Extruded food composition containing cellulose, composition production method

FIELD: food industry.

SUBSTANCE: composition is extruded and represents chewing gum containing: a cellulose component represented by sugar-free inulin -25% - 75% of the said composition weight, a moistener component - 0.001% - 20% of the said composition weight, a carbohydrate component - 5% - 40% of the said composition weight, a fatty component - in an amount of less than 10% of the said composition weight.

EFFECT: composition possesses a pleasant taste, it is a low-caloric and suitable for the consumer, the composition ensures delivery of a high quantity of cellulose to the consumer.

26 cl, 2 tbl, 9 ex

 

The technical field

The present invention relates in General to accept food compositions, in particular to compositions for the delivery fiber to a mammal, and methods of making and using such compositions.

Prior art

It is well known that fiber is an important part of the diet of mammals, in particular humans. Experts in the field of medicine and nutrition in General agree that dietary fibre is necessary to ensure human health. Lack of fiber in the diet is associated with diseases such as heart disease, diabetes, obesity and colon cancer. In addition, the lack of fiber often leads to impaired functioning of the intestines. The proper amount of fiber in the diet stimulates gastric emptying, slows down the process move along the gastro-intestinal tract and digestive system, modifies the absorption of fats and increases the excretion of bile acids. In addition, it is known that some types of dietary fiber lowers blood cholesterol and beneficial effect on postprandial (after meal) blood glucose reaction. In addition, it was shown that different types of fiber and/or fiber components, such as moderately parmentiera fiber that is fermented by intestinal flora the user is, promotirovat growth and/or development of lactic acid bacteria in the gastrointestinal tract of the consumer at the expense of pathogenic bacteria, thereby having a positive effect on the gastrointestinal tract of the consumer.

However, it was also documented that the average person in the US do not consume adequate amounts of dietary fiber and often consumes only about half of the recommended daily amount of fiber. Consumption of fiber can be increased by ingestion of large quantities of foods high in fiber such as cereals, fruits and vegetables. However, most consumers to achieve the recommended daily amount of fiber will almost double their consumption of such foods. Many consumers are unwilling or unable to eat large quantities of foods high in fiber and therefore are often looking for supplements to provide the necessary additional fiber.

Currently there are several types and brands of food supplements with fiber, including powders, tablets, capsules, biscuits, Breakfast cereals, laxative drinks, etc. However, many of these compositions have certain disadvantages and ambiguously perceived by the consumers because of various factor is, such as lack of portability, for example, powders or drinks; unpleasant taste and consistency and/or created in the mouth the feeling of many materials containing cellulose; high calorie nutritional supplements, caused by the materials used for taste masking and/or consistency of the fiber; and the excessive release of gas consumers from many containing fibre materials. In addition, flavoring materials, substances, masking the flavor and improve texture, add in supplements with fiber, reducing the amount of fiber, which can be contained in one product. Thus, consumers need to take in food increased amount of the product to obtain the desired amount of fiber. Such unpleasant and/or inconvenient properties often lead to discontinuation of product use by the consumer.

Recently, attempts have been made to manufacture of fiber pleasant to the taste, easy to take with food product type confectionery, such as soft chew product. However, such chewing products are usually difficult to produce due to the fact that cellulose is present in too large quantities, makes the pastry is too hard and/or brittle, in order to obtain General approval of consumers. So about the time, many of the currently available products confectionery type suffer from many of these shortcomings, such as unpleasant taste and created a mouth-feeling, high calorie, and many of them also contain relatively small amounts of tissue, causing the consumer to obtain the desired amount of fiber you want to eat a few servings of a product per day.

Therefore, continues to exist a need for tasty, low-calorie, acceptable to consumers compositions, which can provide high amounts of fiber, and methods of making and using such compositions.

The invention

Embodiment of the present invention is a composition comprising at least about 25% by weight of the composition component of the fiber and the component of the humidifier, to ensure the harmless and effective amount of fiber for the consumer.

Another variant of the invention is a take in food composition comprising at least about 25% by weight of the composition component of the fiber component of the humidifier and the component surface-active substances.

Another variant of the invention is a composition containing at least about 25% by weight of the composition to the component of the fiber and the component surface-active substances.

Another variant of the invention is a method of delivery harmless and effective amount of fiber to the consumer, including ingestion by the consumer from about 1 standard doses up to about 10 standard doses per day of a composition containing at least about 25% of the component fiber by weight of the composition, and the component of the humidifier.

Additionally, a variant of the invention is a method of manufacture containing fibre composition, which includes stages:

A. adding water to the mixer;

b. adding the component of fiber to water in the mixer;

C. stirring to dissolve the component fiber;

d. adding the component of the humidifier in the mixer;

that is, stirring to dissolve the specified component of the humidifier obtaining thus containing fibre composition.

Another variant of the invention is a method of manufacture containing fibre composition, which includes stages:

A. adding water to the mixer;

b. adding the component of fiber to water in the mixer;

C. mixing water and cellulose with the formation of a mixture of water-cellulose;

d. the addition of the carbohydrate component in the second mixer;

E. mixing while heating the second mixer to a temperature of from about 54°C to PR is approximately 77°C with the formation of the carbohydrate mixture;

f. adding a mixture of water-fiber to the second mixer and mixing with formation of a mixture of carbohydrate-fiber;

g. cooking a mixture of carbohydrate-fiber up until the solids content in the mixture of carbohydrate-fiber will not be from about 75% to about 85% by weight of a mixture of carbohydrate-fiber, with the formation subjected to a boiling mixture of carbohydrate-fiber;

h. adding in the mixer with a jacket heated to a temperature of about 57°C, a component of fat and melting component of fat;

i. during melting component of fat addition of the component surfactants in the mixer with the shirt, with the formation of the fat mixture;

j. mixing the fat mixture to a homogeneous state;

k. adding in the final mixer fat mixture, a component of the humidifier, an additional portion of fiber material and subjected to a boiling mixture of carbohydrate-fiber with obtaining this final mixture; and

l. mixing the final mixture to a homogeneous state.

A detailed description of the invention

All percentages and ratios are calculated by weight, unless otherwise indicated. All percentages and ratios are defined in terms of the total number of the final composition, unless otherwise indicated.

In this text can be referred to brand components, including various ingredient is, used in the present invention. The authors of the present invention have no intention to be limited by the materials known under the said trademarks. Materials equivalent (e.g., obtained from a different source under a different name or catalog number) specified under the brand name, can be taken instead of named and used in this description.

Used here is, "fiber" generally refers to a material formed from plant cell walls and is not hydrolyzable by digestive enzymes of man, including soluble fiber and insoluble fiber. Component fiber may be of natural origin or synthetic. The portion of the component fiber may be a non-starch polysaccharides, including soluble and insoluble fiber.

Used here is, "soluble fibre" means vegetable gums and oligosaccharides, or modified resins, modified cellulose, non-starch polysaccharides which are soluble in water, some of which can form viscous gels.

Used here, the value "humectant" means a substance having affinity to water and providing a stabilizing effect on the moisture content of the material. Moisturizers prevent moisture loss PI is avimi products in particular, containing flour confectionery, prevent sugar crystallization and prevent the growth of ice crystals in frozen foods.

Used here, the value "surfactant" means a surface-active agent possessing both hydrophobic and hydrophilic properties, and is used to modify the surface properties of liquids. Surface-active agent is any compound that reduces surface tension when dissolved in water or water solutions, or which reduces interfacial tension between two liquids (such as water composition and oil composition), or between a liquid and a solid.

Used here is, "carbohydrate" means sugar and hydrolyzable starches, including monosaccharides, disaccharides and polysaccharides.

In used here in the examples, the value "DE" stands for "dextrose equivalent", which refers to the percentage of reducing sugars, calculated on the dry matter of dextrose. Qualified specialists known units of measure and terminology "DE" and "dextrose equivalent". Glucose (or corn) syrup formed by the reaction of starch with acid and/or enzyme. DE is a measure of the degree of hydrolysis, which were under Ergneti starches. Standard corn syrups usually have a DE of about 42. The higher the DE, the sweeter the component. However, high values of DE may also increase the tendency of the composition to crystallization, a tendency to change color and the trend towards increased hygroscopicity and can lead to reduced viscosity.

COMPOSITION

A variant of the present invention includes a composition comprising at least about 25% of the component fiber by weight of the composition, and the component of the humidifier. The composition comprises at least about 0.001% is a component of the humidifier by weight of the composition.

Component fiber

The compositions of the present invention contain at least about 25%, alternatively at least about 30%, alternatively at least about 35%, alternatively at least about 40%, alternatively at least about 45%, alternatively at least about 50%, alternatively at least about 60%, and alternatively, at least about 75% fermentable fibers by weight of the composition.

Non-limiting examples of component fiber of the present invention may include soluble fiber of natural origin; inulin natural origin; inulin extract; synthetic inulin; products of hydrolysis of inulin, commonly known as fructooligo charity, galactooligosaccharide, xylooligosaccharide, or oligopsony starch; husk; bran; psyllium; polysaccharides; oligosaccharides; cellulose and derivatives thereof; starches, modified starches and derivatives of starch; polycarbophil; lignin; arabinogalactan; chitosans; oat fiber; soluble corn fiber; neytralizuya corn or wheat dextrin; resin carob and its derivatives; hypromellose (receiver array); pectin and mixtures thereof.

In the value used here, the term "derivative" refers to a chemically modified, chemically or enzymatically synthesized, extracted, mechanically modified, and combinations thereof. In a preferred embodiment of the invention, the component fiber is a desugared inulin.

In a specific embodiment of the invention, the component fiber is a desugared inulin. Inulin is a linear oligomer containing β-D-fructose, associated with terminal α-D-glucose. Inulin has the structural formula GFrnwhere G denotes the α-D-glucose, Fr denotes β-D-fructose; and n denotes an integer from 2 to 60. Inulin is often called "fructan", "oligofructan" and "oligofructose".

Used here the value of "natural origin" means received and is a natural source without chemical treatment. For example, natural inulin can be obtained by boiling chicory root in water, followed by drying of the resulting aqueous component to highlight inulin.

Used here, the value "desugared inulin" means hegelianismus the form of inulin containing in total a maximum of approximately 2% (by weight) mono - and disaccharides and at least about 95% (by weight) soluble fiber. Desugared inulin can be obtained by passing the water component obtained after boiling the root of the chicory in the water through the filter before drying. The filter removes mono - and disaccharides.

Component of the humidifier

Variant composition of the present invention may include a component of the humidifier, which is at least about 0,001%, alternatively, from about 0,001% to about 20%, alternatively, from about 0,001% to about 10%, and alternatively, from about 0,001% to about 5% by weight of the composition.

Non-limiting examples of suitable components of the humidifier include glycerin, invert sugar, polyols, sorbitol, polyethylene glycol, propylene glycol, polyglycerol, gelatin, xanthan gum, carragenan, alginates, cyclomethicone, sodium hyaluronate, sodium lactate, triacetin, triethanolamine and mixtures thereof.

Component of the humidifier may also be a mixture the humidifiers, for example, a component of the humidifier can be a mixture of glycerol and sorbitol, present in the component of the humidifier in a weight ratio of from about 2:1 to about 12:1, alternatively from about 2:1 to about 10:1, and alternatively, from about 3:1 to about 5:1.

Component surfactants

Versions of the compositions of the present invention may contain at least about 0.01% of the weight of the composition of the component surfactants. Alternatively, a component of surfactant may be from about 0.01% to about 20%, alternatively from about 0.01% to about 10%, alternatively from about 0.01% to about 5%, and alternatively, from about 0.01% to about 3% by weight of the composition.

Non-limiting examples of suitable component surfactants include polyglyceryl esters, glycerophospholipids, mono - and diglycerides, complex monetary sucrose esters sorbitan, polyethoxysiloxane glycols, agar, albumin, casein, glycerol the monostearate, resin, soap, Irish moss, egg yolk, lecithin and mixtures thereof. For example, the surfactant may be lecithin.

Carbohydrate component

Versions of the compositions of the present invention can also include at least about percent, alternatively, less than about 50%, alternatively, from about 5% to about 50%, alternatively, from about 5% to about 45%, and alternatively, from about 5% to about 40% by weight of the composition of the carbohydrate component.

Non-limiting examples of suitable carbohydrate components include reducing sugar, non-sugar, corn syrup, sucrose, liquid sucrose, Polydextrose, trehalose, fructose, lactose, maltose, honey, glucose, galactose and mixtures thereof. Non-limiting examples of reducing sugars include corn syrups, fructose, and milk sugar (trehalose). A non-limiting example of non sugars is sucrose.

For example, the carbohydrate component may be a mixture of non sugars, such as sucrose and reducing sugar such as corn syrup present in the carbohydrate component in a weight ratio of from about 1:1.1 to about 7:1, alternatively from about 1:1.1 to about 1:5, and alternatively, from about 1:1.1 to about 1:3.

Component fat

Optional versions of the compositions of the present invention may also include a lipid or fat component comprising less than about 20%, alternatively, less than about 15%, and alternatively, less than about 10% by weight of composition.

Neo the limits examples of suitable components of the fat according to the present invention include vegetable oils; hydrogenated vegetable oils, partially hydrogenated vegetable oil such as soybean oil and partially hydrogenated coconut oil; animal fats; fat substitutes, such as olestra (olestra); fatty acids and mixtures thereof.

Probiotic components

Versions of the compositions of the present invention may also include a probiotic component. Used here, the value "probiotic" refers to a microorganism useful for the host body, in contrast to pathogenic microorganisms that are harmful to the host body. Non-limiting examples of probiotic components include various strains of bacteria, including the bacteria Lactobacillus and Bifidobacterium, such as Lactobacillus acidophilus, Bifidobacterium infantis, Bifidobacterium bifidum, etc. and mixtures thereof.

The compositions of the present invention may contain at least about 0.001% from the weight of the composition probiotic component. Alternatively, compositions of the present invention can contain from about 0,001% to about 10%, alternatively, from about 0,01%" to about 5% and an alternate from about 0.1% to about 5%, by weight of the composition, the probiotic component.

Components of food additives

Additionally, variants of the compositions of the present invention may include nutritional supplements, such to the to, without limitation, vitamins, minerals, herbs, plant materials, food additives of plant origin, dietary supplements of animal origin, therapeutic compounds, and mixtures thereof.

Non-limiting examples of such other components include calcium, potassium, b vitamins, vitamins a, C, D, E and K, folic acid, other vitamins and minerals, well-known specialists and used as nutritional supplements for diet; extracts and active phytochemicals, including Frolovo acid (from apples), ginseng, Ginkgo biloba (ginko biloba), beta-carotene, capsaicinoid, anthocyanidins, bioflavonoids, d-limonene, isothiocyanates, cysteine of garlic, ginger, grapes, catechins and polyphenols from tea, onions, phytosterols, isoflavones, lycopene, curcumin, caffeine; glucosamine, chondroitin, methylsulfonylmethane (msm); melatonin, serotonin; and mixtures thereof.

The compositions of the present invention may contain at least about 0.001% from the weight of the composition component of food additives. Alternatively, the composition of the present invention may contain from about 0,001% to about 25%, alternatively from about 0.01% to about 10%, and alternatively, from about 0.1% to about 5% by weight of the composition component of the dietary Supplement.

Components of flavouring, sweetener, coloring, washes the VA and preservative

Various additional components, including natural and artificial flavors, natural and artificial sweeteners and natural and artificial pigments and/or dyes may be included in compositions of the present invention. Additionally, there may be added various preservatives, as will be understood by an ordinary specialist in the field of technology.

Non-limiting examples of flavoring agents include natural or artificial flavors include chocolate; vanilla; caramel, coffee, fruit flavors, including lemon, lime, orange, BlackBerry, raspberry, blueberry, peach, apricot, cherry, grape, and mixtures thereof. These flavors can be purchased and/or prepared and added using known in the industry of fragrances technologies.

Non-limiting examples of natural sweeteners include sugars and starches, such as sucrose, glucose, fructose, trehalose, maltose, corn starch and mixtures thereof. Non-limiting examples of artificial sweeteners include Sucralose, Acesulfame-potassium, aspartame, saccharin, lactic, stevia, neohesperidin DC, Polydextrose, cyclamate, polyalcohols, xylytol, isomalt and mixtures thereof.

Non-limiting examples of suitable preservatives include sodium benzoate, sodium citrate, sodium phosphate, metabisulfite, the sodium metabisulfite, sodium lactate, sodium sulfite, EDTA (ethylenediaminetetraacetic acid), methyl paraben, and mixtures thereof.

The compositions of the present invention may contain at least about 0.001% from the weight of the composition components of the flavouring, sweetener, coloring agents and/or preservatives, and mixtures thereof. Alternatively, compositions of the present invention can contain from about 0,001% to about 10%, alternatively, from about 0,001% to about 5%, and alternatively, from about 0,001% to about 2% by weight of the composition components of the flavouring, sweetener, coloring substances and/or mixtures thereof.

FORM of COMPOSITION

The compositions of the present invention can be molded in any form suitable for making food form. Non-limiting examples of forms of the compositions include soft chew product, chewing solid product, chewable tablet, nutritional tile, toffee, powder, granules, clusters, soft gel, semi-solid iranophobia chewing products, chewing gum, pills for impregnation, capsules for ingestion, tablets in capsules (caplets) for ingestion, individual standard dose, dosed consumer forms and their mixtures. For example, the standard dose may be separate soft chew product, or allow the division form, that is Oh how the tiles, the consumer cuts or breaks for receiving single doses.

The MANUFACTURING METHODS

Examples of methods of preparing the compositions of the present invention may include a stage selected from the

adding water to the mixer at a temperature of about 25°C.; and

mixing at high or low shear stress and adding a component of fiber to water in the mixer to dissolve the component fiber without remaining visible lumps with the formation of a mixture of cellulose is water.

This stage can be carried out at about 25°C or may be performed by heating to a temperature of from about 55°to about 60°C.

The mixture of the cellulose-water has a high viscosity.

Component of the humidifier can be added while mixing of fiber and water by adding a component of the humidifier in the mixer and mixing until a homogeneous mixture, with formation of a mixture of cellulose-humidifier. An additional component fiber may be optionally added to the mixture of cellulose-humidifier at this stage. Components of flavor, sweetener, colorant and/or a preservative may also be added at this stage.

This mixture can then be placed in the mold with the molded or extruded as clear to those of ordinary skill vannoy region, and molded in standard dosage forms, such as soft chewing food, which can be individually packaged in laminated foil wrapper (such as Inner Wraps 32700X available from the company Flexible Packaging, Toronto, Ontario, Canada). Wrapped in foil chewing the product can then be placed in a single secondary packaging, non-limiting examples of which include glass bottles; plastic bottles; laminated foil packets, cartons or pouches, and combinations thereof.

Variants of the invention may include additional stages after mixing component fiber and water before preparing the final composition, such as the addition of a carbohydrate component, and/or fat component, and/or a component of flavor, sweetener, colorant and preservative. Such components can be prepared as a separate "premix"in General, as described below.

Premix carbohydrate component

For the preparation of carbohydrate component stage include the following:

the Association of sugar and non reducing sugar in the mixer with the formation of the carbohydrate mixture; and

heating the carbohydrate mixture to a temperature of from about 130°F to about 170°F (about 54°C. to about 77°C.), alternatively, to a temperature of about 165°F (about 74°C). After receiving the Oia carbohydrate mixture, it can be combined with a mixture of fiber-water, or a mixture of cellulose-humidifier by adding to the carbohydrate mixture of the cellulose-water and heating at a temperature of about 165°F (about 74°C) for about 15 min to obtain a homogeneous suspension carbohydrate-fiber. The mixture of carbohydrate-fiber is subjected to boiling until a solids content from about 75% to 85%, alternatively, from about 80% to 82%, by weight of the obtained subjected to a boiling mixture of carbohydrate-fiber. Subjected to a boiling mixture of carbohydrate-fiber can then be combined with a fat mixture, as described below. The mixture of carbohydrate-fiber may be temporarily stored in a tank for aging with a shirt to use. As a qualified professional capacity with a shirt can be easily heated or cooled.

Fat premix

To prepare component of the fat phase include:

heating capacity with jacket to a temperature of from about 125°F (about 52°C.) to about 170°F (77°C), alternatively, from about 145°F (about 63°C) to 165°F (about 74°C.); alternatively, up to about 150°F. (about 66°C);

adding a component of fat in a container with a shirt and melting component of fat under stirring;

during mixing, the addition of the component surfactants and, optionally, flavoring components, such as compounds of milk and the cocoa;

mixing to obtain a homogeneous mixture, approximately 15 minutes

Fat blend may be temporarily stored in tanks for keeping a shirt to use.

To obtain the final mixture of the fat blend can be combined with subjected to a boiling mixture of carbohydrate-component fiber, as described below.

The final mixture

For the preparation of the final mix stage may include:

the addition of a separate mixer at a temperature of about 25°C, the fat mixture and mixing the fat mixture;

optional addition of a component of the humidifier, if it has not been previously added to the mixture of fiber-water, and mixing;

the addition of the dry component fiber and mixing;

optionally, addition of components, sweetener, colorant and/or preservative and mixing;

adding subjected to a boiling mixture of carbohydrate-fiber pipeline connecting a container containing subjected to a boiling mixture of carbohydrate-fiber capacity, containing the final mix, and the piping is heated to a temperature of about 180°F (approximately 82°C) to maintain subjected to a boiling mixture of carbohydrate-fiber at a temperature of from about 130°F to about 170°F (about 54°C. to about 77°C) and mixing;

optional addition of flavoring components, and PE is emiliania; and

the discharge end of the mixture in one or more containers for transportation (containers used to move the final mixture from the mixer to the boot device of the mixing device); and

the processing of the final mixture by extruding a single - or twin-screw extruder, alternative, twin-screw extruder to obtain extrudate, which can be formed into individual standard dose soft chew product.

It may be convenient to apply on the inner surface of a tank for transporting food aid to facilitate the transfer, non-limiting examples of which include soybean oil and corn starch.

Extrusion can be carried out, for example, by adding a finite mixture brought to a temperature of from about 100°F (about 38°C.) to about 120°F (about 49°C), in the loading device of the mixing device, then the extruder end of the harness; cooling tunnel cooler (cooled to a temperature of from about 40°F (about 5°) to about 80°F (about 27°C)), and cut with a knife into individual pieces to obtain soft chewable products. The temperature of the final mixture prior to being fed into the loading device, the mixing device can be adjusted in various ways, neo the limits examples of which include the preparation of the final mixture in the vessel with jacket, to regulate the temperature of any one or both of the subject boiling mixture of carbohydrate-fiber and/or fat mixture in the tank (tanks) for aging before addition to the final mixer, and combinations thereof.

Soft chew products can be wrapped in laminated foil wrapper (such as Inner Wraps 3 H available from the company Flexible Packaging, Toronto, Ontario, Canada) or other protective barrier materials. Wrapped in a wrapper chewing the product can then be placed in a single secondary packaging, non-limiting examples of which include glass bottles; plastic bottles; laminated foil packages, cartons, or bags; and combinations thereof.

APPLICATIONS

Variants of the present invention also include methods of delivery harmless and effective amount of component fiber to the consumer. Used here is "harmless and effective amount" means the amount of the component fiber, effectively providing one or more of the following beneficial effects: intestinal motility; increased volume and moisture content of the stool; the normalization of intestinal function; slow the passage of the gastrointestinal tract and the digestive processes; modification of intake of fat, improve weight control; increased excretion of bile acids; sposob the existence of lowering blood cholesterol; improved postprandial glycemic response; promoting growth and/or development of healthy gastro-intestinal microorganisms, and also help in reducing the risk of heart disease, diabetes, obesity and colon cancer.

The shipping method is harmless and effective amount of component fiber to the consumer includes the ingestion by the consumer from about 1 to about 20 standard doses per day of a composition containing at least about 25% of the component fiber by weight of the composition, and the component of the humidifier.

To deliver the desired daily amount of component fiber, the consumer should take from about 1 to about 20, alternatively from about 1 to about 10, and alternatively, from about 1 to about 5 standard doses of the composition per day, ie, for example, from about 1 to about 20 soft chews products per day. Each standard dose may contain from about 1 to about 3 g of the component fiber, and alternatively, from about 2 to about 2.5 g of the component fiber. Thus, for example, if the user wants to take 10 grams of fiber per day, the consumer will take from about 4 to about 5 standard drinks a day. If the user wants to take 20 grams of fiber a day, the consumer will take about 10 standard drinks a day.

EXAMPLES

The trail is the following examples are included only for illustrative purposes and should not in any way to limit the scope of the present invention.

In Tables I and II shows various examples of compositions according to the present invention. Examples of compositions that can be produced by the methods of Examples 1-5 in Table I.

Example 1. Component fiber plus component of the humidifier

The composition of inulin/sorbitol

At room temperature, approximately 25°C, add 38,89 g of purified water in a mixer and mix using wysokosciowe mixer Silverson L4RT-A. Add 50 g desugared inulin (available as Oliggo-Fiber De-Sugared Inulin from the firm Cargill, Minneapolis, MN, USA) under stirring with an average speed to dissolve the inulin and the absence of visible lumps. Slowly added to a mixture of 10 g of 70% solution of sorbitol (available from the firm Archer Daniels Midland Company (ADM), Decatur, IL, USA) and stirred at a constant speed to obtain a homogeneous mixture. Add to 1.11 g of a mixture of flavoring/sweetener/dye to the mixture of inulin-sorbitol to produce the desired flavor, sweetness and color. Mix composition to the absence of visible lumps or undissolved components of fragrance or dye. Add the final mixture in the hopper, is poured into the form and then removed from the form when the product is "cured" (stably retains its final state). Individual pieces can be wrapped in laminated foil wrapper (such as Inner Wraps H available from the company lexible Packaging, Toronto, Ontario, Canada) and Packed in bottles (available from the company Setco, Anaheim, CA, USA) as secondary packaging.

Example 2. Component fiber plus component of the humidifier

The composition of inulin/glycerin

At room temperature, approximately 25°C, add 38,89 g of purified water in a mixer and mix using wysokosciowe mixer Silverson L4RT-A. Add 50 g desugared inulin (available as Oliggo-Fiber De-Sugared Inulin from the firm Cargill, Minneapolis, MN, USA) under stirring with an average speed to dissolve the inulin and the absence of visible lumps. Slowly added to a mixture of 10 g of glycerin (available as glycerin 99% USP Kosher from the firm Penta Manufacturing Company, Fairfield, NJ, USA) and stirred at a constant speed until complete mixing of glycerol. Add to 1.11 g of a mixture of flavoring/sweetener/dye to the mixture of inulin-glycerin to produce the desired flavor, sweetness and color. Mix composition until no lumps or undissolved visible components of fragrance or dye. Add the final mixture in the hopper, is poured into the form and then removed from the form when the product is "cured" (stably retains its final state). Individual pieces can be wrapped in laminated foil wrapper (such as Inner Wraps H available from the company Flexible Packaging, Toronto, Ontario, Canada) and Packed in bottles (available from firms who s Setco, Anaheim, CA, USA) as secondary packaging.

Example 3. Component fiber plus two of the humidifier

Add 120 g of purified water in a mixer at approximately 25°C and stirred with wysokosciowe mixer Silverson L4RT-A. During the mixing water is added to a mixture of 280 g of crystalline sorbitol (available as crystalline sorbitol 834, NF from the firm SPI Pharma, New Castle, DE, USA) and stirred at a constant speed until complete dissolution of sorbitol. While stirring solution of water-sorbitol was added 1200 g of glycerin (available as glycerin 99% USP Kosher from the firm Penta Manufacturing Company, Fairfield, NJ, USA) and 2400 g of corn syrup with high fructose (available with a concentration of 55% of the company Tate &Lyie Ingredients Americas, Decatur, IL). While stirring the above solution add 6000 g desugared inulin (available as Oliggo-Fiber De-Sugared Instant from the Cargill company) and stirred until the absence of visible lumps. Add 200 g of a mixture of flavoring/sweetener/dye to obtain the desired flavor, sweetness and color. Mix composition to the absence of visible lumps or undissolved components of fragrance or dye. Add the final mixture in the hopper, is poured into the form and then removed from the form when the product is "cured" (stably retains its final state). Individual pieces can be wrapped is in multilayer foil wrappers (such as Inner Wraps 32700X, available from the company Flexible Packaging, Toronto, Ontario, Canada) and Packed in bottles (available from the company Setco, Anaheim, CA, USA) as secondary packaging.

Example 4. Component fiber plus component surfactants

The composition of inulin/lecithin

Add 30 kg of purified water into the mixer at about 25°C. Add 30 kg desugared inulin (available as Oliggo-Fiber De-Sugared Instant from the Cargill company) to the water and stirred with a piston homogenizer (Arde Barinco (available from the company Arde Barinco, Norwood, NJ, USA) until the dissolution of inulin and the absence of visible lumps. Added to a mixture of 3 kg of lecithin (available as lecithin, NF from the company Central Soya Company) and stirred with a piston homogenizer until the complete distribution of lecithin. Slowly added to the mixture in the homogenizer 30 kg of inulin and sugar-free mix to the absence of visible lumps. After dissolving an additional amount of inulin to the absence of visible lumps, add 5 kg of a mixture of flavoring/sweetener/dye to obtain the desired profile of aroma, sweetness and color. Mix composition to the absence of visible lumps or undissolved components of fragrance or dye. Add the final mixture in the hopper, is poured into the form and then removed from the form when the product is "cured" (stably retains its end with the being). Individual pieces can be wrapped in laminated foil wrapper (such as Inner Wraps 32700X available from the company Flexible Packaging, Toronto, Ontario, Canada) and Packed in bottles (available from the company Setco, Anaheim, CA, USA) as secondary packaging.

Example 5. Component fiber plus humidifier plus probiotic

At room temperature, approximately 25°C, add 140 g desugared inulin, 10 g of crystalline sorbitol (available as crystalline sorbitol 834, NF from the firm SPI Pharma), 20 g Bifantis™ 35624 (bifidobacteria, Chr. Hansen, Denmark) and 30 g of microcrystalline cellulose (available as Avicel from the company FMC, Philadelphia, PA, USA) in a V-blender. Process the mixture in the drum at 15 rpm for at least about 5 minutes to the absence of visible lumps.

Add 3 g of a mixture of flavoring/sweetener/dye to obtain the desired flavor, sweetness and/or color. Mix composition to the absence of visible lumps or undissolved flavoring or coloring. Add the final mixture into the hopper of tablet press machine, pressed into tablets and then removed from the press tablet press. Tablets can be Packed in bottles (available from the company Setco, Anaheim, CA, USA).

Examples of compositions that can be manufactured by methods according to Examples 6-9 in Table II.

Example 6. Component fiber plus components of the humidifier, Evernote-active substances, carbohydrate and fat

Premix cellulose-water

At room temperature, approximately 25°C. add 200 kg of purified water into a mixer with low speed shift Eurostar with propeller type propeller. Mixing water, is slowly added 200 kg desugared inulin (available as Oliggo-Fiber De-Sugared Instant from the Cargill company). Mix the solution for at least about 15 min to dissolve all of inulin in water and the absence of visible lumps with the formation of the premix cellulose is water.

Premix carbohydrate component

In a separate container, add 174 kg of liquid sucrose (available from the company Imperial Sugar) and 261 kg of corn syrup 43 DE (available from the company Cargill Foods; corn syrup Clearsweet 43) and heated to a temperature of about 165°F (about 74°C) to obtain carbohydrate premix. When carbohydrate premix is at a temperature of about 165°F (about 74°C), add 315 kg of premix fiber-water and stirred for about 15 min to obtain a homogeneous suspension carbohydrate-fiber. Cook the mixture carbohydrate-fiber up until the solids content of the composition reaches from about 80,3% to about 81,0% by weight of the composition. After cooking, if remained approximately 80.6% of solids, the resulting subjected to a boiling mixture of carbohydrate-fiber weighs approximately 492 kg After cooking, keep the Yat subjected to a boiling mixture of carbohydrate-fiber tank for aging jacketed and maintained at a temperature of from about 130°F (about 54°C.) to about 170°F (77°C) until when subjected to a boiling mixture of carbohydrate-fiber used for the preparation of the final mixture.

Fat premix

Heated tank with jacket to about 135°F (about 57°C) and add in the heated tank 111 kg partially hydrogenated coconut oil (available as Neutresca 55-43 Kosher from the company AarhusKarishamm, Maimo, Sweden) and melted with stirring mixer Eurostar, using blade type propeller. While mixing, add in the mixer 5.6 kg of soybean lecithin (available as lecithin, NF from the company Central Soya Company, Ft. Wayne, IN, USA), 34,9 kg of dry milk or milk solids (available as NFDM High Heat from the firm Kraft, Northfield, IL, USA) and 81,4 kg cocoa powder (available as cocoa powder 22/24 NP from the company Callebaut, Zurich, Switzerland). Mix the received fat mixture for at least about 15 minutes, continuing the heating until the fat mixture is not homogeneous. Keep the fat mixture in the vessel for aging jacketed and maintained at a temperature of from about 125°F (about 52°C.) to about 170°F (77°C) until use fat mixture to obtain the final mixture.

The final mixture

In a separate mixer at approximately 25°C and using a Z-shaped mixing blades add 232,6 kg fat mixture and stirred for about 30 sec when the mixer is in normal mode and about 30 with at first is mesheanii in reverse mode. Then add 57 kg of glycerin (available as glycerin 99% USP Kosher from the firm Penta Manufacturing Company), 390 kg of dried desugared inulin (the second addition of inulin), is 5.06 kg of sodium chloride, 0.18 kg Sucralose (available as a powder Sucralose Splenda, from the firm of McNeil Specialty Products, Ft. Washington, PA, USA) and 0.04 kg of Acesulfame potassium (available as Sunnett from the company Nutrinova, Dallas, TX, USA) and stirred for about 1 min. Then add 298,35 kg subjected to a boiling mixture of carbohydrate-fiber piping, heated by steam to a temperature of about 180°F (approximately 82°C), to maintain the temperature subjected to a boiling mixture of carbohydrate-fiber, and stirred for about 1 min. Add 1.9 kg chocolate flavoring (available from the company Firmenich as chocolate flavor N&A #057677) 0.64 kg caramel flavoring (available from the company Firmenich as a natural caramel #5986 IT) and 0.32 kg of vanilla and butter flavoring (available from the company Firmenich as artificial cream #A) in the mixer with the Z-shaped blade and stirred for about 4 min with the formation of the final mixture. Unload the vessel containing the final mix, 1-2 tanks for transport (containers used to move the material from the mixer to the boot device of the mixing device) at room temperature. Add the final mixture, brought to a temperature which s from about 100°F (about 38°C.) to about 120°F (about 49°C) in the loading device of the mixing device, then in the extruder end of the loom and ekstragiruyut the wiring, cooled the wiring through the tunnel cooler (cooled to a temperature of from about 40°F (about 5°) to about 80°F (about 27°C)and cut with a knife into individual pieces, getting soft chewable products. Individual pieces of chewing product can be wrapped in primary wrapper of a multilayer foil (available as Inner Wraps H from the company Flexible Packaging, Toronto, Ontario, Canada).

Example 7. Example vanilla toffee

Premix cellulose-water

At room temperature, approximately 25°C, add 140 kg of purified water in a container equipped with a mixer with low shear load Eurostar with propeller type propeller. Heat water to a temperature of from about 55°to about 60°C. With stirring, water was added 140 kg desugared inulin (available as Oliggo-Fiber De-Sugared Instant from the Cargill company). Mix the solution for at least about 15 min to dissolve all of inulin in water and the absence of visible lumps, thus obtaining the premix cellulose is water.

Premix carbohydrate component

In a separate container add 124 kg of liquid sucrose (available from the company Imperial Sugar) and 154 kg of corn syrup 43 DE (available from the company Cargill Foods; corn syrup Clearsweet 43) and heated to about 165°F (about 74°C), receiving uglevodnyi. When carbohydrate premix reaches approximately 165°F (about 74°C), support carbohydrate premix at a temperature of from about 130°F to about 170°F (about 54°C-77°C) and add 201 kg of premix fiber-water and stirred for about 15 min to obtain a homogeneous suspension carbohydrate-fiber. Cook the mixture carbohydrate-fiber up until the solids content of the composition will be from about 80,3% to about 81,0% by weight of the composition. If after cooking remains approximately 80.6% of solids, the resulting subjected to a boiling mixture of carbohydrate-fiber weighs approximately 317 kg After cooking store subjected to boiling a mixture of carbohydrate-fiber tank for aging jacketed and maintained at a temperature of from about 130°F (about 54°C.) to about 170°F (77°C) up until subjected to a boiling mixture of carbohydrate-fiber is not used for the preparation of the final mixture.

Fat premix

Heated tank with jacket to about 135°F (about 57°C) and add in the heated tank 114 kg partially hydrogenated coconut oil (available as Neutresca 55-43 Kosher from the company Aarhus Karshamm) and melted with stirring using Eurostar mixer having a blade type propeller. With stirring, add 13 kg of soybean lecithin (available as lecithin, NF from the company Central Soya Copany) and 91 kg of dry milk or milk solids (available as NFDM High Heat from the firm Kraft, Northfield, IL, USA). Mix the received fat mixture for at least about 15 minutes, continuing the heating until the fat mixture becomes homogeneous. Keep the fat mixture in the vessel for aging jacketed and maintained at a temperature of from about 125°F (about 52°C.) to about 170°F (77°C) until use fat mixture for the preparation of the final mixture.

The final mixture

In a separate mixer at approximately 25°C and using a mixer with a Z-shaped blade, add 90,7 kg fat mixture and 12.7 kg of glycerin (available as glycerin 99% USP Kosher from the firm Penta Manufacturing Company) and stirred for about 30 when agitators in normal mode and about 30 with when working in the reverse mode. Then add 98.1 kg dry desugared inulin and stirred for one mine. Add piping, heated to approximately 180°F (approximately 82°F) to maintain the temperature subjected to a boiling mixture of carbohydrate-fiber, 150,05 kg subjected to a boiling mixture of carbohydrate-fiber and stirred for about 1 mines. Add 12.7 kg of glycerin and 98.1 kg dry inulin and stirred for at least 1 min or until a homogeneous mixture. Add 18 kg of sugar (available from Imperial Sugar company, Sugarland, TX, USA), 0.08 kg Sucralose (available as a powder Sucralose Splenda® from the company McNeil Specilty Products) and 0.01 kg of Acesulfame potassium (available as Sunnett from the company Nutrinova) and stirred for about 1 min. Then add 150,06 kg subjected to a boiling mixture of carbohydrate-fiber piping, heated by steam to a temperature of about 180°F (approximately 82°C), to maintain the temperature subjected to a boiling mixture of carbohydrate-fiber and stirred for about 1 min. With mixer running, add 4.5 kg vanilla flavoring (available as Firmenich N&A French Vanilla 5686847) in the mixer with the Z-shaped blade and stirred for about 5 minutes, getting the final mixture. Unload the vessel containing the final mix, 1-2 tanks for transport (containers used to move the material from the mixer to the boot device of the mixing device) at room temperature. Add the final mixture, brought to a temperature of from about 100°F (about 38°C.) to about 120°F (about 49°C) in the loading device of the mixing device, then the extruder end of the harness and the wiring will be extradited, cool the wiring through the tunnel cooler (cooled to a temperature of from about 40°F (about 5°) to about 80°F (about 27°C)and cut with a knife into individual pieces, getting soft chewable products. Individual chewing products can be wrapped in primary wrapper of a multilayer foil (available as Inner Wraps 32700X from the company Flexible Packaging, Toronto, Ontario, Canada).

Example 8. the example chocolate chewy candy

Premix cellulose-water

At room temperature, approximately 25°C, add 140 kg of purified water in a container equipped with a mixer with low shear load Eurostar with propeller type propeller. Heat water to a temperature of from about 55°to about 60°C. With stirring, water was added 140 kg desugared inulin (available as Oliggo-Fiber De-Sugared Instant from the Cargill company). Mix the solution for at least about 15 min until complete dissolution of inulin in water and the absence of visible lumps, getting in the premix cellulose is water.

Premix carbohydrate component

In a separate container add 124 kg of liquid sucrose (available from the company Imperial Sugar) and 154 kg of corn syrup 43 DE (available from the company Cargill Foods; corn syrup Clearsweet 43) and heated to a temperature of about 165°F (about 74°C), receiving carbohydrate premix. When carbohydrate premix is at a temperature of about 165°F (about 74°C), support carbohydrate premix at a temperature of from about 130°F to about 170°F (about 54°C-77°C) and add 201 kg of premix fiber-water and stirred for about 5 min to obtain a homogeneous suspension carbohydrate-fiber. Cook the mixture carbohydrate-fiber up until the solids content of the composition will be from about 80,3% to about 81,0% by weight comp the positions. After cooking, if remains approximately 80.6% of solids, the resulting subjected to a boiling mixture of carbohydrate-fiber weighs approximately 317 kg After cooking store subjected to boiling a mixture of carbohydrate-fiber tank for aging jacketed and maintained at a temperature of from about 130°F (about 54°C.) to about 170°F (77°C) up until subjected to a boiling mixture of carbohydrate-fiber is not used for the preparation of the final mixture.

Fat premix

Heated tank with jacket to a temperature of about 135°F (about 57°C) and add in the heated tank 114 kg partially hydrogenated coconut oil (available as Neutresca 55-43 Kosher from the company AarhusKarshamm) and melted with stirring using Eurostar mixer with propeller type propeller. Under stirring add in the mixer 13 kg of soybean lecithin (available as lecithin, NF from the company Central Soya Company). Also add 91 kg milk solids (available as NFDM High Heat from the firm Kraft). Mix the received fat mixture for at least about 10 min, continuing the heating until the fat mixture is not homogeneous. Keep the fat mixture in the vessel for aging jacketed and maintained at a temperature of from about 125°F (about 52°C.) to about 170°F (77°C) up until the fat mixture used to prepare the final CME is I.

The final mixture

In a separate mixer, at a temperature of about 25°C and equipped with a mixer with a Z-shaped blade, add to 114.7 kg fat mixture and 14 kg of glycerin (available as glycerin 99% USP Kosher from the firm Penta Manufacturing Company) and stirred for about 30 sec when the mixer is in normal mode and about 30 in a reverse mode. Then add to 96.2 kg dry desugared inulin, 2.5 kg of sodium chloride, 0.09 kg Sucralose (available as a powder Sucralose Splenda® from the company McNeil Specialty Products) and 0.02 kg of Acesulfame potassium (available as Sunnett from the company Nutrinova) and stirred for about 2 minutes Add 147,1 kg subjected to a boiling mixture of carbohydrate-fiber piping, heated by steam to a temperature of about 180°F (approximately 82°C), to maintain the temperature subjected to a boiling mixture of carbohydrate-fiber and stirred for about 1 min. Add 14 kg of glycerin and 96.2 kg dry inulin and stirred for about 2 minutes Then add 147,1 kg subjected to a boiling mixture of carbohydrate-fiber and stirred for approximately 1 minute While the mixer gain of 2.7 kg of vanilla flavoring and 0.3 kg of caramel flavoring (available as Givaudan Vanilla 10824-73 and Givaudan Caramel Toffee 11889-33) and stirred for about 5 minutes, getting the final mixture. Unload the vessel containing the final CME is ü, 1-2 tanks for transport (containers used to move the material from the mixer to the boot device of the mixing device) at room temperature. Add the final mixture, brought to a temperature of from about 100°F (about 38°C.) to about 120°F (about 49°C), in the loading device of the mixing device, then the extruder end of the loom and ekstragiruyut the wiring, cooled the wiring through the tunnel cooler (cooled to a temperature of from about 40°F (about 5°) to about 80°F (about 27°C)and cut with a knife into individual pieces, getting soft chewable products. Individual chewing products can be wrapped in primary wrapper of a multilayer foil (available as Inner Wraps 32700X from the company Flexible Packaging, Toronto, Ontario, Canada).

Example 9. Example chocolate chewy candy

Premix cellulose-water

At room temperature, approximately 25°C. was added 140 kg of purified water in a container equipped with a mixer with low shear load Eurostar with propeller type propeller. Heat water to a temperature of from about 55°to about 60°C. With stirring, water was added 140 kg desugared inulin (available as Oliggo-Fiber De-Sugared Instant from the Cargill company). Mix the solution for at least about 15 minutes to dissolve inul is in water and the absence of visible lumps with the formation of the premix cellulose is water.

Premix carbohydrate component

In a separate container add 124 kg of liquid sucrose (available from the company Imperial Sugar) and 154 kg of corn syrup 43 DE (available from the company Cargill Foods; corn syrup Clearsweet 43) and heated to about 165°F (about 74°C), receive carbohydrate premixed carbohydrate premix will be at a temperature of about 165°F (about 74°C), support carbohydrate premix at a temperature of from about 130°F to about 170°F (about 54°C. to about 77°C) and add 201 kg of premix fiber-water and stirred for about 5 min to obtain a homogeneous suspension carbohydrate-fiber. Cook the mixture carbohydrate-fiber up until the solids content of the composition will comprise from about 80,3% to about 81,0% by weight of the composition. After cooking, if remains approximately 80.6% of solids, the resulting subjected to a boiling mixture of carbohydrate-fiber weighs approximately 317 kg After cooking, keep subjected to a boiling mixture of carbohydrate-fiber tank for aging jacketed and maintained at a temperature of from about 130°F (about 54°C.) to about 170°F (77°C) up until subjected to a boiling mixture of carbohydrate-fiber will not be used for the preparation of the final mixture.

Fat premix

Heated tank with jacket to a temperature of about 135°F (about 57°C) and arr the keys in a heated tank 114 kg partially hydrogenated coconut oil (available as Neutresca 55-43 Kosher from the company AarhusKarshamm) and melted with stirring using a mixer Eurostar using propeller type propeller screw. While stirring, add in the mixer 13 kg of soybean lecithin (available as lecithin, NF from the company Central Soya Company). Also added to the mixer 91 kg milk solids (available as NFDM High Heat from the firm Kraft). Mix the received fat mixture for at least about 10 min, continuing the heating until the fat mixture is not homogeneous. Keep the fat mixture in the vessel for aging jacketed and maintained at a temperature of from about 125°F (about 52°C.) to about 170°F (77°C) up until the fat mixture used to prepare the final mixture.

The final mixture

In a separate mixer, at a temperature of about 25°C and equipped with a mixer with a Z-shaped blades, add to 114.7 kg fat mixture and 28 kg of glycerin (available as glycerin 99% USP Kosher from the firm Penta Manufacturing Company) and stirred for about 30 sec when the mixer is in normal mode and about 30 with stirring in a reverse mode. Then add 192,4 kg dry desugared inulin, 2.5 kg of sodium chloride, 0.09 kg Sucralose (available as a powder Sucralose Splenda, from the firm of McNeil Specialty Products) and 0.02 kg of Acesulfame potassium (available as Sunnett from the company Nutrinova) and stirred for about 2 minutes Add 294,3 kg subjected to a boiling mixture of carbohydrate-fiber, piping, heated by steam until the temperature is approximately 180°F (approximately 82°C), to maintain the temperature subjected to a boiling mixture of carbohydrate-fiber, and stirred for about 2 minpro mixer running add 2.7 kg vanilla flavoring and 0.3 kg of caramel flavoring (available as Givaudan Vanilla 10824-73 and Givaudan Caramel Toffee 11889-33) and stirred for about 5 minutes, getting the final mixture. Unload the vessel containing the final mix, 1-2 tanks for transport (containers used to move the material from the mixer to the boot device of the mixing device) at room temperature. Add the final mixture, brought to a temperature of from about 100°F (about 38°C.) to about 120°F (about 49°C) in the loading device of the mixing device, then feed it through the extruder end of the loom and ekstragiruyut the wiring, cooled the wiring through the tunnel cooler (cooled to a temperature of from about 40°F (about 5°) to about 80°F (about 27°C)and cut with a knife into individual pieces, getting soft chewable products. Individual chewing products can be wrapped in Erwinia wrapper of a multilayer foil (available as Inner Wraps 32700X from the company Flexible Packaging, Toronto, Ontario, Canada).

Table 2
Various options that can be manufactured by methods such as described in Examples 6-9.
Example 6Example 7
Materialg/chewing productEnd -%, wt./wt.g/chewing productEnd -%, wt./wt.
Artificial caramel flavor< 0,010,06
Acesulfame potassium< 0,01< 0,01< 0,01< 0,01
Chocolate flavor #2< 0,010,19
Cocoa powder0,388,25
Dry corn syrup from corn syrup 43 DE (50% solids)0,378,020,5311,48
Desugared inulinof 2.2649,232,1145,88
Glycerin 99%0,275,780,184,00
Lecithin0,040,570,040,85
Dry matter sucrose from the source of liquid sucrose (67% solids)0,337,170,5712,38
Milk solids0,163,540,275,96
Frequent is a rule hydrogenated coconut oil 0,5211,240,347,47
Sodium chloride0,020,51
Sucralose< 0,010,02< 0,010,01
Sucrose (6X)0,132,84
Vanilla cream flavor< 0,010,03
Vanilla flavoring0,030,71
Water (residual cooking liquid sucrose and corn syrup)0,255,390,39 8,42
Examples 8 and 9
Materialg/chewing productEnd % wt./wt.
Acesulfame potassium< 0,01< 0,01
Flavor of Caramel Toffee< 0,010,05
Cocoa powder
Dry corn syrup from corn syrup 43 DE (50% solids)0,52at 11.25
Desugared inulin2,0744,99
Glycerin 99%0,20to 4.41
Lecithin0,051,08
Solids sucrose from the source of liquid sucrose (67% solids)0,5612,14
Milk solids0,357,54
Partially hydrogenated0,439,45
Coconut oil
Sodium chloride0,020,39
Sucralose< 0,010,01
Vanilla flavoring0,020,43
Water (residual cooking liquid sucrose and corn syrup)0,38compared to 8.26

R is smary and values disclosed here should not be understood as being strictly limited to the exact specified numeric values. Instead, unless otherwise specified, each such dimension shall be defined as the specified value, and is functionally equivalent to an interval around this value. For example, the size, disclosed as "40 mm"must mean "about 40 mm".

All documents referred to in the detailed description of the invention, in relevant part included here as a reference; a reference to any document shall be construed as an admission that it is prior art with respect to the present invention. To the extent that any meaning or definition of the term in this written document contradicts any meaning or definition of a term in a document incorporated by reference, the dominant should be a value or definition given to the term in this written document.

Although there have been illustrated and described a specific embodiment variants of the present invention, qualified specialists in the art will understand that various other changes and modifications may be made without going beyond the nature and scope of the invention. Because it is envisaged that the appended claims shall cover all such changes and modifications included in the scope of the present invention.

1. Extruded taken with food composition in the form of chewing gum for delivery of fiber containing:
A. from 25 to 75% by weight of the specified composition component fiber, which is a desugared inulin;
b. from 0.001 to 20% by weight of the specified composition component of the humectant selected from the group consisting of: glycerol, sorbitol, invert sugar, polyhydric alcohols, polyethylene glycol, propylene glycol, polyglycerol, gelatin, xanthan resins, carragenan, alginates, cyclomethicone, sodium hyaluronate, sodium lactate, triacetin, triethanolamine and mixtures thereof; and
C. from 5 to 40% by weight of the specified composition of the carbohydrate component is selected from the group consisting of: corn syrup, sucrose, liquid sucrose, Polydextrose, trehalose, fructose, lactose, maltose, honey, glucose, galactose, and mixtures thereof; and
d. component of fat that is present in amount of less than 10% by weight of the specified composition.

2. The composition according to claim 1, characterized in that it contains from 45 to 75% of the component fiber of the weight of the specified composition.

3. The composition according to claim 1, characterized in that it contains from 50 to 75% of the component fiber of the weight of the specified composition.

4. The composition according to claim 1, characterized in that it contains from 60 to 75% of the component fiber of the weight specified is the second song.

5. The composition according to claim 1, characterized in that it contains from 0.001 to 20%, of the component of the humidifier of the weight of the specified composition.

6. The composition according to claim 1, characterized in that it contains from 0.001 to 10% component of the humidifier of the weight of the specified composition.

7. The composition according to claim 1, characterized in that it contains from 0.001 to 5% component of the humidifier of the weight of the specified composition.

8. The composition according to claim 1, characterized in that the humidifier contains a mixture of glycerol and sorbitol in a weight ratio of from 2:1 to 12:1.

9. The composition according to claim 1, characterized in that the humidifier contains a mixture of glycerol and sorbitol in a weight ratio of from 2:1 to 10:1.

10. The composition according to claim 1, characterized in that the humidifier contains a mixture of glycerol and sorbitol in a weight ratio of from 3:1 to 5:1.

11. The composition according to claim 1, characterized in that it further comprises at least 0.01% of the weight of the specified composition, component surfactant selected from the group consisting of: esters of polyglycerol, glycerophospholipids, mono - and diglycerides, complex monoamino sucrose esters sorbitan, polyethoxylated glycols, agar, albumin, casein, glycerylmonostearate, resins, egg yolk, lecithin, and mixtures thereof.

12. The composition according to claim 11, characterized in that it contains from 0.01 to 20% by weight of the specified comp the positions of the component surfactants.

13. The composition according to claim 11, characterized in that it contains from 0.01 to 10% by weight of the specified composition of the component surfactants.

14. The composition according to claim 11, characterized in that it contains from 0.01 to 5% by weight of the specified composition of the component surfactants.

15. The composition according to claim 11, characterized in that it contains from 0.01 to 3% by weight of the specified composition of the component surfactants.

16. The composition according to claim 1, wherein the carbohydrate component comprises a mixture of sucrose and corn syrup in a weight ratio of from 1:1.1 to 7:1.

17. The composition according to claim 1, wherein the carbohydrate component comprises a mixture of sucrose and corn syrup in a weight ratio of from 1:1.1 to 1:5.
18 Composition according to claim 1, wherein the carbohydrate component comprises a mixture of sucrose and corn syrup in a weight ratio of from 1:1.1 to 1:3.

19. The composition according to claim 1, characterized in that it additionally contains at least about 0.001% of the probiotic component of the weight of the specified composition.

20. The composition according to claim 1, characterized in that it further contains from 0.001 to 10% probiotic component of the weight of the specified composition.

21. The composition according to claim 1, characterized in that it further contains from 0.01 to 5% of the probiotic component of the weight of the specified composition.

22. The composition according to claim 1, the tives such as those which further contains from 0.1 to 5% of the probiotic component of the weight of the specified composition.

23. The method of manufacture containing fibre composition according to any one of § § 11-15, including the stage at which:
A. add water to the mixer;
b. add the component fiber to a specified water in the mixer;
C. stirred the specified water and the specified cellulose with the formation of a mixture of water-cellulose;
d. add carbohydrate component in the second mixer;
E. carry out the mixing under heating of the second mixer to a temperature of from 54 to 77°C, with the formation of the carbohydrate mixture;
f. add the specified mixture of water-fiber to the second mixer and carry out mixing with formation of a mixture of carbohydrate-fiber;
g. cook this mixture carbohydrate-fiber up until the solids content in the specified mixture of carbohydrate-fiber will not be from 75 to 85% by weight of this mixture carbohydrate-cellulose with the formation subjected to a boiling mixture of carbohydrate-fiber;
h. add in the mixer with a jacket temperature of from 52 to 77°C, a component of fat and melt the specified component of fat;
i. during the melting of the specified component of the fat add the component surfactants in the specified mixer with a shirt with the formation of the fat mixture;
j. mix the specified MS is marketing mix to a homogeneous state;
k. in the final mixer add the specified fat mixture component of the appliance; an additional portion of fiber material; and specified subjected to a boiling mixture of carbohydrate-fiber; while receiving the final mixture; mix found on the final mixture to a homogeneous state; and
l. process the specified final mixture through a process of extrusion, the extrudate is formed into and cut the specified extrudate at a standard dosage forms.

24. The method according to item 23, wherein at a stage that is carried out mixing while heating the second mixer to a temperature of 74°C.

25. The method according to item 23, wherein at stage g. cook this mixture carbohydrate-fiber up until the solids content in the specified mixture of carbohydrate-fiber will not be from 80 to 82% by weight of this mixture carbohydrate-fiber.

26. The method according to item 23, characterized in that it further includes a step in which add an additional component selected from the group consisting of a flavoring component, a sweetener component, a component of the dye component of the preservative, and mixtures thereof.



 

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17 cl, 1 dwg, 4 tbl, 3 ex

FIELD: medicine.

SUBSTANCE: invention is related to a food product for AIDS patients. Proposed is a food composition containing one or more acidic oligosaccharide(s) and one or more neutral oligosaccharide(s) and cysteine and/or a cysteine source. The acidic oligosaccharides are produced from pectin, pectate, alginate, chondroitin, hyaluronic acids, heparin, heparan, sialoglycanes, fucoidan, fucooligosaccharides or carageenan. The neutral oligosaccharides are selected from a group consisting of galactooligosaccharide, fructooligosaccharide, transgalactooligosaccharide, xylooligosaccharide, lactosucrose and arabinooligosaccharide where the said cysteine source is represented by N-acetylcysteine and/or diacetylcysteine, whey, beestings, egg whites or combination thereof.

EFFECT: invention enables preclusion and prevention of AIDS-related disfunctions.

12 cl, 1 tbl, 7 ex

FIELD: food industry.

SUBSTANCE: invention relates to a bakery product which has a high fibre content and contains flour. The enriched bakery product contains a mixture of at least one resistant starch and at least one improving agent selected from the group including branched maltodextrins, pyrodextrins and polydextrose; the product contains 3-8 wt % of resistant starch and 3-8 wt % of the improving agent. During preparation of the said bakery product enriched with fibres one prepares dough, kneads it and bakes. One of the versions envisages that the bakery product enriched with fibres contain 1-8 wt % of vegetable fibres and 3-8 wt % of branched maltodextrins. The product contains vegetable fibres represented by pea fibres. The other version envisages that the bakery product enriched with fibres contain 4-20 wt % of a mixture of guar and/or xanthum gum and of at least one improving agent selected from the group containing branched maltodextrins and pyrodextrins where the said improving agent is in an amount of 3-5 wt % and the said guar and/or xanthum gums are in an amount of less or equal to 2 wt %. The said contents are expressed in terms of weight percents relative to the finished product.

EFFECT: suggested items provide for decrease loss of the product softness during preparation of dough with lower fat content.

11 cl, 4 ex

FIELD: medicine, pharmaceutics.

SUBSTANCE: claimed is application of polydextrose (PDX) for preparing milk mixtures for children on artificial feeding, in which SCFA profile includes increase of acetate production and reduction of butyrate production, and mixture includes therapeutically effective quantity of PDX, which constitute from 1.0 g/l to 10,0 g/l and is introduced daily, and respective milk mixtures, which contain polydextrose and galacto-oligosaccharide, and quantity of polydextrose in milk mixture constitutes 2.0 g/l, and quantity of galacto-oligosaccharide - 1.32 g/l; or quantity of polydextrose in milk mixture constitutes 4.0 g/l, and quantity of galacto-oligosaccharide - 2.64 g/l (versions).

EFFECT: invention insures increase of acetate production, reduction of butyrate production, increase and improvement of specific composition of beneficial bacteria population, as well as slowing of fermentation of prebiotics in intestine of a child on artificial feeding.

11 cl, 17 dwg, 7 tbl, 10 ex

FIELD: food industry.

SUBSTANCE: group of inventions relating to a composition of citrus fruit fibres, a hydrophobic vitamin and a food liquid with the weight ratio of citrus fruit to the hydrophobic vitamin varying from 1:0.001 to 1:35. Additionally, the inventions relate to production of a liquid composition envisaging addition of dry citrus fruit fibres to a food liquid to produce a liquid mixture, addition of hydrophobic vitamins to the liquid mixture and mechanical treatment of the liquid mixture. Additionally, the invention relates to application of the liquid composition in food, fodder, pharmaceutical or cosmetic products and a drink containing the liquid composition.

EFFECT: group of inventions enabling hydrophobic vitamins to stay stable and protected from oxidation by citrus fruit fibres.

13 cl, 3 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and nutrient composition with polyunsaturated fatty acids suitable to make nutrient mixtures to feed infants, whose mothers had metabolic disorders in process of pregnancy. Nutrient composition contains n-3 fraction of polyunsaturated fatty acids, containing at least 0.1 wt % of docosahexaenoic acid (DHA) of full weight of lipid, at least 0.01 wt % of n-3 docosapentaenoic acid (DPAn-3) of lipid full weight and at least 0.01 wt % of eicosapentaenoic acid (EPA) of lipid full weight, besides, sum of DHA, DPAn-3 and EPA makes less than 1 wt % of the whole lipid. At the same time weight ratio of EPA/DHA makes 0.05-1; (DPAn-3 + EPA)/DHA makes 0.25-1; DPAn-3/EPA makes 0.25-5 and DHA/DPAn-3 makes 2-25.

EFFECT: invention makes it possible to produce composition to use for nutrition of infants, whose mothers had I and II type diabetes, obesity or excess weight in process of pregnancy.

10 cl, 1 ex

FIELD: food industry.

SUBSTANCE: invention refers to composition of dietary fibers used for prevention or treatment diseases of digestive system. Composition of dietary fibers contains partially hydrolysed guar gum (PHGG) and fructooligosaccharides (FOS). At that the composition reveals prebiotic potential exceeding prebiotic potential of PHGG and FOS separately. Alternatively, the composition of dietary fibers used in treatment of individual for cholera, contains PHGG and at least one water-soluble dietary fiber selected from the group: pectin, gums, hemicellulose, plantain, FOS, inuline and galactooligosaccharides (GOS).

EFFECT: invention enables to obtain compositions with surprising hyper-summarised prebiotic potential.

13 cl, 3 tbl

FIELD: food industry.

SUBSTANCE: fermented food product based on linseed is produced by defatting linseed, its crushing and milling, blending crushed and milled linseed with water, probably with addition of other cereals or plant seeds or linseed fraction at a concentration of nearly 3 - nearly 8 wt % to produce a suspension. The suspension is fermented with a starter, i.e. Bifidobacterium lactis Bb12 strain, enriched and stabilised to produce a viscous or fermented drinkable snack product.

EFFECT: invention allows to produce a product enriched with probiotic bacteria and having low fat content.

15 cl, 15 tbl, 11 ex

FIELD: food industry.

SUBSTANCE: mixture for baby feeding contains a source of proteins based on milk whey, casein and their mixture as well as based on soya in an amount of no more than 2.0 g/100 kcal, a source of lipids, a source of carbohydrates and a probiotic or a mixture of probiotics. The probiotic or the mixture of probiotics is/are represented by strain(s) preferably chosen from Lactobacillus and/or Bifidobacterium genus in an amount equivalent to 102-105 CFU/g of the dry mixture. The source of lipids and carbohydrates is suitable for use in baby mixtures.

EFFECT: possibility for application of the mixture for newborn baby immune system modulation for initiation of development of useful digestive microbiota (in the initial few weeks of baby life) comparable to microbiota of babies fed with breast milk as well as for stimulation of maturation of newborn baby immune system in the initial few weeks of baby life.

12 cl, 1 tbl, 2 ex

FIELD: medicine.

SUBSTANCE: invention relates to medicine, namely to cardiology and angiology, and can be used for correction of vessel wall dysfunctions in patients with arterial hypertension (AH) of III degree with metabolic syndrome (MS), who had eye vessel thrombosis. For this purpose, at the background of individually selected hypocaloric diet and dosed physical exercise medications pioglitazone, lisinopril and amlodipine are introduced. Hypocaloric diet is calculated in kcal by formula: for women of 18-30 years - (0.0621 × body weight, kg + 2.0357) × 240, 31-60 years - (0.342 × body weight, kg + 3.5377) × 240, over 60 years - (0.0377 × body weight, kg + 2.7545) × 240, for men of 18-30 years - (0.0630 × body weight, kg + 2.8957) × 240, 31-60 years - (0.0484 × body weight, kg + 3.6534) × 240; over 60 years - (0.0491 × body weight, kg +2.4587) × 240. Dosed physical exercise includes morning hygienic gymnastics, exercise therapy and dosed physical exercises during the day. Medication pioglitazone is introduced in dose 30 mg 1 time per day, lisinipril in dose 10 mg 1 time per day and amlodipine 10 mg 1 time per day at the same time of the day. Treatment is carried out for 4 months.

EFFECT: method ensures correction of attenuation of vessel wall functions in patients with AH of III degree with MS, after eye vessel thrombosis during 4 months and makes it possible to avoid vascular complications in such patients.

1 dwg, 1 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to a liquid food composition for oral ingestion and to the composition application for alimentation of infants and patients suffering from impaired action of bowel. The liquid food composition, according to the invention, has a viscosity 1 - 100 MPa-s and contains: one source of vegetable oil, fat - 0.5 - 10 g per 100 ml, short chain fatty acyl chains - 0.6 - 50 wt % and butyric acid - 0.3 - 5 wt % of total content of fatty acyl chains, polyunsaturated fatty acyl chains - 7 - 80 wt % of total content of fatty acyl chains, indigestible saccharides (with polymerisation degree 2 - 200 per 100 ml) - 60 mg - 15 g.

EFFECT: liquid food composition creates an effective bowel barrier across the digestive tract.

11 cl, 4 tbl, 4 ex

Dietary mix-product // 2428054

FIELD: food industry.

SUBSTANCE: invention is related to processing agricultural products and intended for application in dietary alimentation. The dietary mix-product, according to the invention, includes biological active components as follows: oatmeal - 94.0-95.0 wt %, powder from dry stevia leaves - 1.5-2.0 wt %, "Biobakton" and "dry Bifidumbacterin" lyophilisate (at a ratio of 1:4) - 1.5-2.0 wt %, the rest is water.

EFFECT: oatmeal introduction into a dietary product composition allows to increase the protein part by 10,8%; stevia leaves powder replenishes the carbohydrate part of the product with a low-caloric digestible vegetable biologically active complex, probiotics recover the bowel normobiocenosis.

6 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention refers to fat-and-oil industry. Pollen or ambrosia is dissolved in 3% acetic acid solution. One separately mills salt and sugar sand with egg yolk. Then one adds the dissolute pollen or ambrosia to the mixture, stirs it and gradually introduces deodorised refined vegetable oil. The mixture is homogenised from 2 to 5 minutes to produce a homogeneous mass. The components are used at the following weight ratio %: deodorised refined vegetable oil - 60, egg yolk - 20, sugar sand - 2, salt - 3, 3% acetic acid - 10, pollen or ambrosia - 5.

EFFECT: invention allows to produce a functional-purpose mayonnaise enriched with pollen or with a product of it (ambrosia) containing indispensable amino acids, a large quantity of vitamins and enzymes with antimicrobial properties and biological value.

2 tbl, 1 ex

FIELD: medicine.

SUBSTANCE: Bifidobacterium bifidum 79-40 strain is recovered from bowels of a healthy adult and deposited in the State collection of microorganisms of the normal flora (SCNF) of Federal State Research Institution Gabrichevskiy Moscow Research Institution of Epidemiology and Microbiology of Federal Service for Supervision of Consumer Rights and Human Welfare, No. 238. The strain actively propagates in various nutrient mediums with accumulating a high bifidus bacteria process biomass. The Bifidobacterium adolescentis 79-40 strain exhibits acid-forming activity, pathogen and opportunistic pathogen antagonist activity, ferments milk.

EFFECT: availability of the strain for preparing bifidus products.

2 tbl, 5 ex

FIELD: medicine.

SUBSTANCE: Bifidobacterium bifidum DVA-11 strain is recovered from bowels of a healthy adult and deposited in the State collection of microorganisms of the normal flora (SCNF) of Federal State Research Institution Gabrichevskiy Moscow Research Institution of Epidemiology and Microbiology of Federal Service for Supervision of Consumer Rights and Human Welfare, No. 225. The strain actively propagates in various nutrient mediums with accumulating a high bifidus bacteria process biomass. The Bifidobacterium adolescentis DVA-11 strain exhibits acid-forming activity, pathogen and opportunistic pathogen antagonist activity.

EFFECT: availability of the Bifidobacterium bifidum DVA-11 strain for preparing bifidus products.

2 tbl, 5 ex

FIELD: medicine.

SUBSTANCE: Bifidobacterium bifidum 79-11 strain is recovered from bowels of a healthy infant and deposited in the State collection of microorganisms of the normal flora (SCNF) of Federal State Research Institution Gabrichevskiy Moscow Research Institution of Epidemiology and Microbiology of Federal Service for Supervision of Consumer Rights and Human Welfare, No. 240. The strain actively propagates in various nutrient mediums with accumulating a high bifidus bacteria process biomass in short cultivation time 12-24 h. The Bifidobacterium adolescentis 79-11 strain exhibits acid-forming activity, pathogen and opportunistic pathogen antagonist activity, ferments milk.

EFFECT: availability of the strain for preparing bifidus products.

2 tbl, 5 ex

FIELD: medicine.

SUBSTANCE: Bifidobacterium longum 79-67 strain is recovered from bowels of a healthy infant and deposited in the State collection of microorganisms of the normal flora (SCNF) of Federal State Research Institution Gabrichevskiy Moscow Research Institution of Epidemiology and Microbiology of Federal Service for Supervision of Consumer Rights and Human Welfare, No. 233. The strain actively propagates in various nutrient mediums with accumulating a high bifidus bacteria process biomass. The Bifidobacterium adolescentis 79-67 strain exhibits acid-forming activity, pathogen and opportunistic pathogen antagonist activity.

EFFECT: availability of the Bifidobacterium longum 79-67 strain for preparing bifidus products.

2 tbl, 5 ex

FIELD: medicine.

SUBSTANCE: Lactobacillus salivarius CNCM I 1794 and Lactobacillus paracasei CNCM I 1688 strains either separately or combined are applied for preparing a composition effective for immune system stimulation in the diseases associated with immune changes. The composition represents an oral composition, a dietary composition, a food composition or a nutritious composition containing salubrious additives.

EFFECT: invention enables certain immune system stimulation by making it stimulating more actively.

14 cl, 4 ex

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