Patent Application
20080063731
The following ingredients are provided.
The ingredients listed above are admixed to form a liquid polyol-chromium composition. The composition is packaged as a bulk sweetener and shipped to a desired location. At the desired location, a selected amount of the polyol-chromium composition is admixed with at least one other ingredient to form a food product. As used herein, a food product is a product that is ingestible by a human being or by an animal and that includes fats, proteins, mineral, vitamins and/or carbohydrates.
As noted, minerals (or other micronutrients) other than chromium can be infused in a polyol in accordance with the invention. The concentration of a mineral in a polyol depends on the RDI (Recommended Daily Intake), levels disclosed in previous research and/or on the amount of the polyol desired in the final food product, as desired. For example, if a serving of a food product is one hundred and fifty grams, if the mineral infused polyol of the invention, comprises 10% by weight (i.e., fifteen grams) of the food product, if the mineral infused in the polyol is chromium, and if the goal is to include in the serving one third (i.e., 40 mcg) of the 120 mcg RDI of chromium, then in order to include this amount of chromium, the mineral-infused polyol liquid mineral-infused polyol would include about 0.00026% by weight of chromium picolinate; and, typically, the amount of chromium picolinate in a liquid mineral-infused polyol would be in the range of 0.01 to 0.00001% by weight. Since the liquid mineral-infused polyol is roughly about 25% by weight water, the amount of chromium picolinate in dry mineral infused polyol particles would be in the range of about 0.0125% to 0.0000125% by weight. Selenium has a RDI of 85 mcg and would like, chromium, comprise 0.01 to 0.00001% by weight of a mineral infused liquid polyol and would comprise 0.0125% to 0.0000125% by 9′ weight of dry mineral infused polyol particles. Magnesium has a RDI of 320 mg, and in a liquid mineral-infused polyol magnesium would comprise about 0.01% to 10% by weight of the liquid polyol, and would comprise 0.0125% to 16.25% by weight of dry mineral infused polyol particles. There is no RDI for vanadium but studies have shown positive effects at levels of 125 mg for sodium metavanadate, and in a liquid mineral-infused polyol vanadium would comprise 0.0001% to 10.2% by weight, and in dry mineral-infused polyol particles would comprise 0.00125% to 20.5% by weight of the particles. The recommended RDI for Vitamin B7 is 300 mcg/day and in a liquid mineral-infused polyol Vitamin B7 would comprise 0.001% to 20% by weight, and in dry mineral-infused polyol particles would comprise 0.0125% to 16.5% by weight of the particles. The RDI for zinc is 12 mg, and in a liquid mineral-infused polyol zinc would comprise 0.001% to 1.2% by weight, and in dry mineral-infused polyol particles would comprise 0.00125% to 1.5% by weight of the particles. As would be appreciated by those of skill in the art, the concentration of a particular mineral or other component or composition that is infused polyol can vary as desired to achieve the desired concentration in the finished food product serving size.
The mineral composition (or other composition that includes desired components other than minerals) that is utilized to infuse a mineral into a polyol in accordance with the invention is at least partially soluble in water. Consequently, the composition utilized to provide chromium in a liquid polyol (where liquid polyols comprise aqueous solutions or other aqueous mixtures) is typically chromium picolinate; the compositions used to provide selenium in a liquid polyol typically comprise selenomethionine or cystine; the compositions used to provide magnesium in a liquid polyol typically comprise magnesium citrate, magnesium gluconate, or magnesium oxide; the compositions used to provide vanadium in a liquid polyol typically comprise sodium metavanadate or vadyl sulfate; the composition used to provide Vitamin B7 in a liquid polyol typically comprise Biotin; and, the composition typically used to provide zinc in a liquid polyol typically comprises zinc acetate.
As noted, fiber can be utilized in mineral-infused polyols produced in accordance with the invention. The RDI for fiber is 38 g/day. Examples of fiber include agave fiber, chicory, or beet fiber. The weight percent of fiber in a liquid polyol or in a solid polyol is in the range of 1% by weight to 95% by weight, preferably 35% by weight to 75% by weight. Sources for liquid versions of fiber may include agave syrup with soluble insulin.
The liquid polyol-chromium composition of Example 1 is further processed as follows to produce solid mineral-infused polyol particles.
First, the liquid polyol-chromium composition is heated to 330 degrees F. and is then subjected to a vacuum of 24 to 27 inches of mercury while under agitation. Further additives and ingredients (such as selenium and zinc water soluble mineral compositions) can, if desired, be added at this point. The 330 degree F. temperature and the vacuum are maintained until the residual moisture in the composition is less than 0.5% by weight. Use of a vacuum facilitates removal of moisture from the composition.
After the residual moisture in the composition is less than 0.5% by weight, the composition is aerated to improve appearance and fracturing during milling. The composition is then formed into a rope by extruding the composition. The “rope” is stamped to form three-quarters of an inch by three-quarters of an inch pillows. If desired, further additives and ingredient can be added to the composition before, during, or just after the extrusion process.
The pillows are allowed to cool to room temperature and cure. After the pillows cool and cure, they are classified using a Fitzmill or other fractioning classifier to produce particles of chromium-infused polyol. Further additives and ingredients can be added to the product during the fractioning/classifying process. The resulting particles of chromium (or other mineral(s))-infused polyol can be used as is or can be combined with other ingredient to make other finished products.
The amount of air utilized during the aeration portion of the process noted above can be varied in order to alter the product bulk density as desired. Altering the bulk density is one way to vary and control the particle size of the resulting mineral infused-polyol particles.
Nitrogen can be utilized during any desired stage of the above described process either as a cooling agent or to displace ambient air.
A liquid or solid mineral infused polyol produced in accordance with the invention can comprise one or more polyols. In one preferred embodiment of the invention, dry mineral-infused polyol particles having the following polyol concentrations:
By way of example, and not limitation:
The finished product (per the process set forth in Example 2) is a solid, free-flowing particle with moderate sweetness; is fully soluble; and, is fully dispersable. The glass transition temperature is between 25 to 75 degrees C. with the preferred embodiment having a transition temperature between 45 and 55 degrees C. The average molecular weight (AMW) is between 344 and 1800 grams/mole with the preferred embodiments having an AMW between 348 and 600 grams/mole. The surface area is between 0.01 and 0.8 square meters/gram with the preferred embodiments having a surface area between 0.15 and 0.4 square meters/gram. The aerated bulk density is between 0.25 and 0.8 g/cubic centimeter, with the preferred embodiments having an aerated bulk density between 0.45 and 0.65 g/cubic centimeter. The molten viscosity at 115 degrees C. is between 600,000 and 1,200,000 cps with the preferred embodiments having a molten viscosity at 115 degrees C. between 850,000 and 950,000 cps. The liquid/molten state solids range is between 97-100%, with the preferred embodiments having a range of 98.5% to 99.5%. Additional parameters which can, if desired, be evaluated are relative sweetness, caloric value, pH, water activity, compressibility, tap density, particle size, angle of repose, specific heat capacity, conductivity, color, and heat of solution.
The following ingredients are provided.
The mixing procedure is as follows:
Use 400 gm of the final cake batter of Step #5 in each eight inch layer cake pan and bake for twenty-three to twenty-seven minutes at 360 degrees F.
Stir together:
Add and mix well:
Add and mix in:
Let the mix set for about one hour before using. Then stir well and pour into shells in the oven, stirring occasionally while filling the shells. Bake at 425 degrees F. for fifteen minutes; reduce temperature to moderate (350 degrees F.) and continue baking 25 to 30 minutes, or until a knife inserted in center comes out clean.
A liquid composition is produced to coat chewing gum. The composition includes 83 to 97% by weight of sorbital polyol in liquid form. The liquid sorbital polyol is infused with chromium in the form of chromium picolinate. The liquid sorbitol polyol is infused with chromium in the manner described in Example 1 above.
A reduced sugar, low calorie ice cream is produced using a liquid maltitol polyol infused with chromium in the form of chromium picolinate. The liquid maltitol polyol is infused with chromium in the manner described in Example 1 above. The mineral-infused polyol is utilized in place of traditional sweeteners like Maltisweet™, produced by SPI.
A control group of 100 individuals is selected. Fifty of the individuals in the control group have Type 1 diabetes. The remaining fifty of the individuals in the control group have Type 2 diabetes.
A second test group of 100 individuals is selected. Fifty of the individuals in the test group have Type 1 diabetes. The remaining fifty of the individuals in the test group have Type 2 diabetes.
Each of the individuals in the control group and the test is overweight because each of the individuals has a greater than desired proportion of body fat. Some of the individuals are significantly overweight, others are only slightly overweight. The proportion of significantly overweight individuals (more than 50 pounds overweight) in the control group is equivalent to the proportion of significantly overweight individuals in the test group. The proportion of slightly overweight individuals (10 pounds or less overweight) in the control group is equivalent to the proportion of slightly overweight individuals in the test group. The proportion of moderately overweight individuals (11 pounds to forty-nine pounds overweight) in the control group is equivalent to the proportion of moderately overweight individuals in the test group. Each individual in the control group and in the test group takes a supplemental dose of insulin each day.
All of the individuals in the control group and in the test group each eat for an initial two week period a prescribed low sugar diet (comparable to a diet offered by Weight Watchers) in which simple sugars (granular sugar, frostings, syrups, hot fudge, etc.) not eaten and in which certain complex carbohydrates (breads, corn, peas, pasta, etc.) are limited. The diet is a relatively balanced diet and includes portions of fruits, vegetable, proteins, grains, etc. At the end of the two week period, the insulin sensitivity of each member of each group is determined. The insulin sensitivity of each individuals having Type 1 diabetes is determined by first filling in the blanks below:
The answer from line 1 (the individual's weight divided by 4) gives the individual's estimated need for insulin. If the actual insulin dose on line 2 is close to this number and is effective in controlling the metabolism of sugar, then the individual has a normal sensitivity to insulin. If the value on line 2 is less than line 1 (and the insulin dosage is effective in controlling the metabolism of sugar), then the individual has excellent insulin sensitivity. If the value on line 2 is much greater than the answer from line 1, then the individual's insulin sensitivity may be lower or the individual may be on too much insulin. Determining the sensitivity to insulin for an individual with Type II diabetes is more complicated because each individual varies in how much insulin their own pancreas produces and in how resistant they are to insulin, but procedures for determining the insulin sensitivity of individuals with Type II diabetes are well known and will not be described herein.
The average daily amount of chromium, selenium, magnesium, zinc, vanadium, and vitamin B7 in the low sugar diet eaten by each member of the control and test groups during the initial two week period is determined to be about 10 mcg, 7 mcg, 40 mg, 2 mg, and 30 mg (of sodium metavanadate), respectively.
Immediately following the initial two week period during which the low sugar diet is eaten by each member of the control and test groups, the low sugar diet is eaten by each member of the control and test groups for an additional two week period. However, the test group also ingests each day one or more food products that include mineral-infused polyols that supply 120 mcg per day of chromium. Foods containing the mineral-infused polyols are consumed at the same meal with foods containing complex carbohydrates. The control group continues to eat the low sugar diet which provides an average of 10 mcg of chromium per day.
After the additional two week period is over, the insulin sensitivity of the control group and of the test group are again evaluated. The insulin sensitivity of the members of the control group is generally unchanged. The insulin sensitivity of the members of the test group is improved.
The process of EXAMPLE 7 is repeated, except that the mineral-infused polyols supply 85 mcg of selenium a day instead of supplying chromium. Similar results are achieved.
The process of EXAMPLE 7 is repeated, except that the mineral-infused polyols supply 320 mcg of magnesium a day instead of supplying chromium. Similar results are achieved.
The process of EXAMPLE 7 is repeated, except that the mineral infused polyols supply 12 mg of zinc a day instead of supplying chromium. Similar results are achieved.
The process of EXAMPLE 7 is repeated, except that the mineral-infused polyols are replaced by micronutrient infused polyols that provide 300 mcg/day of Vitamin B7. Similar results are achieved.
The process of EXAMPLE 7 is repeated, except that the mineral-infused polyols supply 125 mg per day of sodium metavanadate. Similar results are obtained.
The process of EXAMPLE 7 is repeated, except that the foods containing the mineral-infused polyols are not ingested at the same meals as food containing complex carbohydrates, but the foods containing the mineral-infused polyols are consumed at least several times throughout each day, once in the morning, once in the afternoon, and once in the evening. Similar results are obtained.
Batch vs. Continuous Process
The above described process can be carried out either with a batch process or a continuous process or a combination of the two. The order of addition of the ingredient can be varied to yield acceptable product depending on the types of ingredients being blended together and their respective physical characteristics.
Examples of equipment and processes than can be utilized during the above production process include drum crystallization, spray dry, extrusion, fluid bed dryer, dryblend/agglomeration, and block crystallization.
Additional additives and/or specialty ingredients can be added during the processes described above to yield a mineral-infused polyol with further product features and benefits. For example, during the production of mineral-infused polyol the following can be added:
In other embodiments of the invention, mineral-infused polyol (in liquid or solid form) is admixed with other ingredients via any desired process:
Mineral-infused polyol is admixed with block crystallized LDCs.
One product that can result from the process variations described above is a solid polyglycitol (HSH, including maltitol syrup) or LDC (maltitol, isomalt, lcatitol, sorbitol, mannitol, xylitol, erythritol, trehalose, tagtose, osmaltulose, sucromalt) composition with free-flowing characteristics and shelf stability. Additionally, the high molecular weight portion can include other LDC compositions such as fiber (including, but not limited to, insulin, FOS, polydextrose, resistant maltodextrins, arabinogalactans, gums, etc.). Corn syrups can be combined with the various mineral-infused polyols as well.
Enzymes can be utilized in conjunction with the mineral-infused polyol of the invention. For example, an enzyme for the hydrolysis of gluten can be included in polyols utilized in the bakery industry. An enzyme to convert lactose or to reduce allergenic properties can be utilized in polyols utilized in the dairy industry. An enzyme to increase the texture of mechanically processed fruit and vegetable can be utilized in polyols utilized in connection with processing such fruits and vegetables.
Specialty ingredients such as flavors, colorants, and sweeteners can be incorporated in the mineral-infused polyol of the invention to adjust the organoleptic properties of the finished product. For example, a chewing gum coating formulation can use a mineral-infused polyol complexed with titanium dioxide in order to produce a finished coated product with a more opaque, white appearance, while the dragee formula incorporates a second mineral-infused polyol that includes sucralose to give the gum center a greater sweetening profile.
Some examples of other compositions that can be integrated in or used with the mineral-infused polyols of the invention are:
One advantage of the mineral-infused polyol LDC composition of the invention is that is can be used to decrease sugar and calories and to increase the available fiber in foods.
In the case of the addition of fiber, another advantage of the mineral-infused polyol LDC composition of the invention is that it can be used to inhibit the intake of cholesterol in the small intestine and to therefore decrease the intake of harmful sterols into the blood stream.
A further advantage of the mineral-infused polyol composition of the invention is that when the polyol composition includes a fiber like insulin, it can increase the solubility or dispersability of the fiber in finished food products like, for example, baked goods.
The micronutrient-infused polyols of the invention can be utilized in any desired food product. Some compositions in the food industry in which the micronutrient-infused polyols of the invention can be utilized include:
It is preferred that when a food containing simple sugars or complex carbohydrates is produced, the food be manufactured with and include liquid or solid micronutrient-infused polyols manufactured in accordance with the invention. This insures that the micronutrient-infused polyol will be consumed at the same time as the simple sugar or complex carbohydrate and that the micronutrient in the polyol will be available to assist in the metabolism of the simple sugar or complex carbohydrate or other targeted composition in the food product.
This application claims priority on U.S. Provisional Patent Application Ser. No. 60/844,004 filed Sep. 12, 2006.
| Number | Date | Country | |
|---|---|---|---|
| 60844004 | Sep 2006 | US |
