DK9300398U3 - Drinkable dietary fiber composition - Google Patents
Drinkable dietary fiber composition Download PDFInfo
- Publication number
- DK9300398U3 DK9300398U3 DK9300398U DK9300398U DK9300398U3 DK 9300398 U3 DK9300398 U3 DK 9300398U3 DK 9300398 U DK9300398 U DK 9300398U DK 9300398 U DK9300398 U DK 9300398U DK 9300398 U3 DK9300398 U3 DK 9300398U3
- Authority
- DK
- Denmark
- Prior art keywords
- dietary fiber
- drinkable
- new
- fiber composition
- soluble
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
- A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
- A61K9/1605—Excipients; Inactive ingredients
- A61K9/1629—Organic macromolecular compounds
- A61K9/1652—Polysaccharides, e.g. alginate, cellulose derivatives; Cyclodextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/68—Plantaginaceae (Plantain Family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
- A61K9/16—Agglomerates; Granulates; Microbeadlets ; Microspheres; Pellets; Solid products obtained by spray drying, spray freeze drying, spray congealing,(multiple) emulsion solvent evaporation or extraction
- A61K9/1605—Excipients; Inactive ingredients
- A61K9/1617—Organic compounds, e.g. phospholipids, fats
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Veterinary Medicine (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Dispersion Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Biophysics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicines Containing Plant Substances (AREA)
Description
DK 93 00398 U3DK 93 00398 U3
BeskrivelseDescription
BenævnelseDenominations
Kosttilskud baseret på opløselige kostfibre.Supplements based on soluble dietary fiber.
Frembringelsens anvendelsesområdeScope of production
Frembringelsen angår en drikbar kostfiberkomposition til udrøring i koldt vand.The invention relates to a drinkable dietary fiber composition for stirring in cold water.
En hensigtsmæssig definition på begrebet "kostfibre" er, at der er tale om makromolekuler af vegetabilsk oprindelse, karakteriseret ved, at de ikke nedbrydes af menneskets fordøjelsesenzymer.An appropriate definition of the term "dietary fiber" is that these are macromolecules of vegetable origin, characterized in that they are not degraded by human digestive enzymes.
Kostfibre kan opdeles i 2 hovedgrupper, de opløselige og de uopløselige. Disse er meget forskellige, hvad angår fysik-kemiske og ernæringsmæssige egenskaber.Dietary fiber can be divided into 2 main groups, the soluble and the insoluble. These are very different in terms of physico-chemical and nutritional properties.
De uopløselige kostfibre, som f.eks. findes i groft brød og klid, har en vis lakserende effekt og virker sandsynligvis forebyggende over for tyktarmscancer. Det er forholdsvis let at forøge sit indtag af uopløselige kostfibre, f.eks. ved at skifte til grovere brødtyper.The insoluble dietary fibers, such as is found in coarse bread and bran, has some laxative effect, and is likely to prevent colon cancer. It is relatively easy to increase its intake of insoluble dietary fiber, e.g. by switching to coarser bread types.
De opløselige kostfibre har også disse gavnlige egenskaber, men menes desuden at have andre gavnlige terapeutiske og forebyggende egenskaber. Indtag af opløselige kostfibre menes således at sænke blodserums indhold af det såkaldte LDL kolesterol, hvilket er værdifuldt i forbindelse med forebyggelse af hjerte/karsygdomme.The soluble dietary fiber also has these beneficial properties, but is also believed to have other beneficial therapeutic and preventative properties. Intake of soluble dietary fiber is thus thought to lower the blood serum content of so-called LDL cholesterol, which is valuable in the prevention of cardiovascular disease.
- 2 - DK 93 00398 U3- 2 - DK 93 00398 U3
Opløselige kostfibre påvirker også organismens optagelse af glucose, hvilket er er værdifuldt ved behandlingen af diabetes, især den såkaldte type II diabetes. Samtidig kan dette anvendes i præparater til regulering af appetitten hos overvægtige personer.Soluble dietary fiber also affects the uptake of glucose by the organism, which is valuable in the treatment of diabetes, especially so-called type II diabetes. At the same time, this can be used in preparations for controlling the appetite of obese people.
Alle disse positive effekter af de opløselige kostfibre menes at have sammenhæng med deres evne til at danne højviskøse vandige opløsninger, selv i meget lave koncentrationer (se f.eks. P.A.Todd et al. : "Guar Gum. A rewiew of its Pharmacological Properties and Use as a dietary Adjunct in Hypercholesterolemia." Drugs 39(6) p. 917-28, 1990.All of these positive effects of the soluble dietary fiber are believed to be related to their ability to form highly viscous aqueous solutions, even at very low concentrations (see, for example, PATodd et al .: "Guar Gum. A rewiew of its Pharmacological Properties and Use as a Dietary Adjunct in Hypercholesterolemia. "Drugs 39 (6) pp. 917-28, 1990.
At forøge sin indtagelse af opløselige kostfibre via kostændringer er ingen enkel sag, idet indholdet i normale levnedsmidler er relativt lavt. Der skal således en relativt radikal kostændring til, noget som erfaringsmæssigt er svært for mange at gennemføre i praksis.Increasing its intake of soluble dietary fiber through dietary changes is no simple matter, as the content of normal foods is relatively low. This requires a relatively radical dietary change, something that, from experience, it is difficult for many to implement in practice.
Kosttilskud baseret på opløselige kostfibre er derfor i høj grad berettigede.Dietary supplements based on soluble dietary fiber are therefore highly justified.
Kendt teknikPrior art
Tabletter er ikke egnede som dispenseringsform, idet der skal indtages temmelig store mængder opløselige kostfibre for at opnå de gavnlige effekter (10 - 30 g pr. dag, ifølge J.W. Anderson et al. i “Kritchevsky et al. " Dietary Fiber. Chemistry, Physiology and Health Effects.", 1990 Plenum Press, New York , p. 339-63).Tablets are not suitable as a dispensing form, since rather large amounts of soluble dietary fiber need to be consumed to achieve the beneficial effects (10 - 30 g per day, according to JW Anderson et al. In "Kritchevsky et al." Dietary Fiber. Chemistry, Physiology and Health Effects. ", 1990 Plenum Press, New York, pp. 339-63).
- 3 - DK 93 00398 U3- 3 - DK 93 00398 U3
Nutritional guidelines for health education in Britain anbefaler 30 g pr dag (Nutr. Today, 21, 21, 1986). Desuden er det vanskeligt at opnå en tilstrækkelig frigivelse af fibrene fra en tablet. En drikbar kostfiberformulering er derfor den foretrukne dispenseringsform for kosttilskud baseret på opløselige kostfibre. Hermed sikres også væsketilførsel, som er en forudsætning for, at de opløselige kostfibre kan udøve deres gavnlige effekter.Nutritional guidelines for health education in Britain recommend 30 g per day (Nutr. Today, 21, 21, 1986). Furthermore, it is difficult to obtain a sufficient release of the fibers from a tablet. Therefore, a drinkable dietary fiber formulation is the preferred form of dispensing dietary supplement based on soluble dietary fiber. This also ensures fluid supply, which is a prerequisite for the soluble dietary fiber to exert their beneficial effects.
For at et kosttilskud skal kunne gøre nytte, er det ikke tilstrækkeligt, at sammensætningen er hensigtsmæssig med hensyn til indholdet af kostfiber . Produktet må også være organoleptisk tiltalende, for at det skal kunne indtages hver eneste dag gennem mange år. Opløselige kostfibre frembyder her det særlige problem, at deres effekt på den ene side afhænger af deres evne til at danne højviskøse vandige opløsninger, men at højviskøse drikke på den anden side af de fleste opfattes som uappetitlige. Man må derfor af hensyn til det organoleptiske indtryk søge at holde viskositeten lav, indtil drikken er indtaget.In order for a dietary supplement to be beneficial, it is not sufficient for the composition to be appropriate with respect to the dietary fiber content. The product must also be organoleptically pleasing in order for it to be consumed every single day for many years. Soluble dietary fibers present here the particular problem that their effect, on the one hand, depends on their ability to form highly viscous aqueous solutions, but that on the other hand, highly viscous beverages are perceived as unappetizing. Therefore, for the sake of the organoleptic impression, one must try to keep the viscosity low until the drink is consumed.
En oplagt metode til at opnå dette er en agglomerering af fiberpartiklerne. Den mindre overflade, som herved opnås, medfører en langsommere optagelse af vand, således at viskositeten stiger langsommere. Ulempen ved denne metode er, at fiberagglomeraterne efter udrøring i et glas vand vil samle sig som slimede og uappetitlige klumper på bunden af glasset.An obvious method to achieve this is an agglomeration of the fiber particles. The smaller surface thus obtained causes a slower absorption of water, so that the viscosity increases more slowly. The disadvantage of this method is that, after stirring in a glass of water, the fiber agglomerates will accumulate as slimy and unappetizing lumps on the bottom of the glass.
- 4 - DK 93 00398 U3- 4 - DK 93 00398 U3
Indtagelse af disse store klumper vil give en ubehagelig fornemmelse i munden.Taking these large chunks will give an unpleasant sensation in the mouth.
En dispersion, hvor de endnu uopløste partikler efter udrøring i vand fordeler sig jævnt i væsken, er ud fra et organoleptisk synspunkt at foretrække. Her vil det være således, at jo finere partiklerne er, jo lettere vil de kunne holde sig suspenderet i væsken uden at bundfældes. På den anden side vil der være en tendens til, at jo finere partiklerne er, jo hurtigere vil de gå i opløsning og bevirke en stigning i viskositeten.A dispersion in which the still undissolved particles, after stirring in water, evenly distribute in the liquid is preferable from an organoleptic point of view. Here, it will be that the finer the particles, the easier they will be able to stay suspended in the liquid without settling. On the other hand, the finer the particles, the faster they will dissolve and cause an increase in viscosity.
Der vil også være en tendens til, at meget fine partikler kan være vanskelige at dispergere, idet de kan være vanskelige at befugte. De vil snarere flyde ovenpå eller agglomerere.There will also be a tendency for very fine particles to be difficult to disperse, as they can be difficult to moisten. They would rather float up or agglomerate.
En sådan formulering vil derfor heller ikke være hensigtsmæssig at indtage.Therefore, such a wording would not be appropriate to take.
Problemet med den dårlige dispergeringsevne er i en række kommercielle produkter baseret på loppefrøskaller (psyllium husk) løst ved tilsætning af store mængder sukker, typisk omkring 50 %. Herved opnås en vis smagsforbedring, samtidig med at dispergeringsevnen forbedres noget. Anvendelsen af disse store mængder sukker er dog betænkelig, f.eks. i forbindelse med diabetesbehandling eller affedning. Problemet med at holde partiklerne dispergeret uden at bundfælde kan heller ikke siges at være tilfredsstillende løst ved denne metode.The problem of the poor dispersibility is in a number of commercial products based on flea seeds (psyllium husk) solved by the addition of large amounts of sugar, typically about 50%. This results in a certain flavor improvement, while at the same time improving the dispersibility somewhat. However, the use of these large amounts of sugar is questionable, e.g. in connection with diabetes treatment or degreasing. Also, the problem of keeping the particles dispersed without settling cannot be satisfactorily solved by this method.
I US patent 3.455.714 beskrives en metode til forbedring af dispergeringsevnen af vandopløselige cellulosederivater og vandopløselige gums ved - 5 - DK 93 00398 U3 hjælp af en overtrækning med cellulosederivater. Disse vil imidlertid generelt ikke være tilladte i levnedsmidler efter den levnedsmiddellovgivning, der idag er gældende i de fleste europa^iske lande samt Nordamerika.U.S. Patent 3,455,714 discloses a method for improving the dispersibility of water-soluble cellulose derivatives and water-soluble gums by coating cellulose derivatives. However, these will generally not be permitted in foodstuffs under the foodstuffs legislation currently in force in most European countries as well as North America.
Denne metode vil heller ikke kunne sikre, at partiklerne ikke bundfælder for hurtigt.Nor will this method ensure that the particles do not settle too quickly.
I US patent 4.321.263 beskrives en metode til at øge dispergerbarheden af loppefrøskaller (psyllium husk) ved at ændre deres befugtningsegenskaber ved påsprøjtning af en alkoholisk opløsning af polyethylenglycol og polyvinylpyrroli don og påfølgende tørring. Denne metode vil heller ikke kunne sikre, at partiklerne ikke bundfælder for hurtigt. Samtidig er anvendelsen af alkoholiske opløsninger betænkelig, ud fra såvel sikkerhedsmæssige som økonomiske betragtninger. Endelig vil hverken polyethylenglycol eller polyvinylpyrrolidon generelt være tilladt i levnedsmidler.U.S. Patent 4,321,263 discloses a method of increasing the dispersibility of flea seeds (psyllium husk) by changing their wetting properties by spraying an alcoholic solution of polyethylene glycol and polyvinylpyrrolidone and subsequent drying. Nor will this method ensure that the particles do not settle too quickly. At the same time, the use of alcoholic solutions is questionable, from both safety and financial considerations. Finally, neither polyethylene glycol nor polyvinylpyrrolidone will generally be permitted in foods.
I US patent 4.459.280 beskrives en metode til at forøge dispergerbarheden af loppefrøskaller (psyllium husk) ved at påføre en film af vandopløselige hydrolyserede stivelsesoligosakkarider, en polyglucose eller en polymaltose. Vandopløselige hydrolyserede stivelsesoligosakkarider er her defineret som stivelse, hydrolyseret ved anvendelse af enten syrer eller enzymer. Filmen påføres via en påsprøjtning af det i vand opløste stivelsesoligosakkarid, monoeller disakkarid, polyglucose eller polymaltose. Den normale metode til påføring af en sådan film vil være, at en fintforstøvet opløsning påføres via en - 6 - - 6 -DK 93 00398 U3 dyse, mens partiklerne holdes i stadig bevægelse, typisk i et såkaldt fluidiseret leje. Det fremgår af patentskriftet, at det er en sådan påføringsmetode, der er tænkt på. For at disse konventionelle påføringsmetoder kan fungere, er det en forudsætning, at den væske, der påføres har en lav viskositet, idet der ellers ikke vil kunne ske en tilstrækkelig forstøvning. Dette vil naturligvis for ethvert vandopløseligt stof kunne opnås ved tilstrækkelig fortynding. Anvendelse af stærkt fortyndede opløsninger vil imidlertid gå ud over processens økonomi, idet der for en given mængde påført film skal fordampes store mængder vand, ligesom procestiden vil blive uacceptabelt lang. Det hedder da også i US patent 4.459.280, at der tilstræbes mindst 7-8 % tørstof i den påsprøjtede opløsning.U.S. Patent 4,459,280 discloses a method for increasing the dispersibility of flea seeds (psyllium husk) by applying a film of water-soluble hydrolyzed starch oligosaccharides, a polyglucose or a polymaltose. Water-soluble hydrolyzed starch oligosaccharides are herein defined as starch, hydrolyzed using either acids or enzymes. The film is applied via a spray of the water-dissolved starch oligosaccharide, mono or disaccharide, polyglucose or polymaltose. The normal method of applying such a film would be that a finely atomized solution is applied via a nozzle while the particles are kept still moving, typically in a so-called fluidized bed. It is clear from the patent that such an application method is intended. In order for these conventional application methods to work, it is a prerequisite that the liquid applied has a low viscosity, otherwise adequate spraying will not occur. Of course, this can be achieved for any water-soluble substance by sufficient dilution. However, the use of highly dilute solutions will go beyond the economics of the process, because for a given amount of film applied, large amounts of water must be evaporated, and the process time will be unacceptably long. It is then also stated in US Patent 4,459,280 that at least 7-8% solids are sought in the sprayed solution.
På baggrund af ovenstående må det altså konkluderes, at metoden til at gøre loppefrøskaller dispergerbare, beskrevet i US patent 4.459.280, altså ikke er egnet til påførsel af stoffer, som opløst i vand giver en højviskøs opløsning.In view of the above, it must therefore be concluded that the method of making flea seed shells dispersible, described in US Patent 4,459,280, is thus not suitable for application of substances dissolved in water to a high viscous solution.
Samtidig løser metoden beskrevet i US patent 4.459.280 ikke det problem i en vandig dispersion af kostfiberpartikler at afholde disse fra at bundfælde hurtigt.At the same time, the method described in U.S. Patent 4,459,280 does not solve the problem of an aqueous dispersion of dietary fiber particles to prevent them from settling rapidly.
US patent 5.118.510 angår en i vand let dispergerbar fiberblanding bestående af blandt andet en geldannende kostfiber og en spiselig syre. De dannede granulater coates med en geldannende komponent. Desuden indeholder blandingen et - 7 - DK 93 00398 U3 mineralsk salt, der udløser en fysiologisk acceptabel gas efter indtagelse af den dispergerede fiberblanding, samt en farmaceutisk aktiv forbindelse. Tilstedeværelsen af dette mineralske salt må betegnes som i bedste fald overflødigt, hvis formålet er at tilføre et tilskud af opløselige kostfibre.U.S. Patent 5,118,510 relates to a water-dispersible fiber blend consisting of, inter alia, a gelling dietary fiber and an edible acid. The granules formed are coated with a gelling component. In addition, the mixture contains a mineral salt which triggers a physiologically acceptable gas after ingestion of the dispersed fiber mixture, as well as a pharmaceutically active compound. The presence of this mineral salt must be described as superfluous at best if the purpose is to add a supplement of soluble dietary fiber.
Det samme kan siges om den fremgangsmåde, som er beskrevet i US patent 4.824.672. Dette patent angår en spiselig sammensætning, der indeholder en geldannende fiber, som er i stand til at udøve en kolesterolsænkende virkning. Også her indgår i sammensætningen et mineralsk salt, der ved opløsning i maven er i stand til at frigive en gas (kuldioxid).The same can be said of the method disclosed in US Patent 4,824,672. This patent relates to an edible composition containing a gel-forming fiber which is capable of exerting a cholesterol-lowering effect. Here, too, the composition includes a mineral salt which, when dissolved in the stomach, is capable of releasing a gas (carbon dioxide).
US patent 4.551.331 angår et kostfiberprodukt, som let dispergeres i vand. Dette sker ved, at kostfibrene overtrækkes med 0,05 - 20 % af en emulgator, som er egnet til anvendelse i levnedsmidler. Disse emulgatorer vil normalt være af fedtstofagtig karakter og vil, når de fordeles over en stor overflade, have tendens til at harske. De nedbrydningsprodukter, som opstår under fedtharskning, har selv i meget små mængder en meget ubehagelig lugt og smag.U.S. Patent 4,551,331 relates to a dietary fiber product which is readily dispersed in water. This is done by coating the dietary fiber with 0.05-20% of an emulsifier suitable for use in foodstuffs. These emulsifiers will usually be greasy and, when distributed over a large surface, will tend to rancid. The decomposition products that occur during fat rationing have a very unpleasant odor and taste even in very small quantities.
iin
Desuden løser den i US patent 4.551.331 beskrevne fremgangsmåde ikke problemet med i en vandig dispersion af kostfiberpartikler at afholde disse fra at bundfælde hurtigt.In addition, the process disclosed in US Patent 4,551,331 does not solve the problem of rapidly precipitating them in an aqueous dispersion of dietary fiber particles.
Det tekniske problem, der skal løsesThe technical problem to be solved
Som det fremgår af ovenstående gennemgang af den kendte teknik, muliggør denne ikke fremstilling af - 8 - - 8 -DK 93 00398 U3 en drikbar kostfiberkomposition, som på den ene side indeholder en effektiv dosis af opløselige kostfibre og på den anden side er af god organoleptisk kvalitet.As is apparent from the foregoing review of the prior art, this preparation does not allow for - 8 - - 8 93 00398 U3 a drinkable dietary fiber composition which, on the one hand, contains an effective dose of soluble dietary fiber and on the other hand is of good quality. organoleptic quality.
Den nye teknikThe new technique
Det nye ved. frembringelsen udgøres af, at der af kostfiberpartiklerne fremstilles et granulat, som desuden indeholder en letopløselig syre, som er acceptabel i levnedsmidler i en mængde på 1 - 10 % samt et eller flere fortykkelsesmidler karakteriseret ved at være letopløselige i koldt vand i en mængde på 2 - 25 %. Foretrukne typer af kostfibre er loppefrøskaller samt kombinationer af loppefrøskaller med andre koncentrerede kilder til opløselige kostfibre. Særligt foretrukne er kombinationer af loppefrøskaller med en eller flere af følgende ; guar gum, glucomannan, karaya gum, johannesbrødkernemel og xanthan gum, hvor loppefrøskaller udgør mindst 40 %. Særligt foretrukne syrer er æblesyre og citronsyre. Særligt foretrukne fortykkelsesmidler er guar gum, xanthan gum, johannesbrødkernemel og vandopløselig stivelse.The new know. the production consists of the preparation of the dietary fiber particles, which also contains a readily soluble acid which is acceptable in foodstuffs in an amount of 1 - 10% and one or more thickeners characterized by being easily soluble in cold water in an amount of 2%. - 25%. Preferred types of dietary fiber are flea seeds as well as combinations of flea seeds with other concentrated sources of soluble dietary fiber. Particularly preferred are combinations of flea seeds with one or more of the following; guar gum, glucomannan, karaya gum, locust bean gum and xanthan gum, where flea seed pods account for at least 40%. Particularly preferred acids are malic and citric. Particularly preferred thickeners are guar gum, xanthan gum, locust bean gum and water-soluble starch.
Granuleringen foregår under påsprøjtning af væske. For at undgå sammenklæbning af de fugtige granulatkorn kan en del af de pulverformige ingredienser, fortrinsvis fortykkelsesmidlerne, pudres uden på de fugtige korn, Ved denne pudring opnås også, at den fortykkende effekt hurtigt udløses. Herefter tørres granulatkornene, f.eks. i et fluidiseret leje.The granulation takes place while spraying liquid. In order to avoid adhesion of the moist granular grains, some of the powdered ingredients, preferably the thickening agents, can be powdered outside the moist grains. This powdering also provides that the thickening effect is quickly released. Then the granules are dried, e.g. in a fluidized bed.
Der kan til produktet sættes vitaminer og mineraler. Den organoleptiske kvalitet kan yderligere forbedres ved tilsætning af egnede smags- og farvestoffer. Foretrukne smagsretninger er frugtsmage som appelsin og andre citrusfrugter samt diverse tropiske frugter som papaya.Vitamins and minerals can be added to the product. The organoleptic quality can be further enhanced by the addition of suitable flavoring and coloring agents. Preferred flavors are fruit flavors like orange and other citrus fruits as well as various tropical fruits like papaya.
- 9 - - 9 -DK 93 00398 U3- 9 - - 9 -DK 93 00398 U3
Den tekniske virkningThe technical impact
Ved den her beskrevne frembringelse opnås, at fiberpartiklerne bliver let dispergerbare i vand, samtidig med at sedimentationshastigheden reduceres, uden at viskositeten indenfor normal drikketid bliver uacceptabelt høj.In the process described here, it is obtained that the fiber particles become readily dispersible in water, while reducing the rate of sedimentation, without the viscosity within normal drinking time being unacceptably high.
Udrørt i koldt vand giver fiberkompositionen en drik, som minder om fiskpresset frugtsaft med et vist indhold af frugtpulp, især når der er tilsat egnede frugtsmage og farvestoffer. Citronsyren giver drikken en frisk syrlig smag. Dette gør fiberdrikken mere organoleptisk tiltalende end det har været muligt at opnå via de hidtil beskrevne metoder. Samtidig har citronsyren en vis konserverende effekt.Stirred in cold water, the fiber composition provides a beverage reminiscent of fish-pressed fruit juice with a certain content of fruit pulp, especially when suitable fruit flavors and dyes have been added. The citric acid gives the drink a fresh sour taste. This makes the fiber drink more organoleptically appealing than it has been possible to achieve via the methods described so far. At the same time, the citric acid has some preservative effect.
Ved' den her beskrevne frembringelse er desuden opnået, at man nu kan fremstille en drikbar kostfiberkomposition, som på den ene side giver en lav viskositet på drikketidspunktet, men på den anden side sikrer en forhøjet viskositet af tyndtarmens indhold. Dette anses for afgørende for kostfibrenes positive effekter på hyperkolesterolæmi, diabetes og overvægt.In addition, the production described herein has been achieved that a drinkable dietary fiber composition can now be prepared which, on the one hand, gives a low viscosity at the time of drinking, but on the other hand ensures an increased viscosity of the contents of the small intestine. This is considered crucial for the positive effects of dietary fiber on hypercholesterolemia, diabetes and obesity.
Via en række kombinationer af forskellige kostfiberkilder kan opnås en synergistisk fortykkende effekt.Through a variety of combinations of different dietary fiber sources, a synergistic thickening effect can be achieved.
Foretrukne er kombinationer, hvori der indgår loppefrøskaller samt en eller flere af følgende : guar gum, glucomannan, karaya gum, johannesbrødkernemel og xanthan gum.Preferred are combinations which include flea seeds and one or more of the following: guar gum, glucomannan, karaya gum, locust bean meal and xanthan gum.
Særligt foretrukne er sådanne kombinationer, hvori loppefrøskaller indgår med 40 - 90 %.Particularly preferred are such combinations which include flea seed husks of 40 - 90%.
- 10 - Udførelseseksempler DK 93 00398 U3 Eksempel 1 : en intensivblander blandes følgende stoffer tørt loppefrøskaller (BP 80) 17,500 kg glucomannan (95 %) 0,250 kg guar gum ( Indian guar gum HV) 4,550 kg citronsyre, vandfri 1,230 kgExample 10: An intensive mixer mixes the following substances dry flea seeds (BP 80) 17,500 kg glucomannan (95%) 0.250 kg guar gum (Indian guar gum HV) 4,550 kg citric acid, anhydrous 1,230 kg
Der tilberedes derefter en vandig opløsning bestående af : beta-karoten 1% (cwd, Hoffmann-La Roche) 0,360 kg aspartam 0,180 kg orange flavour 0,280 kg demineraliseret vand, 45 grader Celsius 4,500 1An aqueous solution is then made up of: beta-carotene 1% (cwd, Hoffmann-La Roche) 0.360 kg aspartame 0.180 kg orange flavor 0.280 kg demineralized water, 45 degrees Celsius 4,500 l
Den vandige opløsning påsprøjtes den i intensivblanderen indeholdte pulverblanding i fintforstøvet form, mens der blandes kraftigt.The aqueous solution is sprayed onto the powder mixture contained in the intensive mixer in a finely atomized form while mixing vigorously.
Herefter tilsættes til den i intensivblanderen indeholdte befugtede pulverblanding 3,800 kg pregelatineret kartoffelstivelse under kraftig blanding.Then add to the wetted powder mixture contained in the intensive mixer 3,800 kg of pregelatinized potato starch under vigorous mixing.
Det herved producerede granulat tørres herefter i et fluidiseret leje af konventionel type.The granulate thus produced is then dried in a conventional type fluidized bed.
-π- DK 93 00398 U3-π- DK 93 00398 U3
Eksempel 2 :Example 2:
Der gennemføres en produktion som beskrevet i eksempel 1, hvor der i stedet for den pregelatinerede kartoffelstivelse anvendes den samme mængde pregelatineret hvedestivelse.A production is carried out as described in Example 1, where the same amount of pregelatinised wheat starch is used instead of the pregelatinized potato starch.
Eksempel 3 : I stedet for de i eksempel 1 anførte mængder af loppefrøskaller, glucomannan og guar gum anvendes : 17,150 kg loppefrøskaller ( BP 88) karaya gum 2,860 kg guar gum ( Indian guar gum HV) 1,140 kg xanthan gum (Meyhall) 1,140 kgExample 3: Instead of the quantities of flea seeds, glucomannan and guar gum listed in Example 1, use: 17,150 kg flea seeds (BP 88) karaya gum 2,860 kg guar gum (Indian guar gum HV) 1,140 kg xanthan gum (Meyhall) 1,140 kg
De øvrige ingredienser indgår i samme mængder som anført i eksempel 1, og der anvendes samme fremstillingsprocedure.The other ingredients are included in the same amounts as in Example 1 and the same preparation procedure is used.
Eksempel 4 : I stedet for de i eksempel 1 anførte mængder af loppefrøskaller, glucomannan og guar gumi anvendes : loppefrøskaller (BP 88) 17,340 kg karaya gum 1,900 kg glucomannan 0,760 kg guar gum ( Indian guar gum HV ) 1,140 kg xanthan gum 1,140 kgExample 4: Instead of the quantities of flea seeds, glucomannan and guar gum listed in Example 1, use: flea seeds (BP 88) 17,340 kg karaya gum 1,900 kg glucomannan 0.760 kg guar gum (Indian guar gum HV) 1,140 kg xanthan gum 1,140 kg
De øvrige ingredienser indgår i samme mængde som i eksempel 1, og der anvendes samme fremstillingsprocedure.The other ingredients are included in the same quantity as in Example 1 and the same preparation procedure is used.
- 12 - - 12 -DK 93 00398 U3- 12 - - 12 -DK 93 00398 U3
Eksempel 5 : I stedet for de i eksempel 1 anførte mængder af loppefrøskaller, glucomannan og guar gum anvendes loppefrøskaller (BP 88) 18,11 kg glucomannan 1,910 kg guar gum ( l ndi an guar gum HV) 1,140 kg xanthan gum 1,140 kgExample 5: Instead of the quantities of flea seeds, glucomannan and guar gum listed in Example 1, flea seeds (BP 88) 18.11 kg glucomannan 1,910 kg guar gum (lndi an guar gum HV) 1,140 kg xanthan gum 1,140 kg
De øvrige ingredienser indgår i samme mængde som i eksempel 1, og der anvendes samme fremstillingsprocedure.The other ingredients are included in the same quantity as in Example 1 and the same preparation procedure is used.
Eksempel 6 :Example 6:
Der anvendes de samme mængder af de samme komponenter som i eksempel 1, men processen ændres nu, således at det nu er guar gum og ikke stivelse, der tilblandes tørt til den befugtede pulverblanding.The same amounts of the same components are used as in Example 1, but the process is now changed so that it is now guar gum and not starch that is mixed dry to the wetted powder mixture.
Eksempel 7 ;Example 7;
Der anvendes de samme mængder af de samme komponenter som i eksempel 1, blot med den forskel at stivelsen helt udelodes.The same amounts of the same components as in Example 1 are used, except that the starch is completely excluded.
Eksempel 8 :Example 8:
Der udføres kvantitative og kvalitative karakteriseringer på en række produkter med et højt indhold af opløselige kostfibre. De øvrige ingredienser indgår i samme mængde som i eksempel 1, og der anvendes samme fremsti llingsprocedure.Quantitative and qualitative characterizations are performed on a number of products with a high soluble dietary fiber content. The other ingredients are included in the same amount as in Example 1 and the same preparation procedure is used.
- 13 - DK 93 00398 U3- 13 - DK 93 00398 U3
Materialer og metoder :Materials and methods:
En mængde af produktet, svarende til 4,4 g opløselig kostfiber, udrøres i 150 ml vand fra en kold drikkevandshane med en temperatur på 12 grader Celsius. Der omrøres ensartet i 30 sekunder. Herefter karakteriseres suspensionen med hensyn til følgende egenskaber : 1) Granulatets dispergerbarhed og evne til at blive befugtet.An amount of the product, corresponding to 4.4 g of soluble dietary fiber, is stirred in 150 ml of water from a cold drinking tap at a temperature of 12 degrees Celsius. Stir uniformly for 30 seconds. The suspension is then characterized in terms of the following properties: 1) The granular dispersibility and wettability.
2) Fiberpartiklernes tendens til at bundfælde.2) The tendency of the fiber particles to settle.
3) Viskositetsudviklingen som funktion af tiden ved henstand ved stuetemperatur (22 grader Celsius). Viskositetsmålingerne udføres med et "Brookfield Viscosimeter", Model HAT.3) Viscosity evolution as a function of time at room temperature (22 degrees Celsius). The viscosity measurements are performed with a "Brookfield Viscosimeter", Model HAT.
Viskositeten måles 2, 5, 10 og 20 minutter efter afsluttet omrøring.Viscosity is measured 2, 5, 10 and 20 minutes after stirring is complete.
Resultater :Results:
Resultaterne fremgår af tabel 1 og 2. Diskussion/konklusion :The results are shown in Tables 1 and 2. Discussion / conclusion:
Den normale anvendelse af et drikbart kostfibertilskud vil være at udrøre dette i den anbefalede mængde vand og derefter straks at begynde at drikke det. Drikken vil normalt være indtaget i løbet af få minutter.The normal use of a drinkable dietary fiber supplement would be to stir this into the recommended amount of water and then immediately start drinking it. The drink will usually be consumed within minutes.
Drikkens organoleptiske kvalitet vil ud over smagen især være afhængig af dispergerbarheden, af partiklernes evne til at bundfælde/holde sig dispergeret i væskefasen samt af viskositeten.In addition to the taste, the organoleptic quality of the drink will depend in particular on the dispersibility, the ability of the particles to settle / stay dispersed in the liquid phase and on the viscosity.
En god dispergerbarhed er væsentlig for den organoleptiske kvalitet, idet det virker lidet tiltalende, hvis partiklerne flyder ovenpå eller klumper sammen.Good dispersibility is essential for organoleptic quality, as it does not appear to be attractive if the particles float on top or clump together.
- 14 - DK 93 00398 U3- 14 - DK 93 00398 U3
Det er ligeledes af væsentlig positiv betydning for den organoleptiske kvalitet, at fiberpartiklerne i stedet for at bundfælde kan holde sig dispergeret i væskefasen.It is also of significant positive importance for the organoleptic quality that instead of settling, the fiber particles can remain dispersed in the liquid phase.
Derimod vil en høj viskositet af væskefasen være af negativ betydning for den organoleptiske kvalitet. For at sætte tallene i tabel 2 lidt i perspektiv kan det som tommelfingerregel nævnes, at en drik med en viskositet på over 200 cp af de fleste vil blive opfattet som ubehageligt tyktflydende.In contrast, a high viscosity of the liquid phase will be detrimental to the organoleptic quality. To put the figures in Table 2 a little in perspective, it can be mentioned as a rule of thumb that a beverage with a viscosity of over 200 cp will be considered by most uncomfortable viscous.
Det vil fremgå af tabel 1 og 2, at de drikbare fiberkompositioner fremstillet ifølge denne frembringelse som de eneste af produkterne opfylder kravet om god dispergerbarhed. En række af fiberkompositionerne opfylder også kravene om ringe tendens til bundfældning og tilstrækkeligt langsom viskositetsstigning efter udrøring.It will be seen from Tables 1 and 2 that the drinkable fiber compositions made according to this invention as the only one of the products meet the requirement of good dispersibility. A number of the fiber compositions also meet the requirements for low precipitation tendency and sufficiently slow viscosity increase after stirring.
Det fremgår af eksempel 6, at der opnås principielt samme effekt af at pudre kostfiberpartiklerne med stivelse og guar gum.Example 6 shows that, in principle, the same effect is obtained from powdering the dietary fiber particles with starch and guar gum.
Det fremgår af eksempel 7, at når partiklerne ikke pudres, opnås nok en god dispergerbarhed, men partiklerne bundfælder for hurtigt.Example 7 shows that when the particles are not powdered, a good dispersibility is obtained, but the particles settle too quickly.
Eksempel 9 :Example 9:
Kostfibrenes viskositetsgivende effekt i tyndtarmen er her søgt karakteriseret i et in vitro system.The viscosity-giving effect of the dietary fiber in the small intestine has here been sought to be characterized in an in vitro system.
Materialer og metoder :Materials and methods:
En mængde af produktet, indeholdende ca. 5,0 g opløselig kostfiber udrøres i lidt destilleret vand. Der indstilles med 4,0 N HC1 til pH 1,5. Volumen indstilles til 200 ml ved hjælp af destilleret vand med en temperatur på 37 grader Celsius, Opløsningen henstår nu under jævn omrøring på et vandbad med en temperatur på 37 grader Celsius i 1 time.An amount of the product containing approx. Stir in 5.0 g of soluble dietary fiber in slightly distilled water. Adjust with 4.0 N HCl to pH 1.5. Adjust the volume to 200 ml using distilled water at a temperature of 37 degrees Celsius. The solution is now stirred evenly on a water bath with a temperature of 37 degrees Celsius for 1 hour.
Der tilsættes nu 10 g kaliumdihydrogenfosfat og neutraliseres med 4,0 N NaOH til pH 7,5, hvorefter10 g of potassium dihydrogen phosphate are now added and neutralized with 4.0 N NaOH to pH 7.5, after which
Claims (9)
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK9300398U DK9300398U3 (en) | 1993-09-02 | 1993-09-02 | Drinkable dietary fiber composition |
| PCT/DK1994/000258 WO1995006417A1 (en) | 1993-09-02 | 1994-06-24 | Dietary supplement based on soluble dietary fibers |
| EP94920413A EP0802737A1 (en) | 1993-09-02 | 1994-06-24 | Dietary supplement based on soluble dietary fibers |
| AU71215/94A AU7121594A (en) | 1993-09-02 | 1994-06-24 | Dietary supplement based on soluble dietary fibers |
| CA002170864A CA2170864A1 (en) | 1993-09-02 | 1994-06-24 | Dietary supplement based on soluble dietary fibers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK9300398U DK9300398U3 (en) | 1993-09-02 | 1993-09-02 | Drinkable dietary fiber composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK9300398U3 true DK9300398U3 (en) | 1993-12-24 |
Family
ID=8154412
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK9300398U DK9300398U3 (en) | 1993-09-02 | 1993-09-02 | Drinkable dietary fiber composition |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0802737A1 (en) |
| AU (1) | AU7121594A (en) |
| CA (1) | CA2170864A1 (en) |
| DK (1) | DK9300398U3 (en) |
| WO (1) | WO1995006417A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1290817B1 (en) * | 1997-03-25 | 1998-12-11 | Savas S A S Di Alessandro Sene | SOLUBLE SWEETENER COMPOSITION CONTAINING FOOD FIBERS ITS PREPARATION AND USE FOR FOOD PURPOSES |
| DK1189523T3 (en) * | 1999-06-07 | 2003-10-20 | Fibersugar Aps | Particulate fiber composition |
| US20030203097A1 (en) * | 2002-04-24 | 2003-10-30 | The Procter & Gamble Company | Acidic compositions comprising protein and fiber and processes of their preparation |
| US8062659B2 (en) | 2004-02-20 | 2011-11-22 | Novartis Ag | Dietary fiber composition |
| US8597709B2 (en) | 2005-04-12 | 2013-12-03 | Inovobiologic Inc. | Dietary supplement and methods of use |
| US8062686B2 (en) | 2005-04-12 | 2011-11-22 | InovoBiologics, Inc. | Dietary supplement, and methods of use |
| US10369183B2 (en) * | 2008-08-01 | 2019-08-06 | University Of The West Indies | Therapeutic compositions from jamaican bitter yam and methods of making and using same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4735814A (en) * | 1986-06-09 | 1988-04-05 | Conagra, Inc. | Process for modifying bran |
| US5234687A (en) * | 1991-10-21 | 1993-08-10 | The Procter & Gamble Company | Method of making an unflavored psyllium drink mix |
-
1993
- 1993-09-02 DK DK9300398U patent/DK9300398U3/en not_active IP Right Cessation
-
1994
- 1994-06-24 AU AU71215/94A patent/AU7121594A/en not_active Abandoned
- 1994-06-24 CA CA002170864A patent/CA2170864A1/en not_active Abandoned
- 1994-06-24 WO PCT/DK1994/000258 patent/WO1995006417A1/en not_active Application Discontinuation
- 1994-06-24 EP EP94920413A patent/EP0802737A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| AU7121594A (en) | 1995-03-22 |
| CA2170864A1 (en) | 1995-03-09 |
| EP0802737A1 (en) | 1997-10-29 |
| WO1995006417A1 (en) | 1995-03-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5437880A (en) | Health drink composition | |
| US4784861A (en) | Weight-control formulation | |
| CN101534657A (en) | Thickening composition improved in viscosity development | |
| JP4606550B2 (en) | Easily dispersible soybean protein granule and method for producing the same | |
| CN103338658A (en) | Nutritional products comprising calcium beta-hydroxy-beta methylbutyrate and conjugated linoleic acid | |
| US5178896A (en) | Fiber beverage and method of manufacture | |
| CN105249072B (en) | Dietary fiber type can inhale formula of jelly drinks and preparation method thereof | |
| CN105054163B (en) | Vitamin absorbable jelly beverage and preparation method thereof | |
| JP4352354B2 (en) | Solid instant jelly mix | |
| JP2753726B2 (en) | Low molecular weight guar gum, method for producing the same, and food and drink containing the same | |
| CZ218394A3 (en) | Plantain drinking mixtures containing granulated base | |
| JPH04501511A (en) | Liquid beverages and tube feedings containing stable guar flour | |
| CN112971111A (en) | Instant gel composition and use thereof for anti-sticking walls during drying of a material | |
| DK9300398U3 (en) | Drinkable dietary fiber composition | |
| US5374444A (en) | Fiber beverage and method of manufacture | |
| ES2911350T3 (en) | Concentrated liquid drink with soluble fibers and method of supplying soluble fiber | |
| EP1928269B1 (en) | Dietary supplement composition | |
| EP1008306B1 (en) | Polysaccharide which can reduce viscosity resulting from psyllium, and foods containing the polysaccharide and psyllium | |
| JP3403729B2 (en) | Flavored plantain drink mix composition | |
| US5254357A (en) | Process for making a fiber beverage | |
| JP2003334027A (en) | Agar containing food | |
| JP2001316274A (en) | Tube feeding nutriment and method for producing the same | |
| JP2922504B1 (en) | Thickening composition for assisting swallowing and taking of water, food and medicine | |
| JPH0565488B2 (en) | ||
| JP2004041165A (en) | Soft gel composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| UBP | Utility model lapsed |
Effective date: 19970428 |