Composition comprising cinnamon extract
AssigneeDialpha
InventorsNicolas Chapal, Vickram Beejmohun
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Abstract
The invention concerns a composition for lowering the glycemic index comprising, or consisting of an alcoholic extract of cinnamon in an amount of at least 10% by weight compared to the total weight of the composition, and optionally a carrier, a food composition comprising a composition for lowering the glycemic index in an amount ranging from 0.1% to 5% by weight compared to the total weight of the food composition, the use of a composition for lowering the glycemic index or of a food composition as a glycemic index lowering agent.
Claims54
Extract of cinnamomum zeylanicum, susceptible of being obtained by the process comprising the following steps:
- a) contacting dried milled cinnamomum zeylanicum bark with an extraction solvent at a temperature of around 50° C.,
- b) filtering out the solids and collecting alcoholic extract c) washing said solids by stirring with an extraction solvent
- d) filtering out the solids and collecting alcoholic extract
- e) combining said alcoholic extracts
- f) removing non-soluble residues by decantation or filtration
- g) evaporating the solvents from the combination at a temperature inferior or equal to 50° C.
- h) recovering a dry extract
Process for obtaining cinnamomum zeylanicum extract comprising the following steps:
- a) contacting dried milled cinnamomum zeylanicum bark with an extraction solvent comprising water and an alcoholic solvent.
- b) filtering out the solids and collecting the solvent extract
- c) optionally, washing said solids by stirring with extraction solvent
- d) optionally, filtering out the solids and collecting the solvent extract
- e) combining solvent extracts
- f) removing non-soluble residues
- g) concentrating the solvents
- h) evaporating the solvents
- i) recovering a dry extract
- characterised in that all the steps a) to h) are conducted at a temperature equal or below 50° C.
Dependencies are inferred from the claim text.