WO2013091668A1 - Low gi liquid or semi - liquid dessert product and method for the preparation thereof - Google Patents
Low gi liquid or semi - liquid dessert product and method for the preparation thereof Download PDFInfo
- Publication number
- WO2013091668A1 WO2013091668A1 PCT/EP2011/006466 EP2011006466W WO2013091668A1 WO 2013091668 A1 WO2013091668 A1 WO 2013091668A1 EP 2011006466 W EP2011006466 W EP 2011006466W WO 2013091668 A1 WO2013091668 A1 WO 2013091668A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fruit
- product
- weight
- sweeteners
- liquid
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 52
- 235000021185 dessert Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 60
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 43
- 239000003765 sweetening agent Substances 0.000 claims abstract description 43
- 235000000346 sugar Nutrition 0.000 claims abstract description 27
- 230000002641 glycemic effect Effects 0.000 claims abstract description 26
- 229920001353 Dextrin Polymers 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 235000020357 syrup Nutrition 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 16
- 229920005862 polyol Polymers 0.000 claims abstract description 14
- 150000003077 polyols Chemical class 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 10
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 10
- 239000004376 Sucralose Substances 0.000 claims abstract description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000020434 chocolate syrup Nutrition 0.000 claims abstract description 10
- 235000010449 maltitol Nutrition 0.000 claims abstract description 10
- 239000000845 maltitol Substances 0.000 claims abstract description 10
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 10
- 229940035436 maltitol Drugs 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 10
- 239000000600 sorbitol Substances 0.000 claims abstract description 10
- 229960002920 sorbitol Drugs 0.000 claims abstract description 10
- 235000019408 sucralose Nutrition 0.000 claims abstract description 10
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 10
- 239000000811 xylitol Substances 0.000 claims abstract description 10
- 235000010447 xylitol Nutrition 0.000 claims abstract description 10
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 10
- 229960002675 xylitol Drugs 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 239000004383 Steviol glycoside Substances 0.000 claims abstract description 8
- 235000019411 steviol glycoside Nutrition 0.000 claims abstract description 8
- 229930182488 steviol glycoside Natural products 0.000 claims abstract description 8
- 150000008144 steviol glycosides Chemical class 0.000 claims abstract description 8
- 235000019202 steviosides Nutrition 0.000 claims abstract description 8
- 239000004067 bulking agent Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000835 fiber Substances 0.000 claims description 15
- 244000299461 Theobroma cacao Species 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 13
- 229920000881 Modified starch Polymers 0.000 claims description 12
- 239000004368 Modified starch Substances 0.000 claims description 12
- 235000019426 modified starch Nutrition 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 11
- 239000000832 lactitol Substances 0.000 claims description 9
- 235000010448 lactitol Nutrition 0.000 claims description 9
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 9
- 229960003451 lactitol Drugs 0.000 claims description 9
- 239000003755 preservative agent Substances 0.000 claims description 9
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 8
- 239000004267 EU approved acidity regulator Substances 0.000 claims description 8
- 239000004386 Erythritol Substances 0.000 claims description 8
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 8
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 8
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 8
- 235000019414 erythritol Nutrition 0.000 claims description 8
- 229940009714 erythritol Drugs 0.000 claims description 8
- 239000000905 isomalt Substances 0.000 claims description 8
- 235000010439 isomalt Nutrition 0.000 claims description 8
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 235000019219 chocolate Nutrition 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 239000006185 dispersion Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- -1 viscosity enhancing Substances 0.000 claims description 3
- 241000195940 Bryophyta Species 0.000 claims description 2
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims description 2
- 239000003623 enhancer Substances 0.000 claims description 2
- 230000002708 enhancing effect Effects 0.000 claims description 2
- 230000000873 masking effect Effects 0.000 claims description 2
- 235000011929 mousse Nutrition 0.000 claims description 2
- 239000001692 EU approved anti-caking agent Substances 0.000 claims 1
- 235000015895 biscuits Nutrition 0.000 claims 1
- 235000012970 cakes Nutrition 0.000 claims 1
- 235000014510 cooky Nutrition 0.000 claims 1
- 239000003995 emulsifying agent Substances 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 229940100445 wheat starch Drugs 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 abstract description 12
- 239000000047 product Substances 0.000 description 59
- 235000016127 added sugars Nutrition 0.000 description 12
- 239000008280 blood Substances 0.000 description 9
- 210000004369 blood Anatomy 0.000 description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000003349 gelling agent Substances 0.000 description 7
- 239000008103 glucose Substances 0.000 description 7
- 235000005911 diet Nutrition 0.000 description 6
- 239000012467 final product Substances 0.000 description 6
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 6
- 230000008901 benefit Effects 0.000 description 5
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 230000004044 response Effects 0.000 description 5
- 229920001285 xanthan gum Polymers 0.000 description 5
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 102000004877 Insulin Human genes 0.000 description 3
- 108090001061 Insulin Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 229940125396 insulin Drugs 0.000 description 3
- 210000000496 pancreas Anatomy 0.000 description 3
- 235000010493 xanthan gum Nutrition 0.000 description 3
- 239000000230 xanthan gum Substances 0.000 description 3
- 229940082509 xanthan gum Drugs 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 206010022489 Insulin Resistance Diseases 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000003914 insulin secretion Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000012263 liquid product Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 241000208140 Acer Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- PTHCMJGKKRQCBF-UHFFFAOYSA-N Cellulose, microcrystalline Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC)C(CO)O1 PTHCMJGKKRQCBF-UHFFFAOYSA-N 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000020855 low-carbohydrate diet Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 230000037221 weight management Effects 0.000 description 1
- 229940075430 wheat dextrin Drugs 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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 liquid or semi-liquid dessert product and more particular to a no sugar-added liquid or semi-liquid dessert product, such as syrup, chocolate syrup, fruit syrup,0 topping sauce, fruit topping, fruit preparation, jam or marmalade, and other liquid or semi-liquid comestible product for diabetics and people on low carbohydrate diets or weight management diets, wherein said product has low or no sugar content, low glycemic index and increased amount of dietary fibres, and a method for the preparation thereof. 5 BACKGROUND OF THE INVENTION
- diabetes mellitus type I a) lack of insulin secretion caused by the destruction of beta cells in the pancreas. This phenomenon is known as diabetes mellitus type I.
- the Glycemic Index is a grading system of carbohydrate-containing foods, according to their effect to the postprandial blood sugar levels. It is defined as the ratio of the area under the blood sugar response curve over 2 hours after ingestion of a constant amount of food (usually a 50g carbohydrate portion) divided by the area under the response curve of a reference food (usually glucose or white bread).
- the foods based on GI are classified as having low GI when GI is less than 55, as medium GI when GI is between 56 -69 and as high GI when GI is more than 70.
- Nutrition based on a low GI has been increasingly recommended in recent years, with a view to its adoption in diets contributing to health and in particular to the glycemic control of people with diabetes (postprandial hyperglycemia reduction, thus lower average blood sugar levels).
- ADA American Diabetics Association
- the GI may provide an additional benefit for achieving blood glucose goals.
- the most commonly used sweeteners in order to partially or fully replace sucrose in a sugar-free liquid or semi liquid dessert product are liquid corn syrup, high fructose corn syrup, dextrose syrup, etc.
- Various methods are already known for the industrial or homemade preparation of liquid or semi-liquid dessert products wherein sugar is replaced by other sweeteners.
- the prior art has encountered substantial difficulties in the production of no added sugar dessert products of which the organoleptic characteristics do not change.
- US 3 867 560 describes dietetic confectioneries that are prepared from a mixture of carbohydrate, monosaccharides, oligosaccharides, protein, and gelling agents.
- the gelling agent contains at least 70% by weight of non-assimilable material.
- the entire amount of the gelling agent in the entire quantity of the mixture is between 12-20% by weight.
- High fructose corn syrup is used as the assimilable carbohydrate
- US 3 876 794 discloses agents that can partially replace starch and sugars in normal flour. These products include cellulose, microcrystalline cellulose, xanthan gum, polydextrose, polyglycerol esters, polyoxyethylene fatty acid esters and sucrose polyester.
- cellulose microcrystalline cellulose
- xanthan gum polydextrose
- polyglycerol esters polyoxyethylene fatty acid esters
- sucrose polyester polyoxyethylene fatty acid esters
- foods which contain appreciable quantities of cellulose, exhibit poor palatability, texture, and mouth feel and thus, the use of cellulose in foods has been at relatively low levels.
- a dessert product with no added sugar, low glycemic index and without change in the taste, sweetness, texture and mouth feel of the final product.
- a further aspect of the present invention is to provide a method for the preparation of a liquid or semi-liquid dessert product, wherein said product has no added sugar, low glycemic index and increased amount of fibers and with improved organoleptic characteristics of the product.
- a liquid or semi-liquid dessert product comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof, in combination with an effective quantity of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such wheat dextrins, wherein said product has no sugar added, low glycemic index and increased amount of fibers.
- sweeteners such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof
- a process for the preparation of a liquid or semi-liquid dessert product comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof in combination with an effective quantity of cocoa powder and of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such as wheat dextrins, wherein said product has no sugar added, low glycemic index and increased amount of fibers, is provided which comprises:
- a no added sugar liquid or semi-liquid dessert product with low GI is provided without affecting the physical and chemical properties of the product and having the texture, mouth feel, and appearance of a conventional dessert product.
- the core of the present invention is to provide products with no added sugar.
- sweeteners like a special mix of sweeteners, such as polyols preferably xylitol, maltitol and sorbitol in combination with intensive sweeteners, such as sucralose, optionally in combination with fibres, such as wheat dextrin as bulking agent, provided a liquid- or semi-liquid dessert product with a low glycemic index and effective response in the human body.
- the liquid or semi-liquid dessert product of the present invention comprises a special mixture of sweeteners, thickeners and/or fibres for the preparation of dessert products with respect to healthy nutritional habits. Additional it is possible to use an intensive sweetener preferably sucralose in combination with polyols. Other intensive sweeteners such as aspartame, saccharine, acesulfame K can also be used.
- Polyols such as xylitol, maltitol, sorbitol, lactitol, are used in the present invention to substitute sugars and give a sweet taste similar to sugars with the benefit of being tooth friendly.
- sugars provide 4kcal /100g while polyols provide 2,4kcal / lOOg due to their incomplete absorption and metabolism. Therefore, the replacement of sugars by polyols according to the present invention leads to low calorie products.
- any other type of polyol such as isomalt, lactitol, and erythritol may also be used.
- wheat dextrins increases the amount of dietary fibre in the final product that in combination with the sweetener mix contributes to a lower glycemic index.
- stabilizers preferably xanthan gum and gelatin can be used.
- xanthan gum and gelatin other types of stabilizers such as guar gum, carrageenan, agar, can be used.
- Fibres have a high-standing position in the human nutrition. They are classified into soluble and insoluble fibres. Soluble fibres are metabolised by the human body while insoluble fibres are not metabolised. Furthermore, the consumption of fibres in a diet contributes to a quicker feeling of fullness and thus reduction in food intake, while at the same time aids the absorption of minerals and micronutrients for the maintenance of good health.
- wheat dextrins are preferably used as a source of fibres further to a bulking agent. However, other type of fibres may also be used such as inulin and / or oligosacharides.
- the liquid or semi-liquid dessert product of the present invention may comprise a stabilizer component, thickeners/gelling agents.
- thickeners/gelling agents Some gums are useful as thickeners/gelling agents. Those skilled in the art will recognize that these thickeners/gelling agents impart viscosity to the emulsion and may also help to stabilize the liquid emulsion. These gums could be natural such as plant gums or animal gums.
- Useful thickeners/gelling agents for this invention are gelatins, pectins, alginates, agars, carrageenans, locust beans, guars, xanthans, gellans and konjac gums, preferably alginate, pectins, xanthans and guars.
- the amount of these gums can be varied widely in accordance with the amounts known in prior art compositions, generally from 0 to 2%, preferably 0.02 to 2% or from 0.05-0.5%.
- at least one edible acid is added to the dessert product to adjust the pH of the product from about 3 to about 6, depending on the nature of the final product. This pH control adds flavour and/or reduces the acid bite of the product.
- Preferred edible acids are selected from the group consisting of citric acid, fumaric acid, phosphoric acid, lactic acid, and combinations thereof.
- the dessert product can also include at least one additive.
- the additive may be selected from the group consisting of colorants, herbs, spices, proteins, vegetables, flavourings, preservatives, flavour enhancers, and combinations thereof.
- the additives can be included in an amount of up to about 2% by weight based on the weight of the product.
- the total water range in the chocolate syrup of the present invention is from about 5% to 25% by weight, the weight ratio of sweeteners is from about 50% to 60% by weight, the weight ratio of wheat dextrins from 5 % to about 18% by weight, weight ratio of modified starch from about 0.5% to 7% by weight and weight ratio of cocoa powder from about 5% to 15% by weight.
- the fruit syrup of the present invention has weight ratio of sweeteners mix from about less than 50% by weight, weight ratio of water from about 25% to 50% by weight, weight ratio of fruit pulp from about 10% to 25% by weight, weight ratio of modified starch from about 0.5% to 5% by weight and weight ratio of wheat dextrins from about 5% to 18% by weight.
- the jam of the present invention has weight ratio of sweeteners mix from about less than 70% by weight, weight ratio of water from about 5% to 20% by weight, weight ratio of fruit or fruit pulp from about 20% to 50% by weight.
- the fruit topping of the present invention has weight ratio of sweeteners mix from about 20% to 40% by weight, weight ratio of water from about 30% to 50% by weight, weight ratio of fruit or fruit pulp from about 10% to 30% by weight, weight ratio of modified starch from about 4% to 10% by weight.
- the liquid -or semi-liquid dessert products of the present invention may also contain one or more additional ingredients selected from a wide variety of food-grade materials. According to the desired properties of the liquid or semi-liquid product, any number of ingredients may be selected, alone or in combination, based upon their known uses in preparation of liquid foodstuff.
- Such ingredients that are useful for the present invention include flavouring agents, colorants, vitamins, minerals, etc.
- Suitable flavouring agents can be employed to impart vanilla, cream, chocolate, coffee, maple, spice, mint, butter, caramel, fruit and other flavours.
- flavours can be added to the product with the range depending upon the required flavour profile.
- Such ingredients include, but are not limited to, viscosity enhancing, or thickening agents improving the texture of the product, aroma components, flavour components, texture enhancers, colour substances, taste masking substances and antioxidants.
- Example 1 A low glycemic index, sugar free chocolate flavoured syrup
- the chocolate syrup comprising the above ingredients is prepared according to the following manufacturing process: the total quantity of sweeteners, wheat dextrins, cocoa powder and water are added into a double wall tank boiler and brought to boil. Before the boiling point is reached, the acidity regulators and the preservative are added and subsequently the boiling is continued for approximately 3 to 7 min. The product obtained is passed through a heat exchanger and packaged in plastic bottles, sachets or any other type of container depending on the final use.
- Example 2 A low glycemic index, no added sugar fruit syrup.
- the fruit syrup comprising the above ingredients is prepared according to the following process: the whole quantity of sweeteners, wheat dextrins, fruit or fruit pulp and water are added into a double wall tank boiler and brought to boil. Before the boiling point is reached, the acidity regulators and the preservative are added and subsequently the boiling is continued for approximately 3 to 7 min. The product obtained is passed through a heat exchanger and packaged in plastic bottles, sachets or any other type of container depending on the final use.
- Example 3 A low glycemic index, no added sugar jam.
- the jam comprising the above ingredients is prepared according to the following process: gelatin is dissolved in the whole quantity of water. Subsequently the obtained gelatin solution, the whole quantity of sweeteners, intensive sweeteners, and the fruit or fruit pulp are added in a boiler and brought to boiling. Boiling is continued for approximately 2 to 7 minutes. At the last minute of boiling the flavours, the acidity regulators and the preservative are added and subsequently the jars are filled with the jam. The jars are passed over steam and finally are closed with a lip. Alternative the product is possible to be packed in any other container depending upon desired used.
- Example 4 A low glycemic index, no added sugar fruit topping.
- the fruit topping comprising the above ingredients is prepared according to the following process: the modified starch is dispersed in the whole quantity of water. The dispersion obtained and all the remaining ingredients are added in a boiler. The mixture is stirred until temperature reaches about 70 - 90°C. After 5-7 minutes, the product is packed in the desired container depending on the final use.
- the present invention provides the replacement of sugars with other types of sweeteners that cause a low glycemic response in the human body. Therefore, the present invention provides new products, such as syrups, jam or marmalade, and fruit toppings/preparation with different flavours, such as vanilla and chocolate, based on a special mix of sweeteners, thickeners, and/or fibres for the preparation of dessert products with respect to healthy nutritional habits.
- the bulking agents such as wheat dextrins comprised in the liquid - or semi liquid dessert products of the present invention increase the intake of dietary fibres and the human body takes advantage of all the benefits provided by fibres.
- the final products of the present invention are characterised by a low content of sugars, a low glycemic index and by the presence of fibres. They can be prepared industrially, and be sold as ready to consume products or as mixtures for homemade preparation of dessert products according to the methods described in the present invention.
- All the dessert products of the present invention can be prepared industrially according to the method for the preparation described therein and said products can be as ready to consume commercially products.
- dessert products of the present invention may be prepared industrially and sold as part of a dessert kit in combination with other sugar-free or no added sugar confectioneries. While the present invention has been described with respect to the particular embodiments, it will be apparent to those skilled in the art that various changes and modifications may be made in the invention without departing from the spirit and scope thereof, as defined in the appended claims.
Abstract
The present invention relates to a series of liquid or semi-liquid dessert products namely chocolate flavoured syrup, fruit syrup, jam or marmalade, fruit topping / preparation with different flavours, made of a special mix composition. The final products are characterised by a low content of sugars, low glycemic index and / or by the presence of fibres, and can be either prepared industrially, as ready to consume commercially products or as mixtures for homemade preparation of dessert products according to the methods of the present invention. The mix composition includes sweeteners such as polyols preferably xylitol, maltitol, sorbitol and/or steviol glycosides and/or intensive sweeteners preferably sucralose, instead of sugars, thickeners and/or bulking agents such as wheat dextrins.
Description
LOW GI LIQUID OR SEMI - LIQUID DESSERT PRODUCT AND METHOD FOR THE PREPARATION THEREOF
i
J
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a liquid or semi-liquid dessert product and more particular to a no sugar-added liquid or semi-liquid dessert product, such as syrup, chocolate syrup, fruit syrup,0 topping sauce, fruit topping, fruit preparation, jam or marmalade, and other liquid or semi-liquid comestible product for diabetics and people on low carbohydrate diets or weight management diets, wherein said product has low or no sugar content, low glycemic index and increased amount of dietary fibres, and a method for the preparation thereof. 5 BACKGROUND OF THE INVENTION
Consumption of foods with high content of sugars has as a result the increase of blood glucose. A high level of blood glucose can lead to unwanted physiological situations for the human body and furthermore, it may provoke a disease. The natural body response towards blood glucose0 increase is insulin secretion from the pancreas. Insulin restores the normal level of glucose in the blood.
However, the human body, due to metabolic disorders, is not always able to restore glucose levels to normal levels and this is known as metabolic syndrome. This is due to the following5 reasons:
a) lack of insulin secretion caused by the destruction of beta cells in the pancreas. This phenomenon is known as diabetes mellitus type I.
b) inadequate secretion of insulin from the pancreas and / or reduced sensitivity of cells to insulin (insulin resistance). In this case, the cells of the human body cannot bind glucose, which continues to circulate in the blood. This phenomenon is known as diabetes mellitus type II.
The Glycemic Index (GI) is a grading system of carbohydrate-containing foods, according to their effect to the postprandial blood sugar levels. It is defined as the ratio of the area under the blood sugar response curve over 2 hours after ingestion of a constant amount of food (usually a 50g carbohydrate portion) divided by the area under the response curve of a reference food (usually glucose or white bread).
According to American Diabetes Association, the foods based on GI are classified as having low GI when GI is less than 55, as medium GI when GI is between 56 -69 and as high GI when GI is more than 70.
Nutrition based on a low GI has been increasingly recommended in recent years, with a view to its adoption in diets contributing to health and in particular to the glycemic control of people with diabetes (postprandial hyperglycemia reduction, thus lower average blood sugar levels). According to American Diabetics Association (ADA) in combination with carbohydrate counting, the GI may provide an additional benefit for achieving blood glucose goals.
The most commonly used sweeteners in order to partially or fully replace sucrose in a sugar-free liquid or semi liquid dessert product are liquid corn syrup, high fructose corn syrup, dextrose syrup, etc.
Various methods are already known for the industrial or homemade preparation of liquid or semi-liquid dessert products wherein sugar is replaced by other sweeteners. However, the prior art has encountered substantial difficulties in the production of no added sugar dessert products of which the organoleptic characteristics do not change.
US 3 867 560 describes dietetic confectioneries that are prepared from a mixture of carbohydrate, monosaccharides, oligosaccharides, protein, and gelling agents. The gelling agent contains at least 70% by weight of non-assimilable material. The entire amount of the gelling agent in the entire quantity of the mixture is between 12-20% by weight. High fructose corn syrup is used as the assimilable carbohydrate
US 3 876 794 discloses agents that can partially replace starch and sugars in normal flour. These products include cellulose, microcrystalline cellulose, xanthan gum, polydextrose, polyglycerol esters, polyoxyethylene fatty acid esters and sucrose polyester. However, it is also mentioned that foods, which contain appreciable quantities of cellulose, exhibit poor palatability, texture, and mouth feel and thus, the use of cellulose in foods has been at relatively low levels. Hence, there is still a need for a dessert product with no added sugar, low glycemic index and without change in the taste, sweetness, texture and mouth feel of the final product.
SUMMARY OF THE INVENTION It is, therefore, an object of the present invention to provide a liquid or semi-liquid dessert product with low Glycemic Index and no added sugar, which overcomes the deficiencies of the prior art and avoids the organoleptic degradation due to the deduction of sugars.
It is another object of the present invention to provide a liquid or semi-liquid product, such as syrup, chocolate syrup, fruit syrup, topping sauce, fruit topping, fruit preparation, jam or marmalade, and other liquid or semi-liquid comestible product, with no added sugar having low glycemic index, wherein said final product can be consumed as such, or it can be used in combination with other low glycemic index confectioneries in order to prepare a complete dessert kit such as cheesecake, chocolate flavoured mousse, dessert with fruit topping and / or fruit filling, dessert with chocolate or fruit icing.
A further aspect of the present invention is to provide a method for the preparation of a liquid or semi-liquid dessert product, wherein said product has no added sugar, low glycemic index and increased amount of fibers and with improved organoleptic characteristics of the product.
In accordance with the above objects of the present invention, a liquid or semi-liquid dessert product is provided comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof, in combination with an effective quantity of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such wheat dextrins, wherein said product has no sugar added, low glycemic index and increased amount of fibers.
According to another embodiment of the present invention, a process for the preparation of a liquid or semi-liquid dessert product, such as chocolate syrup, comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof in combination with
an effective quantity of cocoa powder and of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such as wheat dextrins, wherein said product has no sugar added, low glycemic index and increased amount of fibers, is provided which comprises:
- adding the total quantity of ssweeteners, wheat dextrins, cocoa powder and water into a double wall tank boiler and brought to boil
- adding acidity regulators and the preservative while boiling
- passing the obtained product through a heat exchanger and packaged in plastic bottles, sachets or any other type of container depending on the desired use.
Further preferred embodiments of the present invention are defined in dependent claims 2 to 10, 12, 13 and 14. Other objects and advantages of the present invention will become apparent to those skilled in the art in view of the following detailed description.
DETAILED DESCRIPTION OF THE INVENTION According to the present invention, a no added sugar liquid or semi-liquid dessert product with low GI is provided without affecting the physical and chemical properties of the product and having the texture, mouth feel, and appearance of a conventional dessert product.
The core of the present invention is to provide products with no added sugar. We have surprisingly found that the substitution of sugar by using other types of sweeteners, like a special mix of sweeteners, such as polyols preferably xylitol, maltitol and sorbitol in combination with intensive sweeteners, such as sucralose, optionally in combination with fibres, such as wheat dextrin as bulking agent, provided a liquid- or semi-liquid dessert product with a low glycemic index and effective response in the human body.
The liquid or semi-liquid dessert product of the present invention comprises a special mixture of sweeteners, thickeners and/or fibres for the preparation of dessert products with respect to healthy nutritional habits. Additional it is possible to use an intensive sweetener preferably sucralose in combination with polyols. Other intensive sweeteners such as aspartame, saccharine, acesulfame K can also be used.
Sugars besides having sweet taste are also functioning as bulking agents in foodstuff. Thus, the replacement of sugar with other sweeteners influences the texture of the final product. According to the present invention, we have found that the additional use of other bulking agents, preferably wheat dextrins, improves the texture and mouth feel of the final dessert product.
Polyols, such as xylitol, maltitol, sorbitol, lactitol, are used in the present invention to substitute sugars and give a sweet taste similar to sugars with the benefit of being tooth friendly.
It is known that sugars provide 4kcal /100g while polyols provide 2,4kcal / lOOg due to their incomplete absorption and metabolism. Therefore, the replacement of sugars by polyols according to the present invention leads to low calorie products. Moreover, any other type of polyol such as isomalt, lactitol, and erythritol may also be used.
Furthermore, the addition of wheat dextrins increases the amount of dietary fibre in the final product that in combination with the sweetener mix contributes to a lower glycemic index.
In order to achieve the desired texture, stabilizers preferably xanthan gum and gelatin can be used. Besides xanthan gum and gelatin, other types of stabilizers such as guar gum, carrageenan, agar, can be used.
Fibres have a high-standing position in the human nutrition. They are classified into soluble and insoluble fibres. Soluble fibres are metabolised by the human body while insoluble fibres are not metabolised. Furthermore, the consumption of fibres in a diet contributes to a quicker feeling of fullness and thus reduction in food intake, while at the same time aids the absorption of minerals and micronutrients for the maintenance of good health. In the present invention, wheat dextrins are preferably used as a source of fibres further to a bulking agent. However, other type of fibres may also be used such as inulin and / or oligosacharides. The liquid or semi-liquid dessert product of the present invention may comprise a stabilizer component, thickeners/gelling agents. Some gums are useful as thickeners/gelling agents. Those skilled in the art will recognize that these thickeners/gelling agents impart viscosity to the emulsion and may also help to stabilize the liquid emulsion. These gums could be natural such as plant gums or animal gums. Useful thickeners/gelling agents for this invention are gelatins, pectins, alginates, agars, carrageenans, locust beans, guars, xanthans, gellans and konjac gums, preferably alginate, pectins, xanthans and guars. The amount of these gums can be varied widely in accordance with the amounts known in prior art compositions, generally from 0 to 2%, preferably 0.02 to 2% or from 0.05-0.5%. In addition, in the preferred embodiment, at least one edible acid is added to the dessert product to adjust the pH of the product from about 3 to about 6, depending on the nature of the final product. This pH control adds flavour and/or reduces the acid bite of the product. Preferred edible acids are selected from the group consisting of citric acid, fumaric acid, phosphoric acid, lactic acid, and combinations thereof.
In one embodiment, the dessert product can also include at least one additive. The additive may be selected from the group consisting of colorants, herbs, spices, proteins, vegetables, flavourings, preservatives, flavour enhancers, and combinations thereof. The additives can be included in an amount of up to about 2% by weight based on the weight of the product. The total water range in the chocolate syrup of the present invention is from about 5% to 25% by weight, the weight ratio of sweeteners is from about 50% to 60% by weight, the weight ratio of wheat dextrins from 5 % to about 18% by weight, weight ratio of modified starch from about 0.5% to 7% by weight and weight ratio of cocoa powder from about 5% to 15% by weight. The fruit syrup of the present invention has weight ratio of sweeteners mix from about less than 50% by weight, weight ratio of water from about 25% to 50% by weight, weight ratio of fruit pulp from about 10% to 25% by weight, weight ratio of modified starch from about 0.5% to 5% by weight and weight ratio of wheat dextrins from about 5% to 18% by weight. The jam of the present invention has weight ratio of sweeteners mix from about less than 70% by weight, weight ratio of water from about 5% to 20% by weight, weight ratio of fruit or fruit pulp from about 20% to 50% by weight.
The fruit topping of the present invention has weight ratio of sweeteners mix from about 20% to 40% by weight, weight ratio of water from about 30% to 50% by weight, weight ratio of fruit or fruit pulp from about 10% to 30% by weight, weight ratio of modified starch from about 4% to 10% by weight.
The liquid -or semi-liquid dessert products of the present invention may also contain one or more additional ingredients selected from a wide variety of food-grade materials. According to the desired properties of the liquid or semi-liquid product, any number of ingredients may be selected, alone or in combination, based upon their known uses in preparation of liquid foodstuff.
Such ingredients that are useful for the present invention include flavouring agents, colorants, vitamins, minerals, etc. Suitable flavouring agents can be employed to impart vanilla, cream, chocolate, coffee, maple, spice, mint, butter, caramel, fruit and other flavours.
Various flavours can be added to the product with the range depending upon the required flavour profile.
Such ingredients include, but are not limited to, viscosity enhancing, or thickening agents improving the texture of the product, aroma components, flavour components, texture enhancers, colour substances, taste masking substances and antioxidants.
All percentages given in the present invention are by weight.
The following examples illustrate preferred embodiments in accordance with the present invention without limiting the scope or spirit of the invention:
EXAMPLES
Example 1: A low glycemic index, sugar free chocolate flavoured syrup
The chocolate syrup comprising the above ingredients is prepared according to the following manufacturing process: the total quantity of sweeteners, wheat dextrins, cocoa powder and water are added into a double wall tank boiler and brought to boil. Before the boiling point is reached, the acidity regulators and the preservative are added and subsequently the boiling is continued for approximately 3 to 7 min. The product obtained is passed through a heat exchanger and packaged in plastic bottles, sachets or any other type of container depending on the final use.
The syrup product of Example 1 has been tested and the GI is from 35 to 54.
Example 2: A low glycemic index, no added sugar fruit syrup.
The fruit syrup comprising the above ingredients is prepared according to the following process: the whole quantity of sweeteners, wheat dextrins, fruit or fruit pulp and water are added into a double wall tank boiler and brought to boil. Before the boiling point is reached, the acidity regulators and the preservative are added and subsequently the boiling is continued for approximately 3 to 7 min. The product obtained is passed through a heat exchanger and packaged in plastic bottles, sachets or any other type of container depending on the final use.
The fruit syrup product of Example 2 has been tested and the GI was between from 48 to 54. Example 3 : A low glycemic index, no added sugar jam.
The jam comprising the above ingredients is prepared according to the following process: gelatin is dissolved in the whole quantity of water. Subsequently the obtained gelatin solution, the whole quantity of sweeteners, intensive sweeteners, and the fruit or fruit pulp are added in a boiler and brought to boiling. Boiling is continued for approximately 2 to 7 minutes. At the last minute of boiling the flavours, the acidity regulators and the preservative are added and subsequently the
jars are filled with the jam. The jars are passed over steam and finally are closed with a lip. Alternative the product is possible to be packed in any other container depending upon desired used.
The jam of Example 3 has been tested and the GI was from 48 to 54. Example 4: A low glycemic index, no added sugar fruit topping.
The fruit topping comprising the above ingredients is prepared according to the following process: the modified starch is dispersed in the whole quantity of water. The dispersion obtained and all the remaining ingredients are added in a boiler. The mixture is stirred until temperature reaches about 70 - 90°C. After 5-7 minutes, the product is packed in the desired container depending on the final use.
The final product obtained, namely the fruit topping of Example 4 has been tested and the GI found from 35 to 54.
The present invention provides the replacement of sugars with other types of sweeteners that cause a low glycemic response in the human body. Therefore, the present invention provides new products, such as syrups, jam or marmalade, and fruit toppings/preparation with different flavours, such as vanilla and chocolate, based on a special mix of sweeteners, thickeners, and/or fibres for the preparation of dessert products with respect to healthy nutritional habits. In addition, the bulking agents, such as wheat dextrins comprised in the liquid - or semi liquid dessert products of the present invention increase the intake of dietary fibres and the human body takes advantage of all the benefits provided by fibres.
The final products of the present invention are characterised by a low content of sugars, a low glycemic index and by the presence of fibres. They can be prepared industrially, and be sold as ready to consume products or as mixtures for homemade preparation of dessert products according to the methods described in the present invention.
All the products of the present invention have been used in clinical trials carried out in collaboration with Greek hospitals. The subjects of the trials were overweight-obese children and adults. All the subjects followed for 3 months a low calorie value diet, which included the consumption of the above mentioned products 4 times/week. The results showed that dietary treatment including no added sugar products with a low GI according to the present invention
helped overweight-obese children and adults to: a) adapt a balanced diet b) loss weight c) improve insulin resistance d) achieve a better glycemic control.
In addition, clinical trials for GI measuring of the final products of the present invention have been carried out and proved that the final products are low GI.
All the dessert products of the present invention can be prepared industrially according to the method for the preparation described therein and said products can be as ready to consume commercially products.
Furthermore, the dessert products of the present invention may be prepared industrially and sold as part of a dessert kit in combination with other sugar-free or no added sugar confectioneries. While the present invention has been described with respect to the particular embodiments, it will be apparent to those skilled in the art that various changes and modifications may be made in the invention without departing from the spirit and scope thereof, as defined in the appended claims.
Claims
CLAIMS 1. A liquid or semi-liquid desert product comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof in combination with an effective quantity of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such as wheat dextrins as bulking agent, wherein said product has no sugar added, low glycemic index and increased amount of fibers.
2. The product according to claim 1, wherein said product is jam comprising fruit or fruit pulp, having a range of GI from 15 to 45.
3. The product according to claim 1, wherein said product is fruit topping / preparation comprising fruit or fruit pulp and modified starch, having a range of GI from 35 to 54.
4. The product according to claim 1, wherein it further comprises at least one ingredient selected from a wide variety of food-grade materials such as viscosity enhancing, thickening agents, agents improving the texture of the product, aroma components, flavour components, texture enhancers, colour substances, taste masking substances, antioxidants, emulsifier, stabiliser and anti-caking agents
5. The product according to claim 4, wherein said product is chocolate flavoured syrup comprising cocoa powder, having a range of GI from 35 to 54.
6. The product according to claim 4, wherein said product is a fruit syrup comprising fruit or fruit pulp, having a range of GI from 35 to 54.
7. The product according to claim 2, wherein the jam has weight ratio of sweeteners is less than 70% by weight, the weight ratio of fruit or fruit pulp is from about 20% to 50% by weight and the weight ratio of water is from 5% to 20% by weight.
8. The product according to claim 3, wherein the fruit topping / preparation has weight ratio of sweeteners mix from about 20% to 40% by weight, weight ratio of water is from about 30% to
50% by weight, weight ratio of fruit or fruit pulp from about 10% to about 30% by weight, weight ratio of modified starch from about 4% to 10% by weight.
9. The product according to claim 5, wherein the chocolate syrup has weight ratio of sweeteners mix from about 50% to 60% by weight, weight ratio of water is from about 5% to 25% by weight, weight ratio of cocoa powder from about 5% to 15% by weight, weight ratio of modified starch from about 0.5% to 7% by weight and weight ratio of wheat dextrins from about 5% to 18%) by weight.
10. The product according to claim 6, wherein the fruit syrup has weight ratio of sweeteners less than 50% by weight, weight ratio of water is from about 25% to 50% by weight, weight ratio of fruit or fruit pulp from about 10% to 25% by weight, weight ratio of modified starch from about 0.5% to 5% by weight and weight ratio of wheat dextrins from about 5% to 18% by weight.
11. The product according to any preceding claim, wherein said product can be consumed as such or it can be form part of a dessert kit in combination with other, low glycemic index confectioneries such as cakes, cookies, biscuits, cream patisseries, in order to prepare a complete dessert such as cheesecake, chocolate flavoured mousse, dessert with fruit topping and / or fruit filling, dessert with chocolate or fruit icing.
12. A process for the preparation of a liquid or semi-liquid dessert product, such as chocolate syrup, comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof in combination with an effective quantity of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such as modified starch, wheat dextrins and cocoa powder, wherein said product has no sugar added, low glycemic index and increased amount of fibers, which comprises
- adding the total quantity of sweeteners, wheat dextrins, cocoa powder and water into a double wall tank boiler and brought to boil
- adding acidity regulators and the preservative while boiling
- passing the obtained product through a heat exchanger and packaged in plastic bottles, sachets or any other type of container depending on the desired use.
13. A process for the preparation of a liquid or semi-liquid dessert product, such as fruit syrup, comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof in combination with an effective quantity of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such as modified starch, fruit pulp, and wheat dextrins, wherein said product has no sugar added, low glycemic index and increased amount of fibers, which comprises
- adding the total quantity of sweeteners, wheat dextrins, fruit or fruit pulp and water into a double wall tank boiler and brought to boil
- adding acidity regulators and the preservative while boiling
- passing the obtained product through a heat exchanger and packaged in plastic bottles, sachets or any other type of container depending on the desired use.
14. A process for the preparation of a liquid or semi-liquid dessert product, such as jam, comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof in combination with an effective quantity of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such as fruit or fruit pulp, and a stabilizer, wherein said product has no sugar added, low glycemic index and increased amount of fibers, which comprises
- dissolving gelatin in the water
- adding the total quantity of sweeteners and fruit or fruit pulp and the gelatin solution into a boiler and bring them to boil
- adding acidity regulators and the preservative while boiling
- filling the jars with the jam and sterilize them 15. A process for the preparation of a liquid or semi-liquid dessert product, such as fruit topping, comprising water, an effective quantity of sweeteners, such as polyols, preferably maltitol, xylitol, sorbitol, isomalt, lactitol, erythritol or derivatives thereof, or steviol glycosides or derivatives thereof in combination with an effective quantity of intensive sweeteners, such as sucralose and optionally an effective quantity of fibers, such as modified starch and fruit or fruit pulp, wherein said product has no sugar added, low glycemic index and increased amount of fibers, which comprises
- forming a dispersion with the modified starch and water - adding the dispersion and all the ingredients into a boiler and bringing them to boil
- adding acidity regulators and the preservative while boiling
- stirring while boiling and then packing in the desired container
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/EP2011/006466 WO2013091668A1 (en) | 2011-12-21 | 2011-12-21 | Low gi liquid or semi - liquid dessert product and method for the preparation thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/EP2011/006466 WO2013091668A1 (en) | 2011-12-21 | 2011-12-21 | Low gi liquid or semi - liquid dessert product and method for the preparation thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2013091668A1 true WO2013091668A1 (en) | 2013-06-27 |
Family
ID=45497945
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2011/006466 WO2013091668A1 (en) | 2011-12-21 | 2011-12-21 | Low gi liquid or semi - liquid dessert product and method for the preparation thereof |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2013091668A1 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104264652A (en) * | 2014-08-29 | 2015-01-07 | 北京师范大学 | Method for arranging movable wheat sand-protecting barrier on moving dune |
US20200138077A1 (en) * | 2018-10-31 | 2020-05-07 | G&S Laboratories, Inc. | Dietary fiber compositions |
CN112155142A (en) * | 2020-09-29 | 2021-01-01 | 安徽秋果食品有限公司 | Low-GI (glycemic index) full-nutrient brewing beverage and preparation method thereof |
CN114868825A (en) * | 2022-04-29 | 2022-08-09 | 四川盟牙膳用食品科技有限公司 | Sugar-substituted chocolate containing corn oligopeptide and preparation method thereof |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3867560A (en) | 1971-05-06 | 1975-02-18 | Mueller & Co Vivil A | Gelled protein process for the production of a gelled protein foodstuff |
US3876794A (en) | 1972-12-20 | 1975-04-08 | Pfizer | Dietetic foods |
EP1245161A1 (en) * | 2001-03-30 | 2002-10-02 | Roquette Frˬres | Process for making fibre-enriched fruit-based compositions, and compositions obtained thereby |
EP1340431A1 (en) * | 2001-01-11 | 2003-09-03 | The Sweet Life, Inc. | Composition with xylitol and fiber, for use in foodstuffs and/or beverages |
EP1817964A1 (en) * | 2006-02-13 | 2007-08-15 | Sweetwell NV | Functional sugar replacement |
EP1946653A1 (en) * | 2007-01-05 | 2008-07-23 | Jumel Alimentaria s.a. | Dietetic jam and corresponding production method and use |
US20110274813A1 (en) * | 2009-01-19 | 2011-11-10 | Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt | Stability-improved chocolate compositions on the basis of rice starch |
-
2011
- 2011-12-21 WO PCT/EP2011/006466 patent/WO2013091668A1/en active Application Filing
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3867560A (en) | 1971-05-06 | 1975-02-18 | Mueller & Co Vivil A | Gelled protein process for the production of a gelled protein foodstuff |
US3876794A (en) | 1972-12-20 | 1975-04-08 | Pfizer | Dietetic foods |
EP1340431A1 (en) * | 2001-01-11 | 2003-09-03 | The Sweet Life, Inc. | Composition with xylitol and fiber, for use in foodstuffs and/or beverages |
EP1245161A1 (en) * | 2001-03-30 | 2002-10-02 | Roquette Frˬres | Process for making fibre-enriched fruit-based compositions, and compositions obtained thereby |
EP1817964A1 (en) * | 2006-02-13 | 2007-08-15 | Sweetwell NV | Functional sugar replacement |
EP1946653A1 (en) * | 2007-01-05 | 2008-07-23 | Jumel Alimentaria s.a. | Dietetic jam and corresponding production method and use |
US20110274813A1 (en) * | 2009-01-19 | 2011-11-10 | Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt | Stability-improved chocolate compositions on the basis of rice starch |
Non-Patent Citations (5)
Title |
---|
ANONYMOUS: "Maltodextrin", pages 1 - 2, XP002678970, Retrieved from the Internet <URL:http://en.wikipedia.org/wiki/Maltodextrin> [retrieved on 20120629] * |
DATABASE GNDP [online] Mintel; June 1999 (1999-06-01), ANONYMOUS: "Sugar Free Dessert Toppings", XP002678968, retrieved from www.gnpd.com Database accession no. 10060119 * |
DATABASE GNPD [online] Mintel; April 2007 (2007-04-01), ANONYMOUS: "Red Fruits Topping", XP002678967, retrieved from www.gnpd.com Database accession no. 685578 * |
KUROTOBI TOMOKA ET AL: "Glycemic Index and Postprandial Blood Glucose Response to Japanese Strawberry Jam in Normal Adults", JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY, vol. 56, no. 3, June 2010 (2010-06-01), pages 198 - 202, XP002678969, ISSN: 0301-4800 * |
ROQUETTE: "FRUIT PREPARATION WITH MALTISORB TM AND NUTRIOSE TM FB 06", 2007 - 2007, pages 1 - 1, XP002678966, Retrieved from the Internet <URL:http://www.nutriose.com/media/deliacms/media//8/862-96969a.pdf> [retrieved on 20120629] * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104264652A (en) * | 2014-08-29 | 2015-01-07 | 北京师范大学 | Method for arranging movable wheat sand-protecting barrier on moving dune |
CN104264652B (en) * | 2014-08-29 | 2016-04-20 | 北京师范大学 | A kind of moving dunes arrange the method for wheat living sand barrier |
US20200138077A1 (en) * | 2018-10-31 | 2020-05-07 | G&S Laboratories, Inc. | Dietary fiber compositions |
CN112155142A (en) * | 2020-09-29 | 2021-01-01 | 安徽秋果食品有限公司 | Low-GI (glycemic index) full-nutrient brewing beverage and preparation method thereof |
CN114868825A (en) * | 2022-04-29 | 2022-08-09 | 四川盟牙膳用食品科技有限公司 | Sugar-substituted chocolate containing corn oligopeptide and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Aidoo et al. | Industrial manufacture of sugar-free chocolates–Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development | |
KR101760827B1 (en) | Carbohydrate compositions | |
US7182968B2 (en) | Composition containing xylitol and fiber | |
US11666078B2 (en) | Dairy-based sugar substitute | |
CN105338833B (en) | Improved sweetener | |
US20040086615A1 (en) | Reduced calorie confectionery compositions | |
KR20160089551A (en) | Food and beverage products comprising allulose (psicose) | |
CN108697140A (en) | The constituent of syrup containing psicose and the food for including the constituent | |
PT1793691E (en) | Functional sugar replacement | |
US10568341B2 (en) | Low carbohydrate sugar fondant | |
KR102642871B1 (en) | Caramel with a short texture | |
JP2010508829A (en) | Sweet confectionery products | |
EP2392215B1 (en) | Low-calorie biscuit | |
Sentko et al. | Isomalt | |
WO2013079084A1 (en) | Bakery product and method for the preparation thereof | |
CN102159089B (en) | Confectionery product | |
WO2013091668A1 (en) | Low gi liquid or semi - liquid dessert product and method for the preparation thereof | |
Naik et al. | Application of stevia (Stevia rebaudiana Bertoni.) in food products | |
Mariotti et al. | Sugar and sweeteners | |
JP2023513979A (en) | Ready-to-eat botanical gel product without added sugar and its use in drug delivery | |
KR102158477B1 (en) | A composition for low calorie icecream comprising lignocellulose | |
Washburn et al. | Sugar substitutes: artificial sweeteners and sugar alcohols | |
Clifford et al. | Sugar and sweeteners | |
US20200253257A1 (en) | Sugar replacement composition and method of using the same | |
CA3158116A1 (en) | Flavor altering and/or sweetness enhancing compositions and methods and food and beverage products based thereon |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 11810577 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 11810577 Country of ref document: EP Kind code of ref document: A1 |