CN101505605A - Stabilizers and compositions and products comprising same - Google Patents
Stabilizers and compositions and products comprising same Download PDFInfo
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- CN101505605A CN101505605A CNA2006800357385A CN200680035738A CN101505605A CN 101505605 A CN101505605 A CN 101505605A CN A2006800357385 A CNA2006800357385 A CN A2006800357385A CN 200680035738 A CN200680035738 A CN 200680035738A CN 101505605 A CN101505605 A CN 101505605A
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Abstract
Composition comprising microcrystalline cellulose, cellulose ether, and salt are provided together with methods for making them. Additionally, there are also described edible food products and industrial suspensions formed from these compositions.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
The priority that No. the 60/830565th, No. the 60/818017th, U. S. application that the U. S. application that the U. S. application that the application requires to submit on September 28th, 2006 U. S. application was submitted on September 30th, No. 11/536436 1 was submitted on February 23rd, No. 60/722720 1 was submitted on June 30th, No. 60/775884 1 and the U. S. application of submitting on July 13rd, 2006, every part of application all intactly is incorporated into this.
Summary of the invention
The invention provides composition, it generally comprises microcrystalline cellulose, salt and at least a water-soluble cellulose ether.Described cellulose ether can comprise that substitution value is about 0.6-1.5 cellulose ether.In some embodiments, described cellulose ether comprises the alkali metal carboxymethyl cellulose.The weight ratio of described microcrystalline cellulose and cellulose ether is about 50:50-90:10, and the concentration of described salt is about 2%-6% (based on the composition dry weight).
In addition, the present invention has disclosed the food that is formed by above-mentioned composition.Described food also can comprise various edible material and additive, comprises protein, fruit juice, vegetable juice, fruity material or its any combination.In addition, the present invention has disclosed many industrial suspended substances, and it comprises the present composition, is applicable to medicine, cosmetics, personal care articles, agricultural product or chemicals.
The present invention has also disclosed and has formed method for compositions provided by the present invention.Described method comprises at least a water-soluble cellulose ether and microcrystalline cellulose is mixed that wherein the weight ratio of microcrystalline cellulose and cellulose ether is about 50:50-90:10.In this mixture, add a kind of salting liquid, form wet mixture.Can extrude operation to described wet mixture, evenly mix to each other, also it can be dispersed in the water, form slurry to impel each component.Can carry out homogenize to described slurry, and spray-drying.The dried particle that forms in the spray-drying process can reproduce the described composition of cost specification, food and industrial suspended substance in required aqueous medium or solution.Described extrusioning mixture can carry out drying with the method beyond the spray-drying, as fluidized bed drying, drum dried, volume drying (bulk drying) and flash drying.
From following detailed description and claim, can be clear that other feature and advantage of aforementioned embodiments.The generality of front is described and following detailed description to some embodiment is exemplary, only is used for explanation, can not think limitation of the present invention.
The accompanying drawing summary
Fig. 1 has shown 80:20MCC/12M8P CMC and the 5.0%CaCl that measures with Kai Ruimaide (Carri-Med) flow graph under oscillation mode
21.5% dispersion of composition, and increase the curve that changes with strain with the elastic modelling quantity of the commercial gluey microcrystalline cellulose of sodium carboxymethylcellulose coprocessing (G ') and loss modulus (G ").
Fig. 2 has shown 80:20 MCC/12M8P CMC and the 5.0%CaCl with the Kai Ruimaide rheometer measurement
21.5% dispersion of composition, and increase the curve that changes with shear rate with the viscosity of the commercial gluey microcrystalline cellulose of sodium carboxymethylcellulose coprocessing.
Fig. 3 has shown 80:20 MCC/12M8P CMC and the 5.0%CaCl with the Kai Ruimaide rheometer measurement
21.5% dispersion of composition, and reduce after increasing earlier with shear rate with the thixotropy of the commercial gluey microcrystalline cellulose of sodium carboxymethylcellulose coprocessing and hysteresis quality and the curve that changes.
Specific implementations describes in detail
The invention provides composition, it generally comprises microcrystalline cellulose (" MCC "), salt and at least a water-soluble cellulose ether.Described cellulose ether can be alkali metal carboxymethyl cellulose (" CMC "), and it is CMC sodium or potassium in some cases, preferred CMC sodium.The cellulose ether of considering to be used for the present composition has about 0.6-1.5 substitution value.In some embodiments, the substitution value of described cellulose ether is 0.9-1.5.In other embodiments, the substitution value of described cellulose ether is 0.9-1.2.Add the MCC of these compositions and the amount of cellulose ether and satisfy MCC: the weight ratio of cellulose ether is about 50:50-90:10.The described composition of preparation can comprise the MCC of certain limit weight ratio: cellulose ether.In some embodiments, MCC: the weight ratio of cellulose ether is 50:50-90:10.In other embodiments, MCC: the weight ratio of cellulose ether is 75:25-82:18, and this weight ratio is about 70:30 in some embodiments, is about 80:20, or is about 60:40.
In addition, the concentration of salt in described composition is about 2%-6% (based on the composition dry weight).In some instances, the concentration of described salt is about 3%-5% (based on the composition dry weight).Described salt is preferably the salt that comprises bivalent cation such as Ca or Mg.Some examples that consideration is used for the salt of described composition comprise calcium chloride, calcium lactate, calcium tartrate, calcium citrate, calcium maleate, calcium monohydrogen phosphate and magnesium chloride, but also can use other salt.In some embodiments, described salt is CaCl
2
In some embodiments, described cellulose ether is methylcellulose, methyl hydroxyethylcellulose, methylhydroxypropylcellulose, hydroxyethylcellulose, hydroxypropyl cellulose, ethyoxyl hydroxyethylcellulose (EHEC) or their combination.In some cases, described cellulose ether is methylcellulose, hydroxypropyl methylcellulose or hydroxypropyl cellulose.
One of the feature that is used to form the cellulose ether of described composition is its substitution value.Substitution value is represented average substituted hydroxyl value on each glucose residue.For example, in CMC, each glucose residue comprises 3 hydroxyls, thereby the theoretical maximum DS of CMC is 3.0.In a CMC example, as the Ai Kuilun (Aqualon) of commercial CMC embodiment
DS be 0.7, on average per 10 glucose residues 7 carboxymethyls are arranged.
The present composition can adopt any MCC.For example, the suitable feedstock that can therefrom obtain MCC comprises wood pulp (as sulphite and the sulfate wood pulp through bleaching), husk, bagasse, straw, cotton, velveteen, flax, kemp, ramie, fermented cellulosic etc.In one embodiment, used MCC is that FDA (Food and Drug Adminstration) allows the MCC for people's absorption.
Described composition can be used as stabilizing agent, and it has many industry and consumer applications, for example is used for Food ﹠ Drink industry, or is used for industrial suspended substance.After the described composition dries powdered form, can mix with a kind of aqueous solution, form colloidal mixture, in some embodiments, this colloidal mixture can more keep the longer time with its colloidal nature under the exacting terms.Some food that form with composition of the present invention even also can in the longer time, have stable colloidal nature under the condition of acidic pH.Some examples of described food comprise: sauce (particularly low pH, high salt type sauce), (retorted) soup that boiled, condiment (comprising the condiment of taking and dumpable condiment) with spoon, beverage (comprises through heat treated beverage, as through pasteurize or super pasteurize, perhaps utilize superhigh temperature (UHT) or short time high temperature (HTST) or the technology that boils to heat-treat), UHT and the protein and the nutrition type beverage that boiled, the low pH protein-based beverage that UHT handled, the UHT calcium-enriched beverage, the UHT milk-base beverage, UHT and the cream that boiled, low pH frozen dessert (for example sherbet), aerated food system (dairy products and non-dairy products), fermented food (sour cream, yoghourt), material (whipped topping) is watered in bakery product filling material or cream (as fruit filling) and whipping.The consumption of described composition in described food is about 0.05%-3.5% (based on the food gross weight), is 0.2%-2% (based on the food gross weight) in some cases.In some such food, can add auxiliary stabilizer to improve long-time stability, for example can add CMC into about 0.05%-0.5%.
In some embodiments, the invention provides the food that comprises described composition.These food also can comprise other comestible compositions, as vegetables or pulp, inorganic salts, protein source, fruit juice, acidulant, sweetener, buffer, pH conditioning agent, salt stabilizing agent (stablizing salt) and their combination.It will be understood by those skilled in the art that other edible components that also can add any amount, as other flavor enhancements, colouring agent, anticorrisive agent, pH buffer, nourishing additive agent, processing aid etc.Described other comestible compositions can be soluble, also can be insoluble; If insoluble, can be suspended in the food.In some food, described composition comprises stabilizing agent, protein and/or fruit juice usually; The fruit juice that for example comprises solid (as pulp) and nectar is easy to be stablized by adding stabilizer component.In only containing fruit juice or only proteinaceous this blend, can recognize that the amount of the composition of used stabiliser compositions and stabiliser compositions may need to regulate in the described beverage blend, to keep required stabilization result.This routine to described composition is regulated fully within those skilled in the art's limit of power, also within scope of the present invention and intention.For example, these food can be do to mix product (instant type sauce, gravy, soup, instant type cocoa etc.), low pH dairy products (sour cream/cheese, cheese drink, stable freezing cheese etc.), bakery product, as the raising agent in non-aqueous food system and the low moist food system.
Can utilize other products and the application of the present composition or stabiliser compositions to comprise industrial suspended substance.In some embodiments, described industrial suspended substance comprises the present composition that is applicable to medicine, cosmetics, personal care articles, agricultural product or chemicals.Some examples of described commercial Application comprise the chewable tablets excipient, are used for the taste of masking agents active component such as APAP, aspirin, brufen etc.; Suspending agent; Controlled release agent in the medical applications; The delivery system of flavor enhancement and nutritional labeling during food, medicine and agricultural are used; Directly the compression sustained release agent can be used as pharmaceutical dosage form such as tablet, film and suspension formulation; Thickener can be used for use in personal care foamed product, emulsion and lotion; Suspending agent can be used from pottery, colouring agent, cosmetics and oral care implement with pigment and filler one; Such as the such material of pottery; Be used to comprise the delivery system of the pesticide of insecticide; Other agricultural product.
At one or more processing aids of the appropriate to the occasion use of preparation stabiliser compositions.The example of suitable salt includes but not limited to calcium chloride, calcium lactate, calcium tartrate, calcium citrate, maleic anhydride, calcium monohydrogen phosphate and magnesium chloride.For example, other possible processing aids that can be used for preparing described composition comprise ammonium hydroxide or buffer, as potash etc.
The suitable juice that has added described stabiliser compositions comprises that fruit juice [includes but not limited to lemon juice, lime joice and orange juice, comprises various versions, as lemonade, bitter orange water or orangeade; White grape juice and red grape juice, grapefruit juice, cider, pear juice, the graceful juice of tart fruit, blueberry juice, raspberry juice, cherry juice, pineapple juice, juice of my pomegranate, mango juice, apricot juice or apricot honey, strawberry juice, kiwi-fruit juice and orange (naranjadas)] and vegetable juice (including but not limited to tomato juice, carrot juice, celery juice, beet juice, Sheep's-parsley juice, spinach juice and lettuce juice).Described juice can be any form, comprises liquid state, solid-state or semi-solid, as gel or other concentrates, and ice or ice cream, or powder; The solid that also can comprise suspension.In another embodiment, can be without fruit juice, and with fruity or other sweet substances, comprise have natural taste, artificial seasoning or contain the material of other natural flavourings (" WONF ").This fruity material also can be in a liquid state, solid-state or semi-solid, as powder, gel or other concentrates, ice or ice cream, also can comprise the solid of suspension.
The protein that is applicable to the food that has added described stabiliser compositions comprises food protein and amino acid, and they are of value to mammal, bird, reptile, fish and other biological body.Food protein comprises animal or plant protein and wherein contained some parts or derivative.The protein that is derived from animal comprises breast and dairy products, as heavy cream, light cream, rich milk, low fat milk, skimmed milk, fortified milk (comprising the protein fortification breast), modified milk and dairy products [comprise overheated and/or concentrated, increase sweet or do not increase sweet skimmed milk (skinmilk) or rich milk], dried milk [comprising whole milk powder and skimmed milk power breast (NFDM)], casein and caseinate, whey and whey spin-off (as whey concentrate, demulsification sugar whey, demineraliting whey, whey protein sepd).Also can use egg and egg source protein matter.Plant-derived protein comprises that nut and nut proteins matter, Chinese sorghum, beans and bean protein are [as soybean and soybean prod, as undressed bright soybean, fluid bean product (fluid soy), soybean concentrate, soybean isolate, bean powder] and rice protein, with and form of ownership and contained part.Food protein can any obtainable form use, and comprises liquid, concentrate or powder.Yet, when using the powder protein source, suitablely earlier carry out pre-hydration, then with itself and stabiliser compositions and juice blending, with the stability of raising gained beverage to protein source.When protein adds fashionablely with fruit juice or vegetable juice, its consumption depends on required final result.The typical amounts scope of protein is about/8 ounces of (part) gained stabilizing foods of 1-20 grams such as beverage, but looks its application, and its consumption can be higher.
In some embodiments, generally comprise of the form preparation of the described composition of microcrystalline cellulose, salt and at least a water-soluble cellulose ether with dried blend.Can in described dried blend, add at least a in hydrocolloid, surfactant, active material and the filler in addition.In a preferred embodiment, can in dried blend, add hydrocolloid in addition.Dried blend is suitable intermediate, in required food, medicine, industrial goods, cosmetics or application corresponding, can under heating and stirring condition it according to dosage be added and with the aqueous dispersion of capacity, and described condition is suitable to activate described stabilizing agent.
In other embodiments, in the slurry that generally comprises microcrystalline cellulose, salt and at least a water-soluble cellulose ether, add in addition at least a in hydrocolloid, surfactant, active material and the filler, then the described slurry of spray-drying.
Other suitable hydrocolloids include but not limited to water-soluble and water dispersible glue, polysaccharide and synthetic polymer; carboxymethyl cellulose (" CMC "), alginates, karaya, xanthans, Arabic gum, gellan gum, PGA, carrageenan, tragacanth, starch, galactomannan (as guar gum, locust bean gum, Caesalpinia spinosaKuntze glue, cassia gum) and their mixture as pectin [comprising high methoxyl (" HM ") and LM and acetyl group pectin ,], carboxymethyl cellulose (" CMC "), highly replacement (" high DS ") as beet pectin.In some embodiments, described other hydrocolloid is xanthans, starch, high DS CMC or pectin.
Described other hydrocolloid can use in many ways.In some embodiments, in the process of preparation stabiliser compositions of the present invention, other hydrocolloids are added in dried blend or the slurry.For example, and then carry out spray-drying after hydrocolloid added slurry, can make whole mixture finish spray-drying immediately like this.Then, the dry mixture of gained stabiliser compositions and other hydrocolloids packing and storage can be got up, when producing food of the present invention, medicine, industrial goods or cosmetics, quantitatively add as a whole.
In other embodiments, described other hydrocolloids add by replenish step when producing, and the specific product of addition and manufacturing adapts.
The consumption of described other hydrocolloids is enough to improve the stabilization of MCC/ cellulose ether and salt composite in ultimate food, medicine, industrial goods or the cosmetics.For example, in beverage, can use the auxiliary stabilizer of capacity to reduce the separation of clear liquid (serum) in the final beverage.
Suitable surfactant comprises but is not limited to HLB is 1-40 ionic or nonionic surface active agent.
Active material includes but not limited at least a in nutrition medicament, vitamin, mineral matter, colouring agent, sweetener, flavor enhancement, essence, appetite promoting agent, food, oral cavity nursing agent, flavorants, pharmaceutical active, agricultural active agent, medical activating agent, cosmetics, chemicals, buffer or the pH conditioning agent.Active material can be sealed, or processes or handle with other modes, to improve their releasing properties.
The concrete filler that uses depends on that it improves the ability of blend and/or required product character.The pigment of insoluble filler such as titanium dioxide and so on, and insoluble but expandable filler such as gel particle, cellulose or microcrystalline cellulose can form suspended substance or dispersion with the activation stabilizing agent.Perhaps, filler can be water miscible, and is water-soluble easily, as sugar or maltodextrin; Perhaps have activity,, can under the particular process condition, dissolve, as calcium carbonate as to pH or responsive to temperature.
If the Foods or drinks of making have low pH mutually and protein mutually, pass through the single-phase Foods or drinks of manufacturing so, also might obtain the stability of desired level.In a kind of so single-phase technology, stabiliser compositions and other optional hydrocolloids can be dispersed in the water.Then, can in the gained single-phase composite, add other compositions, include but not limited to protein, fruit juice, acidulant, buffer, sweetener, pH conditioning agent, defoamer and salt.Should be selected the interpolation order of any other composition, all be protected later to guarantee that protein reaches during Foods or drinks forms.
Can in edible composition of the present invention or food, add other compositions.This other compositions that may need can include but not limited to that pH modifier such as acidulant (comprise citric acid, malic acid, tartaric acid, phosphoric acid, acetate and lactic acid etc.), buffer (comprises carbonate, citrate, phosphate, sulfate, maleate etc.) or can add the analogous components of juice or protein component in any stage of producing, sweetener is (as sugar, corn steep liquor, fructose etc.), strong sweetener (as APME), sweetener substitute (as Sucralose (sucralose)) or sugar alcohol are (as D-sorbite, sweet mellow wine and maltitol).In one embodiment, use the final composition for preparing low carbohydrate content such as the such sugar substitute of Sucralose, APME or acesulfame potassium.Other available additives comprise flavor enhancement, colouring agent, emulsifying agent, anticorrisive agent, filler (as maltodextrin), alcohol composition, concentrate and nourishing additive agent [as calcium (being calcium maleate or other inorganic acid calcium), vitamin, herbal medicine replenishers etc.].In these are used, also can use optional processing aid, as defoamer.
Disclosed numerous food product can be benefited from described stabiliser compositions, and described food comprises low pH liquid, wherein gained pH greater than about 2.5 less than about 7.0.In one embodiment, the pH of described food is between about 2.8 and about 6.5.In another embodiment, the pH of described food is between about 3.0 and about 6.0.PH also can be less than about 5.5.Itself can contain alcohol described composition, also can not contain alcohol.
Final beverage composition for treating dental erosion can any means be heat-treated.These methods include but not limited to pasteurization, super pasteurization, high temperature short time pasteurization (" HTST ") and ultra-pasteurization (" UHT ").These beverage composition for treating dental erosion also can carry out boiling processing by rotation boiling or static boiling processing mode.Some compositions, as add the soft drink of juice or natural or artificial seasoning, also can carry out low temperature process.Many technologies in these processing technologys also can comprise homogenize or other cutting methods.Also have dry compositions altogether, it can the dry mixture form prepare, and reproduces (reconstitute) easily according to required purposes then.The gained beverage composition for treating dental erosion can refrigerate, and the refrigeration phase is commercial acceptable time.Perhaps, if the can under aseptic condition of gained beverage, but then their room temperature storages.
In some embodiments, the food that is disclosed has the storage stability of raising, therefore has stronger commercial appeal.Stable compositions is meant the composition of the storage stability with acceptable degree.Storage stability is meant that product has at least one or a plurality of following characteristic in the required shelf-life: in liquid system---suspended substance sedimentation is minimum or do not have a sedimentation, clear liquid separates minimum or does not have separation, milk forms minimum or does not have milk and forms, spot forms minimum or immaculate forms, do not ripple no topical gel or gelation does not take place; In solid-state, semisolid, gel, foam or film system---clear liquid separation, the degassing or coalescent minimum or do not have separation, a degassing or coalescent; In addition for freezing system---the size of ice crystal or quantity increase less or do not increase.In the preamble narration, used " sedimentation is minimum " is meant that any precipitum of existence all exists with loose precipitum form, can shake back in the former system easily.In preamble narration, used " clear liquid separates minimum ", clear liquid was less than 5 millimeters when being meant in 250 ml flasks the observation of liquid state system.In some embodiments, described food need not add auxiliary stabilizer (in composition the used cellulose ether) and can have the storage stability of raising.For example, some sauces that do not contain auxiliary stabilizer such as xanthans can keep relative viscosity in the long time, surpass 1 year sometimes, sometimes above 6 months.
The bakery product filling material that comprises the present composition as fruit filling, has the texture and the flowability of wide region.Flowability is also referred to as spreadability (spread).What spreadability or flowability were measured is that the fruit filling goods are in the ability to its original shape of maintenance after baking the fixed time under the fixed temperature and size.With the fruit filling goods of specified amount, for example about 35 grams, placing diameter is 3.5 centimetres, high 0.8 centimetre ring, and ring is positioned at paper central authorities, and the concentric circles that draws in advance on the paper is so that the read test result.With fruit filling be added to encircle the top concordant, then ring is removed.Fruit filling is placed on the cookies plate with paper, in 400 ℉ draft furnaces, baked 10 minutes.Initial diameter before measuring the final diameter of fruit filling after baking and baking poor then divided by initial diameter, is scaled percentage, can obtain spreadability.
Can utilize TA-TX2 textile analysis instrument (stablizing microsystem Co., Ltd (Stable Micro SystemsLtd)), be that 0.5 inch Delrin probe assay makes through the broken required power of the fruit filling that bakes by radius.
Embodiment
Further specify the present invention below by following examples.These embodiment only are used for illustrative purposes, scope of the present invention are not construed as limiting.
Embodiment 1: contain 5.0% CaCl
280/20MCC/12M8P CMC
In 5 gallons of Hobarts (Hobart) blender, with wet cake of 908.7 gram microcrystalline celluloses (MCC) and 105.3 Ke Aikuilun
12M8P CMC mixes, and the solid weight portion rate that makes MCC and CMC is 80/20.Add 83.3 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure (slippery) on denseness (consistency), thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
329.18 gram MCC/CMC extrudates are dispersed in the 2670.82 gram distilled water, make the gained slurry pass through Man Dungaolin (Manton Gaulin) refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen (Bowen) spray dryer, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno (Moyno), it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 81.70%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 2300 centipoises, the viscosity of resurveying after 24 hours is 2800 centipoises, shows to take place between MCC and the 12M8PCMC effectively to interact, and forms good gel network structure.
Embodiment 2: contain 5.0%CaCl
280/20 MCC/12M8P CMC
In 5 gallons of Hobart's blenders, with the wet cake of 1090.4 gram microcrystalline celluloses (MCC) and second crowd of Ai Kuilun of 126.3 grams
12M8P CMC mixes, and the solid weight portion rate that makes MCC and CMC is 80/20.Add 100.0 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
329.18 gram MCC/CMC extrudates are dispersed in the 2670.82 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 88.83%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 1450 centipoises, the viscosity of resurveying after 24 hours is 1825 centipoises, shows to take place between MCC and the 12M8PCMC effectively to interact, and forms good gel network structure.
Embodiment 3: contain 4.0% CaCl
280/20 MCC/12M8P CMC
In 5 gallons of Hobart's blenders, with wet cake of 1101.9 gram microcrystalline celluloses (MCC) and 127.6 Ke Aikuilun
12M8P CMC mixes, and the solid weight portion rate that makes MCC and CMC is 80/20.Add 80.0 grams, 30% CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
327.38 gram MCC/CMC extrudates are dispersed in the 2672.62 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 82.90%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 1350 centipoises, and the viscosity of resurveying after 24 hours is 1750 centipoises, shows to take place between MCC and the CMC effectively to interact, and forms good gel network structure.
Embodiment 4: contain 5.0%C aCl
260/40 MCC/12M8P CMC
In 5 gallons of Hobart's blenders, with wet cake of 817.8 gram microcrystalline celluloses (MCC) and 252.6 Ke Aikuilun
12M8P CMC mixes, and the solid weight portion rate that makes MCC and CMC is 60/40.Add 100.0 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
292.61 gram MCC/12M8P CMC extrudates are dispersed in the 2707.39 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 77.42%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 500 centipoises, the viscosity of resurveying after 24 hours is 2125 centipoises, shows to take place between MCC and the 12M8PCMC effectively to interact, and forms good gel network structure.
Embodiment 5: contain 4.0% CaCl
260/40 MCC/12M8P CMC
In 5 gallons of Hobart's blenders, with wet cake of 826.4 gram microcrystalline celluloses (MCC) and 255.3 Ke Aikuilun
12M8P CMC mixes, and the solid weight portion rate that makes MCC and CMC is 60/40.Add 80 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
290.42 gram MCC/CMC extrudates are dispersed in the 2709.58 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 69.24%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 275 centipoises, the viscosity of resurveying after 24 hours is 1900 centipoises, shows to take place between MCC and the 12M8PCMC effectively to interact, and forms good gel network structure.
Embodiment 6: contain 3.0% CaCl
260/40 MCC/12M8P CMC
In 5 gallons of Hobart's blenders, with wet cake of 835.0 gram microcrystalline celluloses (MCC) and 258.0 Ke Aikuilun
12M8P CMC mixes, and the solid weight portion rate that makes MCC and CMC is 60/40.Add 60 grams, 30% CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
288.24 gram MCC/12M8P CMC extrudates are dispersed in the 2711.76 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 63.87%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 150 centipoises, the viscosity of resurveying after 24 hours is 1350 centipoises, shows to take place between MCC and the 12M8PCMC effectively to interact, and forms good gel network structure.
Embodiment 7: contain 5.0% CaCl
280/20 MCC/12M31P CMC
In 5 gallons of Hobart's blenders, with wet cake of 908.7 gram microcrystalline celluloses (MCC) and 104.6 Ke Aikuilun
12M31P CMC mixes, and the solid weight portion rate that makes MCC and CMC is 80/20.Add 83.3 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
328.98 gram MCC/12M31P CMC extrudates are dispersed in the 2671.02 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 87.22%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 2800 centipoises, the viscosity of resurveying after 24 hours is 3200 centipoises, shows to take place between MCC and the 12M31P CMC effectively to interact, and forms good gel network structure.
Embodiment 8: contain 3.0% CaCl
280/20MCC/12M31P CMC
In 5 gallons of Hobart's blenders, the wet cake of 1113.3 gram microcrystalline celluloses (MCC) is mixed with 182.2 gram 12M31P CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 60.0 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
325.38 gram MCC/12M31P CMC extrudates are dispersed in the 2674.62 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 90.53%.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 2050 centipoises, the viscosity of resurveying after 24 hours is 2775 centipoises, shows to take place between MCC and the 12M31P effectively to interact, and forms good gel network structure.
Embodiment 9: contain 5.0% CaCl
280/20 MCC/HP-1050B CMC
In 5 gallons of Hobart's blenders, with wet cake of 1817.3 gram microcrystalline celluloses (MCC) and 202.2 grams
HP-1050B CMC mixes, and the solid weight portion rate that makes MCC and CMC is 80/20.Add 166.7 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
327.92 gram MCC/HP-1050B CMC extrudates are dispersed in the 2672.92 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 87.04%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 4075 centipoises, the viscosity of resurveying after 24 hours is 6100 centipoises, shows to take place between MCC and the HP-1050B CMC effectively to interact, and forms good gel network structure.
Embodiment 10: contain 4.0% CaCl
280/20 MCC/HP-1050B CMC
In 5 gallons of Hobart's blenders, the wet cake of 1101.9 gram microcrystalline celluloses (MCC) is mixed with 122.6 gram HP-1050B CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 80 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
326.11 gram MCC/HP-1050B CMC extrudates are dispersed in the 2673.89 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 84.91%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 4100 centipoises, the viscosity of resurveying after 24 hours is 5800 centipoises, shows to take place between MCC and the HP-1050B CMC effectively to interact, and forms good gel network structure.
Embodiment 11: contain 4.0% CaCl
280/20 MCC/HP1215C CMC
In 5 gallons of Hobart's blenders, the wet cake of 1101.9 gram microcrystalline celluloses (MCC) is mixed with 121.9 gram HP1215C CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 80.0 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
325.94 gram MCC/HP1215C CMC extrudates are dispersed in the 2674.06 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/90 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 91.14%.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 2000 centipoises, the viscosity of resurveying after 24 hours is 2525 centipoises, shows to take place between MCC and the HP1215C effectively to interact, and forms good gel network structure.
Embodiment 12: contain 5.0% CaCl
280/20 MCC/Akzo 1.1CMC
In 5 gallons of Hobart's blenders, the wet cake of 908.7 gram microcrystalline celluloses (MCC) is mixed with 102.4 gram Akzo 1.1CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 83.3 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
328.31 gram MCC/Akzo 1.1CMC extrudates are dispersed in the 2671.69 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 85.55%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 1825 centipoises, the viscosity of resurveying after 24 hours is 3325 centipoises, shows to take place between MCC and the Akzo1.1CMC effectively to interact, and forms good gel network structure.
Embodiment 13: contain 5.0% CaCl
280/20MCC/Akzo 1.2CMC
In 5 gallons of Hobart's blenders, the wet cake of 908.7 gram microcrystalline celluloses (MCC) is mixed with 101.1 gram Akzo 1.2CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 83.3 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
327.93 gram MCC/Akzo 1.2CMC extrudates are dispersed in the 2672.07 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 83.45%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 1600 centipoises, the viscosity of resurveying after 24 hours is 2050 centipoises, shows to take place between MCC and the Akzo1.2CMC effectively to interact, and forms good gel network structure.
Embodiment 14: contain 5.0% CaCl
280/20MCC/Akzo 1.2CMC
In 5 gallons of Hobart's blenders, the wet cake of 1090.4 gram microcrystalline celluloses (MCC) is mixed with 121.3 gram Akzo 1.2CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 100 grams, 30% CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
327.93 gram MCC/Akzo 1.2CMC extrudates are dispersed in the 2672.07 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 87.78%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 700 centipoises, the viscosity of resurveying after 24 hours is 1300 centipoises, shows to take place between MCC and the Akzo1.2CMC effectively to interact, and forms good gel network structure.
Embodiment 15: contain 4.0% CaCl
280/20MCC/Akzo 1.2CMC
In 5 gallons of Hobart's blenders, the wet cake of 1101.9 gram microcrystalline celluloses (MCC) is mixed with 122.6 gram Akzo 1.2CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 80 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
326.12 gram MCC/Akzo 1.2CMC extrudates are dispersed in the 2673.88 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/125 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 91.67%.Described colloidal content is definite like this: under 8250 rev/mins speed centrifugal 15 minutes, the upper strata product to drying carried out gravimetric analysis then.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 1475 centipoises, the viscosity of resurveying after 24 hours is 2325 centipoises, shows to take place between MCC and the Akzo1.2CMC effectively to interact, and forms good gel network structure.
Embodiment 16: contain 4.0% CaCl
280/20MCC/Akzo 1.3DS high viscosity CMC
In 5 gallons of Hobart's blenders, the wet cake of 1101.9 gram microcrystalline celluloses (MCC) is mixed with 117.8 gram Akzo 1.3DS high viscosity CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 80.0 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
324.92 gram MCC/Akzo 1.3DS high viscosity CMC extrudates are dispersed in the 2675.08 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/100 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water, and the colloidal content that obtains is 93.80%.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 4600 centipoises, the viscosity of resurveying after 24 hours is 8000 centipoises, shows to take place between MCC and the Akzo 1.3DS high viscosity CMC effectively to interact, and forms good gel network structure.
Embodiment 17: contain 4.0% CaCl
280/20MCC/9H4F CMC
In 5 gallons of Hobart's blenders, the wet cake of 1101.9 gram microcrystalline celluloses (MCC) is mixed with 129.2 gram 9H4F CMC, the solid weight portion rate that makes MCC and CMC is 80/20.Add 80.0 gram 30%CaCl
2Solution, mixed number minute.Make mixture for several times change double screw extruder, with sheared mixt and pulverize aggregates of crystallites by corotation.The gained extrudate is not insecure on denseness, thereby makes the high processing course (high work profile) of its experience, helps the formation of gluey microcrystalline cellulose crude granule.
327.76 gram MCC/9H4F CMC extrudates are dispersed in the 2672.24 gram distilled water, make the gained slurry pass through the Man Dungaolin refiner under 2500 pounds of/square inch pressure, spray-drying forms powder then.Spray-drying is carried out as follows: the slurry of homogenize is sent in 3 feet (0.9144 meter) Bao Wen spray dryers, and the nozzle that described drying machine employing opening is 0.1 inch (0.00254 meter) atomizes.With given pace slurry is sent into drying machine by the adjustable feed pump of Moyno, it is temperature required that outlet is had.Outlet/inlet air themperature during spray dryer work is about 225 ℉/100 ℉.Regulate the spray-drying condition according to the characteristic of feed properties such as viscosity and gained dry products and the productive rate of back.
Preparation can be scattered in the gluey MCC powder in the water.In the time of in being dispersed in deionized water, its dispersion of 2.6% has the initial Brookfield viscosity of 2500 centipoises, the viscosity of resurveying after 24 hours is 5800 centipoises, shows to take place between MCC and the 9H4F effectively to interact, and forms good gel network structure.
Embodiment 18: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/12M8P CMC composition add 0.5% Ai Kuilun
12M8P CMC prepares sample.
| Batching @5.6 gram protein/8 ounce (part) | Weight % |
| Sugar | 7.00％ |
| Citric acid | 0.55％ |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.4％ |
| 12M8P?CMC | 0.5％ |
| The orange juice concentrate | 5.00％ |
| Water | 26.55％ |
| Rich milk (3% fat) | 15.0％ |
| Skimmed milk | 45.0％ |
Prepare dried blend with following composition: sugar, contain 5.0% CaCl
280:20 MCC/12M8P CMC stabilizing agent, CMC and citric acid.In a container, add fruit juice and water, while mixing dried blend is slowly added fruit juice/water then.Then fruit juice mixt was stirred 5 minutes.Milk is added another container.While stirring fruit juice mixt is slowly added milk then, mixed 10 minutes.Products therefrom with (2000 pounds/square inch, 500 pounds/square inch) low temperature (50-60 ℉) homogenize under 2500 pounds/square inch two-part pressure of APV refiner, carried out pasteurization 20 seconds at 185 ℉ earlier then.Product is cooled to 59 ℉, the bottle of packing into.The pH of product is 4.0, and the Brookfield viscosity is 27 centipoises (LV viscosity apparatus, No. 1 rotating shaft, 60 rev/mins).Sample can stablize for 4 weeks down at refrigerated condition (4 ℃), did not observe precipitum after 1 month, observed a small amount of precipitum (about 1-2 millimeters) after 2 months.
Embodiment 19: low pH beverage
The 5.0%CaCl that contains with 0.4%
280:20MCC/12M8P CMC composition add 0.35% Ai Kuilun
12M8P CMC prepares sample.
| Batching @5.6 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.4％ |
| 12M8P?CMC | 0.35％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add 12M8P CMC and mix until hydration, perhaps mixed about 10 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Follow the miniature Se Mikesi of coupling (Microthermics) UHT/HTST and Niro-Soavi refiner, at 195 ℉ products therefrom was carried out pasteurization 15 seconds, be cooled to 165 ℉, under 2500 pounds/square inch pressure, divide two sections (2000 pounds/square inch, 500 pounds/square inch) homogenizes.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.41, and viscosity is 27.8 centipoises, keeps stable in 8 weeks, and no clear liquid separates and precipitum.
Embodiment 20: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/12M8P CMC composition add 0.25% Ai Kuilun
12M8P CMC prepares sample.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.4％ |
| 12M8P?CMC | 0.25％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add 12M8P CMC and mix until hydration, perhaps mixed about 10 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Follow miniature Se Mikesi UHT/HTST of coupling and Niro-Soavi refiner, at 195 ℉ products therefrom was carried out pasteurization 15 seconds, be cooled to 165 ℉, under 2500 pounds/square inch pressure, divide two sections (2000 pounds/square inch, 500 pounds/square inch) homogenizes.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.33, and viscosity is 14.6 centipoises, keeps stable in 8 weeks, and no clear liquid separates and precipitum.
Embodiment 21: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/12M8P CMC composition add 0.25% Ai Kuilun
12M8P CMC prepares sample.
| Batching @4.75 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 3.38％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.4％ |
| 12M8P?CMC | 0.25％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add 12M8P CMC and mix until hydration, perhaps mixed about 10 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds at 195 ℉.Then products therefrom is cooled to 165 ℉, (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.85, and viscosity is 32.2 centipoises, keeps stable in 4 weeks, and no clear liquid separates, and the trace precipitum is to there not being precipitum.
Embodiment 22: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/12M8P CMC composition add 0.15% Ai Kuilun
12M8P CMC prepares sample.
| Batching @1.8 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 21.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.4％ |
| 12M8P?CMC | 0.15％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add 12M8P CMC and mix until hydration, perhaps mixed about 10 minutes.Add milk, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-MarS-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds at 195 ℉.Then products therefrom is cooled to 165 ℉, (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.07, and viscosity is 24.0 centipoises, keeps stable in 6 weeks, 5 millimeters clear liquids occur and separates no precipitum.
Embodiment 23: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/12M8P CMC composition add 0.5% Ai Kuilun
12M8P CMC prepares sample.
| Batching @6.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 5.03％ |
| Citric acid | 0.35％ |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.4％ |
| 12M8P?CMC | 0.5％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder mixes with 12M8P is dried, adds then in the water of 145-150 ℉, mixes 25 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds at 195 ℉.Then products therefrom is cooled to 165 ℉, (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.43, and viscosity is 33.5 centipoises, keeps stable in 6 weeks, and no clear liquid separates, no precipitum.
Embodiment 24: low pH beverage
5.0% CaCl that contains with 0.5%
280:20MCC/12M8P CMC composition add 0.6% Ai Kuilun
12M8P CMC prepares sample.
| Batching @7.5 gram protein/8 ounce (part) | Weight % |
| Cider concentrate (Brix Scale 38.5) | 4.50 |
| Sugar | 8.00 |
| Soybean protein separator XT40N | 3.00 |
| Tricalcium phosphate | 0.10 |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.50 |
| 12M8P?CMC | 0.60 |
| Citric acid | 0.56 |
| Water | Be assigned to 100% |
At 155-160 ℉ the soybean protein separator is added in 80% available water, mixed 15 minutes.Then, add and do sugar and the TCP that mixes, mixed again 5 minutes.Then, will contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder is dispersed in the gained mixture, simultaneously temperature is continued to remain between 155-160 ℉, mixes 15 minutes.And then add 12M8P CMC, mix until hydration, or mixed about 10 minutes.Products therefrom is cooled to 100-110 ℉.Dilution fruit juice concentrates and citric acid in the available water of remainder then adds it in above-mentioned preparation and mixed 5 minutes.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds at 195 ℉.Then products therefrom is cooled to 165 ℉, (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.17, and viscosity is 38.0 centipoises, keeps stable in 6 weeks, and no clear liquid separates, no precipitum.
Embodiment 25: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/12M8P CMC composition add 0.35%AMD 783 Danisco HM pectin and prepare sample.
| Batching @7.5 gram protein/8 ounce (part) | Weight % |
| Sugar | 9.00 |
| Whey protein sepd Bi Pro | 3.00 |
| Tricalcium phosphate | 0.32 |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.40 |
| HM pectin | 0.35 |
| Citric acid | 0.50 |
| Water | Be assigned to 100% |
To contain 5.0% CaCl at 145-150 ℉
2The 80:20MCC/12M8P CMC of powder is dispersed in 80% the available water, mixes 15 minutes.Add other AMD 783HM pectin then, and mix, perhaps mixed about 10 minutes until hydration.And then the adding whey protein sepd, mixed 15 minutes.Then, add and do sugar and the TCP that mixes, mixed again 5 minutes.Then products therefrom is cooled to 100-110 ℉.Use remaining dilutable water citric acid then, it is added above-mentioned preparation and mixed 5 minutes.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds at 195 ℉.Then products therefrom is cooled to 165 ℉, (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.26, and viscosity is 14.5 centipoises, keeps stable in 4 weeks, has the trace clear liquid to separate no precipitum.
Embodiment 26: low pH beverage
3.0% CaCl that contains with 0.75%
260:40MCC/12M8P CMC preparation of compositions than the lower protein content sample.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 3.0% CaCl 2MCC/12M8P CMC (60:40) | 0.75％ |
| Water | Be assigned to 100% |
To contain 3.0% CaCl
2The 60:40MCC/12M8P CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds at 195 ℉.Then products therefrom is cooled to 165 ℉, (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.28, and viscosity is 13.5 centipoises, keeps stable in 4 weeks, and no clear liquid separates, no precipitum.
Embodiment 27: low pH beverage
3.0% CaCl that contains with 0.75%
2The medium protein content sample of 60:40MCC/12M8P CMC preparation of compositions.
| Batching @4.75 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 3.38％ |
| Citric acid | 0.25％ |
| Contain 3.0% CaCl 2MCC/12M8P CMC (60:40) | 0.75％ |
| Water | Be assigned to 100% |
To contain 3.0% CaCl
2The 60:40MCC/12M8P CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds at 195 ℉.Then products therefrom is cooled to 165 ℉, (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.83, and viscosity is 18.6 centipoises, keeps stable in 4 weeks, and no clear liquid separates, and trace is to there not being precipitum.
Embodiment 28: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/HP-1050B1.1DS CMC composition add 0.35%HP-1050B CMC and prepare sample.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/HP-1050B CMC (80:20) | 0.4％ |
| HP-1050B?CMC | 0.35％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20 MCC/HP-1050B CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add HP-1050B CMC, mix until hydration, or mixed about 10 minutes.Then add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (50/50 blend) then, mixed 5 minutes.Add defoamer (Hi-MarS-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then 195.F carried out pasteurization 15 seconds to products therefrom, and divided two sections (2000 pounds/square inch, 500 pounds/square inch) homogenizes under 2500 pounds/square inch pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.27, and viscosity is 125 centipoises, keeps stable in 6 weeks, and no clear liquid separates, no precipitum.
Embodiment 29: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/HP-1050B 1.1DS CMC composition add 0.35%HP-1050B CMC and prepare sample.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/HP-1050B CMC (80:20) | 0.4％ |
| HP-1050B?CMC | 0.35％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/HP-1050B CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add HP-1050B CMC, mix until hydration, or mixed about 10 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds at 195 ℉.Products therefrom is cooled to 165 ℉, and (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.25, and viscosity is 87.2 centipoises, keeps stable in 2 weeks, and no clear liquid separates, no precipitum.
Embodiment 30: low pH beverage
5.0% CaCl that contains with 0.4%
280:20MCC/Akzo 1.1DS CMC composition add 0.35% Akzo 1.1DS CMC and prepare sample.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/Akzo 1.1DS CMC (80:20) | 0.4％ |
| Akzo1.1DS?CMC | 0.35％ |
| Water | Be assigned to 100% |
To contain 5.0%CaCl
2The 80:20MCC/Akzo 1.1DS CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add Akzo 1.1DS CMC, mix until hydration, or mixed about 10 minutes.Then add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (50/50 blend) then, mixed 5 minutes.Add defoamer (Hi-MarS-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds, and under 2500 pounds/square inch pressure, divide two sections (2000 pounds/square inch, 500 pounds/square inch) homogenizes at 195 ℉.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.37, and viscosity is 27 centipoises, keeps stable in 3 weeks, and no clear liquid separates, no precipitum.
Embodiment 31: low pH beverage
5.0% CaCl that contains with 0.5%
280:20MCC/Akzo 1.1DS CMC composition add 0.33% Akzo 1.1DS CMC and prepare sample.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/Akzo 1.1DS CMC (80:20) | 0.5％ |
| Akzo1.1DS?CMC | 0.33％ |
| Water | Be assigned to 100% |
To contain 5% CaCl
2The 80:20MCC/Akzo 1.1DS CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add Akzo 1.1DS CMC, mix until hydration, or mixed about 10 minutes.Then add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (50/50 blend) then, mixed 5 minutes.Add defoamer (Hi-MarS-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds, and under 2500 pounds/square inch pressure, divide two sections (2000 pounds/square inch, 500 pounds/square inch) homogenizes at 195 ℉.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.32, and viscosity is 35.5 centipoises, keeps stable in 3 weeks, and no clear liquid separates, no precipitum.
Embodiment 32: low pH beverage
5.0% CaCl that contains with 0.6%
280:20 MCC/Akzo 1.1DS CMC composition add 0.31% Akzo 1.1DS CMC and prepare sample.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/Akzo 1.1DS CMC (80:20) | 0.6％ |
| Akzo1.1DS?CMC | 0.31％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/Akzo 1.1DS CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add Akzo1.1, mix until hydration, or mixed about 10 minutes.Then add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (50/50 blend) then, mixed 5 minutes.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.Then products therefrom was carried out pasteurization 15 seconds, and under 2500 pounds/square inch pressure, divide two sections (2000 pounds/square inch, 500 pounds/square inch) homogenizes at 195 ℉.At last, mixture is cooled to 20 ℃ and carry out can.The pH of products therefrom is 4.27, and viscosity is 53.5 centipoises, keeps stable in 3 weeks, and no clear liquid separates, no precipitum.
Embodiment 33: add calcium milk
5.0% CaCl that contains with 0.143%
280:20MCC/12M8P CMC composition and 0.117% food-grade calcium carbonate powder prepare sample.
| Add the calcium preparation batching | Weight % |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.143％ |
| FG6 calcium carbonate | 0.117％ |
| Skimmed milk | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder and FG6 calcium carbonate are done and are mixed.Under high shear, the gained mixture is dispersed in the skimmed milk then.Reduce shearing force, at utmost to reduce the excess air in the products therefrom.Miniature Se Mikesi UHT/HTST of coupling and Niro-Soavi refiner carried out pasteurization 6-8 seconds at 280-285 ℉ to products therefrom, divided two sections (2000 pounds/square inch, 500 pounds/square inch) homogenizes under 3000 pounds/square inch pressure.At last, mixture is cooled to 40 ℉ and carry out can.The pH of products therefrom is 6.74, and viscosity is 7.8 centipoises, keeps stable in 4 weeks, and trace is to there not being precipitum.
Embodiment 34: chocolate milk
Contain 5.0% CaCl with 0.2%
280:20MCC/12M8P CMC preparation of compositions sample.
| The chocolate milk batching | Weight % |
| Contain 5.0% CaCl 2MCC/12M8P CMC | 0.20％ |
| Sugar | 7.50％ |
| Cocoa power | 1.75％ |
| Skimmed milk | Be assigned to 100% |
To contain 5.0% CaCl
280:20MCC/12M8P CMC powder do mixed with sugar and cocoa power.Utilize propeller mixer under the effect of moderate shear power, the gained mixture to be dispersed in the skimmed milk then.Reduce shearing force, at utmost to reduce the excess air in the products therefrom.Miniature Se Mikesi UHT/HTST of coupling and Niro-Soavi refiner carried out pasteurization 6 seconds at 284 ℉ to products therefrom, divided two sections (2000 pounds/square inch, 500 pounds/square inch) homogenizes under 2500 pounds/square inch pressure.At last, mixture is cooled to 40 ℉ and carry out can.The pH of products therefrom is 6.72, and viscosity is 14.2 centipoises, keeps stable in 4 weeks, and trace is not to there being precipitum, and nothing is separated or the gelling phenomenon.
Embodiment 35: low pH salad dressing
At room temperature (70 ℉) contains 5.0% CaCl with 16.5 grams
2The 80:20MCC/ Ai Kui human relations 12M8P of powder is dispersed in the water, mixes 5 minutes.Add 2 gram xanthans then, mix until hydration, or mixed about 3 minutes.In dispersion, add corn steep liquor then, then add doing of sugar, buttermilk powder, maltodextrin, yolk powder, MSG, garlic powder, onion powder, potassium sorbate and mustard meal and mix thing.Add liquid soybean oil, then add salt and vinegar.The milled mixtures and the degassing.
Resulting composition is as follows:
| Batching | Weight % |
| Corn steep liquor, 42DE | 12.00 |
| Soybean oil | 5.00 |
| Vinegar, 120 grains | 5.00 |
| Sugar | 4.00 |
| The fermentation buttermilk powder | 4.00 |
| Salt salt | 2.00 |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 1.65 |
| Maltodextrin M-100 | 1.50 |
| Yolk powder | 0.50 |
| MSG | 0.30 |
| Xanthans | 0.20 |
| Garlic powder | 0.18 |
| Onion powder | 0.18 |
| Potassium sorbate | 0.10 |
| Mustard meal | 0.05 |
| Water | Be assigned to 100% |
Sample left in 8 ounces the jar, according to the measuring space viscosity and the stability in 24 hours, 1 week, 2 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 3 rotating shafts.The viscosity result is as follows:
Contain 5.0% CaCl
2MCC/ Ai Kuilun
12M8P CMC (80:20) changes with viscosity after 0.20% xanthans is used in combination with 1.65% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 7150 centipoises | 7150 centipoises | 7100 centipoises | 6900 centipoises | 6380 centipoises |
The above results shows, contains 5.0% CaCl
2MCC/1.2 DS 12M8P CMC (80:20) product in low pH salad dressing is used, provide necessary stability.
Embodiment 36: low pH salad dressing
At room temperature (70 ℉) contains 5.0% CaCl with 16.5 grams
280:20MCC/Cellogen
The HP1050BCMC powder is dispersed in the water, mixes 5 minutes.Add 2 gram xanthans then, mix until hydration, or mixed about 3 minutes.In dispersion, add corn steep liquor then, then add doing of sugar, buttermilk powder, maltodextrin, yolk powder, MSG, garlic powder, onion powder, potassium sorbate and mustard meal and mix thing.Add liquid soybean oil, then add salt and vinegar.The milled mixtures and the degassing.
Resulting composition is as follows:
| Batching | Weight % |
| Corn steep liquor, 42DE | 12.00 |
| Soybean oil | 5.00 |
| Vinegar, 120 grains | 5.00 |
| Sugar | 4.00 |
| The fermentation buttermilk powder | 4.00 |
| Salt | 2.00 |
| Contain 5.0% CaCl 2MCC/HP1050B CMC (80:20) | 1.65 |
| Maltodextrin M-100 | 1.50 |
| Yolk powder | 0.50 |
| MSG | 0.30 |
| Xanthans | 0.20 |
| Garlic powder | 0.18 |
| Onion powder | 0.18 |
| Potassium sorbate | 0.10 |
| Mustard meal | 0.05 |
| Water | Be assigned to 100% |
Sample left in 8 ounces the jar, according to the measuring space viscosity and the stability in 24 hours, 1 week, 2 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 3 rotating shafts.The viscosity result is as follows:
Contain 5.0% CaCl
2MCC/Cellogen HP1050B CMC (80:20) change with viscosity after 0.20% xanthans is used in combination with 1.65% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 7500 centipoises | 8250 centipoises | 8250 centipoises | 8050 centipoises | 7630 centipoises |
The above results shows, contains 5.0% CaCl
2MCC/1.2 DS HP1050B CMC (80:20) product in low pH salad dressing is used, provide necessary stability.
Embodiment 37: low pH salad dressing
At room temperature (70 ℉) contains 5.0% CaCl with 16.5 grams
280:20MCC/Akzo 1.1 DSCMC of powder are dispersed in the water, mix 5 minutes.Add 2 gram xanthans then, mix until hydration, or mixed about 3 minutes.In dispersion, add corn steep liquor then, then add doing of sugar, buttermilk powder, maltodextrin, yolk powder, MSG, garlic powder, onion powder, potassium sorbate and mustard meal and mix thing.Add liquid soybean oil, then add salt and vinegar.The milled mixtures and the degassing.
Resulting composition is as follows:
| Batching | Weight % |
| Corn steep liquor, 42DE | 12.00 |
| Soybean oil | 5.00 |
| Vinegar, 120 grains | 5.00 |
| Sugar | 4.00 |
| The fermentation buttermilk powder | 4.00 |
| Salt | 2.00 |
| Contain 5.0% CaCl 2MCC/Akzo 1.1CMC (80:20) | 1.65 |
| Maltodextrin M-100 | 1.50 |
| Yolk powder | 0.50 |
| MSG | 0.30 |
| Xanthans | 0.20 |
| Garlic powder | 0.18 |
| Onion powder | 0.18 |
| Potassium sorbate | 0.10 |
| Mustard meal | 0.05 |
| Water | Be assigned to 100% |
Sample left in 8 ounces the jar, according to the measuring space viscosity and the stability in 24 hours, 1 week, 2 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 3 rotating shafts.The viscosity result is as follows:
Contain 5.0% CaCl
2MCC/Akzo1.1DS CMC (80:20) change with viscosity after 0.20% xanthans is used in combination with 1.65% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 6350 centipoises | 6300 centipoises | 6275 centipoises | 6250 centipoises | 5775 centipoises |
The above results shows, contains 5.0% CaCl
2MCC/Akzo1.1DS CMC (80:20) product in low pH salad dressing is used, provide necessary stability.
Embodiment 38: low pH salad dressing
At room temperature (70 ℉) contains 5.0% CaCl with 16.5 grams
280:20 MCC/Akzo 1.2 DSCMC of powder are dispersed in the water, mix 5 minutes.Add 2 gram xanthans then, mix until hydration, or mixed about 3 minutes.In dispersion, add corn steep liquor then, then add doing of sugar, buttermilk powder, maltodextrin, yolk powder, MSG, garlic powder, onion powder, potassium sorbate and mustard and mix thing.Add liquid soybean oil, then add salt and vinegar.The milled mixtures and the degassing.
Resulting composition is as follows:
| Batching | Weight % |
| Corn steep liquor, 42DE | 12.00 |
| Soybean oil | 5.00 |
| Vinegar, 120 grains | 5.00 |
| Sugar | 4.00 |
| The fermentation buttermilk powder | 4.00 |
| Salt | 2.00 |
| Contain 5.0% CaCl 2MCC/Akzo 1.1 DS CMC (80:20) | 1.65 |
| Maltodextrin M-100 | 1.50 |
| Yolk powder | 0.50 |
| MSG | 0.30 |
| Xanthans | 0.20 |
| Garlic powder | 0.18 |
| Onion powder | 0.18 |
| Potassium sorbate | 0.10 |
| Mustard meal | 0.05 |
| Water | Be assigned to 100% |
Sample left in 8 ounces the jar, according to the measuring space viscosity and the stability in 24 hours, 1 week, 2 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 3 rotating shafts.The viscosity result is as follows:
Contain 5.0% CaCl
2MCC/Akzo 1.2DS CMC (80:20) change with viscosity after 0.20% xanthans is used in combination with 1.65% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 5680 centipoises | 6025 centipoises | 6025 centipoises | 5900 centipoises | 5350 centipoises |
The above results shows, contains 5.0% CaCl
2MCC/Akzo 1.2 DS CMC (80:20) products in low pH salad dressing is used, provide necessary stability.
Embodiment 39: low pH salad dressing
At room temperature (70 ℉) contains 5.0% CaCl with 16.5 grams
2The 80:20MCC/ Ai Kuilun of powder
9M65XF CMC is dispersed in the water, mixes 5 minutes.Add 2 gram xanthans then, mix until hydration, or mixed about 3 minutes.In dispersion, add corn steep liquor then, then add doing of sugar, buttermilk powder, maltodextrin, yolk powder, MSG, garlic powder, onion powder, potassium sorbate and mustard meal and mix thing.Add liquid soybean oil, then add salt and vinegar.The milled mixtures and the degassing.
Resulting composition is as follows:
Sample left in 8 ounces the jar, according to the measuring space viscosity and the stability in 24 hours, 1 week, 2 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 3 rotating shafts.The viscosity result is as follows:
Contain 5.0% CaCl
2MCC/9M65XF CMC (80:20) change with viscosity after 0.20% xanthans is used in combination with 1.65% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 7500 centipoises | 6700 centipoises | 5950 centipoises | 5200 centipoises | 4900 centipoises |
The above results shows that used MCC/9M65XF 0.9DS CMC (80:20) is so effective not as 1.2 DS CMC samples aspect the maintenance viscosity.
Embodiment 40: low pH salad dressing
At room temperature (70 ℉) contains 5.0% CaCl with 16.5 grams
2The 80:20MCC/ Ai Kuilun of powder
9H4FCMC is dispersed in the water, mixes 5 minutes.Add 2 gram xanthans then, mix until hydration, or mixed about 3 minutes.In dispersion, add corn steep liquor then, then add doing of sugar, buttermilk powder, maltodextrin, yolk powder, MSG, garlic powder, onion powder, potassium sorbate and mustard meal and mix thing.Add liquid soybean oil, then add salt and vinegar.The milled mixtures and the degassing.Resulting composition is as follows:
Sample left in 8 ounces the jar, according to the measuring space viscosity and the stability in 24 hours, 1 week, 2 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 3 rotating shafts.The viscosity result is as follows:
Contain 5.0% CaCl
2MCC/9H4F CMC (80:20) change with viscosity after 0.20% xanthans is used in combination with 1.65% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 4475 centipoises | 3850 centipoises | 3150 centipoises | 2750 centipoises | 2500 centipoises |
The above results shows, contains 5.0% CaCl
2MCC/ Ai Kui human relations 9H4F0.9DS CMC (80:20) product keeping aspect the viscosity not as adopting 5.0% CaCl that contains of 1.2DS CMC
2The 80:20MCC/CMC sample so effective.
Embodiment 41: the salad dressing that available spoon is taken
At room temperature (70 ℉) contains 4% CaCl with 5.25 grams
280/20 MCC/9H4F CMC of powder is dispersed in 60% the available water, mixes 5 minutes.Then xanthans and sugar are done and mixed, mix until hydration, or mixed about 5 minutes.The thing that do to mix that then adds yolk powder, EDTA, garlic powder, onion powder, potassium sorbate and mustard meal mixed 3 minutes or up to sneaking into fully.Add liquid soybean oil then.In addition starch, vinegar and salt are added in the 40% remaining available water.This mixture is heated to 185 ℉-190 ℉, kept 10 minutes, be cooled to 100 ℉ then.Two mixtures are all added Hobart (hobart) mix in the bowl, they are mixed to evenly.Grind the gained mixture and the degassing then, carry out can again.Resulting composition is as follows:
| Batching | Weight % |
| Soybean oil | 30.00 |
| Vinegar, 120 grains | 5.50 |
| Sugar | 4.00 |
| Salt | 2.50 |
| Contain 4% CaCl 280/20MCC/9H4F | 0.525 |
| THERMFLO food starch---modification | 3.50 |
| Yolk powder | 1.50 |
| Cough up piperazine butylamine calcium EDTA | 0.01 |
| Xanthans | 0.40 |
| Garlic powder | 0.01 |
| Onion powder | 0.01 |
| Potassium sorbate | 0.10 |
| Mustard meal | 0.25 |
| Water | Be assigned to 100% |
Sample left in 8 ounces the jar, according to the measuring space viscosity in 24 hours, 1 week, 2 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 4 T-shaped rotating shafts.The viscosity result is as follows:
Contain 4% CaCl
280/20MCC/9H4F change with viscosity after 0.40% xanthans is used in combination with 0.525% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 47500 centipoises | 55500 centipoises | 54000 centipoises | 51500 centipoises | 51500 centipoises |
PRELIMINARY RESULTS shows that the MCC based stabilizer component that reduces more than 30% still might obtain suitable viscosity/rheological characteristic.
Embodiment 42: the salad dressing that available spoon is taken
At room temperature (70 ℉) contains 4% CaCl with 5.25 grams
2The 80/20MCC/HP1215C CMC of powder is dispersed in 60% the available water, mixes 5 minutes.Then xanthans and sugar are done and mixed, mix until hydration, or mixed about 5 minutes.The thing that do to mix that then adds yolk powder, EDTA, garlic powder, onion powder, potassium sorbate and mustard meal mixed 3 minutes or up to sneaking into fully.Add liquid soybean oil then.In addition starch, vinegar and salt are added in the 40% remaining available water.This mixture is heated to 185 ℉-190 ℉, kept 10 minutes, be cooled to 100 ℉ then.Two mixtures are all added the Hobart mix in the bowl, they are mixed to evenly.Grind the gained mixture and the degassing then, carry out can again.Resulting composition is as follows:
| Batching | Weight % |
| Soybean oil | 30.00 |
| Vinegar, 120 grains | 5.50 |
| Sugar | 4.00 |
| Salt | 2.50 |
| Contain 4% CaCl 280/20MCC/HP1215C | 0.525 |
| THERMFLO food starch---modification | 3.50 |
| Yolk powder | 1.50 |
| Cough up piperazine butylamine calcium EDTA | 0.01 |
| Xanthans | 0.40 |
| Garlic powder | 0.01 |
| Onion powder | 0.01 |
| Potassium sorbate | 0.10 |
| Mustard meal | 0.25 |
| Water | Be assigned to 100% |
Sample left in 8 ounces the jar, according to the measuring space viscosity in 24 hours, 1 week, 2 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 4 T-shaped rotating shafts.The viscosity result is as follows:
Contain 4% CaCl
280/20MCC/HP1215C change with viscosity after 0.40% xanthans is used in combination with 0.525% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 91000 centipoises | 98000 centipoises | 101000 centipoises | 99000 centipoises | 96000 centipoises |
PRELIMINARY RESULTS shows that the MCC based stabilizer component that reduces more than 30% still might obtain much the same rheological characteristic, can reduce consumption more and obtain much the same viscosity.
Embodiment 43: the salad dressing that available spoon is taken
At room temperature (70 ℉) contains 3% CaCl with 5.25 grams
280/20 MCC/12M31P CMC of powder is dispersed in 60% the available water, mixes 5 minutes.Then xanthans and sugar are done and mixed, mix until hydration, or mixed about 5 minutes.The thing that do to mix that then adds yolk powder, EDTA, garlic powder, onion powder, potassium sorbate and mustard meal mixed 3 minutes or up to sneaking into fully.Add liquid soybean oil then.In addition starch, vinegar and salt are added in the 40% remaining available water.This mixture is heated to 185 ℉-190 ℉, kept 10 minutes, be cooled to 100 ℉ then.Two mixtures are all added the Hobart mix in the bowl, they are mixed to evenly.Grind the gained mixture and the degassing then, carry out can again.Resulting composition is as follows:
| Batching | Weight % |
| Soybean oil | 30.00 |
| Vinegar, 120 grains | 5.50 |
| Sugar | 4.00 |
| Salt | 2.50 |
| Contain 3% CaCl 280/20MCC/12M31P | 0.525 |
| THERMFLO food starch---modification | 3.50 |
| Yolk powder | 1.50 |
| Cough up piperazine butylamine calcium EDTA | 0.01 |
| Xanthans | 0.40 |
| Garlic powder | 0.01 |
| Onion powder | 0.01 |
| Potassium sorbate | 0.10 |
| Mustard meal | 0.25 |
| Water | Be assigned to 100% |
Sample left in 8 ounces the jar, according to the measuring space viscosity in 24 hours, 1 week and 2 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 4 T-shaped rotating shafts.The viscosity result is as follows:
Contain 3% CaCl
280/20MCC/12M31P change with viscosity after 0.40% xanthans is used in combination with 0.525% content
| 24 hours | 1 |
2 weeks |
| 56500 centipoises | 70500 centipoises | 68000 centipoises |
PRELIMINARY RESULTS shows that the MCC based stabilizer component that reduces more than 30% still might obtain suitable viscosity/rheological characteristic.
Embodiment 44: the salad dressing that available spoon is taken
At room temperature (70 ℉) contains 4% CaCl with 5.25 grams
2The 80/20MCC/Akzo 1.3DS CMC of powder is dispersed in 60% the available water, mixes 5 minutes.Then xanthans and sugar are done and mixed, mix until hydration, or mixed about 5 minutes.The thing that do to mix that then adds yolk powder, EDTA, garlic powder, onion powder, potassium sorbate and mustard meal mixed 3 minutes or up to sneaking into fully.Add liquid soybean oil then.In addition starch, vinegar and salt are added in the 40% remaining available water.This mixture is heated to 185 ℉-190 ℉, kept 10 minutes, be cooled to 100 ℉ then.Two mixtures are all added the Hobart mix in the bowl, they are mixed to evenly.Grind the gained mixture and the degassing then, carry out can again.Resulting composition is as follows:
| Batching | Weight % |
| Soybean oil | 30.00 |
| Vinegar, 120 grains | 5.50 |
| Sugar | 4.00 |
| Salt | 2.50 |
| Contain 4% CaCl 280/20MCC/Akzo 1.3DS | 0.525 |
| THERMFLO food starch---modification | 3.50 |
| Yolk powder | 1.50 |
| Cough up piperazine butylamine calcium EDTA | 0.01 |
| Xanthans | 0.40 |
| Garlic powder | 0.01 |
| Onion powder | 0.01 |
| Potassium sorbate | 0.10 |
| Mustard meal | 0.25 |
| Water | Be assigned to 100% |
Sample left in 8 ounces the jar, according to the measuring space viscosity in 24 hours, 1 week and 2 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 4 T-shaped rotating shafts.The viscosity result is as follows:
Contain 4% CaCl
280/20MCC/Akzo 1.3DS change with viscosity after 0.40% xanthans is used in combination with 0.525% content
| 24 hours | 1 |
2 weeks |
| 58000 centipoises | 71000 centipoises | 71000 centipoises |
PRELIMINARY RESULTS shows that the MCC based stabilizer component that reduces more than 30% still might obtain suitable viscosity/rheological characteristic.
Embodiment 45:Akucell AF2895-sauce
With containing 4% CaCl
280/20MCC/Akzo Akucell AF2895 CMC and other edible compositions prepare sauce, as shown in the table:
| Composition | Control sample weight % | Sample A weight % | Sample B weight % |
| Water | 30.70 | 29.70 | 30.20 |
| Purifying is baked hot red pepper | 30.00 | 30.00 | 30.00 |
| Sugar | 22.00 | 22.00 | 22.00 |
| Rice vinegar | 9.00 | 9.00 | 9.00 |
| Salt | 4.00 | 4.00 | 4.00 |
| The high DS CMC of MCC/ * | 0.00 | 2.50 | 1.00 |
| Starch ** | 1.50 | 0.00 | 1.00 |
| Chilli powder | 1.50 | 1.50 | 1.50 |
| Mashed garlic | 1.00 | 1.00 | 1.00 |
| The ginger powder | 0.20 | 0.20 | 0.20 |
| Potassium sorbate | 0.10 | 0.10 | 0.10 |
| 100.00 | 100.00 | 100.00 |
*Contain 4% CaCl
2MCC/Akzo Akucell AF2895CMC (80/20)
*National starch food Creative Company (National Starch Food Innovation)-Colflo 67
Sauce pH value---3.5
For sample A and B, MCC/Akzo Akucell AF2895 composition is dispersed in the water.For sample B, MCC/Akucell AF2895 composition is dispersed in all available water; And, MCC/Akzo Akucell AF2895 composition is dispersed in whole available water of 50% for sample A.Mixed about 5 minutes with the Lighting blender.Dispersion is transferred in the Silverson blender.The blending purifying is baked hot red pepper, sugar, salt, chilli powder, mashed garlic, ginger powder and potassium sorbate separately.The dispersion that will contain MCC/Akucell AF2895 composition adds in the Thermomixer blender, and the roasting hot red pepper mixture of purifying is slowly added in the described dispersion.For control sample and sample A, starch is sneaked in the remaining water, form slurry, add then in this mixture.Under 185 ℉, starch was mixed about 5 minutes.Add rice vinegar, under situation about not heating, continue to mix 5 minutes.The gained mixture is transferred in the jar, and room temperature is deposited.
Measure three sauces with the Brookfield RVt viscosimeter of being furnished with No. 3 rotating shafts under 10 rev/mins speed, promptly the viscosity of control sample, sample A and sample B is 30 seconds.Minute is divided into initial time (sauce is stored in time in separately the jar respectively), measures 1 week of back and measure 8 weeks of back for the first time for the first time, and it the results are shown in following table.
Viscosity changes
| The control sample centipoise | Sample A centipoise | Sample B centipoise | |
| Initial viscosity | 4050 | 3850 | 3550 |
| 1 week | 4350 | 3800 | 4000 |
| 8 weeks | 4800 | 4050 | 3800 |
# Brookfield RVt viscosimeter---No. 3 rotating shafts, speed are 10 rev/mins, measure 30 seconds.
The viscosity of control sample continues to increase in time, the 8 final increases in week back, 750 centipoises, and the viscosity of sample A and sample B almost remains on par in the identical time period, and wherein sample A only increases by 200 centipoises, and sample B only increases by 250 centipoises.The result shows, contains 4.0% CaCl
2MCC/Akzo AkucellAF2895 (80/20) composition comprise the CMC of high substituted degree, improved the stability of corresponding sauce.
Embodiment 46: fruit filling
3% CaCl that contains with 0.35%
280:20MCC/12M31P CMC prepare sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| Contain 3% CaCl 2MCC/12M31P 80/20 | 0.35％ |
| Water | Be assigned to 100% |
The 80:20 composition of MCC/12M31P CMC and LM amidated pectin Grinsted LA 410 done mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 3925 centipoises, and its Brix Scale is 37 °.After 400 ℉ bake 10 minutes, sample be paved with the cookies flat board 40.15% on.Place after 24 hours, make this filling material break required power be 35.375 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 47: fruit filling
3% CaCl that contains with 0.40%
280:20MCC/12M31P CMC prepare sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo 67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| Contain 3% CaCl 2MCC/12M31P 80/20 | 0.40％ |
| Water | Be assigned to 100% |
The 80:20 composition of MCC/12M31P CMC and LM amidated pectin Grinsted LA 410 done mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 4200 centipoises, and its Brix Scale is 36.5 °.After 400 ℉ baked 10 minutes, sample was paved with 38.43% of cookies flat board.Place after 24 hours, make this filling material break required power be 39.405 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 48: fruit filling
4% CaCl that contains with 0.35%
280:20MCC/Akzo 1.3DS high viscosity CMC prepare sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo 67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| Contain 4% CaCl 2MCC/Akzo1.3DS high viscosity CMC 80/20 | 0.35％ |
| Water | Be assigned to 100% |
To containing 4% CaCl
2The 80:20 composition of MCC/Akzo 1.3DS high viscosity CMC and LM amidated pectin Grinsted LA 410 do and mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 5050 centipoises, and its Brix Scale is 36.5 °.After 400 ℉ baked 10 minutes, sample was paved with 34.86% of cookies flat board.Place after 24 hours, make this filling material break required power be 37.875 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 49: fruit filling
4% CaCl that contains with 0.40%
280:20MCC/Akzo 1.3DS high viscosity CMC prepare sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo 67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| Contain 4% CaCl 2MCC/Akzo 1.3DS high viscosity CMC 80/20 | 0.40％ |
| Water | Be assigned to 100% |
To containing 4% CaCl
2The 80:20 composition of MCC/Akzo 1.3DS high viscosity CMC and LM amidated pectin Grinsted LA 410 do and mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 5150 centipoises, and its Brix Scale is 36 °.After 400 ℉ baked 10 minutes, sample was paved with 27.72% of cookies flat board.Place after 24 hours, make this filling material break required power be 38.568 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 50: fruit filling
4% CaCl that contains with 0.35%
280:20MCC/HP1215C CMC prepare sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo 67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| Contain 4% CaCl 2MCC/HP 1215C 80/20 | 0.35％ |
| Water | Be assigned to 100% |
To containing 4% CaCl
2The 80:20 composition of MCC/HP1215C CMC and LM amidated pectin Grinsted LA 410 do and mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 3650 centipoises, and its Brix Scale is 36 °.After 400 ℉ baked 10 minutes, sample was paved with 40.15% of cookies flat board.Place after 24 hours, make this filling material break required power be 33.973 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 51: fruit filling
4% CaCl that contains with 0.40%
280:20MCC/HP1215C CMC and the preparation sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo 67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| Contain 4% CaCl 2MCC/HP1215C 80/20 | 0.40％ |
| Water | Be assigned to 100% |
To containing 4% CaCl
2The 80:20 composition of MCC/HP1215C CMC and LM amidated pectin Grinsted LA 410 do and mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 3950 centipoises, and its Brix Scale is 36 °.After 400 ℉ baked 10 minutes, sample was paved with 37.57% of cookies flat board.Place after 24 hours, make this filling material break required power be 30.164 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 52: fruit filling
4% CaCl that comprises with 0.35%
280:20MCC/9H4F CMC prepare sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo 67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| Contain 4% CaCl 2MCC/9H4F 80/20 | 0.35％ |
| Water | Be assigned to 100% |
To containing 4% CaCl
2The 80:20 composition of MCC/9H4F CMC and LM amidated pectin Grinsted LA 410 do and mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 3050 centipoises, and its Brix Scale is 35.5 °.After 400 ℉ baked 10 minutes, sample was paved with 69.72% of cookies flat board.Place after 24 hours, make this filling material break required power be 26.321 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 53: fruit filling
4% CaCl that comprises with 0.40%
280:20MCC/9H4F CMC prepare sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo 67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| Contain 4% CaCl 2MCC/9H4F 80/20 | 0.40％ |
| Water | Be assigned to 100% |
To containing 4% CaCl
2The 80:20 composition of MCC/9H4F CMC and LM amidated pectin Grinsted LA 410 do and mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 3275 centipoises, and its Brix Scale is 35.5 °.After 400 ℉ baked 10 minutes, sample was paved with 55.36% of cookies flat board.Place after 24 hours, make this filling material break required power be 24.347 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 54: bakery product filling material
3% CaCl that comprises with 1.00%
280:20MCC/12M31P CMC prepare sample.
| Batching | |
| Corn steep liquor 62DE | 40.50％ |
| Sugar | 16.00％ |
| Vanilla flavor | 0.10％ |
| Potassium sorbate | 0.10％ |
| Land O Lakes sweet whey | 2.50％ |
| Farinex?VA-60-T(Tapioca) | 3.50％ |
| Citric acid | 0.09％ |
| Titanium dioxide | 0.09％ |
| Contain 3% CaCl 280:20MCC/12M31P | 1.00％ |
| Water | Preparation 100% |
The dry state composition is dried mixes for all that at first will be except that Avicel and titanium dioxide, then Avicel is disperseed 10 minutes in the mixture of corn steep liquor and water with the Silverson blender.Add titanium dioxide then, mixed 1 minute.Then the Avicel mixture is moved in the Thermomixer blender, add when product is heated to 90 ℃-95 ℃ to do and mix thing, kept 10 minutes.Then under 70 ℃-75 ℃ temperature, the filling material is poured in the jar.The initial viscosity of this sample is 150000 centipoises, and the Brix Scale of sample is 58 °.The pH of sample is 4.60.After 400 ℉ baked 10 minutes, sample was paved with 26.79% of cookies flat board.Place after 24 hours, make this filling material break required power be 24.406 the gram.This represents the hardness of this sample, represents gel strength.
Embodiment 55: bakery product filling material
4% CaCl that contains with 1.00%
280:20MCC/HP1215C CMC prepare sample.
| Batching | |
| Corn steep liquor 62DE | 40.50％ |
| Sugar | 16.00％ |
| Vanilla flavor | 0.10％ |
| Potassium sorbate | 0.10％ |
| Land O Lakes sweet whey | 2.50％ |
| Farinex?VA-60-T(Tapioca) | 3.50％ |
| Citric acid | 0.09％ |
| Titanium dioxide | 0.09％ |
| Contain 4% CaCl 2MCC/HP1215C | 1.00％ |
| Water | Preparation 100% |
The dry state composition is dried mixes for all that at first will be except that Avicel and titanium dioxide, then Avicel is disperseed 10 minutes in the mixture of corn steep liquor and water with the Silverson blender.Add titanium dioxide then, mixed 1 minute.Then the Avicel mixture is moved in the Thermomixer blender, add when product is heated to 90 ℃-95 ℃ to do and mix thing, kept 10 minutes.Then under 70 ℃-75 ℃ temperature, the filling material is poured in the jar.Sample refrigeration is 24 hours then.The initial viscosity of this sample is 180000 centipoises, and the Brix Scale of sample is 57 °.The pH of sample is 4.58.After 400 ℉ baked 10 minutes, sample was paved with 21.43% of cookies flat board.Place after 24 hours, make this filling material break required power be 22.229 the gram.This represents the hardness of this sample, represents gel strength.
The result shows, has heat endurance (in required 17%-47% spread range) with leaving eclair material that refrigeration and room temperature condition laboratory sample down prepares in because with them in 400 ℉ placement after 10 minutes, they have kept texture character and denseness.With regard to reducing cost, obtained to be similar to the stability that bakes of control sample (RC-591MCC) with lower consumption with the eclair material of MCC/HP1215C CMC and MCC/12M31P CMC preparation.
Embodiment 56: beat and water material
Comprise 5% CaCl with 0.30%
2The 80:20MCC/12M8P CMC that adds 0.10%12M8P prepares sample.
| Batching | |
| The hydrogenation plant fat | 24.00％ |
| Sugar | 12.00％ |
| Casein sodium | 2.50％ |
| Contain 5% CaCl 280/20MCC/12M8P | 0.30％ |
| CMC?12M8P | 0.10％ |
| Tween?60K | 0.105％ |
| Starplex?90 | 0.315％ |
| Water | Be assigned to 100% |
At first with 80:20MCC/12M8P and 5% CaCl
2Be dispersed in the available water, mixed 15 minutes.Then that half sugar and 12M8P is dried mixed, and add in the Avicel dispersion, mixed 10 minutes.Second half sugar and casein sodium is dried mixed, and add in the said mixture.In case all these products fully mix, mixture is heated to 145 ℉.Independently, additional mixing hydrogenated vegetable oil and emulsifying agent are heated to 140 ℉.In case it is temperature required that two-phase all is heated to, add the fatty phase of fusing at aqueous phase.At 160 ℉-170 ℉ this mixture was carried out pasteurization 30 minutes then.At 2500 pounds/square inch pressure (2000 pounds/square inch of phase I, 500 pounds/square inch of second stage) homogenize products therefrom, cool off this product then, leave under 35 ℉-40 ℉ aging 24 hours in.Products therefrom is beaten 3-6 minutes, and it is controlled that this product has good overflow, deflection and syneresis.
Embodiment 57: beat and water material
5% CaCl that comprises with 0.30%
2The 80:20MCC/12M8P CMC that adds 0.10%7HF prepares sample.
| Batching | |
| The hydrogenation plant fat | 24.00％ |
| Sugar | 12.00％ |
| Casein sodium | 2.50％ |
| Contain 5% CaCl 280/20MCC/12M8P | 0.30％ |
| CMC7HF | 0.10％ |
| Tween?60K | 0.105％ |
| Starplex?90 | 0.315％ |
| Water | Be assigned to 100% |
At first with 80:20MCC/12M8P and 5%CaCl
2Be dispersed in the available water, mixed 15 minutes.Then that half sugar and 7HF is dried mixed, and add in the Avicel dispersion, mixed 10 minutes.Second half sugar and casein sodium is dried mixed, and add in the said mixture.In case all these products fully mix, mixture is heated to 145 ℉.Independently, additional mixing hydrogenated vegetable oil and emulsifying agent are heated to 140 ℉.In case it is temperature required that two-phase all is heated to, add the fatty phase of fusing at aqueous phase.At 160 ℉-170 ℉ this mixture was carried out pasteurization 30 minutes then.At 2500 pounds/square inch pressure (2000 pounds/square inch of phase I, 500 pounds/square inch of second stage) homogenize products therefrom, cool off this product then, leave under 35 ℉-40 ℉ aging 24 hours in.Products therefrom is beaten 3-6 minutes, and it is controlled that this product has good overflow, deflection and syneresis.
Embodiment 58: rheological characteristic
Use CSL at 20 ℃
100The Kai Ruimaide instrument is levied gluey microcrystalline cellulose (80:20MCC/12M8PCMC and 5.0% CaCl
2) composition and with the rheological characteristic of 1.5% (w/w) solid water-borne dispersions of the commercial gluey microcrystalline cellulose of sodium carboxymethylcellulose coprocessing, this instrument adopts parallel-plate, and the gap is 1000 microns.Oscillation mode and rate scanning (rate sweep) pattern are adopted in this test.
After the balance 5 minutes, adopt domatic changes in amplitude mode (amplitude ramp) (logarithmic mode, 20 points), under 1 hertz frequency with the strain of oscillation mode working sample in 0.1%-100% scope.Fig. 1 has shown the elastic modelling quantity (G ') of sample and loss modulus (the G ") variation with strain.Two kinds of gluey microcrystalline cellulose samples all form gel network structure (G ' greater than G "), have similar elastic modelling quantity (G ') numerical value in low strain viscoelasticity zone.G ' descends in the improved strain district and shows, compared with the commercial microcrystalline cellulose with the sodium carboxymethylcellulose coprocessing, with 80:20MCC/12M8P CMC and 5.0% CaCl
2The easier fracture of gel network structure that gluey microcrystalline cellulose forms.
Under the rate scanning pattern, by the continuous variation pattern working sample of following domatic: (1) in 5 minutes with shear rate from 0 second
-1Be increased to 100 seconds
-1(2) maximum shear speed (100 seconds
-1) descended balance 5 minutes; (3) in 5 minutes, be reduced to 0 second
-1When Fig. 2 had shown sample increase shear rate, its viscosity was with the figure line of shear rate change.The viscosity figure line shows that two kinds of gluey microcrystalline cellulose samples all have high shear dilution property, and hydrocolloid only has weak shear thinning behavior (near the character of Newtonian fluid).80:20MCC/12M8PCMC and 5.0% CaCl
2The viscosity curve of gluey microcrystalline cellulose compositions in whole range of shear rate is all lower.Fig. 3 has shown the thixotropy curve of sample.Conventional hydrocolloid does not almost have thixotropy.80:20MCC/12M8P CMC and 5.0% CaCl
2The shear stress response of gluey microcrystalline cellulose compositions under low shear rate obviously is different from the commercial microcrystalline cellulose with the sodium carboxymethylcellulose coprocessing.
Though do not wish to be subject to any theory, it is believed that by 80:20MCC/12M8P CMC and 5.0%CaCl
2The gel network structure that gluey microcrystalline cellulose compositions forms is different from the gel network structure that is formed by the commercial microcrystalline cellulose with the sodium carboxymethylcellulose coprocessing in itself.Rupture slowlyer with the gel network structure of the commercial microcrystalline cellulose of sodium carboxymethylcellulose coprocessing, and by 80:20MCC/12M8P CMC and 5.0%CaCl
2The easier fracture of gel network structure that gluey microcrystalline cellulose compositions forms.The difference of gel network structure breakdown rate causes gel network structure to have similar elasticity under low strain, but can explain by 80:20MCC/12M8P CMC and 5.0%CaCl
2Why the gel network structure that gluey microcrystalline cellulose compositions forms ruptures sooner when shearing and has lower viscosity.
Comparative example 1: low pH beverage
With 0.5% 80:20MCC/12M8P CMC and 5.0% CaCl
2Composition adds 0.25% Ai Kuilun
12M8P CMC prepares sample.This MCC/12M8P CMC sample prepares like this: coprocessing is made it by extruder by slurry and 12M8P CMC that the wet cake of MCC makes, and spray-drying does not all add CaCl in this two step then
2Salt.Salt and spray-dried dried the mixing of coprocessing MCC/12M8P make it to account for 5% of gross weight.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.5％ |
| 12M8P?CMC | 0.25％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add 12M8P CMC and mix until hydration, perhaps mixed about 10 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.At 195 ℉ products therefrom was carried out pasteurization 15 seconds then.Product is cooled to 165 ℉, and (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The viscosity of products therefrom is 10.8 centipoises, and is unstable after 1 week, 45 millimeters clear liquids occur; Protein flocculates, and has precipitum to form slightly.
Comparative example 2: low pH beverage
80:20MCC/12M8P CMC and 5.0%CaCl with 0.5%
2Composition adds 0.25% Ai Kuilun
12M8P CMC prepares sample.This sample prepares like this: first coprocessing MCC/12M8P CMC, carry out first being processed up to MCC and 12M8P CMC by double screw extruder, and do not add CaCl
2Salt.Before spray-drying, this salt is added slurry, make it to account for 5% of gross weight.
| Batching @3.5 gram protein/8 ounce (part) | Weight % |
| The OJ concentrate | 4.21％ |
| Sugar | 8.00％ |
| Skimmed milk | 20.0％ |
| Skimmed milk power | 1.73％ |
| Citric acid | 0.25％ |
| Contain 5.0% CaCl 2MCC/12M8P CMC (80:20) | 0.5％ |
| 12M8P?CMC | 0.25％ |
| Water | Be assigned to 100% |
To contain 5.0% CaCl
2The 80:20MCC/12M8P CMC of powder is dispersed in the water of 145-150 ℉, mixes 15 minutes.And then add 12M8P CMC and mix until hydration, perhaps mixed about 10 minutes.Add milk and NFDM, and then mixed products therefrom 20 minutes, simultaneously temperature is continued to remain between 145-150 ℉.Products therefrom is cooled to 100-110 ℉.Add orange juice concentrate and citric acid (forming 50/50 blend) then, mixed 5 minutes with deionized water.Add defoamer (Hi-Mar S-030-FG, concentration is 0.1-0.2%) then,, then regulate, to replenish the water of any loss if need.At 195 ℉ products therefrom was carried out pasteurization 15 seconds then.Product is cooled to 165 ℉, and (2000 pounds/square inch, 500 pounds/square inch) are by the Man Dungaolin refiner under 2500 pounds/square inch two-part pressure.At last, mixture is cooled to 20 ℃ and carry out can.The viscosity of products therefrom is 16.6 centipoises, and is unstable after 2 weeks, because the moderate gelling takes place and form precipitum.
Comparative example 3: fruit filling
RC-591MCC with 0.50% prepares sample.
| Batching | |
| Freezing raspberry | 20.00％ |
| Sugar | 33.70％ |
| Modified starch (Colfo67) | 2.00％ |
| Potassium sorbate | 0.10％ |
| LM amidated pectin Grinsted LA 410 | 0.50％ |
| 3% calcium lactate solution | 0.50％ |
| 50% citric acid solution | 0.70％ |
| RC-591 | 0.50％ |
| Water | Be assigned to 100% |
RC-591 MCC and LM amidated pectin Grinsted LA 410 done mix, add then in the available water, in the Thermomixer blender, mix with high shear force.This married operation continues 7 minutes.When continuing stirring, doing of starch, sugar and potassium sorbate mixed thing add in the said mixture.When carrying out this adding operation, mixture is heated to 90 ℃.In a single day temperature reaches 90 ℃, promptly keeps this temperature, and continues to mix 10 minutes.Next, add fruit, mixed again 10 minutes.Add calcium lactate solution and citric acid solution then successively.Pour the filling material into jar immediately.The initial viscosity of this sample is 3750 centipoises, and its Brix Scale is 37 °.After 400 ℉ baked 10 minutes, sample was paved with 39.29% of cookies flat board.Place after 24 hours, make this filling material break required power be 37.324 the gram.This represents the hardness of this sample, represents gel strength.
Comparative example 4: the salad dressing that available spoon is taken
At room temperature (70 ℉) is with 7.5 grams
RC-591 MCC powder is dispersed in 60% the available water, mixes 5 minutes.Then xanthans and sugar are done and mixed, mix until hydration, or mixed about 5 minutes.The thing that do to mix that then adds yolk powder, EDTA, garlic powder, onion powder, potassium sorbate and mustard meal mixed 3 minutes or up to sneaking into fully.Add liquid soybean oil then.In addition starch, vinegar and salt are added in the 40% remaining available water.This mixture is heated to 185 ℉-190 ℉, kept 10 minutes, be cooled to 100 ℉ then.Two mixtures are all added the Hobart mix in the bowl, they are mixed to evenly.Grind the gained mixture and the degassing then, carry out can again.Resulting composition is as follows:
Sample left in 8 ounces the jar, according to the measuring space viscosity in 24 hours, 1 week, 2 weeks, 3 weeks and 4 weeks.Viscosity is measured under 10 rev/mins speed with the Brookfield RVT viscosity apparatus of being furnished with No. 4 T-shaped rotating shafts.The viscosity result is as follows:
RC-591 changes with viscosity after 0.40% xanthans is used in combination with 0.75% content
| 24 hours | 1 |
2 |
3 weeks | 4 weeks |
| 47000 centipoises | 48500 centipoises | 51500 centipoises | 51000 centipoises | 52000 centipoises |
Comparative example 5: bakery product filling material
With 1.20%
RC-591MCC prepares sample.
The dry state composition is dried mixes for all that at first will be except that Avicel and titanium dioxide, then Avicel is disperseed 10 minutes in the mixture of corn steep liquor and water with the Silverson blender.Add titanium dioxide then, mixed 1 minute.Then the Avicel mixture is moved in the Thermomixer blender, add when product is heated to 90 ℃-95 ℃ to do and mix thing, kept 10 minutes.Then under 70 ℃-75 ℃ temperature, the filling material is poured in the jar.The initial viscosity of this sample is 195000 centipoises, and the Brix Scale of sample is 58 °.The pH of sample is 4.75.After 400 ℉ baked 10 minutes, sample was paved with 21.43% of cookies flat board.Place after 24 hours, make this filling material break required power be 28.128 the gram, this represents the hardness of this sample, represents gel strength.
Should be appreciated that to some feature of the present invention of describing in above different embodiments for purpose of brevity also can be combined in the single embodiment provides.Conversely, also can provide individually or with any combination more among a small circle for the different characteristic of in single embodiment, describing for purpose of brevity of the present invention.In addition, when mentioning the numerical value of explaining with range format, it comprises each numerical value in this scope.
Claims (45)
1. composition, it comprises microcrystalline cellulose, salt and at least a substitution value and is about 0.6-1.5 water-soluble cellulose ether, wherein, the weight ratio of described microcrystalline cellulose and cellulose ether is about 50:50 to 90:10, and based on the dry weight of described composition, the concentration of described salt is about 2%-6%.
2. composition as claimed in claim 1 is characterized in that the weight ratio of described microcrystalline cellulose and cellulose ether is about 80:20.
3. composition as claimed in claim 1 is characterized in that the weight ratio of described microcrystalline cellulose and cellulose ether is about 60:40.
4. composition as claimed in claim 1 is characterized in that, described cellulose ether is the alkali metal carboxymethyl cellulose.
5. composition as claimed in claim 4 is characterized in that described cellulose ether is a sodium carboxymethylcellulose.
6. composition as claimed in claim 5 is characterized in that the substitution value of described sodium carboxymethylcellulose is about 0.9-1.5.
7. composition as claimed in claim 5 is characterized in that the substitution value of described sodium carboxymethylcellulose is about 0.9-1.2.
8. composition as claimed in claim 1 is characterized in that, described cellulose ether is methylcellulose, methyl hydroxyethylcellulose, methylhydroxypropylcellulose, hydroxyethylcellulose, hydroxypropyl cellulose, ethyoxyl hydroxyethylcellulose or their combination.
9. composition as claimed in claim 1 is characterized in that, described cellulose ether is methylcellulose, hydroxypropyl methylcellulose or hydroxypropyl cellulose.
10. composition as claimed in claim 9 is characterized in that the substitution value of described cellulose ether is about 0.9-1.5.
11. composition as claimed in claim 9 is characterized in that, the substitution value of described cellulose ether is about 0.9-1.2.
12. composition as claimed in claim 1 is characterized in that it comprises, based on dry weight, and about 3%-5% salt.
13. composition as claimed in claim 12 is characterized in that, described salt comprises the bivalent cation that is selected from Ca and Mg.
14. composition as claimed in claim 13 is characterized in that, described salt is CaCl
2
15. composition as claimed in claim 1 is characterized in that, described composition comprises microcrystalline cellulose, salt and at least a substitution value and is about doing of 0.6-1.5 water-soluble cellulose ether and mixes thing.
16. composition as claimed in claim 15 is characterized in that, it also comprises at least a in other hydrocolloids, surfactant, active material and the filler.
17. composition as claimed in claim 16 is characterized in that, it also comprises other hydrocolloids.
18. a food, it comprises the composition of claim 1.
19. food as claimed in claim 18, it is characterized in that, described food comprises emulsion, sauce, the soup that boiled, food seasoning, through pasteurize, super pasteurize, HTST, UHT, the beverage that boils and handled, superhigh temperature and the protein and the nutrition type beverage that boil and handled, the low pH protein-based beverage that superhigh temperature was handled, superhigh temperature calcium-enriched beverage, the superhigh temperature milk-base beverage, superhigh temperature and the cream that boils and handled, low pH frozen dessert, inflation dairy products system, inflate non-dairy products system, fermented milk products, bakery product or sugar products filling material, or bakery product cream.
20. food as claimed in claim 18 is characterized in that, it also comprises protein, fruit juice, vegetable juice, fruity material or its any combination.
21. food as claimed in claim 18 is characterized in that, it also comprises insoluble component, vegetables or the pulp of suspension, insoluble inorganic salts or insoluble perfume composition.
22. food as claimed in claim 18 is characterized in that, it comprises the described composition of 0.05 weight %-3.5 weight %.
23. food as claimed in claim 18 is characterized in that, it comprises the described composition of 0.2 weight %-2 weight %.
24. food as claimed in claim 18 is characterized in that, described cellulose ether is that substitution value is about 0.9-1.2 sodium carboxymethylcellulose.
25. a food, it comprises claim 15 composition.
26. industrial suspended substance, it comprises a kind of composition, described composition comprises microcrystalline cellulose, salt and at least a substitution value and is about 0.6-1.5 water-soluble cellulose ether, wherein, the weight ratio of described microcrystalline cellulose and cellulose ether is about 50:50 to 90:10, and based on the dry weight of described suspended substance, the concentration of described salt is about 2%-6%, and described suspended substance is applicable to medicine, cosmetics, personal care articles, agricultural product or chemicals.
27. industrial suspended substance as claimed in claim 26 is characterized in that described cellulose ether is a sodium carboxymethylcellulose.
28., it is characterized in that it also comprises at least a in other hydrocolloids, surfactant, active material and the filler as industrial suspended substance as described in the claim 26.
29. a method, it comprises:
Mixed microcrystalline cellulose and water-soluble cellulose ether, wherein, the weight ratio of described microcrystalline cellulose and cellulose ether is about 50:50 to 90:10;
A kind of salting liquid is added in described microcrystalline cellulose/water-soluble cellulose ether mixture, form wet mixture, wherein, based on the dry weight of described mixture, the concentration of described salt is about 2%-6%;
Described wet mixture is extruded; And
The wet mixture of extruding is carried out drying.
30., it is characterized in that the described wet mixture of extruding is by fluid-bed drying, flash drying method or volume drying method drying as method as described in the claim 29.
31. a method, it comprises:
Mixed microcrystalline cellulose and water-soluble cellulose ether, wherein, the weight ratio of described microcrystalline cellulose and cellulose ether is about 50:50 to 90:10;
A kind of salting liquid is added in described microcrystalline cellulose/water-soluble cellulose ether mixture, form wet mixture, wherein, based on the dry weight of described mixture, the concentration of described salt is about 2%-6%;
Described wet mixture is extruded;
Extrudate is dispersed in the water, forms slurry;
The described slurry of homogenize; And
The slurry of the described homogenize of spray-drying.
32., it is characterized in that the weight ratio of described microcrystalline cellulose and cellulose ether is about 80: 20 as method as described in the claim 31.
33., it is characterized in that the weight ratio of described microcrystalline cellulose and cellulose ether is about 60: 40 as method as described in the claim 31.
34., it is characterized in that described cellulose ether is the alkali metal carboxymethyl cellulose as method as described in the claim 31.
35., it is characterized in that described cellulose ether is a sodium carboxymethylcellulose as method as described in the claim 31.
36., it is characterized in that the substitution value of described sodium carboxymethylcellulose is about 0.9-1.5 as method as described in the claim 35.
37., it is characterized in that the substitution value of described sodium carboxymethylcellulose is about 0.9-1.2 as method as described in the claim 35.
38., it is characterized in that described cellulose ether is methylcellulose, methyl hydroxyethylcellulose, methylhydroxypropylcellulose, hydroxyethylcellulose, hydroxypropyl cellulose, ethyoxyl hydroxyethylcellulose or their combination as method as described in the claim 31.
39., it is characterized in that described cellulose ether is methylcellulose, hydroxypropyl methylcellulose or hydroxypropyl cellulose as method as described in the claim 31.
40., it is characterized in that the substitution value of described cellulose ether is about 0.9-1.5 as method as described in the claim 39.
41., it is characterized in that the substitution value of described cellulose ether is about 0.9-1.2 as method as described in the claim 39.
42. as method as described in the claim 31, it is characterized in that described wet mixture comprises, based on dry weight, about 3%-5% salt.
43., it is characterized in that described salt comprises the bivalent cation that is selected from Ca and Mg as method as described in the claim 42.
44., it is characterized in that described salt is CaCl as method as described in the claim 43
2
45., it is characterized in that it also comprises the other hydrocolloid of adding in described slurry as method as described in the claim 31.
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| US72272005P | 2005-09-30 | 2005-09-30 | |
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| US60/818,017 | 2006-06-30 | ||
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