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    • 专利摘要:
    The present invention relates to malto-oligo-saccharides whose content of α 1-4 osidic bonds is between 70% and 80% of the total number of type 1-4 osidic bonds. The invention also relates to the process for producing these malto-oligo-saccharides. Said malto-oligosaccharides offer all the benefits of fiber-based foods, with extremely low nutritional value. Such a compromise is particularly interesting to implement in healthy and balanced diets, but also in the treatment and / or prevention of the pathology of diabetes. The invention also relates to the use of said maltoligo-saccharides in the fields of human and animal nutrition.
    公开号:FR3032709A1
    申请号:FR1551274
    申请日:2015-02-16
    公开日:2016-08-19
    发明作者:Pierrick Duflot；Jean Michel Roturier；Baptiste Boit；Pierre Lanos；Heike Jerosch
    申请人:Roquette Freres SA；
    IPC主号:
    专利说明:

    [0001] SUMMARY The present invention relates to malto-oligo-saccharides having a 1-4 osidic linkage content of from 70% to 80% of the total number of 1-4 type osidic linkages. The term "malto-oligo-saccharides" refers here to saccharides comprising at least 2 saccharide units, that is to say for example to saccharides having a degree of polymerization DP of between 2 and 30, said saccharides comprising at least less a carbohydrate that is maltose. The term "polysaccharides", also used in the present Application, refers more broadly to saccharides comprising at least 2 saccharide units, that is to say for example to saccharides having a degree of polymerization DP of between 2 and 30. Particularly advantageously, it is the fine-tuning of the content of 1-4 -osidic linkages which leads to unique products and in accordance with the present invention, attesting to an ideal compromise between a relatively high fiber content and a very low bioavailability of glucose to the body. In this way we have mixed products that have not yet been identified, offering all the benefits of fiber-based foods with extremely low nutritional value. Such a compromise is particularly advantageous to implement in healthy and balanced diets, but also in the treatment and / or prevention of the pathology of diabetes.
    [0002] The invention also relates to an original and very simple method of implementation for the manufacture of these malto-oligo-saccharides, where a mixture between an aqueous solution of carbohydrates rich in maltose, at least one polyol and at least one acid undergoes a heat treatment at high temperature (between 130 ° C and 300 ° C) and under reduced pressure. The choice of starting raw materials and in particular the aqueous solution of carbohydrates rich in maltose, but also the duration of the treatment are part of the levers for regulating the content of 1-4 bonds in the range mentioned above. A final object of the present invention is the use of malto-oligo-saccharides according to the invention, in human and animal nutrition.
    [0003] TECHNICAL PROBLEM AND PRIOR ART For several years, there has been a certain interest among the general public for new diets based on fibers. By dietary fiber is meant parts of plant origin which are not hydrolysed by enzymes during the digestion process. These are residual substances from the cell wall or plant cytoplasm, consisting of complex mixtures of carbohydrates, which have been identified as non-starch polysaccharides.
    [0004] Among the dietary fibers, insoluble fibers are distinguished from water-soluble fibers. Oats, barley, fruits, fresh vegetables and pulses (beans, lentils, chickpeas) are good sources of soluble fiber, while whole grains and wholewheat are high in insoluble fiber. . Insoluble fibers, such as cellulose, resistant starches, corn (duff) or soybean fiber, have an essentially mechanical role in the gastrointestinal tract.
    [0005] They are only very slightly fermented by the colonic flora and contribute to the reduction of the intestinal transit time by the effect of ballast. Insoluble fiber helps prevent constipation by increasing stool weight and reducing intestinal transit time. Soluble fibers, such as pectin and inulin, which are not digestible by the intestinal enzymes of man or animal, are fermented by the colonic flora. This fermentation releases short-chain fatty acids into the colon, which in turn reduces the pH of the colon and consequently limits the development of pathogenic bacteria and stimulates the development of beneficial bacteria.
    [0006] In addition to these compounds, which are predominantly extracted from plants, there are molecules derived from starch or its partial or total hydrolysis products. Polydextrose is for example synthesized by random polymerization of glucose in the presence of sorbitol and a suitable acid catalyst (such as citric acid) and at high temperature. The said polydextrose is widely used in food as a filler and as a low-calorie ingredient.
    [0007] More generally, glucose polymers are conventionally manufactured industrially by hydrolysis of natural or hybrid starches and their derivatives. These starch hydrolysates (dextrins, pyrodextrins, etc.) are thus produced by acid or enzymatic hydrolysis of starch from cereals or tubers. They are in fact made of a mixture of glucose and polymers of glucose, of very varied molecular weights. Said hydrolysates have a wide distribution of saccharides containing both linear structures (1-4 -sidic linkages) and branched (1-6 -sidic linkages). By way of example, patent applications EP 0 368 451 and US Pat. No. 5,264,568 describe a process for the preparation of pyrodextrins, the characteristics of which are reinforced by the action of an α-amylase or of several α-amylases successively on a dextrin or on a pyrodextrin in solution and at high temperature. In the patent application EP 0 530 111, indigestible dextrins obtained by extrusion of an acidified corn starch dehydrated under particular conditions are described. This treatment can be completed by the action of a heat-resistant α-amylase. The Applicant Company has itself also described in its patent application EP 1 006 128 branched maltodextrins having between 22% and 35% of 1-6 saccharide bonds (of both types a and 13), a sugar content reducing agents less than 20%, a lower polymolecularity index 3032709 3 to 5 and a number-average molecular weight Mn at most equal to 4500 g / mol. These branched maltodextrins have, above all, an indigestibility character which has the consequence of reducing their caloric power, by preventing their assimilation at the level of the small intestine; they are therefore essentially a source of indigestible fiber.
    [0008] The Applicant Company has also described and protected in its patent application WO 2013/128121 hyperbranched maltodextrins of low molecular weight, ie having an equivalent dextrose (DE) of between 8 and 15 and a molecular weight Mw of between 1700 and 3000 Daltons. , characterized by a content of 1-6 (both a and p type) osidic bonds of between 30% and 45%, a soluble indigestible fiber content of between 75% and 100% (according to AOAC method No. 2001-03) and remarkable hypoglycemic properties, which they translate in vitro as in situ, by a limiting effect vis-à-vis the digestion of standard maltodextrins. Also known is patent application WO 2014/158777 which describes a carbohydrate which can be used as a food ingredient (especially as a calorie-reducing agent) containing both linear and branched oligomers, whose sugar content is between % and 25% by weight of its dry weight, with a fiber content of between 10% and 70% of its dry weight. Another of its characteristics is to have a polysaccharide content with high molecular weights, such that its viscosity is less than 16,000 cPs, 100 ° F and a solids content of 75%.
    [0009] Also known are patent applications US 7,608,436 and WO 2008/085529 describing a food product based on oligosaccharides, poorly digestible. Said oligosaccharides here have a branched oligomer content greater than the content of linear oligomers, and a concentration of nonlinear oligomers with a degree of polymerization greater than or equal to 3 greater than 20% by dry weight. Finally, the patent application WO 2014/145276, which describes carbohydrate-based compositions having a low calorific value, is known. Different families of carbohydrates are described and claimed therein, in particular through their contents of molecules of degree of polymerization 1 and 2, in 1-6 bonds, in sum 1-4 and 1-6 bonds, through the ratio between levels 1-4 and 1-6, and finally through their molecular weight. Furthermore, the products marketed under the names PROMITOR (Tate & Lyle), FIBERSOL (MATSUTANI), LITESE (DUPONT DANISCO) and NUTRIOSE (ROQUETTE) are known, all of which are products based on polysaccharides, more or less rich. fiber. From the foregoing, it follows that continual innovations have been made in at least the last 10 years in the field of high-fiber products which may offer human advantages in the context of new, healthier and better diets. 40 balanced. In particular, it may be quite advantageous to have a product that is both rich in fibers and capable of releasing very little glucose when it is digested by the body or alternatively to have a release kinetics. glucose very long vis-à-vis the body. In doing so, this latter property appears potentially very interesting in the context of diets for diabetic patients and / or in order to limit the risks of exposure to this pathology. TECHNICAL SOLUTION In this respect, the applicant company has pursued a great deal of work and laborious research, which has enabled it to develop products that meet this expectation. The products in question can be defined as maltoligosaccharides, having in particular a content of 1-4 bonds between 70% and 80% of the total number of 1-4 bonds. Compared with the products of the prior art known to the Applicant, the malto-oligosaccharides of the present application have very particular levels of 1-4 bonds never described or hitherto achieved. In parallel, and according to the Applicant's knowledge, there are no malto-oligo-saccharide products having a content of 1-4 bonds in the state of the art of between 70% and 80% of the total number of 1-4 links.
    [0010] Furthermore, it is thanks to an original approach associating the techniques of proton nuclear magnetic resonance (1H NMR) and gas chromatography that the Applicant has managed to identify the influence of the parameter retained (ie the content of bonds 1-4 relative to all 1-4 links) on the fiber content of the final product and the bioavailability of glucose vis-à-vis the body.
    [0011] NMR gives access to the proportions in terms of total osidic bonds at 1-4 and 1-6 on the one hand, and other osidic bonds on the other hand. As for mass spectrometry, it gives access to proportions in total 1-4, 1-6, 1-2 and 1-3 total osidic bonds, but without any indication as to the nature of anomerism. The latter technique is carried out within the framework of the method well known to those skilled in the art known as HAKOMORI, and which makes it possible precisely to quantify the total osidic bond content in 1-4, 1-6, 1-2 and 1-3. This method, described for the first time more than 50 years ago (HAKOMORI, S., 1964, J. Biol Chem., 55, 205) is today widely used in the scientific world (see in particular the patent application EP 1 006 128 already cited in the present Application).
    [0012] It is on the basis of this work and such an approach that the Applicant has demonstrated the criticality of the 1-4 linkage content for all type 1-4 osidic linkages, with a view to obtain: a fiber intake sufficient to maintain the aforementioned beneficial effects related to a high fiber diet, an extremely low glucose bioavailability, and in particular much lower than that displayed by the majority of commercial products available to date.
    [0013] This glucose bioavailability refers to the glucose level released after digestion by the intestinal enzymes. Most advantageously, the very precise control of the 1-4 linkage content relative to all type 1-4 osidic linkages in the aforementioned range is the main lever for achieving the ideal compromise between this contribution. sufficient fiber and this extremely low bioavailability of glucose. In addition, it is by means of a very simple process that the Applicant has succeeded in synthesizing the malto-oligo-saccharides which are the subject of the present invention. Very schematically, this process initially consists of providing an aqueous solution of maltose-rich carbohydrates, adding at least one polyol and at least one acid, and then performing a high temperature heat treatment (between 130 ° C. and 300 ° C.). C) under reduced pressure. Finally, it should be pointed out that throughout the present application, the fiber content, the glucose level released or accessible after enzymatic digestion and the content of the osidic bonds are determined according to strict protocols which are the subject of a very detailed description in the experimental part relating to the said Application.
    [0014] DETAILED DESCRIPTION OF THE INVENTION A first object of the present invention is based on a process for producing malto-oligosaccharides comprising the steps of: a) providing an aqueous solution of at least 2 carbohydrates, characterized in that 40% at 95% of the dry weight of said solution consists of maltose, b) bringing the aqueous solution resulting from step a) in the presence of at least one polyol, and at least one mineral or organic acid, c) increasing optionally the solids content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight, d) heat treating the aqueous solution resulting from step b ) or optionally of step c), at a temperature between 130 ° C and 300 ° C and under a vacuum between 50 and 500 mbar.
    [0015] The first step of the process of the invention is to provide an aqueous carbohydrate solution, of which 40% to 95% of its dry weight is maltose. According to a variant of the invention which is very particularly preferred, the said aqueous solution resulting from step a) additionally contains glucose.
    [0016] In the present Application, carbohydrates are identified among those compounds whose degree of polymerization is equal to 1, such as, in particular, glucose, galactose and fructose, is equal to 2, such as, in particular, maltose or sucrose. , lactose and trehalose, is between 3 and 9, such as in particular both maltodextrins and other compounds without glucans such as raffinose, stachyose, fructo and galacto oligosaccharides, polydextrose and inulin, is greater than or equal to 10, such as especially amylose, amylopectin, modified starches, but also non-starch compounds such as cellulose, hemicellulose, hydrocolloids. In this step, maltose and other carbohydrates can be provided in the form of dry products (powders) or alternatively in liquid form. If it is dry products, it is appropriate to add water to them so as to achieve the aqueous solution object of step a). The liquid form is called "syrup" and consists of an aqueous solution of at least one carbohydrate. A preferred variant of the invention consists in mixing a syrup containing at least one carbohydrate and at least one carbohydrate in the form of a dry product. According to this variant, the mixture is facilitated if the temperature is raised to at least 50 ° C. and at most 90 ° C.
    [0017] The aqueous solution resulting from step a) has a solids content of at least 50%, preferably at least 70%, very preferably at least 80% by weight of its total weight, and in all cases of not more than 95% by weight of its total weight. A syrup of at least one particularly preferred carbohydrate is a syrup whose polymerization degree distribution (DP) is as follows: from 1% to 5% of compounds having a degree of polymerization of 1 from 40% to 75% of compounds having a degree of polymerization of 2 from 10% to 25% of compounds having a degree of polymerization of 38% from 5% to 10% of compounds having a degree of polymerisation of between 4 and 8 inclusive; 15% of compounds having a degree of polymerization between 9 inclusive and 20 inclusive - from 1% to 15% of compounds having a degree of polymerization greater than strictly each of these% being expressed in% of the total weight of the carbohydrates contained in said syrup and the sum of these% being equal to 100%. Among the most preferred syrups, mention may be made of the syrup marketed by the Applicant Company under the name Sirop de glucose 5774, the distribution of the degrees of polymerization of which is consistent with the ranges listed above.
    [0018] The second step of the process according to the invention consists in putting the aqueous solution of carbohydrates described above in the presence of at least one polyol, and at least one mineral or organic acid. The mixture is facilitated if the temperature of the medium is raised to at least 50 ° C and at most 90 ° C.
    [0019] The polyol used in the process according to the invention may in particular be selected, without this choice being exhaustive, from glycerol, erythritol, xylitol, arabitol, ribitol, sorbitol, dulcitol, mannitol, maltitol, isomaltitol, lactitol and mixtures thereof, more preferably from sorbitol, mannitol and maltitol, the most preferred polyol being maltitol.
    [0020] The polyol represents 5% to 30%, preferably 5% to 25%, most preferably 5% to 10% by weight of the sum of the dry weight of carbohydrates, said polyol and the acid. The polyol is introduced in the form of an aqueous solution, with a solids content of between 20% and 90%, preferably between 25% and 85%, and very preferably between 30% and 80% by weight of its total weight. . Alternatively, the polyol may initially be in anhydrous form; in this case, it can be dissolved directly by introduction into the syrup containing at least one carbohydrate, or it can be previously put in aqueous solution by dissolving in water. The process according to the present invention also employs a mineral or organic, preferably organic acid, as a catalyst for the polymerization reaction. This organic acid may be chosen in a non-exhaustive manner from citric acid, sulfuric acid, fumaric acid, succinic acid, gluconic acid, hydrochloric acid, hydrochloric acid and mixtures of these acids, citric acid being the most preferred.
    [0021] In all cases, the chosen acid should not be too volatile, and should not present any incompatibility or points of vigilance with regard to future use in the fields of human and animal nutrition . The amount of acid used is here between 0.5% and 2%, preferably between 0.5% and 1.5%, and is very preferably about 1% by weight of said acid relative to the weight. dry of 3032709 8 carbohydrates, polyol and said acid. In all cases, those skilled in the art will be able to adapt the amount of acid used, taking into account in particular the issues of subsequent neutralization, related to the use of a possible excess of said acid. The acid in question can be used in the form of an aqueous solution with a solids content of between 20% and 90%, preferably between 25% and 85%, and very preferably between 30% and 80% by weight of its total weight. Alternatively, said acid may initially be in anhydrous form; in this case, it can be dissolved directly by introduction into the carbohydrate syrup, or it can be previously put in aqueous solution by dissolution in water.
    [0022] Preferably, one skilled in the art implementing the process according to the present invention will seek to obtain a solids content for the reaction medium including the mixture of carbohydrates, polyol and acid, between 20% and 98%. %, preferably between 25% and 95%, and very preferably between 30% and 95% by weight of its total weight. It will be able to adapt this dry matter content, particularly as a function of the desired richness of the reaction mixture, but also, inter alia, by taking into account the viscosity of the medium (with regard to possible problems of pumpability and / or transfer of the medium. resulting). It will also be able to adapt it in order to limit or even avoid, if it wishes, the optional step c) of increasing the dry matter content by at least 75% by dry weight of the solution. aqueous solution containing the carbohydrates, the polyol and the acid.
    [0023] The third step of the process according to the invention is optional since it consists, if necessary, in increasing the dry matter content of the aqueous solution resulting from step b) to at least 75% by weight of its total weight. This is done in the form of a heat treatment, in particular at a temperature of between 60 ° C. and 150 ° C., preferably between 80 ° C. and 120 ° C. In a preferred manner, a depression of between 50 mbar and 500 mbar, preferably between 100 mbar and 400 mbar, will be applied. The duration of this stage is between 4 and 20 hours. Those skilled in the art will be able to adapt the parameters of time, temperature and pressure, in particular according to its initial dry matter content and the dry matter content it ultimately wishes to obtain.
    [0024] The fourth step of the process according to the invention consists in carrying out a heat treatment on the aqueous solution resulting from step b) or optionally from step c), at a temperature of between 130 ° C. and 300 ° C. and under a depression between 50 and 500 mbar. It is under these conditions that the polymerization reaction is carried out.
    [0025] This step is carried out in a polymerization reactor equipped with heating devices and making it possible to work under reduced pressure. Such a reactor may in particular consist of a polymerization oven, or a vacuum oven. Alternatively, the adjustment operation of the dry matter and polymerization is carried out in the same reactor, which advantageously has the aforementioned means and devices.
    [0026] The polymerization reaction is conducted at a temperature between 130 ° C and 300 ° C, preferably between 150 ° C and 200 ° C. The water generated by the reaction is evacuated continuously by evaporation. This operation is carried out under reduced pressure, in particular at a pressure of between 50 mPa and 500 mPa. In parallel, said reaction is carried out for a time of between 5 minutes and 4 hours, preferably between 5 minutes and 2 hours. Temperature and reaction time are interdependent variables. Care must be taken not to raise the temperature too much so as to avoid any phenomenon of pyrolysis and / or thermal degradation of the products (such a degradation may alter the sensory properties of the finally produced food product). However, the reaction time decreases as the temperature increases, for a complete polymerization. From this point of view, the products according to the present invention can quite well be manufactured at a temperature of the order of 250 ° C and with a residence time of 10 minutes, at a temperature of about 180 ° C and a residence time of about 90 minutes.
    [0027] A second object of the present invention is malto-oligo-saccharides obtainable by the method defined above. These malto-oligo saccharides have a content of 1-4 DC bonds of between 70% and 80% of the total number of 1-4 saccharide bonds.
    [0028] Another object of the present invention is malto-oligo-saccharides having a 1-4 linkage content of from 70% to 80% of the total number of 1-4 dide linkages. These malto-oligo-saccharides, which are the subject of the present invention, are also characterized in that they have a content of α 1-6 bonds of between 40% and 50% of the total number of saccharide bonds 1-6. These malto-oligo-saccharides are also characterized in that they have a fiber content of between 50% and 70%.
    [0029] These malto-oligo-saccharides are also characterized in that they have a glucose level released or accessible after enzymatic digestion of between 1% and 12%, more preferably between 3 and 9%.
    [0030] A final object of the present invention relates to the use of malto-oligo-saccharides according to the invention or obtainable according to the method defined above in human and animal nutrition. By way of non-limiting limitation, the malto-oligo-saccharides according to the invention or obtainable according to the process defined above may be incorporated into compositions or products intended for oral ingestion and oral administration, such as various foodstuffs such as confectionery, pastries, ice cream, chewing gum, chewing gum, beverages, jams, soups, milk-based preparations, yogurt, cakes, prepared animal feed dietary supplements, pharmaceuticals, veterinary, dietetic or hygienic products such as for example elixirs, cough syrups, tablets or tablets, lozenges, oral hygiene solutions, toothpastes and toothpastes . The following examples will make it easier to understand the present invention without limiting its scope.
    [0031] EXAMPLES EXPERIMENTAL METHODS Throughout the present Application, the content of the osidic bonds is determined by NMR, and by the method of HAKOMORI. NMR gives access to the proportions in alpha 1,4 and alpha 1-6 bonds on the one hand, and the other osidic bonds on the other hand.
    [0032] The method of HAKOMORI provides access to the total osidic binding contents at 1-4, 1-6, 1-2 and 1-3. For NMR, an Avance III (Bruker Spectrospin) Fourier Transform Spectrometer operating at 400 MHz is used, using 5 mm NMR tubes at 60 ° C. More generally, any other Fourier transform spectrometer can be used, provided that said spectrometer is equipped with all the accessories enabling the production and exploitation of a proton spectrum, as well as an accessory enabling work at temperatures above room temperature. Deuterated water, or D20 (min 99%), Euryso Top (CEA group, Gif-sur-Yvette, France) and sodium salt of 3-trimethylsilyl-1-propane sulfonic acid, or TSPSA, are used. (Aldrich, ref. 178837). The procedure of the experiments is as follows: Introduce 10 mg of sample and 0.75 ml of D 2 O into an NMR tube. Close the tube, mix and place in a bain-marie.
    [0033] After dissolution, remove the tube from the water bath and allow to cool to room temperature. Add 50 μL of a solution of TSPSA at 10 mg / g in D20. Fit the spinner on the tube and place it all in the magnet. Perform the acquisition, without solvent removal, with a relaxation time of at least 10 s and without rotation, after the appropriate instrument settings (field, lock phase and shims) 30 Use a spectral window between at least -0.1 ppm and 9 ppm, with reference to the methyl signal of the TSPSA calibrated at 0 ppm. The spectrum is used after Fourier transform, phase correction and subtraction of the baseline in manual mode (without exponential multiplication, LB = GB = 0). The results are exploited as follows: - integrate the signals; we can particularly refer to Figure 1/2 for the integration terminals. - Normalize to 600 S5 signal corresponding to the non-exchangeable protons of anhydroglucose unit (H2, H3, H4, H5 and 2H6); the rest of the signal corresponding to the set of protons H1 (reductive connections and terminations). Record the values of S1 (H1 alpha (1,4), S2 (H1 alpha reductant) and S3 (H1 alpha (1,6)).
    [0034] Determine the S4 beta-reductants by performing the S2 * 0.6 / 0.4 operation. Calculate S6 by performing the operation S6 = 100 - (S1 + S2 + S3 + S4) Determine the proportions of alpha- (1,4), alpha- (1,6) bonding and other bonds, summing the 3 respective surfaces (S1, S3 and S6) and normalizing them to 100 to express them in% (ie% i = Si * 100 / (S1 + S3 + S6)).
    [0035] 10 Surface Integration terminals Types of integrated (in ppm) connections S1 5.45 5.26 H1 a- (1.4) S2 5.26 5.19 H1 a-reducers S3 5.04 4.88 H1 a- (1.6) S5 4.32 3.10 Other Protons (H2 , H3, H4 etc ...) or 6 protons Table 1 The method of HAKOMORI is that described in the 1964 publication, J. Biol. Chem., 55, 205.
    [0036] Throughout the present Application, the glucose level released or available after enzymatic digestion is determined according to the following method. - Weigh 0.3 g of product to be tested. Add 75 ml of maleate buffer of Na pH 7.00 to 0.1 mol / I (Fluka, reference 63 180). Shake until the product dissolves. Place the flasks in a water bath for 15 minutes, so that the temperature of the solution is 37 ° C. Take 0.75 ml of the initial solution and add 0.075 g of porcine pancreatin after taking the initial solution (Sigma, reference P7545); this operation corresponds to the origin of the incubations Incubate at 37 ° C. in a thermostatically controlled bath with stirring for 30 minutes. Make a sample of 0.75 ml. Add 0.40 g of rat intestinal mucosa (Sigma, reference 11630). Incubate for 3h30 at 37 ° C. in a thermostated bath with stirring.
    [0037] 3032709 13 Perform during these 3:30 samples of 0.75 ml at times 60, 120, 180 and 240 minutes. Stop the enzymatic reaction by placing the specimens in a dry bath at 100 ° C for 10 minutes.
    [0038] 5 Perform the determination of the glucose of the samples (standard enzymatic method GOD). Calculate the level of glucose released during digestion of the product (expressed in cY0): glucose concentration in g / L of the sample * (100 / dry matter of the product) * (volume of the digestate in m1 / 1000) * (100 / weight of the wet product in g).
    [0039] Throughout this application, fiber content is measured according to AOAC Method No. 2001-03. PRODUCTS ACCORDING TO THE INVENTION In tests Nos. 1 to 3, 3 products were produced according to the process according to the present invention.
    [0040] A 5774 glucose syrup sold by the company ROQUETTE with 85% solids content is available. This syrup is diluted to 50 ° Bx. 1 kg of material is prepared with the weight percentages mentioned in the table below, in a glass beaker. Said beaker is placed on a heating plate, with stirring with a magnet bar set at 500 rpm, the temperature being set at 60 ° C. Once this temperature is reached, is introduced, in the form of powder, into the beaker glucose sold under the name Dextrose Anhydrous C, by the company ROQUETTE.
    [0041] The following products are then added to this aqueous solution in powder form: the maltitol marketed under the name SWEETPEARL P200 by the company ROQUETTE; the citric acid marketed by SIGMA, with a purity greater than or equal to 99.5%; Massive constituents are given in Table 2 for Tests Nos. 1, 2 and 3 which represent the invention. Test No. 1 2 3 Flolys D57 81 68 68 (85% DM) Glucose 9 22.2 22.2 Maltitol 9 8.9 8.9 Citric acid 1 0.9 0.9 Table 2 3032709 14 After complete dissolution of the powders, ie a few minutes, the mixture is clear. 120 grams of the mixture are then taken and transferred into an aluminum tray marketed by PRO'JET under the reference KPL1001. The trays are placed in a vacuum oven for 20 hours at 80 ° C and then 6 hours at 120 ° C. A depression of 125 mbar is applied in the oven. This gives a dry matter of 95.0%. The trays with the dry product are then placed in a second oven previously heated to 200 ° C, all being put under a vacuum of 125 mbar. The trays are removed 90 minutes later.
    [0042] The product is then diluted with water at 30% dry matter. For each of the 3 previous assays, the Applicant determined: the% of α 1-4 osidic bonds of the total number of 1-4 saccharide bonds, the% of the 1-6 aliphatic linkages of the total number of 1-6 saccharide bonds. fiber content in% the level of glucose released in% 20 NON-INVENTION PRODUCTS The Applicant has also determined these same parameters for the following products: NUTRIOSE FB06 marketed by the Applicant Company (test No. 4) 25 NUTRIOSE FB10 marketed by the Applicant Company (Trial No. 5) LITESSE ULTRA marketed by the company DUPONT DANISCO (Test No. 6) PROMITOR 70 marketed by the company TATE & LYLE (Test No. 7) PROMITOR 85 marketed by the company TATE & LYLE (Test No. 8) FIBERSOL 2 marketed by MATSUTANI (trial no. 9) 30 IMO 500 marketed by the company (test no. 10) All the results have been reported in table 3, as well as in FIG. 2/2.
    [0043] 3032709 15 Alpha product 1-4 (%) alpha 1-6 (%) fiber (%) glucose (%) LITERATE 67 46 81 --- MALTO-OLIGO- 72 40 58 6 SACCHARIDE 1 (MOS 1) MALTO-OLIGO- 78 43 55 4 SACCHARIDE 2 (MOS 2) MALTO-OLIGO- 72 42 60 8 SACCHARIDE 3 (MOS 3) NUTRIOSE FB06 85 52 83 20 NUTRIOSE FB10 86 44 74 22 PROMISOR 85 88 60 76 15 PROMITOR 70 90 50 60 34 FIBERSOL 2 82 70 90 13 IMO 500 100 95 0 100 Table 3 It can be seen in a remarkable manner that all the commercial products of the state of the art which are rich in fibers have a content of α 1-4 osidic bonds greater than 80%. %, this being within a very narrow range, between 80% and 90%. Furthermore, all of these products have a fiber content of at least 60%, and a systematically available glucose content of greater than 10%, in most cases greater than 15%, and even more than 20%. %. Conversely, the 3 products according to the invention have a content of α-4 osidic bonds of between 70% and 80%. It is found that, particularly advantageously, these products have a high fiber content, since this is around 60%. Finally, the 3 products according to the invention have a very low content of available glucose, at levels never before achieved in the past. Also, only these products have the ideal compromise between a product rich in fiber, and therefore perfectly adapted in healthy and balanced diets, and a product with a very low bioavailability of glucose vis-à-vis the body, so 20 perfectly adapted to diabetic patients or in regimes aiming at decreasing the sensitivity to this pathology. 25
    权利要求:
    Claims (18)
    [0001]
    CLAIMS1 - A method for producing malto-oligo-saccharides comprising the steps of: a) providing an aqueous solution of at least 2 carbohydrates, characterized in that 40% to 95% of the dry weight of said solution consists of maltose, b) bringing the aqueous solution resulting from step a) in the presence of at least one polyol, and at least one mineral or organic acid, c) optionally increasing the dry matter content of the aqueous solution resulting from the step b) up to at least 75% by weight of its total weight, d) carrying out a heat treatment on the aqueous solution resulting from step b) or optionally from step c) at a temperature of between 140 ° C. C and 300 ° C and under a depression between 50 and 500 mbar
    [0002]
    2 - Process according to claim 1, characterized in that the aqueous solution resulting from step a) contains glucose.
    [0003]
    3 - Process according to claim 1 or 2, characterized in that the aqueous solution resulting from step a) has a solids content of at least 50%, preferably at least 70%, very preferably from less than 80% by weight of its total weight, and in all cases not more than 95% by weight of its total weight.
    [0004]
    4 - Process according to any one of claims 1 to 3, characterized in that the polyol is selected from glycerol, erythritol, xylitol, arabitol, ribitol, sorbitol, dulcitol, mannitol, maltitol, isomaltitol, lactitol and mixtures thereof, more preferably among sorbitol, mannitol and maltitol, the most preferred polyol being maltitol.
    [0005]
    5 - Process according to any one of claims 1 to 4, characterized in that the acid when it is organic is selected from citric acid, sulfuric, fumaric, succinic, gluconic, hydrochloric, hydrochloric and mixtures thereof. acids, citric acid being the most preferred.
    [0006]
    6 - Process according to any one of claims 1 to 5, characterized in that step c) is carried out in the form of a heat treatment, at a temperature between 60 ° C and 150 ° C, preferably between 80 ° C and 120 ° C.
    [0007]
    7 - Process according to claim 6, characterized in that step c) is carried out under a depression of between 50 mbar and 500 mbar, preferably between 100 mbar and 400 mbar. 3032709 17
    [0008]
    8 - Process according to any one of claims 1 to 7, characterized in that step d) is carried out between 150 ° C and 200 ° C
    [0009]
    9 - Process according to claim 8, characterized in that step d) is carried out at a pressure of between 50 mPa and 500 mPa.
    [0010]
    Malto-oligo-saccharides obtainable by the process as claimed in any one of claims 1 to 9 having a 1-4 linkage content of between 70% and 80 of the total number of saccharide bonds. -4. 10
    [0011]
    11 - Malto-oligo-saccharides according to claim 10, characterized in that they have a content of 1-6 bonds between 40% and 50% of the total number of saccharide bonds 1-6.
    [0012]
    12 - Malto-oligo-saccharides according to any one of claims 10 or 11, characterized in that they have a fiber content of between 50% and 70%.
    [0013]
    13 - Malto-oligo-saccharides according to any one of claims 10 to 12, characterized in that they have a glucose level released or accessible after enzymatic digestion of between 1 and 12%, more preferably between 3 and 9%. 20
    [0014]
    14 - Malto-oligo-saccharides having a 1-4 linkage content of between 70% and 80 of the total number of 1-4 saccharide bonds.
    [0015]
    15 - Malto-oligo-saccharides according to claim 14, characterized in that they have a content of 1-6 linkages of between 40% and 50% of the total number of saccharide bonds 1-6.
    [0016]
    16 - Malto-oligo-saccharides according to any one of claims 14 or 15, characterized in that they have a fiber content of between 50% and 70%. 30
    [0017]
    17 - Malto-oligo-saccharides according to any one of claims 14 to 16, characterized in that they have a glucose level released or accessible after enzymatic digestion of between 1% and 12%, more preferably between 3 and 9% .
    [0018]
    18 - Use of maltoligosaccharides according to any one of claims 10 to 17 in human and animal nutrition.
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    同族专利:
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    WO2016132064A1|2016-08-25|
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    优先权:
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    PCT/FR2016/050355| WO2016132064A1|2015-02-16|2016-02-16|Fibre-rich malto-oligosaccharides with low glucose bioavailability, method of production thereof and uses of same in human and animal nutrition|
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