Media.Player

Self structuring alcoholic beverages

技術優勢

Applicable to a wide range of alcoholic drinks Does not change mouth feel due to very low viscosity Suitable for drinks between 4 and 20% alcohol content

詳細技術說明

Inducing satiety by the addition of structural polysaccharides to food is not new. Incorporation of polysaccharides into drinks is more problematic as they thicken the beverage. One approach is to use gels that have low viscosity when mixed with liquid and ΓÇ£self structureΓÇØ once exposed to the stomachΓÇÖs acid environment. However this is challenging in beverages containing alcohol as precipitation of the structuring polysaccharides can occur. A new way of stopping these precipitation events in drinks containing up to 20% alcohol has now been found, making this technology applicable to almost all wines, beers and ciders. This is through the use of sheared gel particle structures that can offer a practical new route to apply the self structuring approach to beverages, without inducing viscosity changes; fluid gels have very low viscosities (not much higher than water). Once these gels are in the acid environment in the stomach cross-linking of the gel particles (dimensions <10 ╬╝m) occurs. This gives a three dimensional structure and the feeling of fullness. Gelling polysaccharide ingredients suitable for use in this approach include agar, agarose, alginate, pectin, gellan and carrageenan alone or in mixtures.

*Abstract

Over consumption of alcoholic beverages is a well recognized problem in certain cultures. There has been much discussion about the potential for reducing drink intake however no solution to this costly social problem has yet been found.

*Principal Investigation

Name: Prof. Ian Henderson

Department:

附加資料

Inventor: SPYROPOULOS, Fotis | NORTON, Abigail | NORTON, Ian | MILLS, Thomas | BRADBEER, Jennifer
Priority Number: WO2012123748A1
IPC Current: A23L00010524 | A23L00010534 | A23L0001054 | A23L000129 | A23L000130 | A23L0001308 | C12C000502 | C12G000300 | C12G000304
Assignee Applicant: The University of Birmingham
Title: COMESTIBLE PRODUCT | PRODUIT COMESTIBLE
Usefulness: COMESTIBLE PRODUCT | PRODUIT COMESTIBLE
Summary: The alcoholic comestible product is useful for suppressing alcohol consumption and appetite (all claimed) for preventing adverse effects chosen from neurological, cardiac, gastrointestinal, immune and musculoskeletal organ systems and psychiatric disorders and in therapy for treating disorders e.g. alcoholism.
Novelty: Alcoholic comestible product useful for suppressing alcohol consumption and appetite for preventing adverse effects e.g. neurological and cardiac and treating disorders e.g. alcoholism, comprises acid gellable hydrocolloid

主要類別

生物醫學

細分類別

藥物

國家/地區

美國