CN103987273A - 具有优良胶强度的共磨碎的稳定剂组合物 - Google Patents
具有优良胶强度的共磨碎的稳定剂组合物 Download PDFInfo
- Publication number
- CN103987273A CN103987273A CN201280060409.1A CN201280060409A CN103987273A CN 103987273 A CN103987273 A CN 103987273A CN 201280060409 A CN201280060409 A CN 201280060409A CN 103987273 A CN103987273 A CN 103987273A
- Authority
- CN
- China
- Prior art keywords
- starch
- weight
- composition
- stabiliser compositions
- hydrocolloid
- 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.)
- Granted
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 174
- 239000003381 stabilizer Substances 0.000 title claims abstract description 73
- 229920002472 Starch Polymers 0.000 claims abstract description 133
- 239000008107 starch Substances 0.000 claims abstract description 133
- 235000019698 starch Nutrition 0.000 claims abstract description 132
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 120
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 120
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 69
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 58
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract description 58
- 235000013305 food Nutrition 0.000 claims abstract description 58
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 58
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 55
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract description 52
- 239000007787 solid Substances 0.000 claims abstract description 48
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 46
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 46
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 25
- 239000000679 carrageenan Substances 0.000 claims abstract description 25
- 229920001525 carrageenan Polymers 0.000 claims abstract description 25
- 229940113118 carrageenan Drugs 0.000 claims abstract description 25
- 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 abstract description 25
- 235000010987 pectin Nutrition 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 22
- 229920001277 pectin Polymers 0.000 claims abstract description 22
- 239000006185 dispersion Substances 0.000 claims abstract description 19
- 229920000615 alginic acid Polymers 0.000 claims abstract description 13
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 13
- 238000006467 substitution reaction Methods 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 10
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 10
- 239000000216 gellan gum Substances 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims description 45
- 239000003292 glue Substances 0.000 claims description 44
- 240000003183 Manihot esculenta Species 0.000 claims description 38
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 38
- 238000000034 method Methods 0.000 claims description 35
- 239000000725 suspension Substances 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- -1 nutriment Substances 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000003814 drug Substances 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 229920001817 Agar Polymers 0.000 claims description 8
- 239000002537 cosmetic Substances 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 241000209763 Avena sativa Species 0.000 claims description 2
- 235000007558 Avena sp Nutrition 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 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 abstract description 2
- 229940072056 alginate Drugs 0.000 abstract description 2
- 239000000499 gel Substances 0.000 abstract description 2
- 239000000451 gelidium spp. gum Substances 0.000 abstract 1
- 229960000292 pectin Drugs 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 39
- 239000008367 deionised water Substances 0.000 description 26
- 229910021641 deionized water Inorganic materials 0.000 description 26
- 239000008186 active pharmaceutical agent Substances 0.000 description 24
- 239000000843 powder Substances 0.000 description 21
- 239000000084 colloidal system Substances 0.000 description 20
- 239000007788 liquid Substances 0.000 description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 16
- 239000000463 material Substances 0.000 description 16
- 239000007962 solid dispersion Substances 0.000 description 14
- 239000012752 auxiliary agent Substances 0.000 description 13
- 230000004048 modification Effects 0.000 description 13
- 238000012986 modification Methods 0.000 description 13
- 230000008569 process Effects 0.000 description 11
- 238000009938 salting Methods 0.000 description 11
- 235000010980 cellulose Nutrition 0.000 description 10
- 229920002678 cellulose Polymers 0.000 description 10
- 239000001913 cellulose Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 239000002245 particle Substances 0.000 description 10
- 239000000945 filler Substances 0.000 description 9
- 235000015203 fruit juice Nutrition 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 9
- 235000010469 Glycine max Nutrition 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 238000004061 bleaching Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 7
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 229920000881 Modified starch Polymers 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 6
- 238000006460 hydrolysis reaction Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 235000019426 modified starch Nutrition 0.000 description 6
- 244000068988 Glycine max Species 0.000 description 5
- 229920001131 Pulp (paper) Polymers 0.000 description 5
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 5
- 239000005862 Whey Substances 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 239000002253 acid Substances 0.000 description 5
- 239000000654 additive Substances 0.000 description 5
- 235000008504 concentrate Nutrition 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 5
- 235000003599 food sweetener Nutrition 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 238000004062 sedimentation Methods 0.000 description 5
- 239000002002 slurry Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 244000299461 Theobroma cacao Species 0.000 description 4
- 239000011149 active material Substances 0.000 description 4
- 125000002252 acyl group Chemical group 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 4
- 125000000217 alkyl group Chemical group 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 229910052799 carbon Inorganic materials 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 235000021245 dietary protein Nutrition 0.000 description 4
- 239000003002 pH adjusting agent Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 239000010452 phosphate Substances 0.000 description 4
- 210000002966 serum Anatomy 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 230000006641 stabilisation Effects 0.000 description 4
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 4
- 239000004094 surface-active agent Substances 0.000 description 4
- 239000003826 tablet Substances 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 3
- 239000006057 Non-nutritive feed additive Substances 0.000 description 3
- 238000005903 acid hydrolysis reaction Methods 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- 239000007853 buffer solution Substances 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
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 125000002768 hydroxyalkyl group Chemical group 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- TWNIBLMWSKIRAT-VFUOTHLCSA-N levoglucosan Chemical group O[C@@H]1[C@@H](O)[C@H](O)[C@H]2CO[C@@H]1O2 TWNIBLMWSKIRAT-VFUOTHLCSA-N 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 238000010008 shearing Methods 0.000 description 3
- 239000000375 suspending agent Substances 0.000 description 3
- 235000015192 vegetable juice Nutrition 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- KOLREDRGDGHUHR-UHFFFAOYSA-N 3-hydroxypropyl phosphono hydrogen phosphate Chemical compound OCCCOP(O)(=O)OP(O)(O)=O KOLREDRGDGHUHR-UHFFFAOYSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 2
- 241000335053 Beta vulgaris Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000001828 Gelatine Substances 0.000 description 2
- 229920001503 Glucan Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- 235000009470 Theobroma cacao Nutrition 0.000 description 2
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 239000000619 acesulfame-K Substances 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 150000008065 acid anhydrides Chemical class 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 230000002152 alkylating effect Effects 0.000 description 2
- 239000000605 aspartame Substances 0.000 description 2
- 235000010357 aspartame Nutrition 0.000 description 2
- 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 2
- 229960003438 aspartame Drugs 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000007385 chemical modification Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000019219 chocolate Nutrition 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000015142 cultured sour cream Nutrition 0.000 description 2
- 239000013530 defoamer Substances 0.000 description 2
- 238000002242 deionisation method Methods 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 150000001991 dicarboxylic acids Chemical class 0.000 description 2
- 239000007884 disintegrant Substances 0.000 description 2
- 239000002270 dispersing agent Substances 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000004442 gravimetric analysis Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000003780 keratinization Effects 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000020121 low-fat milk Nutrition 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000036961 partial effect Effects 0.000 description 2
- 239000008194 pharmaceutical composition Substances 0.000 description 2
- BZCGWAXQDLXLQM-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O.ClP(Cl)(Cl)=O BZCGWAXQDLXLQM-UHFFFAOYSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 235000021251 pulses Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 235000020354 squash Nutrition 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- 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 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-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]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-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
- QZPSOSOOLFHYRR-UHFFFAOYSA-N 3-hydroxypropyl prop-2-enoate Chemical compound OCCCOC(=O)C=C QZPSOSOOLFHYRR-UHFFFAOYSA-N 0.000 description 1
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000609240 Ambelania acida Species 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- 229920001685 Amylomaize Polymers 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- BSYNRYMUTXBXSQ-UHFFFAOYSA-N Aspirin Chemical compound CC(=O)OC1=CC=CC=C1C(O)=O BSYNRYMUTXBXSQ-UHFFFAOYSA-N 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 240000008564 Boehmeria nivea Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 239000001884 Cassia gum Substances 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000938605 Crocodylia Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-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
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 229920000875 Dissolving pulp Polymers 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- HEFNNWSXXWATRW-UHFFFAOYSA-N Ibuprofen Chemical compound CC(C)CC1=CC=C(C(C)C(O)=O)C=C1 HEFNNWSXXWATRW-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound 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 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- XFDXRALVNXONOX-UHFFFAOYSA-N OCCCP(=O)(O)OP(=O)O Chemical compound OCCCP(=O)(O)OP(=O)O XFDXRALVNXONOX-UHFFFAOYSA-N 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 229920000294 Resistant starch Polymers 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000015125 Sterculia urens Nutrition 0.000 description 1
- 240000001058 Sterculia urens Species 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica 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
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 244000291414 Vaccinium oxycoccus Species 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 229920002522 Wood fibre Polymers 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 229960001138 acetylsalicylic acid Drugs 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 150000008064 anhydrides Chemical class 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 208000029618 autoimmune pulmonary alveolar proteinosis Diseases 0.000 description 1
- 239000010905 bagasse Substances 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000015191 beet juice Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005422 blasting Methods 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- HDRTWMBOUSPQON-ODZAUARKSA-L calcium;(z)-but-2-enedioate Chemical compound [Ca+2].[O-]C(=O)\C=C/C([O-])=O HDRTWMBOUSPQON-ODZAUARKSA-L 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 150000001721 carbon Chemical group 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 229940033631 carrageenan sodium Drugs 0.000 description 1
- 235000015190 carrot juice Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000019318 cassia gum Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000010382 chemical cross-linking Methods 0.000 description 1
- 238000002144 chemical decomposition reaction Methods 0.000 description 1
- 239000012295 chemical reaction liquid Substances 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000015120 cherry juice Nutrition 0.000 description 1
- 239000007910 chewable tablet Substances 0.000 description 1
- 235000020140 chocolate milk drink Nutrition 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002153 concerted effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000007799 cork Substances 0.000 description 1
- 235000004634 cranberry Nutrition 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 230000002328 demineralizing effect Effects 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 239000000551 dentifrice Substances 0.000 description 1
- 238000009795 derivation Methods 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- YWEUIGNSBFLMFL-UHFFFAOYSA-N diphosphonate Chemical compound O=P(=O)OP(=O)=O YWEUIGNSBFLMFL-UHFFFAOYSA-N 0.000 description 1
- XQRLCLUYWUNEEH-UHFFFAOYSA-N diphosphonic acid Chemical compound OP(=O)OP(O)=O XQRLCLUYWUNEEH-UHFFFAOYSA-N 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 238000001647 drug administration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000020509 fortified beverage Nutrition 0.000 description 1
- 235000020189 fortified milk Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 235000015201 grapefruit juice Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- FPYJFEHAWHCUMM-UHFFFAOYSA-N maleic anhydride Chemical compound O=C1OC(=O)C=C1 FPYJFEHAWHCUMM-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- DLYUQMMRRRQYAE-UHFFFAOYSA-N phosphorus pentoxide Inorganic materials O1P(O2)(=O)OP3(=O)OP1(=O)OP2(=O)O3 DLYUQMMRRRQYAE-UHFFFAOYSA-N 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000013995 raspberry juice Nutrition 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 235000019675 red grape juice Nutrition 0.000 description 1
- 230000003578 releasing effect Effects 0.000 description 1
- 235000021254 resistant starch Nutrition 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000020384 spinach juice Nutrition 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- RINCXYDBBGOEEQ-UHFFFAOYSA-N succinic anhydride Chemical compound O=C1CCC(=O)O1 RINCXYDBBGOEEQ-UHFFFAOYSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940124597 therapeutic agent Drugs 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 235000015193 tomato juice Nutrition 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
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000002025 wood fiber Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
- C08L1/02—Cellulose; Modified cellulose
- C08L1/04—Oxycellulose; Hydrocellulose, e.g. microcrystalline cellulose
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N25/00—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests
- A01N25/22—Biocides, pest repellants or attractants, or plant growth regulators, characterised by their forms, or by their non-active ingredients or by their methods of application, e.g. seed treatment or sequential application; Substances for reducing the noxious effect of the active ingredients to organisms other than pests containing ingredients stabilising the active ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L2/66—Proteins
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
- A61K47/38—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/731—Cellulose; Quaternized cellulose derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/732—Starch; Amylose; Amylopectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
- C08L1/08—Cellulose derivatives
- C08L1/26—Cellulose ethers
- C08L1/28—Alkyl ethers
- C08L1/286—Alkyl ethers substituted with acid radicals, e.g. carboxymethyl cellulose [CMC]
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K23/00—Use of substances as emulsifying, wetting, dispersing, or foam-producing agents
- C09K23/017—Mixtures of compounds
- C09K23/018—Mixtures of two or more different organic oxygen-containing compounds
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/10—General cosmetic use
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/40—Chemical, physico-chemical or functional or structural properties of particular ingredients
- A61K2800/59—Mixtures
- A61K2800/592—Mixtures of compounds complementing their respective functions
- A61K2800/5922—At least two compounds being classified in the same subclass of A61K8/18
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/02—Polymer mixtures characterised by other features containing two or more polymers of the same C08L -group
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Epidemiology (AREA)
- Agronomy & Crop Science (AREA)
- Birds (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Oral & Maxillofacial Surgery (AREA)
- Dermatology (AREA)
- Pest Control & Pesticides (AREA)
- Dentistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Environmental Sciences (AREA)
- Plant Pathology (AREA)
- Toxicology (AREA)
- Materials Engineering (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicinal Preparation (AREA)
- General Preparation And Processing Of Foods (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Cosmetics (AREA)
Abstract
本发明涉及一种共磨碎的稳定剂组合物,该组合物包括:a)占组合物20重量%-90重量%的量的微晶纤维素;b)占组合物5重量%-50重量%的量的水胶体,其中水胶体选自下组中的至少一个:具有至少0.95的取代度的羧甲基纤维素、果胶、藻酸盐、角叉菜胶、黄原胶、琼脂胶、威兰胶或结冷胶;和c)占组合物5重量%-50重量%的量的淀粉,其中当在20℃下在2.6%固体水分散体中24小时后测量时,稳定剂组合物具有至少25Pa的胶强度(G′)。该组合物用作稳定剂,尤其是在食品和饮品中。
Description
发明领域
本发明涉及适于用作例如,水性食品和药品体系的稳定剂的共磨碎的稳定剂组合物,并且涉及制备此类稳定剂组合物的方法和含有此类稳定剂组合物的产品。
发明背景
微晶纤维素,(已知,并在本文中称为“MCC”)、水解的纤维素湿饼、或纤维素胶,在食品工业中常用于增强最终食品的性质或属性。例如,其已经被用作食品应用中的粘结剂和稳定剂,包括在饮品中作为凝胶剂、增稠剂、脂肪替代品、和/或无热值填充物,以及作为悬浮稳定剂和/或调质剂。其还在药物片剂中用作粘结剂和崩解剂,在液体药物制剂中用作悬浮剂,以及在工业应用中、家用产品(例如去污剂和/或漂白片剂)中、农业制剂中、以及个人护理产品(例如洁齿剂和化妆品)中用作粘结剂、崩解剂和加工助剂。
通过使微晶纤维素或“湿饼”经过磨碎加工,以将晶体基本地再细分成精细细分的颗粒,来改性微晶纤维素以用于这些用途。然而,随着粒度降低,单个颗粒在干燥后倾向于聚集或角质化(hornify),这种结果是产品制造或使用中所不希望的。为了防止角质化,可以在磨碎中或磨碎后,但是在干燥前,加入保护性胶体。保护性胶体完全或部分中和氢键或其他较小尺寸颗粒之间的键结合力。所得的材料常常被称为经磨碎的微晶纤维素或胶体微晶纤维素,并且此类经磨碎的微晶纤维素或胶体微晶纤维素通常会形成稳定的悬浮液,几乎没有甚至没有沉降。相反,非胶体微晶纤维素会在水性系统中沉降并且不形成稳定的悬浮液。美国专利号3,539,365(Durand等)描述了一种胶体微晶纤维素,例如羧甲基纤维素-涂覆的微晶纤维素。美国专利申请号2011/0151097(Tuason等)描述了另一种胶体微晶纤维素,例如淀粉-涂覆的微晶纤维素。FMC公司(美国宾夕法尼亚州费城)制造并销售各种胶体微晶纤维素产品,包括可食用食品和药品级别,商品名为和等。
MCC和一些水胶体(诸如具有至少0.95的取代度的羧甲基纤维素、果胶、藻酸盐、角叉菜胶、黄原胶、琼脂胶、威兰胶(wellan gum)或结冷胶)的混合物可能太“湿滑”,不是令人满意的磨碎。MMC颗粒并不令人满意的磨碎会对MMC稳定剂的功能具有不良影响。作为结果,已经做出了一些尝试通过使用磨碎剂,例如盐来解决该问题。例如,参见US7,879,382、US7,462,232和US5,366,724。已经采用其他方法来制备合适的MCC/水胶体组合物。例如,参见US2005/0233046;US2011/0151097;和WO2010/136157。
然而,仍然存在对于含有本发明的水胶体的共磨碎的胶体微晶纤维素组合物的需求,其中所述组合物具有之前无法获得的胶强度。申请人已经意外地发现共磨碎MCC和本发明的水胶体以及淀粉产生在水性系统中具有出人意料的胶强度的稳定剂组合物。这样的稳定剂组合物提供了明显的商业和工业优势。
发明内容
本发明涉及一种共磨碎的稳定剂组合物,该组合物包括:a)占组合物20重量%-90重量%的量的微晶纤维素;b)占组合物5重量%-50重量%的量的水胶体,其中水胶体选自下组中的至少一个:具有至少0.95的取代度的羧甲基纤维素、果胶、藻酸盐、角叉菜胶、黄原胶、琼脂胶、威兰胶或结冷胶;和c)占组合物5重量%-50重量%的量的淀粉,其中当在20℃下在2.6%固体水分散体中24小时后测量时,稳定剂组合物具有至少25Pa的胶强度(G′)。
本发明也涉及一种制备稳定剂组合物的方法,该方法包括:a)混合微晶纤维素、本发明的水胶体和淀粉,其中微晶纤维素以组合物的20重量%-90重量%的量存在,本发明的水胶体以组合物的5重量%-50重量%的量存在,并且淀粉以组合物的5重量%-50重量%的量存在;b)共磨碎步骤a)的混合物;以及c)对步骤b)的挤出物(extrudent)进行干燥。
本发明也涉及含有此类稳定剂组合物的各种产品。
发明详述
本发明包括由如下方法制备的微晶纤维素组合物:共磨碎a)微晶纤维素,b)选自下组的至少一个的水胶体:具有至少0.95的取代度的羧甲基纤维素、果胶、藻酸盐、角叉菜胶、黄原胶、琼脂胶、威兰胶或结冷胶,和c)淀粉。本发明所要求保护的稳定剂可以在共磨碎步骤中使用或不用盐磨碎剂得到。所得的材料是胶体并且特征为具有之前不能获得的胶强度范围。
特定的实施方式包括,但不限于,共磨碎以下三组分组合物:(i)MCC,具有至少0.95的取代度的羧甲基纤维素,和淀粉;(ii)MCC,果胶和淀粉;(iii)MCC,角叉菜胶和淀粉;(iv)MCC,藻酸盐和淀粉;(v)MCC,黄原胶和淀粉;(vi)MCC、琼脂胶和淀粉;以及(vii)MCC,威兰胶和/或结冷胶和淀粉。所得的产品用作各种应用,包括可食用食品中的稳定剂。在其他实施方式中,所得的稳定剂组合物适用于药品、营养品、保健品、化妆品、个人护理产品、消费品、农业产品或化学制剂。
具体地,本发明提供了通常包含带负电的水胶体(具有至少0.95的取代度的羧甲基纤维素、果胶、藻酸盐、角叉菜胶、黄原胶、琼脂胶、威兰胶或结冷胶)的组合物,当与MCC组合时,其是“湿滑′”的。在本公开的内容中,“湿滑”或“滑溜”是指MCC和本发明的水胶体的物理特性使得很难产生足够水平的磨碎以产生需要的稳定剂。
在本发明的说明书中“胶体”和“胶态”可互换使用,以定义能够在水性混合物中适当悬浮的颗粒。如本领域普通技术人员所知并且参考本文,胶体颗粒可以是任意合适的粒度,前提是它们能够形成均匀的悬浮液;例如,当在悬浮液中测量时,大部分的颗粒具有0.1-30微米的粒度。
如本文所用,术语“经磨碎的”和“磨碎”可互换使用,以表示将至少一部分(如果不是全部的)颗粒的尺寸有效降低至胶体尺寸的过程。“共磨碎”是用于指代向组分的混合物施加剪切力的术语。例如,可以通过共挤出、碾磨、混合或捏合来实现合适的磨碎过程。
“胶强度(G′)”是指系统的可逆储存的能量(弹性模量G′)并且相对于本文的组合物,是纤维素浓度的函数。使用TA-Instruments流变仪(ARES-RFS3),在1Hz的振动应变扫描、20℃、1.8mm的间隙尺寸下,在2.6%固体水(去离子)分散体中24小时后进行测量。
另外,公开了含有本发明的组合物的可食用食品。这些食品可以包含水性体系、乳液、饮品、调味汁、汤、调料、奶制品和非奶制品牛奶,冷冻甜品和发酵食品。可食用食品可以另外包括不同的可食用材料和添加剂,包含蛋白、果汁、蔬菜汁、水果风味物质或其任意组合。另外,公开了包括本发明的组合物的许多工业悬浮液,其可用于药品、化妆品、个人护理产品、农业产品或化学制剂。
微晶纤维素
在本发明的组合物中可以采用任意的MCC。在本发明的组合物中可以采用来自任意来源的MCC。可以从中得到MCC的原料包括,例如,木浆(诸如漂白的亚硫酸盐木浆和硫酸盐木浆)、玉米壳、甘蔗渣、秸秆、棉花、棉绒、亚麻、大麻、苎麻、海藻纤维素和发酵纤维素。另外的原料包括漂白的软木硫酸盐法木浆、漂白的硬木硫酸盐法木浆、漂白的桉树硫酸盐法木浆、纸浆、短纤浆、溶解木浆和漂白的非木材纤维素浆。在一个实施方式中,使用的MCC是由美国食品药品监管局批准的供人食用的一种MCC。
微晶纤维素可以是任意合适的形式。在共磨碎步骤中使用的微晶纤维素优选是“湿饼”的形式。微晶纤维素湿饼是已经被制成湿形式(例如,含水)并且还未经过干燥(“从未干燥”)的微晶纤维素。换而言之,微晶纤维素湿饼是之前还未经过干燥并且用水再水化的微晶纤维素。微晶纤维素(MCC)可以包括部分水解的纤维素(β-1,4葡聚糖)的小棒状微晶。β-1,4葡聚糖可以源自施用于所选择的纤维素材料的任意需要的化学降解方法。
通过用无机酸,优选盐酸(酸水解)处理纤维素源,优选来自纤维植物材料的木浆的形式的α纤维素,来产生微晶纤维素。酸选择性地攻击纤维素聚合物链的有序性较低的区域从而暴露并且释放结晶位点,这些位点形成组成微晶纤维素的结晶聚集体。然后从反应混合物中分离它们,并且洗涤以去除降解的副产物。所得的湿物质,通常含有40-60%的水分,在本领域中称作以下几个名字,包括“水解的纤维素”、“水解的纤维素湿饼”、“整平的DP纤维素”、“微晶纤维素湿饼”或简单地称为“湿饼”。
用于MCC生产的经典工艺是由O.A.Battista首创(美国专利号2978446;3023104;和3146168)的纯化的纤维素的酸水解。可以使用各种化学或机械处理来增强MCC酸水解。在减少成本同时维持或改善MCC品质的工作中,也已经提出了各种替代性的工艺。其中有蒸汽爆破(美国专利号5769934;Ha等),反应性挤出(美国专利号6228213;Hanna等),一步水解和漂白(国际专利公开号WO01/0244;Schaible等)、以及在由氧气和/或二氧化碳气体加压的反应器中并在100℃-200℃下操作的半结晶纤维素和水反应液体的部分水解(美国专利号5,543,511)。
MCC通常以共磨碎的稳定剂组合物的20-90重量%,更具体地40-75重量%、45-70重量%和50-70重量%的量存在于本发明的稳定剂组合物中。所有在该段落中提供的重量%是以干重为基础,并且例如,不包括水。
淀粉
淀粉可以是任意合适的淀粉(例如,天然淀粉,或本领域技术人员已知的淀粉衍生物)或淀粉的组合并且可以来自任意来源(例如,小麦、玉米、燕麦、水稻、木薯、马铃薯等或其混合物)。虽然,淀粉可以具有任意合适的直链淀粉含量,但是在一个特定的实施方式中,淀粉可以具有低直链淀粉含量,因为直链淀粉具有退化的趋势(例如,可以聚集在一起形成一些键以逼出水)。结果,淀粉可能丧失其吸水性质。
可以在本发明中使用的淀粉包括任意化学上、物理上或遗传上改性形式的淀粉。例如,至少一种淀粉可以选自下组:羟烷基淀粉、羟乙基化的淀粉、羟丙基化的淀粉、酰基淀粉及其混合物。在一个特定的实施方式中,化学上改性的淀粉衍生自羟烷基取代的淀粉,诸如通过磷酸酯或其他常用的化学交联方式,具有低-中等的交联(或没有交联)。在一个实施方式中,至少一种淀粉包括木薯淀粉、玉米淀粉、其衍生物及其混合物。
在一个示例性的实施方式中,淀粉包括高支链淀粉淀粉,诸如木薯(也称为甜木薯(Cassava)或树薯(Manioc))。在一个实施方式中,淀粉包括基于木薯的淀粉或者是基于木薯的淀粉。基于木薯的淀粉可以是未改性的木薯(例如,天然木薯淀粉)或木薯衍生物。在一个特定的实施方式中,淀粉是木薯衍生物,例如改性的木薯淀粉,包括诸如二磷酸羟丙酯木薯淀粉(hydroxypropyl diphosphate tapioca starch)、羟丙基木薯淀粉或其混合物。
淀粉可以是羟烷基淀粉,诸如C2-C5羟烷基淀粉。可以通过将天然淀粉与具有合适的碳原子数的环氧烷烃反应实现天然淀粉的羟烷基化。不希望受到特定理论的限制,相信羟基的形成(所述羟基通过具有2-5个碳原子的烷基连接到淀粉主链上),会导致淀粉所需要的亲水-亲脂平衡。羟基在烷基上的位置是不重要的。羟烷基化的平均取代度(每个葡糖酐单元的淀粉分子的取代的OH基团的平均数量)优选约为0.08-0.3。特别优选的淀粉是通过将淀粉分别与环氧乙烷或环氧丙烷反应得到的羟乙基化和/或羟丙基化的淀粉。按照本发明的待使用的淀粉也可以每个烷基含有超过一个的羟基。淀粉的羟丙基化(决定了官能团数量的取代度)可以在各种食物系统中提供某些有用的性质,诸如冻融稳定性,消除退化问题等。
淀粉也可以是酰基淀粉,诸如C2-C18酰基淀粉。酰基化通常通过用通式为(R-C(O))2O的酸酐进行,其中R是烷基,诸如甲基或乙基;合适的酸酐包括,但不限于琥珀酸酐和马来酸酐及其烷基化的衍生物。可以通过用C2-C18链烷酸酯或链烯酸酯交联来得到C2-C18酰基淀粉,并且可以为了具有0-0.8,具体地0-0.5的平均取代度的合适的亲水-亲脂平衡,可进行额外的酰基化。
在一个优选的实施方式中,淀粉可以是经化学改性的、交联的淀粉。优选的交联方法是磷酸化,其中淀粉(诸如羟烷基化的淀粉)与磷酰氯、五氧化二磷和/或三偏磷酸钠反应。通过阴离子P--O基团来交联两条淀粉链。另一种优选的交联方法是通过使用C4-C18烷烃或烯烃二羧酸,优选C4-C8烷烃二羧酸,并且具体是己二酸。烷烃或烯烃二羧酸通过酯键连接两条淀粉链。其可以是直链或支链的形式。例如,可以通过将淀粉与二羧酸和乙酸的混合酸酐反应得到衍生物。基于干燥的淀粉,通常使用低于0.1重量%,通常约0.06重量%的交联剂。
淀粉可以是非-胶凝的或预-胶凝的。
在低pH应用中,淀粉优选是食品级改性的低pH稳定的淀粉。顾名思义,淀粉是“食品级”的因为其被认为适于人体摄入,该淀粉是“经改性的”,如化学上改性的和/或交联的,并且是“低pH稳定的”表示其在酸性条件下稳定。在本发明的一个实施方式中,淀粉衍生物选自下组:羟丙基二淀粉磷酸酯(hydroxypropyl di-starch phosphate)、乙酰化的己二酸二淀粉和羟丙基淀粉磷酸钠(sodium hydroxypropyl starch phosphate)。在一个优选的实施方式中,食品级改性的低pH稳定的淀粉是改性的木薯淀粉、改性的玉米淀粉及其混合物。改性的木薯淀粉可以包括,例如,羟丙基二磷酸木薯淀粉(hydroxypropyldiphosphate tapioca starch)、羟丙基木薯淀粉及其混合物。
在一个优选的实施方式中,食品级改性的低pH稳定的淀粉是羟丙基二淀粉磷酸酯,其是低pH交联的羟丙基化的淀粉(含有,例如24%的直链淀粉和76%的支链淀粉)。合适的羟丙基二淀粉磷酸酯淀粉可以购自例如,来自总部在爱荷华州马斯卡廷(Muscatine,Iowa)的谷物加工公司(Grain ProcessingCorporation)的PURE GELTM B-994。不希望受到特定理论的限制,在高pH(例如,pH11)下用磷酰氯交联可能产生热、剪切和酸稳定的二淀粉磷酸酯。换而言之,在高剪切条件下淀粉颗粒保持完整并不破裂,以及在低pH条件下维持它们的吸水性质。因此,对于某些低pH食品应用可能需要更大的交联,因为具有更多交联的淀粉是更加酸稳定的。
在一些食品应用中,可能优选使用未改性的淀粉(不含化学改性)。在其他应用中,使用的淀粉可以是物理上改性的,但是仍然被分类或标记为“淀粉”。这样的示例包含来自国民淀粉公司(National Starch Company)的Novation系列的淀粉。
在一些实施方式中,可以使用高直链淀粉、微晶淀粉或抗性淀粉。在这些情况下,这些淀粉可以与其他淀粉或改性的淀粉混合。
至少一种淀粉通常以共磨碎的稳定剂组合物的5-50重量%的量存在,更具体地,以共磨碎稳定剂组合物的10-50重量%、20-50重量%、10-40重量%、15-40重量%、15-35重量%和15-30重量%的量存在。该段中提供的所有重量%基于干重。
由于MCC湿饼是轻微带负电的,本发明(下述)的带负电的水胶体与MCC形成湿滑复合物。如上述,“湿滑”的水胶体存在加工挑战,即使得难以获得制备MCC稳定剂组合物所必需的足够的磨碎水平。本发明的发明人意外地发现对MCC和本发明的水胶体以及淀粉进行磨碎,产生具有出人意料的优良胶强度(G′)的MCC稳定剂组合物。
水胶体
本发明使用的水胶体是带负电的水胶体。这些水胶体在例如,当与MCC共磨碎时,是湿滑的,它们包括具有至少0.95的取代度(“DS”)的羧甲基纤维素、果胶、藻酸盐、角叉菜胶、黄原胶、琼脂胶、威兰胶或结冷胶及其混合物时。这些特定的水胶体有时在本文中被称为“带负电的水胶体”。
本发明的水胶体的一个示例是DS至少为0.95的羧甲基纤维素(本文中有时称为“CMC”)。此类羧甲基纤维素可以是碱金属羧甲基纤维素,更具体地,羧甲基纤维素钠、羧甲基纤维素钾或羧甲基纤维素铵,并且最优选羧甲基纤维素钠。
羧甲基纤维素表征为DS。DS表示每个葡糖酐单元上取代的羟基的平均数量。例如,羧甲基纤维素中的每个葡糖酐单元含有3个羟基,这使得羧甲基纤维素具有3.0的最大理论DS。考虑用于本发明的羧甲基纤维素具有至少0.95的DS。在一些实施方式中,羧甲基纤维素具有0.95-1.5的DS。在其他实施方式中,羧甲基纤维素具有约0.95-1.2的DS。在另一个实施方式中,羧甲基纤维素具有1.15-1.5的DS。优选地,在3-组分的本发明的实施方式中使用具有0.95-1.5的DS的羧甲基纤维素。具有,例如低于0.85的DS的羧甲基纤维素通常是带较少负电的,并且当与MCC挤出时是较不“湿滑”。
羧甲基纤维素也表征为粘度,例如当在25℃下,在水中以2%固体测量时(使用布氏(Brookfield)粘度仪和合适的心轴以及速度)。“低粘度”羧甲基纤维素具有约10-200cps,更具体地,10-100cps的粘度,更具体地,30-60cps的粘度(例如,当使用布氏粘度仪在25℃,60rpm,心轴#1下,在水中以2%固体测量时)。“中等粘度”羧甲基纤维素具有约200-4000cps(例如,当使用布氏粘度仪在25℃、30rpm、心轴#2下,在水中以2%固体测量时)。特定的“中等粘度”羧甲基纤维素具有约200-3000cps,并且更特定的“中等粘度”羧甲基纤维素具有约300-900cps。任意具有高于“中等粘度”的粘度的羧甲基纤维素可以被认为是“高粘度”级羧甲基纤维素(并且可以使用布氏粘度仪在25℃、30rpm、心轴#3或#4下,在水中以2%固体测量该粘度)。在本发明的共磨碎的三组分混合物中,可以使用任意粘度的羧甲基纤维素。
具有至少0.95的DS的市售羧甲基纤维素包括Ambergum1221(阿旭兰德公司(Ashland);具有约1.2的DS的低粘度羧甲基纤维素)、12M8F(阿旭兰德公司;具有约1.2的DS的中等粘度羧甲基纤维素)和12M31P(阿旭兰德公司;具有约1.2的DS的中等粘度羧甲基纤维素)。
本发明可用的另外的水胶体包括角叉菜胶(ι、λ、κ、κ-2、μ、v、θ或其混合物)、藻酸盐、果胶(包含高甲氧基(“HM”)、低甲氧基果胶,和乙酰化果胶(诸如甜菜果胶))、黄原胶、琼脂胶、威兰树胶、结冷胶及其混合物。在本发明中也使用半精制的角叉菜胶(这些是可能含有一些诸如纤维素的海藻的结构组分的较低纯化形式的角叉菜胶)。优选的藻酸盐是藻酸钠。
本发明中使用的水胶体通常以稳定剂组合物5-50重量%,更具体地,5-30重量%、5-20重量%、5-15重量%、10-30重量%和10-20重量%的量存在。该段中提供的所有重量%基于干重。
本发明的共磨碎的稳定剂组合物可以含有或不含诸如盐的共磨碎剂。
共磨碎
本文提供了用于形成胶体组合物的方法。在共磨碎过程中,MCC(例如,湿饼)、淀粉和带负电的水胶体组分互相之间密切结合以实现组分之间的充分相互作用。可以使用或不使用磨碎盐溶液。已经意外地发现本发明的三组分组合物不是湿滑的,产生非常好的操作属性,并且在分散后产生之前无法获得的胶强度。
共磨碎的稳定剂组合物的胶强度(G′)是非常高的,例如,当在20℃下在2.6%固体水分散体中24小时后测量时,至少25Pa、至少42Pa、至少45Pa、至少50Pa和至少55Pa。胶强度(G′)可以高达200Pa、250Pa或300Pa。
优选地,MCC湿饼具有35%-70%(更优选,35%-60%固体)的固体水平,同时以干粉向湿饼中加入带负电的水胶体和淀粉。该方法包括将带负电的水胶体(5-50重量%)与MCC(20-90重量%)和淀粉(5-50重量%)混合。可以使用或不用共磨碎盐作为磨碎剂。三组分的特定重量比为约10-30%的带负电的水胶体、40-75%的MCC和20-50%的淀粉。在一个实施方式中,特定重量比是10-20%的带负电的水胶体、40-70%的MCC和20-40%的淀粉。
共磨碎造成淀粉和带负电的水胶体至少部分(如果没有完全)围绕微晶纤维素颗粒。换而言之,淀粉和带负电的水胶体作用为微晶纤维素湿饼的阻挡分散剂,使得微晶纤维素不会聚集在一起。
并不限于任意理论,相信在MCC/带负电的水胶体/淀粉的混合物的共磨碎过程中,淀粉意外地与带负电的水胶体以如下方式混合:该方式显著降低了混合物的湿滑度并且还建设性地对含有混合物的最终产物的胶建立做出贡献。这导致MCC晶体之间更紧密的相互作用。还假设具有较高支链淀粉的淀粉(来自诸如木薯、玉米、水稻等的来源)和改性的淀粉(诸如烷基化的淀粉)在发生这种意外水平的胶结构中是特别有效的。
按照本发明的一个实施方式,在食品应用(诸如,冰淇淋、烹饪奶油等)中使用的组合物包括微晶纤维素湿饼、至少一种木薯淀粉或淀粉衍生物,和具有至少0.95的DS的羧甲基纤维素的共磨碎的混合物,其中所得的胶体微晶纤维素至少部分被所述至少一种木薯淀粉或淀粉衍生物或羧甲基纤维素涂覆。
在本发明的另一个实施方式中,在食品应用中使用的可水分散的组合物包括微晶纤维素湿饼、淀粉、和带负电的水胶体的共磨碎的混合物,其中所得的胶体微晶纤维素至少部分被包含带负电的水胶体和淀粉的阻挡分散剂涂覆。该组合物的预期应用之一是用于低pH食品应用的酸稳定制剂。
在一个优选的实施方式中,采用用介质或高剪切条件对MCC、淀粉、和带负电的水胶体进行共磨碎,以最小化微晶纤维素聚集并且在微晶纤维素的表面上形成淀粉和带负电的水胶体的涂层。可以得到对于高剪切条件合适的介质,例如,通过在挤出机中共挤出MCC湿饼、淀粉、和带负电的水胶体。
在MCC湿饼中的水或在最终混合物中存在的额外的水可以以小于75重量%存在。在一个实施方式中,在共磨碎过程中的水含量是混合物的约20-70重量%的量的水,更优选地,约25-50%的水。因此,混合物优选含有一些水(例如,在湿饼中),但不太多。
如上所述,在共磨碎步骤中使用的MCC通常是湿饼形式,但也可以以干燥或再水化的形式使用。虽然通过与MCC湿饼中的水相互作用,淀粉或带负电的水胶体(优选以干粉形式)可以被允许水合至一定程度,但是优选保持混合物中存在的水量最小(从而确保能够实现足够水平的磨碎)。优选使用MCC湿饼并且不需要用水稀释(并且优选不用水稀释)。
在本发明的一个实施方式中,对微晶纤维素、淀粉和带负电的水胶体的共磨碎的混合物进行干燥。可以通过多种方式进行干燥,诸如通过喷雾干燥、烘箱干燥、冷冻干燥、滚筒干燥、闪蒸干燥、流化床、真空干燥、散装干燥或热反应器干燥。所述干燥从组合物中去除水以得到被本领域技术人员识别为“干燥的”产品的产品。干燥的可水分散的组合物包括胶体微晶纤维素、淀粉和带负电的水胶体的共磨碎的混合物。
对于喷雾干燥,在水中分散挤出物以形成浆料,任选地经匀化,然后喷雾干燥。从喷雾干燥形成的干燥颗粒可以在需要的水性介质或溶液中重建以形成本文所述的组合物、可食用食品、工业应用悬浮液。
使用稳定剂组合物的制剂
本发明的共磨碎的稳定剂组合物可以用作多种工业和消费用途的稳定剂。具体地,这些应用包括食品(例如,饮品)、药品、保健、农化和其他工业应用。
在干燥至粉末形式之后,稳定剂组合物可以与水溶液混合以形成稳定的胶体悬浮液。在一些实施方式中,相比先前已知的组合物,该稳定剂组合物在更苛刻的条件下持续更长的时间地维持它们的胶体性质。使用本文所述的稳定剂组合物形成的可食用食品甚至能够在酸性pH条件下持续延长的时间提供稳定的胶体性质。
可食用食品的一些示例包括以下:悬浮液、调味汁(尤其是低pH/高盐类型)、经蒸煮的汤(retorted soups)、调味品(包含可勺取和可倾倒的调味品)、饮品(包含经热处理的那些,例如,通过巴氏杀菌或超巴氏杀菌,或使用超高温(UHT)或高温短时间(HTST)或蒸煮工艺热处理、UHT和蒸煮处理的蛋白和营养饮品、UHT处理的低pH基于蛋白的饮品、UHT钙强化的饮品、UHT基于牛奶的饮品)、UHT和蒸煮处理的奶油、低pH冷冻甜品(例如,冰冻果子露)、脱气的食物系统、基于乳和非乳的发酵产品(酸奶油、酸奶)、和焙烤食品馅(bakery fillings)或奶油。含有本发明的稳定剂组合物的饮品的更具体的示例包括乳饮品,例如,含有牛奶的乳饮品(包含低脂和脱脂牛奶)以及诸如巧克力牛奶的风味牛奶。
在食品中,稳定剂组合物的使用水平的范围可以是总食品的约0.05重量%-约3.5重量%,并且在一些情况下可以是总食品的0.2重量%-2重量%。在这些可食用食品中的一些中,可以向食品中添加辅助稳定剂(其不是共磨碎稳定剂的部分)以进一步辅助增加长期稳定性(例如,可以食品的约0.05%-约0.5%的量加入额外的羧甲基纤维素或水胶体)。
食品也可以包含其他可食用成分,例如,蔬菜或水果原浆、矿物盐、蛋白源、果汁、酸化剂、甜味剂、缓冲剂、pH改性剂、稳定盐或其组合。本领域技术人员会认识到也可以加入任意数量的其他可食用组分,例如,额外的调味剂、着色剂、防腐剂、pH缓冲液、营养补充剂和加工助剂等。额外的可食用成分可以是可溶的或不溶的,并且,如果是不溶的话,其可以在食品中悬浮。
一些可含有本发明的稳定剂组合物的可食用食品可以包括蛋白和/或果汁(例如,含有固体的果汁(诸如原浆)和易于通过加入稳定剂组合物稳定化的果肉饮料(nectar))。在此类仅具有果汁或仅具有蛋白的掺混物中,在饮品掺混物中使用的稳定剂组合物的组成和稳定剂组合物的量可能需要因此调节以维持需要的稳定性结果。组合物的这种常规调节完全在本领域技术人员的能力内并且落入本发明的范围和目的中。这些可食用的食品可以是干混合产品(速溶调味汁、肉汁、汤、速溶可可饮品等)、低pH乳品体系(酸奶油/酸奶、酸奶饮料、稳定化的冷冻酸奶等)、烘焙食品和在非水性食物体系和低水分食物体系中的膨胀剂。
合适的包含稳定剂组合物的汁包括果汁(包含但不限于柠檬汁、青柠汁和橙汁,包括各种变体诸如柠檬水、青柠水或橘子水,白葡萄汁和红葡萄汁、葡萄柚汁、苹果汁、梨汁、蔓越莓汁、蓝莓汁、覆盆子汁、樱桃汁、菠萝汁、石榴汁、芒果汁、杏汁或果肉饮料、草莓汁、猕猴桃汁)和蔬菜汁(包含但不限于番茄汁、胡萝卜汁、芹菜汁、甜菜汁、欧芹汁、菠菜汁和莴苣汁)。汁可以是任意形式,包括液体、固体或半固体形式,诸如胶或其他浓缩物、冰或果汁冰糕、或粉末,并且也可以含有悬浮的固体。
在另一个实施方式中,水果风味的或其他甜味物质,包含天然风味的、人工风味的物质,或具有其他天然风味的那些物质(“WONF”)可以替代果汁使用。这样的水果风味的物质也可以是液体、固体或半固体的形式,诸如粉末、胶或其他浓缩物、冰、或果汁冰糕,并且也可以含有悬浮的固体。
适于包含稳定剂组合物的可食用食品的蛋白包括食物蛋白和氨基酸,其可以有益于哺乳动物、鸟类、爬行类和鱼类。食物蛋白包括动物或植物蛋白及其片段或衍生物。动物衍生的蛋白包括牛奶和牛奶衍生的产品,诸如重奶油、轻奶油、全脂牛奶、低脂牛奶、脱脂牛奶、包括蛋白强化牛奶的强化牛奶、包括过热的和/或冷凝的、变甜的或未变甜的脱脂牛奶或全脂牛奶的加工的牛奶和牛奶产品、包括全脂奶粉和脱脂奶粉(NFDM)的干燥的奶粉、酪蛋白和酪蛋白酸盐、乳清和诸如乳清浓缩物、脱乳糖乳清、去矿化乳清、乳清蛋白分离物的乳清衍生的产品。也可以使用蛋或蛋衍生的蛋白。植物衍生的蛋白包含坚果和坚果衍生的蛋白,高粱,豆科和豆科衍生的蛋白诸如大豆和大豆衍生产品诸如未处理的新鲜大豆、豆浆(fluid soy)、大豆浓缩物、大豆分离物、大豆粉,和水稻蛋白,及其全部的形式或部分。可以任意可及形式使用食物蛋白,包含液体、冷凝的或粉末化的。然而,当使用粉末化的蛋白来源时,可能希望在用稳定剂组合物和汁掺混之前预水合蛋白来源用于增加所得饮品的稳定性。当蛋白与果汁或蔬菜汁联合加入时,使用的量取决于需要的最终结果。蛋白的常用量的范围为每份8盎司的诸如饮品的所得稳定可食用食品约1-约20克,但是可以根据应用更高。
可以用于其他产品和应用的本发明的组合物或稳定剂组合物包含工业悬浮液。在一些实施方式中,工业悬浮液包含适用于药品、化妆品、个人护理产品、农业产品或化学制剂的本发明的组合物。应用的一些示例包含用作用于口服剂型的赋形剂,诸如片剂和可咀嚼片剂,药物活性物(诸如APAP、阿司匹林、布洛芬等)的掩味;悬浮剂;药品应用中的控释剂;食品、药品和农业应用中的调味剂和营养成分的递送系统;直接压制的缓释剂,其可以诸如片剂、膜或悬浮液的药品剂型使用;增稠剂,其可以泡沫、乳膏、和洗剂用于个人护理应用;悬浮剂,其可以在陶瓷、着色剂、化妆品和口腔护理中与颜料和填料一起使用;陶瓷中的材料;用于包括杀虫剂的农药和其他农业产品的递送系统。
本发明的三组分共磨碎的组合物与额外的成分干混。额外的水胶体、表面活性剂、活性物质和/或填料中的至少一种可以与共磨碎的稳定剂组合物干混。此类掺混物是合适的中间体,所述中间体可以用足够的水和适度加热搅拌以活化所需的食品、药品、工业产品、或化妆品产品或应用中的稳定剂来配制剂量和分散。
在另外的实施方式中,可以向三组分共磨碎的组合物的浆料中加入额外的水胶体、表面活性剂、活性物质和/或填料中的至少一种,然后对该浆料进行喷雾干燥。
可以向含有共磨碎组合物的干混物或浆料中加入的合适的额外水胶体可以是在食品工业中使用的任意水胶体。这些水胶体包括,但不限于淀粉和改性淀粉、水溶性和水分散性胶、多糖、和合成聚合物,例如,果胶,包括高甲氧基(“HM”)和低甲氧基果胶以及乙酰化的果胶(诸如甜菜果胶),羧甲基纤维素,高取代度(“高DS”)羧甲基纤维素,藻酸盐,角叉菜胶(ι、λ、κ),刺梧桐树胶,黄原胶,阿拉伯胶,结冷胶,PGA,PES角叉菜胶,黄蓍胶和半乳甘露聚糖(诸如瓜耳胶、刺槐豆胶、刺云实胶、肉桂胶),魔芋胶(Konjacgums),罗望子胶及其混合物。在一些实施方式中,额外的水胶体是淀粉、黄原胶、高DS羧甲基纤维素、果胶、ι角叉菜胶钠、藻酸钠。在另外的实施方式中,在补充步骤中以适于制造的特定终产品的量加入额外的水胶体。以这些额外的水胶体的用量足以增强最终食品、药品、工业产品或化妆品的三组分组合物的稳定化功能。例如,在饮品中,辅助稳定剂的用量可以足以进一步降低最终饮品中的血清分离。
合适的表面活性剂包括,但不限于具有1-40的HLB的离子型或非离子型表面活性剂。可以向组合物中加入活性物质,并且其包括,但不限于营养剂、维生素、矿物质、着色剂、甜味剂、芳香剂、香料、唾液刺激剂、食物、口腔护理剂、口气清新剂、药物活性物、农业活性物、治疗剂、美容剂、化学物、缓冲液或pH调节剂中的至少一种。活性物质可以被包封或另外经加工或处理以改变它们的释放性质。
使用的特定填料取决于其改变掺混物和/或需要的产品的能力。不溶性的填料,例如,颜料(如二氧化钛),以及不溶但是可溶胀的填料,诸如胶颗粒、纤维素或微晶纤维素,与活化的稳定剂一起形成悬浮液或分散体。或者,填料可以是水溶性的并且能够易溶于水(诸如糖或麦芽糊精)或反应性的(例如,pH-敏感或温度-敏感)并且能够在特定加工条件下溶解(诸如碳酸钙)。
当制备具有低-pH相和蛋白相的可食用产品或饮品时,也可通过在单相中制备可食用产品或饮品来实现理想水平的稳定性。在这样的单-相加工中,稳定剂组合物和任选的额外的水胶体可以在水中分散。然后可以向单相中的本发明的组合物加入的额外的成分,包括但不限于蛋白、果汁、酸化剂、缓冲液、甜味剂、pH调节剂、消泡剂和盐。应该选择任意额外成分加入的顺序以确保在可食用产品或饮品的组装期间和之后的蛋白保护。
也可以向本文所述的可食用组合物,或可食用食品加入其他成分。这样的额外的成分,其可能是需要的并且可以包括,但不限于诸如酸化剂的pH调节剂(包括柠檬酸、苹果酸、酒石酸、磷酸、乙酸和乳酸等)、缓冲剂(包含碳酸盐、柠檬酸盐、磷酸盐、硫酸盐、马来酸盐等)、或相似的可以在生产的任意阶段被加入到汁或蛋白组分的成分、甜味剂(诸如糖、玉米糖浆、果糖等)、高强度甜味剂(诸如阿斯巴甜)、甜味剂替代物(诸如三氯蔗糖)或糖醇(诸如山梨糖醇、甘露糖醇和麦芽糖醇)。在一个实施方式中,使用诸如三氯蔗糖、阿斯巴甜或安赛蜜(acesulfame K)的糖替代物来产生低糖含量的所得组合物。其他可能的添加剂包括调味剂、着色剂、乳化剂、防腐剂、诸如麦芽糊精的填料、醇组合物、浓缩物和营养添加剂(诸如,钙,例如,马来酸钙或其他矿物质、微生物、草药添加剂等)。也可以在这些应用中使用诸如消泡剂的任选的加工助剂。
可以受益于本发明的稳定剂组合物的可食用食品包括低pH液体,其中所得的pH超过约2.5并低于约7.0。在一个实施方式中,食品的pH为约2.8-约6.5。在另一个实施方式中,食品的pH为约3.0-约6.0。pH也可以低于约5.5。组合物可以是天然含酒精的或不含酒精的。
可以任意数量的方式通过热处理加工最终的饮品组合物。这些方法可以包括,但不限于巴氏杀菌、超巴氏杀菌、高温短时间巴氏杀菌(“HTST”)和超高温巴氏杀菌。这些饮品组合物也可以是通过旋转蒸馏或静态蒸馏处理蒸煮处理的。一些组合物,诸如添加汁的或者天然或人工调味的软饮料也可以经冷加工。许多这些加工也可以包含匀化或其他剪切方法。也可能有冷干燥的组合物,其可以干混合物的形式制备,并且然后根据需要方便地重建用于消耗。所得的饮品组合物可以冷藏或储存商业上可接受的一段时间。或者,所得的饮品可以在室温下储存,前提是它们在无菌条件下填充。
公开的可食用食品具有强化的储存稳定性,并且因此更大的商业吸引力。稳定的组合物是展现出可接受水平的储存稳定性的那些组合物。储存稳定性旨在表示在产品的希望的寿命期间具有以下产品特征中的一种或多种:在液体体系中,很少或没有沉降的悬浮液,很少或没有血清分离,很少或没有乳状液分层(creaming),很少或没有斑驳,没有波纹,没有局部的胶或胶凝化;在固体、半固体、胶、泡沫或膜体系中,很少或没有血清分离、除气或聚结;并且另外对于冷冻体系,减少或避免冰晶的尺寸或数量增长。
会理解在食品和饮品中本发明的稳定剂组合物中的成分的重量百分比可以因此调整以实现需要的结果,诸如蛋白稳定性。这样的组合物的常规调节完全在本领域技术人员的能力内并且落入本发明的范围和目的中。
为了更详细地描述本发明,提供了以下的非限制性实施例。除非另有说明,本文使用的所有部分、百分比、比例等以重量计。
实施例
在以下的实施例中,除非另外说明,使用Waring搅拌机来制备悬浮液/分散体,其中在低剪切下向水中加入粉末化的组合物并且然后在高剪切下混合2分钟。在2分钟的高剪切混合之后,停止混合并且在开始本文所述的分析之前静置该悬浮液30秒。使用TA-Instruments流变仪(ARES-RFS3),在1Hz的振动应变扫描、20℃、1.8mm间隙尺寸下,测量在2.6%固体的(去离子)水分散体中24小时后的所有的胶强度(G′),并且所有的共磨碎的组合物的粘度是布氏粘度,其使用布氏RVT粘度仪,在合适的心轴、20rpm和20-23℃下,在去离子水中2.6%固体的分散体中测定来确定它们的初始和凝固(set up)粘度(24小时后)。
实施例1:MCC∶高PS CMC∶淀粉的三组分共挤出
示例A:MCC湿饼(43%固体)与12M8F羧甲基纤维素(约1.2的DS)和木薯淀粉(National Frigex HV,国民淀粉公司,新泽西州布里奇沃特(Bridgewater,NJ))以65.4∶11.5∶23.1的重量比共挤出。没有使用盐溶液作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中再分散、匀化并经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了2950cps的布氏初始粘度和3000cps的布氏凝固粘度(24小时)。由Texas Instruments流变仪在24小时凝固后测量2.6%固体分散体,展现出50Pa的胶强度(G′)。胶体含量为66.1%。
示例B:MCC湿饼(43%固体)与12M31P羧甲基纤维素(约1.2的DS)和木薯淀粉(National Frigex HV)以65.4∶11.5∶23.1的重量比共挤出。没有使用盐溶液作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中再分散、匀化并且经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了3500cps的布氏初始粘度和3700cps的布氏凝固粘度(24小时)。胶体含量为67.4%。
示例C:MCC湿饼(约40%固体)与12M31P羧甲基纤维素和木薯淀粉(National Frigex HV)以60.7∶10.7∶28.6的重量比共挤出。没有使用盐溶液作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中再分散、匀化并且经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了4200cps的布氏初始粘度和4200cps的布氏凝固粘度(24小时)。由Texas Instruments流变仪在24小时凝固后测量2.6%固体分散体并且展现出68Pa的胶强度(G′)。胶体含量为77%。
示例D:MCC湿饼(约43%固体)与12M31P羧甲基纤维素和木薯淀粉(National Frigex HV)以60.7∶10.7∶28.6的重量比挤出。没有使用盐溶液作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中再分散、匀化并且经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了4000cps的布氏初始粘度和4150cps的布氏凝固粘度(24小时)。由Texas Instruments流变仪在24小时凝固后测量2.6%固体分散体并且展现出60Pa的胶强度(G′)。胶体含量为81%。
实施例2(比较例):MCC∶具有0.7的PS的CMC∶Starch的三组分共挤出
在Hobart混合器中,MCC湿饼(40%固体)与7LF羧甲基纤维素(阿旭兰德公司;0.74-0.85的DS)和木薯淀粉(National Frigex HV,国民淀粉公司,新泽西州布里奇沃特)以61.5∶15.4∶23.1的重量比掺混。没有使用盐溶液作为磨碎助剂。然后混合物经挤出、在水中再分散、匀化并经喷雾干燥成粉末。以2.6%固体活化该粉末显示了950cps的布氏初始粘度和4000cps的布氏凝固粘度(24小时)。由Texas Instruments流变仪在24小时凝固后测量2.6%固体分散体并且展现出20Pa的胶强度(G′)。胶体含量为87.7%。
实施例3(比较例):MCC∶CMC的双组分共挤出
MCC湿饼与12M31P羧甲基纤维素(阿旭兰德公司)以85∶15的重量比挤出。没有使用盐溶液作为磨碎助剂。挤出物是湿滑的,在挤出中产生非常低的操作属性,并且产生较差的胶体产物。以2.6%固体活化该粉末显示了780cps的布氏初始粘度和1120cps的布氏凝固粘度(24小时)。由Texas Instruments流变仪在24小时建立后测量2.6%固体分散体并且展现出约9Pa的胶强度(G′)。
实施例4(比较例):MCC∶Ambergum1221CMC的双组分共挤出
MCC湿饼与Ambergum1221(具有1.2的DS和低粘度的羧甲基纤维素(阿旭兰德公司))以85∶15的重量比的直接挤出在挤出中产生非常低的操作属性。没有使用盐溶液作为磨碎助剂。挤出物看上去“湿”并致密。挤出物在水中再分散、匀化并经喷雾干燥成粉末。以去离子水中2.6%固体活化粉末显示了非常弱的胶强度。布氏初始粘度是275cps而布氏凝固(24小时)粘度是660cps。材料具有59%的相对低的胶体含量和15Pa的胶强度(G′)。这个样品的胶强度不如本发明的胶强度那么高。结果,在需要较高胶强度的那些情况中,这个样品不如本发明理想。
实施例5:MCC∶果胶∶淀粉的三组分共挤出
MCC湿饼(约40%固体)与AMD-78351果胶(丹尼斯科A/S,哥本哈根(Copenhagen),丹麦)和National Frigex HV木薯淀粉以65.4∶11.5∶23.1的重量比共挤出。没有使用盐溶液作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中在分散、匀化并且经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了840cps的布氏初始粘度和880cps的布氏凝固粘度(24小时)。由Texas Instruments流变仪在24小时建立后测量2.6%固体分散体并且展现出约60Pa的胶强度(G′)。相比较而言,由MCC/果胶/盐挤出制备的市售材料(参见实施例13)具有6-14Pa的胶强度(G′)。
实施例6:MCC∶果胶∶淀粉的三组分共挤出
MCC湿饼(约40%固体)与AMD-78351果胶(丹尼斯科A/S)和National Frigex HV木薯淀粉以57.1∶14.3∶28.6的重量比共挤出。没有使用盐溶液作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中在分散、匀化并且经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了840cps的布氏初始粘度和900cps的布氏凝固粘度(24小时)。由Texas Instruments流变仪在24小时建立后测量2.6%固体分散体并且展现出约50Pa的胶强度(G′)。相比较而言,由MCC/果胶/盐挤出制备的市售材料(参见实施例13)具有6-14Pa的胶强度(G′)。
实施例7:MCC∶藻酸盐∶淀粉的三组分共挤出
MCC湿饼(约40%固体)与来自FMC的藻酸钠(Kelset)和National FrigexHV木薯淀粉以57.1∶14.3∶28.6的重量比共挤出。没有使用盐作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中在分散、匀化并且经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了2200cps的布氏初始粘度和2600cps的布氏凝固粘度(24小时)。由TexasInstruments流变仪在24小时凝固后测量2.6%固体分散体并且展现出约90Pa的胶强度(G′)。
实施例8:MCC∶提取的角叉菜聚糖∶淀粉的三组分共挤出
MCC湿饼(约40%固体)与来自FMC的Lactarin MV306角叉菜聚糖(基于λ型)和National Frigex HV木薯淀粉以57.1∶14.3∶28.6的重量比共挤出。没有使用盐作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中在分散、匀化并且经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了1000cps的布氏初始粘度和700cps的布氏凝固粘度(24小时)。由Texas Instruments流变仪在24小时凝固后测量2.6%固体分散体并且展现出约60Pa的胶强度(G′)。
实施例9:MCC∶半精制的角叉菜聚糖∶淀粉的三组分共挤出
MCC湿饼(约40%固体)与来自FMC的半精制的角叉菜聚糖和NationalFrigex HV木薯淀粉以65.4∶11.5∶23.1的重量比共挤出。没有使用盐作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中在分散、匀化并且经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了700cps的布氏初始粘度、约1500cps的凝固粘度和约85Pa的胶强度(G′)。
实施例10:瓜耳胶与MCC∶PES角叉菜胶∶淀粉的三组分产品的干掺混
瓜耳胶(DP130)与实施例9的三组分磨碎的产物(MCC∶角叉菜胶∶淀粉)以25∶75的重量%比干掺混。以去离子水中2.6%固体活化该混合粉末显示了3000cps的布氏初始粘度和4500cps的布氏凝固粘度(24小时)。由TexasInstruments流变仪在24小时凝固后测量2.6%固体分散体并且展现出约45Pa的胶强度(G′)。
实施例11(比较例):
测试了由具有0.7±0.15的DS的低粘度羧甲基纤维素制成的市售胶体MCC。当在室温下,在去离子水中以2.6%固体分散时,其展现出50-151cps的初始布氏粘度和24小时后2500cps的凝固粘度。当由Texas Instruments流变仪在24小时凝固后测量2.6%固体分散体时,其展现出9Pa的胶强度(G′)。得到77%的胶体含量,其由水分散体在8250rpm下离心15分钟,然后由对干燥的上清部分的重量分析确定。
实施例12(比较例):
用具有1.2的DS和中等粘度的羧甲基纤维素制成另一种市售的胶体MCC。在其制造中使用磨碎盐溶液。当在室温下,在去离子水中以2.6%固体分散时,其展现出1650cps的初始布氏粘度和24小时后3250cps的凝固粘度。当由Texas Instruments流变仪在24小时凝固后测量2.6%固体分散体时,其展现出15Pa的胶强度(G′)。得到80%的胶体含量,其由水分散体在8250rpm下离心15分钟,然后由对干燥的上清部分的重量分析确定。
实施例13(比较例):
测试含有果胶和氯化钙的市售胶体MCC稳定剂。当在室温下,在去离子水中以2.6%固体分散时,其展现出600-1200cps的初始布氏粘度和24小时后1400-2200cps的凝固粘度。当由Texas Instruments流变仪在24小时凝固后测量2.6%固体分散体时,其展现出6-14Pa的胶强度(G′)。
实施例14:UHT巧克力饮品
材料和方法:使用下列制备UHT巧克力饮品的样品:A)0.15%的来自实施例11的MCC产品和0.01%角叉菜胶的混合物(比较例;“样品A”);和B)0.15%的实施例1制备的MCC/CMC/淀粉(示例D)和0.01%角叉菜胶的组合(本发明样品;“样品B”)。
过程:所有的粉末干混在一起并且用高剪切混合器在冷巴氏灭菌牛奶中混合大约15分钟。首先在75℃下预加热牛奶产品45秒并且然后使用UHT(超高温)工艺在142℃下灭菌5秒。产品然后冷却至70-80℃并且在180巴的两阶段压强下通过Rannie匀浆器。最后,将混合物冷却至10℃并在无菌条件下填入无菌瓶中。使用Turbiscan设备测量所得的材料的稳定性指数。较低稳定性指数数字表示较好的稳定性(例如,随时间更均匀的分散体/悬浮液并较少沉降)。用接近红外的880nm下的一束光对产品进行扫描;穿过样品的长度以小的间隔(每40μm扫描一次)记录反向散射或透光。反向散射中的变化表示颗粒的粒度或聚集中的变化。
视觉参数和用于评估的尺度见述于表1。
表1
样品的评价:在4℃、22℃和30℃下一个月的储存之后的pH、粘度和视觉观察结果见述于下表。使用校准的pH计(Inolab)来测量pH。使用布氏粘度仪,在心轴LV61,60rpm速度下持续1分钟来测量粘度。在30℃下持续5天进行Turbiscan测量,其展示如下。在下表中所示的%都是重量百分比。
表2
表3
表4
结论:视觉上,样品B(本发明)在4℃、22℃和30℃下持续1个月稳定,没有或痕量的血清分离,没有或痕量可可沉降,并且没有或很少胶凝化。与样品A相比,样品B的低稳定性指数(例如,更好的悬浮液稳定性)证实了视觉观察和视觉稳定性。不同的是,样品A相对于样品B显示出较低的稳定性和较差的性能。
实施例15
MCC湿饼(41.6%)分别与来自FMC的藻酸钠(Kelset)和Novation3300(木薯淀粉)以50∶25∶25的重量%比共挤出。没有使用盐作为磨碎助剂。挤出产生非常好的操作属性并且挤出物不是湿滑的。然后挤出物在去离子水中再分散并经喷雾干燥成粉末。以去离子水中2.6%固体活化该粉末显示了1800cps的布氏初始粘度和9600cps的凝固粘度(24小时)。由Texas Instruments流变仪在24小时凝固后测量的2.6%固体分散体展现出约42Pa的胶强度(G′)。
虽然参照特定实施方式对本发明进行了详细描述,但本领域技术人员显然了解可在不背离本发明精神和范围的情况下进行各种改变和改进。
Claims (21)
1.一种共磨碎的稳定剂组合物,所述组合物包括:
a)占所述组合物的20重量%-90重量%的量的微晶纤维素;
b)占所述组合物的5重量%-50重量%的量的水胶体,其中所述水胶体选自下组中的至少一个:具有至少0.95的取代度的羧甲基纤维素、果胶、藻酸盐、角叉菜胶、黄原胶、琼脂胶、威兰胶或结冷胶;以及
c)占所述组合物的5重量%-50重量%的量的淀粉;
其中当在20℃下的2.6%固体水分散体中24小时后测量时,所述稳定剂组合物具有至少25Pa的胶强度(G′)。
2.如权利要求1所述的稳定剂,其特征在于,所述胶强度(G′)为至少42Pa。
3.如前述权利要求中任一项所述的稳定剂组合物,其特征在于,所述水胶体以5%-30%的量存在,并且所述胶强度(G′)为至少50Pa。
4.如前述权利要求中任一项所述的稳定剂组合物,其特征在于,所述微晶纤维素以占所述组合物40-75重量%的量存在,所述水胶体以占所述组合物10-30重量%的量存在,并且所述淀粉以占所述组合物20-50重量%的量存在。
5.如权利要求1所述的稳定剂组合物,其特征在于,所述水胶体是以占所述组合物5重量%-20重量%的量存在的羧甲基纤维素。
6.如权利要求1所述的稳定剂组合物,其特征在于,所述羧甲基纤维素具有0.95-1.5的取代度,并且以5%-30%的量存在。
7.如权利要求1所述的稳定剂组合物,其特征在于,所述羧甲基纤维素具有1.15-1.5的取代度,并且以5%-30%的量存在。
8.如权利要求1所述的稳定剂组合物,其特征在于,所述水胶体是至少一种包括κ角叉菜胶、κ-2角叉菜胶、ι角叉菜胶、或λ角叉菜胶及其混合物的角叉菜胶。
9.如前述权利要求中任一项所述的稳定剂组合物,其特征在于,所述淀粉选自下组中的至少一个:小麦、玉米、燕麦、水稻、木薯或马铃薯。
10.如前述权利要求中任一项所述的稳定剂组合物,其特征在于,所述淀粉包括木薯淀粉。
11.如前述权利要求中任一项所述的稳定剂组合物,其特征在于,所述组合物不含共磨碎剂。
12.一种制备权利要求1所述的稳定剂组合物的方法,所述方法包括:
a)混合微晶纤维素、水胶体和淀粉;
b)对步骤a)的混合物进行共磨碎;以及
c)对步骤b)的挤出物进行干燥。
13.如权利要求12所述的方法,其特征在于,所述步骤c)的干燥是喷雾干燥。
14.如权利要求12所述的方法,其特征在于,所述共磨碎是共挤出。
15.如权利要求12所述的方法,其特征在于,步骤b)的实施不需要使用共磨碎盐。
16.一种包含权利要求1-11任一项所述的稳定剂组合物的食品。
17.如权利要求16所述的食品,其特征在于,所述食品是饮品。
18.如权利要求17所述的食品,其特征在于,所述饮品具有2-7的pH。
19.如权利要求17所述的食品,其特征在于,所述饮品包括牛奶。
20.如权利要求12所述的食品,其特征在于,所述稳定剂组合物以占所述食品的总重量的0.05-3.5%的量存在。
21.一种包括权利要求1-11中任一项所述的稳定剂组合物的悬浮液,所述悬浮液适用于药品、营养品、化妆品、个人护理产品或农业产品。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161568672P | 2011-12-09 | 2011-12-09 | |
US61/568,672 | 2011-12-09 | ||
PCT/US2012/067241 WO2013085809A1 (en) | 2011-12-09 | 2012-11-30 | Co-attrited stabilizer composition having superior gel strength |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103987273A true CN103987273A (zh) | 2014-08-13 |
CN103987273B CN103987273B (zh) | 2018-07-27 |
Family
ID=48572568
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201280060409.1A Active CN103987273B (zh) | 2011-12-09 | 2012-11-30 | 具有优良胶强度的共磨碎的稳定剂组合物 |
CN201280060341.7A Pending CN104010522A (zh) | 2011-12-09 | 2012-11-30 | 共磨碎稳定剂组合物 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201280060341.7A Pending CN104010522A (zh) | 2011-12-09 | 2012-11-30 | 共磨碎稳定剂组合物 |
Country Status (7)
Country | Link |
---|---|
US (2) | US9828493B2 (zh) |
EP (2) | EP2787836A4 (zh) |
CN (2) | CN103987273B (zh) |
BR (2) | BR112014013792B8 (zh) |
ES (1) | ES2628612T3 (zh) |
PL (1) | PL2787837T3 (zh) |
WO (2) | WO2013085810A2 (zh) |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104311675A (zh) * | 2014-10-08 | 2015-01-28 | 王天黎 | 一种机械力制备亚微米、纳米纤维素的方法 |
CN105085992A (zh) * | 2015-09-16 | 2015-11-25 | 段民英 | 一种改性微晶纤维素的制备工艺 |
CN105360335A (zh) * | 2014-08-15 | 2016-03-02 | 玉米产品开发公司 | 含有改性蜡质木薯淀粉的食品 |
WO2016202267A1 (en) * | 2015-06-17 | 2016-12-22 | Fmc (Shanghai) Commercial Enterprise | Stabilized frozen dessert composition |
CN106343365A (zh) * | 2016-08-26 | 2017-01-25 | 广东省农业科学院蚕业与农产品加工研究所 | 一种适用于吞咽障碍人群的食物凝固粉及其制作方法 |
KR20170072342A (ko) * | 2014-11-03 | 2017-06-26 | 에프엠씨 코포레이션 | 불용해성 셀룰로스 펄프로부터 제조되는 콜로이드성 미세결정질 셀룰로스를 포함하는 효과적인 식물 단백질 음료 안정화제 |
CN109351391A (zh) * | 2018-11-19 | 2019-02-19 | 武汉轻工大学 | 一种小麦调质方法 |
US10524485B2 (en) | 2014-08-15 | 2020-01-07 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
CN110944671A (zh) * | 2017-06-23 | 2020-03-31 | 杜邦营养美国公司 | 胶体微晶纤维素组合物、其制备和产品 |
CN111094423A (zh) * | 2017-09-08 | 2020-05-01 | 杜邦营养美国公司 | 微晶纤维素和藻酸盐的胶体组合物、其制备及由其获得的产品 |
CN111138720A (zh) * | 2019-12-24 | 2020-05-12 | 牡丹江霖润药用辅料有限责任公司 | 一种高效的纤维素胶体稳定剂 |
Families Citing this family (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103987273B (zh) * | 2011-12-09 | 2018-07-27 | Fmc有限公司 | 具有优良胶强度的共磨碎的稳定剂组合物 |
MX355512B (es) * | 2012-05-04 | 2018-04-20 | Nestec Sa | Bebidas listas para beber y metodos de elaboracion de las mismas. |
EP2941133B1 (en) * | 2013-01-03 | 2016-11-16 | Dow Global Technologies LLC | Stabilizer composition for food and beverage products |
WO2016018860A1 (en) * | 2014-07-29 | 2016-02-04 | Fmc Corporation | Improved colloidal stabilizer |
WO2016167269A1 (ja) | 2015-04-17 | 2016-10-20 | 旭化成株式会社 | セルロース複合体 |
CA2988250A1 (en) * | 2015-06-05 | 2016-12-08 | Fmc Corporation | Sweetened condensed creamer |
US11602153B2 (en) | 2016-08-12 | 2023-03-14 | DuPont Nutrition USA, Inc. | Colloidal stabilizer effective at low concentrations |
US10316178B2 (en) * | 2017-06-07 | 2019-06-11 | Corn Products Development, Inc. | Starch suspension for adhesive coatings |
SE543850C2 (en) * | 2019-12-11 | 2021-08-10 | Stora Enso Oyj | Method to produce a stable composition comprising hornificated nanocellulose particles, hornificated nanocellulose particle composition and its use |
BR112023001784A2 (pt) * | 2020-08-05 | 2023-02-23 | Lubrizol Advanced Mat Inc | Composição emulsificante, formulação para cuidados pessoais, métodos para preparar uma formulação e para estabilizar uma composição, e, uso de uma composição |
WO2022125895A1 (en) | 2020-12-11 | 2022-06-16 | Dupont Nutrition Biosciences Aps | Microcrystalline cellulose, compositions, methods of making the same and food products comprising them |
WO2022152760A1 (en) | 2021-01-13 | 2022-07-21 | Nutrition & Biosciences Usa 1, Llc | Improved method for the preparation of colloidal microcrystalline cellulose |
EP4280894A1 (en) | 2021-01-25 | 2023-11-29 | DuPont Nutrition Biosciences ApS | A stabilizer composition comprising microcrystalline cellulose |
WO2023110585A1 (en) | 2021-12-14 | 2023-06-22 | Nutrition & Biosciences Usa 1, Llc | Process for reducing nitrite in microcrystalline cellulose |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH093243A (ja) * | 1995-06-16 | 1997-01-07 | Asahi Chem Ind Co Ltd | 水分散性組成物 |
CN101001532A (zh) * | 2004-04-05 | 2007-07-18 | Fmc有限公司 | Mcc/水胶体稳定剂和包含该稳定剂的可食用组合物 |
CN101478883A (zh) * | 2006-05-15 | 2009-07-08 | 百事可乐公司 | 乳制品稳定剂 |
CN101632481A (zh) * | 2008-07-25 | 2010-01-27 | 内蒙古伊利实业集团股份有限公司 | 含小米颗粒的小米饮料及其生产方法 |
WO2011087784A2 (en) * | 2009-12-22 | 2011-07-21 | Fmc Corporation | Water-dispersible compositions for food applications |
Family Cites Families (113)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
NL224413A (zh) | 1957-01-28 | |||
US3023104A (en) | 1960-07-05 | 1962-02-27 | American Viscose Corp | Food compositions incorporating cellulose crystallite aggregates |
US3145146A (en) | 1961-10-31 | 1964-08-18 | Warner Lambert Pharmaceutical | Modified mannitol for pharmaceutical tablets |
US3146168A (en) | 1962-04-10 | 1964-08-25 | Fmc Corp | Manufacture of pharmaceutical preparations containing cellulose crystallite aggregates |
GB1010477A (en) | 1962-05-15 | 1965-11-17 | Fmc Corp | Method of making cellulose crystallite aggregates in particulate form and product of such method |
US3573058A (en) | 1967-01-30 | 1971-03-30 | Swift & Co | Microcrystalline cellulose compositions co-dried with hydrocolloids |
US3539365A (en) | 1967-02-13 | 1970-11-10 | Fmc Corp | Dispersing and stabilizing agent comprising beta-1,4 glucan and cmc and method for its preparation |
US3639169A (en) | 1969-04-29 | 1972-02-01 | Sucrest Corp | Direct compression vehicles and method therefor |
SU467105A1 (ru) | 1972-09-26 | 1975-04-15 | Всесоюзный Научно-Исследовательский Институт Крахмалопродуктов | Способ получени стабилизатора |
JPS5438167B2 (zh) | 1974-04-27 | 1979-11-19 | ||
CH604548A5 (zh) | 1975-12-22 | 1978-09-15 | Nestle Sa | |
US4110476A (en) | 1977-01-10 | 1978-08-29 | Johnson/Rhodes Cultured Foods, Inc. | Preparation of liquid and frozen yogurt products |
US4263334A (en) | 1978-05-31 | 1981-04-21 | Fmc Corporation | Water dispersible cellulosic powder and method of making the same |
US4216242A (en) * | 1979-01-17 | 1980-08-05 | Amiel Braverman | Microcrystalline cellulose in freezable-gel-confection compositions |
US4264637A (en) | 1979-01-17 | 1981-04-28 | Amiel Braverman | Microcrystalline cellulose in freezable-gel-confection compositions |
EP0047734A1 (en) | 1980-03-10 | 1982-03-24 | Edward Mendell Co., Inc. | Pharmaceutical vehicle composition and process of producing same |
FI71750C (fi) | 1981-09-10 | 1987-02-09 | Daicel Chem | Process foer tillverkning av ett alkalisalt av karboximetylcellulosaeter. |
US4427681A (en) * | 1982-09-16 | 1984-01-24 | Richardson-Vicks, Inc. | Thixotropic compositions easily convertible to pourable liquids |
DE3506276C1 (de) | 1985-02-22 | 1986-04-24 | Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring | Direkttablettiermittel |
US4744987A (en) | 1985-03-08 | 1988-05-17 | Fmc Corporation | Coprocessed microcrystalline cellulose and calcium carbonate composition and its preparation |
US4980193A (en) | 1988-06-17 | 1990-12-25 | Fmx Corporation | Microcrystalline cellulose-based stabilizer system for dry mix instant chocolate drink |
EP0458484A3 (en) | 1989-05-26 | 1992-12-09 | The Kendall Company | Rubber-based adhesive tapes |
US5236701A (en) | 1989-07-19 | 1993-08-17 | Lowchol Scientific Inc. | Ingestible hydrophilic polymeric amines useful for lowering blood cholesterol |
US5084295A (en) | 1990-02-02 | 1992-01-28 | The Procter & Gamble Company | Process for making low calorie fat-containing frozen dessert products having smooth, creamy, nongritty mouthfeel |
US5082684A (en) | 1990-02-05 | 1992-01-21 | Pfizer Inc. | Low-calorie fat substitute |
AU655462B2 (en) | 1991-05-01 | 1994-12-22 | Hershey Foods Corporation | Use of hydrocolloids for formulating and processing of low fat water activity confectionery products and process |
EP0537554B1 (en) | 1991-09-30 | 1999-07-21 | Asahi Kasei Kogyo Kabushiki Kaisha | A water-dispersible complex and a process for the production thereof |
US5209942A (en) * | 1991-11-27 | 1993-05-11 | Thomas J. Lipton, Co., Division Of Conopco, Inc. | Low fat/no fat salad dressing having mimetic functional properties fat and a process therefor |
AU663146B2 (en) | 1991-12-30 | 1995-09-28 | R.P. Scherer Technologies, Inc. | Microcrystalline cellulose spheronization composition |
US5272137A (en) | 1992-02-14 | 1993-12-21 | Mcneil-Pfc, Inc. | Aqueous pharmaceutical suspension for pharmaceutical actives |
US5286510A (en) | 1992-10-07 | 1994-02-15 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Fat mimetic containing salad dressing and process therefor |
RU2073465C1 (ru) * | 1992-12-29 | 1997-02-20 | Кубанский государственный технологический университет | Средство, стабилизирующее витамины групп с, р, в, а в соках и водных растворах |
US5366742A (en) | 1993-05-03 | 1994-11-22 | Fmc Corporation | Colloidal microcrystalline cellulose and barrier dispersant composition and method for manufacture |
CA2168212C (en) | 1993-07-26 | 1999-12-14 | Domingo C. Tuason | Fat-like agents for low calorie food compositions |
FR2710637B1 (fr) | 1993-09-28 | 1995-12-08 | Roquette Freres | Mannitol pulvérulent de friabilité modérée et son procédé de préparation. |
DE4342442C2 (de) | 1993-12-13 | 1996-11-21 | Akzo Nobel Nv | Verfahren zur Herstellung von Level-off DP Cellulose (LODP Cellulose) und ihre Desaggregierung zu mikrokristalliner Cellulose |
US5505982A (en) | 1994-01-28 | 1996-04-09 | Fmc Corporation | Chocolate confection |
RU2084472C1 (ru) * | 1994-10-07 | 1997-07-20 | Государственный научно-исследовательский институт химии и технологии полимеров им.акад.В.А.Каргина с опытным заводом | Комплексный стабилизатор хлорсодержащих полимеров |
JP3666911B2 (ja) | 1994-11-28 | 2005-06-29 | 旭化成ケミカルズ株式会社 | 水分散性微細セルロース組成物及びその製造方法 |
JP3076732B2 (ja) | 1994-12-07 | 2000-08-14 | 株式会社ヤクルト本社 | カルシウム強化飲料およびその製造法 |
US6106865A (en) | 1995-01-09 | 2000-08-22 | Edward Mendell Co., Inc. | Pharmaceutical excipient having improved compressibility |
US6936277B2 (en) | 1995-01-09 | 2005-08-30 | J. Rettenmaier & Soehne Gmbh & Co. Kg | Pharmaceutical excipient having improved compressibility |
IL139728A (en) | 1995-01-09 | 2003-06-24 | Penwest Pharmaceuticals Compan | Aqueous slurry composition containing microcrystalline cellulose for preparing a pharmaceutical excipient |
US5709896A (en) | 1996-06-18 | 1998-01-20 | Fmc Corporation | Reduced-fat food dispersions and method of preparing |
US5605712A (en) | 1995-09-29 | 1997-02-25 | Fmc Corporation | Stabilizer compositions, frozen desserts containing the same and stabilizing method |
US5789004A (en) | 1995-12-15 | 1998-08-04 | Fmc Corporation | Coprocessed microcrystalline cellulose stabilizer compositions, foods containing the same and stabilization method |
JP3706454B2 (ja) | 1996-02-02 | 2005-10-12 | ダイセル化学工業株式会社 | 酸性乳飲料用安定剤および酸性乳飲料 |
US6235947B1 (en) | 1997-04-14 | 2001-05-22 | Takeda Chemical Industries, Ltd. | D-mannitol and its preparation |
NZ332313A (en) | 1996-04-16 | 2000-02-28 | Bayer Ag | D-mannitol and its preparation as a powder of not more than 1 square meter per gram |
US6025007A (en) | 1996-05-28 | 2000-02-15 | Fmc Corporation | Cellulose composition, its preparation and its use in foods |
JP3497666B2 (ja) | 1996-08-19 | 2004-02-16 | 旭化成ケミカルズ株式会社 | 微細セルロース含有酸性乳飲料 |
CN1098644C (zh) | 1996-10-21 | 2003-01-15 | 旭化成株式会社 | 肉制品稳定剂和肉制品组合物 |
US5747067A (en) | 1996-12-06 | 1998-05-05 | Fmc Corporation | Co-processed products |
JPH10237220A (ja) | 1996-12-24 | 1998-09-08 | Asahi Chem Ind Co Ltd | 水性懸濁状組成物及び水分散性乾燥組成物 |
US5769934A (en) | 1997-01-15 | 1998-06-23 | Fmc Corporation | Method for producing microcrystalline cellulose |
EP0959693A1 (en) | 1997-01-31 | 1999-12-01 | Fmc Corporation | Texture and stabilizer composition |
US6037380A (en) * | 1997-04-11 | 2000-03-14 | Fmc Corporation | Ultra-fine microcrystalline cellulose compositions and process |
US6079630A (en) | 1997-04-11 | 2000-06-27 | Schroeder; Rick A. | Railway grade crossing apparatus and method of installation |
CN1086189C (zh) * | 1997-06-12 | 2002-06-12 | 食品机械和化工公司 | 超细微晶纤维素组合物及其制备方法 |
BR9810867A (pt) | 1997-06-12 | 2000-09-19 | Fmc Corp | Composições de celulose microcristalina ultrafina e processo para sua fabricação |
JPH1146723A (ja) | 1997-07-30 | 1999-02-23 | Asahi Chem Ind Co Ltd | 肉製品用の安定剤及び肉製品組成物 |
US6228213B1 (en) | 1997-09-19 | 2001-05-08 | University Of Nebraska-Lincoln | Production of microcrystalline cellulose by reactive extrusion |
JPH11299435A (ja) | 1998-04-23 | 1999-11-02 | Japan Organo Co Ltd | 乳化安定剤組成物および食品 |
US6475539B1 (en) | 1998-05-07 | 2002-11-05 | Abbott Laboratories | Nutritionally complete low pH enteral formula |
US6150399A (en) * | 1998-06-30 | 2000-11-21 | Abbott Laboratories | Soy-based nutritional products |
HUP0103000A3 (en) | 1998-07-20 | 2002-08-28 | Smithkline Beecham Corp | Bioenhanced formulations comprising eprosartan in oral solid dosage form and process for their preparation |
US6391368B1 (en) | 1998-09-25 | 2002-05-21 | Fmc Corporation | Rapidly peptizable microcrystalline cellulose-based stabilizing agents |
JP2000184853A (ja) | 1998-12-22 | 2000-07-04 | Yakult Honsha Co Ltd | 乳脂肪含有酸性乳飲料 |
US6432448B1 (en) | 1999-02-08 | 2002-08-13 | Fmc Corporation | Edible coating composition |
US6723342B1 (en) | 1999-02-08 | 2004-04-20 | Fmc Corporation | Edible coating composition |
NL1011901C2 (nl) | 1999-04-27 | 2000-10-30 | Cargill Bv | Werkwijze voor de verwijdering van vezelhoudende mantels van graankorrels. |
US6548093B1 (en) | 1999-04-29 | 2003-04-15 | J. R. Simplot Company | Process for preparing storage stable low moisture parfried potato strips |
DK2803367T3 (en) | 1999-06-25 | 2018-04-16 | Immunogen Inc | Methods of treatment using anti-ERBB antibody-maytansinoid conjugates |
WO2001019348A1 (en) | 1999-09-17 | 2001-03-22 | Mylan Pharmaceuticals Inc. | Stabilization of enalapril maleate with maleic acid |
JP3400777B2 (ja) | 1999-10-27 | 2003-04-28 | カルピス株式会社 | 低カロリー乳含有酸性飲料 |
US6264981B1 (en) | 1999-10-27 | 2001-07-24 | Anesta Corporation | Oral transmucosal drug dosage using solid solution |
TR200201112T2 (tr) | 1999-10-29 | 2002-12-23 | Fmc Corporation | Yenebilir kaplama kompozisyonu |
US6500462B1 (en) | 1999-10-29 | 2002-12-31 | Fmc Corporation | Edible MCC/PGA coating composition |
WO2002007957A2 (en) | 2000-07-24 | 2002-01-31 | Boehringer Ingelheim Pharmaceuticals, Inc. | Apparatus and method for predicting the suitability of a substance for dry granulation by roller compaction using small sample sizes |
JP2002125587A (ja) | 2000-10-27 | 2002-05-08 | Ina Food Ind Co Ltd | 酸性蛋白安定剤及びそれが含有された酸性蛋白食品 |
AU2002231721A1 (en) | 2000-12-18 | 2002-07-01 | Societe Des Produits Nestle S.A. | Stabilizer based on microcrystalline cellulose for drink and dressing formulations |
EP1226818A1 (en) | 2001-01-26 | 2002-07-31 | Pfizer Products Inc. | Pharmaceutical dosage forms with enhanced cohesive and compressibility properties |
US20040121006A1 (en) | 2001-03-06 | 2004-06-24 | Shoichi Narita | Utilization of spray-dried powder containing sugar alcohol |
IL157497A0 (en) | 2001-03-09 | 2004-03-28 | Unilever Plc | Aerated frozen product |
JP2002345401A (ja) | 2001-05-24 | 2002-12-03 | Sanei Gen Ffi Inc | 不溶性固形分を含有する酸性乳飲料 |
EP1269854A1 (en) | 2001-06-29 | 2003-01-02 | Camoina Melkunic B.V. | Clear dairy drink and method for producing same |
US6753017B2 (en) | 2001-11-07 | 2004-06-22 | Jrs Pharma Lp | Process for preparing dry extracts |
US7247333B2 (en) | 2003-03-19 | 2007-07-24 | Pepsico Inc. | Stabilized milk product containing fruit and fruit juice |
US7241467B2 (en) | 2002-01-23 | 2007-07-10 | Pepsico, Inc. | Stabilized milk product containing juice |
TW200403994A (en) | 2002-04-04 | 2004-03-16 | Bristol Myers Squibb Co | Oral administration of EPOTHILONES |
US20030203097A1 (en) | 2002-04-24 | 2003-10-30 | The Procter & Gamble Company | Acidic compositions comprising protein and fiber and processes of their preparation |
CN101404892B (zh) | 2002-05-14 | 2012-04-04 | Fmc有限公司 | 微晶纤维素组合物 |
GB0211620D0 (en) | 2002-05-21 | 2002-07-03 | Bioprogress Technology Ltd | Powder compaction and enrobing |
GB2395413A (en) | 2002-11-21 | 2004-05-26 | Danisco | Stabilised fluid composition comprising suspended particulates |
US7229659B2 (en) | 2003-06-17 | 2007-06-12 | Solae, Llc | Process for making stable protein based acid beverage |
GB0322358D0 (en) | 2003-09-24 | 2003-10-22 | Bioprogress Technology Ltd | Improvements in powder compaction and enrobing |
EP1680092A2 (en) | 2003-09-29 | 2006-07-19 | Cipla Ltd. | Pharmaceutical formulation with improved stability |
JP4249059B2 (ja) | 2004-03-01 | 2009-04-02 | 三栄源エフ・エフ・アイ株式会社 | 酸性乳飲料及びその製造方法 |
TWI430753B (zh) * | 2004-04-05 | 2014-03-21 | Fmc Corp | Mcc/水膠體穩定劑及含其之可食的組成物 |
US7101585B2 (en) | 2004-04-15 | 2006-09-05 | Solae, Llc | Ultra high pressure homogenization process for making a stable protein based acid beverage |
MX2007003519A (es) | 2004-09-23 | 2007-08-07 | Fmc Corp | Composicion de recubrimiento. |
EP1681048A1 (en) | 2005-01-14 | 2006-07-19 | Krka Tovarna Zdravil, D.D., Novo Mesto | Orally disintegrating composition of olanzapine or donepezil |
WO2006131963A1 (ja) | 2005-06-07 | 2006-12-14 | San-Ei Gen F.F.I., Inc. | ペクチンの改質方法及びその応用 |
WO2006132288A1 (ja) | 2005-06-07 | 2006-12-14 | San-Ei Gen F.F.I., Inc. | ペクチンの改質方法及びその応用 |
CN101505605A (zh) * | 2005-09-30 | 2009-08-12 | Fmc有限公司 | 稳定剂及包含该稳定剂的组合物与产品 |
US7879382B2 (en) | 2005-09-30 | 2011-02-01 | Fmc Corporation | Stabilizers and compositions and products comprising same |
WO2008057266A2 (en) | 2006-10-27 | 2008-05-15 | Fmc Corporation | Dry granulation binders, products, and use thereof |
US20140212563A1 (en) * | 2009-05-26 | 2014-07-31 | J. Rettenmaier & Söhne GmbH & Co. KG | Stabilizer for Food Applications |
DE102009022738A1 (de) * | 2009-05-26 | 2010-12-09 | J. Rettenmaier & Söhne Gmbh + Co. Kg | Stabilisator für Lebensmittelanwendungen |
CA2784954A1 (en) * | 2009-12-21 | 2011-06-30 | Nestec S.A. | Ready to drink beverages |
EP2764045B1 (en) * | 2011-10-05 | 2017-03-01 | FMC Corporation | Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
CN103842425B (zh) * | 2011-10-05 | 2017-05-24 | Fmc有限公司 | 微晶纤维素和羧甲基纤维素的稳定剂组合物、制备方法和应用 |
CN103987273B (zh) * | 2011-12-09 | 2018-07-27 | Fmc有限公司 | 具有优良胶强度的共磨碎的稳定剂组合物 |
-
2012
- 2012-11-30 CN CN201280060409.1A patent/CN103987273B/zh active Active
- 2012-11-30 US US14/362,652 patent/US9828493B2/en active Active
- 2012-11-30 BR BR112014013792A patent/BR112014013792B8/pt active IP Right Grant
- 2012-11-30 EP EP12854839.3A patent/EP2787836A4/en not_active Withdrawn
- 2012-11-30 EP EP12855862.4A patent/EP2787837B1/en active Active
- 2012-11-30 WO PCT/US2012/067244 patent/WO2013085810A2/en active Application Filing
- 2012-11-30 CN CN201280060341.7A patent/CN104010522A/zh active Pending
- 2012-11-30 BR BR112014013695-5A patent/BR112014013695B1/pt active IP Right Grant
- 2012-11-30 PL PL12855862T patent/PL2787837T3/pl unknown
- 2012-11-30 WO PCT/US2012/067241 patent/WO2013085809A1/en active Application Filing
- 2012-11-30 ES ES12855862.4T patent/ES2628612T3/es active Active
- 2012-11-30 US US13/690,395 patent/US8927609B2/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH093243A (ja) * | 1995-06-16 | 1997-01-07 | Asahi Chem Ind Co Ltd | 水分散性組成物 |
CN101001532A (zh) * | 2004-04-05 | 2007-07-18 | Fmc有限公司 | Mcc/水胶体稳定剂和包含该稳定剂的可食用组合物 |
CN101478883A (zh) * | 2006-05-15 | 2009-07-08 | 百事可乐公司 | 乳制品稳定剂 |
CN101632481A (zh) * | 2008-07-25 | 2010-01-27 | 内蒙古伊利实业集团股份有限公司 | 含小米颗粒的小米饮料及其生产方法 |
WO2011087784A2 (en) * | 2009-12-22 | 2011-07-21 | Fmc Corporation | Water-dispersible compositions for food applications |
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105360335A (zh) * | 2014-08-15 | 2016-03-02 | 玉米产品开发公司 | 含有改性蜡质木薯淀粉的食品 |
US10524485B2 (en) | 2014-08-15 | 2020-01-07 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
CN104311675A (zh) * | 2014-10-08 | 2015-01-28 | 王天黎 | 一种机械力制备亚微米、纳米纤维素的方法 |
CN107072271A (zh) * | 2014-11-03 | 2017-08-18 | Fmc有限公司 | 包含从不溶性纤维素浆料制备的胶体微晶纤维素的有效植物蛋白饮品稳定剂 |
KR102593055B1 (ko) | 2014-11-03 | 2023-10-25 | 듀폰 뉴트리션 유에스에이 인코포레이티드 | 불용해성 셀룰로스 펄프로부터 제조되는 콜로이드성 미세결정질 셀룰로스를 포함하는 효과적인 식물 단백질 음료 안정화제 |
KR20170072342A (ko) * | 2014-11-03 | 2017-06-26 | 에프엠씨 코포레이션 | 불용해성 셀룰로스 펄프로부터 제조되는 콜로이드성 미세결정질 셀룰로스를 포함하는 효과적인 식물 단백질 음료 안정화제 |
WO2016202267A1 (en) * | 2015-06-17 | 2016-12-22 | Fmc (Shanghai) Commercial Enterprise | Stabilized frozen dessert composition |
CN105085992A (zh) * | 2015-09-16 | 2015-11-25 | 段民英 | 一种改性微晶纤维素的制备工艺 |
CN106343365A (zh) * | 2016-08-26 | 2017-01-25 | 广东省农业科学院蚕业与农产品加工研究所 | 一种适用于吞咽障碍人群的食物凝固粉及其制作方法 |
CN110944671A (zh) * | 2017-06-23 | 2020-03-31 | 杜邦营养美国公司 | 胶体微晶纤维素组合物、其制备和产品 |
CN110944671B (zh) * | 2017-06-23 | 2023-10-20 | 杜邦营养美国公司 | 胶体微晶纤维素组合物、其制备和产品 |
CN111094423A (zh) * | 2017-09-08 | 2020-05-01 | 杜邦营养美国公司 | 微晶纤维素和藻酸盐的胶体组合物、其制备及由其获得的产品 |
CN109351391A (zh) * | 2018-11-19 | 2019-02-19 | 武汉轻工大学 | 一种小麦调质方法 |
CN111138720A (zh) * | 2019-12-24 | 2020-05-12 | 牡丹江霖润药用辅料有限责任公司 | 一种高效的纤维素胶体稳定剂 |
CN111138720B (zh) * | 2019-12-24 | 2022-03-04 | 牡丹江霖润药用辅料有限责任公司 | 一种高效的纤维素胶体稳定剂 |
Also Published As
Publication number | Publication date |
---|---|
EP2787837A2 (en) | 2014-10-15 |
WO2013085810A2 (en) | 2013-06-13 |
EP2787837A4 (en) | 2015-05-20 |
EP2787837B1 (en) | 2017-03-15 |
US9828493B2 (en) | 2017-11-28 |
BR112014013792A8 (pt) | 2017-06-13 |
WO2013085810A3 (en) | 2013-08-01 |
US20130150462A1 (en) | 2013-06-13 |
US8927609B2 (en) | 2015-01-06 |
BR112014013792B1 (pt) | 2020-09-15 |
BR112014013695B1 (pt) | 2020-11-10 |
ES2628612T3 (es) | 2017-08-03 |
CN104010522A (zh) | 2014-08-27 |
US20140364514A1 (en) | 2014-12-11 |
EP2787836A4 (en) | 2015-05-27 |
WO2013085809A1 (en) | 2013-06-13 |
BR112014013695A2 (pt) | 2017-06-13 |
PL2787837T3 (pl) | 2017-09-29 |
CN103987273B (zh) | 2018-07-27 |
BR112014013792B8 (pt) | 2020-11-10 |
BR112014013695A8 (pt) | 2017-06-13 |
BR112014013792A2 (pt) | 2017-06-13 |
EP2787836A1 (en) | 2014-10-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103987273A (zh) | 具有优良胶强度的共磨碎的稳定剂组合物 | |
US10299501B2 (en) | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses | |
CN103857739B (zh) | 共磨碎微晶纤维素和羧甲基纤维素的稳定剂组合物、制备方法和应用 | |
AU2006299642B2 (en) | Stabilizers and compositions and products comprising same | |
CN102665441B (zh) | 用于食品应用的水分散性组合物 | |
US20110195163A1 (en) | MCC/Hydrocolloid Stabilizers and Edible Compositions Comprising the Same | |
JP2020533447A (ja) | 微結晶セルロース及びアルギン酸塩のコロイド状組成物、それらの調製、並びにそれらから得られる製品 | |
JP3665010B2 (ja) | 微細セルロース含有複合体を配合してなる食品組成物 | |
CN107072271A (zh) | 包含从不溶性纤维素浆料制备的胶体微晶纤维素的有效植物蛋白饮品稳定剂 | |
WO2022125895A1 (en) | Microcrystalline cellulose, compositions, methods of making the same and food products comprising them |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
Effective date of registration: 20181121 Address after: Delaware Patentee after: DuPont Nutrition USA Co., Ltd. Address before: American Pennsylvania Patentee before: FMC Corp. |
|
TR01 | Transfer of patent right |