# US 2018/0022901 A1 · Fat-binding compositions > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2018/0022901 A1 - Document ID: US20180022901A1 - Status: Published application - Kind: A1 - Application number: 15/721,186 - Filed: 2017-09-29 - Published: 2018-01-25 - Earliest claimed: 2010-03-13 - Assignees: Cma of Delaware, Inc. - Applicants: Cma of Delaware, Inc. - Inventors: Lajos SZENTE - Web page: https://patentgrep.com/patent/US20180022901A1 ## CPC - C08L 5/16: Cyclodextrin; Derivatives thereof - A23L 27/75: {the flavouring agents being bound to a host by chemical, electrical or like forces, e.g. use of precursors} - A23L 29/35: {Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches} - A23L 33/10: using additives (addition of substantially indigestible substances A23L33/21) - A23L 33/20: Reducing nutritive value; Dietetic products with reduced nutritive value - A61P 3/04: Anorexiants; Antiobesity agents - A61P 3/06: Antihyperlipidemics - C08B 37/0015: {Inclusion compounds, i.e. host-guest compounds, e.g. polyrotaxanes} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - C08L: COMPOSITIONS OF MACROMOLECULAR COMPOUNDS (compositions based on polymerisable monomers C08F, C08G; artificial filaments or fibres D01F; textile treating compositions D06) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A61P: SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS - C08B: POLYSACCHARIDES; DERIVATIVES THEREOF (polysaccharides containing less than six saccharide radicals attached to each other by glycosidic linkages C07H; fermentation or enzyme-using processes C12P19/00; sugar industry C13; production of cellulose D21) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract A fat-binding composition contains an inclusion complex with a host molecule and a guest molecule. The guest molecule includes one or more amino acids, vitamins, flavorants or related compounds, rutin, betanin, derivatives thereof, and mixtures thereof. The fat-binding composition may be in the form of a tablet or powder, for example, and may be incorporated into a food or beverage product. If in the form of a powder or tablet, the composition may optionally contain a carbonation-forming component and may be dissolved in carbonated or non-carbonated water. The fat-binding composition may also be employed in a method for binding fat ingested by an animal which includes having the animal ingest the composition, or a food or beverage product containing the same. ## Claims ### Claim 1 A food product composition, comprising: a guest-host inclusion complex of a host molecule that is an α- or β-cyclodextrin; and a guest molecule that is a dietary supplement, a flavor enhancer, or aroma enhancer; and wherein the guest molecule is weakly and reversibly associated with the host molecule such that under physiological conditions the guest molecule is replaced by a fatty molecule that is then substantially irreversibly bound. ### Claim 2 (depends on 1) The food product composition of claim 1, wherein the composition is a food product that is a beverage. ### Claim 3 (depends on 1) The food product composition of claim 1, wherein the composition is a dry solid, and the addition of water to the composition yields a beverage. ### Claim 4 (depends on 1) The food product composition of claim 1, wherein the composition is a starch-containing food product. ### Claim 5 (depends on 4) The food product composition of claim 4, wherein the composition is a food product prepared from cereal grains or starchy roots. ### Claim 6 A composition for preparing a beverage, comprising: a guest-host inclusion complex of a host molecule that is an α- or β-cyclodextrin; and a guest molecule that is a dietary supplement, a flavor enhancer, or aroma enhancer; and wherein the guest molecule is weakly and reversibly associated with the host molecule such that under physiological conditions the guest molecule is replaced by a fatty molecule that is then substantially irreversibly bound. ### Claim 7 (depends on 6) The composition of claim 6, wherein the composition is a dry solid, and the addition of water to the composition yields the beverage. ### Claim 8 (depends on 7) The composition of claim 7, wherein the composition is in the form of a tablet, pellets, granules, or a powder. ### Claim 9 (depends on 8) The composition of claim 8, wherein the composition is a powder that produces an effervescent beverage upon the addition of water. ### Claim 10 A method of preparing a food product composition, wherein the food product composition includes a guest-host inclusion complex of a host molecule that is an α- or β-cyclodextrin, and a guest molecule that is a dietary supplement, a flavor enhancer, or aroma enhancer under physiological conditions the guest molecule is replaced by a fatty molecule that is then substantially irreversibly bound; the method comprising: a) combining the host molecule and the guest molecule under conditions suitable for forming the guest-host inclusion complex; b) purifying and isolating the guest-host inclusion complex c) combining the purified guest-host inclusion complex with one or more additional components to yield a food product composition. ### Claim 11 (depends on 10) The method of claim 10, wherein purifying the guest-host inclusion complex includes removing uncomplexed guest molecules. ### Claim 12 (depends on 10) The method of claim 10, wherein combining the host molecule and the guest molecule includes preparing a solution, suspension, or slurry. ### Claim 13 (depends on 10) The method of claim 10, wherein combining the host molecule and the guest molecule includes a dry blending process. ### Claim 14 (depends on 10) The method of claim 10, wherein the combining the host molecule and the guest molecule includes preparing a saturated solution; and purifying the guest-host inclusion complex includes crystallization and filtration of the inclusion complex.