Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
WO95/01778 ~ 7 9 ~ PCT~S94/07390
DIETARY FIBER COMPOSITION. METHOD OF PREPARATION AND USE
Field of the Invention
This invention relates generally to dietary fiber
compositions, methods of preparing dietary fiber compositions and
use of dietary fiber compositions and, specifically, to a dietary
fiber composition including a water-soluble fiber and a water-
insoluble protein, a method of preparing the composition and a
use.
This invention also relates specifically, to a dietary
fiber composition including a water-soluble fiber, a water-
insoluble protein and an acidulant, a method of preparing the
dietary fiber composition and a use of the dietary fiber
composition to preserve food.
Backqround of the Invention
Dietary fiber is believed to play an important role in
modulating and preventing a number of chronic diseases. For
example, dietary fiber has been shown to exert a protective
effect against hyperlipidemia, coronary heart disease, colorectal
and stomach cancer, diabetes7 diverticulosis, hypertension and
gallstones. In addition, studies have shown that high levels of
dietary fiber are associated with lower blood pressure as well as
reduced levels of total serum cholesterol and its low density
lipoprotein (LDL) component.
WO95/01778 ~ ~ 6 ~ ~ 9 2 PCT~S94/07390 -
Not all forms of dietary fiber appear to influence
serum cholesterol levels to the same degree or in the same
m~nner Specifically, water-soluble dietary fiber appears to be
effective in lowering serum or plasma cholesterol and its ~DL
component without affecting the high density lipoprotein (HD~)
component of the serum cholesterol. In contrast, water-insoluble
fiber appears to have little or no effect on cholesterol levels.
The U.S. Food and Drug ~m;n;stration (FDA) and the
National Cancer Institute rec~mm~n~ that people consume at least
30 grams of dietary fiber as part of a daily dietary regimen.
Many people do not consume this amount of dietary fiber from
natural sources such as vegetables, grains and fruit.
Although it might, therefore, appear that a dietary
supplement is indicated, the supplemental forms of water-soluble
dietary fiber that are presently available for oral ingestion are
generally unacceptable. Specifically, the material has a gummy
unpleasant taste and an undesirable tendency to cling to the roof
of the mouth and to the esophagus. In the past, this undesirable
tendency has resulted in severe discomfort to the mouth and
esophagus.
Additionally, all food products begin to deteriorate
the mom~nt they are picked if they are of plant origin or caught
and/or slaughtered if they are of ~n;m~l origin. This
deterioration can be delayed, for example, by chilling the food
product. Better methods of chilling are continuously being
sought in order to better preserve the food.
Alternatively, some food products such as fruits can be
preserved by dehydration. However, even dehydrated fruits will
deteriorate or become bug infested unless treated with a suitable
preservative agent. Many presently available preservative
agents, such as sulfites, cause allergic reactions in sensitive
persons and are becoming more heavily regulated by the United
States Food and Drug ~m; n; ~tration.
Accordingly, it would be desirable to provide an easily
ingestible dietary fiber composition that overcomes the drawbacks
WO95/01778 ~ 6 ~ 7 9 2 PCT~S94/07390
of the prior art.
It is, therefore, an object of the invention to provide
an acceptable dietary fiber composition including at least one
water-soluble fiber.
5It is another object of the invention to provide a
dietary fiber composition including at least one water-soluble
fiber and at least one water-insoluble protein.
It is another object of the invention to provide a
dietary fiber composition including water-soluble fiber and zein.
10It is another object of the invention to provide a
dietary fiber composition including a water-soluble fiber that is
readily consumed by swallowing.
It is a further object of the invention to provide a
dietary fiber composition including a water-soluble fiber that
provides reduced gastrointestinal upset.
It is still another object of the invention to provide
a dietary fiber composition including a water-soluble fiber
having an enteric-type coating.
It is still a further object of the invention to
provide a method of preparing a dietary fiber composition
including a water-soluble fiber and a waterinsoluble protein.
It is yet another object o~ the invention to provide a
dietary fiber composition including water-soluble fiber and
water-insoluble protein that is useful as a dietary supplement.
25Additionally, it would be desirable to provide an
improved method of preserving food that overcomes the drawbacks
of the prior art.
It is, therefore, an object of the invention to provide
an improved method of preserving food.
30It is another object of the invention to provide a
method of preserving food using a dietary fiber composition
including at least one water-soluble fiber.
It is still another object of the invention to provide
a method of preserving food using a dietary fiber composition
including at least one water-soluble fiber, at least one water-
WO95/01778 PCT~S94/07390 -
~ 16~ 92 4
insoluble protein and an acidulant.
It is yet another object of the invention to provide a
method of preserving food using a dietary fiber composition
including water-soluble fiber, zein and an acidulant.
It is even another object of the invention to provide
a method of preserving dehydrated fruit.
It is a further object of the invention to provide a
method of preserving freshly picked fruit and vegetables.
It is still another object of the invention to provide
a method of preserving freshly caught fish.
It is still a further object of the invention to
provide a method of preserving food by chilling using ice with a
lowered melting point.
It is yet another object of the invention to provide a
method of preserving food by chilling the food using ice
including a dietary fiber composition with water-soluble fiber,
water-insoluble protein and an acidulant.
Still other objects and advantages of the invention
will in part be obvious and will in part be apparent from the
specification.
Summary of the Invention
Generally speaking, in accordance with the invention a
dietary ~iber composition including at least one water-soluble
fiber and at least one water-insoluble protein is provided, The
water-insoluble protein provides an enteric coating for the
water-soluble fiber without affecting the beneficial properties
of the fiber. The resulting composition can be used to prepare
a directly compressible tablet that can be swallowed easily. In
a preferred embodiment, the water-insoluble protein is zein. A
method of preparation of the composition and a method of use are
also provided.
The invention accordingly comprises a composition of
matter possessing the characteristics, properties, and the
relation of constituents, and the several steps and the relation
WO95/01778 ~ 7 ~ ~ , PCT~594/~739~
of one or more steps with respect to each of the others for
preparing the composition and the use of the composition
hereinafter described.
FurthPrmore, a dietary fiber composition including at
5 least one water-soluble fiber, at least one water-insoluble
G protein and an acidulant is provided. The dietary fiber
composition can be used to preserve food by applying the
composition directly to the food or alternatively, the
composition can be used in the production of ice used to chill
lO the food.
The invention accordingly comprises the composition of
matter possessing the characteristics, properties and the
relation of constituents and the several steps and the relation
of one or more of such steps with respect to each of the others
15 thereof, which will be exemplified in the method hereinafter
disclosed, and the scope of the invention will be indicated in
the claims.
Detailed Description of the Preferred Embodiments
The dietary fiber composition of the invention includes
a water-soluble fiber and a water-insoluble protein or at least
one water-soluble fiber, at least one water-insoluble protein and
an acidulant. The latter dietary fiber composition can be used
to preserve food by applying the composition directly to the food
is provided. Alternatively, the dietary fiber composition can be
added to water that is used to make ice on which the food is
preser~ed by chilling.
The fiber can be any fiber that is water-soluble and
generally recognized as safe (G.R.A.S.) for h17m~n and ~n;m~l
consumption by the U.S. Food and Drug ~r7m; n; stration. In
general, water-soluble fibers are plant-derived polysaccharides
and related materials such as pectin.
Examples of water-soluble fiber that can be used to
prepare the composition of the invention include, but are not
limited to water-soluble cellulose derivatives, seaweed
WO95/01778 ~16 6 7 9 2 PCT~S94/07390 -
polysaccharides such as alginate and carrageenin, seed
mucilagincus polysaccharides, complex plant exudate
polysaccharides such as gum arabic, tragacanth, guar, pectin,
ghatti and the like, and microbially synthesized polysaccharides
such as xanthan gum. In a preferred embodiment, the water-
soluble fiber is selected from guar, pectin, gum arabic and
mixtures thereof.
The soluble fiber is present in an amount between about
90 and 99.5~ by weight of the total composition, preferably in an
amount between about 95 and 99~ by weight.
Similarly, the protein can be any protein that is
water-insoluble and G.R.A.S. In general, the protein is a
prolamine. A prolamine is a cereal-derived protein that is
insoluble in water, absolute alcohol or neutral solvents and
soluble in dilute (80~) alcohol. Suitable examples of prolamines
include, but are not limited to, corn-derived prolamine or zein,
barley-derived prolamine or-hordein and wheat-derived prolamine
or gliadin.
The water-insoluble protein is present in an amount
between about 0.5 and 10~ by weight of the total composition,
preferably in an amount between about 1 and 5~.
In a preferred embodiment of the invention, the water-
insoluble protein or prolamine is zein. Zein is extracted from
corn or maize. Zein forms odorless, tasteless, clear, hard and
almost invisible edible films.
Sixteen amino acids have been isolated from zein
including glutamic acid or glut~m;ne, leucine, proline, ~l~n;ne,
phenylalanine, isoleucine, serine, tyrosine and asparagine. The
r~m~;n;ng seven are present in amounts of less than 3~ by weight.
Of the eight amino acids that are necessary for protein synthesis
in the human body, zein has virtually no lysine or tryptophan.
Zein is extracted from corn gluten by physical, as
opposed to chemical, means. In whole corn zein occurs as a
heterogeneous mixture of disulfide-linked aggregates. Commercial
extraction results in a product with a molecular weight of 25,000
WO95/01778 ~16 6 7 ~ 2 PCT~S94/07390
to 35,000. There is a high proportion of hydrocarbon group side
ch~; n~ and a high percentage of amide groups present with a
relatively low amount of free carboxylic acid groups. Zein is
commercially available from Freeman Industries, Inc. of Tuckahoe,
New York.
In addition, relatively small, organic, food-grade
acids or acidulants are used in several embodiments of the
presen~ invention to lower the pH of an aqueous dietary fiber
solution prepared using the dietary fiber composition. The
acidulants also act to enhance the water dispersibility of the
dietary fiber composition, i.e. to facilitate reconstitution of
the dietary composition in water.
Suitable acidulants include, but are not limited to,
citric acid, maleic acid, adipic acid, fumaric acid and the like.
In a preferred embodiment, citric acid is used.
The acidulants are used in an amount between about
0.25~ and 5~ by weight of the composition, preferably in an
amount between about 0.5~ and 1~ by weight. When used, the
acidulant is added to the water of an aqueous organic solvent
system prior to addition of the organic component.
The composition of the invention is prepared by
dissolving the water-insoluble protein or prolamine in an aqueous
organic solvent system to form a protein solution. The soluble
fiber is added to the protein solution to form a fiber/protein
solution. The solvent is evaporated from the fiber/protein
solution to provide the composition of the invention.
The aqueous organic solvent system is a mixture
containing at least one organic solvent in water. Suitable
organic solvents include, but are not limited to, alcohols such
as ethyl alcohol and isopropyl alcohol; edible glycols such as
propylene glycol and certain polyethylene glycols; and, ketones
such as acetone. In a preferred embodiment of the invention, the
aqueouæ organic solvent system is either aqueous ethyl alcohol or
aqueous isopropyl alcohol.
W095/01778 PCT~S94/07390 -
~6~792 8
The desired ratio of water to organic solvent is
dependent on factors such as the miscibility of the solvent in
the water and the amount of protein to be dissolved. When the
organic solvent system is aqueous ethyl alcohol or aqueous
isopropyl alcohol, the amount of water generally ranges between
about 10 and 25~ by weight and the amount of alcohol generally
ranges between about 75 and 90~ by weight. More preferably, the
amount of water in such systems is between about 12 and 15~ and
the amount of alcohol is between 85 and 88~.
The water-insoluble protein or prolamine is added to
the aqueous organic solvent system in an amount between about 100
and 300gms of prolamine per liter of aqueous organic solvent
system, more preferably in an amount between about 120 and 240gms
per liter. The dissolution is carried out at a temperature
between about 20C (a-mbient room temperature) and about 60C,
preferably about 30C using conventional agitation methods to
form a protein solution. Soluble fiber is then admixed with the
protein solution to form a fiber/protein liquid mixture.
The fiber/protein liquid mixture generally contains
between about 90 and 99.5~ fiber and between about 0.5 and 10~
protein based on the total weight of fiber and protein. More
preferably, the fiber/protein solution contains between about 95
and 99~ protein and between about 1 and 5~ protein based on the
total weight of fiber and protein.
It is important that the water-insoluble protein or
prolamine thoroughly impregnate the soluble fiber particles
during the process of ~Am;~;ng the soluble fiber with the protein
solution. The aqueous organic solvent system used to prepare the
protein solution should wet the soluble-fiber particles so that
the hydrophilic soluble fiber particles are impregnated with the
hydrophobic protein to form the fiber/protein solution or
composition of the invention.
The admixing process is carried out until a complete
uniform mixture is attained. In general, the process is carried
out at a temperature between about 20 and 60C, preferably
WO95/01778 216 6 7 9 2 ~ PCT~S94/07390
,
between about 20 and 25C for a time period of between about 10
and about 30 minutes, preferably between about 10 and 15 minutes.
The fiber/protein solution is agitated during the a~m;x;ng
process by conventional agitation methods including, but not
limited to, m~nll~l shaking, mechanical shaking, magnetic
stirring, mechanical stirring or a combination thereof.
Additives that promote impregnation may be added at any
point during the admixing process. Suitable additives include,
but are not limited to, edible detergents and emulsifiers.
Exemplary additives are polysorbates, edible vegetable oils and
egg albumin (egg whites).
Additives that promote impregnation may be added at any
point during the ~m;x;ng process. Suitable additives include,
but are not limited to, edible detergents and emulsifiers.
Exemplary additives are polysorbates, edible vegetable oils and
egg albumin (egg whites).
Additives may be used in an amount between about 0.25,
preferably 0.5, and 5.0~ by volume of the fiber/protein solution,
preferably between about 0.5 and 1.0~.
Once the fiber/protein solution has been prepared, the
solvent is evaporated to provide the compositions of the
invention. Any number o~ solvent extraction techniques may be
used including, but not limited to, vacuum drying,
centrifugation, evaporation, freeze drying, air drying,
convection oven drying or a combination thereof.
It is preferred that the solvent evaporation technique
be one that does not require the use o~ excessive or prolonged
heat that will oxidatively darken the product. Although
oxidative darkening has little effect on the utility of the
produc~ as a dietary supplement or dietary fiber composition, it
may affect its appeal and desirability. One preferred method of
r extracting the solvent is vacuum drying which safely removes and
recovers the solvent while drying the product to provide the
fiber/protein composition of the invention.
The fiber/protein composition provided in accordance
WO95/01778 ~ 7 9 2 PCT~S94/07390 -
with the invention can be further processed by grinding or
milling to a desired mesh particle size for use in tablets,
granules, powders, pellets, extrusions, flours and the like. In
a preferred embodiment, the composition can be formed into a
directly compressible tablet without prior granulation.
Alternatively, the composition can be disper~ed in
solutions, gals, or powder mixes or encapsulated in chewing gums
and the like. The composition can be admixed with edible
coloring agents, flavorings, sweeteners, con~;m~nts such as salt
and spices, binders, preservatives, anti-oxidants or other
conventional additives used in the preparation of material for
consumption by hllm~n~ and ~n;m~ls~
The fiber/protein composition of the invention can also
be combined with other useful dietary supplements such as
insoluble fiber like wheat bran, vit~m;n~, minerals, trace
elements, amino acids and the like. The composition can be added
to beverages, sprinkled onto food, otherwise ~m;n;stered with
foods or ~m;n;~tered to hllm~n~ and ~n;m~ls in the form of
tablets, granules, extrusions, wafers, boluses and the like.
The following examples are presented for purposes of
illustration only and are not to be construed to limit the scope
of the invention described herein.
Example 1
A 10~ zein solution was prepared by dissolving 10 grams
of zein (Freeman Industries, Inc.) in 90 grams of an aqueous
isopropyl alcohol solution. The aqueous isopropyl alcohol
solution contained 15~ water by weight and 85~ isopropyl alcohol
by weight. Dissolution was carried out in a 500ml beaker and the
solution was initially stirred using a mechanical stirrer at a
speed of over lOOrpm in order to fully wet the zein. Once all of
the zein was dispersed, the stirring speed was reduced by about
1/2 for an additional five minutes to insure complete dissolution
of the zein in the aqueous isopropyl alcohol solution. The
ambient temperature was maintained at 22C throughout this
WO95/01778 216 6 7 S ~ ; ~ i PCT~S94/07390
11
procedure. Accordingly, a protein solution was provided.
Two hundred grams (200g) of milled guar powder (fine-60
mesh, TIC GUMS, Belcamp, MD) was slowly added to the protein
solution with vigorous stirring using a mechanical stirrer at a
speed of over lOOrpm. ~ml~l stirring was started as the mixture
thickened. Additional aqueous isopropyl alcohol was added as
needed to attain a soupy appearance indicative of successful
impregnation of the soluble guar particles by the zein solution.
Agitation of this soupy fiber/protein liquid mixture was
maintained for fifteen minutes.
The resulting fiber/protein solution was dried under
reduced pressure of 0.05 atm. at a temperature of 60C using a
lab-Line Duo-Vac vacuum oven manufactured by LabLine Corp.,
Melrose Park, IL. The resulting dried dietary fiber composition
was a yellowish-beige color and was milled to a granular form.
Example 2
A soupy fiber/protein solution was prepared as
described in Example 1. After addition of the guar was complete,
20 grams of dried egg albumin (Henigson, Inc., White Plains, NY)
was added and dispersed completely. The resulting product was
dried under reduced pre~sure at 60C using a Lab-Line Duo-Vac
vacuum oven. The resulting dietary fiber composition was a
yellowish-beige color and was milled to a granular form.
Accordingly, a dietary fiber composition is provided in
accordance with the invention. The dietary fiber composition
includes at least one water-soluble fiber and at least one water-
insoluble protein. In a preferred embodiment, the water-
insoluble protein is zein.
The dietary fiber composition is readily ingested by
swallowing without tending to cling to the roof of the mouth or
lodge in the esophagus and is, therefore, acceptable as a dietary
supplement. Specifically, the water-soluble fiber is provided
with an enteric-like coating that maintains the benefit of
ingesting soluble fiber while reducing its tendency to cause
WO95101778 PCT~S94/07390 -
9 2 12
gastrointestinal upset. The beneficial properties of the water-
soluble fiber are unaffected. The composition can be used, for
example, to provide a tablet that can be compressed directly
without prior granulation.
A method of preparing the dietary fiber composition of
the invention and its use as a dietary supplement have also been
provided in accordance with the invention.
Example 3
Fifty grams (50g) of citric acid was added to 0.675kg
of water used to prepare 4.5kg of an 85:15 alcohol:water aqueous
organic solvent system. 500g of zein was added to the aqueous
organic solvent system in a suitable vessel. The aqueous organic
solvent was kept in motion during the addition with the aid of a
mechanical stirrer. Accordingly, a solution of 10~ zein in
aqueous alcohol was provided.
9.5kg of guar gum was added to the 10~ zein solution
with mixing in a Stokes Heavy Duty sigma-type blender. After
about 30 minutes of continuous m;~;ng, the mass was homogeneous,
slightly tan and had a wet, sand-like consistency. The mass was
dried in an explosion-proof drier to yield a dietary fiber
composition.
The dietary fiber composition provided in accordance
with Examples 1, 2 and 3 is used to preserve food by dispersing
the dietary fiber composition in water to form a dietary fiber
solution and applying the solution to the food. Alternatively,
the dietary fiber solution is frozen and the frozen dietary fiber
solution is used to preserve food by chilling.
To carry out the preservation processes in accordance
with the invention, the dietary fiber composition is added to
water. In a preferred em~bodiment, the water is purified or
cleansed. The water can be purified or cleansed, for example, by
distillation.
The dietary fiber composition is added to the water in
an amount between about 2 and 50 grams per gallon of water,
2~67~
WO95/01778 - PCT~S94/07390
13
preferably in an amount between about 2 and 10 grams per gallon.
The dietary fiber composition is thoroughly dispersed
in the water to yield a dietary fiber solution. Dispersion is
carried out with good mixing, for example, using a mechanical
stirrer. The thoroughly dispersed dietary fiber solution is a
homogeneous dispersion.
The homogeneously dispersed dietary fiber solution can
be used to preserve dried or fresh fruit. Suitable dried fruits
include, but are not limited to, raisins, apricots, cranberries,
blueberries, figs, apples, pears, peaches and the like.
When dried fruit is being preserved, it is preferable
to heat the dietary fiber solution to a temperature between about
70 and 160F (21 to 71C) prior to dipping the dried fruit
since the heated dietary fiber solution will penetrate the body
of the fruit more thoroughly.
Dried fruit can be dipped into the heated dietary fiber
solution using any method that is sound and economical. In one
embodiment, the fruit is dipped by placing the fruit in a plastic
or wire mesh basket and dipping the entire basket into the
dietary fiber solution. After dipping in the heated dietary
fiber solution, the dipped dried fruit is examined to determine
if there is excess gllmm; n~ss on the surface of the fruit. I~ so,
the dipped dried fruit may be dipped in fresh water as a rinse.
After dipping, the dried fruit is blown with strong
clean air to remove large droplets of water. The blow-dried
fruit is then ready for any additional steps that may be required
in the manufacturing process.
Freshly picked fruits or vegetables destined for frozen
packaging can also he treated with the dietary fiber solution in
a similar m~nnPr Such treatment is believed to retard the
process whereby sugar in the produce turns to starch, a necrosis
process that begins the instant the produce is picked.
When fresh produce is treated with the dietary fiber
solution, the dietary fiber solution is chilled to a temperature
of between about 32 and 45F (0 and 8C), preferably to a
WO95/01778 PCT~S94/07390 -
7 ~ 2 14
temperature between about 32 and 35F (0 and 2C). This cold
solution can then be sprayed on the produce as it travels from
the harvest area to the processing plant.
The dietary fiber solution can also be frozen. It has
been found that the dietary fiber composition functions as a
lubricant in the ice making process, thereby increasing the
efficiency of commercial ice making processes by acting as a
release additive that permits the ice to be more readily released
from the molds in which it is made.
Furthermore, by depressing the freezing point of the
ice, the keeping qualities of freshly-caught fish or freshly-
slaughtered meat can be enhanced. This is also believed to be
due to the action of the dietary fiber composition of the fish or
meat.
The following example of the use of the dietary fiber
composition to preserve food is presented for purposes of
illustration only and is not to be construed to limit the scope
of the invention described herein.
Example 4
Two thousand grams (2000g) of clean water was heated to
140F (60) in a two liter beaker equipped with a stirrer. 5g of
the dietary fiber composition (0.25~ by weight) was added to the
vortex and stirring was continued until m;~;ng was completed and
a dietary fiber solution was obtained.
Dehydrated fruit was placed in a collander-type device
and immersed in the water cont~;n;ng the dietary fiber solution
for a few seconds. The collander of fruit was removed from the
dietary fiber solution and drained.
The drained fruit was rinsed in cold clean water and
spread on absorbent paper. Finally, the fruit was spread onto
absorbent paper and blown dry with clean air to remove excess
water droplets.
Accordingly, a dietary fiber composition including at
least one water-soluble fiber, at least one water-insoluble
WO95/01778 ~ 7 9 2 PCT~S94/07390
protein and an acidulant is provided in accordance with the
invention. A method of preparation of the dietary fiber
composition and a use of the dietary fiber composition to
preserve food is also provided. In a preferred embodiment, the
water-insoluble protein is zein.
The dietary fiber composition is dissolved in water to
- form a dietary fiber solution. The solution is used to preserve
dehydrated fruit by heating the solution and dipping the
dehydrated fruit into the heated solution.
Alternatively, the dietary fiber solution can be cooled
and applied to fresh fruit or vegetables. This will enhance the
keeping qualities of the fresh fruit or vegetables as it is
transported from the area where it is harvested to an area where
it is used or processed.
Alternatively, the dietary fiber solution can be
frozen. The dietary fiber composition functions as a release
agent permitting the ice to be more readily released from the
molds in which it is made. In addition, the dietary fiber
composition in the ice depresses the freezing point of the ice
and acts as a preservative of any freshly caught fish or meat
stored on the ice.
It will thus be seen that the objects set forth above,
among those made apparent from the preceding description, are
efficiently attained and, since certain changes may be made in
the described product, and in carrying out the above process, and
in the construction set forth without departing from the spirit
and scope of the invention, it is intended that all matter
contained in the above description shall be interpreted as
illustrative and not in a limiting sense.
It is also to be understood that the following claims
are intended to cover all of the generic and specific features of
the invention herein described and all statements of the scope of
the invention which, as a matter of language, might be said to
fall therebetween.
WO95/01778 ~ 7 ~2 PCT~S94/07390
16
Particularly, it is to be understood that in said
claims, ingredients or compounds recited in the singular are
intended to include compatible mixtures of such inyredients
wherever the sense permits.
