CN104323055A - 包含预胶化的蜡质马铃薯淀粉或预胶化的木薯淀粉的新型增稠组合物 - Google Patents
包含预胶化的蜡质马铃薯淀粉或预胶化的木薯淀粉的新型增稠组合物 Download PDFInfo
- Publication number
- CN104323055A CN104323055A CN201410345968.8A CN201410345968A CN104323055A CN 104323055 A CN104323055 A CN 104323055A CN 201410345968 A CN201410345968 A CN 201410345968A CN 104323055 A CN104323055 A CN 104323055A
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- Prior art keywords
- pregelatinized
- starch
- composition
- potato starch
- waxy potato
- Prior art date
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- Pending
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Abstract
本申请涉及包含预胶化的蜡质马铃薯淀粉或预胶化的木薯淀粉的新型增稠组合物,所述组合物包含约10%(w/w)至约40%(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约10%(w/w)至约20%(w/w)树胶;和约40%(w/w)至约70%(w/w)分散剂。
Description
背景技术
吞咽困难是一种个体具有食物咀嚼和吞咽困难的状况。尽管存在各种各样的吞咽困难原因和不同水平的痛苦,但吞咽困难可以导致渴望稀液体和固体食物堵塞。吞咽困难经常阻碍液体或食物摄入,导致关于吞咽困难患者的膳食中充足水合(hydration)和营养的担忧。已经采用质地改变,诸如食物浓浆和增稠的饮料来促进“安全”吞咽。
商业增稠剂通常用来充分增稠饮料,从而使得流体可以被吞咽困难的个体安全地食用。目前用于吞咽困难的商购增稠剂都表现出负面影响患者使用中的可接受性和顺应性的显著缺点。用淀粉(例如改性玉米淀粉)增稠的液体是不透明的,并且具有颗粒状和/或浆状质地。它们还具有“淀粉”味道。用树胶(例如黄原胶)增稠的液体具有粘糊糊(gloppy)和/或粘合的质地和滑溜和/或粘滑的口感。表现出让人联想到未增稠形式的质地和感官属性的增稠液体产品可以改善可接受度和患者顺应性,从而促进充足的水合和营养。
概述
在一个方面,本申请提供组合物,其包含约10% (w/w)至约40% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约10% (w/w)至约20% (w/w)树胶;和约40% (w/w)至约70% (w/w)分散剂。
附图说明
图1描述了本申请的批次团聚过程。
图2描述了实施例1(黄原胶:蜡质马铃薯:麦芽糊精17.3:19.3:63.4)和两种商业增稠剂的作为浓度函数的粘度。
发明内容
已经开发了新型增稠组合物,其减轻了仅有淀粉和仅有树胶的增稠剂的不利缺点。组合物的组分和它们的掺合比例基于它们在一系列液体饮料中的稠化行为和它们在水中的低浊度进行选择。在团聚(agglomeration)之前,淀粉和树胶组分可以单独干掺,或者与全部分散剂中的一些干掺,或者与全部分散剂干掺。此外,可以使用流化空气将干组分分别添加至团聚剂,以便团聚过程中帮助掺合材料。分散剂可以作为干掺物的部分添加,或者可以添加至团聚中使用的结合水。淀粉可以是天然的或通过化学或物理方法改性的。在一个实施方式中,淀粉是预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉、或其任何混合物。将新型组合物掺合物团聚,以促进快速可分散性和水合。
在一个方面,本申请提供包含约10%至约40%淀粉、约10%至20%树胶和约40%至约70%分散剂(w/w)的组合物。
在一个方面,本申请提供包含约10% (w/w)至约40% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约10%
(w/w)至约20%
(w/w)树胶;和约40%
(w/w)至约70%
(w/w)分散剂的组合物。
在一个实施方式中,组合物包含约15% (w/w)至约35%
(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约12% (w/w)至约18% (w/w)树胶;和约50% (w/w)至约60% (w/w)分散剂。
在一个实施方式中,组合物包含约15% (w/w)至约35%
(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约12% (w/w)至约18% (w/w)树胶;和约40% (w/w)至约70% (w/w)分散剂。
在一个实施方式中,组合物包含约15% (w/w)至约35%
(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约14% (w/w)至约16% (w/w)树胶;和约53% (w/w)至约57% (w/w)分散剂。
在一个实施方式中,组合物包含约28% (w/w)至约32%
(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约14% (w/w)至约16% (w/w)树胶;和约53% (w/w)至约57% (w/w)分散剂。
在一个实施方式中,树胶是澄清黄原胶。
在一个实施方式中,分散剂是麦芽糊精。
在一个实施方式中,麦芽糊精具有约20至约10的DE。
在一个实施方式中,麦芽糊精具有约19至约14的DE。
在一个实施方式中,麦芽糊精具有约18的DE。
在一个实施方式中,产品是团聚的。
在一个实施方式中,分散剂的比例比淀粉和树胶的总和的比例为约1:1 (w/w)至约1:0.42(w/w)。
在一个实施方式中,当通过实施例的布鲁克菲尔德粘度(Brookfield Viscosity)评估程序测定布鲁克菲尔德粘度时,具有布鲁克菲尔德粘度为约1000 cP的水溶液的测量浊度小于150 NTU。
在一个实施方式中,预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物是天然预胶化的蜡质马铃薯淀粉、天然预胶化的蜡质木薯淀粉或其任何混合物。
在一个实施方式中,预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物与树胶的比例约1:2 (w/w)至约1:0.5(w/w)。
在另一个方面,本申请提供食物产品,所述食物产品包含约10%
(w/w)至约40%
(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约10% (w/w)至约20% (w/w)树胶;和约40% (w/w)至约70% (w/w)分散剂;和任何其它可食用成分。
在一个实施方式中,食物产品是饮料。
在一个方面,本申请提供制备组合物的方法,所述组合物包含约10%
(w/w)至约40%
(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约10% (w/w)至约20% (w/w)树胶;和约40% (w/w)至约70% (w/w)分散剂,所述方法包括以任何顺序掺合所述淀粉、所述树胶和所述分散剂。
在一个方面,本申请提供用食物产品治疗吞咽困难的方法,所述食物产品包含约10% (w/w)至约40% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约10% (w/w)至约20% (w/w)树胶;和约40% (w/w)至约70% (w/w)分散剂;和任何其它可食用成分。
在一个方面,本申请提供包含约10% (w/w)至约40% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约10%
(w/w)至约25% (w/w)树胶;和约50%
(w/w)至约80% (w/w)分散剂的组合物。
在一个实施方式中,本申请提供包含约20% (w/w)至约25%
(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约15% (w/w)至约20% (w/w)树胶;和约55% (w/w)至约65% (w/w)分散剂的组合物。
在一个方面,本申请提供包含约8% (w/w)至约12%
(w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约18% (w/w)至约22% (w/w)树胶;和约65% (w/w)至约75% (w/w)分散剂的组合物。
该团聚掺合物允许对一系列液体饮料的快速可分散性以及粘度的快速建立和更一致的维持。经由新型组合物增稠的饮料保留更多的其天然、未增稠的属性。将新型增稠组合物添加至澄清液体产生增稠产品,所述增稠产品表现出低不透明度、混合均匀的外观、很少或无对玻璃侧的附着(‘细流(legs)’),且没有感知的芳香或香味。出乎意料地,用该新型组合物增稠的液体的粘度被认为低于用商购增稠剂增稠的液体,尽管事实是实际测量的粘度相等。
定义
使用与本申请的化合物有关的下列定义,除非上下文另有说明。缩写“CMC”是指羧甲基纤维素。缩写“DE”是指葡萄糖当量。“DE”被定义为淀粉物质的还原能力。每个淀粉分子具有一个还原末端;因此DE与分子量负相关。无水D-葡萄糖的DE被定义为100,且未水解淀粉的DE实际上为零。缩写“NTU”是指浊度计量的(nephlelometric)浊度单位。缩写“w/w”是指重量/重量。
如本文所使用,术语“团聚(agglomerate)”是指几个颗粒粘附在一起。
如本文所使用,术语“分散剂”是指一种物质,通常是胶体,当添加至液体悬浮液时,其改善悬浮液中颗粒的分离并防止自结合的结块或沉降。“分散剂”包括,但不限于,糖衍生物如木糖醇、赤藓糖醇、山梨糖醇或甘露醇;单糖如葡萄糖、甘露糖、果糖或半乳糖;二糖如蔗糖、麦芽糖或乳糖;寡糖如麦芽糊精;聚乙二醇;甘油;三醋精;四氢呋喃聚乙二醇醚(glycofurol);泡腾剂(effervescent);或其任何混合物。
如本文所使用,术语“胶化的”淀粉是指已经失去其偏振交叉(polarization crosses)且可能已经失去或可能尚未失去其颗粒结构的膨胀淀粉颗粒。当淀粉在水存在的情况下在高于其胶化温度加热时,颗粒的双折射在水合过程中被不可逆地破坏,且淀粉分子将变得高度可溶。用于胶化淀粉的热方法包括在设备(其包括,但不限于,热交换器,喷射蒸煮器(jet-cooker),喷雾干燥器和滚筒干燥器)中间歇蒸煮、高压灭菌和连续蒸煮方法。
如本文所使用,术语“颗粒淀粉”是指已经基本上保留其天然颗粒且没有(预)胶化(未胶化)的淀粉。
如本文所使用,术语“树胶”是指来自植物物种的天然存在的树脂材料和那些天然存在的材料的改性物。可以使用的树胶是本领域众所周知的,包括黄原胶、角叉菜胶、结冷胶、刺槐豆胶、海藻胶、果胶、琼脂、阿拉伯胶和瓜尔胶。衍生自树胶的材料包括列出的那些,其已经使用本领域中已知的方法诸如水解和化学改性进一步改性。
如本文所使用,短语“天然淀粉”是指如同其在自然中发现的衍生自植物的淀粉。典型的淀粉来源是谷类、块茎和根、豆类和水果。天然来源可以是任何品种,包括但不限于,玉米、马铃薯、甘薯、大麦、小麦、稻、西米、苋菜、木薯(cassava)(木薯(tapioca))、竹芋、美人蕉、豌豆、香蕉、燕麦、黑麦、黑小麦和高粱,以及其低直链淀粉(蜡质)和高直链淀粉品种。
如本文所使用,术语“预胶化的”是指一种干淀粉,其在用于其预定目的之前已经胶化和干燥。“预胶化的”淀粉,也被称为冷水溶性(CWS)或分散淀粉,已经膨胀淀粉颗粒,且已经在偏振光中失去其双折射和/或马尔他十字(Maltese
crosses)。此类“预胶化的”淀粉是在不蒸煮的情况下充分可溶于冷水。在该上下文中,“可溶的”并不一定是指真实分子溶液的形成,但也可以指胶态分散体。在一个实施方式中,淀粉是完全“预胶化的”。
“预胶化的”淀粉是本领域众所周知的,例如美国专利号4,465,702、5,037,929、5,131,953和5,149,799中,其公开内容通过引用以其整体并入。通过热、化学或机械胶化,然后干燥而制备“预胶化的”淀粉的方法是本领域众所周知的。用于制备预胶化淀粉的热方法包括在热交换器或喷射蒸煮器中间歇蒸煮、高压灭菌和连续蒸煮方法。制备“预胶化的”淀粉的方法还描述于文章,诸如第XXII章--"Production and Use of Pregelatinized
Starch" Starch: Chemistry and Technology, 第III卷--Industrial Aspects, R. L. Whistler和E. F. Paschall, 编辑, Academic Press, New York 1967,通过引用以其整体并入。预胶化淀粉,同时保持颗粒结构的另一种方法是通过蒸汽注入双雾化方法。这种方法是本领域已知的,且示例于美国专利号4,280,851和4,600,472,其公开内容通过引用以其整体并入。
如本文所使用,术语“蜡质”意指含有淀粉的少于10重量%直链淀粉,在一个实施方式中含有淀粉的少于5重量%直链淀粉,在另一个实施方式中含有淀粉的少于2重量%直链淀粉,和又另一个实施方式中含有淀粉的少于1重量%直链淀粉的淀粉。典型的蜡质淀粉来源是谷类、块茎、根、豆类和水果。来源可以是玉米、豌豆、马铃薯、甘薯、香蕉、大麦、小麦、稻、西米、苋菜、木薯、竹芋、美人蕉和高粱。特别有用的蜡质淀粉是蜡质淀粉,包括蜡质玉米、蜡质木薯、蜡质豌豆、蜡质小麦、蜡质稻、蜡质马铃薯、蜡质高粱和蜡质大麦。
根据其是否分别通过比色法或DSC法测量,“蜡质木薯淀粉”具有小于4%或只有痕量(小于3%)的直链淀粉含量。根据其是否分别通过比色法或DSC法测量,正常木薯淀粉具有约21%或约19%的直链淀粉含量。蜡质木薯淀粉最近由Sánchez T., Dufour
D., Moreno I.X., Ceballos H., 2010, “Comparison of pasting and gel stabilities of waxy and
normal starches from potato, maize, and rice with those of a novel waxy cassava
starch under thermal, chemical, and mechanical stress”, Journal of Agricultural and Food Chemistry, 58:
5093-5099描述,其通过引用以其整体并入。
“蜡质马铃薯淀粉”具有通过比色法测量的小于4%的直链淀粉含量。正常马铃薯淀粉具有通过比色法测量的约29%的直链淀粉含量。
本申请的某些具体方面和实施方式将参考以下实施方式和实施例更详细地解释,以下实施方式和实施例仅用于说明的目的提供,不应当被解释为以任何方式限制本申请的范围。所述程序的合理变化旨在本发明的范围之内。尽管已经说明和描述了本发明的具体方面,但对于本领域技术人员显而易见的是,可以在不背离本发明的精神和范围的情况下进行各种其它变化和改变。因此,所附权利要求书中旨在覆盖本发明范围内的所有此类变化和改变。
具体实施方式
1. 组合物,所述组合物包含约10% (w/w)至约40% (w/w)预胶化的蜡质马铃薯淀粉、预胶化蜡质木薯淀粉或其任何混合物;约10%
(w/w)至约20% (w/w)树胶;和约40%
(w/w)至约70% (w/w)分散剂。
2. 实施方式1的组合物,所述组合物包含约15% (w/w)至约35% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约12%
(w/w)至约18% (w/w)树胶;和约50%
(w/w)至约60% (w/w)分散剂。
3. 实施方式1的组合物,所述组合物包含约28% (w/w)至约32% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约14%
(w/w)至约16% (w/w)树胶;和约53%
(w/w)至约57% (w/w)分散剂。
4. 实施方式1的组合物,所述组合物包含约20% (w/w)至约25% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约15%
(w/w)至约20% (w/w)树胶;和约55%
(w/w)至约65% (w/w)分散剂。
5. 实施方式1的组合物,其中所述树胶是澄清黄原胶。
6. 实施方式1的组合物,其中所述分散剂是麦芽糊精。
7. 实施方式6的组合物,其中所述麦芽糊精具有约20至约10的DE。
8. 实施方式7的组合物,其中所述麦芽糊精具有约18的DE。
9. 实施方式1的组合物,其中所述产品是团聚的。
10. 实施方式1的组合物,其中所述分散剂的比例比所述淀粉和所述树胶的总和的比例为约1:1
(w/w)至约1:0.42(w/w)。
12. 实施方式1的组合物,其中当通过布鲁克菲尔德粘度评估程序测量布鲁克菲尔德粘度时,具有布鲁克菲尔德粘度为约1000 cP的水溶液的测量浊度小于150 NTU。
13. 实施方式1的组合物,其中所述预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物是天然预胶化的蜡质马铃薯淀粉、天然预胶化的蜡质木薯淀粉或其任何混合物。
14. 实施方式1的组合物,其中所述预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物与树胶的比例约1:2
(w/w)至约1:0.5(w/w)。
15. 食物产品,所述食物产品包含实施方式1的组合物和任何其它可食用成分。
16. 实施方式15的食物产品,其中所述食物产品是饮料。
17. 制备实施方式1的组合物的方法,所述方法包括以任何顺序掺合所述淀粉、所述树胶和所述分散剂。
18. 用实施方式15的食物产品治疗吞咽困难的方法。
实施例
所有份数和百分比以重量计给出,所有温度以摄氏度(℃)计,除非另有说明。在整个实施例中使用以下分析程序。
透射比评估程序。使用分光光度计在600 nm评估样品的光透射比。溶液的透射比通过以指定组成的组合物溶液透射的光与纯水透射的光的比率来确定。透射比中的2%差异对于人眼是可察觉的。
浊度评估程序。Hach 2100Q便携式浊度仪用来测量样品的浊度。在进行任何样品测量之前使用20、100和800 NTU标准品校准仪器。
粒径测量程序。团聚样品的粒径和分布使用RO-TAP®摇筛机(sieve shaker)来确定。测试涉及以递减顺序在彼此顶部堆叠一组不同尺寸的筛,较大孔的筛在顶部,较小孔的筛在底部;固体盘在底部以捕捉通过最小筛开口的样品颗粒。将所述筛组放置于RO-TAP®摇筛机上,所述摇筛机以圆周运动机械摇动,同时轻敲堆叠物的顶部,并引起各种尺寸的颗粒移动通过筛的堆叠物,直到它们停留在开口太小不能让它们通过的筛。指定时间段之后,将筛从RO-TAP®摇筛机移除,并将各筛的内容物称重并记录。保留在各筛上的百分比用来将样品中存在的粒级(size fraction)分类。
布鲁克菲尔德粘度评估程序。如National Dysphagia Diet
Task Force所推荐,在室温(25℃)使用Brookfield Model LV2 Model LVTDV仪器用轴(spindle)#3以60
rpm持续10秒或用SSA
#21轴以50 s-1的恒定剪切速率评估样品的粘度和外观。>2000的粘度读数表明粘度超出该仪器精确测量的能力。
Bostwick稠度评估程序。各样品的粘度和稠度使用Bostwick稠度计和21
CFR §155.194(b)中所述的标准方法进行测量。将样品的温度调节至20 ± 1℃,如Bostwick槽(as was the Bostwick trough)。将Bostwick稠度计的末端至末端水平(end-to-end level)借助置于仪器的槽中的水平仪进行调节。侧部至侧部水平借助内置的水平仪进行调节。然后将样品转移至Bostwick稠度计的干样品室,填充所述室,略多于满水平(level
full)并避免气泡。使直边(straight edge)穿过从门开始的室的顶部,以去除过量样品。所述门通过杆上的渐增的压力而释放,同时保持仪器向下,以防止释放门时的运动。30秒后,读取最大流动距离。
组分评估和选择。将各种预胶化的淀粉和树胶以5:50:45 (w/w)的树胶:淀粉:麦芽糊精比例组合并评估。用瓶装水制备百分之六点五溶液。测量充分分散且水合的样品的布鲁克菲尔德粘度和浊度。结果显示于表1中。 蜡质马铃薯淀粉提供了良好的粘度,其浊度低于蜡质玉米淀粉、改性马铃薯淀粉或先前团聚的蜡质马铃薯淀粉。类似地,澄清黄原胶提供了比标准黄原胶或瓜尔胶更低的浊度。尽管CMC当与蜡质马铃薯淀粉组合时提供了低浊度,但其表现在许多饮料应用中没有澄清黄原胶那么好。
批次团聚过程实施例1(黄原胶: 蜡质马铃薯:麦芽糊精17.3:19.3:63.4)。将与蜡质马铃薯淀粉的新型组合物掺合物团聚,以促进快速可分散性和水合。批次团聚过程显示于图1中。将冷水可溶的蜡质马铃薯淀粉(381 g)、澄清黄原胶(341
g)和麦芽糊精(837 g,18DE)的混合物添加至流化床造粒系统的碗中。将该碗密封在流化床系统内,并且以24 L/秒起始通过该系统的气流。当空气混合的干燥粉末引入碗中时,用闭环电空气加热器将空气加热至70℃的所需设定点。允许碗中的组分混合并达到45℃的内部温度(约6分钟后),在该点开始添加粘合剂溶液。所述粘合剂溶液是去离子水(837 g),其已经补充麦芽糊精(412
g,18DE)和氯化钾(4.3
g)。然后将该混合物粘合剂溶液以48 g/分钟的速率喷洒至粉末的流化床。当开始喷洒时,将通过床的空气流速增加至38 L/秒,并将入口空气温度升高至80℃。这么做是为了在喷洒粘合剂溶液的过程中将产物温度保持在41至44℃之间。喷洒继续26分钟,该时间之后将喷洒源切换成纯去离子水,以便将系统管道中的剩余粘合剂溶液冲洗至产物。水喷洒(也以48 g/分钟的速率)三分钟之后,停止喷洒。在该点,产品继续通过空气流化(38 L/秒,80℃),以便从产物中去除一些过量水分。两分钟后,当产物温度达到45℃时,关闭电空气加热,此后关闭到流化床的空气流。在该点,将碗从造粒机中取出,并在通过将其通过1.3 mm金属丝开口筛而去除过过大的块(oversized pieces)之后回收产物。该过程之后产物的特征性含水量为5-7重量%(通过干燥失重来测量)。
开发粘度曲线用于团聚原型以及用于商业的基于淀粉和基于黄原胶的增稠剂。如图2中可见,团聚的原型表现出粘度随着浓度的增加的较小变化,表明其在错误使用条件下具有较大的给料灵活性,即,当发生过量给料或给料不足时丧失所需粘度的可能性较小。团聚组合物的粒径分布显示于表2中。团聚组合物的堆积密度为0.25至0.30 g/cm3之间。
还由吞咽困难专家在临床环境中将原型(实施例1,黄原胶: 蜡质马铃薯:麦芽糊精17.3:19.3:63.4)和几种商业产品作为盲编码样品进行评估。将产品以制造商规定的使用水平添加以将水增稠至花蜜稠度(nectar
consistency)(350至500 cPs)。使用Bostwick稠度计测量其稠度(对流动的阻力)。还在制备过程中和增稠后经由15分标度评估增稠的液体。各种样品的属性、属性范围和等级提供在表3和4中。 尽管测量的粘度接近,但使用团聚组合物增稠的水表现出最高的流动(即最高的Bostwick值)和最低的感知粘度。原型的整体(感官)偏好比商业产品更高,表明原型的独特组成和/或掺合比例将只有淀粉或只有树胶的产品的缺点降到最低。
表 2
表 3
表 4
遵循制造商对于花蜜稠度的指示,还评价实施例1的原型(黄原胶: 蜡质马铃薯:麦芽糊精17.3:19.3:63.4)和几种商购产品其在各种饮料应用中增稠和经5小时维持粘度的能力,如表5所示。总体上,该原型的表现优于商购产品。
表 5
应用中的稠化表现
粘度以cps计。
具有不同淀粉、树胶和分散剂比例的实施例2。使用上述方法团聚几种澄清黄原胶、预胶化的蜡质马铃薯淀粉和麦芽糊精(18DE)的掺合组合物。对于团聚样品测量布鲁克菲尔德粘度、浊度和透射比(%透射比)。当分散在水溶液中时,所有团聚的掺合物产生在一系列浓度上相似的粘度以及相对低的浊度值,如表6中显示。
表 6
具有蜡质马铃薯淀粉和蜡质木薯淀粉的实施例3。以与实施例1相似的方式(黄原胶:蜡质马铃薯:麦芽糊精17.3:19.3:63.4),将与蜡质马铃薯淀粉或蜡质木薯淀粉的新型组合物掺合物团聚,以促进快速可分散性和水合。使用上述标准程序在不同浓度评估含有蜡质马铃薯淀粉的组合物掺合物和含有蜡质木薯淀粉的组合物掺合物的布鲁克菲尔德粘度和透射比。结果显示于表7中。
表 7
WP =蜡质马铃薯淀粉
WC =蜡质木薯淀粉
3组分掺合比例= 15%黄原胶-30%淀粉-55%麦芽糊精。
具有不同分散剂的实施例4。在团聚之前,将葡萄糖当量为10、15或18的麦芽糊精;蔗糖;低聚果糖;或赤藓糖醇作为分散剂添加并以15:30:55 (w/w)的树胶:淀粉:分散剂比例掺合。团聚产品表现出良好的可分散性和低浊度(良好的澄清度)。
在整个本申请中,引用了各种出版物。这些出版物的公开内容以其整体在此通过引用并入本申请中,以便更完整地描述从本文描述和要求保护的申请之日起其中技术人员已知的本领域的状态。
尽管已经说明和描述了本申请的特定实施方式,但对于本领域技术人员显而易见的是,可以在不背离本申请的精神和范围的情况下进行各种其它变化和改变。因此,所附权利要求书中旨在覆盖本申请范围内的所有此类变化和改变。
Claims (10)
1.组合物,其包含约10% (w/w)至约40% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约10%
(w/w)至约20% (w/w)树胶;和约40% (w/w)至约70% (w/w)分散剂。
2.权利要求1的组合物,其包含约20% (w/w)至约25% (w/w)预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物;约15% (w/w)至约20% (w/w)树胶;和约55% (w/w)至约65% (w/w)分散剂。
3.权利要求1或2的组合物,其中所述树胶是澄清黄原胶。
4.权利要求1-3中任一项的组合物,其中所述分散剂是DE为约20至约10的麦芽糊精。
5.权利要求1-4中任一项的组合物,其中所述分散剂的比例比所述淀粉和树胶的总和的比例为约1:1
(w/w)至约1:0.42(w/w)。
6.权利要求1-5中任一项的组合物,其中当通过布鲁克菲尔德粘度评估程序测量布鲁克菲尔德粘度时,具有布鲁克菲尔德粘度为约1000 cP的水溶液的测量的浊度小于150 NTU。
7.权利要求1-6中任一项的组合物,其中所述预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物是天然预胶化的蜡质马铃薯淀粉、天然预胶化的蜡质木薯淀粉或其任何混合物。
8.权利要求1-7中任一项的组合物,其中预胶化的蜡质马铃薯淀粉、预胶化的蜡质木薯淀粉或其任何混合物与树胶的比例为约1:2 (w/w)至约1:0.5(w/w)。
9.食物产品,所述食物产品包含权利要求1-8中任一项的组合物和任何其它可食用成分。
10.权利要求1-8中任一项的组合物在制造食物产品中的用途。
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US (1) | US20150025158A1 (zh) |
EP (1) | EP2829182A3 (zh) |
JP (1) | JP2015019666A (zh) |
KR (1) | KR20150011319A (zh) |
CN (1) | CN104323055A (zh) |
AU (1) | AU2014204533B2 (zh) |
BR (1) | BR102014018011A8 (zh) |
CA (1) | CA2857397A1 (zh) |
MX (1) | MX2014008801A (zh) |
NZ (1) | NZ627720A (zh) |
Cited By (10)
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CN104804224A (zh) * | 2015-05-13 | 2015-07-29 | 湖南尔康制药股份有限公司 | 一种淀粉成膜组合物 |
CN108260748A (zh) * | 2016-12-30 | 2018-07-10 | 丰益(上海)生物技术研发中心有限公司 | 一种基于蛋白质的固体颗粒的组合物、其制备方法以及固体饮料 |
CN109277007A (zh) * | 2018-09-20 | 2019-01-29 | 佛山市海天(江苏)调味食品有限公司 | 一种粘性物料的溶解工艺 |
CN109730300A (zh) * | 2019-03-01 | 2019-05-10 | 华中农业大学 | 一种以柑橘皮渣制备低热量淀粉凝胶强化剂的方法及一种淀粉凝胶强化剂及其应用 |
CN109996445A (zh) * | 2016-11-28 | 2019-07-09 | 玉米产品开发股份有限公司 | 用于食物组合物的淀粉类调质剂 |
CN109996447A (zh) * | 2016-11-28 | 2019-07-09 | 玉米产品开发股份有限公司 | 用于食物组合物的淀粉类调质剂 |
CN110791539A (zh) * | 2019-11-01 | 2020-02-14 | 江南大学 | 一种改性淀粉在增稠方面的应用 |
CN111148438A (zh) * | 2017-09-20 | 2020-05-12 | 健康老龄化研究集团有限责任公司缩写为H.A.R.G.有限责任公司 | 用于制备用于吞咽困难对象的产品的食品组合物及其在自动分配机中的用途 |
CN111601827A (zh) * | 2017-12-21 | 2020-08-28 | 泰特&莱尔组分美国公司 | 低色度淀粉材料及其制备和使用方法 |
CN113853121A (zh) * | 2019-04-12 | 2021-12-28 | 罗盖特公司 | 含雾化豌豆淀粉的速溶糕点奶油 |
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JP6026619B1 (ja) * | 2015-10-22 | 2016-11-16 | 株式会社Mizkan Holdings | 風味の改善作用を有する米飯改良剤 |
WO2017132257A1 (en) * | 2016-01-25 | 2017-08-03 | Adm Edible Beans Specialty, Inc. | Improved pulse processing and products produced therefrom |
US10980264B2 (en) | 2017-01-10 | 2021-04-20 | Corn Products Development, Inc. | Thermally inhibited agglomerated starch |
WO2018231802A1 (en) * | 2017-06-13 | 2018-12-20 | Corn Products Development, Inc. | Baked snack coating made from waxy cassava |
MX2020006879A (es) * | 2017-12-29 | 2020-08-24 | Corn Products Dev Inc | Productos horneados que contienen almidon de mandioca ceroso pregelatinizado. |
CN112423602A (zh) * | 2018-07-19 | 2021-02-26 | 联合利华知识产权控股有限公司 | 咸鲜液体浓缩物 |
WO2020112385A1 (en) * | 2018-11-30 | 2020-06-04 | Cargill, Incorporated | Non-grain compositions comprising thermally inhibited and/or heat moisture treated waxy tapioca |
CN113226060A (zh) * | 2018-12-20 | 2021-08-06 | 联合利华知识产权控股有限公司 | 包含食用固体微粒组分和马铃薯淀粉的团聚组合物 |
WO2024006619A2 (en) * | 2022-06-27 | 2024-01-04 | Cargill, Incorporated | Starch composition |
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- 2014-07-18 KR KR20140091274A patent/KR20150011319A/ko not_active Application Discontinuation
- 2014-07-18 JP JP2014147564A patent/JP2015019666A/ja active Pending
- 2014-07-21 MX MX2014008801A patent/MX2014008801A/es unknown
- 2014-07-21 CA CA2857397A patent/CA2857397A1/en not_active Abandoned
- 2014-07-21 NZ NZ627720A patent/NZ627720A/en not_active IP Right Cessation
- 2014-07-21 AU AU2014204533A patent/AU2014204533B2/en not_active Ceased
- 2014-07-21 CN CN201410345968.8A patent/CN104323055A/zh active Pending
- 2014-07-22 BR BR102014018011A patent/BR102014018011A8/pt not_active IP Right Cessation
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CN101102681A (zh) * | 2004-11-18 | 2008-01-09 | N.V.努特里奇亚 | 用于吞咽困难患者的增稠组合物 |
Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104804224A (zh) * | 2015-05-13 | 2015-07-29 | 湖南尔康制药股份有限公司 | 一种淀粉成膜组合物 |
CN109996445A (zh) * | 2016-11-28 | 2019-07-09 | 玉米产品开发股份有限公司 | 用于食物组合物的淀粉类调质剂 |
CN109996447A (zh) * | 2016-11-28 | 2019-07-09 | 玉米产品开发股份有限公司 | 用于食物组合物的淀粉类调质剂 |
CN108260748A (zh) * | 2016-12-30 | 2018-07-10 | 丰益(上海)生物技术研发中心有限公司 | 一种基于蛋白质的固体颗粒的组合物、其制备方法以及固体饮料 |
CN111148438A (zh) * | 2017-09-20 | 2020-05-12 | 健康老龄化研究集团有限责任公司缩写为H.A.R.G.有限责任公司 | 用于制备用于吞咽困难对象的产品的食品组合物及其在自动分配机中的用途 |
CN111601827A (zh) * | 2017-12-21 | 2020-08-28 | 泰特&莱尔组分美国公司 | 低色度淀粉材料及其制备和使用方法 |
CN109277007A (zh) * | 2018-09-20 | 2019-01-29 | 佛山市海天(江苏)调味食品有限公司 | 一种粘性物料的溶解工艺 |
CN109730300A (zh) * | 2019-03-01 | 2019-05-10 | 华中农业大学 | 一种以柑橘皮渣制备低热量淀粉凝胶强化剂的方法及一种淀粉凝胶强化剂及其应用 |
CN109730300B (zh) * | 2019-03-01 | 2022-01-14 | 华中农业大学 | 一种以柑橘皮渣制备低热量淀粉凝胶强化剂的方法及一种淀粉凝胶强化剂及其应用 |
CN113853121A (zh) * | 2019-04-12 | 2021-12-28 | 罗盖特公司 | 含雾化豌豆淀粉的速溶糕点奶油 |
CN110791539A (zh) * | 2019-11-01 | 2020-02-14 | 江南大学 | 一种改性淀粉在增稠方面的应用 |
Also Published As
Publication number | Publication date |
---|---|
KR20150011319A (ko) | 2015-01-30 |
BR102014018011A8 (pt) | 2018-01-09 |
EP2829182A3 (en) | 2015-03-11 |
JP2015019666A (ja) | 2015-02-02 |
CA2857397A1 (en) | 2015-01-22 |
NZ627720A (en) | 2015-03-27 |
MX2014008801A (es) | 2016-04-13 |
US20150025158A1 (en) | 2015-01-22 |
AU2014204533A1 (en) | 2015-02-05 |
EP2829182A2 (en) | 2015-01-28 |
AU2014204533B2 (en) | 2017-04-06 |
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