Food compositions for managing body weight

Abstract

This invention relates generally to compositions and methods for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans and particularly to the use of food compositions for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites.

1 . Esterified pectin or a mixture of esterified pectins for the use of managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans, wherein the esterified pectin or the esterified pectins in the mixture have a degree of esterification (DE) of less than 65%. 
     
     
         2 . Esterified pectin according to  claim 1 , wherein the DE of the pectin is less than 60% 
     
     
         3 . Esterified pectin according to  claim 1 , wherein the DE of the pectin is less than 55% 
     
     
         4 . Esterified pectin according to  claim 1 , wherein the DE of the pectin is less than 50%. 
     
     
         5 . Esterified pectin according to  claim 1 , wherein the pectin is not amidated. 
     
     
         6 . Esterified pectin according to  claim 1 , wherein the pectin has a DE of at least 1%, preferably of at least 2, more preferably of at least 3%. 
     
     
         7 . Esterified pectin or a mixture of esterified pectins for the use of managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans, according to  claim 1 , wherein an amount of 10 mg/Kg-5000 mg/Kg body weight of esterified pectin or a mixture of esterified pectins administered is per day. 
     
     
         8 . The use of at least one pectin having a degree of esterification (DE) of less than 65% in food formulation useful for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans. 
     
     
         9 . Food formulation useful for managing the body mass index, the body fat percentage and/or the distribution of fat storage sites of humans comprising at least one pectin having a degree of esterification (DE) of less than 65%.