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WO2020227793A1 - Glace à haute densité calorique et à haute teneur en protéine et en graisse monoinsaturée - Google Patents

Glace à haute densité calorique et à haute teneur en protéine et en graisse monoinsaturée Download PDF

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Publication number
WO2020227793A1
WO2020227793A1 PCT/BR2020/050158 BR2020050158W WO2020227793A1 WO 2020227793 A1 WO2020227793 A1 WO 2020227793A1 BR 2020050158 W BR2020050158 W BR 2020050158W WO 2020227793 A1 WO2020227793 A1 WO 2020227793A1
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WO
WIPO (PCT)
Prior art keywords
ice cream
protein
source
nutritional
cancer
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/BR2020/050158
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English (en)
Portuguese (pt)
Inventor
Francilene GRACIELI KUNRADI VIEIRA
Marcelo KUERTEN BARACUHY
Paloma MANNES
Raquel KUERTEN DE SALLES
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.)
Ypy Industria E Distribuicao De Sorvetes Ltda Epp
Universidade Federal de Santa Catarina
Original Assignee
Ypy Industria E Distribuicao De Sorvetes Ltda Epp
Universidade Federal de Santa Catarina
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
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Application filed by Ypy Industria E Distribuicao De Sorvetes Ltda Epp, Universidade Federal de Santa Catarina filed Critical Ypy Industria E Distribuicao De Sorvetes Ltda Epp
Publication of WO2020227793A1 publication Critical patent/WO2020227793A1/fr
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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Definitions

  • the present invention patent describes a food supplement composition, in the form of ice cream, with characteristics of high caloric density, protein source, low saturated fat content and excellent lipid profile, fiber source, with total absence of gluten and lactose, which combines whey protein isolate, a source of monounsaturated fat, water, a polysaccharide, emulsifying agent, flavorings and stabilizers, indicated to assist both in the prevention and in the recovery of the nutritional status of individuals undergoing chemotherapy, who present great difficulty to eat due to side effects, such as: nausea, vomiting, food inappetence, mouth sores, thrush, mucositis and dry mouth, and also for individuals with difficulty chewing trauma, dysphagia, in nutritional support, among others .
  • Nutritional therapy in cancer patients is an important tool for antineoplastic treatment to be effective.
  • the supply of nutrients individually with the purpose of reducing the side effects caused by medications and improving or maintaining an adequate nutritional status, is essential for the patient's recovery (Dutra, Iza Karla Alves. Sagrillo, Michele Rorato. NUTRITIONAL THERAPY FOR ONCOLOGICAL PATIENTS WITH CACHEXIA Disciplinarum Scientia Series: Health Sciences, Santa Maria, v. 15, n. 1, p. 155-169, 2014.).
  • Chemotherapy drugs used in high doses generally induce anorexia, nausea, severe vomiting, diarrhea or constipation, malabsorption of intestinal nutrients and mucositis. In addition to these side effects, pain may occur at the tumor site, indirectly interfering with the patient's diet (GAR ⁇ FOLO, A. Nutritional Therapy in Pediatric Cancer Patients: Literature Review. Prática Hospitalar, n. 59, v. 17, n. 4, pages 491 -505, 2008).
  • cytokines are also directly related to anorexia-cachexia syndrome.
  • TNFa tumor necrosis factor
  • interleukin-1 interleukin-1
  • interleukin-6 gamma interferon
  • LADAS E. et al. A multidisciplinary review of nutrition considerations in the pediatric oncology population: a perspective from children's oncology group.Nutr Clin Pract, v. 20, P. 4, p. 377-93, 2005.).
  • Nutritional therapy in the treatment of cancer aims to promote favorable conditions for the patient, reducing the deleterious effects of the disease, preventing and treating malnutrition (which can lead to cachexia), improving the therapeutic immune response, increasing survival and improving the patient's prognosis (MUSCARITOLI, M. et al. Nutritional and Metabolic support in patients undergoing done marrow transplantation. Am J Clinic Nutri., v. 75, p. 183-190, 2002.), ensuring weight gain or at least reducing your loss; decreased gastrointestinal toxicity due to chemotherapy and radiation therapy; strengthening immunity and improving quality of life.
  • BRPI0415480 describes a nutritional composition against side effects of chemotherapy or radiotherapy that comprises a source of protein, lipid and carbohydrate.
  • Document CN106136235 describes foods formulated for medicinal purposes for cancer patients comprising powdered soy peptide, whey protein, egg yolk powder, corn oligopeptide powder, isomalt oligosaccharide, xylitol, dextrin, multi-vitamins , composite mineral substances and essences, associated with Chinese herbs, improving the balance of the immune and nitrogen status of cancer patients and improving the body's immunity.
  • US2014242202 describes a compound for consumption by cancer patients, or others who suffer side effects, such as those commonly associated with chemotherapy, comprise whey protein, hepatoprotective and / or nephroprotective agents and antiemetic agent (s) ( s), which reduce nausea and vomiting.
  • CN103283847 discloses a multi-nutritional protein comprising 20-60% whey protein, 20-60% isolated soy protein, 4-10% spirulina powder, 1 -3% lecithin, 2- 10% dietary fiber, 5-10% isomalto-oligosaccharide and 5% nutritional spice powder.
  • KR20080082041 describes an anti-cancer food composition containing a whey protein hydrolyzate using an alkaline agent such as a hydrolase as an active ingredient.
  • Document WQ2017132707 describes a frozen dessert, in particular an ice cream, comprising protein isolated from whey, plus probiotics, low glycemic sweeteners, as well as microencapsulated vitamins and minerals.
  • Document RU2616366 describes a method for the production of ice cream that comprises the steps of preparing the mixture of milk, cream, sugar and stabilizer, pasteurization, cooling, fermentation, freezing, packaging and hardening of the ice cream, having a formulation that includes between 15-17% sugar, microparticulated whey protein in an amount of 2-4%, polysaccharides in an amount of 1 -3% represented by inulin and / or pectin and / or arabinogalactane and / or carrageenan and / or agar that are introduced into the mixture before pasteurization. After fermentation, oligosaccharide (s) - prebiotic (s) represented by lactulose, and / or galactooligosaccharides, and / or fructooligosaccharides in an amount of 1-3% are added.
  • oligosaccharide (s) - prebiotic (s) represented by lactulose, and / or galactooligosaccharides, and / or
  • JP2005130751 describes an ice cream composition containing protein derived from milk equal to or greater than 25% by weight of protein derived from the content of milk contained in ice cream, and protein isolated from whey between 0.05-10% in weight.
  • the object of the present invention patent is a food supplement composition in the form of ice cream that combines whey protein isolate, a source of monounsaturated fat, water, a sweetening agent, a polysaccharide and an emulsifying agent. , providing a highly caloric and protein food, suitable to be administered to individuals with specific dietary recommendations for the mitigation of symptoms during chemotherapy, who require a specific diet, with total absence of gluten and lactose.
  • the food complement composition object of the present invention patent, comprises a formulation with high caloric density, with about 1.85 to 2.0Kcal / g, protein source, with about 6 to 8 g of protein per serving, low saturated fat content, excellent lipid profile and fiber source.
  • the nutritional supplement composition comprises between 40.0 and 60.0% water; between 13.0 and 22.0% of carbohydrates, between 10.0 and 15.0% of protein isolated from whey; between 1.5 to 3.0% monounsaturated fat; between 2.0 to 6.0% of a polysaccharide; emulsifying agent; stabilizers between 0.5 and 1.0% and flavoring agents.
  • Carbohydrates are selected from dextrose, polydextrose and sucrose, alone or in combination.
  • Unsaturated fat is deodorized extra virgin olive oil.
  • Olive oil consists of 99% lipids, with the largest fraction (78.6%) corresponding to monounsaturated fatty acids (AGM) - oleic acid, one of the largest bioactive components in olive oil, and the components with antioxidant capacity such as vitamin E, carotenes, phenolic compounds, among others).
  • the phenolic compounds in olive oil are considered potent antioxidant agents, since they are able to eliminate free radicals and inhibit the oxidation of LDL (Gill, CI, et al., Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro International Journal of Cancer, 2005. 1 17 (1): p. 1-7) and (9.
  • the method of preparing the composition in the form of ice cream comprises the conventional steps of pasteurization and homogenization of the dough which includes water, organic sugar, whey protein isolate, polysaccharide, emulsifying agent, stabilizers and monounsaturated fat, under constant agitation. , at a temperature of around 80 ° C, for pasteurization, at a pressure of 150 kgf / cm 2 .
  • the pasteurized mixture (syrup) is homogenized and forced cooled until reaching the temperature of 4 ° C, in a short time, being transferred to maturation vats where it is kept under slow stirring, at the temperature of 4 ° C, for a minimum of 4 hours.
  • Flavoring pastes are added to the matured syrup, then homogenized and initially frozen at -5 ° C, then lowering its temperature to -20 ° C already in storage.
  • the first group consisted of 30 tasters with cancer undergoing chemotherapy (20 females and 10 males, with a mean age of 45.6 ⁇ 16.9 years).
  • the second group composed of individuals without a diagnosis of cancer, was composed of 108 individuals randomly approached (80 females and 28 males, with an average age of 42.2 ⁇ 12.3 years). The test was carried out in individual sessions, under adequate lighting and tranquility conditions.
  • the high acceptance of ice cream may be related to a combination of the soft texture, flavor and temperature of the food, especially by cancer patients (Okkels, S. L, Bredie, WLP, Klausen, TW, & Beck, AM (2016).
  • the results of this study corroborate the findings described in the literature that demonstrate that acidic fruit ice cream and acidic fruit are more desired and better accepted among cancer patients during chemotherapy (Okkels, SL, Bredie, WLP, Klausen, TW, & Beck, AM (2016).

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une composition de complément alimentaire, sous la forme d'une glace, présentant les caractéristiques suivantes : haute densité calorique, source de protéine, faible teneur en graisses saturées et excellent profil lipidique, source de fibre, absence totale de gluten et de lactose. Elle associe une protéine isolée du sérum de lait, une source de graisse monoinsaturée, de l'eau, un polysaccharide, un agent émulsifiant, des aromatisants et des stabilisants, et est indiquée à titre préventif ou pour favoriser la récupération de l'état nutritionnel chez des individus en chimiothérapie qui présentent une grande difficulté à s'alimenter en conséquence des effets secondaires, ainsi que chez les individus présentant des difficultés de mastication par trauma, par dysphagie ou en support nutritionnel, entre autres.
PCT/BR2020/050158 2019-05-16 2020-05-13 Glace à haute densité calorique et à haute teneur en protéine et en graisse monoinsaturée Ceased WO2020227793A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BR102019009972-0A BR102019009972B1 (pt) 2019-05-16 2019-05-16 composição de sorvete de alto teor de proteína e baixo teor de gorduras empregado como complemento alimentar
BRBR102019009972-0 2019-05-16

Publications (1)

Publication Number Publication Date
WO2020227793A1 true WO2020227793A1 (fr) 2020-11-19

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ID=70156736

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BR2020/050158 Ceased WO2020227793A1 (fr) 2019-05-16 2020-05-13 Glace à haute densité calorique et à haute teneur en protéine et en graisse monoinsaturée

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BR (1) BR102019009972B1 (fr)
WO (1) WO2020227793A1 (fr)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3968266A (en) * 1975-10-24 1976-07-06 The Procter & Gamble Company Low density frozen dessert
US5968896A (en) * 1998-01-16 1999-10-19 Beth Israel Deaconess Medical Center Nutritional supplement for preoperative feeding
FR2791870A1 (fr) * 1999-04-08 2000-10-13 Casty S A Creme glacee ou glace comestible et son procede de fabrication
WO2005016023A1 (fr) * 2003-08-18 2005-02-24 Unilever Plc Produits surgeles aeres et procedes de preparation desdits produits
WO2006017228A2 (fr) * 2004-07-12 2006-02-16 Cognate Nutritionals Llc Formules de dessert congele nutritionnel et procedes de realisation associes
BRPI0601646A (pt) * 2005-04-19 2006-12-26 Unilever Nv emulsão comestìvel aerada
WO2008003123A1 (fr) * 2006-07-03 2008-01-10 Montec International Limited Dessert glacé à matières grasses modifiées
BR112017025876A2 (pt) * 2015-06-30 2018-08-14 Unilever Nv ?confecção congelada?

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3968266A (en) * 1975-10-24 1976-07-06 The Procter & Gamble Company Low density frozen dessert
US5968896A (en) * 1998-01-16 1999-10-19 Beth Israel Deaconess Medical Center Nutritional supplement for preoperative feeding
FR2791870A1 (fr) * 1999-04-08 2000-10-13 Casty S A Creme glacee ou glace comestible et son procede de fabrication
WO2005016023A1 (fr) * 2003-08-18 2005-02-24 Unilever Plc Produits surgeles aeres et procedes de preparation desdits produits
WO2006017228A2 (fr) * 2004-07-12 2006-02-16 Cognate Nutritionals Llc Formules de dessert congele nutritionnel et procedes de realisation associes
BRPI0601646A (pt) * 2005-04-19 2006-12-26 Unilever Nv emulsão comestìvel aerada
WO2008003123A1 (fr) * 2006-07-03 2008-01-10 Montec International Limited Dessert glacé à matières grasses modifiées
BR112017025876A2 (pt) * 2015-06-30 2018-08-14 Unilever Nv ?confecção congelada?

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
VIEIRA, F.G.K. ET AL.: "Development and acceptance of an ice cream as food alternative for cancer patients", JOURNAL OF CULINARY SCIENCE AND TECHNOLOGY, vol. 18, no. 2, 22 August 2018 (2018-08-22), pages 89 - 97, XP055760430 *

Also Published As

Publication number Publication date
BR102019009972A2 (pt) 2020-03-17
BR102019009972B1 (pt) 2021-02-23

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