AU2006202654A1 - Gel products fortified with calcium - Google Patents

Description

P/00/011 Regulation 3.2

AUSTRALIA

Patents Act 1990 COMPLETE SPECIFICATION FOR A DIVISIONAL PATENT

ORIGINAL

TO BE COMPLETED BY APPLICANT Name of Applicant: GENERAL MILLS, INC.

Actual Inventor(s): Ann L RYAN and Soumya ROY Address for Service: CALLINAN LAWRIE, 711 High Street, Kew, Victoria 3101, Australia Invention Title: GEL PRODUCTS FORTIFIED WITH CALCIUM The following statement is a full description of this invention, including the best method of performing it known to us:- 22/06/06,ckl5789jun2lfront.1 -2- GEL PRODUCTS FORTIFIED WITH CALCIUM Field of the Invention The present invention relates to food products. More particularly, the present invention relates to gelled food products fortified with calcium. This application is a divisional of application no. 2001266931 (hereinafter referred to as the "parent" application) the disclosures of which are deemed to be incorporated by reference.

Background of the Invention The present invention provides an improvement in food products prepared by starch molding. In particular, the present invention provides starch molded gelled food products fortified with insoluble calcium.

In particular, the present invention provides further improvements in the gelled food products. In US patent application no. 09/197214, a calcium slurry is prepared comprising calcium phosphate salts and propylene glycol and/or glycerine.

This calcium bearing slurry is added to other materials such as sugars and fruit purees to form a calcium bearing gellable blend. The calcium bearing gellable blend is then further processed such as by forming that blend into shaped pieces and drying to form finished calcium fortified gelled food pieces.

In the present invention, a calcium phosphate-in-liquid fat slurry can be used in full or partial substitution for the benefits of better-flavor, better shelf life and possibly greater bioavailability of the calcium.

For adults, recent medical studies have indicated that a diet containing the U.S. recommended daily allowance (RDA) of calcium might be effective in preventing or mitigating osteoporosis, and also possibly high blood pressure and colon cancer. Calcium is also of particular nutritional value in growing children to support bone growth. There is therefore great public interest in the consumption of food products that will supply the recommended daily allowance of calcium.

Wholesome snacks prepared from sweetened intermediate moisture shelf stable fruit or "fruit snacks" herein have recently become popular food items.

22/06/06.ck I5789jun2i speci.2 These compositions are sold in various physical forms and shapes such as: 1) in rolled sheet form; 2) in rolled strip form; 3) in string form mounted on a U-board; 4) soft center filled pieces, and 5) in gelled bite size pieces of various shapes or in gelled bite size piece form prepared by starch molding.

Generally, these products are prepared from wet mixtures of the various fruit materials and added ingredients that are dried to desired moisture contents.

The dehydrated compositions are formed into articles of desired shapes and sizes.

Within this general similarity, however, the particular methods of preparation, product formulations and apparatus used to prepare particular products vary considerably.

Particularly popular products are in rolled sheet form such as are sold under the Fruit Roll-Ups brand. Popular products rolled strip form are sold under the Fruit By The Foot brand (see also, US 5,455,053 entitled "Rolled Food Item" issued 10/3/95). Food products in string form mounted on a U-board are sold under the String ThingTM mark while other products in bite size pieces of various shapes are sold under various brands. (See, for example, commonly assigned US 5,942,268 entitled "Embossed Shape Food Item" issued August 24, 1999 to Zimmermann et al.) These dried fruit products are especially popular with children, particularly as snack or convenience foods. Growing children, of course, have a particular need for calcium in their diet. Unfortunately, fruit snacks are not a good source of calcium.

The typical calcium content of a fruit is only on the order of under 50 mg/oz (dry basis).

Thus, while fruit snacks are popular, it would be desirable if such fruit snacks were fortified with supplemental calcium to provide a significantly nutritionally enhanced product. By significantly nutritionally enhanced is meant a product having at least 10% of the current recommended daily allowance or at least 100 mg of calcium (including both the native and supplemental contributions) per 1 oz (wet basis) of fruit snack serving.

Adding an ingredient that supplies a soluble calcium ion can enhance the gelling properties of a variety of gelling agents, including pectin. Since fruit contains pectin, the prior art includes numerous teachings regarding the use of soluble calcium to adjust the texture properties of fruit materials. Jam and jelly making are two 2206106.ckl 5789jun2 I spec i.3 familiar examples. However, since the impact of soluble calcium or gel strength is typically strong even at low concentrations, the supplemental level is generally less than 500 PPM. Also, such fruit products typically have higher moisture contents than the present fruit snacks. Thus, typical calcium level manipulation teachings regarding texture control do not provide dried fruit compositions having the levels of calcium desired for nutritional fortification while also having desired texture properties.

Further complicating the difficulties of formulating calcium fortified food products is that calcium- containing materials have their own particular, frequently undesirable taste properties. Worse, calcium can also interact with other ingredients, particularly flavors, to reduce desired flavors or to generate undesired off flavors especially over extended times at room temperature storage.

Previous art attempts at providing fruit products that have enhanced calcium levels include commonly assigned U. S. Patent No. 4,542,033 entitled "Sugar and Acid Infused Fruit Products and Processes Therefor" issued September 17, 1985 to Agarwala. The '033 patent teaches the infusion of sugars, acids and soluble calcium salts into discrete fruit pieces with subsequent dehydration.

Similarly, the art includes numerous teachings directed towards forming a highly soluble complex of citric acid, malic acid and calcium. (See, for example, U.S. 5,186,965 entitled "Calcium Citrate Malate Composition"). While useful, such formulations require addition of expensive special ingredients or extensive processing to form the materials in situ. Also, such teachings are directed toward fluid products albeit concentrates in some instances.

Commonly assigned USSN 08/867,785 entitled "Dried Fruit Products Fortified With Calcium and Method of Preparation" (filed 6/3/97, incorporated herein by reference) teaches methods by which dried fruit products can be made that are fortified with insoluble calcium. The methods therein described involve the post drying blending of insoluble calcium. Such methods are suitable for use for providing calcium fortified dried or intermediate moisture fruit products that are, for example, in the form of sheets or in rolled strip form.

While useful to provide calcium fortified fruit products of those particular forms, it would be desirable to similarly provide starch molded gelled bite size dried 22/06/06,ck L5789jun2 spcci.4 fruit products fortified with calcium, particularly those wherein the gel structuring agent is pectin. The present invention satisfies this need by providing methods for preparing such starch molded gelled bite size dried fruit products that are calcium fortified. In part, the present invention involves providing a gelable sweetened fruit slurry that includes an insoluble calcium ingredient.

It is a further object of the present invention to provide sweetened dried fruit products having improved organoleptic properties.

Still another object of the present invention is to provide fruit gel product fortified with insoluble calcium and their methods of preparation.

Still another object of the present invention is to provide gelled food products, particularly those that are fruit bearing, that are fortified to high levels of calcium that nonetheless exhibit good flavor both initially and over extended storage at room temperatures.

Still another objective is to provide food products fortified with calcium provided by calcium phosphate salts of potentially enhanced or greater bioavailability.

It has been surprisingly discovered that the above objectives can be realized and superior dried sweetened fruit provided by formulating compositions, comprising: nutritive carbohydrate sweeteners especially those provided by fruit solids, an acid setting pectin gelling agent, acidulants, high levels of insoluble calcium phosphate of particular particle size, a soluble calcium sequestrant and moisture.

Accordingly, the present invention provides a sweetened low moisture food gel fortified with insoluble calcium, comprising: about 55% to 85% nutritive carbohydrate sweeteners; sufficient amounts of a gelling agent to provide a gel strength of about 1-8kg/cm 2 about 10 to 25% moisture; about 0.5 to 5 of an edible lipid and, an insoluble calcium phosphate salt in a quantity sufficient to bring the total soluble and insoluble calcium content of the gel to from about 0.6 to 5.5% by weight (wet basis), said calcium phosphate salt having a particle size distribution such that 90% have a particle size of less than 150 microns.

22/06106.ck I 5789jun2 I BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is block flow diagram of a process according to a method aspect of the parent invention.

SUMMARY OF THE INVENTION The present invention is directed towards gelled sweetened, dried products such as bite sized pieces comprising fruit solids, and a calcium phosphate salt in a quantity sufficient to bring the total calcium content of the composition to from about to 1500 mg per 28.4g (1 oz) serving (wet basis) (0.15% to 5.5% by weight, wet basis). The products essentially include low levels of fat provided by including a slurry of calcium phosphate in a liquid fat and/or oil.

The calcium amounts include both the native level supplied by the fruit materials source as well as the supplemental added calcium.

The calcium is supplied by an insoluble calcium phosphate selected from the group consisting of tricalcium phosphate, dicalcium phosphate, and their hydrates, and mixtures thereof.

The calcium phosphate has a preferred particle size of less than 150 microns.

The gelled food products essentially comprise: About 55% to 85% of sugar Sufficient amounts of a gel-structuring ingredient to provide gel strength of about 1-8 Kilogram force/cm 2 or more preferably, 1.5-4 Kg measured with a 0.4 cm diameter probe.

About 0.2 to 6% calcium provided from an insoluble calcium phosphate salt; About 0.1% to 1% of a soluble calcium sequestering ingredient; About 0.5 to 5% of edible lipids and A moisture content of about 15 to The parent invention resides in methods of preparing a gelled dried sweetened fruit product fortified with calcium such as prepared by starch molding.

The process involves the pre-gelling addition of a source of insoluble calcium. The calcium phosphate has a preferred particle size of less than 150 microns.

22/06/06.ck I 5789jun2 speci.6 -7- The methods comprise the steps in sequence of: Providing a slurry gel base comprising nutritive carbohydrate sweeteners especially fruit materials that contribute fruit solids, sufficient amounts of a gelling agent (such as pectin, gelatin, and/or starch) to provide a gel strength in the finished product of about 1 to 8 Kg/cm 2 force, an insoluble calcium phosphate of the requisite particle size to provide a total calcium content of about 50 to 1500 mg of calcium per 1 oz of product (0.15 to 5.5% by weight calcium) and moisture adding; Adding sufficient amounts of an edible organic acidulant to the fruit base to provide a gellable fruit base having a pH ranging from about 3.0 to 5.5; to form a calcium fortified gellable base; Forming the base calcium fortified fruit base into suitably sized and shaped individual pieces; and Curing the pieces to form calcium fortified gelled pieces.

In the preferred embodiment, calcium phosphate salt is admixed with an oil liquid carrier in a weight ratio of about 1:1 to about 1: 8 to form slurry. The slurry is mixed with the cooked blend.

DETAILED DESCRIPTION OF THE INVENTION The present invention provides improved, intermediate moisture gelled sweetened fruit products that are calcium fortified and that comprises fruit solids, calcium phosphate and moisture. Each of these components as well as product properties, preparation and use are described in detail below.

Throughout the specification and claims, percentages are by weight and temperatures in degrees Centigrade unless otherwise indicated.

Sweeteners A principal essential component of the present invention food products is one or more nutritive carbohydrate sweeteners or sugars. The present gelled products essentially comprise about 55% to about 80% dry weight basis of such nutritive carbohydrate sweeteners, preferably about 55% to about 70% and for best results about 60% to about 65%. Such sugars not only provide taste and nutritional properties but also influence the texture and structure of the present products.

22/06/06ck 15789jun2 I speci.7 -8- Nutritive carbohydrate sweeteners are well known in the art and the skilled artisan will have no difficulty in selecting particular ingredients for use herein as the nutritive carbohydrate sweetener component. Generally, however, the term "nutritive carbohydrate sweetening agent" is used herein to mean those typical purified sweetening agents conventionally used in food products. Of course, the present nutritive carbohydrate-sweetening agents are to be distinguished from non-nutritive.

carbohydrate high potency sweetening agents such as saccharine, cyclamate, and the like. Additionally, the present nutritive carbohydrate-sweetening agents are to be distinguished from such protein-based sweetening agents as aspartame, thaumatin, and monellin.

Suitable materials for use as nutritive carbohydrate sweetening agents are well known in the art. Examples of sweetening agents include both monosaccharide and disaccharide sugars such as sucrose, invert sugar, dextrose, lactose, honey, maltose, fructose, maple syrup and corn syrup or corn syrup solids. Preferred nutritive carbohydrate sweetening agents are those selected from the group consisting of sucrose, glucose, fructose, corn syrup solids, and honey. Highly preferred nutritive carbohydrate sweetening agents are those selected from the group consisting of sucrose, corn syrup solids, and fructose. Of course, mixtures of the above-noted materials are contemplated herein.

In a preferred embodiment, the ratio of monosaccharide to disaccharide sweeteners is controlled so as to minimize the development of unwanted properties in the finished food product over storage such as the development of crystals. To that end, the ratio can be and preferably does range from about 0.5:1 to about 1.8: 1, and more preferably, about 0.7:1 to about 1.5: 1.

In preferred embodiments, the gelled products herein are fruit products. In such preferred embodiments, the gelled products are further essentially characterized by having at least a portion of the nutritive carbohydrate sweeteners as being provided by or from fruit sources or fruit solids. The fruit solids can be derived from fruit purees prepared from whole fruit flesh or if such purees have been partially dehydrated, fruit paste. The term "puree" has been used in the art to refer to both heat treated, e. boiled and untreated food pulp. As used herein, however, "puree" is meant to refer both to heat and unheat-treated whole fruit pieces, which have been 22/06/06.ck 5789jun2 I speci.8 mechanically transformed into fluids. Thus, the present comminuted fruit material can be distinguished from discrete individual pieces of intact fruit flesh.

Both unseeded and, preferably, deseeded purees can be used. Fruit puree generally contains about 35 to 90% moisture. Other edible fruit portions, such as fruit pulp can also supply the fruit solids component. Fruit pulp is the material remaining after fruit juices have been removed from fruit puree. Additionally useful herein for supplying the fruit solids are various fruit juices whether single strength or concentrated.

Fruit materials from any fruit can be used herein.

Examples of such fruits useful herein include apricot, pineapple, lemon, orange, peach, pear, lime, banana, grape, mango, apple, tomato, blackberry, plum, watermelon, bluelerry, raspberry, strawberry, current, cherry, cranberry, and mixtures thereof. Preferred fruits are selected from the group consisting of apples, strawberries, cherries, pears, blueberries, raspberries, grapes, oranges and mixtures thereof. Most highly preferred for use herein are grapes, strawberries, pears, oranges and cherries.

Fresh fruit is, of course, useful for preparing the products herein. However, previously frozen fruit, canned fruit, partially dehydrated fruit or rehydrated fruit, as well as frozen juices, concentrates, nectars, powders or frozen juice pulps are also suitable for use herein. When frozen fruit is employed, e. "four plus one" strawberries, i. frozen strawberries with one quarter part by weight added sugar, only the fruit solids contribution is to be considered.

While the present invention is primarily directed towards fruit containing products, the skilled artisan will appreciate that the present invention is equivalently applicable to all edible plant solids, especially ordinary garden-variety vegetables.

The sugars, flavors, acids, pectinaceous or cellulosic fibers and ash of which plant solids are typically comprised are intended to be included within the term edible plant solids. However, "edible plant solids" is not intended to include such starch fractions as wheat or other cereal flours nor oleaginous materials such soybean oil.

That is, the present fruit solids can be wholly or partially replaced with equivalent amounts of ordinary garden vegetable solids. However, vegetable flavored products are not nearly as popular as those, which are fruit, flavored. However, certain 22/06/06.ck 15789jun2 lspeci,9 vegetables, e. pumpkin, squash and carrot enjoys some popularity as novelty items.

Also useful herein are fruit juice solids especially from inexpensive fruit sources such as grape juice, apple juice, and pear juice. If present, such juice solids can constitute about 0.1 to about 70% of the finished fruit snack products herein.

In even more preferred embodiments, the present compositions essentially comprise from about 5 to 100% (dry weight basis) of the nutritive carbohydrate sweetener component of fruit or plant solids. That is, if 100g of a gelled product has a total sweetener component of 60% (wet basis), then in the preferred embodiment, at least 3g thereof are provided from fruit solids. Better results in terms of natural flavor and color but at economical costs are obtained when the fruit solids are present at from about 5 to 25% of the sweetener component. Best results are obtained when the fruit solids are comprise about 5 to 15% of the nutritive carbohydrate sweetener component.

If desired, the present gelled products can additionally comprise supplemental high potency sweeteners such as saccharine, aspartame, thaumatin, potassium acetylsulfame, and mixtures thereof. Other suitable high potency sweeteners that become permitted for use or commercially available from time to time can also be used.

Gelling agent The present calcium fortified gelled food products further essentially comprise sufficient amounts of a gelling agent to provide the finished products with a gel strength at the desired moisture levels herein of about 1-8 Kg/cm 2 force.

Gel strength or hardness can be measured both directly and expressed as grams force and indirectly expressed as a viscosity. To measure hardness a Kramer single blade shear cell was used. In this test, the test piece is placed over a slot in the base of the test fixture. A shear blade is then driven down at a constant speed down through the test piece, and the blade continues into the slot of the base. The recorded measurement is the peak force as the blade cuts through the test piece. The force transducer that records the test force is calibrated using metric weights, so the measurement units reported are in kilograms-force.

22/I06.ckI 5789jun21 sped. 11- Useful for performing this test is any Universal Testing. machine such as is available from Stevens, Instron or, preferably from Stable Micro Systems using its Model TA. HD Texture Analyzer) The gel hardness can also be alternatively measured using a standard Brookfield viscometer (Model RVDV) with a helipath stand and D-T-bar spindle. These technique measures the force required to cut through a gelled liquid. The D-T-bar spindle rotates at a set speed and is slowly lowered by the helipath stand into the sample. The Brookfield measures the torque required for the spindle to "cut" through the sample. The helical pattern traced by the spindle as it both rotates (5 RPM) and is lowered causes the spindle to always be cutting through undisturbed gel. The cutting force or torque reading on the viscometer is an empirical measure of gel strength.

Temperature is critical to obtaining an accurate viscosity reading and thus the samples are tempered to 700 to 75 0 F (210 to 24 0 C) prior to testing. Reported values are averaged over five readings taken at regular time intervals and are read directly from the instrument display. The Brookfield RVDV reading is reported as centipoise (cps). Typical gel strength reading for the gel described herein using the Brookfield method range between 100,000 to 300,000 cps, most preferred being 150,000 to 250,000 cps.

The art is replete with suitable gelling agents and the skilled artisan will have no difficulty in selecting suitable gelling agent for use herein. Gelling agents, of course, are to be distinguished from mere thickening agents. Good results are obtained when all or at least a portion of the gelling agent is provided by a member is supplied by a member from the group consisting of gelatin, gellan gum, carbohydrate gel forming polymers (such as pectin, gel forming starches, dextran, agar, and mixtures thereof), and mixtures thereof and wherein the gel is free of alginates.

Alginates are undesirable since the resulting product will not have desirable texture and will have less firmness. Among the gel forming carbohydrate polymer gel forming ingredients, pectin and gel forming starches are preferred. Preferred for use herein is gelatin or pectin.

The particular gelling agent usage level depends upon a variety of factors such as the desired textural properties in the finished product, total solids level and 22/06/06,ck 5789jun2 speci.I I -12type, strength of the gelling agents, whether pectin is provided by fruit materials included in the formulation and the amount of pectin so provided.

Generally, however, good results are obtained when the total gelling agent (total of added and that provided by other ingredients such as the fruit solids) is present at levels ranging from about 1% to In more preferred embodiments, the gelling agent is selected so as to form an irreversible gel. An irreversible gel is a gel that will set quickly, but will also tend to degrade in texture and strength under conditions of increased shear and/or temperature. Such an irreversible gel forming gel ingredient is preferred to provide good image detail during the molding operation.

In the most preferred embodiment, the gelling agent of choice is pectin; especially high methoxy pectin since such pectin sets at the preferred pH as described below.

It will be appreciated that the fruit solids, if employed, will additionally provide some native amount of pectin. Good results are obtained when the total pectin (including both the native pectin associated with the fruit solids and added pure pectin) content ranges from about 0.8% to about 2%.

A gel forming starch can be used alone or, preferably, is used in combination with gelatin or pectin as a supplemental gelling ingredient. Good results are obtained when the supplemental gel forming starch gelling ingredient is present at about 1% to in addition to a pectin or gelatin content ranging from about 1% to 2%.

Moisture The present gelled finished products essentially comprise about 13% to moisture, preferably about 16% to 20% moisture. This moisture level in combination with the high level of sweeteners result in finished products having an "intermediate" water activity ranging from about 0.4 to 0.70.

Sequestrant The present food compositions further essentially comprise sufficient amounts of a calcium sequestrant to bind up any substantially all available soluble calcium. Binding up any soluble calcium (such as provided by fruit ingredients, make-up water used in processing to form the present products, associated with the insoluble calcium ingredients as described below, etc.) is desirable to insure that the 22/06/06.ckL 5789jun2s1 peci. 12 13texture properties of the finished product remains constant or as nearly so as is possible, over extended storage time.

Calcium buffers are also well known in the confection art. Suitable soluble calcium or sequestrants to use are sodium or potassium citrates trisodium citrate), phosphates, acetates, tartrates, malates, fumarates, adipates, ascorbates and mixtures thereof. Especially preferred for use herein as the sequestrant is a mixture of sodium citrate and sodium hexametaphosphate in a 15-20: 1 weight ratio.

Generally, the amount of sequestrate will range from about 0.1 to 1% of the composition. Good results are obtained when the sequestrant ranges for example, about 1.5% to 4% sodium citrate and about 0.2% to 0.5% and sodium hexametaphosphate. However, at excessive buffer levels, the aqueous gel solution will be over buffered and the finished product will have a soft texture if water with a low hardness level is used.

Suitable for use as a sequestrant herein is a material selected from the group consisting of sodium citrate, ethylenediaminetetraacetate sodium tripolyphosphate, and mixtures thereof. Preferred sequestrants are selected from the group consisting of sodium tripolyphosphate and mixtures thereof. Good results are obtained when the sequestrant is present at about 0.05% to 0.30%.

Calcium Phosphate Salt The present fruit snack compositions and products fabricated therefrom essentially further comprise an insoluble calcium salt of defined particle size in an amount effective to provide the desired calcium enrichment. Good results are obtained when the present fruit snack compositions and products contain about 50 to 1500 mg calcium per one oz (0.15 to Better results are obtained when the calcium is present at levels of about 90 to 500 mg/oz (wet basis) of product (0.7 to For best results, the total calcium present ranges from about 90 to 200 mg per ounce (0.7 to 1.05%) of finished fruit product. Excessive calcium fortification is to be avoided in part because the finished product can exhibit an undesirable sticky and chalky texture somewhat like taffy.

Soluble calcium salts typically are expensive and contain low weight percentages of calcium. While calcium chloride is an exception to this generalization, 22/06/06.ck 15789jun21 speci. 13 -14addition of significant calcium levels supplied by calcium chloride impart an unacceptable salty and bitter flavor to dried sweetened fruit products.

Useful herein as the source of supplemental calcium is calcium phosphate.

Calcium phosphate is generally available as a monobasic (CaH4 (P0 4 2

H

2 0), dibasic (CaHP0 4 2H 2 0) or tribasic (Ca 3 (P0 4 2 salts. Preferred for use herein is tricalcium phosphate, Ca 3 (P0 4 2 because of its high weight percentage of calcium (about Moreover, TCP is slightly-more soluble than other calcium phosphate salts.

A useful tricalcium phosphate starting material is also known as tribasic calcium phosphate or tricalcium orthophosphate and is commercially available in food chemicals codex grade from Monsanto or Rhone Poulenc, having the general formula 3Ca 3 (P0 4 2 Ca(OH) 2 This product provides an assayed calcium content of from 34 to 40% by weight. Less preferred but nonetheless useful herein is anhydrous dicalcium phosphate, also known as anhydrous dibasic calcium phosphate, having a formula of CaHPO 4 An anhydrous dicalcium phosphate material is also commercially available from Stauffer Chemicals in food chemical codex grade, providing an assay calcium content from about 30 to about 31.7% calcium by weight.

Other calcium phosphate hydrates also can be useful, including, but not limited to, calcium pyrophosphate, calcium hexametaphosphate and monobasic calcium phosphate.

Phosphate salts are a preferred source of calcium, not only because of their acid solubility and weight ratios, but also because they are available commercially as a precipitate from whey, a natural dairy product.

The skilled artisan will appreciate that while the present calcium phosphate salts are characterized herein as insoluble, of course, some small percentage will dissolve in water depending in part upon the temperature and pH. However, at the concentrations of calcium salt used both in the slurry and the dried fruit composition products herein, the great percentage is in a solid state.

While not wishing to be bound by the proposed theory, it is speculated herein that the taste and taste stability advantages of the present invention reside in part due to the relatively inert or unreactive nature of the insoluble calcium phosphate salts selected. These salts by being inert not only do not form complexes such as soluble 22/06/06.ck 5789jun2 speci. 14 calcium source materials but also are relatively unreactive to the oil soluble flavors selected for use herein.

Unfortunately, other calcium salts that might otherwise be thought as useful but cannot be employed for one reason or another include, calcium ascorbate (bad flavor), calcium citrate (creates a chalky product and imparts a bad after taste), calcium carbonate (too effervescent and imparts a bad off-flavor), calcium gluconate (too expensive), calcium lactate (bad flavor), calcium chloride (bitter flavor) and calcium sulfate (too strongly flavored). In preferred embodiments, the present products are substantially free of such calcium materials.

Fat Certain embodiments additionally can comprise a fat (oil and/or solid) component and the improved embodiment does comprise fat. The fat component additionally affects the eating qualities of the present compositions.

Inclusion of fat increases the shortness of the texture as well as reduces modestly the stickiness of the composition to the consumer's teeth. The fat ingredient can also assist in minimizing interaction between any oil soluble flavors included and the insoluble calcium ingredient.

The fat can comprise preferably about 0.1 to more preferably 0.5 to and for best results about 1% to about 2% of the composition. Useful herein are fats and oils that are conventional for use in food products, especially for confections.

Both conventional fatty triglyceridic materials such as oils and solid fats can be used herein as well as blends of fats and oils. Also useful herein are fats, especially partially hydrogenated oils such as canola, corn oil, safflower, soybean, coconut, cottonseed or fractionated oils, all of which have melting points above room temperature. Less preferred are animal derived fats. Employment of such particular fats is preferred due to a reduced tendency of the glyceridic component to grease out of the present fruit compositions. In other preferred variations, the oils are selected to have and provide higher levels of medium chain tryglycerides. While not proven and not universally accepted, it is believed by many in the art that the presence of medium chain tryglycerides beneficially enhances the bioavailability of calium phosphate salts possibly by increasing calium absorption.

22106/06.ckS 15789jun2l speci. -16- SOne suitable oil that provides high levels of such medium chain tryglycerides is Scanola oil.

In preferred embodiments, the fat component can additionally include lecithin 7 and other emulsifiers, e. acetylated mon-glycerides, if desired.

r Oil Soluble Flavors SOptionally, the present gel food products can further additionally include Seffective amounts of oil soluble flavor Selection of oil soluble flavors to the exclusion of conventional water-soluble flavors has been found important to S 10 minimization of undesirable adverse interaction between the flavor and the calcium.

Such interaction can lead to the development of undesirable flavors as well as the loss of intensity of desired flavors. Indeed, the. present gel products are preferably free of added water-soluble, or alcohol, propylene glycol or glycerine-based flavors.

(The last two may be in combination with oil-based flavors.) If present, such oil soluble flavors can comprise effective amounts of such oil soluble flavors to provide desired flavor levels. Good results are generally obtained when the oil soluble flavors are present at from about 0.01% to about 2% of the finished products.

Additional Ingredients The present food compositions can optionally contain a variety of additional ingredients suitable for rendering such products more organoleptically acceptable, more nutritious and/or more storage stable. While not essential to the present food compositions, such optional components include fiber materials, high potency sweeteners, colors, coloring agents, vitamins, preservatives sodium bisulfite), emulsifiers, calcium carriers propylene glycol), dairy products non fat dairy solids), and the like. Of course, highly preferred for use herein are "natural" ingredient additives.

Acidulant In preferred embodiments, the present compositions further essentially comprise sufficient amounts of an edible organic acid or acidulant to provide the gel with a pH of about 3.0 to 5.5, preferably about 3.2 to 4.5, and for best results about 3.2 to 3.6. The particular pH selected from within this pH range depends in part upon 22/06/06ck 5789jun2 spcci. 16 17the type of gelling ingredient employed as well as the organoleptic attributes desired.

For example, in the preferred embodiment that contains high levels of fruit solids and wherein the gelling agent is a high methoxy pectin, the preferred pH range varies from about 3.2 to about A variety of edible organic acids can be used to adjust the pH of the present invention as well as to control the taste and tartness of the present products.

Especially suitable for use herein are citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, ascorbic acid and mixtures thereof.

Bulking Ingredient In one highly preferred embodiment, the gel formulation includes a bodying agent. The bodying agent can serve to add both bulk and body and, most importantly, provide additional solids so as to enable the realization of gel compositions having moisture contents within the essential ranges given herein.

Especially useful herein as bodying agents are dextrins especially maltodextrins. Generally, the maltodextrin component is present at from about 0.1% by weight to about 25% by weight. Superior results in terms of sweetness balancing and prevention of crystallization are obtained when the maltodextrin component is present in the compositions at from about 3 to 10% by weight.

For best results, however, the maltodextrin component should be employed at from about 3% to 5% of the dried gel composition.

The bland maltodextrin provides minimal sweetness.

Thus, low D. E. (dextrose equivalent) maltodextrin should be employed. By low D. E. is meant a maltodextrin with a D. E. of less than about 20. Low D. E.

maltodextrins are commercially available and the skilled artisan will have no difficulty in selecting suitable maltodextrins for use herein. Generally, however, maltodextrins can be obtained by dextrinization of starch, particularly cornstarch.

Enzymatic hydrolyzates, optionally under acidic conditions, of the starch can be used; the conditions are so mild that negligible occurs. This is in contrast to dextrins that typically are made from starch by hydrolyzates and repolymerization by using high temperature and pressure by dry heating or roasting of the starches (pyro dextrins). Such materials are well known (see, for example, U.S. 3,586,513, issued 22A)6/06,ckl5789jun21spcci.1 7 18- June 22, 1972 to H. E. Horn et al. and U. S. 4,335,155, issued June 15, 1982 to Blake et and are widely available in the food industry.

Another class of materials useful herein as bodying or bulking agents is hydrogenated starch hydrolyzates that are commonly referred to as ""polydextrose".

Polydextrose provides an added advantage of being a low calorie material, i. e., having about one calorie per gram as opposed to about four calories per gram for most carbohydrates.

In still another variation, the present products can further comprise about 0.15 to 10% inulin, preferably about 0.5% to Inulin or equaly suitable like frusto oligo saccharides ingredients provide the benefits of soluble fiber without the adverse organoleptic or allergin features of such other soluble fiber materials such as oat bran, psyllium, beta glucan, and guar gum. Moreover, it is believed that inulin and/or FOS materials facilitates the absorption of calcium when provided in the form of calium phosphate salts. It is an advantage herein that inulin and FOS materials behave in a manner similar to sugars which allows for ease of use and incorporation. Thus, inulin can conveniently be added to fruit and sugars blend 12.

Also, inulin's bland flavor makes inulin particularly suitable for use in children's products since children are notoriously sensitive to off flavors. Morever, it is believed that there is a synergistic effect when both inulin and medium chain tryglycerides are both present on the absorption of calcium from calcium phosphate salts.

Since the target consumers for the present calcium fortified fruit gel food products are children, especially young children, the present products are desirably free of alcohol. It will be appreciated that trace amounts of alcohol may be present such as provided by the flavor component. Thus, alcohol free products herein will have less than 0.1% alcohol.

The finished products are formed into suitably sized and shaped pieces. In a preferred embodiment, the pieces are bite sized ranging from about 1 to 8g each. The pieces can, if desired, be imparted with a particular shape such as an animal or vehicle. The pieces can be of all one color or portions can be of additional colors.

In certain embodiments, the pieces are provided having a topical coating. In one variation, the topical coating can be of crystalline or granulated sucrose to 22/06/06.ckl 5789jun21 speci. 18 -19provide a "sugared" confection piece. In another variation, the topical coating of a lipid (such as oil or oil/wax blend) can be applied to provide a shiny or glossy finish.

In still another variation, the topical coating can be in the form of a hard sugar shell.

In still another variation, the topical coating can additionally include additional flavor, colors, preservatives, vitamins, and minerals. In one variation, for example, additional calcium phosphate salt is admixed with granular sugar to provide sugared confections that provides additional calcium fortification Generally, the weight ratio of base piece to topical coating ranges from about 10:1 to about 1000: 1.

METHOD OF PREPARATION The present application provides methods 10 for preparing the present calcium fortified gel food products.

The finished products of the preferred methods of production are soft, pliable products of both good flavor and eating quality. The products also provide exceptional nutritional properties in terms of sources of calcium. The products exhibit good initial flavor characteristics as well as prolonged resistance to flavor degradation at room temperature storage. The food products so formed are characterized by being nutritious, wholesome snacks and being fortified with high levels of calcium. The finished products have a preferred water activity ranging from about 0.5 to 0.6 and moisture content of 15 to 25%, preferably about 18 to 22%.

In further variations of the present invention, the gel food pieces can be provided with a topical coating. The methods of preparation 10 can further comprise a step of applying a topical coating 80. In one variation, the topical coating application step can involve applying a coating comprising a liquid oil optionally admixed with a wax to provide coated finished calcium fortified food pieces having a desirable shiny appearance. A blend of liquid oil and paraffin in a weight ratio of about 5: 1 to about 15: 1 is heated to a temperature of about 1 10F to about 140 0

F.

The oil/wax blend is applied in an enrober in a weight ratio of gel food pieces to oil/wax coating of about 100: 1 to about 1000: 1.

22/06/06.ckl 5789jun21 speci. 19 In another variation, the topical coating can involve applying (with moisture 82) a granular sugar coating 84 to form a "sugared" coating to provide a "sugared" type coated gel food piece that is calcium fortified. In still other variations, the sugared coating can additionally additional insoluble calcium salts 86. In still other variations, the coating step can involve a panning operation to provide a hard shell or candy coating. The weight ratio (dry basis) of gel food piece to coating ranges from about 10:1 to about 100: 1, preferably about 15:1 to about 50: 1.

The coated calcium fortified gel food products so prepared can be conventionally packaged and distributed.

The present invention is illustrated by the following: Example 1 A fruit product of the present invention is prepared from the following formulation: Ingredient Weight Grape Concentrate 15.00 Corn syrup 30.00 Sucrose 25.00 Corn Starch 6.00 Pectin 1.50 Canola oil 3.50 Lecithin 0.35 Citric acid 1.30 Tricalcium phosphate 1.50 Sodium hexametaphosphate 0.10 Color/flavorings 0.10 Water 15.65 100.00% Twenty Kilograms of corn syrup and fruit solids are blended together.

Thereafter, the cornstarch and sucrose are mixed into the fruit blend/corn syrup blend. The wet mixture has moisture content of about The nutritive carbohydrate content is about 2206/06.ck 5789jun2 -21 SThe ratio of mono-to di-saccharide is about 1.4: 1.

SThe wet blend is then preheated in a kettle to about 82.2 0 C (180°F).

Immediately thereafter, the wet mixture is cooked using steam injection or vacuum C cooking at 230- 350°F to a moisture content of about 20% to form a par- dried sweetened fruit blend. A pectin water blend is prepared and heated to 180°F to hydrate the pectin. This blend is added to the final cooked blend. Separately, slurry C was prepared of 0.67 kg tricalcium phosphate and 1.73 kg canola oil. The tricalcium CN phosphate is screened through a #100 U.S. standard sieve to ensure a particle size of Sless than 150 microns. The canola oil is heated to about 110 0 F and then admixed N 10 with the tricalcium phosphate to form the slurry blend.

Acid is added to set the pectin. Finally, the flavorings and colorants are added.

Thereafter, the calcium fortified par-dried sweetened fruit composition is formed into finished gelled pieces using a starch molding technique. Small portions of the gellable calcium fortified composition are deposited into trays of starch into which impressions of the desired piece definition have been pressed.

The trays of deposited fruit slurry are allowed to dry for a period of 12 to 48 hours to the final desired moisture of 18%.

Example 2 A fruit product of the present invention is prepared from the following formulation: Ingredient Weight Pear Juice concentrate 10.00 Sucrose 37.00 Corn Syrup 25.00 Cornstarch 6.00 Pectin 1.00 Tricalcium phosphate 2.00 Citric Acid 1.00 Propylene glycol 1.00 Dicalcium phosphate 0.90 22/06/06.ckl 5789jun21 speci.21 -22- Sucrose fine granulation 1.00 Natural and artificial flavor 0.10 Water 15.00 C 100.00% SThe total nutritive carbohydrate concentration is about 65%. The ratio of Cmono-to di-saccharides is about 0.78: 1.

O

C( A blend of 120 lbs. of the above ingredients except for dicalcium phosphate

ID

0and the fine granulation of sucrose was made in a similar manner to that in Example C 10 1. After curing the product is removed from the starch. The food product is then coated with a preblend of tricalcium phosphate and sucrose-fine granulation.

Throughout this specification and the claims which follow, unless the context requires otherwise, the word "comprise", and variations such as "comprises" and "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.

The reference to any prior art in this specification is not, and should not be taken as, an acknowledgment or any form or suggestion that the prior art forms part of the common general knowledge in Australia.

22/06A)6.ck 15789jun21 speci22

Claims (28)

1. A sweetened low moisture food gel fortified with insoluble calcium, comprising: about 55% to 85% nutritive carbohydrate sweeteners; sufficient amounts of a gelling agent to provide a gel strength of about about 1-8kg/cm 2 about 10 t 25% moisture; about 0.5 to 5 of an edible lipid and, an insoluble calcium phosphate salt in a quantity sufficient to bring the total soluble and insoluble calcium content of the gel to from about 0.6 to 5.5% by weight (wet basis), said calcium phosphate salt having a particle size distribution such that 90% have a particle size of less than 150 microns.

2. The food gel of claim 1, additionally comprising: about 0.1% to 1% of a soluble calcium sequestering ingredient; and, about to 1% to 2.5% of an edible lipid

3. The food product of claim 1, additionally comprising: an effective amount of oil soluble flavor or color.

4. The food product of claim 2 wherein at least a portion of the nutritive carbohydrate sweeteners are provided by fruit solids provided by fruit juice, fruit juice powders, fruit purees, fruit nectars, fruit pulp, concentrated fruit juice, and mixtures thereof.

The food product of claim 3 additionally comprising about 0.1% to starch.

6. The food product of claim 5 wherein at least a portion of the gelling agent is supplied by a member from the group consisting of agar, gelatin, gellan gum, pectin and mixtures thereof 22/06/06.ck 1 5789jun2 speci.23 -24-

7. The food product of claim 6 wherein the gel comprises an irreversible gel forming hydrophilic colloid.

8. The food product of claim 7 wherein at least a portion of the irreversible gel forming the hydrophilic colloid is pectin.

9. The food product of claim 8 wherein the weight ratio of mono-saccharides to di-saccharides ranges from about 0.5: 1 to about 1.8: 1.

10. The food product of claim 9 wherein the gel additionally comprises sufficient amounts of edible organic acid to provide a gel pH of about 3.2 to 3.5. and wherein the gel is free of calcium carbonate.

11. The food product of claim 11 additionally comprising about 0.1% to about 10% fructo oligo saccharide.

12. The food product of claim 10 wherein the food gel contains less than 0.1% alginate.

13. The food product of claim 12 wherein the gel is homogeneous.

14. The food product of claim 13 wherein the gel is heterogeneous and additionally includes food particulates having a size of 0.2 to 1 centimeters.

15. The food product of claim 14 wherein the calcium phosphate is supplied by an insoluble material selected from the group consisting of monobasic, dibasic or tribasic calcium phosphate salts, their hydrates and mixtures thereof.

16. The food product of claim 17 wherein at least a portion of the calcium is supplied by tricalcium phosphate. 22/06/06.ck 15789jun21 speci.24

17. The food product of claim 6 wherein at least a portion of the gelling agent is gelatin.

18. The food product of claim 16 wherein the oil soluble flavors are present at about 0.05% to 1%.

19. The food product of 18 in the form of individual pieces.

The food piece of claim 1 in the form of individual pieces, each having a weight of about 1 to 5 g.

21. The food piece of claim 20 wherein the individual pieces have a topical coating selected from the group consisting of crystallize sugar, a sugar shell or edible lipid.

22. The food product of claim 21 wherein the topical coating is an edible oil.

23. The food product of claim 22 wherein the edible oil is admixed with wax in a weight ratio of oil to wax of from about 1:1 to about 2:1.

24. The food piece of claim 20 having been formed into individual pieces by starch molding.

The food product of claim 10 wherein at least a portion of the fructo oligo saccharide is inulin.

26. The food product of claim 25 wherein at least a portion of the edible lipid is medium chain length triglycerides.

27. The food product of claim 21 wherein the topical coating includes a mixture of oil and tricalcium phoshate. 22/06/06.ckl 5789jun21speci.25 -26-

28. A sweetened low moisture food gel fortified with insoluable calcium substantially as hereindescribed and with reference to the Examples. DATED this 21 st day of June 2006 GENERAL MILLS, INC. By their Patent Attorneys: CALLINAN LAWRIE ILAWRIE 22/06/06,ck 5789jun21 speci.26