DE17207787T1 - Calciumstabiler Gellan-Gummi mit hohem Acylgehalt für eine verbesserte Kolloidstabilität in Getränken - Google Patents

Calciumstabiler Gellan-Gummi mit hohem Acylgehalt für eine verbesserte Kolloidstabilität in Getränken Download PDF

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Publication number
DE17207787T1
DE17207787T1 DE17207787.7T DE17207787T DE17207787T1 DE 17207787 T1 DE17207787 T1 DE 17207787T1 DE 17207787 T DE17207787 T DE 17207787T DE 17207787 T1 DE17207787 T1 DE 17207787T1
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gellan gum
fermentation broth
drink according
high acyl
broth
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Neil Morrison
Ronnie C. Yuan
Ross Clark
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CP Kelco US Inc
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CP Kelco US Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
    • C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
    • C08J3/075—Macromolecular gels
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dispersion Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Materials Engineering (AREA)
  • General Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Emulsifying, Dispersing, Foam-Producing Or Wetting Agents (AREA)
  • Cosmetics (AREA)
  • Colloid Chemistry (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Ein Gellangummi mit niedriger Calciumempfindlichkeit und hohem Acylanteil, das einen Erstarrungspunkt von über 70 °C aufweist und durch ein Verfahren hergestellt wird, das das Herstellen einer Gellangummi-Fermentationsbrühe, das Anpassen des pH-Werts der nativen Gellan-Fermentationsbrühe auf unter 6,5 durch Zugabe einer Säure und dann das Pasteurisieren der Brühe beinhaltet, wobei die Fermentationsbrühe während des Pasteurisierens bei einem pH-Wert von unter 6,5 gehalten wird.

Claims (10)

  1. Ein Gellangummi mit niedriger Calciumempfindlichkeit und hohem Acylanteil, das einen Erstarrungspunkt von über 70 °C aufweist und durch ein Verfahren hergestellt wird, das das Herstellen einer Gellangummi-Fermentationsbrühe, das Anpassen des pH-Werts der nativen Gellan-Fermentationsbrühe auf unter 6,5 durch Zugabe einer Säure und dann das Pasteurisieren der Brühe beinhaltet, wobei die Fermentationsbrühe während des Pasteurisierens bei einem pH-Wert von unter 6,5 gehalten wird.
  2. Gellangummi mit niedriger Calciumempfindlichkeit und hohem Acylanteil gemäß Anspruch 1, das eine geringe thermische Hysterese aufweist.
  3. Ein Getränk, beinhaltend suspendierte Partikel und ein Gellangummi mit niedriger Calciumempfindlichkeit und hohem Acylanteil, wobei das Gellangummi durch ein Verfahren hergestellt wird, das das Herstellen einer Gellangummi-Fermentationsbrühe, das Anpassen des pH-Werts der nativen Gellan-Fermentationsbrühe auf unter 6,5 durch Zugabe einer Säure und dann das Pasteurisieren der Brühe beinhaltet, wobei die Fermentationsbrühe während des Pasteurisierens bei einem pH-Wert von unter 6,5 gehalten wird.
  4. Getränk gemäß Anspruch 3, wobei das Gellangummi mit niedriger Calciumempfindlichkeit und hohem Acylanteil eine Erstarrungstemperatur von über 70 °C aufweist.
  5. Getränk gemäß Anspruch 3, wobei das Gellangummi mit niedriger Calciumempfindlichkeit und hohem Acylanteil eine geringe thermische Hysterese aufweist.
  6. Getränk gemäß Anspruch 3, wobei die suspendierten Partikel aus der Gruppe ausgewählt sind, die aus Fruchtfleisch, Kakaopulvem, Mineralstoffen, Gelstückchen, Sojaprotein, Molkemikropartikeln, emulgierten Aromaölen und Mischungen davon besteht.
  7. Getränk gemäß Anspruch 3, wobei die Konzentration von Gellangummi 0,01 bis 0,05 Gew.-% beträgt.
  8. Getränk gemäß Anspruch 3, wobei die Konzentration von Gellangummi 0,06 bis 0,20 Gew.-% beträgt.
  9. Getränk gemäß Anspruch 3, ferner beinhaltend unlösliche oder lösliche Calciumsalze.
  10. Getränk gemäß Anspruch 3, wobei das Getränk eines auf Milchbasis, Sojabasis, Fruchtbasis, Ernährungsbasis ist oder ein Mahlzeitenersatz ist oder ballaststoffreiche Abführmittel sind.
DE17207787.7T 2004-05-26 2005-05-24 Calciumstabiler Gellan-Gummi mit hohem Acylgehalt für eine verbesserte Kolloidstabilität in Getränken Pending DE17207787T1 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US57421504P 2004-05-26 2004-05-26
US574215P 2004-05-26
EP17207787.7A EP3330381A1 (de) 2004-05-26 2005-05-24 Calciumstabiler gellan-gummi mit hohem acylgehalt für eine verbesserte kolloidstabilität in getränken

Publications (1)

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DE17207787T1 true DE17207787T1 (de) 2018-08-30

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DE17207787.7T Pending DE17207787T1 (de) 2004-05-26 2005-05-24 Calciumstabiler Gellan-Gummi mit hohem Acylgehalt für eine verbesserte Kolloidstabilität in Getränken

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US (3) US8513408B2 (de)
EP (2) EP1771086B1 (de)
JP (1) JP5419349B2 (de)
CN (1) CN101001538B (de)
AR (2) AR049120A1 (de)
BR (1) BRPI0511559B1 (de)
CA (1) CA2568204C (de)
DE (1) DE17207787T1 (de)
DK (1) DK1771086T3 (de)
ES (2) ES2676569T1 (de)
MX (1) MXPA06013781A (de)
PE (1) PE20060073A1 (de)
PL (2) PL1771086T3 (de)
RU (1) RU2377870C2 (de)
TW (1) TWI376205B (de)
WO (1) WO2005117607A2 (de)

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PL1771086T3 (pl) 2018-10-31
US8883240B2 (en) 2014-11-11
US8513408B2 (en) 2013-08-20
US20050266138A1 (en) 2005-12-01
JP2008500048A (ja) 2008-01-10
BRPI0511559B1 (pt) 2016-04-19
US20130302502A1 (en) 2013-11-14
JP5419349B2 (ja) 2014-02-19
WO2005117607A3 (en) 2006-11-30
AR087531A2 (es) 2014-04-03
EP1771086B1 (de) 2018-04-25
RU2006145705A (ru) 2008-07-10
RU2377870C2 (ru) 2010-01-10
CN101001538B (zh) 2010-06-09
AR049120A1 (es) 2006-06-28
WO2005117607A2 (en) 2005-12-15
PE20060073A1 (es) 2006-02-27
MXPA06013781A (es) 2007-05-09
EP1771086A4 (de) 2010-09-29
EP3330381A1 (de) 2018-06-06
EP1771086A2 (de) 2007-04-11
CA2568204A1 (en) 2005-12-15
BRPI0511559A (pt) 2008-01-02
TWI376205B (en) 2012-11-11
DK1771086T3 (en) 2018-07-02
ES2675225T3 (es) 2018-07-09
CA2568204C (en) 2012-07-10
ES2676569T1 (es) 2018-07-23
PL381703A1 (pl) 2007-06-25
CN101001538A (zh) 2007-07-18
TW200626076A (en) 2006-08-01
US20150044353A1 (en) 2015-02-12

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