FR2684848A1 - USE OF GLUCOMANNANE FOR THE PREPARATION OF ORAL ORAL ORANGE SPONGE COMPRISING UNFINISHED GLUCOMANNAN OBTAINED. - Google Patents
USE OF GLUCOMANNANE FOR THE PREPARATION OF ORAL ORAL ORANGE SPONGE COMPRISING UNFINISHED GLUCOMANNAN OBTAINED. Download PDFInfo
- Publication number
- FR2684848A1 FR2684848A1 FR9103589A FR9103589A FR2684848A1 FR 2684848 A1 FR2684848 A1 FR 2684848A1 FR 9103589 A FR9103589 A FR 9103589A FR 9103589 A FR9103589 A FR 9103589A FR 2684848 A1 FR2684848 A1 FR 2684848A1
- Authority
- FR
- France
- Prior art keywords
- oral
- glucomannan
- oral jelly
- jelly
- konjac
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 title claims abstract description 29
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 29
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 6
- 229940041672 oral gel Drugs 0.000 claims abstract description 25
- 230000000694 effects Effects 0.000 claims abstract description 15
- 235000019627 satiety Nutrition 0.000 claims abstract description 15
- 230000036186 satiety Effects 0.000 claims abstract description 15
- 210000002784 stomach Anatomy 0.000 claims abstract description 6
- 238000010521 absorption reaction Methods 0.000 claims abstract description 4
- 230000002496 gastric effect Effects 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000015110 jellies Nutrition 0.000 claims description 13
- 239000008274 jelly Substances 0.000 claims description 13
- 241001312219 Amorphophallus konjac Species 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 9
- 229920002752 Konjac Polymers 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 7
- 239000000252 konjac Substances 0.000 claims description 7
- 235000010485 konjac Nutrition 0.000 claims description 7
- 239000003381 stabilizer Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 229930091371 Fructose Natural products 0.000 claims description 5
- 239000005715 Fructose Substances 0.000 claims description 5
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 5
- 239000000499 gel Substances 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003755 preservative agent Substances 0.000 claims description 4
- 230000002335 preservative effect Effects 0.000 claims description 4
- 235000019204 saccharin Nutrition 0.000 claims description 4
- 229940081974 saccharin Drugs 0.000 claims description 4
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 229960002737 fructose Drugs 0.000 claims description 3
- 235000010270 methyl p-hydroxybenzoate Nutrition 0.000 claims description 3
- 239000004292 methyl p-hydroxybenzoate Substances 0.000 claims description 3
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 claims description 3
- 229960002216 methylparaben Drugs 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000000605 aspartame Substances 0.000 claims description 2
- 235000010357 aspartame Nutrition 0.000 claims description 2
- 229960003438 aspartame Drugs 0.000 claims description 2
- 239000000576 food coloring agent Substances 0.000 claims description 2
- 230000036571 hydration Effects 0.000 claims description 2
- 238000006703 hydration reaction Methods 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 229960004793 sucrose Drugs 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 230000001105 regulatory effect Effects 0.000 claims 1
- 239000012530 fluid Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 230000000887 hydrating effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000002830 appetite depressant Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021004 dietary regimen Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
L'invention concerne une gelée orale. Selon l'invention, cette gelée orale contient du glucomannane, partiellement hydraté. L'invention permet de fournir une gelée orale ayant un effet de satiété, notamment par absorption des liquides gastriques dans l'estomac de l'utilisateur.The invention relates to an oral jelly. According to the invention, this oral jelly contains glucomannan, which is partially hydrated. The invention makes it possible to provide an oral jelly having a satiety effect, in particular by absorption of gastric fluids in the stomach of the user.
Description
i Utilisation du glucomannane pour la préparation d'une gelée orale àUse of glucomannan for the preparation of an oral jelly
effet de satiété et gelée orale comprenant du glucomannane à effet satiety effect and oral jelly comprising glucomannan effect
de satiété ainsi obtenue.of satiety thus obtained.
La présente invention concerne essentiellement l'utili- The present invention essentially relates to the use
sation du glucomannane pour la préparation d'une gelée orale à glucomannan for the preparation of an oral jelly to
effet de satiété ainsi qu'une gelée orale comprenand du glucoman- satiety effect and oral jelly including glucan
nane à effet de satiété ainsi obtenue. nane with satiety effect thus obtained.
Il est connu par divers documents tels que GB-A-2 206 027; US-A-4 844 913 ou US-A-4 676 976 d'utiliser le It is known from various documents such as GB-A-2 206 027; US-A-4,844,913 or US-A-4,676,976 to use the
glucomannane comme additif alimentaire en vue de préparer des ali- glucomannan as a food additive to prepare food for
ments à faible capacité calorique Dans ces applications, le glucomannane est utilisé comme substitut de certains additifs gélifiants en vue de limiter l'apport calorique global du produit In these applications, glucomannan is used as a substitute for certain gelling additives in order to limit the overall caloric intake of the product.
alimentaire.food.
La présente invention a pour but de fournir un produit ayant un effet de satiété et donc agissant comme coupe-faim ce qui constitue une application totalement différente de celle qui avait The present invention aims to provide a product having a satiety effect and therefore acting as appetite suppressant which is an application totally different from that which had
été antérieurement préconisée pour le glucomannane. previously recommended for glucomannan.
L'action du glucomannane dans le cadre d'un effet de satiété est totalement différente en ce que le glucomannane est utilisé en de plus faibles proportions et surtout est utilisé à l'état partiellement hydraté de sorte que lorsqu'il est absorbé dans l'estomac, le glucomannane présente une capacité d'absorption importante du liquide gastrique en produisant ainsi pleinement The action of glucomannan as part of a satiety effect is totally different in that glucomannan is used in smaller proportions and above all is used in the partially hydrated state so that when absorbed into the stomach, glucomannan has a significant capacity for absorption of gastric fluid, thus producing fully
son effet de satiété par remplissage partiel de l'estomac. its satiety effect by partial filling of the stomach.
Ainsi, la présente invention a pour but de fournir un nouveau type de gelée orale produisant un effet de satiété, à l'état préhydraté mais non saturé Ce problème technique est résolu Thus, the object of the present invention is to provide a new type of oral jelly producing a satiety effect, in the prehydrated but unsaturated state. This technical problem is solved.
par l'utilisation du glucomannane.by the use of glucomannan.
Ainsi, selon un premier aspect la présente invention couvre l'utilisation du glucomannane pour la préparation d'une gelée orale à effet de satiété, gelée dans laquelle le glucomannane Thus, according to a first aspect, the present invention covers the use of glucomannan for the preparation of an oral jelly with satiety effect, a jelly in which glucomannan
est présent à l'état partiellement hydraté Selon un mode de réali- is present in a partially hydrated state.
sation préféré, pour la fabrication d'une gelée pesant au total 1 000 g, la quantité de poudre de glucomannane, en particulier sous forme de poudre de Konjac, est avantageusement comprise entre 15 g et 30 g, le solde étant constitué par de l'eau seule ou additionnée In a preferred embodiment, for producing a jelly weighing a total of 1000 g, the amount of glucomannan powder, in particular in the form of Konjac powder, is advantageously between 15 g and 30 g, the balance being constituted by water alone or added
de produit adjuvant de stabilisation, de conservation ou d'aromati- of stabilizing, preserving or aromatic adjuvant
sation, facilitant la prise par l'utilisateur Une proportion préférée est de 15 à 25 g pour 1 000 g de gelée Avec ce dosage, la proportion de glucomannane est faible de sorte qu'il ne s'agit pas d'un réel produit alimentaire D'autre part, la quantité d'eau utilisée pour réaliser simplement une préhydratation ou hydratation partielle de la poudre de glucomannane ne devrait pas dépasser 900 g ou 900 ml pour une quantité comprise entre 15 et g de poudre de glucomannane, ce qui permet de produire un bon The preferred proportion is 15 to 25 g per 1000 g of jelly With this dosage, the proportion of glucomannan is low so that it is not a real food product. On the other hand, the amount of water used for simply pre-hydrating or partially hydrating the glucomannan powder should not exceed 900 g or 900 ml for an amount of between 15 and g of glucomannan powder, which allows produce a good
effet de satiété.satiety effect.
Selon un mode de réalisation avantageux de l'invention, on utilise au moins un agent stabilisant de la gelée, en particulier de la pectine, avantageusement à une proportion de 0,5 According to an advantageous embodiment of the invention, at least one stabilizing agent of the jelly, in particular pectin, is advantageously used, at a proportion of 0.5.
à 2 g pour 1 000 g de gelée finale. at 2 g per 1000 g of final jelly.
Comme agent conservateur, on peut avantageusement utili- As a preservative, it is advantageous to use
ser un agent conservateur classique de synthèse, tel que le parahydroxybenzoate de méthyle à une quantité comprise entre 0,5 et 1,5 g pour 1 000 g de gelée finale Le conservateur permet Use a conventional synthetic preservative, such as methyl parahydroxybenzoate in an amount between 0.5 and 1.5 g per 1000 g of final jelly.
d'éviter la contamination bactérienne. to avoid bacterial contamination.
D'autre part, selon d'autres modes de réalisation avanta- On the other hand, according to other advantageous embodiments
geux, on peut ajouter au moins un édulcorant de synthèse non calo- In addition, at least one unsaturated synthetic sweetener may be added
rifique, par exemple de l'Aspartam, du fructose, du saccharose, de la saccharine; au moins un produit aromatisant, tel qu'un arôme de fruit; un colorant alimentaire pour donner un aspect coloré désiré Specifically, for example aspartame, fructose, sucrose, saccharin; at least one flavoring product, such as a fruit flavor; a food coloring to give a desired color appearance
à la gelée finale.to the final jelly.
Il est préféré de conditionner cette gelée orale dans des sachets individuels qui peuvent être conservés à la température ambiante Ces sachets peuvent par exemple être dosés à 25 g de gelée Dans chaque sachet de 25 g, on utilisera habituellement environ de 500 mg à moins de 800 mg de glucomannane, exprimé sous forme de poudre d'Amorphophallus Konjac, constituant une forme It is preferred to condition this oral jelly in individual sachets which can be stored at room temperature. These pouches can for example be dosed at 25 g of jelly. In each 25 g sachet, usually from 500 mg to less than 800 will be used. mg of glucomannan, expressed as Amorphophallus Konjac powder, constituting a form of
préférée de glucomannane.preferred glucomannan.
Comme agent stabilisant de la gelée, on préfère utiliser un acide de qualité alimentaire tel que l'acide citriquepermettant d'abaisser le p H et de favoriser grandement la stabilité de la gelée On préfère utiliser une quantité d'acide, tel que l'acide As a jelly stabilizer, it is preferred to use a food grade acid such as citric acid to lower the pH and greatly promote the stability of the jelly. It is preferred to use an amount of acid, such as
citrique, suffisante pour amener le p H à une valeur voisine de 4,5. citric, sufficient to bring the p H to a value close to 4.5.
En pratique, on utilise pour se faire environ 1 à 2 g d'acide In practice, it is used to be about 1 to 2 g of acid
citrique pour 1 000 g de gelée finale. citric per 1000 g of final jelly.
On rappelle que le glucomannane est un polysaccharide qui forme une solution visqueuse ou un gel avec l'eau à la température It is recalled that glucomannan is a polysaccharide which forms a viscous solution or a gel with water at room temperature.
ambiante et qui est bien connu à l'homme de l'art. ambient and which is well known to those skilled in the art.
Une source préférée de glucomannane est la plante A preferred source of glucomannan is the plant
Amorphophallus Konjac, appelée plus communément Konjac La procé- Amorphophallus Konjac, more commonly known as Konjac.
dure de récupération de la poudre de Konjac contenant entre 70 et % en poids environ de glucomannane, est bien connue à l'homme de l'art Cette procédure fait en général appel à une extraction avec Hard recovery of Konjac powder containing between 70% and about 5% by weight of glucomannan is well known to those skilled in the art. This procedure generally involves extraction with
de l'eau bouillante à l'autoclave Divers procédés de purifica- Autoclave boiling water Various purification processes
tion sont également connus.are also known.
L'invention sera maintenant décrite à l'aide d'un exemple The invention will now be described using an example
de réalisation constituant un mode de réalisation actuellement pré- embodiment constituting an embodiment currently
féré de l'invention, sous forme de gelée orale, donné simplement à titre d'illustration et qui ne saurait donc en aucune façon limiter of the invention, in the form of an oral jelly, given merely by way of illustration and which can therefore in no way limit
la portée de l'invention.the scope of the invention.
Exemple selon l'invention On prépare une gelée orale ayant la composition chimique suivante, pour 1 000 g de gelée orale: poudre de Konjac 20 à 30 g agent stabilisant (pectine) 0,5 à 2 g agent stabilisant réglant le p H à environ 4,5 (acide citrique) 1 à 2 g conservateur de synthèse (tel que parahydroxybenzoate de méthyle) 0,5 à 1,5 g éventuellement, édulcorant de synthèse (par exemple: saccharine sodique ou Aspartam) 0,01 à 0,10 g EXAMPLE OF THE INVENTION An oral jelly having the following chemical composition is prepared per 1000 g of oral jelly: Konjac powder 20 to 30 g stabilizing agent (pectin) 0.5 to 2 g stabilizer stabilizing the pH at about 4.5 (citric acid) 1 to 2 g synthetic preservative (such as methyl parahydroxybenzoate) 0.5 to 1.5 g optionally, synthetic sweetener (eg sodium saccharin or Aspartam) 0.01 to 0.10 g
éventuellement, fructose (correc-possibly fructose
teur de goût) 80 à 100 g éventuellement, colorant alimentaire 0,01 à 0,10 g éventuellement, arôme de fruit 0,01 à 0,10 g eau: solde à 1 000 g soit 875 ml environ Cette gelée orale est préparée de la manière suivante à flavoreur) 80 to 100 g optionally, food color 0.01 to 0.10 g optionally, fruit flavor 0.01 to 0.10 g water: balance at 1000 g or about 875 ml This oral jelly is prepared from the following way to
partir de la composition ci-dessus.from the above composition.
On chauffe l'eau à au moins 30 C, puis on ajoute le con- The water is heated to at least 30 C, then the
servateur, puis la saccharine, puis le fructose, le colorant, l'acide citrique, l'arôme, et en dernier lieu la poudre de Konjac servant, then saccharin, then fructose, dye, citric acid, aroma, and lastly Konjac powder
et la pectine, sous agitation, jusqu'à l'obtention d'un gel. and the pectin, with stirring, until a gel is obtained.
On introduit cette gelée par dose de 25 g dans des This jelly is introduced in doses of 25 g in
sachets individuels que l'on scelle. individual sachets that are sealed.
Ces sachets peuvent être conservés à la température ambiante. Lors de la consommation, il suffit d'arracher un angle du These sachets can be stored at room temperature. When eating, just pull an angle
sachet et d'absorber ce gel par pression des doigts sur le sachet. bag and absorb this gel by finger pressure on the sachet.
Pour obtenir un effet de satiété, il est habituellement nécessaire de consommer deux sachets de 25 g, ce qui permet de supprimer la sensation de faim des personnes suivant un régime To achieve a satiety effect, it is usually necessary to consume two 25g sachets, which helps to suppress the feeling of hunger of people on a diet
dans un but de perte pondérale.for the purpose of weight loss.
Cette gelée orale constitue un complément au régime dié- This oral jelly is a supplement to the dietary
tétique qui permet de bien suivre le régime diététique restrictif préconisé par le médecin L'effet de satiété obtenu par la présente invention est basé principalement sur l'utilisation de glucomannane The effect of satiety obtained by the present invention is based mainly on the use of glucomannan, which makes it possible to follow the restrictive dietary regime recommended by the doctor.
partiellement hydraté, cette hydratation se complétant par absorp- partially hydrated, this hydration being supplemented by absorption
tion des liquides digestifs dans l'estomac de l'utilisateur en obtenant ainsi un effet de gonflage dans l'estomac résultant en la sensation de satiété D'autre part, grâce à la faible proportion de glucomannane, et des additifs utilisés pour la préparation de la gelée orale, cette gelée orale ne constitue pas un produit alimentaire même de faible apport calorifique en lui-même La présente invention ne peut donc être confondue avec une ration digestive fluids in the stomach of the user thus obtaining an inflation effect in the stomach resulting in the sensation of satiety On the other hand, thanks to the low proportion of glucomannan, and additives used for the preparation of Oral jelly, this oral jelly does not constitute a food product even of low calorific intake in itself The present invention can not be confused with a ration
alimentaire ou produit diététique classique. food or classic dietary product.
Claims (7)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9004534A FR2660529B1 (en) | 1990-04-09 | 1990-04-09 | USE OF GLUCOMANNANE FOR THE PREPARATION OF A DIETETIC PRODUCT, AND DIETETIC PRODUCT COMPRISING GLUCOMANNANE. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2684848A1 true FR2684848A1 (en) | 1993-06-18 |
| FR2684848B1 FR2684848B1 (en) | 1994-11-04 |
Family
ID=9395576
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9004534A Expired - Fee Related FR2660529B1 (en) | 1990-04-09 | 1990-04-09 | USE OF GLUCOMANNANE FOR THE PREPARATION OF A DIETETIC PRODUCT, AND DIETETIC PRODUCT COMPRISING GLUCOMANNANE. |
| FR9103589A Expired - Fee Related FR2684848B1 (en) | 1990-04-09 | 1991-03-25 | USE OF GLUCOMANNANE FOR THE PREPARATION OF ORAL JELLY WITH SATITY EFFECT AND ORAL JELLY COMPRISING GLUCOMANNANE WITH SATITY EFFECT THUS OBTAINED. |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9004534A Expired - Fee Related FR2660529B1 (en) | 1990-04-09 | 1990-04-09 | USE OF GLUCOMANNANE FOR THE PREPARATION OF A DIETETIC PRODUCT, AND DIETETIC PRODUCT COMPRISING GLUCOMANNANE. |
Country Status (1)
| Country | Link |
|---|---|
| FR (2) | FR2660529B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104188043A (en) * | 2014-08-15 | 2014-12-10 | 成都希福生物科技有限公司 | Thickening stabilizer of juice beverage |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2660529B1 (en) * | 1990-04-09 | 1993-12-03 | Ennagram | USE OF GLUCOMANNANE FOR THE PREPARATION OF A DIETETIC PRODUCT, AND DIETETIC PRODUCT COMPRISING GLUCOMANNANE. |
| DE10247910A1 (en) * | 2002-10-14 | 2004-04-22 | Beisel, Günther | Oral appetite-suppressant comprises capsule of compressed Konjak meal which is insoluble in gastro-intestinal fluid, but swells in it |
| WO2004056375A1 (en) * | 2002-12-19 | 2004-07-08 | Beisel Guenther | Agent for decreasing appetite and for producing a satiation effect, for reducing weight and for lowering the cholesterol level |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3973008A (en) * | 1970-12-30 | 1976-08-03 | Kabushiki Kaisha Shimizu Manzo Shoten | Konjac mannan |
| JPS5574766A (en) * | 1978-12-04 | 1980-06-05 | Yaesu Giken Kk | Production of food containing glucomannan |
| US4676976A (en) * | 1985-03-08 | 1987-06-30 | Ajinomoto Co., Inc. | Konjak mannan-containing reversible gel |
| GB2211720A (en) * | 1987-12-22 | 1989-07-12 | Kibun Kk | Jelly with flavour resembling the flesh of fruit and process for producing the same |
| JPH02231044A (en) * | 1989-03-01 | 1990-09-13 | Toki Bussan Kk | Processed food of dietary fiber |
| FR2656505A1 (en) * | 1989-12-28 | 1991-07-05 | Iscofar Sas Paolo Ghirardi Co | DIETETIC FIBERS. |
| FR2660529A1 (en) * | 1990-04-09 | 1991-10-11 | Ennagram | Use of glucomannan for the preparation of a dietetic product, and dietetic product comprising glucomannan |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS559715A (en) * | 1978-07-06 | 1980-01-23 | Tsuruta Shokuhin Kogyo Kk | Production of food |
| US4963383A (en) * | 1986-11-19 | 1990-10-16 | Kabushikikaisha Kibun | Process for producing konjak jelly |
| JPS63287457A (en) * | 1987-05-20 | 1988-11-24 | Maruzen Shokuhin:Kk | Processed 'konjak' food and preparation thereof |
-
1990
- 1990-04-09 FR FR9004534A patent/FR2660529B1/en not_active Expired - Fee Related
-
1991
- 1991-03-25 FR FR9103589A patent/FR2684848B1/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3973008A (en) * | 1970-12-30 | 1976-08-03 | Kabushiki Kaisha Shimizu Manzo Shoten | Konjac mannan |
| JPS5574766A (en) * | 1978-12-04 | 1980-06-05 | Yaesu Giken Kk | Production of food containing glucomannan |
| US4676976A (en) * | 1985-03-08 | 1987-06-30 | Ajinomoto Co., Inc. | Konjak mannan-containing reversible gel |
| GB2211720A (en) * | 1987-12-22 | 1989-07-12 | Kibun Kk | Jelly with flavour resembling the flesh of fruit and process for producing the same |
| JPH02231044A (en) * | 1989-03-01 | 1990-09-13 | Toki Bussan Kk | Processed food of dietary fiber |
| FR2656505A1 (en) * | 1989-12-28 | 1991-07-05 | Iscofar Sas Paolo Ghirardi Co | DIETETIC FIBERS. |
| FR2660529A1 (en) * | 1990-04-09 | 1991-10-11 | Ennagram | Use of glucomannan for the preparation of a dietetic product, and dietetic product comprising glucomannan |
Non-Patent Citations (2)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 14, no. 543 (C-783)30 Novembre 1990 & JP-A-2 231 044 ( TOKI BUSSAN KK ) 13 Septembre 1990 * |
| PATENT ABSTRACTS OF JAPAN vol. 4, no. 119 (C-022)23 Août 1980 & JP-A-55 074 766 ( YAESU GIKEN KK ) 5 Juin 1980 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104188043A (en) * | 2014-08-15 | 2014-12-10 | 成都希福生物科技有限公司 | Thickening stabilizer of juice beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2660529A1 (en) | 1991-10-11 |
| FR2660529B1 (en) | 1993-12-03 |
| FR2684848B1 (en) | 1994-11-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2648985C (en) | Use of saffron and/or safranal and/or crocin and/or picrocrocin and/or derivatives thereof as a sateity agent for treatment of obesity | |
| JPS646172B2 (en) | ||
| BE1007686A4 (en) | New pharmaceutical compositions based calcium salts. | |
| CA2378700C (en) | Fibre-enriched beverages | |
| JP3390438B2 (en) | Psyllium drink mix composition containing granular base | |
| KR20050095043A (en) | Jelly beverage which containing devil's tongue jelly beads and preparing method for the same | |
| CN101299930A (en) | Methods and compositions for improving mouthfeel | |
| CN109105499B (en) | A kind of milk tea powder containing Ganoderma lucidum spore powder and preparation method thereof | |
| CA2424895C (en) | High energy complete food or nutritional supplement, method for preparing same and uses thereof | |
| FR2684848A1 (en) | USE OF GLUCOMANNANE FOR THE PREPARATION OF ORAL ORAL ORANGE SPONGE COMPRISING UNFINISHED GLUCOMANNAN OBTAINED. | |
| JPH04278061A (en) | Nutritious food | |
| FR2681220A1 (en) | New compositions for drinks comprising a dipeptide type sweetener, a saccharine salt and a hydrocolloidal polysaccharide | |
| JP3380249B2 (en) | Psyllium drink mix composition | |
| US3672914A (en) | Condiment containing sodium diacetate | |
| CN110200272A (en) | A kind of honey black tea jelly and preparation method thereof | |
| JP3403729B2 (en) | Flavored plantain drink mix composition | |
| WO1996039048A1 (en) | Dry mix texture modified beverage using gellan gum | |
| JPS63160567A (en) | Health drink composition | |
| JPH0365149A (en) | Low-caloric jam | |
| JPH07255414A (en) | Functional sweetener | |
| JP3544072B2 (en) | Oral composition | |
| JPS6098950A (en) | Aloe jam-like food and its production | |
| JP3288406B2 (en) | Novel beverage composition containing dipeptide sweetener, saccharin salt and hydrated colloidal polysaccharide | |
| JPH0565488B2 (en) | ||
| JPH0254071B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |
Effective date: 20110531 |