RU2658378C1 - Functional sweetener for weight control “slim sweet spray” - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry and is intended to sweeten food products in the form of a spray while controlling body weight. Proposed functional sweetener for controlling body weight in the form of a spray contains sucralose, L-carnitine, green tea extract and ginseng extract, as well as flavors – "vanilla" or "green apple" and water in certain proportions.

EFFECT: product of the invention has an effective effect in controlling body weight, is characterized by the completeness and harmony of the sweet taste that it creates, is characterized by the synergetic action of its constituent components and is applicable for sweetening of a wide range of food products.

1 cl, 2 ex

Description

The invention relates to the food industry and is intended to sweeten the consumed food in the form of a spray while controlling body weight.

One of the sustainable eating habits of many people is the desire for sweet foods. Modern science explains this by the fact that the receipt from the food receptors through chemical and neural channels of information about the presence of components with a sweet taste in the food consumed stimulates the release of neurotransmitters such as dopamine, serotonin and some others in the central part of the human forebrain. Their appearance in the brain tissues in free form is fixed by special receptors, and it is perceived by the central nervous system as a feeling of pleasure (Linden D. Brain and pleasure / D. Linden / transl. From English / M .: Eksmo, 2012 .-- 288 p. )

This phenomenon has developed in the process of human evolution, and its origin is explained by the following reasons. Until relatively recently, almost the only products with a sweet taste that were available to humans were honey and ripe fruits. The components that are responsible for their sweet taste are low molecular weight carbohydrates - glucose and fructose.

These components of food have a high energy value and are easily absorbed by the body, which creates the conditions for their consumption to quickly achieve a state of nutritional saturation. For the ancestors of modern man, who, due to hunting and gathering, managed to eat their fill not every day, this circumstance played an important role.

Therefore, when finding food sources that have a sweet taste and contain glucose and fructose with their calorie content and high glycemic index, they tried to absorb this type of writing as much as possible, so that it could be fully saturated and create a certain amount of energy in their the body.

In the process of evolution, this desire for the consumption of sweet food subsequently proved to be firmly fixed in the human genetic code, in the form of the formation of a sense of pleasure in this case.

The widespread use of sucrose in food products, in addition to previously known glucose and fructose, apart from the reasons associated with the satisfaction of human energy needs, receives in this connection another explanation.

As scientific studies have shown, in order to create a sense of nutritional saturation, the human body requires not only a reimbursement of the need for energy and plastic substances, but also the achievement of a certain level of emotional pleasure, achieved, in particular, by isolating the above-mentioned neurotransmitters.

Without creating a certain concentration in the parts of the brain responsible for regulating food intake, a sense of nutritional satisfaction cannot be achieved. In the event that it was not possible to provide it during the consumption of food, then the person will continue to eat and consume it in such quantities that will significantly exceed his real needs. The end result of this will be a gain in excess body weight and the rapid development of the obesity process.

In the course of the research, it was found that in order to achieve a sense of pleasure when consuming foods with a sweet taste, the specific source of the sensation of sweetness does not matter - the main thing in this process is to ensure the appropriate loading of receptors responsible for generating the necessary signal sent to the brain.

This fact led to the search for natural and synthetic compounds that are safe from the point of view of human health, which are capable of creating a sweet taste in food products that is close in sensory perception to ordinary sugar, i.e. sucrose, which people have already become accustomed to in about the last two centuries, but would have been deprived of a number of its known shortcomings.

As one of the most significant drawbacks of sucrose, its high calorific value is currently considered, in combination with the possible occurrence of an addiction to the consumption of the products in which it is contained, in quantities that are clearly excessive in comparison with physiologically sound norms (V. Tuzhilkin On the role of sugar in the modern world / V.I. Tuzhilkin, S.V. Shterman, A.B.Bodin, Part I // Food Industry. - 2012. - No. 7. - P. 54-57; Part II // Food industry. - 2012. - No. 8. - S. 68-71).

As a result of the search for sucrose substitutes, a number of substances of natural origin or created as a result of chemical synthesis were found that have a sense of sweetness that is many times greater than the sweetness of sucrose, but which at the same time have zero or significantly lower calorie content compared to sugar (Mitchell X. Sweeteners and sweeteners / X. Mitchell (ed. - comp.) - Translated from English.-SPb .: Profession, 2010.-512 s).

The widespread use of these substances in the food industry at present for the purpose of sweetening food products allows us to simultaneously solve two problems.

On the one hand, this way is achieved by increasing the consumer value of food products, which makes them more attractive to large groups of people. This entails a number of positive social consequences in society (S. Shterman, Taking into account the hedonistic preferences of consumers in food design / S.V. Shterman, M.Yu. Sidorenko, V.S. Shterman, Yu.I. Sidorenko. Part I // Food industry. - 2017. - No. 6. - P. 57-61. Part II // Food industry. - 2017. - No. 7. P. 49-52).

On the other hand, when using high-intensity sweeteners (VIPs), a more rapid achievement of the feeling of food saturation during the meal is achieved and, thereby, the possibility of overeating with all the negative consequences resulting from this is eliminated.

The use of individual high-intensity sweeteners in their pure form for sweetening food products, however, is associated with a number of disadvantages. They are caused by the fact that VIPs often have taste characteristics that differ markedly from the properties of sucrose, which most consumers nowadays consider to be the standard of sweet taste.

Such discrepancies may include the delayed onset of a feeling of sweetness, an aftertaste not expressed as in sucrose, the presence of extraneous flavors - bitter, metallic, astringent, cooling, etc.

In this regard, high-intensity sweeteners are used in compositions that include components that are modifiers of their taste. This allows them to give the used VIP taste, largely reminiscent of sucrose.

Aromatic components can be used as one of the flavor modifiers of VIP. This is possible, despite the fact that the mechanisms of perception of taste and aroma by the human senses differ from each other. So, if the taste is formed through the physical interaction of the molecules of non-volatile substances with the receptors of the tongue and the surface of the oral cavity, then aromatic volatile substances interact with the receptors of the olfactory epithelium.

Nevertheless, according to neurobiological studies at the level of cognitive sensations, the signals of taste and aroma receptors in the brain interact with each other. Moreover, (congruent) volatile aromatic substances that are compatible in their taste and aromatic characteristics can act synergistically with the sweetener molecules, enhancing and “ennobling” the sensation of sweetness created by VIP.

Individual high-intensity sweeteners are not able to exert a direct physiological effect on limiting excess body weight. In this regard, it is advisable to combine them with ingredients that have additional properties of fat burners and / or have a general positive effect on human health (Shterman S.V. Sports nutrition products / S.V. Shterman. - M .: AP "Capital" ”, 2017. - 482 p.).

VIP-based sweetener compositions may be included in the composition of the food products themselves, however, it may be necessary to completely reconsider their formulation, since in this case a re-balancing of the flavor components present in them may be necessary.

Sweetening compositions can also be produced as stand-alone products: in the form of powders, tablets, granules, sachets, solid objects of various geometric shapes, as well as in the form of solutions.

Known sweetener compositions containing VIP and incorporating functional components: patent RU 2424734, involving the use of antioxidants in the composition of the sweetener composition; RU 2428051 - probiotics and prebiotics; RU 2455854 - glucosamine and chondroitin sulfate; RU 2499429 - some types of vitamins, etc.

Their common disadvantage is that the functional components in the composition of the proposed sweetening compositions can positively affect human health, but at the same time, they do not have the ability to influence weight loss.

Known sweetening compositions based on high-intensity sweeteners containing congruent volatile aromatic components that enhance the taste of high-intensity sweeteners in food products (patent RU 2508738).

The disadvantage of this invention is the need to include in the sweetener composition at least one additional additional ingredient - incongruent aromatic substance, with the help of which additional modification of the perception of taste and aromatic properties of the sweetened product is carried out and the taste shades of the used VIP are masked.

Closest to the proposed technical solution is an intense sweetener for regulating body weight (patent RU 2428050). As a component having the properties of VIP, the invention proposes to use rebaudioside A of various degrees of purity and / or other glycosides isolated from the stevia plant.

As functional components that complement the high-intensity sweetener based on rebaudioside A and its isomers, and promote weight loss, the inventors propose the use of insoluble and soluble carbohydrates having zero and / or close to its energy value; polyunsaturated fatty acids; extracts of certain medicinal plants and exogenous hormones that play the role of suppressing appetite and enhancing heat in the body.

In the composition of the sweetening composition based on the purified components of the stevia plant, it has also been proposed to additionally use numerous flavor modifiers, since VIPs based on stevia have taste flavors that are significantly different from sucrose, considered as a reference.

The disadvantage of the invention is the absence in the proposed sweetening compositions of components that enhance the metabolism of fats, present in the form of fat deposits in the body and / or coming in the composition of food.

In connection with the taste modifiers proposed in the invention, including a number of taste and aromatic additives, there is no information on their sensory compatibility with the main VIP and the absence of negative mutual influence on each other.

In addition, the use of exogenous hormones and drugs proposed to suppress appetite and / or enhance the process of thermogenesis as part of the proposed sweetening composition may be unsafe for the health of individual consumers and require special permission from the doctor to use them.

The task to which the proposed technical solution was directed is to create a functional sweetening product in the form of a spray for sweetening consumed food products while controlling body weight.

The advantages of using a sweetener in the form of a spray are ease of use, ease of dosing to achieve the desired taste of the consumed product, and the elimination of the possibility of contamination of the product with foreign substances during its use. When using a sweetener in the form of a spray, a relatively small consumption of the sweetening product is also provided, which makes it possible to use it for a long time.

The solution to the above problem is achieved in that the functional sweetening product for controlling body mass in the form of a spray contains a composition comprising sucralose, L-carnitine, green tea extract, ginseng extract, vanilla or green apple flavors and water, with the following contents starting components per 100 ml of product: sucralose - 3.0-10.0 g; L-carnitine - 4.0-10.0 g; green tea extract - 0.5-1.5 g; ginseng extract - 0.01-0.02 g; vanilla flavoring - 1.0-3.0 ml or green apple flavoring - 2.0-5.0 ml, water - the rest.

The technical result achieved by the implementation of the present invention is to obtain a functional sweetening product that provides weight loss by accelerating the achievement of food saturation as a result of a more complete and balanced feeling of sweetness of consumed food products, intensification of fat metabolism with the production of additional bioenergy and overall healing effect on the body.

Sucralose belongs to the class of high-intensity sweeteners. It is obtained from sucrose by chemical modification, which leads to a significant increase in the intensity of its sweetness, the formation of a chemically stable molecule and an increase in the duration of the sweet aftertaste.

The sucralose molecule is not metabolized in the human body, and therefore it has zero calorie content. Due to the absence of toxicity, carcinogenicity, mutagenicity, and effects on the human reproductive system, the use of sucralose is allowed in the vast majority of countries around the world, and in all types of food products.

Sucralose in its taste characteristics is very similar to sucrose. It creates a feeling of sweetness without a bitter aftertaste or metallic foreign taste. The noticeable taste difference between sucrose and sucralose is only that the sensation of sweetness of sucralose lasts a little longer.

Sucrolose is a universal sweetener and can be used to sweeten a large number of foods and drinks. The sweetness of sucralose to a certain extent depends on which food matrix it is combined with. On average, it is estimated to be 600 times greater compared to sucrose. This makes it possible to use it in small quantities, for example, when using a sweetening composition in the form of a spray.

In the proposed functional sweetening product "Slim Sweet Spray" the content of sucralose is 3.0 - 10.0 g per 100 ml of product.

When it is consumed for sweetening 100 g of consumed food products in a volume of 0.3 to 0.6 ml in the form of a spray, this will correspond to the content of sucralose in the food product from 0.009 to 0.036 wt. % Such an amount of sucralose is sufficient to create a sense of sweetness for a food or drink that is familiar to most consumers.

If the Sucralose content in the Sweet Sweet Spray sweetener is reduced below 3.0 g per 100 ml, an increased consumption of the sweetener product, which is an aqueous solution, will be required to create a tangible feeling of sweetness, which can lead to over-moistening of the consumed food product with a significant deterioration in its sensory content. characteristics.

With an increase in the concentration of sucralose in the developed product above 10.0 g per 100 ml, difficulties will arise when it is dosed in small volumes in the form of a spray to achieve the desired feeling of sweetness and to ensure uniform distribution of the sweetener throughout the entire volume of the consumed food product.

In order to intensify the process of bioenergy generation in the body, L-carnitine is included in the composition of the functional sweetening product Slim Sweet Spray.

One of the most important functions of L-carnitine in the body is its participation in the processes of fat metabolism, including phenomena associated with the intracellular generation of bioenergy due to the oxidation of fatty acids in specialized cellular structures - cell mitochondria. In the case of lack of L-carnitine in the body, fatty acids that need to be transported to the mitochondria for their subsequent “combustion” and bioenergy production can again bind to existing glycerol molecules to form fat molecules stored in the body as subcutaneous fat deposits.

With an increase in the intracellular content of L-carnitine, the proportion of fatty acids in the total flow of cellular “fuel” increases, i.e. fewer of them remain unused. Further, the body, in addition to fat coming from food, begins to actively use body fat already in the body to generate energy. As a result, with the beginning of the additional intake of L-carnitine into the body, a persistent loss of the fat accumulations contained in it can occur.

The amount of L-carnitine in the claimed Sweet Sweet Spray claimed sweetener is 4.0-10.0 g per 100 ml of functional sweetener composition. With a lower content of L-carnitine in the Slim Sweet Spray product, its effectiveness with respect to the intensification of the process of fat oxidation in the body is significantly reduced, and when the L-carnitine content is higher than 10.0 g per 100 ml of product, there is no further increase in its effectiveness.

Green tea extract is one of the components with the properties of an effective fat burner due to the manifestation of the properties of an appetite suppressant and thermogenics, i.e. a component that contributes to increased energy consumption and accelerated oxidation of fats in the body.

One of the main components of this extract is epigallocatechin gallate (abbreviated EGCG), which is part of the catechins group. This compound is also one of the strongest antioxidants and largely neutralizes the negative effect of free radicals in the tissues of the body. It also has the ability to significantly strengthen the immune system.

The content of green tea extract in the functional sweet product "Slim Sweet Spray" is 0.5-1.5 g per 100 ml of product. Such an amount of this component with the composition of the proposed product, on the one hand, ensures its functional properties as a participant in the complex process of fat burning, and on the other hand, does not lead to a deterioration in the taste of the sweetening product.

The product "Slim Sweet spray" also includes ginseng extract in an amount of 10-20 mg per 100 ml of product. This component is able to increase the nonspecific resistance of the body to a wide range of harmful effects of a physical, chemical and biological nature.

It has a beneficial effect on manifestations of mental and physical fatigue and general weakness and contributes to the rapid recovery of the body after physical and emotional stress.

The amount of ginseng extract in the product in the proposed range of 10-20 mg per 100 ml of the product, on the one hand, provides a tangible healing effect on the physical and mental state of a person, and on the other hand, prevents negative effects on the human nervous system and allergic reactions .

The use of fragrances as part of the functional sweet product Slim Sweet Speak, compatible in its sensory characteristics with the sweetener Sucralose, and with the aroma of vanilla or “green apple” improves its taste characteristics with respect to parameters such as perceived aftertaste, sharpness, fullness or “body” taste, and also makes the aroma of the proposed food product more familiar and "home".

Many people have a commitment to vanilla flavor since childhood, which is explained by the fact that it is widely used in many baby foods. It has been established that vanilla aroma blocks the synthesis of hormones responsible for the stimulation of appetite.

The content of the vanilla flavor produced by International Flavors & Fragrances IFF (Nederland) B.V. (SC 076254) ”in the composition of Slim Sweet Spray is 1-3 ml per 100 ml of product. A decrease in the amount of vanilla flavor used in the composition of the proposed sweetening product will weaken the necessary shades of its taste, and the increase will be associated with the appearance of an undesirable bitter chemical taste.

The aroma of green apple is highly attractive to consumers, due to the fact that many people believe that green apples are the most healthy. It is characterized by a slight acidity and has an awakening and invigorating effect.

The content of the fragrance "green apple" produced by International Flavors & Fragrances IFF (Nederland) B.V. (SC 076254) "in the composition of Sweet Sweet Spray is 2.0-5.0 ml per 100 ml of product. When using a flavoring of less than 2.0 ml per 100 ml of product, the taste of the sweetening product is weakened, and when it contains more than 5.0 ml, it makes it sharp and “intrusive”.

The Sweet Sweet Spray sweetener composition has been developed colorless to ensure the versatility of its use for sweetening various foods while preserving their natural color.

In general, the composition of the proposed functional sweetening product Slim Sweet Spray is characterized by the synergistic interaction of the components included in its composition on the taste and functional properties of the product and the absence of negative side effects during prolonged use by a wide range of consumers.

This is due to the presence in its composition of components that affect the receptors of various senses. As a result, a general cognitive signal is formed that enhances the sensation of the sweetness of the consumed food and accelerates the achievement of the state of nutritional saturation and its fullness.

Functional sweetening product for controlling body weight “Slim Sweet Spray” is proposed to be used as a spray. To do this, it is placed in plastic cans with a capacity of 10 to 100 ml, equipped with a dispersing device. The consumption of the sweetener is determined by the consumer independently upon reaching the desired feeling of sweetness. Usually it is 0.3 - 0.6 ml ha 100 g of the consumed food product or 100 ml of drink.

The recommended method of applying the sweetening product in the form of a spray and the recommended amount of use allows to ensure the uniformity of its distribution over the consumed product.

Examples of food products and beverages for sweetening with the functional Sweet Sweet Spray include, but are not limited to, baked goods and pastries, prepared breakfast cereals, oatmeal, pudding, cereal and protein bars, crepes, cottage cheese, fruit juices, coffee, tea , sports and energy drinks and other foods and drinks.

Example 1. Functional sweetening product for controlling body weight "Slim Sweet Spray" has the following composition of components per 100 ml of product:

Sucralose 5.0 g

L-carnitine 6.0 g

Green Tea Extract 0.8 g

Ginseng Extract 0.02 g

Vanilla flavoring 2.0 ml

Water rest

The consumption of the Slim Sweet Spray composition for sweetening in the form of a spray of food products weighing 150 g based on cereal products such as cereals, puddings, prepared breakfasts, etc. is 0.8 ml.

Example 2. Functional sweetening product for controlling body weight "Slim Sweet spray" has the following composition of components per 100 ml of product:

Sucralose 8.0 g

L-carnitine 9.0 g

Green Tea Extract 1.2 g

Ginseng Extract 0.02 g

Green Apple Flavor 4.0 ml

Water rest

The consumption of the Slim Sweet Spray composition for sweetening in the form of a spray of drinks such as fruit juices, tea, coffee, sports drinks, etc. in a volume of 200 ml is 1.0 ml.

The functional sweetener Slim Sweet Spray can have an effective effect on controlling body weight, is characterized by the completeness and harmony of the sweet taste created by it, is distinguished by the synergistic action of its constituent components, and is applicable for sweetening a wide range of food products.

Claims (4)

Functional sweetener for controlling body mass in the form of a spray, characterized in that it contains a composition comprising sucralose, L-carnitine, green tea extract, ginseng extract, vanilla or green apple flavors and water, with the following contents of the starting components per 100 ml of product: Sucralose 3.0-10.0 g L-carnitine 4.0-10.0 g Green tea extract 0.5-1.5 g Ginseng extract 0.01-0.02 g Vanilla flavor 1.0-3.0 m / l or Green apple flavor 2.0-5.0 ml Water Rest