CA1159303A - Cellulose food filler - Google Patents
Cellulose food fillerInfo
- Publication number
- CA1159303A CA1159303A CA000380728A CA380728A CA1159303A CA 1159303 A CA1159303 A CA 1159303A CA 000380728 A CA000380728 A CA 000380728A CA 380728 A CA380728 A CA 380728A CA 1159303 A CA1159303 A CA 1159303A
- Authority
- CA
- Canada
- Prior art keywords
- cellulose
- parts
- powdered cellulose
- water
- powdered
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
- C08L1/02—Cellulose; Modified cellulose
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Abstract
Abstract:
A process of treating a powdered cellulose food-filler which comprises mixing powdered cellulose, and either flavouring agent or gelling agent or both, with water in an amount suffi-cient to wet substantially all the cellulose powder, and afterwards heating the mixture to remove most of the water.
A process of treating a powdered cellulose food-filler which comprises mixing powdered cellulose, and either flavouring agent or gelling agent or both, with water in an amount suffi-cient to wet substantially all the cellulose powder, and afterwards heating the mixture to remove most of the water.
Description
~ ~9303 The present invention relates to a process for the produc-tion of a lo~ calorie cellulo~e food filler with an impro-ved flavour or texture, more particularly a powdered¦cellu-lose food filler.
In the preparation of low calorie foods the general met~od is to reduce the proportion of carbohydrate and fat in the food. However, if the carbohydrate and fat content were re-duced without adding a substitute, there would be a reduc-tion of bulk volume and change of texture of the food pro-duct. Therefore a bulking agent with a low calorie content is needed to provide the bulk volume and reduce the caloric densi,ty of the food. The bulking agents are known as low calorie fillers.
Fat and oil may be replaced by recently developed fillers such as sucrose polyester and polyglycerol esters which have the characteristics of oil and fat but have a much lower calorie content.
Carbohydrate may be replaced by two types of filler one being a soluble material for replacing sugar and the other being an insoluble material ~or replacing starch and ~lour.
The most common materials used for replacing starch and ~lour are dietary fibres or the so-called "unavailable" car-bohydrates, examples of which are pectic substances, gums, mucilages, hemicellulose, cellulose and lignins. Of these materials, puri~ied cellulose is most e~fective because of its high flbre content, good shelf life and negligible le-vels o~ microbial con~amination. ~here are two purifiedcelluloses available commeraially these being powdered celLulosq and microcrystalline cellulose o~ which powdered cellulose is the most used in low calorie ~oods because o~
its lower cost. However, there axe two major disadvantages " 35 o~ powdered cellulose when used in foods. One i5 that it . ~ l .
-~5~3(~3 possesses an undesirahle cardboard taste and odour and thesecond is that it has a very gritty texture after rehydra-tion. Because of the undesirable taste and odour, the pala-tability of foods containing powdered cellulose has always been a problem and this has meant that only a limited amount of powdered cellulose could be used not only in low calorie foods but also in high ~ibre foods such as break-fast cereals in which calorie reduction is not necessary but addition of fibre content is beneficial~ This undesira-ble taste and odour is most significant when the powderedcellulose is used in instant foods which re~uire minimum or no cooking.
It is common practice to add flavouring ingredients to powdered cellulose but this only masks or neutralises the cardboard taste and odour of the cellulose: it does not remove or alter it. For example, United States Patent 4,089,981 describes a process for making simulated oods by adding flavouring agent, gelling agent, oil and water to the cellulose with mild temperature pasteurisation at 165F, but the flavour of the cellulose itself is not altered.
In a ~irst embodiment of this invention we have found sur- ;
prisingly that by mixing powdered cellulose with water and a flavouring ingredient and then heating the mixture to re-move water the undesirable taste and odour of the cellulose is substantially removed and a more pleasant flavour isobtained.
With re~ard to the gritty texture o~ powdered ceLlulose, e~Eorts have been made to ellminate it by adding yelling agents such as cellulose gums, pectins, alyinates and starches to the cellulose to provide a cohesive gel-like texture and smooth mouth~eel. However the addikion o~ larye amounts o gelling agents causes lumpines~ when the mixture -' ., ' :
- .
is rehydrated leadiny to poor dispersibility. In a second embodiment of the invention we have found surprisingly that by mixing powdered cellulose with water and a gelling agent and then heating the mixture to remove water the grittiness of the cellulose is substantially eliminated without any lumpiness thus providing the mixture with a good dispersibility.
More particularly in accordance with the invention there is provided, a process of treating a powdered cellulose food-filler which comprises mixing powdered cellulose and a flavouring agent with water in an amount sufficient to wet substantially all the cellulose powder, and afterwards hea-ting the mixture to remove most of the water. A gelling agent may be mixed with the cellulose and flavouring agent before heating.
The amount of water mixed with the powdered cellulose de-pends on the type of cellulose and the water absorption o the cellulose. Less water is required to wet fine cellu-lose than coarse cellulose. The principle is to wet all or substantially all the powdered cellulose. This can conve-niently be achieved by mixing from 25 to 75 parts by weightand preferably from 40 to 60 parts by weight of water with 100 parts by weight of powdered cellulose.
The amount of flavouring agent mixed with the powdered cellulose depends on the amount of the treated powdered cellulose used, on the type of food product into which it iq lncorporated and on the type o~ ~lavouring agent itsel~.
~h~ amoun~ may vary Erom 0.05 ~o 10 par~s by wolgh~ p~r 100 parts by weight o~ cellulose. q'he amoun~ of ~lavouring a~en-k ~hat i5 pre~erred is -~he amount whlch give~ an opti-mum u5e level ln the treated cellulose. For example i~ the ~5~303 flavour is too strong it~is not desirable to add too much ofthe treated-cellulose powder to foods. Generally the amount of ~lavouring agents such as cysteine and thiamine are from 0.1 to 1.0 parts by weight and preferably from 0.2 to 0.5 parts by weight per 100 parts by weight of powdered cellu-lose. Other types of flavourlng agent such as beef extract, yeast extract, cheese powder, egg yolk powder and cocoa powder are generally used in amounts of from 0.5 to 10 parts by weight and preferably from 1 to 5 parts by weight per 100 parts by weight of powdered cellulose.
The amount of gelling agent may be from 1 to 15 parts by weight, preferably from 3 to 10 parts by weight per 100 parts by weight of powdered cellulose. The gelling agent may be a cellulose gum, a pectin, an alginate or a starch.
Preferably the mixture of powdered cellulose, flavouring agent or gelling agent or both, and water is mixed thorough-ly until uniform before being heated. This mixing may conve-niently be carried out in a high shear mixer such as aLodige or turbulent mixer.
The heating temperature and the time of the ~eat treatment are related to the amount of water added. Conveniently tem-peratures from 70C to 160C may be used, preferably from90C to 150C. The heating time may vary, for example, from 15 minutes to 2 hours, shorter heating tlmes being adequate at higher temperatures.
The heatlng can be carried out in any drying device tha~
contacts ancl stirs the product. The water ls removed until thq moisture conten-t o~ the treatecl cellulose powder is less than 10 ~ pre~erably less than 5 ~. A vacuum evacuation sy~tem may be used to evaporate the addecd water.
In a preferred embodiment of the invention both the flavou-ring agent and the gelling agent may be mixed with the powdered cellulose and water and the mixture afterwards heated to remove most of the water. The treated cellulose powder then has not only an improved flavour but also an improved texture.
The treated cellulose powder may be used in two types of applications:
a) As a substitute for carbohydrate in foods to reduce ca-lories and provide bulk volume e.g. to replace dehydrated potato in mashed potato mix.
lS b) As a fibre source in foods in which calorie reduction i5 not necessary but addition of fibre content is benefi-cial e.g. addition of fibre to hot breakfast cereal.
The present invention also provides a foodstuff to which has been added a powdered cellulose filler treatecl as hereinbefore described. Examples of such foodstuffs are mashed potato mix, sauce mix and instant cream of wheat.
The process of the present invention has the following advantages:
1. It enables a greater quantity of powdered cellulose to be added to foods as a high fibre, low calorie filler.
In the preparation of low calorie foods the general met~od is to reduce the proportion of carbohydrate and fat in the food. However, if the carbohydrate and fat content were re-duced without adding a substitute, there would be a reduc-tion of bulk volume and change of texture of the food pro-duct. Therefore a bulking agent with a low calorie content is needed to provide the bulk volume and reduce the caloric densi,ty of the food. The bulking agents are known as low calorie fillers.
Fat and oil may be replaced by recently developed fillers such as sucrose polyester and polyglycerol esters which have the characteristics of oil and fat but have a much lower calorie content.
Carbohydrate may be replaced by two types of filler one being a soluble material for replacing sugar and the other being an insoluble material ~or replacing starch and ~lour.
The most common materials used for replacing starch and ~lour are dietary fibres or the so-called "unavailable" car-bohydrates, examples of which are pectic substances, gums, mucilages, hemicellulose, cellulose and lignins. Of these materials, puri~ied cellulose is most e~fective because of its high flbre content, good shelf life and negligible le-vels o~ microbial con~amination. ~here are two purifiedcelluloses available commeraially these being powdered celLulosq and microcrystalline cellulose o~ which powdered cellulose is the most used in low calorie ~oods because o~
its lower cost. However, there axe two major disadvantages " 35 o~ powdered cellulose when used in foods. One i5 that it . ~ l .
-~5~3(~3 possesses an undesirahle cardboard taste and odour and thesecond is that it has a very gritty texture after rehydra-tion. Because of the undesirable taste and odour, the pala-tability of foods containing powdered cellulose has always been a problem and this has meant that only a limited amount of powdered cellulose could be used not only in low calorie foods but also in high ~ibre foods such as break-fast cereals in which calorie reduction is not necessary but addition of fibre content is beneficial~ This undesira-ble taste and odour is most significant when the powderedcellulose is used in instant foods which re~uire minimum or no cooking.
It is common practice to add flavouring ingredients to powdered cellulose but this only masks or neutralises the cardboard taste and odour of the cellulose: it does not remove or alter it. For example, United States Patent 4,089,981 describes a process for making simulated oods by adding flavouring agent, gelling agent, oil and water to the cellulose with mild temperature pasteurisation at 165F, but the flavour of the cellulose itself is not altered.
In a ~irst embodiment of this invention we have found sur- ;
prisingly that by mixing powdered cellulose with water and a flavouring ingredient and then heating the mixture to re-move water the undesirable taste and odour of the cellulose is substantially removed and a more pleasant flavour isobtained.
With re~ard to the gritty texture o~ powdered ceLlulose, e~Eorts have been made to ellminate it by adding yelling agents such as cellulose gums, pectins, alyinates and starches to the cellulose to provide a cohesive gel-like texture and smooth mouth~eel. However the addikion o~ larye amounts o gelling agents causes lumpines~ when the mixture -' ., ' :
- .
is rehydrated leadiny to poor dispersibility. In a second embodiment of the invention we have found surprisingly that by mixing powdered cellulose with water and a gelling agent and then heating the mixture to remove water the grittiness of the cellulose is substantially eliminated without any lumpiness thus providing the mixture with a good dispersibility.
More particularly in accordance with the invention there is provided, a process of treating a powdered cellulose food-filler which comprises mixing powdered cellulose and a flavouring agent with water in an amount sufficient to wet substantially all the cellulose powder, and afterwards hea-ting the mixture to remove most of the water. A gelling agent may be mixed with the cellulose and flavouring agent before heating.
The amount of water mixed with the powdered cellulose de-pends on the type of cellulose and the water absorption o the cellulose. Less water is required to wet fine cellu-lose than coarse cellulose. The principle is to wet all or substantially all the powdered cellulose. This can conve-niently be achieved by mixing from 25 to 75 parts by weightand preferably from 40 to 60 parts by weight of water with 100 parts by weight of powdered cellulose.
The amount of flavouring agent mixed with the powdered cellulose depends on the amount of the treated powdered cellulose used, on the type of food product into which it iq lncorporated and on the type o~ ~lavouring agent itsel~.
~h~ amoun~ may vary Erom 0.05 ~o 10 par~s by wolgh~ p~r 100 parts by weight o~ cellulose. q'he amoun~ of ~lavouring a~en-k ~hat i5 pre~erred is -~he amount whlch give~ an opti-mum u5e level ln the treated cellulose. For example i~ the ~5~303 flavour is too strong it~is not desirable to add too much ofthe treated-cellulose powder to foods. Generally the amount of ~lavouring agents such as cysteine and thiamine are from 0.1 to 1.0 parts by weight and preferably from 0.2 to 0.5 parts by weight per 100 parts by weight of powdered cellu-lose. Other types of flavourlng agent such as beef extract, yeast extract, cheese powder, egg yolk powder and cocoa powder are generally used in amounts of from 0.5 to 10 parts by weight and preferably from 1 to 5 parts by weight per 100 parts by weight of powdered cellulose.
The amount of gelling agent may be from 1 to 15 parts by weight, preferably from 3 to 10 parts by weight per 100 parts by weight of powdered cellulose. The gelling agent may be a cellulose gum, a pectin, an alginate or a starch.
Preferably the mixture of powdered cellulose, flavouring agent or gelling agent or both, and water is mixed thorough-ly until uniform before being heated. This mixing may conve-niently be carried out in a high shear mixer such as aLodige or turbulent mixer.
The heating temperature and the time of the ~eat treatment are related to the amount of water added. Conveniently tem-peratures from 70C to 160C may be used, preferably from90C to 150C. The heating time may vary, for example, from 15 minutes to 2 hours, shorter heating tlmes being adequate at higher temperatures.
The heatlng can be carried out in any drying device tha~
contacts ancl stirs the product. The water ls removed until thq moisture conten-t o~ the treatecl cellulose powder is less than 10 ~ pre~erably less than 5 ~. A vacuum evacuation sy~tem may be used to evaporate the addecd water.
In a preferred embodiment of the invention both the flavou-ring agent and the gelling agent may be mixed with the powdered cellulose and water and the mixture afterwards heated to remove most of the water. The treated cellulose powder then has not only an improved flavour but also an improved texture.
The treated cellulose powder may be used in two types of applications:
a) As a substitute for carbohydrate in foods to reduce ca-lories and provide bulk volume e.g. to replace dehydrated potato in mashed potato mix.
lS b) As a fibre source in foods in which calorie reduction i5 not necessary but addition of fibre content is benefi-cial e.g. addition of fibre to hot breakfast cereal.
The present invention also provides a foodstuff to which has been added a powdered cellulose filler treatecl as hereinbefore described. Examples of such foodstuffs are mashed potato mix, sauce mix and instant cream of wheat.
The process of the present invention has the following advantages:
1. It enables a greater quantity of powdered cellulose to be added to foods as a high fibre, low calorie filler.
2. It imparts a better flavour to -the powdered celLulose.
3~
3. It allows usage o~ the powdered cellulose in a larger variety of foods.
. It improve~ the texture o~ -the powdered cellulose without ~L5~31)3 causing lumpiness on rehydration and thus provides a powdered cellulose with good dispersibility. Gums added to the cellulose after treatment with a gelling agent in accordance with this invention have a better disper-si~ility than gums added to the cellulose which has not been so treated.
5. The powdered cellulose has a better wetting quality.
The following Examples further illustrate the present inven-tion in which parts are given by weight.
Example 1 To 98.5 parts o powdered cellulose, 1.5 parts of yeast extract powder and then 50 parts of water were added and the whole was mixed in a turbulent high shear mixer until uniform. The wet premix was fed into a Wyssmont Turbo R-10 unit dryer at a rate of S0 pounds per hour and heated for 30 minutes at 150C until the moisture content was below 7 ~.
To demonstrate the advantage of the present invention 40 parts of water were added to 10 parts of each of a) cellulose and b) cellulose/yeast extract,one sample of aach of which was untreated and one sample of' each of which had been mixed with water and heated to remove most of the water as in the process of the present invention. The results are given in the following Table I.
~5~303 TABLE I
CELLULOSE CELLULOSE/YE~ST EXTRACT
without with without with treatment treatment treatment treatment Cellulose existing none existing none odour flavour cardboard slight slight pleasant cardboard cardboard roast note It is clear that treatment of the cellulose/yeast extract ln accordance with the present invention produces a powdered cellulose with no odour and a pleasant flavour.
Examples 2 to 8 A similar procedure to that described in Example 1 was follo-wed but employing, instead of the yeast extract, the flavou-ring agents listed in the following Table II in the amounts designated. The amounts of cellulose used and the flavour characteristics produced are also specified in the Table.
TABLE I I
E~_e Flavouring Agent (Parts) Parts of Cellulose Flavour charac-.. . . .. _ _ _ teristics 2 Beef-extract (3.0) 97.0 Beefy 3 Cysteine HCl (0.2) 99.8 Roast 30 4 ~hi~mine HCl ~0.2) 99.8 Roast 5 Egg Yolk Powder (3.0) 97.0 ~hicken Type 6 Romano Chee~e Powder (2.0) 98.0 Dairy 7 Cocoa Powder (3.0) 97.0 Cocoa 3S 8 Hydrolysed Plant Pro~ein (2~5) 97.5 Meaty . .: .~, . .
- ~ , '' ,:
~593~)3 g E~ample 9 To 95 parts of powdered cellulose, 5 parts of cellulose gum and then 60 parts of water were added and the whole was mi-xed in a turbulent high shear mixer until uniform. The wetpremix was fed into a Wyssmont Turbo K-10 unit dryer at a rate of 50 pounds per hour heated for 30 minutes at 150C
until the moisture content was below 7 %.
To demonstrate the advantage o~ the present invention 40 parts of water were added to 5 parts of both of the follo-wing samples of cellulose/cellulose gum mixtures one of which was untreated and the other was mixed with water and heated to remove most of the water as in the present inven-tion. The results are shown in Table III below.
TABLE III
CELLU~OSE/CELLULOSE GUM
Without reatment With treatment Texture and not gritty but lumpy smooth and not lampymouthfeel 25 Dispersibility poor good It is clear that a cellulose/cellulose gum mixture treated in accordance with the present invention has a superior texture and superior dispersibility to an untreaked mixture.
97.S parts o~ powdered cellulose, ~.5 parts o~ hydrolysed plant proteln powder and 35 parts o~ water were mixed in a mlxer wlth heating jacket and vacuum evacuation system. ~he , ~-.
' S~303 mixture was hea.ted at 90C for 90 minutes and dried till the moisture content was 5 %.
Ex~ple 11 To 95.5 parts of powdered cellulose, 1.5 parts yeast extract powder and 3 parts cellulose gum were added S0 parts of water and the whole was mixed in a turbulent high shear mi-xer until uniform. The wet premix was fed into a Wyssmont Turbo K-10 unit dryer at a rate of 50 pounds per hour and heated for 30 minutes at 150C until the moisture content was below 7 ~.
The treated powdered cellulose had a pleasant roast flavour note and a smooth texture after it was rehydrated.
Example 12 .
To produce a reduced calorie mashed potato 15 g of 76 g potato fla~e was replaced by 15 g of the cellulose powder treated as in Example 11 and rehydrated with 300 ml hat water and 100 ml milk.
To demonstrate the advantages of a mashed potato produced in accordance with the present invention 76 g o:E a control potato was compared with 61 g of a potato to which was added 1~.3 g of non-treated powdered cellulose and also 61 g of a potato to which was added 15 g of a powdered cellulose treated as in Example 11. The results are given in Table IV
below.
: ,. . .
: ~ : `,~' ' ,:
.~ . '. .: ~
~3 5~a3~3 TABLE IV
RECONSTITUTED MASHED POTATO
Control potato Potato + non Potato and t_eated cel- treated lulose cellulose Flavour potato cardboard cooked characteristic potato Texture smooth grainy and smooth dry Calorie 346 cal. 291 cal. 292 cal.
content This demonstrates that a mashed potato containing a powdered cellulose filler treated in accordance with the present inven-tion contains fewer calories than an ordinary mashed potatoand has a superior flavour and texture to a potato contai--ning a non-treated powdered cellulose filler.
Example 13 To prepare a high fibre instant cream of wheat 98 parts of powdered cellulose were premixed with 2 parts Romano Cheese Powder. 50 parts of water were added and the whole was mixed in a turbulent high shear mixer until uniform. The wet premix was ~ed into a Wyssmont Turbo K-lO unit dryer at a rate o~
50 pounds per hour and heated for 30 minutes at 150C until the moisture content was below 7 %. The treatad cellulose powder had a pleasant dairy note.
7 ~ o~ -th.~s treated powdered cellulose was premlxed wi~h 30 g in~tant cream o~ whea-t mix and 12 g o~ sugar. The mix-kure was ~prinkled into 200 ml o~ milk, brouyht to the boll and cooked ~or 30 seconds. The di~arences betwe~n regular cream o~ wheat, cream o~ wheat con~aininy non-tr~ated cellu-~ 35 ..
~' , . .
. .
~ ~ 593~33 lose and cream of wheat containiny powdered cellulose trea-ted in accordance with the present invention are given in Table V below.
TABLE V
RECONSTITUTED CREAM OF WHEAT
Reqular Cream of wheat Cream of wheat cream of and non-treated and treated wheat cellulose cellulose Flavour good slight pleasant dairy characte- cardboard note ristic .
1 Crude 0.5 g 6.1 g 6.1 g 5 fibre This demonstrates that cream of wheat containing powdered cellulose treated in accordance with the present invention not only has a higher fibre content than regular cream of wheat but also a much more pleasant flavour than wheat con-taining a non-treated powdered cellulose.
.: . . .
': ..
.:~.- :, ,
3. It allows usage o~ the powdered cellulose in a larger variety of foods.
. It improve~ the texture o~ -the powdered cellulose without ~L5~31)3 causing lumpiness on rehydration and thus provides a powdered cellulose with good dispersibility. Gums added to the cellulose after treatment with a gelling agent in accordance with this invention have a better disper-si~ility than gums added to the cellulose which has not been so treated.
5. The powdered cellulose has a better wetting quality.
The following Examples further illustrate the present inven-tion in which parts are given by weight.
Example 1 To 98.5 parts o powdered cellulose, 1.5 parts of yeast extract powder and then 50 parts of water were added and the whole was mixed in a turbulent high shear mixer until uniform. The wet premix was fed into a Wyssmont Turbo R-10 unit dryer at a rate of S0 pounds per hour and heated for 30 minutes at 150C until the moisture content was below 7 ~.
To demonstrate the advantage of the present invention 40 parts of water were added to 10 parts of each of a) cellulose and b) cellulose/yeast extract,one sample of aach of which was untreated and one sample of' each of which had been mixed with water and heated to remove most of the water as in the process of the present invention. The results are given in the following Table I.
~5~303 TABLE I
CELLULOSE CELLULOSE/YE~ST EXTRACT
without with without with treatment treatment treatment treatment Cellulose existing none existing none odour flavour cardboard slight slight pleasant cardboard cardboard roast note It is clear that treatment of the cellulose/yeast extract ln accordance with the present invention produces a powdered cellulose with no odour and a pleasant flavour.
Examples 2 to 8 A similar procedure to that described in Example 1 was follo-wed but employing, instead of the yeast extract, the flavou-ring agents listed in the following Table II in the amounts designated. The amounts of cellulose used and the flavour characteristics produced are also specified in the Table.
TABLE I I
E~_e Flavouring Agent (Parts) Parts of Cellulose Flavour charac-.. . . .. _ _ _ teristics 2 Beef-extract (3.0) 97.0 Beefy 3 Cysteine HCl (0.2) 99.8 Roast 30 4 ~hi~mine HCl ~0.2) 99.8 Roast 5 Egg Yolk Powder (3.0) 97.0 ~hicken Type 6 Romano Chee~e Powder (2.0) 98.0 Dairy 7 Cocoa Powder (3.0) 97.0 Cocoa 3S 8 Hydrolysed Plant Pro~ein (2~5) 97.5 Meaty . .: .~, . .
- ~ , '' ,:
~593~)3 g E~ample 9 To 95 parts of powdered cellulose, 5 parts of cellulose gum and then 60 parts of water were added and the whole was mi-xed in a turbulent high shear mixer until uniform. The wetpremix was fed into a Wyssmont Turbo K-10 unit dryer at a rate of 50 pounds per hour heated for 30 minutes at 150C
until the moisture content was below 7 %.
To demonstrate the advantage o~ the present invention 40 parts of water were added to 5 parts of both of the follo-wing samples of cellulose/cellulose gum mixtures one of which was untreated and the other was mixed with water and heated to remove most of the water as in the present inven-tion. The results are shown in Table III below.
TABLE III
CELLU~OSE/CELLULOSE GUM
Without reatment With treatment Texture and not gritty but lumpy smooth and not lampymouthfeel 25 Dispersibility poor good It is clear that a cellulose/cellulose gum mixture treated in accordance with the present invention has a superior texture and superior dispersibility to an untreaked mixture.
97.S parts o~ powdered cellulose, ~.5 parts o~ hydrolysed plant proteln powder and 35 parts o~ water were mixed in a mlxer wlth heating jacket and vacuum evacuation system. ~he , ~-.
' S~303 mixture was hea.ted at 90C for 90 minutes and dried till the moisture content was 5 %.
Ex~ple 11 To 95.5 parts of powdered cellulose, 1.5 parts yeast extract powder and 3 parts cellulose gum were added S0 parts of water and the whole was mixed in a turbulent high shear mi-xer until uniform. The wet premix was fed into a Wyssmont Turbo K-10 unit dryer at a rate of 50 pounds per hour and heated for 30 minutes at 150C until the moisture content was below 7 ~.
The treated powdered cellulose had a pleasant roast flavour note and a smooth texture after it was rehydrated.
Example 12 .
To produce a reduced calorie mashed potato 15 g of 76 g potato fla~e was replaced by 15 g of the cellulose powder treated as in Example 11 and rehydrated with 300 ml hat water and 100 ml milk.
To demonstrate the advantages of a mashed potato produced in accordance with the present invention 76 g o:E a control potato was compared with 61 g of a potato to which was added 1~.3 g of non-treated powdered cellulose and also 61 g of a potato to which was added 15 g of a powdered cellulose treated as in Example 11. The results are given in Table IV
below.
: ,. . .
: ~ : `,~' ' ,:
.~ . '. .: ~
~3 5~a3~3 TABLE IV
RECONSTITUTED MASHED POTATO
Control potato Potato + non Potato and t_eated cel- treated lulose cellulose Flavour potato cardboard cooked characteristic potato Texture smooth grainy and smooth dry Calorie 346 cal. 291 cal. 292 cal.
content This demonstrates that a mashed potato containing a powdered cellulose filler treated in accordance with the present inven-tion contains fewer calories than an ordinary mashed potatoand has a superior flavour and texture to a potato contai--ning a non-treated powdered cellulose filler.
Example 13 To prepare a high fibre instant cream of wheat 98 parts of powdered cellulose were premixed with 2 parts Romano Cheese Powder. 50 parts of water were added and the whole was mixed in a turbulent high shear mixer until uniform. The wet premix was ~ed into a Wyssmont Turbo K-lO unit dryer at a rate o~
50 pounds per hour and heated for 30 minutes at 150C until the moisture content was below 7 %. The treatad cellulose powder had a pleasant dairy note.
7 ~ o~ -th.~s treated powdered cellulose was premlxed wi~h 30 g in~tant cream o~ whea-t mix and 12 g o~ sugar. The mix-kure was ~prinkled into 200 ml o~ milk, brouyht to the boll and cooked ~or 30 seconds. The di~arences betwe~n regular cream o~ wheat, cream o~ wheat con~aininy non-tr~ated cellu-~ 35 ..
~' , . .
. .
~ ~ 593~33 lose and cream of wheat containiny powdered cellulose trea-ted in accordance with the present invention are given in Table V below.
TABLE V
RECONSTITUTED CREAM OF WHEAT
Reqular Cream of wheat Cream of wheat cream of and non-treated and treated wheat cellulose cellulose Flavour good slight pleasant dairy characte- cardboard note ristic .
1 Crude 0.5 g 6.1 g 6.1 g 5 fibre This demonstrates that cream of wheat containing powdered cellulose treated in accordance with the present invention not only has a higher fibre content than regular cream of wheat but also a much more pleasant flavour than wheat con-taining a non-treated powdered cellulose.
.: . . .
': ..
.:~.- :, ,
Claims (8)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process of treating a powdered cellulose food-filler which comprises mixing powdered cellulose and a flavouring agent with water in an amount sufficient to wet substantially all the cellulose powder, and afterwards heating the mixture to remove most of the water.
2. A process as claimed in claim 1 in which a gelling agent is mixed with the cellulose and flavouring agent prior to heating.
3. A process as claimed in claim 1 in which the amount of water mixed with the powdered cellulose is from 40 to 60 parts by weight per 100 parts by weight of powdered cellu-lose.
4. A process as claimed in claim 1 in which the amount of flavouring agent mixed with the powdered cellulose is from 0.2 to 5 parts by weight per 100 parts by weight powdered cellulose.
5. A process as claimed in claim 2 in which the amount of gelling agent mixed with the powdered cellulose is from 3 to 10 parts by weight per 100 parts by weight of powdered cellulose.
6. A process as claimed in claim 1 or 2 in which the mixture of powdered cellulose, flavouring agent or gelling agent or both, and water is mixed thoroughly until uniform before being heated.
7. A process as claimed in claim 1 or 2 in which the mixture is heated at a temperature from 90°C to 150°C until the moisture content is less than 7 %.
8. A foodstuff to which has been added a powdered cellulose filler treated in accordance with claim 1.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US17008980A | 1980-07-18 | 1980-07-18 | |
| US06/170089 | 1980-07-18 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1159303A true CA1159303A (en) | 1983-12-27 |
Family
ID=22618508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000380728A Expired CA1159303A (en) | 1980-07-18 | 1981-06-26 | Cellulose food filler |
Country Status (10)
| Country | Link |
|---|---|
| JP (1) | JPS6041584B2 (en) |
| KR (1) | KR860001811B1 (en) |
| AU (1) | AU543010B2 (en) |
| CA (1) | CA1159303A (en) |
| DE (1) | DE3128639A1 (en) |
| ES (1) | ES8300251A1 (en) |
| FR (1) | FR2487177B1 (en) |
| GB (1) | GB2079578B (en) |
| NZ (1) | NZ197584A (en) |
| SG (1) | SG67584G (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0338410Y2 (en) * | 1985-02-21 | 1991-08-14 | ||
| US5374444A (en) * | 1991-06-28 | 1994-12-20 | Langner; Bruce J. | Fiber beverage and method of manufacture |
| US5254357A (en) * | 1991-06-28 | 1993-10-19 | Langner Bruce J | Process for making a fiber beverage |
| DE102008044126A1 (en) | 2008-11-27 | 2010-06-02 | Symrise Gmbh & Co. Kg | Flavoring substance |
| CN102919770A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Chocolate dried potato powder |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB961398A (en) * | 1959-08-27 | 1964-06-24 | Fmc Corp | Food compositions |
| DE1197739B (en) * | 1959-08-27 | 1965-07-29 | Fmc Corp | Process for the production of foods with reduced nutritional value |
| US4089981A (en) * | 1976-06-04 | 1978-05-16 | Maxfibe Foods, Inc. | Fibrous simulated food product with gel structure |
| NZ183356A (en) * | 1976-03-03 | 1980-03-05 | Kay Cantrell Kitchens Ltd | Food base composition for simulated food products, containing fibrous cellulose particles |
| GB1581841A (en) * | 1976-06-30 | 1980-12-31 | Douglas D | Low calorie edible materials |
| US4198400A (en) * | 1978-06-12 | 1980-04-15 | Biegler Myron A | Water-reconstitutable juice and soup compositions |
| DD138936A1 (en) * | 1978-08-21 | 1979-12-05 | Heinz Reichel | METHOD FOR THE PRODUCTION OF BULAST-STABILIZED EDIBLE SECTION |
| US4192900A (en) * | 1978-10-12 | 1980-03-11 | Merck & Co., Inc. | Texturized starch products |
-
1981
- 1981-06-23 GB GB8119380A patent/GB2079578B/en not_active Expired
- 1981-06-26 CA CA000380728A patent/CA1159303A/en not_active Expired
- 1981-06-26 AU AU72320/81A patent/AU543010B2/en not_active Ceased
- 1981-06-30 NZ NZ197584A patent/NZ197584A/en unknown
- 1981-07-15 JP JP56109519A patent/JPS6041584B2/en not_active Expired
- 1981-07-16 KR KR1019810002587A patent/KR860001811B1/en active
- 1981-07-17 ES ES504413A patent/ES8300251A1/en not_active Expired
- 1981-07-17 FR FR8113994A patent/FR2487177B1/en not_active Expired
- 1981-07-20 DE DE19813128639 patent/DE3128639A1/en active Granted
-
1984
- 1984-09-21 SG SG675/84A patent/SG67584G/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| KR860001811B1 (en) | 1986-10-24 |
| JPS5750855A (en) | 1982-03-25 |
| DE3128639A1 (en) | 1982-04-22 |
| ES504413A0 (en) | 1982-11-01 |
| NZ197584A (en) | 1984-03-16 |
| KR830005662A (en) | 1983-09-09 |
| JPS6041584B2 (en) | 1985-09-18 |
| AU7232081A (en) | 1982-04-22 |
| DE3128639C2 (en) | 1988-12-22 |
| SG67584G (en) | 1985-03-15 |
| GB2079578A (en) | 1982-01-27 |
| FR2487177B1 (en) | 1986-04-18 |
| ES8300251A1 (en) | 1982-11-01 |
| GB2079578B (en) | 1984-07-25 |
| AU543010B2 (en) | 1985-03-28 |
| FR2487177A1 (en) | 1982-01-29 |
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