Food or edible material: processes – compositions – and products – Product with added vitamin or derivative thereof for...
Reexamination Certificate
2001-08-24
2004-03-16
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Product with added vitamin or derivative thereof for...
C426S074000, C426S580000, C426S590000, C426S601000, C426S634000
Reexamination Certificate
active
06706295
ABSTRACT:
FIELD OF THE INVENTION
The present invention is directed to compositions useful for stabilizing defined protein components in the presence of fiber, optionally at low pH. In particular, the present compositions comprise arabinogalactan and a defined protein component, particularly dairy protein or soy protein, without compromising taste, appearance, stability, and/or bioavailability.
BACKGROUND OF THE INVENTION
The addition of fiber to various food, beverage, and other ingestible products is known to be highly advantageous for various health benefits, particularly those benefits associated with enhanced gastrointestinal health, lowered cholesterol, and even prevention of cancer or other diseases. However, the addition of fiber to certain ingestible forms can be problematic. This may be a particular issue where it is desired that protein components are also delivered, as such protein components will typically cause gelling or complexing of the fiber. For instance, the addition of one or more soluble fibers such as pectin or psyllium can cause gelling, increased viscosity, flocculation, separation, and decreased mineral bioavailability.
Additionally, wherein the protein component (e.g., a dairy protein) also delivers various minerals such as calcium, this gelling and complexing is even further exacerbated. In addition, these occurrences can compromise product flavor (particularly through the causation of grit or other insolubles in the formulation) or cause off-color development. For example, use of such minerals can cause significant off-flavors such as rancidity and a metallic aftertaste. Such problems are readily apparent to the consumer and will often preclude the consumer from ingesting a mineral-supplemented composition. Additionally, it is well established that the addition of various bioavailable iron sources such as ferrous sulfate and ferrous fumarate to flavored milk-based products (e.g., chocolate milk) can cause off-color and off-flavor development. Accordingly, there are various challenges associated with the formulation an ingestible form which contains the benefits of fiber, protein, and a mineral.
Additionally, it is known that the use of dairy and other proteins below their isoelectric points is particularly problematic. Specifically, dairy proteins will often agglomerate or curdle when formulated below their isoelectric point and will become denatured, making such proteins unsuitable for use.
Quite surprisingly, the present inventors have discovered that the above described problems are overcome through use of a fiber known as arabinogalactan. In particular, it has been surprisingly discovered that the combination of arabinogalactan together with a dairy and/or soy protein results in an ingestible form which is not compromised in terms of its stability. For example, it has been discovered that the addition of fiber to such proteins does not cause gelling or agglomeration, even under pH conditions which would normally exacerbate the expected problems. Without intending to be limited by theory, it is believed that the arabinogalactan actually reduces the ability of the proteins (other mineral components contained inherently thereby) to react when in combination with the fiber itself or other ingredients present in the ultimate formulation.
As further benefits to this surprising discovery, use of the arabinogalactan provides a dietary fiber benefit to the consumer (e.g., prevention of constipation), as well as additional benefits in the field of immune function. It is therefore quite exciting that this fiber may be used not only to provide these benefits, but to also overcome the foregoing problems associated with protein/fiber (and also mineral) interactions, stabilization of minerals, and prevention of off-color and off-flavor development. As an even further benefit, use of a fiber to attempt these purposes would typically result in increased viscosity and likely unacceptability of the final product. However, it has further been found that the arabinogalactan fiber is not precluded from use due to any problems associated with viscosity.
Accordingly, the present invention enables the combination of the benefits of fiber (arabinogalactan) together with the benefits of protein (both dairy and soy), at all pH ranges, without introducing formulation feasibility issues. Furthermore, the present invention enables the delivery or minerals such as (for example) calcium, magnesium, zinc, or iron in a flavored dairy or soy product without the development of undesirable color and flavor. This and other benefits of the present invention are described herein.
SUMMARY OF THE INVENTION
The present invention relates to compositions comprising:
a) a first component which is arabinogalactan; and
b) a second component which is selected from the group consisting of dairy protein, soy protein, and mixtures thereof;
wherein when the second component comprises dairy protein, the composition is substantially free of yogurt.
DETAILED DESCRIPTION OF THE INVENTION
Publications and patents are referred to throughout this disclosure. All references cited herein are hereby incorporated by reference.
All percentages and ratios are calculated by weight unless otherwise indicated. All percentages and ratios are calculated based on the total composition unless otherwise indicated.
All component or composition levels are in reference to the active level of that component or composition, and are exclusive of impurities, for example, residual solvents or by-products, which may be present in commercially available sources.
Referred to herein are trade names for components including various ingredients utilized in the present invention. The inventors herein do not intend to be limited by materials under a certain trade name. Equivalent materials (e.g., those obtained from a different source under a different name or reference number) to those referenced by trade name may be substituted and utilized in the methods herein.
In the description of the invention various embodiments and/or individual features are disclosed. As will be apparent to the ordinarily skilled practitioner, all combinations of such embodiments and features are possible and can result in preferred executions of the present invention.
The compositions herein may comprise, consist essentially of, or consist of any of the elements as described herein.
COMPOSITIONS OF PRESENT INVENTION
The compositions of the present invention comprise:
(a) a first component which is arabinogalactan; and
(b) a second component which is selected from the group consisting of dairy protein, soy protein, and mixtures thereof.
The present compositions are useful to provide beverages containing fiber and the health benefits of dairy and/or soy protein. Such beverages enable the health benefits of milk or soy together with fiber, including fighting infection, promoting healthy bacteria, and providing a desired dietary fiber benefit. Surprisingly, these and other benefits of the present invention are achieved without compromising the physical integrity of the beverage, i.e., the stability of the dairy and/or soy protein is not compromised, which is actually contrary to typical interactions between dietary fiber materials and these types of proteins. Further surprisingly, these benefits are even achieved at low pH, which is known in the art to exacerbate the problems associated with stabilization of protein components. For example, in the art, milk proteins are known to coagulate at pH levels below their isoelectric points resulting undesirable precipitates in acidified beverages.
First Component
The first component of the present compositions is arabinogalactan. The arabinogalactan present as the first component is additional to any arabinogalactan which is present in the composition by virtue of arabinogalactan inherently contained in the second component herein (dairy and/or soy protein). For example, soy protein may contain arabinogalactan as a “soy fiber” (see, for example, U.S. Pat. No. 6,241,996, Hahn, issued Jun. 5, 2001); the arabinogalactan referred t
Durr Aaron Lewis
Manchuso Scott Edward
Mehansho Haile
Mellican Renee Irvine
Nunes Raul Victorino
Chuey S. Robert
McDow-Dunham Kelly
Pratt Helen
The Procter & Gamble Co.
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