Patent Application
20220022511
This application claims the benefit of European Provisional Application No. 18208383.2, filed Nov. 26, 2018, entitled Isotonic High-Energy Sports Gels, which is hereby incorporated by reference in its entirety.
This invention relates to an isotonic high-energy sports gel for consumption by athletes.
Athletes participating in endurance sports such as cycling, running, climbing and the like, require energy supplements that are light and easy to carry, quickly consumed and efficiently absorbed by the body and transformed into available energy. A variety of energy supplements exist on the market, including sport drinks, energy bars and concentrated viscous liquids, such as gels.
Gels are increasing in popularity with athletes, as they can be formulated into a dense, calorie-rich, easily consumed and quickly digested product. These are packaged into flexible, tearable pouches, packets or tubes that are easily torn open such that the contents can be directly administered into the athletes mouth with a single squeeze.
Such gels typically contain one or more carbohydrate sources such as glucose, fructose, high fructose corn syrup, sucrose, maltodextrin and the like. It is known that if the composition is isotonic, i.e. having an osmotic value or osmolality, which is similar to that of body fluids, the carbohydrates of such a beverage can be more efficiently and rapidly absorbed from the gastrointestinal tract.
In the field of isotonic foodstuff, WO 2007083117 discloses the use of two gelling agents and a maltodextrin. Preferably, the maltodextrin has a dextrose equivalent (DE) of 15 or less and may have an average molecular weight of greater than 1800. According to the description, the gel may comprise the carbohydrate in an amount of between 250 and 500 g/l i.e. about 25 to 50 wt %. The only example provided however has a carbohydrate content of only about 36 wt %.
This also reflects the isotonic energy gels currently available on the market. Such products have a maximum maltodextrin content of only about 36 wt % in a 60 ml serving. This means that an athlete will need to regularly consume (about every 20 minutes—3 servings an hour) another serving to maintain energy levels for an optimum athletic performance It is desirable to reduce the recommended frequency of intake to avoid interruptions during athletic performance
However, if the amount of maltodextrin as described in WO 2007083117 is increased in an attempt to reduce the frequency of intake, isotonicity is lost. The composition becomes hypertonic and more difficult to digest resulting in cramps and discomfort. There is thus a need to find an isotonic composition in gel form that comprises a higher concentration of a carbohydrate source, preferably without requiring gelling agents, which can be consumed less frequently.
US 2005/0095271 discloses the use of a high-energy composition containing up to 60% maltodextrin and 9% fructose. This composition requires the athlete to drink additional water after consuming the gel to create isotonicity within the body. However, if insufficient water is consumed, the result is a hypertonic solution in the body that may actually have a dehydrating effect on the consumer. If too much water is consumed, the result is a hypotonic solution in the body that will hydrate the consumer, but with reduced energy replenishment. There is thus the need for a more simple solution that does not require the athlete to consume additional water.
When any of the commercial compositions or maltodextrin compositions described in the documents above were used in the preparation of a 50 wt % maltodextrin sports gel, isotonicity, gel stability, texture and taste were suboptimal, giving unsatisfactory performances. It is desirable that a high-energy sports gel matches the tonicity of body fluids. Otherwise the intake will trigger gastro-intestinal distress and will reduce endurance performances. It is also desirable that the texture of the high-energy sports gel remains unchanged during prolonged shelf-life, i.e. remains semi-solid (as a gel) and does not change into a solid that cannot flow freely upon squeezing or pouring.
There remains an unmet need for a maltodextrin alternative for producing a high energy isotonic sports gel that remains adequately stable and semi-solid during prolonged storage without the addition of gelling agents and dilution following consumption.
Therefore, there is a need to increase the carbohydrate content in a nutritional formulation in gel form whilst maintaining its isotonicity and other characteristics, such as easy consumption, pleasant mouth feel, texture, taste including sweetness, and stability and prolonged shelf-life. At least one of these objectives have been fulfilled according to the claims of the current invention.
In accordance with the invention a nutritional composition in gel form is provided, comprising at least 40 wt % of one or more partially hydrolyzed starch having:
The invention also provides a package comprising the nutritional composition as provided by the claims in an amount of from 40 to 150 ml, preferably from 50 to 100 ml, more preferably from 55 to 75 ml.
The invention also provides a process for preparing the nutritional composition as provided by the claims comprising the following steps:
The invention also provides the use of the nutritional composition as provided by the claims for consumption, preferably during an athletic performance to enhance said performance, wherein only one or two 55 to 75 ml servings of the nutritional composition are consumed per hour.
The invention also provides the use of the nutritional composition as provided by the claims for enhancing athletic performance, preferably endurance performance
The composition of the invention is a “nutritional composition”, meaning the composition is suitable for eating and provides energy in the form of calories to the consumer.
The composition is in “gel form”, meaning the composition is in a semi-solid state. A gel is a non-fluid network characterized by a continuous liquid throughout its whole volume.
The nutritional composition comprises at least 40 wt %, preferably 40 to 60 wt %, more preferably from 45 to 55 wt %, even more preferably from 48 to 52 wt %, most preferably around 49 to 51 wt %, of one or more partially hydrolyzed starch having:
By the terms “partially hydrolyzed starch” as used herein it is meant starch that has been partially chemically and/or enzymatically hydrolyzed. By “partially” it is meant that the starch is not fully hydrolyzed to monosaccharides. The partially hydrolyzed starch according to the invention is also known as maltodextrin (or even sometimes referred to as dextrin). Maltodextrin is generally defined as a partially hydrolyzed starch with a dextrose equivalent (DE) of less than 20. The terms “maltodextrin”, “dextrin” or “partially hydrolyzed starch” are used herein interchangeably and refer to a polysaccharide having a structure of D-glucose units linked together with glycosidic bonds in chains of varying length.
Preferably, the one or more partially hydrolyzed starch has at most 11 wt % on a dry weight basis a degree of polymerization of 13 (DP13).
Further details on preparing the partially hydrolyzed starch according to the invention are provided below.
The term “dextrose equivalent (or DE)” as used herein refers the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to D-glucose. One way to measure this is by end group titration, which measures the number of reducing aldehyde groups per mass relative to D-glucose. The standard method for determining DE below 20 is the Luff-Schoorl method (Schoorl N. 1929. Suiker-titrarie. Chem Weekbl 5:130), which is based on the reduction of copper(II) to copper(I) by the aldehyde moiety on the terminal reducing sugars.
Unhydrolyzed starch has a DE value of 0, while the DE value of anhydrous D-glucose is 100.
According to the invention, the partially hydrolyzed starch (i.e. maltodextrin or dextrin) has a DE of from 0.5 to 4, preferably 1 to 3.5, more preferably 2 to 3.5, most preferably 2 to 3.
According to the invention, the partially hydrolyzed starch preferably has a number average molecular weight Mn of 3500 to 9000 Daltons, preferably 4000 to 7000 Daltons, more preferably 4000 to 6000 Daltons. The weight average molecular weight is inversely related to the DE value.
The number average molecular weight Mn can be measured using GPC according to standard methods known in the art.
The botanical origin of the starch is not restricted. Starch can thus be derived from any source, such as cereals, roots such as potatoes or cassava, fruits such as bananas, peas and the like or mixtures thereof. Preferably, the starch is derived from cereals or from tapioca or pulses, more preferably the starch is derived from cereal, even more preferably the starch is derived from wheat, corn, oat, barely or rice, most preferably the starch is derived wheat or corn.
Preferably further, the starch is a native starch. Native starches are produced through the separation of naturally occurring starch from starch containing plant material. The native starch still retains its original granular structure and characteristics. Thus preferably, the starch is native wheat and/or native corn starch.
However, the partially hydrolyzed starch must have a low amylose content i.e. below 5 wt % by weight of the carbohydrate, preferably below 3 wt %, more preferably below 1 wt %. This can be achieved by using waxy starches, which are made primarily of amylopectin and lack significant amounts of amylose. Botanical origin for waxy starches are known in the art and may be derived from corn, potato, wheat, barley, tapioca, etc. The starch is thus preferably a waxy corn starch from waxy corn, waxy rice starch from waxy rice or waxy potato starch from waxy potatoes.
However, the low amylose content can also be achieved by chemically or enzymatically removing and/or converting the amylose present in a non-waxy common starch. Enzymes, which can convert the amylose, are known to the person skilled in the art.
Amylose content can be measured according to standard methods known in the art, for example by using the iodine staining test (Juliano 1971, “A simplified assay for milled-rice amylose”, Cereal Sci. Today 16:334).
In order to have an acceptable taste, partially hydrolyzed starch used in the nutritional composition according to the invention preferably has an electrical conductivity of below 50 μScm−1, preferably below 20 μScm−1. Electrical conductivity can be measured on a conductivity meter, for example on a Mettler Toledo 5 Easy FE30.
This level of electrical conductivity can be achieved by refining the partially hydrolyzed starch. The refining process reduces the amount of electrically conductive impurities and reduces the content of any compounds and volatiles that may contribute to an off-taste. The partially hydrolyzed starch can be refined by conventional refining methods, known in the art. For example, refining methods include filtration through diatomaceous earth on a fixed or rotary vacuum filter, centrifugation, flocculation, flotation and the like, and treatment with vegetable carbon and ion exchange resins. Preferably, the partially hydrolyzed starch is refined over an ion exchange resin. This may be followed by polishing the partially hydrolyzed starch on a cationic exchange resin.
One skilled in the art will appreciate that the commercial production of hydrolyzed starches, as is known in the art, may include the steps of (1) liquefaction (gelatinization or solubilization of starch); (2) saccharification (hydrolysis, specific DE attainment); (3) clarification (removal of insoluble); (4) optionally refining using a carbon column or ion exchange resin; (5) evaporation to increase solids concentration; and (6) liquid hydrolyzed starch load-out or spray drying.
As is known in the art, there are many ways to complete the hydrolysis in step (2) chemically e.g. with an acid or enzymatically e.g. with an alpha-amylase. The person skilled in the art knows how to set the reaction conditions in order to achieve the desired DE, as claimed.
The nutritional composition according to the invention can be prepared by:
Step (i) can be carried out according to known methods in the art. The partially hydrolyzed starch and hot water at 60 to 90° C. automatically form a gel when combined. The partially hydrolyzed starches according to the invention already have desirable gelling properties, such that additional gelling agents are not required in the nutritional composition.
In step (i), if both acidity regulators and preservatives are used, preferably these are added separately. More preferably, any acidity regulators are combined with the partially hydrolyzed starch and water first, before any addition of preservatives.
In step (ii), the gel can be deaerated according to any known method in the art. Preferably, the gel can be deaerated by resting the gel at ambient temperatures for at least 24 hours, applying a vacuum to it, by treating the gel with ultrasound or by passing nitrogen gas through the gel.
In step (iii), the gel can be heat-treated according to methods known in the art. Preferably, if the pH of the gel is at most 4.5, the gel is heat-treated in step (iii) by pasteurization, which can be carried out, for example, at 95 to 98° C. for 30 to 60 min. Preferably, if the pH of the gel is above 4.5, the gel is treated at ultra-high temperature (UHT) in step (iii), which can be carried out, for example, at 140 to 142° C. for 4 to 10 min.
The nutritional composition comprises at least 40 wt % of the one or more partially hydrolyzed starch, preferably 40 to 60 wt %, more preferably from 45 to 55 wt %, even more preferably from 48 to 52 wt %, most preferably around 49 to 51 wt %.
The nutritional composition comprises at most 60 wt % of water, preferably 40 to 60 wt %, more preferably from 45 to 55 wt %, even more preferably from 48 to 52 wt %, most preferably around 49 to 51 wt % of water.
The nutritional composition according to the invention may further include one or more other food ingredients. Preferably these are selected from natural or artificial flavoring agents, natural or artificial coloring agents, non-nutritive sweeteners, preservatives, acidity regulators, vitamins, minerals, amino acids, fats, gelling agents, antioxidants, caffeine, taurine and electrolytes.
Natural or artificial flavoring agents are preferably selected from apple, banana, blackcurrant, blueberry, caramel, cherry, chocolate, cinnamon, coffee, cranberry, grape, grapefruit, honey, kiwi, lemon, lime, lemon-lime, mango, mint, orange, peach, pineapple, raspberry, strawberry, tangerine, vanilla, watermelon and equivalents thereof.
Surprisingly, it was found that a partially hydrolyzed starch having the properties as mentioned above can be used to prepare a nutritional composition in gel form without using any gelling agents.
Furthermore, it was found that the nutritional composition according to the invention has an osmolality of 270 to 330 mOmol kg−1. This equates to a composition, which is isotonic i.e. having a tonicity which is similar to that of body fluids. As is known in the art, an isotonic sports gel or beverage will be absorbed by the body much faster without the associated side effects of a hypertonic product, such as gastro-intestinal distress.
The osmolality of the composition according to the invention can be determined using a vapor pressure osmometer according to standard methods known in the art. An example of a suitable osmometer is the VAPRO® Model 5600, which can be calibrated according to its operating manual. The following method can be used, following the teaching of Rong et al. (Vol. 74, Nr. 1, pages C33-C40, 2009, Journal of Food Science):
The nutritional composition preferably has a turbidity of below 50 NTU.
Turbidity is determined in Nephelometric Turbidity Units (NTU) using a nephelometer (also known as a turbidimeter, e.g. Hach 2100N-Germany), which measures the propensity of particles in the liquid to scatter light.
Textural properties of the nutritional composition can be measured on a Texture Analyzer, TA.XT.Plus (from Stable Microsystems, UK). The instrument was operated at a test speed=2 mm/s and a post test speed=0.8 mm/s, at a distance=30 mm, with automatic detection of the force with a 5kg load cell (trigger force=5 g. force). The textural data (force vs time) was analyzed by the instrument software (TEE 32) and the desired parameters (e.g. hardness (in g), gumminess ratio) were determined. The nutritional composition according to the invention preferably has a hardness of from 60 g to 200 g, more preferably 65 g to 120 g, even more preferably 70 g to 100 g, most preferably around 80 g. The nutritional composition according to the invention preferably has a gumminess of from 60 to 200, more preferably of from 70 and 130, even more preferably of from 80 to 100, most preferably around 90.
The nutritional composition according to the invention can be packaged into individual servings which are 40 to 150 ml, preferably from 50 to 100 ml, more preferably from 55 to 75 ml, most preferably around 60 ml in size.
The package can be a flexible pouch, packet or tube. Preferably the package can be easily torn open by hand or in the mouth.
Preferably, a maximum of two 55 to 75 ml servings are consumed per hour.
The nutritional composition can be used to maintain and enhance athletic performance Preferably, the nutritional compositions are used during endurance performances, such as long-distance running, cycling, swimming etc.
Nutritional compositions in gel form were prepared according to the examples in Table 1 below by:
The maltodextrin (i.e. the partially hydrolyzed starch) used in each example are shown in Table 1 below.
DE was measured according to the Luff-Schoorl titration method.
Maltodextrin obtained from a waxy starch source had an amylose content of less than 1 wt % of the maltodextrin. Maltodextrin obtained from a common starch source had an amylose content of more than 20 wt % of the maltodextrin.
Starches that were refined where passed over an ion exchange resin to remove impurities and off-taste.
Electrical conductivity was measured on a conductivity meter, Mettler Toledo 5 Easy FE30.
Osmolality was measured on a VAPRO® Model 5600 vapor pressure osmometer, which was calibrated according to its operating instructions. The following method was used to extrapolate the osmolality of the low DE partially hydrolyzed starch, which follows the teaching of Rong et al. (Vol. 74, Nr. 1, pages C33-C40, 2009, Journal of Food Science):
The isotonic examples according to the prior art (see the example disclosed in WO 2007083117) and currently commercially available isotonic gels only reach a concentration of 36 wt %. An athlete needs to consume a 60 ml serving of a 36 wt % maltodextrin every 20 minutes in order to maintain his or her energy levels and reach optimum athletic performance As shown in the table above, increasing the concentration of maltodextrin used in comparative samples 1 to 6 to 50 wt %, the composition either solidifies and/or becomes hypertonic. If the product is too solid, it cannot be easily squeezed out of a pouch and consumed. If the product is a gel, but hypertonic, it will not be efficiently absorbed by the body and may cause digestive discomfort.
However, Samples 1 and 2 according to the invention use specific maltodextrin i.e. having a low DE, low amylose content (i.e. derived from waxy starches), and which are refined. Such maltodextrin can be used to prepare isotonic gels with a high amount of maltodextrin e.g. at a concentration of 50 wt %. This allows the athlete to consume just one serving of 55-75 ml every half an hour in order to reach optimum athletic performance and also allows the athlete to focus on his performance for longer uninterrupted periods.
Having an osmolality within the isotonic range of 270 to 330 mOmol kg−1, examples 1 and 2 will allow efficient absorption and metabolism of maltodextrin in the body, without triggering any gastro-intestinal distress.
The nutritional compositions of Samples 1 and 2 can be obtained in gel form without using any gelling agents. Being in the form of a gel, the servings are easily quickly consumed with a squeeze from a flexible pouch or similar packaging.
Furthermore, Samples 1 and 2 maintain the same texture, mouthfeel, taste, including sweetness, as the examples of the prior art (see the example disclosed in WO 2007083117).
Finally, Samples 1 and 2 are stable gels and maintain their texture during prolonged shelf-life, i.e. they remain semi-solid (as a gel) and do not change into a solid that cannot flow freely upon squeezing or pouring.
A nutritional composition according to Table 2 was prepared using the maltodextrin as used in Sample 1:
| Number | Date | Country | Kind |
|---|---|---|---|
| 18208383.2 | Nov 2018 | EP | regional |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/US2019/063185 | 11/26/2019 | WO | 00 |
