HIGHLY ACTIVE ANTIOXIDANT BASED ON TREHALULOSE

Abstract

The invention provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, as well as compositions that contain this antioxidant as preferably the only additive having an anitoxidative effect.

Claims

1. A method for improving the aging stability, the oxidation stability and/or shelf-life of an oxidation-sensitive food, animal feed, cosmetic or pharmaceutical composition containing at least one oxidation-sensitive component comprising incorporating a trehalulose-containing composition containing an antioxidant effective amount of trehalulose and a synergistically effective amount isomaltulose into the oxidation-sensitive food, animal feed, cosmetic or pharmaceutical composition, wherein the content of trehalulose in the composition is at least 50 wt.-% or more and the content of isomaltulose is 50 wt.-% or less.

2. The method according to claim 1, wherein the at least one oxidation-sensitive component is an oxidation-sensitive unsaturated fatty acid.

3. The method according to claim 2, wherein the unsaturated fatty acid is selected from the group consisting of omega-3 fatty acids and omega-6 fatty acids.

4. The method according to claim 1, wherein the food is selected from the group consisting of: i. milk products and dairy products; ii. pudding, crme, mousse and other desserts; iii. butterfat products, mixed fat products, edible fats and edible oils; iv. baked goods; v. bread spreads; vi. instant products and steeped beverages; vii. fruit products or preparations; viii. cereals, muesli and cereal mixtures, muesli bars and breakfast products; ix. primary nonalcoholic beverages, beverage bases and beverage powders, chocolate drinks, chocolate-drink powders; x. primary alcoholic drinks and fermented products, wine, mixed wine beverages, beer, mixed beer beverages, alcohol-free beer or mixed beer beverage, reduced-alcohol beer or mixed beer beverage; xi. meat products and sausage products; xii. sweets; and dietetic nutritional products derived therefrom.

5. The method according to claim 1, wherein the animal feed is an animal food concentrate.

6. The method according to claim 1, wherein the food is a milk product, yogurt or mixed milk product containing omega-3 or omega-6 fatty acid.

7. The method according to claim 1, wherein the food is a beer, alcohol-free beer or reduced-alcohol beer.

8. The method according to claim 1, wherein the trehalulose and the isomaltulose are incorporated in form of a single syrup.

9. The method according to claim 8, wherein the syrup is the only adjuvant with an antioxidative effect.

10. The method according to claim 9, wherein the at least one oxidation-sensitive component is at least one oxidation-sensitive unsaturated fatty acid.

11. The method according to claim 10, wherein the unsaturated fatty acid is selected from the group consisting of omega-3 fatty acids and omega-6 fatty acids.

12. The method according to claim 11, wherein the food is selected from the group consisting of: i. milk products and dairy products; ii. pudding, crme, mousse and other desserts; iii. butterfat products, mixed fat products, edible fats and edible oils; iv. baked goods; v. bread spreads; vi. instant products and steeped beverages; vii. fruit products or preparations; viii. cereals, muesli and cereal mixtures, muesli bars and breakfast products; ix. primary nonalcoholic beverages, beverage bases and beverage powders, chocolate drinks, chocolate-drink powders; x. primary alcoholic drinks and fermented products, wine, mixed wine beverages, beer, mixed beer beverages, alcohol-free beer or mixed beer beverage, reduced-alcohol beer or mixed beer beverage; xi. meat products and sausage products; xii. sweets; and dietetic nutritional products derived therefrom.

13. The method according to claim 12, in which: the milk products and dairy products are selected from the group consisting of cheese, butter, yogurt, kefir, quark, sour milk, buttermilk, cream, condensed milk, powdered milk, whey, lactose, milk protein, mixed milk, low-fat milk, mixed-whey or butterfat preparations; the baked goods are selected from the group consisting of bread, pastries and specialty baked goods, long-life cookies and cakes, biscuit products and wafers; the bread spreads are selected from the group consisting of fat-containing bread spreads, margarine products and shortenings; the fruit products or preparations are selected from the group consisting of preserves, marmalades, jellies, fruit compote, fruit pulps, fruit concentrate, fruit juices, fruit-juice concentrates, fruit nectar and powdered fruit juice; and the sweets are selected from the group consisting of chocolates, hard caramels, soft caramels, chewing gum, drops, fondant products, jelly products, licorices; foamed sweets, flakes, drops, compressed sweets, candied fruits, pralines, nougat products, ice-cream confections, marzipan and ice cream.

14. The method according to claim 13, wherein the food is a milk product, yogurt or mixed milk product containing omega-3 or omega-6 fatty acid.

15. The method according to claim 14, wherein the food is a beer, alcohol-free beer or reduced-alcohol beer.

16. The method according to claim 4, in which: the milk products and dairy products are selected from the group consisting of cheese, butter, yogurt, kefir, quark, sour milk, buttermilk, cream, condensed milk, powdered milk, whey, lactose, milk protein, mixed milk, low-fat milk, mixed-whey or butterfat preparations; the baked goods are selected from the group consisting of bread, pastries and specialty baked goods, long-life cookies and cakes, biscuit products and wafers; the bread spreads are selected from the group consisting of fat-containing bread spreads, margarine products and shortenings; the fruit products or preparations are selected from the group consisting of preserves, marmalades, jellies, fruit compote, fruit pulps, fruit concentrate, fruit juices, fruit-juice concentrates, fruit nectar and powdered fruit juice; and the sweets are selected from the group consisting of chocolates, hard caramels, soft caramels, chewing gum, drops, fondant products, jelly products, licorices; foamed sweets, flakes, drops, compressed sweets, candied fruits, pralines, nougat products, ice-cream confections, marzipan and ice cream.

17. The method according to claim 16, wherein the food is a milk product, yogurt or mixed milk product containing omega-3 or omega-6 fatty acid.

18. The method according to claim 17, wherein the food is a beer, alcohol-free beer or reduced-alcohol beer.

Description

[0045] The figures show:

[0046] FIG. 1: ESR measurement (signal intensity and EAP value) of freshly produced batches of diet beer with the addition of trehalulose, isomaltulose or without additives.

[0047] FIG. 2: ESR measurement (signal intensity and EAP value) of the aged batches (see above) after three months of storage at 20 C. in the dark.

EXAMPLE 1: STABILIZATION OF OMEGA-3 FATTY ACIDS IN MILK PRODUCTS

[0048] The ability of trehalulose-containing syrup (ca. 89 wt % trehalulose) to suppress or reduce the oxidative decomposition of omega-3 fatty acids embedded in a yogurt matrix was studied.

[0049] For this purpose, whole-milk yogurt (yogurt, mild, 3.5% fat, Milram brand) was used, into which DHA CL (Lonza) was stirred as omega-3 fatty acid. The following yogurt preparations (g per 100 g) were produced:

TABLE-US-00002 Batch A (according to the invention): 5 g trehalulose syrup Batch B: 5 g fructose Batch C: 5 g saccharose
150 mg DHA-CL (Lonza) and roughly 40 mg of a saturated fatty acid (C22:0) as an internal standard were stirred into 240 g of each of these batches by means of an Ultraturrax mixer. All measures took place under a nitrogen protective atmosphere.

[0050] Immediately after production of each of the yogurt preparations, respective control samples were drawn and the recovery rate of omega-3 fatty acids in the freshly produced preparations was determined.

[0051] To determine the omega-3 fatty acids, 0.85 mL of the yogurt preparation was pipetted into a test tube (Eppendorf), weighed, mixed with 1 mL tert-butyl methyl ether and intensively agitated. After roughly 3 min of agitation, the test tubes were centrifuged at 13,000 rpm for 3 min. Then 200 L of the clear supernatant for each sample were removed and respectively mixed with 100 L THMS. 1 L of each solution was injected into a gas chromatograph (Agilent, model 6890) that was optimized in a conventional manner for the detection of the fatty acids being used.

[0052] Recovery rates of 96-99% of the originally used omega-3 fatty acids were found without a difference in all of the control samples.

[0053] The yogurt preparations produced were then stored for 28 days at 7 C. The samples were each analyzed by gas chromatography.

[0054] Results: The trehalulose-containing preparations (batch A) showed the highest recovery rates for the oxidation-sensitive fatty acids. The taste of these preparations is unobjectionable. The samples with added fructose or saccharose displayed considerably lower recovery rates. Impaired tastes appear (fatty taste).

[0055] It surprisingly was shown that fructose, which acts as a reducing sugar by means of the keto-en(di)ol tautometry, has a markedly lower protective effect than trehalulose, even at high molarity. Without being bound to any theory, the surprisingly high antioxidative effect of trehalulose is not solely attributable to the presence of reactive aldehyde groups. The reducing activity (redox potential) of aldehyde sugars was generally considered too low for the observed strong antioxidative effect to be derived from it alone. Other mechanisms appear to support the antioxidative and protective effect in this case.

EXAMPLE 2: STABILIZATION OF BEER

[0056] To check the influence on the oxidation stability of beer, trehalulose was added (according to the invention) to commercial diet beer (containing almost no carbohydrates). In comparison samples, isomaltulose (comparison) was added to commercial diet beer, or the diet beer was used without an additive. All samples were subjected to defined aging of the beer. The oxidation stability was measured by means of ESR at the beginning and the end of the beer aging.

[0057] Commercial Diet Beer

TABLE-US-00003 Wort [measured %] 9.1 Apparent residual extract [wt %] 0 Actual residual extract [wt %] 1.66 Alcohol content [vol %] 4.78 Bitterness units [BU] 24

[0058] Batch 1: Diet beer with 2 g/100 mL trehalulose syrup (according to the invention)

[0059] Batch 2: Diet beer with 1 g/100 mL isomaltulose (comparative example)

[0060] Batch 3: Diet beer with 2 g/100 mL isomaltulose (comparative example)

[0061] Batch 4: Diet beer without additives (comparative example)

[0062] All batches were stored for 3 months at 20 C. in the dark (beer aging test).

[0063] The oxidative stability of the sample was determined by means of ESR (electron spin resonance spectroscopy) according to the methodology of Methner and Kunz (Methner and Kunz, 2006: more accurate prognoses of oxidative beer stability by means of ESR spectroscopy Brauerei Forum 2006: 7-9). A higher EAP value in this case indicates a more favorable oxidative stability. The absolute signal intensity continues to be used for assessment, since it is a measurement of the radical substances formed by oxidative processes.

[0064] FIG. 1 shows the results of the ESR measurements (signal intensity and EAP value) of the freshly manufactured batches (see above) after cold storage (0-2 C.).

[0065] FIG. 2 shows the results of the ESR measurement (signal intensity and EAP value) of the aged batches (see above) after 3 months storage at 20 C. in the dark.

[0066] The EAP value for batch 1 with trehalulose according to the invention (2% Tre) is the highest: EAP=312 min in the fresh batch and EAP=190 min in the 3-month aged batch. The ESR signal intensity for batch 1 according to the invention (2% Tre) is the lowest. This indicates the high antioxidative potential of trehalulose as an agent with an antioxidative effect.

[0067] In comparison, isomaltulose (batches 2 and 3; 1% Pal and 2% Pal) does show an antioxidative effect as well. For an identical added amount, however, it is much less pronounced. The invention provides an agent with an antioxidative effect (antioxidant) in the form of trehalulose, which surprisingly is much more strongly antioxidative than other saccharides, and in particular, other low-glycemic saccharides, above all the disaccharide isomaltulose.