Self structuring food for the control of satiety
- Technology Benefits
- Gellan is already approved for use in food manufacture Can be co formulated with other food grade hydrocolloids such as alginate or pectin Allows incorporation of slow release nutrients
- Detailed Technology Description
- Gellan gums are polymers of a tetrasaccharide which consists of two residues of D-glucose and one of each residue of L-rhamnose and D-glucuronic acid. The gum is a naturally occurring capsular polysaccharide produced by a bacterium, Sphingomonas elodea. It is available in two forms: the native or high acyl (HA) form which comprises two acyl substituents, acetate and glycerate. Both substituents are located on the same glucose residue and, on average, there is one glycerate per repeat unit and one acetate per every two repeat units. A second, low acyl (LA) form is commercially available. The acyl groups have beenremoved to produce a linear repeat unit substantially lacking in both groups. Low acyl gellan gums are particularly advantageous because they are gellable in the presence of an acid. The stomach contents of the typical person are highly acidic Accordingly, the acidic content of the stomach can be used to gel the gellan gum. This means that products containing the gum can be provided as, for example, liquid or soft food form, which is more palatable to consumers, and then will gel in situ within the stomach
- Supplementary Information
- Inventor: SPYROPOULOS, Fotis | NORTON, Abigail Belinda | NORTON, Ian Timothy
Priority Number: WO2011131976A1
IPC Current: A23L0001054 | A23L000129 | A61P000304
Assignee Applicant: The University of Birmingham
Title: COMESTIBLE PRODUCT | PRODUIT COMESTIBLE
Usefulness: COMESTIBLE PRODUCT | PRODUIT COMESTIBLE
Summary: As an appetite suppressing comestible product in the form of a drink or soft food (claimed).
Novelty: Appetite suppressing comestible product such as drink or soft food comprises an acid gellable hydrocolloid gellan gum
- Industry
- Biomedical
- Sub Category
- Pharmaceuticals
- *Abstract
-
Obesity is reaching epidemic proportions in much of the developed world, although lower energy versions of many foods have been produced and advice given on healthy eating consumers seem unwilling to compromise in any way. Research has shown that another way satisfying appetite is through consumption of soft or liquid foods that restructure in the stomach into gels. However observations made using alginates have shown that only a limited gellation occurs.
- *Principal Investigator
-
Name: Prof. Ian Norton
Department:
- Country/Region
- USA
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