Shear Banding Drink Formulation for Glycemic Control
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Solution Overview
Problem
Current supplements and functional foods fail to effectively control post-prandial glucose levels in individuals with diabetes or impaired glucose tolerance, particularly when consumed with meals or medications, leading to variable efficacy and potential interference with medication kinetics.
Innovation Solution
A drink formulation containing 8g to 40g of water-soluble protein and up to 10g of polysaccharides, specifically galactomannan gum, which exhibits shear banding properties, is designed to moderate blood glucose levels by forming a stationary layer in the gastrointestinal tract, slowing carbohydrate passage and prolonging protein digestion.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high fibre supplements are consumed to control post-prandial glucose, then glycemic control is improved, but interference with medication kinetics occurs and variable efficacy is observed
Solution Approach 1:
The patent modifies the physical parameters of the fibre supplement by controlling particle size distribution (D10, D50, D90 values) and morphology to create a specific flow behavior pattern that prevents interference with medication while maintaining glycemic control benefits
Solution Approach 2:
The patent replaces chemical interaction mechanisms with physical flow behavior mechanisms, where the fibre supplement's rheological properties (shear thinning behavior) control its interaction with food and medication in the gastrointestinal tract rather than relying on chemical binding
2Reliability
If fibre supplements are taken with meals to moderate blood glucose, then post-prandial glucose control is improved, but variable efficacy is observed
Solution Approach 1:
The patent establishes specific parameter ranges for fibre content (5-20g per serving), particle size distribution (D10: 5-20μm, D50: 20-40μm, D90: 40-80μm), and protein content (5-20g per serving) to ensure consistent shear thinning behavior and reliable glycemic control across different usage conditions
Solution Approach 2:
The patent uses flow behavior characteristics as a feedback mechanism to ensure proper formulation, where the shear thinning properties provide real-time information about the fibre-liquid interaction that correlates with effective glycemic control performance
3Reliability
If soluble fibre is increased to improve glycemic control, then blood sugar management is enhanced, but difficulty in achieving high intake without fortification occurs
Solution Approach 1:
The patent creates a composite beverage formulation combining soluble fibre (5-20g), protein (5-20g), and liquid (150-300ml) with specific rheological properties that enhance palatability and ease of consumption while delivering therapeutic fibre doses
Solution Approach 2:
The patent transforms the physical state and flow characteristics of the fibre supplement by controlling particle size and suspension properties, converting a typically difficult-to-consume powder into a readily ingestible beverage with consistent delivery
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 drink significantly reduces post-prandial glucose peaks and area under the curve, providing effective glucose control particularly for diabetic subjects on medication, with improved efficacy compared to non-shear banding formulations.
Implementation Method 1
A drink formulation containing 8g to 40g of water-soluble protein and up to 10g of polysaccharides, specifically galactomannan gum, which exhibits shear banding properties, is designed to moderate blood glucose levels by forming a stationary layer in the gastrointestinal tract
Data Source
AI summary
A drink for moderating blood glucose levels produced by a meal in a human subject suffering diabetes or impaired glucose tolerance (IGT) the drink comprising:. at least one water soluble or water dispersible compound selected from the group consisting of amino acids, peptides and proteins in a total amount of at least 8g on a dry weight basis per serving of drink;. aqueous liquid in an amount of from 70ml to 400ml (preferably in an amount of from 100 ml to 250 ml and more preferably from 125 ml to 175 ml) per serving, and wherein the drink exhibits shear banding when subject to the shear banding test herein described.