Stabilised mixture based on natural sweeteners and grape marc for the production of ice cream with antioxidant properties suitable for consumption by people with diabetes, production method, and uses

Abstract

The invention relates to a stabilised mixture based on natural sweeteners and grape marc for the production of ice cream with antioxidant properties suitable for consumption by people with diabetes, a production method, and uses. It consists of a stabilised sweetener substitute that includes a quantity of grape marc, calculated to meet the technical parameters required for the production of high-quality ice cream, which has antioxidant properties, is suitable for consumption by people with diabetes, and can be used by anyone, with or without experience in ice cream production. The mixture according to the invention, which includes tagatose as the main sweetener, and grape marc, meets all technical and organoleptic requirements, both due to its chemical characteristics and it having no effect on blood glucose levels, making it an ideal candidate for the production of ice cream suitable for people with diabetes and with high antioxidant power.

Description

[0001] STABILIZED MIXTURE BASED ON NATURAL SWEETENERS AND GRAPE POMACE FOR THE MANUFACTURE OF ICE CREAM WITH ANTIOXIDANT PROPERTIES SUITABLE FOR CONSUMPTION BY PEOPLE WITH DIABETES, MANUFACTURING PROCEDURE AND USES.

[0002]

[0003] DESCRIPTION

[0004] TECHNICAL SECTOR

[0005] The present invention falls within the fields of agri-food and health.

[0006] BACKGROUND OF THE INVENTION

[0007] The object of the invention relates to a stabilized sweetener substitute, which incorporates a quantity of grape pomace, calculated to respect the technical parameters necessary for the manufacture of a quality ice cream, which has true antioxidant properties, which is suitable for consumption by people with diabetes, and which can be used by any user, with or without experience in the production of ice cream.

[0008] From a consumer's perspective, it's difficult to grasp the complexity hidden within a seemingly mundane product like ice cream. Those involved in its production know it's an extremely complex product, the result of a precarious physicochemical equilibrium between its three constituent states of matter: liquid, solid, and gas.

[0009] This delicate balance is achieved through a constantly agitated freezing process inside an ice cream maker. To maintain this balance, in addition to respecting the correct storage temperatures, it is necessary to consider the proportions between solids and water, as well as between the different substances that make up the solids, keeping in mind that not all are water-soluble.

[0010] Ice cream is composed of a large amount of water, a certain percentage of air, and some solid substances in perfect balance. In ice cream, sugars have a dual function: on the one hand, to sweeten and give a pleasant flavor, and on the other, thanks to their antifreeze properties, to prevent all the water in the mixture from freezing during the freezing and storage phase at low temperatures.

[0011] Also called carbohydrates, or saccharides, depending on their chemical composition, the human body is usually able to digest them easily, although it must break them down into their monomeric components before it can use them, with the essential help of the corresponding enzymes. Some more complex sugars are not easily digested because our body does not have all the enzymes necessary for their breakdown.

[0012] The sugars in ice cream provide sweetness, enhance flavors, integrate solids, and, given their resistance to freezing, counteract the formation of ice crystals, making the product soft and malleable at low temperatures.

[0013] A key characteristic of all sugars is their antifreeze power (AFP), which makes them essential for ice cream production. This AFP is inversely proportional to the molecular weight (MW) of the sugar.

[0014] For example, sucrose (table sugar), a disaccharide with a molecular weight of 342 g / mol, will have a lower freezing point depression (FPD) than the monosaccharide dextrose, which has a molecular weight of 181 g / mol. To determine the FPD of these sugars, we need to relate the molecular weight to the cryoscopic constant of water, which is 1.86 °C kg mol⁻¹, to calculate the freezing point depression (FPD) of this sugar.

[0015] For the specific case where 100 g of sucrose are dissolved in 1000 g of water, we have the following formula: cryoscopic constant (1.86) x amount of sucrose (100 g) divided by MW (342) = 1.86 x 100 / 342 = 0.54 °C (Cryoscopic constant of sucrose). Therefore, if pure water freezes at 0 °C, in a solution of 1000 g of water containing 100 g of sucrose, to completely freeze the water, the temperature needs to be lowered by 0.54 °C.

[0016] Sucrose has been chosen as the unit of measurement for all sugars, assigning it a PAC of 100%. The PAC of the other sugars, therefore, will be the ratio between the Dpc of the sugar being examined and that of sucrose (0.54). For example, the Dpc of dextrose, with a molecular weight of 181, will be 1.86 x 100 / 181 = 1.027°C; so the PAC of dextrose will be 1.027 / 0.54 = 1.90. In other words, if the PAC of sucrose is considered 1 (100%), the PAC of dextrose, being 1.90, will be 190% (almost double).

[0017] The most commonly used sugar in ice cream making is undoubtedly sucrose, due to its appealing palatability, relative sweetness, PAC (Cellular Percentage Absorption) and low cost.

[0018] People with diabetes mellitus should avoid foods with added sucrose or fructose, as these cause a difficult-to-control spike in blood glucose, worsening their metabolic control and increasing the risk of developing complications of their disease (American Diabetes Association, 2020). Furthermore, the use of other artificial sweeteners is not without potential health risks (Meng et al., 2021).

[0019] It is important to note that consuming a quantity of rapidly absorbed sugar, such as that found in ice cream, can cause a spike in blood glucose levels, not only in patients with diabetes mellitus, but in anyone without any health problems. These fluctuations in blood glucose levels promote the appearance of oxidative stress, which forces our body to mobilize antioxidant defenses, although these are often insufficient to mitigate this stress and it can lead to oxidative damage, which has been seen especially in overweight or obese people (Obesity induced alterations in redox homeostasis and oxidative stress are present from an early age. Lechuga-Sancho AM, Gallego-Andujar D, Ruiz-Ocaña P, Visiedo FM, Saez-Benito A, Schwarz M, Segundo C, Mateos RM. PLoS One. 2018 Jan 25;13(1):e0191547. doi: 10.1371 / journal. pone.0191547.(Blunted Reducing Power Generation in Erythrocytes Contributes to Oxidative Stress in Prepubertal Obese Children with Insulin Resistance. González-Domínguez Á, Visiedo F, Domínguez-Riscart J, Ruiz-Mateos B, Saez-Benito A, Lechuga-Sancho AM, Mateos RM. Antioxidants (Basel). 2021 Feb 5;10(2):244. doi: 10.3390 / antioxl 0020244).

[0020] Some ice creams with added antioxidants, such as those derived from grape seeds, are already on the market. However, because they contain sugar, this antioxidant additive only manages to prevent the consumption of the ice cream and the resulting blood glucose spike from triggering the mobilization of the consumer's antioxidant defenses, thus avoiding oxidative damage. It balances the oxidative stress induced by the sugar with the antioxidant provided by the additive. We could say that a consumer of ice cream with sugar and antioxidants would maintain a balance between oxidative stress and antioxidant defenses, but it cannot be said that they would achieve a positive balance in antioxidant activity. The only way to achieve a favorable antioxidant balance is by not consuming sugar at the same time.

[0021] The commercially available options for producing "sugar-free" ice cream are primarily based on replacing sucrose with fructose, or with other sweeteners such as maltitol or sorbitol, polyols that are not without health risks (Ozdemir et al. 2003). In recent years, different approaches have been explored using stevia as a sweetener, although the resulting formulations did not completely replace sucrose (Mayangsah et al. 2019; de Medeiros et al. 2021; Gengdag et al. 2021). Other studies use sweeteners such as aspartame, sucralose, or neotame, but always maintaining a certain amount of sucrose and / or polyols in the final ice cream formulation (Peres et al., 2018).

[0022] None of the existing commercial options provide an acceptable solution for consumers with diabetes. Fructose-based ice creams have the same glycemic response as sucrose-based ones, so despite being a more natural sugar, they negatively affect blood glucose levels and oxidative stress. In options that use other substances as primary sweeteners, such as stevia, its distinctive and potent flavor strongly overpowers the other flavors, making it impossible to achieve an ice cream with acceptable organoleptic characteristics.

[0023] Tagatose is a sugar derived from lactose and considered an important nutraceutical due to its low caloric value, potential prebiotic capacity, and antidiabetic properties, as well as its ability to reduce diseases caused by unhealthy lifestyles (Roy et al. 2018). Several scientific studies have already investigated the viability of tagatose as a sweetener in ice cream formulations (Acu et al., 2021; Whelan et al. 2008).

[0024] We could therefore state that, to date, there is no ice cream formulation without sugar or polyalcohols that also provides the consumer with a positive balance of antioxidants.

[0025] The state of the art contains some references to specific ice cream compositions that incorporate tagatose among their ingredients. Some of the references we are referring to are mentioned below.

[0026] The document “Physicochemical and sensory optimization of a low glycemic index ice cream formulation” analyzes certain specific ice cream formulations, all of them fat-based, in which, along with milk, some incorporate tagatose in a low percentage among their components, in addition to other sweeteners.Regardless of whether the ice cream formulations included in this document differ from those obtained using the composition of our invention, it is important to mention that the object of our invention is not a specific ice cream recipe, but rather a sugar substitute mixture that anyone without technical knowledge can use to manufacture any type of ice cream (whether water-based or fat-based). This mixture, regardless of the other flavorings used, will maintain the structural characteristics of an ice cream with optimal antifreeze and sweetening power, and above all, with no effect on consumers' blood sugar levels.

[0027] On the other hand, document EP2944201A1 also discloses another composition of a mixture containing tagatose for ice cream manufacturing. This document explicitly mentions tagatose as responsible for lowering the freezing point of the resulting ice cream and improving its smoothness while maintaining a small amount of dairy products or milk fat. This invention, like the previous one, describes a specific composition of fat-based (dairy-based) ice cream that incorporates tagatose among its components. However, in this case, the technical problem that this composition aims to solve is even further removed from our invention's object, as it focuses solely on reducing its fat content, without mentioning at any point the effect it may have on the glycemic index of the consumer of this ice cream composition.

[0028] Similarly, the prior art also includes some sugar substitute compositions. Among them, perhaps the most similar to the object of our invention is document US2007082104A1. This document refers to a sugar substitute composition for the manufacture of ice cream, the composition of which differs substantially from that of the proposed invention, and in which some of its components produce unfavorable effects on the texture and flavor of the resulting ice cream, and above all, have contraindicated effects for consumption by people with diabetes. Specifically, the composition described in this document incorporates sucralose, acesulfame K, neohesperidin, and maltitol, which negatively affect the original flavor of the resulting ice cream.However, considering that the composition of the invention is intended for the manufacture of a quality ice cream suitable for consumption by people with diabetes, there are other components incorporated into the composition described in document US2007082104A1 whose effects are absolutely contraindicated. Specifically, we are referring to oligofructose and maltodextrin, which could, over time, lead to insulin resistance. Furthermore, the composition proposed in this document is primarily based on fiber compounds, which, if consumed in the typical amounts found in ice cream, could produce a laxative effect, especially in children.On the contrary, since the preparation that is the subject of our invention is not based on fiber-type compounds, but primarily on carbohydrates, its consumption does not produce this problem and is especially suitable for children with type I diabetes.

[0029] On the other hand, regarding the functional effects that ice cream might have, these are achieved by replacing or reducing fats and sugars, or by adding ingredients, additives, or natural extracts with their own benefits. Some examples of functional ice creams enriched with ingredients are ice creams to which cranberries (Boyanova et al. 2022a), persimmon (Karaman et al. 2014), pistachio skin microcapsules (Ghandehari et al. 2020), eggplant peel (Kainat et al. 2023), probiotic bacteria (Sagdic et al. 2012), rice and sesame milk (Kemsawasd et al. 2020), spirulina (Boyanova et al. 2022b), mint (Berktas et al. 2021), Gac fruit, or gotu kola leaves (Limsuwan et al. 2014) have been added.

[0030] Grape pomace is a byproduct of the wine industry generated during winemaking and is composed of the skins, seeds, and stems. Traditionally used as animal feed or fertilizer, grape pomace has been revalued in recent decades, with its use expanding to the pharmaceutical, cosmetic, and especially the food industries. It is considered an important functional ingredient due to its high content of phenolic compounds capable of blocking free radicals produced in the body (Vital et al. 2018).

[0031] There are some references in the literature that have used grape pomace in the formulation of yogurts (Marchiani et al. 2021) or ice creams as functional foods (Vital et al. 2018, Hwang et al. 2009, Tsevdou et al. 2019, Nascimento et al. 2018) due to its high antioxidant capacity and phenolic compound content. Therefore, there is scientific evidence that it can be an effective ingredient for increasing the antioxidant capacity of foods.

[0032] However, the current state of the art does not include a mixture of components that uses grape pomace and provides adequate sweetness without masking flavors, and an antifreeze power that properly balances the mixture with the other ingredients that make up the complex structure of ice cream. This mixture should be usable by anyone, without requiring technical knowledge for making quality ice cream, applicable to the production of any type of ice cream, whether water-based or fat-based, providing high antioxidant power, and having no effect on blood glucose levels, making it suitable for consumption by people with diabetes.

[0033] References

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[0035] - American Diabetes Association. Children and Adolescents: Standards of Medical Care in Diabetes-2020. Diabetes Care 2020; 43

[0036] - S. Berktas and M. Cam, “Peppermint leaves hydrodistillation by-products: bioactive properties and incorporation into ice cream formulations,” J Food Sci Technol, vol. 58, no. 11, pp. 4282-4293, Nov. 2021, doi: 10.1007 / s13197-020-04903-7.

[0037] - Boyanova P., Gradinarska D., Dobreva V., Ivanov I., Petkova, N. Effects of lingonberry extract (Vaccinium vitis-idaea L.) on the antioxidant, physicochemical and sensory characteristics of ice cream. BIO Web Conf, 2022a; 45, 01008.

[0038] - P. Boyanova, D. Gradinarska, V. Dobreva, P. Panayotov, M. Momchilova, and G. Zsivanovits, “Effect of Spirulina platensis on the quality and antioxidants characteristics of ice cream,” BIO Web Conf, vol. 45, p. 01009, Feb. 2022b, doi: 10.1051 / bioconf / 20224501009.

[0039] - Gengdag E., Górgüg A., Aylan F., Ari G., Bilgin O., Yilmaz F.M. Techno-functional effect of stevia extract substitution on dry fig-fortified ice cream. J Food Process Preserv 2021; 45(6). - A. P. Ghandehari Yazdi, M. Barzegar, H. Ahmadi Gavlighi, M. A. Sahari, and A. H. Mohammadian, “Physicochemical properties and organoleptic aspects of ice cream enriched with microencapsulated pistachio peel extract,” Int J Dairy Technol, vol. 73, no. 3, pp. 570-577, Aug. 2020, doi: 10.1111 / 1471-0307.12698.

[0040] - J. Y. Hwang, Y. S. Shyu, and C. K. Hsu, “Grape wine lees improves the rheological and adds antioxidant properties to ice cream,” LWT, vol. 42, no. 1, 2009, doi: 10.1016 / j.lwt.2008.03.008. - S. Karaman, O. S. Toker, F. Yüksel, M. Qam, A. Kayacier, and M. Dogan, “Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration,” J Dairy Sci, vol.

[0041] 97, no. 1, pp. 97-110, Jan. 2014, doi: 10.3168 / jds.2013-7111.

[0042] - F. Kainat, M. Ali, A. Akbar, R. Masih, S. Mehnaz, and M. B. Sadiq, “Ultrasonic Extraction of Phenolic Compounds from Eggplant Peel and Formulation of Eggplant Peel Extract- Enriched Ice-Cream,” J Food Qual, vol. 2023, pp. 1-10, Feb. 2023, doi: 10.1155 / 2023 / 3267119.

[0043] - V. Kemsawasd and P. Chaikham, “Effects of Frozen Storage on Viability of Probiotics and Antioxidant Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams,” Current Research in Nutrition and Food Science Journal, vol. 8, no. 1, pp. 107-121, Apr. 2020, doi: 10.12944 / CRNFSJ.8.1.10.

[0044] - T. Limsuwan, N. Paekul, J. Thongtan, and P. Tangkanakul, “Total Phenolic Compounds , Antioxidant Activity and Nutritional Values of Sugar-free and Reduced-fat Milk-based Ice Cream Enriched with Selected Herb Ingredients,” Asia-Pacific Journal of Science and Technology, vol. 19, no. 4, pp. 515-526, 2014.

[0045] - R. Marchiani et al., “Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties,” J Food Qual, vol. 39, no. 2, pp. 77-89, Apr. 2016, doi: 10.1111 / jfq.12181.

[0046] - de Medeiros A.C., Tavares Filho E.R., Bolini H.M.A. Temporal profile of low calorie lactose-free ice cream chocolate flavor: temporal dominance sensation and multiple time-intensity analysis. J Food Sci Technol 2021; 58(8), 3164 - 3173.

[0047] - Mayangsari A. S., Purwadi L. S. W., Evanuarini H. Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener. Curr Res Nutr Food Sci 2019; 7(2). - MengY., Li S., Khan J., Dai Z., Li C., HuX., Shen Q., Xue Y. Sugar- and Artificially Sweetened Beverages Consumption Linked to Type 2 Diabetes, Cardiovascular Diseases, and All-Cause Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Cohort Studies. Nutrients 2021; 13(8).

[0048] - E. de A. Nascimento, E. de A. Melo, and V. L. A. G. de Lima, “Ice Cream with Functional Potential Added Grape Agro-Industrial Waste,” Journal of Culinary Science & Technology, vol.

[0049] 16, no. 2, pp. 128-148, Apr. 2018, doi: 10.1080 / 15428052.2017.1363107.

[0050] - Ozdemir C., Dagdemir E., Celik S., Ozdemir S. An alternative ice cream production for diabetic patients. Milchwissenschaft 2003; 58(3-4), 164 - 166.

[0051] - Peres J., Esmerino E., da Silva A.L., Racowski I., Bolini H. Sensory Profile, Drivers of Liking, and Influence of Information on the Acceptance of Low-Calorie Synbiotic and Probiotic Chocolate Ice Cream. J Food Sci 2018; 83(5), 1350 - 1359.

[0052] - Roy S., Chikkerur J., Roy S. C., Dhali A., Kolte A. P. Sridhar M., Samanta A. K. Tagatose as a Potential Nutraceutical: Production, Properties, Biological Roles, and Applications. J Food Sci 2018; 83(11), 2699 - 2709.

[0053] - O. Sagdic, I. Ozturk, H. Cankurt, and F. Tornuk, “Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production,” Food Bioproc Tech, vol. 5, no. 8, pp. 2964-2971, Nov. 2012, doi: 10.1007 / s11947-011-0611-x.

[0054] - M. Tsevdou et al., “Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins,” Food Bioproc Tech, vol. 12, no. 4, pp. 665-680, Apr. 2019, doi: 10.1007 / s11947-019-2237-3.

[0055] - A. C. P. Vital, N. W. Santos, P. T. Matumoto-Pintro, M. R. da Silva Scapim, and G. S. Madrona, “Ice cream supplemented with grape juice residue as a source of antioxidants,” Int J Dairy Technol, vol. 71, no. 1, pp. 183-189, Feb. 2018, doi: 10.1111 / 1471-0307.12412. - Whelan A.P., Vega C., Kerry J.P., Goff H.D. Physicochemical and sensory optimisation of a low glycemic index ice cream formulation. Int J Food Sci Technol 2008; 43(9), 1520 - 1527. - EP 2 944 201 A1. Kim B. S., Koh J. H., Park S. W. Composition for low fat ice cream, containing tagatose, low-fat ice cream using same, and preparation method therefor

[0056] EXPLICACIÓN DE LA INVENCIÓN

[0057] The object of the invention is a stabilized sweetener substitute that incorporates among its ingredients a certain amount of grape pomace, calculated to respect the necessary technical parameters, which can be used by any user, with or without experience in the production of ice cream, for the manufacture of a quality ice cream, which can be consumed by people with diabetes and with a high antioxidant power.

[0058] The technical problem to be solved is obtaining a composition with optimal PAC (antifreeze power) and POD (sweetening power) for ice cream production, so that it can replace the sweetener and stabilizer in any recipe without losing the essential structural characteristics for producing a high-quality ice cream that does not affect the consumer's blood glucose levels after consumption and possesses high antioxidant power. At this point, it is important to mention that the consumption of rapidly absorbed sugar causes fluctuations in blood glucose levels, which promote oxidative stress. This forces our body to mobilize antioxidant defenses, although these are often insufficient to mitigate the stress, and it can lead to oxidative damage.

[0059] The solution adopted consists of a stabilized mix based on natural sweeteners for manufacturing ice cream suitable for people with diabetes. Its main component is tagatose, and it incorporates grape pomace among its ingredients. It also includes a specific proportion of other sweeteners whose function is to balance the PAC and POD parameters within the technical standards required for ice cream production. Specifically, it is composed of isomali, trehalose, and stevia; a blend of stabilizers selected from carob, guar, tara flour, and xanthan gum; and a plant-based fiber, specifically inulin, which also serves to stabilize the mix and reduce the use of fats.The proposed solution differs from other ice cream compositions with added antioxidants in that none of its components cause fluctuations in blood glucose levels that promote the appearance of oxidative stress.

[0060] Additionally, the composition of the invention differs from some ice cream compositions with added antioxidants, such as those derived from grape seeds, in that it incorporates a complete mixture derived from the processing of grapes and not just the seeds.

[0061] The technical effect obtained by the proposed composition is the production of a stabilized sweetener substitute that incorporates a quantity of grape pomace among its ingredients, calculated to comply with the technical parameters useful for the production of quality ice cream. This substitute can be used by any user to manufacture ice creams of different flavors, both water-based and fat-based, without requiring prior knowledge of ice cream making. Simply add the proposed composition to a liquid matrix containing the flavoring elements. Consumption of this ice cream will not negatively affect people with diabetes, and it truly provides a favorable balance of antioxidants to the consumer. Since it does not contain sugar, it does not cause a spike in blood glucose levels that could trigger the mobilization of the consumer's antioxidant defenses and lead to oxidative damage.which would negate the antioxidant capacity provided by the grape pomace. On the other hand, the use of grape pomace, and not just the seeds used in other known formulations, provides dietary fiber, lipophilic oils, phenols, vitamins, and minerals, as well as, above all, organoleptic characteristics appropriate for an ice cream mix. This can increase the concentration of the compound, resulting in a greater antioxidant effect, without exceeding the bitter aftertaste produced by the tannins present in grape seeds, such as tocopherol and tocotrienol.

[0062] As already indicated, to make the ice cream obtained with the product of the invention healthier, it is based on incorporating into its composition a mixture whose main component is tagatose, which is a sugar derived from lactose and is an important nutraceutical, with antidiabetic and antioxidant properties, capable of reducing diseases caused by unhealthy lifestyles, and which additionally incorporates among its ingredients grape pomace, a natural source of antioxidant components.

[0063] The composition also incorporates other sweeteners in an appropriate proportion: isomalis, trehalose and stevia, whose function is to balance the PAC and POD parameters (Table 1) within the technical standards necessary for the manufacture of ice cream, without altering the benefits provided by the product of the invention.

[0064] However, as previously mentioned, ice cream is a rather complex system because its components are in different states. There are dispersions, solutions, emulsions, suspensions, and colloids; furthermore, ice cream contains air at sub-zero temperatures. Therefore, to control its structure, it is necessary to make it "stable."

[0065] The task of stabilizing such a complex mixture is reserved for certain substances, often combined into a compound called a "neutral." Their primary function is to limit the freedom of the water present, which could otherwise alter the ice cream's physical condition over time. The generic term "ice cream stabilizers" refers to two categories of food additives: hydrocolloids and emulsifiers. Hydrocolloids thicken and / or gel the water, while emulsifiers bind the aqueous and oil phases together.

[0066] On average, these stabilizer blends are used in very small quantities: between 2 and 5 grams per liter of ice cream mix, and some require a hot working process to activate and perform their function in the best possible way.

[0067] Most hydrocolloids belong to the carbohydrate family (only gelatins are proteins) and can be classified according to their origin as follows:

[0068] Plant extracts: carob, guar, tragacanth, tara, pectin, gum arabic and starch

[0069] seaweed extracts: alginates, carrageenans, agar agar

[0070] obtained by fermentation: xanthan gum

[0071] extracts of animal tissues: jellies

[0072] semi-synthetic products: propylene glycol alginate, carboxymethylcellulose.

[0073] In the product of the invention, a 3:1 mixture of carob and guar gum is used as a stabilizer when a pre-pasteurization process is required. This occurs when the ice cream being manufactured contains fat. Carob acts as the primary stabilizer, which is activated upon heating the mixture. However, over time, it loses some of its stabilizing properties, which are maintained by the use of guar gum, protecting the carob structure. Furthermore, the organoleptic properties provided by this mixture are suitable for preserving the flavor of natural ice cream.

[0074] If pasteurization weren't necessary, as in the case of fat-free fruit ice creams, carob wouldn't be suitable because, without heating, its stabilizing properties wouldn't be activated. Therefore, in that case, we would replace the carob and guar gum mixture with tara flour and xanthan gum. Furthermore, the acidity inherent in this type of ice cream would be ideal for the proper functioning of this type of stabilizer.

[0075] While hydrocolloids bind water, emulsifiers bind two important elements that are immiscible: water and fats. The fat globules in milk range in size from 4 to 10 microns and are covered by a protective membrane composed of proteins and phospholipids. Homogenization, or even just grinding, reduces the size of the fat globules to 1-2 microns, significantly increasing their surface area. The protein membrane surrounding the fat globules is no longer sufficient, necessitating the addition of emulsifiers such as caseinates, whey proteins, lecithins, monoglycerides, and sucrose esters. All carbohydrates of plant origin that are not digested by our bodies are considered fiber.In addition to having a reduced PAC (polycyclic aromatic hydrocarbon), these fibers absorb water, making the structure more stable and creamy, and also reducing the use of fats. The fibers or starches that can be used for our purposes are primarily: inulin, bamboo fiber, yellow pea fiber, citrus fiber, potato fiber, acacia fiber, baobab fiber, potato or corn starch, maranta starch, and kuzu.

[0076] The mixture that is the subject of this invention uses inulin as a fiber source because it is more affordable and widely recognized in the ice cream industry. Furthermore, it has a neutral flavor that does not compromise the organoleptic properties of the mixture.

[0077] In short, the product of the invention consists of a stabilized sweetener substitute with high antioxidant power, calculated to respect the technical parameters useful for the production of ice cream, with important health benefits, which can be used by any user, without the need for them to have excessive knowledge regarding the preparation of ice cream.

[0078] The ingredients of the product that is the subject of the invention are: Tagatose, grape pomace, iosomal, trehalose, vegetable fibers, stevia, ice cream stabilizers.

[0079] The technical parameters for balancing sweeteners for ice cream are shown in the following table.

[0080] Table 1. Technical parameters of the sweeteners used

[0081] Sweetener PAC* POD**

[0082] Tagatose 180 90

[0083] Isomalt 100 50

[0084] Trehalose 93 45

[0085] Stevia 0 3000

[0086]

[0087] Antifreeze power **Sweetener power

[0088] Taking into account the technical parameters of the balance of the sweeteners used, the range of quantities to be used in the preparation of the product subject to the invention would be the following: Table 2: Composition by weight of the product subject to the invention.

[0089] Ingredients % by weight *

[0090] Tagatose 35 <x<50

[0091] Grape pomace 0.2 <x<0,6

[0092] Isomalt 32 <x<42

[0093] Fibers 5 <x<20

[0094] Trehalose 4 <x<20

[0095] Stevia** 0 <x<1,5

[0096] Stabilizers 2 <x<8

[0097] Total 100

[0098]

[0099] * Ranges of quantities in percentages by weight.

[0100] ** Minimum purity percentage of 80%

[0101] These percentages are valid for the manufacture of both fat-based and water-based ice creams. The difference would be in the type of stabilizer to be used, as indicated above.

[0102] In a preferred embodiment, the percentages of each of the components of the stabilized mixture, optimal for the manufacture of fat-based ice creams, are tagatose 39.29%, grape pomace 0.40%, isomali 38.78%, inulin 13.63%, trehalose 4.85%, stevia 1.02%, stabilizers (carob-guar) 2.04%.

[0103] In another preferred embodiment, the percentages of each of the components of the stabilized mixture, optimal for the manufacture of water-based ice creams, are tagatose 39.29%, grape pomace 0.40%, isomali 38.78%, inulin 12.18%, trehalose 4.85%, stevia 1.02%, stabilizers (tara:xanthan 95:5) 2.36%.

[0104] BRIEF DESCRIPTION OF THE DRAWINGS

[0105] Figure 1 shows the absence of effect on blood glucose levels (G) after consumption of ice cream made with the product of the invention in patients included in the pilot trial conducted at the Puerta del Mar University Hospital (Cádiz). Interstitial blood glucose values ​​(mg / dl) are shown at the trial times: 0, 30, 60, and 120 minutes. PREFERRED EMBODIMENT OF THE INVENTION

[0106] The following section presents an example of a manufacturing process for the product of the invention, as well as an example of its application to the manufacture of both fat-based and water-based ice cream. Finally, an example of a pilot test is included to demonstrate that ice creams manufactured with the product of the invention are suitable for consumption by people with diabetes mellitus and have a high antioxidant capacity.

[0107] EXAMPLE 1. Manufacturing procedure for the product that is the subject of the invention.

[0108] Mixing can be defined as an operation that allows homogeneity to be obtained in a multiphase system (for example, emulsions or suspensions).

[0109] A mixture of two or more components can be: neutral, when the mixture tends to remain homogeneous over time without spontaneously losing homogeneity (e.g., mixtures of powders at rest); negative, when at rest the system tends to separate spontaneously due to the effect of gravity or Brownian motion. This phenomenon can be reversible (e.g., sedimentation of flocculated suspensions) or irreversible (e.g., sedimentation of non-flocculated suspensions); positive, when the spontaneously positive mixture achieves homogeneity more or less rapidly and maintains it indefinitely (e.g., solutes and solvents in true solutions, mixtures of gases).

[0110] The mixing of solid components, as in the case of the product of this invention, results from the combination of two distinct processes: convective mixing and diffusive mixing. Convective mixing is achieved by moving masses of particles or material, using rotating mechanical elements composed of particles of the same type. Diffuse mixing acts on individual particles and is a much slower process (comparable to diffusion in fluids). Satisfactory mixing requires that both convective and diffusive mixing occur simultaneously.

[0111] The outcome of a mixing process depends on variables related to the substances being mixed, the characteristics of the mixer used, and the mixing conditions. If the mass to be mixed contains particles of different sizes and densities, a demiscellation potential is introduced, which tends to cause particle segregation.

[0112] There are different types of mixers, which can be grouped into two categories: fixed-body mixers and rotating-body mixers. Fixed-body mixers generally offer better performance than rotating-body mixers.

[0113] Since the product of the invention is a neutral mixture with particles of varying size and density, its functionality depends on successful mixing that respects all these system variables. Given its importance and relative concentration, the critical ingredient in the mixing process is undoubtedly the stabilizing component, which requires completely homogeneous distribution within the mixture to be effective.

[0114] Therefore, to prepare the product of the invention, the ingredients must be mixed in the proportions indicated above, as follows:

[0115] First, the tagatose and grape pomace will be mixed with the stabilizer in a professional mixer for at least 3 minutes to prevent lumps from forming. - Next, the remaining ingredients will be added and mixed for a minimum of 3 minutes per kilogram of product.

[0116] It is important to prevent the mixture from heating up during the mixing process.

[0117] The prepared product would be ready for use in the manufacture of ice cream.

[0118] EXAMPLE 2. Procedure for applying the product of the invention for the manufacture of ice cream.

[0119] The following are the technical balance parameters necessary for the correct manufacture of a fat-based ice cream and a water-based ice cream, conventional.

[0120] Fat-based ice cream: Technical balancing parameters

[0121] Elements average percentages

[0122] Sugars 16-22%

[0123] Fat content 5-12%

[0124]

[0125] Proteins 3.5-5.5%

[0126] Lactose 3.5-5.5%

[0127] Other solids 0.5-5%

[0128] Total solids 34-42%

[0129] water 58-66%

[0130]

[0131] Water-based ice cream: Technical balancing parameters

[0132] Elements average percentages

[0133] Sugars 25-32%

[0134] Other solids 0.5-5%

[0135] Total solids 27-35%

[0136] Water 65-73%

[0137]

[0138] The application of the product that is the subject of the invention for the manufacture of ice cream consists of replacing the sugars and stabilizers with our preparation.

[0139] To achieve this, our powdered product must be gradually incorporated into the liquid matrix during the pasteurization process, as needed. If pasteurization is not required, it can be added at any point in the process, provided there is a sufficient quantity of liquid to dissolve the product.

[0140] It is important to respect the activation temperatures of the stabilizers used.

[0141] Finally, the resulting ice cream must be properly matured, frozen, and stored at negative temperatures according to the sales or consumption objectives.

[0142] Below are some examples of what the composition of some ice creams would be, using the product that is the subject of the invention.

[0143] 2.a) Application for the manufacture of fat-based ice cream.

[0144] 1. For the manufacture of 1 kilogram of cream ice cream

[0145] Gram elements

[0146] Fresh whole milk 534

[0147]

[0148] Fresh cream 35% fat 230

[0149] Product subject of the invention 196

[0150] Low-fat milk powder 39

[0151] Psalm 1

[0152] Total 1000

[0153]

[0154] 2. For the manufacture of 1 kilogram of gianduia ice cream

[0155] Gram elements

[0156] Fresh whole milk 539

[0157] Fresh cream 35%MG 94

[0158] Product subject of the invention 196

[0159] Egg yolk 35

[0160] Low-fat milk powder 39

[0161] Cocoa 22-24% 50

[0162] Pure hazelnut 50

[0163] Psalm 1

[0164] Total 1000

[0165]

[0166] The composition of the amount of product to be used for the manufacture of one kilogram of fat-based ice cream would be the following: tagatose 77 g, isomali 76 g, inulin 26.7 g, trehalose 9.5 g, stevia 2 g, stabilizers (carob-guar) 4 g, grape pomace 0.8 g.

[0167] 2.b) Application for the manufacture of water-based ice cream.

[0168] 1. Lemon sorbet

[0169] Gram elements

[0170] Water 460

[0171] Lemon juice 285

[0172] Product subject of the invention 255

[0173] Total 1000

[0174]

[0175] The composition of the quantity of product to be used for the manufacture of one kilogram of water-based ice cream would be as follows: tagatose 102 g, isomali 100 g, inulin 31.2 g, trehalose 12 g, stevia 3 g, stabilizers (tara:xanthan 95:5) 6 g, grape pomace 0.8 g. EXAMPLE 3: Evolution of blood glucose levels in patients with type 1 diabetes mellitus, after ingestion of ice creams that incorporate the product of the invention.

[0176] Clinically, the absence of any effect on blood glucose levels after consuming ice cream made according to the invention has been proven. To this end, a pilot study was conducted at the Puerta del Mar University Hospital (Cádiz).

[0177] Ten patients (7 girls and 3 boys) with type 1 diabetes mellitus were recruited, with a mean age of 10.25 years and a mean duration of diabetes of 4.67 years. Their clinical characteristics are summarized in Table 3. All participants used interstitial glucose monitors, which allow real-time monitoring of patients' blood glucose levels.

[0178] Table 3. Clinical characterization of the participants.

[0179] Descriptive study of the sample

[0180] Deviation

[0181] N= 10 Minimum Maximum Standard Mean

[0182] BMI (kg / m2) 14.37 23.60 19.04 3.26715 Age (years) 6.08 12.58 10.25 1.99444 Height (cm) 105.20 153.40 139.48 13.59859 Height (Z score) 0.99 1.58 -0.024 0.012 Weight (kg) 15.90 54.60 38.04 11.33639 Weight (Z score) -0.87 1.87 0.03 0.003 Evolution time (years) 1.00 11.00 4.67 2.94404

[0183] HbÁ1c (%) 5.60 7.40 6.74 0.58916

[0184]

[0185] DTI (Ul / kg / day) 0.11 1.29 0.747 0.37032

[0186] Two patients had to be excluded because they experienced hypoglycemia minutes before the test and had therefore consumed sugar as treatment. The remaining eight were served 150 g of ice cream in a tub, and their blood glucose levels were recorded at 0, 30, 60, and 120 minutes after ingestion using their glucose monitors. At this point, one more patient had to be excluded because their sensor signal was lost, and it was not possible to record their blood glucose levels.

[0187] As shown in Figure 1, none of the 7 patients ultimately analyzed experienced an increase in blood glucose levels during the time recorded after ice cream consumption. Analysis of variance of the results established that there were no significant changes in glucose levels throughout the trial (p = 0.124).

[0188] EXAMPLE 4: Determination of the in vitro antioxidant power of ice creams that incorporate the product of the invention.

[0189] The DPPH method was used to measure the antioxidant activity of ice cream samples. The unit of measurement is EC20, the amount of sample that inhibits 20% of the initially applied DPPH. Both the base ice cream and the ice cream containing the product of the invention were analyzed. The results showed that the base ice cream has low antioxidant capacity, and when prepared with the product of the invention, its antioxidant capacity increases, going from an EC20 value of around 1200 to around 250. It should be noted that the EC20 parameter has an inverse relationship; that is, a higher EC20 value indicates lower antioxidant activity in the samples.

[0190] EXAMPLE 5: Sensory analysis of ice creams that incorporate the product that is the subject of the invention.

[0191] Triangular discrimination tests (UNE-EN ISO 4129, 2008) were performed with 10 trained judges to assess whether differences were perceived between ice creams with and without the incorporation of the product of the invention. Only 5 judges detected the different sample in the test, establishing a low degree of difference (0.7 and 0.3 out of 3 for texture and flavor).

[0192] Therefore, the ice cream with the addition of the invention was not significantly different from the base ice cream, according to the standard that requires 7 judges to perceive differences out of a total of 10 judges and a 95% confidence level (α=0.05). Regarding the overall impression, the ice cream with the added product obtained a high score, similar (p>0.05) to the base ice cream (3.2 and 3 out of 4, respectively).

Claims

CLAIMS 1. Stabilized mixture based on natural sweeteners for the manufacture of ice cream suitable for consumption by people with diabetes, whose main component is tagatose in a percentage of between 35 and 45% by weight, and characterized in that it also comprises, up to 100% of its weight: a) a quantity of grape pomace of between 0.2 and 0.6% by weight. b) a specific proportion of other sweeteners whose function is to balance the PAC and POD parameters within the technical standards necessary for the manufacture of ice cream, specifically consisting of isomali between 32 and 42%, trehalose between 4 and 20% and stevia between 0 and 1.5% by weight. c) a mixture of stabilizers selected from the group consisting of carob, guar, tara flour and xanthan gum, in a maximum percentage of between 2 and 8% by weight. d) a fiber of vegetable origin whose function is also to stabilize the mixture and reduce the use of fats, specifically inulin, by a maximum percentage of between 5 and 20% by weight.

2. Stabilized mixture based on natural sweeteners for the manufacture of ice cream suitable for consumption by people with diabetes, according to claim 1, characterized in that for its use in the manufacture of fat-based ice cream the stabilizers incorporated into the mixture are carob and guar.

3. Stabilized mixture based on natural sweeteners for the manufacture of ice cream suitable for consumption by people with diabetes, according to claim 1, characterized in that for its use in the manufacture of water-based ice cream the stabilizers incorporated in the mixture are tara and xanthan gum.

4. Stabilized mixture based on natural sweeteners for the manufacture of fat-based ice creams suitable for consumption by people with diabetes, according to claims 1 and 2, the composition by weight of which consists of tagatose 39.29%, grape pomace 0.4%, isomali 38.78%, inulin 13.63%, trehalose 4.85%, stevia 1.02%, stabilizers (carob-guar) 2.04%.

5. Stabilized mixture based on natural sweeteners for the manufacture of water-based ice creams suitable for consumption by people with diabetes, according to claims 1 and 3, consisting of tagatose 39.29%, grape pomace 0.4%, isomali 38.78%, inulin 13.63%, trehalose 4.85%, stevia 1.02%, stabilizers (tara:xanthan 95:5) 2.36%.

6. Stabilized mixture based on natural sweeteners for the manufacture of one kilogram of fat-based ice cream suitable for consumption by people with diabetes, according to claim 4, consisting of tagatose 77 g, grape pomace 0.8 g, isosomal 76 g, inulin 26.7 g, trehalose 9.5 g, stevia 2 g, stabilizers (carob-guar) 4 g.

7. Stabilized mixture based on natural sweeteners for the manufacture of one kilogram of water-based ice cream suitable for consumption by people with diabetes, according to claim 5, consisting of tagatose 102 g, grape pomace 0.8 g, isomali 100 g, inulin 31.2 g, trehalose 12 g, stevia 3 g, stabilizers (tara:xanthan 95:5) 6 g.

8. A method for obtaining the stabilized mixture for the manufacture of ice cream suitable for consumption by people with diabetes, according to claims 4 and 5, comprising the following steps: a) Mix the tagatose and grape pomace with the stabilizer in a professional mixer for more than 3 minutes, preventing the mixture from heating up during the mixing process. b) Add the remaining ingredients (Somali, inulin, trehalose and stevia) to the mixture obtained in the previous step and mix everything for a minimum of 3 minutes per kilogram of resulting product, preventing the mixture from heating up during the mixing process.

9. A method for manufacturing ice cream suitable for consumption by people with diabetes, which consists of adding the stabilized mixture, according to claims 4 and 5, in place of the sugars and stabilizers to the liquid matrix formed by the rest of the ice cream components, during the pasteurization process in the case of fat-based ice cream or at any time in the case of water-based ice cream, carrying out the freezing process in constant agitation inside an ice cream maker.

10. A method for manufacturing fat-based ice cream suitable for consumption by people with diabetes, according to claim 9, which consists of adding 196 grams of the stabilized mixture whose composition is set out in claim 7 to the liquid matrix formed by 804 grams of the remaining components of the ice cream for each kilogram of ice cream to be manufactured.

11. A method for manufacturing water-based ice creams suitable for consumption by people with diabetes, according to claim 9, which consists of adding 255 grams of the stabilized mixture whose composition is set out in claim 8 to the liquid matrix formed by 745 grams of the remaining components of the ice cream for each kilogram of ice cream to be manufactured.

12. Use of the stabilized mixture according to claim 4 for the manufacture of fat-based ice creams, suitable for consumption by people with diabetes.

13. Use of the stabilized mixture according to claim 5 for the manufacture of water-based ice creams, suitable for consumption by people with diabetes.

14. Use of the fat-based ice cream manufacturing process, according to claim 10, for obtaining ice cream suitable for consumption by people with diabetes.

15. Use of the water-based ice cream manufacturing process, according to claim 11, for obtaining ice cream suitable for consumption by people with diabetes.

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