CA2112660A1 - Gelled food products containing microparticulate suspensions - Google Patents
Gelled food products containing microparticulate suspensionsInfo
- Publication number
- CA2112660A1 CA2112660A1 CA002112660A CA2112660A CA2112660A1 CA 2112660 A1 CA2112660 A1 CA 2112660A1 CA 002112660 A CA002112660 A CA 002112660A CA 2112660 A CA2112660 A CA 2112660A CA 2112660 A1 CA2112660 A1 CA 2112660A1
- Authority
- CA
- Canada
- Prior art keywords
- protein
- gel
- gelled
- dispersion
- heat
- 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.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/12—Animal proteins from blood
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Jellies, Jams, And Syrups (AREA)
- Edible Oils And Fats (AREA)
Abstract
A gelled food product containing a microparticulate suspension of an edible food ingredient, such as fats/oils, entrapped in a heat-set protein gel, such as egg white, blood serum or whey, is prepared.
Description
W(3 93/00$32 2 ~ ~ 2 5 ~ a Pcr/Al 192/00331 - 1 !
6ELLED FûOD PRODUCTS CûNTAININ6 MICROPARTICULATE SUSPENSIONS
This invention relates to the preparation of microparticulate suspensions stabilised in heat-set gels for food applications.
~ ermally inàuce~ gelation occurs when restricted protein unfolding yields soluble polypeptide segments capable of specific interactions which forrna well ordered three-dimensional networlc able to entrap large ~nounts of water. The ability of unfolded proteins to associate and form a gel depends 10 upon the protein, its amino acid composition and molecular weight, the protein concentration, heating temperatures and rates and a critical balance bet~veen attractive and repulsi~e forces.
Cross-linking is essential for gel formation; hydrogen bonding, ionic and 1~ hydrophoblc interactions and covalent disulphide bonding are critical inte~olecular interactions for gel forma~ion. The difference observed between globular proteins in ~heir ability to form gels reflects different ~rpes of protein-proteiIl interactions and the number and ex~ent of interactive sites in the prolein aggregates.
20~
, ~
Milk proteins undergo gelation after several types of treatment but only those known as the whey proteins are capable of heat-induced gelation. Beta-lactoglobuiin is consldered to be the most important whey protein for gelation smce~it is capable of forming unifonn gels of high breaking strength due 25; 1 argely to its ready:abil~ o enter into disulphide-mediated cross-linking upon heat~
Egg white protelns are widely used in food preparations requiring high gel s~rength and heat-set properties, although the bonding IS exclusively non-30 coYalent~ Speclal conditions in terms of electrostatic repulsion between theprote~n molecules are required for gelation and may be achieved by manipulating the pH~ of salt and salt concentra~ion.
:: ::
WO 93/0083:2 PCl /AU92/00331 Blood plasma proteins are often incorporated into manufactured meatproducts to effect impr~vement in wa~er holding capacity through formation of a gelled stmcture.
The use of gellable proteins in food systems has been described widely as thickening, binding and water binding agents.
US Patent No. 3,892,873 described the replacement of egg yolk in salad dressings and mayonnaises by partly thermally denatured whey proteins acting as thickener.
. .
Emulsions of greater finnness were achieved by the process described in Austr~lian Patent No. 578,879, which involved emulsifying a lipidic substance with gellable whey protein, such as whey protein concentrate, and heating 1$ strongly. ~or a gi~en protein concentration, the viscosity of the ernulsions obtained after emulsification increased considerably with the lipid concentration. The protein-to-lipid ratio was selected according to the nature, firmness of texnlre and nutrltional properties required in ~he products. The ~` ~ firmness of products was also influenced by ~he heating temperature. For a 20~ cream ~ype product, heating at a temperature of the order of 90C at atmospheric pressure for a treatment time of about 15 minutes was required.
To obtain a gel like a~ egg-custard, it was preferred ~o place the emulsion intocontainers which were hermctically sealed, the heat ~reatment being ~hen applied in an autoclave at l15C ~r 15 to 30 minutes. The texture of the 25 ~ product was also determ~ ~ned by the diameter distribu~ion~of the oil globules;
only if it was narrow reflecting intensive homogenisation, was a finn gel obtainable. Compressive forces causing a rupture of the gel were in the ranges 0.2 - 1.0 (very soft), 1.0 - 2.0 (firrn~ and 2.0 - 4.0 (very finn) Nlcm3.
We have now found that by selection of appropriate heat-gelling protein and with appropriate selection and treatment of certain microparticula~e food in~edients, gelled products may be obtained in which contain the WO 93JO~OB32 21 2 ~ 6 a PCI/AU92/00331 .. - 3 microparticulate ingredients in suspension and which are of much greater firmness than the products obeained by the process of Australian Patent No.
57~,~79.
S The microparticulate suspension may consist in whole or part of an emulsion of a fat or oil.
The gel strengtla of thfe gelled ~od produc~s described by this invention may ~e modulated by the concentration of the protein and other factors.
However, while the produc~s arising from the process described in ~ustralian Patent No. ~78,879 show viscosities which increase with lipid or other included microparticulate substance up to a level dependent on the nature of the substance.
The difference between the two processes is further illustrated by the fact that to obtain even a soft, egg custard-like gel by the process of Australian Patent No. 578,879, required heating emulsions in hermetically sealed containers in an autofclave at 115 C whereas much lower temperatures can be : 20 used ln ~the practice of ~ this lmention.
Using the process ~of this invention a wide range of new products : including "lo~fat" products~ with attractive texture may be prepared utilisingarious combinations of heat-gellable proteins, at v~ng concentrations7 and a 25~ variety~of microparticulate components. Further variation may be obtained inthe food product by addition of soluble substances including sal~ts, cc)lorants, ~ " ~
flavourants and sweeteners In the protein solution: prior to gelation.
In our Imernatif~nal patent appllcation No. PCT/AU88tO0141, "Whey 30 Protein Fractions'l we describe a product, the "bet~-fraction", which by virtue of its beta-lactoglobillin content, demonstrates greater gel stren~th properties and versatility than other whey protein or other food protein products.
:
WO 93J00832 Pcr~Au92/oû33l We have now discovered in particular that we can disperse fats/oils, in an emulsified state, in beta-fraction solution and subsequently "fix" (entrap) ~he fat droplets (microparticles) by heating and gelling the beta-fraction protein around them. At a level of fat/oil around 5-10% w/w in the gel the produc~
S has "fat-like" qualities (mouthfeel, opacity, juiciness etc3, in other words it behaves like a "low-fat" fat. Surprisingly in (or below) this fat c~ntent range the dispersed fat has little effect on the strength of the gel, and thus rheological characteristics ean be largely determined by the protein content and solvent composition. The gel holds a large quantit~ of water tightly and if 10 the fat is well homogenised there is no free fat leakage. The product can be sliced, diced, chopped or minced and because the gel is formed by heating at around 90C this "low-fat" fat can be used as fat replacement in collLminuted products that are to be heated.
P~ccording tO one aspect of the present invention, there is provided a gelled food product comprising a microparticulate suspension of an edible food ingredient in a heat-set gel.
, ~ ~
In another aspec:t ~he invention provides a gelled food product 0 comprising an erLriched beta-lactoglobulin, more preferably the beta frac~ion.
According to a further aspect of the present in~ention, a process for the preparation of a mlcroparticulate suspensions entrapped in heat-set gel comprises the steps of: ~
:::
25~
(a) preparing an aqueous microparticulate suspension or dispersion of at least one edible food ingredient which is insoluble in water or aqueous : ~ solutions; ~ ~
30 (b) mi~ng the microparticulate suspension or dispersion from (a) with a protein capable of forrning a uniform gel when heated, the proportions of said suspension or disperslon and the protein being suitable to fonn :: :
WO 93/00832 ~ Pcr/Au92/oo33l 5- ~
the desired product;
~c) heat ereating the mixture from (b) to form a heat-set gel containing said suspension or dispersion;
s (d) cooling the heat-gelled mixture from (c) to ambient or sub-am-bient temperature.
The preferred parameters for the steps of the process of the invention 10 will now be discussed in more detail.
The microparticulate suspension or dispersion of edible food ingredients i in the aqueous medium may be prepared by any suitable process, e.g. by homogenisation so that ~he particle size is reduced to an effective diameter 15 within the range 100 to IOO,OC0 nanometers. The size of the dispersed particle may be optimised in rela~ion to ~heir buoyancy in, and interaction with the gellable protein solution when the two are mixed.
Step (b) involYes selectioD of a thermally gellable protein which should 20 ~ dissolve or disperse in an aqueous medium at a concentration in the range of 10:to 150 g/L of true proteln.~ To be considered suitable for use in the presentproc~ss a proiein should: have a gel breaking strength at leas~ equal to that ofgelled egg white~ with ~an~ equivalent protein concentration when heated at 90~C~ f~r 30 minutes. ~l he :protein m~y be in its natur~l state or isolated by25 ~ ar~y s~itable~method ~which:enables its heat gelation properties to :be reeained.
For~;example, suitable~ proteins may be sourced from egg white~ blood semm or whey, or mLlctures thereof. ~nriched beta-lactoglobu~in in the fonn of beta-fraction prepared according to Pearce (1988), ls ~he most preferred protein.
30 /Note: ~f rences are listed a~ the end of this descnpti~n.) :
: The protein may be added to the microparticuIate suspension or :
::
WO 93ioû832 pcr/Au92/oû33l 1~ 1 1 ! ~ ~ 6 û 6 .~ ;.
dispersion in the solid or liquid state. The proteins may be dissolved or dispersed in water or any other suitable aqueous or non-aqueous liquid be~ore mixing with the microparticulate suspension or dispersion. The gel strength may be modified by adjustment of the concentration of protein.
s Also in step (b) other components soluble in an aqueous mediwn may be added to provide modulation OI the strength of the gelled product after heating or sensory qualities including saltiness, sweetness, colour and flavour.In the instance of enriched beta-lactoglobulin as gellable protein the stren~h 10 of the heat-set gel has been shown to be dependent on the pH, the sodium ion content and the calcium ion content ~Mu~vihill and Kinsella, 1987). Other ions may also be influential, for example potassium and magnesium ions. Such additlonal components may be added as such at step (b) or dissolved or dispersed with the protein before addition.
~5 In the mi~ng opera~ion, ehe usual approach is to mix a proportion of the microparticulate suspension from (a) with the protein (in solid form or as asolution or dispersion) so as to provide a ma~mum volume of suspended microparticulates of about 30% by wlume and to achieve a gellable protein 20 ~ concentratlon in the range 10~ to 150 g/L of true protein. Preferably the volume of suspended microparticulate is less than 15% and the protein content corresponds to between 50 and 110 g/L of true protein. Generally incorporation of air should be aYoided, unless air bubbles are a specific requirement in th~ finàl product.
5 ~ : :
In step (c), the m~xture from step (b) is heat treated, preferably at a ~emperature in the range 25 to 100QC for from S to 120 minutes? more preferably in the range 60 to 90C for from 15 ~ 60 minutes. After the heat treatment the m~xture is cooled to ambient temperature or below (s~ep (d)).
30 One suitable heat treatment method is to place the solution in a vessel whichis preferably closed but not hermetically sealed, and which, if requiredl may bein the form of a moulding device. Heat treatment may also be carried out by WO 93/~0832 2 1 i 2 ~ S a PCl /AU92J00331 any other suitable method.
When the gellable protein is natural egg white, the gelled product af~er hea~ing without the microparticulate suspension, is white and opaque;
S conse~uen~ly the product containing suspended microparticles will also be opaque. However, conditions of pH and ionic content have been described which allow the major protein of egg white ovalbumin, to be heat-set as either transparent or opaque gels (Hegg et al 1979~.
lhe form of heat-induced protein gels ~rom blood plasma proteins may vary according to the level of protein fractionation of the product. While gelled whole plasma protein is opaque~ conditions have been described in which blood serum albwnin gels may be transparent (Yasuda, el.al. 1986~. A
comparison of the properties of heat-induced gels from egg albumin and bovine plasma proteins showed that plasma proteins produced a gel which was strong and elastic whereas egg albumin protein gels were fragile and brittle (Hickson, et al, 1982).
: ~: When the gellable protein is an enriched beta-lactog]obulin whey protein fraction, the gelled product after heating in the absence of a : microparticulate suspension may be clear or opaque dependent upon the concentration of metal ions such as sodiurn and calciusn ions (Mulvihill &
Kinsella~ 1987; Pearce, 1991). Consequently conditions of ionic content in the protein solution produoed: in the second step of the process may be selected so 25 ~ that the microparticulate suspension may be stabilised in a clear or opaquemedium. The slze and content of mlcroparticulate component may also affect the appearance of the gelled product as, for example, when fat or oil i$ finely dispersed in the gel the product is white and opaque.
The nature of the selected microparticulate componene may demand specific pretreatment In the preparation of the dispersion (step (a)) prior to mi~ang with the gellable protein solution. For example, in the dispersion of WO 93/00832 PCl`/AU92/00331 21i2~GD ^8 -fats or oils into a microparticulate state, homogenisation in the presence of anemulsifying agent may be necessary. The emulsifier may be the same protein as the gellable p~otein, if the latter displays good emulsifying properties in addition to high performancç gelation. Alternatively the emulsifier may be S another protein, provided that it does not interact adversely with ths gellable protein and reduce its gelllng performance, or it may be a naturally-occuring emulsifying substance, a chemical emulsifier, or a combination of these, provided that it does not interact detrimentally with the gellable protein.
Where additional soluble components are dissolved in the gellable protein so}ution their nature and content should be such that the gelling pe~formance of the gellable protein remains satisfactory with regard to product ;~ ~ requirements. The breaking strength of heat-set protein gels is influenced by pH and therefore, addition of acid or alkali (usually food grade) may be 15 necessary tO obtain the desired gelation pe~formance.
To provide the~deslred organoleptic properties in the product, salt and/or suitable sweeteners, flavourants and colorants may be added together with the gellable protein in step (b).
Alternatively or additionally, in a product in which the microparticulate suspension is an emulsifled llpid, the sensoTy properties of the gelled food product of the inventian may be modified, for example to simulate the sensory ;qualities of fat. For example, the con~ent and composition of emulsified fa~ or25 ~ ~oll in the miaoparticulate~ suspenslon may be vaned to ~llow selection of the `~ nature of the gelled; food product when used in a fat replacer. In addi~ion lipid-soluble flavourants and/or colorants may be included in the suspension in step (a). T~ie physical ~properties of gel strength, texture and opacity of the gelled food product may also be varied by adjustment of the protein and :30 mineral contents.
When required, microbubbles of gas may be included or generated in w093ioo832 ~ , S ~ ~ P~/AU92/00331 g the gellable mixture so that when stabilised by heat-setting, the gel may have an aerated, spongy texture.
The invention is further described and illustrated by ~he following non-limi~ing examples. These examples demonstrate, ~er aliQ the ~ollowing f~atures of the products of the invention.
1. The firmness of the product is determined by the coneentration of gellable protein.
2. The firmness of the product is independent of the concentration of dispersed microparticulates.
6ELLED FûOD PRODUCTS CûNTAININ6 MICROPARTICULATE SUSPENSIONS
This invention relates to the preparation of microparticulate suspensions stabilised in heat-set gels for food applications.
~ ermally inàuce~ gelation occurs when restricted protein unfolding yields soluble polypeptide segments capable of specific interactions which forrna well ordered three-dimensional networlc able to entrap large ~nounts of water. The ability of unfolded proteins to associate and form a gel depends 10 upon the protein, its amino acid composition and molecular weight, the protein concentration, heating temperatures and rates and a critical balance bet~veen attractive and repulsi~e forces.
Cross-linking is essential for gel formation; hydrogen bonding, ionic and 1~ hydrophoblc interactions and covalent disulphide bonding are critical inte~olecular interactions for gel forma~ion. The difference observed between globular proteins in ~heir ability to form gels reflects different ~rpes of protein-proteiIl interactions and the number and ex~ent of interactive sites in the prolein aggregates.
20~
, ~
Milk proteins undergo gelation after several types of treatment but only those known as the whey proteins are capable of heat-induced gelation. Beta-lactoglobuiin is consldered to be the most important whey protein for gelation smce~it is capable of forming unifonn gels of high breaking strength due 25; 1 argely to its ready:abil~ o enter into disulphide-mediated cross-linking upon heat~
Egg white protelns are widely used in food preparations requiring high gel s~rength and heat-set properties, although the bonding IS exclusively non-30 coYalent~ Speclal conditions in terms of electrostatic repulsion between theprote~n molecules are required for gelation and may be achieved by manipulating the pH~ of salt and salt concentra~ion.
:: ::
WO 93/0083:2 PCl /AU92/00331 Blood plasma proteins are often incorporated into manufactured meatproducts to effect impr~vement in wa~er holding capacity through formation of a gelled stmcture.
The use of gellable proteins in food systems has been described widely as thickening, binding and water binding agents.
US Patent No. 3,892,873 described the replacement of egg yolk in salad dressings and mayonnaises by partly thermally denatured whey proteins acting as thickener.
. .
Emulsions of greater finnness were achieved by the process described in Austr~lian Patent No. 578,879, which involved emulsifying a lipidic substance with gellable whey protein, such as whey protein concentrate, and heating 1$ strongly. ~or a gi~en protein concentration, the viscosity of the ernulsions obtained after emulsification increased considerably with the lipid concentration. The protein-to-lipid ratio was selected according to the nature, firmness of texnlre and nutrltional properties required in ~he products. The ~` ~ firmness of products was also influenced by ~he heating temperature. For a 20~ cream ~ype product, heating at a temperature of the order of 90C at atmospheric pressure for a treatment time of about 15 minutes was required.
To obtain a gel like a~ egg-custard, it was preferred ~o place the emulsion intocontainers which were hermctically sealed, the heat ~reatment being ~hen applied in an autoclave at l15C ~r 15 to 30 minutes. The texture of the 25 ~ product was also determ~ ~ned by the diameter distribu~ion~of the oil globules;
only if it was narrow reflecting intensive homogenisation, was a finn gel obtainable. Compressive forces causing a rupture of the gel were in the ranges 0.2 - 1.0 (very soft), 1.0 - 2.0 (firrn~ and 2.0 - 4.0 (very finn) Nlcm3.
We have now found that by selection of appropriate heat-gelling protein and with appropriate selection and treatment of certain microparticula~e food in~edients, gelled products may be obtained in which contain the WO 93JO~OB32 21 2 ~ 6 a PCI/AU92/00331 .. - 3 microparticulate ingredients in suspension and which are of much greater firmness than the products obeained by the process of Australian Patent No.
57~,~79.
S The microparticulate suspension may consist in whole or part of an emulsion of a fat or oil.
The gel strengtla of thfe gelled ~od produc~s described by this invention may ~e modulated by the concentration of the protein and other factors.
However, while the produc~s arising from the process described in ~ustralian Patent No. ~78,879 show viscosities which increase with lipid or other included microparticulate substance up to a level dependent on the nature of the substance.
The difference between the two processes is further illustrated by the fact that to obtain even a soft, egg custard-like gel by the process of Australian Patent No. 578,879, required heating emulsions in hermetically sealed containers in an autofclave at 115 C whereas much lower temperatures can be : 20 used ln ~the practice of ~ this lmention.
Using the process ~of this invention a wide range of new products : including "lo~fat" products~ with attractive texture may be prepared utilisingarious combinations of heat-gellable proteins, at v~ng concentrations7 and a 25~ variety~of microparticulate components. Further variation may be obtained inthe food product by addition of soluble substances including sal~ts, cc)lorants, ~ " ~
flavourants and sweeteners In the protein solution: prior to gelation.
In our Imernatif~nal patent appllcation No. PCT/AU88tO0141, "Whey 30 Protein Fractions'l we describe a product, the "bet~-fraction", which by virtue of its beta-lactoglobillin content, demonstrates greater gel stren~th properties and versatility than other whey protein or other food protein products.
:
WO 93J00832 Pcr~Au92/oû33l We have now discovered in particular that we can disperse fats/oils, in an emulsified state, in beta-fraction solution and subsequently "fix" (entrap) ~he fat droplets (microparticles) by heating and gelling the beta-fraction protein around them. At a level of fat/oil around 5-10% w/w in the gel the produc~
S has "fat-like" qualities (mouthfeel, opacity, juiciness etc3, in other words it behaves like a "low-fat" fat. Surprisingly in (or below) this fat c~ntent range the dispersed fat has little effect on the strength of the gel, and thus rheological characteristics ean be largely determined by the protein content and solvent composition. The gel holds a large quantit~ of water tightly and if 10 the fat is well homogenised there is no free fat leakage. The product can be sliced, diced, chopped or minced and because the gel is formed by heating at around 90C this "low-fat" fat can be used as fat replacement in collLminuted products that are to be heated.
P~ccording tO one aspect of the present invention, there is provided a gelled food product comprising a microparticulate suspension of an edible food ingredient in a heat-set gel.
, ~ ~
In another aspec:t ~he invention provides a gelled food product 0 comprising an erLriched beta-lactoglobulin, more preferably the beta frac~ion.
According to a further aspect of the present in~ention, a process for the preparation of a mlcroparticulate suspensions entrapped in heat-set gel comprises the steps of: ~
:::
25~
(a) preparing an aqueous microparticulate suspension or dispersion of at least one edible food ingredient which is insoluble in water or aqueous : ~ solutions; ~ ~
30 (b) mi~ng the microparticulate suspension or dispersion from (a) with a protein capable of forrning a uniform gel when heated, the proportions of said suspension or disperslon and the protein being suitable to fonn :: :
WO 93/00832 ~ Pcr/Au92/oo33l 5- ~
the desired product;
~c) heat ereating the mixture from (b) to form a heat-set gel containing said suspension or dispersion;
s (d) cooling the heat-gelled mixture from (c) to ambient or sub-am-bient temperature.
The preferred parameters for the steps of the process of the invention 10 will now be discussed in more detail.
The microparticulate suspension or dispersion of edible food ingredients i in the aqueous medium may be prepared by any suitable process, e.g. by homogenisation so that ~he particle size is reduced to an effective diameter 15 within the range 100 to IOO,OC0 nanometers. The size of the dispersed particle may be optimised in rela~ion to ~heir buoyancy in, and interaction with the gellable protein solution when the two are mixed.
Step (b) involYes selectioD of a thermally gellable protein which should 20 ~ dissolve or disperse in an aqueous medium at a concentration in the range of 10:to 150 g/L of true proteln.~ To be considered suitable for use in the presentproc~ss a proiein should: have a gel breaking strength at leas~ equal to that ofgelled egg white~ with ~an~ equivalent protein concentration when heated at 90~C~ f~r 30 minutes. ~l he :protein m~y be in its natur~l state or isolated by25 ~ ar~y s~itable~method ~which:enables its heat gelation properties to :be reeained.
For~;example, suitable~ proteins may be sourced from egg white~ blood semm or whey, or mLlctures thereof. ~nriched beta-lactoglobu~in in the fonn of beta-fraction prepared according to Pearce (1988), ls ~he most preferred protein.
30 /Note: ~f rences are listed a~ the end of this descnpti~n.) :
: The protein may be added to the microparticuIate suspension or :
::
WO 93ioû832 pcr/Au92/oû33l 1~ 1 1 ! ~ ~ 6 û 6 .~ ;.
dispersion in the solid or liquid state. The proteins may be dissolved or dispersed in water or any other suitable aqueous or non-aqueous liquid be~ore mixing with the microparticulate suspension or dispersion. The gel strength may be modified by adjustment of the concentration of protein.
s Also in step (b) other components soluble in an aqueous mediwn may be added to provide modulation OI the strength of the gelled product after heating or sensory qualities including saltiness, sweetness, colour and flavour.In the instance of enriched beta-lactoglobulin as gellable protein the stren~h 10 of the heat-set gel has been shown to be dependent on the pH, the sodium ion content and the calcium ion content ~Mu~vihill and Kinsella, 1987). Other ions may also be influential, for example potassium and magnesium ions. Such additlonal components may be added as such at step (b) or dissolved or dispersed with the protein before addition.
~5 In the mi~ng opera~ion, ehe usual approach is to mix a proportion of the microparticulate suspension from (a) with the protein (in solid form or as asolution or dispersion) so as to provide a ma~mum volume of suspended microparticulates of about 30% by wlume and to achieve a gellable protein 20 ~ concentratlon in the range 10~ to 150 g/L of true protein. Preferably the volume of suspended microparticulate is less than 15% and the protein content corresponds to between 50 and 110 g/L of true protein. Generally incorporation of air should be aYoided, unless air bubbles are a specific requirement in th~ finàl product.
5 ~ : :
In step (c), the m~xture from step (b) is heat treated, preferably at a ~emperature in the range 25 to 100QC for from S to 120 minutes? more preferably in the range 60 to 90C for from 15 ~ 60 minutes. After the heat treatment the m~xture is cooled to ambient temperature or below (s~ep (d)).
30 One suitable heat treatment method is to place the solution in a vessel whichis preferably closed but not hermetically sealed, and which, if requiredl may bein the form of a moulding device. Heat treatment may also be carried out by WO 93/~0832 2 1 i 2 ~ S a PCl /AU92J00331 any other suitable method.
When the gellable protein is natural egg white, the gelled product af~er hea~ing without the microparticulate suspension, is white and opaque;
S conse~uen~ly the product containing suspended microparticles will also be opaque. However, conditions of pH and ionic content have been described which allow the major protein of egg white ovalbumin, to be heat-set as either transparent or opaque gels (Hegg et al 1979~.
lhe form of heat-induced protein gels ~rom blood plasma proteins may vary according to the level of protein fractionation of the product. While gelled whole plasma protein is opaque~ conditions have been described in which blood serum albwnin gels may be transparent (Yasuda, el.al. 1986~. A
comparison of the properties of heat-induced gels from egg albumin and bovine plasma proteins showed that plasma proteins produced a gel which was strong and elastic whereas egg albumin protein gels were fragile and brittle (Hickson, et al, 1982).
: ~: When the gellable protein is an enriched beta-lactog]obulin whey protein fraction, the gelled product after heating in the absence of a : microparticulate suspension may be clear or opaque dependent upon the concentration of metal ions such as sodiurn and calciusn ions (Mulvihill &
Kinsella~ 1987; Pearce, 1991). Consequently conditions of ionic content in the protein solution produoed: in the second step of the process may be selected so 25 ~ that the microparticulate suspension may be stabilised in a clear or opaquemedium. The slze and content of mlcroparticulate component may also affect the appearance of the gelled product as, for example, when fat or oil i$ finely dispersed in the gel the product is white and opaque.
The nature of the selected microparticulate componene may demand specific pretreatment In the preparation of the dispersion (step (a)) prior to mi~ang with the gellable protein solution. For example, in the dispersion of WO 93/00832 PCl`/AU92/00331 21i2~GD ^8 -fats or oils into a microparticulate state, homogenisation in the presence of anemulsifying agent may be necessary. The emulsifier may be the same protein as the gellable p~otein, if the latter displays good emulsifying properties in addition to high performancç gelation. Alternatively the emulsifier may be S another protein, provided that it does not interact adversely with ths gellable protein and reduce its gelllng performance, or it may be a naturally-occuring emulsifying substance, a chemical emulsifier, or a combination of these, provided that it does not interact detrimentally with the gellable protein.
Where additional soluble components are dissolved in the gellable protein so}ution their nature and content should be such that the gelling pe~formance of the gellable protein remains satisfactory with regard to product ;~ ~ requirements. The breaking strength of heat-set protein gels is influenced by pH and therefore, addition of acid or alkali (usually food grade) may be 15 necessary tO obtain the desired gelation pe~formance.
To provide the~deslred organoleptic properties in the product, salt and/or suitable sweeteners, flavourants and colorants may be added together with the gellable protein in step (b).
Alternatively or additionally, in a product in which the microparticulate suspension is an emulsifled llpid, the sensoTy properties of the gelled food product of the inventian may be modified, for example to simulate the sensory ;qualities of fat. For example, the con~ent and composition of emulsified fa~ or25 ~ ~oll in the miaoparticulate~ suspenslon may be vaned to ~llow selection of the `~ nature of the gelled; food product when used in a fat replacer. In addi~ion lipid-soluble flavourants and/or colorants may be included in the suspension in step (a). T~ie physical ~properties of gel strength, texture and opacity of the gelled food product may also be varied by adjustment of the protein and :30 mineral contents.
When required, microbubbles of gas may be included or generated in w093ioo832 ~ , S ~ ~ P~/AU92/00331 g the gellable mixture so that when stabilised by heat-setting, the gel may have an aerated, spongy texture.
The invention is further described and illustrated by ~he following non-limi~ing examples. These examples demonstrate, ~er aliQ the ~ollowing f~atures of the products of the invention.
1. The firmness of the product is determined by the coneentration of gellable protein.
2. The firmness of the product is independent of the concentration of dispersed microparticulates.
3. VVhen an oil is the dispersed microparticulate, ~he firmrless of the product is Independent of the source and physical characteristics of the ; ~ ~ oil.
4. The clarity of gelled product prepared from ,B-fraction as the gellable protein is modula~ed by mineral content.
2~ ~
~: :
.
.
:
~: ~
: :
Wo 93/00832 Pcr/Au9~/oo33 ~PI.E 1.
Thls example show~ that the firmness of the product is deterrnined by the concentration of gellable protein.
S a) In the absence of suspended micropaJticula~es Aqueous solutions of ,~-~raction9 a produc~ derived from cheese whey (obtained by a thermal ~ractionation process and containing 75% protein on a dry matter basis and 65% of the protein being ~-lactoglobulin) were prepared at pH 6.8 at different pro~ein concentrations in the range S.5 to 9.0% w/w.
10 Aliquots (SOmL3 of ,B-fraction solutions were placed and sealed in dialysis tubing bags having a diameter of 30mm. Each bag containing protein solution was he~eed at 90C for 30 minutes and cooled in running tap-water for 1 hour.
Sllces 30mrn in length were cut from the gelled protein solution and evaluated for gel brealcing strength using an Instron Universal Testing Machine in lS compressive mode at 20C with a cross-head velocity of SOmm/min and fitted with~ a 10mm diameter circular disc probe applied ~o the centre of the cu~
surface. The results are shown in Table 1. Yalues reported are the mean o~
three detenninations.
20 TA~LE l:
~ ' _ _ __ Protein Concentration Gel Breaking Strength __ . .
- (9~w~v) (g) ~55: O
7~0 1lZ
~:~: 8.5 632 ~0 776 ::
WO 93/00832 2 1 12 ~ S O PCr/AlJ92/00331 b~ ln the presence ~f suspended mic~pa~iculates A microparticulate dispersion of butter oil in water was prepared by ~WQ stage homogenisation at 17.2 and 3.5 MPa at 50C, using ~-fraction to stabilise the 5 emulsion at an oil:protein ration of 10:1. The dispersion was mixed with solutions of ~3-fraction (as in Example 1 (a)) to yield a final concentration inthe range 7.0 to 11.0% w/w of protein and a final oil content of 5% w/w.
Aliquots of each mi~ure were heated to stabilise the microparticulate dispersion in a gelled protein matrix under conditions as used in Example 1 10 (a~. Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 2.
TABLE 2:
. _ = _ . _ _ Protein Concentration In Mixture Gel Breaking Strength :-: 15 Containing 5% Oil (g) Dispersion (% w/w) ~ ~ , ...
7.0 160 . 9.4 570 ~ ~ _ 1 ~ 0 , :
EXAMPLE 2.
This example shows that the firmness of the product in general is independent of the concentration of dlspersed microparticulates but this may :; 25 not apply at high levels of microparticulates.
' I Bu~ter oil dispersion ~: ~ A microparticulate dispersion of butter oil was prepared as in Example ;~ ~ 1 (b). Aliquots of the dispersion were mixed with ~-fraction solution so that :: 30 the final protein concentration was 9.4% w/w and the final oil concentration in the range 1.0 to 9.0% w/w. Portions of each mixture were heated to stabilise WO 93/00g32 PCI/AU92/00331 - 12- :
the microparticulate dispersion in a gelled protein matrix under conditions as used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 3.
TABLE 3:
_ .._ Final Concentration of Oil Dispersed Gel Breaking Strength in ,B-fraction Solution at 9.4% w/w (g) Protein (% w/w) _. . _, : 10 435 3.0 435 4.0 425 ;
2~ ~
~: :
.
.
:
~: ~
: :
Wo 93/00832 Pcr/Au9~/oo33 ~PI.E 1.
Thls example show~ that the firmness of the product is deterrnined by the concentration of gellable protein.
S a) In the absence of suspended micropaJticula~es Aqueous solutions of ,~-~raction9 a produc~ derived from cheese whey (obtained by a thermal ~ractionation process and containing 75% protein on a dry matter basis and 65% of the protein being ~-lactoglobulin) were prepared at pH 6.8 at different pro~ein concentrations in the range S.5 to 9.0% w/w.
10 Aliquots (SOmL3 of ,B-fraction solutions were placed and sealed in dialysis tubing bags having a diameter of 30mm. Each bag containing protein solution was he~eed at 90C for 30 minutes and cooled in running tap-water for 1 hour.
Sllces 30mrn in length were cut from the gelled protein solution and evaluated for gel brealcing strength using an Instron Universal Testing Machine in lS compressive mode at 20C with a cross-head velocity of SOmm/min and fitted with~ a 10mm diameter circular disc probe applied ~o the centre of the cu~
surface. The results are shown in Table 1. Yalues reported are the mean o~
three detenninations.
20 TA~LE l:
~ ' _ _ __ Protein Concentration Gel Breaking Strength __ . .
- (9~w~v) (g) ~55: O
7~0 1lZ
~:~: 8.5 632 ~0 776 ::
WO 93/00832 2 1 12 ~ S O PCr/AlJ92/00331 b~ ln the presence ~f suspended mic~pa~iculates A microparticulate dispersion of butter oil in water was prepared by ~WQ stage homogenisation at 17.2 and 3.5 MPa at 50C, using ~-fraction to stabilise the 5 emulsion at an oil:protein ration of 10:1. The dispersion was mixed with solutions of ~3-fraction (as in Example 1 (a)) to yield a final concentration inthe range 7.0 to 11.0% w/w of protein and a final oil content of 5% w/w.
Aliquots of each mi~ure were heated to stabilise the microparticulate dispersion in a gelled protein matrix under conditions as used in Example 1 10 (a~. Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 2.
TABLE 2:
. _ = _ . _ _ Protein Concentration In Mixture Gel Breaking Strength :-: 15 Containing 5% Oil (g) Dispersion (% w/w) ~ ~ , ...
7.0 160 . 9.4 570 ~ ~ _ 1 ~ 0 , :
EXAMPLE 2.
This example shows that the firmness of the product in general is independent of the concentration of dlspersed microparticulates but this may :; 25 not apply at high levels of microparticulates.
' I Bu~ter oil dispersion ~: ~ A microparticulate dispersion of butter oil was prepared as in Example ;~ ~ 1 (b). Aliquots of the dispersion were mixed with ~-fraction solution so that :: 30 the final protein concentration was 9.4% w/w and the final oil concentration in the range 1.0 to 9.0% w/w. Portions of each mixture were heated to stabilise WO 93/00g32 PCI/AU92/00331 - 12- :
the microparticulate dispersion in a gelled protein matrix under conditions as used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are shown in Table 3.
TABLE 3:
_ .._ Final Concentration of Oil Dispersed Gel Breaking Strength in ,B-fraction Solution at 9.4% w/w (g) Protein (% w/w) _. . _, : 10 435 3.0 435 4.0 425 ;
6.0 505 9.~ 460 .
~1 ~) Cocoa powderdispersion A micropartiGulate dispersion of cocoa powder was prepared by vigorous stirring of ~he p wder in water. Aliquots of the dispersion were : ~ :
20 mixed w~th ,~-fraction solution so that the final protein concentration was 9.4%
~:
w/w:and~ the final coeoa~p~ow~er concentration in the range 1 to 5% w/w.
Portlons of each mixture were ~heated to stabilise the microparticulate dispersion in a gelled protein matrix under conditions as ~ed in Exarnple 1 ;(a). Cel breaking strength was measured as in Example 1 (a). Results are 25 ~shown In Table 4. ~
` .
WO 93f0083~ ~ 1 i 2 ~ ~ D PCl /AU92/00331 ~ABLE 4:
Final Concentration of Cocoa Powder dispersed in ~-fraction Solution at Gel breaking strength 9.4% w/w Protein (% wlw) (g) ~.û 510 3.0 505 , ,. . ~,, . ~ - , ~_~
EXAMPLE 3.
This exarnple shows that when an oil is the dispersed microparticulate, the flrmness of the product is independent of the source and physical characteristics of the oil.
Microparticulate dispelsions of oils and fats were prepared as in 15 Example 1(b). Aliquots of each oil or fat dispersion were mixed with ,~-fraction solution so that the final concentration of protein was 9.4% wlw and finai oil/fat concentration was 5 % w/w. Portions of each mixture were heated to s~abilise the mi~ropar~iculate dlspersion in a gelled protein matrix : under :condltions as used in Example 1 (a). Gel breaking strength w~
20 ~measured as in Example I (a). Results are shown in Table ~.
rA~lL~ S: ~
_ _ ~ ..
:: ~ Oil/Fat used ~at 5%~w/w in Gel Breaking Strength ~ ~-fraction Solution at: 9.4% w/w Protein ~g~
f, : ' butter ~oil 570 : cocoa butter 515 pork lard 595 :: : :
: ;
: ::: :
:~
WO 93/00832 P~/AU92/00331 2 ~ 14- ~-EXAMPLE 4.
This example shows that the clarity of gelled product prepared from ,~-fraction as ~he gella~le protein is modulated by mineral content.
5 ~) In the absence of dispersed micropa~ic~l~es Aqueous solutions of ~B-fractioll werc prepared as in Example 1 (a~. At 9.4% w/w protein concentration the concomitallt concentration of sodilLm and calcium chlorides were equivalent to 0.004 and 0.064% w/w respecti~rely.
Sodium chloride a-~ calciwn chloride were added to ~liquots of the ~-fraction 10 to achieve concentrations in the range 0.004 to 0.200% w/w sodium chloride and 0.064 to 0.~00% w/w calciwn chloride. A portion of each ,3-fraction solution was heated to effect gelation of protein as described in ~xample 1 (a).Gel breaking strength was measured as in Example 1 ~a). Clarity of gels was determined using a Minolta Chromameter on freshly cut slices of gelled 15 product and recorded as L* values, a measure of reflectance. Results are shown in Tables 6 and 7.
TA.BLE 6 ~: :
Gel Breaking Strength (g) ._ __.
~ Sodium Chloride Concentration % 0.004 0.05 0.1 0.15 0.2 w~ , ___ ~ ~
- ~Calcium Chloride ~oncentration %
0.064 ~ 570 510 S40 580 550 0.070 ~ 555 nd 545 nd 450 0.080 540 nd 575 nd 440 0.090 ~ ~4S nd 535 nd 3W
0.100 475 nd 35~ nd 190 I ~ _ ___ _ _ d = n~t determlned WO 93/00832 ~ 1 1 2 ~ o O Pcr/Au92/oo33l ""' - 15-TABLE 7: -r~ - Re~ e (L vi~e) _ _ ~= ~ll Sodium Chloride Concentra~ion % w/w 0.004 0.100 0.200 , ,, ., ......... .. . . . . 11 SCalciwn Chloride Concentration % w/w 0.~64 ~7.9 61.5 75.2 0.07~ 49.9 65.2 77.7 0.0~0 56.5 69.9 76.7 0.090 ~3.6 74.0 76.4 lû _ _ _ _ _ 64.8 77 3 76.1 ~ ~ : . .
* L (water~ = 36.5 L (homogenized milk) = 82.3 15 EXAMPLE 5.
This example shows ~hat microparticulate suspensions may be stabilised :: :
in heat-se~ fraGtion gel sweetened with sucrose.
:.
(a) In the absence of ~dispersed microparticula~es 20 ~ An aqueous solutlon of ~-fraction was prepared as in Example 1 (a).
~liquots of this solution were mixed with aliquots of sucrose solution so that the ;fin~l protein concentration was 9.4% w/w and the final sucrose :concentration in the range 4 to 12% wlw. Portions of each mixture were heated: to effect gelation of :the protein as described in Example 1 (a). Gel brealcing s~rength w~ measured as in Exa~nple 1 (a). Reslllts are shown in Table 8 1 ~
(b) In ~he presence; of dispersed micropar~ la~es A microparticulate suspension of cocoa butter was prepared as in 30 Example 1(b). Aliquots of the dispersion were mixed with ~B-fraction solution Wo 93/00832 PC~/AU92/0033i S ~ D
and with sucrose solution so that the final concentr ~tion of protein was 9.4%
wlw, so that the final concen~ration of oil was 5.0% w/w and that the final sucrose concentration was in the range 4 to 12% w/w. Portions of eash mixture were heated to stabilise the microparticulate suspension in a 5 sweetened gel protein mixture under conditions as used in Example 1~a). Gel brealcing strength was measured as in Example 1 (a). Results are shown in Table 9.
TABLE 8:
_ _ _ _ ~
1() Sucrose concentration in ,B-fraction solution containing 9.4% w/w protein Gel ~reaking Strength (%~w/w) (~) l , . _ _ _ _ _ , . _ I
~ l TABLE 9:
~ ; ~ . ~
Sucrose soncentration in mixture 20: ~ contaimng 9~4% w/w ~-fractlon and S.Q% Gel Breaking Strength w/w cosoa butter in dispersion ~g) (%~ wlw) 8 ~ : 520 ~: 25 _ _ S~U
~: ~
~: :
WO 93/00832 2112 S 6 ~ PCI`/AUg2/00331 - î7 -E~AMPLE 6.
This example shows that microparticulate suspensions may be stabilised in heat-set gels of proteins derived from various sources.
S (a) Gel~ion of eg~ whi~e protein in the absence of dispersed micropar~icula~esAqueous solu~ions of egg white protein were prepared ~rom commercial, spray dried powder at different concentrations of protein and at pH S.8 as in Exarnple 1 (a). Aliquots of protein solutions were heated to effect gelation as described in E xarnple 1 (a). Gel breaking strength was measured as in 10 Example 1 (a). Results are shown in Table 10.
TABl,E l a 1'` ' ' ~ ~
Concentration of egg white Gel Breaking Streng~h protein in solution at pH 6. 8 (g) (~ v) 7.0 85 9.4 195 :11.0 290 __ ~ __ __ :
20 ~
b) ;~ Gelation of blood plasm~ protein in the a~sence of dispers~d microparti~ulates :~
Aqueous sohtions of blood plasma pro~eins were prepared frorn commercial, spray dried ~powder at different concentrations of protela ar~ at 25~ pH~ 6.8 as in Fxample 1 (a). A}iquots of protein:solutions were heate~ Lo effect gelation as described in Example 1 (a). Gel brealcing strength was measured as in Example 1 ~a). Results are shown in Table 11.
:, ~
:~ :
:::
, WO 93/00832 P~/AU92100331 TABl.E 11:
~_ Concentration of blood plasma Gel Breaking Strength proteins (g) in solution at pH 6.~ (%w/w~
_, .. ..
7.0 235 9.4 510 11.0 690 (cJ In Ihe presence ~f dispersed mi~roparticula~es A microparticulate dispersion of butter oil in water was prepared as in Example 1(b). Aliquots of this dispersion were mixed with aqueous solutions of ,B-fraction, egg white protein (prepared using spray dried egg white powder) or blood plasma protein (prepared from blood plasma protein powder~ to achieve final concentratlons of protein of 9.4% w/w and final concentrations of 15 oil of 5% wlw. A portion of each mixture was heated ~o stabilise the : :
~: microparticulate suspension in a gelled protein matrix under the conditions used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are presented in Table 12.
20 :TABLE 17:
:
~ I
: Source of Gellable Protein in Gel Breaking Strength 9 4% w/w protein with various (g) ~fat contents : ~ ~ _~
Butter oil 50ntent % WIW ~ 3 6 9 _ ... __ _ ~
~ 2~ ~ ~ fraction from cheese whey 435 505 46û
: ! _ .. ~_ __ ~
~: : Egg white 190 210 195 :: j ~ , _ _ ~ ~
Blood plasma 690 675 7~0 ~ : L~ _ _ e=
::
WO 93/00832 21 ~ 2 ~ 6 D PCI/AU92/00331 .... , - 19-The following examples show ~he use of the gelled food products of the invention as "fat replacers" in the preparation of manufactured food items, namely "lo~fat" meat products.
Ma~actwe of lou~fa~ fran~u~terlwiene~t~pe sa~lsage A fran~urter/wiener-type sausage traditionally contains lean meat and fat in a finely comminuted a~l uniformly emulsified form with a typical fat 10 eontent of about ~2%. Using a gelled food product in accordance with the invention as fat replacer, as in this Example, the product had a fat content of 6.6 %.
The sausage mix con~aining the gelled food product was processed using traditional technology and provided a product which was satisfactory with 15 respect to fat distribution, texture and other sensory attributes, but with a much lower fat content~than the traditional product.
(aJ Preparation Qf gelled food pro~ as fa~ replacer ~ , .
IJsing the general method set out in Example 1, a gelled food product 20 containing microparticulate pork lard was prepared with a beta-fraction pro~ein content~ of 8% w/w and a fat content (pork lard) of 12% w/w to provide the required~ tex~ure and sensory~qualit~ in the final product.
:
(b~ ~ Prep~ratzon of sausage :25 ~ Composi~ion beef (95% c.l.)l ~ 6.0 kg rk (40% c.l.) 4.0 kg : fat replacer2 2.0 kg :; ice ~ : 1.5 kg :~ ~ 30 :: :
sodiurn chlor~de 270 g sodium ni~rite 16 g WO 93~00832 PCl /AU92/00331 , ri ~ 3 - 20 -sodiwn tripolyphosphate 40 g seasoning 68 g ascorbic acid 13 g garlic 15 g S beef extra t 20 g Notes: 1. c.l. = chemical lean 2~ i.e. the gelled food product described in ~a) above 10 ll~e~hod The beef and pork were chilled to 4-5C and rninced separately through a 10mm plate.
Prior to ~he addition of the fat replacer, it was froæn to -20C.
The minced beef, sodium chloride, sodium nitrite and sodium 15 tripolyphosphate were placed in a silent cutter which was run at high speed for five revolutions of the bowl prior to the addition of half of the frozen fat replacer. After an additional 15 revolutions the minced pork plus the remainder of the fat replacer was inco~rporated toge~her with the ascorbic acid7seasoning~ garlic :and beef extract. The emulsion was chopped in the cutter 20 ~ unt~ it reached a temperature of 14C.
The emulsion was filled into 24mm diameter sheep casin~s using a vacuum ~snlffer. The fraDkfurters were surface dried in a cooker/smokehouse a~ 50(~ and then smo~ed at~65C:for 1.5 hours~followed by cooking to an mtern~l ~temperature of 7 C. W~en cooking was complete the frar~urters 25~ were showerod to~cool them and then chilled overnight at 5C
EXAMPLE 8 ;
Man~acture of lowfa~ ~rasburg sallsage 30 ~ A Strasburg sausage tradltionally contains coarsely chopped m~at and fa~ distributed in a uniform meat and fat emulsion with a typical total fat con~ent of about 30%. In this Exarnple both cho~ped and emulsified fat have :~ :
:
WO 93/00832 PCI/AU92~00331 been replaced by th~ gelled food product of the invention to give a product containing 7% fat.
~he sausage mix containing gelled food product was processed into Strasburg sausage using traditional technology and resulted in a product with 5 the appearance of a traditional Strasburg sausage and a satisfactory texture and other S5Il~;Ol'y attributes.
l~e fat replacer used was prepared as described in Example 7.
Composi~wn beef (95% c.l.) 2.5 kg pork (90% c.l.) 2.0 kg fat replacer 3.25 kg sodium chloride 155 g sodium nitrite 1 g : ~: sod~urn tnpolyphosphate24 g seasonings 84 g ascorbic acld 8 g beef extract 20 g ::
Method ~ ~ :
The beef and pork were chilled tO 5C and minced separa~ely through a 10mm plate. The fat replacer for the emulsion phase ~1.25kg) was frozen to 25 -20C. The fat replacer to be used in the non-emulsified form (2.0kg) wa~
chopped from a chilled state at ~C.
, I ~
; ~ The beef, sodium chloride, sodiurn nitrite and sodium tripolyphosphate : were chopped in a silent cutter at high speed for 10 revolutions of the bowl.
30 The frozen fat replacer was added and chopped for a further 30 revolutions of: the bowl. Seasonings, ascorbic acid and beef extract were added and chopped ~; : until the temperature of the emulsion was 10C. Coarsely cut (1-Smm) fat WO 93/00832 pcrJAu92/oo33l ~ L ~ 22 - , replacer and minced pork were added and mixed into ~he emulsion in the cutter at low speed for ~o revolutions of the bowl.
The product was filled into 90mm diameter, moisture impenneable 5 casings and cooked to an internal temperature of 68~C. After showering to cool the product, it was chilled to 5C.
:
:: :
:: : :
-: ~:
: : :
:
WO 93/C10832 2 i 12 6 ~ 0 P~/AU92/00331 .
REFEREN(: ES
HEG&, P-O, MARTENS, H. & LOFQUIST, B. (1g79) J. Sci Food AgTiC. 30, 981-993.
HICKSON, D.W., DILL, C.W., MORGAN, R.G., SVVEAT,- ~.E., SUTER, D.A. & C~PENTER, Z.L. (1982) J. Food Sci. 47, 783-791.
MULVIHILL, D.M. and KINSELLA, J.E. (1987) Food Technol. 41) 10 102~
PEARCE, R.J. (1988~ New Zealand Patent No. 224,615; Australian Patent No. 616,411; International Patent Application No. PCT/AU88100141.
P~ARCE, R.J. (1991 ) Food Res. Q~ly. 51, 74-85.
YASUDA, K., NAKAhllJRA, R. & HAYKAWA, S. (1988~ ~. Food Sci.
51, 12~9-1292.
:
, , :;: :
~ : :
::
~1 ~) Cocoa powderdispersion A micropartiGulate dispersion of cocoa powder was prepared by vigorous stirring of ~he p wder in water. Aliquots of the dispersion were : ~ :
20 mixed w~th ,~-fraction solution so that the final protein concentration was 9.4%
~:
w/w:and~ the final coeoa~p~ow~er concentration in the range 1 to 5% w/w.
Portlons of each mixture were ~heated to stabilise the microparticulate dispersion in a gelled protein matrix under conditions as ~ed in Exarnple 1 ;(a). Cel breaking strength was measured as in Example 1 (a). Results are 25 ~shown In Table 4. ~
` .
WO 93f0083~ ~ 1 i 2 ~ ~ D PCl /AU92/00331 ~ABLE 4:
Final Concentration of Cocoa Powder dispersed in ~-fraction Solution at Gel breaking strength 9.4% w/w Protein (% wlw) (g) ~.û 510 3.0 505 , ,. . ~,, . ~ - , ~_~
EXAMPLE 3.
This exarnple shows that when an oil is the dispersed microparticulate, the flrmness of the product is independent of the source and physical characteristics of the oil.
Microparticulate dispelsions of oils and fats were prepared as in 15 Example 1(b). Aliquots of each oil or fat dispersion were mixed with ,~-fraction solution so that the final concentration of protein was 9.4% wlw and finai oil/fat concentration was 5 % w/w. Portions of each mixture were heated to s~abilise the mi~ropar~iculate dlspersion in a gelled protein matrix : under :condltions as used in Example 1 (a). Gel breaking strength w~
20 ~measured as in Example I (a). Results are shown in Table ~.
rA~lL~ S: ~
_ _ ~ ..
:: ~ Oil/Fat used ~at 5%~w/w in Gel Breaking Strength ~ ~-fraction Solution at: 9.4% w/w Protein ~g~
f, : ' butter ~oil 570 : cocoa butter 515 pork lard 595 :: : :
: ;
: ::: :
:~
WO 93/00832 P~/AU92/00331 2 ~ 14- ~-EXAMPLE 4.
This example shows that the clarity of gelled product prepared from ,~-fraction as ~he gella~le protein is modulated by mineral content.
5 ~) In the absence of dispersed micropa~ic~l~es Aqueous solutions of ~B-fractioll werc prepared as in Example 1 (a~. At 9.4% w/w protein concentration the concomitallt concentration of sodilLm and calcium chlorides were equivalent to 0.004 and 0.064% w/w respecti~rely.
Sodium chloride a-~ calciwn chloride were added to ~liquots of the ~-fraction 10 to achieve concentrations in the range 0.004 to 0.200% w/w sodium chloride and 0.064 to 0.~00% w/w calciwn chloride. A portion of each ,3-fraction solution was heated to effect gelation of protein as described in ~xample 1 (a).Gel breaking strength was measured as in Example 1 ~a). Clarity of gels was determined using a Minolta Chromameter on freshly cut slices of gelled 15 product and recorded as L* values, a measure of reflectance. Results are shown in Tables 6 and 7.
TA.BLE 6 ~: :
Gel Breaking Strength (g) ._ __.
~ Sodium Chloride Concentration % 0.004 0.05 0.1 0.15 0.2 w~ , ___ ~ ~
- ~Calcium Chloride ~oncentration %
0.064 ~ 570 510 S40 580 550 0.070 ~ 555 nd 545 nd 450 0.080 540 nd 575 nd 440 0.090 ~ ~4S nd 535 nd 3W
0.100 475 nd 35~ nd 190 I ~ _ ___ _ _ d = n~t determlned WO 93/00832 ~ 1 1 2 ~ o O Pcr/Au92/oo33l ""' - 15-TABLE 7: -r~ - Re~ e (L vi~e) _ _ ~= ~ll Sodium Chloride Concentra~ion % w/w 0.004 0.100 0.200 , ,, ., ......... .. . . . . 11 SCalciwn Chloride Concentration % w/w 0.~64 ~7.9 61.5 75.2 0.07~ 49.9 65.2 77.7 0.0~0 56.5 69.9 76.7 0.090 ~3.6 74.0 76.4 lû _ _ _ _ _ 64.8 77 3 76.1 ~ ~ : . .
* L (water~ = 36.5 L (homogenized milk) = 82.3 15 EXAMPLE 5.
This example shows ~hat microparticulate suspensions may be stabilised :: :
in heat-se~ fraGtion gel sweetened with sucrose.
:.
(a) In the absence of ~dispersed microparticula~es 20 ~ An aqueous solutlon of ~-fraction was prepared as in Example 1 (a).
~liquots of this solution were mixed with aliquots of sucrose solution so that the ;fin~l protein concentration was 9.4% w/w and the final sucrose :concentration in the range 4 to 12% wlw. Portions of each mixture were heated: to effect gelation of :the protein as described in Example 1 (a). Gel brealcing s~rength w~ measured as in Exa~nple 1 (a). Reslllts are shown in Table 8 1 ~
(b) In ~he presence; of dispersed micropar~ la~es A microparticulate suspension of cocoa butter was prepared as in 30 Example 1(b). Aliquots of the dispersion were mixed with ~B-fraction solution Wo 93/00832 PC~/AU92/0033i S ~ D
and with sucrose solution so that the final concentr ~tion of protein was 9.4%
wlw, so that the final concen~ration of oil was 5.0% w/w and that the final sucrose concentration was in the range 4 to 12% w/w. Portions of eash mixture were heated to stabilise the microparticulate suspension in a 5 sweetened gel protein mixture under conditions as used in Example 1~a). Gel brealcing strength was measured as in Example 1 (a). Results are shown in Table 9.
TABLE 8:
_ _ _ _ ~
1() Sucrose concentration in ,B-fraction solution containing 9.4% w/w protein Gel ~reaking Strength (%~w/w) (~) l , . _ _ _ _ _ , . _ I
~ l TABLE 9:
~ ; ~ . ~
Sucrose soncentration in mixture 20: ~ contaimng 9~4% w/w ~-fractlon and S.Q% Gel Breaking Strength w/w cosoa butter in dispersion ~g) (%~ wlw) 8 ~ : 520 ~: 25 _ _ S~U
~: ~
~: :
WO 93/00832 2112 S 6 ~ PCI`/AUg2/00331 - î7 -E~AMPLE 6.
This example shows that microparticulate suspensions may be stabilised in heat-set gels of proteins derived from various sources.
S (a) Gel~ion of eg~ whi~e protein in the absence of dispersed micropar~icula~esAqueous solu~ions of egg white protein were prepared ~rom commercial, spray dried powder at different concentrations of protein and at pH S.8 as in Exarnple 1 (a). Aliquots of protein solutions were heated to effect gelation as described in E xarnple 1 (a). Gel breaking strength was measured as in 10 Example 1 (a). Results are shown in Table 10.
TABl,E l a 1'` ' ' ~ ~
Concentration of egg white Gel Breaking Streng~h protein in solution at pH 6. 8 (g) (~ v) 7.0 85 9.4 195 :11.0 290 __ ~ __ __ :
20 ~
b) ;~ Gelation of blood plasm~ protein in the a~sence of dispers~d microparti~ulates :~
Aqueous sohtions of blood plasma pro~eins were prepared frorn commercial, spray dried ~powder at different concentrations of protela ar~ at 25~ pH~ 6.8 as in Fxample 1 (a). A}iquots of protein:solutions were heate~ Lo effect gelation as described in Example 1 (a). Gel brealcing strength was measured as in Example 1 ~a). Results are shown in Table 11.
:, ~
:~ :
:::
, WO 93/00832 P~/AU92100331 TABl.E 11:
~_ Concentration of blood plasma Gel Breaking Strength proteins (g) in solution at pH 6.~ (%w/w~
_, .. ..
7.0 235 9.4 510 11.0 690 (cJ In Ihe presence ~f dispersed mi~roparticula~es A microparticulate dispersion of butter oil in water was prepared as in Example 1(b). Aliquots of this dispersion were mixed with aqueous solutions of ,B-fraction, egg white protein (prepared using spray dried egg white powder) or blood plasma protein (prepared from blood plasma protein powder~ to achieve final concentratlons of protein of 9.4% w/w and final concentrations of 15 oil of 5% wlw. A portion of each mixture was heated ~o stabilise the : :
~: microparticulate suspension in a gelled protein matrix under the conditions used in Example 1 (a). Gel breaking strength was measured as in Example 1 (a). Results are presented in Table 12.
20 :TABLE 17:
:
~ I
: Source of Gellable Protein in Gel Breaking Strength 9 4% w/w protein with various (g) ~fat contents : ~ ~ _~
Butter oil 50ntent % WIW ~ 3 6 9 _ ... __ _ ~
~ 2~ ~ ~ fraction from cheese whey 435 505 46û
: ! _ .. ~_ __ ~
~: : Egg white 190 210 195 :: j ~ , _ _ ~ ~
Blood plasma 690 675 7~0 ~ : L~ _ _ e=
::
WO 93/00832 21 ~ 2 ~ 6 D PCI/AU92/00331 .... , - 19-The following examples show ~he use of the gelled food products of the invention as "fat replacers" in the preparation of manufactured food items, namely "lo~fat" meat products.
Ma~actwe of lou~fa~ fran~u~terlwiene~t~pe sa~lsage A fran~urter/wiener-type sausage traditionally contains lean meat and fat in a finely comminuted a~l uniformly emulsified form with a typical fat 10 eontent of about ~2%. Using a gelled food product in accordance with the invention as fat replacer, as in this Example, the product had a fat content of 6.6 %.
The sausage mix con~aining the gelled food product was processed using traditional technology and provided a product which was satisfactory with 15 respect to fat distribution, texture and other sensory attributes, but with a much lower fat content~than the traditional product.
(aJ Preparation Qf gelled food pro~ as fa~ replacer ~ , .
IJsing the general method set out in Example 1, a gelled food product 20 containing microparticulate pork lard was prepared with a beta-fraction pro~ein content~ of 8% w/w and a fat content (pork lard) of 12% w/w to provide the required~ tex~ure and sensory~qualit~ in the final product.
:
(b~ ~ Prep~ratzon of sausage :25 ~ Composi~ion beef (95% c.l.)l ~ 6.0 kg rk (40% c.l.) 4.0 kg : fat replacer2 2.0 kg :; ice ~ : 1.5 kg :~ ~ 30 :: :
sodiurn chlor~de 270 g sodium ni~rite 16 g WO 93~00832 PCl /AU92/00331 , ri ~ 3 - 20 -sodiwn tripolyphosphate 40 g seasoning 68 g ascorbic acid 13 g garlic 15 g S beef extra t 20 g Notes: 1. c.l. = chemical lean 2~ i.e. the gelled food product described in ~a) above 10 ll~e~hod The beef and pork were chilled to 4-5C and rninced separately through a 10mm plate.
Prior to ~he addition of the fat replacer, it was froæn to -20C.
The minced beef, sodium chloride, sodium nitrite and sodium 15 tripolyphosphate were placed in a silent cutter which was run at high speed for five revolutions of the bowl prior to the addition of half of the frozen fat replacer. After an additional 15 revolutions the minced pork plus the remainder of the fat replacer was inco~rporated toge~her with the ascorbic acid7seasoning~ garlic :and beef extract. The emulsion was chopped in the cutter 20 ~ unt~ it reached a temperature of 14C.
The emulsion was filled into 24mm diameter sheep casin~s using a vacuum ~snlffer. The fraDkfurters were surface dried in a cooker/smokehouse a~ 50(~ and then smo~ed at~65C:for 1.5 hours~followed by cooking to an mtern~l ~temperature of 7 C. W~en cooking was complete the frar~urters 25~ were showerod to~cool them and then chilled overnight at 5C
EXAMPLE 8 ;
Man~acture of lowfa~ ~rasburg sallsage 30 ~ A Strasburg sausage tradltionally contains coarsely chopped m~at and fa~ distributed in a uniform meat and fat emulsion with a typical total fat con~ent of about 30%. In this Exarnple both cho~ped and emulsified fat have :~ :
:
WO 93/00832 PCI/AU92~00331 been replaced by th~ gelled food product of the invention to give a product containing 7% fat.
~he sausage mix containing gelled food product was processed into Strasburg sausage using traditional technology and resulted in a product with 5 the appearance of a traditional Strasburg sausage and a satisfactory texture and other S5Il~;Ol'y attributes.
l~e fat replacer used was prepared as described in Example 7.
Composi~wn beef (95% c.l.) 2.5 kg pork (90% c.l.) 2.0 kg fat replacer 3.25 kg sodium chloride 155 g sodium nitrite 1 g : ~: sod~urn tnpolyphosphate24 g seasonings 84 g ascorbic acld 8 g beef extract 20 g ::
Method ~ ~ :
The beef and pork were chilled tO 5C and minced separa~ely through a 10mm plate. The fat replacer for the emulsion phase ~1.25kg) was frozen to 25 -20C. The fat replacer to be used in the non-emulsified form (2.0kg) wa~
chopped from a chilled state at ~C.
, I ~
; ~ The beef, sodium chloride, sodiurn nitrite and sodium tripolyphosphate : were chopped in a silent cutter at high speed for 10 revolutions of the bowl.
30 The frozen fat replacer was added and chopped for a further 30 revolutions of: the bowl. Seasonings, ascorbic acid and beef extract were added and chopped ~; : until the temperature of the emulsion was 10C. Coarsely cut (1-Smm) fat WO 93/00832 pcrJAu92/oo33l ~ L ~ 22 - , replacer and minced pork were added and mixed into ~he emulsion in the cutter at low speed for ~o revolutions of the bowl.
The product was filled into 90mm diameter, moisture impenneable 5 casings and cooked to an internal temperature of 68~C. After showering to cool the product, it was chilled to 5C.
:
:: :
:: : :
-: ~:
: : :
:
WO 93/C10832 2 i 12 6 ~ 0 P~/AU92/00331 .
REFEREN(: ES
HEG&, P-O, MARTENS, H. & LOFQUIST, B. (1g79) J. Sci Food AgTiC. 30, 981-993.
HICKSON, D.W., DILL, C.W., MORGAN, R.G., SVVEAT,- ~.E., SUTER, D.A. & C~PENTER, Z.L. (1982) J. Food Sci. 47, 783-791.
MULVIHILL, D.M. and KINSELLA, J.E. (1987) Food Technol. 41) 10 102~
PEARCE, R.J. (1988~ New Zealand Patent No. 224,615; Australian Patent No. 616,411; International Patent Application No. PCT/AU88100141.
P~ARCE, R.J. (1991 ) Food Res. Q~ly. 51, 74-85.
YASUDA, K., NAKAhllJRA, R. & HAYKAWA, S. (1988~ ~. Food Sci.
51, 12~9-1292.
:
, , :;: :
~ : :
::
Claims (17)
1. A gelled food product characterised in that it comprises a microparticulate suspension of an edible food ingredient in a heat-set gel.
2. A food product as claimed in Claim 1, characterised in that the edible food ingredient is a fat or oil, or a mixture thereof.
3. A food product as claimed in Claim 1 or Claim 2, characterised in that the gel is formed from protein.
4. A food product as claimed in Claim 3, characterised in that the protein is sourced from egg white, blood serum, dairy whey or mixtures thereof.
5. A food product as claimed in Claim 4, characterised in that the protein is enriched beta-lactoglobulin in the form of beta-fraction.
6. A process for the preparation of a microparticulate suspension entrapped in heat-set gels characterised by the steps of:
(a) preparing an aqueous microparticulate suspension or dispersion of at least one edible food ingredient which is insoluble in water or aqueous solutions;
(b) mixing the microparticulate suspension or dispersion from (a) with a protein capable of forming a uniform gel when heated, the proportions of said suspension or dispersion and the protein being suitable to form the desired product;
(c) heat treating the mixture from (b) to form a gel;
(d) cooling the heat-gelled mixture from (c) to ambient or sub-ambient temperature.
(a) preparing an aqueous microparticulate suspension or dispersion of at least one edible food ingredient which is insoluble in water or aqueous solutions;
(b) mixing the microparticulate suspension or dispersion from (a) with a protein capable of forming a uniform gel when heated, the proportions of said suspension or dispersion and the protein being suitable to form the desired product;
(c) heat treating the mixture from (b) to form a gel;
(d) cooling the heat-gelled mixture from (c) to ambient or sub-ambient temperature.
7. A process as claimed in Claim 6, characterised in that the protein added in step (b) is in solid form.
8. A process as claimed in Claim 6, characterised in that the protein added in step (b) is in the form of a solution or dispersion.
9. A process as claimed in any one of Claim 6 to 8, characterised in that the amount of protein added in step (b) is sufficient to provide a gellable protein concentration in the range 10 to 150 g/L of true protein.
10. A process as claimed in any one of Claims 6 to 9, characterised in that the volume of suspended microparticles is not greater than 30% by volume.
11. A process as claimed in any one of Claims 6 to 10, characterised in that the volume of microparticles is less than 15% by volume and the protein content corresponds to from 50 to 110 g/L of true protein.
12. A process as claimed in any one of Claims 6 to 11, characterised in that the protein has a gel breaking strength at least equal to that of gelled egg white with an equivalent protein concentration when heated at 90°C for 30minutes.
13. A process as claimed in Claim 12, characterised in that the protein is sourced from egg white, blood serum, dairy whey or mixtures thereof.
14. A process as claimed in claim 13, characterised in that the protein is enriched beta-lactoglobulin in the form of beta-fraction.
15. A process as claimed in any one of Claims 6 to 14, characterised in that the heat treatment in step (c) is carried out at a temperature in the range of 25 to 100°C for from 5 to 120 minutes.
16. A process as claimed in Claim 15, characterised in that the heat treatment is carried out at 60 to 90°C for 15 to 60 minutes.
17. A food or food material characterised in that it contains a gelled food product as claimed in any one of Claims 1 to 5.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AUPK706191 | 1991-07-05 | ||
| AUPK7061/91 | 1991-07-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2112660A1 true CA2112660A1 (en) | 1993-01-21 |
Family
ID=3775526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002112660A Abandoned CA2112660A1 (en) | 1991-07-05 | 1992-07-03 | Gelled food products containing microparticulate suspensions |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP0593613A1 (en) |
| JP (1) | JPH06508751A (en) |
| CA (1) | CA2112660A1 (en) |
| IE (1) | IE922194A1 (en) |
| NZ (1) | NZ243449A (en) |
| WO (1) | WO1993000832A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2109032U (en) * | 1991-10-23 | 1992-07-01 | 何开生 | Stereoscopic image apparatus for tv set |
| AU3903593A (en) * | 1992-04-22 | 1993-11-18 | Bopa Ireland Limited | Products derived from whey and their use in foodstuffs |
| US5773057A (en) * | 1996-06-26 | 1998-06-30 | Swift-Eckrich, Inc. | Low-fat ground meat products |
| EP0953289A3 (en) * | 1998-04-08 | 1999-11-24 | Protein Technologies International, Inc. | High fat and high protein content milk replacer and process for its production |
| WO2004049819A2 (en) * | 2002-11-29 | 2004-06-17 | Campina B.V. | Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein |
| ATE364322T1 (en) * | 2003-04-15 | 2007-07-15 | Campina Bv | METHOD FOR PRODUCING A BETA-LACTOGLOBULIN-ENRICHED WHEY PROTEIN CONCENTRATE AND A TEXTURE ENHANCER BASED THEREOF FOR USE IN DAIRY PRODUCTS |
| BR112017009941B1 (en) | 2014-11-14 | 2022-05-17 | Arla Foods Amba | Dry food ingredient, food ingredient production method, production method of a whey protein-based yogurt-like product, whey protein-based yogurt-like product, and use of a combination of whey protein particles insoluble whey |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO134401C (en) * | 1970-08-20 | 1976-10-06 | Gen Foods Corp | |
| US3804951A (en) * | 1971-10-01 | 1974-04-16 | Miles Lab | Egg extender composition and process therefor |
| GB1428105A (en) * | 1972-05-11 | 1976-03-17 | Unilever Ltd | Gel products |
| GB1564800A (en) * | 1975-11-07 | 1980-04-16 | Unilever Ltd | Low fat spread |
| US4324807A (en) * | 1976-12-30 | 1982-04-13 | General Foods Corporation | Simulated adipose tissue |
| CA1216768A (en) * | 1983-05-25 | 1987-01-20 | Carolyn M. Niemand | Whey protein food product base |
| CH662707A5 (en) * | 1985-03-19 | 1987-10-30 | Nestle Sa | PREPARATION OF GELIFIED FOOD PRODUCTS. |
| GB8716111D0 (en) * | 1987-07-08 | 1987-08-12 | Unilever Plc | Edible plastic dispersion |
| ATE76565T1 (en) * | 1988-01-11 | 1992-06-15 | Unilever Nv | LOW-FAT MEAT PRODUCTS AND PROCESS FOR THEIR MANUFACTURE. |
| MX170727B (en) * | 1988-09-19 | 1993-09-09 | Enzytech Inc | HYDROPHIBIC PROTEIN MICROPARTICLES AND PREPARATION OF THE SAME |
-
1992
- 1992-07-03 IE IE219492A patent/IE922194A1/en not_active Application Discontinuation
- 1992-07-03 JP JP5501843A patent/JPH06508751A/en active Pending
- 1992-07-03 CA CA002112660A patent/CA2112660A1/en not_active Abandoned
- 1992-07-03 WO PCT/AU1992/000331 patent/WO1993000832A1/en not_active Application Discontinuation
- 1992-07-03 EP EP92914984A patent/EP0593613A1/en not_active Ceased
- 1992-07-06 NZ NZ243449A patent/NZ243449A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06508751A (en) | 1994-10-06 |
| WO1993000832A1 (en) | 1993-01-21 |
| IE922194A1 (en) | 1993-01-13 |
| EP0593613A4 (en) | 1994-02-04 |
| EP0593613A1 (en) | 1994-04-27 |
| NZ243449A (en) | 1994-12-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA1279220C (en) | Preparation of gelled food products | |
| US5217741A (en) | Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same | |
| TW200824573A (en) | Dairy product and process | |
| EP1292196A2 (en) | Insoluble protein particles | |
| JPH0741504A (en) | Oil-coated atomized gelan rubber | |
| JP2006500061A (en) | Interfacial stabilization of products with two or more phases containing protein-polysaccharide complexes | |
| JPH0279940A (en) | Endible plastic composition | |
| Ugalde-Benítez | Meat emulsions | |
| Turgeon et al. | Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins | |
| RU2432089C2 (en) | Food product and its production method | |
| CA2112660A1 (en) | Gelled food products containing microparticulate suspensions | |
| JP2000507831A (en) | Food ingredients | |
| JPH0286737A (en) | Protein composition | |
| JP2529052B2 (en) | Whey protein-containing solution, whey protein gel product using the same, whey protein powder, and processed food | |
| US5232723A (en) | Process for improving the texture of meat with whey proteins | |
| AU666125B2 (en) | Gelled food products containing microparticulate suspensions | |
| EP1102548A1 (en) | Low-fat food emulsions having controlled flavour release and processes therefor | |
| Wilde | Emulsions and nanoemulsions using dairy ingredients | |
| AU5763198A (en) | Texturing agent | |
| JPH0670691A (en) | Hydrolyzed protein paste and food containing the same paste | |
| JPS6121064A (en) | Preparation of oil-in-water type emulsified food | |
| JP3570470B2 (en) | Manufacturing method of sausages | |
| WO1999046036A1 (en) | Additive with emulsifying and/or gelling and/or foaming activity | |
| AU716784B2 (en) | Food ingredient | |
| JPH04252144A (en) | Whey protein solution, gelled whey protein and processed food using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |