Classifications

• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/54—Mixing with gases
• • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/40—Foaming or whipping
• • 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

Definitions

• the present invention relates to a foamed edible composition, which composition comprises caffeine, and optionally taurine.
• the invention further relates to the use of such foamed composition for improving mental and/or physical alertness and/or energy, by ingesting such foam.
• the invention further relates to pressurized containers for providing such foamed edible composition. Background of the invention
• Coffee is a beverage known to contain caffeine, in amounts sufficient to have a physiological effect upon ingestion of commonly accepted amounts of coffee beverage. Such effects are believed to relate to e.g. mental and/or physical alertness and/or (feelings of) energy. For such (and other reasons) coffee is consumed by many people.
• caffeine in coffee beverages depend on many factors, but can e.g. be around 60-150 mg per cup. Tea and chocolate beverages (and other less widely known vegetable extracts) also contain caffeine, but usually less than coffee. Other well -known caffeine-containing beverages are cola's, such as sold under trademarks of the manufacturers Coca Cola and Pepsi (a 330 ml portion of such often contains about 30-50 mg of caffeine). At high dosages, caffeine may lead to one or more symptoms of restlessness, fidgeting, anxiety, tremor, jitter, increased heart rate, heart palpitations, sweating, and other. Since several decades soft drink-like beverages are marketed aimed at boosting or providing energy and/or alertness, in a mental and/or physical way.
• glucuronolactone and guarana.
• these energy drinks should preferably not be seen and used as thirst quenchers, but used in moderation (that is: preferably not too many units of such energy drinks in a short time frame, e.g. only one per a few hours). This is not easy for the average consumer, as in packaging (can), appearance (fizzy drink, often dark-colored) and taste they usually seem to fit in the same category as e.g.
• cola- drinks like those marketed by Coca Cola and Pepsi, yet they contain far higher levels of caffeine, which may easily lead to dosings which are undesirably high in a short time frame.
• someone who is a regular consumer of an energy product like that of Red Bull may, e.g. when he or she is thirsty, start consuming multiple units of such energy shot, as if it were e.g. products like cola-beverages.
• This may lead to caffeine overdosing, which although not dangerous as such, it may be unpleasant for the user, may lead to unsafe situations (e.g. anxiety and tremor with those handling equipment like cars, trucks, and other heavy machinery), and will not provide optimal results for which the beverage was consumed initially.
• US 2006/147602 A1 discloses a carbonated protein beverage, containing caffeine.
• US 5,456,677 discloses spray pump devices that can spray as a liquid spray or stream its contents directly in the mouth.
• the composition contains caffeine and a breath freshener to mask the taste of caffeine.
• Metered dosings are 0.1-0.2 ml per delivery dose.
• compositions are offered for use to provide foamed beverages.
• WO 2008/009623 discloses an apparatus for making a foam having a controlled gas bubble size distribution in a liquid matrix.
• WO 2008/046729 discloses that aerated edible products can be used to induce satiety.
• Non-pre-published patent application WO 2013/004479 A1 discloses that even small volumes of aerated products such as those referred to in WO 2008/046729, as small as 50 ml, may provide a satiety effect.
• a foamed edible product comprising a continuous phase and dispersed therein a gaseous phase, the product having an overrun of at least 50%, preferably at least 100%, which product comprises caffeine in an amount of 0.2 - 20 mg per ml of aerated product.
• the invention further relates to a convenient way to prepare or provide such foamed edible product, being by expelling from a pressurised can.
• the invention further relates to a pressurised container holding an edible liquid and a propellant, which liquid can be released from the container by activating a valve to produce an edible foam product, said edible foam product having an overrun of at least 50%, preferably at least 100%, wherein the edible liquid comprises water in an amount of from 50 to 99.5% by weight and caffeine in an amount of from 0.2 to 40 (preferably 0.4 to 20) mg per g of edible liquid.
• the invention further relates to the use of a foamed edible product according to this invention for improving mental and/or physical alertness or energy.
• “Foam”, “foamed composition”, “foam product” and “aerated composition” are herein used interchangeably: they mean herein the same. “Aerated” does not imply that the gas bubbles dispersed in the continuous liquid phase is air or has the same composition as air.
• An aerated composition like a foam, foam product or foamed composition herein, can have any gas as specified herein dispersed as bubbles in the continuous liquid phase.
• Aerated or foamed means the presence of a compound in gas phase at temperatures of between 1 and 40°C and atmospheric pressure, wherein the gas can be air but also other gaseous compounds (i.e. aerated can be with other cases than air).
• V mix Volume of the same sample after the dispersed gas phase has been removed. It is believed that caffeine can easily be included in edible foam products according to this invention, and in particular that caffeine can be included in edible foam products that are already known to be able to induce satiety, such as those disclosed in
• the present invention provides a composition which can boost or improve mental and/or physical energy or alertness, yet which composition is in such a format that the consumer is less likely to be inclined to consume more (in comparison to an amount of a commercial energy drink that provides the same amount of caffeine) than the recommended dosing (e.g. corresponding to 50-100 mg caffeine per dosing moment, whereby dosing moments are typically 2-4 hours apart).
• the foamed product according to the present invention comprises caffeine in an amount of 0.3 to 15 mg per ml of aerated product, preferably 0.5 to 10 mg aerated product.
• the foamed composition of the present invention further comprises taurine.
• taurine it is preferred that the amount of taurine is such that the weight ratio caffeine : taurine is from 1 : 5 to 1 : 40, more preferably from 1 : 8 to 1 : 25.
• the invention comprises glucuronolactone.
• the amount of glucoronolactone is preferably such that caffeine and glucoronolactone are present in a weight ratio of from 1 : 2 to 1 : 25.
• the invention may further comprise guarana.
• guarana When guarana is present such is preferably in a weight ratio caffeine to guarana of from 1 : 5 to 1 : 100. It may also be preferred, e.g. for reasons of image, taste or efficacy that the products according to this invention and in its use comprise caffeine and taurine and guarana (in the ratio's as disclosed above), or similarly it may be preferred for the same reasons that the products according to this invention and in its use comprise caffeine and taurine and glucoronolactone (in the ratio's as disclosed above).
• the foamed edible product according to the present invention preferably has a liquid or pourable consistency.
• the continuous phase (of the foamed edible composition) is a liquid.
• the continuous liquid phase in the foamed composition according to the invention preferably comprises (by weight, based on the total composition) 50-99.5% water, more preferably from 70-99% water.
• the continuous phase comprises a foaming agent (in an amount of from 1 to 7% by weight in case such foaming agent is a food grade proteins, and amount of from 0.2 to 2% for other non-protein foaming agents) a and a stabilizer (preferably from 0.1 to 5% by weight), such as those exemplified further in this document.
• a foaming agent in an amount of from 1 to 7% by weight in case such foaming agent is a food grade proteins, and amount of from 0.2 to 2% for other non-protein foaming agents
• a stabilizer preferably from 0.1 to 5% by weight
• the foam does not appear to the consumer as a beverage, it is believed it does not make the impression to the user as a thirst quencher, and hence small volumes of foam may be used (provided that they are concentrated enough in terms of caffeine) as a vehicle of caffeine, which still reduce the tendency to overdosing when consumers see products like Red Bull as a thirst quencher.
• the present invention further relates to the use of the compositions of the present invention for improving mental and/or physical alertness and/or energy, by ingesting 10 to 300 ml of the foamed edible product of this invention.
• a minimum amount of foam is required: at least 50 ml, preferably at least 75 ml, more preferably at least 100 ml, and the foam should have sufficient stability as expressed as a high in-mouth foam stability being evidenced by a reduction in overrun of less than 35% under in-mouth conditions, using the methodology defined herein below.
• the present invention provides use of the compositions of the present invention for improving mental and/or physical alertness and/or energy, by ingesting 10 to 300 ml of the foamed edible product of this invention, preferably ingesting at least 50 ml, more preferably at least 75 ml, even more preferably at least 100 ml.
• the present invention also relates to the composition of the present invention for use in improving mental and/or physical alertness and/or energy.
• 10 to 300 ml of the foamed edible product of this invention are ingested, preferably at least 50 ml, more preferably at least 75 ml, even more preferably at least 100 ml of the compositions.
• the present invention also relates to a method for improving mental and/or physical alertness or energy, by ingesting the compositions of the invention.
• a method for improving mental and/or physical alertness or energy by ingesting the compositions of the invention.
• 10 to 300 ml of the foamed edible product of this invention are ingested, preferably at least 50 ml, more preferably at least 75 ml, even more preferably at least 100 ml of the compositions.
• the present invention also relates to a method for providing caffeine in an amount sufficient to provide a boosting of mental and/or physical energy and/or alertness, whilst such method simultaneously limits tendency to overdosing of caffeine,
• the product having an overrun of at least 50%, preferably at least 100%,
• the present invention also relates to the composition of the present invention for use in a method for providing caffeine in an amount sufficient to provide a boosting of mental and/or physical energy and/or alertness,
• the product having an overrun of at least 50%, preferably at least 100%,
• a high in-mouth foam stability being evidenced by a reduction in overrun of less than 35% under in-mouth conditions, using the methodology defined herein.
• the benefits of the present invention may be obtained with any type of edible foamed composition as specified for the composition according to this invention and for the method and uses of this invention, as long as it has sufficient foam stability in the mouth. It is believed in the context of this invention that if a foam has sufficient stability in the mouth, such foam will also have sufficient stability in the esophagus and stomach to yield the advantages herein described.
• “Sufficient foam stability in the mouth” is herein defined 5 as a reduction in overrun of less than 35% when a sample of the product is subjected to a stability test in which conditions of shear are applied that are similar to those observed in the mouth.
• the in-mouth stability of a foam composition of the present invention and in its methods and uses can be determined by introducing a predetermined volume of an edible aerated product in a glass funnel (diameter 100 mm, neck length 100 mm, neck diameter
• the methods and uses of the present invention typically show a reduction in overrun of less than 30%, preferably of less than 25%, most preferably of less than 22%.
• known edible foam products such as whipped cream, show decreases in overrun that are well in excess of these percentages.
• the product obtained from the in-mouth stability test described above still exhibits an overrun of at least 100%, more preferably of at least 120%, and even more preferably at least 150%.
• Edible foam products that are capable of retaining a high overrun when subjected to conditions of shear that are similar to those observed during mastication and preferably that further exhibit high stability under gastric
• the aforementioned criteria are also met by the foam products in the present composition, method and uses of the invention if the shear stability test is conducted at a temperature of 37°C, thus reflecting the prolonged in-mouth stability of the product under conditions of shear that are similar to those exerted during
• the foam composition of the present invention has a physical (foam) stability such that the foam has a half life in the stomach of at least 20 minutes, preferably at least 30 minutes, more preferably of at least 45 35 minutes.
• "Foam half life in the stomach” herein is the gastric retention time where 50% of the foam volume ingested remains present as a foam in the stomach.
• the presence of a foam in the stomach, and thus the half life can be determined by visualisation techniques as known in the medical profession. Of these, Magnetic Resonance Imaging (MRI) or Computer Tomography (CT) scanning are preferred techniques, as they directly show the presence of foam, air and liquid.
• MRI Magnetic Resonance Imaging
• CT Computer Tomography
• Ultrasound imaging can also be used for this, but due to differences in image quality and the interpretation of it a large enough set of test persons would be needed, as a person skilled in the art of ultrasound imaging would know. Also, with ultrasound imaging a foamed composition in the stomach as such cannot be visualised using ultrasound imaging, but the presence of foam can be derived from the reappearance of antral motility and ultrasound signal after the foam has left the stomach. Also, these imaging techniques can also be used to determine whether a foamed composition has a sufficient stability to pass the mouth and be present for some time as an aerated composition.
• the foamed compositions of the present invention include in its uses and methods, have a very high gastric stability.
• Such high gastric stability of the foamed product can be apparent from the time (t 1 ⁇ 2 ) needed to achieve a reduction in overrun of 50% under simulated gastric conditions.
• the foamed product of the present invention exhibits a t 1 ⁇ 2 of more than 30 minutes.
• the aforementioned parameter t 1 ⁇ 2 is determined in a gastric stability test involving transferring 400 ml of an aerated edible product to a vessel of a United States Pharmacopeia (USP) dissolution model II apparatus (VanKel VK 7000), of which the temperature of the water bath is set to 37.5 °C and slow shear in the stomach is simulated with a special paddle at a stirring rate of 1.2 s "1
• USP United States Pharmacopeia
• taurocholate 20 ⁇ lecithin, 0.1 mg/ mL pepsin, 0.1 mg/ mL amano lipase A, 34.2 mM sodium chloride in water and set to pH 1.6 using hydrochloric acid, is subsequently carefully added along the vessel wall.
• a Masterflex® US pump is started simultaneously to pump simulated gastric fluid into the vessel at a rate of 0.8 ml/min. With the same rate, fluid from the bottom of the vessel is also removed.
• the foamed composition and the liquid volumes are read at start, after 5 min. and 10 min., and further at 10 min. intervals up to 60 minutes.
• the benefits of the foamed product in the present invention are particularly pronounced in case the gastric stability is very high.
• t 1 ⁇ 2 exceeds 45 minutes, even more preferably it exceeds 60 minutes, even more preferably it exceeds 90 minutes and most preferably t 1 ⁇ 2 exceeds 120 minutes.
• the compositions of the present invention and in the method and uses herein are such that they have an overrun of at least 100%.
• the edible foamed product of the present invention has an overrun of at least 120%, more preferably of at least 150%, and even more preferably between 150% and 800%.
• the gas phase in the present product can comprise air or any other gas that is considered safe for food applications.
• the foam in the compositions, method and uses of the present invention is a pourable or spoonable aerated composition.
• the product is non- pourable (i.e. spoonable).
• Such a spoonable product typically exhibits spoonable rheology defined as follows: yield value of >50 Pa, when extrapolating from shear rates between 100 and 300 s "1 , a Bingham viscosity ⁇ 500 mPa.s between shear rates of between 100 and 300 s "1 , a failure at stress at a strain of ⁇ 0.5 Radians.
• the yield stress is determined at a temperature of 20 °C using a Haake VT550 viscometer.
• the edible foam product is pourable.
• a pourable product offers the advantage that it can be drunk. If the product is drunk rather than eaten, the chance of undesirable density increase as a result of mastication is minimised - for example bread is high overrun product, but practically all air is lost during mastication.
• the foam in the compositions, methods and uses of the present invention is not a mousse and is not sponge-like.
• a mousse is herein to be understood as having a continuous phase that is a gelled phase, and this is to be distinguished from the currently used pourable and spoonable aerated compositions, in which the continuous phase of the aerated composition is not a gelled phase (but a liquid phase).
• the foam in the compositions, methods and uses of the present invention is preferably non-frozen when ingested, as frozen compositions like ice cream tend to melt in the mouth and/or upper gastro-intestinal tract and following that lose their foam stability.
• the foam in the compositions, methods and uses of the present invention preferably comprises by weight 50-99.5% water (more preferably 70-99%), a foaming agent and a stabiliser (next to caffeine and other physiologically active compounds, sweeteners, flavourings, colorants and other). ln this connection, the foaming agent preferably comprises, for a good foamed
• composition one or more of:
• a food grade water-soluble emulsifier having an hydrophilic-lipophilic balance (HLB) value of at least 8, preferably at least 9, more preferably at least 12, - a food grade protein;
• HLB hydrophilic-lipophilic balance
• food grade amphiphatic particles having a contact angle at air/water interface between 70 and 120 degrees, and preferably having a volume weighted mean diameter of 0.02 to 10 micron ( ⁇ ).
• SDS sodium docecyl sulfate
• Preferred food grade proteins in this connection comprise dairy proteins such as whey protein and/or casein protein and sources thereof, as well as vegetable proteins like soy protein, meat- and fish derived protein, and egg protein like albumin. When used as sole foaming agent, such food grade proteins are preferably used in an amount of from 1 to 7% by weight.
• Preferred food grade amphiphatic particles herein comprise one or more of cocoa particles.
• the stabilizer comprises a dietary fibre or a sucrose ester.
• Preferred amounts in this context are: from 0.1 to 5% by weight. Too little may not provide the desired stability, too much may make foaming difficult.
• Suitable dietary fibres in this context are one or more of the group consisting of: carrageenan, xanthan, cellulose, gellan, locust bean gum, with xanthan being the most preferred stabiliser (as it provides stabilising without too much viscosity increase).
• the edible foamed composition comprises fat in an amount of less than 2% by weight, preferably less than 1.8% by weight, more preferably between 0 and 1.8% by weight, even more preferably between 0 and 1 .5% by weight, even more preferably form 0.01 to 1.5% by weight.
• other components that may be present include carbohydrates, (non-caloric) sweeteners, flavouring components.
• the edible foamed compositions of the present invention can be prepared by any suitable means.
• the foamed compositions may be manufactured, packed and marketed in a foamed form, but it is also possible to prepare a non-aerated product which is packed and marketed, which is then foamed some time or immediately before consumption, either by the individual or at a point of sale or distribution.
• a convenient way (and one which can easily give foamed compositions of high stability) to offer such to users is when the composition according to this invention and for use in the method and uses of this invention is packed as a non- aerated (e.g. liquid) composition in a pressurised container in a liquid form.
• the pressurised container can hold the edible liquid (non-aerated) composition and a propellant, which liquid composition can be released from the container by activating a valve (on the container) to produce an edible foamed product.
• the invention further relates to the use in the composition, method and uses of the present invention of a pressurised container further comprising a propellant, and wherein the pressurised container is equipped with a valve, wherein the liquid can be released from the pressurised container by activating said valve to produce the aerated composition for the compositions, methods and uses according to this invention.
• the edible aerated product thus obtained has a density that is much lower (e.g. 40% lower) than that of the liquid composition in the container.
• the edible foamed product produced upon activation of the valve has the same composition as the edible liquid composition (gas phase not being included).
• Suitable propellants in this include compressed gases, especially liquefied gasses.
• the propellant employed is selected from N 2 0, N 2 , C0 2 , air and combinations thereof. Most preferably, the propellant employed is selected from N 2 0, N 2, C0 2 and combinations thereof.
• the propellant contained in the pressurised container has a pressure of at least 2 bar, more preferably at least 3 bar. Usually, said pressure does not exceed 12 bar. In a preferred embodiment, the pressurised container has a pressure of 2-15 bar, more preferably 2-12 bar.
• the present invention relates to a pressurised container holding an edible liquid and a propellant, which liquid can be released from the container by activating a valve to produce an edible foam product, said edible foam product having an overrun of at least 50%, preferably at least 100%, wherein the edible liquid comprises water in an amount of from 50 to 99.5% (preferably 70-99%) by weight and caffeine in an amount of from 0.1 to 20 mg per g of edible liquid, more preferably the amount of caffeine in such is from 0.2 to 10 mg per g of edible liquid.
• the edible liquid in the pressurised container as set out herein further comprises taurine, in a weight ratio caffeine : taurine of from 1 : 5 to 1 : 40, more preferably from 1 : 8 to 1 : 25.
• the edible liquid in the pressurised container of the present invention further comprises glucuronolactone.
• the amount of glucoronolactone is preferably such that caffeine and glucoronolactone are present in a weight ratio of from 1 : 2 to 1 : 25.
• the edible liquid in the pressurised container according to the present invention may further comprise guarana.
• the composition in the pressurised container preferably further comprises a foaming agent and a stabilizer. Preferred foaming agents and stabilizers have been set out herein before.
• the pressurised containers according to the present invention may be of the re-usable type, e.g. as the iSi whipper, or may be of the single use version like foam dispensing containers as known from e.g. the personal care industry. Such may be used to dispense single or multiple portions.
• the container is of such size that the amount of liquid in the container is 10-500 ml, preferably 20 to 250 ml.
• the foam of the present invention may also be prepared by whipping a suitable liquid using, for instance, a standard kitchen mixer. By this, an amount of the liquid is added to the bowl of the mixer and mixed at high speed to aerate the
• the edible aerated product thus obtained has a density that is much lower (e.g. 40% lower) than that of the liquid composition.
• the gas bubbles contained within the edible foamed composition in the compositions, methods and uses according to this invention can vary widely in size.
• the air bubbles in the product have a volume weighted mean diameter in the range of 5-500 ⁇ , preferably of 10-200 ⁇ .
• the volume weighted mean diameter of the gas bubbles is suitably determined by means of optical microscopy.
• the stability of the edible foamed product is affected by the composition of the gas that is retained within the foamed product.
• a gas that has limited water-solubility Air, for instance, is not particularly suitable as e.g. oxygen has a relatively high solubility in water.
• the edible foamed product in the present invention contains a gas that is less soluble in water than air (at a temperature of 37°C.
• the gas contained in foam product contains elevated levels of one or more of the following gasses: N 2 , N 2 0, C0 2 , He, 0 2 .
• elevated means that the concentration of at least one of said gasses is at least 10% higher than in air.
• Table 1 Composition of formulation for producing aerated edible products with caffeine.
• the liquid formulations can be prepared as follows. All ingredients are added to water and mixed until fully dispersed. Aeration can be done by weighing three hundred gram of formulation A in the metal bowl of a kitchen machine (Kenwood, model chef classic KM330). The liquid can be mixed at maximum speed for 1 min after which an overrun of 250% can be achieved.
• the volunteers were recruited from local area of Nottingham. Selection criteria were: age 18-60 years, Body Mass Index (BMI, kg/m2) >20 and ⁇ 35, apparently healthy (measured by questionnaire) and not using medicines judged likely to influence the study results. Only normal and low restraint eaters (Federoff et al, 2003; Polivy et al. 1978) were included. Any subjects with tendencies toward diagnosable eating disorders (anorexia nervosa or bulimia) were excluded
• Subjects were scanned at baseline to ensure their stomach was empty. They then consumed 150g of one of the products instead of breakfast and MRI measurements were conducted at several time points (up to 4 hours after consumption of the test product) to measure gastric behaviour. The subjects were blind to aerated test product type.
• test products were instructed to minimise changes in their physical activities and were not allowed to follow a diet one month prior to and during the test period.
• the subjects were instructed not to use alcohol or play sports. They were asked to refrain from consuming any food or drink other than non-caloric beverages from 22.00 until arrival at the test facility.
• the volunteers were instructed to avoid high intensity physical activity and direct contact with food. Volunteers were not allowed to eat and drink anything else during the study. Subjects were asked about their mode of transportation together with food consumption the evening before the test day and drinks consumed from 10 pm till the next morning. Test products
• the test products were equicaloric (1 10kcal) and their nutritional composition is detailed in Table 2.
• Stable 490 150 1 10 0.2 7.2 20.2 18.6 0.8 c
• total carbohydrates, including sugars and fibres c contains 0.8 g xanthan gum
• d contains 0.2 g xanthan gum
• Both aerated edible products were produced by aerating the beverage with air.
• test products' overrun was measured and amounted 247% ⁇ 7% for the stable and 254% ⁇ 3% less stable aerated edible products.
• the simulated oral cavity test as described in example 6 reduced the overrun of the aerated edible products by less than 5%.
• Magnetic resonance imaging (MRI) Magnetic resonance imaging
• the subjects were supine on the scanner bed. They were kept tilted with their left side slightly raised on the scanner bed using a folded towel to help avoiding the possibility that floating layers of the test meals could empty first through the pylorus, which would be different from what happens during normal upright digestion.
• Gastric aerated edible product volume was measured from the balanced gradient echo (also called balanced turbo field echo or BTFE).
• BTFE balanced turbo field echo
• 2D slices of the abdomen were acquired. Every data set from each time point was then recalled on a UNIX workstation for analysis.
• commercial specialistic software (Analyze 9, Biomedical Imaging Resources, Mayo Clinic, Rochester, MN) was used to trace manually on each 2D slice around the region of interest (ROI) of the aerated edible product in the stomach on each slice.
• ROI region of interest
• FIG. 1 shows examples of ROIs drawn intragastrically for a Stable Aerated edible product and a Less Stable Aerated edible product at different time points. These were plotted in Microsoft Excel to allow for observations on the time courses of intragastric volumes.
• Table 3 Stomach aerated edible product content (LSmeans, in ml) in time for the different treatments (less stable aerated edible product, stable aerated edible product).
• Formulation B from example 1 was aerated by weighing four hundred gram of formulation B in the metal bowl of a kitchen machine (Kenwood, model chef classic KM330). The liquid was mixed at maximum speed for 1 min after which an overrun of 250% was achieved.
• the aerated composition was put into a glass funnel (diameter 100 mm, neck length 100 mm and a neck diameter of 10 mm).
• the funnel was connected to a silicone tube with a length of 400 mm and a diameter of 12x8 mm.
• the middle part of the silicone tube was inserted into a peristaltic pump (Watson-Marlow model 501 ) and operating at 60 rpm.
• Aerated edible product pumped through the silicone tube was collected in a previously weighed vessel.
• the impact of the simulated oral cavity test is determined by observing the start (400 mL) and end volume. The simulated oral cavity test reduced the overrun of the aerated edible product by less than 5%.
• This example shows an edible foam of sufficient oral stability.
• Figure 1 shows the stability of the aerated edible product under simulated gastric conditions. Less than 40% of aerated edible product is digested within 60 min under the conditions used in this test. The t 1 ⁇ 2 is 55 minutes.
• This example shows a paracetamol-containing foam of good in-vivo gastric stability.
• Example 4 shows the linear regression between the data points from the MRI study and the in-vitro gastric stability test. The results clearly show that the in vitro model for gastric stability correlates well with the in vivo gastric stability of aerated edible products.
• the study used a random allocation, parallel design, with treatments balanced across test days.
• Each subject group was given a single exposure to a single volume of an aerated edible product, each portion having a volume of 10, 25, 50, 100, 150 or 250 ml.
• This product was given as a mid-morning snack (at 10.30 am) following a fixed 250 kcal breakfast given at 08.00 am.
• Self-reported eating motivation ratings (6 scales) were collected regularly from 155 minutes prior to consumption of the test product and for 3 hours afterwards.
• the 144 participating subjects were randomized into groups of 24 subjects per treatment, with groups matched for gender mix, age and body weight (mean within 5 yr and 5 kg). Ten subjects were withdrawn from the study for reasons unrelated to the study products. Characteristics of the remaining 133 subjects (91 females, 42 males) were: age: 35.8 (range 18 - 60) y; BMI: 24.8 (range 21.0 - 34.6) kg/m 2 .
• Each subject was given a single exposure to a single portion of an aerated edible product at a specified volume at 10.30 following a fixed breakfast at 08.00.
• Six aerated edible products were evaluated varying in total volume.
• the test products consisted of Slim-Fast Optima high protein ready-to-drink meal replacement shakes (190 kcal/325 ml when not aerated), aerated on site with N 2 0 (from an iSi dispenser and using an iSi N 2 0 disposable gas filled cylinder) (Slim-Fast is a trademark of Unilever PLC, United Kingdom and Unilever NV, Netherlands; iSi is a tradename of iSi GmbH).
• An ingredients list of the non-aerated SlinvFast high protein chocolate RTD shake base is shown in Table 5.
• the liquid formulation used was the same as the commercial product identified above, but with a different chocolate flavouring component. The overrun of the product was approximately 200%.
• the content of one 325ml can of Slim-Fast high protein chocolate shake was poured into the stainless steel iSi bottle and the device head was screwed onto the stainless steel bottle
• One iSi N 2 0 gas filled cylinder was inserted into the cylinder holder and the cylinder holder was screwed to the device head until all of the content of the cylinder was released into the bottle. Thereafter the device was vigorously shaken for 20 seconds.
• the foam was then dispensed by turning the device upside down with the decorator tip in the vertical position and gently pressing the lever. The entire amount ( ⁇ 900ml) was dispensed 5 against the inside edge of a large glass container and then the required foam volumes was poured into glasses which had been pre-marked with the required volume. The weight of the foam was subsequently measured.
• the study was a product benchmarking study, aimed to generate a dose-response profile for satiety effects, focused on identifying lower volume limits for potential consumer concepts.
• Curves of Least Square means (LSmeans) were produced based on the 25 measurements, and based on these curves a time-to-return-to-baseline (TTRTB) was calculated by using a modeling technique based on the Weibull distribution (Schuring et al 2012). This Weibull method also turned out to be the most suitable, non-parametric model to estimate TTRTB for these satiety curves.
• the 50 ml and 100 ml contained only 10 and 19 kcal per serving respectively, yet showed meaningful effects on appetite.
• the effects on appetite observed here are greater (and persist for longer) than shown in literature for beverages having either no caloric content or a caloric content which is higher than the foams now tested, at the same volume.
• Peters et al. (201 1 ) for instance tested a 100 ml minidrink as a snack and effects on hunger and appetite were comparable or even smaller compared to the effects seen here for the 50 or 100 ml foam, yet the 100 ml minidrink contained considerably more energy (80 kcal).
• Figure 2 Comparison of the behaviour of the aerated edible products in the stomach. The intensity scales are increased for better visualisation of the aerated edible product, a) Stable Aerated edible product at time 10 minutes,

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