Matrix-forming composition containing pectin

Details Matrix-forming composition containing pectin Matrix-forming composition containing pectin

2004-06-21

2008-09-09

Paden, Carolyn (Department: 1794)

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

C426S002000, C426S575000, C426S576000, C426S577000, C424S439000, C514S909000, C514S910000, C514S911000

Reexamination Certificate

active

07422764

ABSTRACT:
A liquid edible composition with a pH of more than 6, a viscosity below 600 mPas at a shear rate of 100s-1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37° C., the composition comprising at least 0.05 wt. % of pectin having a degree of methoxylation between 2 and 50 and/or of alginate; at least 5 mg calcium per 100 ml; and at least 0.1 wt. % indigestible oligosaccharide having a degree of polymerisation between 2 and 60. Another aspect of the invention relates to a method for the treatment or prevention of overweight or obesity in mammals, the method comprising the enteral administration to a mammal of an effective amount of the aforementioned composition.

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Translation from Japanese, Tables 11 and 12.

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