FR2885770A1 - Food ingredient useful in foodstuff comprises laminarine and mineral and/or organic filler - Google Patents
Food ingredient useful in foodstuff comprises laminarine and mineral and/or organic filler Download PDFInfo
- Publication number
- FR2885770A1 FR2885770A1 FR0505040A FR0505040A FR2885770A1 FR 2885770 A1 FR2885770 A1 FR 2885770A1 FR 0505040 A FR0505040 A FR 0505040A FR 0505040 A FR0505040 A FR 0505040A FR 2885770 A1 FR2885770 A1 FR 2885770A1
- Authority
- FR
- France
- Prior art keywords
- laminarine
- food ingredient
- mineral
- organic filler
- food
- 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
- 235000012041 food component Nutrition 0.000 title claims abstract description 15
- 239000005417 food ingredient Substances 0.000 title claims abstract description 15
- 229910052500 inorganic mineral Inorganic materials 0.000 title abstract description 4
- 239000012764 mineral filler Substances 0.000 title abstract description 4
- 239000012766 organic filler Substances 0.000 title abstract 3
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims description 13
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-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](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 claims description 7
- 229920001543 Laminarin Polymers 0.000 claims description 7
- 239000005717 Laminarin Substances 0.000 claims description 7
- 239000002775 capsule Substances 0.000 abstract description 6
- 230000001539 anorectic effect Effects 0.000 abstract 1
- 206010061428 decreased appetite Diseases 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 230000010534 mechanism of action Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 238000006116 polymerization reaction Methods 0.000 description 4
- 229920002498 Beta-glucan Polymers 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 241000199919 Phaeophyceae Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 210000005228 liver tissue Anatomy 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000006187 pill Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-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]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- 102100036475 Alanine aminotransferase 1 Human genes 0.000 description 1
- 108010082126 Alanine transaminase Proteins 0.000 description 1
- 208000000412 Avitaminosis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical group OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010061291 Mineral deficiency Diseases 0.000 description 1
- 206010035148 Plague Diseases 0.000 description 1
- 206010047627 Vitamin deficiencies Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003833 bile salt Substances 0.000 description 1
- 229940093761 bile salts Drugs 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000003715 nutritional status Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 230000004224 protection Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000009979 protective mechanism Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
NOUVEL INGREDIENT ALIMENTAIRE ET PRODUITS LE CONTENANT
L'invention a pour objet un nouvel ingrédient alimentaire.
Elle vise également les produits et notamment les aliments et plus généralement les produits nutritionnels le contenant.
Les aliments, outre leur composante minérale, contiennent des glucides, des lipides et des protides. Ces constituants sont métabolisés dans l'organisme et notamment au niveau du foie A cet égard on rappelle que le foie est l'organe du corps humain le plus volumineux et doté du métabolisme le plus complexe avec des fonctions excrétrices et de défense interdépendantes.
Le foie a une forte influence sur l'état nutritionnel grâce à son rôle dans le métabolisme intermédiaire des macronutriments, des micronutriments et des sels biliaires.
Un foie malade perturbe la digestion, l'absorption des nutriments et il peut être la cause de carences en vitamines et minéraux ainsi que d'une malnutrition protéolytique.
Certains disfonctionnements du foie participent à l'apparition et au développement d'un fléau moderne, à savoir l'obésité.
Les recommandations des spécialistes de la nutrition visant à inciter les consommateurs à se plier à une hygiène alimentaire propre à protéger le foie et de ce fait contribuer à la lutte contre l'obésité sont loin d'être suivies compte tenu des contraintes qui en résultent et de la tentation exercée par de nombreux aliments recherchés pour leur saveur.
Conférer à ces aliments des propriétés propres à contribuer à la protection, dans le sens évoqué ci-dessus, du tissu hépatique constituerait une avancée importante de la science nutritionnelle Le but que la Société Demanderesse s'est fixé a donc été d'apporter une solution à ce problème d'importance toujours croissante.
Or elle a pu trouver que certains beta -1,3-glucanes d'origine marine, à savoir la laminarine et les oligolaminarines qui sont couramment utilisés notamment dans l'agriculture où sont mises à profit les propriétés qui leur permettent d'agir sur la croissance des plantes et sur les mécanismes de protection de ces dernières contre certains agents pathogènes, présentaient, de façon totalement inattendue et surprenante, la faculté d'exercer un effet protecteur au niveau du tissu hépatique de par leur action sur la triglycéridémie et sur les concentrations sériques d'un certain nombre de marqueurs spécifiques d'une souffrance hépatique dont notamment l'alanine aminotransférase.
L'invention réside par conséquent dans l'utilisation de la laminarine et des oligolaminarines comme ingrédient alimentaire.
Elle vise également en tant que produit industriel nouveau un nouvel ingrédient alimentaire à base de laminarine et/ou d'une oligolaminarine.
Et selon un mode de réalisation avantageux l'invention vise de plus les produits nutritionnels et alimentaires contenant de la laminarine et/ou une oligolaminarine ou encore l'ingrédient alimentaire à base de laminarine et/ou d'oligolaminarine.
Ces utilisations conformes à l'invention de la laminarine et des oligolaminarines sont rendues possibles grâce à leur absence de toxicité qui a été démontrée par la Société Demanderesse et grâce au fait qu'elles sont sans saveur et ne détériorent donc pas le goût des aliments dans lesquels elles sont incorporées.
On désigne par le terme laminarine des mélanges de polysaccharides du type beta -1,3-glucane, extraits des algues brunes et dont le poids moléculaire est d'environ 2500 à environ 6000.
Les oligolaminarines sont, quant à elles, constituées par un mélange d'oligosaccharides de type beta -glucan issu de l'hydrolyse de la laminarine, caractérisés par un degré de polymérisation entre 2 et 10, c'est-à-dire un poids moléculaire compris entre 350 et 2000.
La laminarine est constituée d'une chaîne principale linéaire de 15 à 35 unités glucopyranose réunies par des liaisons acétaliques P-1,3, cette chaîne principale portant une faible proportion de ramifications.
Le degré de polymérisation moyen est proche de 25.
La laminarine se présente sous une forme soluble et sous une forme insoluble.
Pour l'extraction à partir des algues brunes, on peut se reporter notamment à la demande de brevet internationale WO 03/045 414 de la Société Demanderesse, publiée le 5 juin 2003.
La laminarine particulière qui il a été utilisée dans le cadre des travaux et qui ont permis de parvenir à l'invention, avait un poids moléculaire de 4500, un degré de polymérisation moyen de 25, et était constituée essentiellement par des polysaccharides de degrés de polymérisation allant de 20 à 30.
Elle se présentait sous la forme d'une poudre blanc cassé, sans odeur et sans saveur.
Dans la pratique, cette poudre de laminarine et/ou d'oligolaminarine pourra être formulée en ingrédient alimentaire par mélange notamment avec une charge minérale organique éventuellement constituée par du carbonate de calcium, du talc, de la silice, du lithothamne.
L'ingrédient alimentaire ainsi constitué comportera de 60 % en poids à 98 % de préférence de 75 à 95 % en poids de laminarine et/ou d'oligolaminarine.
La laminarine et/ou les oligolaminarines pourront être incorporées dans des formulations alimentaires soit directement soit sous la forme du susdit ingrédient alimentaire.
Leur teneur dans les formulations alimentaires ne dépasse généralement pas 10% en poids et est, de préférence, de 2 à 8% en poids par rapport à la masse totale de l'aliment .
Un ingrédient alimentaire type pourra avoir la composition suivante : Laminarine : 85 Charge : 15 En ce qui concerne les formulations alimentaires conformes à l'invention elles peuvent être constituées conformément aux exemples non limitatifs qui suivent.NEW FOOD INGREDIENT AND PRODUCTS CONTAINING IT
The subject of the invention is a novel food ingredient.
It also covers products and especially foods and more generally nutritional products containing it.
Foods, in addition to their mineral component, contain carbohydrates, lipids and proteins. These constituents are metabolized in the body and especially in the liver In this respect it is recalled that the liver is the organ of the largest human body and endowed with the most complex metabolism with interdependent excretory and defense functions.
The liver has a strong influence on nutritional status through its role in the intermediate metabolism of macronutrients, micronutrients and bile salts.
A diseased liver disrupts digestion, nutrient absorption and may be the cause of vitamin and mineral deficiencies as well as proteolytic malnutrition.
Some dysfunctions of the liver contribute to the appearance and development of a modern plague, namely obesity.
The recommendations of nutrition specialists to encourage consumers to comply with a food hygiene to protect the liver and thus contribute to the fight against obesity are far from being followed given the constraints that result and the temptation of many sought-after foods for their flavor.
To confer on these foods the properties that would contribute to the protection, in the above-mentioned sense, of the liver tissue would constitute an important advance in nutritional science. The goal that the Applicant Company set itself was therefore to provide a solution. to this problem of ever increasing importance.
However, it has been able to find that certain beta-1,3-glucans of marine origin, namely laminarine and oligolaminarines which are commonly used, in particular in agriculture, where the properties that enable them to act on the The growth of plants and their protective mechanisms against certain pathogens, presented, unexpectedly and surprisingly, the ability to exert a protective effect on the liver tissue by their action on triglyceride levels and on the concentrations serum of a number of specific markers of liver suffering including alanine aminotransferase.
The invention therefore lies in the use of laminarine and oligolaminarines as a food ingredient.
It also aims as a new industrial product a new food ingredient based on laminarin and / or oligolaminarin.
According to an advantageous embodiment, the invention furthermore aims at nutritional and food products containing laminarine and / or an oligolaminarine or else the food ingredient based on laminarine and / or oligolaminarine.
These uses according to the invention of laminarine and oligolaminarines are made possible by their lack of toxicity which has been demonstrated by the applicant company and thanks to the fact that they are tasteless and therefore do not deteriorate the taste of food in which they are incorporated.
The term "laminarin" refers to mixtures of beta-1,3-glucan type polysaccharides, extracted from brown algae and having a molecular weight of about 2500 to about 6000.
The oligolaminarines, for their part, consist of a mixture of oligosaccharides of beta -glucan type resulting from the hydrolysis of laminarin, characterized by a degree of polymerization of between 2 and 10, ie a molecular weight. between 350 and 2000.
Laminarin consists of a linear main chain of 15 to 35 glucopyranose units joined by P-1,3 acetal bonds, this main chain carrying a small proportion of branches.
The average degree of polymerization is close to 25.
Laminarin is in a soluble form and in an insoluble form.
For the extraction from the brown algae, one can refer in particular to the international patent application WO 03/045 414 of the applicant company, published on June 5, 2003.
The particular laminarine which was used in the course of the work and which made it possible to achieve the invention had a molecular weight of 4500, an average degree of polymerization of 25, and consisted essentially of polysaccharides with degrees of polymerization. ranging from 20 to 30.
It was in the form of an off-white powder, odorless and tasteless.
In practice, this laminarine and / or oligolaminarine powder may be formulated as a food ingredient by mixing, in particular with an organic mineral filler optionally constituted by calcium carbonate, talc, silica or lithothamne.
The food ingredient thus formed will comprise from 60% by weight to 98%, preferably from 75 to 95% by weight of laminarine and / or oligolaminarine.
Laminarine and / or oligolaminarines may be incorporated into food formulations either directly or in the form of the aforesaid food ingredient.
Their content in the food formulations does not generally exceed 10% by weight and is preferably from 2 to 8% by weight relative to the total weight of the food.
A typical food ingredient may have the following composition: Laminarin: 85 Charge: Regarding the food formulations according to the invention they may be constituted in accordance with the following non-limiting examples.
Exemple 1
Poudre chocolatée contenant de la laminarine.Example 1
Chocolate powder containing laminarine.
Exemple 2Example 2
Exemple 3Example 3
Exemple 4 : Comprimés
Example 4: Tablets
Boisson aromatisée contenant des oligolaminarines
Il est également possible de mettre en u̇vre la laminarine et/ou les oligolaminarines dans des produits nutritionnels qui se présentent sous la forme de comprimés ou de gélules Comprimés nus de 450mg contenant la laminarine :
Les constituants sont tamisés, mélangés puis comprimés sous forme de lingots. Ceux-ci sont ensuite introduits dans un broyeur qui les transforme en granulés de taille convenant à la phase de compression du comprimé final.
Les comprimés peuvent être commercialisés sous forme nue, pelliculée ou dragéifiée. Ils peuvent être conditionnés en pilulier ou en plaquettes thermoformées de 15 ou 20 unités.
On peut en consommer 2 à 4 par jour, en 2 prises au cours des repas ; par périodes régulières pour optimiser les bénéfices nutritionnels.
Flavored drink containing oligolaminarines
It is also possible to use laminarine and / or oligolaminarines in nutritional products which are in the form of tablets or capsules 450mg nude tablets containing laminarine:
The constituents are sieved, mixed and then compressed in the form of ingots. These are then introduced into a mill which transforms them into granules of size suitable for the compression phase of the final tablet.
The tablets may be marketed in bare, film-coated or sugar-coated form. They can be packaged in pill or blister packs of 15 or 20 units.
It can be consumed 2 to 4 per day, in 2 taken during meals; in regular periods to optimize nutritional benefits.
Exemple 5 : Gélules
Gélules d'origine végétale ou marine de 363 mg à base de laminarine :
Ces gélules peuvent être conditionnées en pilulier ou en plaquettes thermoformées de 15 ou 20 unités.
Elles peuvent être consommées à raison de 2 à 4 gélules par jour, en 2 prises au cours des repas par périodes régulières pour optimiser les bénéfices nutritionnels.Example 5: Capsules
Capsules of plant or marine origin of 363 mg based on laminarine:
These capsules can be packaged in pill or blister packs of 15 or 20 units.
They can be consumed at the rate of 2 to 4 capsules a day, in 2 taken during the meals at regular intervals to optimize the nutritional benefits.
Claims (3)
Priority Applications (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0505040A FR2885770B1 (en) | 2005-05-19 | 2005-05-19 | NEW FOOD INGREDIENT AND PRODUCTS CONTAINING IT |
| JP2008511753A JP2008539779A (en) | 2005-05-18 | 2006-05-18 | New food materials and products containing them |
| PL06755505T PL1890558T3 (en) | 2005-05-18 | 2006-05-18 | Food products containing laminarin |
| EP06755505A EP1890558B1 (en) | 2005-05-18 | 2006-05-18 | Food products containing laminarin |
| DE602006020133T DE602006020133D1 (en) | 2005-05-18 | 2006-05-18 | LAMINARIN-CONTAINING FOODS |
| CA2609098A CA2609098C (en) | 2005-05-18 | 2006-05-18 | Novel food ingredient and products containing the same |
| US11/914,708 US20090123637A1 (en) | 2005-05-18 | 2006-05-18 | Novel Food Ingredient and Products Containing the Same |
| AT06755505T ATE498323T1 (en) | 2005-05-18 | 2006-05-18 | FOODS CONTAINING LAMINARIN |
| PCT/FR2006/001131 WO2006123060A1 (en) | 2005-05-18 | 2006-05-18 | Novel food ingredient and products containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0505040A FR2885770B1 (en) | 2005-05-19 | 2005-05-19 | NEW FOOD INGREDIENT AND PRODUCTS CONTAINING IT |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2885770A1 true FR2885770A1 (en) | 2006-11-24 |
| FR2885770B1 FR2885770B1 (en) | 2009-08-28 |
Family
ID=35276427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR0505040A Expired - Fee Related FR2885770B1 (en) | 2005-05-18 | 2005-05-19 | NEW FOOD INGREDIENT AND PRODUCTS CONTAINING IT |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2885770B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8405379B1 (en) | 2008-09-18 | 2013-03-26 | Luc Montagnier | System and method for the analysis of DNA sequences in biological fluids |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0470870A1 (en) * | 1990-08-10 | 1992-02-12 | Alko Ltd. | Low molecular weight polysaccharide derivatives useful as food ingredients |
| RU2192259C1 (en) * | 2001-11-27 | 2002-11-10 | Железнякова Ольга Викторовна | Iodine-containing composition |
| JP2004180653A (en) * | 2002-12-02 | 2004-07-02 | Seafood Sutera:Kk | UTILIZATION OF BROWN ALGAE POLYSACCHARIDE, beta-D-Glc 1-3/1-6, OF SEA ALGAE |
| KR20040105523A (en) * | 2003-06-07 | 2004-12-16 | 박응렬 | Extraction of Bioactive Materials from Brown sea weed and Preparation of Health Food. |
| KR20050000443A (en) * | 2003-06-24 | 2005-01-05 | 이동석 | Method for production of oligosaccharide from Laminaria japonica |
| JP2005110675A (en) * | 2003-09-16 | 2005-04-28 | Meiji Univ | Method for producing low sugar and / or oligosaccharide, and functional low sugar and / or oligosaccharide |
-
2005
- 2005-05-19 FR FR0505040A patent/FR2885770B1/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0470870A1 (en) * | 1990-08-10 | 1992-02-12 | Alko Ltd. | Low molecular weight polysaccharide derivatives useful as food ingredients |
| RU2192259C1 (en) * | 2001-11-27 | 2002-11-10 | Железнякова Ольга Викторовна | Iodine-containing composition |
| JP2004180653A (en) * | 2002-12-02 | 2004-07-02 | Seafood Sutera:Kk | UTILIZATION OF BROWN ALGAE POLYSACCHARIDE, beta-D-Glc 1-3/1-6, OF SEA ALGAE |
| KR20040105523A (en) * | 2003-06-07 | 2004-12-16 | 박응렬 | Extraction of Bioactive Materials from Brown sea weed and Preparation of Health Food. |
| KR20050000443A (en) * | 2003-06-24 | 2005-01-05 | 이동석 | Method for production of oligosaccharide from Laminaria japonica |
| JP2005110675A (en) * | 2003-09-16 | 2005-04-28 | Meiji Univ | Method for producing low sugar and / or oligosaccharide, and functional low sugar and / or oligosaccharide |
Non-Patent Citations (5)
| Title |
|---|
| C. MICHEL ET AL.: "Les oligosides algaux comme aliments fonctionnels: étude in vitro de leurs effets cellulaires et fermentaires", SCIENCES DES ALIMENTS., vol. 19, no. 3/4, 1999, FRLAVOISIER ABONNEMENTS, PARIS., pages 311 - 332, XP008055927 * |
| DATABASE WPI Section Ch Week 200316, Derwent World Patents Index; Class B06, AN 2003-164990, XP002354751 * |
| DATABASE WPI Section Ch Week 200532, Derwent World Patents Index; Class B04, AN 2005-311284, XP002354750 * |
| DATABASE WPI Section Ch Week 200536, Derwent World Patents Index; Class B04, AN 2005-352245, XP002354749 * |
| PATENT ABSTRACTS OF JAPAN vol. 2003, no. 12 5 December 2003 (2003-12-05) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8405379B1 (en) | 2008-09-18 | 2013-03-26 | Luc Montagnier | System and method for the analysis of DNA sequences in biological fluids |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2885770B1 (en) | 2009-08-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2683256B1 (en) | Nutraceutical composition for lowering the absorption of dietary lipids et inducing weight loss, comprising at least one carrot extract as active | |
| MXPA01012305A (en) | Compositions containing creatine in suspension. | |
| WO2006053761A3 (en) | Modified plant gums for preparations of active ingredients | |
| JP2003055234A (en) | Food and drink containing β (1-3) D-glucan and fucoidan, cancer prevention, and cancer treatment | |
| US20030004211A1 (en) | Carbohydrate modifying agent and drinks containing the modifying agent | |
| AU2002305703A1 (en) | Carbohydrate modifying agent and drinks containing the modifying agent | |
| FR2885770A1 (en) | Food ingredient useful in foodstuff comprises laminarine and mineral and/or organic filler | |
| CA2609098C (en) | Novel food ingredient and products containing the same | |
| WO2009004238A3 (en) | Dietary supplement | |
| BE1020033A3 (en) | LACTEE BEVERAGE BASED ON PLEUROTE LOVASTATIN. | |
| JP2006212020A (en) | Food composition | |
| US20030017219A1 (en) | Carbohydrate modifying agent and drinks containing the modifying agent | |
| EP1239742A1 (en) | Honey based food product for relief of stomach and intestine complaints and compressed product comprising said composition | |
| TW201626900A (en) | Dietary fiber-containing food or drink | |
| Chye et al. | Innovation and sustainable utilization of seaweeds as health foods | |
| JP2017070271A (en) | Food product or supplement | |
| ES2284546T3 (en) | FOOD COMPOSITIONS AND METHODS OF PREPARATION OF THE SAME. | |
| JP6211558B2 (en) | Beauty composition | |
| JP2007091662A (en) | Food composition for ameliorating arthralgia | |
| JP2003261445A (en) | Blood neutral fat reducing agent | |
| Aranaz et al. | InFiQuS: making the best of leftovers | |
| WO2025153574A1 (en) | Nutraceutical compositions and their use for inducing body weight loss and/or reducing fat accumulation | |
| BE1026268A1 (en) | Cholesterol-lowering foodstuff | |
| WO2002096451A1 (en) | Carbohydrate modifying agent and drinks containing the modifying agent | |
| JP2002218927A (en) | Material for rice gruel or porridge of rice and vegetable and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |
Effective date: 20150130 |