Resveratrol compositions

Patent metadata

Field	Value
Publication number	US-8927046-B2
Application number	US-201013147885-A
Country	US
Kind code	B2
Filing date	Feb 3, 2010
Priority date	Feb 4, 2009
Publication date	Jan 6, 2015
Grant date	Jan 6, 2015

Abstract

Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained.

First claim

The invention claimed is:

1. An aqueous resveratrol-containing suspension comprising resveratrol particles suspended in an aqueous solution comprised of a protective colloid and sugar, wherein the protective colloid is selected from the group consisting of gelatines, ligninsulfonates or modified food starches, and wherein the suspension is wet-milled by a ball mill to yield an average particle size of the resveratrol particles of between 0.05 and 2 microns and a solubility of the resveratrol particles of about 100 mb/l or higher when suspended in a cold solution having a temperature between 5° C. to 25° C.

2. The aqueous resveratrol-containing suspension of claim 1 , further comprising at least one additional component selected from the group consisting of artificial sweeteners, antioxidants, flavourings, polyethylene glycol, effervescent powders, excipients and adjuvants.

3. The aqueous resveratrol-containing suspension of claim 1 , wherein resveratrol particles are present in an amount of 1-80 weight-%.

4. The aqueous resveratrol-containing suspension of claim 1 , wherein the protective colloid is present in an amount of 20-99 weight-%.

5. A water-based food product which comprises the aqueous resveratrol-containing suspension as claimed in claim 1 .

6. The water-based food product as in claim 5 , wherein the food product is a beverage.

7. The method of claim 5 , wherein the resveratrol-containing suspension is stably suspended in the food for at least 6 months.

8. A method of stably incorporating resveratrol into a water-based food, wherein the method comprises adding to the food a resveratrol-containing suspension as claimed in claim 1 at a stage of a production process for the food, and distributing the suspension in the food to form a homogeneous suspension therein.

9. A water-based food stably supplemented with the resveratrol-containing suspension as claimed in claim 1 .

10. A beverage stably supplemented with the resveratrol-containing suspension as claimed in claim 1 .

11. A process for preparing a resveratrol-containing suspension comprising the steps of:
(a) preparing an aqueous solution of a sugar and a protective colloid by dissolving the sugar and the protective colloid in deionized water, wherein the protective colloid is selected from the group consisting of gelatines, ligninsulfonates and modified food starches;
(b) adding resveratrol to the aqueous solution;
(c) stirring the resveratrol and aqueous solution to obtain an aqueous resveratrol-containing suspension; and thereafter
(d) wet-milling the stirred resveratrol-containing suspension for 1 to 6 hours by a ball mill to yield an average particle size of resveratrol in the aqueous suspension of between 0.05 and 2 microns.

12. The process according to claim 11 , wherein step (d) is practiced to obtain an average particle size of the resveratrol in the suspension of between 0.1 and 1 microns.

13. The process according to claim 11 , further comprising adding an antioxidant with resveratrol according to step (b) or after wet-milling according to step (d).

14. The process according to claim 11 , wherein the protective colloid is octenyl succinic acid anhydride modified starch.

15. A process for preparing a dry powder composition comprising the steps of:
i) preparing an aqueous resveratrol-containing suspension according claim 11 ;
ii) spray-drying of the aqueous resveratrol-containing suspension.

16. A composition comprised of a suspension prepared according to the process of claim 11 .

17. The composition of claim 16 , which comprises resveratrol in an amount of 1-80 weight-%.

18. The composition of claim 16 , which comprises resveratrol in an amount of 5-20 weight-%.

19. The composition of claim 16 , which comprises the protective colloid in an amount of 20-99 weight-%.

20. The composition of claim 16 , which comprises the protective colloid in an amount of 80-95 weight-%.

Assignees

• Diguet Sylvain
• Goetz Nicolle
• Leuenberger Bruno H
• Ulm Johann
• Schweikert Loni
• Dsm Ip Assets Bv

Inventors

• Diguet Sylvain
• Goetz Nicolle
• Leuenberger Bruno H
• Ulm Johann
• Schweikert Loni

Classifications

• A61P43/00

  Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00 · CPC title

• A61P31/12

  Antivirals · CPC title

• A61P35/00

  Antineoplastic agents · CPC title

• A61P29/00

  Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID] · CPC title

• A61P25/28

  for treating neurodegenerative disorders of the central nervous system, e.g. nootropic agents, cognition enhancers, drugs for treating Alzheimer's disease or other forms of dementia · CPC title