CN1082350C - Vitamin suspension - Google Patents

Abstract

An improved method of adding vitamins to a food product, particularly a reduced fat fried snack product, and a vitamin suspension containing a flowable edible, preferably a nondigestible fat, and encapsulated or powdered vitamins. The method consists of suspending the encapsulated or powdered vitamins in the flowable edible fat, and applying the suspension in a controlled amount to the surface of a food product. The preferred food product is a fabricated reduced fat or fat-free potato chip which is a fried snack made by frying a dough in a nondigestible fat to a moisture content of less than 5 %. The vitamin suspension is applied to the surface of the fried snack soon after emerging from the fryer. The food product has a light, crispy, improved crunchy texture, improved flavor and a fat content of from about 20 % to about 38 % nondigestible fat, and is fortified with vitamins.

Description

Vitamin suspended substance and the method on condensed food thereof

Technical scope

The application relates to the method for the improvement of a kind of vitamin suspended substance and a kind of Food fortification vitamin that will make with stodgy fat, thereby makes this based food have the outward appearance of attraction more and better quality and taste.In more detail, the application relates to a kind of method for preparing runny vitamin suspended substance and the method by the food of preparation vitamin enrichment on the surface that this vitamin suspended substance is applied to food piece fried or that boil.

Background of invention

What the consumer can obtain many kinds now is the snack food of base-material with starch and protein.In this based food, many is sheets, strip and be squeezed into hollow.Some are arranged is to contain cellular or cellular internal structure through extruding or expanded one-tenth.In addition, most of existing snack foods contain the fat of higher amount, or for example cheese that adds with the composition that separates, or are applied in the process of boiling in the food with the form of fat, for example cornflakes or potato block.Fat has improved these flavours in food products and palatability.Replace fat that low in calories, delicious snack can be provided with stodgy fat.But stodgy fat need be strengthened with compensation by by stodgy fat this biostearin by draining and not being absorbed by the body and losing with liposoluble vitamin.

Once vitamin was applied on the salty snack with Powdered, but this can cause the loss of vitamin material.Be difficult to the vitamin of powdery is added on the food to measure accurately.Because the amount of the vitamin that need to add is less relatively, therefore make method complicated and be difficult in the streamline process, control.This powder is made up of the particle that separates, and can flow arbitrarily on height change ground, therefore is subject to the influence of environmental condition.Because the physical action of dissimilar surface tension or application process, powder is low with the adhesiveness of food, so repels from food surface again after making particle hit food.

Vitamin powder can mix and the possibility of improvement metering as carrier with salt or flavoring.Separation is a problem that increases inhomogeneities in the application, and it has placed restrictions on the maximum powder granular size to about 250 microns, preferably less than 150 microns.The smaller particles size can reduce separation, separates the variability that causes but can not eliminate, and this is that bulk density and vitamin are with the difference of the aspects such as grain shape of carrier owing to the distribution of total granular size.Salt or flavoring can preferentially adhere on the food surface, have further reduced the utility ratio of vitamin by the competition that can utilize the space.

Add salt or flavoring carrier, have and add control strategy at vitamin and add the shortcoming that how to cooperate on the control strategy with carrier.These two kinds of materials can not be controlled independently, and this can cause the problem of local flavor or vitamin consumption.Another problem that need consider of mixing with salt is owing to closely contact when edible, therefore can strengthen bad vitamin local flavor.

Excessive compensation owing to low adhesiveness has increased vitamin utility ratio or the amount in the carrier, tends to cause bad vitamin local flavor.Though overcompensation can cause higher average application quantity, the higher hangover that it also can cause the vitamin amount to distribute increases with index, and some situation can reach two times or three times of average magnitude.

The adhesion property of lower vitamin powder causes dust, becomes airborne vitamin source and becomes serious occupational health problem.

An object of the present invention is to provide a kind of improved method that in food, adds vitamin, particularly to containing a kind of fried snack food of stodgy fat.The present invention is economy and effective to add vitamin on snack food.Of the present invention also have a purpose to provide a kind of vitamin suspended substance.Contain edible oil base-material and the vitamin that is suspended in wherein in this suspended substance, this suspended substance is easy to be added in the food very much.

Summary of the invention

The present invention relates to a kind of suspended substance of vitamin, the vitamin sealed of the capsule in a kind of runny edible fat preferably, this edible fat is a kind of stodgy fat, a kind of digestible fat, or their a kind of mixture.This suspended substance can be applied on the warm food more equably and effectively than traditional Powdered or liquid vitamin.

The present invention also relates to a kind ofly vitamin is added to improved method on the food, particularly a kind of fried snack food that reduces fat.This method comprises and vitamin pulverous or that capsule is sealed is suspended in a kind of runny edible fat the stodgy fat of preferably a kind of low viscous semisolid; Not necessarily heat the vitamin suspended substance to runny temperature; Be applied on the surface of food with vitamin suspended substance controlled quentity controlled variable.A kind of preferred food is the potato block that makes.The vitamin suspended substance preferably still applies in the heat at food, for example just comes out promptly to apply from deep fryer, baker or extruder.

The summary of figure

Fig. 1 represents to be applied to the vitamin suspended substance is applied to the device systems of a kind of snack food sheet or other food, and it comprises jar, pump and the vitamin suspension flow is transported to pipe-line system on the food of making in a row.

Detailed Description Of The Invention

Except as otherwise noted, all percentage and ratio all are " by weight " or " in dry weight ".

The present invention relates to by on the surface that the vitamin suspended substance is added to food piece and vitamin is introduced a kind of method of food, the method quantitatively, preferred vitamin A for example exactly, B, C, D, the vitamins such as E and K are added on the food low in calories, preferably potato block or snack food. Preferably be added in the runny edible fat with pulverous vitamin, preferably use a kind of stodgy fat, for example sucrose fatty polyester is made suspended substance. A kind of preferred sucrose fatty polyester is olestra, and it is that P﹠G (The Procter ﹠ Gamble Company, Cincinnati, Ohio) is with Olean^The product that trade mark is sold.

The present invention can be with the vitamin of controlled quentity controlled variable, vitamin A for example, and B, C, D, E and K etc. are added on the product, and vitamin has only seldom or not loss or degraded.That other capsule is sealed and not the vitamin sealed of capsule also can be included in the composition.With suspended substance control consumption can eliminate with the excessive reinforcement of vitamin with recover damage and process in the needs of variation.Excessive vitamin can form bad peculiar smell and higher vitamin cost.

A. definition

Noun " stodgy fat " refers to those partially or even wholly stodgy edible fats.These edible fats can be polyol fatty acid polyesters, for example olestra and polyalcohol ethoxylate.

Noun " polyalcohol " refers to a kind of at least 4 hydroxyls that contain, the preferably polyhydroxy-alcohol of from 4 to 11 hydroxyls.Polyalcohol comprises sugar (being monose, disaccharide and trisaccharide), sugar alcohol, and other sugar derivatives (being APG), polyglycereol is diglycerol and triglycerin for example, and pentaerythrite, sugar ether be sorbitan and polyvinyl alcohol for example.The sugar that is suitable for, the specific examples of sugar alcohol and sugar derivatives comprises wood sugar, arabinose, ribose, xylitol, antierythrite, glucose, methylglycoside, mannose, galactolipin, fructose, D-sorbite, maltose, lactose, sucrose, gossypose and maltotriose.

Noun " polyol fatty acid polyesters " refers to the polyalcohol that contains at least 4 aliphatic acid ester groups.Hydroxyl groups is not necessarily wanted whole esterifications, but for stodgy purpose, the disaccharide molecule preferably contains no more than 3 nonesterified hydroxyls.Be typically, whole basically, be esterification for example at least about 85% hydroxyl groups.In the sucrose polyfatty acid esters situation, about 7 to 8 hydroxyls that are typically polyalcohol are esterifications.The typical polyhydric alcohols fatty acid ester contains fatty acid-basedly has at least 4 carbon atoms and usually how to 26 carbon atoms.These are fatty acid-based can to derive from natural generation or synthetic aliphatic acid.Fatty acid-based can be saturated or unsaturated, comprises the isomers position or how much, for example suitable or trans isomer, and fatty acid-based can all be identical for all ester groups, also can be the mixture of different aliphatic acid.

" starch matrix material " used herein refers to natural generation, the carbohydrate of the high polymerization of being made up of glucopyranose units.They can be natural, (for example thin slice, particle, meal) of dehydration or flour shape.The starch matrix material comprises dehydrated potato powder, potato granular, corn flour, moistening masa, the corn grits, hominy grits, rice meal, tapioca, buckwheat, rice meal, oatmeal, bean powder, pearling cone meal, etc., but be not restricted to these, and modified starch, native starch and dehydrated starch, from stem tuber, the starch that beans and cereal obtain, cornstarch for example, wheaten starch, rice starch, waxy corn starch, oat starch, tapioca, wax barley, wax rice starch, glutinous rice starch, sweet rice starch, amioca, farina, tapioca, wheaten starch and their mixture.

Used herein " brabender you unit (Brabender Unit, BU) " refers to the supposition unit of viscosimetric analysis, roughly is equivalent to centipoise.

" modified starch " used herein refers to and passes through physics or chemical modification to improve the starch of its functional character.The modified starch that is suitable for comprises the starch of pre-gelatinization, low-viscosity starch (dextrin for example, the starch of sour modification, oxidized starch, enzymically modified starch), stabilisation starch (for example starch ester, starch ether), crosslinked starch, starch sugar (glucose syrup for example, glucose, different glucose) and passed through the starch of combined treatment (for example crosslinked and gelatinization) and their mixture, but be not limited to above these.

Noun used herein " water of adding " refers to the water that is added in the dried dough composition.Intrinsic moisture in the dough composition for example derives from the moisture of flour and starch, is not included in the water of adding.

B. edible fat

Used edible fat can be a kind of stodgy fat among the present invention, or a kind of digestible fat, or or even the mixture of two kinds of fat.

Any stodgy fat may be used to prepare the vitamin suspended substance, as long as these vitamins can mix and be suspended in the fat fully, and formed stodgy fatty vitamin suspended substance has enough flowabilities being applied on the food.Stodgy fat can be liquid under serviceability temperature, (part is that liquid aliphatic and part are hard fats) solid or semisolid.A kind of semisolid polyol fatty acid polyesters of preferred use.The stodgy fat of a kind of preferred semisolid is that a kind of fusing point is lower than the stodgy fat of liquid of body temperature and the mixture of the stodgy fat of solid that a kind of fusing point is higher than body temperature.Under the shearing force of this stodgy fat when using or when this stodgy fat be to be lower than its fusing point and when under low temperature, heating, must can be easy to flow with pumping, thus can be when pumping by nozzle be applied on the food.Simultaneously, this stodgy fat must have enough viscosity that solid vitamin can easily be suspended in wherein again.

The viscosity that preferred stodgy fat has was at 10 seconds ^-1Steady shear speed after 10 minutes, under 100 °F (37.8 ℃), be not less than 1.0 pools, preferably be not less than 5.0 pools.The assay method of shear viscosity is authorized the 12nd hurdle in the United States Patent (USP) 5,021,256 of Guffey etc. on June 4th, 1991,10-45 is capable to be described, and lists in that this is for reference.

Stodgy fat is preferably selected from sucrose fatty polyester among the present invention, polysiloxanes, oxyalkylated fatty acid glyceride and their mixture, wherein the aliphatic acid of sucrose fatty polyester is selected from the aliphatic saturated or unsaturated aliphatic acid of 8 to 24 carbon atoms.

Highly preferred stodgy fat is the mixture with saturated and liquid state undersaturated aliphatic acid and solid-state sucrose fatty polyester of from 8 to 24 carbon atoms.These materials are authorized the United States Patent (USP) 5,422,131 of Elsen etc. and are authorized in the United States Patent (USP) 5,085,884 of Young etc. in nineteen ninety-five and are described.The composition of setting forth in the United States Patent (USP) 5,306,514 of mandate Letton in 1994 etc. and the United States Patent (USP) 5,306,516 also can be used herein.These preferred stodgy oil form a kind of material of retrogradation down when complete molten state is cooled to be lower than 37 ℃ in actual inactive state (promptly not stirring).The material of this retrogradation is effective especially to keeping a large amount of stodgy oil of liquid, thereby can restrain or anti-stodgy here oil negatively loses by consumer's health.

Digestible fat also can mix use with stodgy fat, or replaces stodgy fat fully, but this can provide some heat.When snack food makes up with stodgy oil ﹠ fat with other food, particularly useful to vitamin enrichment.This class snack and other food are known as low-fat or fat free food.Fat free food is defined as usually and contains 0.5 gram or easy digestion fat still less in per 30 ounces of mess.Digestible fat can be whole or in part as the runny edible fat of vitamin suspended substance being made into a kind of snack food of fat free vitamin enrichment, surpass 0.5 gram as long as the amount of the fatty vitamin suspended substance of easy digestion that adds can not make in the food easily the total amount of digestion fat surpass each part food supply unit.

To stable runny suspended substance is provided is that two kinds of rheological properties of important edible fat are viscosity and denseness.Viscosity relates to edible fat keeps vitamin in suspended substance ability, and this ability can resist the sedimentation that produces owing to inertia and centrifugal force.Denseness relates to the flowability of material.

Stable suspended substance can reach by using a kind of edible fat, and the viscosity of this edible fat is at 20-40 ℃, and it is about 1-15 pool that shearing rate was measured down in 10/ second, is preferably the 1.2-6 pool, more preferably the 2.5-5.5 pool.The viscosity of this requirement can obtain by the edible fat that uses original machining state, or reaches by the shear shinning material, and the latter is described hereinafter.

In one embodiment, a kind of thick, not runny, stodgy fat can be by mixing or a certain amount of shearing changes the crystal network of material with physical property ground, and it is runny that it is become.This material uses under the state of cooling fully, curing.Importantly, this stodgy fat should demonstrate minimum shearing after-hardening, and this can hinder the flowability after the processing.The flowability of this requirement can reach by the morphosis of crystallization control or the amount of hard fat.Preferred crystal structure is not a trend β ' shape, but similar α or β type crystalline state.Use sucrose fatty ester can preferentially obtain α or β type crystalline state.An embodiment preferred is to use sucrose fatty ester, and it more may keep having the fluidic structures of enough suspended substance viscosity after shearing.Arrange the formation that has promoted sphere or the crystallization of sheet shape from the tristearin obstruction aliphatic acid that molecular geometry shape obtains, this crystalline form can resist directed in order, thereby causes shearing after-hardening.Owing to than other edible oil higher molecular weight is arranged, the intrinsic viscosity of this material has been improved the ability of suspended particulate.The trend of this lower shearing after-hardening makes the hard fat material that can have in a big way be used to prepare the amount of suspended substance viscosity.The amount that is used to prevent or makes after-hardening reduce to minimum employed stodgy hard fat is 1-20%, preferred 3-15%, more preferably 4-10%, most preferably 5-8%.

To the shearing of edible oil can use impeller-type stirrer (for example Lightnin agitator) or scraped wall agitator (Hobart for example, Hamilton, Bredda) or similar mechanical gyratory agitation device carried out 5-15 minute.Shearing force by this processing pattern is 1000-4000 dynes/cm (0.01-0.04 newton/square centimeter), preferred 1200-3600 dynes/cm (0.012-0.036 newton/square centimeter), more preferably 1800-3000 dynes/cm (0.018-0.03 newton/square centimeter).The denseness of the Nondigestible fat that process is sheared is to moor second less than 600 ^(n-1), preferably moor second less than 400 ^(n-1), be more preferably less than 200 and moor second ^(n-1)Most preferably moor second less than 100 ^(n-1), the temperature range during mensuration is 20-40 ℃.Surprisingly, this stodgy fat does not have yield point, and can reach the stable rheology state that can support stable suspended substance after enough shear-mixed.Mixing can be carried out under height to 49 ℃ (about 1200), preferably at room temperature carries out for example about 21 ℃.This processing mode is suitable for a spot of manual operation or shear shinning in batches, every batch about one barrel (about 200 liters) stodgy fat, but be not suitable for continuous large-scale production facility.

Be preferred for runny stodgy oil of the present invention, though can be used in the food with control oil loss slowly effectively, but still be machined under room temperature storage condition (from 5 ℃ to about 40 ℃) is runny, thereby is easy to process in the vitamin suspended substance.The denseness of this runny stodgy fluid composition in 20-40 ℃ of scope is generally less than 600 and moors second ^(n-1)This runny stodgy fluid composition, the denseness in 20-40 ℃ of temperature range are preferably moored second less than about 400 ^(n-1), be more preferably less than about 200 and moor second ^(n-1), most preferably moor second less than about 100 ^(n-1)

A kind ofly include the composition that fusing point is higher than the preferred runny nondigestible oil of about 37 ℃ nondigestible oil component of solid and can the nondigestible oil component crystallization of solid be processed by shearing this composition.The composition of this runny nondigestible oil and preparation method are described in the USSN 08/844590 of the common issued for approval of filing an application on April 21st, 1997 (agents document No.6586), are listed in herein the runny polyol polyester as fractional crystallization.The nondigestible oil component of this solid comprises a kind of saturated polyol fatty acid polyesters, preferably has different fatty acid-esterified polyol polyesters.This saturated polyol polyester of solid that is melted in the liquid oils can crystallize into spherolite from liquid oils.The polyol polyester that solid of the present invention is saturated only comprises basically, preferably only comprise, the ester class of chain saturated fatty acids base, typical chain saturated fatty acids base be straight chain and contain at least 14, preferred 14 to 26, more preferably 16 to 24 and from 20 to 24 carbon atoms most preferably.Particularly preferred saturated fat acidic group contains 22 carbon atoms.These chain saturated fatty acids bases can make up mutually with any ratio.The example of the chain saturated fatty acids base that is suitable for comprises myristate (myristinate), hexadecane acid esters (palmitate), octadecane acid esters (stearate), eicosanoate (Arachidate), docosane acid esters (behenic acid ester), lignocerane acid esters (wood tar acid esters) and hexacosane acid esters (cerotate).

The polyol polyester that the polyol polyester of solid-state different esterifications of the present invention comprises has the fatty acid-based of the ester group that can form them chosen, so the polyalcohol main chain is not the ester group that only contains a kind of pattern.Usually, these polyol polyesters contain the ester group of two kinds of basic patterns.These are those ester groups that form from the chain saturated fatty acids base that (a) sets forth as mentioned, with (b) the different ester group from the acidic group formation of " being different from " chain saturated fatty acids base.When fatty acid-based and/or other organic acidic group esterification is to the polyalcohol that contains the chain saturated fatty acids base when these " different ", they can introduce different esterifications in the polyol polyester molecule that is producing, these molecules flock together in crystallization process, thereby have changed the structure of crystal.These different esterifications are owing to form the length difference (for example short chain is with respect to long-chain) of the acidic group of ester, or other steric factor, and for example side chain is with respect to straight chain, and unsaturated chain is with respect to saturated chain, and chains of aromatic is with respect to aliphatic chain etc.Therefore the polyol polyester that contains these " long-chains " and " different " ester group is known as " polyol polyesters of solid-state different esterifications " herein.

The polyol polyester of these solid-state different esterifications trends towards having " asymmetric " or irregular molecular structure.Think that the dissymmetrical structure of these molecules has disturbed symmetrical solid saturated polyol polyester molecule normal trend of assembling during cocrystallization in the liquid polyol polyester.This interference has stopped the normal unconfined three dimensional growth of solid saturated polyol polyester molecule, and having produced restricted three dimensional growth or having caused is at most two to growth, has for example formed relatively thinner sheet-like particle.

Different ester groups is from the long-chain unsaturated fatty acid base, and fatty acid-based different with other of short chain saturated fat acidic group and their mixture form.Preferred different acidic group is a kind of long-chain unsaturated fatty acid base.

Typical long-chain unsaturated fatty acid base is that the straight chain list is unsaturated and two undersaturated, contains at least about 12 carbon atoms, and preferably about 12 to about 26, more preferably from about 18 to 22,18 carbon atoms most preferably.The long-chain unsaturated fatty acid base that is applicable to solid polyalcohol polyester herein has the laurene acidic group, macene acidic group, palmitoleic acid base, oleic acid base, the elaidic acid base, erucic acid base, linoleic acid base, flax acidic group, arachidonic acidic group, eicosapentaenoic acidic group and DHA base.For oxidation stability, preferably use list and/or two unsaturated fat acidic groups.

Typical short chain saturated fat acidic group be straight chain and contain 2 to 12 carbon atoms, preferred 6 to 12,8 to 12 carbon atoms most preferably.The short chain saturated fat acidic group that is suitable for has acetate, butyric acid base, caproyl, sad base, capric acid base and bay acidic group.

The root of the formation ester that other are different comprises the fat that contains at least one hydroxyl-fatty acid-based, and this hydroxyl is with another aliphatic acid or other esterifying organic acid.Fat-fatty acid-based the example that is suitable for has, but is not restricted to these, 12 hydroxyls-9-octadecenic acid (castor oil acid), 12-hydroxyl-octadecanoid acid, 9-hydroxyl-octadecanoid acid, 9-hydroxyl-10, the 12-octadecadienoic acid, 9-hydroxyl-octadecanoid acid, 9,10-dihydroxy octadecanoid acid, 12,12-dihydroxy arachic acid and 18-hydroxyl-9,11, the 13-octatecatrienoic acid.Castor oil acid is preferred hydroxyl-aliphatic acid.Castor oil is the source easily of castor oil acid.The source of other hydroxyl-aliphatic acid comprises the castor oil of hydrogenation, stropanthus divericatus seed oil, pot marigold seed oil, the stropanthus divericatus seed oil of hydrogenation and the pot marigold seed oil of hydrogenation, impatient bittercress herb seed oil, chaff diesel oil, wild Chinese parasol tree oil and wild white Chinese parasol tree oil.

The runny polyol polyester of fractional crystallization also can not necessarily contain the stodgy particle of other solid, and these particles comprise the polyester of polymerization, i.e. the polyol polyester polymer.These polyol polyester polymer can add, as long as they do not show the formation that potato disturbs solid saturated polyol polyester spherolite.The polyol polyester polymer forms by polymerized polyalcohol polyester monomer, it provides a polyol structure molecule partly with esterification of at least two separation, and these two structure divisions are to be connected by the covalent bond between the ester group of these different polyol structures parts.For example, two sucrose behenic acid octaester monomers can be cross-linked to form a polymer between aliphatic acid.The repetitive of these polyol polyester polymer can be identical or different, and therefore " polymer " of common name also comprises specific term " copolymer " herein.The number range of monomer (or altogether-monomer) of forming the repetition of these polyol polyester polymer is from about 2 to 20, preferably from about 2 to 12.With preparation method's difference, this polyol polyester polymer often is the oligomer that contains from 2 to 4 monomeric units, i.e. dimer, trimer or tetramer.Most typical polyol polyester polymer used herein is a dimer.

Stodgy fat of the present invention is selected from sucrose fatty polyester, polysiloxanes, oxyalkylated fatty acid glyceride and their mixture, wherein the aliphatic acid of sucrose fatty polyester is selected from the aliphatic saturated or unsaturated aliphatic acid of 8 to 22 carbon atoms.

Complete fusing point is lower than the stodgy oil of about 37 ℃ liquid and comprises that liquid polyol fatty acid polyesters is (referring to the United States Patent (USP) 4 of mandate on January 25th, 1977 Jandacek, 005,195) liquid tricarballylic acid ester (consulting the United States Patent (USP) 4,508,746 of authorizing Hamm on April 2nd, 1985); Liquid dicarboxylic diester, for example derivative of malonic acid and butanedioic acid (consulting the United States Patent (USP) 4,582,927 of authorizing Fulcher on April 15th, 1986); Liquid alpha-branched chain carboxylic acids's glyceryl ester (consulting the United States Patent (USP) 3,579,548 of authorizing Whyte on May 18th, 1971); The liquid ether and the ether-ether (consulting the United States Patent (USP) 2,962,419 of authorizing Minich November 29 nineteen sixty) that contain the neopentyl part; The polyethers of liquid aliphatic adoption glycerine (consulting the United States Patent (USP) 3,932,532 of authorizing Hunter etc. on January 13rd, 1976); Liquid alkyl glycoside fatty acid polyester (consulting the United States Patent (USP) 4,840,815 of authorizing Meyer etc. on June 20th, 1989); Hydroxypolycarboxylic acid's's (for example citric acid or isocitric acid) that two ethers of liquid connect polyester (consulting the United States Patent (USP) 4,888,195 of authorizing Huhn etc. on December 19th, 1988); The oxyalkylated polyalcohol of various liquid esterifications comprises that liquid epoxy extends the ester of polyalcohol, and for example the propenoxylated glycerine of liquid esterification (is consulted the United States Patent (USP) 4,861,613 of authorizing White etc. on August 29th, 1989; The United States Patent (USP) 5,589,217 that the United States Patent (USP) of mandate on March 21 nineteen ninety-five Cooper etc. was authorized Mazurek on December 31st, 5,399,729,1996; Authorized the United States Patent (USP) 5,597,605 of Mazurek on January 28th, 1997); The sugar of the ethoxylation of liquid esterification and sugar alcohol ester (consulting the United States Patent (USP) 5,077,073 of Ennis etc.); The APG of the ethoxylation of liquid esterification (consulting the United States Patent (USP) 5,059,443 of authorizing Ennis etc. on October 22nd, 1991); The oxyalkylated polysaccharide of liquid esterification (consulting the United States Patent (USP) 5,273,772 of authorizing Cooper on December 28th, 1993); The oxyalkylated polyalcohol of the esterification of the connection of liquid (United States Patent (USP) 5,374,446 of consulting the United States Patent (USP) 5427,815 of authorizing June 27 nineteen ninety-five such as Ferenz etc. and authorizing Ferenz etc. on December 20th, 1994); The polyoxyalkylene block copolymer of liquid esterification (consulting the United States Patent (USP) 5,308,634 of authorizing Cooper on May 3rd, 1994); Liquid contains the polyethers (consulting the United States Patent (USP) 5,389,392 of authorizing Cooper February 14 nineteen ninety-five) of esterification of the tetrahydrofuran unit of open loop; The polyglycereol polyester of liquid alkoxylated (consulting the United States Patent (USP) 5,399,371 of authorizing Harris March 21 nineteen ninety-five); The polysaccharide of liquid partial esterification (consulting the United States Patent (USP) 4,959,466 of authorizing White September 25 nineteen ninety); Liquid polydimethylsiloxane (for example liquid polysiloxane of Dow Corning company); The stodgy fat of solid or other solid material can be added in the stodgy oil of liquid to prevent passive oil loss.Particularly preferred stodgy fat composition comprises some in the following patent, authorized the United States Patent (USP) 5,490,995 of Corrigan in 1996, the United States Patent (USP) 5 of mandate Corrigan in 1996 etc., 480,667, the United States Patent (USP) 5 of nineteen ninety-five mandate Johnston etc., 451,416 and nineteen ninety-five the United States Patent (USP) 5,422,131 of authorizing Elsen etc.The triglyceride low in calories of setting forth in the United States Patent (USP) 5,419,925 of nineteen ninety-five mandate Seiden etc. and the mixture of polyol polyester also can use herein.But back one composition may provide more easy digestion fat.

The first step of making the runny polyalcohol polyether continuity method of fractional crystallization is that solid polyol fatty acid polyesters is melted in the liquid polyol polyester, and the temperature of fusing is higher than the solid material of all solids polyol fatty acid polyesters in fact and is melted in temperature in the liquid.Preferably the temperature of composition is elevated to more than the temperature that solid polyol fatty acid polyesters wherein melts fully at least 10 ℃.Second step of method comprises that the saturated polyol polyester of fractional crystallization solid becomes spherolite, method be the temperature that reduces the nondigestible fluid composition that has melted to the beginning crystallization temperature that is lower than solid saturated polyol polyester as the crystallization temperature first time, and keeping nondigestible fluid composition at this crystallization temperature certain hour for the first time, this time is enough to make the saturated polyol polyester of solid to crystallize into the crystalline state spherolite.In addition, crystallization temperature should be chosen in the temperature of the polyol polyester crystallization that can avoid the different esterifications of any solid for the first time, because these crystal energies destroy the formation of the spherolite that enough flows.The polyol polyester that preferred crystallization temperature for the first time should be higher than the different esterifications of solid begins crystallization temperature at least about 1 ℃, and preferably at least 2 ℃, most preferably at least 3 ℃.

Second step of method comprises the residual fraction of any solid polyol fatty acid polyesters of crystallization, the polyol polyester of various different esterifications particularly, method is the temperature that reduces composition to crystallization temperature for the second time, and keep composition the second time crystallization temperature certain hour be enough to make the equal crystallization of residual fraction of solid polyol fatty acid polyesters.In a kind of preferable methods, this step also is included in and applies the shearing energy in the crystallization process.

After the saturated polyol polyester of solid crystallized into big spherolite, the polyol polyester of the different esterifications of preferred crystalline solid can prevent in fact that forming big aggregated particle is clustered in together, and it is mobile that this cluster can make stodgy oil reduce.A kind of method that forms runny nondigestible oil relates to the polyol polyester partially crystallizable (saturated polyol polyester forms from solid) on the surface of spherolite with the different esterifications of solid, form a kind of spherolite of gathering like this, comprise the spherolite granular core, the aggregate particle of the polyol polyester of the different esterifications of solid or be covered with to surrounded.The size of the spherolite of the little gathering of Chan Shuing (comprise the spherolite core, its surperficial upward crystallization has the polyol polyester of the different esterifications of solid of gathering) is about 1 micron to about 50 microns usually herein.Preferably from about 1 micron to about 30 microns, more preferably from about 1 micron to about 10 microns.The method is usually directed to slowly reduce crystallization temperature for the second time, and the polyol polyester crystallization of the different esterifications of solid in this temperature range and going out is so that the polyol polyester of the different esterifications of solid of slowing down equally forms the speed of crystallization.

Another method is the aggregation of the crystallization of the polyol polyester of the different esterifications of formation in the liquid polyol polyester, and this will produce in the faster cooling of the crystallization temperature second time.By in crystallization process, composition being applied mechanical shearing, can prevent that the particle of little gathering and platelet are agglomerated into bigger aggregated particle.Bigger aggregated particle also can be torn or break apart to shearing can become less aggregated particle.In addition, shear the crystal structure that can compress less aggregated particle theoretically, reduced their size and porous like this.Typical cooldown rate is to be not more than about 3 ℃/minute and can be up to about 80 ℃/minute.Preferred cooldown rate is attended by medium paramount shear agitation.Scraping the wall type heat exchanger is the preferred equipment that reduces the composition temperature fast, typical the about 8-80 of cooldown rate ℃/minute.

In another embodiment, a kind of runny stodgy fat comprises a kind of fusing point and is higher than the indigestible oil component of about 37 ℃ solid, the stodgy oil component of this solid comprises fully saturated polyol polyester (being called the polyol polyester hard stock), it can by fractional crystallization polyol polyester hard stock make diameter from about 3 microns to about 50 microns good spherolite.This runny stodgy fluid composition and preparation method thereof is described in the U.S. Provisional Application book (agents document 6650p) that proposed on May 20th, 1997, refers to the runny polyol polyester of shearing crystallization herein.The stodgy oil component of this solid comprises a kind of saturated polyol fatty acid polyesters, preferably also comprises the polyol polyester of different esterifications, as the runny polyol polyester of the fractional crystallization of above elaboration.The first step that make to shear the runny polyol polyester method of crystallization comprises the melting solid polyol fatty acid polyesters in the liquid polyol polyester, and the temperature of fusing usefulness is higher than the temperature that all solids material of solid polyol fatty acid polyesters in fact all melts the feed liquor body.Preferably the temperature of composition is raised to and is higher than more than the temperature that all solids polyol fatty acid polyesters melts fully at least 10 ℃.Next step of method comprises the most at least solid polyol fatty acid polyesters of rapid crystallization, regulation is at least by weight greater than 50%, be preferably greater than 80%, more preferably greater than 95%, most preferably greater than 99%, method is to reduce the crystallization temperature of the temperature of molten polyol polyester composition to solid polyol fatty acid polyesters, and keeps the chien shih solid polyol fatty acid polyesters crystallization when this crystallization temperature is sufficiently long of polyol polyester composition.Preferred crystallization range is from being approximately the beginning crystallization temperature of solid polyol fatty acid polyesters, and is low to about 25 ℃.The crystallization temperature of most preferred solid polyol fatty acid polyesters is within the temperature range of the storage requirement of runny stodgy oil, about 25 ℃ to about 40 ℃ of typical case, more preferably from about 25 ℃ to about 30 ℃.Most of this step of solid polyol fatty acid polyesters of rapid crystallization is finished being less than in about 30 minutes, preferably is less than about 5 minutes, more preferably less than about 30 seconds, most preferably is less than about 15 seconds.

The method is also contained in the shearing step in the crystalline solid polyol fatty acid polyesters step under the crystallization temperature.By in crystallization process, applying shearing to composition, can promote the solid polyol fatty acid polyesters crystallised component from crystalline solid and the crystallization platelet of not assembling.When crystallization, apply that can suppress to separate and the crystalline solid that do not assemble of shearing and increase to the size that is enough to come out from liquid phase separation.Think that in addition little crystallization platelet can be gathered into little aggregated particle, further be agglomerated into bigger aggregated particle but shearing has suppressed little aggregated particle, this big aggregated particle can make composition begin retrogradation.The shearing that in crystallisation step, is applied to the polyol polyester composition from about per second 400 to about per second 800, more preferably from about per second 500 to about per second 6000.

Crystallization can for example be swept the wall type heat exchanger carrying out in some equipment like this, scrapes wall type heat exchanger or votator or suitable heat exchanger, scrapes the wall stirred reactor, plate and frame heat exchanger and shell-and-tube exchanger etc.These equipment are usually with about 0.4 ℃/minute to 300 ℃/minute speed cooling compositions, more preferably from about 0.8 ℃/minute to about 150 ℃/minute.The example of this class heat exchanger comprises that Cherry Burrell scrapes the wall type heat exchanger, Girdler " A " unit, Sollich turbine thermosistor and the Groen Model#DR (C) and the chocolate temperature adjustment unit of Aasted that are used to produce margarine and shortening production.A kind of wall type heat exchange unit of preferably scraping comprises a steel axle that rotates in pipeline, pipeline is outer by refrigerant cools.Wing is housed on the rotating shaft, and wing is pushed cold inner surface with high rotating speed, and scrapes the composition of crystallization on the side opposite continuously.The reference of relevant these conventional equipments comprises: Greenwell, B.A., U.S. oil chemistry association magazine, in March, 1981,206-7 page or leaf; Haighton, A.J., U.S. oil chemistry association magazine,, the 53rd volume, 397-9 page or leaf in 1976; Wiedermann, L.H., U.S. oil chemistry association magazine, the 55th volume, 826-7 page or leaf; Editor Beckett, S.T., industry is chocolate makes and use Van Nostrand Reinhold, New York, 1988, the 185-9 pages or leaves.All these publications are listed as that this is for reference.

Scraping the wall type heat exchanger is a kind of equipment that preferably is used for reducing fast temperature and crystal composition under high shear, and typical temperature lapse rate is about 8-300 ℃/minute, preferably about 100-300 ℃/minute.It is low to being enough to cool off the polyol polyester composition fast to be used for the temperature of cold-producing medium of crystallisation step in this equipment, but does not hang down to isolate a large amount of polyol polyesters on the cooling surface of equipment.Typical coolant temperature from approximately-23 ℃ to about 20 ℃ of scopes, more preferably from approximately-6.7 ℃ to about 7 ℃ of scopes.Typical cooling agent comprises liquefied ammonia, salt solution and other cold-producing medium.

Cut the polyol polyester composition with after forming that separate and crystalline particle step that do not assemble at rapid crystallization with cutting, the composition certain hour that preferably continues the shearing crystallization under crystallization temperature makes solid polyol fatty acid polyesters crystallization in fact fully, and makes solid polyol fatty acid polyesters finish the crystalline particle of crystallization for separating and do not assemble.This continues to shear step and is used to stop bigger aggregated particle of formation and three-dimensional crystals matrix, then can not form bigger aggregated particle as having to shear.Continue shearing and can prevent to form area, any dead angle in mixer, it can form local thick composition.Typical continue to shear at least about need 5 minutes, more preferably at least about 10 minutes.Usually continue to shear step no more than about 1 hour, preferred no more than about 30 minutes.Compare with shearing used in the crystallisation step, required continuation shear rate is less, and this shear rate was from about 10/ second to about 8000/ second usually.The equipment that preferably is used to continue to shear step comprises any container stirring, that chuck is arranged that has, and this container can enter the polyol polyester composition by deaeration when operation, and the temperature of composition can be controlled suitably.A kind of suitable example of scraping wall chuck open type tank mixer is Krueter temperature adjustment still (Beckett, a 183-4 page or leaf).In addition, might in the heat-exchange apparatus of two or the more stirring that separates, carry out regulating step.Another plant equipment that can be used for shearing continuously the polyol polyester of crystallization is Ross 410X-3 agitator or Readco twin-screw agitator.

Continue to shear step and also can finish with the on-mechanical mixing apparatus, static mixer for example, this equipment comprises a pipe line area, and the hybrid element of many series connection is wherein arranged.Turbulent flow and shearing are applied on the product when product is flowed through ducted fixing stirring vane.The manufactory of static mixer comprises Komax and Lightnin on the production line.

Also technical other known composition can be added in the stodgy fat, comprise antioxidant, for example TBHQ and chelating agent, for example citric acid.

Digestible fat can as long as it can provide particle suspension enough rheological characteristics, and can keep easy mobility as the edible oil suspending agent partly or wholly to replace stodgy fat.Shortcoming is to have added heat in composition, but it can provide the ability of further adjusting suspension flow sex change.The easy digestion fat that is suitable for comprises refining or partially hydrogenated triglyceride oil; Ying Hua triglyceride fully; the triglyceride fat of ester exchange; monoglyceride and diglyceride; acetylizad monoglyceride; with fat is the emulsifying agent of base-material, and the median chain triglyceride oil of digestible median chain triglyceride oil of part or transesterification is through mixing to reach desired rheological characteristic.The denseness of the easy digestion fat of for this reason using is moored second less than 600 in 20-40 ℃ of scope ^(n-1), preferably moor second less than 400 ^(n-1), be more preferably less than 200 and moor second ^(n-1), most preferably moor second less than 100 ^(n-1)The iodine number of typical digestible fat is between 85 to 115, solid fats content in the time of 21.1 ℃ is 2% to 12%, and preferred iodine number is 90 to 115, and solid fats content is 3% to 10%, preferred iodine number is 100 to 115, and solid fats content is 3% to 6%.If the iodine number of partially hydrogenated corn oil be 113 ± 3 and solid fats content in the time of 26.7 ℃, be 2.9 ± 0.8%, then be a kind of particularly preferred easy digestion composition.

Easily the crystal habit of digestion fat can influence the degree of shearing after-hardening.For consistency change is minimized, require to control the amount of β ' shape crystallization, this can be by restriction C ₁₆And C ₁₈The amount of fatty acid chain combination preferably is less than 10% of gross weight to 13% reaching of being less than easy digestion lipid gross weight.Another kind method is to use a spot of acetylizad monoglyceride as the kind that forms α crystalline texture in mixture.

C. vitamin

Relevant olestra (a kind of stodgy oil of P﹠G, trade name Olean ^) food additive regulations announce that in February, 1997 it requires the amount of vitamin fortification should be able to compensate at least because any interference that liposoluble vitamin is absorbed.So, in containing the food of olestra, should add following vitamin: the alpha-tocopherol equivalent that every gram olestra is 1.0 milligrams; Every gram olestra 51 retinol equivalents (in lactic acid retinyl ester or retinyl palmitate); The vitamin D of every gram olestra 12 international unit; Vitamin K with every gram olestra 8 micrograms.

Fat-soluble A, D, E and K are liquid.Vitamin e acetate is stable under fried condition, therefore can directly be added to the stodgy fat that is used for fried making snack food.Therefore liquid vitamin is because their solubility and being distributed in the stodgy fat, less bioavailability.The vitamin of sealing with capsule of powdery is owing to less solubility provides required bioavailability.Owing to keep difficulty and the oxidative degradation of some vitamin and the possibility of thermal degradation of uniform dispersion, it is unpractiaca therefore using powdery vitamin in fried oil.The viscosity of the stodgy fat vitamin powder that can not suspend under frying temperature.These liquid vitamins may be mixed together or form respectively a kind of powder product.

Powder product is by with a kind of dried carrier, starch for example, and sugar, natural plant gum, dextrin, gelatin or cellulose are mixed with vitamin.Vitamin also can be encapsulated in a kind of gel-type vehicle by capsule, for example gum arabic and sugar, dextrin, gelatin or other glue.Any traditional capsule encapsulating process and carrier can use.Consult United States Patent (USP) 4,486,435 and United States Patent (USP) 5,290,567 in the vitamin sealed of disclosed capsule.

Also can add water soluble vitamin powdery or the stable emulsion form.

The example that can be applied to the solid vitamin among the present invention comprises A, B, C, D, E and K and composition thereof.

Liquid vitamin also can be used as the part of mixture.Preferred these vitamins are that very easy biology is available and be stable storage when having Nondigestible fat to exist.From natural source or synthetic source obtains vitamin E and the vitamin e acetate mixture also can add with liquid form.

D. other composition

The edible oil of shear shinning also can be used as a kind of carrier with other food composition of accurate metering.The example of these compositions comprises powdery or aqueous oil-soluble local flavor material, the water-soluble flavor material that powdery or milkiness are aqueous, and mineral matter, nutrient is calcium for example, colouring agent, caffeine and trigeminal neuralgia stimulant be capsicim for example.

E. vitamin suspended substance

Vitamin powdery or that capsule is sealed, vitamin A for example, B, C, D, E and K are mixed into a kind of stable vitamin suspended substance equably with runny edible fat.The denseness of typical runny edible oil composition about 600 or lower preferably is lower than approximately 400, more preferably less than about 200, most preferably is lower than 100.

Powdery vitamin is added to runny stodgy fat neutralization and is mixed to the formation suspended substance.Preferably be used to make the batch process of suspended substance, this is because equipment is simple and inexpensive, and can guarantee accurately to control the amount of vitamin in the suspended substance.This fat composition can be heated to about 49 ℃ (about 120 °F) usually and can not produce the decomposition of vitamin of apparent potato or the destruction of suspended substance.This heating has reduced the viscosity of Nondigestible fat and has improved the pumping and the easy mobility of vitamin suspended substance.Preferably suspended substance is kept at room temperature for example 21 ℃.The vitamin suspended substance is in case after forming, preferred use is stirred or mixed vitamin is remained in the suspended substance.The vitamin suspended substance can remain in the hold-up tank, preferably covers until use with inert gas.

The vitamin that vitamin powder or capsule are sealed can change the ratio of runny Nondigestible fat, transports temperature and pump rate equally and also can change.These speed with food production line are closely related to guarantee the amount of vitamin suspended substance adding accurately.For keeping easy mobility, the amount of vitamin powder is less than 50%, more preferably less than 30%, most preferably is less than 20%.The granular size of vitamin powder also is variable, full-size is limited by the internal diameter size of device therefor, possible particle diameter is 1000 microns or bigger, but preferred vitamin powder and be added to food in salt or local flavor material about identical granular size is arranged, food can have uniform appearance and denseness like this.The final denseness of suspended substance is more preferably less than 3000 less than 4000, most preferably less than 2000.

F. food product

The vitamin suspended substance can accurately be metered in the food of many continuous processing easily, comprise snack food fried or that bake, bakery product is cookie for example, bread, biscuit, pretzel, strip bread, crackling muffin, piecrust or roasted nut, for example French fried potato of obducent nut or popcorn or other food product is arranged, fried chicken, fish, meat etc.A kind of preferred food is a kind of snack food of making, preferably snack chip.The preferred snack chip of making comprises potato block and cornflakes.The present invention can be used for snack food or other food of any form or shape, any this based food can be fried, bake or other method boils.

In a preferred embodiment, this vitamin suspended substance is applied on a kind of snack food of preferred making, and the method comprises following steps:

(a) form a kind of dough that can form sheet, dough contain have an appointment 50% to about 70% be the material of base-material with starch, it comprises:

I) at least about 3.2% modified starch, modified starch comprises the hydrolyzed starch at least about 3%, amylatic dextrose equivalent (D.E.) is from about 5 to about 30, and the water imbibition index (WAI) of the modified starch of doing that wherein exists is the water of about 0.4 gram of every gram modified starch to about 8 grams;

Ii) potato blocks of about 96.8% that arrive, the water imbibition index of potato block are that about 6.7 grams of every gram starch are to about 9.5 grams more.

If iii) also there is other composition that contains starch except that potato block in starch base-material material, then other water imbibition index that contains the composition of starch should be less than the water imbibition index of potato block; With

Iv) from about 30% water to about 50% adding.

(b) dough is formed sheet

(c) cut snack chip from sheet

(d) fried this snack chip in stodgy fat; With

(e) the vitamin suspended substance with controlled quentity controlled variable is applied on the snack chip of heat.

The frying temperature of snack chip should be enough to make snack food to have light color, crisp, that the quality of chewing is arranged, the excellent flavor and the easy content from about 20% to about 38% of digestion fat, preferably from about 30% to about 36%, and water content is less than 5%, and is with vitamin enrichment.

Can not necessarily comprise about 0.5% to about 6% emulsifying agent in this dough composition.

A) starch is the material of base-material

A material that important component is the starch base-material of dough composition of the present invention.Can comprise in the dough of the present invention from about 50% to about 70%, preferably from about 55% to about 65%, the material of 60% starch base-material more preferably from about.The material of this starch base-material can comprise from about potato block of 25% to 100%, and remainder (promptly from 0 to about 75%) is other amyloid composition, for example dehydrated potato powder, the potato grain, corn flour, moistening corn flour, the corn coarse grain, hominy grits, rice meal, cassava, buckwheat, oatmeal, the beans powder, pearling cone meal and modified starch, native starch and dehydrated starch, from stem tuber, the starch that beans and cereal obtain, cornstarch for example, wheaten starch, rice starch, waxy corn starch, oat starch, tapioca, wax barley starch, the wax rice starch, glutinous rice starch, sweet rice starch, amioca, farina, tapioca and their mixture.The material of this starch base-material preferably comprises from about 40% to about 90%, more preferably from about 50% to about 80%, more preferably from about 60% to about 70% potato block, with from about 10% to about 60%, preferably from about 20% to about 50%, more preferably these other amyloid composition of from about 30% to about 40%.

The material of particularly preferred starch base-material of the present invention is to be made by the potato block and the potato grain of dehydration, potato block wherein comprises from about 25% to about 95%, preferably from about 35% to about 90%, the more preferably material of from about 45% to about 80% starch base-material, comprise from about 5% to about 75% with the potato grain, preferably from about 10% to about 65%, the more preferably material of from about 20% to about 55% starch base-material.

Using by potato block and potato grain in another embodiment preferred is not the mixture that other amyloid composition of potato block or grain combines with other.The sheet of typical combination and grain comprise from about 40% to about 90%, preferably from about 50% to about 80%, more preferably from about 60% to about 70% starch base-material material, and the amyloid composition of other non-potato block/grain comprises from about 10% to about 70%, preferably from about 20% to about 50%, the more preferably material of from about 30% to about 40% starch base-material.

Particularly preferred potato block comprises the cell of from about 40% to about 60% fragmentation, from about 16% to about 27% amylose, from about 5% to about 10% moisture and at least about 0.1% emulsifying agent.In addition, the water that the water imbibition index of dehydration sheet of the present invention is every gram sheet from about 6.7 grams to about 9.5 grams, heat stick with paste viscosity from your unit (BU) of about 100 brabenders to about 320BU, cold paste viscosity is from about 100BU about 200BU extremely.The dehydrated potato sheet has from about 40% to about 60%, and to stay No. 40 U.S. sieves online.

The preparation method of potato block is the skin with the vapour removal raw potato, be cut into from about 0.25 inch to about 0.75 inch (6.35 to 19.05 millimeters) potato of peeling thick, preferably from about 0.3 to about 0.7 inch (7.62 to 17.8 millimeters), more preferably from about 0.35 to about 0.65 inch (8.89 to 16.51 millimeters) thick sheet (after this being called " sheet ").

Next step is the potato sheet of giving birth to Steam Heating under normal pressure, and vapour pressure is approximately from 2 to about 20 pounds/square inch (about 13.78 to about 137.80 kPas, gauge pressure).The temperature of potato sheet is risen to about 212 °F (100 ℃) from about 175 °F (79 ℃) at first of heating cycle in 1/3rd, in all the other times of heating cycle, keep about 212 of temperature (100 ℃).From time that about 175 (79 ℃) rise to about 212 (100 ℃) preferably more than about 10 minutes, and total heat time heating time was at least about 30 minutes.After the Steam Heating, the potato sheet is smash a meter pasty state, dewater and pulverize with known method.

In order to make snack food have desired sensory qualities (is crispness, reduce soft feeling and increase a mouthful fusibleness), importantly the material of this starch base-material comprises about 3.2% modified starch at least, comprise hydrolyzed starch in the modified starch, and the water imbibition index of any dried modified starch that wherein exists is every gram modified starch 0.4 water to about 8 grams of having an appointment at least about 3% dextrose equivalent from about 5 to about 30.In addition also importantly the water imbibition index that has of any potato block in the starch base-material material be that every gram starch is from about 6.7 water to about 9.5 grams, preferably from about 7.0 to about 9.0 restrain, more preferably from about 7.7 water to about 8.3 grams, and the water imbibition index of any other amyloid composition should be lower than the water imbibition index of potato block.

The material of starch base-material preferably comprises the flour or the starch (amylopectin at least about 40%) of high amylopectin starch, and these are preferably from waxy corn, wax barley, wax rice, glutinous rice, sweet rice and their mixture.When flour that uses high amylopectin starch or starch, preferred consumption be starch base-material weight of material about 1% to about 15%, preferably from about 2% to about 10%, more preferably from about 3% to about 6%.

For the sensory qualities that obtains snack food of the presently claimed invention and the section of dough, importantly the water imbibition index of high amylopectin starch flour should be lower than and is used to make the sheet of dough composition or the water imbibition index of particle.Preferred high amylopectin starch flour is to be selected from sweet rice meal, wax rice meal and waxy corn powder.The starch of particularly preferred high amylopectin starch can be from national starch and chemical company, the Bridgewater city, and NJ obtains, and it is with trade name Cereal Crisp ^TM, Amioca ^TMWith Hylon V ^TM(50% amylose) and HylonVII ^TM(70% amylose) sold.

B) modified starch

A kind of essential composition in the dough of the present invention combination composition be modified starch (when calculating the amount of modified starch of the present invention, potato block or and flour in intrinsic modified starch (for example gelatinized starch) be in being not included in).

At least need about 0.2% to be selected from pre-gelatinized starch, crosslinked starch, the modified starch of the starch of sour modification and their mixture is to increase the crispness of sheet.The preferred use from about 0.2% to about 10%, more preferably from about 1% to about 7%, even more preferably from about 3% to about 5% modified starch.Particularly preferred modified starch can obtain from national starch and chemical company, and it is with trade name N-Lite ^TM(crosslinked starch of pre-gelatinization), Ultrasperse-A ^TM(waxy corn of pre-gelatinization), N-Creamer ^TM46 and Corn PCPF 400 ^TMSell.This material is the corn flour that part is precooked.

Also need hydrolyzed starch in the dough composition of the present invention.Hydrolyzed starch is important to the processability that contains more low-moisture dough of the present invention.When lacking hydrolyzed starch, low-moisture dough can stop continuous, smooth, the extensile dumpling piece of formation, thereby has hindered the subsequently expansion of dumpling piece in frying course, and it also can influence the elasticity of dough.Though when not comprising hydrolyzed starch, dough composition also can be in blocks, the fatty height of snack food that produces, and have bad hard, crisp and foaming structure.

The amylatic amount that comprises in the dough composition is at least about 3%, usually about 3% between about 15% scope.The amylatic amount that preferably comprises from about 5% to about 12%.Be applicable to that the hydrolyzed starch in the dough comprises maltodextrin and corn syrup solids.Be included in dextrose equivalent (D.E.) that the hydrolyzed starch in the dough has from about 5 to about 30, preferably from about 10 to about 20.Preferred maltodextrin has Maltrin ^TMM050, M100, M150, M180, M200 and M250 (can be from Grain Processing company, Iowa obtains).Dextrose equivalent is the amylatic reduction a great deal of according to glucose assays, and it represents (with dry weight basis) with percentage.Dextrose equivalent is higher, and the glucose a great deal of of starch is also higher.

C) water

Dough composition of the present invention comprises from about 30% to about 50% water that adds, preferably from about 22% to about 40%, and more preferably from about 24% to about 35% water that adds.The amount of the water in flour and the starch usually from about 3% to about 8%.Yet if maltodextrin or corn syrup solids add with solution or syrup form, the water in syrup or the solution is to be included in " water of adding ".The amount of the water that adds comprises and anyly is used for dissolving or the water of dispersion component and comprising exists in the water of corn syrup etc.

D) emulsifying agent

It is a kind of that not necessarily to be added to composition in the dough composition be emulsifying agent with the processability that helps dough.Emulsifying agent works by several mechanism.At first it just before adding entry as the mulch of flour in the blender.This has limited flour the absorption of moisture has been produced a kind of " inviscid " dough.Second function of emulsifying agent is the dispersion that produces a kind of fat and moisture droplet in whole dough.These two kinds of mechanism all trend towards the adhibit quality of the starch that limits to contain in the flour, have prevented nonvolatil sticking on the dough sheeting roll.

Emulsifying agent is preferably to be added to dough composition before the dough compressing tablet.Emulsifying agent can be dissolved in a kind of fat or in a kind of polyol fatty acid polyesters, preferably sucrose fatty acid poleysters, for example OIean ^TM, can obtain from P﹠G.The emulsifying agent that is suitable for comprises monoglyceride and diglyceride, diacetyl tartrate and propylene glycol monoester and diester, and polyglycereol.Operable polyglycereol emulsifying agent is the monoesters of polyglycereol for example, preferably can use six polyglycereol.

Particularly preferred emulsifying agent comprises a kind of mixture, have an appointment 42.5% to about 90% in the mixture, preferably from about 50% to about 85%, more preferably from about 60% to about 80% stodgy fat, all the other are diglycerides, the mixture of triglyceride and preferably glycerine one acid esters, wherein the amount of monoglyceride is at least about 30%, typically from about 30% to about 95%, more preferably from about 50% to about 90%, wherein the iodine number of monoglyceride is greater than about 60, and preferred iodine number is between about 70 to about 120, preferred iodine number is from about 80 to about 110, even preferred iodine number from about 90 to about 100.

Preferred monoglyceride is the monoglyceride of a kind of distillation of iodine number about 60, and it derives from soybean oil, rape seed oil, cotton seed oil, sunflower oil, palm oil, palm triglyceride, safflower oil, corn oil, peanut oil and their mixture.The monoglyceride of preferred distillation derives from soybean oil, rape seed oil and palm oil and their mixture, but be not restricted to these.

Typical commodity monoglyceride contains the diglyceride and the triglyceride of different amounts.For example Zheng Liu glycerine one or two acid esters contain about 90% monoglyceride, and glycerine one or two acid esters contain about 30% monoglyceride.These two kinds of glycerine one or two acid esters may be used in the dough formula of the present invention.

The amount of emulsifying agent is difference with the workload of dough input in procedure of processing (for example, extruding, section) subsequently.Noun used herein " emulsifying agent " refers to the emulsifying agent that is added in the dried dough composition.Intrinsic emulsifying agent in the dough composition of doing for example under the potato block situation, is to be not included in the emulsifying agent noun of adding.

Particularly preferred monoglyceride has Danisco company, New Centry city, the trade name Dimodan that sell in the Kansas state ^TMWith Archer Daniels Midland company, Decatur city, the DMG 70 in Illinois state.

With the increase of input service amount, need the emulsifying agent of higher amount.Be typically, if dough will launch in flakes, the amount that joins the emulsifying agent in the dough is by weight from about 0.5% to about 6%,, is more preferably from about 2% to about 4% more preferably from about 3% preferably from about 1.0% to about 5%.

Authorized the preferable methods and the equipment of the fried food that discloses the sheet type that is used to prepare making in the United States Patent (USP) 3,626,466 of Liepa on December 7th, 1971, be listed as that this is for reference.This device systems be used for alignment pin or with restricted dumpling piece by the fried sheet of making.Dumpling piece cuts out and is placed between the half module tool with holes of two pairings from a continuous dough roller.The surface of two half module tools can be the shape of any requirement, but preferably a kind of saddle-shaped, and it can provide the ship shape of the same shape, and it can be packed with compact state.The hole of half module tool with holes is to be evenly distributed on the surface of half module tool, the fried medium (preferably a kind of stodgy oil of heating) of heating can closely be contacted with the surface of dough, thereby the dumpling piece that is fixed between the two can be made uniform color and quality.According to size, the diameter in hole does not meet needs greater than about 1 centimetre, because be dispersed in the water in the dough, can volatilize for steam forms surfactant foam when fried, and consequently dough expands by the hole, makes to have produced difficulty when taking out the sheet of doing from mould.About 0.80 millimeter of the thickness of preferred stainless steel mould, about 1.6 millimeters of the diameter of circular hole, centre bore about 4.75 millimeters of the spacing that staggers mutually.

Two half module tools that accompany dumpling piece in the centre are by a deep fryer, and it is a for example edible oil of the fat that suitable heating is housed or fried medium, the container of shortening wet goods, preferably a kind of stodgy oil.Mould is located, so dumpling piece can be immersed in the fried medium.When dough fried good after, they go out fried medium by die strip.And fall to being placed on the finished product sheet conveyer belt, become delegation perhaps to be actually fried straight row more.

G. the vitamin suspended substance is applied on the food

Vitamin suspended substance of the present invention comprises following steps in the method on the condensed food: 1) the described runny vitamin suspended substance and 2 that contains vitamin and edible fat of preparation) add the described vitamin suspended substance of controlled quentity controlled variable to food.

Wherein step 1) comprises step I) the described runny edible fat of preparation and ii) will described runny edible fat with the vitamin mixing to form described runny vitamin suspended substance.Preferred food wherein, the snack food of preferred fabrication, temperature be enough to melt fully in the vitamin suspended substance easily that the solid constituent of mobiloil and vitamin suspended substance wherein are metered on the food surface, thereby the edible fat of vitamin suspended substance is melted and absorbs in the feed product.

Fig. 1 represents vitamin suspension application station 60.Finished product thin slice conveyer belt is sent to vitamin suspended substance application station 60 with thin slice 61, and the vitamin suspended substance is applied on the food product flow at this place.The vitamin suspended substance is transported to batch can 66, and is sent to manifold 62 at this by pump 65, and this pipe disposes many nozzles 63, and the vitamin suspended substance comes out to form vitamin suspension flow 64 from the mouth nozzle dispersion.Nozzle 63 can be conventional nozzle, and the vitamin suspended substance is from nozzle ejection or outflow, and it can be the pipe of an opening also, and vitamin suspends into drip and goes out.The size of pipe or the size shape of nozzle apply rate with processed food and desired vitamin suspended substance decides, and can determine the people of skilled this technology.Usually, can use traditional oil sprayer to regulate the viscosity of suspended substance.Nozzle 63 lays respectively at above the hot thin slice 61 of every row, and hot thin slice is taken away by conveyer belt 3, and nozzle is applied to vitamin suspension flow 64 on the surface of thin slice 61.

In a kind of preferred device systems, the nozzle above every capable thin slice 61 includes its feeding engine 65 and its pipe-line system, and each material pump is connected to a batch can 66.Such pipeline arrangement can make vitamin stream pump or other metering device by separately individually and exactly control.The porch of each pump also can be not necessarily from a collector feeding, and this collector respectively by the recirculation pump feed, makes change in flow further reduce to minimum from batch can.

Another application devices system is pumped into the vitamin suspended substance above the revolving bed of product, and the product bed is rotated by a rotary drum.The design of nozzle can be single or a plurality of application points, so that with the contact optimization of product.The variation of this notion is that the vitamin suspended substance is applied on the moving bed of product, and moving bed is a conveying products on conveyer belt.

The rate that applies of vitamin suspended substance is decided with the concentration of vitamin in the suspended substance and the amount of desired vitamin enrichment.The concentration of vitamin suspended substance is can add the amount of vitamin and compensation because factors such as the absorption decision of the liposoluble vitamin that Nondigestible fat causes according to the amount of desired digestible or stodgy oil in the product and the requirement that meets the food additives application.

Typical case is, edible fat absorbs in the food and vitamin powdery or that capsule is sealed stayed and sticks on the food surface.In some cases, for example, when the vitamin suspended substance being applied on low (for example being lower than 60 ℃, the 35 ℃ according to appointment) food substrate of temperature, edible fat can not be absorbed, but forms a thin overcoat on food surface, makes product attractive in appearance bad.Must control the cooling after the vitamin suspended substance applies, stodgy fat can be advanced in the hole on surface in capillary condensation, but will prevent to increase viscosity fast owing to crystallization, this can cause the inertia to absorbing to stop, thereby forms greasy film outward appearance.

In a preferred embodiment, edible oil is a kind of stodgy oil that includes solid constituent, and the fusing point of this solid constituent is from about 37 ℃, for example stodgy fatty Olean ^, preferably the vitamin suspended substance is come out to be applied on the food when temperature is higher from Roasting oven or deep fryer at food.Residual heat energy virtually completely melts the solid constituent in the Nondigestible fat in that bake or fried food, make in the very fast absorption of the stodgy fat feed product matrix, the vitamin powder that stays suspension sticks on the food surface and the effect of not losing vitamin.Stodgy oil absorbs in the matrix of feed product, makes food not stay greasy outward appearance usually.

If snack food is fried in fat, use the lip-deep fat of vapour removal fried food then, then the vitamin suspended substance is to be applied on the fried snack food after steam de-oiling operation.For the snack food of extruding, it is without baking or fried, and suspended substance is to apply when the product of heat comes out from extruder.

The present invention can measure more accurately and adds more a spot of vitamin than former method, thereby had eliminated bad peculiar smell.In addition, as a kind of local flavor masking agent, this stodgy fat has further reduced peculiar smell.The vitamin that vitamin powder or capsule are sealed is suspended in the stodgy fat of semisolid and further helps to control peculiar smell, and this is because the stodgy fat of semisolid has played the effect of capsule encapsulation object.The present invention also shows the shipping expense that potato has reduced vitamin, this is because when vitamin powder is suspended in the stodgy fat, the distribution of vitamin powder is easier to control (less excessive use and lose), and vitamin powder can not be separated into single vitamin phase soon, and the vitamin of having avoided vitamin powder or capsule to be sealed is made specific granular size.Owing to do not show the vitamin that the air of potato amount suspends, thereby eliminated the generation of potential occupational disease.

H. method

A) water imbibition

Usually " water imbibition index " and " WAI " refer to because the result of heat treatment process, any is that the sign of retentiveness of the material of base-material (is consulted Anderson with the carbohydrate, R.A., Conway, H.F., Pfeifer, V.F. and Griffin, Jr.E.L., 1969 gelatinization with roller and extruding hot-working corn grits, today cereal science; 14 (1): 4).The typical sign is to represent with the ratio of water-holding capacity in every quantity of units material.A kind of retentiveness index of sample is measured in order to following method.The weigh centrifuge tube of a sky to the decimal two.Getting the dried sample (for example potato block) of 2 grams is placed in the centrifuge tube.In pipe, add 30 ml waters.Powerful stirring water and sample are to guarantee not stay dried piece.Put pipe in the water-bath of 30 ℃ (85) 30 minutes, when 10 minutes and 20 minutes, respectively repeat to stir.The speed centrifugation that pipe is changeed with per minute 3000 is 15 minutes then.From pipe, decant water and stay gelinite.Weigh and manage and content.With the weight of the gel that produces by the weight of dry sample divided by calculating retentiveness index (i.e. (weight of gel [manage and]-[weight of pipe]) ÷ [weight of dried potato sheet]).

When the present invention sets forth with embodiment preferred and composition,, can further improve the present invention as long as without prejudice to the spirit and scope of the present invention.So the application's book also comprises any change of general principle to inventing of using it, and uses or adaptive variation.In addition, the application intention comprises from technical known or customary practice and departing from more of the present invention, and these all are subordinated to the present invention and all within the authority of appended petition of right.

B) be used for the rheology method of edible oil

The denseness of nondigestible oil (k) is to measure with the stress rheometer of a rheological characteristic control between 20 ℃ to 40 ℃ temperature, and flow graph is furnished with the measuring system of a bullet and plate.The cone diameter is 4 centimetres, and bevel angle is 2 degree.The edible oil sample is applied on the plate carefully, then bullet is slowly transferred on the sample (gap=0.048 millimeter).Flow measurement is carried out in shear stress program application by a period of time.In 2 minutes, shear stress is increased to 5000 dynes/cm from 0.Make the stress that adds that sample is produced and be out of shape (being strain) and strain rate is reported as shear rate.Set up the log[apparent viscosity of nondigestible oil sample with these data] to the log[shear rate] flow curve.Design flow curve according to following power law method then:

Apparent viscosity=K (shear rate) ^N-1Wherein apparent viscosity is to represent that with pool (p) unit the shear rate unit is 1/ second, and K is to moor second ^(n-1)The denseness that the unit is represented, n shears index (nondimensional).This power law method is widely used in the flow regime of describing the non newtonian material.On the log-log figure of apparent viscosity to shear rate, power law method is a straight line, and slope is (n-1).Shear index (n) from 0 to 1 change.N is more near 1, and the flow regime of material is more near newton's state.It is 1/ second apparent viscosity that denseness (K) is numerically equal to shear rate.The value of K and n has been described the flow regime of the nondigestible oil in specific shearing scope.

C) be used for the viscosimetry of edible oil

Nondigestible oil viscosity is to measure with the stress rheometer of a rheological characteristic control between 20 ℃ to 40 ℃, and flow graph is furnished with the measuring system of a cone and plate.The cone diameter is that 4 centimetres of angles with cone are 2 degree.The edible oil sample carefully is put on the plate, then cone is slowly transferred on the sample (gap=0.048 millimeter).Shear rate fixes on 10/ second branch stage speed state, measures viscosity after shearing applied for 30 seconds.

D) be used for the rheology method of vitamin suspended substance

The denseness method that is used for edible oil is calculated the influence of solid vitamin particle to the shear stress of generation through changing to be used for the vitamin suspended substance.Importantly use a kind of flow graph of controlling shear rate.The denseness (K) of vitamin suspended substance oil is with the rheometer measurement of a Paar Physica MC100 control shear rate that is equipped with cone and plate measuring system between 20 ℃ to 40 ℃.Measuring and using diameter is that 50 millimeters the MK23 cone and the fixed interval (FI) of plate are 0.05 millimeter.Shear rate produces the distortion of sample, requires a certain amount of torsion to keep the inertia force of shear rate antagonism sample.Required torsion is reported as shear stress.These data are used to set up the log[apparent viscosity of stodgy sample] to the log[shear rate] flow curve.Design flow curve according to following power law method then:

Apparent viscosity=K (shear rate) ^N-1Apparent viscosity represents that with pool (p) unit the unit of shear rate is 1/ second in the formula, and K is that denseness is to moor second ^(n-1)The unit represents that n shears index (nondimensional).This power law method is widely used in describing the flow regime of non newtonian material.On the log-log figure of apparent viscosity to shear rate, power law method is a straight line, and slope is (n-1).Shear index (n) from 0 to 1 change.N is more near 1, and then the Flow of Goods and Materials state is more near newton's state.It is 1/ second apparent viscosity that denseness (K) is numerically equal to shear rate.The value of K and n has been described the flow regime of nondigestible oil in specific shearing scope.

I. embodiment

Make the embodiment of potato block

Following composition also is used to make potato block.Dough composition A comprises 35% water (in total dough composition), 5% emulsifying agent and 65% following mixture of ingredients.

Dough composition A

Composition	Weight %
		The sweet rice meal of potato block (WAI 8.5) potato grain (WAI 4.0) (WAI 2.2) maltodextrin DE 18 N-Lite LP TM(WAI?0.7)	79.5 9.0 6.0 4.0 1.5

With dry ingredients, water and emulsifying agent are at a Turbolizer ^TMThe middle mixing to form the loose dough of doing (about 15-60 second).This dough continuous feed to a pair of dough sheeting roll cylinder to be formed with flexible continuous dumpling piece, free of pinholes on the dumpling piece.The THICKNESS CONTROL of dough sheet is at 0.02 inch (0.05 centimetre).Front roll is heated to about 90 °F (32 ℃), and back roll is heated to about 135 °F (57 ℃).Then dumpling piece is cut into ellipse and in an affined fried mould under 385 (196 ℃) temperature fried about 12 seconds, frying oils is the OLEAN that vitamin E is strengthened ^TM(producing) by P﹠G.Product stops about 20 seconds with venting OLEAN in mould ^TMThe product that obtains is crisp structure.The amount of stodgy fat about 30%.The amount of the easy digestion fat in the emulsifying agent is that per 30 gram portions are less than 0.5 gram.

Make potato block with following composition.Dough composition B comprises 30% water (in total dough composition) and 70% following mixture of ingredients.

Dough composition B

Composition	Weight %
		Potato block wheaten starch hominy grits N-Lite Lp TMMaltodextrin	75 9 9 3 4

At Turbulizer ^TMMix wheaten starch and hominy grits in the agitator.Maltodextrin is added in the mixture after soluble in water.This mixture mixes with potato flakes to form a kind of loose dough of doing.With this dough continuous feed by a pair of dough sheeting roll cylinder to be formed with flexible continuous dumpling piece, free of pinholes on the sheet.The THICKNESS CONTROL of dumpling piece is at 0.02 inch (0.05 centimetre).Cut this dumpling piece then and form ellipse slice, be placed in the affined fried mould 375 fried about 12 seconds.Fried is cotton seed oil, corn oil and OLEAN with fat ^TMThe mixture of (deriving from P﹠G).Fried good agreement that contracts a film or TV play to an actor or actress contains 38% fat.

N-Lite LP be a kind of can be from national starch and chemical company, Bridgewater city, the crosslinked starch that NJ buys in the state.A kind of mixture that comprises dry ingredients mixes with following mixture, and this mixture is monoglyceride (Dimodan OK) and P﹠G (Cincinnati, Olean Ohio) of distillation of the soybean oil of Donasco company ^Mixture with 15/85.Modified starch is N-Lite LP (1.5% does).6% wax rice meal helps to increase the intensity of dumpling piece.Emulsifier O lean ^The consumption of mixture is 5% of a dough.The water of 35% adding and 0.4% salt are with the coexist Turbolizer of a continous way of dry ingredients and emulsifying agent one ^Mix 15 seconds to 60 seconds (on a large scale) in the agitator to form a kind of dough loose, that do.

Vitamin suspended substance embodiment 1

Press part by weight shown in the table 1, (Mt, Olive, vitamin mixtures NJ) are suspended in P﹠G (Cincinnati, Olean OH) with BASF AG ^In.Olean ^Be together to make by the oleic acid of the sucrose polyfatty acid esters of cotton seed oil and about 7% and the solid sucrose-fatty octaester of behenic acid.This Olean ^Mixing the 15 minutes viscosity until it in the Hobart hammer agitator of 150 pounds of (67.95 kilograms) capacity, to be reduced to flowable consistency be 55.The Olean of this moment ^This viscosity of maintenance that is pumpable and can be unlimited, in addition freeze and thaw after still can keep this viscosity.All shear shinnings and mixing all are to carry out under the environment temperature of 75-80 (23.9-26.7 ℃).Vitamin powder joins the Olean in the agitator ^In 15 minutes, it is even to be stirred to mixture.The vitamin suspended substance is transferred in the jar, measured on the product that is added on the conveyer belt by the pipeline of being with nozzle.About 25 to 32 ℃ of the temperature of vitamin suspended substance in transmitting jar.

Potato block is made by dough composition A mentioned above.When potato block is transferred to when deep fryer comes out on the conveyer belt.About 240 of the temperature of the potato block when coming out in the deep fryer (115 ℃) to about 260 (127 ℃).The vitamin suspended substance adds on the potato block of heat with about 0.9% of finished product potato block weight.This amount is about 1.3 to 1.4 times of the vitamin fortification amount of recommending, and this amount can guarantee to surpass at least the supplementary standard of food and drug administration (FDA) and the degraded of any loss of compensation or vitamin.Make potato block with the cooling of the speed of 82 ℃ to 107 ℃ of per minutes then, thereby guaranteed the stodgy oil in the vitamin suspended substance and be thick in potato block, can control desired passive liquid oils loss like this as the oil of fried medium.

Olean in the potato block ^Amount, comprise the Olean as fried medium ^And be used in Olean in the vitamin suspended substance ^Be about 30-33% of total potato block weight.

Table 1

Composition	Render a service	Weight %	Target in the gel suspended substance is renderd a service
				The vitamin A powder gum arabic, saccharide matrix	142,000 international units per gram	6.10	8662 international units per gram
The vitamin D powder gum arabic, saccharide matrix	100,000 international units per gram	0.61	6100 international units per gram
				Vitamin K powder gum arabic, saccharide matrix	1％	4.12	412ppm
Olean 	-	89.17	Do not survey

Vitamin suspended substance embodiment 2

Press part by weight shown in the table 2, (Mt, Olive, vitamin mixtures NJ) are suspended in a kind of edible vitamin suspended substance reagent with BASF AG.This vitamin suspended substance is to make with the method among the vitamin suspended substance embodiment 1, but Olean ^Be in a rotating cylinder, to use about 30 minutes of Lightnin Agitator agitator shear shinning, and the mixing of vitamin suspended substance is to carry out with every batch about 500 pounds (226.5 kilograms) in the Hamilton scraped wall agitator blending tank of one 100 gallons (0.379 cubic metre) volumes.Potato block is made of dough composition B by mentioned above.Edible vitamin suspended substance agent is Olean ^Mixture with 85/15 weight ratio of the monoglyceride of soybean oil.The vitamin E that mixes is that (LaGrange IL) supplies with trade name Coviox T-70 Henkel Corporation.

Table 2

Composition	Render a service	Weight %	Target in the gel suspended substance is renderd a service
				The vitamin A powder gum arabic, saccharide matrix	139,000 international units per gram	6.23	8662 international units per gram
The vitamin D powder gum arabic, saccharide matrix	100,000 international units per gram	0.61	6100 international units per gram
				Vitamin K powder gum arabic, saccharide matrix	1％	4.12	412ppm
The vitamin e acetate liquid state	99.1％	2.24	2.20％
				Mixed tocopherol (vitamin E) liquid state	70.0％	5.00	3.50％
Olean -soybean oil blend	--	81.80	Do not survey

Prepare following dough composition sample, and be applied to the vitamin suspended substance of embodiment 1 and 2.

Dough composition C

Make potato block with following composition.This dough composition C comprises 35% water (in total dough composition), the mixture of 5% emulsifying agent and 65% following ingredients.

Composition	Weight %
		Potato block (8.5WAI) potato grain (4.0WAI) cereal crisp (6.9WAI) maltodextrin DE 18 N-Creamer 46 TM(1.7WAI)	72.8 8.2 4.0 4.0 1.0

Dough composition D

Make potato block with following composition.This dough composition D comprises 35% water (in total dough composition), the mixture of 5% emulsifying agent and 65% following ingredients.

Composition	Weight %
		Potato flakes (8.5WAI) Ultra-Sperse TM(3.7WAI) maltodextrin DE 18 potato grain (4.0WAI) N-Creamer 46 TM(1.7WAI)	82 4.0 4.0 9.0 1.0

Dough composition E

Make potato block with following composition.This dough composition E comprises 35% water (in total dough composition), the mixture of 5% emulsifying agent and 65% following ingredients.

Composition	Weight %
		Potato flakes (8.5WAI) Ultra-Sperse TM(3.7WAI) maltodextrin DE 18 corn flour (4.0WAI) N-Creamer 46 TM(1.7WAI)	82 4.0 4.0 9.0 1.0

Dough composition F

Make potato block with following composition.This dough composition F comprises 35% water (in total dough composition), 5% emulsifying agent and 65% following mixture of ingredients.

Composition	Weight %
		Potato flakes (8.5WAI) potato grain (4.0WAI) soft wheat flour (1.7WAI) maltodextrin DE 18 N-Creamer 46 TM(1.9WAI)	82.4 9.2 3.4 4.0 1.0

Dough composition G

Prepare a kind of dough composition G, it comprises 30% water and 70% following mixture of ingredients.

Composition	Weight %
		Potato flakes wheaten starch hominy grits maltodextrin	78 9 9 4

Dough composition H

Prepare dough composition H with following composition.

Composition	The weight % of total prescription
		Potato flakes potato grain maltodextrin water *Emulsifying agent sugar salt	53.10 5.90 4.50 32.70 3.00 0.40 0.40

Claims (9)

1. one kind comprises the runny edible fat of stodgy fat and the vitamin suspended substance of vitamin of including, but vitamin suspended substance wherein be pumping be applied on the food, wherein the viscosity of Nondigestible fat is being not less than 1 pool at 100 °F after steadily shearing 10 minutes through 10/ second speed.

2. the vitamin suspended substance of claim 1, vitamin wherein is for being selected from vitamin A, vitamin D, vitamin E, vitamin K and their mixture liposoluble vitamin.

3. the vitamin suspended substance of claim 2 comprises and is less than 50% vitamin powder.

4. the vitamin suspended substance of claim 2, wherein said stodgy fat is selected from sucrose fatty polyester, polysiloxanes, oxyalkylated fatty acid glyceride and their mixture, wherein the aliphatic acid of sucrose fatty polyester is selected from the aliphatic saturated or unsaturated aliphatic acid of 8 to 24 carbon atoms.

5. the method for vitamin suspended substance on condensed food of claim 1, its step comprises 1) the described runny vitamin suspended substance and 2 that contains vitamin and edible fat of preparation) add the described vitamin suspended substance of controlled quentity controlled variable to food.

6. the method for claim 5, preparation process 1 wherein) comprise step I) the described runny edible fat of preparation and ii) will described runny edible fat with the vitamin mixing to form described runny vitamin suspended substance.

7. the method for claim 6, wherein runny fat are a kind ofly to have in 20 to 40 ℃ of temperature ranges less than 600 pools second ^(n-1)The stodgy fat of denseness.

8. the method for claim 5, wherein the temperature of food is enough to melt fully the solid constituent of easy mobiloil in the vitamin suspended substance, vitamin suspended substance wherein is metered on the food surface, thereby the edible fat of vitamin suspended substance is melted and absorbs in the feed product.

9. the method for claim 8, food wherein are the snack foods of making.

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