Nutritive composition

Nutritive composition based on fibers comprising at least a mixture of pea internal fibers, pea external envelope fibers and inulin.

The subject of the present invention is a nutritive composition based on 
fibres. 
According to a committee of American experts (Pilch S. M., Physiological 
effects and health consequences of dietary fiber--F.B.A, 223, 84, 2059 
--Bethesda, Md. Federation of American Societies for Experimental Biol., 
1987), in the daily food ration of healthy people, the quantity of dietary 
fibres should be of the order of 27 to 40 g. 
Dietary fibres can be classified in particular according to their 
properties and their chemical and physical structures, according to their 
digestibility during the gastrointestinal transit or according to their 
physiological properties during the gastrointestinal transit. 
Chemically, dietary fibres consist of polysaccharides or lignin. These 
compounds are not hydrolysed by the endogenous secretions during the 
gastrointestinal transit (T. Schweizer et al., The physiological and 
nutritional importance of dietary fibres, Exprientia, 44, p 182-186, 
1991). 
The constituent polysaccharides of these dietary fibres may be plant 
membrane polysaccharides, in particular cellulose, hemicellulose or 
pectin, or other intracellular polysaccharides which are not hydrolysed by 
the digestive enzymes, such as resistant starch, galactomannans or inulin 
(Quemener et al., Determination of inulins and oligofructoses in food 
products and integration in the AOAC methods for measurement of total 
dietary fibres, Lebensm. Wiss. u. Technol., 27, p 125-132, 1994). 
Depending on their biological and physicochemical properties, dietary 
fibres are classified into two categories, insoluble fibres and soluble 
fibres. 
The insoluble fibres, such as cellulose, maize fibres or insoluble soya 
fibres, have essentially a mechanical role. They are generally only very 
slightly fermented by the intestinal flora and contribute to reducing the 
duration of the intestinal transit (Scheppach et al., Addition of dietary 
fiber to liquid formula diets, JPEN, 14, p 202-209, 1990). 
The soluble fibres, such as pectin, inulin or resistant starch, are a very 
good fermentation substrate for the intestinal flora. The product of this 
fermentation is a release of fatty acids, in particular short-chain fatty 
acids in the colon, which has the effect of reducing the pH value in the 
colon and of allowing control of the growth and development of pathogenic 
bacteria in the colon. 
EP 0 591 267 describes a fibre system for nutritive products comprising, by 
mass, 5-50% of gum arabic, 5-25% of sodium carboxymethylcellulose and 
45-80% of oat envelope fibres. 
Moreover, the fact that the administration by the enteral route of a 
composition free of dietary fibres caused intestinal disorders such as 
diarrhoea or constipation in patients has been demonstrated (Palacio et 
al., Nutrition in clinical practice, 5, p 99-106, 1990). 
Thus, EP 756 828 describes a composition based on dietary fibres, intended 
in particular for enteral nutrition, which makes it possible to contribute 
to maintaining good intestine function. This composition, which is in 
liquid form or in dried form, contains, per 2000 kcal, 15-50% of soluble 
dietary fibres of polysaccharides, 15-45% of insoluble dietary fibres of 
polysaccharides and 8-70% of oligosaccharides or of resistant starch. It 
may also contain carbohydrates and/or fat and/or protein material. 
The object of the present invention is to provide a nutritive composition 
based on fibres having a good balance in the proportion of soluble fibres 
and of insoluble fibres, having an advantageous viscosity and good storage 
stability. The composition according to the present invention is intended, 
furthermore, to act on the entire gastrointestinal system, at the level of 
the stomach, the small intestine and the colon. 
To this effect, the nutritive composition based on fibres according to the 
present invention comprises at least a mixture of fibres consisting of pea 
internal fibres, pea external envelope fibres and inulin. 
It was with surprise that it was observed that the composition according to 
the present invention, which has the advantage of being based on natural 
dietary fibres, has, on the one hand, good mechanical properties such as, 
in particular, a decrease in the duration of the gastrointestinal transit 
and, on the other hand, good nutritional and biological properties such 
as, in particular, the release of short-chain fatty acids, making it 
possible in particular to maintain a bacterial balance at the level of the 
intestinal mucosa and to avoid the growth and development of pathogenic 
bacteria. 
The mixture of fibres according to the present invention may contain 20-50% 
of pea internal fibres, 20-40% of pea external envelope fibres and 20-60% 
of inulin. 
The pea internal fibres are fibres consisting of 15% of cellulose, 45% of 
hemicellulose and 40% of pectin. The 66% which represents the insoluble 
fraction, pea internal fibres, has, on the one hand, a mechanical effect 
by acting on the duration of the gastrointestinal transit and, on the 
other hand, a nutritional and biological effect, since these fibres are 
fermented by the intestinal flora and allow the release of short-chain 
fatty acids. The release of these short-chain fatty acids causes a 
reduction in the value of the pH in the colon and, as a result, a decrease 
in the growth and development of the pathogenic strains in the colon. The 
release of fatty acids is of great importance on supplementation with 
antibiotics because, during an antibiotic treatment, the intestinal flora 
no longer fulfils its functions and a diet high in fibres, having a 
soluble fraction, makes it possible to overcome this problem. Moreover, 
the release of short-chain fatty acids, such as butyrate, causes the 
absorption of water coupled with absorption of sodium ions in the colon, 
which makes it possible to increase the antidiarrhoeal effect. 
Furthermore, butyrate is a high-energy substrate for the colonocytes. 
The fibres of the pea external envelope are composed of 68% of cellulose, 
25% of hemicellulose and 7% of lignin. They consist of a 10% soluble 
fraction and a 90% insoluble fraction. They have, on the one hand, an 
effect on the capacity to retain water in the intestine and, on the other 
hand, a mechanical effect during the gastrointestinal transit. 
The inulin fibres are soluble fibres which are present in numerous plants, 
such as asparagus, artichokes, onions, wheat or chicory, for example. 
Inulin fibres are not digested in the small intestine. They are fermented 
in the colon. The main effects of inulin fibres on the digestive system 
are a decrease in the duration of the intestinal transit, a decrease in 
the level of glycemia, a decrease in the lipid content in the blood, a 
decrease in the pH in the colon, a decrease in the constipation phenomenon 
and a bifidogenic effect, for example. Thus, inulin fibres can be 
fermented by bifidobacteria, which has the consequence of increasing the 
concentration of these bacteria at the level of the intestinal flora and 
of decreasing the concentration of enterobacteria, in particular 
Clostridiae, at the level of the intestinal flora. 
The composition according to the present invention may comprise 1-5% of a 
mixture of fibres, 15-30% of proteins, 40-65% of carbohydrates, 15-20% of 
lipids, 1-2% of vitamins and/or 0.3-5% of mineral salts, for example. 
In the composition according to the present invention, inulin may be 
replaced by an oligosaccharide or a mix of oligosaccharides. 
Oligosaccharids may be galacto-oligosaccarides, fructo-oligosaccharides, 
xylo-oligosaccharides or an oligo derivative of starch, for example. 
This composition may be intended for enteral nutrition, for example. It has 
a good balance between the soluble dietary fibres and the insoluble 
dietary fibres. Furthermore, this composition can be easily administered 
by the enteral route, either by gravity, with a regular flow rate adapted 
to good administration of nutrients, or by a pump system. Indeed, on the 
one hand, if the flow rate is too slow, the synergy of the food products 
constituting the composition intended for enteral nutrition is lost and, 
on the other hand, if the flow rate is too high, absorption and tolerance 
disorders are caused. 
This composition, intended for enteral nutrition, may be a composition 
which comprises a mixture of fibres having a proportion of 45-55% of 
soluble fraction and 45-55% of insoluble fraction, for example. This 
proportion makes it possible to best exploit the advantages of each of 
these two fractions. 
Furthermore, this composition, intended for enteral nutrition, may have a 
viscosity of less than 12 cp, for example. It is possible to measure the 
shearing force with the aid of a Rheomate-type viscometer and thus 
calculate from this value the viscosity level, for example. 
The nutritive composition according to the present invention is described 
in greater detail with the aid of the physicochemical data below and of 
the examples of application below. 
Test 1: Physicochemical analysis of a nutritive composition based on pea 
internal fibres, on pea external envelope fibres and inulin 
A nutritive composition based on fibres according to the present invention 
is prepared. 
To do this, 5 g/l of pea internal fibres, 5 g/l of pea external envelope 
fibres and 5 g/l of inulin are mixed in demineralized water at 
65-70.degree. C. 
This mixture is dispersed for 5 min, it is passed through a colloid mill 
and then it is stored in a tank with stirring. 
In parallel, a preemulsion is prepared by mixing 39 g/l of a lipid mixture 
with 1.4 g/l of an emulsifier, glycerol stearate. 
This preemulsion is then mixed with the mixture of fibres. To do this, it 
is passed through the colloid mill. 
An emulsion is thus obtained which is cooled to 60.degree. C. 
After this emulsification stage, 37.5 g/l of a protein mixture, 125 g/l of 
carbohydrates as well as 300 mg/l of a mixture of different mineral salts 
are added so as to produce a homogeneous preparation. 
An aqueous solution of vitamins is prepared by mixing 2 g/l of vitamins in 
demineralized water at 25.degree. C. 
This aqueous solution of vitamins is added to the preparation. 
A nutritive composition according to the present invention is obtained 
whose pH is adjusted to 7.1. 
This nutritive composition is heat-treated at 150.degree. C. for 6 sec. 
Next, it is stored at 6.degree. C. 
After storing for one month at room temperature, the particle size, the 
viscosity, the texture as well as the stability of the nutritive 
composition are measured. Furthermore, a taste evaluation of the nutritive 
composition is carried out. 
All these measurements are mentioned in Table I below. 
TABLE I 
______________________________________ 
Measurements 
______________________________________ 
Particle size &lt;50 .mu.m 
Viscosity (composition 1.5%) 6 cp 
Texture creamy 
Taste evaluation neutral 
Stability (measurement of the deposit after good 
storing for one month at room temperature) 
______________________________________ 
The measurements mentioned in Table I thus demonstrate the fact that the 
composition according to the present invention has characteristics which 
are highly advantageous for its use in the field of enteral nutrition. 
Indeed, this composition, because of its low viscosity, allows a good use 
by gravity. Moreover, this composition has a very good stability. After 
storing for one month at room temperature, no presence of deposit is noted 
.

EXAMPLE 1 
A nutritive composition according to the present invention, intended for 
enteral nutrition, is prepared. 
To do this, a composition is prepared as described in test 1. 
This composition is distributed, in a sterile environment, into 200-ml 
plastic pouches which are hermetically closed before being stored at 
10.degree. C. 
The composition contained in these pouches is then administered to patients 
by the enteral route, by gravity. Because of its appropriate viscosity, 
this composition has a regular flow rate appropriate for good 
administration of the nutrients. 
EXAMPLE 2 
A dessert cream, enriched with fibres, is prepared. 
To do this, a mixture of fibres consisting of 1.03 kg of pea internal 
fibres, 0.55 kg of pea external envelope fibres and 0.55 kg of inulin is 
introduced, with stirring, into 20 liters of demineralized water at 
70.degree. C., in a mixer. This mixture of fibres is left to become 
hydrated for about 5 min, with stirring. This mixture of fibres is then 
stored at room temperature. 
A composition containing 10 liters of demineralized water at 70.degree. C., 
0.3 kg of glycerol stearate, 2.13 kg of butter oil and 5.95 kg of skimmed 
milk powder is then prepared in a mixer. 
The composition is then ground in a colloid mill so as to produce a 
preemulsion. 
Still with stirring, 5.95 kg of skimmed milk powder are mixed in 3 liters 
of demineralized water heated to 70.degree. C. which are then incorporated 
into the preemulsion, to which the mixture of hydrated fibres has been 
added beforehand. 
24 liters of demineralized water heated to 70.degree. C. are added to the 
whole, with stirring, followed by 0.12 kg of carrageenan, 6.5 kg of 
sucrose, 0.65 kg of glucose syrup, 1.7 kg of modified starch, 6.25 kg of 
milk proteins, 76 g of magnesium chloride, 5.4 g of iron sulphate, 4 g of 
zinc sulphate, 55 g of .beta.-carotene, 0.16 kg of vanilla flavour, 20 g 
of vitaminized mixture, 40 g of sodium ascorbate, 0.65 kg of dehydrated 
glucose syrup and 0.66 kg of disodium phosphate. 
The dry extract is then recovered which is adjusted to 29 g per 100 g of 
demineralized water. 
The product is then degassed at -500 mbar and it is sterilized in a tubular 
sterilizer, at 150.degree. C. for 7 seconds. The dessert cream thus 
produced is then cooled to 17.degree. C. and it is packaged in 
hermetically closed 125-g plastic pots. 
EXAMPLE 3 
An apple-based cereal bar, enriched with fibres, is prepared. 
To do this, a mixture containing 200 g of soya lecithin, 3.7 kg of 
sunflower oil and 3.7 kg of soya oil is heated to 40.degree. C. 
A mixture, whose temperature is 90.degree. C. and which contains 10.5 kg of 
oligofructose syrup, 9.6 kg of glucose syrup and 3 kg of fructose, is 
added to this mixture of oils. 
The whole thus obtained is mixed to a temperature of 75.degree. C. 
There are then added 5.7 kg of milk proteins, 6.25 kg of pea internal 
fibres, 3 kg of inulin, 545 g of calcium carbonate, 1.5 kg of apple 
powder, 3 kg of dehydrated apples, 145.1 g of vitamins, 500 g of gelatin, 
1.5 kg of apple flavour, 16 kg of a mixture of extruded proteins, 10 kg of 
soya beans and 5 kg of wheat germs. 
This mixture is then compressed between two rotating grooved rollers so as 
to form a continuous band of product. This band is cooled by passing 
through a ventilated cooling tunnel and finally cut into individual bars 
13 mm thick, 60 mm wide and 90 mm long. 
Each bar is packaged in a hermetically closed packet.