Nutritional compostions comprising a soluble viscous fiber in a solid crisp matrix

• US 20060078593A1
• Filed: 09/27/2005
• Published: 04/13/2006
• Est. Priority Date: 09/27/2004
• Status: Abandoned Application

• Current Assignee: Abbott Laboratories
• Original Assignee: Abbott Laboratories
• Inventors: Lai, Chron-Si, Robinson, Kay J., Strozier, Deborah C., Walker, Sherri Ashton
• Application Number:
  US11/235,965
• Publication Number:
  US 20060078593A1
• Time in Patent Office: Days
• US Class Current: 424/439
• CPC Class Codes: A23L 29/238 from seeds, e.g. locust bean gum or guar gum starch A23L29/212; pectin A23L29/231
• CPC Class Codes: A23L 33/185 Vegetable proteins
• CPC Class Codes: A23L 33/21 Addition of substantially indigestible substances, e.g. dietary fibres
• CPC Class Codes: A23L 7/117 Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/328 having effect on glycaemic control and diabetes
• CPC Class Codes: A23V 2250/1842 Lecithin
• CPC Class Codes: A23V 2250/242 Acesulfame K, acetylsulfame
• CPC Class Codes: A23V 2250/5106 Bran
• CPC Class Codes: A23V 2250/5118 Starch
• CPC Class Codes: A23V 2250/5488 Soybean protein
• CPC Class Codes: A61K 2300/00 Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
• CPC Class Codes: A61K 36/48 Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
• CPC Class Codes: A61K 36/899 Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane

Abstract

Disclosed are nutritional compositions having a solid crisp matrix, or a flour derived from the solid crisp matrix, said matrix comprising (A) from about 10% to about 50% by weight of a soluble viscous fiber, preferably guar; (B) from about 10% to about 99% by weight of a carbohydrate other than and in addition to the soluble viscous fiber; and (C) from about 1% to about 49% by weight of protein, wherein the matrix has a bulk density of less than about 0.4 g/cc. It has been found that soluble viscous fiber sources such as guar gum can be formulated into a solid crisp matrix, which then minimizes several limitations commonly associated with the formulation of such fiber sources into a conventional nutrition bar, e.g. slimy mouthfeel, tooth packing. These compositions are especially effective when formulated with gelled inclusions, including those containing or associated with acidulants, sour flavorants, or both. The nutritional compositions are especially useful as satiety agents, weight reduction agents, and/or for blunting the postprandial glycemic response in diabetics or other individuals in whom such a response would be beneficial.

Claims

1. A nutritional composition having a solid crisp matrix, said matrix comprising:

(A) from about 10% to about 50% by weight of a soluble viscous fiber, and

(B) from about 10% to about 89% by weight of a carbohydrate in addition to the soluble viscous fiber, and

(C) from about 1% to about 49% by weight of protein;

wherein the solid crisp matrix has a bulk density of less than 0.4 g/cm³.

2. The nutritional composition of claim 1 wherein the soluble viscous fiber comprises guar gum.

3. The nutritional composition of claim 1 wherein the solid crisp matrix comprises from about 10% to about 50% by weight of guar gum.

4. The nutritional composition of claim 3 wherein the carbohydrate comprises rice starch.

5. The nutritional composition of claim 3 wherein the solid crisp matrix comprises from about 1% to about 49% by weight of soy protein.

6. The nutritional composition of claim 3 wherein the solid crisp matrix has a bulk density of from about 0.22 g/cm³ to about 0.28 g/cm³.

7. The nutritional composition of claim 3 wherein the composition further comprises, in addition to the solid crisp matrix, a solid crisp material selected from the group consisting of corn crisps, rice crisps, soy crisps, and combinations thereof, wherein the solid crisp material contains less than 9% by weight of a soluble viscous fiber and represents from about 5% to about 90% by weight of the combination of the solid crisp matrix and the solid crisp material.

8. The nutritional composition of claim 1 wherein the composition is in the form of free flowing crisp particulates.

9. The nutritional composition of claim 1 wherein the composition is reduced to powder form.

10. The nutritional composition of claim 3 wherein the composition is in bar form.

11. The nutritional composition of claim 1 wherein the composition further comprises from about 0.05% to about 3% by weight of an acidulant.

12. The nutritional composition of claim 11 wherein the acidulant is selected from the group consisting of citric acid, phosphoric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, salts thereof, and combinations thereof

13. The nutritional composition of claim 1 wherein the composition further comprises from about 0.1% to about 10% by weight of a sour flavorant.

14. The nutritional composition of claim 1 wherein the composition further comprises from about 0.05% to about 3% by weight of an acidulant and from about 0.1% to about 10% by weight of a sour flavorant.

15. The nutritional composition of claim 1 wherein composition further comprises one or more gelled inclusions, said gelled inclusions comprising water and from about 0.5% to about 9% by weight of a gellant.

16. The nutritional composition of claim 15 wherein the gelled inclusions are individual particulates dispersed throughout the solid crisp matrix.

17. The nutritional composition of claim 15 wherein the gelled inclusions further comprise an acidulant selected from the group consisting of citric acid, phosphoric acid, malic acid, fumaric acid, adipic acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, salts thereof, and combinations thereof

18. The nutritional composition of claim 17 wherein gelled inclusions represent from about 1% to about 15% by weight of the nutritional composition, and wherein the gelled inclusions comprise from about 0.05% to about 3% of an acidulant and from about 0.05% to about 10% of a sour flavorant, all by weight of the nutritional composition.

21. A method of controlling blood glucose concentrations in a diabetic or other individual following a snack or meal, said method comprising the oral administration of the composition of claim 1.

22. A method of reducing appetite in a diabetic or other individual, said method comprising the oral administration of the composition of claim 1.

19. The nutritional composition of claim 23 wherein the gellant is pectin.

20. A nutrition bar comprising a solid crisp matrix in combination with one or more gelled inclusions, the solid crisp matrix containing;

(A) from about 10% to about 50% of guar, and

(B) from about 10% to about 89% of a carbohydrate in addition to guar, and

(C) from about 1% to about 49% of soy protein,

and the gelled inclusions containing;

(D) water,

(E) from about 0.5% to about 9% of pectin by weight of the inclusions,

(F) from about 0.1% to about 10% of a sour flavorant by weight of the nutrition bar,

(G) from about 0.05% to about 3% of an acidulant by weight of the nutrition bar,

wherein the solid crisp matrix has a bulk density of from about 0.10 g/cm³ to about 0.30 g/cm³ and the gelled inclusions represent from about 1% to about 15% by weight of the nutrition bar.