US 2003/0198726 A1 · Matrix-forming composition containing pectin

Abstract

One aspect of the present invention relates to a liquid edible composition with a pH of more than 6, a viscosity below 50 mPas at a shear rate of 100 s−1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37° C., the composition comprising at least 0.05 wt. % of pectin having a degree of methoxylation between 2 and 50 and/or of alginate; and at least 5 mg calcium per 100 ml; and between 1 and 25 g protein per 100 ml. Another aspect of the invention relates to a method for the treatment or prevention of overweight or obesity in mammals, said method comprising the enteral administration to a mammal of an effective amount of the aforementioned composition.

Claims18

Dependent claims

A liquid edible composition with a pH of more than 6, a viscosity below 50 mPas at a shear rate of 100 s−1 and 20° C., and a viscosity of at least 125% of the aforementioned viscosity at a pH below 5 and a temperature of 37° C., the composition comprising:

a. at least 0.05 wt. % of pectin having a degree of methoxylation between 2 and 50 and/or of alginate;
b. at least 5 mg calcium per 100 ml;
and
c. between 1 and 25 grams protein per 100 ml;

1 more element

Dependencies are inferred from the claim text.

Facts

Application

10/443,069Filed 22 May 2003

Priority

20 Dec 2001

Published

23 Oct 2003

Term ends

Not estimatedThe source records don’t support an estimate.

Classification15 codes

A23L 2/52
Non-alcoholic beverages; Dry compositions or concentrates therefor ; Preparation or treatment thereof: adding ingredients
A23L 29/231
Of vegetable origin: pectin; Derivatives thereof
A23L 29/244
Of vegetable origin: from corms, tubers or roots, e.g. glucomannan
A23L 29/256
Of vegetable origin: from seaweeds, e.g. alginates, agar or carrageenan

Matrix-forming composition containing pectin

Life of this patent

Matrix-forming composition containing pectin

Life of this patent

Abstract

Claims18