CN102014662A - 具有高的碳水化合物摄取效率的凝胶食品 - Google Patents
具有高的碳水化合物摄取效率的凝胶食品 Download PDFInfo
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Abstract
本发明提供了凝胶食品,其具有长期的稳定性,同时递送被有效地转运至肌肉并被吸收的糖类。意在将所述食品作为提高体能的产品。所述产品具有确定的生成葡萄糖/生成果糖的比率并含有明胶。
Description
发明领域
本发明涉及在锻炼期间或锻炼之后能够实现碳水化合物的有效摄取的凝胶食品,如口胶剂(gummy)。
发明背景
向男运动员和女运动员提供营养和能量最佳的供应是许多商业化产品的目标。其中许多是基于常规的营养观念和基于常规成分,如水果、谷物、糖、蜂蜜、纤维及巧克力。一些运动食品是更为精制的产品,并已被证明在锻炼期间或锻炼之后产生积极的生理效应。关键之处在于身体的(再)补水((re)hydration)、锻炼期间出汗所损失矿物质的补充以及能量的供应。能够用许多方法向男运动员和女运动员供应能量:在适当的基质中,许多类型的营养素都能够带来大量的卡路里。脂肪、蛋白质和碳水化合物都能够给人体带来能量。然而,能量被肌肉生物利用的速度对男运动员和女运动员而言尤其重要。以快速有效的方式向身体肌肉递送能量,这仍是运动食品的关键挑战。能量必须得以迅速获得,并且该供能营养素的消化、吸收和转运应当消耗自身最少的能量。
男运动员和女运动员所遇到的是特定的情况,该情况使锻炼期间或刚锻炼之后所消耗食物的形式、包装和用量受到限制:例如运动食品不仅必须有便利包装(以在锻炼期间即时食用),并且每一份的量必须既适于男运动员和女运动员在锻炼期间携带和使用,又适于他们身体实际所需要并且能够在特定时期内吸收。太大的份额不仅不方便携带,并且完全不适于身体所需;太少的份额将不能为身体带来足够的营养素或能量。需要的是特定的能量密度(千卡/克食物)。
研究还表明,当以基本上连续的方式提供时,人体能量和液体的补充是最佳的。在锻炼期间通过多个小量液体摄取的补水使身体更均衡。类似地,在锻炼期间,多个相对适中量的能量食品的摄取能够提高人体的均衡,并且能够因此增加整体体能。
最后,同样重要的是,运动食品的整体质感(texture)和味道对实际的均衡摄取是关键性的。没有男运动员或女运动员会在锻炼期间实际上并重复地消耗不可口或质感不对的食品。在一些运动的特殊情形中也避免这样的消耗或避免错误形式的某种产品(例如,在高海拔或低温户外运动中需避免易冻结的水基质食品)。上述感官性质在此满足营养素组合物以递送实际上向身体递送最佳的热量补充的产品。就此而论,在运动营养学中,重要的是:以与营养素组合物协同的方式使用运动产品的非成分性参数(如味道、规格、质感、视觉吸引力)来确保运动员本能地利用该产品以便使其在锻炼期间的营养摄取最佳化。
质感和生理效应之间协同的最好示例是具有耐嚼(chewy)的质感的产品:相对长的咀嚼产品(如口胶剂)过程导致口腔中唾液的分泌增加。接着,产生的相对高质量的唾液能够导致碳水化合物更好并更快的吸收进入血液,使糖分更容易被肌肉获得。至于那些未能提供正确产品递送形式的,则严重影响男运动员或女运动员在锻炼期间的均衡营养摄取。
运动产品通常在应力条件下运输和贮藏:高温或低温、在锻炼期间的机械应力(即在袋子、背包或运动包中携带)会导致食品完整性受损。复合的产品,特别是非均质产品(分层产品、液体核心等)显然对上述应力更敏感。
因此,需要以最有效快速的方式向肌肉递送能量的运动食品。
需要的是递送最佳能量的产品,该产品同时是可口的并具有适合的质感,以便在运动情况下消耗。
需要的是还会在视觉上有吸引力以便确保其在锻炼期间被重复使用的产品。
需要的是能够在锻炼期间易于消耗并且以快速且能量有效的方式向肌肉递送最佳量的能量的产品。
需要的是有效地向肌肉递送能量同时不因在高应力锻炼期间消化过程通常减慢而受损失的产。
更特别是,有需要递送耐嚼的或凝胶的食品,所述食品在锻炼期间易于被运动员消耗,并且以最有效的方式向肌肉递送能量。
通常,需要这样的食品,所述食品带来上述益处或减缓上述不利之处,同时在长的时期内是稳定的,即使在应力条件下也不受老化的影响。更特别是,需要不随着时间而融化、泄漏或***的食品。
发明概述
本发明涉及凝胶食品,所述凝胶食品包含基本上液态的中心和凝胶外壳。该凝胶食品包含生成果糖的(fructogenic)和生成葡萄糖的(glucogenic)碳水化合物。在第一方面,凝胶外壳(下文中定义)的生成葡萄糖/生成果糖比率在1.5至2.5的限定范围内,最佳地是在1.8至2.2之间。另外,所述凝胶外壳还包含至少5%的明胶(干物质总量的重量比)。
所要求保护的食品可用作增强体能和维持体能的产品,优选可作为相对小的、“一口规格”的、耐嚼的、能够在锻炼期间或锻炼之后容易且方便地被消耗并具有增强的稳定性的产品而消耗。
在另一方面,本发明还包含其它功能性成分,如咖啡因、薄荷脑、冷感香料(cooling flavour)、麻感香料(tingling flavour)、维生素等。
附图简述
图1表示根据本发明的凝胶食品的图示。
发明详述
定义:在本说明书中,下列术语具有如下含义:
生成果糖的碳水化合物表示结构中包含果糖单体的碳水化合物。
生成葡萄糖的碳水化合物表示结构中包含葡萄糖单体的碳水化合物。
众所周知,碳水化合物可以同时是生成葡萄糖的和生成果糖的(例如蔗糖)。
凝胶产品是在环境温度(即在10至40℃之间的大概范围)基本上是固体的产品。凝胶产品的特征是具有相对柔软和耐嚼的质感。通常的凝胶产品包括基于明胶的产品和基于某些类型的水胶体的产品,所述水胶体包括但不限于角叉菜胶、藻酸盐、淀粉、琼脂、结冷胶(gellan gum)、果胶以及纤维素化合物。
外壳表示所述食品的外部结构。
除非另有说明,所有提到的百分比均是(干物质的)重量百分比。
本发明涉及包含基本上液态的中心和凝胶外壳的凝胶食品。所述基本上液态的中心在常规的室温、10至40℃、更优选15至30℃、以及最优选20℃是液体的或半液体的。具有两相(两区)的非均质凝胶食品在甜食中是已知的,例如对糖果而言。液态的中心由凝胶外壳包裹。所述液态的中心和凝胶外壳可以具有不同的组成,例如香料不同。这提供了香料和感官效果的二阶递送。同样的,这样的结构可以递送不同的活性物质,所述活性物质各自得益于特定的基质。所述外壳通过确保足够的机械阻力并由此避免液态的中心的泄漏而保障产品的完整性。
凝胶外壳包含生成果糖的和生成葡萄糖的碳水化合物。所述凝胶外壳可包含多种糖类化合物。在一个实施方案中,凝胶外壳包含一种单一的碳水化合物。在其它实施方案中,凝胶外壳包含2或3或4种不同的碳水化合物的混合物。优选的碳水化合物是既提供容易消化的能量来源又具有良好感官性质的那些。其中包括蔗糖、葡萄糖浆、葡萄糖和果糖等。
凝胶外壳的碳水化合物的组成的特征在于具有确定的生成葡萄糖/生成果糖的比率。下文中提供了计算生成葡萄糖/生成果糖比率的计算方法和实例。
本发明人已经发现当生成葡萄糖/生成果糖的比率为1.5至2.5时是最佳的。本发明人发现,当比率在上述范围内时,肌肉对能量(来自碳水化合物)的利用率是最佳的。能量的碳水化合物源通过消化道迅速被吸收,并转运至肌肉。不受理论的约束,认为所述配比保障了葡萄糖(另外果糖)受体和转运蛋白的最佳利用。两个吸收路径(葡萄糖和果糖)都被最佳地利用,在肌肉对能量源的利用率中观察到了有益的效果。还推测吸收并向肌肉转运分子所需的能量也相对降低。
在本发明的一个实施方案中,生成葡萄糖/生成果糖的比率为1.7至2.3。在其它实施方案中,所述比率为1.8至2.2或者1.9至2.1。在本发明的一个实施方案中,所述比率是2.0或约2.0。在本发明的一个实施方案中,外壳显示所述生成葡萄糖/生成果糖的比率。在其它实施方案中,外壳和液态的中心都显示所述比率。
常规的凝胶产品通常由葡萄糖浆和蔗糖制造。其通常显示的生成葡萄糖/生成果糖比率约在3至7,最经常在5以上。与常规的凝胶产品相比,本发明期望的比率致使在凝胶产品组合物中生成果糖的碳水化合物的百分比相对较高。通过除了葡萄糖浆之外还在组合物中加入大的部分的蔗糖能够递送所述相对较高百分比的生成果糖的碳水化合物。然而,与其它许多糖类似,蔗糖容易结晶。蔗糖(或任何其它化合物)的结晶高度依赖于组合物中存在的其它化合物。相比完全固体的基质,凝胶基质对糖的结晶更敏感。显示所述范围内的生成葡萄糖/生成果糖比率的凝胶基质甚至对结晶更加敏感。
本发明人发现,蔗糖或其它糖的结晶对凝胶食品的品质具有不利作用:首先,结晶导致凝胶基质***,这对产品的味道和质感都是不利的。其还负面地影响产品的稳定性:外壳随着时间变得坚硬和易破。对具有液态的中心的凝胶产品而言,这是重要的负面影响,因为其能够引起液态的中心的泄漏以及许多相关的缺陷。结晶还能够导致凝胶产品在质感和外观上负面的改变。接着使得产品吸引力降低,并从技术上不太能够在锻炼期间以适当的频率被消耗以递送它全部的营养益处。
对含有明胶的凝胶食品而言,本发明人发现至少5%的明胶百分含量能够减轻相对高的生成果糖的碳水化合物或蔗糖含量的负面影响。在本发明的实施方案中,明胶含量是至少6%、至少7%、至少8%、至少9%。在其它实施方案中,明胶含量是至少12%。在一个实施方案中,外壳显示出上述任何一种的明胶含量。在其它实施方案中,外壳和液态的中心都显示出上述任何一种明胶含量(尽管所述液态的中心必须保持液态或基本上液态)。
不受理论的约束,本发明人相信所述的高明胶含量调整了糖类分子和明胶基质间的相互作用。糖类分子的流动性被相当大地降低;因此,降低了糖类分子结晶的速度。具有高的明胶含量的明胶基质的较高粘性能够产生影响。在其它模型中,尽管是推测,本发明人相信水分子、明胶基质和糖类分子间的相互作用被影响。
具有液态的中心的凝胶产品的情形对本发明而言是特别重要的。事实上,液态的中心一般包含能够结晶的糖类。液态的中心的液体基质能使糖类向凝胶外壳快速流动。因此,液态的中心倾向于促进糖类的结晶,并因而致使上述负面影响更为严重。认为所述的外壳明胶含量减轻了液态的中心在糖类结晶上的负面影响。
食品的质感和耐嚼性质受明胶含量影响极大。“凝胶食品”的目的可使得明胶含量的上限存在固有的限制。在本发明的一些实施方案中,外壳明胶含量的最大值小于30%、小于20%或小于10%。这样,本发明的凝胶产品保障了促进碳水化合物最有效吸收的最佳质感(即耐嚼的,具有特定的硬度和在口中的持续时间)。所述质感接着导致特定的使用模式(咀嚼时间、在口中融化......)。质感、咀嚼时间、唾液生成、液态的中心的存在、外壳硬度、糖类组成和明胶水平,所有这些协同运作以提高碳水化合物的有效摄取。所述有效摄取趋向于提高锻炼期间/之后的体能和恢复。
在本发明一个实施方案中,凝胶食品中总碳水化合物的百分比是在40%至95%、优选50%至65%、最优选58%至86%。能量密度可以为2至5千卡/克产品、优选2.8至3.6千卡/克产品。在本发明一个实施方案中,上述数值对液态的中心和外壳而言都是有效的。在其它实施方案中,这些数值仅仅是针对外壳的。在一个实施方案中,所述产品是“一口规格”的产品,其总重量为2至20g,更优选为5g至10g,最优选为6g至8g。该大小提高了应用频率(能量的连续供应),同时在给定时间内递送最佳量的能量并减少消化的能量耗费。
凝胶外壳通常具有相对柔软的耐嚼的质感。外壳可以是任何颜色。在优选的实施方案中,外壳是半透明的,更优选是基本上透明的。本发明人观察到在半透明凝胶基质中糖类的结晶是非常明显的,并导致外壳的视觉性质劣化(即导致不太半透明的外壳)。本发明人还发现糖类的结晶降低了该食品的吸引力。这与凝胶外壳***有关。通过提供在长的时期内稳定并且不***的凝胶食品,发明人发现了在锻炼期间实际提高产品重复使用而不损害咀嚼的便利或味道并同时最小化(由于咀嚼坚硬食品)能量损失的方法。如此,能够实际提高男运动员和女运动员在锻炼期间的能量摄取。
所述凝胶食品能包含其它成分、更优选协同地起作用以增进产品随时间的稳定性的一种或多种成分或增进能量递送效率的一种或多种成分。可以选择下列其它成分:咖啡因,薄荷脑,维生素,香料,麻感香料(如川椒(Sichuan pepper)提取物或肉桂醛),冷感香料,防腐剂,食品增稠剂如黄原胶、角叉菜胶、藻酸盐、淀粉、琼脂、caroube gum(角豆胶)、结冷胶、果胶、纤维素化合物或其混合物。例如,咖啡因对代谢速率和清醒程度有功能性作用,因此总体上能够影响能量向肌肉的递送和/或行为表现。这些其它成分能存在于产品的外壳中,特别是当它们提高产品稳定性时是如此,和/或它们存在于液态的中心内。
在一些方面,本发明涉及所述凝胶食品的应用:用于在锻炼期间或之后提供最佳的碳水化合物摄取和利用。体育运动增加了被快速转运和吸收的能量的直接需求。通过提出上述食品组合物,本发明人得到了以方便的、随时间稳定的和有吸引力的形式向肌肉高效递送能量的新方法,其减轻了预期的上述递送中的负面问题。
定义和“生成葡萄糖的/生成果糖的比率”的计算。按照组合物中存在的所有碳水化合物理论上完全水解为单糖,将葡萄糖分子的总数除以果糖分子的总数而获得生成葡萄糖/生成果糖的比率。
例如:
混合物由
-80%[纯葡萄糖]
-20%[纯果糖]组成
生成葡萄糖/生成果糖的比率=80/20=4
-100%高果糖玉米糖浆(高果糖玉米糖浆-55,含有45%葡萄糖和55%果糖)
生成葡萄糖/生成果糖的比率=45/55=0.8
-100%蔗糖=50%果糖和50%葡萄糖
生成葡萄糖/生成果糖的比率=50/50=1
-50%蔗糖
-50%玉米糖浆[100%生成葡萄糖的碳水化合物]
生成葡萄糖/生成果糖的比率=(50+100)/50=3∶1
本发明将通过下列实施例进一步说明:
实施例1
提出具有下列组成的本发明凝胶食品。图1是根据本发明的凝胶食品的示例,其显示包含明胶的凝胶外壳,该凝胶外壳包围着基本上液态的中心。图1可以是实施例1产品的示例,其组成详述如下。
实施例1的凝胶食品的组成:
干物质的重量百分比
外壳 终产品的92%
蔗糖 56%
葡萄糖浆 33%
香料 小于1%
明胶 8%
柠檬酸 小于2%
蜡(食品级) 小于1%
液态的中心 终产品的8%
蔗糖 41%
葡萄糖浆 39%
甘油 10%
角叉菜胶 3%
酸 2%
柠檬酸三钠 2%
香料 1%
色素 2%
该凝胶食品是半透明、耐嚼的、基本上为卵形的产品,约6.5g,具有液态的中心(以小液滴的形式)。其显示的生成葡萄糖/生成果糖的比率为2.2。其具有3.25千卡/克。已证明其具有超过12个月的稳定性,而没有外壳硬度的改变、没有泄漏且没有透明度的改变、也没有味道的改变。
所有成分均是常规的食品级成分。明胶特别是纯猪皮明胶A型(Rousselot(R)275PS),其来源于Rousselot SAS(Avenue de l’arche 10,F-92419Courbevoie,法国),糖类来自Nord Zucker(Cukrovarská311/9SK-91411Teplá,斯洛伐克)和Cargill(Cargill GermanyGmbH,Montplaisir Str 22,39249Barby,德国)。
分析方法
生成果糖和生成葡萄糖的含量的测定可以通过任何适宜的常规方法进行。例如,通过酸水解全部的糖,接着通过色谱法进行糖的图谱分析。上文所述实施例1的具体分析是采用总碳水化合物分析“美国农业部,食物的能量值(energy value of food),农业手册74期,第2-11页(1973)”。糖的图谱具体按如下测定“Mason,B.S.和Slover H.T.,气相色谱法测定食物中的糖类(a gas chromatographic method forth e determination of sugars infoods),Journal of agricultural and food chemistry,19(3):551-554(1971)”。
明胶含量的测定可以通过任何常规方法进行。例如,上文所述实施例1采用所谓“杜马斯法”进行分析:“AOAC国际的法定分析方法(Officialmethod of analysis of AOAC International)”,第18版,方法968.06和992.15,AOAC International,Gaitherburg,MD,美国(2005)。
Claims (9)
1.凝胶食品,其包含基本上液态的中心和凝胶外壳,所述凝胶外壳包含生成果糖的和生成葡萄糖的碳水化合物,其特征在于:所述凝胶外壳的生成葡萄糖/生成果糖的比率为1.5至2.5,并且所述凝胶外壳包含至少5%的明胶。
2.根据权利要求1所述的凝胶食品,其中所述凝胶外壳包含至少7%的明胶。
3.根据前述权利要求中任意一项所述的凝胶食品,其中所述凝胶外壳具有1.8至2.2的生成葡萄糖/生成果糖的比率。
4.根据前述权利要求中任意一项所述的凝胶食品,其中所述凝胶外壳是基本上半透明的。
5.根据前述权利要求中任意一项所述的凝胶食品,其中所述基本上液态的中心包含咖啡因或薄荷脑或维生素或香料或麻感香料(如川椒提取物或肉桂醛)或冷感香料或防腐剂或食品增稠剂或其混合物。
6.根据前述权利要求中任意一项所述的凝胶食品,其中所述凝胶外壳包含咖啡因或薄荷脑或维生素或香料或麻感香料(如川椒提取物或肉桂醛)或冷感香料或防腐剂或食品增稠剂或其混合物。
7.根据前述权利要求中任意一项所述的凝胶食品,其中液态的中心包含生成果糖的和生成葡萄糖的碳水化合物,并且其中所述液态的中心的生成葡萄糖/生成果糖的比率为1.5至2.5。
8.包含基本上液态的中心和凝胶外壳的凝胶食品用于在锻炼期间或锻炼之后提供最佳的碳水化合物摄取的应用,所述凝胶中心包含生成果糖的和生成葡萄糖的碳水化合物,其中所述凝胶外壳的生成葡萄糖/生成果糖的比率为1.5至2.5,并且所述凝胶外壳包含至少5%的明胶。
9.包含基本上液态的中心和凝胶外壳的凝胶食品用于提高男运动员或女运动员的体能的应用,所述凝胶中心包含生成果糖的和生成葡萄糖的碳水化合物,其中所述凝胶外壳的生成葡萄糖/生成果糖的比率为1.5至2.5,并且所述凝胶外壳包含至少5%的明胶。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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EP08102211.3 | 2008-03-03 | ||
EP08102211A EP2098125B1 (en) | 2008-03-03 | 2008-03-03 | A gelled food product with high carbohydrate intake efficiency |
PCT/EP2009/052346 WO2009109523A1 (en) | 2008-03-03 | 2009-02-27 | A gelled food product with high carbohydrate intake efficiency |
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CN102014662A true CN102014662A (zh) | 2011-04-13 |
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CN2009801156404A Pending CN102014662A (zh) | 2008-03-03 | 2009-02-27 | 具有高的碳水化合物摄取效率的凝胶食品 |
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US (1) | US20110008487A1 (zh) |
EP (2) | EP2098125B1 (zh) |
JP (1) | JP5742224B2 (zh) |
CN (1) | CN102014662A (zh) |
AT (1) | ATE526832T1 (zh) |
AU (1) | AU2009221315B2 (zh) |
BR (1) | BRPI0909103B1 (zh) |
CA (1) | CA2717283C (zh) |
DK (1) | DK2098125T3 (zh) |
ES (1) | ES2371789T3 (zh) |
MX (1) | MX2010009637A (zh) |
MY (1) | MY162587A (zh) |
PL (1) | PL2098125T3 (zh) |
PT (1) | PT2098125E (zh) |
RU (1) | RU2461226C2 (zh) |
WO (1) | WO2009109523A1 (zh) |
ZA (1) | ZA201007021B (zh) |
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- 2008-03-03 AT AT08102211T patent/ATE526832T1/de active
- 2008-03-03 DK DK08102211.3T patent/DK2098125T3/da active
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- 2009-02-27 CN CN2009801156404A patent/CN102014662A/zh active Pending
- 2009-02-27 CA CA2717283A patent/CA2717283C/en not_active Expired - Fee Related
- 2009-02-27 AU AU2009221315A patent/AU2009221315B2/en not_active Ceased
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- 2009-02-27 US US12/920,153 patent/US20110008487A1/en not_active Abandoned
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Also Published As
Publication number | Publication date |
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WO2009109523A1 (en) | 2009-09-11 |
EP2098125A1 (en) | 2009-09-09 |
BRPI0909103A2 (pt) | 2015-07-28 |
CA2717283C (en) | 2012-03-27 |
CA2717283A1 (en) | 2009-09-11 |
JP5742224B2 (ja) | 2015-07-01 |
MY162587A (en) | 2017-06-30 |
BRPI0909103B1 (pt) | 2017-06-27 |
JP2011512830A (ja) | 2011-04-28 |
MX2010009637A (es) | 2010-10-07 |
ES2371789T3 (es) | 2012-01-10 |
PT2098125E (pt) | 2011-11-15 |
EP2259687A1 (en) | 2010-12-15 |
AU2009221315A1 (en) | 2009-09-11 |
US20110008487A1 (en) | 2011-01-13 |
ATE526832T1 (de) | 2011-10-15 |
ZA201007021B (en) | 2012-03-28 |
PL2098125T3 (pl) | 2012-02-29 |
DK2098125T3 (da) | 2011-12-05 |
RU2010140378A (ru) | 2012-04-10 |
AU2009221315B2 (en) | 2013-05-02 |
RU2461226C2 (ru) | 2012-09-20 |
EP2098125B1 (en) | 2011-10-05 |
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