GB2064938A - Energy-providing drink suitable for diabetics - Google Patents

Abstract

The invention comprises an aqueous energy-rich soft drink preparation. The energy-providing components are glycerol and fructose in specific combinations; namely, 2.5% to 40% of the former and 1% to 15% of the latter (both by weight). Preferred amounts are 5% to 20% of glycerol and 2% to 10% of fructose. These substances, metabolized without the participation of insulin, make the compositions particularly suitable for diabetics, though also of value in any other energy-requiring situation. The energy boost supplied rapidly by the glycerol is prolonged by the more slowly-metabolized fructose. The remaining ingredients are preferably but not exclusively to be natural or nature-identical. Further components of nutritional or medicinal value such as vitamins, are advantageously included. Where natural fruit juices are incorporated their amounts should be limited to a maximum of 10% in diabetic preparations.

Description

SPECIFICATION Energy-providing drink suitable for diabetics The invention relates to beverage preparations parti cularly for diabetic sufferers. In such conditions there is a requirement for a diet low in the sugars normally taken in food and drink. Saccharin is usually substituted for these sugars in order to make drinks palatably sweet. It has, however, a number of disadvantages, such as the fact that it supplies no energy, carries an unpleasant after-taste and, most importantly, that it has come increasingly under suspicion as a possible carcinogen. In the present invention, saccharin is replaced by a combination of two naturally-occuring substances, glycerol and fructose, neither of which present any known health hazards when ingested. Drinks thus formulated could become a useful adjunct to diabetic diets.

Glycerol is a clear, colourless, odourless, viscous liquid, otherwise known as "glycerine". It is a component of simple natural fats and as such is a completely harmless metabolite with a high energy value. Although it has for many years been em ployed in medicine as an ingredient of linctuses and in the food industry as a minor ingredient for improving texture, bodying properties and similar characteristics, it has not previously been used in the manner now proposed, as an energy source for diabetics. Its main advantage in the present context is that it is a rapidly utilizable source of energy which is metabolized independently of insulin. It is additionally a pleasantly sweet substance capable of improving the mouthfeel and general palatability of the beverages in which it is employed.

Fructose is a natural sugar found in free form in foods such as fruits and honey. It is sweeter than sucrose and, like glycerol, is a normal metabolite in humans. Fructose also is metabolized independently of insulin; thus diabetics can easily tolerate the quantities injested in the proposed formulations.

We have found that a combination of these two substances, glycerol and fructose, when used in the prescribed proportions in soft drink preparations, can confer considerable benefits on diabetic sufferers without any of the disadvantages which might be encountered when using them separately. Glycerol alone does not supply adequate sweetening power unless used in proportions which may cause excessively high viscosity and be otherwise unpalatable or, more importantly, exceed optimal dietary levels.

Fructose, on the other hand, provides adequate sweetening power but lacks the bodying and mouthfeel characteristics supplied by glycerol.

The combination levels of glycerol and fructose suggested will be found to have optimal effects in providing a pleasing beverage for diabetics, giving a pronounced feeling of well-being in a very short time and a resultant feeling of satiety which will bring about a natural control of food intake. The energy boost supplied by the glycerol would be extended by that of the less quickly absorbed fructose. In dietcontrolled, maturity-onset diabetics and those taking oral hypoglycaemics, the effect of relative insulin deficiency may be controlled by regular use of these preparations.

Our invention therefore provides energycontaining drinks safe and beneficial for diabetic sufferers, comprising water, 2.5% to 40% (and preferably 5% to 20%) of glycerol by weight, 1% to 15% (and preferably 2% to 10%) of fructose and other substances required to make a pleasantly palatable drink, such as fruit acids, suitable flavours and permitted colouring agents. Nature-identical flavours and natural colours are preferred and are fully compatible with the other ingredients. Both water- and oil-soluble vitamins are included for increased benefits to health. Up to 10% of fruit juice or comminuted whole fruit may be included in the formulation without causing problems to diabetic sufferers, as long as due account is taken of the carbohydrate injested in an overall dietary scheme.

The drinks are preferably carbonated to improve their desirable qualities. Compositions in accordance with the invention are given as embodiments below.

Example 1 70 g of fructose, 35 g of citric acid, 15 g of tartaric acid, 10g of sodium sesquicarbonate and 1g of Vitamin C (all of food grade), together with suitable amounts of natural cartham colour and potassium sorbate were dissolved in water and made up to a volume of 900mls. 0.01g of Vitamin A palmitate and a sufficient quantity of Messina cold-pressed lemon oil were dispersed into glycerol and made up to a volume of 100mls. with glycerol. The two portions thus obtained were then mixed together to give the final product, which was then carbonated and bottled according to normal commercial procedures.

Example 2 30 g of fructose, 25 g of citric acid, 20g of sodium sesquicarbonate and 1g of Vitamin C, all of food grade, together with suitable amounts Firmenich 52.573/A orange flavour, marigold and hibiscus natural colours and potassium sorbate were dissolved in water. 100 mls. of pasteurised orange juice were added and the whole made up to 900 mls. with water. 0.01g of Vitamin A palmitatewas dispersed into 100 mls. of glycerol, and the two portions mixed as in Example 1, to prepare the final product.

1. An energy-providing soft drink containing glycerol as 2.5% to 40% by weight and fructose as 1%to 15% byweight.

2. A composition according to Claim 1 which is particularly suitable for diabetics, but which can also be used to advantage wherever an energy-rich beverage is needed.

3. A composition according to Claim 1 which may contain natural or nature-identical ingredients, though only up to 10% of natural fruit juices in the case of preparations intended for diabetic use.

4. A composition according to Claim 1 in which any other suitable sweetener may be substituted for the fructose, either wholly or in part, in non-diabetic applications.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims (5)

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Energy-providing drink suitable for diabetics The invention relates to beverage preparations parti cularly for diabetic sufferers. In such conditions there is a requirement for a diet low in the sugars normally taken in food and drink. Saccharin is usually substituted for these sugars in order to make drinks palatably sweet. It has, however, a number of disadvantages, such as the fact that it supplies no energy, carries an unpleasant after-taste and, most importantly, that it has come increasingly under suspicion as a possible carcinogen. In the present invention, saccharin is replaced by a combination of two naturally-occuring substances, glycerol and fructose, neither of which present any known health hazards when ingested. Drinks thus formulated could become a useful adjunct to diabetic diets. Glycerol is a clear, colourless, odourless, viscous liquid, otherwise known as "glycerine". It is a component of simple natural fats and as such is a completely harmless metabolite with a high energy value. Although it has for many years been em ployed in medicine as an ingredient of linctuses and in the food industry as a minor ingredient for improving texture, bodying properties and similar characteristics, it has not previously been used in the manner now proposed, as an energy source for diabetics. Its main advantage in the present context is that it is a rapidly utilizable source of energy which is metabolized independently of insulin. It is additionally a pleasantly sweet substance capable of improving the mouthfeel and general palatability of the beverages in which it is employed. Fructose is a natural sugar found in free form in foods such as fruits and honey. It is sweeter than sucrose and, like glycerol, is a normal metabolite in humans. Fructose also is metabolized independently of insulin; thus diabetics can easily tolerate the quantities injested in the proposed formulations. We have found that a combination of these two substances, glycerol and fructose, when used in the prescribed proportions in soft drink preparations, can confer considerable benefits on diabetic sufferers without any of the disadvantages which might be encountered when using them separately. Glycerol alone does not supply adequate sweetening power unless used in proportions which may cause excessively high viscosity and be otherwise unpalatable or, more importantly, exceed optimal dietary levels. Fructose, on the other hand, provides adequate sweetening power but lacks the bodying and mouthfeel characteristics supplied by glycerol. The combination levels of glycerol and fructose suggested will be found to have optimal effects in providing a pleasing beverage for diabetics, giving a pronounced feeling of well-being in a very short time and a resultant feeling of satiety which will bring about a natural control of food intake. The energy boost supplied by the glycerol would be extended by that of the less quickly absorbed fructose. In dietcontrolled, maturity-onset diabetics and those taking oral hypoglycaemics, the effect of relative insulin deficiency may be controlled by regular use of these preparations. Our invention therefore provides energycontaining drinks safe and beneficial for diabetic sufferers, comprising water, 2.5% to 40% (and preferably 5% to 20%) of glycerol by weight, 1% to 15% (and preferably 2% to 10%) of fructose and other substances required to make a pleasantly palatable drink, such as fruit acids, suitable flavours and permitted colouring agents. Nature-identical flavours and natural colours are preferred and are fully compatible with the other ingredients. Both water- and oil-soluble vitamins are included for increased benefits to health. Up to 10% of fruit juice or comminuted whole fruit may be included in the formulation without causing problems to diabetic sufferers, as long as due account is taken of the carbohydrate injested in an overall dietary scheme. The drinks are preferably carbonated to improve their desirable qualities. Compositions in accordance with the invention are given as embodiments below. Example 1 70 g of fructose, 35 g of citric acid, 15 g of tartaric acid, 10g of sodium sesquicarbonate and 1g of Vitamin C (all of food grade), together with suitable amounts of natural cartham colour and potassium sorbate were dissolved in water and made up to a volume of 900mls. 0.01g of Vitamin A palmitate and a sufficient quantity of Messina cold-pressed lemon oil were dispersed into glycerol and made up to a volume of 100mls. with glycerol. The two portions thus obtained were then mixed together to give the final product, which was then carbonated and bottled according to normal commercial procedures. Example 2 30 g of fructose, 25 g of citric acid, 20g of sodium sesquicarbonate and 1g of Vitamin C, all of food grade, together with suitable amounts Firmenich 52.573/A orange flavour, marigold and hibiscus natural colours and potassium sorbate were dissolved in water. 100 mls. of pasteurised orange juice were added and the whole made up to 900 mls. with water. 0.01g of Vitamin A palmitatewas dispersed into 100 mls. of glycerol, and the two portions mixed as in Example 1, to prepare the final product. CLAIMS

1. An energy-providing soft drink containing glycerol as 2.5% to 40% by weight and fructose as 1%to 15% byweight.

2. A composition according to Claim 1 which is particularly suitable for diabetics, but which can also be used to advantage wherever an energy-rich beverage is needed.

3. A composition according to Claim 1 which may contain natural or nature-identical ingredients, though only up to 10% of natural fruit juices in the case of preparations intended for diabetic use.

4. A composition according to Claim 1 in which any other suitable sweetener may be substituted for the fructose, either wholly or in part, in non-diabetic applications.

5. A composition according to Claim 1 which may include any other desirable ingredients of nutritional or medicinal value such as vitamins, protein, minerals and so on.