CN1111262A - 果胶组合物及其制备方法 - Google Patents
果胶组合物及其制备方法 Download PDFInfo
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- CN1111262A CN1111262A CN94118049A CN94118049A CN1111262A CN 1111262 A CN1111262 A CN 1111262A CN 94118049 A CN94118049 A CN 94118049A CN 94118049 A CN94118049 A CN 94118049A CN 1111262 A CN1111262 A CN 1111262A
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- Prior art keywords
- composition
- salt
- calcium
- pectin
- microns
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- 239000000203 mixture Substances 0.000 title claims abstract description 142
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- 238000000034 method Methods 0.000 title claims description 44
- 230000008569 process Effects 0.000 title description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000013305 food Nutrition 0.000 claims abstract description 39
- 239000002245 particle Substances 0.000 claims abstract description 31
- 239000002537 cosmetic Substances 0.000 claims abstract description 4
- 229920002230 Pectic acid Polymers 0.000 claims description 34
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 32
- 150000002500 ions Chemical class 0.000 claims description 31
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 claims description 30
- 239000011575 calcium Substances 0.000 claims description 25
- 229910052791 calcium Inorganic materials 0.000 claims description 25
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 24
- 125000002091 cationic group Chemical group 0.000 claims description 18
- 239000012153 distilled water Substances 0.000 claims description 18
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 16
- 229910052742 iron Inorganic materials 0.000 claims description 16
- 239000011777 magnesium Substances 0.000 claims description 15
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 14
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims description 14
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 13
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- 239000004615 ingredient Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 5
- 229940091250 magnesium supplement Drugs 0.000 description 5
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- 150000001457 metallic cations Chemical class 0.000 description 5
- 239000012071 phase Substances 0.000 description 5
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- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 4
- BDAGIHXWWSANSR-UHFFFAOYSA-M Formate Chemical compound [O-]C=O BDAGIHXWWSANSR-UHFFFAOYSA-M 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 4
- 239000010178 pectin extract Substances 0.000 description 4
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- LRXTYHSAJDENHV-UHFFFAOYSA-H zinc phosphate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O LRXTYHSAJDENHV-UHFFFAOYSA-H 0.000 description 4
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
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- 239000008346 aqueous phase Substances 0.000 description 3
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 3
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- 239000001110 calcium chloride Substances 0.000 description 3
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- UMVAYAXXQSFULN-QHTZZOMLSA-L calcium;(2s)-2-aminopentanedioate;hydron Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O UMVAYAXXQSFULN-QHTZZOMLSA-L 0.000 description 1
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- WBJZTOZJJYAKHQ-UHFFFAOYSA-K iron(3+) phosphate Chemical group [Fe+3].[O-]P([O-])([O-])=O WBJZTOZJJYAKHQ-UHFFFAOYSA-K 0.000 description 1
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- 235000012434 pretzels Nutrition 0.000 description 1
- 229940079889 pyrrolidonecarboxylic acid Drugs 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
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- 239000003760 tallow Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- PLSARIKBYIPYPF-UHFFFAOYSA-H trimagnesium dicitrate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PLSARIKBYIPYPF-UHFFFAOYSA-H 0.000 description 1
- WGIWBXUNRXCYRA-UHFFFAOYSA-H trizinc;2-hydroxypropane-1,2,3-tricarboxylate Chemical compound [Zn+2].[Zn+2].[Zn+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O WGIWBXUNRXCYRA-UHFFFAOYSA-H 0.000 description 1
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- 235000013618 yogurt Nutrition 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
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- 239000011667 zinc carbonate Substances 0.000 description 1
- 235000004416 zinc carbonate Nutrition 0.000 description 1
- 229910000010 zinc carbonate Inorganic materials 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
- 239000011746 zinc citrate Substances 0.000 description 1
- 235000006076 zinc citrate Nutrition 0.000 description 1
- 229940068475 zinc citrate Drugs 0.000 description 1
- SRWMQSFFRFWREA-UHFFFAOYSA-M zinc formate Chemical compound [Zn+2].[O-]C=O SRWMQSFFRFWREA-UHFFFAOYSA-M 0.000 description 1
- UGZADUVQMDAIAO-UHFFFAOYSA-L zinc hydroxide Chemical compound [OH-].[OH-].[Zn+2] UGZADUVQMDAIAO-UHFFFAOYSA-L 0.000 description 1
- 229940007718 zinc hydroxide Drugs 0.000 description 1
- 229910021511 zinc hydroxide Inorganic materials 0.000 description 1
- 239000011576 zinc lactate Substances 0.000 description 1
- 235000000193 zinc lactate Nutrition 0.000 description 1
- 229940050168 zinc lactate Drugs 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
- OMSYGYSPFZQFFP-UHFFFAOYSA-J zinc pyrophosphate Chemical compound [Zn+2].[Zn+2].[O-]P([O-])(=O)OP([O-])([O-])=O OMSYGYSPFZQFFP-UHFFFAOYSA-J 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
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- 229940006174 zinc valerate Drugs 0.000 description 1
- VRGNUPCISFMPEM-ZVGUSBNCSA-L zinc;(2r,3r)-2,3-dihydroxybutanedioate Chemical compound [Zn+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O VRGNUPCISFMPEM-ZVGUSBNCSA-L 0.000 description 1
- BUDAIZWUWHWZPQ-UHFFFAOYSA-L zinc;pentanoate Chemical compound [Zn+2].CCCCC([O-])=O.CCCCC([O-])=O BUDAIZWUWHWZPQ-UHFFFAOYSA-L 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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Abstract
本发明提供果胶组合物,该果胶组合物包含干的
热稳定的果胶酸盐,所述果胶酸盐在悬浮于蒸馏水中
时会溶涨或平均等量直径大于100微米的热稳定颗
粒。该组合物例如可用于食品、化妆品、超吸收剂和
皮肤粘合剂中。
Description
本发明涉及果胶组合物其制备方法。以及所述果胶组合物的用途。
果胶的制备方法是人们熟知的,这些产品也具有多种用途。一般来讲,典型的果胶生产工艺包括以下步骤:
(1)在低pH下从植物原料中进行酸提取,
(2)将提取液纯化,并
(3)从该提取液中分离提取出的果胶。
在酸提取步骤中,一般将植物原料用稀酸处理以从该原料的纤维组分中提取果胶;所述酸是例如硝酸、硫酸、盐酸或其它无机或有机酸。通常所用的植物原料是来自果汁生产的柑桔皮和来自苹果汁和苹果酒生产的苹果渣。还可以使用其它植物原料,例如在提取糖之前或之后的糖甜菜。去籽后的向日葵花盘和其它的蔬菜或植物来源的废产物。提取条件的选择应使得能将含在植物原料中大部分果胶分子由所述植物原料的细胞壁转移至提取介质中。
提取的果胶的质与量取决于原料来源及提取条件例如pH、温度和提取时间的选择和控制。
酸提取步骤后,剩下固体植物材料和含有果胶的液体的混合物。然后对该混合物采取纯化步骤,即通过过滤、离心或本领域技术人员公知的其它常规分离步骤除去固体植物材料。
提取液可任选地被进一步通过离子交换进行纯化,并通过将部分水蒸发将提取液浓缩。或者,该纯化步骤可以通过反渗透来进行,浓缩和纯化提取物在同一步骤中进行。
在酸提取液中的果胶可以在调节pH后通过与铝盐反应而被分离。将如此生成的果胶酸铝凝胶用醇/酸混合物处理以洗涤出该铝盐,并将果胶转化成果胶酸。然后通过用略带碱性的醇洗涤将果胶酸中和并干燥。
更常见的是,通过适宜的醇处理果胶溶液而使果胶在结果产生的醇和水的混合物中不溶而将果胶分离。可与水混溶的任何醇或其它有机溶剂均可以使用,最常用的是乙醇、甲醇或异丙醇,最优选异丙醇。
将不溶的果胶用适当的手段例如过滤、离心等从该醇/水混合物中分离出来。将得到的果胶滤饼干燥并研磨成期望的粒径。
在典型的工业方法中,在如上所述的步骤(1)和(2)中避免存在高浓度的多价阳离子。而低浓度的阳离子,即天然存在于所述原料中的那些阳离子在某些情况下可以是容许的,通常的作法是:从不向该工艺过程添加另外的阳离子。这会导致不能接受的粘度增加和终产物中不溶的果胶的含量不能让人接受。
工业生产的果胶主要由可能含有鼠李糖的脱水半乳糖醛酸链组成。中性糖可与鼠李糖单元相连。脱水半乳糖醛酸至少占商品类果胶干的物质65%。该半乳糖醛酸被甲醇部分酯化。
按照常规,含有50%以上被甲醇酯化的羧基的果胶称作高甲氧基果胶;而含有50%以下被甲醇酯化的羧基的果胶称作低甲氧基果胶。
用工业生产方法获得的提取物由在提取期间所用的pH、温度和时间的条件下是可溶的分子组成。该提取物由分子量、分子量分布和酯化度不同的分子的混合物组成。
因此,所获得的果胶的性质非常依赖于存在于分离到的果胶中的特定混合物的分子组合。该分子的混合物仅能通过果胶制造厂家采用选择原料和提取条件来在某种程度上来进行控制。因此,各提取物、各生产厂家的果胶的性质可见差异,性质的归一化通常是有必要的,这可以通过将不同的提取物混和及用可接受的稀释剂例如蔗糖、葡萄糖、果糖等稀释来完成。
高甲氧基果胶间的主要功能差异之一是其对存在的不同浓度的多价阳离子的敏感性。人们知道,高酯化度例如酯化度在50%以上的果胶尤其不能用于涉及果胶与多价阳离子例如钙的反应的应用。
欧洲专利申请0432835描述了呈微粒凝胶状的果胶的阳离子盐的制备。在所述专利中,使果胶溶液在高剪切条件下与二或三价金属盐、优选钙盐反应,产生钙果胶微粒凝胶,其平均等量直径不超过100微米,更优选不超过50微米。这些微粒凝胶被说成尤其可用作脂肪的替代物。
美国专利4911946公开了一种脂肪替代物-碳水化合物颗粒,当所述颗粒具有基本上球形的形状、平均直径分布在0.1至约2微米的范围内而且超过了微米的颗粒占颗粒总量的2%以下时,能表现出似脂肪的口感特性。所述碳水化合物包括淀粉、树胶和纤维素,并且能与钙离子反应生本发明的微胶体微粒。
以上讨论的参考文献可见,对于成功地模拟食品中的脂肪,特别偏爱使用小颗粒。
已出乎意料地发现,拟脂肪组合物可以通过使用某些具有大粒度的果胶凝胶来获得。这些凝胶在其它应用例如化妆品方面也具有益特性。
因此,本发明涉及包含食品和干燥的阳离子果胶盐的混合物的食用组合物,所述组合物在被悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
本发明还涉及包含化妆品原料和干燥的阳离子果胶盐的混合物的化妆品组合物,所述盐的被悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
本发明还涉及包含超吸收剂载体和干燥的阳离子果胶盐的混合物的超吸收剂组合物,所述盐在被悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
本发明涉及包含皮肤粘合剂原料和干燥的阳离子果胶盐的混合物的皮肤粘合剂组合物,所述盐在被悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
此外,本发明还涉及包含干燥的阳离子的果胶酸盐的组合物,所述盐在被悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
本发明还涉及制备上述果胶酸盐的方法,它包括(a)将果胶原料在液体介质中转化成果胶酸盐,(b)将该果胶酸盐干燥,并(c)选择步骤(a)和/或(b)中的条件,应使得该条件能够生产出这样一种干燥的果胶酸盐,即所述盐在被悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
如上所述,本发明涉及包含食品和干燥的阳离子果胶盐的混合物的食用组合物,所述盐在被悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。该颗粒的等量直径分布宜采用显微影像来测定。尽管这可以借助于影像分析计算机来进行,但优选用手工操作测定直径分布。对于测定直径分布应选择适当的放大倍数。按照本发明,20-40X的放大倍数对测定粒度来说应是适宜的。
术语“热稳定”是指当加热果胶产品在蒸馏水中的悬浮液时,该悬浮的颗粒不会溶解。该性质可以用下述方法来测定:先将该果胶酸盐产品的2%(重量)悬浮在25℃和pH4的蒸馏水中,将该悬浮液在10分钟内缓慢加热至90℃。按照本发明,若对该果胶酸盐产品加热完毕后,悬浮的颗粒仍是肉眼可见的,则该果胶酸盐产品是热稳定的。
按照本发明所使用的食品可以是干的或湿的。关于干燥的阳离子果胶盐,术语“干燥的”包括干燥的果胶粉末与食品的混合物或预混合的干燥的果胶粉末的液体与食品的混合物。
“平均等量直径”意指加权平均等量直径数。
按照本发明,果胶酸盐组合物可以按下述方法来制备:将果胶原料在液体介质中转化成果胶酸盐,将该果胶酸盐干燥,并选择上述步骤之一中的条件,应使得该条件能够生产出这样一种干燥的果胶酸盐,即所述盐在被悬浮于蒸馏水中时,会溶胀或平均等量直径大于100微米的热稳定颗粒。该方法在非剪切(或层流)条件下实施。
如所述,本发明组合物包含干燥的阳离子果胶盐。所述果胶可以通过处理经酸提取植物材料获得的果胶原料来制得。所述果胶原料可以是纯化后的酸性的果胶提取物,或者是用醇处理该酸性果胶溶液后获得的湿果胶滤饼。所述果胶原料还可以是由沉淀法获得的干的或半干的呈所述果胶滤饼状的果胶,或者是如果胶生产厂家常规生产的干燥的研磨过的果胶粉末。在使用干的或半干的果胶的情况下,将其与醇/水混和,以部分溶解果胶。
将所述果胶原料用含阳离子的制剂来处理。这里所用的“含阳离子的制剂”是指任何来源的游阳离子。所述阳离子优选是源于盐的金属离子,所述盐选自碱土金属盐、碱金属盐、过渡金属盐,及其混合物,但条件是:这样的盐能适当地溶于溶剂例如水或水/醇混合物中。优选的盐是钙盐、镁盐、锌盐或铁盐。当金属离子被用作阳离子时,它优选选自钙、铁、镁、锌、钾、钠、铝和锰、及其混合物。更优选的金属阳离子选自钙、铁、锌和镁。最优选的阳离子是钙。可以使用两种或多种金属阳离子的混合物。但是,若使用了一价金属阳离子,则二价或三谷金属阳离子例如钙也必须存在。最好是,若使用这样的混合物,金属阳离子之一是钙。
可用在本发明方法中的金属盐的实例包括以下所述盐,但不限于这些,只要它们可适当地溶于所述溶剂中:乙酸钙、过磷酸钙、碳酸钙、氯化钙、柠檬酸钙、磷酸二氢钙、甲酸钙、葡萄糖酸钙、谷氨酸钙、甘油酸钙、甘油磷酸钙、甘氨酸钙、磷酸氢钙、氢氧化钙、碘化钙、乳酸钙、乳酰磷酸钙(calcium lactophosphat)、碳酸镁钙、六磷酸肌醇酯镁钙、正磷酸钙、原磷酸钙、丙酸钙、焦磷酸钙、琥珀酸钙、蔗糖酸钙、亚硫酸钙、四磷酸钙、乙酸铁(Ⅱ)、乙酸铁(Ⅲ)、碱式乙酸铁(Ⅲ)(iron acetatehydroxide)、氯化铁(Ⅲ)铵、柠檬酸铁(Ⅲ)铵、硫酸铁(Ⅱ)铵、碳酸铁(Ⅱ)、氯化铁(Ⅱ)、氯化铁(Ⅲ)、胆碱柠檬酸铁(iron choline citrate)、柠檬酸铁(Ⅱ)、右旋糖酐铁(irondextran)、甲酸铁(Ⅱ)、甲酸铁(Ⅲ)、次磷酸铁(Ⅲ)、乳酸铁(Ⅱ)、乙酸铁(Ⅱ)、磷酸铁(Ⅱ)、草酸铁(Ⅲ)钾、焦磷酸铁(Ⅲ)、柠檬酸铁(Ⅲ)钠、焦磷酸铁(Ⅲ)钠、硫酸铁(Ⅱ)、硫酸铁(Ⅲ)、磷酸镁铵、硫酸镁铵、碳酸镁、氯化镁、柠檬酸镁、磷酸二氢镁、甲酸镁、磷酸氢镁、原磷酸氢镁、氢氧化镁、碳酸氢氧镁、乳酸镁、硝酸镁、草酸镁、氧化镁、磷酸镁、丙酸镁、焦磷酸镁、硫酸镁、乙酸锌、硫酸锌铵、碳酸锌、氯化锌、柠檬酸锌、甲酸锌、磷酸氢锌、氢氧化锌、乳酸锌、硝酸锌、氧化锌、磷酸锌、一代磷酸锌、正磷酸锌、原磷酸锌、丙酸锌、焦磷酸锌、硫酸锌、酒石酸锌、戊酸锌和异戊酸锌。
优选的盐是钙盐,例如氯化钙、氢氧化钙、乙酸钙、丙酸钙、氧化钙、葡萄糖酸钙、乳酸钙和碳酸钙。最优选的钙盐是氯化钙。
所述含阳离子的制剂优选包含二或三价阳离子,以及可任选包含的至少一种可与水混溶的溶剂。在适当的条件下,所述多价盐形成不溶性的果胶钙盐或凝胶。
优选的阳离子是在水性溶液中的钙离子,所述水性溶液可任选地与例如下述溶剂混合:甲醇、乙醇、丙醇、异丙醇、丙酮、乙酸乙酯和任何其它可与水混溶的有机溶剂。当与醇混合时,应当心避免达到令导致果胶沉淀及使该阳离子化合物不溶的醇浓度。优选的溶液是醇和水的混合物:最优选的是异丙醇和水的混合物。
也可以使用一、二和三价盐的混合物。优选钾或钠与钙盐的混合物。
阳离子浓度可以在宽范围内变动,其上限仅由经济和实用的考虑来决定。所述上限优选约为每升反应介质60mM阳离子。
更优选的上限为每升反应介质约45mM阳离子。优选的下限为每升反应介质约5mM阳离子。更优选的下限为每升反应介质约10mM阳离子,约30mM是最优选的下限。
反应介质的pH影响果胶原料形成阳离子盐的能力。若pH太低。不形成阳离子盐。据认为pH应至少约为2。下限优选至少约为3,最优选约为4。pH的上限仅通过该果胶原料在所用的pH、温度和时间的配合-的稳定性来决定。据认为上限应约为8,优选的上限应约为6,最优选的上限约为5。
使纯化的果胶提取物在非剪切流动条件下与阳离子盐溶液、优选钙盐溶液反应、成生肉眼可见的大凝胶颗粒的反应混合物。
然后得到的反应混合物脱水、干燥并研磨。进行脱水以在干燥步骤前除去大部分水份。尽管可以使用任何已知的技术脱水,但优选将该反应混合物用醇处理。在脱水中形成的水/醇和基本上通过使用任何常规技术采用滗析、离心或过滤法来去除。干燥采用常规技术例如常压或减压烘箱来完成,达到含水量低于50%,优选低于25%。干燥温度应保持在果胶开始改变其性质例如颜色、分子量等时的温度以下。研磨技术是公知的,可使用任何已知的技术将该果胶产品研磨成期望的粒径。最优选的是该终产品是干粉形式,含水量为12%或12%以下,干粉形式是指该产品可倾倒,基本上不结饼,为便于应用,这是优选的。
或者,按照本发明的果胶酸盐组合物可以用下述方法来制备:将所述金属盐溶于热的由所述果胶制备方法制得的果胶溶液中,或者将已制得的果胶溶于热水中,将所述金属盐加至该果胶溶液中。然后将该果胶溶液用本领域技术人员公知的方法干燥,例如通过将果胶金属盐溶液与可与水混溶的有机溶剂混合来进行干燥。然后将不溶的果胶酸金属盐直接干燥或者或可将其洗涤以除去未反应的金属盐。
或者,可以采用下述方法制备所述金属盐:使沉淀的果胶在合适的pH条件下与金属盐溶液反应,从而将沉淀的果胶转变成期望的盐形式。
或者,所述果胶酸盐还可以按下述方法来制备:将干燥的果胶悬浮于溶有期望的金属盐的可与水混溶的有机液中,对其进行离子交换,用该方法,使所述离子与部分溶胀的果胶颗粒交换。
用于制备按照本发明的干燥果胶阳离子盐的方法可以是连续式的或是间歇式的,连续式的是优选的。
本发明的干燥果胶阳离子盐是这样的一种盐,即该盐在被悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的颗粒。所述平均等量直径优选为至少150微米,更优选为至少200微米,甚至更优选为至少300微米的平均等量直径,最优选的粒芳是至少400微米。
优选90%(重量)以上、更优选95%(重量)以上的颗粒具有的等量直径大于200微米,优选至少300微米,更优选至少400微米。
此外按照本发明的食用组合物包含食品和上述果胶组合物的混合物。这里所用的食品是指任何食物、食用组合物、食品成分或食品产物,而不管它们是否由单一成分或两种或多种成分的混合物构成,不管它们是否是液体、含液体或固体,以及是否主要是碳水化合物、脂肪、蛋白质或其任何的混合物,是否本身适于食用或需要预先的常规步骤象蒸煮、混合、冷却、机械处理等。
本发明特别适用于下列食品:肉类,家禽,鱼制品,乳制品例如牛奶、冰淇淋、酸奶、乳酪、布丁和加味的乳品饮料,烘烤的食品例如面包、饼、小甜饼、薄脆饼干、饼干、馅饼、油炸发面圈、椒盐卷饼和马铃薯片,非乳品涂抹食品,蛋黄酱,汤,调味汁,浇汁,调味品,冷冻的食用甜品,水果制品,果酱和果浆,饮料,水凝胶,糖果冻和低脂涂沫食品。
此外,按照本发明的个人保健用品包含如上所述的果胶组合物。本发明特别适用于止血塞、失禁用装置(incontinent device)、用后可弃的尿片和创伤用敷料。
此外,按照本发明的化妆品组合物包含至少一种化妆品成分和如上所述的果胶组合物。该组合物尤其适用于防晒洗剂、遮光剂组合物、包括下列物质的乳膏;以增强皮肤润滑性的形式引起触觉的响应的润肤药,例如十四烷酸异丙酯、硅油、矿物油和植物油,以及皮肤清凉剂,例如薄荷醇、乳酸
酯、吡咯烷酮羧酸
酯N-乙基-对
烷-3-甲酰胺和其它的薄荷醇衍生物,所有这些皮肤清凉剂以对皮肤产生凉爽感觉的形式引起触觉响应,香水,非香水除臭剂,其功能是降低皮肤表面尤其是导致身体气味产生的微生物群落的水平或将其消除,止汗活性物质,其作用是减少或消除皮肤表面的出汗现象,以及抗胆碱能活性物(anticholinergie acticves),其作用是在汗到达皮肤表面之前减少或消除汗的产生。
在下列实施例中,用标准化果胶酸盐作为本发明指定的果胶。
“标准化果胶酸钙”指按照本发明获得的并用糖或其它惰性物质标准化以获得均匀性能的钙盐。
实施例1
脂肪含量较少的肉糜
传统方法生产的肝肉糜(liver pate)含有高达75%的脂肪。配方中的脂肪是使肉糜具有希望的外型稳定性和口感所必须的,如果不含脂肪,肉糜便十分干燥。
我们惊异地发现,使用下述配方添加本发明的干果胶酸钙能够制得脂肪含量少于5%的肉糜。
成分 | 全脂% | 低脂% |
肝 | 24.00 | 24.00 |
猪肉1 | 12.00 | 12.00 |
牛肉1 | 20.00 | 20.00 |
动物脂肪 | 20.00 | - |
水 | 17.48 | 40.80 |
食盐 | 1.70 | 1.30 |
洋葱粉 | 0.42 | - |
酪蛋白酸盐 | 1.00 | - |
抗坏血酸盐 | 0.05 | 0.50 |
小麦粉 | 2.50 | - |
马铃薯粉 | 0.50 | - |
调味剂 | - | 1.00 |
磷酸盐 | 0.20 | - |
胡椒粉 | 0.15 | - |
Genugel角叉胶型MG-11 | - | 0.35 |
标准化果胶酸钙 | - | 1.0 |
总计 | 100.00 | 100.0 |
方法:
1.将肝与食盐一起研磨3分钟。
2.加入猪肉,再研磨3分钟。
3.加入干燥的成分。
4.加入水,继续研磨3分钟至均匀。
5.最后将牛肉研磨至希望的稠度。
6.将磨碎的肉倒入罐中,置于115℃的高压锅中60分钟。
所得肉糜由本领域专家评定,它具有与传统肉糜相同的质地,多汁、味美。所述组成和方法仅为一例。本领域技术人员将能够对组成和方法进行改动以适应其特殊偏爱的口味和加工条件。
实施例2
含3%油的千岛调味品(Thousand Island Dressing)
按照下述配方可制得的仅含3%油的千岛调味品,它具有与全脂调味品相同的特殊口味。
成分注释:
浓缩乳清蛋白:Denmark Protein生产的PSE 73。
脱脂奶粉:超速溶型
改性淀粉:Cerestar生产的C-top 12616
脂肪替代调味剂:荷兰Tastemaker生产的Flaw-0-lok 610486
方法:
1.将(A)的各成分混合。
2.将蛋黄和脱脂奶粉混入水相中,加入防腐剂。将干燥成分(B)混合,混入水相中,水化5分钟。
3.将(A)和(B)混合,倒入加工设备(Kuruma或Stephan混合器或相当的装置)中。混合至均匀。
4.将(C)的各成分混合,缓慢加入。加工至均匀,得到平滑的产品。
5.装进任意的包装中。
实施例3
用下述配方制得熏肠:
用标准化CSP制备熏肠的方法
1.向碗状切肉机中加80%的肉,开始以低速切割。
2.加入磷酸盐。
3.加入硝酸盐。
4.加入一半水/冰。
5.加入标准化果胶酸钙。
6.加入Genugel型MB-73、大豆分离物和辛香调料。
7.加入剩余的水/冰。
8.加入剩余的肉。
9.加入马铃薯淀粉。
10.切割直至希望的粘度和质地。
烟重制过程
1.将肉装进50mm可透烟的笼子中
2.将香肠在50℃下干燥30分钟。在50℃下(空气湿度:20%)烟熏1.5小时。在75℃下烧煮至芯部温度达72℃。立即冷却。
实施例4
可非常容易地制得含3%油并具有与全脂蛋黄酱相同口感的蛋黄酱。
方法
1.将蛋黄、油和水(A)加到Stephan混合器中,混合至外观均匀。
加入淀粉,再次混合至外观均匀。
2.加入防腐剂和水(B),再次混合。
3.将(C)的各干燥成分混合,加到混合器中的其它成分中,混合5分钟。将溶液静置10分钟。
通过改变标准化果胶酸钙的浓度,口感可从相当稀变到稠。该方法易于实施,仅需要一个掺合机或胶体磨,不需要均化器或其它昂贵的设备。
实施例5
低脂冰淇淋
冰淇淋通常含有8-12%或更高的奶脂以达到很好的口感。业已表明,用标准化果胶酸钙以及仅用1.5%脂肪制备冰淇淋可获得相同的口感。
方法:
1.称出奶(A)。
2.将所有干成分(B)混合。
3.将干粉分散于奶中。
4.加热至80℃
5.冷却至5℃。
6.使冰混合物熟化至少2小时或熟化至次日。
7.将冰混合物冷冻,先用冰冻机,然后用深冷冻机冷冻。
与传统的冰淇淋制造方法相比,该方法较简单。不需要均匀。
干成分可以已混合的形式由家庭主妇或冰淇淋生产厂家将其与半脱脂奶混合。
实施例6
含20%油的低脂熏肠
方法:
1.将水、蛋黄和防腐剂混合。
2.将(B)与油仔细混合,倒入Stephan混合器中。
3.将(A)加到(B)中,混合5分钟。
4.加入(C),混合5分钟。
5.冷却至5℃(快速)。
注:也可不用蛋黄(及加入的色素),增加标准化果胶酸钙来制造。
实施例7
深冷冻低脂酱
制备组成如下的含有标准化果胶酸钙的冷冻/解冷稳定酱:
方法:
1.将各干成分加到水和乳脂中,用高速混合器(Silverson)混合。
2.搅拌下加热至沸腾。
3.倒入模子中,冷却至5℃。
4.切成方块,冷冻。
实施例8
低脂仿制酸乳
成分注释:
蒸馏单酸甘油酯,例如,Palsgaard 0291。
单酸甘油酯的乳酸酯,例如Palsgaard 0404。
方法:
1.使脂肪和乳化剂(A)熔融,加热至80℃。
2.将各干成分(B)混合,在35℃连续搅拌下将其溶于水相(C),加热至80℃。
3.在高速混合条件下将油相混入水相,于75-80℃混合30分钟。
4.在150巴和75℃下均化。
5.将pH调至4.0(例如:用乳酸溶液)
6.搅拌冷却至大约20-30℃。
7.填装。
8.在5℃下老化48小时。
实施例9
含40%脂肪和标准化果胶酸钙的低脂涂抹食品
常规的黄色涂抹食品含有高达80%的脂肪,但是使用标准化CSP则能够制得脂肪含量仅为40%的高质量的低脂涂抹食品。
(1)熔点26℃
(2)熔点42℃
(3)蒸馏单酸甘油酯
方法:
1.将油相(A)加热至43-45℃。
2.加热至60℃使乳化剂(B)与5份(A)的油/脂肪一起熔化,再加入剩下的油/脂肪。
3.将水相(C)加热至43-45℃。
4.将水相混入油相制得油包水乳液。
5.在管式冷却器、工作单元和管式冷却器(德国Schroder制造的配合操纵设备)中处理乳液。
评述:
上述实施例的用含有标准化果胶酸钙制得的低脂涂抹食品比市场上相应的人造黄油更润滑,并且具有极好的熔化和粘性质地。
所述配合操纵设备在下列条件下运行:
转速:CCA:80转/分;Al:1400转/分;CC2:750转/分
实施例10
含20-25%脂肪和标准化果胶酸钙的低脂涂抹食品
常规的黄色涂沫食品含有高达40-80%的高脂肪,但是使用标准化果胶酸钙则能够得到脂肪含量仅为20-25%的高质量的低脂涂抹食品。可根据偏爱的乳化体系选择下述两种制法之一。
(1)熔点42℃
(2)蒸馏单酸甘油酯
(3)聚甘油多聚蓖酸酯
方法:
1.将油相(A)加热至43-45℃。
2.加热至60℃使乳化剂(B)与5份(A)的油/脂肪一起熔化,再加入剩下的油/脂肪。
3.将水相(C)加热至43-45℃。
4.将水相混入油相制得油包水乳液。
5.在管式冷却器、工作单元和管式冷却器(德国Schroder制造的配合操纵设备)中处理乳液。
评述:
上述实施例的用含有标准化果胶酸钙制得的低脂涂抹食品比市场上相应的人造黄油更润滑,并且具有极好的熔化和粘性质地。
所述配合操纵设备在下列条件下运行:
转速:CCA:80转/分;Al:1400转/分;CC2:750转/分
实施例11
改善了口感的脱脂奶
方法
1.将所有成分干混。
2.用高速混合器将干混物分散于冷冻奶中。
3.在200巴下一步均化。
4.在85℃下低灭菌。
5.在18-20℃下填装。
6.在5℃下保藏。
实施例12
将得自工业生产的纯化的果胶提取物调至pH4。与CaCl2在80%异丙醇中的溶液混合,混合比例为异丙醇;果胶提取物=10∶90。
混合后,形成肉眼可观察到的凝胶颗粒,混合物含有45mM钙离子和8%异丙醇。然后再加入醇便沉淀完全,过滤混合物。将沉淀物洗涤,然后在65℃下干燥约16小时。然后将干燥的材料研磨、过筛至不超过250微米的粒径。
然后,测定该材料的溶胀粒径,方法是:将所述材料悬浮于水中,显微测定溶胀颗粒的粒径。观察得知,颗粒的平均等量直径大于100微米。
Claims (67)
1、一种食用组合物,它包含食品与干燥果胶酸盐的混合物,所述果胶酸盐在悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
2、权利要求1的组合物,其中所述平均等量直径至少为150微米。
3、权利要求1的组合物,其中所述平均等量直径至少为200微米。
4、权利要求1的组合物,其中所述平均等量直径至少为300微米。
5、权利要求1的组合物,其中所述果胶酸盐包括果胶的钙盐。
6、权利要求5的组合物,其中阳离子选自源于碱土金属盐、碱金属盐、过滤金属盐及其混合物的盐的金属离子。
7、权利要求6的组合物,其中所述阳离子选自钙、镁、铁、锌、钾、钠、铝、锰及其混合物,前提条件是钾和钠总是与另一所述阳离子混合使用。
8、权利要求7的组合物,其中所述盐选自钙、镁、锌和铁及其混合物的盐。
9、权利要求8的组合物,其中所得到的食品是热稳定的。
10、权利要求1的组合物,其中所述食品是选自肉类、家禽和鱼制品。
11、权利要求1的组合物,其中所述食品是奶制品。
12、权利要求11的组合物,其中所述奶制品选自牛奶、冰淇淋、酸奶、乳酪、布丁和加味的奶制品。
13、权利要求1的组合物,其中所述食品是烘烤食品。
14、权利要求1的组合物,其中所述食品是非乳品涂抹食品。
15、权利要求1的组合物,其中所述食品是蛋黄酱。
16、权利要求1的组合物,其中所述食品选自汤和调味汁。
17、权利要求1的组合物,其中所述食品选自浇汁和调味品。
18、权利要求1的组合物,其中所述食品是冷冻食用甜品。
19、权利要求1的组合物,其中所述食品是水果制品。
20、一种化妆品组合物,包括化妆品原料和干果胶盐,所述果胶盐在悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
21、权利要求20的组合物,其中所述平均等量直径至少为150微米。
22、权利要求20的组合物,其中所述平均等量直径至少为200微米。
23、权利要求20的组合物,其中所述平均等量直径至少为300微米。
24、权利要求20的组合物,其中所述果胶酸盐包含果胶的阳离子盐。
25、权利要求24的组合物,其中阳离子选自源于碱土金属盐、碱金属盐、过渡金属盐及其混合物的盐的金属离子。
26、权利要求25的组合物,其中所述阳离子选自钙、镁、铁、锌、钾、钠、铝、锰及其混合物,前提条件是钾和钠总是与另一所述阳离子混合使用。
27、权利要求26的组合物,其中所述盐选自钙、镁、锌和铁的盐。
28、权利要求27的组合物,其中所述阳离子是钙。
29、权利要求27的组合物,其中所述化妆品是护肤化妆品。
30、权利要求20的组合物,其中所述化妆品是牙膏。
31、权利要求20的组合物,其中所述化妆品是润肤药。
32、权利要求20的组合物,其中所述化妆品是护发用品。
33、权利要求20的组合物,其中所述化妆品是除臭剂或止汗剂。
34、一种超吸收组合物,包含超吸收剂载体与干果胶酸盐的混合物,所述果胶酸盐在悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
35、权利要求34的组合物,其中所述果胶酸盐包含果胶的阳离子盐。
36、权利要求35的组合物,其中阳离子选自源于碱土金属盐、碱金属盐、过渡金属盐及其混合物的盐的金属离子。
37、权利要求36的组合物,其中所述阳离子选自钙、镁、铁、锌、钾、钠、铝、锰及其混合物,前提条件是钾和钠总是与另一所述阳离子混合使用。
38、权利要求37的组合物,其中所述盐选自钙、镁、锌和铁的盐。
39、权利要求38的组合物,其中所述阳离子是钙。
40、一种个人保健用品,包含权利要求34的组合物,所述个人保健用品可以是止血塞、失禁用装置、用后可弃尿片和创伤用敷料。
41、一种皮肤粘合组合物,包含皮肤粘合原料和干果胶酸盐,所述果胶酸盐在悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
42、权利要求41的组合物,其中所述果胶酸盐包含果胶的阳离子盐。
43、权利要求42的组合物,其中阳离子选自源于碱土金属盐、碱金属盐、过渡金属盐及其混合物的盐的金属离子。
44、权利要求43的组合物,其中所述阳离子选自钙、镁、铁、锌、钾、钠、铝、锰及其混合物,前提条件是钾和钠总是与另一所述阳离子混合使用。
45、权利要求44的组合物,其中所术盐选自钙、镁、锌和铁的盐。
46、权利要求45的组合物,其中所述阳离子是钙。
47、权利要求1的组合物,其中所述果胶酸盐在非剪切条件下制备。
48、权利要求1的组合物,其中所述钙果胶是在溶液悬浮液或干凝胶中形成的。
49、一种组合物,包含干的热稳定果胶酸盐,在悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
50、权利要求49的组合物,其中所述平均等量直径至少为150微米。
51、权利要求49的组合物,其中所述平均等量直径至少为200微米。
52、权利要求49的组合物,其中所述平均等量直径至少为300微米。
53、权利要求49的组合物,其中阳离子选自源于碱土金属盐、碱金属盐、过渡金属盐及其混合物的盐的金属离子。
54、权利要求49的组合物,其中所述果胶酸盐包括果胶的钙盐。
55、权利要求54的组合物,其中所述阳离子选自钙、镁、铁、锌、钾、钠、铝、锰及其混合物,前提条件是钾和钠总是与另一所述阳离子混合使用。
56、权利要求55的组合物,其中所述盐选自钙、镁、锌和铁的盐。
57、权利要求56的组合物,其中所述阳离子是钙。
58、一种方法,包括将食品与干阳离子果胶混合,所述果胶在悬浮于蒸馏水中时,会溶胀成平均等量直径大于100微米的热稳定颗粒。
59、权利要求58的组合物,其中所述平均等量直径至少为150微米。
60、权利要求58的组合物,其中所述平均等量直径至少为200微米。
61、权利要求58的组合物,其中所述平均等量直径至少为300微米。
62、权利要求58的方法,其中所述食品是干的。
63、权利要求58的方法,其中所述食品是湿的。
64、权利要求58的方法,其中所述果胶以干粉形式加入。
65、权利要求58的方法,其中所述果胶酸盐在与食品混合之前先与液体进行预混合。
66、制备权利要求1的果胶酸盐的方法,包括:
a)将果胶原料转变为在液体介质中的果胶酸盐;
b)干燥果胶酸盐,并且
c)选择步骤a和/或b中的条件,以生产这样的干果胶酸盐,它在悬浮于蒸馏水中时会溶胀成平均等量直径大于100微米的颗粒。
67、权利要求66的方法,其中步骤a在基本上非剪切的条件下进行。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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US161,634 | 1993-12-02 | ||
US08/161,634 US6159503A (en) | 1993-12-02 | 1993-12-02 | Pectin process and composition |
Publications (1)
Publication Number | Publication Date |
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CN1111262A true CN1111262A (zh) | 1995-11-08 |
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CN94118049A Pending CN1111262A (zh) | 1993-12-02 | 1994-12-02 | 果胶组合物及其制备方法 |
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US (2) | US6159503A (zh) |
EP (1) | EP0656176B1 (zh) |
JP (1) | JPH07196707A (zh) |
CN (1) | CN1111262A (zh) |
BR (1) | BR9404807A (zh) |
CZ (1) | CZ290094B6 (zh) |
DE (1) | DE69430170T2 (zh) |
DK (1) | DK0656176T3 (zh) |
PE (1) | PE13796A1 (zh) |
PL (1) | PL306080A1 (zh) |
RU (1) | RU2154388C2 (zh) |
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JPH0948732A (ja) * | 1995-08-04 | 1997-02-18 | Pola Chem Ind Inc | 活性酸素消去剤及びそれを含む組成物 |
FR2744632B1 (fr) * | 1996-02-13 | 1998-03-27 | Oreal | Utilisation d'une suspension aqueuse de microfibrilles d'origine naturelle pour la preparation de compositions cosmetiques ou dermatologiques, compositions cosmetiques ou dermatologiques et applications |
GB2323092B (en) * | 1997-03-12 | 2001-05-09 | St Ivel Ltd | Water-continuous spread |
GB9817805D0 (en) | 1998-08-14 | 1998-10-14 | Danisco | Use of a composition |
US20010016603A1 (en) * | 1999-12-22 | 2001-08-23 | Deluca Hector F. | Calcium formate for use as a dietary supplement |
US6699977B1 (en) | 2000-06-09 | 2004-03-02 | Cp Kelco Aps | Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same |
EP1293132A4 (en) * | 2000-06-14 | 2003-08-27 | San Ei Gen Ffi Inc | NOVEL GEL COMPOSITIONS AND THE USE THEREOF |
US7455869B2 (en) | 2002-12-19 | 2008-11-25 | San-Ei Gen F.F.I., Inc. | Composition for preparing artificial fruit flesh and food product containing the same |
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WO2019048715A2 (en) | 2018-01-16 | 2019-03-14 | Cp Kelco Aps | COMPOSITIONS CONTAINING A BIOMASS COMPOSITION CONTAINING ACTIVATED PECTIN, AND METHODS FOR PREPARING SUCH COMPOSITIONS |
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US3396034A (en) * | 1964-01-20 | 1968-08-06 | Motomco Inc | Process of converting difficultly dispersible materials into a readily dispersible form and products obtained thereby |
US3946110A (en) * | 1974-05-30 | 1976-03-23 | Peter, Strong Research And Development Company, Inc. | Medicinal compositions and methods of preparing the same |
GB1474990A (en) * | 1974-09-02 | 1977-05-25 | Gen Foods Corp | Slow set pectin and process for preparing same |
DE2442980A1 (de) * | 1974-09-07 | 1976-03-18 | Gen Foods Corp | Gelierendes pektin und verfahren zu dessen herstellung |
US4268533A (en) * | 1979-11-21 | 1981-05-19 | General Foods Corporation | Quick-set low methoxyl pectin composition |
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GB8928370D0 (en) * | 1989-12-15 | 1990-02-21 | Unilever Plc | Fluid composition |
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-
1993
- 1993-12-02 US US08/161,634 patent/US6159503A/en not_active Expired - Fee Related
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1994
- 1994-12-01 BR BR9404807A patent/BR9404807A/pt not_active IP Right Cessation
- 1994-12-02 RU RU94042925/13A patent/RU2154388C2/ru not_active IP Right Cessation
- 1994-12-02 DE DE69430170T patent/DE69430170T2/de not_active Expired - Fee Related
- 1994-12-02 CN CN94118049A patent/CN1111262A/zh active Pending
- 1994-12-02 DK DK94119081T patent/DK0656176T3/da active
- 1994-12-02 EP EP94119081A patent/EP0656176B1/en not_active Expired - Lifetime
- 1994-12-02 PL PL94306080A patent/PL306080A1/xx unknown
- 1994-12-02 JP JP6299890A patent/JPH07196707A/ja not_active Withdrawn
- 1994-12-02 CZ CZ19943024A patent/CZ290094B6/cs not_active IP Right Cessation
-
1995
- 1995-02-28 PE PE1995262784A patent/PE13796A1/es not_active Application Discontinuation
-
1997
- 1997-07-10 US US08/890,983 patent/US6207194B1/en not_active Expired - Fee Related
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CN100490906C (zh) * | 2003-11-24 | 2009-05-27 | Sca卫生产品股份公司 | 包含皮肤护理剂的吸收性物品 |
CN104739683A (zh) * | 2013-12-25 | 2015-07-01 | 廖展昌 | 以爱玉果胶制备毛发保养品的方法及其用途 |
CN106666519A (zh) * | 2016-12-12 | 2017-05-17 | 湖北工业大学 | 含柚子皮活性成分的脂肪替代物及制备方法与应用 |
CN106722476A (zh) * | 2016-12-12 | 2017-05-31 | 湖北工业大学 | 含柑橘皮活性成分的脂肪替代物及制备方法与应用 |
CN110478137A (zh) * | 2018-05-15 | 2019-11-22 | 爱乐爱健康科技(天津)有限公司 | 一种果胶高吸水树脂纸尿裤吸水层芯材及其纸尿裤的制造工艺 |
CN108812754A (zh) * | 2018-07-16 | 2018-11-16 | 趣园食品股份有限公司 | 一种通过添加果胶提高面团及面包品质的方法 |
CN113440437A (zh) * | 2021-05-17 | 2021-09-28 | 淮北凯乐生物科技有限公司 | 一种除渍美白牙膏及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
PL306080A1 (en) | 1995-06-12 |
EP0656176A1 (en) | 1995-06-07 |
CZ302494A3 (en) | 1995-06-14 |
RU2154388C2 (ru) | 2000-08-20 |
BR9404807A (pt) | 1995-08-01 |
DK0656176T3 (da) | 2002-06-10 |
JPH07196707A (ja) | 1995-08-01 |
EP0656176B1 (en) | 2002-03-20 |
DE69430170T2 (de) | 2002-10-31 |
DE69430170D1 (de) | 2002-04-25 |
RU94042925A (ru) | 1996-10-10 |
US6207194B1 (en) | 2001-03-27 |
US6159503A (en) | 2000-12-12 |
CZ290094B6 (cs) | 2002-05-15 |
PE13796A1 (es) | 1996-04-26 |
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