Methylcellulose Gel Satiety Composition
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Solution Overview
Problem
Existing satiety-inducing compositions that rely on alginate materials require a separate crosslinker, such as calcium ions, and are pH-dependent, making them impractical for consistent efficacy, as they may not gel under all stomach conditions or if the crosslinker is not administered promptly.
Innovation Solution
A composition comprising mono- and/or disaccharides combined with methylcellulose, where the methylcellulose has specific methoxy substitution ratios and viscosity ranges, allowing it to form a strong gel at body temperature without the need for a crosslinker or pH-dependent conditions, effectively reducing stomach void volume and inducing satiety.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If alginate material is used to induce satiety, then gel formation can occur, but it requires a separate crosslinker (calcium ions) and is pH-dependent, reducing reliability
Solution Approach 1:
The patent extracts and eliminates the requirement for external crosslinkers (calcium ions) by using methylcellulose that can self-gel through intra-molecular hydrogen bonding when pH is lowered below 3.5, thereby removing the complex crosslinking step and improving reliability
Solution Approach 2:
The patent changes the pH parameter of the gastric environment (lowering below 3.5) to trigger gelation of methylcellulose through acid gelation mechanism, replacing the need for calcium ion crosslinking and making the process more reliable and consistent
2Reliability
If alginate crosslinking is used, then gel strength can be achieved, but timing of crosslinker administration is critical, losing time sensitivity
Solution Approach 1:
The methylcellulose is pre-formulated with the specific s23/s26 ratio (0.17 to 0.36) during manufacturing, so that upon contact with gastric acid, it immediately undergoes acid gelation without requiring any additional time for crosslinker administration, eliminating the time-sensitive window problem
3Reliability
If pH-dependent gelation is used, then gel formation can occur, but efficacy is impaired by varying stomach conditions, reducing adaptability
Solution Approach 1:
The methylcellulose composition serves itself by utilizing the naturally occurring gastric acid environment to trigger gelation through acid gelation, eliminating the need for external pH adjustment or crosslinking agents, and making the system adaptable to varying stomach conditions
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The combination of methylcellulose with mono- and/or disaccharides enhances gel strength at body temperature, providing sustained satiety by forming a gel mass in the stomach that occupies volume and reduces hunger, without the limitations of pH dependence or crosslinker administration timing.
Implementation Method 1
methylcellulose...allowing it to form a strong gel at body temperature
Implementation Method 2
The combination of methylcellulose with mono- and/or disaccharides enhances gel strength at body temperature
Data Source
AI summary
A flowable or spoonable medicament, food, food ingredient or food supplement is useful for inducing satiety. It comprises (a) one or more mono-, di- and/or oligosaccharides and (b) a methylcellulose, wherein the methylcellulose has anhydroglucose units joined by 1-4 linkages wherein hydroxy groups of anhydroglucose units are substituted with methyl groups such that s23/s26 is from 0.17 to 0.36, wherein s23 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 3-positions of the anhydroglucose unit are substituted with methyl groups and wherein s26 is the molar fraction of anhydroglucose units wherein only the two hydroxy groups in the 2- and 6-positions of the anhydroglucose unit are substituted with methyl groups.