PROCESS FOR PREPARING AN EDIBLE COMPOSITION COMPRISING STEROIDAL GLYCOSIDES

• US 20070196436A1
• Filed: 04/13/2006
• Published: 08/23/2007
• Est. Priority Date: 02/23/2006
• Status: Abandoned Application

• Current Assignee: Concopco Inc.
• Original Assignee: Conopco, Inc. (Unilever PLC)
• Inventors: van AMERONGEN, Ivo, ABRAHAMSE, Salomon, POVEY, Kevin
• Application Number:
  US11/279,624
• Publication Number:
  US 20070196436A1
• Time in Patent Office: Days
• US Class Current: 424/439
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives
• CPC Class Codes: A23L 33/30 Dietetic or nutritional methods, e.g. for losing weight A23L33/10 takes precedence
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2250/21 Plant extracts
• CPC Class Codes: A61K 31/704 attached to a condensed carbocyclic ring system, e.g. sennosides, thiocolchicosides, escin, daunorubicin digitoxin A61K31/7048
• CPC Class Codes: A61K 36/27 Asclepiadaceae (Milkweed family), e.g. hoya
• CPC Class Codes: A61P 1/00 Drugs for disorders of the alimentary tract or the digestive system
• CPC Class Codes: C07J 17/005 Glycosides
• CPC Class Codes: C07J 7/002 not substituted in position 16

Abstract

A process for preparing an edible aqueous dispersion of one or more steroidal glycosides, the edible dispersion comprising one or more steroidal glycoside, and a food product comprising the dispersion, as well as methods of controlling body weight or obesity by ingesting the food product.

Claims

1. Process for preparing an edible aqueous dispersion of one or more steroidal glycosides, comprising the steps of:

(a) preparing a composition comprising at least about 1% by weight steroidal glycosides,

(b) dissolving an emulsifier having a HLB (hydrophilic lipophilic balance) value between about 7 and about 30 in a solvent, and

(c) thoroughly homogenising the composition comprising the steroidal glycosides for about 1 to 10 minutes in the solution of the solvent and the emulsifier at a temperature of about 20 to about 200°

C. to obtain a dispersion, whereby said steroidal glycosides are dispersed to a mean particle size (D3,2) of less than about 15 micrometer, wherein the ratio (w/w) of the steroidal glycosides to the emulsifier in said edible dispersion is less than about 10;

1

2. Process according to claim 1 further comprising cooling the solution after step (c) to a temperature below about 40°

C.

3. Process according to claim 1, wherein the solvent is selected from the group consisting of water, aqueous sugar solution, protein solutions, and food-grade oils.

4. Process according to claim 2 wherein the food-grade oils are triglycerides.

5. Process according to claim 1, wherein the emulsifier is selected from the group consisting of stearoyl lactylates, polysorbates, lecithin, sucrose esters and mixtures thereof.

6. Process according to claim 1, wherein the steroidal glycoside is obtained from plants of the Asclepiadaceae family.

7. Process according to claim 6, wherein the steroidal glycoside is obtained from plants of the Hoodia genus.

8. Process according to claim 7, wherein the plant is selected from Hoodia gordonii, Hoodia curroril subsp. currorril and Hoodia currorii subsp. Tugardii.

9. Process according to claim 8, wherein the plant is Hoodia gordonii.

10. Process according to claim 8, comprising one or more steroidal glycosides having the formula:

wherein R=alkyl;

R1=H, alkyl, tiglyol, benzoyl or any other organic ester group;

R2 =H or one or more 6-deoxy carbohydrates, or one or more 2,6-dideoxy carbohydrates, or glucose molecules, or combinations thereof; and

wherein the broken lines indicate the optional presence of a further bond between carbon atoms C4 and C5 or between carbon atoms C5 and C6, or mixtures thereof.

11. Process according to claim 1, wherein the composition in step (a) is a plant extract.

12. Process according to claim 11, wherein the extract comprises at least about 10% of steroidal glycosides.

13. Process according to claim 1, wherein the steroidal glycoside has the formula:

14. An edible aqueous dispersion comprising one or more steroidal glycosides and an emulsifier having a hydrophilic lipophilic balance value between about 7 and about 30, wherein the ratio (w/w) of the steroidal glycosides to the emulsifier in said edible dispersion is less than about 10:

1.

15. Edible dispersion according to claim 14 wherein said steroidal glycosides are dispersed to a mean particle size (D3,2) of less than about 15 micrometer.

16. Food product comprising the dispersion according to claim 14.

17. Food product according to claim 16, in the form of a beverage, snack, bar, spread, dressing, soup or meal replacement product.

18. Process for preparing a food product comprising incorporating into the food product the edible dispersion according to claim 14.

19. A method of managing body weight or of dietary control of obesity, the method comprising ingesting the food product according to claim 15.