CA2547761A1 - Method for preparing a food product comprising texturizers - Google Patents
Method for preparing a food product comprising texturizers Download PDFInfo
- Publication number
- CA2547761A1 CA2547761A1 CA002547761A CA2547761A CA2547761A1 CA 2547761 A1 CA2547761 A1 CA 2547761A1 CA 002547761 A CA002547761 A CA 002547761A CA 2547761 A CA2547761 A CA 2547761A CA 2547761 A1 CA2547761 A1 CA 2547761A1
- Authority
- CA
- Canada
- Prior art keywords
- hyaluronic acid
- food product
- texturizing agent
- texturizing
- product
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 19
- KIUKXJAPPMFGSW-DNGZLQJQSA-N (2S,3S,4S,5R,6R)-6-[(2S,3R,4R,5S,6R)-3-Acetamido-2-[(2S,3S,4R,5R,6R)-6-[(2R,3R,4R,5S,6R)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 KIUKXJAPPMFGSW-DNGZLQJQSA-N 0.000 claims abstract description 80
- 229960003160 hyaluronic acid Drugs 0.000 claims abstract description 80
- 229920002674 hyaluronan Polymers 0.000 claims abstract description 77
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 68
- 235000013365 dairy product Nutrition 0.000 claims abstract description 31
- 239000000203 mixture Substances 0.000 claims description 21
- 239000001814 pectin Substances 0.000 claims description 21
- 229920002472 Starch Polymers 0.000 claims description 19
- 229920001277 pectin Polymers 0.000 claims description 19
- 235000010987 pectin Nutrition 0.000 claims description 17
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000013622 meat product Nutrition 0.000 claims description 11
- 235000012041 food component Nutrition 0.000 claims description 7
- 239000005428 food component Substances 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
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- 229920000881 Modified starch Polymers 0.000 claims description 4
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- 235000013361 beverage Nutrition 0.000 claims description 4
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- 229920002101 Chitin Polymers 0.000 claims description 3
- 229920001661 Chitosan Polymers 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 240000007154 Coffea arabica Species 0.000 claims description 2
- 241000206672 Gelidium Species 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 229920000161 Locust bean gum Polymers 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 235000008452 baby food Nutrition 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 claims description 2
- 229920001525 carrageenan Polymers 0.000 claims description 2
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- 235000019219 chocolate Nutrition 0.000 claims description 2
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- 239000000835 fiber Substances 0.000 claims description 2
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- 235000010492 gellan gum Nutrition 0.000 claims description 2
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- 239000000665 guar gum Substances 0.000 claims description 2
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- 239000008274 jelly Substances 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 235000010420 locust bean gum Nutrition 0.000 claims description 2
- 239000000711 locust bean gum Substances 0.000 claims description 2
- 235000010746 mayonnaise Nutrition 0.000 claims description 2
- 239000008268 mayonnaise Substances 0.000 claims description 2
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 2
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 2
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 235000011888 snacks Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 125000000837 carbohydrate group Chemical group 0.000 claims 2
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims 1
- 239000000047 product Substances 0.000 description 26
- 229920002261 Corn starch Polymers 0.000 description 18
- 239000000306 component Substances 0.000 description 16
- 235000013336 milk Nutrition 0.000 description 13
- 239000008267 milk Substances 0.000 description 13
- 210000004080 milk Anatomy 0.000 description 13
- 235000019759 Maize starch Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 235000019587 texture Nutrition 0.000 description 9
- 239000008120 corn starch Substances 0.000 description 8
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- 235000013372 meat Nutrition 0.000 description 8
- 229920002683 Glycosaminoglycan Polymers 0.000 description 6
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- 239000000499 gel Substances 0.000 description 5
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- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000020991 processed meat Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 241000120569 Streptococcus equi subsp. zooepidemicus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000015155 buttermilk Nutrition 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- WCDDVEOXEIYWFB-VXORFPGASA-N (2s,3s,4r,5r,6r)-3-[(2s,3r,5s,6r)-3-acetamido-5-hydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-4,5,6-trihydroxyoxane-2-carboxylic acid Chemical compound CC(=O)N[C@@H]1C[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](C(O)=O)O[C@@H](O)[C@H](O)[C@H]1O WCDDVEOXEIYWFB-VXORFPGASA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 108010076119 Caseins Proteins 0.000 description 2
- 239000001828 Gelatine Substances 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 229920002385 Sodium hyaluronate Polymers 0.000 description 2
- 240000000359 Triticum dicoccon Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000019824 amidated pectin Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 125000002843 carboxylic acid group Chemical group 0.000 description 2
- 210000000845 cartilage Anatomy 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 229940014041 hyaluronate Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 150000004702 methyl esters Chemical class 0.000 description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 229920000728 polyester Polymers 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 229940010747 sodium hyaluronate Drugs 0.000 description 2
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241000282832 Camelidae Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 239000004150 EU approved colour Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000010834 Extracellular Matrix Proteins Human genes 0.000 description 1
- 108010037362 Extracellular Matrix Proteins Proteins 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Chemical group O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical group CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000606860 Pasteurella Species 0.000 description 1
- 241000606856 Pasteurella multocida Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001237745 Salamis Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- AEMOLEFTQBMNLQ-WAXACMCWSA-N alpha-D-glucuronic acid Chemical group O[C@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-WAXACMCWSA-N 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000033115 angiogenesis Effects 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 239000000337 buffer salt Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000012292 cell migration Effects 0.000 description 1
- 230000009087 cell motility Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229960005188 collagen Drugs 0.000 description 1
- 235000014048 cultured milk product Nutrition 0.000 description 1
- 235000015142 cultured sour cream Nutrition 0.000 description 1
- 238000007257 deesterification reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical group 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 125000001033 ether group Chemical group 0.000 description 1
- 210000002744 extracellular matrix Anatomy 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000727 fraction Substances 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 235000019689 luncheon sausage Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000015090 marinades Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 229940006093 opthalmologic coloring agent diagnostic Drugs 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015175 salami Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
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- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to a method for improving the textural properties of a non-dairy food product by using a combination of hyaluronic acid and a second texturizing agent for producing the food product.
Description
METHOD FOR PREPARING A FOOD PRODUCT COMPRISING TEXTURIZERS
TECHNICAL FIELD
The present invention relates to a method for preparing a non-dairy food product, comprising hyaluronic acid and a second texturizer, a food product, a texturizing composition, and use of hyaluronic acid and a second texturizer for preparing a food product.
BACKGROUND OF THE INVENTION
Glycosaminoglycans such as hyaluronic acid are negatively charged molecules, and have an extended conformation. Glycosaminoglycans are located primarily on the surface of cells or in the extracellular matrix. Glycosaminoglycans also have low compressibility in solution. As such, glycosaminoglycans are ideal as a lubricating fluid, and are found naturally in the joints. The rigidity of glycosaminoglycans provides structural integrity to cells and provides passageways between cells, allowing for cell migration.
Hyaluronic acid is also suspected of having a role in numerous physiological functions, such as adhesion, development, cell motility, cancer, angiogenesis, cartilage enhancement and wound healing.
US 6432929 discloses a cartilage enhancing food supplement comprising hyaluronic acid.
In food products the texture, mouthfeel and stability may be enhanced by addition of texturis-ing agents. These agents typically bind water and/or increase the viscosity of the product.
Texturising agents may also be used to replace fat in low fat food products.
Examples of tex-turising agents are gelatine and pectin.
It is an object of the present invention to provide a non-dairy food product with enhanced tex-tural properties.
SUMMARY OF THE INVENTION
The inventors have found that when hyaluronic acid and a second texturizer is added to a non-dairy food product it affects the textural properties of the food product to a greater extent than what can be achieved by adding hyaluronic acid or the second texturizing agent alone.
The invention thus relates in a first aspect to a method for preparing a non-dairy food prod-uct, comprising (i) mixing hyaluronic acid and a second texturizing agent with one or more additional food components; and (ii) preparing a non-dairy food product, from the mixture re-suiting from step (i). In a second aspect the invention relates to a texturizing composition comprising hyaluronic acid and a second texturizing agent, and in further aspects to a non-dairy food product obtainable by the method of the invention, and to use of hyaluronic acid and a second texturizing agent for producing a non-dairy food product.
DETAILED DESCRIPTION OF THE INVENTION
Hyaluronic acid In the context of the present invention the term "hyaluronic acid" covers hyaluronic acid as such as well as a salt of hyaluronic acid, a hyoluronate.
Hyaluronic acid is an unsulphated glycosaminoglycan with a simple structure of repeating disaccharide units of N-acetyl-glucosamine and D-glucuronic acid. The sugars are linked to-gether by alternating beta-1,4 and beta-1,3 glycosidic bonds. Hyaluronic acid has a molecu-lar weight usually in the range from about 100 kDa to about 4000 kDa.
The amount of hyaluronic acid is chosen so as to achieve the desired effect upon the texture of the product in combination with the second texturizing agent, and may vary depending on the product, the nature of the second texturizing agent, and the effect to be achieved. The amount of hyaluronic acid may e.g. be in the range 0.001-3% (weight/weight) of the food product, such as 0.002-2%, or 0.005-1 %.
Sources of hyaluronic acid A main commercial source of hyaluronic acid is chicken or rooster comb, which has hyalu-ronic acid at a higher concentration than other animal tissues. Another important source of hyaluronic acid is microorganisms, through a fermentation process. United States Patent No.
4,801,539, (Akasaka, et al.) discloses a method for preparing hyaluronic acid.
Yields from a strain of S. zooepidemicus are reported of about 3.6 g/I. In European patent EP0694616, yields of about 3.5 g/I are reported from fermentation processes using an improved strain of S. zooepidemicus.
TECHNICAL FIELD
The present invention relates to a method for preparing a non-dairy food product, comprising hyaluronic acid and a second texturizer, a food product, a texturizing composition, and use of hyaluronic acid and a second texturizer for preparing a food product.
BACKGROUND OF THE INVENTION
Glycosaminoglycans such as hyaluronic acid are negatively charged molecules, and have an extended conformation. Glycosaminoglycans are located primarily on the surface of cells or in the extracellular matrix. Glycosaminoglycans also have low compressibility in solution. As such, glycosaminoglycans are ideal as a lubricating fluid, and are found naturally in the joints. The rigidity of glycosaminoglycans provides structural integrity to cells and provides passageways between cells, allowing for cell migration.
Hyaluronic acid is also suspected of having a role in numerous physiological functions, such as adhesion, development, cell motility, cancer, angiogenesis, cartilage enhancement and wound healing.
US 6432929 discloses a cartilage enhancing food supplement comprising hyaluronic acid.
In food products the texture, mouthfeel and stability may be enhanced by addition of texturis-ing agents. These agents typically bind water and/or increase the viscosity of the product.
Texturising agents may also be used to replace fat in low fat food products.
Examples of tex-turising agents are gelatine and pectin.
It is an object of the present invention to provide a non-dairy food product with enhanced tex-tural properties.
SUMMARY OF THE INVENTION
The inventors have found that when hyaluronic acid and a second texturizer is added to a non-dairy food product it affects the textural properties of the food product to a greater extent than what can be achieved by adding hyaluronic acid or the second texturizing agent alone.
The invention thus relates in a first aspect to a method for preparing a non-dairy food prod-uct, comprising (i) mixing hyaluronic acid and a second texturizing agent with one or more additional food components; and (ii) preparing a non-dairy food product, from the mixture re-suiting from step (i). In a second aspect the invention relates to a texturizing composition comprising hyaluronic acid and a second texturizing agent, and in further aspects to a non-dairy food product obtainable by the method of the invention, and to use of hyaluronic acid and a second texturizing agent for producing a non-dairy food product.
DETAILED DESCRIPTION OF THE INVENTION
Hyaluronic acid In the context of the present invention the term "hyaluronic acid" covers hyaluronic acid as such as well as a salt of hyaluronic acid, a hyoluronate.
Hyaluronic acid is an unsulphated glycosaminoglycan with a simple structure of repeating disaccharide units of N-acetyl-glucosamine and D-glucuronic acid. The sugars are linked to-gether by alternating beta-1,4 and beta-1,3 glycosidic bonds. Hyaluronic acid has a molecu-lar weight usually in the range from about 100 kDa to about 4000 kDa.
The amount of hyaluronic acid is chosen so as to achieve the desired effect upon the texture of the product in combination with the second texturizing agent, and may vary depending on the product, the nature of the second texturizing agent, and the effect to be achieved. The amount of hyaluronic acid may e.g. be in the range 0.001-3% (weight/weight) of the food product, such as 0.002-2%, or 0.005-1 %.
Sources of hyaluronic acid A main commercial source of hyaluronic acid is chicken or rooster comb, which has hyalu-ronic acid at a higher concentration than other animal tissues. Another important source of hyaluronic acid is microorganisms, through a fermentation process. United States Patent No.
4,801,539, (Akasaka, et al.) discloses a method for preparing hyaluronic acid.
Yields from a strain of S. zooepidemicus are reported of about 3.6 g/I. In European patent EP0694616, yields of about 3.5 g/I are reported from fermentation processes using an improved strain of S. zooepidemicus.
In a preferred embodiment of the invention hyaluronic acid is in the form of a salt of hyalu-ronic acid, a hyaluronate, such as e.g. sodium hyaluronate, or calcium hyaluronate.
Hyaluronic acid according to the invention may be from any source known in the art, such as e.g. from rooster or chicken comb or from a microorganism. In a preferred embodiment hya-luronic acid is produced by a microorganism, such as e.g. by a strain of Streptococcus, such as e.g. S. zooepidemicus, a strain of Pasteurella, such as e.g. P. multocida, or a strain of Bacillus.
Second texturizing agent It is to be understood that in the present context the term "second texturizing agent" is meant to cover a texturizing agent which is not hyaluronic acid.
A texturizing agent is a component that when present in small amounts affects the texture of a food product, e.g. a component that increases the viscosity and/or gel stiffness of a food product. Texturizing agents are often high molecular weight components capable of binding water in the product. The second texturizing agent of the invention may be any texturizing agent other than hyaluronic acid suitable for addition to a food product. The texturizing agent.
may e.g. be a carbohydrate such as e.g. starch, modified starch, pectin, carageenan, locust bean gum, an alginate, agar agar, xanthan gum, guar gum, gellan gum, microcrystalline cel-lulose, konjac, chitin, chitosan, or any combination thereof. The texturizing agent may also be a protein such as e.g. gelatine, whey protein, or casein.
In one embodiment of the invention the second texturizing agent is starch, such as e.g.
wheat starch, corn starch, maize starch, waxy maize starch, potato starch, manioc starch, and/or tapioca starch. Starch may be from any source known in the art. The starch may be modified starch. Starch may be modified in any appropriate way known in the art, e.g. by re-placing some of the hydroxyl groups with e.g. ester or ether groups, by cross binding of hy-droxyl groups on neighbouring starch molecules, or by physical methods such as e.g. roll-drying, extrusion, spray drying, and heat/moisture treatment.
In another embodiment of the invention the second texturizing agent is pectin.
Pectin may be from any source, e.g. from citrus fruits or apples. Pectin may be any kind of pectin, e.g. high ester pectin, low ester pectin, and/or amidated pectin. In high (methyl) ester or HM-pectin a relatively high portion of the carboxyl groups occur as methyl esters, and the remaining car-boxylic acid groups in the form of the free acid or as its salts, e.g.
ammonium, potassium, calcium, or sodium salts. Pectin in which less than 50% of the carboxyl acid units occur as the methyl ester is normally referred to as low (methyl) ester or LM-pectin.
In general, low ester pectin is obtained from high ester pectin by a treatment at mild acidic or alkaline condi-tions. Amidated pectin can be obtained from high ester pectin when ammonia is used in the alkaline deesterification process. In this type of pectin some of the remaining carboxylic acid groups have been transformed into the acid amide.
The amount of texturizing agent is chosen so as to achieve the desired effect upon the tex-ture of the product in combination with hyaluronic acid, and may vary depending on the product, the nature of the second texturizing agent, and the effect to be achieved. If the texturizing agent is starch the amount may e.g, be in the range 0.1-20%
(weight/weight) of the food product, such as 0.2-10%, 0.5-5%, or 0.5-3%. If the second texturizing agent is pectin the amount may e.g. be in the range 0.01-10% (weight/weight) of the food product, such as 0.02-5%, 0.03-3%, or 0.05-2%.
The second texturizing agent may be formulated in any way suitable for the use in manufac-ture of a food product, e.g. the second texturizing agent may be mixed with other compo-nents, such as e.g. salts or sugars, e.g. suitable food grade buffer salts required for control of pH and/or sugars for stabilization purposes.
In one embodiment of the invention hyaluronic acid and second texturizing agent is used in amounts sufficient to increase the viscosity, gel stiffness, and/or mouthfeel of the food prod-uct compared to the food product without hyaluronic acid and second texturizing agent. In a further embodiment of the invention hyaluronic acid and second texturizing agent is used in amounts sufficient to increase the viscosity, gel stiffness, and/or mouthfeel of the food product compared to the food product with hyaluronic acid or second texturizing agent alone.
The effect on texture may depend on the temperature of the food product. In one embodiment of the invention the viscosity, gel stiffness, and/or mouthfeel of the food product with hyaluronic acid and second texturizing agent is higher compared to the food product with second texturizer or hyaluronic acid alone, when the temperature of the food product is 50-100°C, such as 60-100°C, 75-100°C, or 90-100°C.
In one embodiment hyaluronic acid and second texturizing agent is added together in the form of a texturizing composition.
Texturizing composition In one embodiment the invention relates to a texturizing composition comprising hyaluronic acid and a second texturizing agent. A texturizing composition according to the invention is a composition suitable for use in preparation of a food product in order to achieve a desired effect on the texture of the food product. A texturizing composition may comprise further components, e.g. components that are useful for stabilisation, conservation, and/or stan-dardisation of the composition, and/or components that facilitate dispersion and/or solubilisa-tion of hyaluronic acid and/or the second texturizing agent when used for production of a food product. In one embodiment hyaluronic acid and the second texturizing agent accounts for at least 20% (weight/weight) of the texturizing composition, such as at least 40%, at least 60%, at least 70%, at least 80%, or at least 90% (weight/weight) of the texturizing composi-tion. The ratio of hyaluronic acid to second texturizing agent in the texturizing composition may be chosen so as to achieve the desired effect upon the texture of the food product to be prepared, and may vary depending on the food product, the nature of the second texturizing agent, and the effect to be achieved. If the second texturizing agent is starch, the ratio of hyaluronic acid to second texturizing agent (weight/weight) may e.g. be in the range 0.00001-1, such as 0.0001-0.5, 0.001-0.1, or 0.002-0.05. If the second texturizing agent is pectin the ratio of hyaluronic acid to second texturizing agent (weight/weight) may e.g.
be in the range 0.0001-100, such as 0.0005-10, or 0.001-1.
Non-dairy food product A non-dairy food product according to the invention may be any food product, which is not a dairy product. Examples of non-dairy food products according to the invention are e.g. meat products, bread,. ready-to-eat-dishes, confectionery products, jam, fruit and vegetable pre-serves, fruit spreads, jellies, purees of fruit or vegetables, sauces, condiments, mayonnaise, toppings, glazes, icings, bakery fillings, dressings, soups, snacks, cereals, beverages, sport drinks, fiber containing drinks, fruit juices and beverages, coffee, tea, cocoa drinks, chocolate drinks, baby food, pet food, soft and hard jelly gums, and confectionery fillings.
A non-dairy food product according to the invention comprises hyaluronic acid and a second texturizing agent and one or more additional food components. A food component according to the invention is any component suitable for use as an ingredient of a food product, e.g. a product derived from a plant or an animal, such as e.g. meat, fruit, vegetables, egg, or any edible fraction or component derived thereof. In one embodiment of the invention a food product which is not a dairy product is a food product wherein the dry matter comprises less than 20% (weight/weight), such as less than 15 %, less than 10%, less than 5%, or less than 1%, dry matter derived from milk. In another embodiment the invention relates to a method for preparing a food product comprising (i) mixing hyaluronic acid and a second texturizing agent with one or more additional food components; and (ii) preparing a food product, from the mixture resulting from step (i); wherein the dry matter of the mixture resulting from step (i) comprises less than 20 % (weight/weight), such as less than 15 %, less than 10%, less than 5%, or less than 1 %, dry matter derived from milk. In a further embodiment the invention re-lates to a method for preparing a food product, which is not a dairy product, comprising (i) mixing hyaluronic acid and a second texturizing agent with one or more additional food com-ponents; and (ii) preparing a food product, which is not a dairy product, from the mixture resulting from step (i).
Use of texturizing agents for improvement of texture and stability is well known in the art for many food products. Hyaluronic acid and a second texturizing agent may be used analo-gously to other texturizing agents to achieve an improved texture, such as e.g. an improved mouthfeel, viscosity, gel stiffness, moisture retention, syneresis prevention, emulsion stabil-ity, suspension stability, binding, adhesion, gelling, thickening, foam strength, and/or volume expansion. Hyaluronic acid and second texturizing agent may be used in amounts suitable to achieve the desired textural effect and will usually be added in the same way and in the same process step as texturizing agents are usually added to the respective product. In most food products hyaluronic acid and second texturizing agent are mixed with the other raw ma-terials used for manufacture. When appropriate to ensure proper solubilisation and/or mixing hyaluronic acid ' and/or second texturizing agent may be dissolved or suspended in liquid before mixing with further ingredients. The raw material mixture comprising hyaluronic acid and a second texturizing agent may be processed by any suitable method known in the art for manufacture of the food product desired.
In one embodiment the invention relates to a non-dairy food product obtainable by the method of the invention. In a further embodiment the invention relates to a non-dairy food product prepared by the method of the invention.
Meat product In one embodiment of the invention the non-dairy food product is a meat product. A meat product may be any food product based on meat. In a preferred embodiment a meat product is a processed meat product, such as e.g. a sausage, meat loaf, comminuted meat product, ground meat, bacon, polony, salami, or pate. A processed meat product may e.g.
be manu-factured from a meat based emulsion further comprising e.g. salts, spices, milk protein, vege-table ingredients, colouring agents, and/or texturizing agents. The meat based emulsion may be cooked or baked, e.g. in a baking form or after being filled into casing of e.g. plastic, col-lagen, cellulose, or natural casing. A processed meat product may also be a restructured meat product, such as e.g. restructured ham. A meat product of the invention may undergo processing steps such as e.g. curing, drying, smoking, fermentation, slicing, and/or shred-ding.
Hyaluronic acid and second texturizing agent may be added to a meat product in any appro-priate way. If the meat product is a processed meat product, hyaluronic acid and second tex-turizing agent may e.g. be mixed into a meat based emulsion. In one embodiment of the in vention hyaluronic acid and second texturizing agent is added to a marinade or a pickling liq uid. Hyaluronic acid and second texturizing agent may be added to meat by injection and/or pumping of a liquid containing hyaluronic acid and second texturizing agent into the meat and/or tumbling the meat.
Dairy product A dairy product according to the invention may be any food product produced on the basis of one or more milk components and/or milk fractions. A Milk component may be any compo-nent of milk such as e.g. milk fat, milk protein, casein, whey protein, or lactose. A milk frac-tion may be any fraction of milk such as e.g. skimmed milk, butter milk, whey, cream, butter, milk treated by ultrafiltration, milk powder, whole milk powder, butter milk powder, or skimmed milk powder.
In the present context milk may be the lacteal secretion of any mammal. Thus, milk may be obtained by milking, e.g., cows, sheep, goats, buffaloes, or camels.
A dairy product may additionally comprise non-milk components, e.g. vegetable components such as e.g. vegetable oil, vegetable protein, and/or vegetable carbohydrates.
Dairy products may also comprise further additives such as e.g. enzymes, flavouring agents, microbial cul-tures, salts, sweeteners, sugars, acids, fruit, fruit juices, or any other component known in the art as a component of, or additive to, a dairy product. Examples of dairy products are e.g.
skimmed milk, whole milk, cream, a fermented milk product, cheese, yoghurt, butter, dairy spread, butter milk, acidified milk drink, sour cream, whey based milk drink, ice cream, or a flavoured milk drink.
EXAMPLES
Example 1 Materials:
Sodium hyaluronate with average molecular weight of 0.8 MDa.
Hyaluronic acid according to the invention may be from any source known in the art, such as e.g. from rooster or chicken comb or from a microorganism. In a preferred embodiment hya-luronic acid is produced by a microorganism, such as e.g. by a strain of Streptococcus, such as e.g. S. zooepidemicus, a strain of Pasteurella, such as e.g. P. multocida, or a strain of Bacillus.
Second texturizing agent It is to be understood that in the present context the term "second texturizing agent" is meant to cover a texturizing agent which is not hyaluronic acid.
A texturizing agent is a component that when present in small amounts affects the texture of a food product, e.g. a component that increases the viscosity and/or gel stiffness of a food product. Texturizing agents are often high molecular weight components capable of binding water in the product. The second texturizing agent of the invention may be any texturizing agent other than hyaluronic acid suitable for addition to a food product. The texturizing agent.
may e.g. be a carbohydrate such as e.g. starch, modified starch, pectin, carageenan, locust bean gum, an alginate, agar agar, xanthan gum, guar gum, gellan gum, microcrystalline cel-lulose, konjac, chitin, chitosan, or any combination thereof. The texturizing agent may also be a protein such as e.g. gelatine, whey protein, or casein.
In one embodiment of the invention the second texturizing agent is starch, such as e.g.
wheat starch, corn starch, maize starch, waxy maize starch, potato starch, manioc starch, and/or tapioca starch. Starch may be from any source known in the art. The starch may be modified starch. Starch may be modified in any appropriate way known in the art, e.g. by re-placing some of the hydroxyl groups with e.g. ester or ether groups, by cross binding of hy-droxyl groups on neighbouring starch molecules, or by physical methods such as e.g. roll-drying, extrusion, spray drying, and heat/moisture treatment.
In another embodiment of the invention the second texturizing agent is pectin.
Pectin may be from any source, e.g. from citrus fruits or apples. Pectin may be any kind of pectin, e.g. high ester pectin, low ester pectin, and/or amidated pectin. In high (methyl) ester or HM-pectin a relatively high portion of the carboxyl groups occur as methyl esters, and the remaining car-boxylic acid groups in the form of the free acid or as its salts, e.g.
ammonium, potassium, calcium, or sodium salts. Pectin in which less than 50% of the carboxyl acid units occur as the methyl ester is normally referred to as low (methyl) ester or LM-pectin.
In general, low ester pectin is obtained from high ester pectin by a treatment at mild acidic or alkaline condi-tions. Amidated pectin can be obtained from high ester pectin when ammonia is used in the alkaline deesterification process. In this type of pectin some of the remaining carboxylic acid groups have been transformed into the acid amide.
The amount of texturizing agent is chosen so as to achieve the desired effect upon the tex-ture of the product in combination with hyaluronic acid, and may vary depending on the product, the nature of the second texturizing agent, and the effect to be achieved. If the texturizing agent is starch the amount may e.g, be in the range 0.1-20%
(weight/weight) of the food product, such as 0.2-10%, 0.5-5%, or 0.5-3%. If the second texturizing agent is pectin the amount may e.g. be in the range 0.01-10% (weight/weight) of the food product, such as 0.02-5%, 0.03-3%, or 0.05-2%.
The second texturizing agent may be formulated in any way suitable for the use in manufac-ture of a food product, e.g. the second texturizing agent may be mixed with other compo-nents, such as e.g. salts or sugars, e.g. suitable food grade buffer salts required for control of pH and/or sugars for stabilization purposes.
In one embodiment of the invention hyaluronic acid and second texturizing agent is used in amounts sufficient to increase the viscosity, gel stiffness, and/or mouthfeel of the food prod-uct compared to the food product without hyaluronic acid and second texturizing agent. In a further embodiment of the invention hyaluronic acid and second texturizing agent is used in amounts sufficient to increase the viscosity, gel stiffness, and/or mouthfeel of the food product compared to the food product with hyaluronic acid or second texturizing agent alone.
The effect on texture may depend on the temperature of the food product. In one embodiment of the invention the viscosity, gel stiffness, and/or mouthfeel of the food product with hyaluronic acid and second texturizing agent is higher compared to the food product with second texturizer or hyaluronic acid alone, when the temperature of the food product is 50-100°C, such as 60-100°C, 75-100°C, or 90-100°C.
In one embodiment hyaluronic acid and second texturizing agent is added together in the form of a texturizing composition.
Texturizing composition In one embodiment the invention relates to a texturizing composition comprising hyaluronic acid and a second texturizing agent. A texturizing composition according to the invention is a composition suitable for use in preparation of a food product in order to achieve a desired effect on the texture of the food product. A texturizing composition may comprise further components, e.g. components that are useful for stabilisation, conservation, and/or stan-dardisation of the composition, and/or components that facilitate dispersion and/or solubilisa-tion of hyaluronic acid and/or the second texturizing agent when used for production of a food product. In one embodiment hyaluronic acid and the second texturizing agent accounts for at least 20% (weight/weight) of the texturizing composition, such as at least 40%, at least 60%, at least 70%, at least 80%, or at least 90% (weight/weight) of the texturizing composi-tion. The ratio of hyaluronic acid to second texturizing agent in the texturizing composition may be chosen so as to achieve the desired effect upon the texture of the food product to be prepared, and may vary depending on the food product, the nature of the second texturizing agent, and the effect to be achieved. If the second texturizing agent is starch, the ratio of hyaluronic acid to second texturizing agent (weight/weight) may e.g. be in the range 0.00001-1, such as 0.0001-0.5, 0.001-0.1, or 0.002-0.05. If the second texturizing agent is pectin the ratio of hyaluronic acid to second texturizing agent (weight/weight) may e.g.
be in the range 0.0001-100, such as 0.0005-10, or 0.001-1.
Non-dairy food product A non-dairy food product according to the invention may be any food product, which is not a dairy product. Examples of non-dairy food products according to the invention are e.g. meat products, bread,. ready-to-eat-dishes, confectionery products, jam, fruit and vegetable pre-serves, fruit spreads, jellies, purees of fruit or vegetables, sauces, condiments, mayonnaise, toppings, glazes, icings, bakery fillings, dressings, soups, snacks, cereals, beverages, sport drinks, fiber containing drinks, fruit juices and beverages, coffee, tea, cocoa drinks, chocolate drinks, baby food, pet food, soft and hard jelly gums, and confectionery fillings.
A non-dairy food product according to the invention comprises hyaluronic acid and a second texturizing agent and one or more additional food components. A food component according to the invention is any component suitable for use as an ingredient of a food product, e.g. a product derived from a plant or an animal, such as e.g. meat, fruit, vegetables, egg, or any edible fraction or component derived thereof. In one embodiment of the invention a food product which is not a dairy product is a food product wherein the dry matter comprises less than 20% (weight/weight), such as less than 15 %, less than 10%, less than 5%, or less than 1%, dry matter derived from milk. In another embodiment the invention relates to a method for preparing a food product comprising (i) mixing hyaluronic acid and a second texturizing agent with one or more additional food components; and (ii) preparing a food product, from the mixture resulting from step (i); wherein the dry matter of the mixture resulting from step (i) comprises less than 20 % (weight/weight), such as less than 15 %, less than 10%, less than 5%, or less than 1 %, dry matter derived from milk. In a further embodiment the invention re-lates to a method for preparing a food product, which is not a dairy product, comprising (i) mixing hyaluronic acid and a second texturizing agent with one or more additional food com-ponents; and (ii) preparing a food product, which is not a dairy product, from the mixture resulting from step (i).
Use of texturizing agents for improvement of texture and stability is well known in the art for many food products. Hyaluronic acid and a second texturizing agent may be used analo-gously to other texturizing agents to achieve an improved texture, such as e.g. an improved mouthfeel, viscosity, gel stiffness, moisture retention, syneresis prevention, emulsion stabil-ity, suspension stability, binding, adhesion, gelling, thickening, foam strength, and/or volume expansion. Hyaluronic acid and second texturizing agent may be used in amounts suitable to achieve the desired textural effect and will usually be added in the same way and in the same process step as texturizing agents are usually added to the respective product. In most food products hyaluronic acid and second texturizing agent are mixed with the other raw ma-terials used for manufacture. When appropriate to ensure proper solubilisation and/or mixing hyaluronic acid ' and/or second texturizing agent may be dissolved or suspended in liquid before mixing with further ingredients. The raw material mixture comprising hyaluronic acid and a second texturizing agent may be processed by any suitable method known in the art for manufacture of the food product desired.
In one embodiment the invention relates to a non-dairy food product obtainable by the method of the invention. In a further embodiment the invention relates to a non-dairy food product prepared by the method of the invention.
Meat product In one embodiment of the invention the non-dairy food product is a meat product. A meat product may be any food product based on meat. In a preferred embodiment a meat product is a processed meat product, such as e.g. a sausage, meat loaf, comminuted meat product, ground meat, bacon, polony, salami, or pate. A processed meat product may e.g.
be manu-factured from a meat based emulsion further comprising e.g. salts, spices, milk protein, vege-table ingredients, colouring agents, and/or texturizing agents. The meat based emulsion may be cooked or baked, e.g. in a baking form or after being filled into casing of e.g. plastic, col-lagen, cellulose, or natural casing. A processed meat product may also be a restructured meat product, such as e.g. restructured ham. A meat product of the invention may undergo processing steps such as e.g. curing, drying, smoking, fermentation, slicing, and/or shred-ding.
Hyaluronic acid and second texturizing agent may be added to a meat product in any appro-priate way. If the meat product is a processed meat product, hyaluronic acid and second tex-turizing agent may e.g. be mixed into a meat based emulsion. In one embodiment of the in vention hyaluronic acid and second texturizing agent is added to a marinade or a pickling liq uid. Hyaluronic acid and second texturizing agent may be added to meat by injection and/or pumping of a liquid containing hyaluronic acid and second texturizing agent into the meat and/or tumbling the meat.
Dairy product A dairy product according to the invention may be any food product produced on the basis of one or more milk components and/or milk fractions. A Milk component may be any compo-nent of milk such as e.g. milk fat, milk protein, casein, whey protein, or lactose. A milk frac-tion may be any fraction of milk such as e.g. skimmed milk, butter milk, whey, cream, butter, milk treated by ultrafiltration, milk powder, whole milk powder, butter milk powder, or skimmed milk powder.
In the present context milk may be the lacteal secretion of any mammal. Thus, milk may be obtained by milking, e.g., cows, sheep, goats, buffaloes, or camels.
A dairy product may additionally comprise non-milk components, e.g. vegetable components such as e.g. vegetable oil, vegetable protein, and/or vegetable carbohydrates.
Dairy products may also comprise further additives such as e.g. enzymes, flavouring agents, microbial cul-tures, salts, sweeteners, sugars, acids, fruit, fruit juices, or any other component known in the art as a component of, or additive to, a dairy product. Examples of dairy products are e.g.
skimmed milk, whole milk, cream, a fermented milk product, cheese, yoghurt, butter, dairy spread, butter milk, acidified milk drink, sour cream, whey based milk drink, ice cream, or a flavoured milk drink.
EXAMPLES
Example 1 Materials:
Sodium hyaluronate with average molecular weight of 0.8 MDa.
Wheat starch, Sigma S-5127 (Sigma-Aldrich, St. Louis, USA).
Corn starch, CXPharm 03406 (Cargill Cerestar BVBA, Mechelen, Belgium).
Waxy maize, Cerestar 04201 (Cargill Cerestar BVBA, Mechelen, Belgium).
Viscosity determination:
Hyaluronic acid and starch were dissolved in deionised water. For samples at pH 3, citric acid was used for pH adjustment. Viscosity was measured with a Rapid Visco Analyser (Newport Scientific) at a constant speed of 100 rpm. For measurement at 25°C viscosity was read after 2 minutes, for measurements at 95°C after 4 minutes.
Viscosity is expressed as the average of 20 readings with 4 second intervals, in centipoise (cP).
Results:
Results are presented in table 1.
Table 1 Sample Viscosity (cP) Experiment 1: Viscosity at 25C
Corn starch 4% 6 Hyaluronic acid 0,08% 25 Corn starch 4% + Hyaluronic acid 0.08% 58 Experiment 2: Viscosity at 95C, corn starch Corn starch 4% 91 Hyaluronic acid 0.02% 22 Hyaluronic acid 0.08% ~ 30 Corn starch 4% + Hyaluronic acid 0.02% 182 Corn starch 4% + Hyaluronic acid 0.08% 282 Experiment 3: Viscosity at 95C, wheat starch Wheat starch 4% 24 Hyaluronic acid 0.02% 22 Hyaluronic acid 0.08% 30 Wheat starch 4% + Hyaluronic acid 0.02% 116 Wheat starch 4% + Hyaluronic acid 0.08% 183 Experiment 4: Viscosity at 95C, waxy maize starch Waxy maize starch 4% 120 Hyaluronic acid 0.02% 22 Hyaluronic acid 0.08% 30 Waxy maize starch 4% + Hyaluronic acid 0.02% 135 Waxy maize starch 4% + Hyaluronic acid 0.08% 263 Experiment 6: Viscosity at pH 3, waxy maize starch Waxy maize starch 4% 1 Hyaluronic acid 0.02% -4 Hyaluronic acid 0.08% -4 Waxy maize starch 4% + Hyaluronic acid 0.02% 21 Waxy maize starch 4% + Hyaluronic acid 0.08% 20
Corn starch, CXPharm 03406 (Cargill Cerestar BVBA, Mechelen, Belgium).
Waxy maize, Cerestar 04201 (Cargill Cerestar BVBA, Mechelen, Belgium).
Viscosity determination:
Hyaluronic acid and starch were dissolved in deionised water. For samples at pH 3, citric acid was used for pH adjustment. Viscosity was measured with a Rapid Visco Analyser (Newport Scientific) at a constant speed of 100 rpm. For measurement at 25°C viscosity was read after 2 minutes, for measurements at 95°C after 4 minutes.
Viscosity is expressed as the average of 20 readings with 4 second intervals, in centipoise (cP).
Results:
Results are presented in table 1.
Table 1 Sample Viscosity (cP) Experiment 1: Viscosity at 25C
Corn starch 4% 6 Hyaluronic acid 0,08% 25 Corn starch 4% + Hyaluronic acid 0.08% 58 Experiment 2: Viscosity at 95C, corn starch Corn starch 4% 91 Hyaluronic acid 0.02% 22 Hyaluronic acid 0.08% ~ 30 Corn starch 4% + Hyaluronic acid 0.02% 182 Corn starch 4% + Hyaluronic acid 0.08% 282 Experiment 3: Viscosity at 95C, wheat starch Wheat starch 4% 24 Hyaluronic acid 0.02% 22 Hyaluronic acid 0.08% 30 Wheat starch 4% + Hyaluronic acid 0.02% 116 Wheat starch 4% + Hyaluronic acid 0.08% 183 Experiment 4: Viscosity at 95C, waxy maize starch Waxy maize starch 4% 120 Hyaluronic acid 0.02% 22 Hyaluronic acid 0.08% 30 Waxy maize starch 4% + Hyaluronic acid 0.02% 135 Waxy maize starch 4% + Hyaluronic acid 0.08% 263 Experiment 6: Viscosity at pH 3, waxy maize starch Waxy maize starch 4% 1 Hyaluronic acid 0.02% -4 Hyaluronic acid 0.08% -4 Waxy maize starch 4% + Hyaluronic acid 0.02% 21 Waxy maize starch 4% + Hyaluronic acid 0.08% 20
Claims (10)
1. A method for preparing a non-dairy food product, comprising:
(i) mixing hyaluronic acid and a second texturizing agent with one or more additional food components; and (ii) preparing a non-dairy food product, from the mixture resulting from step (i).
(i) mixing hyaluronic acid and a second texturizing agent with one or more additional food components; and (ii) preparing a non-dairy food product, from the mixture resulting from step (i).
2. The method of claim 1 wherein the second texturizing agent is a carbohydrate.
3. The method according to claim 2 wherein the second texturizing agent is starch, modified starch, pectin, carageenan, locust bean gum, an alginate, agar agar, xanthan gum, guar gum, gellan gum, microcrystalline cellulose, konjac, chitin, chitosan, or any combination thereof.
4. The method according to any of the claims 1 or 2, wherein the non-dairy food product is a product selected among meat products, bread, ready-to-eat-dishes, confectionary products, jam, fruit and vegetable preserves, fruit spreads, jellies, purees of fruit or vegetables, sauces, condiments, mayonnaise, toppings, glazes, icings, bakery fillings, dressings, soups, snacks, cereals, beverages, sport drinks, fiber containing drinks, fruit juices and beverages, coffee, tea, cocoa drinks, chocolate drinks, baby food, pet food, soft and hard jelly gums, and con-fectionary fillings.
5. A texturizing composition comprising hyaluronic acid and a second texturizing agent.
6. The texturizing composition of claim 5, wherein the second texturizing agent is a carbohy-drate.
7. The texturizing composition of claim 6, wherein the second texturizing agent is starch, modified starch, chitin, chitosan, and/or pectin.
8. A non-dairy food product obtainable by the method of any of claims 1-4.
9. A non-dairy food product, comprising hyaluronic acid, a second texturizing agent, and one or more additional food components.
10. Use of hyaluronic acid and a second texturizing agent for preparation of a non-dairy food product.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DKPA200301868 | 2003-12-17 | ||
| DKPA200301868 | 2003-12-17 | ||
| PCT/DK2004/000882 WO2005058068A1 (en) | 2003-12-17 | 2004-12-17 | Method for preparing a food product comprising texturizers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2547761A1 true CA2547761A1 (en) | 2005-06-30 |
Family
ID=34684443
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002547761A Abandoned CA2547761A1 (en) | 2003-12-17 | 2004-12-17 | Method for preparing a food product comprising texturizers |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP1696739A1 (en) |
| JP (1) | JP2007514422A (en) |
| CN (1) | CN1897822A (en) |
| AU (1) | AU2004298721A1 (en) |
| BR (1) | BRPI0417644A (en) |
| CA (1) | CA2547761A1 (en) |
| WO (1) | WO2005058068A1 (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009083265A2 (en) * | 2007-12-28 | 2009-07-09 | Bayer Cropscience Ag | Use of hyaluronan in bakery products |
| JP4973528B2 (en) * | 2008-02-05 | 2012-07-11 | ユーハ味覚糖株式会社 | Oil and fat processed food and method for producing the same |
| JP4990245B2 (en) * | 2008-08-25 | 2012-08-01 | キユーピー株式会社 | Hot pot sauce |
| JP4999882B2 (en) * | 2009-05-19 | 2012-08-15 | キユーピー株式会社 | Browning inhibitor and fresh food containing the same |
| JP5837856B2 (en) * | 2012-05-31 | 2015-12-24 | キユーピー株式会社 | Jelly food for infants |
| CN110025004B (en) * | 2019-05-22 | 2022-02-11 | 广西壮族自治区农业科学院 | Potato dry rice noodles and preparation method thereof |
| CN112088917A (en) * | 2020-09-18 | 2020-12-18 | 华熙生物科技股份有限公司 | Infant molar food containing hyaluronic acid and preparation method thereof |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56140866A (en) * | 1980-04-07 | 1981-11-04 | Minaminihon Rakunou Kyodo Kk | Acid-resistant whipping cream powder and its preparation |
| JPH04197145A (en) * | 1990-11-28 | 1992-07-16 | Rooman Kogyo:Kk | Age resistor for starch product |
| JPH06100468A (en) * | 1992-09-25 | 1994-04-12 | Kibun Food Chemifa Co Ltd | Sustained release composition |
| JPH1056983A (en) * | 1996-08-13 | 1998-03-03 | Kyodo Nyugyo Kk | Improvement of gel food product |
| RU2137402C1 (en) * | 1998-02-03 | 1999-09-20 | Товарищество с ограниченной ответственностью "Биосоляр МГУ" | Food additive |
| US6391864B1 (en) * | 1998-08-19 | 2002-05-21 | Joint Juice, Inc. | Food supplement containing a cartilage supplement |
| JP3514141B2 (en) * | 1998-11-02 | 2004-03-31 | 不二製油株式会社 | Manufacturing method of instant dried noodles |
| JP3373471B2 (en) * | 1999-12-24 | 2003-02-04 | 堯 近藤 | Health food manufacturing method |
| FR2811997A1 (en) * | 2000-07-24 | 2002-01-25 | Rhodia Food S A S | Compositions containing heteroxylan and thickening or gelling hydrocolloid, useful as texturizing agents and stabilizers in dispersions, especially foams, e.g. in food, cosmetic or pharmaceutical applications |
| US7153904B2 (en) * | 2001-07-31 | 2006-12-26 | National Starch And Chemical Investment Holding Corporation | Starch/carboxylated polymer composites |
| KR20010088675A (en) * | 2001-08-20 | 2001-09-28 | 김한석 | The Product Method of Cosmetical and Medical's Liquid by a Chitin derivative and a Hyarulonic acid. |
| WO2004089098A1 (en) * | 2003-04-11 | 2004-10-21 | Novozymes A/S | Dairy product comprising hyaluronic acid |
-
2004
- 2004-12-17 BR BRPI0417644-8A patent/BRPI0417644A/en not_active Application Discontinuation
- 2004-12-17 JP JP2006544218A patent/JP2007514422A/en active Pending
- 2004-12-17 EP EP04803034A patent/EP1696739A1/en not_active Withdrawn
- 2004-12-17 CA CA002547761A patent/CA2547761A1/en not_active Abandoned
- 2004-12-17 AU AU2004298721A patent/AU2004298721A1/en not_active Abandoned
- 2004-12-17 CN CNA2004800380486A patent/CN1897822A/en active Pending
- 2004-12-17 WO PCT/DK2004/000882 patent/WO2005058068A1/en not_active Application Discontinuation
Also Published As
| Publication number | Publication date |
|---|---|
| EP1696739A1 (en) | 2006-09-06 |
| CN1897822A (en) | 2007-01-17 |
| AU2004298721A1 (en) | 2005-06-30 |
| JP2007514422A (en) | 2007-06-07 |
| WO2005058068A1 (en) | 2005-06-30 |
| BRPI0417644A (en) | 2007-03-27 |
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