MXPA98005036A

MXPA98005036A - Nutrit composition

Info

Publication number: MXPA98005036A
Application number: MXPA/A/1998/005036A
Authority: MX
Inventors: Jaussan Veronique; Brassart Dominique; Schweizer Thomas; Brun Thierry
Original assignee: Societe Des Produits Nestle Sa
Priority date: 1997-06-23
Filing date: 1998-06-22
Publication date: 1999-02-01

Abstract

The present invention relates to a fiber-based composition comprising at least one mixture of internal fibers of peas, outer peel fibers of peas and inuli

Description

NUTRITIOUS COMPOSITION DESCRIPTION OF THE INVENTION The subject matter of the present invention is a nutritive composition based on fibers. According to a committee of North American experts (Pilch SM, Physiological Effects and Health Consequences of Dietary Fiber - FBA, 223, 84, 2059 - Bethesda, MD Federation of American Societies for Experimental Biol., 1987), in the daily food ration of healthy people, the amount of dietary fiber should be in the order of 27 to 40 g. Dietary fibers can be classified in particular according to their properties and their chemical and physical structures, according to their susceptibility to digestion during gastrointestinal transit, and according to their physiological properties during gastrointestinal transit. Chemically, dietary fibers consist of polysaccharides or lignin. These compounds are not hydrolyzed by endogenous secretions during gastrointestinal transit (T. Schweizer et al., The physiological and nutritional importance of dietary fibers, Exprientia, 44, p 182-186, 1991). The polysaccharides constituting these food fibers may be polysaccharides of plant membranes, in particular cellulose, hemicellulose or pectin, or other intracellular polysaccharides which are not hydrolyzed by digestive enzymes, such as resistant starch, galactomannans or inulin (Quemener et al. , Determination of insulins and oligofructoses in food products and integration in the AOAC methods for measurement of total dietary fibers, Lebensm, Wiss, Technol., 27, p 125-132, 1994). Based on their biological and physicochemical properties, food fibers are classified into two categories, insoluble fibers and soluble fibers. Insoluble fibers such as cellulose, corn fibers or insoluble soy fibers have essentially a mechanical function. Generally, they are only fermented very slightly by the intestinal flora and contribute to reduce the duration of intestinal transit (Scheppach et al., Addition of dietary fiber to liquid formula diets, JPEN, 14, p 202-209, 1990). Soluble fibers, such as pectin, inulin or resistant starch, are a very good fermentation substrate for the intestinal flora. The product of this fermentation is a release of fatty acids, in particular short-chain fatty acids in the colon, which has the effect of reducing the pH value in the colon and allowing the control of the growth and development of pathogenic bacteria in the colon. colon. EP 0 591 267 describes a fiber system for nutritional products comprising, in bulk 5-50% gum arabic, 5-25% sodium carboxymethylcellulose and 45-80% oat skin fibers. In addition, it has been demonstrated that the enteral route administration of a food fiber-free composition causes intestinal disorders such as diarrhea or constipation in patients (Palacio et al., Nutrition in clinical practice, 5, p 99-106, 1990 ). Therefore, EP 756 828 describes a composition based on dietary fibers, designed in particular for enteral nutrition, which makes it possible to contribute to the maintenance of a good intestinal function. This composition, which is in liquid form or in dry form, contains, per 2000 kcal, 15-50% of soluble food fibers of polysaccharides, 15-45% of insoluble food fibers of polysaccharides and 8-70% of oligosaccharides or of resistant starch. It may also contain carbohydrates and / or fats and / or protein material. The aim of the present invention is to provide a fiber-based nutritional composition having a good balance in the ratio of soluble fibers and insoluble fibers, having an advantageous viscosity and good storage stability. The composition according to the present invention is also designed to act on the entire gastrointestinal system, at the level of the stomach, the small intestine and the colon.

For this purpose, the fiber-based nutritional composition according to the present invention comprises at least one mixture of fibers consisting of internal pea fibers, fibers of the outer peel shell and inulin. It has been observed with surprise that the composition according to the present invention, which has the advantage of being based on natural food fibers has, on the one hand, good mechanical properties such as, in particular, a decrease in the duration of the gastrointestinal transit. and, on the other hand, good nutritional and biological properties such as, in particular, the release of short chain fatty acids, which makes possible in particular a bacterial balance at the level of the intestinal mucosa and prevent the growth and development of pathogenic bacteria . The fiber mixture according to the present invention may contain 20-50% of internal pea fibers, 20-40% of fibers of the external peel shell and 20-60% of inulin. The internal fibers of pea are fibers that consist of 15% cellulose, 45% hemicellulose and 40% pectin. On the other hand, 66%, which represents the insoluble fraction of the internal fibers of peas, has a mechanical effect when acting on the duration of the gastrointestinal transit, and on the other hand, a nutritional and biological effect, since these fibers are fermented by the intestinal flora and allow the release of short chain fatty acids. The release of these short chain fatty acids causes a reduction in the pH value in the colon and, as a result, a decrease in the growth and development of pathogenic strains in the colon. The release of fatty acids is of great importance in the supplementation with antibiotics because, during a treatment with antibiotics, the intestinal flora no longer satisfies its function and a diet with high fiber content, having a soluble fraction, makes it possible to solve this problem. In addition, the release of short chain fatty acids such as butyrate, causes the absorption of water coupled with the absorption of sodium ions in the colon, which makes it possible to increase the antidiarrheal effect. In addition, butyrate is a high-energy substrate for the colonocytes. The fibers of the shell or outer shell of the pea are made up of 68% cellulose, 25% hemicellulose and 7% lignin. They consist of a soluble fraction of 10% and an insoluble fraction of 90%. On the one hand they have an effect on the water retention capacity in the intestine and, on the other hand, a mechanical effect during the gastrointestinal transit. Inulin fibers are soluble fibers which are present in many plants, such as asparagus, artichokes, onions, wheat or chicory, for example. Inulin fibers are not digested in the small intestine. They ferment in the colon. The main effects of inulin fibers on the digestive system are a decrease in the duration of intestinal transit, a decrease in the level of glycemia, a decrease in the content of lipids in the blood, a decrease in pH in the colon, a decrease in the phenomenon of constipation and a bifidogenic effect, for example. Therefore, the inulin fibers can be fermented by bifidobacteria or bifid bacteria, which results in an increase in the concentration of these bacteria at the level of the intestinal flora and a decrease in the concentration of enterobacteria, in particular Clostridiae, at level of intestinal flora. The composition according to the present invention may comprise 1-5% of a mixture of fibers, 15-30% of proteins, 40-65% of carbohydrates, 15-20% of lipids, 1-2% of vitamins and / or 0.3-5% of mineral salts, for example. In the composition according to the present invention, the inulin can be replaced by an oligosaccharide or a mixture of oligosaccharides. The oligosaccharides can be galacto-oligosaccharides, fructo-oligosaccharides, xylo-oligosaccharides or a starch oligoderivative, for example. This composition can be designed for enteral nutrition, for example, it has a good balance between soluble food fibers and insoluble food fibers. In addition, this composition can be easily administered enterally, either by gravity with a regular flow rate adapted for good administration of nutrients, or by means of a pumping system. In fact, on the one hand, if the flow velocity is too slow, the synergy of the food products constituting the composition designed for enteral nutrition is lost and, on the other hand, if the flow velocity is too high, alterations are caused. in absorption and tolerance. This composition, designed for enteral nutrition, can be a composition which is constituted of a mixture of fibers having a proportion of 45-55% of soluble fraction and 45-55% of insoluble fraction for example. This ratio makes it possible to take better advantage of each of these two fractions. In addition, this composition, designed for enteral nutrition, may have a viscosity of less than 12 cp, for example. It is possible to measure the cutting force with the help of a Rhéomate-type viscometer and therefore calculate, from this value, the viscosity level, for example. The nutritional composition according to the present invention is described in greater detail with the aid of the physicochemical data below and with the following application examples.

Test 1: Physicochemical analysis of a nutritional composition based on internal fibers of peas, fibers of the external peel and inulin shell A nutritive composition based on fibers according to the present invention is prepared. To do this, 5 g / 1 of internal pea fibers, 5 g / 1 of fibers of the external peel shell and 5 g / 1 of inulin of demineralized water at 65-70 ° C are mixed. This mixture is dispersed for 5 minutes, passed through a colloid mill and then stored in a tank with agitation. In a parallel manner, a pre-emulsion is prepared by mixing 39 g / 1 of a mixture of lipids with 1.4 g / 1 of an emulsifier, glycerol stearate. This pre-emulsion is then mixed with the fiber mixture. To do this, it is passed through a colloid mill. In this way an emulsion is obtained which is cooled to 60 ° C. After this emulsification step, 37.5 g / 1 of a mixture of proteins, 125 g / 1 of carbohydrates, as well as 300 mg / l of a mixture of different mineral salts are added, so that a homogeneous preparation is produced.

An aqueous solution of vitamins is prepared by mixing 2 g / 1 of vitamins in demineralized water at 25 ° C. This aqueous solution of vitamins is added to the preparation. A nutritional composition according to the present invention is obtained whose pH is adjusted to 7.1. This nutrient composition is treated with heat at 150 ° C for 6 seconds. Then it is stored at 6 ° C. After storage for one month at room temperature, the particle size, viscosity, texture, as well as the stability of the nutritional composition are measured.

In addition, a flavor evaluation is carried out for the nutritional composition. All these measurements are mentioned in Table I below.

Table I The measurements mentioned in Table I therefore demonstrate the fact that the composition according to the present invention has characteristics which are highly advantageous for use in the field of enteral nutrition. Actually, this composition, due to its low viscosity, allows good use by gravity. In addition, this composition has very good stability. After storage for one month at room temperature, no deposits are observed.

Example 1 A nutritional composition according to the present invention, designed for enteral nutrition, is prepared. To do this, a composition is prepared as described in test l. This composition is distributed, in a sterile environment, in 200 ml plastic bags which are hermetically sealed before being stored at 10 ° C. The composition contained in these bags is then administered to patients through the enteral route, by gravity.

Due to its proper viscosity, this composition has an appropriate regular flow rate for good nutrient administration.

Example 2 A dessert cream, enriched with fibers, is prepared. To do this, a mixture of fibers consisting of 1.03 kg of internal pea fibers, 0.55 kg of fibers from the outer peel of the pea and 0.55 kg of inulin, with stirring, is introduced in 20 liters of demineralized water at 70 ° C , in a mixer. This mixture of fibers is allowed to hydrate for about 5 minutes, with stirring. Subsequently, this fiber mixture is stored at room temperature. A composition containing 10 liters of demineralized water at 70 ° C, 0.3 kg of glycerol stearate, 2.13 kg of butter oil and 5.95 kg of skimmed milk powder is then prepared in a mixer. Subsequently the composition is milled in a colloidal mill so that a pre-emulsion is produced. Still with agitation, 5.95 kg of skim milk powder is mixed in 3 liters of demineralized water heated to 70 ° C, which is then incorporated into the pre-emulsion, to which a mixture of hydrated fibers has been added beforehand. 24 liters of demineralized water heated to 70 ° C are added to the entirety, with stirring, followed by 0. 12 kg of carrageenan, 6.5 kg of sucrose, 0.65 kg of glucose syrup, 1.7 kg of modified starch, 6.25 kg of milk proteins, 76 g of magnesium chloride, 5.4 g of iron sulfate, 4 g of zinc sulfate , 55 g of ß-carotene, 0.16 kg of vanilla flavor, 20 g of vitamin mixture, 40 g of sodium ascorbate, 0.65 kg of dehydrated glucose syrup and 0.66 kg of disodium phosphate. Subsequently the dry extract is recovered and which is adjusted to 29 g per 100 g of demineralized water. Subsequently the product is degassed at -500 mbar and sterilized in a tubular sterilizer, at 150 ° C during 7 seconds The dessert cream produced in this manner is then cooled to 17 ° C and packaged in 125 g sealed plastic containers.

Example 3 An apple-based cereal bar, enriched with fibers, is prepared. To do this, a mixture containing 200 g of soy lecithin, 3.7 kg of sunflower oil and 3.7 kg of soybean oil is heated to 40 ° C. To this mixture of oils is added a mixture, whose temperature is 90 ° C and which contains 10.5 kg of oligofructose syrup, 9.6 kg of glucose syrup and 3 kg of fructose. The whole obtained in this way is mixed at a temperature of 75 ° C.

Subsequently 5.7 kg of milk proteins, 6.25 kg of internal pea fibers, 3 kg of inulin, 545 g of calcium carbonate, 1.5 kg of apple powder, 3 kg of dehydrated apples, 145.1 g of vitamins, 500 g are added. of gelatine, 1.5 kg of apple flavor, 16 kg of a mixture of extruded proteins, 10 kg of soybeans and 5 kg of wheat germ. This mixture is then compressed between two rotating slotted rollers so that a continuous web of product is formed. This band is cooled by passing it through a ventilated cooling tunnel and is finally cut into individual bars 13 mm thick, 60 mm wide and 90 mm long. Each bar is packaged in a hermetically sealed package. It is noted that in relation to this date, the best method known by the applicant to carry out the aforementioned invention, is the conventional one for the manufacture of the objects to which it relates. Having described the invention as above, property is claimed as contained in the following:

Claims

1. A nutritive composition based on fibers, characterized in that it comprises at least one fiber mixture consisting of internal pea fibers, outer pea peel fibers and inulin.

2. The composition according to claim 1, characterized in that the fiber mixture contains 20-50% of internal pea fibers, 20-50% of pea outer peel fibers and 20-60% of inulin.

3. The composition according to claims 1 and 2, characterized in that the inulin is replaced by an oligosaccharide or a mixture of oligosaccharides.

4. The composition according to claim 1, characterized in that it comprises at least 1-5% of a mixture of fibers, 15-30% of proteins, 40-65% of carbohydrates, 15-20% of lipids, 1-2% of vitamins and / or 0.3-5% of mineral salts.

5. The composition according to claim 4, characterized in that it is a composition designed for enteral nutrition.

6. The composition according to claim 4, characterized in that the fiber mixture has a proportion of 45-55% of soluble fraction and 45-55% of insoluble fraction.

7. The composition according to claim 4, characterized in that it has a viscosity of less than 12 cp.