U.S. patent application number 10/341114 was filed with the patent office on 2003-06-12 for novel food products containing betaine.
Invention is credited to Armand, Andree, Lam, Denise W., Rittmanic, Steve, Vanwinkle, Samina.
Application Number | 20030108645 10/341114 |
Document ID | / |
Family ID | 25407328 |
Filed Date | 2003-06-12 |
United States Patent
Application |
20030108645 |
Kind Code |
A1 |
Armand, Andree ; et
al. |
June 12, 2003 |
Novel food products containing betaine
Abstract
The present invention is directed to food or nutritional
products containing betaine. Also disclosed are methods for
lowering the activity of water (A.sub..omega.) and retarding
microbial spoilage in an intermediate food or nutritional product,
comprising including betaine and a humectant in said food or
nutritional product.
Inventors: |
Armand, Andree; (Venice,
CA) ; Lam, Denise W.; (Irvine, CA) ;
Rittmanic, Steve; (Boca Raton, FL) ; Vanwinkle,
Samina; (Boca Raton, FL) |
Correspondence
Address: |
WOODCOCK WASHBURN LLP
ONE LIBERTY PLACE, 46TH FLOOR
1650 MARKET STREET
PHILADELPHIA
PA
19103
US
|
Family ID: |
25407328 |
Appl. No.: |
10/341114 |
Filed: |
January 13, 2003 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10341114 |
Jan 13, 2003 |
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09897084 |
Jul 3, 2001 |
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6531171 |
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Current U.S.
Class: |
426/321 |
Current CPC
Class: |
A23L 33/185 20160801;
A23V 2002/00 20130101; A23L 33/28 20160801; A23L 33/10 20160801;
Y10S 426/804 20130101; A23V 2250/6406 20130101; A23V 2250/54252
20130101; A23V 2250/182 20130101; A23L 33/19 20160801; A23V 2002/00
20130101; A23V 2250/54246 20130101; A23V 2250/5488 20130101 |
Class at
Publication: |
426/321 |
International
Class: |
C12H 001/10 |
Claims
What is claimed is:
1. A food or nutritional product comprising, by weight, from about
2 to about 15% water, from about 1 to about 15% betaine, from about
5 to about 25% by weight of a pharmaceutically acceptable
humectant, and from about 5 to about 90% protein other than
betaine, based upon the total weight of the food or nutritional
product, wherein the A.sub..omega. of said food or nutritional
product is no greater than about 0.90.
2. A food or nutritional product according to claim 1 wherein the
A.sub..omega. of said food or nutritional product is no greater
than about 0.75.
3. A food or nutritional product according to claim 2 wherein the
A.sub..omega. of said food or nutritional product is no greater
than about 0.67.
4. A food or nutritional product according to claim 1 comprising
from about 2 to about 8% by weight betaine.
5. A food or nutritional product according to claim 4 comprising
from about 3 to about 5% by weight betaine.
6. A food or nutritional product according to claim 1 comprising
from about 7 to about 12% by weight water.
7. A food or nutritional product according to claim 6 comprising
from about 8 to about 9% by weight water.
8. A food or nutritional product according to claim 1 comprising
from about 25 to about 75% by weight protein other than
betaine.
9. A food or nutritional product according to claim 8 comprising
from about 30 to about 60% by weight protein other than
betaine.
10. A food or nutritional product according to claim 1, wherein
said food or nutritional product is in the form of a bar.
11. A food or nutritional product according to claim 1, wherein
said pharmaceutically acceptable humectant is selected from the
group consisting of glycerine, propylene glycol, and mixtures
thereof
12. A food or nutritional product according to claim 11, wherein
said humectant comprises glycerine.
13. A food or nutritional product according to claim 11, wherein
said humectant comprises a mixture of glycerine and propylene
glycol.
14. A food or nutritional product according to claim 1, comprising
from about 8 to about 15% by weight of said humectant.
15. A food or nutritional product according to claim 1 comprising,
by weight, from about 8 to about 9% water, from about 3 to about 5%
betaine, and from about 30 to about 60% protein other than betaine,
based upon the total weight of the food or nutritional product,
wherein the A.sub..omega. of said food or nutritional product is no
greater than about 0.67.
16. A food or nutritional product according to claim 15 comprising
from about 5 to about 12% by weight glycerine and from about 1 to
about 3% by weight propylene glycol.
17. A food or nutritional product according to claim 1 further
comprising a mono- or di-glyceride.
18. A food or nutritional product according to claim 17, wherein
said mono- or di-glyceride is diacylglycerol.
19. A food or nutritional product according to claim 16 further
comprising from about 2 to about 8% diacylglycerol.
20. A reduced carbohydrate food or nutritional product having an
A.sub..omega. no greater than about 0.90 comprising, by weight:
from about 1 to about 15% betaine; from about 2 to about 15% water;
from about 5 to about 25% of a pharmaceutically acceptable
humectant; from about 5 to about 90% protein other than betaine;
and up to about 5% total sugars, based upon the total weight of the
food or nutritional product, wherein no more than about 30% of the
calories in said reduced carbohydrate food or nutritional product
are attributable to carbohydrates.
21. A food or nutritional product according to claim 20 wherein the
A.sub..omega. of said food or nutritional product is no greater
than about 0.75.
22. A food or nutritional product according to claim 21 wherein the
A.sub..omega. of said food or nutritional product is no greater
than about 0.67.
23. A food or nutritional product according to claim 20 comprising
from about 2 to about 8% by weight betaine.
24. A food or nutritional product according to claim 23 comprising
from about 3 to about 5% by weight betaine.
25. A food or nutritional product according to claim 20 comprising
from about 7 to about 12% by weight water.
26. A food or nutritional product according to claim 25 comprising
from about 8 to about 9% by weight water.
27. A food or nutritional product according to claim 20 comprising
from about 20 to about 75% by weight protein other than
betaine.
28. A food or nutritional product according to claim 27 comprising
from about 30 to about 60% by weight protein other than
betaine.
29. A food or nutritional product according to claim 20 comprising,
by weight: from about 3 to about 5% betaine; from about 8 to about
9% water; and from about 30 to about 60% protein other than
betaine, based upon the total weight of the food or nutritional
product, wherein the A.sub..omega. of said food or nutritional
product is no greater than about 0.67.
30. A food or nutritional product according to claim 20, wherein
said food or nutritional product is in the form of a bar.
31. A food or nutritional product according to claim 20, wherein
said pharmaceutically acceptable humectant is selected from the
group consisting of glycerine, propylene glycol, and mixtures
thereof.
32. A food or nutritional product according to claim 31, wherein
said pharmaceutically acceptable humectant comprises glycerine.
33. A food or nutritional product according to claim 31, wherein
said pharmaceutically acceptable humectant comprises a mixture of
glycerine and propylene glycol.
34. A food or nutritional product according to claim 20, comprising
from about 8 to about 15% by weight of said pharmaceutically
acceptable humectant.
35. A food or nutritional product according to claim 34 comprising
from about 5 to about 12% by weight glycerine and from about 1 to
about 3% by weight propylene glycol.
36. A food or nutritional product according to claim 20 further
comprising a mono- or di-glyceride.
37. A food or nutritional product according to claim 36, wherein
said mono- or di-glyceride comprises diacylglycerol.
38. A method of lowering the A.sub..omega. of an
intermediate-moisture food or nutritional product, said method
comprising including in said food or nutritional product from about
1 to about 15% by weight betaine and from about 5 to about 25% by
weight of a pharmaceutically acceptable humectant selected from the
group consisting of polyhydric alcohols, sugar alcohols, and
mixtures thereof.
39. A method according to claim 38, wherein the A.sub..omega. of
said intermediate-moisture food or nutritional product is no
greater than about 0.90.
40. A method according to claim 39 wherein the A.sub..omega. of
said intermediate moisture food or nutritional product is no
greater than about 0.75.
41. A method according to claim 40 wherein the A.sub..omega. of
said intermediate moisture food or nutritional product is no
greater than about 0.67.
42. A method according to claim 38 comprising including from about
2 to about 8% by weight betaine in said food or nutritional
product.
43. A method according to claim 42 comprising including from about
3 to about 5% by weight betaine in said food or nutritional
product.
44. A method according to claim 38 wherein said food or nutritional
product comprises from about 7 to about 12% by weight water.
45. A method according to claim 44 wherein said food or nutritional
product comprises from about 8 to about 9% by weight water.
46. A method according to claim 38 wherein said food or nutritional
product comprises from about 25 to about 75% by weight protein
other than betaine.
47. A method according to claim 46 wherein said food or nutritional
product comprises from about 30 to about 60% by weight protein
other than betaine.
48. A method according to claim 38, wherein said food or
nutritional product is in the form of a bar.
49. A method according to claim 38, wherein said polyhydric alcohol
is selected from the group consisting of glycerine, propylene
glycol, and mixtures thereof.
50. A method according to claim 49, wherein said polyhydric alcohol
comprises glycerine.
51. A method according to claim 38, comprising including from about
8 to about 15% by weight of said pharmaceutically acceptable
humectant in said food or nutritional product.
52. A method according to claim 51, comprising including from about
5 to about 12% by weight glycerine and from about 1 to about 3% by
weight propylene glycol in said food or nutritional product.
53. A method according to claim 52, comprising including from about
3 to about 5% by weight betaine in said food or nutritional
product.
54. A method for retarding microbial spoilage of a food or
nutritional product containing from 2 to about 15% by weight water,
said method comprising including in said food or nutritional
product from about 1 to about 15% by weight betaine and from about
5 to about 25% by weight of a pharmaceutically acceptable humectant
selected from the group consisting of polyhydric alcohols, sugar
alcohols, and mixtures thereof.
55. A method according to claim 54, wherein the A.sub..omega. of
said intermediate-moisture food or nutritional product is no
greater than about 0.90.
56. A method according to claim 55 wherein the A.sub..omega. of
said intermediate-moisture food or nutritional product is no
greater than about 0.75.
57. A method according to claim 56 wherein the A.sub..omega. of
said intermediate-moisture food or nutritional product is no
greater than about 0.67.
58. A method according to claim 55 comprising including from about
2 to about 8% by weight betaine in said food or nutritional
product.
59. A method according to claim 58 comprising including from about
3 to about 5% by weight betaine in said food or nutritional
product.
60. A method according to claim 54 wherein said food or nutritional
product comprises from about 7 to about 12% by weight water.
61. A method according to claim 60 wherein said food or nutritional
product comprises from about 8 to about 9% by weight water.
62. A method according to claim 54 wherein said food or nutritional
product comprises from about 25 to about 75% by weight protein
other than betaine.
63. A method according to claim 62 wherein said food or nutritional
product comprises from about 30 to about 60% by weight protein
other than betaine.
64. A method according to claim 54, wherein said food or
nutritional product is in the form of a bar.
65. A method according to claim 54, wherein said polyhydric alcohol
is selected from the group consisting of glycerine, propylene
glycol, and mixtures thereof.
66. A method according to claim 65, wherein said polyhydric alcohol
comprises glycerine.
67. A method according to claim 54, comprising including from about
8 to about 15% by weight of said pharmaceutically acceptable
humectant in said food or nutritional product.
68. A method according to claim 67, comprising including from about
5 to about 12% by weight glycerine and from about 1 to about 3% by
weight propylene glycol in said food or nutritional product.
69. A method according to claim 68, comprising including from about
3 to about 5% by weight betaine in said food or nutritional
product.
Description
FIELD OF THE INVENTION
[0001] The invention relates to novel food or nutritional products.
More particularly, the present invention relates to
intermediate-moisture food products containing betaine that are
particularly suitable for consumption by persons seeking to
maintain a reduced carbohydrate diet.
BACKGROUND OF THE INVENTION
[0002] Prepared food or nutritional products such as food bars are
well known and have been readily available for some time. They vary
in composition, some having a marshmallow base while others,
originally introduced as health food bars, often comprise grains,
nuts, dried fruit, sweeteners and other ingredients. In the latter,
the dried ingredients are generally mixed with a binder, such as
sugar syrup, compressed into bars, and then cut to the desired
length. Depending on their composition, the bars may be mixed,
formed, and/or baked prior to packaging and sale.
[0003] Early food bars were typically hard and crunchy. Although
the bars were generally moist when initially formed, within the
first 24 to 48 hours following production, moisture from the sugar
syrup would generally migrate to the dry ingredients of the bar.
Subsequent crystallization of the sugars present in the syrup,
primarily dextrose, caused the bars to harden, providing a dry,
crunchy texture.
[0004] Simply increasing the moisture in the food bars fails to
provide a satisfactory solution to the problem of poor texture,
however. Although an increase in moisture may improve texture, high
levels of moisture in food generally promote the growth of
organisms such as yeasts, molds and bacteria, leading to
microbiological spoiling and a shortened shelf life. Stabilization
of food products through the use of traditional means such as
freezing, or sterilization followed by hermetic sealing of the food
product have known drawbacks, not least of which is cost. In recent
years, however, the shelf-life of various food products has been
extended by incorporating humectants into the products. These
humectants can be used to produce softer foods having an
intermediate level of moisture. Intermediate-moisture foods rely on
a reduction of the availability of water in the food to prevent
microbial growth and lengthen shelf life. Such availability of
water in the food is commonly termed water activity
(A.sub..omega.). The A.sub..omega. of the food, or the partial
vapor pressure of the water at the temperature of the food, can be
readily determined by placing the sample in a sealed container and,
upon reaching equilibrium, determining the relative humidity in the
head space. In general, a low A.sub..omega., i.e., less than 0.90,
indicates the existence of an environment in which growth of most
microorganisms will be retarded.
[0005] U.S. Pat. No. 3,202,514 to Burgess et al., which discloses
an intermediate moisture pet food, was one of the first to
demonstrate the principle of extending the shelf-life of a food by
controlling or altering the A.sub..omega.. Burgess et al. shows how
the A.sub..omega. of a food product can be maintained at a low
level by a high sugar content. U.S. Pat. No. 4,146,652 to Kahn et
al. discloses the substitution of polyhydric alcohols such as
glycerine and sorbitol for sucrose. Glycerine and other polyhydric
alcohols are known to also affect the texture of food bars. In U.S.
Pat. No. 4,451,488, for example, Cook et al. used polyhydric
alcohols to reduce the migration of moisture to the dry ingredients
and thereby overcome the hard and crunchy texture found in earlier
bars, while still retaining a low and A.sub..omega. and good flavor
characteristics. Although other humectants besides glycerine and
sorbitol are now known and widely used in the food industry,
glycerine continues to be the humectant most widely used in
intermediate-moisture food products. Prior art food bars may
frequently contain, for example, as much as 25% glycerine or more,
by weight.
[0006] Nutritional bars also now play a part in weight control
programs. As part of such programs, people have turned to very
low-carbohydrate diets in an effort to overcome their weight
problems. Several such programs suggest limiting carbohydrate
intake to 20-30 grams a day initially. Many people find such
carbohydrate-restricted diets more appealing than
calorie-restricted or starvation diets. Although there is
considerable disagreement within the medical community regarding
the use of low carbohydrate diets, public enthusiasm for and
acceptance of these diets remains high.
[0007] Consumption of carbohydrates causes an elevation of blood
glucose, which in turn triggers the secretion of insulin by the
beta-cells of the pancreas. Insulin plays a crucial role in the
regulation of blood glucose, lowering the concentration of blood
glucose by: 1) increasing the capacity for transport of glucose
from the bloodstream into cells, particularly of muscle and adipose
tissue; 2) stimulating conversion of glucose to glycogen, a storage
form of glucose; and 3) stimulating adipose cells to convert
glucose to fat.
[0008] A very low intake of carbohydrate leads to low
concentrations of insulin in the blood. As a result, liver glycogen
is rapidly broken down to maintain blood glucose. This source is
quickly depleted, however, and glucogenic amino acids from the
breakdown of food and body proteins become the source of glucose
for the body. Low insulin also encourages the breakdown of body fat
stores and the oxidation of fatty acids from both dietary and body
fats to provide energy. Fatty acids cannot be converted to glucose,
however. Instead, when little glucose is available, the liver
converts fatty acids to "ketone bodies" which many cells can use as
an alternative fuel. In time, even the brain can adapt to using
ketone bodies for energy. Ketone bodies appear in blood in elevated
amounts (ketosis), and significant quantities are excreted in the
urine (ketonuria). One explanation for the enhanced weight loss
observed with ketogenic diets is the marked urinary excretion of
ketone bodies that very low carbohydrate diets produce. These
low-carbohydrate diets are thus referred to as "ketogenic
diets."
[0009] Some scientists have argued that ketosis may be unhealthy or
even dangerous. Ketogenic diets have been used for nearly 70 years,
however. These diets have been helpful in treating children with
difficult to control seizures, and have been shown to reduce the
need for oral hypoglycemic agents in patients with type-2 diabetes.
Ketogenic diets have also been used to treat obesity in Navy
personnel and young college men. Reports have demonstrated that
superior loss of body fat may be achieved by a ketogenic diet,
compared to both an isocaloric (60% carbohydrate) mixed diet and to
a total fast, and a greater weight loss was seen with a 30 gram
carbohydrate diet as compared with isocaloric diets containing 60
and 104 grams of carbohydrate. These studies also showed good
retention of lean body mass and no ill effects from the attendant
ketosis.
[0010] Although the advisability of ketogenic diets may be
disputed, there is a general consensus that the public health would
benefit greatly from decreased consumption of cane sugar and other
refined carbohydrates. Diabetics, for example, must continually
monitor and restrict their carbohydrate intake, in order to
maintain a normal blood glucose level. Many athletes, at certain
points in their training, may also wish to limit carbohydrate
intake, so as to avoid an increase in insulin secretion.
[0011] Thus, it is clear that there is both a need and a public
demand for reduced carbohydrate food and nutritional products that
may be suitable for persons wishing to reduce their intake of
sugars and carbohydrates.
[0012] The term carbohydrate traditionally refers to polyhydroxy
aldehydes or ketones, or substances that yield such compounds on
hydrolysis. This traditional definition describes the sugars (e.g.,
sucrose, glucose, fructose, lactose), starches (e.g., of potatoes,
rice, wheat flour, etc), and fiber (e.g., cellulose). Carbohydrates
in human diets are divided into two major classifications:
"available carbohydrates," consisting primarily of sugars and
starches that can be digested to supply blood glucose either
directly or after further metabolism; and "unavailable
carbohydrates," that include indigestible matter, such as
water-soluble pectin and water-insoluble cellulose.
[0013] According to current Food and Drug Administration (FDA)
regulations, the total amount of carbohydrate in a food-stuff
"shall be calculated by subtraction of the sum of the crude
protein, total fat, moisture, and ash from the total weight of the
food." 21 C.F.R. .sctn. 101.9(c)(6). Thus, in order to comply with
FDA requirements, the amount of carbohydrate listed on the label of
a particular food or nutritional product may include ingredients
that do not fit the traditional definition presented above. Such
ingredients may include, for example, certain humectants, such as
glycerine.
[0014] Glycerine (also known as glycerin, glycerol, or
trihydroxypropane) is a polyhydric alcohol having the formula
C.sub.3H.sub.5(OH).sub.3. It has a caloric value of 4.32 calories
per gram. Glycerine has a sweet taste (about 0.6 times as sweet as
cane sugar), and because of its palatability, it is frequently the
humectant of choice in intermediate moisture food and nutrition
products. Since the subtraction method will not account for
glycerine in a proximate analysis of the fat, crude protein,
moisture and ash, however, glycerine may be counted as a
carbohydrate, regardless of the fact that its consumption will not
significantly affect blood glucose or insulin levels. As a result
of current labeling requirements, therefore, consumers seeking to
restrict their carbohydrate intake may conclude that products
containing large amounts of glycerine contain unacceptably high
levels of carbohydrates.
[0015] There is a need, therefore, for a method for preparing
intermediate moisture food or nutritional products that have an
acceptable A.sub..omega., while not having an unacceptably high
carbohydrate content, even when the carbohydrate content is
measured by the subtraction method required by the FDA. Moreover,
such intermediate moisture food or nutritional products need to
exhibit aesthetic properties, such as taste, aroma and texture,
that will be appealing to consumers. Simple reduction of
carbohydrate content by reducing the concentration of sugars and
humectants such as glycerine is generally not an option, since this
may serve to increase the water activity, leading to an increased
rate of microbial spoilage and a significant reduction in the shelf
life of the product.
[0016] Disclosed herein is a solution to this problem: a method for
reducing carbohydrate content in food and nutritional products,
while maintaining a low water activity. The solution is provided by
including in the food or nutritional product from about 1 to about
15% by weight betaine. The inclusion of betaine allows for a
reduction in the amount of ingredients that may contribute to the
carbohydrate content of the food or nutritional product, such as
sugars and/or glycerine, without a concomitant increase in the rate
of microbial spoilage. Additionally, food or nutritional products
prepared according to the methods of the present invention, such as
reduced carbohydrate food bars, have been found by tasting panels
to be aesthetically pleasing, and may desirably exhibit the
requisite stability and shelf-life that the commercial marketplace
demands.
[0017] Betaine, also occasionally referred to as trimethylglycine,
TMG, glycine betaine, oxyneurine, or
1-carboxy-N,N,N-trimethylmethanaminium hydroxide (chemical formula
C.sub.5H.sub.11NO.sub.2), occurs naturally in many plants and
animals. Betaine may be available as anhydrous betaine (no water of
crystallization) or betaine monohydrate (anhydrous betaine plus one
water of hydration, equal to 86.7% anhydrous betaine plus 13.3%
water). Betaine also forms an inner salt between its positively
charged nitrogen atom and a negatively charged oxygen atom. It is
available in the stable salt form as betaine hydrochloride, which
carries 75% by weight anhydrous betaine and 25% hydrochloride.
Betaine hydrochloride has thus been used as a source of chloride
for increasing stomach hydrochloric acid secretion. Because of its
high acid content, however, betaine hydrochloride is less preferred
for use in the present invention.
[0018] Synthetic betaine is indistinguishable from natural
material. As a substituted amino acid, on a proximate analysis any
betaine in a food or nutritional product will be measured as part
of the crude protein fraction. In human metabolism, betaine serves
as a methyl donor, converting homocysteine to methionine, and has
thus been used therapeutically as a treatment for homocysteinuria
(500 to 1,000 mg daily). Betaine has also been suggested for use as
a nutriceutical (e.g. 500 to 1,500 mg daily), for example to
promote circulatory health, and to elevate levels of
S-adenosyl-methionine and glutathione in the body.
[0019] As disclosed herein, intermediate moisture, low-sugar food
and nutritional products having an acceptable A.sub..omega. may be
prepared using betaine as a substitute for at least a part of the
humectants, such as glycerine, that are commonly used in place of
sugars. Since betaine is not a carbohydrate, food and nutritional
products described herein may be particularly suitable for persons
seeking to reduce their intake of carbohydrates. Furthermore, based
upon the other known and proposed benefits of betaine consumption,
such as promoting circulatory health and reducing homocysteine
levels, the food or nutritional products described herein may be
especially suitable for subjects wishing to avail themselves of
such benefits.
[0020] The present invention is directed to these, as well as
other, important ends.
SUMMARY OF THE INVENTION
[0021] The present invention is directed, in part, to novel food or
nutritional products containing betaine. Specifically, in one
embodiment, there are provided novel food or nutritional products
which comprise, by weight, from about 2 to about 15% water, from
about 1 to about 15% betaine, from about 5 to about 25% by weight
of a pharmaceutically acceptable humectant, and from about 5 to
about 90% protein other than betaine, based upon the total weight
of the food or nutritional product. The A.sub..omega. in these food
or nutritional products is maintained at a level no greater than
about 0.90, to retard spoilage.
[0022] Another embodiment of the invention is directed to reduced
carbohydrate food or nutritional products also having an
A.sub..omega. no greater than about 0.90, wherein no more than
about 30% of the calories are attributable to carbohydrates, as
determined by the subtraction method. These products comprise, by
weight: from about 1 to about 15% betaine; from about 5 to about
90% protein other than betaine; from about 2 to about 15% water;
from about 5 to about 25% of a pharmaceutically acceptable
humectant; and up to about 5% total sugars, based upon the total
weight of the reduced carbohydrate food or nutritional product.
[0023] A further embodiment of the invention is directed to methods
for lowering the A.sub..omega. of an intermediate-moisture food or
nutritional product. The methods comprise including from about 1 to
about 15% by weight betaine and from about 5 to about 25% by weight
of a pharmaceutically acceptable humectant in the food or
nutritional products. Suitable humectants may be selected from the
group consisting of polyhydric alcohols, sugar alcohols, and
mixtures thereof.
[0024] Yet another embodiment of the invention is directed to
methods for retarding microbial spoilage of a food or nutritional
product containing from 2 to about 15% by weight water. These
methods comprise including in said food or nutritional product from
about 1 to about 15% by weight betaine and from about 5 to about
25% by weight of a pharmaceutically acceptable humectant selected
from the group consisting of polyhydric alcohols, sugar alcohols,
and mixtures thereof.
[0025] These and other aspects of the invention will become more
apparent from the following detailed description.
DETAILED DESCRIPTION OF THE INVENTION
[0026] The methods and compositions of the present invention are
generally directed to the use of betaine in food or nutritional
products. The term "food or nutritional product" refers to any
protein containing consumable, such as food bars, sticks, pastes,
cookies, cakes, pies, breads, cupcakes, muffins, biscuits, candies,
prepared snack foods, and the like, either baked or not, intended
to be eaten by a human or other animal. Food and nutritional
products intended to be eaten by a human are preferred.
[0027] Preferably, the food or nutritional product is in the form
of a food bar, as described, for example, in U.S. Pat. No.
4,451,488. The food bars may be formed by compression, may be
extruded, or may be formed by another method known in the art.
Other forms of food or nutritional products are also well known to
those of ordinary skill in the art, and the methods of the present
invention may easily be adapted to produce food or nutritional
products in forms other than food bars.
[0028] Certain embodiments of the invention may be particularly
well suited for subjects who are restricting their dietary intake
of carbohydrates. Such subjects may include, for example, those
suffering from Type I or Type II diabetes, those having elevated
homocysteine levels and/or homocysteineuria, atheletes, and persons
on ketogenic diets. As used herein, "carbohydrates" are measured by
the subtraction method required by the FDA, as described above. The
term "calories attributable to carbohydrates" refers to the caloric
content of all compounds that would be classified as carbohydrates
by this method. Specifically, calories that may be derived from
compounds such as glycerine, which does not fit the traditional
definition of a carbohydrate, are considered as "calories
attributable to carbohydrates" in the present application. As used
herein, the term "reduced carbohydrate food or nutritional product"
refers to food or nutritional products in which no more than about
30% of the calories are attributable to "carbohydrates." Food or
nutritional products in which no more than about 25% of the
calories are attributable to carbohydrates may be preferred, with
products in which no more than 20% of the calories are attributable
to carbohydrates being more preferred. Products in which no more
than 15% of the calories may be attributable to carbohydrates are
most preferred.
[0029] Typically, betaine is incorporated into the food or
nutritional product in the anhydrous form, although a certain
percentage of the monohydrate form may also be present. The
monohydrate form may also be produced during or after the
manufacturing process, as the anhydrous betaine contacts water
molecules. As noted above, the hydrochloride salt of betaine is
generally not intentionally incorporated into the products of the
present invention, although it may be possible for a limited amount
of the hydrochloride salt of betaine to be present. Preferably, the
food or nutritional products of the present invention comprise from
about 1 to about 15% betaine, and all combinations and
subcombinations of ranges and specific amounts therein. Preferably,
the products comprise from about 2 to about 8% by weight betaine,
with products comprising from about 3 to about 5% by weight betaine
being even more preferred. The percentage of betaine in a food or
nutritional product means the total amount of betaine in the
product, exclusive of any water of hydration or associated
hydrochloride that may be associated with the betaine.
[0030] The incorporation of betaine is of particular benefit in the
production of food or nutritional products containing from 2 to
about 15% water, and all combinations and subcombinations of ranges
and specific amounts therein, based upon the total weight of the
food or nutritional product. Food products containing from 2 to
about 15% by weight water may be referred to herein as being
"intermediate-moisture" food or nutritional products. Preferably,
the water content in the food or nutritional products of the
present invention is from about 7 to about 12% by weight, with
products containing from about 8 to about 9% by weight water being
even more preferred. The A.sub..omega. in these food or nutritional
products is preferably no greater than about 0.90. Products in
which the A.sub..omega. is no greater than about 0.75 are more
preferred, due to their longer shelf-life, and products in which
the A.sub..omega. is no greater than about 0.67 are even more
preferred.
[0031] As noted above, the measurement of the A.sub..omega. of a
food or nutritional product is a simple matter, well known to those
of skill in the art. Water activity meters are readily available
commercially, such as, for example, the AquaLab Water Activity
Meter (Decagon Devices, Inc., Pullman, Wash.). AquaLab uses the
chilled-mirror dewpoint technique to measure the A.sub..omega. of a
sample. In an instrument that uses the dewpoint technique, the
sample is equilibrated with the headspace of a sealed chamber that
contains a mirror and a means of detecting condensation on the
mirror. At equilibrium, the relative humidity of the air in the
chamber is the same as the water activity of the sample. In the
AquaLab, the mirror temperature is precisely controlled by a
thermoelectric (Peltier) cooler. Detection of the exact point at
which condensation first appears on the mirror is observed with a
photoelectric cell. A beam of light is directed onto the mirror and
reflected into a photodetector cell. The photodetector senses the
change in reflectance when condensation occurs on the mirror. A
thermocouple attached to the mirror then records the temperature at
which condensation occurs. AquaLab then signals the operator by
flashing a green LED and/or beeping. The final water activity and
temperature of then sample is the displayed.
[0032] As disclosed herein, betaine may be used to reduce the
A.sub..omega. of a food or nutritional product, and thereby reduce
the incidence of microbial spoilage of the product. Microbial
spoilage refers to the undesirable growth in a food or nutritional
product of microorganisms, such as yeast, molds, and/or bacteria,
that renders the product unacceptable or unfit for consumption. By
reducing the A.sub..omega. of the product, the methods of the
present invention may be used to retard microbial spoilage in
intermediate moisture food or nutritional products. The term
"retard microbial spoilage," as used herein, means that the onset
of such spoilage may be delayed and/or the rate of growth of such
microorganisms may be reduced. Thus, betaine may serve to extend
the effective shelf-life of a food or nutritional product. The term
"shelf-life," as used herein, refers to the length of time after a
food or nutritional product is manufactured and/or packaged until
it becomes unsuitable for sale, due to staleness, microbial
spoilage, oxidation, separation of ingredients, or other causes.
Accordingly, it has been found that by including betaine in a food
or nutritional product, the shelf-life of that product may be
extended beyond what it would be without the betaine.
[0033] The food or nutritional products of the present invention
also generally contain protein. Although any betaine in the
products may contribute to the crude protein fraction of a
proximate analysis, as used herein, the term "protein" does not
include betaine. Preferably, proximate analysis of the products
reveals from about 5 to about 90% by weight protein other than
betaine, based upon the total weight of the product, and all
combinations and subcombinations of ranges and specific amounts
therein. Protein amounts ranging from about 20 to about 75% by
weight are preferred, and products containing from about 30 to
about 60% by weight protein are more preferred. The protein in the
food or nutritional products may be derived, at least in part, from
a wide variety of optional ingredients, including nuts, fruit,
grains, vegetable extracts, and the like. Additionally, purified
protein products such as egg albumin, hydrolyzed soy protein, corn
germ, gelatin, wheat germ, fish protein, bran protein, collagen
hydrolysate, yeast extracts, whey protein isolates, milk proteins
including any derivatives of casein and/or whey, and other protein
products well known in the art may be included in the food or
nutritional products. Various amino acids, either natural or
synthetic, may also be incorporated into the products.
[0034] The food or nutritional products also may contain sucrose or
other sugars. Preferably, the food or nutritional products contain
no more than about 10% by weight sugars, based upon the total
weight of the products, with products containing no more than about
7.5% by weight sugars being preferred. Products containing no more
than about 5% by weight sugars are more preferred, with products
containing no more than about 3.5% sugars being even more
preferred. Products containing no more than about 2% sugars are the
most preferred. The sugars may be incorporated into the products
either as solids, or as sugar syrups, such as corn syrup, molasses,
fruit extracts, honey, and other liquid preparations well known to
those in the art. Other sweetening agents may also be employed, to
improve the taste of the food or nutritional products. Such
sweetening agents may include, for example, saccharin, aspartame,
cyclamates, acesulfame-K, and sucralose.
[0035] As noted previously, although betaine may be used in place
of a certain amount of the humectants commonly used to produce
intermediate-moisture food and nutritional products, the products
of the present invention frequently contain at least some
pharmaceutically acceptable humectant, in addition to the betaine.
Although it may be said that betaine may function as a humectant,
as used herein, the term "humectant" does not include betaine. The
term "pharmaceutically acceptable," as used herein, refers to
materials that are generally not toxic or injurious to a patient
when used in the food or nutritional products of the present
invention. Suitable pharmaceutically acceptable humectants that may
be used in the methods and products of the present invention may
include, for example, polyhydroxy alcohols, such as glycerine and
propylene glycol, sugar alcohols, such as sorbitol, mannitol,
isomalt, maltitol, lactitol, and xylitol, and other known
humectants such as polydextrose, triacetin and oxidized
polyethylene. Frequently, the products may contain a combination of
two or more humectants, for example a mixture of glycerine and
propylene glycol. Additionally, several of the humectants
(particularly the sugar alcohols mannitol, sorbitol, maltitol,
lactitol and xylitol) listed above may frequently be present in a
coating or frosting on the food product, for example as part of a
chocolate coating on a food bar.
[0036] Preferably, the total amount of humectant in the food or
nutritional product is no more than about 30% by weight, based upon
the total weight of the product. More preferably, the total amount
of humectant in the product is from about 5 to about 25% by weight,
and all combinations and subcombinations of ranges and specific
amounts therein. Amounts from about 8 to about 15% by weight are
even more preferred. A particularly preferred embodiment of the
invention utilizes a combination of glycerine and propylene glycol
as the humectant in the main body of the food or nutritional
product. In this embodiment, it is preferred that the product
contain from about 5 to about 12% by weight glycerine and from
about 1 to about 3% by weight propylene glycol.
[0037] The food or nutritional products of the present invention
may also include a wide variety of edible oils, fats, and
emulsifying agents well known to those of skill in the art. Various
glycerides, including mono-, di-, and tri-glycerides, may be
included, as well. A preferred class of di-glycerides is 1,3
diacylglycerol (DAG), as described, for example, in U.S. Pat. Nos.
6,025,348 and 6,139,897, to Goto, et al, which are incorporated
herein in their entirety by reference. Particularly preferred are
DAGs in which the constituent fatty acids comprise C.sub.8-22
saturated fatty acids and unsaturated fatty acids. Products of the
present invention preferably contain up to about 10% glycerides,
with products containing, by weight, from about 2 to about 8% DAG,
and all combinations and subcombinations of ranges and specific
amounts therein, being preferred. Products containing from about 3
to about 7% DAG by weight are even more preferred.
[0038] The food or nutritional products of the present invention
may also include a wide variety of natural and artificial
flavorings and colorants well known to those of ordinary skill in
the art. Other optional ingredients include various vitamins and
mineral supplements commonly added to food products of this type,
and other nutriceuticals, chemopreventive agents, and the like,
well known to those skilled in the art may also be included.
Various preservatives, emulsifying agents, anti-oxidants and
fillers may also be present.
[0039] The invention is further demonstrated in the following
examples, which are for provided for purposes of illustration and
are not intended to limit the scope of the present invention in any
way.
EXAMPLES
Example I
[0040] Food bars containing the following ingredients were
prepared:
1 FOOD ITEM % WEIGHT Collagen Hydrolysate 15.37% Calcium Caseinate
8.89% Isolated Soy Protein 5.46% Peanut Flour 7.41% Whey Protein
Isolate 5.56% Betaine 2.96% Glycerine 99.5% U.S.P. 9.07% Propylene
Glycol 2.04% Natural Peanut Butter-Salted, Dark Roast 4.63% 1,3
Diacylglycerol (DAG) 4.35% Distilled Water 9.07% Sucralose, liquid
0.28% Chocolate Peanut Coating 16.67% Vit/Min Premix 1.85%
Magnesium Oxide 0.46% Tricalcium Phosphate 2.87% Citric Acid
Anhydrous 0.65% Salt 0.37% Flavorings 2.04%
[0041] All liquid ingredients except the coating were mixed
together separate from the dry ingredients, to form a syrup base.
The dry ingredients were also blended together, and the syrup base
was added to the mixed dry ingredients to form a dough. The dough
was kneaded until all ingredients were well blended. The bars were
pressed and formed, then coated. The bars had an excellent soft,
chewy texture, with no off flavors from the humectants. The
A.sub..omega. was measured at 0.67. The bars contained 245.79 total
calories, with 22% attributable to carbohydrates, as determined by
the subtraction method. Total protein, including betaine measured
41%. Protein other than betaine measured 38.7%. Sugars measured
less than 2% by weight. The bars were expected to have an excellent
shelf-life, based on the low A.sub..omega..
Example II
[0042] Food bars containing the following food ingredients were
prepared:
2 FOOD ITEM % WEIGHT Collagen Hydrolysate 10.19% Calcium Caseinate
10.19% Isolated Soy Protein 9.91% Whey Protein Isolate 6.48%
Betaine 7.41% Glycerine 99.5% U.S.P. 7.41% Propylene Glycol 1.85%
Dried Ground Filberts/Hazelnuts 5.56% Dry Roasted
Filberts/Hazelnuts-Unsalted 6.48% 1,3 Diacylglycerol (DAG) 3.70%
Distilled Water 9.26% Sucralose, liquid 0.28% Dark Chocolate
Coating 14.81% Vit/Min Premix 1.11% Magnesium Oxide 0.46%
Tricalcium Phosphate 2.87% Flavorings 2.03%
[0043] The bars were prepared as in Example 1. The bars had an
excellent soft, chewy texture, with no off flavors from the
humectants. The A.sub..omega. was less than 0.67. The bars contain
208.68 total calories, with only 19% attributable to carbohydrates,
by the subtraction method. Total protein, including the betaine,
measured 40.9%. Protein other than betaine measured 35.7%. Sugars
measured less than 2% by weight. The bars were expected to have an
excellent shelf-life, based on the low A.sub..omega..
Example III
[0044] To demonstrate the effect of betaine on lowering water
activity, two experimental bars were made, each containing the same
amount of protein, glycerine, water and fat. The second bar
contained 3% betaine. Flavorings, vitamins and minerals and coating
were omitted to simplify the process:
3 Ingredient Bar 1 Bar 2 Calcium Caseinate 15 g 15 g Collagen
Hydrolysate 10 g 10 g Glycerine 9 g 9 g Water 9 g 9 g Oil 2 g 2 g
Betaine 0 g 1.35 g (3.0%) Total Weight 45 g 46.35 g A.sub..omega.
.754 .720
[0045] This example shows that the inclusion of betaine in the
composition acts to lower the A.sub..omega..
[0046] The disclosures of each patent, patent application and
publication cited or described in this document are hereby
incorporated herein by reference, in their entirety.
[0047] Various modifications of the invention, in addition to those
described herein, will be apparent to those skilled in the art from
the foregoing description. Such modifications are also intended to
fall within the scope of the appended claims.
* * * * *