Composition (I)
阅读说明：本技术 成分 (Composition (I) ) 是由 M·崔斯特瑞姆 B·莫塞尔 P·斯卡尔斯休斯基 于 2019-02-27 设计创作，主要内容包括：本文提供了用于制备食品增稠组合物的基于多糖的成分及其制备方法,该基于多糖的成分包括已经过蛋白质水解步骤的基于多糖的源材料。还提供了能够增加食品黏度的稳定的液体组合物及其制备方法,该组合物包括一种或多种增稠剂和已经过蛋白质水解步骤的基于多糖的成分。(Polysaccharide-based ingredients for preparing food thickening compositions comprising a polysaccharide-based source material that has been subjected to a proteolytic step, and methods of making the same are provided herein. Also provided are stable liquid compositions capable of increasing the viscosity of a food product, the compositions comprising one or more thickening agents and a polysaccharide-based ingredient that has been subjected to a proteolytic step, and methods of making the same.)
1. A polysaccharide-based ingredient for preparing a food thickening composition comprising:
a polysaccharide-based source material selected from the group consisting of western larch (Larix occidentalis) polysaccharide extract, american larch (Larix laricina) polysaccharide extract, acacia tree polysaccharide extract, european larch (Larix deciduous) polysaccharide extract, siberian larch (Larix sibirica) polysaccharide extract, and any combination thereof;
wherein the polysaccharide based source material has been subjected to a proteolytic step.
2. The polysaccharide-based component of claim 1 wherein the polysaccharide-based source material has been further subjected to a protein extraction step.
3. A process for preparing a polysaccharide based ingredient for use in preparing a food thickening composition comprising the steps of:
(i) providing a polysaccharide-based source material selected from the group consisting of: a larch western polysaccharide extract, a larch american polysaccharide extract, an acacia polysaccharide extract, a larch european polysaccharide extract, a larch siberian polysaccharide extract, and any combination thereof; and
(ii) hydrolyzing a portion of the protein of the polysaccharide-based source material;
thereby preparing the polysaccharide-based component.
4. The method of claim 3, further comprising the step of extracting a portion of the hydrolyzed protein from the polysaccharide-based source material of (ii).
5. The polysaccharide based component of claim 1 or claim 2 or the method of claim 3 or claim 4, wherein the step of proteolysis comprises one or more of heat treatment, protease treatment, acid treatment, alkali treatment, microwave radiation treatment and metal hydrate ion treatment.
6. The polysaccharide based ingredient or process of claim 5 wherein the step of proteolysis comprises heat treatment and/or acid treatment.
7. The polysaccharide based ingredient or method of claim 5 or claim 6, wherein acid treatment comprises contacting the polysaccharide based source material with a food grade acid selected from the group consisting of lactic acid, phosphoric acid, citric acid, malic acid, ascorbic acid, formic acid, fumaric acid, succinic acid, tartaric acid, gluconic acid, and any combination thereof.
8. The polysaccharide based ingredient or process of claim 7, wherein the food-grade acid is or comprises gluconic acid.
9. The polysaccharide based ingredient or process of claim 8, wherein the gluconic acid is at least partially derived from glucono-lactone.
10. The polysaccharide based ingredient or process of any one of claims 5-9 wherein acid treatment is carried out at a pH of about 3 to about 5.
11. The polysaccharide based ingredient or process of claim 10 wherein the acid treatment is carried out at a pH of about 4.2-4.4.
12. The polysaccharide based ingredient or process of any one of claims 5-11 wherein the heat treatment is carried out at a temperature of about 55 ℃ to about 90 ℃.
13. The polysaccharide based ingredient or process of claim 12 wherein the heat treatment is at a temperature of from about 70 ℃ to about 80 ℃.
14. The polysaccharide based composition or method of any one of claims 3 and 5-13, wherein the protein extraction step comprises one or more of gravity separation, centrifugation, size exclusion chromatography, hydrophobic interaction chromatography, ion exchange chromatography, free flow electrophoresis, metal binding, immunoaffinity chromatography, and immunoprecipitation.
15. The polysaccharide based ingredient or process of any one of the preceding claims, wherein the step of proteolysis is performed for a time of about 15 minutes to about 30 hours.
16. The polysaccharide based ingredient or process of claim 15 wherein the step of proteolysis is performed for a time of about 30 minutes to about 2 hours.
17. A polysaccharide based component prepared by the process of any one of claims 3-16.
18. A stable liquid composition having a viscosity of less than 4000cP comprising:
(i) one or more thickening agents; and
(ii) the polysaccharide-based component of any one of claims 1, 2, and 5-17;
wherein the addition of the composition to an aqueous liquid food or aqueous liquid solid mixture food increases the viscosity of the food.
19. The stable liquid composition of claim 18, wherein the thickener is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, tragacanth, ghatti gum, microcrystalline cellulose, sodium carboxymethylcellulose, methylcellulose, hydroxypropyl cellulose, methyl ethyl cellulose, karaya gum, xanthan gum, locust bean gum, tara gum, psyllium seed gum, quince seed gum, pectin, furcellaran gum, gellan gum, konjac, sodium alginate, and any combination thereof.
20. The stable liquid composition of claim 18 or 19, wherein the viscosity of the composition is less than 2000 cP.
21. The stable liquid composition of any one of claims 18-20, wherein the water activity of the composition is greater than 95%.
22. The stable liquid composition of any one of claims 18-21, wherein the composition is stable for at least six months at room temperature.
23. The stable liquid composition of any one of claims 18-22, wherein the composition is configured to not substantially change the impedance level of the food product when added to the food product.
24. The stable liquid composition of claim 23, wherein the food product is or comprises a medium for determining the diagnosis and/or prognosis of dysphagia.
25. A method of increasing the viscosity of an aqueous liquid food product or an aqueous liquid solid mixture food product, the method comprising the steps of:
(a) adding the stable liquid composition of any one of claims 18-24 to the food product; and
(b) mixing the food product and the composition to promote an increase in viscosity of the food product by the composition.
26. The method of claim 25, wherein the mixing step comprises applying low shear mixing.
27. The method of claim 26 wherein the low shear mixing is applied for about 30 seconds or less to achieve a maximum viscosity of the food product.
28. The method of claim 27, wherein the low shear mixing is applied for about 10 seconds to about 30 seconds to achieve a maximum viscosity of the food product.
29. The method of any one of claims 26-28, wherein the low shear mixing comprises stirring the composition at a speed of about 10rpm to about 40 rpm.
30. The method of any one of claims 25-29, wherein the viscosity of the food product is increased to greater than 95 cP.
31. The method of any one of claims 25-30, wherein the food product having an increased viscosity is for an individual suffering from a chewing and/or swallowing disease, disorder, or condition to eat.
32. The method of claim 31, wherein the chewing and/or swallowing disease, disorder or condition is or comprises dysphagia.
33. A method of producing a stable liquid composition comprising the steps of:
(i) providing the polysaccharide-based component of any one of claims 1, 2, and 5-17;
(ii) adding one or more thickeners to the polysaccharide-based component; and
(iii) (iii) mixing the mixture of step (ii) thereby producing the stable liquid composition.
34. The method of claim 33, wherein the stable liquid composition is the liquid composition of any one of claims 18-24.
Technical Field
The present invention relates to a composition. In particular, the present invention relates to polysaccharide-based ingredients for use in the preparation of food thickening compositions and methods for their preparation. The present invention also relates to a stable liquid composition for increasing the viscosity of a liquid or semi-liquid food product comprising a polysaccharide based ingredient and a thickening agent and methods of use thereof.
Background
It is often desirable to provide viscous thickened liquids, particularly for the elderly and rehabilitation markets. Thickened liquids need to have a specific, known and reproducible viscosity to be suitable for these markets.
A number of regulatory agencies have developed a predetermined viscosity of fluid which is believed to have a clinically significant benefit in "slowing" swallowing in dysphagic patients, thus preventing the common complications of the disorder, such as aspiration pneumonia. Given the varying severity of dysphagia, the following guidelines are generally followed clinically: slightly viscous (nectar consistency); moderately viscous (honey consistency); and viscous (pudding consistency). These guidelines are typically associated with 150, 400 and 900mpa.s, respectively.
Powdered thickeners, which have been "instantized" by physical modification such as agglomeration, are commonly used to obtain thickened beverages for managing dysphagia in public and domestic settings. However, such powders may have limitations such as the inability to deliver accurate volumetric doses to the food product as required, and the need for specialized mixing equipment to obtain sufficient shear to ensure adequate dispersion thereof. Furthermore, the time it takes for a powdered thickener to exhibit its viscosity is generally not instantaneous (i.e., < 30 seconds), but may take up to several minutes for the food product to reach its maximum or desired viscosity. Commercial liquid thickeners that function by exhibiting the viscosity of the thickener in a concentrated solution and diluting back to the desired concentration are also limited by the amount of shear required to disperse and exhibit its viscosity. Such liquid thickeners also are not stable for a sufficiently long time when stored at room temperature, resulting in separation of one or more components thereof.
Thus, there remains a need for stable liquid thickener compositions that can be used, for example, for feeding by individuals suffering from chewing and/or swallowing disorders, such as dysphagia, and that overcome one or more of the inherent limitations of commercially available liquid and/or powdered thickener compositions.
Disclosure of Invention
In a first aspect, the present invention provides a polysaccharide-based ingredient for use in the preparation of a food thickening composition comprising:
a polysaccharide-based source material selected from the group consisting of: a western larch (Larix occidentalis) polysaccharide extract, a larch americana (Larix larcina) polysaccharide extract, an Acacia tree (Acacia tree) polysaccharide extract, a european larch (Larix deciduous) polysaccharide extract, a siberian larch (Larix sibirica) polysaccharide extract, and any combination thereof;
wherein the polysaccharide based source material has been subjected to a proteolytic step.
In some embodiments, the protein hydrolysis step has reduced the initial protein level of the polysaccharide-based source material to a second protein level.
In one embodiment, the polysaccharide-based source material has been further subjected to a protein extraction step.
In a second aspect, the present invention provides a process for preparing a polysaccharide based ingredient for use in the preparation of a food thickening composition, comprising the steps of:
(i) providing a polysaccharide-based source material selected from the group consisting of: a larch western polysaccharide extract, a larch american polysaccharide extract, an acacia polysaccharide extract, a larch european polysaccharide extract, a larch siberian polysaccharide extract, and any combination thereof; and
(ii) Hydrolyzing a portion of the protein of the polysaccharide-based source material;
thereby preparing the polysaccharide-based component.
In some embodiments, step (ii) reduces the initial protein level of the polysaccharide-based source material to a second protein level.
In one embodiment, the method of aspects of the invention further comprises the step of extracting a portion of the hydrolyzed protein from the polysaccharide-based source material of (ii).
In relation to the foregoing aspect, the proteolytic step suitably comprises one or more of heat treatment, protease treatment, acid treatment, alkali treatment, microwave radiation treatment and metal aqua ion (metal aqua) treatment. More preferably, the protein hydrolysis step comprises heat treatment and/or acid treatment.
In a particular embodiment of the first and second aspects, the acid treatment comprises contacting the polysaccharide-based source material with a food-grade acid selected from the group consisting of lactic acid, phosphoric acid, citric acid, malic acid, ascorbic acid, formic acid, fumaric acid, succinic acid, tartaric acid, gluconic acid, and any combination thereof. Preferably, the food-grade acid is or comprises gluconic acid, for example gluconic acid at least partially derived from glucono-lactone.
With reference to the above aspect, the acid treatment is suitably carried out at a pH of from about 3 to about 5. Preferably, the acid treatment is carried out at a pH of about 4.0 to 4.5, more preferably at a pH of about 4.2 to 4.4.
In certain embodiments of the first and second aspects, the heat treatment is carried out at a temperature of about 55 ℃ to about 90 ℃. More preferably, the heat treatment is carried out at a temperature of from about 65 ℃ to about 85 ℃, even more preferably from about 70 ℃ to about 80 ℃.
Suitably, the protein extraction steps of the first and second aspects comprise one or more of gravity separation, centrifugation, size exclusion chromatography, hydrophobic interaction chromatography, ion exchange chromatography, free flow electrophoresis, metal binding, immunoaffinity chromatography and immunoprecipitation.
With respect to the first and second aspects, the protein hydrolysis step is preferably carried out for a period of from about 15 minutes to about 30 hours, more preferably from about 8 hours to about 20 hours, even more preferably from about 30 minutes to about 2 hours.
In a third aspect, the present invention provides a polysaccharide-based component prepared by the method of the second aspect.
In a fourth aspect, the present invention provides a stable liquid composition having a viscosity of less than 4000cP comprising:
(i) one or more thickening agents; and
(ii) the polysaccharide-based component of the first and third aspects;
wherein the addition of the composition to an aqueous liquid food or an aqueous liquid-solid mixture food increases the viscosity of said food.
Suitably, the thickener is selected from the group consisting of: agar, alginic acid, carrageenan, guar gum, tragacanth gum, ghatti gum, microcrystalline cellulose, sodium carboxymethylcellulose, methylcellulose, hydroxypropyl cellulose, methyl ethyl cellulose, karaya gum, xanthan gum, locust bean gum, tara gum, psyllium seed gum, quince seed gum, pectin, furcellaran, gellan gum, konjac, sodium alginate, and any combination thereof.
In one embodiment, the viscosity of the composition is less than 2000 cP.
In a specific embodiment, the water activity of the composition is greater than 95%.
In a preferred embodiment, the composition is stable for at least six months at room temperature.
Suitably, the composition is configured to not substantially alter the impedance level of the food product when added to the food product. In this regard, the food product is preferably or comprises a medium for determining the diagnosis and/or prognosis of dysphagia.
In a fifth aspect, the present invention provides a method of increasing the viscosity of an aqueous liquid food or an aqueous liquid solid mixture food, the method comprising the steps of:
(a) adding the stabilized liquid composition of the fourth aspect to a food product; and
(b) Mixing the food product and the composition to promote viscosity increase of the food product by the composition.
Suitably, the mixing step comprises applying low shear mixing. For this reason, the low shear mixing is preferably applied for about 30 seconds or less to achieve maximum viscosity of the food product. More preferably, the low shear mixing is applied for about 10 seconds to about 30 seconds to achieve the maximum viscosity of the food product. In a specific embodiment, the low shear mixing comprises stirring the composition at a speed of about 10rpm to about 40 rpm.
In certain embodiments, the viscosity of the food product is suitably increased to greater than 95 cP.
With respect to the above aspects, the increased viscosity food is suitable for consumption by an individual having a disease, disorder or condition of mastication and/or swallowing. Preferably the chewing and/or swallowing disease, disorder or condition is or includes dysphagia.
In a sixth aspect, the present invention provides a method of producing a stable liquid composition comprising the steps of:
(i) providing the polysaccharide-based component of the first or third aspect;
(ii) adding one or more thickeners to the polysaccharide-based component; and
(iii) (iii) mixing the mixture of step (ii) thereby producing a stable liquid composition.
Suitably, the stable liquid composition is a liquid composition of the fourth aspect.
As used herein, unless the context requires otherwise, the term "comprise" and variations of the term, such as "comprises/comprising", "comprises/including" and "comprising", are not intended to exclude other elements, components, integers or steps, but may include one or more other elements, components, integers or steps not recited.
It will be understood that the indefinite articles "a" and "an" should not be read as singular indefinite articles or as plural subjects excluding plural or indefinite articles from the subject to which they refer. For example, "a" polysaccharide includes one polysaccharide, one or more polysaccharides, and a plurality of polysaccharides.
Drawings
In order to assist the understanding of the invention and to enable one skilled in the art to practice the invention, a preferred embodiment of the invention is described, by way of example only, with reference to the accompanying drawings, in which:
FIG. 1 provides an embodiment of a method of making a food thickening composition;
FIG. 2 provides the percent reduction in retentate at each stage of the food thickening composition manufacturing process of FIG. 1;
FIG. 3 illustrates 10mL of a diagnostic bolus medium at four consistencies (not thickened, thickened to level 150, level 400, and level 900) thickened with different concentrations of a liquid composition containing an embodiment of the polysaccharide based ingredient of the invention;
Figure 4 provides SDS PAGE of samples taken during processing. PM indicates lanes containing SeeBlue Plus2 prestained protein ladder. Lane 1: first extract (TSC 1), lane 2: second extract (TSC 2), lane 3: bulk retentate 2(TSC 3), lane 4: third extract (TSC 4), lane 5: bulk retentate 3(TSC 5), lane 6: bulk retentate 4(TSC 6), lane 7: FG commercial product (TSC 7) and lane 8: a large amount of retentate 1(TSC 8). Red arrows indicate protein bands of 60, 40 and 20kDa (top to bottom) that have been used for LC-MS analysis;
figure 5 shows a base peak chromatogram for sample TSC2-3 showing the m/z values of the abundant but unmatched peptide peaks. T represents an autolytic peptide from trypsin itself;
figure 6 shows extracted ion chromatograms of seven abundant mismatched peptides in the initial hydrocolloid (
FIG. 7 shows an extracted ion chromatogram of a gel strip from
figure 8 shows an extracted ion chromatogram of a gel strip from
Figure 9 shows an extracted ion chromatogram of the gel strip from
figure 10 shows an extracted ion chromatogram of the gel strip from
FIG. 11 shows an extracted ion chromatogram of a gel band extracted from
Detailed Description
The present invention advantageously provides polysaccharide-based ingredients for preparing liquid food thickening compositions that are stable (e.g., up to six months at room temperature) and can be controlled-release and exhibit viscosity when dispersed in a liquid or semi-liquid food. Food products thickened with such compositions, such as electrolyte solutions, may also exhibit utility in diagnostic and/or prognostic settings due to the ability of the liquid food thickening composition to change little or no impedance level of the food product when added to the food product. Liquid food thickening compositions comprising polysaccharide-based ingredients also only require the use of low shear mixing forces (e.g., gentle mixing with a spoon) when added to a food in order to rapidly develop their viscosity therein (e.g., <30 seconds).
In one aspect, the present invention provides a polysaccharide-based ingredient for use in preparing a food thickening composition comprising:
a polysaccharide-based source material selected from the group consisting of: a larch western polysaccharide extract, a larch american polysaccharide extract, an acacia polysaccharide extract, a larch european polysaccharide extract, a larch siberian polysaccharide extract, and any combination thereof;
wherein the polysaccharide based source material has been subjected to a proteolytic step.
In some embodiments, the protein hydrolysis step has reduced the initial protein level of the polysaccharide-based source material to a second protein level.
In one embodiment, the polysaccharide-based source material has been further subjected to a protein extraction step.
In a related aspect, the present invention provides a process for preparing a polysaccharide based ingredient for use in preparing a food thickening composition, comprising the steps of:
(i) providing a polysaccharide-based source material selected from the group consisting of: a larch western polysaccharide extract, a larch american polysaccharide extract, an acacia polysaccharide extract, a larch european polysaccharide extract, a larch siberian polysaccharide extract, and any combination thereof; and
(ii) Hydrolyzing a portion of the protein of the polysaccharide-based source material;
thereby preparing the polysaccharide-based component.
In some embodiments, step (ii) reduces the initial protein level of the polysaccharide-based source material to a second protein level.
In one embodiment, the process of this aspect further comprises the step of extracting a portion of the hydrolyzed protein from the polysaccharide based source material of (ii).
Thus, a polysaccharide-based ingredient refers to a modified polysaccharide-based source material, such as a vegetable gum, that has been perhydrolyzed to degrade the protein portion and, where appropriate or optionally, the polysaccharide portion thereof.
As used herein, the term "polysaccharide" generally refers to a polymer formed from about 10 to over 100,000 saccharide units linked to each other by hemiacetal or glycosidic linkages. The polysaccharide may be linear, mono-branched or multi-branched, wherein each branch may have other secondary branches, and the monosaccharide may be a D-or L-cyclic sugar in the form of pyranose (6-membered ring) or furanose (5-membered ring) respectively, such as D-fructose and D-galactose. In addition, they may be cyclic sugar derivatives, deoxy sugars, sugar acids or poly-derivative sugars. As will be appreciated by those skilled in the art, polysaccharide preparations, particularly polysaccharide preparations isolated from nature, typically comprise molecules that are heterogeneous in molecular weight.
The term "polysaccharide based source material" refers to a material that contains one or more polysaccharides as its major component (e.g., a polysaccharide based source material comprises at least about 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or any range therein, of polysaccharides by weight of the polysaccharide based source material). Thus, the polysaccharide-based source material may include other components, such as proteins, lipids, etc., as secondary components.
As described herein, the polysaccharide-based source material, such as the plant extract or plant gum described herein, also contains a protein fraction as a minor component thereof. In certain embodiments, the initial protein content or level of the polysaccharide-based source material is about or less than about 20 wt% (e.g., 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.5 wt% and any range therein), preferably less than about 10 wt%, more preferably less than about 6 wt%, based on the total weight of the polysaccharide-based source material. As such, in some embodiments, the second protein content or level produced upon treatment of the polysaccharide-based source material in step (ii) above is less than about 20 wt% (e.g., 20, 19, 18, 17, 16, 15, 14, 13, 12, 11, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.5 wt% and any range therein).
"protein" refers to an amino acid polymer. The amino acids may be natural amino acids or unnatural amino acids, such as D-amino acids or L-amino acids, as are well known in the art. The term "protein" includes and encompasses "peptides", which are commonly used to describe proteins having no more than fifty (50) amino acids, and "polypeptides", which are commonly used to describe proteins having more than fifty (50) amino acids.
"proteolysis" or "hydrolyzing a protein" refers to the process of cleavage or breaking of chemical bonds that hold together proteinaceous material, whereby the protein is hydrolyzed or broken down into smaller peptides or protein fragments that are generally smaller in molecular weight than the protein in its original (i.e., unhydrolyzed) state. In one embodiment, the method of the present invention partially hydrolyzes lignocellulosic material. As used herein, "Partial hydrolyzates" or "Partial hydrolyzes" and any grammatical variations thereof, refers to hydrolysis reactions that cleave or break less than 100% of the chemical bonds that hold proteins together. For example, the protein may be hydrolyzed using heat treatment, acid, base, one or more enzymes, or any combination of any of these.
Thus, in particular embodiments, the protein hydrolysis step comprises one or more of heat treatment, protease treatment, acid treatment, alkali treatment, microwave radiation treatment, and metal hydrate ion treatment. In a preferred embodiment, the protein hydrolysis step comprises a heat treatment and/or an acid treatment. In this regard, the step of proteolysis may comprise: (b) separate acid treatment; (b) a separate heat treatment; (c) sequentially treating with acid and then heat treatment; or (d) sequentially treating with heat and then with acid.
As used herein, "treating" or "treatment" may refer to, for example, contacting, soaking, steam dipping, spraying, suspending, immersing (impregnation), saturating, immersing (dipping), wetting, rinsing, washing, immersing, and/or any variation and/or combination thereof.
The term "protease" is defined herein as an enzyme that hydrolyses peptide bonds. The term "protease" may include any enzyme belonging to the EC 3.4 enzyme group (including each of the thirteen subclasses thereof). The EC number refers to Enzyme Nomenclature 1992 (Enzyme Nomenclature 1992) by NC-IUBMB, Academic Press, San Diego, California. It is understood that proteases are classified into the following classes according to their catalytic mechanism: serine proteases (S), cysteine proteases (C), aspartic proteases (A), metallo proteases (M) and proteases (U) which are unknown or have not been classified so far. (see, e.g., Handbook of catalytic Enzymes, A.J.Barrett, N.D.Rawlings, J.F.Woessner (eds), Academic Press (1998)),
The protease used herein may be derived from, for example, fruit, animal sources, bacteria or fungi. The protease may have internal activity and/or external activity or any combination thereof. It will be appreciated that suitable proteases for use in the methods of the invention are available from commercial suppliers, such as Novozymes, Genencor, AB-Enzymes and DSM Food Specialities Amano, although not limited thereto. Exemplary proteases are proteases of bacterial or fungal origin, such as proteases from Bacillus licheniformis (Bacillus licheniformis) or Aspergillus oryzae (Aspergillus oryzae).
The skilled artisan will readily appreciate that the term "acid" as used herein refers to a variety of water-soluble compounds having a pH of less than 7 that can react with a base to form a salt. Examples of acids may be monoprotic or polyprotic and may contain one, two, three or more acid functional groups. Examples of acids include, but are not limited to, inorganic acids (mineral acids), lewis acids, acidic metal salts, organic acids, solid acids, inorganic acids (inorganic acids), or any combination thereof. Preferably, the acid treatment comprises contacting the polysaccharide-based source material with a food-grade acid, such as lactic acid, phosphoric acid, citric acid, malic acid, ascorbic acid, formic acid, fumaric acid, succinic acid, tartaric acid, gluconic acid, and any combination thereof. Preferably, the concentration of the acid, e.g., food grade acid, is from about 0.1 to 5M, more preferably from about 0.5M to about 2M.
In a particular embodiment, the food-grade acid is or comprises gluconic acid, for example gluconic acid at least partially derived from glucono-lactone. In this regard, it will be appreciated that glucono-lactone is typically hydrolyzed in aqueous solution to produce gluconic acid.
For the protein hydrolysis step, the acid treatment is suitably carried out at a pH of from about 2.0 to about 6.0, preferably from about 3.0 to 4.0 or any range therein. In particular embodiments, the acid treatment is performed at a pH of about 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3.0, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, and any range thereof. In certain preferred embodiments, the acid treatment is carried out at a pH of about 4.2 to 4.4.
As the skilled person will readily understand, "base" as used herein refers to various water-soluble compounds having a pH greater than 7 that can react with an acid to form a salt. For example, the base may include, but is not limited to, sodium hydroxide, potassium hydroxide, ammonium hydroxide, magnesium hydroxide, and alkali metal salts, such as, but not limited to, sodium carbonate and potassium carbonate.
In particular embodiments, for the protein hydrolysis step, the polysaccharide-based source material may be treated with one or more acids and/or bases. For example, the polysaccharide-based source material can be treated with 1, 2, 3, 4, 5, or more acids and/or bases.
For the protein hydrolysis step, the acid and/or base may be present in an amount of about 0.1% to 15% or any range therein, such as, but not limited to, about 0.3% to about 13%, or about 1% to about 10%, by weight of the polysaccharide based source material. In a particular embodiment of the invention, the polysaccharide is present in the polysaccharide-based source material, the amount of acid and/or base present in the step of proteolysis is about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.75%, 2%, 2.25%, 2.5%, 2.75%, 3%, 3.25%, 3.5%, 3.75%, 4%, 4.25%, 4.5%, 4.75%, 5%, 5.25%, 5.5%, 5.75%, 6%, 6.25%, 6.5%, 6.75%, 7%, 7.25%, 7.5%, 7.75%, 8%, 8.25%, 8.5%, 8.75%, 9%, 9.25%, 9.5%, 9.75%, 10%, 10.25%, 10.5%, 10.75%, 11%, 11.25%, 11.5%, 11.75%, 12.75%, 12.25%, 14.75%, or any range therein. In certain embodiments of the present invention, the amount of acid and/or base present in the protein hydrolysis step is from about 1% to about 2% by weight of the polysaccharide based source material.
For the protein hydrolysis step, the heat treatment is suitably carried out at a temperature of about 40 ℃ to 99 ℃, preferably about 55 ℃ to about 90 ℃ or any range therein, such as, but not limited to, about 65 ℃ to about 85 ℃ or about 45 ℃ to about 80 ℃. In a specific embodiment, the heat treatment is performed at a temperature of about 40 ℃, 41 ℃, 42 ℃, 43 ℃, 44 ℃, 45 ℃, 46 ℃, 47 ℃, 48 ℃, 49 ℃, 50 ℃, 51 ℃, 52 ℃, 53 ℃, 54 ℃, 55 ℃, 56 ℃, 57 ℃, 58 ℃, 59 ℃, 60 ℃, 61 ℃, 62 ℃, 63 ℃, 64 ℃, 65 ℃, 66 ℃, 67 ℃, 68 ℃, 69 ℃, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃, 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃, 86 ℃, 87 ℃, 88 ℃, 89 ℃, 90 ℃, 91 ℃, 92 ℃, 93 ℃, 94 ℃, 95 ℃, 96 ℃, 97 ℃, 98 ℃, 99 ℃ and any range thereof. In certain preferred embodiments, the heat treatment is carried out at a temperature of from about 70 ℃ to about 80 ℃.
With respect to the foregoing aspect, the protein hydrolysis step is suitably carried out for a period of time from about 15 minutes to about 48 hours, preferably from about 20 minutes to about 12 hours, more preferably from about 30 minutes to about 2 hours, and any range therein. In a specific embodiment, the protein hydrolysis step is carried out for about 15 minutes, 20 minutes, 30 minutes, 40 minutes, 50 minutes, 1hr (hr), 1.25hr, 1.5hr, 1.75hr, 2hr, 3hr, 4hr, 5hr, 6hr, 7hr, 8hr, 9hr, 10hr, 11hr, 12hr, 13hr, 14hr, 15hr, 16hr, 17hr, 18hr, 19hr, 20hr, 21hr, 22hr, 23hr, 24hr, 25hr, 26hr, 27hr, 28hr, 29hr, 30hr, 31hr, 32hr, 33hr, 34hr, 35hr, 36hr, 37hr, 38hr, 39hr, 40hr, 41hr, 42hr, 43hr, 44hr, 45hr, 46hr, 47hr, 48hr, and any range therein.
The term "protein extraction" as generally used herein refers to the separation, removal and/or isolation of proteins, more particularly hydrolyzed proteins, at least in part from a polysaccharide-based source material, which protein extraction may be performed by any method or means known in the art. Exemplary methods of protein extraction include gravity separation, centrifugation, size exclusion chromatography, hydrophobic interaction chromatography, ion exchange chromatography, free flow electrophoresis, metal binding, immunoaffinity chromatography, and immunoprecipitation.
In some embodiments, the protein extraction step produces a second protein level that is at least about 50%, 40%, 30%, 20%, 15%, 10%, or 5% lower than the initial protein level of the polysaccharide-based starting material. In particular embodiments, the protein extraction step produces a second protein level that is at least about 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50% and any range therein, lower than the initial protein level.
With respect to the above, the Degree of Hydrolysis of the protein can be determined by any means known to those skilled in the art (see, for example, Petersen et al, Determination of the Degree of Hydrolysis of Hydrolysis (DH) based on the OPA Reaction, ED-9512723Novo Nordisk A/S, Dec.1995; Frister et al, OPA method modified by use of N, N-dimethyl-2-mercaptoethylammonium chloride as a thiol component), Freegnius J.anal.Chem.330(1988) 631).
In another aspect, the present invention provides a polysaccharide-based component prepared by the method of the preceding aspect.
In relation to the foregoing aspect, the polysaccharide-based component is preferably capable of or adapted to regulate and/or control the water binding capacity of a thickener, such as those described below. To this end, the polysaccharide-based component is preferably capable of producing a particular degree of viscosity inhibition for liquid compositions comprising the polysaccharide-based component and a thickening agent, such as those provided herein. In addition, the polysaccharide-based ingredient may also control the rate and extent of release and/or reversal of viscosity inhibition upon dilution of the liquid composition.
Thus, in another aspect, the present invention provides a stable liquid composition having a viscosity of less than 4000cP comprising:
(i) one or more thickening agents; and
(ii) a polysaccharide-based component as described above;
wherein the addition of the composition to an aqueous liquid food or aqueous liquid solid mixture food increases the viscosity of the food.
The term "thickener" as used herein refers to those compounds provided herein for increasing the viscosity of liquid mixtures and/or solutions, particularly those compounds for food applications, including edible gums, vegetable gums, and food grade polysaccharides. Non-limiting examples of thickeners include agar, alginic acid, carrageenan, guar gum, tragacanth gum, ghatti gum, microcrystalline cellulose, sodium carboxymethyl cellulose, methyl cellulose, hydroxypropyl cellulose, methyl ethyl cellulose, karaya gum, xanthan gum, locust bean gum, tara gum, psyllium seed gum, quince seed gum, pectin, furcellaran, gellan gum, konjac, sodium alginate, and any combination thereof.
Liquid compositions for thickening or increasing the viscosity of food products are known in the art. For example, US2004/0197456 (hereinafter "Holahan") describes liquid thickeners intended for dysphagic persons. However, the invention disclosed in Holahan describes a liquid composition having a thickener concentrated several times its intended use level. Unlike the controlled release techniques described herein, the liquid thickener of Holahan comprises a thickener which has sufficiently developed its viscosity therein so that, even before addition to the food product, it is fully hydrated and then the liquid thickener of Holahan is simply added in a volume such that the now diluted liquid thickener exhibits the desired viscosity in the food product.
In particular embodiments, the water activity of the composition is greater than 95%. It should be readily understood that the water activity or awIs defined as the ratio of the partial vapor pressure of water in the material to the standard state partial vapor pressure of water at the same temperature. In addition, water generally migrates from regions of high water activity to regions of low water activity. For example, the liquid compositions provided herein have a water activity in excess of 95% (e.g., about or in excess of 95.5%, 96%, 96.5%, 97%, 97.5%, 98%, 98.5%, 99%, 99.5%, and any range therein), which then typically needs to be protected from the atmosphere or environment having a relative humidity of less than 95% to prevent the liquid composition from drying out during storage and prior to delivery or dispensing, which can be done by, for example, a pump dispenser or another sealed delivery system known in the art.
The liquid compositions of the above aspects may be stored and/or delivered by any means known in the art. In particular embodiments, the liquid composition is stored and/or delivered by container and pump dispenser devices known in the art (see, e.g., PCT/AU2017/050966, which is incorporated herein by reference). In alternative embodiments, the liquid composition is stored and/or delivered via a pouch or the like (e.g., as provided herein).
Suitably, the liquid compositions described herein do not alter the specific desired attributes of the food product that are attractive to consumers, such as its original flavor and/or color, when added to an aqueous liquid food product or aqueous liquid solid mixture food product in the desired amount. In this regard, the liquid composition preferably contributes little or no to the flavor and/or color of the food product when added to the food product in the desired amount. In addition, to avoid diluting the flavor and/or color characteristics of the food product, it is preferred that the amount of liquid composition added to the food product to achieve the desired viscosity be as small as possible.
With respect to the present invention, the liquid compositions described herein are suitably flowable. To this end, the liquid compositions of the present invention suitably have a viscosity of less than 4000cP, more preferably from about 2000cP to about 4000 cP. Advantageously, liquid compositions having such viscosities can be readily dispensed from, for example, a pump dispenser or a sachet, and can be dispersed with little or no agitation (i.e., low shear mixing forces) when added to an aqueous liquid food or aqueous liquid solid mixture food in the desired amount. Furthermore, the liquid compositions of the present invention are preferably concentrated and can accommodate a relatively high percentage of thickener without loss of fluidity of the composition. This further enables easy and accurate dispensing of the liquid composition into the selected food product.
In certain embodiments of the foregoing aspects, the liquid composition has a viscosity of about 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, 1450, 1500, 1550, 1600, 1650, 1700, 1750, 1800, 1850, 1900, 1950, 2000, 2100, 2200, 2300, 2400, 2500, 2600, 2700, 2800, 2900, 3000, 3100, 3200, 3300, 3400, 3500, 3600, 3700, 3800, 3900, 4000cP or any range therein. Preferably, the viscosity of the liquid composition is from about 500cP to about 1500 cP. More preferably, the viscosity of the liquid composition is from about 750cP to about 1250 cP.
The viscosity of the liquid composition can be measured by any method known in the art. For example, viscosity can be measured using a Bostwick Consistometer (Bostwick Consistometer), a Brookfield Viscometer (Brookfield Viscometer), a rheometer, or similar device. Preferably, viscosity is measured in absolute centipoise as provided by a rheometer, rather than in relative centipoise as measured by a viscometer. It will be appreciated by those skilled in the art that rheometer measurements represent the best method for determining the viscosity of a food product and are therefore standard methods.
Suitably, the liquid composition described herein increases the viscosity of the aqueous liquid food or aqueous liquid solid mixture food to greater than 95 cP. The method has an advantage in that inhibition of viscosity expression of the thickener due to the polysaccharide-based ingredient can be effectively released by gently mixing the liquid composition into the liquid or liquid solid food. This enables the thickener to rapidly exhibit its viscosity due to the viscosity inhibiting effect of the controlled release polysaccharide-based ingredient on the thickener, thus facilitating its easy and rapid incorporation into food products. This is an advantage over thickeners that have been sufficiently hydrated prior to addition to the food product and therefore may be difficult to incorporate into the food product in a smooth and time-saving manner, such as the thickeners described in Holahan. Furthermore, the complete performance of viscosity by fully hydrated thickeners when diluted with liquid or liquid solid food products is itself an obstacle to the easy and rapid performance of viscosity increases.
Thus, it will be appreciated that in any of the foregoing aspects, the thickener in the composition is preferably not fully hydrated prior to addition to the food product.
In certain embodiments, the viscosity of the food product increases to at least 95, 100, 110, 120, 130, 140, 150, 175, 200, 250, 300, 350,400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1050, 1100, 1150, 1200, 1250, 1300, 1350, 1400, 1450, 1500, 1550, 1600, 1650, 1700, 1750, 1800, 1850, 1900, 1950, 2000, 2050, 2100, 2150, 2200, 2250, 2300, 2350, 2400, 2450, 2500, 2550, 2600, 2650, 2700, 2750, 2800, 2850, 2900, 2950, 3000cP, or any range therein, upon addition of the liquid composition.
For purposes of the present invention, the thickening agent may be present in an amount of from about 3% to about 30% by weight of the liquid composition or any range therein, such as, but not limited to, from about 5% to about 15%, or from about 7% to about 12%. In a particular embodiment of the present invention, the amount of the liquid composition, the thickener is present in an amount of about 3.0%, 3.5%, 4.0%, 4.5%, 5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%, 10.5%, 11.0%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5%, 15.0%, 15.5%, 16.0%, 16.5%, 17.0%, 17.5%, 18.0%, 18.5%, 19.0%, 19.5%, 20.0%, 20.5%, 21.0%, 21.5%, 22.0%, 22.5%, 23.0%, 23.5%, 24.0%, 24.5%, 25.0%, 25.5%, 26.0%, 26.5%, 27.0%, 27.5%, 28.0%, 28.5%, 29.0%, 29.5%, 30.5%, 30.0%, 30.5%, 34.0%, 37.5%, 33.5%, 34.0%, 34.5%, 34.0%, 33.5%, 31.0%, 34.5%, 31.0%, 35%, or more. In certain embodiments of the present invention, the thickening agent is present in an amount of from about 3% to about 20% by weight of the liquid composition.
For the present invention, the polysaccharide-based component is suitably present in a concentration sufficiently high that it does not contribute significantly to the viscosity of the liquid composition. To this end, the polysaccharide-based component described herein may be present in an amount of from about 3% to about 30% by weight of the liquid composition or any range therein, such as, but not limited to, from about 5% to about 20%, or from about 7.5% to about 17.5%.
In particular embodiments of the invention, the polysaccharide-based component described herein is present in an amount of about 3.0%, 3.5%, 4.0%, 4.5%, 5.0%, 5.5%, 6.0%, 6.5%, 7.0%, 7.5%, 8.0%, 8.5%, 9.0%, 9.5%, 10.0%, 10.5%, 11.0%, 11.5%, 12.0%, 12.5%, 13.0%, 13.5%, 14.0%, 14.5%, 15.0%, 15.5%, 16.0%, 16.5%, 17.0%, 17.5%, 18.0%, 18.5%, 19.0%, 19.5%, 20.0%, 20.5%, 21.0%, 21.5%, 22.0%, 22.5%, 23.0%, 23.5%, 24.0%, 24.5%, 25.0%, 25.5%, 26.0%, 26.5%, 27.0%, 27.5%, 21.0%, 21.5%, 22.0%, 22.5%, 23.0%, 23.5%, 33.0%, 33.5%, 33.30%, 33.5%, 33.0%, 33.5%, 33.0%, 33.5%, 35%, 33.5%, 35%, 30%, 30.0%, 31.5%, 31.0%, 31.5%, 35%, 30%, 30.5%, 30.0%, 31.5, 39.0%, 39.5%, 40.0%, or any range therein. In certain embodiments of the present invention, the polysaccharide-based component described herein is present in an amount of from about 3% to about 20% by weight of the liquid composition. If the concentration of the polysaccharide-based component is below this range, the liquid composition typically forms a viscous solution and loses fluidity when a thickener is added.
Preferably, the polysaccharide-based component is included in an amount such that the viscosity of the stable liquid composition is lower than the viscosity of a liquid composition comprising a thickening agent having only water or another suitable aqueous solution. More preferably, the polysaccharide-based component reduces the viscosity of the stabilized liquid composition to at least one third of the viscosity of a liquid composition comprising a thickener having only water or another suitable aqueous solution. In particular embodiments, the polysaccharide-based component reduces the viscosity of the stable liquid composition to at least about 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60% or any range therein of the viscosity of the liquid composition comprising a thickener with only water or another suitable aqueous solution.
Suitably, the compositions referred to herein are stable for at least six months at room temperature, and up to at least two years. In this regard, the inventors have demonstrated that the liquid composition comprising the polysaccharide-based component of the present invention shows little or no separation between its constituent materials (e.g., the polysaccharide-based component and the thickener) after being stored at room temperature for 6 months or more. This is in contrast to those liquid thickeners known in the art. For example, U.S. patent 6,455,090 (hereinafter "Uzahashi") describes a method of producing a liquid thickened formulation that thickens when added to a liquid and initially inhibits its formation into a viscous solution or gel. The inventors claim that the invention can be suitably added to liquid or semi-liquid food products for patients suffering from chewing and swallowing difficulties.
However, the invention disclosed by Uzahashi is limited in that the thickeners described therein exhibit neither microbiological nor physical stability, but rather rapidly separate to form a layer. In addition, the thickener of Uzahashi does not consistently and uniformly thicken liquid foods when added to the liquid food. Thus, the liquid thickener of Uzahashi has no practical use in managing dysphagia (dysphagia) in order to prevent or limit the common complications of this condition. This lack of utility has two aspects. First, the lack of physical stability and the resulting separation between solvent and gellant prevents accurate metering of the Uzahashi liquid thickener. Thus, the disclosed invention does not always guarantee the desired level in terms of the predetermined viscosity of the resulting thickened food product. Second, patients such as those described herein are often susceptible populations. Indeed, the liquid thickener composition of Uzahashi is not microbiologically stable and should therefore not be clinically administered to an adapted population as described. In contrast, the liquid compositions comprising polysaccharide-based ingredients described herein successfully overcome this drawback of the prior art by not separating to form a layer, and thus consistently impart a precise predetermined viscosity to an aqueous liquid food or aqueous liquid solid mixture food when added thereto (see, e.g., table 3).
Because the compositions of the present invention are stable, the performance of the thickener is not significantly reduced, so the viscosity remains constant for a commercially reasonable period of time. Thus, the formulation itself may be provided to the end user as a packaged product, for example in a metered pump dispenser or in a sachet. To this end, the end user can reliably calculate the amount of the liquid composition of the present invention to be added to the food or beverage to achieve its desired final viscosity. The liquid compositions of the present invention are then easily dispensed and easily mixed into food products to obtain the desired end product.
As previously mentioned, the ability to package and use liquid compositions in this manner is a result of the combined presence of the thickener and polysaccharide-based ingredient, which inhibits the viscosity expression of the thickener until the viscosity is released by application of low shear mixing, and has significant advantages in use over conventional powdered or gel-like thickener pouches, which are notoriously difficult (when precise package sizes are not appropriate) to accurately dispense and mix into liquid food products.
The stability of the liquid compositions of the present invention over time can be indicated by the color retention (if any), flavor (if any), separation (if any), microbial spoilage (if any), viscosity, and/or clarity of the liquid composition. Additionally or alternatively, the stability of a liquid composition may be determined by the ability of the composition to consistently and reproducibly impart viscosity to a predetermined level upon addition to a food product. The stability of a liquid composition can be determined by using any technique available to those skilled in the art of food science, including microbiological testing to measure the extent and rate of microbial spoilage; visual inspection of physical changes such as separation and/or precipitation; sensory evaluation to determine changes in color, flavor, and/or clarity; viscosity measurements were made using a Bostwick Consistometer, Brookfield Viscometer, rheometer, or similar device.
The liquid compositions of the present invention may also contain food grade preservatives, as is well known in the art, in terms of stability. Suitable food grade preservatives include, but are not limited to, gellan gum, vitamin E, potassium sorbate, sodium benzoate, sodium metabisulfite, methylparaben, EDTA, sulfur dioxide, nisin, and propionic acid. In a preferred embodiment, the food grade preservative is or comprises gellan gum. The amount of preservative in the liquid composition can be from about 0.001% to about 0.1% based on the total weight of the liquid composition.
Also, with respect to stability, the pH of the liquid compositions described herein suitably is from about 3.0 to about 7.5 (e.g., 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5 and any range therein). Preferably, the liquid composition has a pH of about 4 to 4.4. To this end, the acidic pH of the liquid composition may be achieved by any means known in the art, such as the means described above.
Suitably, the liquid compositions described herein are added to an aqueous liquid food or aqueous liquid solid mixture food for the feeding of an individual suffering from a chewing and/or swallowing disease, disorder or condition. Preferably, the chewing and/or swallowing disease, disorder or condition is or includes dysphagia. Thus, for this use, it is preferred that the liquid composition is separated into suitable separate parts, such as sachets, or is pump-dispensable.
It should be readily understood that dysphagia is a condition in which the swallowing process is impaired. During eating, this may result in liquid or solid food entering the trachea and subsequently the lungs of the victim, possibly resulting in aspiration pneumonia. Dysphagia can occur at any age, but is most common in the elderly, especially if they have a stroke or are suffering from dementia. One management strategy for dysphagia victims is to consume texture-modified foods (i.e., thickened foods and beverages) that slow the swallowing reflex and give the trachea time to close before the food passes, thereby preventing food inhalation.
Suitably, the composition is configured so that when added to a food product, the impedance level of the food product is not substantially altered. As such, when added to food, it results in a medium with a known electrical impedance that may be suitable for application in diagnostic and/or prognostic settings, such as High Resolution Impedance Manometry (HRIM). Thus, in particular embodiments, the food product is or includes a medium for determining the diagnosis and/or prognosis of an individual suffering from a chewing and/or swallowing disease, disorder or condition, such as dysphagia.
Dysphagia symptoms are typically studied by requiring the patient to swallow the contrast agent in front of an X-ray machine and imaging the swallow (video fluoroscopy) to visualize the travel of the contrast agent through the pharynx and esophagus. This procedure is limited in that it only provides a "snapshot" of how the patient swallows. Furthermore, X-ray assessment is qualitative, whereas video fluoroscopy fails to assess the intensity of contraction or relaxation of muscles in the pharynx and esophagus, and the relationship between these and swallowing content (content) movements. However, the state of contraction of the muscle can be measured using a technique called tonometry. Recently, there has been a significant advance in being able to measure pressure and the resulting content flow (impedance) at "high resolution" (i.e., HRIM). Using a catheter containing many closely spaced pressure sensors in combination with impedance electrodes, the systolic pressure and resulting flow can be seamlessly "mapped" to space and time, and flow maps constructed, providing biomechanically-based assessment of swallowing for patients with dysphagia. However, this diagnostic capability requires thickening a specialized bolus medium to a consistent repeatable predetermined level, allowing accurate measurement and analysis of pressure (manometry) and flow (impedance), but importantly, does not significantly affect the impedance level of the diagnostic bolus medium.
Diagnostic media for impedance studies, such as HRIMs, typically include an electrolyte solution. It will be appreciated that the electrical impedance of such a diagnostic medium may be determined to a large extent by the fixed charge density and hence the concentration of charged particles therein. Liquid compositions having practical utility in thickening such diagnostic media must generally be configured to maintain their impedance levels within a known impedance range (e.g., 150-200Ohm) relative to a range of viscosities and thicknesses known to have clinical efficacy (e.g., 150-900 cP).
Without being bound by any theory, it is believed that removing the protein fraction from the polysaccharide-based component may eliminate, reduce, or control the concentration of charged proteins in the liquid composition. Thus, when added to a diagnostic medium, such as an aqueous electrolyte solution, the impedance of the resulting diagnostic medium exhibits little or no change in impedance, as there is little or no increase in the level of charged particles therein.
In yet another aspect, the present invention provides a method of increasing the viscosity of an aqueous liquid food or aqueous liquid solid mixture food, the method comprising the steps of:
(a) adding to a food product a stable liquid composition as described herein; and
(b) Mixing a food product and a composition to promote viscosity increase of the food product by the composition.
Suitably, the method further comprises the step of applying low shear mixing to the food product and the composition to promote an increase in viscosity of said food product by the composition.
The term "low shear mixing" is generally used herein to refer to non-turbulent or minimally turbulent mixing, such as gentle mixing or stirring with a spoon or the like. It should be understood that low shear mixing can be defined in terms of shear rate and is generally a function of many variables, such as mixing vessel configuration and mixing device speed.
It will be appreciated that suitable values of low shear mixing are sufficient to facilitate the physical removal of the polysaccharide-based component from its inhibitory interaction sites on the one or more thickeners, thereby allowing the thickeners to exert their intended effect of increasing the viscosity of the relevant liquid or semi-liquid food product. Thus, in particular embodiments, low shear mixing comprises stirring at a speed of about 10rpm to about 40rpm (e.g., about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40rpm, or any range therein).
Suitably, the low shear mixing is applied for about 60 seconds or less to achieve a maximum or near maximum increase in viscosity of the food product. Preferably, the low shear mixing is applied for about 10 seconds to about 40 seconds (e.g., about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40 seconds, or any range therein) to achieve a maximum or near maximum viscosity of the food product.
In certain embodiments, the viscosity of the food product is suitably increased to greater than 95 cP.
With respect to the above aspects, the increased viscosity food product is suitable for consumption by an individual having a disease, disorder or condition of mastication and/or swallowing. Preferably, the chewing and/or swallowing disease, disorder or condition is or includes dysphagia.
In yet another aspect, the present invention provides a method of producing a stable liquid composition comprising the steps of:
(i) providing a polysaccharide-based component as described above;
(ii) adding one or more thickeners to the polysaccharide-based component; and
(iii) (iii) mixing the mixture of step (ii) thereby producing the stable liquid composition.
Suitably, the stable liquid composition is a liquid composition as described above.
The manufacture of the stabilized liquid composition of the invention may comprise the steps of: for example, the polysaccharide-based component and/or one or more thickening agents (if present) are heated in a suitable liquid carrier, e.g., an aqueous carrier. The heated composition can then be hot-filled into a package, or cooled prior to packaging.
The process of the invention may comprise the step of preparing an aqueous solution or suspension of the polysaccharide based ingredient. In this regard, the dry mass content of the polysaccharide based component in the aqueous solution may be from about 0.1 wt% to about 60 wt%, based on the total amount of the aqueous solution of the suspension.
Likewise, the process of the present invention may comprise the step of preparing an aqueous solution or suspension of the thickening agent. In this regard, the dry mass content of the thickener in the aqueous solution may be from about 0.1 to about 60 wt%, based on the total amount of the aqueous solution of the suspension.
The method of the present aspect may optionally include the step of adding one or more excipients or additives to the stabilized liquid composition, such as pigments, flavors, proteins (animal and vegetable), dietary fibers, vitamins and minerals, humectants such as glycerin and sorbitol, fats and oils, emulsifiers, acidity regulators, antioxidants, low calorie bulking agents, solidifying agents, flavoring agents, foaming agents, gelling agents, preservatives, chelating agents and stabilizers.
Throughout the specification, the aim has been to describe the preferred embodiments of the invention without limiting the invention to any one embodiment or specific collection of features. Thus, it will be understood by those skilled in the art in light of the present disclosure that various modifications and changes may be made in the specific embodiments illustrated without departing from the scope of the invention.
All computer programs, algorithms, patent literature, and scientific literature cited herein are incorporated by reference.
Any reference to publications cited in this specification is not an admission that the publications form part of the common general knowledge in australia.
In order that the invention may be more readily understood and put into practical effect, one or more preferred embodiments thereof will now be described, by way of example only.
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