Multiple component food product useful for delivering glucosamine and/or nacetyl-d-glucosamine
Food products containing at least two components are provided. These products have at least one baked component and at least one non-baked component. The non-baked component contains either GLCN and/or NAG.
1 . A food composition comprising:
at least two components comprising
at least one baked component; and
at least one heat-processed component comprising a cartilage supplement selected from the group consisting of GLCN, NAG, and combinations thereof,
wherein the heat-processed component contains at least about 70% of cartilage supplement present in the heat-processed component prior to heat processing.
2 . The food composition of claim 1 , wherein the heat-processed component is selected from the group consisting of coatings, glazes, cake filling, pie filling, agglomerating material, frosting, and mixtures thereof.
3 . The food composition of claim 1 , wherein the heat-processed component is at a temperature of at least about 160° F.
4 . The food composition of claim 1 , wherein the heat-processed component is at a temperature of at least about 170° F.
5 . The food composition of claim 1 , wherein the heat-processed component is at a temperature of at least about 180° F.
6 . The food composition of claim 1 , wherein the heat-processed component contains at least about 80% of cartilage supplement present in the heat-processed component prior to heating.
7 . The food composition of claim 1 , wherein the heat-processed component contains at least about 90% of cartilage supplement in the heat-processed component prior to heating.
8 . A food composition comprising two components comprising:
a baked portion; and
a non-baked portion comprising a cartilage supplement selected from the group consisting of GLCN, NAG, and combinations thereof, wherein the non-baked portion is combined with the baked portion.
9 . The food composition of claim 8 , wherein the cartilage supplement is in a coating or glaze.
10 . The food composition of claim 8 , wherein the cartilage supplement is in a cereal coating.
11 . The food composition of claim 8 , wherein the cartilage supplement is in a cake filling.
12 . The food composition of claim 8 , wherein the cartilage supplement is in a pie filling.
13 . The food composition of claim 8 , wherein the cartilage supplement is in an agglomerating material.
14 . The food composition of claim 8 , wherein the cartilage supplement is in a frosting.
15 . A method of making a food composition comprising:
providing at least one baked component;
providing a second component comprising a cartilage supplement selected from the group consisting of GLCN, NAG, and combinations thereof,
heat processing the second component to for a heat-processed component, wherein the heat-processed component contains at least 70% of the cartilage supplement present in the second component prior to heat processing; and
combining the at least one baked component and the at least one heat-processed component.
16 . A method of making a ready-to-eat cereal comprising:
baking a first component of the cereal; and
coating the first component of the cereal with a composition comprising a cartilage supplement selected from the group consisting of GLCN, NAG or combinations thereof after baking the first component of the cereal.
17 . The method of claim 16 , wherein the coating is accomplished by spraying the cereal with the cartilage supplement.
18 . The method of claim 16 , wherein coating is accomplished by enrobing the cereal with the cartilage supplement.
19 . The method of claim 16 , wherein the composition comprising the cartilage supplement further comprises a sweetener.
20 . A method of determining available GLCN and/or NAG in a food product comprising:
contacting the food product with a strong acid; and
separating the GLCN and/or NAG from the insoluble portion of the food product.