CN101594788A - 化学改性淀粉的天然等价物 - Google Patents
化学改性淀粉的天然等价物 Download PDFInfo
- Publication number
- CN101594788A CN101594788A CNA2007800503615A CN200780050361A CN101594788A CN 101594788 A CN101594788 A CN 101594788A CN A2007800503615 A CNA2007800503615 A CN A2007800503615A CN 200780050361 A CN200780050361 A CN 200780050361A CN 101594788 A CN101594788 A CN 101594788A
- Authority
- CN
- China
- Prior art keywords
- composition
- starch
- citrus fruit
- fiber
- orange
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 78
- 235000019698 starch Nutrition 0.000 title claims abstract description 78
- 239000008107 starch Substances 0.000 title claims abstract description 77
- 239000000203 mixture Substances 0.000 claims abstract description 73
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 49
- 239000000835 fiber Substances 0.000 claims abstract description 37
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 229940099112 cornstarch Drugs 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 6
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 5
- 240000006394 Sorghum bicolor Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 13
- 235000015067 sauces Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 8
- 235000013325 dietary fiber Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 6
- 235000019426 modified starch Nutrition 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 244000183685 Citrus aurantium Species 0.000 claims description 4
- 235000007716 Citrus aurantium Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 244000098338 Triticum aestivum Species 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 239000000679 carrageenan Substances 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 240000000560 Citrus x paradisi Species 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 239000002537 cosmetic Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 229940050549 fiber Drugs 0.000 claims description 3
- 229960000292 pectin Drugs 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 description 19
- 235000013599 spices Nutrition 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000000843 powder Substances 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 241000675108 Citrus tangerina Species 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- 238000010008 shearing Methods 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000007385 chemical modification Methods 0.000 description 4
- 238000001033 granulometry Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical group C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 240000003829 Sorghum propinquum Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000002775 capsule Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000008504 concentrate Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical group Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000008121 dextrose Substances 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000007983 food acid Nutrition 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000008123 high-intensity sweetener Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 229920001206 natural gum Polymers 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- RMLYXMMBIZLGAQ-UHFFFAOYSA-N (-)-monatin Natural products C1=CC=C2C(CC(O)(CC(N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-UHFFFAOYSA-N 0.000 description 1
- RMLYXMMBIZLGAQ-HZMBPMFUSA-N (2s,4s)-4-amino-2-hydroxy-2-(1h-indol-3-ylmethyl)pentanedioic acid Chemical compound C1=CC=C2C(C[C@](O)(C[C@H](N)C(O)=O)C(O)=O)=CNC2=C1 RMLYXMMBIZLGAQ-HZMBPMFUSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SVBWNHOBPFJIRU-UHFFFAOYSA-N 1-O-alpha-D-Glucopyranosyl-D-fructose Natural products OC1C(O)C(O)C(CO)OC1OCC1(O)C(O)C(O)C(O)CO1 SVBWNHOBPFJIRU-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N 3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- QIGJYVCQYDKYDW-UHFFFAOYSA-N 3-O-alpha-D-mannopyranosyl-D-mannopyranose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(CO)OC(O)C1O QIGJYVCQYDKYDW-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PZPXDAEZSA-N 4β-mannobiose Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-PZPXDAEZSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-CUHNMECISA-N D-Cellobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-CUHNMECISA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- OKPQBUWBBBNTOV-UHFFFAOYSA-N Kojibiose Natural products COC1OC(O)C(OC2OC(OC)C(O)C(O)C2O)C(O)C1O OKPQBUWBBBNTOV-UHFFFAOYSA-N 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- NBGXQZRRLOGAJF-UHFFFAOYSA-N Maltulose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)(CO)OCC1O NBGXQZRRLOGAJF-UHFFFAOYSA-N 0.000 description 1
- 239000012901 Milli-Q water Substances 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 108050004114 Monellin Proteins 0.000 description 1
- DKXNBNKWCZZMJT-UHFFFAOYSA-N O4-alpha-D-Mannopyranosyl-D-mannose Natural products O=CC(O)C(O)C(C(O)CO)OC1OC(CO)C(O)C(O)C1O DKXNBNKWCZZMJT-UHFFFAOYSA-N 0.000 description 1
- AYRXSINWFIIFAE-UHFFFAOYSA-N O6-alpha-D-Galactopyranosyl-D-galactose Natural products OCC1OC(OCC(O)C(O)C(O)C(O)C=O)C(O)C(O)C1O AYRXSINWFIIFAE-UHFFFAOYSA-N 0.000 description 1
- 101000865553 Pentadiplandra brazzeana Defensin-like protein Proteins 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- HIWPGCMGAMJNRG-ACCAVRKYSA-N Sophorose Natural products O([C@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HIWPGCMGAMJNRG-ACCAVRKYSA-N 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- DRQXUCVJDCRJDB-UHFFFAOYSA-N Turanose Natural products OC1C(CO)OC(O)(CO)C1OC1C(O)C(O)C(O)C(CO)O1 DRQXUCVJDCRJDB-UHFFFAOYSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical class CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- DLRVVLDZNNYCBX-ZZFZYMBESA-N beta-melibiose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1 DLRVVLDZNNYCBX-ZZFZYMBESA-N 0.000 description 1
- HIWPGCMGAMJNRG-UHFFFAOYSA-N beta-sophorose Natural products OC1C(O)C(CO)OC(O)C1OC1C(O)C(O)C(O)C(CO)O1 HIWPGCMGAMJNRG-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010382 chemical cross-linking Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000007958 cherry flavor Substances 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 description 1
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- DLRVVLDZNNYCBX-CQUJWQHSSA-N gentiobiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-CQUJWQHSSA-N 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- PZDOWFGHCNHPQD-OQPGPFOOSA-N kojibiose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](C=O)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PZDOWFGHCNHPQD-OQPGPFOOSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- QIGJYVCQYDKYDW-LCOYTZNXSA-N laminarabiose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@H]1[C@H](O)[C@@H](CO)OC(O)[C@@H]1O QIGJYVCQYDKYDW-LCOYTZNXSA-N 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000002960 lipid emulsion Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000014666 liquid concentrate Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- -1 lucrose Chemical compound 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- JCQLYHFGKNRPGE-HFZVAGMNSA-N maltulose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JCQLYHFGKNRPGE-HFZVAGMNSA-N 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- PZDOWFGHCNHPQD-VNNZMYODSA-N sophorose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](C=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PZDOWFGHCNHPQD-VNNZMYODSA-N 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000003538 tetroses Chemical class 0.000 description 1
- 239000000892 thaumatin Substances 0.000 description 1
- 235000010436 thaumatin Nutrition 0.000 description 1
- 230000009772 tissue formation Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- NMXLJRHBJVMYPD-IPFGBZKGSA-N trehalulose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@]1(O)CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 NMXLJRHBJVMYPD-IPFGBZKGSA-N 0.000 description 1
- RULSWEULPANCDV-PIXUTMIVSA-N turanose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](C(=O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O RULSWEULPANCDV-PIXUTMIVSA-N 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L97/00—Compositions of lignin-containing materials
- C08L97/02—Lignocellulosic material, e.g. wood, straw or bagasse
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Botany (AREA)
- Materials Engineering (AREA)
- Wood Science & Technology (AREA)
- Veterinary Medicine (AREA)
- General Chemical & Material Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicinal Preparation (AREA)
- Fodder In General (AREA)
- Dairy Products (AREA)
- Medicines Containing Plant Substances (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
本发明涉及一种组合物,其含有具有8至25(w/w)持水性的柑橘水果纤维和选自玉米淀粉、米粉、高粱淀粉、木薯淀粉及其混合物的天然淀粉。
Description
技术领域
本发明涉及化学改性淀粉的可食替代品。进一步涉及所述包含柑橘纤维和天然淀粉的替代品的制备方法。最后,本发明涉及柑橘纤维和天然淀粉作为化学改性淀粉的天然替代品的用途。
发明背景
食品制造商持续挑战着发现以最小化原料成本来呈现美味可口且可信食品的方法。特别努力的一个方面是产生包括全部天然成分的组合物的目标。特别地,消费者需要含有没有化学改性但具有与化学改性淀粉相同功能特性的淀粉的食品。
实际上,通常用不同试剂将淀粉进行化学改性来产生例如对加工变量如加热、剪切力、pH极端状态和存储稳定性具有卓越耐受性的淀粉。这样的化学改性淀粉在整个加工操作和食品正常货架期中特别提供了理想的光滑质地和加工粘度稳定性。相反,未改性淀粉粘度降低,松散增稠能力和质感,并且作为食品加工过程中遇到的应力的结果,在存储过程中的行为不可预测。加热、剪切力和/或极端pH,尤其是酸性pH,易于完全破坏淀粉颗粒并将淀粉聚合物分散至食品中。因此,也称为天然淀粉的未改性淀粉通常不适宜用于加工食品中。
本领域中已经提出了不同方案来解决该问题,例如,在EP 721471和EP 1038882中,公开了功能上等同于化学改性(即,交联的)淀粉的热抑制淀粉和面粉。
EP 830379和1159880涉及受到抑制的预糊化非颗粒淀粉,以便具有化学交联预糊化非颗粒淀粉的质感。在这些参考文献中,所述的“物理”改性淀粉不含有化学改性,但其结构在加工过程中得到了改性。
本领域中已经提出了另一种解决方法,由低脂乳浊液中的柑橘纤维来完全替代化学改性淀粉。这种解决方法看上去是令人满意的,即使出现了一些砂砾感,因为柑橘纤维是高度功能化的组织形成物质,但柑橘纤维具有相对昂贵的问题。
因此,仍然需要呈现与化学改性淀粉相同功能并具有低成本的天然成分。本发明通过提供包含柑橘纤维和天然淀粉的组合物、作为化学改性淀粉的可食替代品的用途及其制备方法满足了这种需要。实际上,发明人令人惊讶地发现将柑橘纤维与天然淀粉混合形成了具有食品工业中需要的加工耐受性的产品,加工耐受性如对剪切力的耐受性,以及改善的组织结构和冻融稳定性。
发明概述
本发明涉及适于替代化学改性淀粉的组合物,其包含具有7至25(w/w)持水性的柑橘纤维和选自玉米淀粉、米粉、高粱淀粉、木薯淀粉、蜡质小麦粉、无淀粉酶马铃薯淀粉及其混合物的天然淀粉。在优选的实施方案中,所用的淀粉是蜡质淀粉。其中柑橘水果纤维与天然淀粉的比例为约1∶10至约2∶1的组合物也是本发明的一部分。
本发明中,柑橘纤维具有60至85-wt%(干重)的总膳食纤维含量和7至25(w/w)的持水性。柑橘纤维可含有至多12%(w/w)蛋白质。此外,柑橘纤维可获自选自橙子、橘子、酸橙、柠檬和葡萄柚的柑橘水果。在优选的实施方案中,所用的柑橘纤维是橙子果肉纤维。
根据本发明的组合物可以进一步含有可食添加剂,例如,黄原胶、瓜尔豆胶、果胶、角叉菜胶、纤维、大豆蛋白及其混合物。
本发明还涉及本发明组合物的制备方法,其中制备柑橘纤维和天然淀粉的掺混物,然后将其机械处理,以便将掺混物均质来形成混合物;此后,在搅拌下将混合物蒸煮至淀粉的糊化温度。
现在公开的发明适用于食品应用、饲料应用、药品或化妆品中。含有本发明组合物的沙司和汤是优选的实施方案。终产品中根据本发明的组合物的含量优选约2至约6%wt。
附图:
图1是以旋转模式测量时,化学改性淀粉(C*Tex 06209)、热抑制淀粉(Novation 2300)和根据本发明的组合物(柑橘纤维和天然淀粉)的行为比较实例。
详述
本发明涉及适于替代化学改性淀粉的组合物,其含有具有7至25(w/w)持水性的柑橘纤维和选自玉米淀粉、糯米粉、高粱淀粉、木薯淀粉、蜡质小麦粉、无淀粉酶马铃薯淀粉及其混合物的天然淀粉。在优选的实施方案中,天然淀粉是蜡质淀粉,以及特别是糯米粉。
用于本发明中的柑橘纤维是颇有价值的成分,具有相对高的总膳食纤维含量和平衡的可溶性与不溶性膳食纤维的比例。例如,总膳食纤维优选由约45-50%可溶性膳食纤维和50-55%不溶性膳食纤维构成。平衡的不溶性(结构)和可溶性(主要是果胶)纤维的膳食纤维范围在生理学功能学中比谷物基纤维有利。柑橘纤维,特别是橙子纤维,更特别是干燥的柑橘纤维,具有极高的持水性,与其他柑橘纤维如VitacelTM橙子纤维(可获自Rettenmaier)相比,形成了高粘度。在一个优选的实施方案中,干燥的柑橘纤维具有约60至约85-wt%的总膳食含量(基于干物质)和7至约25(w/w)的持水性。优选,总膳食纤维含量为至少约70-wt%,而持水性为至少约8(w/w),更优选至少约12,最优选19至25。干燥柑橘纤维的蛋白质含量至多12,优选8至12-wt%。
从多种柑橘水果的柑橘囊中提取柑橘纤维,柑橘水果的非限制实例包括橙子、橘子、酸橙、柠檬和葡萄柚。
柑橘囊指的是柑橘水果内部含果汁部分中所含的纤维物质。纤维囊有时候也称为粗果肉、悬浮物、柑橘细胞、漂浮果肉或果肉。相反,从柑橘皮获得的柑橘粉的特征在于橙皮口味和气味,以及暗橙色,这严重地限制了产品的使用。柑橘纤维对柑橘粉的其他优点是较高的总膳食纤维含量(例如,约72-wt%对58-wt%);较低碳水化合物含量(例如,约5-wt%对15-wt%);和较高的持水性(例如,高于约8.5g水/g纤维对5.5g/g)。
可溶性与不溶性膳食纤维的比例是柑橘纤维功能性中的重要因素。其他重要考虑包括研磨的程度(粒度测定)和干燥条件(干燥过程)。通常,越高的研磨程度(即,越细的纤维粒度测定),导致溶液中的纤维越爽滑,以及降低的吸水能力和降低的持油能力(与粗纤维比较)。优选,可根据未决的专利申请WO2006/033697中公开的方法来获得干燥的柑橘水果纤维。在优选的实施方案中,柑橘纤维是具有12至25持水性的橙子纤维,优选19至25。所述橙子纤维优选具有2至10的持油性,优选4至10,更优选5至9。
不希望受到任何理论的束缚,根据本发明,认为柑橘纤维包括于本发明组合物中并且然后进一步加工时,作为了淀粉的保护剂。实际上,提高了所述淀粉的抗性,特别是用剪切力处理时。认为这种较高的抗性是由于由柑橘纤维产生的淀粉颗粒膨胀抑制引起的。根据本发明,纤维结合越多的水和油,越多的淀粉受到所述纤维的保护。
本发明优选的形式包括具有19至25持水性,5至9持油性的橙子纤维,结合糯米粉。
其中柑橘水果纤维与天然淀粉的重量比为约1∶10至约2∶1的组合物也是本发明的一部分,该重量比优选1∶7至1∶1,更优选约1.5至1∶3.6,最优选1∶5至1∶2。
所述组合物可以进一步包含可食添加剂。这些可食添加剂选自碳水化合物、树胶、蛋白质、肽、氨基酸、果胶、抗氧化剂、微量元素、电解质、高甜度甜味剂、食用酸、香料、大麦β-葡聚糖、色素、防腐剂及其混合物。碳水化合物选自单糖、二糖、寡糖、糊精、纤维、淀粉水解物、多元醇及其混合物。单糖包括丁糖、戊糖、己糖和己酮糖。
典型的二糖包括蔗糖、麦芽糖、trehalulose、蜜二糖、曲二糖、槐糖、昆布二糖、异麦芽糖、龙胆二糖、纤维二糖、甘露二糖、乳糖、明串珠菌二糖、麦芽酮糖、松二糖等。
通过淀粉的受控酸或酶水解来产生淀粉水解物,并可以细分成两种特定的种类,麦芽糖糊精和葡萄糖糖浆,并且由DE值(葡萄糖当量)来表征。实际上,DE值是糖浆中存在的还原糖百分比的测量,并以干重为基础按葡萄糖来计算。麦芽糖糊精具有至多20的DE(葡萄糖当量)值,而葡萄糖糖浆具有高于20的DE值。
根据糊精化方法来制备糊精。糊精化是在酸存在或不存在下干淀粉的热处理。
低热量纤维可以是聚葡萄糖、阿拉伯半乳聚糖、壳聚糖、几丁质、黄原胶、果胶、纤维素、魔芋、阿拉伯树胶、大豆纤维、菊粉、水解的树胶、瓜尔豆胶、β-葡聚糖、角叉菜胶、刺槐豆胶、海藻酸盐、聚乙二醇海藻酸盐。
主要的生理学电解质是钠、钾、氯化物、钙和镁。此外,可以包括微量元素,如铬、铜、硒、铁、锰、钼、锌及其混合物。
食用酸可以选自磷酸、柠檬酸、苹果酸、琥珀酸、己二酸、葡糖酸、酒石酸、富马酸及其混合物。
可以用作非营养甜味剂的高甜度甜味剂可以选自阿斯巴甜,乙酰舒泛盐,如乙酰舒泛K,糖精(例如,钠和钙盐)、环己氨磺酸盐(例如,钠和钙盐),三氯蔗糖,阿力甜,纽甜,斯替维苷,甘草甜素,新桔皮苷双氢查耳酮,monatin,莫尼糖蛋白,索马汀,brazzein及其混合物。
香料选自水果香料、植物香料及其混合物。优选的香料是可乐香料、葡萄香料、樱桃香料、苹果香料和柑橘香料,如橙子香料、柠檬香料、酸橙香料,水果潘趣酒及其混合物。香料的含量取决于选择的一种或多种香料、所需的香料印象和所用的香料形式。
如果需要,还可以加入着色剂。对食品使用批准的任何着色剂可以用于本发明中。
需要时,可以加入防腐剂,如山梨酸钾和苯甲酸钠。
在优选的实施方案中,加入的可食添加剂选自黄原胶、瓜尔豆胶、果胶、角叉菜胶、纤维、大豆蛋白及其混合物。在另一个实施方案中,优选的可食添加剂是黄原胶。
本发明还包括组合物的制备方法,该组合物含有具有7至25(w/w)持水性的柑橘纤维和选自玉米淀粉、米粉、高粱淀粉、木薯淀粉及其混合物的天然淀粉。
所述方法包括步骤:
a)掺混柑橘水果纤维和天然淀粉,
b)将步骤a)的掺混物机械处理,以获得均匀的混合物。
c)在温和搅拌下蒸煮混合物,直至淀粉的糊化温度。
为了形成步骤a的掺混物,可以使用任何均质方法,因为柑橘水果纤维的水合程度不是非常关键。
用于步骤b)的合适机械处理是使用高剪切混合机、高压阀均质、微流化、高功率超声波等的处理。通过使用强剪切力,如例如高压阀均质机,可以获得密度较低的纤维颗粒和提高的增稠。
然后将步骤b)的混合物蒸煮,以膨胀淀粉颗粒。这给介质赋予粘度;使用温和搅拌,以便使混合物均质,应当避免强烈的机械处理,以不会破坏淀粉颗粒。
糊化温度取决于所用淀粉的类型;这将由本领域技术人员来测定;然而,可以在文献中找到一些天然淀粉类型的糊化,例如,在David J.Thomas和Williams A.Atwell的书中,Starches,Eagan Press HandbookSeries,American Association of Cereal Chemists,St.Paul,Minnesota(1999),p25-30。
引用的温度如下:
淀粉来源 | 糊化温度(℃) |
小麦 | 52-85 |
木薯 | 52-65 |
蜡质玉米 | 63-72 |
通过范围给出了糊化温度,因为这取决于含水量和介质的盐浓度。
本发明涉及在此公开的组合物在食品应用、饲料应用、药品或化妆品中的用途。食品应用可以包括饮料、乳制品、冰淇淋、冰糕和甜点。所述饮料包括浓缩物、凝胶、能量饮料和碳酸饮料、非碳酸饮料、糖浆。饮料可以是任何医学糖浆或任何可饮用溶液,包括冰茶和果汁,蔬菜汁,柠檬水,兴奋饮料,基于坚果的饮料,可可饮料,乳制品,如奶,乳清,酸奶,酪乳和基于这些的饮料。饮料浓缩物指的是液体形式的浓缩物。液体浓缩物可以是相对稠、糖浆状液体的形式。优选的应用是汤、调味品、焙烤制品、低脂涂抹物和沙司。更优选的应用是贝夏美沙司(béchamelsauce)和番茄沙司。
本发明的组合还适于包括在热即食产品中,如汤;在这种情况中,本领域技术人员应当设想其他种类的淀粉。实际上,如果在包括于即食产品之前,混合物还没有蒸煮,消费者必须面对组织结构问题,如沙质感。因此,为了克服这点,必须使用预糊化淀粉,例如,喷雾蒸煮的淀粉。
另一种可能性是混合柑橘纤维和热抑制淀粉,用于接受极端条件(例如,大约3.5的pH和高于95℃的温度)的应用或用于需要极高粘度的应用。
在优选的实施方案中,根据本发明的组合以约1.5至约7-wt%组合物的含量存在于终产品中,优选2至6-wt%,更优选3至5-wt%。
本发明具有以下优势:
1)含有柑橘水果纤维和天然淀粉的组合物具有高营养价值,在加过工程中稳定并允许积极的食品标签。
2)使用天然淀粉,其是非常便宜的成分,允许制造低成本、高效率和天然的组织结构化剂。
3)该组合物还可用于需要冷储存的产品,因为柑橘纤维的保护效果帮助淀粉的稳定,即使是在低温。
通过参考以下详细描述本发明组合物制备的实施例来进一步限定本发明。在此所述和所要求的本发明在范围上不受限于在此公开的特定实施方案,因为这些实施方案确定为本发明几个方面的说明。预期任何等价实施方案在本发明的范围内。实际上,除了在此所示和所述的那些,从之前的描述,本发明的各种改变对本领域技术人员是显而易见的。预期这样的改变也落入所附权利要求的范围内。
实施例
实施例1:持水性和持油性分析:
测量通过WO2006/033697中公开的方法获得的橙子果肉纤维(OPF)的持水性(根据实验方案I测量的)和持油性(根据实验方案II测量的)。结果如下:
样品 | 持水性g水/g产品 | 持油性g水/g产品 |
OPF 40μm | 19 | 5 |
OPF 75μm | 19 | 5 |
OPF 250μm | 24 | 9.5 |
显然,粒度测定对产品的持水性和持油性都有影响。该实验显示了根据所获得的结果,本领域技术人员必须监控粒度测定,以给淀粉带来或多或少的保护效果。
实施例2:本发明对加工参数(剪切处理)的抵抗力:
在一侧形成橙子果肉纤维和蜡质玉米淀粉的组合物,在另一侧形成橙子果肉纤维(OPF)和玉米淀粉,并接受剪切处理。所用的剪切处理为1.5分钟过程中的13500rpm,使用Silverson混合机。
使用带有圆柱状锭子(62)的Brookfield在20秒过程中在10rpm进行所有粘度测量。
结果呈现于下表中:
材料 | 处理前(mPA.s) | 处理后(mPa.s) |
玉米淀粉(2,5%)+OPF(4%) | 116000 | 105000 |
玉米淀粉(4%)+OPF(2,5%) | 76300 | 69200 |
蜡质玉米淀粉(2.5%)+OPF(4%) | 78100 | 73200 |
蜡质玉米淀粉(4%)+OPF(2,5%) | 55300 | 51200 |
显然,本发明组合是抗剪切的,因为其在处理之前和之后的值几乎相同。
实施例3:沙司的制备:
使用以下配方制得三种沙司:
配方 | 重量(g) | 组合物(w%照原样) |
向日葵油 | 75 | 10.0 |
脱脂奶粉 | 30 | 4.0 |
蛋黄粉 | 11 | 1.5 |
增稠剂* | 22.5 | 3.0 |
盐 | 3 | 0.4 |
软化水 | 608 | 81.1 |
总计 | 750 | 100.0 |
*所测试的增稠剂为:
·根据本发明的组合物:糯米粉和橙子果肉纤维(比例3∶1)
·热抑制淀粉:NOVATION 2300
·化学改性淀粉:C*Tex 06209
在60℃测量不同沙司的流变学(旋转=图1)。
从图1可清楚看出,根据本发明的组合与用于替代化学改性淀粉的热抑制淀粉一样好。
使用3%天然淀粉和1%橙子果肉纤维进行了另一个试验。在这种情况中,天然替代品可甚至与化学改性淀粉本身比拟。
实施例4:冷藏后(5℃)沙司的描述性质地和感官分析:
冷藏后(5℃)沙司的描述性质地和感官分析。
不可能测量C*Tex 06209、Novation 2300和糯米粉/橙子果肉纤维的脱水收缩作用,因为全部都低于检测极限。
因此,使用了视觉观察,结果列于下表中:
水脱水收缩 | 脂肪脱水收缩(fat syneresis) | 主体(bulk)外观 | 整体等级(等级-1至+1) | |
好评糯米粉/橙子果肉纤维 | 无脱水收缩 | 无脱水收缩 | 短,奶油状 | 0.7 |
中评C*Tex 06209 | 无脱水收缩 | 少许 | 短,奶油状 | 0.3 |
差评Novation 2300 | 无脱水收缩 | 表面上有脂肪球 | 长 | -0.3 |
制造沙司时,目标之一是获得短的、奶油状口感的产品,并且没有出现外观的脱水收缩,而且货架期稳定。
从上表中可以清楚看出,比较实施例中具有所需特征的唯一产品是含有本发明组合物的沙司。
实验方案1
持水性
将3种样品在不同粒度测定(40μm、70μm和250μm)进行磨碎,然后使用精密天平Sartorius CP 3245称重。每个样品双份制备并取平均值来获得最终结果。
程序如下;
-在50ml离心管中,称重0.5g纤维(干粉)(W1),
-加入40g milli-Q水。将水的重量标为(W2),
-将管密闭,用手摇动1min,
-然后使用离心机Labofuge 400Heraeus将管子在2000rpm离心5min,
-滗出上清液并称重(W3)。
将持水性(WBC)表示为g水/g样品:
WBC=(W2-W3)/W1
实验方案II
持油性
通过离心5%粉末分散体并将沉淀称重来测定产品的持油性(OLB)。
通过将2.5g粉末(W1)分散于300ml烧杯中50g(W2)大豆油(标准质量)中来制备2个(独立)产品分散体。
将样品在约500rpm搅拌10分钟,直至产品完全分散。
然后将样品静置30分钟,直至样品适于疏水性。
将分散体搅拌,并且对于每种样品,将大约45g的产品在油中的分散体装在离心管中。将管子的重量标为W3,并将分散体装满离心管后的总重标为W4。
用Sorvall Automatic离心机SS-3在3800rpm将管子离心5分钟。然后滗去上清液,并将含有沉淀的离心管再次称重(W5)。
将持油性表示为g油/g样品:
OLB=Wco/Wcp
%起始油混合物中的产品 Wp=W1×100/(W1+W2)
%起始油混合物中的油 Wo=W2×100/(W1+W2)
产品重量 Wcp=(Wp/100)×(W4-W3)
结合的油 Wco=W5-W3-Wcp
Claims (15)
1.适于替代化学改性淀粉的组合物,其含有具有7至25(w/w)持水性的柑橘水果纤维和选自玉米淀粉、米粉、高粱淀粉、木薯淀粉、蜡质小麦粉、无淀粉酶马铃薯淀粉及其混合物的天然淀粉。
2.根据权利要求1的组合物,其特征在于柑橘水果纤维与天然淀粉的重量比为1∶5至1∶1。
3.根据权利要求1的组合物,其特征在于柑橘水果纤维可获自选自橙子、橘子、酸橙、柠檬和葡萄柚的柑橘水果。
4.根据权利要求1的组合物,其特征在于柑橘水果纤维具有60至85-wt%的总膳食纤维含量。
5.根据权利要求1的组合物,其特征在于柑橘水果纤维含有8至12%(w/w)蛋白质。
6.根据权利要求1的组合物,其特征在于天然淀粉是蜡质淀粉。
7.根据权利要求6的组合物,其特征在于天然淀粉是糯米粉。
8.根据在前任一项权利要求的组合物,其特征在于进一步含有可食添加剂。
9.根据权利要求8的组合物,其特征在于进一步的可食添加剂选自黄原胶、瓜尔豆胶、果胶、角叉菜胶、纤维、大豆蛋白及其混合物。
10.根据权利要求8和/或9的组合物,其特征在于进一步的可食添加剂是黄原胶。
11.根据在前任一项权利要求的组合物的制备方法,包括步骤:
a)掺混柑橘水果纤维和天然淀粉,
b)将步骤a)的掺混物机械处理,以获得均匀的混合物。
c)在温和搅拌下蒸煮混合物,直至淀粉的糊化温度。
12.柑橘纤维提高天然淀粉对加工条件如剪切处理的抗性的用途。
13.根据权利要求1至10任一项的组合物在食品应用、饲料应用、药品或化妆品中的用途。
14.含有根据权利要求1至10的组合物的饮料。
15.含有根据权利要求1至10的组合物的沙司。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP06124634 | 2006-11-23 | ||
EP06124634.4 | 2006-11-23 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN101594788A true CN101594788A (zh) | 2009-12-02 |
Family
ID=38802483
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNA2007800503615A Pending CN101594788A (zh) | 2006-11-23 | 2007-11-23 | 化学改性淀粉的天然等价物 |
Country Status (10)
Country | Link |
---|---|
US (2) | US10131771B2 (zh) |
EP (1) | EP2086349B1 (zh) |
JP (1) | JP2010509930A (zh) |
CN (1) | CN101594788A (zh) |
AU (1) | AU2007324503B2 (zh) |
CA (1) | CA2670158A1 (zh) |
ES (1) | ES2397119T3 (zh) |
NO (1) | NO20091988L (zh) |
RU (1) | RU2443122C2 (zh) |
WO (1) | WO2008062057A1 (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102550897A (zh) * | 2012-02-24 | 2012-07-11 | 江南大学 | 一种应用于食品中的新型复配增稠剂 |
CN102858183A (zh) * | 2010-04-22 | 2013-01-02 | 荷兰联合利华有限公司 | 包含大豆蛋白和柑桔纤维的饮料 |
CN107920563A (zh) * | 2015-07-30 | 2018-04-17 | 卡吉尔公司 | 干燥柑橘类纤维和其用途 |
CN113951327A (zh) * | 2021-11-01 | 2022-01-21 | 上海馥松食品有限公司 | 一种柑橘纤维布丁及其制备方法 |
CN114375981A (zh) * | 2022-01-27 | 2022-04-22 | 成都鸾翔凤集食品有限公司 | 一种蛋挞液、蛋挞及其制备工艺 |
Families Citing this family (28)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU2006265336A1 (en) | 2005-07-06 | 2007-01-11 | Cargill, Incorporated | Citrus fruit fibres in emulsions |
EP2230946A4 (en) * | 2007-12-11 | 2010-12-22 | Cargill Inc | CITRUS PULP FIBER DRY MIX SYSTEMS |
EP2997834B1 (en) | 2009-02-15 | 2018-05-02 | Cargill, Incorporated | Citrus pulp fiber systems and gel-based dessert systems |
EP2597968B1 (en) * | 2010-07-30 | 2018-08-22 | Cargill, Incorporated | Process for modifying the properties of citrus fiber |
DK2597969T3 (da) | 2010-07-30 | 2020-11-16 | Cargill Inc | Fremgangsmåde til opnåelse af citrusfiber fra citruspulp |
US11834776B2 (en) | 2010-07-30 | 2023-12-05 | Cargill, Incorporated | Process for modifying the characteristics of citrus fiber |
US8697041B2 (en) | 2010-08-10 | 2014-04-15 | Conopco, Inc. | Anti-dandruff compositions with citrus fibers |
US10334870B2 (en) | 2010-10-07 | 2019-07-02 | Tropicana Products, Inc. | Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products |
AU2013209799B2 (en) * | 2012-01-20 | 2016-10-13 | Cargill, Incorporated | Process for obtaining citrus fiber from citrus peel |
US20120264705A1 (en) * | 2012-01-26 | 2012-10-18 | Dignity Sciences Limited | Antimicrobial compositions comprising 15-hetre and methods of use thereof |
RU2605352C1 (ru) | 2013-02-15 | 2016-12-20 | Пепсико, Инк. | Получение и включение побочных продуктов в напитки для повышения питательной ценности и улучшения органолептических свойств |
ES2674918T3 (es) | 2013-12-10 | 2018-07-05 | Unilever Nv | Método para la preparación de una emulsión de aceite en agua |
NL1040696B1 (nl) * | 2014-02-28 | 2015-10-27 | Marinus Jacobus Vervoort Ir | Werkwijze ter verkrijging van natuurlijke ingrediënten voor voedingsmiddelen die binden en water binden. |
EP3136878B1 (en) * | 2014-02-28 | 2017-08-02 | Unilever NV | Preparations of plant parenchymal cell wall clusters |
US11589600B2 (en) | 2014-07-15 | 2023-02-28 | Cargill, Incorporated | Process for obtaining citrus fiber from citrus peel |
CA2972735A1 (en) * | 2015-01-05 | 2016-07-14 | Nestec S.A. | Smooth, shelf-stable product and methods of producing same |
PL3349595T3 (pl) | 2015-09-18 | 2020-06-01 | Société des Produits Nestlé S.A. | Wytrawne koncentraty o płynnej teksturze na bazie dwóch skrobi |
US20180303114A1 (en) | 2015-10-19 | 2018-10-25 | Conopco, Inc., D/B/A Unilever | Composition comprising an oil phase |
AU2016342132B2 (en) * | 2015-10-19 | 2019-07-18 | Unilever Plc | Composition comprising an oil phase |
US10287366B2 (en) | 2017-02-15 | 2019-05-14 | Cp Kelco Aps | Methods of producing activated pectin-containing biomass compositions |
WO2018216748A1 (ja) * | 2017-05-23 | 2018-11-29 | 三栄源エフ・エフ・アイ株式会社 | 澱粉の改質方法 |
US20200367546A1 (en) * | 2017-11-03 | 2020-11-26 | Corn Products Development, Inc. | Starch blends and uses thereof |
JP2019201635A (ja) * | 2018-05-18 | 2019-11-28 | 日本製紙株式会社 | カルボキシメチル化パルプを含む添加剤 |
WO2021124246A1 (en) * | 2019-12-19 | 2021-06-24 | Arjuna Natural Private Limited | Resistant starch composition from natural sources and their preparation |
DE102020121404A1 (de) | 2020-06-10 | 2021-12-16 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Pektinhaltige Pflanzenfaserzusammensetzung zur Verwendung bei Milchprodukten und Milchsubstitutprodukten |
CN111499930A (zh) * | 2020-06-16 | 2020-08-07 | 佛山市国农淀粉有限公司 | 一种物理改性淀粉及其制备方法 |
DE102021133198A1 (de) * | 2021-12-15 | 2023-06-15 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | An Aromastoffen abgereicherte, funktionalisierte Citrusfaser |
WO2023117830A1 (en) * | 2021-12-21 | 2023-06-29 | Firmenich Sa | Beverage additives comprising a clouding agent |
Family Cites Families (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4225628A (en) | 1979-04-30 | 1980-09-30 | Ben Hill Griffin, Inc. | Citrus fiber additive product and process for making same |
US4503083A (en) * | 1982-03-08 | 1985-03-05 | General Foods Corporation | High quality, reduced-calorie cake |
US4526794A (en) * | 1982-03-08 | 1985-07-02 | General Foods Corporation | Citrus albedo bulking agent and process therefor |
US4865863A (en) * | 1985-12-31 | 1989-09-12 | The Procter & Gamble Company | Co-milling fiber for use in foods |
JPH01101857A (ja) * | 1987-10-14 | 1989-04-19 | Toyo Jozo Co Ltd | そばを主原料とするパン粉類似物、その製造法およびそれを使用したフライ食品 |
AU7788391A (en) | 1990-04-26 | 1991-11-11 | Danish Crown Incorporated A/S | A dough or batter composition, a process for making a fat-reduced bakery product, and a fat-reduced bakery product |
JPH0430765A (ja) * | 1990-05-25 | 1992-02-03 | Fuji Oil Co Ltd | 粒状繊維食品とその製造方法及び栄養強化パンの製造方法 |
US5538751A (en) * | 1992-05-08 | 1996-07-23 | Unilever Patent Holdings B.V. | Thickened foodstuff having improved storage stability and process of making |
GB9209997D0 (en) * | 1992-05-08 | 1992-06-24 | Unilever Plc | Food process |
WO1993022928A1 (en) | 1992-05-11 | 1993-11-25 | Unilever N.V. | Deep-frozen, pre-proofed doughs |
WO1995003649A1 (de) | 1993-07-26 | 1995-02-02 | Siemens Aktiengesellschaft | Verfahren und vorrichtung zur kompensation einer fehlerspannung bei einem pulswechselrichter |
US5720822A (en) | 1995-06-07 | 1998-02-24 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited pregelatinized non-granular starches and flours and process for their production |
US6143346A (en) * | 1993-12-02 | 2000-11-07 | Hercules Incorporated | Pectin process and composition |
CA2172962C (en) | 1994-07-29 | 1999-09-21 | Chung-Wai Chiu | Thermally inhibited starches and flours and process for their production |
JPH09299051A (ja) * | 1996-05-10 | 1997-11-25 | Shiro Hayashi | 麺類の製造方法 |
JP2002300866A (ja) * | 2000-10-27 | 2002-10-15 | Takara Holdings Inc | 果実飲料及びその製造方法 |
US20030152667A1 (en) * | 2002-02-14 | 2003-08-14 | Goedeken Douglas Lee | Dough, products and methods |
US7094317B2 (en) * | 2002-11-06 | 2006-08-22 | Fiberstar, Inc. | Process of manufacturing and using highly refined fiber mass |
US20050089621A1 (en) * | 2003-10-24 | 2005-04-28 | Unilever Bestfoods, North America | Reduced oil emulsion with viscosity-building emulsifier |
TWI347172B (en) | 2004-01-19 | 2011-08-21 | Suntory Holdings Ltd | Beverage comprising fine pulp, production method of same, and edible material for same |
ES2396974T3 (es) * | 2004-07-12 | 2013-03-01 | Cargill, Incorporated | Proceso de extracción de fibra cítrica de vesículas cítricas |
ITMI20050076A1 (it) * | 2005-01-21 | 2006-07-22 | Pregel Spa | Composizione per trattenere acqua nei prodotti alimentari e suo uso |
EP1723856A1 (en) * | 2005-05-18 | 2006-11-22 | Cargill, Inc. | Citrus fruit fibers in processed meat |
-
2007
- 2007-11-23 CN CNA2007800503615A patent/CN101594788A/zh active Pending
- 2007-11-23 EP EP07822837A patent/EP2086349B1/en active Active
- 2007-11-23 JP JP2009537648A patent/JP2010509930A/ja not_active Ceased
- 2007-11-23 CA CA002670158A patent/CA2670158A1/en not_active Abandoned
- 2007-11-23 RU RU2009123829/13A patent/RU2443122C2/ru not_active IP Right Cessation
- 2007-11-23 AU AU2007324503A patent/AU2007324503B2/en not_active Expired - Fee Related
- 2007-11-23 ES ES07822837T patent/ES2397119T3/es active Active
- 2007-11-23 WO PCT/EP2007/062739 patent/WO2008062057A1/en active Application Filing
- 2007-11-23 US US12/516,157 patent/US10131771B2/en active Active
-
2009
- 2009-05-22 NO NO20091988A patent/NO20091988L/no not_active Application Discontinuation
-
2018
- 2018-10-16 US US16/161,520 patent/US11441016B2/en active Active
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102858183A (zh) * | 2010-04-22 | 2013-01-02 | 荷兰联合利华有限公司 | 包含大豆蛋白和柑桔纤维的饮料 |
CN102550897A (zh) * | 2012-02-24 | 2012-07-11 | 江南大学 | 一种应用于食品中的新型复配增稠剂 |
CN107920563A (zh) * | 2015-07-30 | 2018-04-17 | 卡吉尔公司 | 干燥柑橘类纤维和其用途 |
CN113951327A (zh) * | 2021-11-01 | 2022-01-21 | 上海馥松食品有限公司 | 一种柑橘纤维布丁及其制备方法 |
CN114375981A (zh) * | 2022-01-27 | 2022-04-22 | 成都鸾翔凤集食品有限公司 | 一种蛋挞液、蛋挞及其制备工艺 |
Also Published As
Publication number | Publication date |
---|---|
ES2397119T3 (es) | 2013-03-04 |
US11441016B2 (en) | 2022-09-13 |
RU2443122C2 (ru) | 2012-02-27 |
US20100099648A1 (en) | 2010-04-22 |
EP2086349A1 (en) | 2009-08-12 |
RU2009123829A (ru) | 2010-12-27 |
AU2007324503A1 (en) | 2008-05-29 |
WO2008062057A1 (en) | 2008-05-29 |
JP2010509930A (ja) | 2010-04-02 |
NO20091988L (no) | 2009-06-19 |
AU2007324503B2 (en) | 2012-08-02 |
US20190048170A1 (en) | 2019-02-14 |
CA2670158A1 (en) | 2008-05-29 |
US10131771B2 (en) | 2018-11-20 |
EP2086349B1 (en) | 2012-11-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101594788A (zh) | 化学改性淀粉的天然等价物 | |
AU2010204839B2 (en) | Method of preparing a whole grain beverage | |
TWI439232B (zh) | 可溶性燕麥或大麥粉以及利用連續性炊具之製備方法 | |
RU2739605C2 (ru) | Способ и композиция, содержащие гидролизованный крахмал | |
CN101677601A (zh) | 基于谷物的含纤维的婴儿营养品 | |
CN101222858A (zh) | 乳状液中的柑橘纤维 | |
CN112969372B (zh) | 用于食品应用的可溶性粉 | |
EP2986143A1 (en) | Food products prepared with soluble whole grain oat flour | |
EP1391154B1 (en) | Composite containing fine cellulose | |
Herald | Guar gum | |
Kumari et al. | Composition, structure and functionality of starch isolated from Kodo millet | |
CN101163418B (zh) | 补充能量的饮料 | |
Okulu et al. | Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20091202 |
|
C20 | Patent right or utility model deemed to be abandoned or is abandoned |