# US 2005/0118326 A1 · Reduced digestible carbohydrate food having reduced blood glucose response

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- Number: US 2005/0118326 A1
- Document ID: US20050118326A1
- Status: Published application
- Kind: A1
- Application number: 10/967,800
- Filed: 2004-10-18
- Published: 2005-06-02
- Earliest claimed: 2003-10-16
- Assignees: TechCom Group, LLC
- Inventors: Jon Anfinsen; Bryan Tungland
- Web page: https://patentgrep.com/patent/US20050118326A1

## CPC

- A23K 50/40: for carnivorous animals, e.g. cats or dogs
- A21D 2/181: {Sugars or sugar alcohols (honey A21D2/34)}
- A21D 2/183: {Natural gums}
- A21D 2/186: {Starches; Derivatives thereof}
- A21D 2/188: {Cellulose; Derivatives thereof}
- A21D 13/02: Products made from whole meal; Products containing bran or rough-ground grain
- A21D 13/043: from tubers, e.g. manioc or potato
- A21D 13/047: from cereals other than rye or wheat, e.g. rice
- A21D 13/06: Products with modified nutritive value, e.g. with modified starch content
- A21D 13/064: with modified protein content
- A21D 13/40: Products characterised by the type, form or use
- A23L 7/00: Cereal-derived products; Malt products; Preparation or treatment thereof (preparation of malt for brewing C12C)
- A23L 7/109: Types of pasta, e.g. macaroni or noodles
- A23L 7/117: Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor (cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152)
- A23L 7/135: Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- A23L 7/143: Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
- A23L 7/165: Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L 19/115: {Konjak; Konntaku}
- A23L 19/19: {from powdered or mashed potato products (A23L19/135 takes precedence)}
- A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)
- A23L 29/231: Pectin; Derivatives thereof
- A23L 29/238: from seeds, e.g. locust bean gum or guar gum (starch A23L29/212; pectin A23L29/231)
- A23L 29/244: from corms, tubers or roots, e.g. glucomannan (starch A23L29/212)
- A23L 29/25: Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
- A23L 29/256: from seaweeds, e.g. alginates, agar or carrageenan
- A23L 29/27: {Xanthan not combined with other microbial gums}
- A23L 29/30: containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L21/20; artificial sweetening agents A23L27/30)
- A23L 33/125: containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates (indigestible substances A23L33/21)
- A23L 33/20: Reducing nutritive value; Dietetic products with reduced nutritive value
- A23P 20/20: Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A21D 13/045: from leguminous plants
- A21D 13/41: Pizzas
- A21D 13/42: Tortillas
- A21D 13/43: Flatbreads, e.g. naan
- A21D 13/60: Deep-fried products, e.g. doughnuts
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23K: FODDER
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.

## Claims

### Claim 1

A reduced digestible carbohydrate food comprising:
1) at least 50% by weight of available carbohydrate, wherein the available carbohydrate comprises at least 15% protected carbohydrate, and
2) a non-digestible protective material.

### Claim 2 (depends on 1)

The reduced digestible carbohydrate food according to claim 1, wherein the non-digestible protective material is selected from the group consisting of:
(1) at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, β-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, diutan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof,
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and
(2) a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

### Claim 3 (depends on 1)

The reduced digestible carbohydrate food according to claim 1, comprising at least 80% by weight of available carbohydrate, and wherein the available carbohydrate comprises at least 50% protected carbohydrate.

### Claim 4 (depends on 1)

The reduced digestible carbohydrate food according to claim 1 wherein the available carbohydrate is comprised in a grain flour.

### Claim 5 (depends on 4)

The reduced digestible carbohydrate food according to claim 4 wherein the grain flour is selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, and potato.

### Claim 6 (depends on 1)

The reduced digestible carbohydrate food according to claim 1, further comprising an Ionic Property Modifier.

### Claim 7

A reduced digestible carbohydrate food comprising:
1) a available carbohydrate comprising a protected carbohydrate, and
2) a non-digestible protective material comprising, by weight:
a) at least 10% of at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof,
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and
b) at least 35% of a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

### Claim 8 (depends on 7)

The reduced digestible carbohydrate food according to claim 7, comprising at least 25% by weight of the available carbohydrate, and wherein the available carbohydrate comprises at least 15% protected carbohydrate.

### Claim 9 (depends on 7)

The reduced digestible carbohydrate food according to claim 7, further comprising an Ionic Property Modifier.

### Claim 10

A reduced digestible carbohydrate food made from a dough, the dough being made by admixturing:
1) a digestible carbohydrate-based ingredient that comprises digestible carbohydrate, and
2) a non-digestible protective material comprising, by weight:
a) at least 10% of at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof,
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and
b) at least 35% of a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20, and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

### Claim 11 (depends on 10)

The reduced digestible carbohydrate food according to claim 10 wherein the non-digestible protective material is pre-hydrated before admixture with the digestible carbohydrate-based ingredient.

### Claim 12 (depends on 10)

The reduced digestible carbohydrate food according to claim 10 wherein the digestible carbohydrate-based ingredient is comprised in a grain flour.

### Claim 13 (depends on 12)

The reduced digestible carbohydrate food according to claim 12 wherein the grain flour is selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, and potato.

### Claim 14 (depends on 10)

The reduced digestible carbohydrate food according to claim 10, further comprising an Ionic Property Modifier.

### Claim 15

A reduced digestible carbohydrate food having a matrix structure, comprising:
1) a available carbohydrate comprising a protected carbohydrate, and
2) a non-digestible protective material that forms a food film network within the matrix, the non-digestible protective material having a breaking strength values of greater than about 50 dynes/cm2, and a elongation to break of at least about 10%, and a viscosity of at least about 500 cP at a 10% concentration by weight in water, at 20° C.

### Claim 16 (depends on 15)

The reduced digestible carbohydrate food according to claim 15 wherein the breaking strength is greater than about 500, and an elongation of at least 100%, and the viscosity is at least about 1000.

### Claim 17 (depends on 15)

The reduced digestible carbohydrate food according to claim 15 wherein the available carbohydrate is comprised in a grain flour.

### Claim 18

A reduced digestible carbohydrate food having a matrix structure, comprising:
1) a digestible carbohydrate-based ingredient in the form of discrete units, the ingredient comprising a available carbohydrate, where a portion of the available carbohydrate comprises a protected carbohydrate, and
2) a non-digestible protective material that forms a food film network that surrounds the discrete units, to provide digestion resistance to the protected carbohydrate.

### Claim 19 (depends on 18)

The reduced digestible carbohydrate food according to claim 18 wherein the non-digestible protective material comprises, by weight:
a) at least 10% of at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof,
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and
b) at least 35% of a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharides, gum arabic, and partially hydrolyzed guar gum.

### Claim 20 (depends on 19)

The reduced digestible carbohydrate food according to claim 19, further comprising an Ionic Property Modifier selected from the group consisting of a monovalent cation, a divalent cation, and mixtures thereof.

### Claim 21

A method of making a reduced digestible carbohydrate ingredient, comprising the steps of:
1) providing a digestible carbohydrate-based ingredient comprising an amount of available carbohydrate,
2) providing a non-digestible protective hydrocolloid mixture, and
3) shearing the digestible carbohydrate-based ingredient with the non-digestible hydrocolloid mixture under conditions of shear sufficient to form the reduced digestible carbohydrate ingredient having a carbohydrate digestion resistance of at least 10%.

### Claim 22 (depends on 21)

The method according to claim 21 wherein the carbohydrate digestion resistance is at least 30%.

### Claim 23 (depends on 21)

The method according to claim 21 wherein the non-digestive protective hydrocolloid mixture comprises:
(1) at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, and
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and
(2) a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

### Claim 24

A method of making a reduced digestible carbohydrate ingredient, comprising the steps of:
1) providing a digestible carbohydrate-based ingredient comprising a available carbohydrate and an intrinsic non-digestible hydrocolloid, and
2) shearing the digestible carbohydrate-based ingredient under conditions of shear sufficient to form the reduced digestible carbohydrate ingredient having a carbohydrate digestion resistance of at least 10%.

### Claim 25 (depends on 24)

The method according to claim 24 wherein the intrinsic non-digestible hydrocolloid comprises at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, and
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof.

### Claim 26 (depends on 24)

The method according to claim 24 further comprising the step of providing and shearing with the digestible carbohydrate-based ingredient, a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

### Claim 27

A method of reducing the blood glucose response of a meal, comprising the steps of:
1) providing a reduced digestible carbohydrate food comprising an effective amount of a non-digestible protective ingredient,
2) providing a second food comprising digestible carbohydrate,
3) consuming a meal comprising the reduced digestible carbohydrate food and the second food, and
4) co-digesting the foods or the meal, whereby non-digestible protective ingredient protects the digestible carbohydrate in the second food from digestion and reduces the blood glucose response of the second food.

### Claim 28 (depends on 27)

The method according to claim 27 wherein the step of consuming of the meal causes a viscous chyme to form in the gastrointestinal tract, wherein the viscous chyme inhibits the digestion of the digestible carbohydrate.

### Claim 29

A reduced digestible carbohydrate food, made from a digestible carbohydrate-based ingredient comprising digestible carbohydrate, and a non-digestible protective material, wherein the glycemic load of the reduced digestible carbohydrate food is at least 30% less than the glycemic load of a conventional food made from the digestible carbohydrate-based ingredient, excluding any dilution of the reduced digestible carbohydrate food by the non-digestible protective material.

### Claim 30 (depends on 29)

The reduced digestible carbohydrate food according to claim 29, wherein glycemic load of the digestive-resistant carbohydrate material is no more than 90%, more typically no more than 50%, and even more typically no more than 10%, of the glycemic load of the digestible carbohydrate-based ingredient.

### Claim 31

A reduced digestible carbohydrate food, made from a digestible carbohydrate-based ingredient comprising digestible carbohydrate, and a non-digestible protective material, wherein the glycemic index of the reduced digestible carbohydrate food is at least 30% less than the glycemic index of a conventional food made from the digestible carbohydrate-based ingredient, excluding any dilution of the reduced digestible carbohydrate food by the non-digestible protective material.

### Claim 32 (depends on 31)

The reduced digestible carbohydrate food according to claim 31, wherein glycemic index of the reduced digestible carbohydrate food is no more than 90%, more typically no more than 50%, and even more typically no more than 10%, of the glycemic load of the digestible carbohydrate-based ingredient.

### Claim 33

A non-digestible protective food additive, comprising by weight:
a) at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, and
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and
b) a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

### Claim 34 (depends on 33)

A use of a food additive according to claim 33, for reducing the blood glucose response of a food to which it is added.

### Claim 35

A reduced digestible carbohydrate flour in particulate form, comprising:
1) a digestible carbohydrate-based flour, and
2) a non-digestible protective ingredient.

### Claim 36 (depends on 35)

The modified carbohydrate-based ingredient according to claim 35, wherein the digestible carbohydrate-based ingredient is a grain flour, and the non-digestible protective ingredient comprises:
(1) at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof, and
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and
(2) a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

### Claim 37 (depends on 36)

A reduced digestible carbohydrate food product made by using the reduced digestible carbohydrate flour according to claim 36 as a substitute for a conventional grain and other vegetable flour.

### Claim 38 (depends on 37)

The food product according to claim 37 wherein the food product is a dough, a bread or a bakery product.

### Claim 39

A reduced digestible carbohydrate pasta comprising:
a) the grain flour is selected from the group consisting of flours of wheat, rye, barley, oat, sorghum, rice, corn, and potato, and
b) a non-digestible protective material selected from the group consisting of:
(1) at least one of:
(i) a structural/viscous fermentable material selected from the group consisting of carrageenan, furcellaran, alginate, gum arabic, gum ghatti, gum tragacanth, karaya gum, guar gum, locust bean gum, tara gum, tamarind gum, inulin, agar, konjac mannan, arabinoxylans, b-glucans, xyloglucans, pectin, cellulose, curdlan, dextran, gellan gum, rhamsan gum, scleroglucan, welan gum, xanthan gum, gelatin, carboxymethylcellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, propylene glycol alginate, hydroxypropyl guar, modified starches, and mixtures thereof,
(ii) a structural protein polymer selected from the group consisting of gluten, modified gluten, casein, soy, whey concentrate, chitosan, amylose, and mixtures thereof; and
(2) a rheology modifier selected from the group consisting of a low molecular weight saccharide such as glycerin, fructose, a fructooligosaccharide, a polyol, inulin having a degree of polymerization (DP) from about 2-20 and an average DP of about 4-7, an oligosaccharide, gum arabic, and partially hydrolyzed guar gum.

### Claim 40 (depends on 39)

The pasta according to claim 39 wherein the flour is wheat flour, wherein the structural/viscous fermentable material is selected from the group consisting of xanthan gum, guar gum, locust bean gum, pectin, alginates, carrageenan, tragacanth gum, karaya gum, inulin having a degree of polymerization (DP) from 2-60 fructose units (FU) and an average DP of 8-12 FU, and inulin having a DP from 15-60 FU and an average DP of about 15-30 FU.

### Claim 41 (depends on 39)

The pasta according to claim 39 further comprising an Ionic Property Modifier selected from the group consisting of a monovalent cation, a divalent cation, and mixtures thereof.