DOCSLIB.ORG

United States Patent (19) 11) 4,323,588 Vink Et Al

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
United States Patent (19) 11) 4,323,588 Vink Et Al United States Patent (19) 11) 4,323,588 Vink et al. (45) Apr. 6, 1982 (54 AERATED CONFECTIONS (56) References Cited U.S. PATENT DOCUMENTS 75 Inventors: Walter Vink, Purdys Station; 3,556,811 1/1971 Smith .................................. 426/660 Leonard Spooner, Port Chester; 3,586,513 6/1971 Horn et al. .......................... 426/572 Donald A. M. Mackay, Pleasantville, 3,865,957 2/1975 Schiweck ..... ... 426/548 all of N.Y. 3,976,803 8/1976 Koppijn ... ... 426/572 4,117,173 9/1978 Schiweck. ... 426/548 4,120,987 10/1978 Moore.......... a - a 426/572 73 Assignee: Life Savers, Inc., New York, N.Y. Primary Examiner-Jeanette M. Hunter Attorney, Agent, or Firm-Lawrence S. Levinson; 21) Appl. No.: 175,985 Burton Rodney 57) ABSTRACT 22 Filed: Aug. 7, 1980 An aerated confection, such as marshmallow or nougat, which has good stability, can be deposited or extruded, will not collapse and can be subjected to high humidity. 51) Int. Cl. ............................................... A23G 3/00 The aerated confection is preferably sugarless and con 52) U.S. Cl. .................................... 426/564; 426/568; tains a hydrogenated starch hydrolysate together with a 426/571; 426/660 hydrogenated sugar, such as isomaltitol. 58 Field of Search ............... 426/572, 565, 567,564, 426/658, 660, 548 17 Claims, No Drawings 4,323,588 1. 2 preferably from about 15 to about 25% by weight wa AERATED CONFECTIONS te. The hydrogenated sugar which is employed in the FIELD OF THE INVENTION aerated confection of the invention may be isomaltitol The present invention relates to aerated confections, as described in U.S. Pat. No. 3,865,957 to Schiwecket al such as marshmallow or nougat, preferably of the sug and preferably is hydrogenated isomaltulose which is a arless variety, which can be deposited or extruded and mixture, preferably equimolar, of a-D-glucopyranosyl is surprisingly stable and contains a hydrogenated 1,6-sorbitol (isomaltitol) and a-D-glucopyranosyl-1,6- starch hydrolysate and a hydrogenated sugar, such as mannitol which is described in U.S. Pat. No. 4,117,173 isomaltitol. 10 to Schiweck et al. The above equimolar mixture is also identified as Palatinit, a trademark of the South German BACKGROUND OF THE INVENTION Sugar Company, Mannheim, Germany. The hydrogenated starch syrup also referred to as Historically, one of the most difficult confection hydrogenated starch hydrolysates, employed herein products to prepare is an aerated confection, such as 15 may include those disclosed in reissue U.S. Pat. No. Re. marshmallow or nougat. The product requires the 25,959 or U.S. Pat. No. 3,556,811 as well as various proper blend of crystallized and dissolved carbohy hydrogenated glucose syrups and/or powders which drates in conjunction with a whipping agent, such as contain sorbitol, hydrogenated disaccharides, hydroge egg whites, gelatine, or vegetable protein. nated tri- to hexa-saccharides, and hydrogenated higher Aerated confections are even more difficult to pre 20 polysaccharides, or mixtures of any two or more of the pare in a "sugarless' format due to the hygroscopicity above. and solubility of polyhydric alcohols, such as sorbitol, The hydrogenated glucose syrups and/or powders which are normally used as sweetener and bulking may be produced by catalytic hydrogenation of stan agent. dard glucose syrups (acid and/or enzyme converted) to DESCRIPTION OF THE INVENTION 25 the point where all the glucose end groups of the sac charides are reduced to alcohols, that is, dextrose end In accordance with the present invention, there is groups to sorbitol end groups. In the case of hydroge provided a novel and highly aerated confection, such as nated glucose syrups, the total solids are made of from marshmallow or nougat, which contains as bulking about 4 to about 30% sorbitol, from about 5 to about agent and sweetener a combination of a hydrogenated 30 65% hydrogenated disaccharides (that is, maltitol), starch hydrolysate and a hydrogenated sugar as well as from about 15 to about 75% tri- to hepta-hydrogenated a whipping agent, and optionally additional sweetener saccharides, and from about 10 to about 65% hydroge and/or flavorant, and fat in the case of a nougat confec nated saccharides higher than hepta. tion. The aerated product of the invention as described Examples of particularly suitable hydrogenated above, especially in sugarless form has been found to be 35 starch hydrolysates include from about 6 to about 10% surprisingly stable in that unlike sorbitol aerated confec sorbitol, from about 25 to about 55% hydrogenated tions, it will not collapse upon storage and can be sub disaccharides, from about 20 to about 40% hydroge jected to the high humidity conditions encountered in nated tri- to hepta-saccharides, and from about 15 to the home. In addition, the above-described aerated about 30% hydrogenated saccharides higher than product may be deposited or extruded and can be pro hepta. cessed using conventional manufacturing techniques. Another example of suitable hydrogenated starch In forming the aerated product of the invention, de hydrolysates include from about 8 to about 20% sorbi pending upon the type of product desired, the aerated tol, from about 5 to about 15% hydrogenated disaccha product may contain from about 20 to about 90%, and rides, and from about 2 to about 75% hydrogenated tri preferably from about 30 to about 75% by weight hy 45 to penta-saccharides. drogenated sugar and from about 5 to about 60%, and Preferred are hydrogenated starch hydrolysates the preferably from about 20 to about 50% by weight hy solids portion of which comprise from about 4 to about drogenated starch hydrolysate. 20% and preferably from about 4 to about 14% sorbitol, In practice, the hydrogenated sugar will be employed from about 5 to about 65% and preferably from about in a weight ratio to the hydrogenated starch hydroly 50 45 to about 60% hydrogenated disaccharides (maltitol), sate of within the range of from about 1:1 to about 5:1 from about 15 to about 75% tri- to hepta-hydrogenated and preferably from about 2:1 to about 3:1 depending saccharides, and from about 10 to about 65% hydroge upon the particular confection. nated saccharides higher than hepta (also referred to as The aerated confection will also contain from about 55 Lycasin 80/55-Roquette Freres). 0.5 to about 5% and preferably from about 1 to about Particularly preferred are hydrogenated starch hy 3% by weight of a whipping agent, and in the case of a drolysates of the following compositions. nougat confection, from about 2 to about 20%, and preferably from about 5 to about 10% by weight of a fatty material. The aerated confection may also option Parts by Weight ally contain from 0 to about 30% and preferably from 0 1. 2 3 to about 5% by weight of other bulking agent/sweet Sorbitol 10.5 7 15 Hydrogenated disaccharides 7.5 13 10 ener, such as sorbitol, xylitol and the like, as well as Hydrogenated tri- to penta from 0 to about 2%, and preferably from about 0 to saccharides 20 70 40 about 0.5% by weight artificial sweetener, and option 65 Hydrogenated saccharides higher ally from 0 to about 10% and preferably from about than penta and higher 0.15 to about 5% by weight flavoring. In addition, the saccharide alcohols 62 O 35 product may contain from about 5 to about 30% and 4. 5 6 7 4,323,588 -continued Parts by Weight Ingredient Parts by Weight Sorbitol 5-8 6-8 6-8 5-8 Hydrogenated sugar (equimolar Hydrogenated mixture of a-D-glucopyranosyl disaccharides 50-58 40-45 25-30 25-58 1,6-sorbitol and a-D-gluco Hydrogenated tri- to pyranosyl-1,6-mannitol - Palatinit) 50 hexa-saccharides 20-25 25-30 35-40 20-40 Hydrogenated starch hydrolysate Hydrogenated saccharides (78% solids including 6% sorbitol higher than hexa 15-20 20-25 25-30 15-30 and 56% maltitol - Lycasin 80/55) 50 Water 30 10 Gelatine Type A 250 Bloom 2.4 The whipping agent which may be employed herein Water for gelatine 7.5 may comprise any conventional whipping agent, such Sodium saccharin as flavor 5 as egg whites, gelatine, vegetable protein and the like. Flavors which may be added in forming the aerated The hydrogenated sugar, hydrogenated starch hy product of the invention comprise flavor oils, including 15 drolysate, sodium saccharin, and water are combined acids, such as adipic, succinic, malic and fumaric acid, and cooked atmospherically to 240 F. This is allowed citrus oils, such as lemon oil, orange oil, lime oil, grape to cool to 140 F. fruit oil, fruit essences, such as apple essence, pear es The gelatine is dispersed in the water and allowed to sence, peach essence, strawberry essence, apricot es completely hydrate. At 140 F., the gelatine is added to sence, raspberry essence, cherry essence, plum essence, 20 the cooked syrup and the mix allowed to cool to 100 F. pineapple essence, as well as the following essential oils: At 100 F., the batch is whipped using a vertical peppermint oil, spearmint oil, mixtures of peppermint beater, to a density of 32-48 oz. per gallon. This aerated oil and spearmint oil, clove oil, bay oil, anise oil, euca mix is then formed and allowed to set. The product lyptus oil thyme oil, cedar leaf oil, cinnamon oil, oil of thereby produced is a sugarless shelf stable, pleasant nutmeg, oil of sage, oil of bitter almonds, cassia oil, and tasting aerated confection. methylsalicylate (oil of wintergreen). Various synthetic flavors, such as mixed fruit, may also be incorporated in EXAMPLE 2 the aerated product.
Load more

Recommended publications
  • (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker Et Al
    US 20170143022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0143022 A1 Wicker et al. (43) Pub. Date: May 25, 2017 (54) COMPOSITIONS INCORPORATING AN (52) U.S. Cl. UMLAM FLAVORAGENT CPC ............... A2.3L 27/20 (2016.08); A23L 27/88 (2016.08); A23L 2/56 (2013.01); A23L 2780 (71) Applicant: Senomyx, Inc., San Diego, CA (US) (2016.08); A23L 27/30 (2016.08); A23K 20/10 (2016.05); A23K 50/40 (2016.05); A61K 47/22 (72) Inventors: Sharon Wicker, Carlsbad, CA (US); (2013.01) Tanya Ditschun, San Diego, CA (US) (21) Appl. No.: 14/948,101 (57) ABSTRACT The present invention relates to compositions containing (22) Filed: Nov. 20, 2015 flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancers, more particularly, Publication Classification savory (“umami”) taste modifiers, savory flavoring agents (51) Int. Cl. and savory flavor enhancers, for foods, beverages, and other AOIN 25/00 (2006.01) comestible compositions. Compositions comprising an A23K2O/It (2006.01) umami flavor agent or umami taste-enhancing agent in A6 IK 47/22 (2006.01) combination with one or more other food additives, prefer A2.3L 2/56 (2006.01) ably including a flavorant, herb, Spice, fat, or oil, are A23K 50/40 (2006.01) disclosed. US 2017/O 143022 A1 May 25, 2017 COMPOSITIONS INCORPORATING AN tions WO 02/06254, WO 00/63166 art, WO 02/064631, and UMAM FLAVORAGENT WO 03/001876, and U.S. Patent publication US 2003 0232407 A1. The entire disclosures of the articles, patent BACKGROUND OF THE INVENTION applications,
    [Show full text]
  • Carbohydrates: Occurrence, Structures and Chemistry
    Carbohydrates: Occurrence, Structures and Chemistry FRIEDER W. LICHTENTHALER, Clemens-Schopf-Institut€ fur€ Organische Chemie und Biochemie, Technische Universit€at Darmstadt, Darmstadt, Germany 1. Introduction..................... 1 6.3. Isomerization .................. 17 2. Monosaccharides ................. 2 6.4. Decomposition ................. 18 2.1. Structure and Configuration ...... 2 7. Reactions at the Carbonyl Group . 18 2.2. Ring Forms of Sugars: Cyclic 7.1. Glycosides .................... 18 Hemiacetals ................... 3 7.2. Thioacetals and Thioglycosides .... 19 2.3. Conformation of Pyranoses and 7.3. Glycosylamines, Hydrazones, and Furanoses..................... 4 Osazones ..................... 19 2.4. Structural Variations of 7.4. Chain Extension................ 20 Monosaccharides ............... 6 7.5. Chain Degradation. ........... 21 3. Oligosaccharides ................. 7 7.6. Reductions to Alditols ........... 21 3.1. Common Disaccharides .......... 7 7.7. Oxidation .................... 23 3.2. Cyclodextrins .................. 10 8. Reactions at the Hydroxyl Groups. 23 4. Polysaccharides ................. 11 8.1. Ethers ....................... 23 5. Nomenclature .................. 15 8.2. Esters of Inorganic Acids......... 24 6. General Reactions . ............ 16 8.3. Esters of Organic Acids .......... 25 6.1. Hydrolysis .................... 16 8.4. Acylated Glycosyl Halides ........ 25 6.2. Dehydration ................... 16 8.5. Acetals ....................... 26 1. Introduction replacement of one or more hydroxyl group (s) by a hydrogen atom, an amino group, a thiol Terrestrial biomass constitutes a multifaceted group, or similar heteroatomic groups. A simi- conglomeration of low and high molecular mass larly broad meaning applies to the word ‘sugar’, products, exemplified by sugars, hydroxy and which is often used as a synonym for amino acids, lipids, and biopolymers such as ‘monosaccharide’, but may also be applied to cellulose, hemicelluloses, chitin, starch, lignin simple compounds containing more than one and proteins.
    [Show full text]
  • (12) United States Patent (10) Patent No.: US 7,833,555 B2 Andersen Et Al
    US007833555B2 (12) United States Patent (10) Patent No.: US 7,833,555 B2 Andersen et al. (45) Date of Patent: *Nov. 16, 2010 (54) CHEWING GUM COMPRISING AT LEAST 2001/0002998 A1 6/2001 Ream et al. TWO DIFFERENT BODEGRADABLE 2004/O115305 A1 6/2004 Andersen et al. POLYMERS 2004/O142066 A1 7/2004 Andersen et al. 2004/O146599 A1 7/2004 Andersen et al. (75) Inventors: Lone Andersen, Middelfart (DK); Helle 2004/O156949 A1 8/2004 Andersen et al. Wittorff, Vejle Ost (DK) 2004/O1801 11 A1 9/2004 Andersen et al. 2006/005.1455 A1 3/2006 Andersen et al. (73) Assignee: Gumlink A/S (DK) 2006.0099300 A1 5/2006 Andersen et al. 2006/0121156 A1 6/2006 Andersen et al. (*) Notice: Subject to any disclaimer, the term of this 2006, O147580 A1 7/2006 Nissen et al. patent is extended or adjusted under 35 U.S.C. 154(b) by 728 days. FOREIGN PATENT DOCUMENTS This patent is Subject to a terminal dis EP O 151344 8, 1985 claimer. EP O 258 780 3, 1988 EP O 415 656 3, 1991 (21) Appl. No.: 11/088,109 EP O427.185 5, 1991 EP O 500 098 8, 1992 (22) Filed: Mar. 23, 2005 EP O 558965 9, 1993 EP 1066 759 1, 2001 (65) Prior Publication Data EP 0 711 506 4/2003 EP 1306 013 5, 2003 US 2005/0244538A1 Nov. 3, 2005 EP 1354908 10, 2003 JP 08-196214 8, 1996 Related U.S. Application Data JP O9-047226 2, 1997 (63) Continuation of application No.
    [Show full text]
  • WO 2016/154503 Al 29 September 2016 (29.09.2016) P O P C T
    (12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization International Bureau (10) International Publication Number (43) International Publication Date WO 2016/154503 Al 29 September 2016 (29.09.2016) P O P C T (51) International Patent Classification: Saujanya; 33 12 Cornelia Court, Jamestown, NC 27282 A61K 9/48 (2006.01) A61K 47/12 (2006.01) (US). YANG, Chue; 302 Kensington Road, Greensboro, A61K 9/64 (2006.01) A61K 47/42 (2006.01) NC 27403 (US). VAN DUIJNHOVEN, Henricus A61K 9/66 (2006.01) Marinus, Gerardus, Maria; Loevestein 9, 5235 GC Den Bosch (NL). PIEST, Martin; Smijersstraat 66, 5012 CD (21) International Application Number: Tilburg (NL). FATMI, Aqeel, A.; 4125 Premier Drive, PCT/US20 16/024 127 High Point, NC 27265 (US). (22) International Filing Date: (74) Agent: BROWN, Bernard, A., II; Brinks Gilson & Lione, 25 March 2016 (25.03.2016) Post Office Box 110285, Research Triangle Park, NC (25) Filing Language: English 27709 (US). (26) Publication Language: English (81) Designated States (unless otherwise indicated, for every kind of national protection available): AE, AG, AL, AM, (30) Priority Data: AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, 62/138,468 26 March 2015 (26.03.2015) US BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, 62/236,297 2 October 201 5 (02. 10.2015) US DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (71) Applicant: BANNER LIFE SCIENCES LLC [US/US]; HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, 4125 Premier Drive, High Point, NC 27265 (US).
    [Show full text]
  • Alternative-Sweeteners-2001.Pdf
    ISBN: 0-8247-0437-1 This book is printed on acid-free paper. Headquarters Marcel Dekker, Inc. 270 Madison Avenue, New York, NY 10016 tel: 212-696-9000; fax: 212-685-4540 Eastern Hemisphere Distribution Marcel Dekker AG Hutgasse 4, Postfach 812, CH-4001 Basel, Switzerland tel: 41-61-261-8482; fax: 41-61-261-8896 World Wide Web http://www.dekker.com The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional Marketing at the headquarters address above. Copyright 2001 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Current printing (last digit): 10987654321 PRINTED IN THE UNITED STATES OF AMERICA Preface Alternative sweeteners, both as a group and in some cases individually, are among the most studied food ingredients. Controversy surrounding them dates back al- most a century. Consumers are probably more aware of sweeteners than any other category of food additive. The industry continues to develop new sweeteners, each declared better than the alternatives preceding it and duplicative of the taste of sugar, the gold standard for alternative sweeteners. In truth, no sweetener is perfect—not even sugar. Combination use is often the best alternative. While new developments in alternative sweeteners continue to abound, their history remains fascinating. Saccharin and cyclamates, among the earliest of the low-calorie sweeteners, have served as scientific test cases.
    [Show full text]
  • Chemical and Functional Properties of Food Saccharides
    Chemical and Functional Properties of Food Saccharides © 2004 by CRC Press LLC Chemical and Functional Properties of Food Components Series SERIES EDITOR Zdzislaw E. Sikorski Chemical and Functional Properties of Food Proteins Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Components, Second Edition Edited by Zdzislaw E. Sikorski Chemical and Functional Properties of Food Lipids Edited by Zdzislaw E. Sikorski and Anna Kolakowska Chemical and Functional Properties of Food Saccharides Edited by Piotr Tomasik © 2004 by CRC Press LLC Chemical and Functional Properties of Food Saccharides EDITED BY Piotr Tomasik CRC PRESS Boca Raton London New York Washington, D.C. © 2004 by CRC Press LLC 1486_C00.fm Page 4 Monday, September 8, 2003 8:01 AM Library of Congress Cataloging-in-Publication Data Chemical and functional properites of food saccharides / edited by Piotr Tomasik. p. cm. — (Chemical and functional properites of food components series ; 5) Includes bibliographical references and index. ISBN 0-8493-1486-0 (alk. paper) 1. Sweeteners. I. Tomasik, Piotr. II. Title. III. Series. TP421.C44 2003 664—dc21 2003053186 This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher.
    [Show full text]
  • Erythritol and Xylitol in Lean and Obese Subjects
    Articles in PresS. Am J Physiol Endocrinol Metab (April 26, 2016). doi:10.1152/ajpendo.00037.2016 1 1 Gut hormone secretion, gastric emptying and glycemic responses to 2 erythritol and xylitol in lean and obese subjects 3 4 Bettina K. Wölnerhanssen1, 2, Lucian Cajacob1, Nino Keller1, Alison Doody3, Jens F. Rehfeld4, 5 Juergen Drewe5, Ralph Peterli6, Christoph Beglinger2, Anne Christin Meyer-Gerspach1 6 7 Authors’ affiliation: 8 1Department of Biomedicine of the University Hospital Basel, CH-4031 Basel, Switzerland 9 2Department of Research of the St. Claraspital Basel, CH-4016 Basel, Switzerland 10 3Diabetes Complications Research Centre, Conway Institute University College Dublin, Ireland 11 4Department of Clinical Biochemistry, Rigshospitalet, University of Copenhagen, Denmark 12 5Department of Clinical Pharmacology, University Hospital Basel, CH-4031 Basel, Switzerland 13 6Department of Surgery of the St. Claraspital Basel, CH-4016 Basel, Switzerland 14 15 BKW, ACMG, CB, JFR and RP designed the research; ACMG, BKW, LC and NK conducted 16 research; BKW, ACMG, AD and JD analyzed data and performed statistical analysis; BKW, ACMG 17 and CB wrote the paper. BKW has primary responsibility for the final content. All authors read and 18 approved the final manuscript. 19 Corresponding author: Bettina K. Wölnerhanssen, M.D. Department of Research St. Claraspital Basel CH-4016 Basel, Switzerland Phone: +41 61 328 7378 E-mail: [email protected] 20 21 Running Title: Xylitol and erythritol stimulate gut peptide release 22 Copyright © 2016 by the American Physiological Society. 2 23 Abstract 24 With the increasing prevalence of obesity and a possible association with increasing sucrose 25 consumption, non-nutritive sweeteners are gaining popularity.
    [Show full text]
  • Sugar Alcohols and Dental Caries
    Federal Register / Vol. 61, No. 165 / Friday, August 23, 1996 / Rules and Regulations 43433 4. Paragraph (b) of § 210.76 is revised sugar alcohols to the nonpromotion of evaluate such claims, that the claim is to read as follows: dental caries are justified. FDA is supported by such evidence (see also announcing these actions in response to § 101.14(c)). FDA considered the § 210.76 Modification or rescission of a petition filed by the National relevant scientific studies and data exclusion orders, cease and desist orders, and consent orders. Association of Chewing Gum presented in the petition as part of its Manufacturers, Inc., and an ad hoc review of the scientific literature on * * * * * working group of sugar alcohol sugar alcohols and dental caries. The (b) Commission action upon receipt of manufacturers (hereinafter referred to as agency summarized this evidence in the petition. The Commission may the petitioners). proposed rule (60 FR 37507). thereafter institute a proceeding to DATES: Effective January 1, 1998. The The proposed rule included modify or rescind the exclusion order, qualifying and disqualifying criteria for cease and desist order, or consent order Director of the Office of the Federal Register approves the incorporation by the purpose of identifying foods eligible by issuing a notice. The Commission to bear a health claim. The proposal also may hold a public hearing and afford reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51 of a certain specified mandatory content and label interested persons the opportunity to information for health claims statements appear and be heard.
    [Show full text]
  • Modification of Milk Protein Concentrate and Applicability in High-Protein Nutrition Bars Justin Charles Banach Iowa State University
    Iowa State University Capstones, Theses and Graduate Theses and Dissertations Dissertations 2012 Modification of milk protein concentrate and applicability in high-protein nutrition bars Justin Charles Banach Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/etd Part of the Food Science Commons Recommended Citation Banach, Justin Charles, "Modification of milk protein concentrate and applicability in high-protein nutrition bars" (2012). Graduate Theses and Dissertations. 12786. https://lib.dr.iastate.edu/etd/12786 This Thesis is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. i Modification of milk protein concentrate and applicability in high-protein nutrition bars By Justin Charles Banach A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Food Science and Technology Program of Study Committee: Buddhi P. Lamsal, Major Professor Stephanie Clark James Hollis Iowa State University Ames, Iowa 2012 Copyright © Justin Charles Banach, 2012. All rights reserved. ii TABLE OF CONTENTS LIST OF FIGURES iv LIST OF TABLES v CHAPTER 1. GENERAL INTRODUCTION 1 1.1 Research Premise 1 1.2 Thesis Organization 2 1.3 References 3 CHAPTER 2.
    [Show full text]
  • Roquette America, Inc. INGREDIENTS
    Roquette America, Inc. INGREDIENTS and Materials 1417 Exchange St. Keokuk, IA 52632 USA TELEPHONE 319.524.5757 E-MAIL [email protected] WEBSITE www.roquette-pharma.com Roquette America, Inc. NUMBER OF EMPLOYEES 6000 Worldwide Corporate Description Major Products DATE FOUNDED ROQUETTE is a leading worldwide partner of • Pearlitol-(mannitol USP-EP) for 1933 the pharmaceutical and nutraceutical industry, tableting; Xylisorb (xylitol USP-EP) strongly focused on providing specialized ex- • ReadiLycoat - novel starch based cipient technology for direct compression, fast- film coating excipient dissolving tablets, tablet coating, pyrogen-free • Kleptose - Beta-cyclodextrins (USP-EP) injectables, and sugar-free products. We actively for solubilization and taste-masking develop carbohydrate-based technologies, • Neosorb-(sorbitol USP-EP and functional pharmaceutical excipients and active PF) powder for tableting ingredients to enable outstanding formulations. • Neosorb-(sorbitol USP-NF) liquid A dedicated manufacturing, research and QC for liquid dosage forms network in Europe, Asia and the USA enables • Starlac- co-spray dried: starch/lactose ROQUETTE to support specialized excipients uti- excipient for tableting and roller compaction lized in injectables, enteral, parenteral nutrition • Lycasin- (maltitol solution USP-EP), a fiber sources, chewable, fast-dissolving tablets, noncrystallizing maltitol syrup for liquid tablet coating, thin-film delivery systems, syr- formulations, suspensions, and lozenges ups, suspensions, sachets, OTC, nutraceuticals, • Maltisorb – (maltitol) for sugar-free toothpastes and mouthwashes. The US FDA and sweetening and carrier applications European authorities regularly audit our manu- • Lycadex – (dextrose USP and PF) for parenterals facturing facilities to guarantee consistent com- • Topical starches pliance of ROQUETTE’s services and products to • Keoflo – (absorbable dusting powder USP-NF) the highest international quality requirements.
    [Show full text]
  • The Comparative Gastrointestinal Responses of Children and Adults Following Consumption of Sweets Formulated with Sucrose, Isomalt and Lycasin HBC
    European Journal of Clinical Nutrition (2002) 56, 755–764 ß 2002 Nature Publishing Group All rights reserved 0954–3007/02 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION The comparative gastrointestinal responses of children and adults following consumption of sweets formulated with sucrose, isomalt and lycasin HBC A Lee1, D Wils2, A Zumbe´1 and DM Storey1* 1Bioscience Research Institute, The University of Salford, Greater Manchester, UK; and 2Roquette Fre`res, Lestrem, France Objectives: To determine the gastrointestinal responses of children and adults following consumption of sucrose, isomalt and lycasin HBC and to compare these at two different dose levels in adults. Design: Both studies were randomised, double-blind, cross-over designs. Subjects: Fifty-one children aged 6 – 9 y were recruited from primary schools in the Salford area of Greater Manchester. Forty- eight children completed the study. Fifty healthy adult volunteers aged 18 – 24 y were recruited from the student population of the University of Salford. All subjects completed the study. Interventions: Children consumed either 25 g of sucrose, isomalt or lycasin HBC and adults 25 and 40 g in hard boiled sweets per day for two consecutive test days. Test periods of 2 days were separated by 7 day washout periods. Children consumed sweets throughout test days and adults in no less than 30 min but no more than 90 min. Subjects reported the prevalence and magnitude of flatulence, borborygmi, bloating, colic, bowel movements and watery faeces. Results: Consumption of 25 g isomalt provoked a mild laxative effect in children but not in adults. Consumption of 25 g isomalt significantly increased the prevalence and magnitude of gastrointestinal responses in both children and adults.
    [Show full text]
  • United States Patent (19) 11 Patent Number: 5,723,500 Stringer Et Al
    IIIUS005723500A United States Patent (19) 11 Patent Number: 5,723,500 Stringer et al. (45) Date of Patent: Mar. 3, 1998 54 ANTIPLAQUE ORAL COMPOSITION AND 553142 8/1974 Switzerland. METHOD 9210992 7/1992 WTPO 75 Inventors: Orum D. Stringer, Yardley, Pa.; John OTHER PUBLICATIONS C. Brahms. Trenton, N.J.; Malathy Subramanian, Branchburg, N.J.; Chemical Abstracts vol. 93, No. 17. Oct. 27, 1980. Ernest E. Kelly. New Brunswick, N.J. (Abstract No. 162715-Japan Kokai 55 016 802-Ajino moto). 73) Assignee: Colgate-Palmolive Company, New York, N.Y. Primary Examiner-Marianne M. Cintins Assistant Examiner-Dwayne C. Jones 21) Appl. No.: 649,389 Attorney, Agent, or Firm-Henry S. Goldfine 22) Filed: May 17, 1996 57 ABSTRACT (51) Int. Cl. ............... A01N31/08: A61K 31/05 An oral antiplaque composition and treatment of teeth (52 U.S. Cl. .......................... 514/736: 514/734; 514/731; therewith wherein the essential antiplaque agent is a sub 424/49 stantially water insoluble noncationic antibacterial phenol 58 Field of Search .................................. 514/731, 734, containing, relative to the hydroxyl group, an alkyl or 514/736: 424/49 cycloalkyl group, preferably tert-butyl (t-butyl), in 2-position, and substituents in one or both of the 4- and (56) References Cited 5-positions, one of which may be phenyl or 2',3' and/or 4 U.S. PATENT DOCUMENTS substituted alkyl or cycloalkyl phenyl, preferably 4'-t-butyl phenyl or a phenanthrene containing a hydroxyl substituent 3.300,051 3/1974 Barnhart et al. ........................ 424/346 in the 2- or 3-position and alkyl or cycloalkyl, preferably 4,321,257 3/1982 Sipos ............
    [Show full text]