Fat-binding compositions

Abstract

A fat-binding composition contains an inclusion complex with a host molecule and a guest molecule. The guest molecule includes one or more amino acids, vitamins, flavorants or related compounds, rutin, betanin, derivatives thereof, and mixtures thereof. The fat-binding composition may be in the form of a tablet or powder, for example, and may be incorporated into a food or beverage product. If in the form of a powder or tablet, the composition may optionally contain a carbonation-forming component and may be dissolved in carbonated or non-carbonated water. The fat-binding composition may also be employed in a method for binding fat ingested by an animal which includes having the animal ingest the composition, or a food or beverage product containing the same.

What is claimed is: 
     
         1 . A food product composition, comprising:
 a guest-host inclusion complex of a host molecule that is an α- or β-cyclodextrin; and a guest molecule that is a dietary supplement, a flavor enhancer, or aroma enhancer; and   wherein the guest molecule is weakly and reversibly associated with the host molecule such that under physiological conditions the guest molecule is replaced by a fatty molecule that is then substantially irreversibly bound.   
     
     
         2 . The food product composition of  claim 1 , wherein the composition is a food product that is a beverage. 
     
     
         3 . The food product composition of  claim 1 , wherein the composition is a dry solid, and the addition of water to the composition yields a beverage. 
     
     
         4 . The food product composition of  claim 1 , wherein the composition is a starch-containing food product. 
     
     
         5 . The food product composition of  claim 4 , wherein the composition is a food product prepared from cereal grains or starchy roots. 
     
     
         6 . A composition for preparing a beverage, comprising:
 a guest-host inclusion complex of a host molecule that is an α- or β-cyclodextrin; and a guest molecule that is a dietary supplement, a flavor enhancer, or aroma enhancer; and   wherein the guest molecule is weakly and reversibly associated with the host molecule such that under physiological conditions the guest molecule is replaced by a fatty molecule that is then substantially irreversibly bound.   
     
     
         7 . The composition of  claim 6 , wherein the composition is a dry solid, and the addition of water to the composition yields the beverage. 
     
     
         8 . The composition of  claim 7 , wherein the composition is in the form of a tablet, pellets, granules, or a powder. 
     
     
         9 . The composition of  claim 8 , wherein the composition is a powder that produces an effervescent beverage upon the addition of water. 
     
     
         10 . A method of preparing a food product composition, wherein the food product composition includes a guest-host inclusion complex of a host molecule that is an α- or β-cyclodextrin, and a guest molecule that is a dietary supplement, a flavor enhancer, or aroma enhancer under physiological conditions the guest molecule is replaced by a fatty molecule that is then substantially irreversibly bound; the method comprising:
 a) combining the host molecule and the guest molecule under conditions suitable for forming the guest-host inclusion complex; 
 b) purifying and isolating the guest-host inclusion complex 
 c) combining the purified guest-host inclusion complex with one or more additional components to yield a food product composition. 
 
     
     
         11 . The method of  claim 10 , wherein purifying the guest-host inclusion complex includes removing uncomplexed guest molecules. 
     
     
         12 . The method of  claim 10 , wherein combining the host molecule and the guest molecule includes preparing a solution, suspension, or slurry. 
     
     
         13 . The method of  claim 10 , wherein combining the host molecule and the guest molecule includes a dry blending process. 
     
     
         14 . The method of  claim 10 , wherein the combining the host molecule and the guest molecule includes preparing a saturated solution; and purifying the guest-host inclusion complex includes crystallization and filtration of the inclusion complex.