BASE POWDER FROM THE RED RASPBERRY RUBUS IDAEUS AND ACTIVATED MICRONIZED ZEOLITE FOR ATTENUATING NICOTINE ADDICTION, METHOD FOR THE PREPARATION THEREOF AND USE THEREOF.
FILARDO KERSTUPP, SANTIAGO,ALANÍS ORTEGA, JAVIER ISAÍAS,PÉREZ-PASTÉN BORJA, RICARDO,ATITLÁN GIL, ALFONSO
申请号：
MX2014004490
公开号：
MX2014004490A
申请日:
2014.04.11
申请国别(地区):
MX
年份:
2015
代理人:
摘要：
The present invention relates to a base powder for preparing functional beverages, soft drinks or an additive for food products, which is made with red raspberry from Rubus idaeus and with clinoptilolite zeolite contained in the ZAM® (activated micronized zeolite). The powder is prepared with dehydrated fruit juice. The raspberry juice extract is obtained by slowly heating (without exceeding 70°C) a pot containing the ground fruit or a receptacle with fruit, using the bain-marie method, without exceeding 70°C. The juice is stabilized, dehydrated, optionally mixed with sugar substitutes, sweeteners or fibre, and, lastly, homogenized. The object of the present invention is to provide a food-grade base powder of natural origin that is totally different from current presentations of red raspberry on the market. Likewise, the present invention seeks to utilize the therapeutic properties of said fruit as a coadjuvant in controlling active and passive tobacco consumption, nicotine detoxification and nicotine addiction, and also detoxification in the case of other toxic substances in tobacco smoke, as an antioxidant, antimutagenic, anticancer agent and immunostimulant. It is 100% rehydratable in water, easy to transport and has a shelflife in excess of one year.Esta invención se refiere a un polvo base para preparar bebidas funcionales, bebidas refrescantes o como aditivo para productos alimenticios, elaborado con frambuesa roja procedente de Rubus ideaus y con zeolita-clinoptilolita contenida en la ZAM(r) (zeolita activada y micronizada). Se elabora con jugo deshidratado del fruto. El extracto de jugo de frambuesa, se obtiene calentando lentamente sin exceder 70°C, una marmita conteniendo la fruta triturada, o un recipiente con fruta mediante baño maría, sin exceder 70°C. El jugo se estabiliza, deshidrata, mezcla opcionalmente con edulcorantes, endulzantes o fibra, y finalmente se homogeniza. El objeto de esta invención es proporcionar un polvo base de origen natural y
