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US20190289869A1 - Creamer comprising vegetable lipids and allulose - Google Patents

Creamer comprising vegetable lipids and allulose Download PDF

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Publication number
US20190289869A1
US20190289869A1 US16/435,939 US201916435939A US2019289869A1 US 20190289869 A1 US20190289869 A1 US 20190289869A1 US 201916435939 A US201916435939 A US 201916435939A US 2019289869 A1 US2019289869 A1 US 2019289869A1
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US
United States
Prior art keywords
creamer
allulose
vegetable lipid
present application
lipid
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US16/435,939
Other languages
English (en)
Inventor
Young Mi Lee
Seong Bo Kim
Yang Hee Kim
Seong Jun Cho
Myung Sook CHOI
Young Ji HAN
Ji Young Choi
Su Jung Cho
Un Ju JUNG
Eun Young KWON
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CJ CheilJedang Corp
Industry Academic Cooperation Foundation of KNU
Original Assignee
CJ CheilJedang Corp
Industry Academic Cooperation Foundation of KNU
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CJ CheilJedang Corp, Industry Academic Cooperation Foundation of KNU filed Critical CJ CheilJedang Corp
Assigned to KYUNGPOOK NATIONAL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION, CJ CHEILJEDANG CORPORATION reassignment KYUNGPOOK NATIONAL UNIVERSITY INDUSTRY-ACADEMIC COOPERATION FOUNDATION ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: CHO, SEONG JUN, CHO, SU JUNG, CHOI, JI YOUNG, CHOI, MYUNG SOOK, HAN, YOUNG JI, JUNG, UN JU, KIM, SEONG BO, KIM, YANG HEE, KWON, EUN YOUNG, LEE, YOUNG MI
Publication of US20190289869A1 publication Critical patent/US20190289869A1/en
Priority to US17/653,992 priority Critical patent/US11968990B2/en
Abandoned legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/20—Dry foaming beverage creamer or whitener, e.g. gas injected or containing carbonation or foaming agents, for causing foaming when reconstituted
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1618—Phosphorus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/54—Proteins
    • A23V2250/542—Animal Protein
    • A23V2250/5424—Dairy protein
    • A23V2250/54246—Casein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/616—Maltose

Definitions

  • the present application relates to creamer containing vegetable lipid and allulose.
  • Coffee or tea e.g., green tea, black tea, oolong tea, etc.
  • milk cream having an animal fat content of about 10-20% to reduce the bitter and sour tastes.
  • milk cream is high in price, and thus liquid or powder type creamer containing low-cost vegetable lipid is commercially available.
  • coffee itself has almost no calories, general coffee mix products containing commercially available creamer have a fat content of about 3 g per 1 bag (about 12 g), which corresponds to 25 kcal.
  • Allulose is a C-3 epimer of D-fructose, which is a natural saccharide present in very small amounts in commercial mixtures of D-glucose and D-fructose obtained from hydrolysis of sucrose or isomerization of D-glucose. This was recognized as a Generally Recognized As Safe (GRAS) material by the United States Department of Agriculture (USDA). Since allulose is not metabolized in the human body, it has almost no calories. Allulose has 70% of sweetness compared to sugar and thus can be used as a sweetener to replace sugar. Therefore, the development of allulose is being actively carried out.
  • GRAS Generally Recognized As Safe
  • An aspect of the present application provides creamer containing vegetable lipid, casein, maltose, phosphates, and allulose.
  • an aspect of the present application provides creamer containing vegetable lipid, casein, maltose, phosphates, and allulose.
  • casein is a meaning which includes not only casein purified from milk, but also salts thereof (e.g., casein sodium).
  • the phosphates of the present application may include all of the phosphates used in food, and specifically, may be potassium phosphate dibasic, calcium phosphate tribasic, potassium polyphosphate, or a combination thereof.
  • the allulose of the present disclosure may be, but not limited to, one which is extracted directly from natural products, chemically synthesized, or produced by biological methods.
  • the allulose to be contained in the creamer of the present application may be liquid or crystal allulose.
  • the allulose may be crystal allulose, and more specifically, the crystal allulose may have an allulose purity of 90-99.5%.
  • the creamer of the present application may be in the state of powder, and specifically, may have a water content of 0.5-5%.
  • the creamer of the present application may be a coffee creamer or a tea creamer.
  • the vegetable lipid of the present application may be at least one selected from the group consisting of coconut oil, palm oil, hydrogenated coconut oil, and hydrogenated palm oil.
  • the allulose may be contained such that a dry solid content thereof is in an amount of 20-150 parts by weight relative to 100 parts by weight of the vegetable lipid.
  • the allulose may be contained such that a dry solid content thereof is in an amount of 20-100 parts by weight, 20-50 parts by weight, 20-40 parts by weight, 30-150 parts by weight, 30-100 parts by weight, 30-50 parts by weight, or 30-40 parts by weight relative to 100 parts by weight of the vegetable lipid.
  • the vegetable lipid in the creamer of the present application may be contained in an amount of 20-50 parts by weight relative to 100 parts by weight of the creamer.
  • the vegetable lipid may be contained in an amount of 20-40 parts by weight, 30-50 parts by weight, or 30-40 parts by weight relative to 100 parts by weight of the creamer.
  • the allulose can promote the excretion of the vegetable lipid as feces.
  • the excretion may be a discharge of triglycerides, free fatty acids, or a combination thereof.
  • the creamer of the present application may not comprise sugar.
  • the creamer of the present application may further comprise food components (e.g., vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and a salt thereof, alginic acid and a salt thereof, organic acids, pH adjusters, emulsifiers, stabilizers, preservatives, glycerin, carbonizing agents, etc.) in addition to the above-described components.
  • food components e.g., vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and a salt thereof, alginic acid and a salt thereof, organic acids, pH adjusters, emulsifiers, stabilizers, preservatives, glycerin, carbonizing agents, etc.
  • Still another aspect of the present application provides a method comprising a step of administering a creamer containing vegetable lipid, casein, maltose, and phosphate to a subject; and a step of administering allulose to the subject, before, after, or simultaneously with the administration of the step of administering the creamer to the subject, wherein the method promotes the excretion of the vegetable lipid administered to the subject as feces, in which the subject refers to a human or animal.
  • the step of administering the allulose to a subject may be performed simultaneously with the step of administering the creamer to a subject.
  • the administration may be performed orally.
  • the present application relates to a use of allulose for promoting the excretion of vegetable lipid of the creamer containing vegetable lipid, casein, maltose, and phosphates, as feces.
  • the present application provides creamer in which allulose is contained, and thus has an effect of significantly increasing the vegetable lipid contained in the creamer as feces.
  • the creamer of the present application has the effect of improving sensory properties of coffee or tea while reducing consumer concerns on excessive intake of lipid at the time of creamer intake.
  • FIG. 1 is a graph illustrating the changes in body weight in C57BL/6J mice fed with creamer-containing high fat diet (HFD) together with allulose for 8 weeks, in which PR of the control group represents the provision of HFD together with creamer, and PRA represents the provision of HFD+creamer+5% allulose (w/w).
  • HFD creamer-containing high fat diet
  • FIG. 2 is a graph illustrating the changes in the amount of fecal lipid excretion in C57BL/6J mice fed with creamer containing HFD together with allulose after 8 weeks, in which data represents mean ⁇ SE.
  • the effective values between the group with no allulose and the group with allulose are as follows: *p ⁇ 0.05, **p ⁇ 0.01, ***p ⁇ 0.001.
  • PRA represents “HFD+creamer+5% allulose (w/w)” and PR represents “creamer+HFD”.
  • mice 16 C57BL/6J mice (male, 4-week-old) were purchased from the Jackson Laboratory (USA) and used. The mice were allowed to adapt to the breeding environment with the lab-chow diet (Purina Co., USA) for 4 weeks. Then, the mice were divided, by using the randomized block design, into a negative control group (PR: 8 mice), in which allulose was not fed, and an experimental group (PRA: 8 mice), in which allulose was fed, and the mice were fed with diet for 8 weeks.
  • PR negative control group
  • PRA experimental group
  • Pair feeding was performed based on the experimental group so as to feed the same level of iso-energetic diet, and thereby the effect of calorie reduction by allulose was excluded.
  • the diet was refrigerated at 4° C. during the breeding period.
  • the mice were bred in individual cages under constant temperature (25 ⁇ 2° C.), constant humidity (50 ⁇ 5%), and dark-light cycles at 12 hour intervals.
  • the feces were collected for 84 hours (3.5 days) after termination of the breeding, dried, and stored frozen.
  • the neutral lipid, cholesterol, and free fatty acids in the feces were extracted by modifying/remedying the method of Folch et al. (1957). Specifically, the dried feces were ground in a mortar and 0.5 g was collected therefrom. 5 mL of a chloroform:methanol (2:1, v/v) solution was then added thereto and lipid were extracted at 4° C. for 24 hours. The extract was centrifuged at 3000 ⁇ g at 4° C. for 10 minutes, and then 3 mL of the supernatant was collected, dried under nitrogen gas at 37° C., and dissolved again in 1 mL of the same extraction solvent.
  • the obtained product and H 2 O 2 as a substrate were reacted with peroxidase, phenol, and 4-amino-antipyrine to obtain a red coloring material, and then the absorbance was measured at 500 nm. The measured value was quantified by comparing with the cholesterol standard curve.
  • the concentration of free fatty acids was measured using a test solution for the measurement of free fatty acids (non-esterified fatty acid; NEFA kit, Wako, Japan) according to the principle of color development using the enzyme method.
  • acyl coenzyme A synthase was acted on plasma free fatty acids and thereby producing acyl-CoA, AMP, and pyrophosphoric acid.
  • acyl coenzyme A oxidase was added thereto and thereby producing 2,3-trans-enolyl-CoA and H 2 O 2 .
  • the body weight of the negative control group (PR) and the experimental group (PRA) were at a similar level (Table 2).
  • the body weight of the negative control group was significantly increased from week 1
  • the body weight of the experimental group was significantly inhibited from the 1st week of the diet, and the significant inhibitory effect against weight gain in the experimental group was confirmed (Table 2 and FIG. 1 ).
  • PRA Triglycerides 0.44 ⁇ 0.053* 0.26 ⁇ 0.032 (mmol/day) cholesterol (mmol/day) 18.28 ⁇ 0.97 16.81 ⁇ 0.52 Free Fatty Acids 8.39 ⁇ 0.75*** 2.78 ⁇ 0.30 (mmol/day) Data represents mean ⁇ SE. A significant difference was shown between PR and PRA: *p ⁇ 0.05, ***p ⁇ 0.001. PRA, HFD + creamer + 5% allulose; PR, HFD + creamer

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
US16/435,939 2016-12-26 2019-06-10 Creamer comprising vegetable lipids and allulose Abandoned US20190289869A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US17/653,992 US11968990B2 (en) 2016-12-26 2022-03-08 Creamer comprising vegetable lipids and allulose

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
KR20160179488 2016-12-26
KR10-2016-0179488 2016-12-26
PCT/KR2017/015495 WO2018124703A1 (ko) 2016-12-26 2017-12-26 식물성 유지 및 알룰로스를 포함하는 크리머

Related Parent Applications (1)

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US (2) US20190289869A1 (es)
EP (1) EP3560339B1 (es)
KR (1) KR20180075424A (es)
CN (1) CN110139564A (es)
CA (1) CA3048389C (es)
ES (1) ES2882536T3 (es)
MX (1) MX2019007664A (es)
PL (1) PL3560339T3 (es)
WO (1) WO2018124703A1 (es)

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US20220369659A1 (en) * 2019-10-29 2022-11-24 Samyang Corporation Emulsified composition containing allulose
WO2023198854A1 (en) * 2022-04-14 2023-10-19 Dsm Ip Assets B.V. Novel use of psicose

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* Cited by examiner, † Cited by third party
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KR102392727B1 (ko) * 2019-10-29 2022-04-29 주식회사 삼양사 당류 저감된 유화 식품 조성물
KR102392726B1 (ko) * 2019-10-29 2022-04-29 주식회사 삼양사 유화 안정성이 향상된 분말 유화 조성물

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CN103153076B (zh) * 2010-07-23 2014-12-31 雀巢产品技术援助有限公司 液体奶精组合物和加工
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20220369659A1 (en) * 2019-10-29 2022-11-24 Samyang Corporation Emulsified composition containing allulose
JP2023500270A (ja) * 2019-10-29 2023-01-05 サムヤン コーポレイション アルロースを含有する乳化組成物
JP7503131B2 (ja) 2019-10-29 2024-06-19 サムヤン コーポレイション アルロースを含有する乳化組成物
US12302917B2 (en) * 2019-10-29 2025-05-20 Samyang Corporation Emulsified composition containing allulose
WO2023198854A1 (en) * 2022-04-14 2023-10-19 Dsm Ip Assets B.V. Novel use of psicose

Also Published As

Publication number Publication date
EP3560339A4 (en) 2020-05-27
CA3048389C (en) 2021-07-27
WO2018124703A1 (ko) 2018-07-05
PL3560339T3 (pl) 2021-12-13
ES2882536T3 (es) 2021-12-02
CA3048389A1 (en) 2018-07-05
CN110139564A (zh) 2019-08-16
EP3560339B1 (en) 2021-06-23
US20220192216A1 (en) 2022-06-23
MX2019007664A (es) 2020-01-13
KR20180075424A (ko) 2018-07-04
EP3560339A1 (en) 2019-10-30
US11968990B2 (en) 2024-04-30

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