RU2318403C2 - Method for controlling glucose level and providing its regulated delivery for mammal - Google Patents

Abstract

FIELD: dietology.

SUBSTANCE: the present innovation deals with the intake of a product containing chemically modified starch that provides the digestion of under 25% starch per 20 min, 30-70% per 120 min and above 60% per 240 min being measured by English's technique. The intake of such products provides a consumer with glucose for prolonged period of time and at more constant level.

EFFECT: higher efficiency of control.

30 cl, 2 dwg, 5 ex, 4 tbl

Description

This application has the priority of US patent applications Ser. No. 60/591983 and 60/591997 of July 29, 2004.

The present invention relates to the use of chemically modified starch for controlling and / or regulating the level of glucose in the blood of mammals after consumption and its subsequent absorption. This invention also relates to starches subjected to heat and / or acid treatment (dextrinization), thermal or hydrothermal treatment (heat and moisture), or other physical processes to obtain the desired level of digestibility. The applied level and type of treatment provides control and / or regulation of blood glucose in mammals when using starch as a food or feed source by changing the time and rate of absorption after consumption.

Starch is the main source of energy in a typical Western diet. Refined starches (see the description of refined starches by Imberty et al. Die Starke, 43 (10), 375-84 (1991)) are mainly consumed in cooked form, usually causing a high and sharp rise in blood glucose levels as a result of rapid and complete digestion. However, some refined starches are able to withstand enzymatic hydrolysis in the small intestine so that the starch essentially does not break down until it reaches the large intestine, where it is utilized by permanent microorganisms (such starch is called resistant starch or RS). Englyst (Englyst, H.N .; et al. Eur. J. Clin. Nutr. 46 (suppl.2): S33-S50 (1992)) defined three different categories of resistant starch based on their origin and resistance property. Brown later described the fourth type of RS (Brown et al. Food Australia, 43 (6), 272-75 (1995)), including chemically modified starches containing ethers, esters and crosslinked enzymatic digestion resistant starches.

The term "available carbohydrate" means the total amount of carbohydrates in food minus the amount of non-digestible carbohydrates. Non-digestible carbohydrates include dietary fiber, sugar alcohols and indigestible sugars. Dietary fiber includes a group of the aforementioned starches described by Anglist and Brown (RS1-4). According to some published examples, resistant starch is measured or quantified as dietary fiber (see, for example, US Pat. No. 5,902,410) using standard determination methods (see AOAC 985.29 and 991.42), wherein said starch causes the formation of a small or zero amount of absorbable consumed glucose fermented in the large intestine. In addition, the presence of resistant starch affects the amount of available carbohydrates in food, playing the same role as dietary fiber (e.g. cellulose, inulin, bran, psylium), and affecting the amount of available carbohydrates.

Glycemic reaction (GR) refers to the effect of various products on blood glucose levels for a period of time from 0 to 120 minutes (NIH Publication Number 99-3892, 1999). It is measured as a gradually increasing area under the curve of blood glucose in an individual subject in response to a specific product on a particular day. The volume and duration of the glycemic reaction to various products reflects the variability in the speed and level of digestion and absorption of glucose-containing components such as starch. The mentioned method is used to determine the amount of reaction to sugar after eating a certain type of food, as well as to compare (relative glycemic reaction) of different products using the same sample or volume. It is applicable to determine the effect on blood glucose of various types of food consumed by humans and animals.

According to this application, the glycemic index (GI) (Jenkins, DJA et al., Am. J. Clin. Nutr. 34 (3): 362-66, 1981) is defined as "the gradually increasing area under the curve of blood glucose in response to A 50-g serving of available carbohydrates in the test product, expressed as a percentage of the response to the same amount of available carbohydrates in a standard serving of product taken by the same subject. " For a standard portion of food, an arbitrary value of 100 was taken, which can be either 50 g of glucose or 50 g of white bread.

GI helps to quantify the interaction of various ingredients in food and their role in digesting the source of carbohydrates and absorption of glucose. In order to provide the indicated amount of available carbohydrates (50 g) in the test product, a large (sometimes very large) portion of the test food should be eaten. In other words, the consumed portion of a product rich in fats, protein or fiber should be such as to ensure that you receive the necessary 50 g of available carbohydrates.

After consumption of the product, two main mechanisms act on the glucose contained in the blood. The first is the rate at which glucose enters the blood as food is digested. The second mechanism is the rate of absorption of glucose from blood into body tissues. Despite such a simplified description of the two mechanisms mentioned, one skilled in the art understands the complex and multifaceted nature of the mechanisms, reactions, and processes involved. The body of normal healthy individuals has mechanisms that regulate blood glucose in certain specific frameworks (American Diabetes Association, Diabetes Care, 24 (suppl), 1-9 (2001) determines fasting plasma glucose from 3.9 to 6.1 mmol / l). For example, an increase in blood glucose stimulates the production of insulin, which, among other functions, facilitates the absorption of glucose into the tissue, and also plays a major role in the metabolism of fats and proteins. Therefore, food, which causes a sharp increase in blood glucose concentration, causes a rapid (but time-shifted) increase in serum insulin, which leads to the absorption, accumulation and use of glucose by muscle cells, adipose tissue and liver, thereby regulating the concentration of glucose in the blood "normal" range.

Tissue-absorbed glucose can be converted to glycogen as a storage medium in muscles. Glycogen is consumed during physical activity and replenished during rest. Athletes use a carbohydrate load to increase energy reserves (in the form of glycogen) in the muscles before sports. This is “a strategy in which changes in training and nutrition can maximize muscle glycogen storage before endurance competition” (Michelle Minehan, AIS Sports Nutrition Program, 2003). Glycogen can also be transported from muscle to the blood to increase blood glucose when it falls below a certain level.

A number of conditions are associated with excessive / insufficient production of insulin or the reaction of cells in the body to actions usually initiated by insulin. Insulin resistance (IR) is a condition in which body tissue becomes less susceptible to insulin and requires more in order to achieve the same physiological effect. The primary effect of IR has been defined as reduced glucose utilization by body cells, resulting in increased mobilization of fats in fat storage sites and a decrease in protein in body tissues (Guyton, AC, Textbook of Medical Physiology (7 ^th Ed.), WB Saunders Company : Philadelphia, Pa. 923-36). Other conditions resulting from excessive / insufficient insulin production include hypoglycemia, hyperglycemia, impaired glucose regulation, insulin resistance syndrome, hyperinsulinemia, dyslipidemia, dysfibrinolysis, metabolic syndrome, X syndrome and diabetes mellitus (type P, also known as insulin-independent diabetes mellitus (NIDDM), as well as the physiological conditions they cause, such as cardiovascular disease, retinopathy, nephropathy, peripheral neuropathy, and sexual dysfunction.

Another result often associated with a rapid rise and sharp fluctuations in blood glucose is the inability to control and maintain body weight. Insulin, which has many functions in the body, is also active in converting glucose to fats (Anfinsen et al. US Pat. # 2004/0043106). It is believed that insulin resistance, necessitating a high serum insulin content, is the reason for gaining weight, since increased insulin content facilitates unnecessary fat accumulation. Specialists have long recommended eating small portions of food throughout the day to regulate blood glucose (and the corresponding energy supply) at a constant, uniform level. In addition, it was found that a rapidly falling blood glucose level (which usually occurs after a sharp rise) stimulates appetite (hunger) in healthy adults. Alternatively, studies show that glucose release over a long period of time provides specific benefits, which may include a higher degree of saturation for longer periods of time (weight control, such as weight loss and prolonged stabilization), sustained energy release (enhanced sports activities, including training), as well as improving mental concentration and memory.

Starch or a starch-rich material that can provide blood with glucose for an extended period of time serves to maintain a normal / healthy blood glucose level (i.e., normoglycemia) and reduce / prevent rapid changes in blood glucose levels. It is potentially a very good source of carbohydrates for the prevention and treatment of any of the above conditions. Healthy people who want to control the release of glucose or regulate the release of energy from food, as well as to prevent or treat many diseases associated with changes in blood glucose and insulin levels, can eat foods containing such starches.

It has been unexpectedly discovered that chemically modified starch can be used to control and / or regulate the glucose content in the blood of mammals after its consumption and subsequent absorption. It has also been found that such chemically modified starches, suitably incorporated into food products or consumed as food additives, can provide controlled and / or controlled glucose levels in the blood of a consumer over a long period of time.

The present invention relates to the use of chemically modified starch for controlling and / or regulating the glucose content in the blood of mammals after its consumption and subsequent assimilation. Such chemically modified starches, capable of reducing the initial sharp increase in blood glucose and appropriately incorporated into food products, can provide controlled / regulated glucose in the blood of the consumer for a long period of time, and also help to ensure normal / healthy blood glucose even in individuals with insulin resistance.

As used herein, the term “chemically modified” means any chemical modification applicable to starches, including, but not limited to, starch treated with acetic anhydride (AA), propylene oxide (PO), succinic anhydride (SA), octenyl succinic anhydride (OSA), crosslinking agents such as sodium trimetaphosphate (STMP), phosphorus oxychloride (POCl ₃ ), epichlorohydrin, adipic acetic anhydride, phosphorylating agents such as sodium tripolyphosphate (STPP) or orthophosphates, oxidizing agents such as sodium hypochlorite or peroxide, or other approved food, starch-modifying agents, enzymes, or the use of physical processes, such as thermal / acid (dextrinization), thermal or hydrothermal (heat and moisture), or other physical processes and their combinations to alter digestibility and absorption rate after ingestion .

As used herein, the term “granular” means non-gelatinized or dispersed by any chemical or physical method. Granular starches can be determined by microscopy by the presence of birefringence (Maltese cross) under polarized light. Granular starches are also not substantially soluble in water below their gelatinization temperature. Non-granular starches are starches processed to give them a high solubility in water (CWS) below their gelatinization temperature (typically around 65 ° C). Some starches can be processed to give them solubility, and then returned to their original state (subjected to retrograde) so as to obtain particles (crystallites) that no longer dissolve in water at temperatures below 100 ° C, but are also not granular. In one embodiment of the invention, a granular form of starch is used.

According to most researchers and publications, two time periods are chosen to measure carbohydrate digestibility. These periods are 20 and 120 minutes, but do not accurately reflect the breakdown of starch to glucose or absorption in the stomach and along the entire length of the small intestine. For this application, the digestion and absorption of various samples was measured after 20, 120 and 240 minutes in order to better understand the true physiological effect produced by these samples in the digestive system of mammals.

As used herein, the term “rapidly digestible starch” means starch or parts thereof that are completely absorbed within the first 20 minutes after being consumed.

As used herein, the term “resistant starch” means “a combination of starch and starch digestion products not absorbed in the small intestine of healthy individuals” (EJCN, 1992, 46 suppl.2 S1).

The term “slowly digestible starch” means starch or part thereof, which is neither fast-digesting starch nor resistant starch. In other words, slowly digestible starch is any starch (granular, non-granular or retrograde) that gives its glucose to the mammalian body throughout the stomach and small intestine (in humans, usually from 20 to 240 minutes). For a more complete description of such starches, see Englyst et al., European Journal of Clinical Nutrition, 1992, 46, S33-S50. (Note: An Englist describes slowly digestible starches as starches that release glucose for 20-120 minutes, not 20-240 minutes).

According to this description, the fluidity of anhydrous borax (ABF) is defined as the ratio of the amount of water to the amount of anhydrous dextrin when it is boiled for 5 minutes at 90 ° C with 15% borax from the mass of dextrin so that when cooled to 25 ° C, a viscosity equal to 70 centipoise. The term "waterless borax fluidity" is known in the art.

As used herein, “water fluidity” (WF) means a starch measurement value obtained using a Thomas shear type rotational viscometer (manufactured by Arthur A. Thomas Co., Philadelphia, PA) standardized at 30 ° C. using a standard oil having a viscosity 24.73 centipoise and requiring 23.12 ± 0.05 sec. for 100 revolutions. The exact and reproducible value of the fluidity of water is obtained by determining the time required for 100 revolutions at different contents of liquids depending on the degree of conversion of starch: with an increase in the degree of conversion, the viscosity decreases. The term "fluidity of water" is known in the art.

Figure 1 is a graph of the ideal slow release of glucose compared to normal starches, as well as the ideal release of glucose from a product containing such starches.

Figure 2 is a graph of the actual release of glucose by raw corn starches crosslinked to varying degrees using STPP / STMP.

The present invention relates to chemically modified starches, which, when appropriately included in food or consumed as a food supplement, can be used to provide a more constant glucose in the blood of the consumer (to prevent / minimize a sharp increase) over a long period of time (corresponding to the period during which the material is in the stomach / small intestine) than the content provided by other types of starches. Such starches and products containing the mentioned starches help the consumer to regulate and maintain a normal and healthy level of glucose in the blood of the consumer.

As used herein, the term “starch” means all types of starch of flour, cereals, and other starch-containing materials obtained from tubers, grains, beans, and seeds, or any other natural source, each of which is suitable for use in the present invention. The term "natural starch" in this invention means starch that exists in nature. Also suitable are starches obtained from a plant grown using standard selection, including hybridization, translocation, inversion, transformation, or some other method of genetic or chromosome engineering, including their varieties commonly called genetically modified organisms (GMOs). In addition, starch obtained from a plant grown as a result of artificial mutations (including plants grown from chemical mutagens) and variants of the above generic composition, which can be obtained by known standard methods of mutational selection, can also be used in this invention.

Common sources of starches are cereals, tubers, roots, beans and fruits. A natural source can be corn (maize), peas, potatoes, sweet potatoes, bananas, barley, wheat, rice, oats, sago, amaranth, tapioca (cassava), arrowurut, canna (canna), triticale and sorghum, as well as waxy or their highly amylose varieties. In this description, the term "waxy" or "low amylose" means starch containing not more than about 10%, preferably not more than about 5%, and in particular not more than about 2% wt. amyloses. Also in this description, the term "high amylose" means starch containing at least about 40%, preferably at least about 70%, most preferably at least about 80% wt. amyloses. The described invention relates to all types of starches, regardless of the amylose content, and includes all sources of starches, including natural, genetically modified or obtained as a result of hybrid selection.

The starch of the invention is chemically modified using methods known in the art. In one embodiment, the starch is treated with acetic anhydride (AA), propylene oxide (PO), succinic anhydride (SA), octenyl succinic anhydride (OSA), crosslinking agents such as STMP, POCl ₃ , epichlorohydrin, adipic acetic acid anhydride, such as sodium tripolyphosphate (STPP) or orthophosphates, oxidizing agents such as sodium hypochlorite or peroxide, or other approved food, starch modifying agents, enzymes, or using physical processes such as thermal / acidic (dextrin tion), hydrothermal or thermal (heat and moisture), or other physical processes, and combinations thereof. Such chemical modifications are known in the art and are described, for example, in Modified Starches: Properties and Uses, Ed. Wurzburg, CRC Press, Inc., Florida (1986). To obtain the starches of the invention, enzymes can be used as such or in combination with other types of chemical treatment. Enzymes are classified according to their function: enzymes that change the molecular weight, and enzymes that change the chemical or architectural structure. Such enzymes include, but are not limited to, alphaamylase, glucoamylase, pullulanase, betaamylase, isomerase, invertase, and transamidase. If starch is modified by STMP and / or STPP, then high amylase starch should serve as its basis.

One skilled in the art will recognize that by varying the reaction conditions and reagents, one can vary the level of substitution and possibly the location of the starch molecule. The mechanisms of digestion and absorption depend on various factors, including the type of starch, the amylose content and the granular composition / conformation, as well as the type of reagent and reaction conditions. The rate of digestion also depends on the method of cooking and the individual’s reaction to such food, including differences in the biochemistry and physiology of each individual. The mechanism for treating starch in the body is well known in the art.

The amount of chemical modification may vary to obtain the desired digestion profile. Chemical modification includes, without limitation, the use of any reagent known in the art to provide starch ether or ester that has been or will be approved for use by the appropriate regulatory authority. Examples of such reagents include, but are not limited to, acetic anhydride, propylene oxide, succinic anhydride, crosslinking agents such as STMP, POCl ₃ , epichlorohydrin or adipic acetic anhydride, or phosphorylating agents such as sodium tripolyphosphate or sodium metaphosphate, a also their combinations.

In addition, reagents and processes capable of changing the chemical structure, conformation or crystallinity of starch, making it less susceptible to digestion in the body, are also included in the scope of this invention. Such reagents include oxidizing agents and oxidative processes, the action of heat and / or acids, such as dextrinization, the action of enzymes, as well as combinations thereof with or without chemical modifications.

Other modifications that cannot affect the digestion profile, but can provide the desired texture and / or physical properties, are also included in the scope of this application. Additional modifications can be made before or after chemical modification using, for example, thermal inhibition or chemical crosslinking to increase the toughness of starch and provide shear resistance during processing. The person skilled in the art knows what combinations are possible and in what order such a modification can be implemented. Additional modifications may include certain types of molecular weight reduction (to control viscosity), such as acid conversion or enzymatic cleavage.

The above modifications are usually carried out in an aqueous medium, controlling or adjusting its pH. An experienced practitioner will easily pick up various materials and equipment for carrying out such reactions. An overview of the conditions for such reactions is given in Modified Starches: Properties and Uses, Ed. Wurzburg, CRC Press, Inc., Florida (1986), chapter 4. Other reaction media and conditions may also be used to provide materials within the scope of this invention. Such reactions and conditions include, but are not limited to, reactions using dry heat, solvents, supercritical fluids, and reactions in a gaseous atmosphere.

Starch can be modified by physical means. Physical modification includes shear, hydrothermal or thermal inhibition, for example, the method described in US patent No. 5725676.

Starch can be modified by enzymatic methods. Enzymatic modification involves the use of exo- and / or endoenzymes, including without limitation alpha-amylase, betaamylase, glucoamylase, maltogenase, pullulanase and isoamylase, as well as any combination thereof.

Such starches can be modified in a granular state or after gelation using methods known in the art. Such methods include methods described, for example, in US patent No. 4465702, 5037929, 5131953 and 514999. See also Chapter XXII- "Production and Use of Pregelatinized Starch", Starch: Chemistry and Technology, Vol. III- Industrial Aspects, R.L. Whistler and E.F. Paschall, Editors, Academic Press, New York 1967.

The starches of the invention may be converted (e.g., fluid or liquid boiling starches obtained by oxidation) by acid hydrolysis, enzymatic hydrolysis, thermal and / or acid dextrinization. The methods mentioned are well known in the art.

Starch can be cleaned by any method known in the art to rid it of odors, paints, eliminate microbial contamination, ensuring the safety of a food product or other undesirable components inherent in starch or formed during processing. Suitable purification methods in the processing of starches are described in the patent family presented by EP 554818 (Kasica et al.). The alkali washing methods described in the patent family of US Pat. Nos. 4,477,480 (Seidel) and 5,187,272 (Bertalan et al) may also be used. Starch can be purified by enzymatic removal of proteins. Reaction contaminants and by-products can be removed by dialysis, filtration, centrifugation, or any other method used in the art to isolate and concentrate starch formulations. Starch can be washed using known methods to remove soluble, low molecular weight fractions, such as mono- and disaccharides and / or oligosaccharides.

In one embodiment, the starch is modified by a method selected from the group consisting of oxidation with propylene in the range of 3-10% binding, OSA modification in the range of 1.5-3.0% binding, acetylation in the range from 0.5 to 3.0% binding, dextrinization to obtain dextrin canary or white in the range of less than 10 ABF, as well as their combination. According to another embodiment, the starch is further modified by a method selected from the group consisting of acid or enzyme conversion to a water fluidity of 20-85, hypochlorite treatment to a level of 0.4-5.0%, adipic-acetic acid treatment to a level of from 0.1 to 2 , 0%, treatment with phosphorus oxychloride to a level of from 0.001 to 0.5%, as well as their combination. According to another embodiment, starch is treated with sodium trimetaphosphate and / or sodium tripolyphosphate with the addition of bound phosphate in the range from 0.1 to 0.35% and treatment with hypochlorite in an amount of from 0.3 to 1.0%.

The resulting starch is usually adjusted to the desired pH in accordance with its intended end use. Typically, the pH is adjusted to a level of from 3.0 to about 6.0. In one embodiment, the pH is adjusted to a level of from 3.5 to about 4.5 using methods known in the art.

Starch can be regenerated using known methods, in particular by filtration or drying, including spray drying, freeze drying, drying in a stream of hot air and natural drying. Alternatively, starch can be used in liquid (water) form.

The resulting starch has a modified digestion profile so that less than 25% of the starch is digested within the first 20 minutes, according to another embodiment, less than 20% of the starch is digested, and according to another embodiment, less than 10% of the starch is digested within the first 20 minutes after consumption.

In addition, the starch obtained is digested 30-70% within 120 minutes after ingestion, and according to another embodiment, at least 45-55% of the starch is digested within 120 minutes.

In addition, the resulting starch is digested at least 60% within 240 minutes after ingestion. In one embodiment, the starch is digested at least 70% within 240 minutes after ingestion; in another embodiment, the starch is digested by at least 80% for 240 minutes, and according to another embodiment, the starch is digested by at least 90% for 240 minutes.

One of skill in the art can vary glucose release. For example, if the release of glucose is too large, chemical modifications that help reduce glucose release to the desired level include, without limitation, a higher level of crosslinking using STMP, STPP, phosphorus oxychloride and / or adipic acetic acid; and / or increased substitution with propylene oxide, OSA or acetylation. If glucose excretion is too low, chemical modifications that help reduce glucose excretion include, but are not limited to, lower crosslinking using STMP, STPP, phosphorus oxychloride and / or adipic acetic acid; and / or treatment with hypochlorite, conversion by oxidation with manganese, and / or other types of oxidation. Combinations of chemicals should be consistent with the starch base and take into account the effects of additional treatments.

One skilled in the art will appreciate that cooking starch affects the digestibility and rate of absorption of glucose into the blood stream. A review of cooking results is described by Brown, MA, et al. British Journal of Nutrition, 90, 823-27 (2003).

In a recent U.S. Patent Application 2003/0045504 A1, published March 6, 2003, and incorporated herein by reference. Brown et al. describe the relationship between resistant starch and other food components (such as various lipids) and their effect on digestibility, GI, glucose response (GR) and blood glucose levels after ingestion of such resistant starch-containing foods.

Starch is rarely consumed as such, it is usually consumed as an ingredient in a food product. Such a food product may be modified in order to obtain the desired glucose release curves. In one embodiment, the product is modified to obtain a substantially zero order glucose liberation curve to provide a substantially constant and prolonged glucose liberation rate.

Starch or starch-rich materials (eg flour or cereal) can be consumed raw, but are usually consumed after boiling and / or other processing. Therefore, it is contemplated that the invention includes such starches that, after being added to the product and processed, are capable of altering the glucose release curve. In one embodiment, the processed starch containing product provides a substantially zero order glucose release curve, resulting in a substantially constant and prolonged glucose release rate. Such types of food are modeled by the methods described in the Examples section, infra .

Chemically modified starch does not cause such a strong and rapid increase in blood glucose levels as starches with a high glycemic index, such as most natural starches. Instead, said modified starches provide a more moderate rise over the baseline, which lasts for a longer period of time. They also tolerate processing well, without causing a strong and rapid increase in blood glucose levels after ingestion of food containing such starch, while the release of glucose from the prepared and / or processed product is essentially constant.

The chemically modified starches described can be used in a wide variety of food products, including, but not limited to: oven products, including crackers, various types of bread, butter rolls, bagels, biscuits, cookies, pie crusts and muffins; cereal products, tiles, pizza, seasoning, including poured seasoning and seasoning superimposed with a spoon; pie fillings, including fruit and cream toppings; sauces, including white sauces and dairy-based sauces, such as cheese sauce; gravy light syrups; puddings; custards; yoghurts; sour cream; drinks, including drinks based on dairy products; glaze; seasonings; confectionery and chewing gums; as well as soups.

It is contemplated that food products also include nutritious soups and drinks, including dietary supplements, diabetic foods, sustained release energy products such as sports drinks, nutritious tiles, and energy tiles.

Chemically modified starch can also be used in various animal food products, in formulations for young animals after the dairy period and providing the desired growth and development of such animals, in pharmaceutical formulations, nutritious products, over-the-counter (OTC) preparations, tablets, capsules and other known excipients for the delivery of drugs intended for humans and / or animals, and / or for any other purposes, the achievement of which can be achieved by continuous release glucose from the composition.

Chemically modified starches according to the invention can be added in any desired or necessary amount to ensure the functionality of the composition. In one embodiment, starch may be added in an amount of from 0.01% to 99% by weight of the composition. In another embodiment, starch is added in an amount of from 1 to 50% by weight of the composition. Such starch can be added to the food or drink in the same way as any other starch, usually by mixing directly with the product or adding as a solution.

Food products can be prepared using the modified starch of the invention to achieve a substantially zero order glucose release rate. Such products are able to provide consumers with glucose for a long period of time and a more constant level of glucose in the blood.

Products that control and / or regulate the rate and volume of glucose absorption can saturate for longer periods of time and thus contribute to weight regulation. They are also able to provide a sustained release of energy and thus enhance sports activities, including training, as well as improve concentration retention and memory.

Such products may also have pharmaceutical effects, including reducing the risk of developing diabetes, treating obesity such as weight loss or regulation, and preventing or treating hyperglycemia, insulin resistance, hyperinsulinemia, dyslipidemia, and dysfibrinolysis.

Examples

The following examples are intended to further illustrate and explain the present invention and should in no way be construed as limiting. All percentages are "w / w".

In the examples used the following research methods:

Imitation of digestion - (Englyst et al., European Journal of Clinical Nutrition, 1991, 46, S33-S50)

Product samples are ground / milled, as when chewing. Samples of powder starch are sieved to a particle size of 250 microns or less. 500-600 mg ± 0.1 mg of the sample is weighed and placed in a sample tube. 10 ml of pepsin (0.5%), guar gum (0.5%) and HCl solution (0.005 M) are added to each tube.

Prepare tubes with a control solution and a standard glucose solution. The control solution is 20 ml of a buffer solution containing 0.25 M sodium acetate and 0.02% calcium chloride. Standard glucose solutions are prepared by mixing 10 ml of sodium acetate buffer (described above) and 10 ml of a 50 mg / ml glucose solution. Standard solutions are prepared in duplicate.

A mixture of enzymes is obtained by adding 18 g of pork pancreatin (Sigma P-7545) to 120 ml of deionized water, mix well, and then centrifuge at 3000 g for 10 minutes. The supernatant was collected and 48 mg dry invertase (Sigma I-4504) and 0.5 ml AMG E (Novo Nordisk) were added to it.

Sample tubes are pre-incubated at 37 ° C for 30 minutes, then removed from the bath and 10 ml of sodium acetate buffer are added along with glass / marble balls (to improve the physical destruction of the sample during shaking).

5 ml of enzyme mixture was added to the samples, control solution and standard solutions. The tubes are shaken horizontally in a water bath at 37 ° C and approximately 180 beats / min. The time "zero" represents the time the first addition of the mixture of enzymes in the first tube.

After 20, 120 and 240 minutes, 0.5 ml aliquots are taken from the incubated samples and each of them is placed in a separate tube with 20 ml of 66% ethanol (to terminate the reaction). After an hour, aliquots are centrifuged at 3000 g for 10 minutes.

The glucose content in each tube is measured using a method using glucose oxidase / peroxidase (Megazyme Glucose Assay Procedure GLC9 / 96). This method is colorimetric.

The degree of digestion of starch is determined by calculating the glucose content against glucose standards using a conversion coefficient of 0.9. The results are presented as "% digested starch" (based on dry weight) after 20, 120 and 240 minutes.

Each batch of sample analyzes includes a comparative sample of raw corn starch. The accepted values of% digestion of corn starch are presented below in table I:

Table I Time (minutes) twenty 120 240 Sample 1 (control) ¹ 18 ± 4 80 ± 4 90 ± 4

¹ Starch Melogel® - corn starch, available from National Starch and Chemical Company, Bridgewater, NJ, USA.

Associated Phosphorus Analysis

Prepare a 1.7% suspension of starch in a 5% solution of EDTA, mix for 5 minutes and filter. Wash the sample on the filter four times with 200 ml of deionized water. Dry the sample at room temperature. A 3% suspension of starch in 4N HCl is prepared quantitatively, boiling stones are added, the sample is boiled for 7 minutes, cooled to room temperature, quantitatively diluted with deionized water and centrifuged, removing any possible microparticles. The sample is then analyzed for phosphorus using inductively coupled plasma spectrometry (ICP) using a standard analysis method to obtain the total amount of bound phosphorus. The added amount of bound phosphorus is determined by subtracting the total amount of bound phosphorus from the amount of modified phosphorus.

Cookies / biscuit food system model

Moisture is measured in the studied starch by gravimetric method.

The amount of additional water added to obtain a moisture content of starch of 25% (w / w), i.e. typical moisture content for dough intended for baking cookies and biscuit.

50 g of starch are weighed into a bowl of a Sunbeam Mixmaster, the mixing blades are lowered into the bowl and the mixing mode is turned on.

They begin to add a predetermined amount of water by spraying water on starch while stirring to evenly distribute moisture. The addition of water is completed within 5 minutes; continue mixing in the same mode until the starch ceases to adhere to the walls of the cup. The total mixing time is 8-10 minutes.

Transfer 50 g of hydrated starch to an aluminum container (145 mm x 120 mm x 50 mm) and evenly distribute so that it covers the entire bottom of the container.

Preheat the oven to 190 ° C.

The hydrated starch is heated at 190 ° C. for 120 minutes.

Starch is removed from the oven, immediately placed in a plastic container with a volume of 4 ounces (118.3 ml) and the lid is closed.

The starch is cooled to room temperature and the moisture content in the prepared starch is determined by gravimetric method. The moisture content in the prepared starch should be 5-8% (w / w), which is the usual content for cookies and biscuits.

Immediately determine the level of glucose release from starch or store it in an airtight container for testing the next day.

Example 1 - Obtaining chemically modified starches

The following modifications are well known in the art, and the described technique serves as a guide for an experienced professional. The number of reagents and bases can be changed to provide different levels of modification.

a) Modification of propylene oxide - 4 g of solid sodium hydroxide is dissolved in 50 g of tap water at 23 ° C and stirred until complete dissolution. Then, 50 g of sodium sulfate is added to the water and stirred until dissolved. After this, tapioca starch is quickly added to the stirred aqueous mixture and mixed until homogeneous. Various amounts of propylene oxide are added to the starch suspension and mixed for 1-2 minutes. Then the suspension is transferred to a 2 L plastic bottle and sealed. After that, the bottle with the contents is placed in a preheated mixing cabinet, set to a temperature of 40 ° C, and stirred for 18 hours. After completion of the reaction, the pH of the suspension was adjusted to 3 using dilute sulfuric acid, and then the suspension was allowed to mix for 30 minutes. After that, the pH was adjusted to 5.5-6.0 with a dilute sodium hydroxide solution. Starch is regenerated by filtration, and the starch precipitate on the filter is washed with water (3 x 250 ml), laid out on the bench surface and allowed to dry in air. The example is repeated using sago starch.

b) Modification of octenyl succinic anhydride - In total, 500 g of waxy corn starch is placed in a 2 L plastic beaker and suspended in 750 ml of tap water. The suspension is stirred with a pressure mixer, adjusting the pH to 7.5 with 3% sodium hydroxide. While stirring the reaction mixture, 3 aliquots of 5 g (15 g total) of octenyl succinic anhydride (OSA) are added at intervals of 30 minutes. The pH is maintained at 7.5 by adding 3% sodium hydroxide. The reaction mixture was allowed to mix until caustic consumption ceased (less than 1 ml in 10 minutes). Then the starch is filtered through Whatman # 1 paper and further washed with 750 ml of tap water. After this, the starch is resuspended in 500 ml of water and the pH is adjusted to 5.5 with hydrochloric acid. The suspension is again filtered, washed additionally with 50 ml of water and dried in the open air to a moisture content of less than 15% to obtain OSA starch. The example is repeated using high amylose (~ 70%) corn starch.

c) Acetylation — Altogether, 500 g of waxy corn starch is placed in a 2 L plastic beaker and suspended in 750 ml of tap water. The beakers are equipped with a pressure mixer and a pH monitor capable of automatically adding a 3% sodium hydroxide solution to maintain a given value. The pH controller is set at 8.0, and the pH of the suspension is adjusted to approximately 7.8. 15 grams of acetic anhydride are charged into a dropping funnel and a regime is established in which the entire funnel contents are consumed in about an hour, while the pH of the suspension is maintained at 8.0 with vigorous stirring. After completing the addition of the anhydride, the reaction was continued for another 5 minutes at pH. Then the suspension is filtered through Whatman # 1 paper and washed with 3 x 500 ml of tap water. The resulting filter cake is allowed to dry in the open air to a moisture content of less than 15% and regenerate to produce starch acetate. The example is repeated using tapioca starch.

d) Modification of STMP / STPP with whitening - 3300 ml of tap water is measured in the reaction vessel. Under stirring, add 110 g of Na ₂ SO ₄ and mix until dissolved. With vigorous stirring, 2200 g of high amylose (~ 70%) corn starch is added, and then the required amount of 3% NaOH is added dropwise to the suspension to obtain 40 ml of alkalinity (733 g of NaOH for 44.14 ml of alkalinity). The suspension is stirred for one hour and the pH is recorded (pH 11.71). The temperature is set at 42 ° C. 220 g of 99/1 STMP / STPP are added and reaction continues for 17 hours. The pH is maintained using a controller and 3% NaOH (consumption is 556.6 g). The final pH and temperature are recorded (pH 11.19 and 42 ° C). The pH was adjusted to 5.5 with 3: 1 HCl (pH 5.49 using 285.38 g HCl). The resulting starch precipitate is filtered and washed twice with 3300 ml of tap water. Then, 500 g of starch are suspended in water at a solids content of 40%, placed in a 2-liter plastic beaker and suspended in 750 ml of tap water. The beaker is equipped with a pressure mixer and placed on a bath with a constant temperature, preheated to 40 °, while the pH is adjusted to 10.8-11.2 with 3% sodium hydroxide. Just add 4.0 grams of sodium hypochlorite and make sure that the pH is 10.8-11.2. The reaction mixture was allowed to mix for two hours at 40 ° C. After two hours, the suspension was brought to a negative KI test using a 5% sodium meta-bisulfite solution. Then the pH of the starch was adjusted to 5.5 with diluted HCl, filtered through Whatman # 1 paper and washed with an additional 750 ml of tap water. The wet filter cake is allowed to dry in the open air to a moisture content of less than 15% and an oxidized starch product is obtained.

Example 2 - Preparation of Crosslinked Starches

Sample 1 - control corn starch; Melogel ® starch manufactured by National Starch and Chemical Company, Bridgewater, NJ, USA.

Sample 2 - 3000 ml of tap water is measured in the reaction vessel. With stirring, add 100 g of Na ₂ SO ₄ and mix until dissolved. With vigorous stirring, 2000 g of corn starch is added, and then the required amount of 3% NaOH is added dropwise to the suspension to obtain 40 ml of alkalinity (in fact 667 g of NaOH for 44.00 ml of alkalinity). The suspension is stirred for one hour and the pH is recorded (pH 11.71). The temperature is set at 42 ° C. 160 g of 99/1 STMP / STPP mixture are added and reaction continues for 4 hours. The final pH and temperature are recorded (pH 11.02 and 42 ° C). The pH was adjusted to 5.5 with 3: 1 HCl (pH 5.49 after adding 164.99 g of HCl). The resulting starch precipitate is filtered and washed twice with 3000 ml of tap water. The precipitate is crushed and dried in the open.

A sample of 3 to 3000 ml of tap water is measured in a reaction vessel. With stirring, add 100 g of Na ₂ SO ₄ and mix until dissolved. With vigorous stirring, 2000 g of corn starch is added, and then the required amount of 3% NaOH is added dropwise to the suspension to obtain 40 ml of alkalinity (667 g of NaOH for 44.00 ml of alkalinity). The suspension is stirred for one hour and the pH is recorded (pH 11.69). The temperature is set at 42 ° C. 160 g of 99/1 STMP / STPP mixture are added and reaction continues for 17 hours. The final pH and temperature are recorded (pH 11.32 and 42 ° C). The pH was adjusted to 5.5 with 3: 1 HCl (pH 5.57 after adding 146.88 g of HCl). The resulting starch precipitate is filtered and washed twice with 3000 ml of tap water. The precipitate is crushed and dried in the open.

Sample 4 - 3300 ml of tap water is measured in the reaction vessel. Under stirring, add 110 g of Na ₂ SO ₄ and mix until dissolved. With vigorous stirring, 2200 g of corn starch is added, and then the required amount of 3% NaOH is added dropwise to the suspension to obtain 40 ml of alkalinity (733 g of NaOH for 44.14 ml of alkalinity). The suspension is stirred for one hour and the pH is recorded (pH 11.71). The temperature is set at 42 ° C. 220 g of 99/1 STMP / STPP are added and reaction continues for 17 hours. The pH is maintained using a controller and 3% NaOH (consumption is 556.6 g). The final pH and temperature are recorded (pH 11.19 and 42 ° C). The pH was adjusted to 5.5 with 3: 1 HCl (pH 5.49 after adding 285.38 g of HCl). The resulting starch precipitate is filtered and washed twice with 3300 ml of tap water. The precipitate is crushed and dried in the open.

Sample 5 - 2500 pounds (1134 kg) of tap water is measured in the reaction vessel. With stirring, 100 pounds (45.4 kg) of Na ₂ SO _{4 was} added and stirred until dissolved. With vigorous stirring, 2000 pounds (907.2 kg) of corn starch are added. Then, the required amount of 3% NaOH is added to the suspension at a rate of 4 lbs / min (1.8 kg / min) to obtain 40 ml of alkalinity (about 600 pounds (272.2 kg) of NaOH for 46 ml of alkalinity). The mixture was stirred for one hour and the pH was recorded (pH 11.6). The temperature is set at 108 ° F (42 ° C). Add 200 pounds (90.7 kg) of 99/1 STMP / STPP mixture and continue to interact for 17 hours. The final pH and temperature are recorded (pH 11.4 and 108 ° F (42 ° C)). The pH was adjusted to 5.5 using 3: 1 HCl (pH 5.4 after adding 75 pounds (34 kg) of HCl). The starch is washed, centrifuged in a Merco centrifuge and dried in a stream of hot air.

Samples 8, 9, 11, 13, 14, 15, and 16 were prepared using the same procedure as in the Sample 3 section. The amount of 99/1 of the STMP / STPP mixture is adjusted to obtain the desired bound phosphorus content.

Samples 23 and 26: POCl ₃ modification - 750 ml of water are measured in a reaction vessel. While stirring, 2.5 g of NaCl are added and stirred until dissolved. 500 g of hydroxypropylated starch are added to the saline solution. The suspension is added dropwise with vigorous stirring the desired amount of 3% NaOH to obtain a pH of 11-11.5. The suspension is stirred for one hour and the pH is recorded (pH 11.5). 0.02-0.2 g of POCl _{3 was} added and the reaction was continued for 30 minutes with stirring at room temperature. The pH was adjusted to 5.5 with 3: 1 HCl. The resulting starch precipitate is filtered and washed twice with 750 ml of tap water. The precipitate is crushed and dried in the open.

The amount of phosphorus bound and the amount of glucose released are determined for each of the raw starch samples. The results are presented below in table II.

Table II Starch base Sample No. STMP / STPP Bound phosphorus The release of glucose O / T (%) (% in starch) (%) 20 minutes 120 min 240
min Corn grain one Natural 0.04 17 75 85 Corn grain 2 8 0.12 17 71 80 Corn grain 3 8 0.21 9 48 62 Corn grain four 10 0.31 one 8 fifteen Corn grain 5 12 0.40 0 2 four

As follows from table II, sample 3 shows that the starch can be crosslinked using a combination of STMP and STPP to change the digestion curve according to this invention. The digestion curves of such starches are presented in figure 2.

Example 3 - Isolation of glucose from chemically modified starches

Various basic starches were modified using PO, OSA, acetic anhydride in accordance with the general methods described in the above examples, to obtain different degrees of modification. The results of determining the digestibility of such starches are presented below in table III.

Table III No.
Sample Main starch Total amount of bound phosphorus (%) Model T = 20min T = 120min T = 240min one Corn Absent. Not available. eighteen 80 85 2 Corn Absent. Biscuits 29th 73 80 3 Corn 0.24 Not available. one 27 60 four Corn 0.12 Biscuits 19 65 75 5 Corn 0.14 Biscuits fourteen 47 56 No.
Sample Main starch Total amount of bound phosphorus (%) Model T = 20min T = 120 min T = 240 min 6 High (~ 70%) amylose content Absent. Not available. eleven 26 thirty 7 High (~ 70%) amylose content Absent. Biscuits 9 23 27 8 High (~ 70%) amylose content 0.23 Not available. 6 13 16 9 High (~ 70%) amylose content 0.25 Biscuits 7 16 eighteen 10 Tapioca Absent. Not available. 9 42 52 eleven Tapioca 0.15 Biscuits fourteen 46 58 12 Waxy corn Absent. Not available. 35 94 one hundred 13 Waxy corn 0.31 Biscuits 17 fifty 60 fourteen Waxy corn 0.41 Biscuits 12 31 36 fifteen Rice 0.17 Not available. 17 55 68 16 Wheat 0.21 Not available. 22 69 82

As follows from table III, various starch bases can be modified using a combination of STMP and STPP to produce an altered digestion curve according to this invention in a simulated food system.

Example 4 - Isolation of glucose from chemically modified starches

Various basic starches were modified using PO, OSA, acetic anhydride in accordance with the general methods described in the above examples, to obtain different degrees of modification. The results of determining the digestibility of such starches are presented below in table IV.

Table IV Sample No. Sample Chemical modifications Glucose release for Starch base Modification 1 Modification Level 1 Modification 2 Modification Level 2 twenty' 120 ' 240 ' 17 Waxy corn Absent Absent Absent Absent 35 94 one hundred eighteen OSA 3% OSA related - - twenty 56 69 19 OSA 3% OSA related Acid conversion Viscosity
25 s 22 69 76 twenty Acetylation 2% bound acetyl Adipic acid 0.55% bound adipate 23 53 60 21 Tapioca Absent Absent Absent Absent 9 42 52 22 Acetylation 2% bound
acetyl - - 19 53 64 23 Hydroxypropylation 5% related
RO Phosphorylation Processing 0.04% POCl ₃ twenty 58 66 24 Dextrinization White, viscosity 5.5 ABF - - 21 55 65 25 Sago Absent Absent Absent Absent 3 13 19 26 Hydroxypropylation 7% related
RO Phosphorylation Processing 0.004% POCl ₃ 21 69 74 27 High
(~ 70%) amylose content Absent Absent Absent Absent eleven 26 thirty 28 OSA 3% bound
OSA - - 24 64 67 29th 99: 1 STMP / STPP 0.35% bound P Whitening 0.8% NaOCl 22 56 61

As follows from table IV, various starch bases can be modified using various reagents and / or types of processing, which leads to a change in the digestion curve according to this invention.

Example 5 - Food products containing chemically modified starches

Samples of starch from the above examples are added in an amount of 5-40% in order to replace flour or other carbohydrate ingredients in six different foods.

1) White molded bread

2) Semolina pasta

3) Nutrient tile

4) Flavored Drinking Yogurt

5) Tea biscuit

6) Products from grain crops

All ingredients are presented in% wt. of the total mass.

1) White molded bread

Patented Flour 55.6

White granulated sugar 4.3

Fat 2.8

Iodized Salt 1.1

Active dry yeast 0.6

Test conditioner 35.0

Water 0.6

Total: 100.0

Cooking:

Combine all ingredients and water in a Hobart mixer. Stir at a slow speed for 2 minutes. Stirred at medium speed for 14 minutes. Leave the dough for 5 minutes. Using weights, divide the dough into parts (510 g for 1/2 kg loaves). Leave the dough for 5 minutes. Form the loaves in the mold for the Glimek dough. Distant at 90% RH (relative humidity) and 80 ° C. Bake at 210 ° C for 22 minutes.

2) Semolina dough for noodles.

Semolina Flour 74.1

Water 23.3

Dry Egg Whites 1.5

Test conditioner 1.1

Total: 100.0

Cooking:

Combine all ingredients and water in a Hobart food processor mixer. Stir at a slow speed for 10 minutes. Placed in a roll to get noodles. Cook by placing the noodles in boiling water for 5-10 minutes with stirring. Drain the water.

3) Nutrition bar

Protein Powder 33.6

Brown Rice Syrup 21.3

Dry oats 10.5

Honey 9.0

Skimmed Milk Powder 9.7

Soybean Oil 2.8

Peanut Flour 5.3

Raisin Apple Sauce or Pasta 7.8

Total: 100

Cooking:

Combine all dry ingredients (except oats) in a Hobart mixer. Mix at a slow speed for 5 minutes or until completely mixed. Stirring is continued by adding liquid ingredients. Add oats while continuing to mix at a slow speed. A bar of the desired shape is formed by compression.

4) Flavored Drinking Yogurt

Whole milk up to 100.0

Sourdough (Danisco's Jo-mix 1-20)

Non-skimmed milk powder optional

Total: 100.0

Cooking yogurt:

Preheat milk to 65 ° C. Homogenize at 10.34 megapascals and then incubate for 2 minutes at 93 ° C. Cool the mixture to 44 ° C. Inoculate ferment. Incubate until the pH reaches 4.5, and then cool to 4.5 ° C. Yogurt can be knocked down to smooth cottage cheese.

Mix for juice:

Water 47.5

Strawberry Conc. (40-60 Brix) 40.0

Fructose 10.0

Pectin 2.5

Total: 100.0

Juice preparation:

Dry fructose and pectin are mixed. The dry mixture, water and strawberry concentrate are loaded into the mixer. Stir until fructose and pectin are dispersed. The juice mixture is kept in a hot water bath at 80 ° C for 15 minutes. Cool to 4.5 ° C.

Preparation of the finished product:

Mix yogurt and juice mixture in a ratio of 9: 1. Co-homogenized at 17.3 / 3.5 megapascals (two stages). The finished product is stored at 4.5 ° C.

5) Tea biscuit

Wheat flour 48.0

White granulated sugar 20.5

Whey Powder 1.3

Baking Powder 1.2

Salt 0.6

Fat 9.6

Egg Yolks 2.0

Water 16.8

Total: 100.0

Combine all dry ingredients and fat in a Hobart mixer. Stir at a slow speed for 5 minutes. Add egg yolks and water. Stir at a slow speed for 5 minutes. Form or roll the dough and cut the biscuits. Bake at 176 ° C for 12-15 minutes.

6) Cereal Product

a) Extruded cornflakes (based on maize)

Modified maize starch or flour 40.0%

Tortilla polenta 45.0%

Sugar 10.0%

Salt 2.0%

Malt 3.0%

Total: 100.0%

b) Extruded Cornflakes (Multi Grain)

Modified maize starch or flour 43.0%

Rice flour 11.5%

Oatmeal 11.5%

Wheat flour 20.4%

Sugar 9.0%

Malt 2.6%

Salt 2.0%

Total: 100.0%

Cooking:

A cereal product is obtained by methods known in the art. They are extruded, turned into flakes and fried, or extruded and expanded (“swell”). Then, the resulting product, if necessary, dried to a final moisture content of less than 3%.

The resulting products are digested using the Englist digestion method, and glucose release is determined after 20, 120 and 240 minutes. Glucose release is linear throughout the duration of digestion.

Claims (30)

1. A method of controlling the level of glucose in the blood of a mammal, comprising ingesting an edible product containing chemically modified starch, providing the digestion of less than 25% of starch in 20 minutes, 30-70% in 120 minutes and more than 60% in 240 minutes, when measured by the method of Englist . 2. The method according to claim 1, in which starch provides the digestion of less than 20% of starch in 20 minutes 3. The method according to claim 1, in which starch provides the digestion of less than 10% of starch in 20 minutes 4. The method according to claim 1, in which starch provides the digestion of 40-60% of starch in 120 minutes 5. The method according to claim 1, in which starch provides the digestion of 45-55% of starch in 120 minutes 6. The method according to claim 1, in which starch provides the digestion of more than 70% of starch in 240 minutes 7. The method according to claim 1, in which the starch provides the digestion of more than 80% of the starch in 240 minutes 8. The method according to claim 1, in which starch provides the digestion of more than 90% of starch in 240 minutes 9. The method according to claim 1, in which starch is present in an amount of 5-40% by weight of the dry edible product. 10. The method according to claim 1, wherein the starch digestion rate is substantially constant during the first 240 minutes. 11. The method according to claim 1, in which the starch is modified by a method selected from the group consisting of oxidation of propylene, modification of octenyl succinic anhydride, acetylation, dextrinization, as well as combinations thereof. 12. The method according to claim 11, in which the starch is modified by a method selected from the group consisting of oxidation with propylene to achieve 3-10% binding, OSA modification to achieve 1.5-3.0% binding, acetylation to 0.5 -3.0% binding, dextrinization to obtain yellow ("canary") or white dextrin in the range of less than 10 ABF, as well as combinations thereof. 13. The method according to claim 11, in which the starch is further modified by a method selected from the group consisting of acid conversion, enzyme conversion, hydrolysis, treatment with hypochlorite, adipic-acetic acid treatment, treatment with phosphorus oxychloride, as well as combinations thereof. 14. The method according to item 13, in which the starch is further modified by a method selected from the group consisting of acid conversion to aqueous fluidity 20-85, treatment with hypochlorite in an amount of 0.4-5.0%, adipic-acetic acid treatment in an amount of 0 , 1-2.0%, treatment with phosphorus oxychloride in an amount of 0.001-0.5%, as well as their combinations. 15. The method according to claim 1, in which the starch is treated with sodium trimetaphosphate and / or sodium tripolyphosphate to achieve a total amount of bound phosphorus of 0.10-0.35% and is treated with hypochlorite in an amount of 0.3-1.0%. 16. A method of providing controlled delivery of glucose to a mammal, comprising ingesting an edible product containing chemically modified starch, providing digestion of less than 25% of starch in 20 minutes, 30-70% in 120 minutes and more than 60% in 240 minutes, as measured by the Englist method. 17. The method according to clause 16, in which starch provides the digestion of less than 20% of starch in 20 minutes 18. The method according to clause 16, in which starch provides the digestion of less than 10% of starch in 20 minutes 19. The method according to clause 16, in which starch provides the digestion of 40-60% of starch in 120 minutes 20. The method according to clause 16, in which starch provides the digestion of 45-55% of starch in 120 minutes 21. The method according to clause 16, in which starch provides the digestion of more than 70% of starch in 240 minutes 22. The method according to clause 16, in which starch provides the digestion of more than 80% of the starch in 240 minutes 23. The method according to clause 16, in which starch provides the digestion of more than 90% of the starch in 240 minutes 24. The method according to clause 16, in which the starch is present in an amount of 5-40% by weight of the dry edible product. 25. The method according to clause 16, in which the starch digestion rate is essentially constant during the first 240 minutes 26. The method according to clause 16, in which the starch is modified by a method selected from the group consisting of oxidation of propylene, modification of octenyl succinic anhydride, acetylation, dextrinization, as well as combinations thereof. 27. The method according to p. 26, in which the starch is modified by a method selected from the group consisting of oxidation with propylene to achieve 3-10% binding, OSA modification to achieve 1.5-3.0% binding, acetylation to achieve 0.5 -3.0% binding, dextrinization to obtain yellow ("canary") or white dextrin in the range of less than 10 ABF, as well as combinations thereof. 28. The method according to p, in which the starch is further modified by a method selected from the group consisting of acid conversion, enzyme conversion, hydrolysis, treatment with hypochlorite, adipic-acetic acid treatment, treatment with phosphorus oxychloride, as well as combinations thereof. 29. The method according to p, in which the starch is further modified by a method selected from the group consisting of acid conversion to aqueous fluidity 20-85, treatment with hypochlorite in an amount of 0.4-5.0%, adipic-acetic acid treatment in an amount of 0 , 1-2.0%, treatment with phosphorus oxychloride in an amount of 0.001-0.5%, as well as their combinations. 30. The method according to clause 16, in which the starch is treated with sodium trimetaphosphate and / or sodium tripolyphosphate to achieve a total amount of bound phosphorus of 0.10-0.35% and treated with hypochlorite in an amount of 0.3-1.0%.

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