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WO2022048952A1 - Produit alimentaire fortifié en fer - Google Patents

Produit alimentaire fortifié en fer Download PDF

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Publication number
WO2022048952A1
WO2022048952A1 PCT/EP2021/073388 EP2021073388W WO2022048952A1 WO 2022048952 A1 WO2022048952 A1 WO 2022048952A1 EP 2021073388 W EP2021073388 W EP 2021073388W WO 2022048952 A1 WO2022048952 A1 WO 2022048952A1
Authority
WO
WIPO (PCT)
Prior art keywords
iron
food product
concentrate
particles
combinations
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/EP2021/073388
Other languages
English (en)
Inventor
Judith BIJLSMA
Willem Kornelis KEGEL
Neshat MOSLEHI
Krassimir Petkov Velikov
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.)
Unilever IP Holdings BV
Conopco Inc
Original Assignee
Unilever IP Holdings BV
Conopco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever IP Holdings BV, Conopco Inc filed Critical Unilever IP Holdings BV
Priority to PH1/2023/550260A priority Critical patent/PH12023550260A1/en
Publication of WO2022048952A1 publication Critical patent/WO2022048952A1/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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A23L33/165—Complexes or chelates
    • C—CHEMISTRY; METALLURGY
    • C01—INORGANIC CHEMISTRY
    • C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
    • C01B25/00—Phosphorus; Compounds thereof
    • C01B25/16—Oxyacids of phosphorus; Salts thereof
    • C01B25/168—Pyrophosphorous acid; Salts thereof
    • 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 food product comprising multimineral iron-containing particles.
  • Iron deficiency is the most common and widespread nutritional disorder in the world and is a public health problem in almost all countries. Iron deficiency is the result of a longterm negative iron balance; in its more severe stages, iron deficiency causes anaemia. Anaemia is defined as a low blood haemoglobin concentration. Haemoglobin cut-off values that indicate anaemia vary with physiological status (e.g. age, sex) and have been defined for various population groups by WHO.
  • Iron fortification of food is a methodology utilised worldwide to address iron deficiency.
  • iron is the most challenging micronutrient to add to foods, because the iron compounds that have the best bioavailability tend to be those that interact most strongly with food constituents to produce undesirable organoleptic changes.
  • the overall objective is to find the one that has the greatest absorbability, yet at the same time does not cause unacceptable changes to the sensory properties (i.e. taste, colour, texture) of the food vehicle.
  • iron compounds are currently used as food fortificants. These can be broadly divided into three categories:
  • the water-soluble iron compounds Being highly soluble in gastric juices, the water-soluble iron compounds have the highest relative bioavailability of all iron fortificants. However, water soluble iron compounds are also the most likely to have adverse effects on the organoleptic qualities of foods, in particular, on the colour and flavour. Unwanted colour changes typically include a green or bluish colouration in cereals, a greying of chocolate and cocoa, and darkening of salt to yellow or red/brown. During prolonged storage, the presence of fortificant iron in oil containing foods can cause rancidity and subsequent off flavours. Ferrous sulfate is the most frequently used water-soluble iron fortificant. Other water- soluble iron compounds that have been used for iron fortification are ferrous gluconate, ferrous lactate, ferrous bisglycinate, ferric ammonium citrate and sodium iron EDTA.
  • Ferrous sulfate and ferrous fumarate are available commercially in encapsulated form and are currently used in dry infant formulas and in infant cereals, predominantly in industrialised countries.
  • the main purpose of encapsulation is to separate the iron from the other food components, thereby mitigating sensory changes.
  • iron compounds are usually encapsulated with hydrogenated vegetable oils, but mono- and diglycerides and ethyl cellulose, have also been used.
  • WO 2010/086192 A discloses a dry savoury food concentrate comprising: a) from 30 percent wt. to 70 percent wt. of NaCI; b) from 0.05 percent wt. to 2 percent wt of an iron ion selected from the group consisting of Fe 2+ and Fe 3+ and mixtures thereof, which iron ion is derived from an added iron compound which is dissolvable in an aqueous solution, c) from 0.35 percent wt.
  • an acid compound selected from the group consisting of citric acid, ascorbic acid, malic acid, tartaric acid, lactic acid and mixtures thereof, all weight percent based on the weight of the total dry savoury food concentrate, and wherein the ratio of acid ions to iron ions on molecular level is between 1 :1 and 10:1 , and wherein the concentrate is a concentrate selected from the group of concentrates consisting of a bouillon concentrate, a soup concentrate, a sauce concentrate and a gravy concentrate
  • WO 2014/135387 A discloses a savoury food concentrate comprising sodium chloride, glutamate, an iron salt, and further non-iron phosphate salt.
  • WO 2017/108351 A discloses a savoury concentrate containing: • 30-80 weight percent of salt particles, including at least 0.002 weight percent of iron- containing salt particles comprising: 0.03-30 mole percent of iron cation selected from Fe 2+ , Fe 3+ and combinations thereof; 10-49.97 mole percent of non-iron cations selected from Na + , K + , Ca 2+ , NH 4+ and combinations thereof; 16-70.2 mole percent of Cl'; 0-30 mole percent of anions selected from SC 2 ', citrate, fumarate and combinations thereof; • at least 3 weight percent of taste imparting components selected from glutamate, sugars, pieces of plant material and combinations thereof; • 0-30 weight percent of oil; and • 0-10 weight percent water.
  • the present inventors have recognised a need for a new vehicle for iron-fortification of foodstuffs which can be readily synthesised, ameliorate problems with stability and/or afford good bioavailability.
  • the present invention provides a food product comprising multimineral iron-containing particles of general formula M1 w M2 x M3yM4 z L1aL2bL3 c L4d, wherein
  • M3 is selected from Na + , K + , NH 4 + and combinations thereof,
  • M4 is selected from Ca 2+ , Mg 2+ , Mn 2+ , Zn 2+ and combinations thereof,
  • L1 is selected from OH; HCOT, H2PO4; H3P2O?' and combinations thereof,
  • L2 is selected from CO3 2 ; HPO4 2 ; H2P2O? 2 ' and combinations thereof,
  • L3 is selected from PO4 3 ; HP2O? 3 ' and combinations thereof,
  • each particle in the multimineral salt contains at least some iron cations (i.e. , w + x > 0) and at least some calcium, magnesium, manganese, and/or zinc cations (i.e. , z > 0).
  • the general formula is a conventional chemical formula, the subscripts a, b, c, d, w, x, y and z represent the molar proportion of each ion in the salt that forms the particles.
  • Multimineral particles for use in the present invention comprise anions selected from hydroxide, carbonate, phosphate and/or pyrophosphate anions.
  • the use of the specified anions provides that the particles have low water solubility except when they reach the very low pH environment of the gastric juices.
  • the present inventors have found however, that if the iron content of the particles is above a certain level then only limited solubility at the very low pH environment of the gastric juices is achieved.
  • the mole fraction of iron in the cations i.e., [(w + x) / (w + x + y + z)]
  • the particles is less than 0.50 to achieve good solubility at low pH.
  • the present invention provides a food product comprising multimineral iron-containing particles of general formula M1 w M2 x M3yM4 z L1aL2bL3 c L4d, wherein
  • M3 is selected from Na + , K + , NH4 + and combinations thereof,
  • M4 is selected from Ca 2+ , Mg 2+ , Mn 2+ , Zn 2+ and combinations thereof,
  • L1 is selected from OH; HCOT, H2PO4; H3P2O and combinations thereof,
  • L2 is selected from CO3 2 ; HPO4 2 ; H2P2O? 2 ' and combinations thereof,
  • L3 is selected from PO4 3 ; HP2O? 3 ' and combinations thereof,
  • the present inventors have found that by keeping the mole fraction of iron in the cations of the particles ([(w + x) / (w + x + y + z)]) below 0.50, the particles have low solubility at pH values typical of food products but good solubility at the very acidic pH of gastric juices. In terms of solubility at gastric pH, this is reflected by the solubility of the iron in the particles at pH 2.0. This can conveniently be determined by the methods given in Example 1 and, in particular, by measuring the amount of iron solubilised in a 10 mg/ml dispersion of the particles in deionised water titrated with 0.1 M HCI and incubated at 23 °C for 2 hours. It is preferred that at least 3% by weight of the iron (M1 + M2) in the particles is soluble in water at pH 2.0 and 23 °C, more preferably at least 5%, more preferably still at least 10% and most preferably from 15 to 100%.
  • solubility of the iron in the particles at pH 6.0 is reflected by the solubility of the iron in the particles at pH 6.0. This can conveniently be determined by the methods given in Example 1 and, in particular, by measuring the amount of iron solubilised in a 10 mg/ml dispersion of the particles in deionised water titrated with 0.1 M HCI and incubated at 23 °C for 2 hours. It is preferred that less than 3% by weight of the iron (M1 + M2) in the particles is soluble in water at pH 6.0 and 23 °C, more preferably less than 2%, more preferably still less than 1 %, even more preferably less than 0.5% and most preferably from 0 to 0.2%.
  • the pH-dependent solubility of the particles between pH 2 and 6 may become more pronounced at lower iron contents.
  • the mole fraction of iron in the cations of the particles is no more than 0.40, more preferably no more than 0.35, more preferably still no more than 0.30 and most preferably no more than 0.28.
  • the iron content of the particles is preferably not too low, otherwise excessive amounts may be needed to be added to the food product.
  • the present inventors have found that it is difficult to produce homogenous, small multimineral particles where the iron content is low. Therefore it is preferred that the mole fraction of iron in the cations of the particles is at least 0.04, more preferably at least 0.05, more preferably still at least 0.06, even more preferably at least 0.08 and most preferably at least 0.10.
  • the particles preferably comprise the non-iron divalent cations M4 in a substantial amount to ensure low water solubility and preferably one or more additional advantages such as improved colour, bioavailability and/or ease of dosing due to bulking out of the iron.
  • the particles comprise at least 20 mol% of M4, more preferably at least 30 mol%, more preferably still at least 35% and most preferably from 40 to 60 mol%.
  • the non-iron divalent cation M4 may comprise or be Zn 2+ , it is most preferred that it is selected from Ca 2+ , Mg 2+ , Mn 2+ and combinations thereof, more preferably selected from Ca 2+ , Mg 2+ and combinations thereof due the low recommended daily intake of Zn 2+ and Mn 2+ compared with Ca 2+ and Mg 2+ .
  • the particles comprise less than 35 mol% of Zn 2+ , more preferably less than 10 mol %, more preferably still less than 5 mol%, even more preferably less than 1 mol% and most preferably from 0 to 0.1 mol%.
  • the monovalent cations M3 are optionally present in the particles but where present it is preferred they only make up a small proportion of the ions in the particles to avoid the particles becoming too water soluble.
  • the particles comprise less than 10 mol% of M3, more preferably less than 5 mol%, and more preferably still less than 1 mol% and most preferably from 0.001 mol% to 0.1 mol%.
  • the particles are essentially free from M3 cations.
  • the hydroxyl anion (OH-) is optionally present in the particles but where present it is preferred it only makes up a small proportion of the ions in the particles and that the majority of the anions (mol%) are carbonate, phosphate and/or pyrophosphate anions.
  • the particles comprise less than 10 mol% of OH; more preferably less than 5 mol%, and more preferably still less than 1 mol% and most preferably from 0.001 mol% to 0.1 mol%.
  • the particles are essentially free from OH'.
  • the preferred anions are phosphates and pyrophosphates and so preferably the anions comprise phosphate and pyrophosphate in a total amount of at least 50 mol% of the anions, more preferably at least 70 mol% and most preferably from 90 to 100 mol% of the anions.
  • mol% of the anions means 100 times the amount of phosphates and pyrophosphates divided by the sum of a, b, c and d.
  • the most preferred anion is pyrophosphate (P2O? 4 ') and so preferably the anions comprise pyrophosphate in an amount of at least 50 mol% of the anions, more preferably at least 70 mol% and most preferably from 90 to 100 mol%.
  • the formula of the particles is Ca2(i-j)Fe4j(P2O7)(i+2j), wheren j is in the range of from 0.04 to 0.32. More preferably j is in the range of from 0.05 to 0.30, even more preferably in the range of from 0.08 to 0.25, even more preferably still in the range of from 0.09 to 0.20 and most preferably in the range of from 0.10 to 0.17.
  • the term “food product” means foodstuffs for human consumption (including but not limited to spreads, dressings, seasonings, bouillons, soups, sauces, frozen foods, dairy products, confectionery, ice cream, side dishes, premixes intended to be frozen and consumed as ice cream or frozen confectionery), and beverages (including drinks, tea), that are ingested and assimilated to produce energy, stimulate growth, and/or maintain life.
  • This definition also includes edible unit dose formats, ready to use meals, meal solutions, including any precursors (including concentrates) and components for the same.
  • the food product preferably has a pH at 23°C of at least 3.0 to prevent that the iron in the particles is excessively soluble in the food product. More preferably the pH of the food product is from 3.5 to 9.0, more preferably still 4.0 to 8.0, even more preferably 4.5 to 7.5 and most preferably from 5.0 to 7.0.
  • Preferred forms of the food product are tea beverages, cereal-based beverages, dressings, frozen confections, and savoury products.
  • tea beverages means beverages that contain tea and/or herbal infusions, and precursors for the same including tea and/or herbs in infusion packages (such as tea bags), loose leaf tea and tea-based powders such as milk tea powders.
  • tea refers to material from the leaves and/or stem of Camellia sinensis var. sinensis and/or Camellia sinensis var. assamica.
  • “cereal-based beverages” means beverages that contain cereal material and precursors for the same including powders.
  • “cereal material” is meant material derived from a cereal plant, especially a cereal plant selected from one or more of wheat, barley, rye, maize, rice, sorghum, millet and oats.
  • dressings means food products for serving with other meal components or for mixing with salad, and includes mayonnaise and light mayonnaise at all fat levels, cold sauces, ketchup, mustard, salad dressings, and vinaigrettes.
  • frozen confections means food products that are generally served for consumption in frozen form, and that usually contain water and sugar, and may contain dairy ingredients, oils and/or fats, fruit, fruit juice, fruit extracts, flavours, and other ingredients like nuts and chocolate; and includes ice cream, frozen dairy desserts, sorbets, water-ices, slushes, frozen drinks, non-dairy ice cream analogues, premixes, intermediaries and final products associated with the same.
  • the term also encompasses composite frozen confections that include components for such as chocolate, and wafers.
  • flavoury products means food products that generally contain table salt at a level of at least 0.5 wt% in a prepared product or are formulated to provide an equivalent salty taste, and include bouillons, seasonings, meal makers, hot and cold soups, sauces, gravies, meals and sides, cooking aids and concentrates (such as cubes or powders) for preparing any of the foregoing.
  • concentrate refers to a dry composition (i.e. comprising no more than 20% water by weight of the concentrate) that can be used in the preparation of a foodstuff, or can be added to meal components as a seasoning.
  • the food product of the present invention may be a savoury concentrate and can suitably be used in the preparation of e.g. sauces, soups, gravies etc., or it can be added to meal components as a seasoning.
  • Sauces and seasonings have several advantages as vehicles for iron fortification. They are traditionally part of the daily diet in most countries, widely consumed, reach vulnerable populations, and can be added to all kinds of foods.
  • the food product of the present invention may be a beverage precursor, suitable for combination with water, milk or other edible liquid to prepare a beverage.
  • the food product of the present invention offers the advantage that the iron contained therein is readily ingestible and preferably highly bioavailable. Furthermore, at least in some embodiments, the iron-containing salt particles contained in the food product do not give rise to unacceptable colour changes.
  • An additional or alternative advantage of the present invention is that, as the particles are multi-mineral, the food product can be used as a vehicle not only for iron fortification but also fortification with other minerals such as, for example, calcium, zinc and the like.
  • the amount of the multimineral iron-containing particles in the food product will vary depending on the amount of iron in the particles, the size of a single serving of the food product and the recommended daily allowance of iron for the person consuming the food product.
  • One unit of the food product typically contains at least 0.01 mmol, more preferably from 0.02 to 0.2 mmol and most preferably 0.025 to 0.1 mmol of iron.
  • the term “unit” refers to the amount of food product that is provided in a single packaging unit and/or serving. In case multiple packaging units are packaged together (e.g. a plurality of wrapped bouillon blocks in a single box), the term “unit” refers to the amount of food product contained in the smallest packaging unit.
  • the food product comprises the multimineral iron-containing particles in an amount of at least 0.002% by weight of the food product, more preferably at least 0.005% by weight, most preferably from 0.01 % to 2% by weight.
  • the concentrate preferably comprises from 0.01 to 70% of the multimineral iron-containing particles by weight of the concentrate, more preferably from 0.05 to 20% and most preferably from 0.1 to 5%.
  • the multimineral iron-containing salt particles in the concentrate typically have a mass- weighted average diameter in the range of 0.1 to 5,000 pm, more preferably 1 to 1 ,000 pm and most preferably of 3 to 300 pm.
  • Particle size and particle size distribution measurement can be suitably done by using light scattering methods, such as static light scattering (e.g. using MastersizerTM by Malvern Panalytica), dynamic light scattering (e.g. Zetasizer NanoTM by Malvern Panalytica), and/or microscopy based methods such scanning electron microscopy (e.g. MerlinTM by Carl Zeiss) or transmission electron microscopy (e.g. TECNAI-20TM by Philips), or a combination thereof if the particle size is very polydisperse.
  • static light scattering e.g. using MastersizerTM by Malvern Panalytica
  • dynamic light scattering e.g. Zetasizer NanoTM by Malvern Panalytica
  • microscopy based methods such scanning electron microscopy
  • the multimineral iron-containing salt particles are preferably prepared by a method involving wet chemical precipitation, also known as co-preci pitation. Co-precipitation is a well-established process to produce various mixed organic and inorganic composite particles (see, for example, van Leeuwen, et al. RSC Adv., 2012, 2, 2534-2540, the disclosure of which is hereby incorporated by reference in its entirety).
  • two or more soluble metal salts wherein at least one comprises M1 and/or M2 and at least one other comprises M4, are dissolved together in water and mixed with an aqueous solution of a salt comprising L1 , L2, L3 and/or L4.
  • a chemical reaction take place leading to a precipitation of the iron-containing multimineral particles.
  • the particles can be separated from the mixture and purified, for example by washing with water.
  • the particles may be made from the soluble metal salts and the anion-containing salt by mixing them at very low or very high pH, and then adjusting the pH by addition of strong base or strong acid to a pH at which the multimineral iron- containing particles precipitate.
  • the precipitation can be done using inverted emulsion or microemulsion methods. Additionally, or alternatively, the precipitation can be conducting under shear or/and sonication. Additionally, or alternatively, the precipitation can be done in the presence of a stabilising polymer as described, for example, in WO 2007/009536 A, the disclosure of which is hereby incorporated by reference in its entirety.
  • the composition of the precipitated particles can be determined by using conventional methods for elemental analysis such as X-ray fluorescence (XRF), atomic absorption spectroscopy (AAS), and/or inductively coupled plasma (ICP) techniques: ICP-optical emission spectroscopy (ICP-OES), ICP-mass spectrometry (ICP-MS), Energy- Dispersive X-ray spectroscopy (EDXS), or combination of them.
  • XRF X-ray fluorescence
  • AAS atomic absorption spectroscopy
  • ICP inductively coupled plasma
  • ICP-OES ICP-optical emission spectroscopy
  • ICP-MS ICP-mass spectrometry
  • EDXS Energy- Dispersive X-ray spectroscopy
  • the particles have to be separated from the reaction mixture and washed with water, or other solvent suitable for selectively solubilising the unreacted salts, to remove any unreacted soluble salts.
  • EDXS is preferably used
  • the food product typically comprises taste-imparting components.
  • Taste-imparting components are preferably selected from amino acids, sugars, pieces of plant material and combinations thereof.
  • the taste-imparting components are preferably contained in the concentrate in a concentration of at least 3% by weight of the concentrate, preferably 5% by weight of the concentrate, more preferably in a concentration of at least 10% and most preferably in a concentration of from 12 to 50%.
  • the concentrate comprises at least 0.5% amino acids by weight of the concentrate. More preferably, the concentrate comprises from 1 to 35% amino acids, most preferably 5 to 30% amino acids.
  • the amino acids can be selected from one or more taste-imparting amino acid or salt thereof. Particularly preferred are one or more amino acids selected from alanine, aspartate, glutamate, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, theanine, tyrosine, tryptophan, and valine.
  • glutamate owing to its ability to impart a umami taste.
  • the pieces of plant material are preferably in the form of leaves, slices, florets, dices or other pieces.
  • the concentrate preferably comprises 0 to 30%, more preferably 0.1 to 20% and even more preferably 1 to 10% by weight of the concentrate of the pieces of plant material.
  • the pieces are pieces of plants selected from vegetables, herbs, spices and combinations thereof. Examples of sources of plant material include parsley, dill, basil, chamomile, chives, sage, rosemary, thyme, oregano, ginger, leek, garlic, onion, mushrooms, broccoli, cauliflower, tea, tomato, courgette, asparagus, bell pepper, egg plant, cucumber, carrot and coconut flesh.
  • the concentrate is a beverage precursor
  • the plant material may be tea material.
  • the concentrate is a beverage precursor comprising tea material
  • the concentrate preferably comprises at least 50% tea material by weight of the concentrate, more preferably at least 70% and most preferably from 90 to 99%.
  • the sugars that can be used as taste-imparting component are preferably selected from monosaccharides, disaccharides and combinations thereof. More preferably the sugars are selected from sucrose, glucose, fructose, maltose, lactose and mixtures thereof. More preferably still the sugars are selected from sucrose, glucose, fructose and mixtures thereof. Most preferably the sugars comprise sucrose.
  • the sugars may be included in the concentrate in substantially refined form and/or may be present as part of more complex ingredients of the concentrate such as, for example, cereal materials, maltodextrins, glucose syrups, milk powders and the like.
  • the concentrate comprises the sugars in an amount of from 1 to 50% by weight of the concentrate, more preferably from 2 to 40%, more preferably still from 3 to 30% and most preferably from 4 to 20%.
  • fat refers to fatty acid glycerol ester selected from triglycerides, diglycerides, monoglycerides, phosphoglycerides and combinations thereof.
  • the concentrate of the present invention preferably contains at least 1% fat by weight of the concentrate. More preferably, the concentrate contains 3 to 40% fat, most preferably 5 to 35% fat.
  • the fat contained in the concentrate may be liquid, semi solid or solid.
  • the fat contained in food concentrate has a solid fat content at 20°C (N20) of from 0 to 95%. Even more preferably, the fat has a N20 of at least 10% and most preferably the fat has a N20 of 25 to 90%.
  • the solid fat content of the fat can suitably be determined using the method described in Animal and vegetable fats and oils -- Determination of solid fat content by pulsed NMR -- Part 1 : Direct method - ISO 8292- 1 :2008.
  • the fat comprises palm oil, palm kernel oil, fractionated palm oil, palm oil stearin, fully hydrogenated palm oil, shea oil, shea butter, shea oil stearin, coconut fat, cacao butter, tallow, chicken fat, butter fat, sunflower oil, rapeseed oil, soybean oil, linseed oil, olive oil or combinations of two or more thereof.
  • the concentrate of the present invention preferably comprises at least 1 % polysaccharide by weight of the concentrate. More preferably, the concentrate contains 3 to 60% polysaccharide, most preferably 5 to 50% polysaccharide
  • the polysaccharide may be a substantially refined polysaccharide such as a gum (e.g. guar gum, locust bean gum, xanthan gum, tara gum, gelan and mixtures thereof) and/or starch. Additionally or alternatively the polysaccharide may be part of a complex ingredient of the concentrate such as, for example, flour.
  • the concentrates of the present invention are dry, wherein “dry” means that they comprise no more than 20% water by weight of the concentrate.
  • dry means that they comprise no more than 20% water by weight of the concentrate.
  • the water content of the concentrate preferably does not exceed 10% by weight of the concentrate, more preferably does not exceed 8% and even more preferably the water content is from 0.01 to 6% by weight of the concentrate.
  • the water activity (at 20 °C) of the concentrate is preferably in the range of 0.1 to 0.6. More preferably, the water activity is in the range of 0.15 to 0.4, most preferably in the range of 0.1 to 0.2.
  • the water content of the concentrate and of salt particles, including the iron-containing salt particles, unless indicated otherwise, is determined by oven drying, e.g. using an EcocellTM drying oven without the continuous air function at 90 °C (3 days). It should be understood that the multimineral salt particles for use in the present invention may contain small amounts of water (e.g. water of crystallisation) but where referring to any concentration or amount of a component of the particles, this is of the dry content of the particles. In contrast for the concentrate, amounts are by total weight of the concentrate (unless specified otherwise) including any water therein.
  • the concentrate preferably comprises a table salt in addition to the multimineral iron- containing salt particles.
  • table salt is meant salt comprising NaCI, KCI and mixtures thereof, most preferred is NaCI.
  • the amount of table salt in the concentrate is at least 3% by weight of the concentrate, more preferably at least 5%, even more preferably at least 8%, still more preferably at least 10%, yet more preferably at least 15%, and even still more preferably at least 20%.
  • the amount of table salt is at most 70% by weight of the concentrate, more preferably at most 60%, even more preferably at most 50%, and still more preferably at most 40%.
  • the amount of NaCI in the savoury concentrate is at least 3% by weight of the concentrate, more preferably at least 5%, even more preferably at least 10%, still more preferably at least 15% and preferably at most 60%, more preferably at most 55%, and still more preferably at most 50%.
  • the polysaccharide in the concentrate preferably comprise a starch component selected from native (ungelatinised) starch, pregelatinised starch, maltodextrin, modified starch and combinations thereof.
  • the starch component is preferably present in the savoury concentrate in a concentration of 3 to 50% by weight of the concentrate, more preferably of 4 to 30% and most preferably of 5 to 25%.
  • the starch component is preferably selected from native starch, maltodextrin, pregelatinised starch and combinations thereof. Even more preferably, the starch is selected from native starch, pregelatinised starch and combinations thereof.
  • the starch component is native starch.
  • the starch component typically has a mass weighted mean diameter in the range of 5-200 pm, more preferably of 10- 100 pm, most preferably of 12-60 pm.
  • the savoury concentrate comprises:
  • the inorganic salt preferably comprises, consists essentially of or consists of a mixture of table salt and the multimineral iron-containing particles.
  • the inorganic salt comprises table salt in an amount of at least 50% by weight of the inorganic salt, more preferably at least 70%, more preferably still at least 85%, even more preferably at least 90% and most preferably from 95 to 99%.
  • the savoury concentrate may be formulated to provide a savoury taste without containing substantial amounts of table salt.
  • the savoury concentrate comprises:
  • oligosaccharide-containing material selected from dry glucose syrup, maltodextrin and combinations thereof.
  • the concentrate may be a beverage precursor.
  • teabeverage precursors or cereal-based beverage precursors Particularly preferred are precursors of cereal-based beverages as cereal-based beverages have good opacity and strong flavour that forms a robust base for masking any organoleptic effects of the multimineral particles.
  • the preferred beverage precursors comprise 20 to 80% cereal material by weight of the concentrate.
  • the material may be flour, starch, extract or a mixture thereof.
  • at least part of the cereal material is malted.
  • Especially preferred is malted wheat, barley ora mixture thereof.
  • Cereal material typically contributes a significant amount of polysaccharide to the concentrate and so the beverage precursor may contain at least 10% polysaccharide by weight of the concentrate, preferably at least 20% and most preferably 30 to 60% polysaccharide by weight of the concentrate.
  • the concentrate can come in several forms or shapes: typical forms are free- flowing powders, granulates, shaped concentrates and pastes.
  • the concentrate of the present invention is a shaped article, notably a shaped solid article.
  • shaped solid articles include concentrates in the form of cubes, tablets or granules.
  • the shaped article preferably has a mass in the range of 1 to 50 g, more preferably in the range of 2.5 to 30 g and most preferably of 3.2 to 24 g.
  • the shaped concentrate article can suitably be provided in different forms.
  • the article is provided in the form of a cuboid, more preferably in the form of a rectangular cuboid and most preferably in the form of a cube.
  • the concentrate of the present invention preferably is a packaged concentrate.
  • the concentrate is a savoury concentrate in the form of a shaped article, it is preferred that the article is packaged in a wrapper.
  • Another aspect of the invention relates to a process for manufacturing the concentrate.
  • the process comprises the steps of:
  • the process preferably includes the addition of fat to the mixture in step (i).
  • Other components that may suitably be added during step (i) include thickening agents, colouring and combinations thereof.
  • the process preferably includes the addition of cereal material to the mixture in step (i).
  • Other components that may suitably be added during step (i) include protein isolates, milk solids, cocoa powder, flavourings, food acids, colours, anti-caking agents, vitamins and combinations thereof.
  • the mixture is shaped prior to packaging.
  • the concentrate is preferably shaped by allowing the concentrate to solidify in a mould or by pressing the concentrate into a predefined shape (e.g. by extrusion or tabletting).
  • the shaping preferably comprises a technique selected from the group consisting of compression, extrusion, roller compacting, granulation, agglomeration and combinations thereof.
  • the invention also relates to a method for preparing a food product comprising dissolving and/or dispersing the food concentrate in an aqueous medium.
  • the concentrate is a savoury concentrate
  • the food product is a bouillon, a soup, a sauce, a gravy or a seasoned dish.
  • the concentrate is a beverage precursor
  • the food product is a beverage.
  • the aqueous medium will be hot (greater than 60 °C) water but in some instances may be a semi-finished dish comprising water and other ingredients, or may be another aqueous liquid such as milk.
  • the food concentrate is preferably dissolved and/or dispersed in the aqueous medium in a weight ratio of concentrate to aqueous medium of from 1 :2000 to 1 :4, more preferably from 1 :1000 to 1 :5 and most preferably 1 :500 to 1 :7.
  • the term “comprising” encompasses the terms “consisting essentially of” and “consisting of”. Where the term “comprising” is used, the listed steps or options need not be exhaustive. Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise.
  • This example demonstrates preparation and properties of multimineral iron-containing particles and their properties.
  • Ferric chloride hexahydrate (FeC -QFW, >99%), tetrasodium pyrophosphate decahydrate (Na4P20y10H20, >99%) and calcium dichloride (CaCh, > 93%) were obtained from Sigma Aldrich.
  • Milli-Q (MQ) water was deionised by a Millipore Synergy water purification system.
  • Iron (III) pyrophosphate (Fe4(P2O?)3) and calcium pyrophosphate (Ca2P2O?) were separately prepared by dissolving 0.857 and 1.286 mmol of FeC -SFW and CaCh in 50 ml MQ water, respectively. Each of these solutions were added quickly to a solution of 0.643 mmol Na4P20y10H20 in 100 ml MQ water while stirring vigorously by a magnetic stir bar. A turbid white dispersion formed during addition after a couple of seconds.
  • the samples were then centrifuged at 3273 g for 15 minutes in 50 ml volume polypropylene (PP) conical centrifuge tubes using an Allegro X-12R Centrifuge followed by washing the precipitate twice with MQ water.
  • the sediment was dispersed by sonication (10 minutes) using a Branson UltrasonicsTM CPXH series ultrasonic cleaning bath, CPX8800H model, after which they were dried in an oven at 45°C overnight.
  • the molar ratio of total metal (i.e. final concentration of [Ca] + [Fe]: 8.573 mM) to pyrophosphate ion was based on the stoichiometry of Ca2P2O?. Consequently, the resulting solution was added to Na4P2C>7 solution (final concentration: 4.286 mM), while stirring vigorously using magnetic stir bar. A turbid white dispersion formed during addition after a couple of seconds.
  • the samples were then centrifuged at 3273 g for 15 minutes in 50 ml volume polypropylene (PP) conical centrifuge tubes using the Allegro X-12R Centrifuge following by washing the precipitate twice with water. The dispersions were post-treated for 10 minutes using a Branson UltrasonicsTM CPXH series ultrasonic cleaning bath, CPX8800H model. The remaining precipitate was dried in an oven at 45°C overnight.
  • aqueous dispersion of each the particles was dried on a carbon-coated copper grid and analysed by transmission electron microscopy (TEM) and Energy-dispersive X-ray spectroscopy (EDXS) performed on a TalosTM f200X from FEI Company.
  • the elemental composition ratios i.e. the ratios of atomic percentages [atom%]
  • the average j value for each mixed salt is reported in Table 3 with the corresponding standard deviation.
  • Fresh dispersions of 10 mg/ml salts (Ferric pyrophosphate and Samples F to I) in MilliCi water were prepared and titrated automatically using a pH-stat device (Metrohm, Herisau, Switzerland) by titrants 0.1 M NaOH and 0.1 M HCI solutions to pH 1 to 11 at which 0.5 ml dispersion was isolated in 1.5 ml Eppendorf tubes. The samples were then incubated for 2 hours in Eppendorf Thermomixer® F1.5 at 23°C. After incubation, the final pH of each sample was measured with the same pH-stat device. Subsequently, the samples were centrifuged at 15000 g for 10 minutes using an Eppendorf Centrifuge 5415 R and the supernatant of the samples was isolated for measuring the dissolved iron concentration in them.
  • a pH-stat device Microhm, Herisau, Switzerland
  • Iron concentration in solutions was quantified using a ferrozine-based colorimetric assay (L. L. Stookey, Analytical Chemistry 197042 (7), 779-781).
  • An excess amount of ascorbic acid 50 pL, 100 mM in Milli-Q water
  • 50 pL sample the supernatants
  • ferrozine 50 pL, 40 mM in Milli-Q water
  • samples were transferred to 96-well microplates and the absorbance spectra at 565 nm were measured in a SpectraMax M2e (Molecular Devices, Sunnyvale, CA, USA), at room temperature. All measurements were performed in duplicate, quantification of total iron was performed based on intensity (565 nm) and a calibration curve of FeSO4 (0.0078 - 1 mM, in duplicate, R 2 > 0.99).
  • ICP-OES Inductively Coupled Plasma Optical Emission Spectroscopy
  • the iron in Samples F and G has a lower solubility than in iron pyrophosphate at pH values of 5 to 7; the iron in Sample H has a slightly higher solubility than iron pyrophosphate at pH values of 5 to 7 but still less than 3% of the iron is soluble at pH 6; and the iron in Sample I also has a slightly higher solubility than iron pyrophosphate at pH values of 5 to 7.
  • the iron in in all of Samples F to I has a much higher solubility than iron pyrophosphate at pH values close to 2, with all but Sample I having a solubility much greater than 3% at these pH values.
  • a fortified seasoning cube composition and a comparative composition (without iron) are given in Table 9 where all amounts are % by weight.
  • the amount of iron-containing salt from Example 1 (Samples F, G or H), m, is selected to deliver 2.1 mg Iron in each 4 g seasoning cube and depends on the exact composition of the iron-containing mixed mineral salt.
  • the weight % of NaCI in the cube is adjusted to balance the amount of iron- containing salt.
  • Test procedure - Off-colour formation is analysed in an accelerated off-colour test.
  • Two cubes are put on a plastic holder and placed in a 100 ml glass jar. 1 g of water is added in the jar in such a way that the cube does not come into direct contact with the water.
  • This procedure simulates typical storage conditions of commercial products, where the water content of seasoning cubes increases over time, but in an accelerated fashion.
  • the jars are closed with a lid and placed in an oven at 40°C for the accelerated test. Colour is measured after 3 weeks.
  • Colour measurements - Off-colour formation is analysed by a colour measurement as known in the art.
  • a DigiEye Imaging system from VeriVide Ltd is preferably used for the measurements. From photographs under controlled and calibrated conditions the L*a*b* values are determined.
  • a fortified low-sodium bouillon cube composition and a comparative composition (without iron) are given in Table 10 where all amounts are % by weight.
  • the amount of iron- containing salt from Example 1 (Samples F, G or H), n, is selected to deliver 2.1 mg iron in each 8 g seasoning cube and depends on the exact composition of the Iron-containing mixed mineral salt.
  • the weight % of native starch in the cube is adjusted to balance the amount of iron-containing salt.
  • compositions are prepared by combining sucrose, soybean oil, and colourants in a vessel with a mixer and mixing for 1 minute at 30 rpm. Subsequently tapioca starch, maltodextrin and other dry ingredients are added, and the mixture is mixed for 30 seconds at 60 rpm. Then the palm oil is liquified by heating, subsequently partly precrystallised in a votator, and added to the mixture. Finally the dried herbs and spices and vegetables and flavours, along with the iron-containing salt are added. The mixture is mixed for 3 minutes at 60 rpm. The resulting paste is extruded on paper packaging material, and subsequently mechanically wrapped into single bouillon cubes. The cubes are pasty, and have a weight of about 8 gram.
  • a fortified cereal-based beverage precursor is prepared from a powder of malted barley, wheat flour, milk solids, sucrose, wheat gluten, table salt, soy protein isolate, acidity regulators and vitamins.
  • To the powder is added an amount of iron-containing salt from Example 1 (Samples F, G or H) selected to deliver 2.1 mg iron in each 20 g serving of the powder.
  • the iron-containing multimineral particles are mixed into the powder to give a visibly homogenous mixture.
  • 20 g of the beverage precursor is stirred into 200 ml of hot milk.

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Abstract

La présente invention concerne un produit alimentaire comprenant des particules multiminérales contenant du fer de formule générale M1wM2xM3yM4zL1aL2bL3cL4d, dans laquelle • M1 représente Fe2+, • M2 représente Fe3+, • M3 est choisi parmi Na+, K+, NH4 + et des combinaisons associées, • M4 est choisi parmi Ca2+, Mg2+, Mn2+, Zn2+ et des combinaisons associées, • L1 est choisi parmi OH-, HCO3 -, H2PO4 -, H3P2O7 - et des combinaisons associées, • L2 est choisi parmi CO3 2-, HPO4 2-, H2P2O7 2- et des combinaisons associées, • L3 est choisi parmi PO4 3-, HP2O7 3- et des combinaisons associées, • L4 représente P2O7 4-, • 2w + 3x + y + 2z = a + 2b + 3c + 4d, • chacun de w, x, y, a, b, c et d étant ≥ 0, • z > 0, • w + x > 0, et • [ (w + x)/ (w + x + y + z)] < 0,50.
PCT/EP2021/073388 2020-09-03 2021-08-24 Produit alimentaire fortifié en fer Ceased WO2022048952A1 (fr)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6254905B1 (en) * 1997-03-24 2001-07-03 Maruo Calcium Company Limited Food additive slurry or powder composition and food composition containing same and method of making
WO2007009536A1 (fr) 2005-07-15 2007-01-25 Unilever N.V. Produit alimentaire fortifie en fer et additif
WO2010086192A1 (fr) 2009-01-27 2010-08-05 Unilever Nv Concentré alimentaire salé comportant une source d'ions fer
WO2014135387A2 (fr) 2013-03-05 2014-09-12 Unilever N.V. Concentré enrichi en aliments savoureux
WO2016037836A1 (fr) * 2014-09-08 2016-03-17 Unilever N.V. Émulsion comestible huile-eau enrichie en fer
WO2017108351A1 (fr) 2015-12-21 2017-06-29 Unilever N.V. Concentré aromatique enrichi en fer
WO2019027725A1 (fr) * 2017-08-03 2019-02-07 Abbott Laboratories Compositions nutritionnelles liquides comprenant un extrait de thé vert et du fer

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6254905B1 (en) * 1997-03-24 2001-07-03 Maruo Calcium Company Limited Food additive slurry or powder composition and food composition containing same and method of making
WO2007009536A1 (fr) 2005-07-15 2007-01-25 Unilever N.V. Produit alimentaire fortifie en fer et additif
WO2010086192A1 (fr) 2009-01-27 2010-08-05 Unilever Nv Concentré alimentaire salé comportant une source d'ions fer
WO2014135387A2 (fr) 2013-03-05 2014-09-12 Unilever N.V. Concentré enrichi en aliments savoureux
WO2016037836A1 (fr) * 2014-09-08 2016-03-17 Unilever N.V. Émulsion comestible huile-eau enrichie en fer
WO2017108351A1 (fr) 2015-12-21 2017-06-29 Unilever N.V. Concentré aromatique enrichi en fer
WO2019027725A1 (fr) * 2017-08-03 2019-02-07 Abbott Laboratories Compositions nutritionnelles liquides comprenant un extrait de thé vert et du fer

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
L. L. STOOKEY, ANALYTICAL CHEMISTRY, vol. 42, no. 7, 1970, pages 779 - 781
VAN LEEUWEN ET AL., RSC ADV., vol. 2, 2012, pages 2534 - 2540

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