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WO1995001779A1 - Dietary fiber composition, method of preparation and use - Google Patents

Dietary fiber composition, method of preparation and use Download PDF

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Publication number
WO1995001779A1
WO1995001779A1 PCT/US1994/007398 US9407398W WO9501779A1 WO 1995001779 A1 WO1995001779 A1 WO 1995001779A1 US 9407398 W US9407398 W US 9407398W WO 9501779 A1 WO9501779 A1 WO 9501779A1
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WO
WIPO (PCT)
Prior art keywords
water
fiber
dietary fiber
protein
soluble
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/US1994/007398
Other languages
French (fr)
Inventor
Paul G. Freeman
Blaise Mcardle
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Individual
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Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to AU72533/94A priority Critical patent/AU7253394A/en
Publication of WO1995001779A1 publication Critical patent/WO1995001779A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/18—Vegetable proteins from wheat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/91—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives

Definitions

  • This invention relates generally to dietary fiber compositions, methods of preparing dietary fiber compositions and use of dietary fiber compositions and, specifically, to a dietary fiber composition including a water-soluble fiber and a water-insoluble protein, a method of preparing the composition and a use.
  • Dietary fiber is believed to play an important role in modulating and preventing a number of chronic diseases.
  • dietary fiber has been shown to exert a protective effect against hyper1 ipidemia, coronary heart disease, colorectal and stomach cancer, diabetes, diverticulosis, hypertension and gallstones.
  • studies have shown that high levels of dietary fiber are associated with lower blood pressure as well as reduced levels of total serum cholesterol and its low density lipoprotein (LDL) component.
  • LDL low density lipoprotein
  • dietary fiber not all forms appear to influence serum cholesterol levels to the same degree or in the same manner. Specifically, water-soluble dietary fiber appears to be effective in lowering serum or plasma cholesterol and its LDL component without affecting the high density lipoprotein (HDL) component of the serum cholesterol. In contrast, water-insoluble fiber appears to have little or no effect on cholesterol levels.
  • HDL high density lipoprotein
  • the U.S. Food and Drug Administration (FDA) and the National Cancer Institute recommend that people consume at least 30 grams of dietary fiber as part of a daily dietary regimen. Many people do not consume this amount of dietary fiber from natural sources such as vegetables, grains and fruit.
  • the supplemental forms of water-soluble dietary fiber that are presently available for oral ingestion are generally unacceptable.
  • the material has a gummy unpleasant taste and an undesirable tendency to cling to the roof of the mouth and to the esophagus. In the past, this undesirable tendency has resulted in severe discomfort to the mouth and esophagus.
  • an object of the invention to provide an acceptable dietary fiber composition including at least one water-soluble fiber. It is another object of the invention to provide a dietary fiber composition including at least one water-soluble fiber and at least one water-insoluble protein.
  • a dietary fiber composition including at least one water-soluble fiber and at least one water-insoluble protein.
  • the water-insoluble protein provides an enteric coating for the water-soluble fiber without affecting the beneficial properties of the fiber.
  • the resulting composition can be used to prepare a directly compressible tablet that can be swallowed easily.
  • the water-insoluble protein is zein.
  • a method of preparation of the composition and a method of use are also provided.
  • the invention accordingly comprises a composition of matter possessing the characteristics, properties, and the relation of constitutents, and the several steps and the relation of one or more steps with respect to each of the others for preparing the composition and the use of the composition hereinafter described, and the scope of the invention will be indicated in the claims.
  • the dietary fiber composition of the invention includes a water-soluble fiber and a water-insoluble protein.
  • the fiber can be any fiber that is water- soluble and generally recognized as safe (G.R.A.SJ for human and animal consumption by the U.S. Food and Drug Administration.
  • water-soluble fibers are plant-derived polysaccarides and related materials such as pectin.
  • water-soluble fiber examples include, but are not limited to water-soluble cellulose derivatives, seaweed polysaccharides such as alginate and carrageenin, seed mucilaginous polysaccharides, complex plant exudate polysaccharides such as gum arabic, tragacanth, guar, pectin, ghatti and the like, and microbially synthesized polysaccharides such as xanthan gum.
  • the water- soluble fiber is selected from guar, pectin, gum arabic and mixtures thereof.
  • the soluble fiber is present in an amount between about 90 and 99.5% by weight of the total composition, preferably in an amount between about 95 and 99% by weight.
  • the protein can be any protein that is water- insoluble and G.R.A.S.
  • the protein is a prolamine.
  • a prolamine is a cereal-derived protein that is insoluble in water, absolute alcohol or neutral solvents and soluble in dilute (80%) alcohol. Suitable examples of prolamines include, but are not limited to, corn-derived prolamine or zein, barley-derived prolamine or hordein and wheat-derived prolamine or gliadin.
  • the water-insoluble protein is present in an amount between about 0.5 and 10% by weight of the total composition, preferably in an amount between about 1 and 5%.
  • the water-insoluble protein or prolamine is zein.
  • Zein is extracted from corn or maize. Zein forms odorless, tasteless, clear, hard and almost invisible edible films.
  • zein Sixteen amino acids have been isolated from zein including glutamic acid or glutamine, leucine, proline, alanine, pheny lalanine, isoleucine, serine, tyrosine and asparagine. The remaining seven are present in amounts of less than 3% by weight. Of the eight amino acids that are necessary for protein synthesis in the human body, zein has virtually no lysine or tryptophan.
  • SUBSTITUTE SHEET (RULE 267 Zein is extracted from corn gluten by physical, as opposed to chemical, means. In whole corn zein occurs as a heterogeneous mixture of disulfide- 1inked aggregates. Commercial extraction results in a product with a molecular weight of 25,000 to 35,000. There is a high proportion of hydrocarbon group side chains and a high percentage of amide groups present with a relatively low amount of free carboxylic acid groups. Zein is commercially available from Freeman Industries, Inc. of Tuckahoe, New York.
  • composition of the invention is prepared by dissolving the water-insoluble protein or prolamine in an aqueous organic solvent system to form a protein solution.
  • the soluble fiber is added to the protein solution to form a fiber/protein solution.
  • the solvent is evaporated from the fiber/protein solution to provide the composition of the invention.
  • the aqueous organic solvent system is a mixture containing at least one organic solvent in water.
  • Suitable organic solvents include, but are not limited to, alcohols such as ethyl alcohol and isopropyl alcohol; edible glycol ⁇ such as propylene glycol and certain polyethylene glycols; and, ketones such as acetone.
  • the aqueous organic solvent system is either aqueous ethyl alcohol or aqueous i ⁇ opropyl alcohol.
  • the desired ratio of water to organic solvent is dependent on factors such as the miscibility of the solvent in the water and the amount of protein to be dissolved.
  • the organic solvent system is aqueous ethyl alcohol or aqueous isopropyl alcohol
  • the amount of water generally ranges between about 10 and 25% by weight and the amount of alcohol generally ranges between about 75 and 90% by weight. More preferably, the amount of water in such systems is between about 12 and 15% and the amount of alcohol is between 85 and 88%.
  • the water-insoluble protein or prolamine is added to the aqueous organic solvent system in an amount between about 100 and 300gms of prolamine per liter of aqueous organic solvent system, more preferably in an amount between about 120 and 240gms per liter.
  • the dissolution is carried out at a temperature between about 20°C. (ambient room temperature) and about 60°C, preferably about 30°C. using conventional agitation methods to form a protein solution. Soluble fiber is then admixed with the protein solution to form a fiber/protein liquid mixture.
  • the fiber/protein liquid mixture generally contains between about 90 and 99.5% fiber and between about 0.5 and 10% protein based on the total weight of fiber and protein. More preferably, the fiber/protein solution contains between about 95 and 99% protein and between about 1 and 5% protein based on the total weight of fiber and protein.
  • the aqueous organic solvent system used to prepare the protein solution should wet the soluble-fiber particles so that the hydrophilic soluble fiber particles are impregnated with the hydrophobic protein to form the fiber/protein composition of the invention.
  • the admixing process is carried out until a complete uniform mixture is attained.
  • the process is carried out at a temperature between about 20° and 60°C, preferably between about 20° and 25°C. for a time period of between about 10 and about 30 minutes, preferably between about 10 and 15 minutes.
  • the fiber/protein solution is agitated during the admixing process by conventional agitation methods including, but not limited to, manual shaking, mechanical shaking, magnetic stirring, mechanical stirring or a combination thereof.
  • Additives that promote impregnation may be added at any point during the admixing process. Suitable additives include, but are not limited to, edible detergents and emulsifiers. Exemplary additives are polysorbates, edible vegetable oils and egg albumin (egg whites) .
  • Additives may be used in an amount between about 0.5 and 5.0% by volume of the fiber/protein solution, preferably between about 0.5 and 1.0%.
  • the solvent is evaporated to provide the composition of the invention.
  • Any number of solvent extraction techniques may be used including, but not limited to, vacuum drying, centrifugation, evaporation, freeze drying, air drying, convection oven drying or a combination thereof.
  • the solvent evaporation technique be one that does not require the use of excessive or prolonged heat that will oxidatively darken the product. Although oxidative darkening has little effect on the utility of the product as a dietary supplement, it may affect its appeal and de ⁇ irablility.
  • One preferred method of extracting the solvent is vacuum drying which safely removes and recovers the solvent while drying the product to provide the fiber/protein composition of the invention.
  • the fiber/protein composition provided in accordance with the invention can be further processed by grinding or milling to a desired mesh particle size for use in tablets, granules, powders, pellets, extrusions, flours and the like.
  • the composition can be formed into a directly compres ⁇ ible tablet without prior granulation.
  • the compo ⁇ ition can be dispersed in solutions, gels, or powder mixes or encapsulated in chewing gums and the like.
  • the composition can be admixed with edible coloring agents, flavorings, sweetner ⁇ , condiments such as salt and spices, binders, preservatives, anti-oxidants or other conventional additives used in the preparation of material for consumption by humans and animals.
  • the fiber/protein composition of the invention can also be combined with other u ⁇ eful dietary ⁇ upplement ⁇ ⁇ uch a ⁇ insoluble fiber like wheat bran, vitamins, minerals, trace elements, amino acids and the like.
  • the composition can be added to beverages, sprinkled onto food, otherwise admini ⁇ tered with food ⁇ or administered to humans and animal ⁇ in the form of tablets, granule ⁇ , extru ⁇ ion ⁇ , wafers, boluse ⁇ and the like.
  • a 10% zein solution was prepared by dissolving 10 grams of zein (Freeman Industrie ⁇ , Inc.) in 90 gram ⁇ of an aqueous isopropyl alcohol ⁇ olution.
  • the aqueou ⁇ i ⁇ opropyl alcohol solution contained 15% water by weight and 85% isopropyl alcohol by weight.
  • Dissolution was carried out in a 500ml beaker and the solution wa ⁇ initially stirred using a mechanical stirrer at a speed of over lOOrpm in order to fully wet the zein. Once al 1 of the zein was dispersed, the stirring speed was reduced by about 1/2 for an additional five minute ⁇ to in ⁇ ure complete di ⁇ olution of the zein in the aqueous isopropyl alcohol solution.
  • the ambient temperature was maintained at 22°C throughout thi ⁇ procedure. Accordingly, a protein ⁇ olution wa ⁇ provided.
  • the re ⁇ ulting fiber/protein ⁇ olution was dried under reduced pressure of 0.05 atm. at a temperature of 60°C. using a lab-Line Duo-Vac vacuum oven manufactured by LabLine Corp., Melro ⁇ e Park, IL.
  • a soupy fiber/protein solution was prepared as described in Example 1. After addition of the guar wa ⁇ complete, 20 grams of dried egg albumin (Henigson, Inc., White Plains, NY) was added and dispersed completely. The resulting product wa ⁇ dried under reduced pre ⁇ ure at 60°C. using a Lab-Line Duo-Vac vacuum oven. The re ⁇ ulting dietary fiber composition was a yellowish- beige color and was milled to a granular form.
  • the dietary fiber composition includes at least one water-soluble fiber and at least one water-insoluble protein.
  • the water-insoluble protein is zein.
  • the dietary fiber composition is readily ingested by swallowing without tending to cling to the roof of the mouth or lodge in the esophagus and is, therefore, acceptable as a dietary supplement.
  • the water-soluble fiber i ⁇ provided with an enteric-like coating that maintain ⁇ the benefit of ingesting ⁇ oluble fiber while reducing it ⁇ tendency to cause gastrointe ⁇ tinal up ⁇ et.
  • the beneficial propertie ⁇ of the water- ⁇ oluble fiber are unaffected.
  • the compo ⁇ ition can be u ⁇ ed, for example, to provide a tablet that can be compressed directly without prior granulation.
  • a method of preparing the dietary fiber compo ⁇ ition of the invention and its u ⁇ e a ⁇ a dietary supplement have al ⁇ o been provided in accordance with the invention.
  • ingredients or compounds recited in the singular are intended to include compatible mixtures of such ingredients wherever the sense permits.

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Abstract

A dietary fiber composition including a water-soluble fiber and a water-insoluble protein is provided. The water-insoluble protein provides an enteric-like coating for the water-soluble fiber without affecting the beneficial properties of the fiber. A process for preparing the composition and a method of use are also provided.

Description

DIETARY FIBER COMPOSITION, METHOD OF PREPARATION AND USE
Field of the Invention
This invention relates generally to dietary fiber compositions, methods of preparing dietary fiber compositions and use of dietary fiber compositions and, specifically, to a dietary fiber composition including a water-soluble fiber and a water-insoluble protein, a method of preparing the composition and a use. Background of the Invention
Dietary fiber is believed to play an important role in modulating and preventing a number of chronic diseases. For example, dietary fiber has been shown to exert a protective effect against hyper1 ipidemia, coronary heart disease, colorectal and stomach cancer, diabetes, diverticulosis, hypertension and gallstones. In addition, studies have shown that high levels of dietary fiber are associated with lower blood pressure as well as reduced levels of total serum cholesterol and its low density lipoprotein (LDL) component.
Not all forms of dietary fiber appear to influence serum cholesterol levels to the same degree or in the same manner. Specifically, water-soluble dietary fiber appears to be effective in lowering serum or plasma cholesterol and its LDL component without affecting the high density lipoprotein (HDL) component of the serum cholesterol. In contrast, water-insoluble fiber appears to have little or no effect on cholesterol levels.
The U.S. Food and Drug Administration (FDA) and the National Cancer Institute recommend that people consume at least 30 grams of dietary fiber as part of a daily dietary regimen. Many people do not consume this amount of dietary fiber from natural sources such as vegetables, grains and fruit.
Although it might, therefore, appear that a dietary supplement is indicated, the supplemental forms of water-soluble dietary fiber that are presently available for oral ingestion are generally unacceptable. Specifically, the material has a gummy unpleasant taste and an undesirable tendency to cling to the roof of the mouth and to the esophagus. In the past, this undesirable tendency has resulted in severe discomfort to the mouth and esophagus.
Accordingly, it would be desirable to provide an easily ingeεtable dietary fiber composition that overcomes the drawbacks of the prior art.
It is, therefore, an object of the invention to provide an acceptable dietary fiber composition including at least one water-soluble fiber. It is another object of the invention to provide a dietary fiber composition including at least one water-soluble fiber and at least one water-insoluble protein.
It is another object of the invention to provide a dietary fiber composition including water- soluble fiber and zein.
It is another object of the invention to provide a dietary fiber composition including a water- soluble fiber that is readily consumed by swallowing.
It is a further object of the invention to provide a dietary fiber composition including a water- soluble fiber that provides reduced gastrointestinal upset.
It is still another object of the invention to provide a dietary fiber composition including a water- soluble fiber having an enteric-type coating.
It is still a further object of the invention to provide a method of preparing a dietary fiber composition including a water-soluble fiber and a water- insoluble protein.
It is yet another object of the invention to provide a dietary fiber composition including water- soluble fiber and water-insoluble protein that is useful as a dietary supplement. Still other objects and advantages of the invention will in part be obvious and will in part be apparent from the specification.
Summary of the Invention
Generally speaking, in accordance with the invention a dietary fiber composition including at least one water-soluble fiber and at least one water-insoluble protein is provided. The water-insoluble protein provides an enteric coating for the water-soluble fiber without affecting the beneficial properties of the fiber. The resulting composition can be used to prepare a directly compressible tablet that can be swallowed easily. In a preferred embodiment, the water-insoluble protein is zein. A method of preparation of the composition and a method of use are also provided.
The invention accordingly comprises a composition of matter possessing the characteristics, properties, and the relation of constitutents, and the several steps and the relation of one or more steps with respect to each of the others for preparing the composition and the use of the composition hereinafter described, and the scope of the invention will be indicated in the claims. Detailed Description of the Preferred Embodiments
The dietary fiber composition of the invention includes a water-soluble fiber and a water-insoluble protein. The fiber can be any fiber that is water- soluble and generally recognized as safe (G.R.A.SJ for human and animal consumption by the U.S. Food and Drug Administration. In general, water-soluble fibers are plant-derived polysaccarides and related materials such as pectin.
Examples of water-soluble fiber that can be used to prepare the composition of the invention include, but are not limited to water-soluble cellulose derivatives, seaweed polysaccharides such as alginate and carrageenin, seed mucilaginous polysaccharides, complex plant exudate polysaccharides such as gum arabic, tragacanth, guar, pectin, ghatti and the like, and microbially synthesized polysaccharides such as xanthan gum. In a preferred embodiment, the water- soluble fiber is selected from guar, pectin, gum arabic and mixtures thereof.
The soluble fiber is present in an amount between about 90 and 99.5% by weight of the total composition, preferably in an amount between about 95 and 99% by weight. Similarly, the protein can be any protein that is water- insoluble and G.R.A.S. In general, the protein is a prolamine. A prolamine is a cereal-derived protein that is insoluble in water, absolute alcohol or neutral solvents and soluble in dilute (80%) alcohol. Suitable examples of prolamines include, but are not limited to, corn-derived prolamine or zein, barley-derived prolamine or hordein and wheat-derived prolamine or gliadin.
The water-insoluble protein is present in an amount between about 0.5 and 10% by weight of the total composition, preferably in an amount between about 1 and 5%.
In a preferred embodiment of the invention, the water-insoluble protein or prolamine is zein. Zein is extracted from corn or maize. Zein forms odorless, tasteless, clear, hard and almost invisible edible films.
Sixteen amino acids have been isolated from zein including glutamic acid or glutamine, leucine, proline, alanine, pheny lalanine, isoleucine, serine, tyrosine and asparagine. The remaining seven are present in amounts of less than 3% by weight. Of the eight amino acids that are necessary for protein synthesis in the human body, zein has virtually no lysine or tryptophan.
SUBSTITUTE SHEET (RULE 267 Zein is extracted from corn gluten by physical, as opposed to chemical, means. In whole corn zein occurs as a heterogeneous mixture of disulfide- 1inked aggregates. Commercial extraction results in a product with a molecular weight of 25,000 to 35,000. There is a high proportion of hydrocarbon group side chains and a high percentage of amide groups present with a relatively low amount of free carboxylic acid groups. Zein is commercially available from Freeman Industries, Inc. of Tuckahoe, New York.
The composition of the invention is prepared by dissolving the water-insoluble protein or prolamine in an aqueous organic solvent system to form a protein solution. The soluble fiber is added to the protein solution to form a fiber/protein solution. The solvent is evaporated from the fiber/protein solution to provide the composition of the invention.
The aqueous organic solvent system is a mixture containing at least one organic solvent in water. Suitable organic solvents include, but are not limited to, alcohols such as ethyl alcohol and isopropyl alcohol; edible glycolε such as propylene glycol and certain polyethylene glycols; and, ketones such as acetone. In a preferred embodiment of the invention, the aqueous organic solvent system is either aqueous ethyl alcohol or aqueous iεopropyl alcohol.
The desired ratio of water to organic solvent is dependent on factors such as the miscibility of the solvent in the water and the amount of protein to be dissolved. When the organic solvent system is aqueous ethyl alcohol or aqueous isopropyl alcohol, the amount of water generally ranges between about 10 and 25% by weight and the amount of alcohol generally ranges between about 75 and 90% by weight. More preferably, the amount of water in such systems is between about 12 and 15% and the amount of alcohol is between 85 and 88%.
The water-insoluble protein or prolamine is added to the aqueous organic solvent system in an amount between about 100 and 300gms of prolamine per liter of aqueous organic solvent system, more preferably in an amount between about 120 and 240gms per liter. The dissolution is carried out at a temperature between about 20°C. (ambient room temperature) and about 60°C, preferably about 30°C. using conventional agitation methods to form a protein solution. Soluble fiber is then admixed with the protein solution to form a fiber/protein liquid mixture.
The fiber/protein liquid mixture generally contains between about 90 and 99.5% fiber and between about 0.5 and 10% protein based on the total weight of fiber and protein. More preferably, the fiber/protein solution contains between about 95 and 99% protein and between about 1 and 5% protein based on the total weight of fiber and protein.
It is important that the water-insoluble protein or prolamine thoroughly impregnate the soluble fiber particles during the process of admixing the soluble fiber with the protein solution. The aqueous organic solvent system used to prepare the protein solution should wet the soluble-fiber particles so that the hydrophilic soluble fiber particles are impregnated with the hydrophobic protein to form the fiber/protein composition of the invention.
The admixing process is carried out until a complete uniform mixture is attained. In general, the process is carried out at a temperature between about 20° and 60°C, preferably between about 20° and 25°C. for a time period of between about 10 and about 30 minutes, preferably between about 10 and 15 minutes. The fiber/protein solution is agitated during the admixing process by conventional agitation methods including, but not limited to, manual shaking, mechanical shaking, magnetic stirring, mechanical stirring or a combination thereof. Additives that promote impregnation may be added at any point during the admixing process. Suitable additives include, but are not limited to, edible detergents and emulsifiers. Exemplary additives are polysorbates, edible vegetable oils and egg albumin (egg whites) .
Additives may be used in an amount between about 0.5 and 5.0% by volume of the fiber/protein solution, preferably between about 0.5 and 1.0%.
Once the fiber/protein solution has been prepared, the solvent is evaporated to provide the composition of the invention. Any number of solvent extraction techniques may be used including, but not limited to, vacuum drying, centrifugation, evaporation, freeze drying, air drying, convection oven drying or a combination thereof.
It is preferred that the solvent evaporation technique be one that does not require the use of excessive or prolonged heat that will oxidatively darken the product. Although oxidative darkening has little effect on the utility of the product as a dietary supplement, it may affect its appeal and deεirablility. One preferred method of extracting the solvent is vacuum drying which safely removes and recovers the solvent while drying the product to provide the fiber/protein composition of the invention.
The fiber/protein composition provided in accordance with the invention can be further processed by grinding or milling to a desired mesh particle size for use in tablets, granules, powders, pellets, extrusions, flours and the like. In a preferred embodiment, the composition can be formed into a directly compresεible tablet without prior granulation.
Alternatively, the compoεition can be dispersed in solutions, gels, or powder mixes or encapsulated in chewing gums and the like. The composition can be admixed with edible coloring agents, flavorings, sweetnerε, condiments such as salt and spices, binders, preservatives, anti-oxidants or other conventional additives used in the preparation of material for consumption by humans and animals.
The fiber/protein composition of the invention can also be combined with other uεeful dietary εupplementε εuch aε insoluble fiber like wheat bran, vitamins, minerals, trace elements, amino acids and the like. The composition can be added to beverages, sprinkled onto food, otherwise adminiεtered with foodε or administered to humans and animalε in the form of tablets, granuleε, extruεionε, wafers, boluseε and the like.
The following examples are presented for purpoεeε of illuεtration only and are not to be construed to limit the scope of the invention described herein.
Example 1_
A 10% zein solution was prepared by dissolving 10 grams of zein (Freeman Industrieε, Inc.) in 90 gramε of an aqueous isopropyl alcohol εolution. The aqueouε iεopropyl alcohol solution contained 15% water by weight and 85% isopropyl alcohol by weight. Dissolution was carried out in a 500ml beaker and the solution waε initially stirred using a mechanical stirrer at a speed of over lOOrpm in order to fully wet the zein. Once al 1 of the zein was dispersed, the stirring speed was reduced by about 1/2 for an additional five minuteε to inεure complete diεεolution of the zein in the aqueous isopropyl alcohol solution. The ambient temperature was maintained at 22°C throughout thiε procedure. Accordingly, a protein εolution waε provided.
Two hundred gramε (200g) of milled guar powder (fine-60 meεh, TIC GUMS, Belcamp, MD) was slowly added to the protein solution with vigorous stirring using a mechanical stirrer at a speed of over lOOrpm. Manual stirring was started as the mixture thickened. Additional aqueous isopropyl alcohol was added as needed to attain a soupy appearance indicative of succesεful impregnation of the soluble guar particles by the zein εolution. Agitation of this soupy fiber/protein liquid mixture was maintained for fifteen minutes.
The reεulting fiber/protein εolution was dried under reduced pressure of 0.05 atm. at a temperature of 60°C. using a lab-Line Duo-Vac vacuum oven manufactured by LabLine Corp., Melroεe Park, IL. The reεulting dried dietary fiber compoεition waε a yellowish-beige color and was milled to a granular form.
Example 2.
A soupy fiber/protein solution was prepared as described in Example 1. After addition of the guar waε complete, 20 grams of dried egg albumin (Henigson, Inc., White Plains, NY) was added and dispersed completely. The resulting product waε dried under reduced preεεure at 60°C. using a Lab-Line Duo-Vac vacuum oven. The reεulting dietary fiber composition was a yellowish- beige color and was milled to a granular form.
Accordingly, a dietary fiber compoεition is provided in accordance with the invention. The dietary fiber composition includes at least one water-soluble fiber and at least one water-insoluble protein. In a preferred embodiment, the water-insoluble protein is zein.
The dietary fiber composition is readily ingested by swallowing without tending to cling to the roof of the mouth or lodge in the esophagus and is, therefore, acceptable as a dietary supplement. Specifically, the water-soluble fiber iε provided with an enteric-like coating that maintainε the benefit of ingesting εoluble fiber while reducing itε tendency to cause gastrointeεtinal upεet. The beneficial propertieε of the water-εoluble fiber are unaffected. The compoεition can be uεed, for example, to provide a tablet that can be compressed directly without prior granulation.
A method of preparing the dietary fiber compoεition of the invention and its uεe aε a dietary supplement have alεo been provided in accordance with the invention.
It will thuε be seen that the objects set forth above, among those made apparent from the preceding description, are efficiently attained and, since certain changes may be made in the described product, and in carrying out the above proceεε, and in the construction set forth without departing from the spirit and scope of the invention, it iε intended that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense.
It is also to be underεtood that the following claims are intended to cover all of the generic and specific features of the invention herein described and all statements of the scope of the invention which, as a matter of language, might be said to fall therebetween.
Particularly, it is to be understood that in said claims, ingredients or compounds recited in the singular are intended to include compatible mixtures of such ingredients wherever the sense permits.

Claims

WHAT IS CLAIMED IS:
1. A dietary fiber compoεition consisting essentially of a water-soluble fiber and a water- insoluble protein.
2. The dietary fiber composition of claim 1 wherein the water-insoluble protein iε zein.
3. The dietary fiber compoεition of claim 1 wherein the water-soluble fiber is guar.
4. A dietary fiber composition comprising: between about 90 and 99.5% by weight soluble fiber; and, between about 10% and 0.5% by weight insoluble protein.
5. The dietary fiber composition of claim 4 wherein the soluble fiber is selected from the group consiεting of alginate, carrageenin, gum arabic, tragacanth, guar, pectin, ghatti, xanthan gum and mixtureε thereof.
6. The dietary fiber compoεition of claim 4 wherein the inεoluble protein iε a prolamine.
7. The dietary fiber compoεition of claim 4 wherein the insoluble protein is zein.
8. The dietary fiber compoεition of claim 4 wherein the compoεition further includeε at leaεt one additive for promoting impregnation of the soluble fiber by the insoluble protein.
9. A process for preparing a dietary fiber composition comprising: providing an aqueous organic solvent system; dissolving a water-insoluble protein in the aqueous organic solvent system to form a protein solution; adding a soluble fiber to the protein solution to form a fiber/protein εolution; and, extracting the εolvent from the fiber/protein solution to provide a dietary fiber composition.
10. The process of claim 9 wherein the aqueous organic εolvent system is selected from the group conεiεting of aqueouε ethyl alcohol, aqueous isopropyl alcohol and mixtures thereof.
11. The process of claim 9 wherein the water- insoluble protein is zein.
12. The proceεε of claim 9 wherein the water- soluble fiber is guar.
13. The process of claim 9 wherein the procesε further comprises adding an impregnation promoter selected from the group consiεting of polyεorbateε, edible vegetable oilε, egg albumin and mixtures thereof to the fiber/protein solution prior to extracting the εolvent.
14. In a method for administering water- εoluble dietary fiber to a human compriεing the step of orally ingesting water-soluble dietary fiber, the improvement which comprises impregnating the water- εoluble dietary fiber with a water-insoluble protein prior to oral ingestion of the dietary fiber.
15. The method of claim 14 wherein the water- insoluble protein is zein.
PCT/US1994/007398 1993-07-08 1994-07-08 Dietary fiber composition, method of preparation and use Ceased WO1995001779A1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1996028983A1 (en) * 1995-03-22 1996-09-26 Abbott Laboratories Cholesterol lowering food product containing dietary fiber encapsulated in zein
EP0711150A4 (en) * 1993-07-08 1997-03-05 Vpp Corp DIETETIC FIBER COMPOSITION, PREPARATION METHOD AND USE

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5126143A (en) * 1987-04-25 1992-06-30 Terumo Kabushiki Kaisha Bowel movement-improving food products

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5126143A (en) * 1987-04-25 1992-06-30 Terumo Kabushiki Kaisha Bowel movement-improving food products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0711150A4 (en) * 1993-07-08 1997-03-05 Vpp Corp DIETETIC FIBER COMPOSITION, PREPARATION METHOD AND USE
WO1996028983A1 (en) * 1995-03-22 1996-09-26 Abbott Laboratories Cholesterol lowering food product containing dietary fiber encapsulated in zein

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AU7253394A (en) 1995-02-06

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