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WO1986005364A1 - Systeme nutritionnel global - Google Patents

Systeme nutritionnel global Download PDF

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Publication number
WO1986005364A1
WO1986005364A1 PCT/US1986/000540 US8600540W WO8605364A1 WO 1986005364 A1 WO1986005364 A1 WO 1986005364A1 US 8600540 W US8600540 W US 8600540W WO 8605364 A1 WO8605364 A1 WO 8605364A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavoring
comprehensive nutritional
nutritional system
base mix
grams
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.)
Ceased
Application number
PCT/US1986/000540
Other languages
English (en)
Inventor
J. Gail Sapatura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Food Sciences Corp
Original Assignee
Food Sciences Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Food Sciences Corp filed Critical Food Sciences Corp
Publication of WO1986005364A1 publication Critical patent/WO1986005364A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/086—Cheese powder; Dried cheese preparations
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/28—Coffee or cocoa flavours
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/29—Fruit flavours
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • 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
    • A23G2200/10—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 amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Definitions

  • This invention is for a highly unique food system that enables the building of a large variety of diverse foods by starting with a common Base Mix.
  • each of the two food components are separately maintained until just prior to use.
  • the first food component is referred to as the Base Mix (Unflavored) and the second food component is referred to as the Flavoring.
  • Examples of foods produced by this invention include a chocolate shake or a corn soup.
  • One of the advantages of the present invention is the considerable flexibility that exists by having the separately maintained Base Mix and Flavoring packets. This permits complete freedom in expanding the comprehensive nutritional system to other flavors or the addition of vitamins and minerals. Moreover, in some cases it is not practical to have the protein containing material in contact with the materials of the flavor packet or mix.
  • a particular food may be prepared in accordance with the comprehensive nutritional system of the present invention by using one Base Mix and one of the Flavoring packets.
  • the comprehensive nutritional system of the present invention gives considerable versatility, but at the same time assures values including protein, carbohydrates and fat. Such products also have a pleasing taste and can be prepared in a relatively simple and quick manner.
  • the concept is to use the Base Mix together with a particular Flavoring, depending upon the final food desired. For instance, if one desires a chocolate drink (hot or cold), shake, pudding or frozen fudge bar, the comprehensive nutritional system involves bringing together Base Mix and Chocolate Flavoring (provided in a packet), then adding a selected amount of water to the Base Mix and Flavoring, followed by shaking, blending or stirring, including heating (optional) or with freezing in the case of a solid product. Products of other textures, such as puddings and soups are also produced through the present invention.
  • the Base Mix in its preferred form has four constituents. In the first set of examples to be given, the weights of the four constituents will add up to 32.6165 grams which is the selected total solids weight for this first part of the nutritional system.
  • the Base Mix has a food value of 120 calories and contains the following:
  • Lecithin M-C-Thin Asol 436 (referred to Lecithin)
  • the RT-34 constituent is a whey protein concentrate (34% by weight protein) manufactured by Ridgeview of La Crosse,
  • the Alanate 230 is a calcium sodium caseinate manufactured by New Zealand Milk Products, Inc., Petaluma,
  • the TMP 1220 is a calcium sodium total milk proteinate also manufactured by New Zealand Milk Products, Inc.
  • the Lecithin is manufactured by Lucas Meyer Inc. and is used as a surfactant.
  • the first three constituents of the Base Mix are each comprised of significant amounts of protein.
  • the RT-34 also adds bulk, particularly dry powder bulk.
  • Both the Alanate 230 and the TMP 1220 are present for their protein values and also have a low flavor profile. Therefore these two ingredients do not signifi ⁇ cantly affect the taste of the final product.
  • the Alanate 230 adds viscosity as well as protein to the final product.
  • the TMP 1220 adds protein, but has very little effect on viscosity.
  • the Lecithin is necessary to make the two milk proteins instant.
  • the Base Mix adds a significant quantity of protein to the final product (when mixed with the Flavoring) as well as adding viscosity and bulk.
  • the composition of the Base Mix will not vary, the composition of the Flavoring will vary quite significantly in view of the various flavors involved.
  • the Flavoring can be of the dessert-type, such as Chocolate, Vanilla or Pineapple Apricot.
  • the Flavoring will also be vegetable flavors such as Corn, Onion and Tomato.
  • the Chocolate, Vanilla and Pineapple Apricot Flavorings each include a non-dairy creamer and a carbohydrate source.
  • Wiptreme 2320 The preferred non-dairy creamer is known as Wiptreme 2320 (Wiptreme) and is manufactured by Beatrice Foods Co. of Beloit, Wisconsin. This product contains corn syrup solids, partially hydrogenated vegetable oils (coconut, soybean), mono and diglycerides, sodium caseinate, glyceryl-lacto esters of fatty acids and dipotassium phosphate.
  • a preferred Chocolate Flavoring has the following compositions for a food, drink, etc. having a food value of 60 calories:
  • Additional Chocolate and Vanilla Flavorings may be added, as desired.
  • TSPP tetrasodium pyrophosphate
  • DSP diisodium phos ⁇ phate
  • Avicel are manufactured by FMC corporation.
  • TSPP and DSP are setting agents, with DSP speeding up the action of TSPP.
  • Avicel possesses mi-crocrystalline cellulose to add fibre and body.
  • Carrageenan CSW-2 is a cold water soluble gum and is manufactured by Hercules, Inc.
  • the combination of the Base Mix (120 calories) and Chocolate Flavoring (60 calories) can be formed into a drink, a shake, a pudding, an ice cream bar or hot cocoa in accordance with the following instructions:
  • a preferred Vanilla or Pineapple Apricot Flavoring has the following compositions for a food, drink, etc. having a food value of 60 and 50 calories, respectively:
  • Pineapple Apricot Flavorings as desired Directions for use to achieve a Pineapple Apricot or Vanilla product are essentially the same as the instructions for the Chocolate product as set forth hereinabove. It is contemplated that with the aforesaid flavors, a drink, shake, pudding or ice cream bar will be the final product. The drink in the case of a Vanilla or Pineapple Apricot Flavoring will be cold or of the frozen type only. See the instructions hereinabove corresponding to the headings Drink-Shaker, Blender, Shake-Blender, Pudding-Blender and Ice Cream Bar-Blender. Furthermore, other products having different textures such as sherbets can be produced.
  • the preparation protocol involves the first step of pouring 4 oz. of cold water into a blender. Then, Base Mix is added, followed by the Flavoring. The blender is then turned to high speed and blending action proceeds for one minute. The contents are then frozen to produce a frozen bar. Finally, the frozen bar is placed in the blender which is turned on to low speed until sherbet consistency is achieved.
  • Another aspect of the invention involves a Fruit Punch Mix and Lemon Drink Mix which are used to supplement potassiuim to the weight loss program. A total of six drinks may be taken per day.
  • the Fruit Punch Mix provides 6 calories and contains the following:
  • Citric Acid 1.40 grams ⁇ 20% Affects flavor
  • the Lemon Drink Mix provides 6 calories and contains the following:
  • Citric Acid 1.47 ⁇ 20% Affects flavor
  • the Flavoring for Corn has the following composition in terms of grams:
  • the Flavoring for Onion (soup, dip or salad dressing) has the following composition in terms of grams:
  • the Flavoring for Tomato (soup, dip or salad dressing) has the following composition in terms of grams:
  • the Vegetalbe Flavorings in the form of soups such as
  • Corn, Onion and Tomato are prepared by first adding the Base Mix and the Flavoring to a cup or mug. This is followed by adding 8 oz. (1 cup) of boiling water, then stirring until dissolved and well mixed.
  • the Vegetable Flavoring in the form of a souffle is prepared by first adding the Base Mix and Flavoring to a bowl. This is followed with the addition of 4 oz. . ⁇ cup) of boiling water and stirring until dissolved and well mixed. The mixture is then poured into a baking dish, followed by baking at 350° or 30 minutes.
  • the Vegetable Flavoring in the form of a dip such as onion and tomato is prepared by first pouring 4 oz. _ cup) of cold water into a blender. This is followed with the addition of Base Mix and Flavoring. Blend on high speed for one minute and chill before serving. Seasonings such as chili powder or taco seasoning may be added before blending to the tomato mixture for variation.
  • the Vegetable Flavoring in the form of salad dressing such as onion and tomato is prepared by first pouring 4 or 5 oz. of cold water and 1 or Ik Tbsp. of vinegar into a blender (the lesser quantities are for onion and the greater quantities are for tomato). Then Base Mix and Flavoring is added along with k packet of EqualTM. Blend on high speed for one minute and chill before serving. Taco seasoning may be added before blending to the tomato mixture for variation.
  • the fore ⁇ going will be taken four times each day so that the daily caloric intake will be between 680 calories or 720 calories per day.
  • the amount of Base Mix added affects the consistency of the end product, the amount may be increased 20% and decreased 30% without significant difference.
  • TMP 1220 can be varied up to an increase of 50% or a decrease of 30%. Since TMP 1220 is present to add thickness and "set” it follows that where one uses a greater amount of TMP 1220 a thicker and more "set” product will result, with lesser effects being observed for lesser amounts of TMP 1220.
  • Alanate 230 may be varied in the same manner as TMP 1220 for desserts. Lecithin may only be increased 0.25% from the amount 0.0165 grams. Decreasing the amount would destroy the instant properties of the proteins.
  • each ingredient can be varied as much as +20% or -30%.
  • Lecithin may only be increased 0.25%.
  • Wiptreme 2320 can be varied ⁇ 50%. Greater amounts of Wiptreme 2320 will make for higher consistency and lower amounts make for a lower consistency of the final product.
  • Both Avicel RC-591 and Avicel CL-611 can be varied ⁇ 20% which will effect consistency and mouthfeel.
  • the aspartame component can be varied ⁇ 20%, depending upon the desired effect on flavor.
  • Carrageenan CSW-2 can be varied ⁇ 30% as affecting thickness and setting properties.
  • TSPP and DSP can be varied ⁇ 20% from the stated amounts to affect respectively "set” and time necessary for product to "set”.
  • the amount of water is varied depending on the desired consistency of the final product.
  • an important principle of this invention is in the ability to combine the Base Mix with a Flavoring.
  • 32.6165 grams of the Base Mix are placed in a container together with the contents of a Flavoring packet.
  • Preparation of the food is then completed by adding water, stirring, etc. with heating or chilling, depending upon the desired end product.
  • the ratio of components in yet another embodiment of the invention is different from the previously disclosed embodiments hereinabove.
  • the earlier embodiments of this invention are comprised of four servings per day totalling 680-720 calories and the New Program now to be disclosed, (New Program) , involves six servings per day totalling 690-720 calories.
  • One New Program Base Mix packet provides 70 calories as opposed to 120 calories for the embodiments previously disclosed herein.
  • the New Program Formulas are as follows:
  • Additional Chocolate Flavorings may be added, as desired.
  • Additional Vanilla Flavorings may be added, as desired.
  • Additional Coffee Flavorings may be added, as desired,
  • Additional Mushroom and Butter Flavorings may be added, as desired.
  • DRINKS 1) Add Flavoring Mix to a glass.
  • DRINKS 1) Add Base Mix, then Flavoring Mix into a glass.
  • SHAKE 1) Pour 4 oz. (1/2 cup) of cold water into a blender.
  • PUDDING 1) Pour 3 oz. (1/3 cup) of cold water into a blender.
  • FROZEN DESSERT BAR Pour 3 oz. (1/3 cup) of cold water into a blender. Add Base Mix, then Flavoring Mix. Blend on high speed for 1 minute. Freeze.
  • HOT DRINK Add Base Mix, then Flavoring Mix to (For Choco ⁇ a cup or mug. late and Add 6 oz. (3/4 cup) of boiling water, Mocha Only) Stir until dissolved.
  • DIP Pour 3 oz. (1/3 cup) of cold water into a blender.
  • SALAD DRESSING 1) Pour 4 oz. (1/2 cup) of cold water and 1 tablespoon of vinegar into a blender.
  • Taco Dressing Add 3/4 teaspoon of taco seasoning mix before blending.
  • the span of variation that is acceptable in the New Program formulas is approximately 66% (+) and (-) that of the formulas of the earlier disclosed embodiments.

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  • 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)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Confectionery (AREA)

Abstract

Un système nutritionnel global comprend un mélange de base et un arôme. Le mélange de base comporte au moins un ingrédient contenant des protéines et l'arôme comporte au moins un agent de sapidité. Le mélange de base et l'arôme sont combinés en présence d'une quantité suffisante d'eau juste avant l'emploi. Dans un mode préférentiel de réalisation, le système nutritionnel global est composé de trois ingrédients contenant des protéines et également de lécithine. L'arôme, dans un mode préférentiel de réalisation, comporte au moins un agent de sapidité tel qu'une source d'arôme chocolat ou un légume. Est également décrit un procédé de préparation d'un produit alimentaire avec le mélange de base et l'arôme.
PCT/US1986/000540 1985-03-20 1986-03-17 Systeme nutritionnel global Ceased WO1986005364A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US71373585A 1985-03-20 1985-03-20
US713,735 1985-03-20
US83383286A 1986-02-28 1986-02-28
US833,832 1986-02-28

Publications (1)

Publication Number Publication Date
WO1986005364A1 true WO1986005364A1 (fr) 1986-09-25

Family

ID=27109039

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1986/000540 Ceased WO1986005364A1 (fr) 1985-03-20 1986-03-17 Systeme nutritionnel global

Country Status (3)

Country Link
EP (1) EP0218635A4 (fr)
CA (1) CA1295875C (fr)
WO (1) WO1986005364A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1879471A4 (fr) * 2005-03-22 2012-01-18 Bio Soluble Solutions Jv Llc Concentres de composition aromatisante
WO2012008858A1 (fr) 2010-07-16 2012-01-19 Fonterra Co-Operative Group Limited Produit laitier et procédé

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA688859A (en) * 1964-06-16 M. Mcintire Junius Dried fat emulsion product
US3978245A (en) * 1973-10-22 1976-08-31 Klosterfrau Berlin Process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates
US4242364A (en) * 1978-12-19 1980-12-30 R.G.B. Laboratories, Inc. Dry powdered non-dairy food composition containing liquid fat
US4251550A (en) * 1979-04-16 1981-02-17 Elaine Powers Nutrition Company, Inc. Meal replacement composition
US4438147A (en) * 1982-06-25 1984-03-20 Societe D'assistance Technique Pour Produits Nestle S.A. Foaming creamer and method of making same

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3563768A (en) * 1967-08-31 1971-02-16 Cpc International Inc Conveniently packaged soup product
US4202912A (en) * 1978-10-30 1980-05-13 Kim Sunyong P Process for preserving vegetables used to make kimchee
FR2522478B1 (fr) * 1982-03-03 1986-03-28 Nestle Sa Produit alimentaire constitue d'une masse poudreuse et d'une garniture emballees separement, procede de preparation de la garniture, emballage et procede d'emballage

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA688859A (en) * 1964-06-16 M. Mcintire Junius Dried fat emulsion product
US3978245A (en) * 1973-10-22 1976-08-31 Klosterfrau Berlin Process for the manufacture of a dry foodstuff powder containing fats, proteins and carbohydrates
US4242364A (en) * 1978-12-19 1980-12-30 R.G.B. Laboratories, Inc. Dry powdered non-dairy food composition containing liquid fat
US4251550A (en) * 1979-04-16 1981-02-17 Elaine Powers Nutrition Company, Inc. Meal replacement composition
US4438147A (en) * 1982-06-25 1984-03-20 Societe D'assistance Technique Pour Produits Nestle S.A. Foaming creamer and method of making same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP0218635A4 *

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11517033B2 (en) 2005-03-22 2022-12-06 Soluble Technologies Group, Llc Flavoring composition concentrates
US11744267B2 (en) 2005-03-22 2023-09-05 Soluble Technologies Group, Llc Flavoring composition concentrates
US11785969B2 (en) 2005-03-22 2023-10-17 Soluble Technologies Group, Llc Flavoring composition concentrates
US9560872B2 (en) 2005-03-22 2017-02-07 Soluble Technologies Group, Llc Flavoring composition concentrates
US11606961B2 (en) 2005-03-22 2023-03-21 Soluble Technologies Group, Llc Flavoring composition concentrates
US11517034B2 (en) 2005-03-22 2022-12-06 Soluble Technologies Group, Llc Flavoring composition concentrates
US11606962B2 (en) 2005-03-22 2023-03-21 Soluble Technologies Group, Llc Flavoring composition concentrates
US11766053B2 (en) 2005-03-22 2023-09-26 Soluble Technologies Group, Llc Flavoring composition concentrates
US11766054B2 (en) 2005-03-22 2023-09-26 Soluble Technologies Group, Llc Flavoring composition concentrates
US11622570B2 (en) 2005-03-22 2023-04-11 Soluble Technologies Group, Llc Flavoring composition concentrates
EP1879471A4 (fr) * 2005-03-22 2012-01-18 Bio Soluble Solutions Jv Llc Concentres de composition aromatisante
WO2012008858A1 (fr) 2010-07-16 2012-01-19 Fonterra Co-Operative Group Limited Produit laitier et procédé
EP4011212A1 (fr) * 2010-07-16 2022-06-15 Fonterra Co-Operative Group Limited Produit laitier et procédé
EP2592938A4 (fr) * 2010-07-16 2015-06-17 Fonterra Co Operative Group Produit laitier et procédé

Also Published As

Publication number Publication date
EP0218635A1 (fr) 1987-04-22
CA1295875C (fr) 1992-02-18
EP0218635A4 (fr) 1987-11-23

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