Food product

• US 20050202063A1
• Filed: 02/25/2005
• Published: 09/15/2005
• Est. Priority Date: 08/26/2003
• Status: Abandoned Application

• Current Assignee: Indevex AB (Publ)
• Original Assignee: EBN International Kft.
• Inventors: Venturi, David
• Application Number:
  US11/065,155
• Publication Number:
  US 20050202063A1
• Time in Patent Office: Days
• US Class Current: 424/439
• CPC Class Codes: A23L 2/39 Dry compositions
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 33/12 Fatty acids or derivatives thereof
• CPC Class Codes: A23L 33/16 Inorganic salts, minerals or trace elements
• CPC Class Codes: A23L 33/175 Amino acids
• CPC Class Codes: A23L 33/40 Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Abstract

The invention relates to a dry food composition product for mixing with a drinkable liquid, which product comprises fat, carbohydrates, proteins, dietary fibres, vitamins and minerals and trace elements, and which food composition product is intended to replace an entire meal. The relative amounts of said components of said food composition product are chosen such that an intake of said food composition product provides the consumer with a stable blood glucose level.

Claims

1. A dry food composition product for mixing with a drinkable liquid, said product comprising fat, carbohydrates, proteins, vitamins and minerals, which food composition product is intended to replace an entire meal, characterized in that the relative amounts of said components of said food composition product are chosen such that an intake of said food composition product provides the consumer with a stable blood glucose level.

2. A product according to claim 1, characterized in that the product weight ratio between carbohydrates, proteins and fat is of the magnitude of 0.8-2.0:

1;

0.1-0.4, respectively, wherein the carbohydrates are chosen from the group of foodstuffs having a low glycemic index.

3. A product according to claim 1, characterized in that the product weight ratio between carbohydrates, proteins and fat is of the magnitude of 0.8-2.0:

1;

0.1-0.3, respectively, wherein the carbohydrates are chosen from the group of foodstuffs having a low glycemic index.

4. A product according to any one of the preceding claims, characterized in that the carbohydrates are derived from leguminous plants, preferably yellow peas, and rosaceous plants, preferably apples and rose hips.

5. A product according to any one of the preceding claims, characterized in that at least 15% of the overall content is derived from yellow peas, at least 10% from apples, and at least 5% from rose hips.

6. A product according to any one of the preceding claims, characterized in that the product is balanced so that the overall meal has GL-value below 20, preferably below 10.

7. A product according to any one of the preceding claims, characterized in that the carbohydrates are in the form of simple sugars from the group consisting of glucose, saccharose, fructose, maltose and lactose.

8. A product according to claim 7, characterized in that the sugars are present in a content of 2.1-2.5%, preferably about 2.3%, glucose, 1.8-2.2%, preferably about 2.0%, saccharose, 4.0-4.8%, preferably about 4.4% fructose, <

0.03-0.05%, preferably about <

0.04%, maltose and 12.9-15.7%, preferably about 14.3% lactose.

9. A product according to any one of the preceding claims, characterized in that a ready to drink serving has either a low lactose content or alternatively is completely free from lactose.

10. A product according to any one of the preceding claims, characterized in that it comprises 7-12% of dietary fibres.

11. A product according to any one of the preceding claims, characterized in that the fat comprises the essential fatty acids with an omega-3 to oniega-6 fatty acid ratio of 1:

0.5 to 1;

3.0, more preferably 1;

0.8 to 1;

2.0, and most preferably 1;

1.0 to 1;

1.3.

12. A product according to any one of the preceding claims, characterized in that the fatty acids comprise 25-40%, saturated fatty acids, 30-45%, monounsaturated fatty acids, and 15-35%, di-and tri-unsaturated fatty acids.

13. A product according to any one of the preceding claims, characterized in that the levels of docosahexaenoic acid (DHA) and eicosapentaenioic acid (EPA) are optimised and constitute between 1.9-2.3%, preferably about 2.1% of the total fat.

14. A product according to any one of the preceding claims, characterized in that the whole egg content in the food composition product is supplied from especially fed chicken in order to give the whole egg product the preferred balance between saturated, monounsaturated and polyunsaturated fat, and the balance between omega-3 and omega-6 fatty acids in a rating of 1:

0.7-1.5.

15. A product according to any one of the preceding claims, characterized in that it comprises all 20 amino acids including the 8 essential amino acids.

16. A product according to any one of the preceding claims, characterized in that it comprises vitamins A, B, C, D, and E, and the essential minerals iron (Fe), zinc (Zn), calcium (Ca), phosphorus (P), magnesium(Mg), copper (Cu), manganese (Mn), chromium(Cr), selenium (Se), silica (Si), potassium (K), and sodium (Na), wherein potassium is present in high amounts, and sodium in small amounts, in physiological doses.

17. A product according to any one of the preceding claims, characterized in that it is in the pH-range of 5.8 to 6.2 and acts like a buffer.

18. A product according to any one of the preceding claims, characterized in that it is gluten free.

19. A product according to any one of the preceding claims, characterized in that it comprises no, artificial sweeteners, preservatives, flavorings, dyes or thickening agents.

20. A product according to any one of the preceding claims, characterized in that the food composition product contains less than 75 kcal per portion serving, and correspondingly less than 425 kcal per 100 g powdermix of the dry food composition product.

21. A single portion pack, characterized in that it comprises the food composition product according to any one of the preceding claims.

22. A liquid, characterized in that it comprises the food composition product according to any one of the preceding claims.

23. A bar, characterized in that it comprises the food composition product according to any one of the preceding claims.