[go: up one dir, main page]

WO2004002240A2 - Nouvelles compositions et leur nouvelle utilisation - Google Patents

Nouvelles compositions et leur nouvelle utilisation Download PDF

Info

Publication number
WO2004002240A2
WO2004002240A2 PCT/IB2003/003282 IB0303282W WO2004002240A2 WO 2004002240 A2 WO2004002240 A2 WO 2004002240A2 IB 0303282 W IB0303282 W IB 0303282W WO 2004002240 A2 WO2004002240 A2 WO 2004002240A2
Authority
WO
WIPO (PCT)
Prior art keywords
hydrocolloid
hydrocolloids
prebiotic
release
product
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/IB2003/003282
Other languages
English (en)
Other versions
WO2004002240A3 (fr
Inventor
Nina Rautonen
Juha Apajalahti
Osmo Siikanen
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.)
International N&H Denmark ApS
Original Assignee
Danisco AS
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
Priority claimed from GB0214800A external-priority patent/GB0214800D0/en
Priority claimed from GB0220238A external-priority patent/GB0220238D0/en
Application filed by Danisco AS filed Critical Danisco AS
Priority to AU2003247112A priority Critical patent/AU2003247112A1/en
Publication of WO2004002240A2 publication Critical patent/WO2004002240A2/fr
Publication of WO2004002240A3 publication Critical patent/WO2004002240A3/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
    • 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
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a novel use, compositions, methods of making same and to methods of treatment using same.
  • Dietary fibre is defined as:
  • the range of health effects include for example enhanced mineral absorption, increased vitamin bioavailability, positive changes in the plasma lipid profiles, improved colonic function and improved health. These are mediated primarily indirectly by altering the intestinal microflora and its metabolic end products — such as an increased production of volatile fatty acids (especially that of butyrate), a reduced pH, a favourable metabolism of biogenic amines, a reduced production of carcinogenic compounds, a local immunostimulation, and a reduced oxidative stress.
  • Several recent studies on colorectal cancer (Faivre and Bonithon-Kopp, 1999, Recent Results Cancer, Res. 151: 122-133), some of which are still ongoing, state that vitamins and antioxidants do not protect against colorectal cancer — and that the effects of fibre, calcium supplementation, aspirin therapy and dietary intervention are yet to be proven.
  • VFA volatile fatty acids
  • a high activity of intraluminal ⁇ -glucuronidase enzyme (mostly of microbial origin) is considered harmful since it potentially liberates carcinogenic compounds which were conjugated with glucuronic acid in the liver. This enzyme activity is therefore used as one of the biomarkers for an increased risk for colorectal cancer.
  • Dietary fibre supplemented with 10% pectin or with 10% guar gum was shown to suppress colon cancer to a significant extent in dimethylhydrazine- induced colon carcinogenesis in rat (Heitman et al., 1992).
  • ACF azoxymethane-induced aberrant cryp foci
  • Guar gum showed the highest viscosity in the simulation, and was also the most efficient in lower plasma glucose levels in human trials.
  • Pectin showed a marked reduction of viscosity at 37°C, and lacked any effect on blood glucose levels.
  • the performance of viscosity and the glycemia response to CMC were at intermediate level between guar gum and pectin (Brenelli et al., 1997, Braz. J. Med. Biol. Rev., 30: 1437-1440).
  • prebiotic dietary fibres are resistant to gastric digestion allowing them to enter the colon for microbial fermentation.
  • a prebiotic is:
  • the definition for prebiotic activity is an increase in the number and/or activity of mainly bifidobacteria or lactic acid bacteria.
  • FOS fructo-oligosaccharides
  • Flatulence is caused by excessive amounts of gas released by the rapid fermentation of the prebiotics in the alimentary canal.
  • Flatus produced in a person's intestinal tract not only leads to the potential for social embarrassment, but also may cause personal discomfort, accompanied with abdominal rumblings, cramps, pain and in extreme case diarrhea.
  • As food is digested in humans flatus is typically generated in the stomach and the intestines.
  • flatus generation rates are typically between 16 and 24 milliliters per hour. Factors that are known to impact flatus generation rates include diet, age, physiological status, and medical status. It is well documented that the majority of commercially used prebiotics exhibit high gas production when fermented by microorganisms (Rycroft et al, 2001, JAppl Microbiol, 91: 878-887).
  • the present invention provides the use of hydrocolloids as prebiotic food ingredients wherein the hydrocolloids are characterised by having a reduced gas release when fermented by bacteria in the gastrointestinal tract.
  • the hydrocolloid is alginate and/or xanthan or derivatives thereof.
  • the hydrocolloid alginate constitutes an ingredient of or is a functional/nutraceutical food product.
  • the present invention provides the use of hydrocolloids wherein the hydrocolloid is further capable of acting as a fibre supplement in foodstuffs.
  • the invention comprises the use of slow release hydrocolloids according to the invention in combination with a fast release prebiotic.
  • a fast release prebiotic is pectin or functional derivatives thereof, inulin or functional derivatives thereof, or locust bean gum (LBG) or functional derivatives thereof.
  • the present invention also provides a method of producing food ingredients containing prebiotic hydrocolloids comprising admixing said prebiotic hydrocolloids with other food ingredients.
  • the present invention also provides a method of producing food stuffs containing prebiotic hydrocolloids as ingredients , comprising admixing said prebiotic hydrocolloids with food components before, during or after the preparation process.
  • the foodstuff is a fibre beverage or fibre bar or a tablet, pill, capsule or ovule.
  • the method further provides packaging the foodstuff and the provision of a label.
  • the present invention provides a composition comprising a slow release hydrocolloid and a fast release hydrocolloid.
  • a fast release hydrocolloid is pectin or derivatives thereof.
  • the slow release hydrocolloid is alginate or derivatives thereof or xanthan or derivatives thereof.
  • the present invention also provides the use of a hydrocolloid in the preparation of a product, wherein said hydrocolloid reduces gas release when fermented by bacteria in the gastrointestinal tract.
  • the present invention also provides a combination comprising a mixture of a slow release hydrocolloid and a fast release hydrocolloid for the preparation of composition — such as a food or a food ingredient or a pharmaceutical or a pharmaceutical ingredient.
  • the hydrocolloids of the present invention have a beneficial prebiotic effect in the gastrointestinal tract. This is advantageous as the hydrocolloids can be used as beneficial food supplements or food ingredients.
  • the hydrocolloids of the present invention have the advantage that they can induce the proliferation of probiotic microorganisms in the colon.
  • hydrocolloids of the present invention in particular the slowly fermented hydrocolloids of the present invention - result in a reduced gastrointestinal gas production/flatulence.
  • hydrocolloids of the present invention in particular the slowly fermented hydrocolloids of the present invention - cause less discomfort to the consumers while delivering health benefits.
  • the hydrocolloids of the present invention a) induce the proliferation of probiotic microorganisms in the colon; b) result in low levels of gastrointestinal gas production/flatulence; c) cause less discomfort to consumers; and d) impart health benefits.
  • a primary advantage of the present invention is the use of hydrocolloids as food ingredients to stimulate beneficial intestinal microbe proliferation and importantly reduce discomfort to consumers by limiting the rate of flatus generation when digested.
  • the hydrocolloids of the present invention are preferred to stimulate beneficial intestinal microbes - and also to reduce discomfort to consumers by limiting flatulence — the present invention also covers using these hydrocolloids to deliver a medical or physiological benefit in the gastrointestinal tract.
  • hydrocolloid a substance with particles of colloidal size that is greatly attracted to water and absorbs it readily.
  • Hydrocolloids include colloidal materials such as vegetable gums that bind water and have thickening and/or gelling properties, and large molecules, such as those that make up vegetable gums. Their main applications in the food industry are as emulsifiers and textural ingredients.
  • the hydrocolloid of the present invention may be obtained from natural sources and/or it may be prepared by chemical and/or enzymatic techniques.
  • the hydrocolloid of the present invention may be obtained from treating other chemicals (natural or synthetic).
  • the hydrocolloid of the present invention is obtained from natural sources and optionally wherein the hydrocolloid is then treated by chemical and/or enzymatic techniques.
  • the hydrocolloid according to the present invention may be a single component or it may be a combination of components — each of which is a hydrocolloid according to the present invention.
  • the hydrocolloid according to the present invention is a slowly fermented hydrocolloid.
  • the hydrocolloid according to the present invention is a hydrocolloid selected from a group consisting of alginate, locus bean gum (LBG), xanthan, inulin, pectin or combinations and/or derivatives thereof.
  • the hydrocolloid according to the present invention is a hydrocolloid selected from alginate and xanthan or combinations and/or derivatives thereof.
  • the hydrocolloid according to the present invention is alginate or a derivative thereof.
  • the hydrocolloid of the present invention may be referred to as a prebiotic hydrocolloid.
  • prebiotic encompasses compounds that escape or resist upper intestine digestion by the host digestive system and beneficially affect the host by selectively stimulating the growth and/or activity of one of a limited number of bacteria in the colon, and thus improve the host's health.
  • beneficial bacteria traditionally lactibacilli or bifidobacteria
  • concomitantly suppress the growth of harmful bacteria (enteropathogens) .
  • escape or resist upper intestine digestion describes part of the gastrointestinal tract which includes the stomach with acidity of below pH 3.0 and the gastric enzyme pepsin, as well as small intestine with pancreatic enzyme activities are not able to break down said hydrocolloids.
  • Examples of derivatives of the hydrocolloid of the present invention include chemically treated hydrocolloids and/or physically treated hydrocolloids and/or enzymatically treated hydrocolloids.
  • the derivative may be a functional derivative (otherwise called a mimetic) — i.e. an entity having a chemical composition different to - but having at least a substantially similar characteristic functional effect as — the non- treated hydrocolloid.
  • a functional derivative otherwise called a mimetic
  • the derivative may exhibit improved properties.
  • the prebiotic hydrocolloid of the present invention is a functional derivative of one or more of: alginate, locus bean gum (LBG), xanthan, inulin and pectin.
  • the functional derivatives may be prepared by modification techniques - such as chemical or physical — and wherein the modified alginate, locus bean gum (LBG), xanthan, inulin or pectin still exhibit at least substantially the same characteristic features as the alginate, LBG, xanthan, inulin or pectin respectively as described in the present application.
  • slow-release refers to hydrocolloids which are not readily utilised by the microorganisms of the gastrointestinal tract.
  • the slow- release hydrocolloids are particularly relevant to the present invention as they are characterised by reduced flatulence. Slow-release hydrocolloids are also considered to be beneficial to health.
  • hydrocolloids when used as food ingredients (e.g. as ingredients in food supplements and/or functional foods) they result in a reduced gastrointestinal gas production/flatulence and they cause less discomfort to the consumers while delivering health benefits.
  • the hydrocolloids alginate and xanthan are used as slow-release prebiotics.
  • the present invention also includes the use of fast-release hydrocolloids.
  • fast-release hydrocolloids are hydrocolloids that are rapidly utilised by the microorganisms in the gastrointestinal tract.
  • Examples of "fast-release" prebiotic hydrocolloids include pectin, inulin, locust bean gum and/or guar gum.
  • the present invention also provides a combination of slow-release hydrocolloid(s) and fast-release hydrocolloid(s).
  • This combination has the advantage of prolonging the fermentation but being. accompanied with less discomfort of rapid gas formation in the bowel.
  • mixing a slow release hydrocolloid with a fast release hydrocolloid can be used to achieve ultimately prolonged fermentation accompanied with less discomfort of rapid gas formation in the bowel.
  • the hydrocolloid according to the present invention may be used in combination with other components — which need not be hydrocolloids.
  • Examples of other components include one or more of: thickener, gelling agents, emulsifiers, binders, crystal modifiers, sweetners (including artificial sweeteners), rheology modifiers, stabilisers, anti-oxidants, dyes, enzymes, carriers, vehicles, excipients, diluents, lubricating agents, flavouring agents, colouring matter, suspending agents, disintegrants, granulation binders etc.
  • These other components may be natural.
  • These other components may be prepared by use of chemical and/or enzymatic techniques.
  • the other components may be used simultaneously (e.g when they are in admixture together or even when they are delivered by different routes) or sequentially (e.g they may be delivered by different routes).
  • the hydrocolloids of the present invention may be used as — or in the preparation of - a food.
  • the term "food” is used in a broad sense — and covers food for humans as well as food for animals (i.e. a feed).
  • the food is for human consumption.
  • the food may be in the from of a solution or as a solid — depending on the use and/or the mode of application and/or the mode of administration.
  • the hydrocolloids of the present invention may be used in conjunction with one or more of: a nutritionally acceptable carrier, a nutritionally acceptable diluent, a nutritionally acceptable excipient, a nutritionally acceptable adjuvant, a nutritionally active ingredient.
  • hydrocolloids of the present invention may be used as food ingredients.
  • the term "food ingredient” includes a formulation which is or can be added to functional foods or foodstuffs as a nutritional supplement and/or fibre supplement.
  • the term food ingredient as used here also refers to formulations which can be used at low levels in a wide variety of products that require gelling, texturizing, stabilizing, suspending, film-forming and structuring, retention of juiciness and improved mouthfeel, without adding viscosity.
  • the food ingredient may be in the from of a solution or as a solid — depending on the use and/or the mode of application and/or the mode of administration.
  • the hydrocolloids of the present invention may be — or may be added to - food supplements.
  • the hydrocolloids of the present invention may be — or may be added to - functional foods.
  • functional food means food which is capable of providing not only a nutritional effect and/or a taste satisfaction, but is also capable of delivering a further beneficial effect to consumer.
  • functional foods are ordinary foods that have components or ingredients (such as those described herein) incorporated into them that impart to the food a specific functional — e.g. medical or physiological benefit - other than a purely nutritional effect.
  • nutraceuticals Some functional foods are nutraceuticals.
  • the term "nutraceutical” means a food which is capable of providing not only a nutritional effect and/or a taste satisfaction, but is also capable of delivering a therapeutic (or other beneficial) effect to the consumer. Nutraceuticals cross the traditional dividing lines between foods and medicine.
  • the hydrocolloid of the present invention may be used as - or in the preparation of — a fibre supplement.
  • a food product virtually hinged on the word "fibre” or, subsequently, "bran”.
  • Fibre has further proven to be useful for its functional properties, such as water absorption and bulk-building in reduced-fat foods.
  • Fibre has gone by a number of names over the years, including “roughage,” “bulk,” “bran”, “fibre”, “plant residue”, “plantix” and “unavailable carbohydrates”. Even today, devising a concise, yet complete, definition for dietary fibre is no simple task because dietary fibre is a complex matrix of various components defined differently among various scientific disciplines.
  • fibre is used in the context of food and as such it is referred to as non-digestible material.
  • fibre consists of cellulose, hemicellulose, pectins, gums, mucilages and lignin.
  • Total dietary fibre is defined as non-digestible carbohydrates
  • Diane Lardiere national sales and marketing manager, Canadian Harvest, Cambridge, MN.
  • Wheat bran is only 40% TDF, but is considered a fibre ingredient”.
  • hydrocolloids of the present invention may be — or may be added to - fibre supplements.
  • hydrocolloids may be used as a fibre supplement to the diet in combination with other conventional fibre sources as detailed above.
  • the amount of hydrocolloid added to the foodstuffs is more than 0.1%, preferably more than 0.5% and more preferably 5%.
  • the recommended dose of fibre intake for adults is between 20 and 35 grams per day or 10-13 grams per every 1000 calories consumed and for children, generally, the intake is based on their age or weight 0.5 grams of fibre per kilogram of body weight (or 0.23 grams per pound of body weight) with an upper limit of 35 grams of fibre per day.
  • the fibre helps reduce the consequent rise in blood glucose after eating and enhances satiety.
  • the fibre pills of the present invention may be prepared by techniques known in the art - such as those described in, for example, Remington's Pharmaceutical Sciences, Mack Publishing Co. (A. R. Gennaro edit. 1985).
  • the choice of carrier, excipient or diluent can be selected with regard to the intended route of administration and standard administering practice.
  • hydrocolloids of the present invention be incorporated in a fibre beverage.
  • the hydrocolloids of the present invention can be used in the preparation of food products such as one or more of: fruit products, vegetable products, dairy products (such as milk or cheese), meat products, poultry products, fish products, and dough products such as bakery products.
  • food products such as one or more of: fruit products, vegetable products, dairy products (such as milk or cheese), meat products, poultry products, fish products, and dough products such as bakery products.
  • Alginate and functional derivatives thereof can be used as ingredients in food products such as American cheese sauce, anti-caking agent for grated & shredded cheese, chip dip, cream cheese, dry blended whip topping fat free sour cream, freeze/thaw dairy whipping cream, freeze/thaw stable whipped tipping, low fat & lite natural cheddar cheese, low fat Swiss style yoghurt, aerated frozen desserts, and novelty bars, hard pack ice cream, label friendly, improved economics & indulgence of hard pack ice cream, low fat ice cream: soft serve, barbecue sauce, cheese dip sauce, cottage cheese dressing, dry mix Alfredo sauce, mix cheese sauce, dry mix tomato sauce and others.
  • the foodstuff is a beverage, such as a fibre drink.
  • the foodstuff is a bakery product - such as bread or a fibre bar.
  • the present invention also provides a method of preparing a food or a food ingredient, the method comprising admixing a hydrocolloid according to the present invention with another food ingredient.
  • the present invention also provides a combination comprising prebiotic hydrocolloids which comprise slow release prebiotic hydrocolloids for the preparation of a food ingredient.
  • the combination of the present invention can be a mixture of a slow release hydrocolloid and a fast release hydrocolloid for the preparation of a food ingredient.
  • the hydrocolloids of the present invention may be used as — or in the preparation of - a pharmaceutical.
  • pharmaceutical is used in a broad sense — and covers pharmaceuticals for humans as well as pharmaceuticals for animals (i.e. veterinary applications).
  • the pharmaceutical is for human use and/or for animal husbandry.
  • the pharmaceutical can be for therapeutic purposes — which may be curative or palliative or preventative in nature.
  • the pharmaceutical may even be for diagnostic purposes.
  • the hydrocolloids of the present invention may be used in conjunction with one or more of: a pharmaceutically acceptable carrier, a pharmaceutically acceptable diluent, a pharmaceutically acceptable excipient, a pharmaceutically acceptable adjuvant, a pharmaceutically active ingredient.
  • the pharmaceutical may be in the from of a solution or as a solid — depending on the use and/or the mode of application and/or the mode of administration.
  • hydrocolloids of the present invention may be used as pharmaceutical ingredients.
  • the hydrocolloid may be the sole active component or it may be at least one of a number (i.e. 2 or more) active components.
  • the pharmaceutical ingredient may be in the from of a solution or as a solid - depending on the use and/or the mode of application and/or the mode of administration.
  • hydrocolloids of the present invention may be used in any suitable form — whether when alone or when present in a composition.
  • hydrocolloid ingredients of the present invention i.e. ingredients — such as food ingredients, functional food ingredients or pharmaceutical ingredients
  • ingredients such as food ingredients, functional food ingredients or pharmaceutical ingredients
  • Suitable examples of forms include one or more of: tablets, pills, capsules, ovules, solutions or suspensions, which may contain flavouring or colouring agents, for immediate-, delayed-, modified-, sustained-, pulsed- or controlled-release applications.
  • the tablets may also contain one or more of: excipients such as microcrystalline cellulose, lactose, sodium citrate, calcium carbonate, dibasic calcium phosphate and glycine; disintegrants such as starch (preferably corn, potato or tapioca starch), sodium starch glycollate, croscarmellose sodium and certain complex silicates; granulation binders such as polyvinylpyrrolidone, hydroxypropylmethylcellulose (HPMC), hydroxypropylcellulose (HPC), sucrose, gelatin and acacia; lubricating agents such as magnesium stearate, stearic acid, glyceryl behenate and talc may be included.
  • excipients such as microcrystalline cellulose, lactose, sodium citrate, calcium carbonate, dibasic calcium phosphate and glycine
  • disintegrants such as starch (preferably corn, potato or tapioca starch), sodium starch glycollate, croscarmellose sodium and certain complex silicates
  • Examples of nutritionally acceptable carriers for use in preparing the forms include, for example, water, salt solutions, alcohol, silicone, waxes, petroleum jelly, vegetable oils, polyethylene glycols, propylene glycol, liposomes, sugars, gelatin, lactose, amylose, magnesium stearate, talc, surfactants, silicic acid, viscous paraffin, perfume oil, fatty acid monoglycerides and diglycerides, petroethral fatty acid esters, hydroxymethyl-cellulose, polyvinylpyrrolidone, and the like.
  • Preferred excipients for the forms include lactose, starch, a cellulose, milk sugar or high molecular weight polyethylene glycols.
  • hydrocolloids of the present invention and functional derivatives thereof may be combined with various sweetening or flavouring agents, colouring matter or dyes, with emulsifying and/or suspending agents and with diluents such as water, ethanol, propylene glycol and glycerin, and combinations thereof.
  • the forms may also include gelatin capsules; fibre capsules, fibre tablets etc.; or even fibre beverages .
  • the present invention provides the use of alginate - and derivatives thereof - as a slow-release, prebiotic hydrocolloid.
  • Alginates are linear unbranched polymers naturally found in brown seaweeds (Phaeophyceae, mainly Laminarid) containing ⁇ -(l ⁇ 4)-linked D-mannuronic acid (M) and ⁇ -(l ⁇ 4)-linked L-guluronic acid (G) residues. Although these residues are epimers (D-mannuronic acid residues being enzymatically converted to L- guluronic after polymerization) and only differ at C5, they possess very different conformations; D-mannuronic acid being 4 C ⁇ with diequatorial links between them and L-guluronic acid being X C 4 with diaxial links between them.
  • Bacterial alginates are additionally O-acetylated on the 2 and/or 3 positions of the D- mannuronic acid residues.
  • the bacterial O-acetylase may be used to O-acetylate the algal alginates, so increasing their water-binding.
  • Alginates are not random copolymers but, according to the source algae, consist of blocks of similar and strictly alternating residues (i.e. MMMMMM, GGGGGG and GMGMGMGM), each of which have different conformational preferences and behaviour. They may be prepared with a wide range of average molecular weights (50 - 100000 residues) to suit the application.
  • alginates can be generated by 5-epimerization of ⁇ -(l— »4)-linked D- mannuronic acid residues to ⁇ -(l— »4)-linked L-guluronic acid residues in algal alginates using bacterial epimerases.
  • An available natural alternative is to harvest the seaweed from exposed seaboards (more G giving the kelp strength) or sheltered bays (more M).
  • the primary function of the alginates are as thermally stable cold setting gelling agents in the presence of calcium ions; which gel at far lower concentrations than gelatin. Such gels can be heat treated without melting, although they may eventually degrade.
  • Gelling depends on the ion binding (Mg 2+ « Ca + ⁇ Sr + ⁇ Ba 2+ ) with the control of the di-cation addition being important for the production of homogeneous gels (e.g. by ionic diffusion or controlled acidification of CaCO 3 ).
  • High G content produces strong brittle gels with good heat stability (except if present in low molecular weight molecules) but prone to water weepage (syneresis) on freeze-thaw, whereas high M content produces weaker more-elastic gels with good freeze-thaw behaviour.
  • high M alginates produce the stronger gels.
  • the gelling properties correlate with average G block length and not necessarily with the M/G ratio which may be primarily due to alternating MGMG chains.
  • the future prospects are excellent as recombinant epimerases with different specificities may be used to produce novel designer alginates. The use of these in the context of the present invention is also contemplated.
  • alginate or functional derivatives thereof can be used as an ingredient in a variety of products that require gelling, texturising, stabilising, suspending, film-forming, structuring, retention of juiciness, improve mouth- feel without adding viscosity and flavour release.
  • the alginate is fermented by human faecal bacteria at much slower rate than the fermentation of comparable amounts of market leading prebiotics such as for example galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), inulin or pectin.
  • GOS galacto-oligosaccharide
  • FOS fructo-oligosaccharide
  • pectin inulin
  • mixing slow release alginate with fast release can be used to achieve ultimately prolonged fermentation accompanied with less discomfort of rapid gas formation in the bowel.
  • it may be mixed with fast release inulin to achieve ultimately prolonged fermentation accompanied with less discomfort, reduction in bloating and avoidance of social embarrassment resulting from the consequence of rapid gas formation in the bowel.
  • the present invention provides the use of xanthan - and functional derivatives thereof - as a slow-release, prebiotic hydrocolloid.
  • Xanthan is an anionic bacterial polysaccharide composed of a U-(l->4)-D-Glc (1- >4)-beta-D-Glc (cellulosic) backbone with a trisaccharide side chain linked to C3 of every second glucose residue.
  • the side chain is U-D-Man-(l->4)-U-D-GlcA- (l ⁇ ->2)-6-O-acetyl-alpha-D-Man-(l ⁇ ->beta-D-Man-(l->4)-beta-D-GlcA-(l->2)- alpha-D-Man-(l-> ) with approximately 60% of the terminal mannose units being pyruvylated. 90% of the proximal mannose units are substituted at C6 with O- acetyl groups. There are side chains having 2 mannose and 1 gluconic glucuronic acid group.
  • Xanthan gum is an exocellular polysaccharide produced by fermentation of the bacteria Xanthomonas campestris, originally isolated from the rutabaga plant. It is a cream-coloured powder that is dissolves in water to produce a thick viscous solution at low concentrations. Xanthan remains stable over a wide temperature range and forms a strong film on drying. Xanthan is used as a binder, an extender and a stabiliser in foods and cosmetics.
  • Fennema O.R., Food Chemistry, Marcel Dekker, New York (1996) lists xanthan as emulsion stabiliser; which holds water; enhances freeze-thaw stability; inhibits starch retrogradation; improves shelf life and serves to bring about stabilisation of dispersions in foods and cosmetics, suspensions, and as an emulsions thickener, binder, extender and crystal modifier.
  • Xanthan is characterised with the following features: it provides visibly clear solutions even at high concentrations, it is soluble in both hot and cold water, it imparts high solution viscosity at low polysaccharide concentrations, its viscosity change is minimal over wide temperature range, it is soluble and stable in both acidic and alkaline solutions, it is compatible and stable in solutions with high salt concentrations, it is highly resistant to enzymatic degradation, it is a good lubricant, it imparts freeze/thaw stability, it is an effective emulsion stabiliser, it has an excellent mouth-feel, it can have synergistic properties with guar and locust bean gum.
  • the present invention also provides xanthan as a prebiotic hydrocolloid for use as a food ingredient in combination with alginate.
  • xanthan as a food ingredient in combination with one or more of: pectin, locust bean gum (LBG) or inulin and/or functional derivatives thereof.
  • xanthan, alginate and LBG were shown to stimulate the growth of most beneficial bacteria tested, but especially the proliferation of the beneficial Bifidobacterium and Lactobacillus .
  • the importance of these bacteria is manifested in that:
  • Bifidobacteria may help fight a wide range of harmful and food-poisoning bacteria, including enteropathogenic E coli .
  • Lactobacillus GG can be helpful in treating antibiotic-associated diarrhoea.
  • Lactobacillus GG has also been shown effective at treating some cases of travellers' diarrhoea and rotavirus infection, the most common cause of diarrhoea in adolescents and the immunocompromised.
  • xanthan is capable of strongly suppressing the growth of the enteropathogenic E coli.
  • the ability of xanthan to suppress the growth of said enteropathogenic bacteria is of particular relevance to pig husbandry as piglets infected by this bacterium suffer from weight loss which in extreme cases can lead to death.
  • Supplementing the diet with hydrocolloids which are capable of stimulating the proliferation of beneficial microorganisms and concomitantly reducing the growth of enteropathogenic microorgamisms may also help reduce certain food allergies. This may be due to the fact that the proliferation of beneficial bacteria can reinforce the barrier properties of the gut so that improperly digested compounds cannot leak through.
  • the slow-release hydrocolloid of the present invention may be used in combination with a pectin - or a functional derivative thereof.
  • the pectin may be used simultaneously (e.g when they are in admixture together or even when they are delivered by different routes) or sequentially (e.g they may be delivered by different routes).
  • the pectin is delivered at the same time and/or by the same route and/or in admixture with the slow-release hydrocolloid of the present invention.
  • the pectin is delivered in admixture with the slow-release hydrocolloid of the present invention.
  • Pectin is an important commodity in today's industry and can be used in the food industry as a thickening or gelling agent, such as in the preparation of jams.
  • Pectin is a structural polysaccharide commonly found in the form of protopectin in plant cell walls.
  • the backbone of pectin comprises ⁇ -1,4 linked galacturonic acid residues which are interrupted with a small number of 1,2 linked ⁇ -L-rhamnose units.
  • pectin comprises highly branched regions with an almost alternating rhamno-galacturonan chain. These highly branched regions also contain other sugar units (such as D-galactose, L-arabinose and xylose) attached by glycosidic linkages to the C3 or C4 atoms of the rhamnose units or the C2 or C3 atoms of the galacturonic acid units.
  • the long chains of ⁇ -1,4 linked galacturonic acid residues are commonly referred to as “smooth" regions, whereas the highly branched regions are commonly referred to as the "hairy regions”.
  • carboxyl groups of the galacturonic residues are esterified (e.g. the carboxyl groups are methylated). Typically esterif ⁇ cation of the carboxyl groups occurs after polymerisation of the galacturonic acid residues. However, it is extremely rare for all of the carboxyl groups to be esterified (e.g. methylated). Usually, the degree of esterification will vary from 0-90%. If 50% or more of the carboxyl groups are esterified then the resultant pectin is referred to as a "high ester pectin" ("HE pectin" for short) or a "high methoxyl pectin”.
  • HE pectin high ester pectin
  • the resultant pectin is referred to as a "low ester pectin” ("LE pectin” for short) or a “low methoxyl pectin”. If 50% of the carboxyl groups are esterified then the resultant pectin is referred to as a “medium ester pectin” (“ME pectin” for short) or a “medium methoxyl pectin”. If the pectin does not contain any - or only a few - esterified groups it is usually referred to as pectic acid.
  • pectin gelation depends on the chemical nature of the pectin, especially the degree of esterification.
  • pectin gelation also depends on the soluble-solids content, the pH and calcium ion concentration. With respect to the latter, it is believed that the calcium ions form complexes with free carboxyl groups, particularly those on a LE pectin.
  • the slow-release hydrocolloid of the present invention may be used in combination with Locust Bean Gum (LBG) - or a functional derivative thereof.
  • LBG Locust Bean Gum
  • the LBG may be used simultaneously (e.g when they are in admixture together or even when they are delivered by different routes) or sequentially (e.g they may be delivered by different routes).
  • the LBG is delivered at the same time and/or by the same route and/or in admixture with the slow-release hydrocolloid of the present invention.
  • the LBG is delivered in admixture with the slow-release hydrocolloid of the present invention.
  • LBG is a soluble fibre of plant material derived from the endosperm of beans of exotic trees grown mostly in Africa and the Mediterranean (Ceratonia siliqua).
  • Locust bean gum is a synonym for carob bean gum, the beans of which were used centuries ago for weighing precious metals, a system still in use today, the word carob and Karat having similar derivation.
  • LBG is used in ice cream, sauces, bakery products, processed cheese and different dairy or non-dairy beverages.
  • the presence of LBG in foodstuffs can improve smoothness in body and texture, reduce the ice crystal formation during storage and re-crystallisation, provide uniformity, aid in suspension of flavouring particles, improve stablility of foam, improve cutting procedure, and reduction in crumb production, prevent shrinkage in the frozen foodstuff, and slow down moisture migration out of the frozen product.
  • LBG hydrates when heated, it has high viscosity after cooking and excellent milk reactivity.
  • the term "reactivity" as used here refers to the ability of LBG to homogeneously mix with milk and without having any adverse or other wise detrimental effect on milk or milk products thereof.
  • LBG also provides excellent heat shock resistance, smooth meltdown, and desirable texture and chewiness in ice cream and other frozen dessert products.
  • the slow-release hydrocolloid of the present invention may be used in combination with inulin - or a functional derivative thereof.
  • the inulin may be used simultaneously (e.g when they are in admixture together or even when they are delivered by different routes) or sequentially (e.g they may be delivered by different routes).
  • the inulin is delivered at the same time and/or by the same route and/or in admixture with the slow-release hydrocolloid of the present invention.
  • the inulin is delivered in admixture with the slow-release hydrocolloid of the present invention.
  • Inulin is a fructan and storage carbohydrate and belongs to a group of naturally- occurring carbohydrates containing non-digestible fructooligosaccharides. The nutrition industry refers to them as FOS. Inulin is found naturally in more than 36,000 types of plants worldwide. It is estimated that approximately one-third of the earth's vegetation contain this substance. Inulin is a major constituent of some of the most famous of the "old-standby" herbs, such as burdock root, dandelion root, elecampane root, chicory root, and the Chinese herb codonopsis. Inulin is also a natural dietary fibre present in common fruits and vegetables like artichokes, asparagus, onions, garlic, raisins and bananas.
  • inulin is a storage food in the plants of the Composite family. It is not digested or absorbed, however, (except perhaps in mico-amounts) and such effects are not observed with oral use. Inulin is recommended sometimes for diabetics; it has a mildly sweet taste, and is filling like starchy foods, but because it is not absorbed, it does not affect blood sugar levels. Inulin is soluble in hot water, but only slightly soluble in cold water or alcohol, so is not present to any significant extent in tinctures (Spiller, GA. Dietary Fiber in Health and Nutrition, Boca Raton, Florida: CRC Press, 1994). Inulin has also been proven to be a good source of soluble dietary fibre and is well suited for diabetics because it does not increase the glucose level or insulin level in the blood. Importantly, recent research has shown that inulin significantly increases the absorption of calcium.
  • Figure 2 Gas production as function of time in a batch fermentation with faecal inoculum.
  • Figure 3 Net molar production of gas from hydrocolloids from the batch experiment with faecal inocula. Initial gas production between 0-4 hours and Delayed gas production between 3-24 hours.
  • Digestion of hydrocolloids in the stomach was simulated by pepsin-HCl treatment at pH 3.0. After the stomach simulation, the pH was raised to 6.5 by adding NaOH. Pancreatin was added to simulate digestion in the small intestine. Degradation of hydrocolloids was analysed by size exclusion chromatography (SEC) by comparing peak areas before and after simulation.
  • SEC size exclusion chromatography
  • pancreatin solution was added (Merck 107133, from porcine, 4 mg/ml). The volume was adjusted to 100 ml with water and mixed. The sample was incubated for 180 minutes at +37°C and stored at -20 °C until analysed. The blank sample was prepared in the same way but without the enzymes.
  • test hydrocolloid 50 mg was sterilized with 0.5 ml of ethanol in an anaerobic bottle. The ethanol was allowed to evaporate after which the bottle was closed and the gas atmosphere changed to anaerobic in an anaerobic chamber through a sterile filter.
  • the microbes were grown in the presence and absence of carbon sources.
  • the carbon sources were locust bean gum, guar, xanthan, lime pectin, alginate, and kappa carrageenan. pH and gas production was measured at certain time intervals during a 48-h growing period. Samples for microbial counting were also taken.
  • the total number of microbes was analysed by flow cytometry .
  • Samples collected from the simulator were appropriately diluted and the cells stained with a fluorescent, nucleic acid binding dye(Molecular Probes) having absorption at wavelength of 490 nm and emission at 515 nm.
  • Molecular Probes Molecular Probes
  • the amount of events per fixed time internal was determined by running the sample into FACS Calibur (Becton Dickinson) flow cytometer with parameters adjusted suitable for counting of microbes.
  • the cells were quantified by using BD TrueCountTM Tubes including a certain amount of fixed sized fluorescent beads.
  • the absolute number of cells in the sample could be determined by comparing cellular events to bead events.
  • the pH was measured with a glass electrode.
  • sample solution 100 ⁇ l of sample solution, 100 ⁇ l of ISTD-solution (20 mM pivalic acid), 300 ⁇ l of water and 250 ⁇ l of saturated oxalic acid solution were mixed and allowed to stand for 60 min at 4 °C. The samples were then centrifuged for 5 min at maximum speed and injected (1 ⁇ l) of the supernatant into the gas chromatograph.
  • Example 2 Batch fermentation of hydrocolloids with faecal bacteria The gas production as function of time from hydrocolloids in the batch fermentation with faecal inocula is shown in Figure 2. The net rate of molar gas production is shown in Figure 3. The molar gas production was calculated using the ideal gas equation where the volume of one mole of gas is 22.414 L. The VF A/gas-ratio is shown in Table 1, and the percent composition of produced VFA's in Table 2.
  • the alginates produced 80-84% acetic acid and 9-13% butyric acid.
  • Carob germ flour produced also minor amounts of iso-acids.
  • (Table 1) Starch was used as a control. After incubation the samples were also analysed by SEC to get approximate values how well the hydrocolloids were fermented. The method measures concentration of the hydrocolloid in its original form. Completeness of digestion or digestion of the side chains could not be measured. No pectin or xanthan was detected in the samples at the end of the test. Trace amounts (1-2 %) of alginates, LBG and guar gum were also detected.
  • Example 3 Batch fermentation with faecal bacteria The gas production as a function of time from hydrocolloids in the batch fermentation with faecal inoculum is shown in Figure 6. The highest initial gas production rates were seen in those groups that contained pectin. In comparison with the previous trial described above, the initial gas production of high ester lime pectin was slower. This could reflect a lot-to-lot difference. All other hydrocolloids gave more consistent results between the trials.
  • hydrocolloid in the preparation of a product for consumption, wherein said hydrocolloid has a reduced gas release when fermented by bacteria in the gastrointestinal tract after the consumption of said product; wherein said hydrocolloid is a slowly fermentable hydrocolloid.
  • hydrocolloid for use as a product having a beneficial therapeutic effect, wherein said hydrocolloid is a slowly fermentable hydrocolloid.
  • a process comprising forming a product for consumption, wherein said product comprises a hydrocolloid that has a reduced gas release when fermented by bacteria in the gastrointestinal tract after the consumption of said product; wherein said hydrocolloid is a slowly fermentable hydrocolloid .
  • a method of preparing a product comprising admixing a hydrocolloid with another component so as to form said product; wherein said hydrocolloid is a slowly fermentable hydrocolloid .
  • a product for consumption wherein said product comprises a hydrocolloid that has a reduced gas release when fermented by bacteria in the gastrointestinal tract after the consumption of said product; wherein said hydrocolloid is a slowly fermentable hydrocolloid.
  • a container comprising a product for consumption, wherein said product comprises a hydrocolloid that has a reduced gas release when fem ented by bacteria in the gastrointestinal tract after the consumption of said product; wherein said hydrocolloid is a slowly fermentable hydrocolloid.
  • a container comprising a product for consumption, wherein said product comprises a hydrocolloid that has a reduced gas release when fermented by bacteria in the gastrointestinal tract after the consumption of said product; wherein said hydrocolloid is a slowly fermentable hydrocolloid and/or a slow-release hydrocolloid; and wherein said container has thereon a label indicating use and/or approval wherein the hydrocolloid has reduced gas release when fermented by bacteria in the gastrointestinal tract after the consumption of said product.
  • a product comprising a mixture of a slow release hydrocolloid and a fast release hydrocolloid for use in causing a beneficial therapeutic effect.
  • hydrocolloid is alginate and/or xanthan or derivatives thereof.
  • hydrocolloid is used in combination with one or more other hydrocolloids.
  • hydrocolloid is used in combination with one or more fast-release hydrocolloid, such as one or more of: locus bean gum (LBG), inulin, pectin or combinations and/or derivatives thereof.
  • LBG locus bean gum
  • a prebiotic food composition substantially as described herein.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Preparation (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne l'utilisation d'un hydrocolloïde en tant que prébiotique dans la préparation d'un produit destiné à être consommé. Cet hydrocolloïde présente l'avantage de libérer moins de gaz lorsqu'il fermente, sous l'effet de bactéries, dans le tractus gastro-intestinal après la consommation dudit produit. L'invention concerne également des compositions contenant ledit hydrocolloïde ainsi que des procédés d'utilisation desdites compositions dans des procédés de traitement.
PCT/IB2003/003282 2002-06-26 2003-06-20 Nouvelles compositions et leur nouvelle utilisation Ceased WO2004002240A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003247112A AU2003247112A1 (en) 2002-06-26 2003-06-20 Use of hydrocolloids as prebiotic food ingredients and method of producing the same

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
GB0214800A GB0214800D0 (en) 2002-06-26 2002-06-26 Novel use and compositions
GB0214800.5 2002-06-26
GB0220238.0 2002-08-30
GB0220238A GB0220238D0 (en) 2002-08-30 2002-08-30 Novel use and compositions
US41740102P 2002-10-09 2002-10-09
US60/417,401 2002-10-09

Publications (2)

Publication Number Publication Date
WO2004002240A2 true WO2004002240A2 (fr) 2004-01-08
WO2004002240A3 WO2004002240A3 (fr) 2004-03-25

Family

ID=30003512

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2003/003282 Ceased WO2004002240A2 (fr) 2002-06-26 2003-06-20 Nouvelles compositions et leur nouvelle utilisation

Country Status (2)

Country Link
AU (1) AU2003247112A1 (fr)
WO (1) WO2004002240A2 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2227966A1 (fr) * 2009-02-25 2010-09-15 Coöperatie Avebe U.A. Condiment
WO2011151084A1 (fr) 2010-06-05 2011-12-08 Schmalz Guenther Système et appareil pour vérifier des données à un point de contrôle local
US10485253B2 (en) 2017-08-21 2019-11-26 Mustapha Benmoussa Method of microalgal biomass processing for high-value chemicals production, the resulting composition of butyrogenic algal slowly fermenting dietary fiber, and a way to improve colon health using a slowly fermenting butyrogenic algal dietary fiber
WO2020150389A2 (fr) 2019-01-18 2020-07-23 Cp Kelco U.S., Inc. Composition prébiotique et son utilisation
CN114806920A (zh) * 2022-02-28 2022-07-29 广州栋方生物科技股份有限公司 一种双歧杆菌的培养基及其培养方法与应用
WO2024089060A1 (fr) 2022-10-25 2024-05-02 N.V. Nutricia Préparation anti-régurgitation pour nourrissons

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6200605B1 (en) * 1997-10-30 2001-03-13 Charles E. Day Antiflatulent composition
EP1125507A1 (fr) * 2000-02-15 2001-08-22 Tiense Suikerraffinaderij N.V. (Raffinerie Tirlemontoise S.A.) Produits d' inuline possédant des propriétés nutritionelles améliorées

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2227966A1 (fr) * 2009-02-25 2010-09-15 Coöperatie Avebe U.A. Condiment
WO2010098663A3 (fr) * 2009-02-25 2011-02-24 Coöperatie Avebe U.A. Condiment
WO2011151084A1 (fr) 2010-06-05 2011-12-08 Schmalz Guenther Système et appareil pour vérifier des données à un point de contrôle local
DE102010022794A1 (de) 2010-06-05 2011-12-15 Günther Schmalz System und Gerät zum Verifizieren von Daten
US10485253B2 (en) 2017-08-21 2019-11-26 Mustapha Benmoussa Method of microalgal biomass processing for high-value chemicals production, the resulting composition of butyrogenic algal slowly fermenting dietary fiber, and a way to improve colon health using a slowly fermenting butyrogenic algal dietary fiber
WO2020150389A2 (fr) 2019-01-18 2020-07-23 Cp Kelco U.S., Inc. Composition prébiotique et son utilisation
WO2020150389A3 (fr) * 2019-01-18 2020-11-05 Cp Kelco U.S., Inc. Composition prébiotique et son utilisation
US11622974B2 (en) 2019-01-18 2023-04-11 C.P. Kelco U.S., Inc. Prebiotic composition and its use
CN114806920A (zh) * 2022-02-28 2022-07-29 广州栋方生物科技股份有限公司 一种双歧杆菌的培养基及其培养方法与应用
CN114806920B (zh) * 2022-02-28 2024-02-06 广州栋方生物科技股份有限公司 一种双歧杆菌的培养基及其培养方法与应用
WO2024089060A1 (fr) 2022-10-25 2024-05-02 N.V. Nutricia Préparation anti-régurgitation pour nourrissons

Also Published As

Publication number Publication date
AU2003247112A1 (en) 2004-01-19
WO2004002240A3 (fr) 2004-03-25
AU2003247112A8 (en) 2004-01-19

Similar Documents

Publication Publication Date Title
Ahmed et al. Functional and therapeutic potential of inulin: A comprehensive review
Tester et al. Glucomannans and nutrition
EP1841332B2 (fr) Composition epaississante pour les patients souffrant de dysphagie
Du et al. Extraction, physicochemical properties, functional activities and applications of inulin polysaccharide: A review
Yangilar The application of dietary fibre in food industry: structural features, effects on health and definition, obtaining and analysis of dietary fibre: a review
de Sousa et al. The importance of prebiotics in functional foods and clinical practice
Warrand Healthy Polysaccharides.
Meyer et al. Inulin
Yousefi et al. An overview of the functionality of inulin in meat and poultry products
CA2499665C (fr) Utilisation de glucides ou de compositions en contenant pour le traitement ou la prevention des affections causees par une fermentation desequilibree dans le colon
Kadirvel et al. Edible gums—An extensive review on its diverse applications in various food sectors
CA2372649A1 (fr) Procedes permettant de reduire la viscosite de compositions au glucomannane
Dourado et al. Celluloses as food ingredients/additives: Is there a room for BNC?
CN101528057A (zh) 液体饱腹感增强组合物
Śliżewska et al. Resistant dextrins as prebiotic
Karlton-Senaye et al. Impact of gums on the growth of probiotics
WO2004002240A2 (fr) Nouvelles compositions et leur nouvelle utilisation
JP2005218361A (ja) 食品の品質改良法および品質改良された食品
Carboni et al. Inulin fiber
WO1998050398A1 (fr) β-GLUCANE AMELIOREE ET PROCEDES D'UTILISATION
Đurđević-Milošević et al. The impact of inulin on the food properties
Frank The effect of dietary fiber on physico-chemical and sensorial properties of frozen yogurt
Ouwehand et al. Non-starch polysaccharides in the gastrointestinal tract
Sheth Prebiotics
Hirdyani Prebiotic Food Product Development

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A2

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NI NO NZ OM PH PL PT RO RU SC SD SE SG SK SL TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A2

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP

WWW Wipo information: withdrawn in national office

Country of ref document: JP