AU2007202379B8 - Fruit preparation suitable for diet - Google Patents

Abstract

The invention descLil-es et fruiL preparation, paste or spread suitable for diet, prepared by using a sweetening component, which comprises fructose and isomalt at a ratio of at least 1:1 and at most 10:1, at a fruit content of 50%, wherein the ingredients are combined such that a dry mass in the final product lies in a range of between 20% and 60%.

Description

P/00/011 Regulation 3.2 AUSTRALIA Patents Act 1990 ORIGINAL COMPLETE SPECIFICATION STANDARD PATENT Invention Title: "FRUIT PREPARATION SUITABLE FOR DIET" The following statement is a full description of this invention, including the best method of performing it known to us: Fruit Preparation Suitable For Diet The invention relates to a dietary fruit preparation (paste or spread) which is suitable tor diabetics (persons suffering from diabetes mellitus) for use in a diet sheet and which is not adversely effected in terms of taste compared to conven tional jams or marmalades. Previously known fruit preparations suitable for diet are normally prepared either with sorbitol and/or fructose and/or with artificial sweeteners. Relative to cL cu[mpardtive jam, these fruit preparations taste, depending on which of the aforementioned additives have been used for sweetening, either very sweet or very little, whereby, as a rule, a non-fruity and even metallic taste appearance, in par ticular as an aftertaste, is obtained. US 2003/0170365 Al describes a natural based sweetening compo sition suitable for diet, containing a Lo Han Kuo fruit con centrate, isomalt and fructo-oligosaccharide - the two last memLioned upuuineGiLt iii a .r Liu uf 20:1. FurLher, EP 0 970 618 A describes a sweetening component containing fructose, which in the case of Example 3 additionally contains inulin and isomalt, for sweetening a desserL cream Un a £iLucl lasi. IL cannot be gathered from anyone of the aforementioned documents how the described sensory disadvantages with respect to fruit preparation suitable for diet could be diminished. The object of the invention lies in the provision of a fruit preparation which does not have the described sensory disad vantages and which offers the same taste appearance as a con ventional (sugar-containing) jam prepared from the same 2 fruits, which, however, is improved from the viewpoint of die tary. This object is solved according LU Lh p.LesenL invention by a combination of ingredients mixed in particular amounts. Thus, the invention provides a fruit preparation according to claims 1 and 2. The fruit preparation or fruit paste or fruit spread according to the invention comprises, in a particular embodi ment, - a fruit content of 5 - 50 weight-% - a sweetening component, comprising a mixture of fructose and isomalt in a ratio of at least about 1:1 and at most of about 10:1, - wherein the sweetening component and the fruits are com pounded such that the dry mass in the final product lies botwccn 20 and 60 weight %. While achieving a favourable dietary result, the sensory taste appearance is optimized here. The term "isomalt" is to be understood in its normal meaning. Typically, it means a mixture with the components 1-0-ca-D glucopyranocyl-D-oorbitol (CPS) and 1 0 a D glucopyranosyl D mannitol-dihydrat (GMD). For this substance, a mixture con sisting of about equal parts of GPS and GMD, known under the name Palatinit@, is particularly suitable. The fruit component in the composition of the preparation ac O'rding to the invention may derive from fruits, fruit parts or the like (including fruit juices and fruit pulps). The form of the preparation, paste or spread may be freely chosen, for example a form ala cted from marmalades, jams, jellys and the like. The fruits suitable for preparing the fruit preparation are also freely selectable, for example from the group con sisting of strawberry, raspberry, red currant and/or black 3 currant, cherry, apricot, bluebeULy, oUr L ix.Lur of such fruits, as e.g. berries with raspberry, blackberry and blue berry. The sweetening component to be used for the fruit preparation according to the present invention contains fructose and isomalt; in case of the sensULielly upLimized embodimenL, these components are contained in a weight ratio of about 10:1 to about 1:1, in particular between these ratio limits. Pref erably, the sweeLerniig uuiipumtiL UCnLaiLu £L uulu nd itsulmilL in a ratio of 2.5:1 to 7.5:1, in particular in a ratio of about 5:1. In a special embodiment, the sweetening component is composed solely of fructose and isomalt in the aforemen tioned admixture ratios. Hence, with the specific admixture ratios, and in particular with the preferred admixture ratios, and by obocrving the abovo mentioned values with respect to fruit content and final dry mass, excellent sensory results are achieved. Furthermore, it has been found - particularly in cace that the qwcctcning component consists only of fructose and isomalt - that well adjustable sensory results are associ ated with an advantageous combination of a low glycemic index (CI) or low glyccmic load (GL) and concurrently a good and pleasant relative sweetness. Within the framework of the present invention, the special mixing ratio of fructose to isomalt is defined by the ingredi ent added to the fruit, i.e. by the added sweetening compo nent. This applies independent from possibly variable amounts of free glucose contents of the starting fruit content. If the ratio of fructose to isomalt is to be determined from the fi nl product, then the fructose content derived from the amount of free fructose of the initially used fruit has to be sub tracted in order to determine the used fructoae additivre amount. For this purpose, the content of free fructose derived 4 from the initially used fruit may, fo.. exdtmple, be gathered from known tabulations which indicate such amounts with re spect to the used fruit, or it can be determined by known measurement methods such as weL-cvemiLcal deLeLmination or non destructive determination (concerning the latter, e.g. by near-infrared (NIR) spectral analysis) of fructose from the respectively used fruit. Further ingredients of the fruit preparation according to the invention Lmery lludet-, buL re iiuL limited to thickening agents such as pectin, starch and modified starch, cellulose and cellulose derivatives, locust bean gum, gellan gum, carra geen and the like; acidification agents ouch as citric acid, ascorbic acid, tartaric acid, acetic acid, malic acid, phos phoric acid and the like, alone or in combination with a food acccptablc salt as an acidification controlling agent such as e.g. citrate, acetate, ascorbate, tartrate, phosphate and the like; and other optional additives such as plant oils, pre servativee, food colouring agents, filler, carricro, etc. In a sensorially particularly preferred embodiment, the fruit preparation is provided with a fruit content of 35%, a dry mass of 45% and a sweetening component consisting of fructose and isomalt in a ratio of 5:1. This embodiment has a reduction by 30% with respect to calorific value compared to a sugar containing jam ("jam extra"). The present invention will be described in more detail by means of examples which, however, only serve for illustration and are not to be understood in a limiting manner.

5 Examplc 1 In a comparative test, various preparations for bread spreads were prepared by using different sweetening components. Here, different fruit contents as well as different final dry masses are adjusted, as listed in the following Table 1. Thereby, a fruit preparation according to the invention with a sweetening component made of fructose and isomalt was compared with com parative products which contained other sweetening components, respectively. The product according to the invention and the comparative products further contained usual additives such as pectin, citric acid, citrate and water. From the respective final product, the calorific value in kcal/100g, the relative sweetness as well as the glycemic load per 309-portion were determined. The results shown in Table I make clear that, with the sweetening component comprising fructose and isomalt according to the invention, favourable amounts of fruit content and dry mass are obtained and, in particular, that a particularly low value of the glycemic load combined with a good value of a relative sweetness with a con current low calorific value is achieved in comparison with other sweetening components. With the inventive fruit prepara tion, a particularly well balance between per se opposite properties is achieved.

H ~ 0 r N -4 H kD 0 C)Ll mD ,-A -) m' (N 'LN Cn H Q)0 a)~ r1 0 Un ) 11 %-v H U) m It CmC u0 04 on a)oi L) 0L 0 d) m 00 A) U ) U 4 4 JUl 4-4 m In Q (a444 (TS to o a) U) U co Ci a ) i U r1 4 4 04 4 0 ) 0 .H PU L) (D- U) V- U4 0S u -F- C!) w Ci) t t ;:S 0 114 *'-i W l l 4- -W 4--) 4--) U) 4- 4-)) U) 4- ) U) M U) En U4() a) ) U) 0c U .L ,L ~ LI + LI ~ C 4-4 ~ Cl 14 7 Example 2 In an example according to the invention, a dietary food preparation on the basis of strawberry is prepared by prelimi nary adding fructose and isomalt in different weight mixing ratios to the fruit starting material, and subsequently adding pectin, citric acid, tri-calcium-citrate, sunflower oil and water as further components such that the fruit content and the final dry mass amounted to 35 wt-% and 45 wt-%, respec ti'verly. The respective amounts of fructose and isomalt which had been added per kg per cooking tank as well as correspond ing amount ratios are summarized in the subsequent Table 2. As the sensory results summarized in Table 2 show, the dietary fruit preparation having a ratio of fructose to isomalt of 5:1 has an optimal balance of a pleasant sweet and fruity taste (see species strawberry 2). Above a ratio of 10:1 (see species strawberry 1), there is a tendency to a taste which, albeit being sweet, appears as a metallic and hardly fruity taste, whereas at a ratio of below about 1:1 (see species strawberry 3) an untrue, hardly fruity taste increases in an inacceptable manner, and producing at about 1:2 additionally a disadvanta geously dull aftertaste (see species strawberry 4) and finally producing at about 1:10 (see species strawberry 5) a sharp acid and poorly sweet taste appearance. The result in the taste of species strawberry 1 is similar to a comparative fruit preparation being sweetened with fructose only, whereas irn the ta nt of spt-iF -,trawbFrry A A s i mi l Ar reR-i t i s ch tained as with a comparative fruit preparation with sorbitol only. Hence, the ratio of fructose to isomalt should be at least of about 1: 1 anci at mnt- of ahoit .0:1 - 8 Table 2 Species DM FC kg added per Approximate Sensory Re tank Ratio cult fructose isomalt Strawberry 45% 35% 568 57 10:1 sweet, ten 1 deny towards metallic, poorly fruity taste Strawberry 45% 35% 525 100 5:1 pleasant 2 eweet, fruity Strawberry 45% 35% 314.5 312.5 1:1 tendency to 3 wards untrue, poorly fruity taste Strawberry 45% 35% 212 415 1:2 dull after 4 taste Strawberry 45% 35% 57 568 1:10 sharply acid, 5 poorly sweet DM = dry mass PC = fruit content 9 Exaople- 3 Using a sweetening component with fructose and isomalt in a raLio of 5:1, fl.L .epara ions suitable for diet with dif ferent fruit varieties were produced at a fruit content of 35% by weight with the preparation process described in Example 2. Sensory results as well as values wiLLL e!seL Lu ylyCeLic ill dex (GI), glycemic load (GL) and calorific value (reduction with respect to a sugar-containing comparative jam) for the respective fruit product are summarized in the following Table 3. The GL-value is obtained from the GI-value according to the following formula: GL-value = GI value (in %) x amount of carbohydrates (g) in the portion 100 The results of Example 3 show that, independently from the used starting fruit, an excellent sensory performance is ob tained with a well-balanced relationship between sensory and a good low GI and GL associated with a significant reduction of Lhe clurific value, yet with a pleasant and sufficiently high sweetness, compared to a comparative fruit preparation on the basis of sugar.

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.1 0 I .0 - - >, U) 0 CD U) n( En4 .) - ~ C' 25.- ~ Uco ej - w) C- - 0 N ca_ 2 U 0 0 2 U 2 U,3 C-)L C-,N -u 0 11 On the basis of the demonstrated results, it can be generally stated that a fruit preparation suitable for diet in another particular embodiment of the present invention is based on a charged fruit content of 5% to 50% and uumri.-ses in the final product a dry mass of between 20% and 60%, wherein the fruit preparation is sweetened with a sweetening component with fructocc and isomalt and has a glycemic load (GL) in the prod uct of below 4.0. More advantageously, the glycemic index (GI) can be maintained at below 40.0, still better at below 35.0, and partly depending on the fruit variety - even at below 30.0. In this embodiment, the dietary result at a concurrent pleasant sweetness is optimized besides a well adjustable sen oory tastc. Thus, the sweetening component with fructose and isomalt, preferably in an admixture ratio of 1:1 to 10:1, may be used generally for sweetening fruit preparations, fruit pastes or fruit opreadc, specifically for the purpoac of sugar-free sweetening and particularly with fruit preparations being defined in the above-mentioned embodiment.

Claims (2)

1. Fruit spread suitable for diet, manufactured using a sweetening component which contains fructose and isomalt in a ratio of at least 1:1 and 5 at the most 10:1 at a fruit content of 5 to 50%, wherein the constituents are combined in such a manner that the dry mass in the final product is between 20 and 60%.

2. Fruit spread with a fruit content of 35%, a dry mass of 45% and a 10 sweetening component of fructose and isomalt in the ratio of 5:1. 1407592_1