Biscuit Comprising Guar Gum

• US 20110229602A1
• Filed: 10/23/2009
• Published: 09/22/2011
• Est. Priority Date: 10/23/2008
• Status: Active Grant

• Current Assignee: General Biscuits (Mondelez International, Inc.)
• Original Assignee: General Biscuits (Mondelez International, Inc.)
• Inventors: Aymard, Pierre, Arlotti, Agathe, Simonnot, Chantal, Fuzellier, Gwenaelle
• Granted Patent: US 9,585,402 B2
• Time in Patent Office: Days
• US Class Current: 426/2
• CPC Class Codes: A21D 13/062 with modified sugar content; Sugar-free products
• CPC Class Codes: A21D 2/183 Natural gums
• 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 33/21 Addition of substantially indigestible substances, e.g. dietary fibres
• CPC Class Codes: A23L 7/115 Cereal fibre products, e.g. bran, husk
• 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 2250/506 Guar
• CPC Class Codes: A23V 2250/5116 Other non-digestible fibres
• CPC Class Codes: A61P 3/04 Anorexiants; Antiobesity agents
• CPC Class Codes: A61P 3/06 Antihyperlipidemics
• CPC Class Codes: A61P 3/08 for glucose homeostasis pancreatic hormones A61P5/48
• CPC Class Codes: A61P 3/10 for hyperglycaemia, e.g. antidiabetics

Abstract

The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management.

Claims

1. A biscuit comprising guar gum, the guar gum is a native guar gumin a rod-like form with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6.

2. The biscuit according to claim 1, it wherein the biscuit comprises between 1 and 20% by weight, relative to the total weight of the biscuit, of guar gum in a rod-like form with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6.

3. The biscuit according to claim 1, wherein the rod-like form guar gum has an average length ranging from 1.3 and 4.2 mm.

4. The biscuit according to claim 1, wherein the rod-like form guar gum has an average width ranging from 0.6 to 1.3 mm.

5. The biscuit according to claim 1, wherein the rod-like form guar gum has an average length to width ratio ranging from 2 and 5.

6. The biscuit according to claim 1, wherein the biscuit comprises less than 27% by weight, relative to the total weight of the biscuit, of sugar and/or less than 16% by weight of fat.

7. The biscuit according to claim 6, wherein the fat comprises trans fatty acids and saturated fatty acids, in an amount respectively below 0.1% and 2% by weight, relative to the total weight of the biscuit.

8. The biscuit according to claim 1, wherein the amount of polyunsaturated fatty acids, parent compounds of the omega-3 fatty acid series, range from 0.2 and 1% by weight, relative to the total weight of the biscuit.

9. The biscuit according to claims claim 1, wherein the biscuit further comprises more than 40% by weight, relative to the total weight of the biscuit, of cereal.

10. The biscuit according to claim 9, wherein the biscuit comprises more than 40% by weight, relative to the total weight of the biscuit, of whole grains.

11. The biscuit according to claim 1, wherein the guar gum in a rod-like form is a high viscosity guar gum having a average molar mass ranging from 1·

10⁵ to 3·

10⁶ g/mol.

12. The biscuit according to claim 1, wherein the biscuit comprises more than 6% by weight, relative to the total weight of the biscuit, of fibers, with guar gum being comprised in said fibers.

13. The biscuit according to claim 12, wherein the fibers are viscous soluble fibers, guar gum being comprised in the viscous soluble fibers and optionally insoluble fibers, and/or non-viscous soluble fibers, preferably fibers are a mixture of insoluble fibers, viscous soluble fibers and non-viscous soluble fibers.

14. The biscuit according to claim 1, wherein the biscuit comprises less than 20% by weight, relative to the total weight of the biscuit, of sugar, less than 10% by weight of fat, more than 40% by weight of cereal, and more than 12% by weight of fibers comprising a mixture of insoluble fibers, viscous soluble fibers and non-viscous soluble fibers.

15. The biscuit according to claim 1, wherein the biscuit further comprises water, in an amount ranging from 0.5 to 5% by weight, relative to the total weight of the biscuit.

16. The biscuit according to claim 1, wherein the biscuit has a water activity (Aw) value between 0.05 and 0.4.

17. The biscuit according to claim 1, wherein the biscuit comprises less than 240 mg of sodium per 100 g of biscuit.

18. The biscuit according to claim 1, wherein the biscuit has a glycemic index equal or less than 55 and/or an insulinemic index equal or less than 60.

19. The biscuit according to claim 1, wherein the biscuit comprises less than 10% by weight, relative to the total weight of the biscuit of fructose and/or less than 10% by weight, relative to the total weight of the biscuit of polyols.

20. A method for controlling blood glucose levels, the method comprising administering the biscuit according to claim 18 to a subject having diabetes or insulino-resistance.

21. A method for decreasing the insulinemic or glycemic index of a biscuit, the method comprising adding guar gum in a rod-like form with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6, to a biscuit matrix.

22. The method according to claim 21, wherein the biscuit matrix has an insulinemic index equal or less than 60 and/or a glycemic index equal or less than 55.

23. (canceled)

24. A method for making a biscuit, the method comprising:

mixing guar gum in rod-like form having a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6 with flour and liquid;

forming the biscuit; and

baking the formed biscuit.