U.S. patent application number 15/251337 was filed with the patent office on 2016-12-29 for fiber containing compositions and methods of making and using same.
The applicant listed for this patent is The Procter & Gamble Company. Invention is credited to Daren K. Anness, Hing C. Tse, Kristin Rhedrick Williams.
Application Number | 20160374383 15/251337 |
Document ID | / |
Family ID | 39190346 |
Filed Date | 2016-12-29 |
United States Patent
Application |
20160374383 |
Kind Code |
A1 |
Williams; Kristin Rhedrick ;
et al. |
December 29, 2016 |
Fiber Containing Compositions and Methods of Making and Using
Same
Abstract
A composition comprising at least about 25% of a fiber
component, by weight of the composition, provides a safe and
effective amount of fiber component to a user. A method of
producing such a composition is provided. Additionally a method of
providing a safe and effective amount of fiber component to a user
is provided.
Inventors: |
Williams; Kristin Rhedrick;
(West Chester, OH) ; Tse; Hing C.; (Fairfield,
OH) ; Anness; Daren K.; (Loveland, OH) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
The Procter & Gamble Company |
Cincinnati |
OH |
US |
|
|
Family ID: |
39190346 |
Appl. No.: |
15/251337 |
Filed: |
August 30, 2016 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13670649 |
Nov 7, 2012 |
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15251337 |
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11983084 |
Nov 7, 2007 |
8779009 |
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13670649 |
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11593694 |
Nov 7, 2006 |
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11983084 |
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Current U.S.
Class: |
426/648 |
Current CPC
Class: |
A61P 3/06 20180101; A23L
33/28 20160801; A23G 4/10 20130101; A23V 2250/5116 20130101; A23V
2002/00 20130101; A23L 29/212 20160801; A61P 3/04 20180101; A23L
33/30 20160801; A23G 3/42 20130101; A61P 3/10 20180101; A23L 29/262
20160801; A23L 33/10 20160801; A23L 33/21 20160801; A23P 30/20
20160801; A23L 29/244 20160801; A23V 2002/00 20130101; A23V
2250/5116 20130101; A23V 2250/5062 20130101; A23V 2250/1842
20130101; A23V 2200/3204 20130101; A23V 2002/00 20130101; A23V
2250/5062 20130101; A23V 2250/642 20130101; A23V 2250/6406
20130101; A23V 2200/3204 20130101; A23V 2002/00 20130101; A23V
2250/5062 20130101; A23V 2250/1842 20130101; A23V 2200/328
20130101; A23V 2200/308 20130101; A23V 2250/5116 20130101; A23V
2002/00 20130101; A23V 2250/5062 20130101; A23V 2200/326 20130101;
A23V 2200/328 20130101; A23V 2200/308 20130101; A23V 2250/5116
20130101; A23V 2002/00 20130101; A23V 2250/5062 20130101; A23V
2250/642 20130101; A23V 2200/23 20130101; A23V 2002/00 20130101;
A23V 2250/5062 20130101; A23V 2250/6406 20130101; A23V 2250/642
20130101; A23V 2002/00 20130101; A23V 2250/5116 20130101; A23V
2250/5062 20130101; A23V 2200/23 20130101; A23V 2002/00 20130101;
A23V 2250/5116 20130101; A23V 2250/5062 20130101; A23V 2250/642
20130101 |
International
Class: |
A23L 33/21 20060101
A23L033/21; A23L 33/28 20060101 A23L033/28; A23L 33/00 20060101
A23L033/00 |
Claims
1. An ingestible composition, in the form of a soft chew,
comprising a. an inulin; b. a humectant component comprising
gelatin; c. a natural flavor; d. a coconut oil; e. a citric acid;
wherein the composition comprising more inulin than gelatin and
wherein the composition can aid in weight management.
2. The ingestible composition of claim 1 wherein the composition
has a berry flavor.
3. An ingestible composition, in the form of a soft chew,
comprising a. an inulin; b. a humectants component comprising
gelatin; c. a low calorie sweetener; d. a citric acid; e. a coconut
oil; wherein the composition comprising more inulin than
gelatin.
4. The ingestible composition of claim 3 further comprising a
colorant.
5. The ingestible composition of claim 3 further comprising a
natural flavor.
6. The ingestible composition of claim 3 wherein the inulin is
naturally derived from chicory root.
7. The ingestible composition of claim 6 wherein the inulin is
desugared inulin.
8. An ingestible composition, in the form of a soft chew,
comprising a. an inulin; b. a humectants component comprising
gelatin; c. a sweetener; wherein the composition comprising more
inulin than gelatin.
9. The ingestible composition of claim 8 further comprising a
colorant.
10. The ingestible composition of claim 8 further comprising a
plant oil.
11. The ingestible composition of claim 10 further comprising a
coconut oil.
12. The ingestible composition of claim 8 further comprising a
citric acid.
13. The ingestible composition of claim 8 wherein the sweetener
comprises a low calorie sweetener.
14. The ingestible composition of claim 8 wherein the sweetener
comprises sucrose.
15. The ingestible composition of claim 8 further comprising
water.
16. The ingestible composition of claim 8 further comprising a
vitamin selected from the group consisting of vitamin A, vitamin B,
vitamin C, vitamin D, vitamin E, and combinations thereof.
17. The ingestible composition of claim 8 wherein the composition
comprises from about 40% to about 75% inulin, by weight of the
composition.
18. The ingestible composition of claim 8 wherein the composition
comprises from about 0.001% to about 5% of the humectants
component.
Description
FIELD OF THE INVENTION
[0001] The present invention relates generally to ingestible
compositions, particularly to compositions that deliver fiber to a
mammal, and to methods of making and using such compositions.
BACKGROUND OF THE INVENTION
[0002] It is well-known that fiber is an important part of the diet
of mammals, particularly humans. Medical and nutrition
professionals generally agree that dietary fiber is essential for
good human health. Too little fiber in the diet is associated with
diseases such as heart disease, diabetes, obesity, and colon
cancer. In addition, too little fiber often results in intestinal
irregularity. Proper amounts of fiber in the diet stimulate bowel
movement, slow down the gastrointestinal transition and digestion
processes, modify fat absorption, and increase excretion of bile
acids. In addition, some dietary fibers are known to lower blood
cholesterol and benefit the postprandial (after eating) glycemic
response. In addition, various types of fiber and/or fiber
components, for example, moderately fermentable fiber that is
fermented by the intestinal flora of a user, has been shown to
promote the growth and/or development of lactic acid bacteria in
the gastrointestinal tract of a user, at the expense of pathogenic
bacteria, thus providing benefit to the user's gastrointestinal
tract.
[0003] However, it has also been documented that the average person
in the United States does not eat enough dietary fiber, and often
eats only about half of the recommended amount of fiber daily.
Fiber intake can be increased by eating greater amounts of foods
high in fiber such as grains, fruits, and vegetables. However, most
consumers would have to almost double their intake of such foods to
attain the recommended daily amount of fiber. Many consumers are
unwilling or unable to eat large amounts of high fiber foods, and
thus often look for supplements to provide the additional needed
fiber.
[0004] To date there are several types and brands of fiber
supplements available including powders, tablets, capsules,
biscuits, breakfast cereals, laxative beverages, and the like.
However, many of these compositions have certain drawbacks and are
not easily accepted by consumers due to various factors such as the
lack of portability, for example of powders or beverages; the
unpleasant taste and texture/mouth feel of many fiber containing
materials; high calories of the supplement resulting from materials
used to mask the taste and texture of the fiber; and excess gas in
the user produced by many of the fiber containing materials. In
addition, flavoring, taste masking, and texture enhancing materials
added to the fiber supplement products result in a lessened amount
of fiber that can be included in each unit of product. Therefore,
consumers must ingest increased amounts of product to obtain the
desired amounts of fiber. Such unpleasant and/or inconvenient
properties often result in the user discontinuing use of the
product.
[0005] Recently there have been attempts to formulate fiber into a
palatable, easily ingestable confectionary-type article, such as a
soft chew. However, such chews are generally difficult to
manufacture due to the propensity of the presence of too much fiber
to result in a confection that is too hard and/or brittle for
general consumer acceptance. Thus, many of the currently available
confection-type products suffer from many of the noted drawbacks
such as unpleasant taste and mouth feel, high calories, and many
also contain relatively small amounts of fiber, therefore requiring
that the user ingest several units of product per day in order to
obtain the desired amount of fiber.
[0006] Therefore, there remains a need for a palatable, low
calorie, consumer acceptable, composition that can provide high
amounts of fiber, as well as methods of making and using such a
composition.
SUMMARY OF THE INVENTION
[0007] An embodiment of the present invention is a composition
comprising at least about 25%, by weight of the composition, of a
fiber component, and a humectant component to provide a safe and
effective amount of fiber to a user.
[0008] Another embodiment of the invention is an ingestible
composition comprising at least about 25%, by weight of said
composition, of a fiber component; a humectant component; and a
surfactant component.
[0009] A further embodiment of the invention is a composition
comprising at least about 25%, by weight of said composition, of a
fiber component and a surfactant component.
[0010] Another embodiment of the invention is a method of
delivering a safe and effective amount of fiber to a user
comprising a user ingesting from about 1 unit dose to about 10 unit
doses per day of a composition comprising at least about 25% of a
fiber component, by weight of said composition, and a humectant
component.
[0011] Additionally, an embodiment of the invention is a method of
preparing a fiber containing composition comprising the steps of:
adding water to a mixing vessel, at a temperature of about
25.degree. C.; adding a fiber component to said water in said
mixing vessel until said fiber component is dissolved; adding a
humectant component to said mixing vessel and mixing until said
humectant component is dissolved, thus creating the fiber
containing composition.
DETAILED DESCRIPTION OF THE INVENTION
[0012] All percentages and ratios are calculated by weight unless
otherwise indicated. All percentages and ratios are calculated
based on the total composition unless otherwise indicated.
[0013] Referenced herein may be trade names for components
including various ingredients utilized in the present invention.
The inventors herein do not intend to be limited by materials under
a given trade name. Equivalent materials (e.g., those obtained from
a different source under a different name or reference number) to
those referenced by trade name may be substituted and utilized in
the descriptions herein.
[0014] As used herein "fiber" generally means material derived from
plant cell walls and which is not digestible by human digestive
enzymes, including soluble fiber and insoluble fiber. The fiber
component can be naturally derived, synthetic, or sourced from
animals. A portion of the fiber component can be non-starch
polysaccharides, including soluble and insoluble fiber.
[0015] As used herein "soluble fiber" means plant gums and
oligosaccharides in dietary fiber, or modified gums, modified
celluloses, non-starch polysaccharides that are soluble in water,
some of which can form viscous gels.
[0016] As used herein "humectant" means a substance having an
affinity for water and which provides stabilizing action on the
water content of a material. Humectants prevent loss of moisture
from foods, particularly flour-containing confectionaries, prevent
sugar from crystallizing, and prevent growth of ice crystals in
frozen foods.
[0017] As used herein "surfactant" means a surface active agent
that is both hydrophobic and hydrophilic, and is used to modify the
surface properties of liquids. A surfactant is any compound that
reduces surface tension when dissolved in water, water solutions,
or that reduces interfacial tension between two liquids (such as
water compositions and oil compositions), or between a liquid and a
solid.
[0018] As used herein "carbohydrate" means sugars and digestible
starches including monosaccharide, disaccharide and
polysaccharides.
[0019] As used herein in the Examples, "DE" means "dextrose
equivalent", which refers to the percent of reducing sugars on a
dry basis calculated as dextrose. One of skill in the art would be
familiar with the measure and terminology "DE" and "dextrose
equivalent". Glucose (or corn) syrups are formed by reacting a
starch with an acid and/or an enzyme. DE is a measurement of the
degree of hydrolysis that starches undergo. Standard corn syrups
generally have a DE of about 42. The higher the DE, the sweeter the
component. However, higher DE also can contribute to a
composition's greater tendency to crystallize, lower viscosity,
tendency to discolor, and tendency to be more hygroscopic.
Non-limiting examples of reducing sugars include corn syrups,
fructose, and milk sugars. A non-limiting example of a non-reducing
sugar is sucrose.
Compositions
[0020] An embodiment of the present invention comprises a
composition comprising at least about 25% of a fiber component, by
weight of the composition, and a humectant component. The
composition comprises at least about 0.001% of the humectant
component, by weight of the composition.
Fiber Component
[0021] The compositions of the present invention comprises at least
about 25%, alternatively at least 30%, alternatively at least about
35%, alternatively at least about 40%, alternatively at least about
45%, alternatively at least about 50%, and alternatively at least
about 60%, and alternatively at least about 75%, of a fiber
component, by weight, of the composition.
[0022] Non-limiting examples of fiber components of the present
invention can include naturally derived soluble fiber; naturally
derived inulin; inulin extract; synthetic inulin; hydrolysis
products of inulin commonly known as fructooligosaccharides,
galactooligosaccharides, xylooligosaccharides, or oligo derivatives
of starch; husks; brans; psyllium; polysaccharides;
oligosaccharides; celluloses; starches; modified starches;
polycarbophil; lignin; arabinogalactans; chitosans; and mixtures
thereof. In a preferable embodiment of the invention, the fiber
component is de-sugared inulin.
[0023] Inulin is a linear oligomer comprising .beta.-D-fructose
linked to a terminal .alpha.-D-glucose. Inulin has the structural
formula GFr.sub.n, wherein G is .alpha.-D-glucose, Fr is
.beta.-D-fructose; and n is an integer of between 2 to 60. Inulin
is often referred to as a "fructan", an "oligofructan", and an
"oligofructose".
[0024] As used herein "naturally derived" means not chemically
processed from its natural source. For example, inulin can be
prepared by boiling chicory root in water then drying the resulting
water portion to yield inulin.
[0025] As used herein, "de-sugared inulin" means a non-gelling form
of inulin having a total of about 2% (by weight) maximum mono and
disaccharides, and having about 97.7% (by weight) minimum soluble
fiber. De-sugared inulin can be prepared by passing the water
component, after boiling of chicory root in water, through a filter
before drying. The filter removes mono and disaccharides.
Humectant Component
[0026] An embodiment of the composition of the present invention
can comprise a humectant component, which comprises at least about
0.001%, alternatively from about 0.001% to about 20%, alternatively
from about 0.001% to about 10%, and alternatively from about 0.001%
to about 5%, by weight of the composition.
[0027] Non-limiting examples of the humectant component include
glycerin, invert sugar, polyhydric alcohols, sorbitol, polyethylene
glycol, propylene glycol, polyglycerol, gelatin, xanthan gums,
carageenans, alginates, cyclomethicone, sodium hyaluronate, sodium
lactate, tracetin, triethanolamine and mixtures thereof.
[0028] For example, the humectant component can be a mixture of
glycerin and sorbitol present in said humectant component in a
weight ratio of from about 2:1 to about 12:1, alternatively from
about 2:1 to about 10:1, and alternatively from about 3:1 to about
5:1.
Surfactant Component
[0029] Embodiments of the compositions of the present invention can
include at least about 0.01%, by weight of the composition, of a
surfactant component. Alternatively the surfactant component can
comprise from about 0.01% to about 20%, alternatively from about
0.01% to about 10%, alternatively from about 0.01% to about 5%, and
alternatively from about 0.01% to about 3%, by weight of the
composition.
[0030] Non-limiting examples of the surfactant component include
polyglycerol esters, glycerophospholipids, mono- and di-glycerides,
sucrose monoesters, sorbitan esters, polyethoxylated glycols, agar,
albumin, casein, glyceryl monostearate, gums, soaps, irish moss,
egg yolk, lecithin, and mixtures thereof. For example, the
surfactant component can be lecithin.
Carbohydrate Component
[0031] Embodiments of the compositions of the present invention can
also include at least about 5%, alternatively from about 5% to
about 50%, alternatively from about 5% to about 45%, and
alternatively from about 5% to about 40%, by weight of the
composition, of a carbohydrate component.
[0032] Non-limiting examples of the carbohydrate component include
reducing sugars, non-reducing sugars, corn syrup, sucrose, liquid
sucrose, polydextrose, trehalose, fructose, lactose, maltose,
honey, glucose, galactose, and mixtures thereof.
[0033] For example, the carbohydrate component can be a mixture of
sucrose and corn syrup present in said carbohydrate component in a
weight ratio of from about 1:1.1 to about 7:1, alternatively from
about 1:1.1 to about 1:5, and alternatively from about 1:1.1 to
about 1:3.
Fat Component
[0034] Optionally, embodiments of the compositions of the present
invention can also include a lipid or fat component comprising less
than about 20%, alternatively less than about 15%, and
alternatively less than about 10%, by weight, of the
composition.
[0035] Non-limiting examples of the fat component of the present
invention include plant oils; hydrogenated plant oils; partially
hydrogenated plant oils such as soybean oil and partially
hydrogenated coconut oil; animal fats; fat substitutes such as
Olestra; and mixtures thereof.
Probiotic Components
[0036] Embodiments of the compositions of the present invention can
also include a "probiotic" component. "Probiotic" means a
microorganism that is beneficial to the host organism, versus
pathogenic microorganisms. Non-limiting examples of probiotic
components include various strains of Lactobacillus or
Bifidobacterium species of bacteria.
[0037] The compositions of the present invention can include at
least about 0.001%, by weight of the composition, of a probiotic
component. Alternatively, the compositions of the present invention
can include from about 0.001% to about 10%, alternatively from
about 0.01% to about 5%, and alternatively from about 0.1% to about
5%, by weight of the composition, of a probiotic component.
Flavor, Sweetener, and Colorant Components
[0038] Various additional components including natural and
artificial flavors, natural and artificial sweeteners, and natural
and artificial colorants and/or food grade dyes can be included in
the compositions of the present invention.
[0039] Non-limiting examples of flavors include natural or
artificial flavors and include chocolate; vanilla; caramel; coffee;
fruit flavors including lemon, lime, orange, blackberry, raspberry,
blueberry, peach, apricot, cherry, grape; and mixtures thereof.
Such flavors can be prepared and added using known flavor
technologies.
[0040] Non-limiting examples of natural sweeteners include sugars
and starches such as sucrose, glucose, fructose, lactose, maltose,
corn starch, and mixtures thereof. Non-limiting examples of
artificial sweeteners include sucralose, acesulfame potassium,
aspartame, saccharin, lactitol, stevia, Neohesperidine DC,
polydextrose, cyclamates, sugar alcohols, isomalt, and mixtures
thereof.
[0041] The compositions of the present invention can include at
least about 0.001%, by weight of the composition, of flavor,
sweetener, colorant components and/or mixtures thereof.
Alternatively, the compositions of the present invention can
include from about 0.001% to about 10%, alternatively from about
0.001% to about 5%, and alternatively from about 0.001% to about
2%, by weight of the composition, of flavor, sweetener, colorant
components and/or mixtures thereof.
Supplement Components
[0042] Additionally, embodiments of the compositions of the present
invention can include supplements such as, but not limited to,
vitamins, minerals, herbs, botanicals, plant derived supplements,
animal derived supplements, therapeutic compounds, and mixtures
thereof.
[0043] Non-limiting examples of such other components include:
calcium, potassium, B vitamins, vitamins A, C, D, E, and K, folic
acid, other vitamins and minerals commonly known in the art and
used for supplementing the diet; extracts and active
phytochemicals, ferulic acid (from apples), ginseng, ginko biloba,
beta carotene, capsicanoids, anthocyanidins, bioflavinoids,
d-limonene, isothiocyantes, cysteines from garlic, ginger, grapes,
catechins and polyphenols from teas, onions, phytosterols,
isoflavones, lycopene, curcumin, caffeine; glucosamine,
chondroitin, msm; melatonin, seratonin; and mixtures thereof.
[0044] The compositions of the present invention can include at
least about 0.001%, by weight of the composition, of a supplement
component. Alternatively, the composition of the present invention
can include from about 0.001% to about 10%, alternatively from
about 0.01% to about 5%, and alternatively from about 0.1% to about
5%, by weight of the composition, of a supplement component.
Form of Composition
[0045] The compositions of the present invention can be formed into
any suitable, ingestible form.
[0046] Non-limiting examples of the form of the compositions
include: soft chew, hard chew, chewable tablet, nutritional bar,
lozenge, individual unit doses, user-dosable forms, and mixtures
thereof. For example, a unit dose can be a single soft chew, or a
partitionable form such as a bar which the user cuts or breaks to
provide unit dosages.
Methods of Making
[0047] An example method of preparing a composition of the present
invention can comprise the steps of: [0048] a. adding water to a
mixing vessel, at a temperature of about 25.degree. C.; [0049] b.
while mixing at high shear, adding a fiber component to the water
in the mixing vessel until the fiber component is dissolved; [0050]
c. while mixing, adding a humectant component to the mixing vessel
and mixing until the humectant component is dissolved, thereby
creating a fiber humectant mixture; [0051] d. adding flavor,
sweetener, and/or dye as desired and mixing until no lumps or
un-dissolved flavor or dye components are visible, resulting in a
final mixture; [0052] e. adding the final mixture to a pre-kneader,
kneading into ropes then extruding and knife cutting into
individual pieces to form soft chews; and [0053] f. wrapping the
soft chews in poly-lined foil (such as Inner Wraps 32700X available
from Flexible Packaging, Toronto, Ontario, Canada) or other
protective barriers.
Methods of Using
[0054] Embodiments of the present invention also include methods of
delivering a safe and effective amount of fiber component to a
user. As used herein, a "safe and effective amount" means an amount
of fiber component effective to deliver one or more of the
following benefits: laxation; increased stool volume and moisture
content; intestinal regularity; slowed gastrointestinal transition
and digestion processes; modified fat absorption; aiding in weight
management; increasing excretion of bile acids; aiding in lowering
blood cholesterol; benefiting the postprandial glycemic response;
aiding growth and/or development of beneficial gastrointestinal
microorganisms; as well as helping to reduce the risk of heart
disease, diabetes, obesity, and colon cancer.
[0055] A method of delivering a safe and effective amount of fiber
component to a user comprises the user ingesting from about 1 to
about 20 unit doses per day of a composition comprising at least
about 25% of a fiber component, by weight of the composition; and a
humectant component.
[0056] To deliver a desired amount of fiber component per day, a
user can ingest from about 1 to about 20, alternatively from about
1 to about 10, and alternatively from about 1 to about 5 unit doses
of the composition per day, i.e. for example, from about 1 to about
20 soft chews per day. Each unit dose can comprise from about 1 to
about 3 grams of fiber component, and alternatively from about 2 to
about 2.5 grams of fiber component. Therefore, for example, if a
user wished to ingest 10 grams of fiber per day, the user would
ingest from about 4 to about 5 unit doses per day. If the user
wished to ingest 20 grams of fiber per day, the user would ingest
about 10 unit doses per day.
EXAMPLES
[0057] The following examples are included for illustrative
purposes only and are not intended to in any way limit the scope of
the present invention.
[0058] Tables I and II show various example compositions of the
present invention.
Example 1
Fiber Component Plus Humectant Component Inulin/Sorbitol
Composition
[0059] At room temperature, approximately 25.degree. C., add 38.89
grams of water to a mixing vessel and mix with a high shear mixer
such as a Silverson L4RT-A. Add 50 grams of de-sugared inulin
(available as Oliggo-Fiber De-Sugared Inulin from Cargill) while
mixing at medium speed until the inulin is dissolved and no lumps
are visible. Slowly add 10 grams of sorbitol (available from ADM)
to the mixture and mix at constant speed until the sorbitol is
fully dissolved. Optionally, add 1.11 grams of flavor, sweetener,
and/or dye mixture to the inulin sorbitol mixture to achieve a
desired flavor, sweetness and color. Mix the composition until no
lumps or un-dissolved flavor or dye components are visible. Add the
final mixture to a pre-kneader, knead into ropes, then extrude and
knife-cut into individual pieces to form soft chews. Chews can then
be wrapped in poly-lined foil (for example X, available from Y,
Kristin, Please add) or other protective barriers.
Example 2
Fiber Component Plus Humectant Component Inulin/Glycerin
Composition.
[0060] Add 690 grams of water to a mixing vessel at approximately
25.degree. C. Mix using a high shear mixer such as a Silverson
L4RT-A. While stirring the water, add 820 grams of de-sugared
inulin (available as Oliggo-Fiber De-Sugared Instant from Cargill).
While mixing the water/inulin solution add 21 grams of glycerin
(available as glycerine 99% USP Kosher from Penta Manufacturing
Company). Continue mixing and add 820 additional grams of
de-sugared inulin. Mix for 7 minutes after the additional inulin
has been added or until no lumps are visible. Optionally, add 3
grams of flavor, sweetener, and/or preservatives to obtain the
desired flavor, sweetness and color. Mix the flavor, sweetener
and/or dye mixture until no lumps or un-dissolved flavor or dye
components are visible. Add the final mixture to a pre-kneader,
knead into ropes, then extrude and knife-cut into individual pieces
to form soft chews. Chews can then be wrapped in poly-lined foil or
other protective barriers.
Example 3
Fiber Component Plus Surfactant Component Inulin/Lecithin
Composition
[0061] Add 30 kilograms of water to a mixing vessel at
approximately 25.degree. C. Add 30 kilograms of de-sugared inulin
(available as Oliggo-Fiber De-Sugared Instant from Cargill) to the
water and mix using a piston homogenizer until the inulin is
dissolved and no lumps are visible. Add 10 kilograms of lecithin
(available as Lecithin, NF from Central Soya Company) to the
mixture and mix with a high shear mixer such as a piston
homogenizer until the lecithin is completely dissolved and no lumps
are visible. Slowly add an additional 30 kilograms of de-sugared
inulin to the mixture in the homogenizer. Once the additional
inulin is dissolved and no lumps are visible, optionally add 5
kilograms of flavor, sweetener, dye, and/or preservative mixture to
obtain the desired flavor, sweetness and color profile. Mix in the
flavor, sweetener, dye, preservative mixture until no lumps or
un-dissolved flavor or dye components are visible. Add the final
mixture to a pre-kneader, knead into ropes, then extrude and knife
cut into individual pieces to form soft chews. Chews can then be
wrapped in poly-lined foil or other protective barriers.
Example 4
Fiber Component Plus Humectant Plus Probiotic
[0062] At room temperature, approximately 25.degree. C., and at a
humidity of less than about 50% relative humidity, add 140 grams of
de-sugared inulin, 10 grams of sorbitol (available as crystalline
sorbitol 834, NF from SPI Pharma), 20 grams of Bifantis
(bifidobactierium), and 30 grams of microcrystalline cellulose
(available as Avicel from FMC) to a V-blender. Tumble the mixture
at 15 rpm for at least about 5 minutes, until no lumps are
visible.
[0063] Optionally add 3 grams of flavor, artificial sweetener,
and/or dye mixture to achieve a desired flavor, sweetness, and or
color. Mix the flavor, artificial sweetener and/or dye until no
lumps or un-dissolved flavor or dye are visible. Add the final
mixture to a tablet hopper, compress into a tablet mold and eject
from a tablet press. Individual tablets can be packaged into
desiccated bottles (available from Setco).
Example 5
Fiber Component Plus Humectant, Surfactant, Carbohydrate and Fat
Components
[0064] Fiber-Water Premix. Examples of such compositions are shown
in Table II. At room temperature, approximately 25.degree. C., add
200 kilograms of purified water to a tank having a Eurostar low
shear mixer with marine propeller blades. While stirring the water,
add 200 kilograms of de-sugared inulin (available as Oliggo-Fiber
De-Sugared Instant from Cargill). Mix the solution for at least
about 3 minutes until all inulin is dissolved in the water and no
lumps are visible.
Corn Syrup Premix
[0065] In a separate tank, add 174 kilograms of liquid sucrose
(available from Imperial Sugar) and 261 kilograms of corn syrup 43
DE (available from Cargill Foods; Clearsweet 43 Corn Syrup) and
heat to approximately 165.degree. F. (73.8.degree. C.) to yield the
Corn Syrup Premix. Once the Corn Syrup Premix is at approximately
165.degree. F. (73.8.degree. C.), add 315 kilograms of the
Fiber-Water premix and mix for approximately 15 minutes until a
homogeneous slurry is produced. Cook the Fiber-Water/Corn Syrup
mixture until the solids in the composition comprise about 80.3% to
about 81.0% by weight of the composition. After cooking, if
approximately 80.3% solids remain, the resulting Corn Syrup Fiber
mixture would weigh about 602 kg.
Fat Premix
[0066] In a separate vessel, heat a heat jacketed vessel to
135.degree. F. (57.2.degree. C.), and add 111 kilograms of
partially hydrogenated coconut oil (available as Neutresca 55-43
Kosher from AarhusKarshamm) to the heated vessel and melt while
stirring with a Eurostar mixer utilizing marine propeller blades.
While stirring, add 5.6 kilograms of soy lecithin (available as
Lecithin, NF from Central Soya Company), 34.9 kilograms of milk
powder or solids (available as NFDM High Heat from Kraft), and 81.4
kilograms of cocoa powder (available as cocoa powder 22/24 NP from
Callebaut) to the mixer. Mix the resulting mixture for at least
approximately 5 minutes, until the mixture is homogeneous. An
acceptable temperature range during cooking is from about
125.degree. F. (51.6.degree. C.) to about 165.degree. F.
(73.8.degree. C.).
Final Mixture
[0067] In a separate mixing vessel, at approximately 25.degree. C.,
and having a Z-arm mixer, add 232.6 kilograms of Fat Premix and mix
for approximately 1 minute. Next, add 57 kilograms of glycerin
(available as glycerine 99% USP Kosher from Penta Manufacturing
Company), 390 kilograms of dry de-sugared inulin (a second addition
of inulin), 5.06 kilograms of sodium chloride, 0.18 kilograms of
sucralose (available as Splenda.RTM. sucralose powder from McNeil
Specialty Products), and 0.04 kilograms of acesulfame potassium
(available as Sunnett from Nutrinova) and mix for approximately 1
minute. Next, add 298.35 kilograms of Corn Syrup Fiber mixture and
mix for approximately 1 minute. Add 2.86 kilograms of flavor
components to the Z-arm mixer, and mix for approximately 4 minutes.
Add the final mixture to a pre-kneader, knead into ropes, then
extrude and knife cut into individual pieces to form soft chews.
Chews can then be wrapped in poly-lined foil or other protective
barrier.
TABLE-US-00001 TABLE 1 Example 1 (fiber/humect) Example 2
(fiber/humect) Example 3 (fiber/surfact) Amount Amount Amount
Ingredient in grams w/w % g/chew in grams w/w % g/chew in kg w/w %
g/chew Inulin 50 50 2.3 1640 69.70 2.3 60 57.10 2.63 Glycerin 21
0.90% Lecithin 10 9.50 0.44 Sorbitol 10 10 0.5 Flavor/Sweetener/
1.11 1.11 0.1 3 0.1 0.1 5 4.80 0.22 Preservative/ Colorant mix
Water 38.89 38.89 1.8 690 29.30 1.8 30 28.60 1.32 Example 4
(fiber/humectant/probiotic) Amount g/tablet Ingredient in grams w/w
% tablet wt 1 gram Inulin 140 68.97% 0.69 Sorbitol 10 4.93% 0.05
Probiotic 20 9.85% 0.1 Microcrystalline Cellulose 30 14.77% 0.15
Flavor/Sweetener/Colorant 3 1.48% 0.01
TABLE-US-00002 TABLE 2 Various Embodiments as can be made my
methods such as the method described in Example 5 Final Final
Material g/chew w/w % g/chew w/w % A B Artificial Caramel Flavor
0.002 0.000 Acesulfame Potassium 0.000 0.000 0.000 0.000 Artificial
Cream Flavor#1 Caramel Toffee Flavor 0.002 0.000 Chocolate Flavor
#1 Chocolate Flavor #2 0.016 0.003 Citric Acid Cocoa Powder 0.291
0.063 0.284 0.062 Corn Syrup 43 DE 0.742 0.161 0.763 0.166
Desugared Inulin 2.003 0.435 1.986 0.432 Dye, Alum Lake Powder
Glycerine 99% 0.203 0.044 0.198 0.043 Lecithin 0.020 0.004 0.019
0.004 Liquid Dye Liquid Sucrose 0.495 0.108 0.509 0.111 Malic Acid
Milk Solids 0.125 0.027 0.122 0.027 Natural Caramel Flavor
Partially Hydrogenated Coconut 0.396 0.086 0.386 0.084 Oil
Raspberry Flavor Sodium Chloride 0.016 0.003 0.018 0.004 Sucralose
0.001 0.000 0.001 0.000 Sucrose, Powdered Vanilla Cream Flavor
0.004 0.001 Vanilla Flavor 0.018 0.004 Water 0.286 0.062 0.294
0.064 C D Artificial Caramel Flavor Acesulfame Potassium 0.000
0.000 Artificial Cream Flavor#1 0.002 0.000 Caramel Toffee Flavor
Chocolate Flavor #1 0.014 0.003 Chocolate Flavor #2 Citric Acid
0.020 0.004 Cocoa Powder 0.291 0.063 Corn Syrup 43 DE 0.757 0.165
0.742 0.161 Desugared Inulin 2.042 0.444 2.003 0.435 Dye, Alum Lake
Powder 0.002 0.000 Glycerine 99% Lecithin 0.044 0.010 0.204 0.044
Liquid Dye 0.002 0.000 0.020 0.004 Liquid Sucrose 0.505 0.110 0.495
0.108 Malic Acid 0.020 0.004 Milk Solids 0.125 0.027 Natural
Caramel Flavor 0.005 0.001 Partially Hydrogenated Coconut 0.396
0.086 0.395 0.086 Oil Raspberry Flavor 0.196 0.043 Sodium Chloride
0.018 0.004 Sucralose 0.001 0.000 0.001 0.000 Sucrose, Powdered
0.320 0.070 Vanilla Cream Flavor Vanilla Flavor Water 0.295 0.064
0.285 0.062
[0068] 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 mm" is intended to mean "about 40 mm".
[0069] 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.
[0070] 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.
* * * * *