CA2200196A1 - Polydextrose and food additive mixture - Google Patents
Polydextrose and food additive mixtureInfo
- Publication number
- CA2200196A1 CA2200196A1 CA002200196A CA2200196A CA2200196A1 CA 2200196 A1 CA2200196 A1 CA 2200196A1 CA 002200196 A CA002200196 A CA 002200196A CA 2200196 A CA2200196 A CA 2200196A CA 2200196 A1 CA2200196 A1 CA 2200196A1
- Authority
- CA
- Canada
- Prior art keywords
- polydextrose
- gum
- mixture
- gelatin
- recited
- 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
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Classifications
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- 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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
-
- 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
- A23J3/06—Gelatine
-
- 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
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
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- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
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- 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
- A23L29/284—Gelatin; Collagen
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- 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
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
A mixture of polydextrose and a food additive is claimed, the said mixture comprising: a solid, highly homogeneous, micro dispersed mixture comprising 70 to 99.99 % polydextrose and 0.01 to 30 % of a food additive capable of significantly improving the moisture absorption and mouthfeel characteristics of polydextrose, wherein said food additive is a polysaccharide, protein, hydrolyzed protein, alkali metal bicarbonate, water-soluble emulsifier, water-disbursable emulsifier or shellac. A method to produce such a mixture is to co-evaporate from water or alcohol the composition described.
Description
WO 96/00509 ~ 2 0 0 1 ~ 6 PCT/IB95/00376 POLYDEXTROSE AND FOOD ADDITIVE MIXTURE
Backqround of the Invention This invention relates to polyde~l-ose, particularly to mixtures of poiydextroseand food additives, methods of making such mixtures and food compositions 5 containing such mixtures.
Polydextrose is a low-calorie food ingredient typically used as a bulking agent to replace higher caloric food ingredients (e.g., sugars, fats) in food compositions. In general, polydextrose is a randomly bonded condensation polymer of dextrose and polycarboxylic acids (e.g., citric acid). There are a variety of polydextroses and these 10 di~er~:l,l polydextrose modifications can have di~erent properties as food additives.
Some of these polydextroses are described in commonly assigned U.S. patents 3,766,165; 3,876,794; 4,622,233; 4,948,596 and 4,956,458 the disclosures of which are hereby incorporated by reference. In addition, commonly assigned U.S. application serial no. 07/957,648 teaches fat-coated polydextrose the ~lisclQsure of which is hereby 15 incorporated by reference. Finally, European Patent APPIjCCIIjGn EPO380248 teaches a modified polydextrose having from 0.1 to 0.3 mol% of bound citric acid and a method of preparation of the modified polydextrose, European Patent Application EP0473333 teaches a modified polydextrose having less than 0.01 mol% of bound citric acid and a method of preparation of the modified polydextrose and published PCT/US92/00017 20 application discloses polydextrose having substantially no "reducing end groups".
The use of polydextrose has been disclosed in various food products in EPO
Patent Publication No. 0438912 and U.S. rale, 1l~ no. 4,802,924, 4,528,206 and 5,009,900. Also, PCT/US91/09631 ~iscloses the use of polydextrose co-formulated with other ingredients to improve the taste and texture of polydextrose as a chewing gum 25 additive. In PCT/US91/09631 the co-drying of polydextrose and sugars or alditols to produce a chewing gum additive is described. Co-drying is described as Umethods of co-crystallization and co-precipitation of polydextrose with other sugars and alditols, as well as co-drying by encapsulation, agglomeration, and absorption with other sugars and alditols". Particular examples include co-dried Litesse~ (a variety of polydextrose) 30 and sucrose in a 1 :1 ratio (i.e., Ex.67) and a dried and ground melt of dextrose and Utesse~ in a 1 :1 ratio (i.e., Ex. 78).
WO 96/00509 ' 2 0 0 1 9 6 PCT/IB95/00376 Although there already exists a variety of polydextroses and food compositions containing polydextrose there is a continuing search in the field of polydextrose for methods of improving the taste and texture of polydextrose used as a food additive.
Summarv of the Invention 5This invention is directed to a solid, highly homogeneous, micro-dispersed mixture of polydextrose and a food additive having significantly improved moisture absorption and mouthfeel characteri~lics. Siyl lific~l Illy improved moisture absorption characteristics is defined as a 20% increase in moisture absorption according to a test described herein. The food additive is a polysaccharide, protein, hydrolyzed protein, 10 alkali metal bicarbonate, water-soluble emulsifier, water disbursable emulsifier, or shellac. This polydextrose mixture may be prepared by co-evaporation.
Another aspect of this invention is a mixture of polydextrose and certain food additives that modify the moisture absorption of polydextrose resulting in improved handling, food formulation, and mouthfeel characteristics of polydextrose. The mixture 15 is a solid, highly homogeneous, micro-dispersed mixture comprising about 70% to about 99.99% polydextrose and about 0.01% to about 30% xanthan gum, guar gum, carrageenan, locust bean gum, tamarind seed gum, gellan gum, gum ghatti, gum karaya, gum tragacanth, gelatin, hydrolyzed collagen, egg white, alkali metal caseinate, whey protein, soy protein, zein, shellac, alkali metal bicarbonate, lecithin or DATEM.
20 Preferably the mixture is co-evaporated from water and particularly preferred food additives are xanthan gum, guar gum, carrageenan, calfskin gelatin, porcine gelatin or sodium bicarbonate.
Another aspect of this invention is a method for producing the above described polydextrose mixture by co-evaporating polydextrose and the desired food additive from 25 water or ethanol.
Yet another aspect of this invention is a foodstuff including the above described polydextrose mixture.
The term DATEM as used herein is defined as diacetyl tartaric acid esters of monoglycerides .
30This invention makes a significant contribution to the field of polydextrose technology by providing mixtures of polydextrose and certain food additives thatapproximate a molecul~r level mixture resulting in improved characteristics of polydextrose (e.g., mouthfeel and moisture absorption characteristics).
~0()1 ~6 Other features and advantages will be apparent from the specification and claims which describe the invention.
Detailed Description of the Invention Any polydextrose that in combination with the below described additives 5 provides the advantages (e.g., mouthfeel and moisture absorption characteristics) desc,iL ed herein may be used in this invention and it is intended that all such forms are within the scope of the term polydextrose as used herein. As described in the Background Art section there are a variety of polydextrose forms. Generally, polydextrose comprises highly branched polymeric chains of dextrose wherein the 10 linkage 1 to 6 predominates, and having a number average molec~ r weight between about 1,500 and 18,000.
Polydextrose is prepared by polymerizing dextrose, optionally with added polyols, in the presence of polycarboxylic acids according to methods earlier disclosed by Rennhard in U.S. Pat. Nos. 3,766,165 and 3,876,794. In particular, polydextrose 15 may be made by anhydrous melt polymerization using edible acids (e.g., mineral acids, carboxylic acids, polycarboxylic acids, citric acid) as catalysts and if desired, polyols (e.g., sorbitol) as chain ter" ~inalillg agents. Preferably the polydextrose starting material of this invention is made by melting dextrose containing about 0.5 to 3 mol percent of citric acid and about 5% to about 15% sorbitol at a temperature below its 20 decomposition point, maintaining said molten mixture at a temperature of about 140C
to about 295C and at a reduced pressure in the substantial absence of water until sul.stanlial polymerization occurs and simultaneously removing water formed during said polymerization.
It will be readily apparent to those skilled in the art that dextrose suitable as raw 25 materials can be obtained from a variety of sources, including, for example, acid or enzyme-catalyzed hydrolysis of naturally-occurring glucose polymers. Thus, for example, dextrose can be obtained by hydrolysis of cellulose or starch. It will be further apparent that unpurified preparations such as starch hydrolyzates, if they contain high levels of dextrose, will be suitable as raw materials. In general, polydextrose is 30 available from Pfizer Inc. New York, New York. The original polydextrose was called polydextrose A. Polydextrose K is similar to polydextrose A except that potassium carbonate was used to neutralize citric acid resulting in improved taste. A further version of polydextrose, known as Litesse0 brand polydextrose is also available from ~o~ 6 Pfizer Inc. In LitesseX the amount of bound citric acid is significantly reduced resulting in improved taste.
Any food additive that in combination with the above described polydextrose provides the advantages (e.g., mouthfeel and moisture absorption characteristics) 5 described herein may be used in this invention. Typically, food ingredients that have shown utility in improving the mouthfeel chardcterialics of polydextrose according to this invention fall into three general groups: polymeric ingredients such as polysaccharides and proteins, alkali metal bicarbonates, and water sol~ le/disbursable emulsifiers.
In general, many polysaccharides can be employed in the manner described 10 herein, however, the level of mouthfeel improvement varies with the physical properties and concer,l, alion of the polysaccharide employed. It has been found for example that polysaccharides that tend to form tender, more elastic gels in water solution are more effective at improving mouthfeel characteristics than polysaccharides that form brittle gels.
Additionally, mouthfeel improvement can vary in effectiveness based on the physical properties and concer,l,-dlion of the protein used (such as gelatin). For example, the bloom number (a cor,elation with the average molecular weight) of agelatin or hydrolyzed collagen can have a significant effect on the mouthfeel properties when blended with polydextrose as exemplified herein.
While not intending to be bound by theory, it is believed the addition of alkalimetal bicarbonates may serve two purposes when employed according to this invention: neutralization of trace acidity and reaction in the mouth to increase the overall solubility of the polydextrose blend.
While not intending to be bound by theory, it is believed the use of water 25 soluble/disbursable emulsifiers such as lecithin or DATEM may serve to improve the incorporation of saliva into the polydextrose solid blend.
Generally, high molecular weight carbohydrates (although there are some exceptions such as cellulose, agar and sodium alginate) such as xanthan gum, guar gum, carrageenan, locust bean gum, tamarind seed gum, gum ghatti, gum karaya, gum 30 tragacanth and gellan gum are food additives that may be used in this invention.
A variety of water soluble proteins may also be used in this invention such as gelatins (e.g., calfskin, porcine, hydrolyzed collagen), egg white, sodium caseinate, whey protein, and soy protein.
wo g~ c~g 22 0 0 1 t 6 PCT/IB95/00376 Alcohol and alcohol/water soluble protei1s such as zein or resins such as shellac may also be used in this invention.
In addition, a variety of other additives may also be used in this invention such as sodium bicarbonate lecithin and DATEM.
The mixtures of this invention cG,nprise about 70% (by weight of the mixture) toabout 99.99% of polydextrose and about 0.01% to about 30% of a food additive described above. The mixtures of this invention also include two or more of the above-described food additives in conjunction with polydextrose. It is pref~"ed that about 0.1% to about 2% of xanthan gum additive is used in combination with about 98% to about 99.9% of polydextrose. It is prefe"ed that about 0.1% to about 2% of guar gum additive is used in combination with about 98% to about 99.9% of polydextrose. It is preferred that about 0.1% to about 5% of carrageenan additive is used in combination with about 95% to about 99.9% of polydextrose. It is preferred that about 0.1% to about 1.5% of locust bean gum additive is used in combination with about 98.5% to about 99.9% of polydextrose. It is prefer,ed that about 0.5% to about 2% of tamarind seed gum additive is used in combination with about 98% to about 99.5% of polydextrose. It is preferred that about 0.01% to about 2.0% of gellan gum additive is used in combination with about 98% to about 99.99% of polydextrose. It is preferred that about 0.1% to about 2% of gum ghatti, gum karaya or gum tragacanth additive is used in combination with about 98% to about 99.9% of polydextrose. It is preferred that about 1% to about 30%, and most preferably about 5% to about 20%, of calfskin gelatin additive (having a bloom from about 150 to about 250) is used in combination with about 70% to about 99% of polydextrose. It is pref~r,ed that about 1.0% to about 30% and most preferably about 6% to about 15%, of porcine gelatin additive (having a bloom from about 100 to about 150) is used in combination with about 70% to about 99% of polydextrose. It is preferred that about 1.0% to about 30%, and most preferably about 6% to about 15%, of hydrolyzed collagen additive is used in combination with about 70% to about 99% of polydextrose. It is pr~fe" ed that about 1.0% to about 10%
of egg white additive is used in combination with about 90% to about 99% of 30 polydextrose. It is prefened that about 1% to about 10% of sodium caseinate additive is used in combination with about 90% to about 99% of polydextrose. It is preferred that about 5% to about 15% of whey protein additive is used in combination with about 220~1 96 85% to about 95% of polydextrose. It is preferred that about 2% to about 15% of soy protein additive is used in combination with about 85% to about 98% of polydextrose.
It is preferred that about 5% to about 20% of shellac additive is used in combination with about 80% to about 95% of polydext~se. It is prefer,ed that about 5 2.5% to about 20% of zein additive is used in combination with about 80% to about 97.5% of polydextrose.
It is pr~f~:r,ed that about 0.1% to about 5% of sodium bicarbonate additive is used in combination with about 95% to about 99.9% of polydextrose. It is preferred that about 0.1% to about 1.5% of lecithin additive is used in combination with about 10 98.5% to about 99.9% of polydextrose. It is preferred that about 0.1% to about 1.5%
of DATEM additive is used in combination with about 98.5% to about 99.9% of polydextrose.
Significantly, the mixtures of this invention are solid, highly homogenous, intimate, micro-dispersed mixtures. As such, they are di~erenlialed from mere dry 15 blends of the components in that they approximate molecular-level mixtures. By a molecular-level mixture is meant a mixture wherein the di~erenl components are substantially uniformly intermixed at the molecular level such as would occur from the drying of non-crystallizable components from a solution (e.g., formation of a glass). It is believed that some mixtures, particularly those with components that do not 20 crystallize, may be uniformly i"te~",ixed at the molecular level, however it is also believed that some mixtures may have molecu~ level areas of segregation, particularly those mixtures that have components that crystallize. However such mixtures are still di~erel ,liated from mixtures obtained by simple dry mixing.
In addition, the mixtures of this invention have significantly improved moisture25 absorption characteristics. By "sig"i~icanlly improved moisture absorption characteristics" is meant at least a 20% increase in moisture absorption when held for 24 hours under the test conditions defined in Example 2 herein.
The polydextrose mixtures of this invention may be prepared by any method that provides the mixtures described above. For example, the polydextrose and food 30 additive(s) may be dissolved in a suitable solvent and then dried.
Typically, water is used as the solvent (since food additives are being prepared) however there are other solvents such as ethanol, ethylene glycol or glycerol that may also be used.
22U0 1 ~6 WO 9~ ~C_9 PCT/IB95/00376 ~ l eferably the polydextrose and food additive(s) are dissolved in water typically about 10 to about 7096 by weight of the total mixture, by vigorous mixing, with optional heating, typically for about 10 to about 30 minutes at 25 to 50C, for sufficient time to achieve the desired mixtures of this invention ffollowing drying) and then dried by, for 5 exa",ple, rotary evaporation, Iyophilization, drum drying or simple evaporation. In the case of spa,i"gl~ water soluble food ingredients such as zein or shellac, ethyl alcohol may comprise 50-70% of the solvent phase. If necess~ry, following drying the mixture may be ground to the desired particle size. Typically it is pre~er,ed to dry the mixture at a temperature of about 50C to about 100C.
The benefits of the mixtures of this invention may be determined by their percent moisture gained at 75 percent humidity compared to a control. The following TABLE 1 demonsl,dtes the advantages of exemplary mixtures of this invention in comparison to a polydextrose control.
% MOISTURE GAINED AT 75% HUMIDITY
Time 1% Locust 6% 225 .5% Litesse (min.)Bean GumBloom Gelatin Carrageenan Control O O O O O
-0.67 0.85 1.64 -0.34 0.57 0.49 0.79 0.57 1.14 1.02 1.23 0.93 1.52 1.52 1.69 1.34 2.32 2.29 2.52 1.98 120 3.09 3.24 2.94 2.41 240 5.21 5.7 4.87 4.02 360 5.89 6.23 5.75 4.04 1380 7.76 8.34 7.45 5.54 The homogeneous polydextrose mixtures of this invention are particularly 30 adapted for use as low caloric food bulking additives. They may be used in a variety ~o~ q6 of foodstuffs, for example as confections, baked goods, frostings and fillings. In addition, they are particularly useful in combination with sweetening agents as dry low calorie sweetener compositions. r, efen ed sweetening agents include alitame, aspartame, acesulfame and saccharin. In either the foodstuffs or sweetener 5 compositions any amount of the polydextrose mixtures of this invention may be used that provides the desired food properties such as texture, sweetness, caloric level etc.
The mixtures of this invention can be generally used in the same arplic~tions where polydextrose alone can be used. Applications requiring the use of dry polydextrose can especially benefit from the use of the polyde~tl,ose described herein.
10 These applications include but are not limited to those where powdered or granular sugar is be wholly or partially replaced with dry polydextrose such as in chocolate, frostings, and fillings. In such applications, where it is intended to replace granular sugar with polydextrose to obtain a caloric reduction, the use of the mixtures of this invention serve to improve the mouthfeel properties (e.g., dissolution, moisture15 absorption) of the food over examples were polydextrose-alone is used as the sugar substitute. One example would be the replacement of powdered sucrose to obtain caloric reduction in a vanilla creme cookie filling (~35 wt.% typical sucrose replacement). Replacement of this much powdered sucrose with polydextrose alone would result in a filling that is perceptibly slower to dissolve and tackier in the mouth 20 than equal replacement with the molecular-level blends of this invention.
It should be understood that the invention is not limited to the particular embodiments shown and described herein, but that various changes and modifications may be made without departing from the spirit and scope of this novel concept asdefined by the following claims.
MATERIALS USED IN EXAMPLES ~
Ingredient Brand Name Company Location "o, Pectin Genu Hercules Middletown, NY
Gelatin Calfskin Hormel Austin, MN
Dried Egg Whites Henningsen White Plains, NY
Sodium Caseinate Amco American Casein Company Burlington, NJ
Whey Protein Calpro 75 Calpro Ingredients Corona, CA
Soy Protein Supro 620 Protein Technologies International Zwaanhofweg, Belgium Maltodextrin Maltrin M040 Grain Processing Corporation Musc .1; i ,e, IA
Xylitol Xylitab American Xyrofin Inc Schaumbury, IL
Emulsifier Cenl,ol"ix Central Soya FortWayne, IN
Emulsifier Panodan Grindsted Industrial Airport, KS r~
Xanthan gum Insta*Thick Zumbro/lFP, Inc Hayfield, MN C
Gellan gum KelcoGel Kelco Division of Merck & Co. Inc Rahway, NJ c~
Sodium Alginate Keltone HV Kelco Division of Merck & Co. Inc Rahway, NJ
Hydroxypropyl cellulose Klucel Aqualon Wilmington, DE
Hydroxypropyl Methylcellulose Methocel Dow Chemical M;~land, Ml Agar Purified grade FisherScientific Company Fairlawn, NJ
Konjac Flour Nutricol Marine Colloids Inc- division of Philadelphia, PA ~o FMC Corporation TABLE 2 (Cont'd) MATERIALS USED IN EXAMPLES ~O
Ingredient Brand Name Company Location o Carageenan Gelcarin GP 359 Marine Colloids Inc - division of Philadelphia, PA
FMC Corporation Carageenan Seakem CM 514 Marine Colloids Inc - division of Ph~ el~hia, PA
FMC Corporation Gum Karaya Karaya B TIC Gums, Inc. Belcar,lp, MD
Gum Ghatti Ghatti #1 Powder TIC Gums, Inc. Belcar"p, MD
Tragacanth gum Tragacanth C TIC Gums, Inc. ~elcamp, MD
Locust Bean gum TIC Gums, Inc. Belcar"p, MD
Guar gum Cosmedia Guar Henkel Corp. LaGrange, IL
Sucrose 1 0-X Domino Sugar Corporation New York, NY
Tamarind seed gum Food Maid TA Shikibo Ltd. Japan C
Microcrystalline cellulose Avicel FMC Corporation Philadelphia, PA C
Sodium Bicarbonate Fisher Scientific Company Fairlawn, NJ ~' W096/00509 2 2 0 ~ I ~ 6 PCT/IB95/00376 Example 1 A. Six grams of calfskin gelatin (Hormel, 225 bloom) was dissolved in 250 ml warm water (deionized) with stirring. Ninety four grams of polydextrose (Pfizer Litesse0) was then slowly added with vigorous stirring to the gelatin solution. The mixture was 5 maintained at 40C with stirring until the LitesseX completely dissolved. The resultant solution was then rotary evaporated to remove all but residual moisture (i.e., 97-99%
water removal). The light yellow solid (Litesse0 gelatin mixture) was then milled to a powder of less than 300 ",h,rol)s diameter.
B. In a comparative example, the above procedures were substantially repeated 10 except that one hundred grams of Litesse0 was substituted for the gelatin and LitesseX
of Example 1A.
A comparative moisture gain experiment was carried out on the materials described in Examples 1A and 1B. In this experiment, 10 five gram samples of the15 materials described in Example 1A and 1B were weighed into separate cups (20 cups total). The sample cups were then placed into a nominal 75% relative humidity controlled humidity chamber maintained at 31 C (dry bulb temperature) and 26-27C
(wet bulb temperature). Sample cups (one each from Example 1A and 1B) were withdrawn from the humidity chamber at predetermined time intervals, capped to 20 prevent further moisture variation, and weighed to determine moisture gain. Percent moisture pickup is tabulated versus time in the humidity chamber (see TABLE 1 above).
As can be seen from TABLE 1, the addition of gelatin to Litesse~ (Example 1A) has served to increase the rate of moisture pickup with time as compared to the Litesse0 control (Example 1B).
A comparative sensory evaluation was carried out on the materials prepared in Example 1A and 1B. In this test, one to two gram samples of the powders were separately placed in the mouth and the sensory properties and rate of their dissolution were compared.
The oral dissolution of the LitesseX control (Example 1 B) was conspicuous by a significant level of tackification, gumminess, and tooth compaction (i.e., adherence to the indentations of the molars) during the early stages of dissolution. The Litesse0 control eventually completely dissolved.
22001 ~6 ln contrast, when placed into the mouth, the gelatin-LitesseX sample (Example lA) dissolved significantly more rapidly (mostly on the tongue) and did not form a substantially tacky mass, thus largely reducing the level of observed tooth compaction.
Complete ~lissclution of the sample of Example 1 A occurred perceplibly faster than the 5 LitesseX control sample.
The procedures of Example 1 A were substantially repeated except that X grams of 225 bloom calfskin gelatin (Hormel) and Y grams of Litesse0 were dissolved indeionized water and then dried (refer to following table).
10ExampleX (Gelatin in grams) Y (LitesseX in grams) 4A 8.0 92.0 4B 10.0 go.o 4C 12.5 87.5 4D 20.0 80.0 The resulting gelatin-Litesse0 products (4Athrough 4C) exhibited increased ratesof moisture pickup (when tested as in Example 2). Additionally, the products 4A
through 4D exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1 A were substantially repeated except that X grams of 200 bloom calfskin gelatin (Hormel) and Y grams of Litesse0 were dissolved indeionized water and then dried (refer to following table).
Example X (Gelatin in grams) Y (Litesse0 in grams) 5A 6.0 94.0 5B 12.5 87.5 5C 20.0 80.0 The products 5A through 5C exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1 A were substantially repeated except that X grams of 250 bloom calfskin gelatin (Hormel) and Y grams of Litesse0 were dissolved indeionized water and then dried (refer to following table).
~2~ J ``j6 Example X (Gelatin in grams)Y (Litesse~ in grams) 6A 6.0 94.0 6B 12.5 87.5 6C 20.0 80.0 One resulting gelatin-Litesse~ product (Example 6C) exhibited increased rate of moisture pickup (when tested as in Example 2). Additionally, the products 6A through 6C exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1 A were substantially repeated except that X grams of food protein Y, and Z grams of Litesse0 were dissolved in deionized water and then dried (refer to following table).
Example X (Grams protein) Y (Protein) Z (Litesse~ in grams) 7A 5.0 Egg white solids (Henningsen) 95.0 7B 5.0 Sodium caseinate (Amco) 95.0 7C 10.0 Whey protein (Calpro 75) 90.0 7D 10.0 Soy protein (Supro 620) 90.0 The egg white solids-Litesse~ product (Example 7A) exhibited an increased rate of moisture pickup (when tested as in Example 2). The products 7A through 7D
20 exhibited slightly improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1A were substantially repeated except that X grams of carbohydrate Y, and Z grams of Litesse~ were dissolved in deionized water and then 25 dried (refer to following table).
Example X (Grams carbohy.) Y (Carbohydrate) Z (Litesse~ in grams) 8A 20.0 Maltodextrin (Maltrin) 80.0 8B 10.0 Xylitol (Xylitab) go.o The products 8A and 8B exhibited neither improvement in solubility or 30 decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1 A were substantially repeated except that X grams of emulsifier Y and Z grams of Litesse~ were dissolved in deionized water and then dried (refer to following table).
~200~ ~6 WO 96/'~^CC9 PCT/IB95/00376 Example X (Grams emulsif.) Y (Emulsifier) Z (Litesse~ in grams) 9A 1.0 Centromix (lecithin, Central Soya) 99.0 9B 1.0 Panodan (Grindsted) gg.o The products 9A and 9B exhibited slightly improved solubility and decreased 5 tackiness when dissolved in the mouth (when tested as in Example 3).
One gram of food-grade xanthan (Insta*thick, Zumbro/lFP Inc.) was dried-blended with ninety nine grams of polydextrose (Pfizer LitesseX) and then slowly added with vigorous stirring to 250 ml of warm deionized water. The mixture was maintained 10 at 40C with stirring until the solids completely dissolved. The resultant solution was then rotary evaporated to remove all but residual moisture (i.e., 97-99% water removal).
The light yellow solid (xanthan-LitesseX) was then milled to a powder of less than 300 microns diameter.
The resulting xanthan-Litesse~ product exhibited an increased rate of moisture 15 pickup (when tested as in Example 2). Additionally, the product exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 10 were substantially repeated except that X grams 20 of food-grade xanthan (Insta*thick, Zumbro/lFP Inc.) and Y grams of Litesse~ were dissolved in deionized water and then dried (refer to following table).
Example X (Xanthan in grams) Y (Litesse~ in grams) 11 A 0.5 99.5 11B 1.5 98.5 The resulting xanthan-infused Litesse~ products (1 1 A and 1 1 b) exhibited increased rates of moisture pickup (when tested as in Example 2). Additionally, the products 11A and 11B exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 10 were substantially repeated except that X grams of food-grade carrageenan (Gelcarin GP 359, Marine Colloids Inc.) and Y grams ofLitesse~ were dissolved in deionized water and then dried (refer to following table).
220U 1 ~6 WO 9~ W509 PCT/IB95/00376 Example X (Carrageenan in grams) Y (Utesse~ in grams) 12A 0.5 995 1 2B 1.0 gg.o 1 2C 1.5 98.5 1 2D 2.0 98.0 One resulting carrageenan-Litesse0 products (12A) exhibited an increased rate of moisture pickup (when tested as in Example 2). Additionally, the products 12Athrough 12D exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 10 were substantially repeated except that one gram of food-grade locust bean gum (TIC Gums) and ninety nine grams of Litessea~ weredissolved in deionized water and then dried.
The resulting locust bean gum-Litesse~ product exhibited an increased rate of 1S moisture pickup (when tested as in Example 2). Additionally, this product exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 10 were substantially repeated except that one gram 20 of guar gum (Henkel Corp.) and ninety nine grams of Utesse~ were dissolved in deionized water and then dried.
The resulting guar gum-UtesseX product exhibited an increased rate of moisture pickup (when tested as in Example 2). Additionaliy, this product exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in 25 Example 3).
The procedures of Example 10 were substantially repeated except that 1.5 grams of tamarind seed gum (FoodMaid TA, Shikibo Ltd, Japan) and 98.5 grams of Litesse~ were dissolved in deionized water and then dried.
30This product exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
Utesse~ is infused with multiple biopolymers by substantially repeating Example 1A except that more than one biopolymer was dissolved in deionized water, followed ,,,~oO~96 by addition and dissolution of Litesse0 and subsequent drying and milling (xanthan and carrageenan were dried blended with the Litesse0 prior to addition to water). The following TABLE 3 summarizes representative multiple biopolymer-Litesse0 examples.
ExampleGm 225 bl. GelatinGm CarrageenanGm Xanthan Gm Guar Gm LBG Gm Litesse~ `
1 6A 1.0 1.0 98.0 O
1 6B 5.0 1.0 94 0 1 6C 1.0 1.0 98.0 1 6D 10.0 1.0 89.0 l 6E 1.0 1.0 98.0 1 6F 10.0 1.0 89.0 1 6G 10.0 1.0 89.0 , r~
C
o~
220~1 ~6 wo ~orc~g pcrlIB95loo376 The resulting products (16A through 16G) exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedure of Example 10 was substantially repeated except that 1.0 9 of 5 gellan gum (Kelco Division, Merck, Rahway, NJ) and 99.0 9 of Litesse~ were dissolved in deionized water and then dried.
The resulting gellan gum-Litesse~ exhibited somewhat improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedure of Example 10 was substantially repeated except that 0.1 9 of gellan gum and 99.9 9 of Litesse0 were dissolved in deionized water and then dried.
The resulting gellan gum-Litessea~ exhibited somewhat improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedure of Example 10 was substantially repeated except that X grams of food-grade polysaccharide Y and Z grams of Litesse~ were dissolved in deionized water and then dried (refer to following table).
ExampleX (in grams) Y (Polysaccharide) Z (Litesse~ in grams) 19A 0.6 Sodium alginate 99.4 19B 0.1 Hydroxypropyl cellulose 99.9 19C 0.1 Hydroxypropylmethyl cellulose 99.9 1 9D 1.0 Agar 99.0 1 9E 1.0 Konjac flour 99.0 The products 1 9A through 19E exhibited poorer solubility and increased 25 tackiness when dissolved in the mouth as compared to Example 1A and 1 B (when tested as in Example 3).
In a comparative example, 12.5 9 of powdered 225 bloom calfskin gelatin was lhoroughly dry blended with 87.5 9 of powdered Litesse~. The mouthfeel 30 properties of this dry blend was compared to the coevaporated blend of Example 4C (tested as in Example 3). The mouthfeel properties of this dry blended sample as prepared in this example were inferior to the corresponding co-evaporated sample(4C).
~ 2001'~6 In a comparative example, a portion of the gelatin/Utesse~ dry blend of Example 20 was milled to a particle size of less than 75 microns diameter. The mouthfeel properties of this milled blend were compared to the co-evaporated blend 5 of Example 4C and the dry blend of Example 20 (tested as in Example 3). The mouthfeel properties of the milled dry blended sample as prepared in this example were inferior to the cGnl3sponding co-evaporated and larger particle size samples.
The proced.lre of Example 20 was essentially repeated except that X grams 10 of powdered biopolymer Y was dry blended with Z grams of UtesseX.
Example X (in grams) Y (Biopolymer) Z (Utesse0 in grams) 22A 6.0 225 bl. calfskin gelatin 94.0 22B 1.0 Guar gum 99.o 22C 1.5 Xanthan gum 98.5 The mouthfeel properties of the milled blends (Examples 22A, 22B, 22C) were compared to the corresponding co-evaporated blends (Examples 1A, 14, 10), (tested as in Example 3). The mouthfeel dissolution properties of the dry blendswere inferior to the corresponding co-evaporated samples.
Backqround of the Invention This invention relates to polyde~l-ose, particularly to mixtures of poiydextroseand food additives, methods of making such mixtures and food compositions 5 containing such mixtures.
Polydextrose is a low-calorie food ingredient typically used as a bulking agent to replace higher caloric food ingredients (e.g., sugars, fats) in food compositions. In general, polydextrose is a randomly bonded condensation polymer of dextrose and polycarboxylic acids (e.g., citric acid). There are a variety of polydextroses and these 10 di~er~:l,l polydextrose modifications can have di~erent properties as food additives.
Some of these polydextroses are described in commonly assigned U.S. patents 3,766,165; 3,876,794; 4,622,233; 4,948,596 and 4,956,458 the disclosures of which are hereby incorporated by reference. In addition, commonly assigned U.S. application serial no. 07/957,648 teaches fat-coated polydextrose the ~lisclQsure of which is hereby 15 incorporated by reference. Finally, European Patent APPIjCCIIjGn EPO380248 teaches a modified polydextrose having from 0.1 to 0.3 mol% of bound citric acid and a method of preparation of the modified polydextrose, European Patent Application EP0473333 teaches a modified polydextrose having less than 0.01 mol% of bound citric acid and a method of preparation of the modified polydextrose and published PCT/US92/00017 20 application discloses polydextrose having substantially no "reducing end groups".
The use of polydextrose has been disclosed in various food products in EPO
Patent Publication No. 0438912 and U.S. rale, 1l~ no. 4,802,924, 4,528,206 and 5,009,900. Also, PCT/US91/09631 ~iscloses the use of polydextrose co-formulated with other ingredients to improve the taste and texture of polydextrose as a chewing gum 25 additive. In PCT/US91/09631 the co-drying of polydextrose and sugars or alditols to produce a chewing gum additive is described. Co-drying is described as Umethods of co-crystallization and co-precipitation of polydextrose with other sugars and alditols, as well as co-drying by encapsulation, agglomeration, and absorption with other sugars and alditols". Particular examples include co-dried Litesse~ (a variety of polydextrose) 30 and sucrose in a 1 :1 ratio (i.e., Ex.67) and a dried and ground melt of dextrose and Utesse~ in a 1 :1 ratio (i.e., Ex. 78).
WO 96/00509 ' 2 0 0 1 9 6 PCT/IB95/00376 Although there already exists a variety of polydextroses and food compositions containing polydextrose there is a continuing search in the field of polydextrose for methods of improving the taste and texture of polydextrose used as a food additive.
Summarv of the Invention 5This invention is directed to a solid, highly homogeneous, micro-dispersed mixture of polydextrose and a food additive having significantly improved moisture absorption and mouthfeel characteri~lics. Siyl lific~l Illy improved moisture absorption characteristics is defined as a 20% increase in moisture absorption according to a test described herein. The food additive is a polysaccharide, protein, hydrolyzed protein, 10 alkali metal bicarbonate, water-soluble emulsifier, water disbursable emulsifier, or shellac. This polydextrose mixture may be prepared by co-evaporation.
Another aspect of this invention is a mixture of polydextrose and certain food additives that modify the moisture absorption of polydextrose resulting in improved handling, food formulation, and mouthfeel characteristics of polydextrose. The mixture 15 is a solid, highly homogeneous, micro-dispersed mixture comprising about 70% to about 99.99% polydextrose and about 0.01% to about 30% xanthan gum, guar gum, carrageenan, locust bean gum, tamarind seed gum, gellan gum, gum ghatti, gum karaya, gum tragacanth, gelatin, hydrolyzed collagen, egg white, alkali metal caseinate, whey protein, soy protein, zein, shellac, alkali metal bicarbonate, lecithin or DATEM.
20 Preferably the mixture is co-evaporated from water and particularly preferred food additives are xanthan gum, guar gum, carrageenan, calfskin gelatin, porcine gelatin or sodium bicarbonate.
Another aspect of this invention is a method for producing the above described polydextrose mixture by co-evaporating polydextrose and the desired food additive from 25 water or ethanol.
Yet another aspect of this invention is a foodstuff including the above described polydextrose mixture.
The term DATEM as used herein is defined as diacetyl tartaric acid esters of monoglycerides .
30This invention makes a significant contribution to the field of polydextrose technology by providing mixtures of polydextrose and certain food additives thatapproximate a molecul~r level mixture resulting in improved characteristics of polydextrose (e.g., mouthfeel and moisture absorption characteristics).
~0()1 ~6 Other features and advantages will be apparent from the specification and claims which describe the invention.
Detailed Description of the Invention Any polydextrose that in combination with the below described additives 5 provides the advantages (e.g., mouthfeel and moisture absorption characteristics) desc,iL ed herein may be used in this invention and it is intended that all such forms are within the scope of the term polydextrose as used herein. As described in the Background Art section there are a variety of polydextrose forms. Generally, polydextrose comprises highly branched polymeric chains of dextrose wherein the 10 linkage 1 to 6 predominates, and having a number average molec~ r weight between about 1,500 and 18,000.
Polydextrose is prepared by polymerizing dextrose, optionally with added polyols, in the presence of polycarboxylic acids according to methods earlier disclosed by Rennhard in U.S. Pat. Nos. 3,766,165 and 3,876,794. In particular, polydextrose 15 may be made by anhydrous melt polymerization using edible acids (e.g., mineral acids, carboxylic acids, polycarboxylic acids, citric acid) as catalysts and if desired, polyols (e.g., sorbitol) as chain ter" ~inalillg agents. Preferably the polydextrose starting material of this invention is made by melting dextrose containing about 0.5 to 3 mol percent of citric acid and about 5% to about 15% sorbitol at a temperature below its 20 decomposition point, maintaining said molten mixture at a temperature of about 140C
to about 295C and at a reduced pressure in the substantial absence of water until sul.stanlial polymerization occurs and simultaneously removing water formed during said polymerization.
It will be readily apparent to those skilled in the art that dextrose suitable as raw 25 materials can be obtained from a variety of sources, including, for example, acid or enzyme-catalyzed hydrolysis of naturally-occurring glucose polymers. Thus, for example, dextrose can be obtained by hydrolysis of cellulose or starch. It will be further apparent that unpurified preparations such as starch hydrolyzates, if they contain high levels of dextrose, will be suitable as raw materials. In general, polydextrose is 30 available from Pfizer Inc. New York, New York. The original polydextrose was called polydextrose A. Polydextrose K is similar to polydextrose A except that potassium carbonate was used to neutralize citric acid resulting in improved taste. A further version of polydextrose, known as Litesse0 brand polydextrose is also available from ~o~ 6 Pfizer Inc. In LitesseX the amount of bound citric acid is significantly reduced resulting in improved taste.
Any food additive that in combination with the above described polydextrose provides the advantages (e.g., mouthfeel and moisture absorption characteristics) 5 described herein may be used in this invention. Typically, food ingredients that have shown utility in improving the mouthfeel chardcterialics of polydextrose according to this invention fall into three general groups: polymeric ingredients such as polysaccharides and proteins, alkali metal bicarbonates, and water sol~ le/disbursable emulsifiers.
In general, many polysaccharides can be employed in the manner described 10 herein, however, the level of mouthfeel improvement varies with the physical properties and concer,l, alion of the polysaccharide employed. It has been found for example that polysaccharides that tend to form tender, more elastic gels in water solution are more effective at improving mouthfeel characteristics than polysaccharides that form brittle gels.
Additionally, mouthfeel improvement can vary in effectiveness based on the physical properties and concer,l,-dlion of the protein used (such as gelatin). For example, the bloom number (a cor,elation with the average molecular weight) of agelatin or hydrolyzed collagen can have a significant effect on the mouthfeel properties when blended with polydextrose as exemplified herein.
While not intending to be bound by theory, it is believed the addition of alkalimetal bicarbonates may serve two purposes when employed according to this invention: neutralization of trace acidity and reaction in the mouth to increase the overall solubility of the polydextrose blend.
While not intending to be bound by theory, it is believed the use of water 25 soluble/disbursable emulsifiers such as lecithin or DATEM may serve to improve the incorporation of saliva into the polydextrose solid blend.
Generally, high molecular weight carbohydrates (although there are some exceptions such as cellulose, agar and sodium alginate) such as xanthan gum, guar gum, carrageenan, locust bean gum, tamarind seed gum, gum ghatti, gum karaya, gum 30 tragacanth and gellan gum are food additives that may be used in this invention.
A variety of water soluble proteins may also be used in this invention such as gelatins (e.g., calfskin, porcine, hydrolyzed collagen), egg white, sodium caseinate, whey protein, and soy protein.
wo g~ c~g 22 0 0 1 t 6 PCT/IB95/00376 Alcohol and alcohol/water soluble protei1s such as zein or resins such as shellac may also be used in this invention.
In addition, a variety of other additives may also be used in this invention such as sodium bicarbonate lecithin and DATEM.
The mixtures of this invention cG,nprise about 70% (by weight of the mixture) toabout 99.99% of polydextrose and about 0.01% to about 30% of a food additive described above. The mixtures of this invention also include two or more of the above-described food additives in conjunction with polydextrose. It is pref~"ed that about 0.1% to about 2% of xanthan gum additive is used in combination with about 98% to about 99.9% of polydextrose. It is prefe"ed that about 0.1% to about 2% of guar gum additive is used in combination with about 98% to about 99.9% of polydextrose. It is preferred that about 0.1% to about 5% of carrageenan additive is used in combination with about 95% to about 99.9% of polydextrose. It is preferred that about 0.1% to about 1.5% of locust bean gum additive is used in combination with about 98.5% to about 99.9% of polydextrose. It is prefer,ed that about 0.5% to about 2% of tamarind seed gum additive is used in combination with about 98% to about 99.5% of polydextrose. It is preferred that about 0.01% to about 2.0% of gellan gum additive is used in combination with about 98% to about 99.99% of polydextrose. It is preferred that about 0.1% to about 2% of gum ghatti, gum karaya or gum tragacanth additive is used in combination with about 98% to about 99.9% of polydextrose. It is preferred that about 1% to about 30%, and most preferably about 5% to about 20%, of calfskin gelatin additive (having a bloom from about 150 to about 250) is used in combination with about 70% to about 99% of polydextrose. It is pref~r,ed that about 1.0% to about 30% and most preferably about 6% to about 15%, of porcine gelatin additive (having a bloom from about 100 to about 150) is used in combination with about 70% to about 99% of polydextrose. It is preferred that about 1.0% to about 30%, and most preferably about 6% to about 15%, of hydrolyzed collagen additive is used in combination with about 70% to about 99% of polydextrose. It is pr~fe" ed that about 1.0% to about 10%
of egg white additive is used in combination with about 90% to about 99% of 30 polydextrose. It is prefened that about 1% to about 10% of sodium caseinate additive is used in combination with about 90% to about 99% of polydextrose. It is preferred that about 5% to about 15% of whey protein additive is used in combination with about 220~1 96 85% to about 95% of polydextrose. It is preferred that about 2% to about 15% of soy protein additive is used in combination with about 85% to about 98% of polydextrose.
It is preferred that about 5% to about 20% of shellac additive is used in combination with about 80% to about 95% of polydext~se. It is prefer,ed that about 5 2.5% to about 20% of zein additive is used in combination with about 80% to about 97.5% of polydextrose.
It is pr~f~:r,ed that about 0.1% to about 5% of sodium bicarbonate additive is used in combination with about 95% to about 99.9% of polydextrose. It is preferred that about 0.1% to about 1.5% of lecithin additive is used in combination with about 10 98.5% to about 99.9% of polydextrose. It is preferred that about 0.1% to about 1.5%
of DATEM additive is used in combination with about 98.5% to about 99.9% of polydextrose.
Significantly, the mixtures of this invention are solid, highly homogenous, intimate, micro-dispersed mixtures. As such, they are di~erenlialed from mere dry 15 blends of the components in that they approximate molecular-level mixtures. By a molecular-level mixture is meant a mixture wherein the di~erenl components are substantially uniformly intermixed at the molecular level such as would occur from the drying of non-crystallizable components from a solution (e.g., formation of a glass). It is believed that some mixtures, particularly those with components that do not 20 crystallize, may be uniformly i"te~",ixed at the molecular level, however it is also believed that some mixtures may have molecu~ level areas of segregation, particularly those mixtures that have components that crystallize. However such mixtures are still di~erel ,liated from mixtures obtained by simple dry mixing.
In addition, the mixtures of this invention have significantly improved moisture25 absorption characteristics. By "sig"i~icanlly improved moisture absorption characteristics" is meant at least a 20% increase in moisture absorption when held for 24 hours under the test conditions defined in Example 2 herein.
The polydextrose mixtures of this invention may be prepared by any method that provides the mixtures described above. For example, the polydextrose and food 30 additive(s) may be dissolved in a suitable solvent and then dried.
Typically, water is used as the solvent (since food additives are being prepared) however there are other solvents such as ethanol, ethylene glycol or glycerol that may also be used.
22U0 1 ~6 WO 9~ ~C_9 PCT/IB95/00376 ~ l eferably the polydextrose and food additive(s) are dissolved in water typically about 10 to about 7096 by weight of the total mixture, by vigorous mixing, with optional heating, typically for about 10 to about 30 minutes at 25 to 50C, for sufficient time to achieve the desired mixtures of this invention ffollowing drying) and then dried by, for 5 exa",ple, rotary evaporation, Iyophilization, drum drying or simple evaporation. In the case of spa,i"gl~ water soluble food ingredients such as zein or shellac, ethyl alcohol may comprise 50-70% of the solvent phase. If necess~ry, following drying the mixture may be ground to the desired particle size. Typically it is pre~er,ed to dry the mixture at a temperature of about 50C to about 100C.
The benefits of the mixtures of this invention may be determined by their percent moisture gained at 75 percent humidity compared to a control. The following TABLE 1 demonsl,dtes the advantages of exemplary mixtures of this invention in comparison to a polydextrose control.
% MOISTURE GAINED AT 75% HUMIDITY
Time 1% Locust 6% 225 .5% Litesse (min.)Bean GumBloom Gelatin Carrageenan Control O O O O O
-0.67 0.85 1.64 -0.34 0.57 0.49 0.79 0.57 1.14 1.02 1.23 0.93 1.52 1.52 1.69 1.34 2.32 2.29 2.52 1.98 120 3.09 3.24 2.94 2.41 240 5.21 5.7 4.87 4.02 360 5.89 6.23 5.75 4.04 1380 7.76 8.34 7.45 5.54 The homogeneous polydextrose mixtures of this invention are particularly 30 adapted for use as low caloric food bulking additives. They may be used in a variety ~o~ q6 of foodstuffs, for example as confections, baked goods, frostings and fillings. In addition, they are particularly useful in combination with sweetening agents as dry low calorie sweetener compositions. r, efen ed sweetening agents include alitame, aspartame, acesulfame and saccharin. In either the foodstuffs or sweetener 5 compositions any amount of the polydextrose mixtures of this invention may be used that provides the desired food properties such as texture, sweetness, caloric level etc.
The mixtures of this invention can be generally used in the same arplic~tions where polydextrose alone can be used. Applications requiring the use of dry polydextrose can especially benefit from the use of the polyde~tl,ose described herein.
10 These applications include but are not limited to those where powdered or granular sugar is be wholly or partially replaced with dry polydextrose such as in chocolate, frostings, and fillings. In such applications, where it is intended to replace granular sugar with polydextrose to obtain a caloric reduction, the use of the mixtures of this invention serve to improve the mouthfeel properties (e.g., dissolution, moisture15 absorption) of the food over examples were polydextrose-alone is used as the sugar substitute. One example would be the replacement of powdered sucrose to obtain caloric reduction in a vanilla creme cookie filling (~35 wt.% typical sucrose replacement). Replacement of this much powdered sucrose with polydextrose alone would result in a filling that is perceptibly slower to dissolve and tackier in the mouth 20 than equal replacement with the molecular-level blends of this invention.
It should be understood that the invention is not limited to the particular embodiments shown and described herein, but that various changes and modifications may be made without departing from the spirit and scope of this novel concept asdefined by the following claims.
MATERIALS USED IN EXAMPLES ~
Ingredient Brand Name Company Location "o, Pectin Genu Hercules Middletown, NY
Gelatin Calfskin Hormel Austin, MN
Dried Egg Whites Henningsen White Plains, NY
Sodium Caseinate Amco American Casein Company Burlington, NJ
Whey Protein Calpro 75 Calpro Ingredients Corona, CA
Soy Protein Supro 620 Protein Technologies International Zwaanhofweg, Belgium Maltodextrin Maltrin M040 Grain Processing Corporation Musc .1; i ,e, IA
Xylitol Xylitab American Xyrofin Inc Schaumbury, IL
Emulsifier Cenl,ol"ix Central Soya FortWayne, IN
Emulsifier Panodan Grindsted Industrial Airport, KS r~
Xanthan gum Insta*Thick Zumbro/lFP, Inc Hayfield, MN C
Gellan gum KelcoGel Kelco Division of Merck & Co. Inc Rahway, NJ c~
Sodium Alginate Keltone HV Kelco Division of Merck & Co. Inc Rahway, NJ
Hydroxypropyl cellulose Klucel Aqualon Wilmington, DE
Hydroxypropyl Methylcellulose Methocel Dow Chemical M;~land, Ml Agar Purified grade FisherScientific Company Fairlawn, NJ
Konjac Flour Nutricol Marine Colloids Inc- division of Philadelphia, PA ~o FMC Corporation TABLE 2 (Cont'd) MATERIALS USED IN EXAMPLES ~O
Ingredient Brand Name Company Location o Carageenan Gelcarin GP 359 Marine Colloids Inc - division of Philadelphia, PA
FMC Corporation Carageenan Seakem CM 514 Marine Colloids Inc - division of Ph~ el~hia, PA
FMC Corporation Gum Karaya Karaya B TIC Gums, Inc. Belcar,lp, MD
Gum Ghatti Ghatti #1 Powder TIC Gums, Inc. Belcar"p, MD
Tragacanth gum Tragacanth C TIC Gums, Inc. ~elcamp, MD
Locust Bean gum TIC Gums, Inc. Belcar"p, MD
Guar gum Cosmedia Guar Henkel Corp. LaGrange, IL
Sucrose 1 0-X Domino Sugar Corporation New York, NY
Tamarind seed gum Food Maid TA Shikibo Ltd. Japan C
Microcrystalline cellulose Avicel FMC Corporation Philadelphia, PA C
Sodium Bicarbonate Fisher Scientific Company Fairlawn, NJ ~' W096/00509 2 2 0 ~ I ~ 6 PCT/IB95/00376 Example 1 A. Six grams of calfskin gelatin (Hormel, 225 bloom) was dissolved in 250 ml warm water (deionized) with stirring. Ninety four grams of polydextrose (Pfizer Litesse0) was then slowly added with vigorous stirring to the gelatin solution. The mixture was 5 maintained at 40C with stirring until the LitesseX completely dissolved. The resultant solution was then rotary evaporated to remove all but residual moisture (i.e., 97-99%
water removal). The light yellow solid (Litesse0 gelatin mixture) was then milled to a powder of less than 300 ",h,rol)s diameter.
B. In a comparative example, the above procedures were substantially repeated 10 except that one hundred grams of Litesse0 was substituted for the gelatin and LitesseX
of Example 1A.
A comparative moisture gain experiment was carried out on the materials described in Examples 1A and 1B. In this experiment, 10 five gram samples of the15 materials described in Example 1A and 1B were weighed into separate cups (20 cups total). The sample cups were then placed into a nominal 75% relative humidity controlled humidity chamber maintained at 31 C (dry bulb temperature) and 26-27C
(wet bulb temperature). Sample cups (one each from Example 1A and 1B) were withdrawn from the humidity chamber at predetermined time intervals, capped to 20 prevent further moisture variation, and weighed to determine moisture gain. Percent moisture pickup is tabulated versus time in the humidity chamber (see TABLE 1 above).
As can be seen from TABLE 1, the addition of gelatin to Litesse~ (Example 1A) has served to increase the rate of moisture pickup with time as compared to the Litesse0 control (Example 1B).
A comparative sensory evaluation was carried out on the materials prepared in Example 1A and 1B. In this test, one to two gram samples of the powders were separately placed in the mouth and the sensory properties and rate of their dissolution were compared.
The oral dissolution of the LitesseX control (Example 1 B) was conspicuous by a significant level of tackification, gumminess, and tooth compaction (i.e., adherence to the indentations of the molars) during the early stages of dissolution. The Litesse0 control eventually completely dissolved.
22001 ~6 ln contrast, when placed into the mouth, the gelatin-LitesseX sample (Example lA) dissolved significantly more rapidly (mostly on the tongue) and did not form a substantially tacky mass, thus largely reducing the level of observed tooth compaction.
Complete ~lissclution of the sample of Example 1 A occurred perceplibly faster than the 5 LitesseX control sample.
The procedures of Example 1 A were substantially repeated except that X grams of 225 bloom calfskin gelatin (Hormel) and Y grams of Litesse0 were dissolved indeionized water and then dried (refer to following table).
10ExampleX (Gelatin in grams) Y (LitesseX in grams) 4A 8.0 92.0 4B 10.0 go.o 4C 12.5 87.5 4D 20.0 80.0 The resulting gelatin-Litesse0 products (4Athrough 4C) exhibited increased ratesof moisture pickup (when tested as in Example 2). Additionally, the products 4A
through 4D exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1 A were substantially repeated except that X grams of 200 bloom calfskin gelatin (Hormel) and Y grams of Litesse0 were dissolved indeionized water and then dried (refer to following table).
Example X (Gelatin in grams) Y (Litesse0 in grams) 5A 6.0 94.0 5B 12.5 87.5 5C 20.0 80.0 The products 5A through 5C exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1 A were substantially repeated except that X grams of 250 bloom calfskin gelatin (Hormel) and Y grams of Litesse0 were dissolved indeionized water and then dried (refer to following table).
~2~ J ``j6 Example X (Gelatin in grams)Y (Litesse~ in grams) 6A 6.0 94.0 6B 12.5 87.5 6C 20.0 80.0 One resulting gelatin-Litesse~ product (Example 6C) exhibited increased rate of moisture pickup (when tested as in Example 2). Additionally, the products 6A through 6C exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1 A were substantially repeated except that X grams of food protein Y, and Z grams of Litesse0 were dissolved in deionized water and then dried (refer to following table).
Example X (Grams protein) Y (Protein) Z (Litesse~ in grams) 7A 5.0 Egg white solids (Henningsen) 95.0 7B 5.0 Sodium caseinate (Amco) 95.0 7C 10.0 Whey protein (Calpro 75) 90.0 7D 10.0 Soy protein (Supro 620) 90.0 The egg white solids-Litesse~ product (Example 7A) exhibited an increased rate of moisture pickup (when tested as in Example 2). The products 7A through 7D
20 exhibited slightly improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1A were substantially repeated except that X grams of carbohydrate Y, and Z grams of Litesse~ were dissolved in deionized water and then 25 dried (refer to following table).
Example X (Grams carbohy.) Y (Carbohydrate) Z (Litesse~ in grams) 8A 20.0 Maltodextrin (Maltrin) 80.0 8B 10.0 Xylitol (Xylitab) go.o The products 8A and 8B exhibited neither improvement in solubility or 30 decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 1 A were substantially repeated except that X grams of emulsifier Y and Z grams of Litesse~ were dissolved in deionized water and then dried (refer to following table).
~200~ ~6 WO 96/'~^CC9 PCT/IB95/00376 Example X (Grams emulsif.) Y (Emulsifier) Z (Litesse~ in grams) 9A 1.0 Centromix (lecithin, Central Soya) 99.0 9B 1.0 Panodan (Grindsted) gg.o The products 9A and 9B exhibited slightly improved solubility and decreased 5 tackiness when dissolved in the mouth (when tested as in Example 3).
One gram of food-grade xanthan (Insta*thick, Zumbro/lFP Inc.) was dried-blended with ninety nine grams of polydextrose (Pfizer LitesseX) and then slowly added with vigorous stirring to 250 ml of warm deionized water. The mixture was maintained 10 at 40C with stirring until the solids completely dissolved. The resultant solution was then rotary evaporated to remove all but residual moisture (i.e., 97-99% water removal).
The light yellow solid (xanthan-LitesseX) was then milled to a powder of less than 300 microns diameter.
The resulting xanthan-Litesse~ product exhibited an increased rate of moisture 15 pickup (when tested as in Example 2). Additionally, the product exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 10 were substantially repeated except that X grams 20 of food-grade xanthan (Insta*thick, Zumbro/lFP Inc.) and Y grams of Litesse~ were dissolved in deionized water and then dried (refer to following table).
Example X (Xanthan in grams) Y (Litesse~ in grams) 11 A 0.5 99.5 11B 1.5 98.5 The resulting xanthan-infused Litesse~ products (1 1 A and 1 1 b) exhibited increased rates of moisture pickup (when tested as in Example 2). Additionally, the products 11A and 11B exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 10 were substantially repeated except that X grams of food-grade carrageenan (Gelcarin GP 359, Marine Colloids Inc.) and Y grams ofLitesse~ were dissolved in deionized water and then dried (refer to following table).
220U 1 ~6 WO 9~ W509 PCT/IB95/00376 Example X (Carrageenan in grams) Y (Utesse~ in grams) 12A 0.5 995 1 2B 1.0 gg.o 1 2C 1.5 98.5 1 2D 2.0 98.0 One resulting carrageenan-Litesse0 products (12A) exhibited an increased rate of moisture pickup (when tested as in Example 2). Additionally, the products 12Athrough 12D exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 10 were substantially repeated except that one gram of food-grade locust bean gum (TIC Gums) and ninety nine grams of Litessea~ weredissolved in deionized water and then dried.
The resulting locust bean gum-Litesse~ product exhibited an increased rate of 1S moisture pickup (when tested as in Example 2). Additionally, this product exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedures of Example 10 were substantially repeated except that one gram 20 of guar gum (Henkel Corp.) and ninety nine grams of Utesse~ were dissolved in deionized water and then dried.
The resulting guar gum-UtesseX product exhibited an increased rate of moisture pickup (when tested as in Example 2). Additionaliy, this product exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in 25 Example 3).
The procedures of Example 10 were substantially repeated except that 1.5 grams of tamarind seed gum (FoodMaid TA, Shikibo Ltd, Japan) and 98.5 grams of Litesse~ were dissolved in deionized water and then dried.
30This product exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
Utesse~ is infused with multiple biopolymers by substantially repeating Example 1A except that more than one biopolymer was dissolved in deionized water, followed ,,,~oO~96 by addition and dissolution of Litesse0 and subsequent drying and milling (xanthan and carrageenan were dried blended with the Litesse0 prior to addition to water). The following TABLE 3 summarizes representative multiple biopolymer-Litesse0 examples.
ExampleGm 225 bl. GelatinGm CarrageenanGm Xanthan Gm Guar Gm LBG Gm Litesse~ `
1 6A 1.0 1.0 98.0 O
1 6B 5.0 1.0 94 0 1 6C 1.0 1.0 98.0 1 6D 10.0 1.0 89.0 l 6E 1.0 1.0 98.0 1 6F 10.0 1.0 89.0 1 6G 10.0 1.0 89.0 , r~
C
o~
220~1 ~6 wo ~orc~g pcrlIB95loo376 The resulting products (16A through 16G) exhibited improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedure of Example 10 was substantially repeated except that 1.0 9 of 5 gellan gum (Kelco Division, Merck, Rahway, NJ) and 99.0 9 of Litesse~ were dissolved in deionized water and then dried.
The resulting gellan gum-Litesse~ exhibited somewhat improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedure of Example 10 was substantially repeated except that 0.1 9 of gellan gum and 99.9 9 of Litesse0 were dissolved in deionized water and then dried.
The resulting gellan gum-Litessea~ exhibited somewhat improved solubility and decreased tackiness when dissolved in the mouth (when tested as in Example 3).
The procedure of Example 10 was substantially repeated except that X grams of food-grade polysaccharide Y and Z grams of Litesse~ were dissolved in deionized water and then dried (refer to following table).
ExampleX (in grams) Y (Polysaccharide) Z (Litesse~ in grams) 19A 0.6 Sodium alginate 99.4 19B 0.1 Hydroxypropyl cellulose 99.9 19C 0.1 Hydroxypropylmethyl cellulose 99.9 1 9D 1.0 Agar 99.0 1 9E 1.0 Konjac flour 99.0 The products 1 9A through 19E exhibited poorer solubility and increased 25 tackiness when dissolved in the mouth as compared to Example 1A and 1 B (when tested as in Example 3).
In a comparative example, 12.5 9 of powdered 225 bloom calfskin gelatin was lhoroughly dry blended with 87.5 9 of powdered Litesse~. The mouthfeel 30 properties of this dry blend was compared to the coevaporated blend of Example 4C (tested as in Example 3). The mouthfeel properties of this dry blended sample as prepared in this example were inferior to the corresponding co-evaporated sample(4C).
~ 2001'~6 In a comparative example, a portion of the gelatin/Utesse~ dry blend of Example 20 was milled to a particle size of less than 75 microns diameter. The mouthfeel properties of this milled blend were compared to the co-evaporated blend 5 of Example 4C and the dry blend of Example 20 (tested as in Example 3). The mouthfeel properties of the milled dry blended sample as prepared in this example were inferior to the cGnl3sponding co-evaporated and larger particle size samples.
The proced.lre of Example 20 was essentially repeated except that X grams 10 of powdered biopolymer Y was dry blended with Z grams of UtesseX.
Example X (in grams) Y (Biopolymer) Z (Utesse0 in grams) 22A 6.0 225 bl. calfskin gelatin 94.0 22B 1.0 Guar gum 99.o 22C 1.5 Xanthan gum 98.5 The mouthfeel properties of the milled blends (Examples 22A, 22B, 22C) were compared to the corresponding co-evaporated blends (Examples 1A, 14, 10), (tested as in Example 3). The mouthfeel dissolution properties of the dry blendswere inferior to the corresponding co-evaporated samples.
Claims (16)
1. A mixture of polydextrose and a food additive comprising:
a solid, highly homogeneous, micro-dispersed mixture comprising about 70%
to about 99.99% polydextrose and about 0.01% to about 30% of a food additive capable of significantly improving the moisture absorption and mouthfeel characteristics of polydextrose, wherein said food additive is a polysaccharide,protein, hydrolyzed protein, alkali metal bicarbonate, water-soluble emulsifier,water-disbursable emulsifier or shellac.
a solid, highly homogeneous, micro-dispersed mixture comprising about 70%
to about 99.99% polydextrose and about 0.01% to about 30% of a food additive capable of significantly improving the moisture absorption and mouthfeel characteristics of polydextrose, wherein said food additive is a polysaccharide,protein, hydrolyzed protein, alkali metal bicarbonate, water-soluble emulsifier,water-disbursable emulsifier or shellac.
2. A mixture of polydextrose and a food additive comprising:
a solid, highly homogeneous, micro-dispersed mixture comprising about 70%
to about 99.99% polydextrose and about 0.01% to about 30% xanthan gum, guar gum, carrageenan, locust bean gum, tamarind seed gum, gellan gum, gum ghatti, gum karaya, gum tragacanth, gelatin, hydrolyzed collagen, egg white, alkali metal caseinate, whey protein, shellac, soy protein, zein, alkali metal bicarbonate, lecithin or datem.
a solid, highly homogeneous, micro-dispersed mixture comprising about 70%
to about 99.99% polydextrose and about 0.01% to about 30% xanthan gum, guar gum, carrageenan, locust bean gum, tamarind seed gum, gellan gum, gum ghatti, gum karaya, gum tragacanth, gelatin, hydrolyzed collagen, egg white, alkali metal caseinate, whey protein, shellac, soy protein, zein, alkali metal bicarbonate, lecithin or datem.
3. The mixture as recited in claim 2 wherein the mixture is co-evaporated from water.
4. The mixture as recited in claim 3 wherein the food additive is xanthan gum, guar gum, carrageenan, calfskin gelatin, porcine gelatin or sodium bicarbonate.
5. The mixture as recited in claim 4 wherein about 1% to about 2% xanthan gum, about 1% to about 2% guar gum, about 0.1% to about 5% carrageenan, about 1% to about 30% calfskin gelatin, about 1% to about 30% porcine gelatin or about0.1% to about 5% sodium bicarbonate is used.
6. The mixture as recited in claim 5 wherein guar gum or calfskin gelatin is used.
7. The mixture as recited in claim 6 wherein guar gum is used.
8. The mixture as recited in claim 6 wherein calfskin gelatin is used.
9. A method for producing a polydextrose mixture comprising:
co-evaporating from water or ethanol about 70% to about 99.99%
polydextrose and about 0.01% to about 30% of a food additive capable of significantly improving the moisture absorption and mouthfeel characteristics ofpolydextrose, wherein said food additive is a polysaccharide, protein, hydrolyzed protein, alkali metal bicarbonate, water-soluble emulsifier, water-disbursable emulsifier or shellac.
co-evaporating from water or ethanol about 70% to about 99.99%
polydextrose and about 0.01% to about 30% of a food additive capable of significantly improving the moisture absorption and mouthfeel characteristics ofpolydextrose, wherein said food additive is a polysaccharide, protein, hydrolyzed protein, alkali metal bicarbonate, water-soluble emulsifier, water-disbursable emulsifier or shellac.
10. A method for producing a polydextrose mixture comprising:
co-evaporating from water or ethanol about 70% to about 99.9%
polydextrose and about 0.1% to about 30% xanthan gum, guar gum, carrageenan, locust bean gum, tamarind seed gum, gellan gum, gum ghatti, gum karaya, gum tragacanth, gelatin, hydrolyzed collagen, egg white, alkali metal caseinate, whey protein, shellac, soy protein, zein, alkali metal bicarbonate, lecithin or datem.
co-evaporating from water or ethanol about 70% to about 99.9%
polydextrose and about 0.1% to about 30% xanthan gum, guar gum, carrageenan, locust bean gum, tamarind seed gum, gellan gum, gum ghatti, gum karaya, gum tragacanth, gelatin, hydrolyzed collagen, egg white, alkali metal caseinate, whey protein, shellac, soy protein, zein, alkali metal bicarbonate, lecithin or datem.
11. The method as recited in claim 10 wherein the food additive is xanthan gum, guar gum, carrageenan, calfskin gelatin, porcine gelatin or sodium bicarbonate.
12. The method as recited in claim 11 wherein about 0.1% to about 2%
xanthan gum, about 1% to about 2% guar gum, about 0.1% to about 5%
carrageenan, about 1 % to about 30% calfskin gelatin, about 1% to about 30%
porcine gelatin or about 0.1% to about 5% sodium bicarbonate is used.
xanthan gum, about 1% to about 2% guar gum, about 0.1% to about 5%
carrageenan, about 1 % to about 30% calfskin gelatin, about 1% to about 30%
porcine gelatin or about 0.1% to about 5% sodium bicarbonate is used.
13. The method as recited in claim 12 wherein guar gum or calfskin gelatin is used.
14. The method as recited in claim 13 wherein guar gum is used.
15. The method as recited in claim 13 wherein calfskin gelatin is used.
16. A foodstuff comprising a polydextrose mixture of claim 2.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US26798294A | 1994-06-29 | 1994-06-29 | |
| US08/267,982 | 1994-06-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2200196A1 true CA2200196A1 (en) | 1996-01-11 |
Family
ID=23020954
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002200196A Abandoned CA2200196A1 (en) | 1994-06-29 | 1995-05-18 | Polydextrose and food additive mixture |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0771152A1 (en) |
| CN (1) | CN1167427A (en) |
| AU (1) | AU2350895A (en) |
| CA (1) | CA2200196A1 (en) |
| IL (1) | IL114269A0 (en) |
| TW (1) | TW279790B (en) |
| WO (1) | WO1996000509A1 (en) |
| ZA (1) | ZA955345B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6013299A (en) * | 1997-11-04 | 2000-01-11 | Nabisco Techology Company | Process for making enzyme-resistant starch for reduced-calorie flour replacer |
| KR100493413B1 (en) * | 1997-11-27 | 2005-09-30 | 에스케이케미칼주식회사 | Chewable film coating composition and preparation method using the same |
| JP4738165B2 (en) | 2005-02-21 | 2011-08-03 | 松谷化学工業株式会社 | Water-soluble dietary fiber-containing composition and method for producing the same |
| US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
| EP1859690A1 (en) * | 2006-05-26 | 2007-11-28 | Health Concern B.V. | Premix for cholesterol lowering food products |
| US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
| DE102007010313A1 (en) * | 2007-02-23 | 2008-08-28 | Gelita Ag | Sugar reduced confectionery and process for its production |
| RU2563690C2 (en) * | 2010-10-21 | 2015-09-20 | Карджилл, Инкорпорейтед | Confectionary goods containing structuring additives |
| DE102011000997A1 (en) * | 2011-03-01 | 2012-09-06 | Gelita Ag | Composition for nutritional purposes |
| CN114521657A (en) * | 2022-03-01 | 2022-05-24 | 珠海津之敦医药科技有限公司 | Cereal beta-glucan co-evaporation compound and preparation method and application thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4042714A (en) * | 1975-10-20 | 1977-08-16 | Pfizer Inc. | Polydextrose-based farinaceous compositions |
| US4431681A (en) * | 1982-03-08 | 1984-02-14 | General Foods Corporation | Process for preparing a high quality, reduced-calorie cake |
| US5356644A (en) * | 1989-01-25 | 1994-10-18 | Pfizer Inc. | Low calorie fat substitute |
| EP0455600A1 (en) * | 1990-05-03 | 1991-11-06 | Warner-Lambert Company | Polydextrose flavor improvement |
| US5262187A (en) * | 1990-06-28 | 1993-11-16 | The Pillsbury Company | Low-fat cereal-grain food composition |
| US5158800A (en) * | 1991-10-08 | 1992-10-27 | Merck & Co., Inc. | Non-sticky, fat-containing confection |
| US5279849A (en) * | 1992-05-12 | 1994-01-18 | Fuisz Technologies Ltd. | Dispersible polydextrose, compositions containing same and method for the preparation thereof |
-
1995
- 1995-05-18 WO PCT/IB1995/000376 patent/WO1996000509A1/en not_active Application Discontinuation
- 1995-05-18 CN CN95194774A patent/CN1167427A/en active Pending
- 1995-05-18 AU AU23508/95A patent/AU2350895A/en not_active Abandoned
- 1995-05-18 CA CA002200196A patent/CA2200196A1/en not_active Abandoned
- 1995-05-18 EP EP95917439A patent/EP0771152A1/en not_active Withdrawn
- 1995-06-10 TW TW084105918A patent/TW279790B/zh active
- 1995-06-22 IL IL11426995A patent/IL114269A0/en unknown
- 1995-06-28 ZA ZA955345A patent/ZA955345B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| AU2350895A (en) | 1996-01-25 |
| EP0771152A1 (en) | 1997-05-07 |
| TW279790B (en) | 1996-07-01 |
| IL114269A0 (en) | 1995-10-31 |
| ZA955345B (en) | 1996-12-30 |
| WO1996000509A1 (en) | 1996-01-11 |
| CN1167427A (en) | 1997-12-10 |
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