conventional nanofiber processing methods are acceptable, with the aim of producing dietary fiber products with an average diameter in the nanometer range. The processing method is at least one of chemical, mechanical, or biological methods, specifically, for example, mechanical grinding, enzymatic hydrolysis, radio frequency treatment, and high-voltage treatment.

[0062] The dietary nanocellulose of this invention can be prepared in-house or purchased as a commercial product. Specifically, the dietary nanocellulose used in the embodiments of this invention is a commercially available fruit and vegetable fiber, which is a product made by compounding fibers from white kidney beans, flaxseeds, and citrus fruits; it can also be prepared according to the method in CN202210480390.1.

[0063] In some embodiments, the dietary nanocellulose of the present invention is present in an aqueous or liquid composition prepared by adding water to a solid composition at a content of 1-9%, 2-7%, or 2-4%, for example, 2%, 3%, 4%, 5%, 6%, 7%, or 8%.

[0064] (B) Polydextrose

[0065] Polydextrose is mainly synthesized by reacting glucose, sorbitol, and citric acid, and has good gelling properties. It can reduce the body's absorption of toxic and carcinogenic substances, and regulate cholesterol levels, thereby achieving the effects of regulating lipid metabolism, lowering cholesterol, reducing sugar absorption, preventing and treating constipation, and detoxifying and beautifying the skin.

[0066] The Chinese national standard GB 25541-2010 for polydextrose specifies a pH range of 2.5-7.0 (Chinese national standard test method: weigh approximately 10g of sample (accurate to 0.001g), dissolve in water and dilute to 100mL, shake well, and measure using a pH meter), which is relatively broad. However, in actual products, polydextrose comes in various pH specifications, such as 2.5-3.5 and 4.0-6.0.

[0067] Similar to polydextrose, β-glucan is another glucose polymer with gelling properties and is widely used in the food and pharmaceutical fields for weight management and fat absorption control. This invention, by comparing polydextrose with two other sources of β-glucan, found that polydextrose exhibits superior gelling properties in the compositions of this invention. Further investigation of polydextrose at two pH values ​​(2.5-3.5 and 4.0-6.0) revealed that polydextrose with a pH of 4.0-6.0 exhibits better water solubility and digestive rheological properties.

[0068] In some embodiments, the content of the polydextrose of the present invention in an aqueous or liquid composition prepared by adding water to a solid composition is 1-12%, 2-10%, 2-7%, or 4-6%, for example, it can be 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, or 12%, etc.

[0069] In some embodiments, the mass ratio of dietary nanocellulose to polydextrose in the composition of the present invention is (5-45):(5-60), (8-40):(10-50), (10-30):(10-40), (10-20):(20-30), or 15:25.

[0070] In some embodiments, in the aqueous or liquid composition prepared by adding water to the solid composition of the present invention, the content of dietary nanocellulose is 1-9% and the content of polydextrose is 1-12%. Further, the content of dietary nanocellulose is 2-4% and the content of polydextrose is 2-7%. Further still, the content of dietary nanocellulose is 2-4% and the content of polydextrose is 4-6%. For example, the content of dietary nanocellulose is 3% and the content of polydextrose is 5%.

[0071] In addition, the composition of the present invention may also contain at least one of the following components (C) to (E). The amount of components (C) to (E) added does not affect the main functions of dietary nanocellulose and polydextrose.

[0072] (C) Other functional components

[0073] Other functional components of the present invention refer to various components known in the art that can be added to compositions containing dietary nanocellulose to assist in weight management, weight loss or lipid reduction.

[0074] In some embodiments, other functional components may be various food additives that have functions such as lowering blood sugar, lowering blood lipids, lowering cholesterol, supplementing nutrition, accelerating metabolism, increasing satiety, blocking carbohydrates, and shaping the composition, such as polysaccharides, cellulose, traditional Chinese medicines that can be used as both food and medicine, and dietary fiber.

[0075] (c1) Citrus fiber

[0076] The citrus fiber of this invention refers to the fibrous pectin cellulose component obtained from citrus pomace, citrus peel, citrus fragments and combinations thereof. The human gut microbiota can metabolize citrus fiber to produce N-methyl-5-hydroxytryptamine, which has the effects of reducing fat, altering liver glycogen production, and exerting weight loss potential.

[0077] (c2) Stachyose

[0078] The stachyose of this invention is extracted from Stachys chinensis (also known as Ganluzi, Diling, Yinbaitiao, Luosicai, or Baotacai). Its molecular structure contains the structural unit of "galactose-galactose-glucose-fructose". Based on this galactosidic bond structure, stachyose is stable in an acidic environment and has the effect of lowering cholesterol as a prebiotic.

[0079] (c3) Astragalus

[0080] Astragalus contains astragaloside IV (also known as astragaloside IV), which has antiviral, immune-enhancing, and blood sugar-lowering effects.

[0081] (c4) Hemp Seed Oligopeptides

[0082] The hemp seed oligopeptides of this invention are extracted from hemp seeds, a food that is both medicinal and edible. Hemp seeds have a laxative effect and can reduce the body's calorie storage.

[0083] In some embodiments, the chain length, amino acid composition, and branched residues of hemp seed oligopeptides play an important role in the formation and stability of hydrogels. As pH affects the changes and degradation of peptide conformation, the composition of the present invention changes its morphology in different pH (in vitro, stomach, and intestine), such as occupancy.

[0084] (c5) Kale

[0085] Kale contains nearly one-fifth coarse fiber that cannot be digested and absorbed by the human body. This high fiber content makes the body feel full easily, offering a low-calorie yet satiating effect. It is also rich in vitamin K, vitamin C, and carotenoids, and contains B vitamins such as thiamine, niacin, folic acid, and pantothenic acid. Additionally, kale contains various minerals including calcium, iron, magnesium, and manganese.

[0086] In some embodiments, the composition of the present invention comprising dietary nanocellulose contains at least one, two, three, four or five of the above (c1) to (c5), preferably four or five.

[0087] In some embodiments, the content of each other functional component (e.g., any one of C1 to C5) in the composition comprising dietary nanocellulose of the present invention is preferably ≤0.5 parts, for example, ≤0.3 parts, ≤0.1 parts, ≤0.05 parts, ≤0.01 parts, ≤0.005 parts, ≤0.002 parts or ≤0.001 parts.

[0088] In some embodiments, the total content of other functional components (C) in the composition containing dietary nanocellulose of the present invention is ≤1.5 parts, for example, it can be ≤1 part, ≤0.5 parts, ≤0.1 parts, ≤0.05 parts, ≤0.02 parts, ≤0.01 parts or ≤0.005 parts.

[0089] In some embodiments, the composition of dietary nanocellulose of the present invention contains five components (c1) to (c5), each in a quantity of ≤0.01 parts.

[0090] In some specific embodiments, the dietary nanocellulose composition of the present invention contains four components (c1) to (c4), and the content of each component is ≤0.01 parts.

[0091] (D) Fruit juice or fruit powder

[0092] The compositions of this invention may contain fruit juice or fruit powder, which are commonly used food additives. Fruit powder is suitable for solid compositions, and fruit juice is suitable for liquid compositions. One or more of these components may be present, and their total content should not affect the main functions of dietary nanocellulose and polydextrose. Commonly used fruit juices or fruit powders include those from apples, mangoes, pears, peaches, grapes, apricots, pineapples, and strawberries.

[0093] In some embodiments, in the aqueous or liquid composition prepared by adding water to the solid composition of the present invention, the content of component (D) is ≤30%, for example, it may be ≤20% or ≤15%, etc.

[0094] (E) Food additives

[0095] The compositions of this invention may contain food additives commonly used in food processing, wherein the amount of food additives added meets safety requirements. These include, but are not limited to, flavorings, colorings, flavor enhancers, defoamers, colorants, preservatives, and color-protecting agents.

[0096] In some embodiments, in the aqueous or liquid composition prepared by adding water to the solid composition of the present invention, the content of component (E) is ≤5%, for example, it may be ≤2%, ≤1%, or ≤0.5%, etc.

[0097] In some embodiments, the compositions of the present invention contain at least one, two, or three of components (C) to (E), preferably three.

[0098] In some embodiments, when the composition of the present invention containing dietary nanocellulose is a liquid composition, the composition also contains water.

[0099] In some embodiments, the pH of the aqueous solution prepared by adding water to the liquid composition or solid composition of the present invention is ≤5, preferably ≤4, or 1.0-5.0, 1.5-5.0, 1.5-4.5, 2.0-4.5, 2.0-4.0, 2.5-4.0, 3.0-4.0, or 3.5-4.0, more preferably 3.0-4.0 or 3.5-4.0. For example, it can be 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.2, 4.4, 4.6, or 4.8, etc.

[0100] The present invention will be further described below through specific embodiments.

[0101] raw material

[0102] Dietary nanocellulose: Fruit and vegetable fiber products purchased from Suzhou Langbang Nutrition Technology Co., Ltd.

[0103] Glucose polymers:

[0104] A: Yeast β-glucan G90 (purchased from Angel Yeast).

[0105] B: Oat β-glucan SF-OG70 (purchased from Guangzhou Zhongkang Food).

[0106] C: Polydextrose, pH 4.0-6.0 (purchased from Baolingbao Biotechnology Co., Ltd.)

[0107] D: Polydextrose, pH 2.5-3.5 (purchased from Henan Tailijie Biotechnology Co., Ltd.)

[0108] Citrus fiber: Dangshan Haisheng Pectin Co., Ltd. FY1460.

[0109] Stachyose: Type 70, purchased from Senbao Food Processing Plant, Qingyuan District, Baoding City.

[0110] Astragalus: powder, purchased from Ningbo Taiyi Health, containing 0.1% astragaloside A.

[0111] Hemp seed oligopeptides: powder, purchased from Shanghai Zhaoming Industrial Co., Ltd., with a weight-average molecular weight of <1000 Daltons.

[0112] Examples 1-4

[0113] Weigh 1.5g of dietary nanocellulose and 2.5g of different types of glucose polymers as shown in Table 1, pour them into 50ml of 37℃ warm water, and observe their natural dispersion and dissolution without any stirring or mixing. For combinations with poor dispersion, stir (100-1500rpm, the specific speed is determined according to the actual solution viscosity) for 15min and observe their natural dispersion and dissolution.

[0114] After the solution has been dispersed / dissolved, pour it into 20 ml of simulated gastric fluid and stir at 150 rpm (15 min–2 H) to observe the gelation process. The simulated gastric fluid is composed of water and concentrated hydrochloric acid, with the pH adjusted to 1.5–2.5.

[0115] The solid / colloid obtained in the previous steps was filtered and added to 80 ml of simulated intestinal fluid. The mixture was stirred at 150 rpm (15 min–2 H) and the dissolution was observed. The simulated intestinal fluid consisted of water and sodium hydroxide, with the pH adjusted to 7.5–8.5.

[0116] The final dispersion, dissolution, gelation in gastric juice, and dissolution of the compositions in Examples 1-4 are shown in Table 1 and Figures 1-3. The evaluation criteria for dispersion and dissolution in water at 37°C are as follows:

[0117] 1: Completely no dispersion or dissolution; 2: Slightly dispersed (10% ≤ dispersion degree < 50%), slightly dissolved (10% ≤ swelling degree < 50%); 3: Dispersion and dissolution degree ≥ 50%, unswelled powder ≤ 30%; 4: Dispersion and dissolution degree ≥ 50%, unswelled powder ≤ 20%; 5: Completely dispersed, complete dispersion and dissolution.

[0118] Table 1

[0119] It is evident that when dietary nanocellulose is combined with different glucose polymers, the dispersion and dissolution of β-glucan from both sources are unsatisfactory. Both form a brown, turbid colloid in gastric juice and cannot completely dissolve in intestinal juice, posing a potential risk of constipation or intestinal obstruction. However, dietary nanocellulose combined with polydextrose exhibits good dissolution and dispersion properties, dissolving into a liquid in intestinal juice. However, when dietary nanocellulose is combined with polydextrose at pH 2.5-3.5, the composition forms a small amount of gel in gastric juice, failing to achieve sufficient volume and residence time in the stomach. In conclusion, polydextrose at pH 4.0-6.0 possesses good water solubility and digestive rheological properties, making it a preferred raw material.

[0120] Examples 5-16

[0121] Weigh the raw materials according to the formula in Table 2. Mix the dietary nanocellulose and glucose polymer C in a mixer for 30 minutes to obtain a uniformly mixed premix. Mix the premix with other components in a mixer for 30 minutes to obtain a composition. Add the composition to water, stir to disperse and dissolve, and adjust the pH value (specifically, use hydrochloric acid) to obtain a liquid composition.

[0122] The liquid composition was added to 20 ml of simulated gastric fluid and stirred at 150 rpm (15 min-2 H) to observe the gelation process. The simulated gastric fluid was the same as in Examples 1-4.

[0123] The colloid obtained in the previous step was filtered and added to 50 ml of simulated intestinal fluid. The mixture was stirred at 150 rpm (15 min-2 H) and the colloid morphology was observed. The simulated intestinal fluid was the same as in Examples 1-4.

[0124] In Table 2:

[0125] Evaluation criteria for dispersion and dissolution in water: 1: No dispersion or dissolution at all; 2: Slight dispersion (10% ≤ dispersion degree < 50%), slight dissolution (10% ≤ swelling degree < 50%); 3: Dispersion and dissolution degree ≥ 50%, unswelled powder ≤ 30%; 4: Dispersion and dissolution degree ≥ 50%, unswelled powder ≤ 20%; 5: Complete dispersion, complete dispersion and dissolution.

[0126] Evaluation criteria for gelation in simulated gastric juice: 1: Partially swells into a gel, water absorption rate <20%; 2: Partially swells into a gel, 50% > water absorption rate ≥20%; 3: Partially swells into a gel, 70% > water absorption rate ≥50%; 4: Swells into a gel, 95% > water absorption rate ≥70%; 5: Completely swells into a gel, water absorption rate ≥95%.

[0127] Because colloids need to be converted into liquids or semi-liquids in intestinal fluid, otherwise the solids pose a potential risk of constipation or intestinal obstruction. Furthermore, semi-liquids stay in the intestines longer than liquids, which helps reduce appetite and promotes the retention of prebiotics and other components in the intestines. Therefore, the ideal state for colloids is to be converted into semi-liquids in intestinal fluid.

[0128] The compositions of this invention all exhibit good water solubility, forming a colloid in gastric juice to control weight, and a liquid or semi-liquid consistency in the intestines, demonstrating good digestive performance. Furthermore, the presence or absence of polydextrose and pH significantly affect the gelling properties, while other functional components such as citrus fiber have little impact on gelling properties due to their small amounts. According to the results in Table 2, in aqueous solutions with pH ≤ 4, the compositions containing polydextrose can completely swell into a gel in gastric juice and form a semi-liquid consistency in intestinal juice, representing the preferred embodiments.

[0129] All technical solutions described above that fall within the scope of this invention's conceptual framework are protected by this invention. It should be noted that for those skilled in the art, any improvements and modifications made without departing from the principles of this invention should also be considered within the scope of protection of this invention.

Claims

1. A composition comprising dietary nanocellulose, the composition comprising: (A) 5-45 parts of dietary nanocellulose; and, (B) 5-60 parts of polydextrose; the average diameter of the dietary nanocellulose is ≤1000 nm; the pH of the polydextrose is 4.0-6.

0. 2.The composition comprising dietary nanocellulose according to claim 1, the composition comprising: (A) 10-20 parts of dietary nanocellulose; and, (B) 20-30 parts of polydextrose; the average diameter of the dietary nanocellulose is ≤500 nm. 3.The composition comprising dietary nanocellulose according to claim 1, the composition further comprising at least one component selected from (C) to (E): (C) other functional components; (D) fruit juice or fruit powder; (E) food additives. 4.The composition comprising dietary nanocellulose according to claim 3, the component (C) comprising at least one component selected from (c1) to (c5): (c1) citrus fiber; (c2) stachyose; (c3) Astragalus; (c4) hemp seed oligopeptide; (c5) kale. 5.The composition comprising dietary nanocellulose according to any one of claims 1-4, the composition being a solid composition or an aqueous liquid composition; preferably, the composition is an aqueous liquid composition. 6.The composition comprising dietary nanocellulose according to claim 5, the pH of the aqueous solution prepared by adding water to the solid composition or the aqueous liquid composition is ≤5, preferably ≤4. 7.The composition comprising dietary nanocellulose according to any one of claims 1-4, the dietary nanocellulose being derived from at least one of white kidney bean, citrus, flaxseed, and psyllium. 8.A method for preparing the composition comprising dietary nanocellulose according to any one of claims 1-7, comprising the following steps: S1:preparing the dietary nanocellulose and other components; S2:mixing the dietary nanocellulose and other components by weight. 9.Use of the composition comprising dietary nanocellulose according to any one of claims 1-7 and the composition comprising dietary nanocellulose prepared by the method according to claim 8 in the preparation of a medicament, food, or health product for weight management, weight loss, or lipid reduction.

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