U.S. patent application number 12/729302 was filed with the patent office on 2010-09-30 for food products.
Invention is credited to Douglas Jon Berg, John Michael Jensen, Peter Yau-Tak Lin, Barbara Ellen Stuckey, Scott Donald Whalen.
Application Number | 20100247718 12/729302 |
Document ID | / |
Family ID | 42784555 |
Filed Date | 2010-09-30 |
United States Patent
Application |
20100247718 |
Kind Code |
A1 |
Whalen; Scott Donald ; et
al. |
September 30, 2010 |
Food Products
Abstract
Food products for the dietary management of a diet-responsive
disease or condition, a method of dietary management of a
diet-responsive disease or condition, and a system for providing
such food products are disclosed. In one embodiment, the system
involves (a) providing the name of at least one medical
professional or medical professional's office or practice for
consultation by participants and, if applicable, for writing orders
for food products for participants; (b) providing controlled access
to a supply of food products; and (c) providing the food products
to the participants. The food products can be supplied in any
suitable manner. Suitable manners of providing a supply of food
products include, but are not limited to providing the food
products at retail outlets, such as stores that have pharmacies,
and drug stores, or through a website.
Inventors: |
Whalen; Scott Donald;
(Cincinnati, OH) ; Jensen; John Michael; (Wyoming,
OH) ; Lin; Peter Yau-Tak; (Liberty, OH) ;
Stuckey; Barbara Ellen; (San Francisco, CA) ; Berg;
Douglas Jon; (San Mateo, CA) |
Correspondence
Address: |
THE PROCTER & GAMBLE COMPANY;Global Legal Department - IP
Sycamore Building - 4th Floor, 299 East Sixth Street
CINCINNATI
OH
45202
US
|
Family ID: |
42784555 |
Appl. No.: |
12/729302 |
Filed: |
March 23, 2010 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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61163914 |
Mar 27, 2009 |
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61163922 |
Mar 27, 2009 |
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61163925 |
Mar 27, 2009 |
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Current U.S.
Class: |
426/114 |
Current CPC
Class: |
A23L 33/20 20160801;
A23L 33/30 20160801; G16H 20/60 20180101; A23V 2002/00 20130101;
A23V 2002/00 20130101; A23V 2200/30 20130101 |
Class at
Publication: |
426/114 |
International
Class: |
B65D 81/34 20060101
B65D081/34 |
Claims
1. A food product in a prepackaged form selected from the group
consisting of a frozen or shelf stable: complete meal, main course
of a meal, appetizer, entree, side dish for a meal, sauce,
dressing, dessert, snack, cooked food, hot food, microwavable food,
cooking oil, and spreads, wherein said food product is prepared
using a recipe which has been modified to replace at least some
digestible fat in the recipe with a fat replacement ingredient,
said food product is in a packaged form for storage and
distribution, and is suitable for consumption five or more days
after being packaged, and said food product comprises a food
product for the dietary management of a diet-responsive disease or
condition.
2. A food product according to claim 1 comprising calories and fat,
said food product having less than or equal to about 30% of said
calories derived from fat.
3. A food product according to claim 1 comprising a partially
digestible or non-digestible fat replacement ingredient.
4. A food product according to claim 3 wherein said partially
digestible or non-digestible fat replacement ingredient comprises
an edible, substantially non-absorbable, substantially
non-digestible polyol fatty acid polyester having at least 4 fatty
acid ester groups, wherein said polyol is selected from the group
consisting of sugars and sugar alcohols containing from 4 to 8
hydroxy groups and wherein each fatty acid group has from 2 to 24
carbon atoms.
5. A food product according to claim 3 wherein said partially
digestible or non-digestible fat replacement ingredient comprises a
sucrose polyester.
6. A food product according to claim 3 wherein said partially
digestible or non-digestible fat replacement ingredient comprises a
mixture of octa-, hepta-, and hexa-esters of sucrose with fatty
acids derived from edible fats and oils or fatty acids, wherein the
chain lengths of the fatty acids contain no less than 12 carbon
atoms.
7. A food product according to claim 1 which is rated at least
consumer-equivalent to a comparable diet food item according to the
Test Method.
8. A food product according to claim 1 comprising less than or
equal to 1 gram of saturated fat.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of U.S. Provisional
Application Nos. 61/163,914; 61/163,922; and 61/163,925, all of
which were filed on Mar. 27, 2009, which are incorporated by
reference herein.
FIELD OF THE INVENTION
[0002] The present invention is directed to food products for the
dietary management of a diet-responsive disease or condition,
methods of dietary management of a diet-responsive disease or
condition, and systems for providing such food products.
BACKGROUND OF THE INVENTION
[0003] Numerous diet products and programs have been developed for
various purposes. ALLI.TM. is the reduced-strength version of
orlistat (branded name XENICAL.RTM.), a prescription drug to treat
obesity. It is approved for over-the-counter sale to overweight
adults 18 years and older. ALLI.TM. is meant to be used in
conjunction with a low-calorie, low-fat diet and regular exercise.
Other diet products and programs include: GLUCERNA.RTM. nutritional
products for people with diabetes (sold by Abbott Laboratories);
Campbell Soup Company's INTELLIGENT QUISINE.RTM. program (see U.S.
Pat. Nos. 5,639,471; 5,977,059; 5,994,295; 6,039,978; 6,039,989;
6,102,706; and 6,189,330 B1); NUTRISYSTEM.RTM. weight loss system;
Physicians WEIGHT LOSS Centers.RTM. programs; STOUFFER'S.RTM. LEAN
CUISINE.RTM. foods; and WEIGHT WATCHERS.RTM. weight loss program
(see U.S. Pat. Nos. 4,652,241; 6,040,531; and 6,878,885 B2).
[0004] Several other diet products and programs are described in
the patent literature. Nutritional compositions used in the
treatment or prevention of metabolic syndrome, diabetes or obesity
are described in U.S. Patent Application Publication US
2004/0087514 A1, published in the name of Hughes, et al. A method
of using gamma cyclodextrin to control blood glucose and insulin
secretion is described in U.S. Patent Application Publication US
2005/0215523 A1, published in the name of Lai, et al.
[0005] Some current dietary or nutritional programs involve the use
of medical foods. "Medical foods" are defined by the U.S. Food and
Drug Administration as a "food which is formulated to be consumed
or administered enterally under the supervision of a physician and
which is intended for the specific dietary management of a disease
or condition for which distinctive nutritional requirements, based
on recognized scientific principles, are established by medical
evaluation." Suppliers of medical foods include: Abbott Nutrition
(www.abbottnutrition.com); Applied Nutrition Corp.
(www.medicalfood.com); Metagenics (www.metagenics.com); Nationwide
Medical Foods (www.medicalfoods.com); Nutricia North America
(www.nutriciana.com); and Primus Pharmaceuticals (www.limbrel.com).
These medical foods are often provided in the form of meal
replacement products, such as liquids, cereals, snack bars, meal
bars, pills, and shakes, rather than in the form of actual food
dishes as part of a meal.
[0006] Many diet programs rely on reducing serving portion size to
reduce the intake of calories. This can leave the dieting
individual feeling hungry. Other products and programs provide
reduced calorie foods; however, often such foods are poor tasting.
The search for improved diet foods and foods for dietary management
of a diet-responsive disease or condition, and methods of dietary
management of a diet-responsive disease or condition has,
therefore, continued. In particular, it is desirable to provide
diet foods and food products for dietary management of a
diet-responsive disease or condition that have a good taste which
are provided in substantial sized portions, but which have
significant calorie and fat reduction compared to non-diet (i.e.,
full calorie) equivalent foods.
SUMMARY OF THE INVENTION
[0007] The present invention is directed to food products for the
dietary management of a diet-responsive disease or condition,
methods of dietary management of a diet-responsive disease or
condition, and systems for providing such food products. There are
numerous non-limiting embodiments of the present invention.
[0008] In one non-limiting embodiment, food products for dietary
management of a diet-responsive disease or condition are provided
which contain a fat replacement ingredient. The food products may
be in any suitable form including, but not limited to, in the form
of, or as a component of a frozen or shelf stable: complete meal,
main course of a meal, appetizer, entree, side dish for a meal,
sauce, dressing, dessert, snack, cooked food, hot food,
microwavable food, cooking oils, and spreads. The food products may
be prepared using recipes which have been modified to replace at
least some of the digestible fat with a fat replacement ingredient
and then prepared for storage, distribution and consumption after a
period of time beyond the normal life of the food (e.g., five,
seven, or more days later). In some embodiments, the fat
replacement ingredient comprises a partially digestible or
non-digestible fat. In certain cases, the food products have less
than or equal to about 30% of their calories comprised of fat.
[0009] A method of dietary management of a diet-responsive disease
or condition is also provided. Such diet-responsive diseases or
conditions can potentially include, but are not limited to:
atherosclerotic disease, cardiovascular disease, coronary heart
disease, diabetes, dyslipidemia, hypercholesterolemia,
hypertension, metabolic syndrome, obesity, osteoarthritis,
overweight, pre-diabetes, satiety, and sleep apnea. Managing
life-style and diet may also lower one or more potential risk
factors for certain types of cancer, such as breast, endometrium,
colon, kidney, and esophageal cancers.
[0010] One non-limiting embodiment of the method of dietary
management of a diet-responsive disease or condition comprises:
[0011] (a) providing at least one food item for dietary management
of a diet-responsive disease or condition that is at least
consumer-equivalent relative to a comparable diet food item, said
food item being in a form selected from the group consisting of a
frozen or shelf stable: complete meal, main course of a meal,
appetizer, entree, side dish for a meal, sauce, dressing, dessert,
snack, cooked food, hot food, microwavable food, cooking oil, and
spread; [0012] (b) informing at least one medical professional (or
"prescriptor") of the availability of said at least one food item
if said medical professional is not aware of the same, and of the
medical professional's (or prescriptor's) ability to supervise a
consumer's (or patient's) use of said food item, and/or, if
applicable, to write an order for said at least one food item;
[0013] (c) providing a consumer with a plan for reducing their
daily caloric intake by an average amount greater than or equal to
about 25, alternatively, greater than or equal to about 50,
alternatively greater than or equal to about 100 calories per day
when said consumer consumes at least one said food item per day;
and [0014] (d) allowing a consumer to purchase said at least one
food item after said consumer is under medical supervision for use
of said food item, and/or said medical professional writes an
order, if applicable, for said at least one food item, wherein said
consumer ingests a quantity of said food items over a period of
time to change (that is, transform or be transformed) from having a
first state of a diet-responsive disease or condition to a second
state wherein said diet-responsive disease or condition is improved
in said second state relative to said first state.
[0015] In another embodiment, a method of controlling caloric
intake and/or amount of calories burned by a consumer (or
participant) is disclosed. In one version of this embodiment, the
method comprises: (a) providing a consumer with a program or plan
for: (i) reducing their average daily caloric intake over a period
of time by greater than or equal to about 25 calories,
alternatively, greater than or equal to about 50, alternatively
greater than or equal to about 100 calories; and (ii) increasing
the participant's physical activity to use an additional 50 or
more, or alternatively 100 or more calories per day; (b) providing
a plurality of prepackaged food items to the consumer, each of the
food items comprising an at least consumer-equivalent, reduced fat
food product comprising a fat replacement ingredient, wherein said
food product is packaged for storage and distribution, and is
suitable for consumption five or more days after being packaged;
and (c) the consumer ingests a sufficient quantity of said food
products over a period of time to change (transform or be
transformed) from having a first state of a diet-responsive disease
or condition to a second state wherein said diet-responsive disease
or condition in said second state is improved relative to said
first state. In certain embodiments, the duration of the period of
time over which the program is provided may be any number of months
greater than one month, up to a year, or more. In certain
embodiments, the method may provide diet and activity guidance in
the form of one or more tips (that is, items of information or
suggestions) to the participant.
[0016] In another embodiment, a system for providing food products
is disclosed. One version of the system comprises: (a) informing at
least one medical professional (or "prescriptor") of the
availability of at least one food product for dietary management of
a diet-responsive disease or condition if said medical professional
is not aware of the same, and of the medical professional's or
prescriptor's ability to supervise a consumer's (or patient's) use
of said food product, and/or, if applicable, to write an order for
said at least one food product; (b) providing consumers with
controlled access to a supply of food products, wherein the amount
of at least one ingredient in the food product is tracked by a
computer so a consumer can gain access to a food product that would
not otherwise be available; and (c) providing the food products to
the consumers. The food products can be supplied in any suitable
manner. Suitable manners of providing a supply of food products
include, but are not limited to providing the food products at
retail outlets, such as stores that have pharmacies, and drug
stores, or through an internet website. In one embodiment, a
website is provided at which food products may be ordered by
consumers, and (1) the website has controls so that only those
consumers under medical supervision and/or with orders from a
medical professional can order food products from the website
and/or (2) the website has controls to control the amount of one or
more ingredients that are provided to and/or consumed by a consumer
over a period of time. In other embodiments, the website may
comprise an invention in its own right. The food products may
optionally be delivered to one or more consumers.
[0017] In other embodiments, the methods described herein may
comprise fewer steps than those described above. Alternatively, the
methods can comprise additional steps.
BRIEF DESCRIPTION OF THE DRAWINGS
[0018] The following detailed description will be more fully
understood in view of the drawings in which:
[0019] FIG. 1 is a flow chart which shows one embodiment of system
for providing food products.
[0020] FIG. 2 is a graph which shows body fat loss over time for
several diet programs.
[0021] The embodiment of the system shown in the drawings is
illustrative in nature and is not intended to be limiting of the
invention defined by the claims. Moreover, the features of the
invention will be more fully apparent and understood in view of the
detailed description.
DETAILED DESCRIPTION
I. Introduction
[0022] The present invention is directed to food products for the
dietary management of a diet-responsive disease or condition,
methods of dietary management of a diet-responsive disease or
condition, and systems for providing such food products.
Definitions
[0023] The term "consumer-equivalent", as used herein, refers to
foods that are judged by consumers to be equivalent to comparable
diet food items according to the Test Method described herein.
[0024] The term "consumer preferred", as used herein, refers to
foods that are preferred by consumers over comparable diet food
items according to the Test Method described herein.
[0025] The term "controlling", as used herein, refers to the
treatment, prevention, amelioration, control, delay of progression
or dietary management of the diseases, symptoms, conditions and
disorders described herein.
[0026] The term "cooked food", as used herein, refers to food which
is prepared, after opening any package containing the same, by
exposing the food to some heat energy, such as: preparing on a
stove top, heating in a microwave oven, or by baking in an oven.
The term "cooked food", as used herein, is distinguishable from
cereals and snack bars that were only cooked prior to packaging and
are not intended to be heated after the package is opened. It is
also within the scope of the term "cooked food" for such cooked
food to have also been partially or fully cooked and/or cured prior
to packaging.
[0027] The term "entree", as used herein, refers to the principal
or main dish of a meal.
[0028] The terms "food products or food items for the dietary
management of a diet-responsive disease or condition", as used
herein, refer to food products with one or more of the fat
replacement ingredients described herein that comprise: (a) foods
for special dietary uses; (b) medical foods; and, (c) foods that
are used to manage one or more of the following diet-responsive
diseases or conditions: atherosclerotic disease, cardiovascular
disease, coronary heart disease, type 2 diabetes and/or impaired
glucose tolerance, dyslipidemia, hypercholesterolemia,
hypertension, metabolic syndrome, obesity, osteoarthritis,
overweight, pre-diabetes, satiety, and sleep apnea, or to reduce
risk factors for one or more of: breast, endometrium, colon,
kidney, and esophageal cancers. In some embodiments described
herein, certain diseases or conditions may be specifically excluded
from the foregoing list.
[0029] The term "foods for special dietary uses", as used herein,
refers to foods that meet the following definition of "special
dietary uses" which is contained in Title 21, Section 105.3(a)(1)
of the United States Code of Federal Regulations (CFR): [0030] The
term special dietary uses, as applied to food for man, means
particular (as distinguished from general) uses of food, as
follows: [0031] (i) Uses for supplying particular dietary needs
which exist by reason of a physical, physiological, pathological or
other condition, including but not limited to the conditions of
diseases, convalescence, pregnancy, lactation, allergic
hypersensitivity to food, underweight, and overweight; [0032] (ii)
Uses for supplying particular dietary needs which exist by reason
of age, including but not limited to the ages of infancy and
childhood; [0033] (iii) Uses for supplementing or fortifying the
ordinary or usual diet with any vitamin, mineral, or other dietary
property. Any such particular use of a food is a special dietary
use, regardless of whether such food also purports to be or is
represented for general use.
[0034] The term "full calorie food", as used herein, refers to a
non-reduced calorie, or non-diet food.
[0035] The term "hot food", as used herein, refers to foods that
the consumer is instructed to heat before serving. The food will,
thus, have a temperature above room temperature before serving.
[0036] The term "hypocaloric", as used herein, refers to a food
item that provides a reduction in calories in the range of 20-300
calories in comparison to the same food item which has been
prepared with traditional fat ingredients.
[0037] The term "meal replacement products", as used herein, refers
to products such as drinks (e.g., drink mixes, packaged drinks,
shakes, etc.) and edible bars that are intended to be consumed in
the place of a meal.
[0038] A "medical food" in the United States is defined by the U.S.
Food and Drug Administration (FDA) as a "food which is formulated
to be consumed or administered enterally under the supervision of a
physician and which is intended for the specific dietary management
of a disease or condition for which distinctive nutritional
requirements, based on recognized scientific principles, are
established by medical evaluation." The terms "medical food" and
"medical food item" may be used interchangeably herein.
[0039] The terms "microwavable" or "microwavable food", as used
herein, refer to foods that the consumer is instructed to heat in a
microwave oven before serving.
[0040] The terms "partially digestible fats" and "non-digestible
fats", as used herein, refer to fats yielding less than or equal to
about 7 calories per gram of dietary energy (versus the approximate
9 calories per gram of dietary energy yielded from a traditional
digested fat).
[0041] The term "prescriptor", as used herein, refers to a medical
professional or other individual who is authorized to write an
order for medical foods or foods for special dietary uses, to the
extent such an order is necessary.
[0042] The term "salted snacks", as used herein, refers to foods
such as potato chips, corn chips, tortilla chips, curls, puffs,
potato sticks, French fries, and shoestring potatoes.
[0043] The term "shelf stable", as used herein, refers to food
products that can be distributed and sold without the need for
refrigeration or frozen storage to prevent microbial spoilage.
[0044] The term "similar to traditional recipe", as used herein,
refers to foods that are found by consumers to have a taste that
compares favorably to comparable traditional recipe food items
according to the Test Method described herein.
[0045] The term "traditional recipe", as used herein, refers to
food that has not been altered to reduce the fat, calorie, sugar or
other content of the food item.
II. The Food Products
[0046] Food products for the dietary management of a
diet-responsive disease or condition, as defined above, are
provided herein. In some embodiments, the food products may fall
into one or more, but not all, of the categories defined above of:
(a) foods for special dietary uses; (b) medical foods; and (c)
foods used to manage one or more of the enumerated diet-responsive
diseases or conditions. The term "food products" described herein
may be referred to alternatively herein as "food items". The food
products may be prepared using recipes which have been modified or
transformed to replace at least some of the digestible fat with a
fat replacement ingredient and then prepared for storage,
distribution and consumption after a period of time beyond the
normal shelf life of the food (e.g., five, seven, or more days
later), using one of many preservation techniques.
[0047] The food products of interest herein comprise a fat
replacement ingredient such as reduced calorie fat ingredients or
compositions. The food products may have less than or equal to
about 30% of their calories derived from fat. In some embodiments,
the fat replacement ingredient comprises a partially digestible or
non-digestible fat-like material alone, or in combination with
other ingredients including, but not limited to certain reduced
calorie triglycerides. For clarity, the 30% figure stated above
does not include the fat replacement ingredient(s) described
herein. Suitable partially digestible or non-digestible fat-like
materials include, but are not limited to polyol fatty acid
polyesters having at least 4 fatty acid ester groups, wherein said
polyol is selected from the group consisting of sugars and sugar
alcohols containing from 4 to 8 hydroxyl groups and wherein each
fatty acid group has 2-24 carbon atoms. Sucrose polyesters (or
"SPE's) are specific types of polyol fatty acid polyesters. These
polyol fatty acid polyesters and SPE's are fat-like materials which
are not absorbed by the body. They have taste and working
characteristics similar to digestible fats and oils and may be
substituted for them in many foods.
[0048] One form of a suitable SPE is OLESTRA.TM.. OLESTRA.TM. is an
SPE with a mixture of octa-, hepta-, and hexa-esters of sucrose
with fatty acids derived from edible fats and oils or fatty acid
sources that are generally recognized as safe or approved for use
in certain foods. The chain lengths of the fatty acids are no less
than 12 carbon atoms. OLESTRA.TM. has zero digestible calories.
OLEAN.RTM. is the Procter & Gamble Company's (Cincinnati, Ohio,
U.S.A.) marketed name for OLESTRA.TM.. In certain embodiments, it
may be desirable for the fat replacement ingredients to have
between zero and any number less than 9 calories per gram of
dietary energy. Reduced calorie fat compositions,
partially-digestible and non-digestible fat-like materials, lipids,
polyol fatty acid polyesters, SPE's, and OLESTRA.TM. are further
described in: U.S. Pat. No. 3,600,186, Mattson, et al.; U.S. Pat.
No. 4,005,195, Jandacek; U.S. Pat. No. 4,005,196, Jandacek, et al.;
U.S. Pat. No. 4,919,964, Adams, et al.; U.S. Pat. No. 4,950,140,
Pflaumer, et al.; U.S. Pat. No. 4,960,600, Kester, et al.; U.S.
Pat. No. 5,021,256, Guffey, et al.; U.S. Pat. No. 5,085,884, Young,
et al.; U.S. Pat. No. 5,095,008, Pflaumer, et al.; U.S. Pat. No.
5,158,796, Bernhardt, et al.; U.S. Pat. No. 5,194,281, Johnston, et
al.; U.S. Pat. No. 5,306,514, Letton, et al.; U.S. Pat. No.
5,306,515, Letton, et al.; U.S. Pat. No. 5,306,516, Letton, et al.;
U.S. Pat. No. 5,314,707, Kester, et al.; U.S. Pat. No. 5,318,790,
Houston, et al.; U.S. Pat. No. 5,419,925, Seiden, et al.; U.S. Pat.
No. 5,422,131, Elsen, et al.; U.S. Pat. No. 5,534,284, Corrigan, et
al.; U.S. Pat. No. 6,077,556, Letton, et al.; U.S. Pat. No.
6,261,628 B1, Howie; U.S. Pat. No. 6,821,545 B2, Bernhardt, et al.;
U.S. Pat. No. 7,304,153 B1, Appleby, et al.; and U.S. Pat. No.
7,241,468, Naber, et al.
[0049] The fat replacement ingredient may be provided in any
suitable form. For use in preparing the food products described
herein, if an SPE is used, the SPE can be provided in any suitable
form, including as is, or in the form of a blend. There are at
least two types of blends of OLESTRA.TM. that are of interest
herein. These include: 1) a blend of OLESTRA.TM. and an
Intermediate Melting Fraction (or "IMF" triglyceride), which is a
sucrose polyester (SPE) that has been hydrogenated, and 2) a blend
of OLESTRA.TM. with triglycerides (such as a blend of soybean oil,
OLESTRA.TM., and cottonseed oil). Intermediate Melting Fraction
triglycerides are further described in U.S. Pat. No. 5,306,516,
Letton, et al. The blends of OLESTRA.TM. and IMF may be referred to
in any suitable manner, such as by designations such as "Blend 40",
"Blend 75", or "Blend 100" with the number denoting the percentage
of OLESTRA.TM. in the blend with the balance being the percentage
of IMF. The blends of OLESTRA.TM. and triglycerides may also be
referred to in any suitable manner, such as by designations such as
a 75/25 blend, which would comprise 75% OLESTRA.TM. and 25%
triglyceride. All percentages given throughout this specification
are by weight, unless otherwise indicated. A number of the
aforementioned blends are commercially available from The Procter
& Gamble Company of Cincinnati, Ohio, U.S.A. The composition of
several blends of interest is summarized in Table 1 below.
TABLE-US-00001 TABLE 1 OLESTRA .RTM. Blends Blend % Tri- Name of
Blend Number OLESTRA .TM. IMF glycerides OLEAN .RTM. Blend 40 40%
60% -- DAIRY LEAN .TM. H OLEAN .RTM. Blend 75 75% 25% -- DAIRYLEAN
.TM. P OLEAN .RTM. Blend 100 100% -- -- SOYBEAN .TM. OLEAN .RTM.
Blend 75/25 75% -- 25% BAKELEAN .TM. 75
[0050] In other embodiments, the fat replacement ingredient may
comprise medium chain triglycerides ("MCT's") (6-10 carbon length).
These are not typically stored in body fat as they can be directly
passed through the lumen of the intestine into the portal vein.
This results in MCT's being more readily available for conversion
to energy for use by the body and not accumulated in the fat
storage compartments of the body. MCT's also require about 10%
fewer calories to digest than long chain triglycerides LCT due to
their smaller molecular weight and shorter carbon chains. Common
natural sources of MCT are coconut and palm kernel oil.
[0051] The relative proportion of the fat replacement ingredient in
the food products will, of course, vary considerably depending on
the particular type of food product concerned. The food products
may, for example, contain between about 0.1% to about 33% by
weight, e.g. from about 0.5% to about 30% by weight, e.g. from
about 0.5% to about 20% by weight of the fat replacement
ingredient, based on the total weight of the food product. The fat
replacement ingredient can be substituted for at least some of the
fats or oils that would be needed in a particular recipe or
formula, and conventional ingredients can be used for the balance
of the recipe. All indicated proportions and relative weight ranges
described herein are accordingly to be understood as being
indicative of preferred and not limiting the invention.
[0052] In addition to replacing fat with a fat replacement
ingredient, the food products may have reduced carbohydrates
provided by carbohydrate replacement ingredients. The food products
may also comprise artificial sweeteners, or other sugar
substitutes. Such products may be of interest for diabetic or
pre-diabetic consumers.
[0053] Conventional additives may be included in the food products,
including any of those selected from: preservatives, chelating
agents, osmotic agents, buffers or agents for pH adjustment,
effervescing agents, salts, sweeteners, e.g. artificial sweeteners,
flavoring agents, coloring agents, taste masking agents,
acidulants, emulsifiers, stabilizers, thickening agents, suspending
agents, dispersing or wetting agents, antioxidants, texturizers,
antifoam agents, and the like.
[0054] The food products may be in any suitable form, e.g. in form
of a complete meal, or part of a meal, including, but not limited
to, in the form of, or as a component of a frozen or shelf stable:
complete meal, main course of a meal, appetizer, entree, a side
dish for a meal, sauce, dressing, dessert, snack, and may include
cooked foods, hot foods, microwavable foods, cooking oils, and
spreads. In some embodiments, certain types of foods may be
excluded from the types of foods of interest herein. For instance,
in some embodiments, the food products of interest may exclude one
or more of the following: meal replacement products, salted snacks,
salad dressings, including oils, and certain other food items
including one or more food items described in the patents
incorporated by reference herein. In certain embodiments, it may be
desirable for the food products to be either frozen, shelf stable,
or to be of a type that would not typically require
refrigeration.
[0055] There are a number of processes that can be used for food
preservation to transform the food products into a shelf stable
form. These include, but are not limited to: heating to kill or
denature organisms (e.g. boiling, pasteurization); sterilization;
oxidation; smoking; vacuum sealing and modification of packaging
atmosphere; canning, pH modification (e.g. acidification, lactic
fermentation); dehydration (drying); osmotic inhibition (e.g. use
of syrups); low temperature inactivation (e.g. freezing,
refrigeration); ultra high water pressure; pulsed electric field;
and irradiation. These processes can be used by themselves or in
any suitable combination (e.g., freeze drying) to manage microbial
growth to effect food preservation. These processes can also be
used with a variety of storage processes which include, but are not
limited to canning, retort packaging, freezing; and packing to
prevent contamination.
[0056] The food products may be nutritionally complete. That is,
they may include naturally present or added, antioxidants,
carotenoids, vitamins, minerals, trace elements as well as
nitrogen, carbohydrate and fatty acid sources; or, the consumer may
obtain additional dietary fortification from other sources, such as
vitamins and/or minerals, which may, for example, be obtained in
the form of a multivitamin.
[0057] If embodiments of the food products described herein are
optionally fortified with vitamins, the vitamins may comprise
fat-soluble vitamins, including vitamin A, vitamin D, vitamin E,
and vitamin K. The amount of fat-soluble vitamins employed herein
to fortify the food products can vary. If desired, the food
products can be fortified with a recommended daily allowance (RDA),
or increment or multiple of an RDA, of any of the fat-soluble
vitamins or combinations thereof. Vitamins that are nonsoluble in
fat can similarly be included in the food products. These include,
but are not limited to vitamin B complex vitamins, vitamin C, and
other micronutrients. The minerals include the wide variety of
minerals known to be useful in the diet, such as calcium,
magnesium, and zinc. Any combination of vitamins and minerals can
be used in the food products.
[0058] In certain embodiments, it may be desirable for the food
products to comply with the American Heart Association nutritional
guidelines. These include: 3 g fat or less, 1 g saturated fat or
less, 20 mg cholesterol or less, 480 mg sodium or less, 10% or more
of nutrients A, C, iron, calcium, protein, or fiber.
III. Methods for Weight Management, and Treatment of Other
Diet-Responsive Diseases and Conditions
[0059] Methods of dietary management of diet-responsive diseases
and conditions are also provided herein. These diseases and
conditions may include, but are not limited to: atherosclerotic
disease, cardiovascular disease, coronary heart disease, type 2
diabetes and/or impaired glucose tolerance, dyslipidemia,
hypercholesterolemia, hypertension, metabolic syndrome, obesity,
osteoarthritis, overweight, pre-diabetes, satiety, and sleep apnea.
Managing life-style and diet may also lower one or more potential
risk factors for certain types of cancer, such as breast,
endometrium, colon, kidney, and esophageal cancers.
[0060] The method of dietary management is applicable to normal
weight, overweight, and obese subjects. The term "overweight
subjects" as used herein refers to subjects with a Body Mass Index
(BMI) of 25 to 29.9 kg/m.sup.2, implying an excess amount of body
weight that includes muscle, bone, fat, and water, in particular an
excess amount of fat. The term "obese subjects" as used herein
refers to subjects with a BMI of 30 kg/m.sup.2 or higher and an
excess amount of body fat, or a BMI of 27 kg/m.sup.2 with
comorbidities. The term "comorbidities", as used herein, refers to
the presence of one or more disorders (or diseases) in addition to
a primary disease or disorder; or the effect of such additional
disorders or diseases. It is generally agreed that men with more
than 25% body fat and women with more than 30% body fat are
obese.
[0061] In one embodiment, the method may comprise a step of
providing one or more at least consumer-equivalent food item in a
form selected from the group consisting of a frozen or shelf
stable: complete meal, main course of a meal, appetizer, entree, a
side dish for a meal, sauce, dressing, dessert, snack, cooked
foods, hot foods, microwavable foods, cooking oils, and spreads.
The food items may be full flavored. The method may comprise a step
of informing at least one medical professional (or prescriptor) of
the availability of at least one food item if the medical
professional (or prescriptor) is not aware of the same. The medical
professional or prescriptor can also be informed of their ability
to supervise a consumer's (or patient's) use of the food item,
and/or, if applicable, to provide approval (e.g., write an order)
for at least one food item. Alternatively, or additionally, the
step may comprise informing consumers of at least one medical
professional who, if necessary, can write an order for the food
item. The method may also include a step of providing a consumer
with plan for reducing their daily caloric intake by an average
amount greater than or equal to about 25 calories, alternatively,
greater than or equal to about 50, alternatively greater than or
equal to about 100 calories per day when the consumer consumes at
least one food item. The method may further include a step of
allowing a consumer to purchase at least one food item after the
consumer is under medical supervision for use of the food item,
and/or a medical professional writes an order, if applicable, for
the food item. When carrying out the method, the consumer ingests a
sufficient quantity of food items over a period of time to change
(that is, transform or be transformed) from having a first state of
a diet-responsive condition to a second state wherein the
diet-responsive condition is improved in the second state relative
to the first state. In certain versions of this method, the method
may comprise a step of requiring a consumer to contact a medical
professional prior to allowing a consumer to purchase the at least
one food item. The food products may be consumed any suitable
number of times over any suitable interval including, but not
limited to once daily to e.g. five or more times daily.
[0062] In another embodiment, a method of controlling caloric
intake and/or amount of calories burned is disclosed. In one
version of this embodiment, the method comprises: (a) providing a
consumer (or participant) with a program or plan for: (i) reducing
their average daily caloric intake over a period of time by greater
than or equal to about 25 calories, alternatively, greater than or
equal to about 50, alternatively greater than or equal to about 100
calories; and (ii) increasing their physical activity to use an
additional 50 or more, or alternatively 100 or more calories per
day; (b) providing the consumer with a plurality of prepackaged
food items (individually packaged, or containing more than one food
item per package), each of the food items comprising an at least
consumer-equivalent, reduced fat food product comprising a fat
replacement ingredient, wherein the food is packaged for storage
and distribution, and is suitable for consumption five or more days
after being packaged; and the consumer ingests a sufficient
quantity of the food items over a period of time to change from
having a first state of a diet-responsive condition to a second
state wherein the diet-responsive condition is improved in the
second state relative to the first state.
[0063] In certain embodiments, the method may provide diet and/or
activity guidance in the form of one or more tips (that is, items
of information or suggestions) to the participant. Such tips
include, but are not limited to: (1) when shopping, park further
away from the store entrance; (2) when taking a bus, get off the
bus early and walk to the last stop or two; (3) when cooking, use
pureed fruit or applesauce as syrup; (4) add fresh fruit to plain
low-fat yogurt instead of having fruit-flavored yogurt; and (5)
take a walk after dinner instead of watching television. In certain
embodiments, the period of time for the change in the
diet-responsive condition may be any number of months greater than
one month (e.g., six months, nine months, etc.), up or up to a
year, or more. The diet-responsive condition can be the person's
weight, or any of the other diet-responsive conditions described
herein.
[0064] Without wishing to be bound by any particular theory, it is
believed that weight loss and weight loss maintenance programs will
be more successful (i.e., participants will lose weight and keep it
off) if the program facilitates long-term compliance to a
hypocaloric diet (through pharmaceutical means, or through more
satisfying low-calorie foods) and/or incorporating activity to burn
additional calories when the participant can no longer completely
comply with a low-calorie diet. Such programs are also believed to
be more successful if they provide a plan that provides a meal
experience where the stomach satiation, and actual eating
experience is more like a full calorie meal/plan. As used herein, a
"relatively moderate reduction in daily caloric intake" refers to
an average reduction of daily caloric intake of between about 25
and 1,000 calories per day, alternatively between about 50 and 500
calories per day, alternatively greater than or equal to about 100
calories per day. However, it should be understood that the
individual foods described herein may provide a reduction in
calories of between about 1 and 1,000, or more, calories in
comparison to their full calorie equivalent. It is believed that if
a person is able to reduce their daily caloric intake by an average
of about 100 calories per day, or alternatively to increase their
physical activity to use an additional 100 calories per day, they
may be able to lose about 10 lbs. (4.5 Kg.) per year.
[0065] It is also believed that weight loss and weight loss
maintenance programs will be more successful if they are combined
with a physician-supervised program. The weight loss and weight
loss maintenance program may also comprise a bundle of offerings
comprising recommended foods, and personalized wellness services
including one or more of the following: nutritional counseling,
incorporating additional physical activity into a participant's
lifestyle, physical fitness training, and behavior modification
coaching (including positive visualizations) that integrates into a
participant's life to provide for sustained weight loss and
improved health. The program may provide for regular interaction
with one or more advisors during the program. This may include
regular (e.g., weekly, bi-weekly, monthly, quarterly, or
semi-annual) visits to the participant's medical professional, or
other counselor. With respect to physical activity, the participant
can, for example, be instructed to engage in exercise for 30
minutes per day three to five days a week. The exercise would
ideally be continuous for at least 30 minutes, but can also be in
separate periods of exercise activity that total 30 minutes per
day.
IV. System for Providing the Food Products
[0066] A system, method, or program for providing the food products
is also included herein. The system may comprise a step (a) of
informing at least one medical professional (or prescriptor) of the
availability of at least one food product for the dietary
management of a diet-responsive disease or condition, particularly
if the medical professional is not aware of the same. This step may
also include informing the medical professional of the medical
professional's (or prescriptor's) ability to supervise a consumer's
(or patient's) use of the food product, and/or, if applicable, to
write an order for the food product. Alternatively, or
additionally, the system may comprise a step of providing the name
of at least one medical professional or practice (or prescriptor's
office or practice) for consultation by participants (patients or
consumers) and, if applicable, for writing orders for food products
for participants. The system may comprise a step (b) of providing
participants with controlled access to a supply of food products,
wherein the amount of at least one ingredient in the food product
is tracked by a computer so a participant can gain access to food
products that would not otherwise be available; and a step (c) of
providing the food products to the participant.
[0067] The medical professional can be informed of the system or
program in any suitable manner. The medical professional can be
informed of the system or program directly by the manufacturer, or
indirectly such as by providing website access, or through a
medical colleague. It should be understood that whenever the terms
"website", "internet", "e-mail", and "database" are used herein,
these sites or items may be accessed using a computer such as a
general purpose digital computer, wireless handheld devices, or
other devices. Additional ways of directly informing the medical
professional of the system or program include mailings of
literature and/or samples or offer of samples, in-person detailing
visits to the medical professional, prescriptor or their employees,
journal ads or articles, television, ads, symposia/convention
information booths, speeches, sponsorships, etc.
[0068] The at least one medical professional may comprise a network
of medical professionals or prescriptors. The network of medical
professionals or prescriptors can comprise any suitable number of
medical professionals greater than or equal to one. The medical
professionals in the network can comprise any suitable type or
types of medical professionals including, but not limited to:
physicians, including primary care physicians and specialists,
nurse practitioners, and pharmacists. The medical professionals may
include those who have an existing medical practice, a group of
medical professionals assembled for the purpose of carrying out the
system described herein, or combinations thereof. If the U.S. FDA
or other regulatory guidelines change so that individuals with
other backgrounds (such as those delegated or authorized by medical
professionals) are permitted to supervise the use of the food
products described herein, and, if required, to write an order for
the same, then such individuals will also be included within the
scope of the term "medical professional", as used herein.
[0069] Eligibility requirements may be established for participants
to be a food product recipient. These eligibility requirements may
be linked to a particular diet responsive condition. In one
non-limiting embodiment, the eligibility requirement may be that
the participant is overweight. Each medical professional may
identify one or more patients that meet the eligibility
requirements to be a food product recipient. The medical
professional may also either serve to supervise the participant
throughout the participant's enrollment in the program, or refer
the participant to another medical professional who can serve to
supervise the participant during the program.
[0070] A participant may learn about the program in any suitable
manner, including during a routine office visit or through
marketing materials (such as through a brochure mailed to their
home, media advertising such as print, television, internet, mobile
network, radio) which may be directed to the prospective
participants, or provided under the sponsorship of the physician,
by word of mouth, or other means.
[0071] It may be desirable for the prospective participant to have
an initial consultation with a medical professional, and/or with
others (such as representatives designated by the program sponsor).
The initial consultation may take place in person, such as an
office consultation, or via other communication means which can be
live (e.g., a phone call), or serial via a digitally stored and
transmitted conversation (e.g., email, workspace, instant message).
During the consultation, a prospective participant will be informed
about the program and provided with information about the program
(which may include a brochure or a website or phone bank
referral).
[0072] The participant may optionally be provided with a
participant code or unique identifier (e.g., identification number,
password, or the like) during the initial consultation, or the
participant code may be provided by a customer service provider.
The participant code may be logged into a database by the medical
professional's practice, or by others, and used to identify and
validate the participant during the remaining portions of
enrollment or the program, such as for the food ordering process.
The unique identifier (or identifier) can be the participant's
telephone number, chart number, or other unique personal
identifier, or a unique code assigned for this purpose.
[0073] The food products can be made by any suitable manufacturer
and branded in any suitable manner. The food products can, for
instance, be made by the same company that will sell the food
products, or they can be made by one or more contract manufacturers
on behalf of the company that will brand and sell the food
products. The food products can be marketed under a trusted and/or
trademarked/service marked name which may be a medicinal brand, a
diet food brand, a full fat food brand, or the brand of a
consumer-known company. Any such contract manufacturers may, if
desired, also distribute the food, for instance under the brand of
the brand owner or service owner. In addition, a holistic business
platform can be provided which enables multiple companies to
provide food products leveraging their brand names. The holistic
platform can include: order entry/verification; product
specifications for foods that will meet the applicable food
requirements; and, up-to-date tracking and reporting, if necessary,
to comply with food regulations, etc.
[0074] The food products can be supplied in any suitable manner.
Suitable manners of providing a supply of food products include,
but are not limited to providing the food products at retail
outlets, such as stores that have pharmacies, in-store medical
clinics, and drug stores; or, through a website.
[0075] Any or all of the food products may be selected by the
participant, although in some embodiments, one or more food items
may be pre-selected for the participants. In one embodiment, a
website is provided at which food products may be ordered by
participants, and the website may have controls so that only those
participants under the supervision of a medical professional,
and/or with orders from a medical professional can order food
products from the website. The website may also be linked to a
database that may track the amount of food products ordered by each
participant. The website may have controls to control the amount of
one or more ingredients are consumed by a participant over a period
of time. In other embodiments, the website may comprise an
invention in its own right. The website may be provided with menu
planning, grocery lists, and recipes, among other things, to assist
the participants. The database may also include or be linked to
shopper loyalty databases and/or credit card databases. The food
products may optionally be delivered to one or more participants
for consumption in place of their usual foods.
[0076] The website may or may not be password protected. In one
embodiment, the website is not password protected so that anyone
may visit the site and see the food offerings. However, to begin
ordering food, the program may require that a participant enter
their unique ID number which may be verified or rejected based on
matching information entered by the participant. The ID number
validates that the participant has been qualified by their
physician, meets the admission criteria, and enables placement of
food orders.
[0077] It may be desirable to provide controlled access to the
supply of food products. The amount of food a participant may order
in a given period of time may be based on the daily intake limits
established for the particular food products. For example, the
website may limit the purchase of food (OLESTRA.TM.) to a daily
average of 10 grams per day on a rolling basis. The consumer may,
for example, start with 300 grams of OLESTRA.TM. in their account,
and for each day that passes after the order date, the consumer may
accrue ten grams to replace the ten they are assumed to have eaten.
The accrued amount plus the balance available in the consumer's
account can be set so that it never exceeds a certain amount (e.g.,
300 grams). This will ensure compliance with a 10.4 grams/day mean
intake limit established (300 g/30 d=10 g/day) while providing
consumers the flexibility to have an ample supply of food on hand.
In addition to this purchase control system, consumers may be
instructed to enjoy, or otherwise consume, a certain number (e.g.,
1, 2, 3, etc.) of food items per day as guidance to help them
manage their consumption of the order period.
[0078] Participants may use the website to order all or part of
their food products for home delivery. Foods that are frozen may be
shipped using dry ice or refrigerated transportation. Refrigerated
transportation may be at any of the following temperatures: above
(e.g., slightly above), at, or below freezing temperatures.
[0079] The program described above allows medical professionals to
supervise the patients (or participants) and, if necessary, to
write an order for the food products for eligible participants. The
participant may then initiate the order via the website setting in
motion the validation process and fulfillment and delivery of the
food product to their home, which may occur, for example, in about
2-3 days. Additionally, the program may provide a participant with
the ability to obtain supplemental support from one or more support
providers to assist them on their weight management (or other
condition management) journey. The one or more support providers
can comprise a professional services team, or separate support
providers. The support providers may include, but are not limited
to: a medical professional, a registered dietician, a personal
trainer, and a life coach. Such supplemental support can be
delivered live during an in-person visit, such as at an office or
the participant's home, or via the internet, instant message,
phone, digital or digital serial communication.
[0080] The participant can purchase the food products in any
suitable manner, such as with a credit card or a debit card over
the telephone, internet, etc.; with an order or debit against a
prepaid account, by paying directly to a retailer, manufacturer, or
medical professional, etc.
[0081] The program described herein may also have a feature of
providing the participant with a log or journal. The log or journal
may include a table for the participant to record any suitable
information including, but not limited to: the items consumed on a
daily basis, the amount of each item consumed (e.g., number of
servings), the number of calories in each item, and the amount of
fat (e.g., grams of fat) in each item, and totals for the same. The
log or journal may contain any other suitable information
including, but not limited to: a space for recording the method by
which they reduced their daily caloric intake and/or increased the
number of calories they burned; tips for reducing the participant's
caloric intake and/or for increasing the number of calories they
burn; and motivational and/or positive reinforcement statements.
The log or journal can be in physical form (e.g., paper or
electronic paper with appropriate stylus or writing instrument, or
it can be in digital form, such as in the form of software where
the resulting document or database resides on a local PC, or a LAN
or web-accessed server).
EXAMPLES
[0082] Tables 2-5 contain non-limiting examples of the food
products described herein. Table 6 describes the properties of
these food products and Table 7 compares certain of these
properties to comparable full calorie food items.
TABLE-US-00002 TABLE 2 GENERAL TSO'S CHICKEN Serving = 274 gm % in
Component/Ingredient Wt. (gm) Formula Sauce 64.00 18.82% Broccoli
Florets, IQF (Individually Quick Frozen) 85 Chicken,
Breaded/Battered IQF 125.43 34.90% TOTALS 274.43 100.00% Sauce:
Water 27.51 42.99% Soy Sauce, light 7.46 11.66% Brown Sugar, dark
6.39 9.99% Corn Syrup 5.11 7.99% Sherry Wine, salted 3.20 5.00%
Chili Garlic Sauce 5.37 8.39% Sugar, granulated 2.56 4.00% Modified
Corn Starch 2.30 3.60% Garlic Puree 1.92 3.00% Sesame Oil 0.64
1.00% Rice Vinegar 0.64 1.00% Ginger Puree 0.48 0.75% Yeast Extract
0.26 0.40% Xanthan Gum 0.06 0.10% Caramel Color 0.06 0.10% White
Pepper, ground 60 0.03 0.05% TOTALS 64.00 100.00% Breaded/Battered
Chicken: Chicken Breast Meat, raw 101.45 80.88% Batter 18.45 14.71%
Predust 5.53 4.41% TOTALS 125.43 100.00% Batter: Water 12.30 66.67%
Batter/Breader 6.15 33.33% TOTALS 18.45 100.00%
Batter Preparation:
[0083] 1. Combine water and batter. Mix until smooth.
Chicken Preparation:
[0084] 1. Toss chicken in predust 2. Coat chicken with batter. 3.
Fry chicken in OLEAN.RTM. DAIRY LEAN.TM. at 400.degree. F. for 1
minute. 4. Bake chicken at 350.degree. F. convection oven for 8-10
minutes (internal temperature at 170.degree. F.).
Sauce Preparation:
[0085] 1. Pre-blend dry ingredients. 2. Combine remaining
ingredients add pre-blend. Mix well.
3. Bring up to 190.degree. F.
[0086] 4. Cool and bring to 100% (add water to return sauce to 100%
of desired weight)
Preparation of General Tso's Chicken and Freezing Instructions:
[0087] 1. Place breaded chicken and broccoli on tray. 2. Pour sauce
over chicken. 3. Seal and freeze.
TABLE-US-00003 TABLE 3 CREAMY BALSAMIC VINAIGRETTE SALAD DRESSING
Serving = 3 gm % in Component/Ingredient Wt. (gm) Formula Water
8.41 28.02% Balsamic Vinegar 7.69 25.63% OLESTRA .TM. - OLEAN .RTM.
Soybean .TM. 5.71 19.02% Extra Virgin Olive Oil 2.70 9.01% Canola
Oil 3.00 10.01% Sugar 1.32 4.41% Salt 0.65 2.16% Caramel Color 0.07
0.24% Garlic Powder 0.28 0.92% Xanthan gum & Modified Gum
Acacia 0.12 0.41% Black Pepper, ground 30 0.05 0.16% TOTALS 30.00
100.00%
Dressing Preparation:
[0088] 1. Pre-blend gum with water under high shear. 2. Blend in
remaining dry ingredients and vinegar. 3. Add oil and OLESTRA.TM.
in a thin stream. 4. Blend until thoroughly emulsified.
TABLE-US-00004 TABLE 4 BUTTER POPCORN Serving = 30 gm
Component/Ingredient Wt. (gm) % in Formula Popcorn 24.73 86.39%
OLESTRA .TM.- 2.88 10.08% OLEAN .RTM. SOYBEAN .TM. Salt, flour 1.79
1.73% Butter Flavor 0.58 1.73% Annatto Color 0.02 0.07% TOTALS
30.00 100.00%
Popcorn and Bag Preparation:
[0089] 1. Place all wet ingredients (OLEAN.RTM. & annatto
color) into a 4,000 ml beaker. 2. Place a stir bar into beaker and
place beaker on top of a heating & stirring plate 3. Turn on
heat to 1/3 high and stir until OLEAN.RTM. is completely melted
(140.degree.-150.degree. F.). 4. Turn off heat. Sieve dry
ingredients (salt and flavor) into beaker. 5. Continue stirring
until OLEAN.RTM. slurry cools to 100.degree. F.+/-10.degree. F. 6.
Weigh popcorn kernels into bowl. 7. Weigh hot slurry over popcorn
kernels. Mix well using spatula. 8. Weigh 30 g coated popcorn
kernels into popcorn bag, placing in middle third of bag 9. Seal
bag using hand sealer. 10. Fold bag so the finished bag is in
thirds. Place in plastic zipper bag and seal. 11. Hold under
ambient condition until OLEAN.RTM. solidifies.
Consumer Preparation:
[0090] 1. Remove overwrap. Place bag, unfolded, in center of
microwave oven. 2. Set microwave on High, and set oven timer for
11/4 to 3 minutes (the actual cooking time will be between pops).
Turn microwave oven off. Do not leave microwave oven unattended as
overcooking may result in scorching.
TABLE-US-00005 TABLE 5 APPLE TURNOVER Serving Size = 125 gm
Component/Ingredient Wt. (gm) % in Formula Pie Dough 64.00 51.20%
Apples, slices, IQF (Individually Quick 30.00 24.00% Frozen) Apple
Pie Sauce 30.00 24.00% Cinnamon Sugar 1.00 0.80% TOTALS 125 100.00%
Pastry Dough All Purpose Flour, bleached 35.87 56.04% Water, ice
13.43 20.99% OLESTRA .TM. - 11.68 18.25% OLEAN .RTM. BAKELEAN .TM.
75P Sugar, granulated 1.75 2.74% Salt 0.70 1.10% Natural Butter
Flavor 0.29 0.46% Nonfat Dry Milk 0.27 0.42% TOTALS 64.00 100.00%
Apple Pie Filling Water 20.21 67.36% Sugar 5.91 19.69% Sucralose
Blend 2.18 7.25% Modified Food Starch 1.25 4.15% Lemon Juice,
single strength 0.31 1.04% Salt 0.09 0.31% Cinnamon, ground 0.06
0.21% TOTALS 0 100.00% Cinnamon Sugar Sugar 0.99 99.00% Cinnamon,
ground 0.01 1.00% TOTALS 1.00 100.00%
Dough Preparation:
[0091] 1. Pre-blend flour, sugar, salt and flavor. 2. Add dry
pre-blend to a food processor. Add OLESTRA.TM.. Pulse until
crumbly. 3. Add ice water evenly over flour/OLESTRA.TM. mixture. 4.
Pulse until dough is combined but still crumbly. 5. Form into
balls, flatten, wrap in plastic and refrigerate for at least 30
minutes.
Filling Preparation:
[0092] 1. Pre-blend dry ingredients. 2. Combine pre-blend with
remaining ingredients.
3. Bring to 190.degree. F. Hold for 1 min.
4. Chill.
Sugar/Cinnamon Preparation:
[0093] Blend ingredients.
Turnover Preparation:
[0094] 1. Roll dough to 1/8'' thickness using a suitable dough
laminator. 2. Cut dough into 51/2'' round. 3. Deposit apple pie
filling on bottom crust. 4. Crimp crust on top and make slits for
vent holes. Sprinkle with cinnamon sugar. 5. Bake for 20 minutes at
350.degree. F. (low fan) until golden brown.
Consumer Preparation:
[0095] 1. Microwave on high for 11/4 to 11/2 minutes. 2. Let sit 1
minute before serving. Alternatively can be baked in a 350.degree.
F. oven for 15-20 minutes or until hot.
TABLE-US-00006 TABLE 6 OLESTRA .TM. Based Food Items g % daily
value % Calories Total g g OLESTRA .TM. Calories from fat Fat
Cholesterol Sodium Carbs Protein OLESTRA .TM. (of total wt) ENTREES
General Tso's Chicken 260 20 4 20 33 10 27 21.5 8.5 SAUCES &
DRESSINGS Creamy Balsamic 60 50 6 0 260 3 0 5.7 19 Vinaigrette
Dressing SNACKS Microwave popcorn 100 10 2 0 25 7 3 2.88 9.6
DESSERTS Apple Turnover 200 25 5 0 13 14 4 11.68 9.2
TABLE-US-00007 TABLE 7 Comparison of the Food Products With Full
Calorie Foods Food Product and Comparable Serving Total Full
Calorie Food size g calories Fat g Food Product General Tso's
Chicken 274 260 2.5 Full Calorie PF CHANG'S .RTM. General 485 923
37 Food Tso's Chicken .DELTA. -211 -663 -34.5 .DELTA. @ equal
serving size -261 SAUCES & DRESSINGS Food Product Creamy
Balsamic Vinaigrette 30 60 6 Dressing Full Calorie KRAFT .RTM.
Balsamic 42.5 120 11 Food Vinaigrette Dressing .DELTA. -12.5 -60 -5
.DELTA. @ equal serving size -25 SNACKS Food Product Microwave
popcorn 30 100 1 Full Calorie POP SECRET .RTM. 28 100 9 Food
Microwave popcorn .DELTA. +2 0 -8 .DELTA. @ equal serving size -7
DESSERTS Food Product Apple Turnover 126 200 3 Full Calorie
MCDONALD'S .RTM. Apple Pie 77 250 13 Food .DELTA. +49 -50 -10.0
.DELTA. @ equal serving size -209
[0096] FIG. 2 is a graph which shows body fat loss over time for
several diet programs. In the study represented by the graph,
overweight men are placed into three groups for a nine month study.
The first group is a control group that consumes a diet with 33%
fat, a typical American diet. The second group is placed on a
reduced fat diet with 25% fat. The third group is placed on a diet
with fat substituted with OLESTRA.TM. replacing one-third of
dietary fat. The study that led to the results shown in FIG. 2 is
further described in J. C. Lovejoy, et al., Consumption of a
controlled low-fat diet containing OLESTRA.TM. for 9 months
improves health risk factors in conjunction with weight loss in
obese men: the Ole' Study, International Journal of Obesity (2003)
27, 1242-1249, and G. A. Bray, et al., A 9-mo randomized clinical
trial comparing fat-substituted and fat-reduced diets in healthy
obese men: the Ole Study, Am J Clin Nutr 2002; 76:928-34. The diet
with fat substituted with OLESTRA.TM. differs from the method
described herein in several respects, but shows the weight loss and
weight loss maintenance potential of a diet containing
OLESTRA.TM..
[0097] As shown in FIG. 2, when overweight men consume OLESTRA.TM.
as part of a varied diet over nine months, weight loss continues
for the duration of the study, whereas individuals receiving a
typical low calorie or hypocaloric diet regained most of the
initial weight lost. Without wishing to be bound by any particular
theory, it is believed that subjects on a reduced fat diet will
consume a greater amount of non-study foods during the study due to
their diet being less palatable than the control diet or the
OLESTRA.TM. diet. The OLESTRA.TM. diet also has a statistically
significant diet effect on cholesterol, LDL and triglycerides,
which decreases in fat-substituted diet (OLESTRA.TM.) but not in
the other groups at 9 months.
Test Methods
[0098] It may be desirable for the food items described herein to
be rated equal to in taste and/or satiety, or consumer preferred in
taste and/or satiety relative to comparable diet food items. In
other words, the food items may be at least consumer-equivalent to
comparable diet food items. The food items may, for instance, be
equivalent in taste relative to comparable diet food items, but may
have greater satiety due to increased portion size (substantially
the same number of total calories, but greater weight), aesthetics
(e.g., appearance or mouth feel) and/or inclusion of other
satiating components. It may also be desirable for the food items
to be similar to traditional recipe food items (that is, be found
to have a taste that compares favorably to comparable traditional
recipe food items).
[0099] The food items used for basis of comparison are commercially
available foods, which term includes frozen, shelf-stable, and
canned foods. The term "comparable" when used in reference to diet
or traditional recipe food items, refers to evaluation of the test
product relative to the same dish or menu item as both are usually
served. Thus, one would compare one General Tso's chicken dish to
another, one apple turnover to another, when both are heated for
serving, etc. The taste of the food products can be evaluated by
providing the panelists with the food products and having them
complete a survey that compares the food items to comparable dishes
of the diet food items (e.g., STOUFFER'S.RTM. LEAN CUISINE.RTM.),
or traditional recipe food items (e.g., non-diet foods, e.g.,
STOUFFER'S.RTM. regular foods), respectively. In some cases,
panelists may prefer the taste of diet foods (e.g., STOUFFER'S.RTM.
LEAN CUISINE.RTM.) to the full calorie versions of the same (e.g.,
STOUFFER'S.RTM. regular foods). In such cases, if it is desired to
determine whether the food products are similar to traditional
recipe food items, the taste of the food products can be compared
to the comparable diet food item. The taste of the foods can be
evaluated by asking the following question:
[0100] What is your overall opinion of this product? The person
evaluating the product can be offered the following choices for
expressing their overall opinion about the product: Like it
extremely (+4); Like it very much (+3); Like it moderately (+2);
Like it slightly (+1); Neither like nor dislike it (0); Dislike it
slightly (-1); Dislike it moderately (-2); Dislike it very much
(-3); and Dislike it extremely (-4).
[0101] Some or all of the questions can be presented in a live
verbal interview in person or by telephone, or by survey either:
written, computer presented and inputted (for example, over the
internet), or by mobile/personal electronic device interaction.
[0102] A food item is at least consumer-equivalent relative to a
comparable diet food item if the score of the food item is no more
than 0.4 points lower than the diet food item when tested among at
least 30 panelists. A food item is similar to a comparable
traditional recipe food item if the mean difference in score
between the food item and the traditional recipe food item is less
than 0.5 points lower than the traditional recipe food item when
tested among at least 30 panelists. Of course, in the case of
either definition, the score of the food item can be higher than
that of the comparable food item. The food item may even be
preferred to the traditional recipe food item if the mean score for
the food item is 0.5 points or more than the score of the
traditional recipe food item when tested among at least 30
panelists.
[0103] The dimensions and values disclosed herein are not to be
understood as being strictly limited to the exact numerical values
recited. Instead, unless otherwise specified, each such dimension
is intended to mean both the recited value and a functionally
equivalent range surrounding that value. For example, a dimension
disclosed as "40 grams" is intended to mean "about 40 grams".
[0104] It should be understood that every maximum numerical
limitation given throughout this specification includes every lower
numerical limitation, as if such lower numerical limitations were
expressly written herein. Every minimum numerical limitation given
throughout this specification will include every higher numerical
limitation, as if such higher numerical limitations were expressly
written herein. Every numerical range given throughout this
specification will include every narrower numerical range that
falls within such broader numerical range, as if such narrower
numerical ranges were all expressly written herein.
[0105] All documents cited in the Detailed Description of the
Invention are, in relevant part, incorporated herein by reference;
the citation of any document is not to be construed as an admission
that it is prior art with respect to the present invention. To the
extent that any meaning or definition of a term in this written
document conflicts with any meaning or definition of the term in a
document incorporated by reference, the meaning or definition
assigned to the term in this written document shall govern.
[0106] While particular embodiments of the present invention have
been illustrated and described, it would be obvious to those
skilled in the art that various other changes and modifications can
be made without departing from the spirit and scope of the
invention. It is therefore intended to cover in the appended claims
all such changes and modifications that are within the scope of
this invention.
* * * * *