DK158586B - PROCEDURE FOR THE PREPARATION OF A WATER DISPERSIBLE CELLULOSE DERIVED POWDER - Google Patents
PROCEDURE FOR THE PREPARATION OF A WATER DISPERSIBLE CELLULOSE DERIVED POWDER Download PDFInfo
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- DK158586B DK158586B DK223479A DK223479A DK158586B DK 158586 B DK158586 B DK 158586B DK 223479 A DK223479 A DK 223479A DK 223479 A DK223479 A DK 223479A DK 158586 B DK158586 B DK 158586B
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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
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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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
- 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
- A23L29/27—Xanthan not combined with other microbial gums
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Description
DK 158586BDK 158586B
Den foreliggende opfindelse angår en fremgangsmåde til fremstilling af et vanddispergerbart cellulose-afledt pulver, der er anvendeligt som stabiliseringsmiddel i et antal forskellige produkter, og som er særligt anvende-5 ligt som stabiliseringsmiddel, der samtidigt fremmer cre-methed og konsistens af frosne fødevarer inden for meje-risektoren som f.eks. flødeis, mælkeis, frossen yoghurt og lign.The present invention relates to a process for preparing a water-dispersible cellulose-derived powder useful as a stabilizer in a variety of products, and which is particularly useful as a stabilizer which simultaneously promotes the crunch and consistency of frozen foods. for the dairy sector such as cream ice cream, milk ice cream, frozen yogurt and the like.
10 Man kender cellulose-afledte pulvere, der er i stand til at danne en stabil, thixotropisk gel. De pulverformede partikler af et sådant pulver omfatter /5-1,4-glucan, hvormed er intimt tilknyttet en lille mængde af en særlig form af natriumcarboxymethylcellulose (CMC). Dette pulver 15 er blevet anvendt i stor udstrækning i et stort antal forskellige produkter til et stort antal forskellige formål, herunder anvendelse som stabiliseringsmiddel, d.v.s. middel til stabilisering af strukturen og bevarelsen af cremethed, konsistens og ensartethed, i flødeis, mælkeis 20 og lign. I visse lande, særligt i Japan og i et antal vesteuropæiske lande, er anvendelsen af CMC i fødevare-produkter imidlertid uacceptabel på grund af stoffets syntetiske oprindelse. Inden for den kendte teknik foreslås det at anvende forskellige andre materialer såsom 25 gummiarter, sukkerarter og andre ting i stedet for det CMC, der anvendes i forbindelse med /5-1,4-glucan. Disse omtalte andre materialer udøver imidlertid, når de anvendes hver for sig sammen med /5-1,4-glucan-partikler, ikke alle CMS’s omtalte stabiliserende funktioner, og de 30 frembyder ikke muligheden for et pulver, der er i stand til at fungere lige så godt som stabiliseringsmiddel for frosne fødevareprodukter inden for mejerisektoren, som et pulver, der indeholder /5-1,4-glucan samt CMC.Cellulose-derived powders are known which are capable of forming a stable thixotropic gel. The powdered particles of such a powder comprise / 5-1,4-glucan, which is intimately associated with a small amount of a special form of sodium carboxymethyl cellulose (CMC). This powder 15 has been widely used in a large number of different products for a wide variety of purposes, including use as a stabilizing agent, i.e. means for stabilizing the structure and preserving creaminess, consistency and uniformity, in cream ice cream, milk ice cream 20 and the like. However, in some countries, especially in Japan and in a number of Western European countries, the use of CMC in food products is unacceptable due to the synthetic origin of the substance. In the prior art, it is proposed to use various other materials such as gums, sugars and other things in place of the CMC used in conjunction with / 5-1,4-glucan. However, these other materials mentioned, when used separately with / 5-1,4-glucan particles, do not have all of the CMS's mentioned stabilizing functions, and the 30 do not offer the possibility of a powder capable of functioning as good as a stabilizer for frozen food products in the dairy sector, as a powder containing / 5-1,4-glucan as well as CMC.
35 Det er det primære formål med den foreliggende opfindelse at tilvejebringe et cellulosepulver, der er i stand til at danne en kolloid-dispersion af /5-1,4-glucan-partikler,It is the primary object of the present invention to provide a cellulose powder capable of forming a colloid dispersion of / 5-1,4-glucan particles.
: DK 158586B: DK 158586B
2 hvilket pulver er i stand til at fungere som stabiliseringsmiddel, og som ligeledes er i stand til at fremme strukturen og finstrukturen af frosne fødemidler inden for mejerisektoren på stort set samme måde, som det pul-5 ver, der også er betegnet som cellulosepulver, men uden at indeholde CMC som bestanddel i pulveret. Ifølge den foreliggende opfindelse opnås dette formål ved, at man til finfordel te /5-1,4-glucan-partikler knytter en kombination af to additiver, nemlig et kulhydratsødemiddel og 10 en hydrokolloidgummiart, og fremgangsmåden ifølge opfindelsen er ejendommelig ved det i krav l's kendetegnede del angivne. Særlige sødemidler og særlige hydrokolloider anvendes i nærmere beskrevne mængder.2 which powder is capable of acting as a stabilizer and which is also capable of promoting the structure and fine structure of frozen foods in the dairy sector in much the same way as the powder also referred to as cellulose powder; but without containing CMC as a component of the powder. According to the present invention, this object is achieved by attaching to a finely divided tea / 5-1,4-glucan particle a combination of two additives, namely a carbohydrate sweetener and a hydrocolloid gum, and the process according to the invention is characterized by the method of claim 1. featured part indicated. Particular sweeteners and special hydrocolloids are used in the quantities described.
15 Som det er kendt for fagmanden, kan 0-1,4-glucan udvindes ved at anvende en hvilken som helst ønsket kemisk nedbrydningsmetode til et udvalgt cellulosemateriale. Efter afslutning af den ønskede nedbrydning opsamles resten i form af en filterkage og vaskes omhyggeligt til fjernelse 20 af opløselige urenheder. Den vaskede kage, der fortrinsvis indeholder ca. 40% tørstof, underkastes derpå mekanisk finfordeling. Ved den kemiske nedbrydningsbehandling og den efterfølgende vaskning frigøres mikrokrystallinsk cellulose ved spaltning af cellulosekæderne i de amorfe 25 områder, men de individuelle små krystaller forbliver stadig bundet til hinanden gennem en hydrogen-binding.As is well known to those skilled in the art, 0-1,4-glucan can be recovered by using any desired chemical degradation method for a selected cellulose material. Upon completion of the desired degradation, the residue is collected in the form of a filter cake and washed thoroughly to remove soluble impurities. The washed cake, which preferably contains approx. 40% solids are then subjected to mechanical atomization. In the chemical degradation treatment and subsequent washing, microcrystalline cellulose is released by cleavage of the cellulose chains in the amorphous regions, but the individual small crystals still remain bound to each other through a hydrogen bond.
Disse individuelle små krystaller må adskilles eller skrælles af det behandlede fiber eller fragment. Under disintegrationen dannes der friskdannede overflader, ef-30 terhånden som mikrokrystallerne adskilles fra det nedbrudte materiale, og med mindre de individuelle mikrokry-staller fastholdes i en adskilt tilstand, vil de slutte sig sammen igen. For at opnå tilstrækkelig effektiv forskydning må faststofindholdet af den masse, der underka-35 stes disintegrationen, være tilstrækkelig høj til at frembyde en effektiv overførelse af forskydningskræfterne. På den anden side bør faststof indholdet ikke være såThese individual small crystals must be separated or peeled by the processed fiber or fragment. During disintegration, freshly formed surfaces are formed, as the microcrystals are separated from the degraded material, and unless the individual microcrystals are retained in a separated state, they will reconnect. In order to achieve sufficiently effective shear, the solids content of the mass subjected to disintegration must be sufficiently high to provide an effective transfer of shear forces. On the other hand, the solids content should not be so
3 DK 158586B3 DK 158586B
højt, at det tillader de adskilte mikrokrystaller at flyde sammen igen og danne større aggregater, fordi utilstrækkeligt vand er tilstede til at hydratisere de dannede overflader på krystallerne.high, that it allows the separated microcrystals to flow together again to form larger aggregates because insufficient water is present to hydrate the formed surfaces of the crystals.
55
Den mekaniske sønderdeling kan udføres ved hjælp af forskelligt standardudstyr såsom husholdningsblandere, planetblandere, kuglemøller, knusemøller, hurtigtgående o-verskæringsmøller og lignende. Resterne fra hydrolysebe-10 handlingen fortrinsvis i nærvær af et vandigt medium kan ligeledes underkastes en forskydningsindvirkning eller blive gnedet mellem partiklerne, ved at man tvinger blandingen af rester og vandigt medium gennem kanaler af begrænset tværsnit, således som man finder dem i perforere-15 de plader. Nedbrydningen skal være tilstrækkelig effektiv til dannelsen af en masse, i hvilken en procentdel og fortrinsvis mindst 30% af partiklerne har en gennemsnitlig længde, der ikke er større end ca. 1,0 am., således som man fastlægger den ved elektronmikroskopi. Visse af 20 partiklerne i en sådan masse kan have en længde eller en største dimension så lille som nogle få hundrededele af en am.The mechanical shredding can be carried out by various standard equipment such as household mixers, planetary mixers, ball mills, crushing mills, fast-moving o-cutting mills and the like. The residues from the hydrolysis treatment, preferably in the presence of an aqueous medium, may also be subjected to a shear action or be rubbed between the particles by forcing the mixture of residues and aqueous medium through channels of limited cross-section, as found in perforated media. Record. The degradation must be sufficiently effective for the formation of a mass in which a percentage and preferably at least 30% of the particles have an average length not greater than about 10%. 1.0 am, as determined by electron microscopy. Certain of the 20 particles in such a mass can have a length or largest dimension as small as a few hundredths of an am.
Det er naturligvis af praktiske grunde ønskværdigt at 25 tørre det nedbrudte materiale. Det tørrede produkt bliver hårdt som horn sandsynligvis grundet sammenknytning af et antal mindre partikler, der bindes sammen ved hydrogenbindinger under tørringen. Sådanne bindingskræfter er næsten lige så stærke som primære valensbindinger, og når 30 det tørrede produkt skal fordeles igen i vandigt medium kræves betydelige mængder energi til at bryde hydrogenbindingerne. For at forhindre denne hydrogen-binding har man foreslået at overtrække 0-1,4-glucan-partiklerne med et grænsemateriale, og skønt man har foreslået et stort 35 antal forskellige materialer, der er nyttige til dette formål, ved man, at en særlig form for CMC er den meste effektive. Ifølge den foreliggende opfindelse undgår manIt is of course desirable, for practical reasons, to dry the degraded material. The dried product becomes hard as horn probably due to the interconnection of a number of smaller particles which are bonded together by hydrogen bonds during drying. Such bonding forces are almost as strong as primary valence bonds, and when the dried product is to be redistributed in aqueous medium considerable amounts of energy are required to break the hydrogen bonds. In order to prevent this hydrogen bond, it has been proposed to coat the 0-1,4-glucan particles with a boundary material, and although a large number of different materials useful for this purpose have been proposed, it is known that a particular form of CMC is most effective. According to the present invention, it is avoided
, DK 158586B, DK 158586B
4 anvendelsen af CMC, og i stedet for dette anvender man en kombination af additiver, der består af et kulhydratsøde-middel og en hydrokolloidgummiart. Disse materialer kan kombineres med 0-1,4-glucan på samme, men iøvrigt ikke 5 nærmere fastlagte måde, der dog viser sig ved slutprodukternes egenskaber, som CMC knyttes til 0-1,4-glucan ifølge den kendte teknik.4 the use of CMC, and instead of this, a combination of additives consisting of a carbohydrate sweetener and a hydrocolloid gum type is used. These materials can be combined with 0-1,4-glucan in the same but not otherwise defined manner, which, however, is shown by the properties of the final products, which CMC is linked to 0-1,4-glucan according to the prior art.
Som tidligere omtalt har den foreliggende opfindelse til 10 formål at fremskaffe et cellulose-afledt pulver, der ikke alene er i stand til at danne en kolloid dispersion af 0- 1,4-glucan-partikler, men som tilvejebringer en sådan dispersion, der er i stand til at forbedre både cremethed og konsistens af frosne fødevarer inden for mejerisek-15 toren, og som også er nyttig inden for andre områder, hvori indgår levnedsmidler i emulgeret form. Man har fundet, at ved at sammenknytte med 0-1,4-glucan-partiklerne et enkelt additiv af forskellige gummiarter, der er forskellige fra CMC, kan der opnås en god cremethed til et 20 frossent fødevareprodukt af mejeritypen, men konsistensen er grov, isagtig, og den mangler fuldstændig modstandsdygtighed over for varmechock. Mikroskopisk analyse af dispersionen af 0-1,4-galucan og hydrokolloidgummiart i det frosne produkt viste en ufuldstændig dispersion af 0-25 1,4-glucan-mikrokrystallerne i hvert enkelt tilfælde, og i mange tilfælde var manglende stabilisering af emulsionen åbenbar. De undersøgte hydrokolloidgummiarter omfattede guargummi, Johannesbrødkærnemel, gummiarabicum, na-triumalginat, propylenglycolalginat, karragenan, karaya-30 gummi og xanthan.As previously discussed, the present invention has for its object to provide a cellulose-derived powder which is not only capable of forming a colloidal dispersion of 0-1,4-glucan particles, but which provides such dispersion that is capable of improving both creaminess and consistency of frozen foods in the dairy sector, and which is also useful in other fields which include food in emulsified form. It has been found that by associating with the 0-1,4-glucan particles a single additive of various gums different from CMC, a good creaminess can be obtained for a 20 dairy frozen food product, but the consistency is coarse. icy and it lacks complete resistance to heat shock. Microscopic analysis of the dispersion of 0-1,4-galucan and hydrocolloid gum species in the frozen product showed incomplete dispersion of the 0-25 1,4-glucan microcrystals in each case, and in many cases failure to stabilize the emulsion was evident. The hydrocolloid gums examined included guar gum, locust bean flour, gum arabic, sodium alginate, propylene glycol alginate, carrageenan, karaya gum and xanthan.
Udover at tilsætte til 0-1,4-glucan en enkelt gummiart blev enkelte sødemidler tilsat 0-1,4-glucan, i særdeleshed kulhydratsødemiddel, såsom saccharose, dextrose og 35 hydrolyserede kornproduktfaststoffer (HCS). Når de nævnte 0-1,4-glucan/kulhydratsødemiddel-blandinger blev anvendt i en typisk mælkeisformulering, fandt man, at dispersio- 5In addition to adding 0-1,4-glucan to a single gum type, single sweeteners were added to 0-1,4-glucan, in particular carbohydrate sweeteners such as sucrose, dextrose and hydrolyzed cereal product solids (HCS). When the said 0-1,4-glucan / carbohydrate sweetener mixtures were used in a typical milk ice cream formulation, it was found that
DK 158586BDK 158586B
nen af 0-1,4-glucan-mikrokrystallerne var betydeligt forbedret i forhold til /3-1,4-glucan/hydrokolloidgummiart-blandingerne. De hydrolyserede kornproduktfaststoffer blev fundet som frembringende de bedste resultater. Skønt 5 disse formuleringer førte til forbedret dispergering af 0-1,4-glucan-partiklerne og også til forbedret konsistens af det frosne mejeriprodukt, var cremetheden af produktet ikke i væsentlig grad forbedret i forhold til carbonhy-dratsødestof-holdige produkter med /3-1,4-glucan og hydro-10 lyseret kornprodukt.one of the 0-1,4-glucan microcrystals was significantly improved over the / 3-1,4-glucan / hydrocolloid rubber species mixtures. The hydrolyzed grain product solids were found to produce the best results. Although these formulations led to improved dispersion of the 0-1,4-glucan particles and also to improved consistency of the frozen dairy product, the creaminess of the product was not significantly improved over carbohydrate sweetener containing products with / 1,4-glucan and hydrolysed grain product.
Skønt intet enkelt additiv forskelligt fra CMC, hvad enten det var gummiart eller et kulhydratsødemiddel, gav fuldt tilfredsstillende resultater, når det blev anvendt 15 som bestanddel i et frossent mejeriprodukt, har man fundet, at visse tre-komponentsystemer giver fremragende resultater. Nøglen til tre-komponentsystemet er kulhydrat-sødemiddeladditivet, som tillader dispergerbarhed for /3- 1,4-glucan-mikrokrystallerne i forbindelse med et udvalg 20 af forskellige hydrokolloidgummiarter. 0-1,4-glucans funktionelle egenskaber kan således anvendes i kombination med forskellige egenskaber ved gummiarterne.Although no single additive different from CMC, whether rubbery or a carbohydrate sweetener, gave fully satisfactory results when used as an ingredient in a frozen dairy product, certain three-component systems have been found to give excellent results. The key to the three-component system is the carbohydrate-sweetener additive, which allows dispersibility of the β-1,4-glucan microcrystals in connection with a selection of 20 different hydrocolloid gums. Thus, the functional properties of 0-1,4-glucan can be used in combination with various properties of the gums.
Man har fundet at visse trekomponentblandinger 0-1,4-glu-25 can, kulhydratsødemiddel og hydrokolloidgummi er meget effektive som stabiliseringsmiddel til sikring af god vanddispersion uden grove iskrystaller h.h.v. synerese og til forbedring af både cremethed og konsistens af frosne fødevarer af mejeritypen. Visse forbindelser, som man har 30 fundet som værende effektive bedømt ved slutproduktets fysiske og følelseskonstaterede egenskaber, herunder også ved mikroskopering, idet der opnås en virkning, der er mindst lige så god som ved brug af CMC, er som anført i det følgende, idet tallene angiver vægtdelene eller vægt-35 procentdelene: 6It has been found that certain three-component mixtures 0-1,4-glucan, carbohydrate sweetener and hydrocolloid rubber are very effective as a stabilizing agent for ensuring good water dispersion without coarse ice crystals, respectively. syneresis and to improve both creaminess and consistency of frozen dairy type foods. Certain compounds which have been found to be effective judged by the physical and sensing properties of the final product, including also by microscopy, obtaining an effect at least as good as using CMC, are as set forth below, the numbers indicate the parts by weight or the weight-35 percentages: 6
DK 158586BDK 158586B
60 0-1,4-glucan 30 HCS 10 guargummi 60 0-1,4-glucan 30 HCS 10 natriumalginat 60 0-1,4-glucan 30 HCS 10 karragenan 60 0-1,4-glucan 30 HCS 10 Johannesbrødkærnemel 5 60 0-1,4-glucan 30 HCS 10 gummiarabicum 60 0-1,4-glucan 30 HCS 10 karayagummi 60 0-1,4-glucan 30 HCS 10 propylenglycolalginat 70 0-1,4-glucan 25 HCS 5 xanthangummi 70 0-1,4-glucan 20 HCS 10 xanthangummi 10 80 0-1,4-glucan 10 HCS 10 xanthangummi 60 0-1,4-glucan 35 HCS 5 xanthangummi 60 0-1,4-glucan 30 HCS 10 xanthangummi 60 0-1,4-glucan 30 saccharose 10 xanthangummi 50 0-1,4-glucan 45 saccharose 5 xanthangummi 15 50 0-1,4-glucan 40 saccharose 10 xanthangummi 60 0-1,4-glucan 35 dextrose 5 guargummi 60 0-1,4-glucan 30 dextrose 10 guargummi 60 0-1,4-glucan 35 dextrose 5 xanthangummi 60 0-1,4-glucan 30 dextrose 10 xanthangummi 20 40 0-1,4-glucan 55 HCS 5 xanthangummi 30 0-1,4-glucan 65 HCS 5 xanthangummi 30 0-1,4-glucan 50 HCS 20 xanthangummi60 0-1,4-glucan 30 HCS 10 guar gum 60 0-1,4-glucan 30 HCS 10 sodium alginate 60 0-1,4-glucan 30 HCS 10 carrageenan 60 0-1,4-glucan 30 HCS 10 St. John's Wort 5 60 0-1,4-glucan 30 HCS 10 gum arabic 60 0-1,4-glucan 30 HCS 10 karaya gum 60 0-1,4-glucan 30 HCS 10 propylene glycol alginate 70 0-1,4-glucan 25 HCS 5 xanthan gum 70 1,4-glucan 20 HCS 10 xanthan gum 10 80 0-1,4-glucan 10 HCS 10 xanthan gum 60 0-1,4-glucan 35 HCS 5 xanthan gum 60 0-1,4-glucan 30 HCS 10 xanthan gum 60 0-1 4-glucan 30 sucrose 10 xanthan gum 50 0-1,4-glucan 45 sucrose 5 xanthan gum 15 50 0-1,4-glucan 40 sucrose 10 xanthan gum 60 0-1,4-glucan 35 dextrose 5 guar gum 60 0-1, 4-glucan 30 dextrose 10 guar gum 60 0-1,4-glucan 35 dextrose 5 xanthan gum 60 0-1,4-glucan 30 dextrose 10 xanthan gum 20 0-1,4-glucan 55 HCS 5 xanthan gum 30 0-1,4 -glucan 65 HCS 5 xanthan gum 0-1,4-glucan 50 HCS 20 xanthan gum
Andre kulhydratsødemidler, der er nyttige til udførelser 25 af opfindelsen, omfatter fructose, lactose, maltose, invert sukker, melasse, majssirupfaststoffer, dextriner, maltodextriner og galactose.Other carbohydrate sweeteners useful in embodiments of the invention include fructose, lactose, maltose, invert sugar, molasses, corn syrup solids, dextrins, maltodextrins and galactose.
Alle de ovenfor omtalte blandinger, såvel tokomponent-30 som trekomponentblandinger, blev bedømt med hensyn til cremethed, konsistent og stabilitet i flødeis, frossen yoghurt, vandis samt i en typisk mælkeisformulering som den følgende, hvori 0-1,4-glucan-kcmponenten udgør 0,80% af formuleringen: 35 7All of the above-mentioned mixtures, both two-component and three-component mixtures, were evaluated for creaminess, consistency and stability in cream ice cream, frozen yogurt, water ice cream and in a typical milk ice cream formulation as the following wherein the 0-1,4-glucan c 0.80% of formulation: 35 7
DK 158586BDK 158586B
Skummetmælkspulver 13%Skimmed milk powder 13%
Saccharose 12%Sucrose 12%
Majssirupfaststof 5%Corn syrup solid 5%
Smørfedt 4% 5 Emulgator 0,20% 0-1,4-glucan (stabilisator) 0,80%Butter grease 4% 5 Emulsifier 0.20% 0-1,4-glucan (stabilizer) 0.80%
Vand 65%Water 65%
Bestanddelene af trekomponentsystemet kan varieres i 10 mængderne inden for temmelig brede områder. 0-1,4-glucan kan varieres således fra 30 til 80% af pulverets vægt, kulhydratsødemidlet kan varieres fra 10 til 65%, og hy-drokolloidgummiarten fra 5 til 20%. Den mest effektive blanding synes at være 60% 0-1,4-glucan, 30% HCS og 10% 15 xanthangummi.The components of the three-component system can be varied in 10 quantities in fairly wide ranges. Thus, 0-1,4-glucan can be varied from 30 to 80% by weight of the powder, the carbohydrate sweetener can be varied from 10 to 65%, and the hydrocolloid gum type from 5 to 20%. The most effective mixture appears to be 60% 0-1,4-glucan, 30% HCS and 10% xanthan gum.
Tokomponent-additivet, nemlig kulhydratsødestoffet og hy-drokolloidgummiarten kan tilsættes og kombineres med 0- 1,4-glucan på forskellige måder, men stedse før det frisk 20 frigjorte og nedbrudte 0-1,4-glucan er fuldt tørret. Sødemidlet og gummiarten kan tilsættes som en dispersion til den førnævnte filterkage bestående af 0-1,4-glucan, og de tre komponenter kan derpå nedbrydes og tørres i bulk efterfulgt af formaling af den i bulk tørrede masse 25 til pulverform. På den anden side kan 0-1,4-glucan-filterkagen nedbrydes efter tilsætningen af tilstrækkelig mængde vand, og sødemidlet og gummiarten blive sat til den nedbrudte dispersion, hvorpå dispersionen forstøvningstørres til dannelse af et pulver, i hvilket de 30 enkelte partikler bestående af 0-1,4-glucan har fast knyttet til sig kulhydratsødestof og hydrokolloidgummi-arten. Meget grundig blanding af de tre komponenter i våd tilstand efterfulgt af samtidig tørring er nødvendig til fremstilling af et pulver, som efter at være blevet 35 rekonstitueret i et vandigt system frembyder en kolloid disperson af 0-1,4-glucan-partikler, der fungerer som stabilisator i frosne fødevarer af mejeritypen, og som 8The two-component additive, namely the carbohydrate sweetener and the hydrocolloid rubber species, can be added and combined with 0-1,4-glucan in various ways, but always before the freshly released and degraded 0-1,4-glucan is fully dried. The sweetener and gum type can be added as a dispersion to the aforementioned 0-1,4-glucan filter cake, and the three components can then be decomposed and dried in bulk followed by grinding the bulk dried mass 25 into powder form. On the other hand, the 0-1,4-glucan filter cake can decompose after the addition of sufficient water, and the sweetener and gum species are added to the degraded dispersion, whereupon the dispersion is atomized to form a powder in which the 30 individual particles consisting of 0-1,4-glucan is firmly associated with carbohydrate sweetener and hydrocolloid rubber species. Very thorough mixing of the three wet state components followed by simultaneous drying is required to prepare a powder which, after being reconstituted in an aqueous system, presents a colloidal dispersion of 0-1,4-glucan particles which functions as a stabilizer in frozen foods of the dairy type and as 8
DK 158586BDK 158586B
forbedrer både cremethed og konsistens.improves both creaminess and consistency.
5 10 15 20 25 30 355 10 15 20 25 30 35
Claims (3)
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US91165878A | 1978-05-31 | 1978-05-31 | |
| US91165878 | 1978-05-31 | ||
| US06/008,672 US4263334A (en) | 1978-05-31 | 1979-02-02 | Water dispersible cellulosic powder and method of making the same |
| US867279 | 1997-06-02 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DK223479A DK223479A (en) | 1979-12-01 |
| DK158586B true DK158586B (en) | 1990-06-11 |
| DK158586C DK158586C (en) | 1990-11-05 |
Family
ID=26678452
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK223479A DK158586C (en) | 1978-05-31 | 1979-05-30 | PROCEDURE FOR THE PREPARATION OF A WATER DISPERSIBLE CELLULOSE DERIVED POWDER |
Country Status (5)
| Country | Link |
|---|---|
| DE (1) | DE2964195D1 (en) |
| DK (1) | DK158586C (en) |
| IE (1) | IE48142B1 (en) |
| IN (1) | IN152236B (en) |
| NZ (1) | NZ190608A (en) |
-
1979
- 1979-05-23 DE DE7979300912T patent/DE2964195D1/en not_active Expired
- 1979-05-29 IN IN384/DEL/79A patent/IN152236B/en unknown
- 1979-05-30 DK DK223479A patent/DK158586C/en active
- 1979-05-30 NZ NZ190608A patent/NZ190608A/en unknown
- 1979-08-08 IE IE877/79A patent/IE48142B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DK158586C (en) | 1990-11-05 |
| DK223479A (en) | 1979-12-01 |
| IE48142B1 (en) | 1984-10-03 |
| IN152236B (en) | 1983-11-26 |
| IE790877L (en) | 1979-11-30 |
| NZ190608A (en) | 1981-02-11 |
| DE2964195D1 (en) | 1983-01-13 |
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