Fiber containing compositions and methods of making and using same

The present invention relates generally to an edible composition, and in particular to compositions providing fiber to mammals, and methods of making and using such compositions.

BACKGROUND OF THE INVENTION [0002] It is well known that fiber is an essential part of the diet of mammals, in particular humans. Doctors and nutritionists agree that fiber consumption is key to good human health. Too low a dietary fiber is associated with conditions such as heart disease, diabetes, obesity, and colorectal cancer. In addition, too little fiber often leads to bowel problems. The right amount of fiber in your diet stimulates stool secretion, slows down gastrointestinal tract and digestive processes, modifies fat absorption, and increases bile acid excretion. In addition, some fibers are known to lower blood cholesterol and have a beneficial effect on post-prandial glycemic response. In addition, it has been shown that various types of fiber and / or fiber components, e.g. partially fermented fiber, when fermented by the user's intestinal bacterial flora promote the growth and / or development of lactic acid bacteria in the user's digestive tract at the expense of pathogenic bacteria, which is beneficial for the gastrointestinal tract of the user.

[0003] However, it has also been documented that the average person living in the United States does not consume enough fiber and often consumes only about half of the recommended daily allowance of fiber. Fiber intake can be increased by eating more foods high in fiber, such as cereals, vegetables and fruit. However, to reach the recommended daily allowance, most consumers would almost have to double their intake of these foods. Many customers are unwilling or unable to consume large amounts of fiber-rich foods, and for this reason they often look for supplements that can provide the necessary portion of fiber.

derived digestive structure [0004] Currently, many types and brands of fiber supplements are available in the form of powders, tablets, capsules, cookies, breakfast cereals, laxatives and the like. However, many of these compositions suffer from some disadvantages and for many reasons they are not easily accepted by customers. These include: lack of portability, for example in the case of powders or drinks; unpleasant taste, structure and / or mouth feel caused by many fiber-containing substances; high calorie supplement from substances used to mask taste and / or fiber; excessive user-generated gases from many high-fiber products. In addition, aromas, flavor masking and structure-improving substances added to fiber supplements reduce the amount of fiber that can be placed in a portion of the product. For this reason, consumers need to consume larger amounts of product to get fiber. These unpleasant and / or uncomfortable properties often lead to users giving up these products.

in a system of substances in any desirable [0005] Recently, many attempts have been made to form fiber into tasty, easy-to-eat confectionery, such as soft chewable tablets. However, such chewable tablets are difficult to produce due to the presence of too much fiber, resulting in the formulation being too hard and / or too brittle and not gaining general customer acceptance.

Therefore, many of the confectionery products currently available have many of the disadvantages listed, such as unpleasant taste and mouthfeel, high calorific value, and many of them contain relatively low amounts of fiber, which requires the user to obtain the desired amount of fiber consumed many units of the product per day.

[0006] Hence there is a need to develop a tasty, low calorie, customer-acceptable composition that can provide high amounts of fiber, and methods for making and using such a composition.

SUMMARY OF THE INVENTION [0007] The present invention is an extruded saccharified inulin chewable tablet composition as defined in more detail in Claim 1.

DETAILED DESCRIPTION OF THE INVENTION [0008] Unless otherwise stated, all percentages and ratios are calculated on a weight basis. Unless otherwise stated, all percentages and ratios are calculated relative to the final composition.

[0009] Trade names of components, including the various components used in the present invention, may be mentioned in this text. It is not the intention of the inventors to be limited to the substances with the given trade names. In the following descriptions, they can be replaced with substances that are equivalent (i.e. obtained from another source under a different name or reference number) to those with the given trade name.

[0010] By the term "fiber" is generally meant a substance obtained from plant cell walls, and which is not digested by human digestive enzymes, including soluble and insoluble fiber. The fiber component may be of natural or synthetic origin. Part of the fiber component may be non-starch polysaccharides, including soluble and insoluble fiber.

[0011] By the term "soluble fiber" is meant plant resins and oligosaccharides, or modified resins, modified celluloses, non-starch polysaccharides that are water soluble, some of them forming sticky gels.

[0012] By the term "humectant" is meant a substance having an affinity for water with a moisture-stabilizing effect contained in the substance. Humectants prevent the loss of moisture from foods, in particular from confectionery containing flour, counteract crystallization of sugar and protect against the growth of ice crystals in frozen food.

[0013] By the term "surfactant" is meant a surfactant that is both hydrophobic and hydrophilic, used to modify the surface properties of liquids. A surfactant is any compound which, when dissolved in water or an aqueous solution, reduces surface tension, or which reduces the interfacial tension between two liquids (such as aqueous compositions and oily compositions), or between a liquid and a solid.

[0014] By the term "carbohydrate" is meant sugars and digestible starches, including monosaccharides, disaccharides and polysaccharides.

[0015] As used in the examples section, the term "DE" means "glucose equivalent" (dextrose equivalent), which specifies the percentage of reducing sugars relative to dry matter calculated as glucose. A person with knowledge of this field is familiar with the measure and terminology regarding "DE" and "glucose equivalent". Glucose (or corn) syrups are produced by reacting starch with an acid and / or enzyme. The DE indicator is a measure of the degree of hydrolysis they undergo. Indicator

DE for standard corn syrups is around 42. The higher the DE rate, the sweeter the ingredient is. However, a higher DE index may contribute to a greater susceptibility to crystallization of the composition, a tendency to discoloration and a tendency to exhibit hygroscopic properties, and may also lead to lower viscosity.

Compositions [0016] Document US 2005/0214349 A1 discloses extruded chewable tablets for animals based on gluten comprising up to 60% fiber, gluten, plasticizers and / or humectants and optionally lubricants, including animal oils and fats.

[0017] Document EP 0 387 933 A1 discloses baked cookies with a high fiber content containing psyllium fiber (10-20%), insoluble fiber (5-17%), sugar (5-40%) and baking fat (13- 20%), which may be fat.

[0018] Document WO 2004/084637 A1 discloses a high fiber biscuit composition comprising wheat flour (30-55%), fiber (5-40%), sugar and fat.

[0019] Document WO 00/44235 A2 discloses a low fat and high carrot fiber (20-50%) product comprising carbohydrates, which may be in the form of chewing granules.

[0020] Document WO 2004/057979 A2 discloses dietary nutritional compositions including carob fibers, fat, xanthan gum or sorbitol and optionally carbohydrates.

Fiber component [0021] The composition object of the present invention comprises at least 45%, alternatively at least 50%, alternatively at least 60% and alternatively at least 75% by weight of the fiber component based on the weight of the composition. The fiber component is a sugared inulin.

[0022] Inulin is a linear oligomer comprising β-D-fructose terminated with an α-D-glucose molecule. Inulin has a structural formula GFr_nwhere G is α-D-glucose and Fr is β-D-fructose; whereas n is an integer between 2 and 60. Inulin is often referred to as "fructan", "oligofructan" and "oligofructose".

[0023] By the term "desugared inulin" as used herein is meant a non-gelling form of inulin containing a maximum of about 2% (by weight) of mono- and disaccharides and containing a minimum of about 95% (by weight) of soluble fiber. Sugared inulin can be prepared by passing through the filter the aqueous component formed after boiling the chicory roots in water, and then drying the filtrate. The filter allows you to remove mono- and disaccharides.

Humectant component [0024] The composition of the present invention comprises a humectant component that is at least 0.001%, alternatively 0.001% to 20%, alternatively 0.001% to 10%, and alternatively 0.001% to 5% by weight of the composition. The humectant is selected from the group containing glycerin, invert sugar, polyhydric alcohols, sorbitol, polyethylene glycol, polyglycerol, gelatin, xanthan gums, carrageenans, alginates, cyclomethicone, sodium hyaluonate, sodium lactate, triacetin, triethanolamine.

[0025] The humectant component may also be a mixture of humectants, for example the humectant component may be a mixture of glycerin and sorbitol which are present in the humectant component in a weight ratio from 2: 1 to 12: 1, alternatively from 2: 1 to 10: 1, and alternatively from 3: 1 to 5: 1.

Surfactant Component [0026] Embodiments of the composition of the present invention may comprise at least 0.01% by weight of surfactant based on the weight of the composition. Alternatively, the surfactant component may comprise from 0.01% to 20%, alternatively from 0.01% to 10%, alternatively from 0.01% to 5%, and alternatively from 0.01% to 3% by weight of the composition.

[0027] Non-limiting examples of a suitable surfactant component include polyglycerol esters, glycerophospholipids, mono- and diglycerides, sucrose monoesters, sorbitol esters, poly (ethoxylated glycols), agar, albumin, casein, glycerol monostearate, gums, soaps, Irish moss chicken, lecithin and mixtures thereof. The surfactant component may, for example, be lecithin.

Carbohydrate component [0028] The compositions of the present invention also include from 5% to 40% by weight of the carbohydrate component composition selected from the group consisting of corn syrup, sucrose, liquid sucrose, polydextrose, trehalose, fructose, lactose, maltose, honey, glucose, galactose and mixtures thereof.

[0029] For example, the carbohydrate component may be a mixture of a non-reducing sugar such as sucrose and a reducing sugar such as corn syrup present in the carbohydrate component in a weight ratio of 1: 1 to 7: 1, alternatively from 1: 1.1 to 1: 5 and alternatively from 1: 1.1 to 1: 3.

Fat component [0030] The compositions of the present invention also include a fat component constituting less than 10% by weight of the composition.

[0031] Non-limiting examples of suitable fat components of the present invention include vegetable oils; hydrogenated vegetable oils; partially hydrogenated vegetable oils such as soybean oil and partially hydrogenated coconut oil animal fats; fat substitutes such as olestra; fatty acids, and mixtures thereof.

Probiotic ingredients [0032] Embodiments of the composition of the present invention may also include a "probiotic" component. By the term "probiotic" is meant a microorganism that is beneficial to the host organism, unlike pathogenic microorganisms that are harmful to the host organism. Non-limiting examples of probiotic ingredients include various bacterial strains, including Lactobacillus and Bifidobacterium species, such as Lactobacillus acidophilus, Bifidobacterium infantis,

Bifidobacterium bifidum and the like, and mixtures thereof.

[0033] The compositions of the present invention may comprise at least 0.001% by weight of the probiotic component relative to the composition. Alternatively, the compositions of the present invention may comprise from 0.001% to 10%, alternatively from 0.01% to 5% and alternatively from 0.1% to 5% by weight of the probiotic component relative to the composition.

Supplement component [0034] In addition, embodiments of the composition of the present invention may include supplements such as, but not limited to, vitamins, minerals, herbs, plant-based supplements, animal-derived supplements, therapeutic compounds, and mixtures thereof.

[0035] Non-limiting examples of such additional ingredients include: calcium, potassium, B vitamins, vitamins A, C, D, E and K, folic acid, other vitamins and minerals commonly known in the art and used to supplement the diet; extracts and active phytochemicals including ferulic acid (derived from apples), ginseng, ginkgo biloba (ginkgo biloba), beta-carotene, capsaicinoids, anthocyanidins, bioflavonoids, d-limonene, isothiocyanates, cysteine, catechin and polyphenols derived from teas, onions, phytosterols, isoflavones, lycopene, curcumin, caffeine; glucosamine, chondroitins, methylsulfonylmethane (msm); melatonin, seratonin; and mixtures thereof.

[0036] The compositions of the present invention may comprise at least about 0.001% by weight relative to the composition of the supplement component. Alternatively, the composition of the present invention may comprise from about 0.001% to about 25%, alternatively from about 0.01% to about 10%, and alternatively from about 0.1% to about 5% by weight of the supplement component relative to the composition.

Flavors, sweeteners, coloring and preserving agents [0037] Various additional ingredients may be included in the compositions of the present invention, including aromas of natural and artificial origin, sweeteners of natural and artificial origin, natural and artificial colorants and / or food colors. In addition, it is possible to add various preservatives, understood as such by persons with knowledge of this field.

[0038] Non-limiting examples of aromas include aromas of natural and artificial origin and include chocolate aromas; vanilla; caramel; coffee; fruit flavors including lemon, lime, orange, blackberry, raspberry, blueberry, peach, apricot, cherry, grape; and mixtures thereof. Such aromas can be purchased and / or prepared on their own and then added using known aroma technologies.

[0039] Non-limiting examples of natural sweeteners include sugars and starches such as sucrose, glucose, fructose, lactose, maltose, corn starch and mixtures thereof. Non-limiting examples of artificial sweeteners include sucralose, acesulfame potassium, aspartame, saccharin, lactitol, stevia, Neohesperidine DC, polydextrose, cyclamates, sugar alcohols, isomalt and mixtures thereof.

[0040] Non-limiting examples of suitable preservatives include: sodium benzoate, sodium citrate, sodium phosphate, potassium metadisulfide, sodium lactate, sodium sulfide, EDTA (ethylenediaminetetraacetic acid), methylparaben and mixtures thereof.

[0041] The compositions of the present invention may contain at least about 0.001% by weight of aroma, sweetener, colorant and / or preservative and mixtures thereof based on the weight of the composition. Alternatively, the compositions of the present invention may contain from about 0.001% to about 10%, alternatively from about 0.001% to about 5%, and alternatively from about 0.001% to about 2% by weight of the aroma, sweetener, colorant and / or a mixture thereof by weight of the composition.

Composition Form [0042] The compositions of the present invention are extruded to obtain edible chewable tablets. Non-limiting examples of the form composition include: soft chewable tablets, hard chewable tablets, chewable tablets and semi-solid toffee-like chewable tablets. For example, the unit dose may be one soft chewable tablet, or a divided form, such as a bar, which is cut or broken by the user to obtain unit doses.

Production methods [0043] Exemplary methods of preparing the compositions of the present invention may include steps selected from the following steps:

Addition of water to the mixer at a temperature of about 25 ° C; and

Mixing, with high or low shear force, and then adding the fiber component to the water in the mixer and mixing until it dissolves, when there are no visible lumps in the mixture, forming a mixture of fiber and water. This step can be carried out at a temperature of about 25 ° C or after heating at an elevated temperature of about 55 ° C to about 60 ° C.

[0044] The obtained fiber / water mixture has a high viscosity.

[0045] The humectant component may be added while mixing the fiber with water by adding the humectant component to the mixer and mixing until homogeneous, thus obtaining a fiber mixture. Optionally, an additional component may be added to the humectant mixture at this stage. In this step, the components of the mixture may also be added, humectant. fiber with cellulose.

aromatic, sweetening, coloring and / or preserving.

[0046] Such a mixture is then extruded, understood by a person skilled in the art, and formed into a unit dosage form such as soft chewable tablets, which can then be individually packed in multilayer film packaging (such as Inner Wraps 32700X from the company Flexible Packaging, Toronto, Ontario, Canada). The chewable tablets wrapped in foil can then be placed in an additional package, non-limiting examples of which include glass bottles; plastic bottles; bags, boxes or sleeves lined with foil; and combinations thereof.

[0047] Embodiments of the invention may include additional steps after mixing the fiber component with water and before preparing the final composition, such as the addition of a carbohydrate component and / or a fat component, and / or an aromatic, sweetening, coloring and preservative component. Such ingredients may be prepared as separate 'premixtures', generally by the following procedure:

Carbohydrate ingredient premix [0048] The steps for preparing the carbohydrate component include:

Combination of non-reducing sugar with reducing sugar in a mixer to form a mixture of carbohydrates; and

Heating the carbohydrate mixture to a temperature between about 54 ° C and about 77 ° C (from about 130 ° F to about 170 ° F), alternatively to a temperature of about 74 ° C (about 165 ° F).

[0049] After the carbohydrate mixture is formed, it can be attached to the fiber / water mixture or fiber and humectant by: adding the fiber / water mixture to the carbohydrate mixture and heating for about 15 minutes at about 74 ° C (about 165 ° F) until the formation of a homogeneous suspension of carbohydrates with fiber. The carbohydrate-fiber mixture is cooked until the solids content is about 75% and 85%, alternatively about 80% and 82% by weight relative to the resulting cooked carbohydrate-fiber mixture. The cooked carbohydrate-fiber mixture can be combined with the fat mixture described below. A mixture of carbohydrate and fiber can be temporarily stored in a jacketed tank until needed. As understood by a person with knowledge of this field, a jacketed tank allows easy heating or cooling of its contents.

Fat premix [0050] The steps for preparing the fat component include:

Heating the jacketed tank to a temperature from about 125 ° F to about 77 ° C (about 170 ° F), alternatively from about 63 ° C (about 145 ° F) to about 74 ° C (about 165 ° F) ); alternatively up to about 66 ° C (about 150 ° F).

Adding the fat component to the jacketed tank and melting the fat component with mixing;

Addition of the surfactant component and optionally aromatic components such as dairy and / or coconut compounds while mixing;

Mixing until a homogeneous mixture is obtained, approximately minutes.

[0051] The fat mixture may be temporarily stored in a jacketed tank until needed.

[0052] To form the final mixture, the fat mixture may be combined with the cooked carbohydrate-fiber component as described below.

Final mixture [0053] The steps for preparing the final mixture may include:

Adding the fat mixture to a separate mixer at a temperature of about 25 ° C and mixing the fat mixture;

Optionally, adding the humectant component, if not already added to the fiber-water mixture, and mixing;

Addition of a portion of dry fiber component and mixing;

Optionally adding a sweetening, coloring and / or preservative ingredient and mixing;

Addition of a cooked carbohydrate-fiber mixture through pipes connected to a tank containing the boiled carbohydrate-fiber mixture to a tank containing the final mixture, where the pipes are heated to a temperature of about 82 ° C (about 180 ° F) to maintain a mixture of carbohydrate and fiber at a temperature of about 54 ° C and about 77 ° C (from about 130 ° F to about 170 ° F) and mixing;

Possible addition of aromatic ingredients and mixing as well

Pouring the final mixture into one or more transport containers (tanks used to transfer the final mixture from the mixer to the pre-kneader); and

Processing of the final mixture by extrusion, both in a single screw extruder and in a twin screw extruder, alternatively in a twin screw extruder, to form an extrudate that can be formed into single doses of soft chewable tablets.

[0054] It may be advantageous to cover the inside of the shipping containers with a food-grade transfer aid, non-limiting examples which include soybean oil and corn starch.

[0055] Extrusion can be carried out, for example, by feeding the final mixture at a temperature from about 38 ° C (about 100 ° F) to about 49 ° C (about 120 ° F) to a pre-kneader and then to the final extruder; cooling with a cooling tunnel (cooling to a temperature of about 5 ° C (about 40 ° F) to about 27 ° C (about 80 ° F)), and cutting with a knife into individual pieces to form soft chewable tablets.

final delivery temperature to the pre-kneader adapt methods, non-limiting examples of which preparation adaptation with the fiber final mixture in the tank temperature of the cooked mixture and / or fat mixture mixture can be before many include jacketed, carbohydrates in the temporary tank / temporary tanks before adding to final mixer, and a combination of these methods.

[0057] Soft chewable tablets may be wrapped in multilayer film packaging (such as Inner Wraps 32700X offered by Flexible Packaging, Toronto, Ontario, Canada) or other barrier films. The chewable tablets wrapped in foil can then be placed in an additional package, non-limiting examples of which include glass bottles; plastic bottles; bags, boxes or sleeves lined with foil; and combinations thereof.

Application methods [0058] Embodiments of the present invention provide the user with a safe and effective amount of the fiber component. By the term "safe and effective amount" is meant the amount of fiber component that effectively provides one or more of the following benefits: facilitate defecation; increasing stool volume and moisture content; normalization of bowel function; slow down digestive processes and passage through the digestive system; modification of fat absorption; supporting weight management; increased bile acid secretion; help reduce blood cholesterol; improving post-glycemic response; stimulating the growth and / or development of beneficial microorganisms within the digestive system; and helping to reduce the risk of heart disease, diabetes, obesity and colorectal cancer.

[0059] To provide the body with the desired daily amount of the fiber component, the user may consume from about 1 to about 20, alternatively from about 1 to about 10, and alternatively from about 1 to about 5 unit doses of the composition per day, i.e., from about 1 to about 20 soft chewable tablets a day. Each unit dose may comprise from about 1 to about 3 grams of fiber component and alternatively from about 2 to about 2.5 grams of fiber component. Thus, for example, if a user would like to consume 10 grams of fiber daily, they should consume from about 4 to about 5 unit doses per day. If a user would like to consume 20 grams of fiber daily, they should consume about 10 unit doses per day.

Examples [0060] The following examples are provided for illustrative purposes only and are not intended to limit the scope of the present invention in any way.

[0061] Table I shows examples of compositions made using the processes of example 1 and example 2.

Example 1 - Fiber component and humectant, surfactant, carbohydrate and fat components

Fiber-water premix [0062] At room temperature of about 25 ° C, add 200 kilograms of purified water to a tank equipped with a low shear mixer and anchor stirrer. While stirring the water, slowly add 200 kilograms of Cargill's Oliggo-Fiber De-Sugared Instant inulin. Continue mixing for at least 15 minutes until all inulin is completely dissolved in the water (no visible lumps) to obtain a fiber-water premix.

Carbohydrate ingredient premix [0063] Add 174 kilograms of liquid sucrose (offered by the company and 261 kilograms of 43 DE corn syrup to a separate tank)

Imperial Sugar) (offered by Cargill Foods; Clearsweet 43Corn Syrup) heat to about 74 ° C carbohydrate premix.

carbohydrate temperature around 165 ° F) to obtain by premixture

165 ° F) add

After reaching 74 ° C (approx

315 kilograms of fiber-water premix and mix for about 15 minutes until a homogeneous carbohydrate-fiber suspension is obtained. Cook the mixture of carbohydrates and fiber until the solids content of the composition is from about 80.03% to about 81.0% by weight of the composition. If, after cooking, the mixture contains about 80.6% solids, the resulting cooked carbohydrate-fiber mixture will weigh about 492 kilograms.

cooked carbohydrate mixture with a temporary jacketed coat and keep the temperature from about 54 ° C (about 130 ° F) to about 77 ° C (about 170 ° F) until the cooked carbohydrate-fiber mixture is added to the final mixture.

After cooking, store fiber in a container

Fat premix [0064] Heat the jacketed tank to a temperature of about 57 ° C (about 135 ° F) and to the heated tank add 111 kilograms of partially hydrogenated coconut oil Neutresca 55-43 Kosher from Aarhus Karlshamm, Malmo, Sweden while melting it while stirring with Eurostar mixer with anchor stirrer. While mixing, add 5.6 kilograms of soy lecithin (offered under the name Lecithin, NF by the Central Soya Company, Ft. Wayne, IN, USA), 34.9 kilograms of milk powder (offered under the name NFDM High Heat by Kraft, Northfield, IL, USA) and 81.4 kilograms of coconut powder (offered under the name coconut powder 22/24 NP by the company Callebaut, Zurich, Switzerland). Mix the resulting fat mixture for at least 15 minutes while heating until the fat mixture is homogeneous. Place the fat mixture in the jacketed temporary tank and keep at about 52 ° C (about 125 ° F) to about 77 ° C (about 170 ° F) until the fat mixture is added to the final mixture.

Final mixture [0065] To a separate mixer equipped with a Z-type stirrer, add 232.6 kilograms of fat mixture at 25 ° C and mix for about 30 seconds in the forward direction and for about 30 seconds in the reverse direction. Then add 57 kilograms of glycerin (offered under the name Glycerin 99% USP Kosher by the Penta Manufacturing Company), 390 kilograms of dry sugared inulin (second addition of inulin),

5.06 kilograms sodium chloride, 0.18 kilograms sucralose (offered as Splenda® sucralose powder by McNeil Specialty

Products, Ft. Washington, PA, USA) and 0.04 kilograms of potassium acesulfame (offered under the name Sunnett by Nutrinova, Dallas, TX, USA), followed by mixing for about 1 minute. Then add 298.35 kilograms of cooked carbohydrate-fiber mixture through steam heated pipes to a temperature of about 82 ° C (about 180 ° F) to maintain the temperature of the cooked mixture and mix for about 1 minute.

carbohydrates with fiber, add to the mixer type

With 1.9 kg of chocolate aroma (offered by Firmenich under the name N&A caramel Nat. Caramel cream)

Chocolate Flavor # 057677B), 0.64 kg aroma from Firmenich

0.32 kg aroma under the name vanilla-offered by # 598611T) and (offered by Firmenich under the name Art. Cream # 059200A) and mix for about 4 minutes until the final mixture is formed. Unload the final mixture into 1-2 transport containers (tanks used to transfer the final mixture from the mixer to the pre-kneader) at room temperature. Add the final mixture to the pre-kneader at a temperature adjusted to a range from about 38 ° C (about 100 ° F) to about 49 ° C (about 120 ° F), then to the final extruder and extruded into threads, cool the threads in a cooling tunnel ( cool to about 5 ° C (about 40 ° F) to about 27 ° C (about 80 ° F)), cut with a knife into individual pieces forming soft chewable tablets. Individual chewable tablets can be wrapped in primary packaging made of a multilayer film (offered under the name Inner Wraps 32700X by Flexible Packaging, Toronto, Ontario, Canada).

Example 2 - Example of vanilla chewable tablets

Fiber-water premix [0066] At a room temperature of about 25 ° C, add 140 kilograms of purified water to a tank equipped with a low shear Eurostar mixer and anchor stirrer. Heat the water to a temperature between about 55 ° C and about 60 ° C. While stirring the water, slowly add 140 kilograms of sugar-inulin (offered under the name Oliggo-Fiber De-Sugared Instant by Cargill). Mix the solution for at least minutes until all of the inulin is completely dissolved in the water (no visible lumps) to obtain a fiber-water premix.

Carbohydrate ingredient premix [0067] To a separate tank, add 124 kilograms of liquid sucrose (offered by Imperial Sugar) and 154 kilograms of 43 DE corn syrup (offered by Cargill Foods; Clearsweet 43 Corn Syrup) and heat to a temperature of about 74 ° C (about 165 ° F) to obtain the carbohydrate premix. After heating the carbohydrate premix to about 74 ° C (about 165 ° F), keep the temperature of the carbohydrate premix in the range from about 54 ° C to about 77 ° C (from about 130 ° F to about 170 ° F), add 201 kilograms of fiber premix -water and mix for about 15 minutes to obtain a homogeneous carbohydrate-fiber suspension. Cook the mixture of carbohydrates and fiber until the solids content of the composition is from about 80.03% to about 81.0% by weight of the composition. If, after cooking, the mixture contains about 80.6% solids, the resulting cooked carbohydrate-fiber mixture will weigh about 317 kilograms. After cooking, store the cooked carbohydrate-fiber mixture in a temporary tank with a coat and keep the temperature from about 54 ° C (about 130 ° F) to about 77 ° C (about 170 ° F) until cooked mixtures of carbohydrates with fiber to the final mixture.

Fat premix [0068] Heat the jacketed tank to a temperature of about 57 ° C (about 135 ° F) and add 114 kilograms of partially hydrogenated coconut oil (offered under the name Neutresca 55-43 Kosher by AarhusKarshamm) to the heated tank by melting it while stirring with a Eurostar mixer with anchor stirrer. While mixing, add 13 kilograms of soy lecithin (offered under the name Lecithin, NF by the Central Soya Company), add 91 kilograms of milk powder (offered under the name NFDM High Heat by Kraft, Northfield, IL, USA). Mix the resulting fat mixture for at least 15 minutes while heating until the fat mixture is homogeneous. Place the fat mixture in the jacketed temporary tank and keep at a temperature of about 52 ° C (approx

125 ° F) to about 77 ° C (about 170 ° F) until the fat mixture is added to the final mixture.

Final mixture [0069] To a separate mixer at a temperature of about 25 ° C equipped with a Z-type stirrer, add 90.7 kilograms of fat mixture and 12.7 kilograms of glycerin (offered under the name glycerine 99% USP Kosher by Penta Manufacturing Company) and mix for about 30 seconds in the forward direction and for about 30 seconds in the reverse direction. Then add

98.1 kilograms of dry sugared inulin and mix for one minute. Then, through steam heated pipes to a temperature of about 82 ° C (about 180 ° F) to maintain the temperature of the cooked carbohydrate-fiber mixture, add 150.05 kilograms of the cooked carbohydrate-fiber mixture and mix for about 1 minute. Add 12.7 kilograms of glycerin and 98.1 kilograms of dry inulin, mix for at least 1 minute or until a homogeneous mixture forms. Add 18 kilograms of sugar (offered by Imperial Sugar, Sugarland, TX, USA), 0.08 kilograms of sucralose (offered under the name Splenda® sucralose powder by McNeil Specialty Products) and 0.01 kilograms of potassium acesulfame (offered under the name Sunnett by Nutrinova), then mix for about 1 minute. Then add 150.06 kilograms of cooked carbohydrate-fiber mixture through steam heated pipes to a temperature of about 82 ° C (about 180 ° F) to maintain the temperature of the cooked carbohydrate-fiber mixture, mix for about a minute. With the stirrer switched on, add 4.5 kg of vanilla aroma offered under the name Firmenich N&A French Vanilla 5686847 to mix for about a mixture. Unload minutes until the final mixture is prepared in 1-2 transport containers (tanks used to transfer the final mixture from the mixer to the pre-kneader) at room temperature. Add the final mixture to the pre-kneader at a temperature adjusted to a range from about 38 ° C (about 100 ° F) to about 49 ° C (about 120 ° F), then to the final extruder and extruded into threads, cool the threads in a cooling tunnel ( cool to about 5 ° C (about 40 ° F) to about 27 ° C (about 80 ° F)), cut with a knife into individual pieces forming soft chewable tablets. Individual chewable tablets can be wrapped in primary packaging made of a multilayer film (offered under the name Inner Wraps 32700X by Flexible Packaging, Toronto, Ontario, Canada).

Table 1 - Various embodiments that can be prepared by methods such as the methods described in examples 6-9.

<td></td><td colspan="2">Example 1</td><td colspan="2">Example 2</td>

<td>Substance</td><td>g / tablet</td><td>Final w / w%</td><td>g / tablet</td><td>Final w / w%</td>

<td>Artificial caramel aroma</td><td> &lt;0,01</td><td> 0, 06</td><td></td><td></td>

<td>Acesulfame potassium</td><td> &lt;0,01</td><td> &lt;0,01</td><td> &lt;0,01</td><td> &lt;0,01</td>

<td>chocolate flavor No. 2</td><td> &lt;0,01</td><td> 0,19</td><td></td><td></td>

<td>Cocoa Powder</td><td> 0, 38</td><td> 8,25</td><td></td><td></td>

<td>Solid content of corn syrup 43 DE (50% solids)</td><td> 0,37</td><td> 8,02</td><td> 0,53</td><td> 11,48</td>

<td>Sugared inulin</td><td> 2,26</td><td> 49,23</td><td> 2,11</td><td> 45,88</td>

<td>Glycerin 99%</td><td> 0,27</td><td> 5,78</td><td> 0,18</td><td> 4,00</td>

<td>Lecithin</td><td> 0,04</td><td> 0,57</td><td> 0,04</td><td> 0,85</td>

<td>Solid content of liquid sucrose (67% solids)</td><td> 0,33</td><td> 7,17</td><td> 0,57</td><td> 12,38</td>

<td>Solid milk content</td><td> 0,16</td><td> 3,54</td><td> 0,27</td><td> 5,96</td>

<td>Partially hydrogenated coconut oil</td><td> 0,52</td><td> 11,24</td><td> 0,34</td><td> 7,47</td>

<td>Sodium chloride</td><td> 0,02</td><td> 0,51</td><td></td><td></td>

<td>sucralose</td><td> &lt;0,01</td><td> 0,02</td><td> &lt;0,01</td><td> 0,01</td>

<td>Sucrose (6X)</td><td></td><td></td><td> 0,13</td><td> 2,84</td>

<td>Vanilla and cream flavor</td><td> &lt;0,01</td><td> 0,03</td><td></td><td></td>

<td>Vanilla flavor</td><td></td><td></td><td> 0,03</td><td> 0,71</td>

<td>Water (residue after cooking liquid sucrose and corn syrup)</td><td> 0,25</td><td> 5,39</td><td> 0,39</td><td> 8,42</td>