	US 12,274,284 B2
	High-energy food supplement based on inverted sugars and ergogenic products for use in physical activity and method for producing same
Ivo Rischbieter, Blumenau (BR); and Ronaldo Biondo, São Caetano do Sul (BR)
Appl. No. 17/613,682
Filed by Ivo Rischbieter, Blumenau (BR); and Ronaldo Biondo, São Caetano do Sul (BR)
PCT Filed May 30, 2020, PCT No. PCT/BR2020/050192 § 371(c)(1), (2) Date Nov. 23, 2021, PCT Pub. No. WO2020/237340, PCT Pub. Date Dec. 3, 2020.
Claims priority of application No. 10 2019 011309-0 (BR), filed on May 31, 2019; and application No. 13 2020 007001 0 (BR), filed on Apr. 8, 2020.
Prior Publication US 2022/0240558 A1, Aug. 4, 2022
Int. Cl. A61K 36/00 (2006.01); A23L 33/125 (2016.01); A23L 33/155 (2016.01); A23L 33/16 (2016.01); A23L 33/175 (2016.01); A23L 33/185 (2016.01); A23L 33/19 (2016.01); C12P 19/02 (2006.01); C13K 3/00 (2006.01)

CPC A23L 33/125 (2016.08) [A23L 33/155 (2016.08); A23L 33/16 (2016.08); A23L 33/175 (2016.08); A23L 33/185 (2016.08); A23L 33/19 (2016.08); C12P 19/02 (2013.01); C13K 3/00 (2013.01); A23V 2002/00 (2013.01)]

5 Claims

1. A preparation method for a food supplement comprising steps of:

a) dissolving raw material including solid sucrose in water to obtain a 60-78.0° Brix syrup;

b) heating the syrup to 80° C. for total sugar dissolution;

c) inverting the sugar of the syrup by chemical or enzymatic means or using resins to fructose and glucose, wherein a sucrose inversion rate ranges from 90% to 98%, wherein the inverted syrup includes equimolar quantities of glucose and fructose and a concentration of sucrose is lower than concentrations of glucose and fructose; and

d) adding maltodextrin;

e) forming the food supplement comprising water: 15.0-20.0% (w/w); fructose: 30.0-45.0 (w/w); glucose: 30.0-40.0 (w/w); sucrose: 2.0-10.0 (w/w); and maltodextrin: 0.5-33.0 (w/w); with the supplement being perservative-free.