Classifications

• • 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
  • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
  • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/145—Acids, anhydrides or salts thereof
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
• • 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
  • A23C19/00—Cheese; Cheese preparations; Making thereof
  • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
  • A23C19/068—Particular types of cheese
  • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
  • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
• • 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
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
  • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
• • 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
  • A23G3/343—Products for covering, coating, finishing, decorating
• • 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
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/52—Aerated, foamed, cellular or porous products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
  • A23J3/06—Gelatine
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/04—Animal proteins
  • A23J3/08—Dairy proteins
• • 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
• • 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
• • 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
  • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
• • 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
• • 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
• • 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
  • A23G2220/00—Products with special structure
  • A23G2220/02—Foamed, gas-expanded or cellular products

Definitions

• the present invention relates to ionic complexes comprising emulsifiers. More particularly, it refers to ionic complexes of ionizable emulsifiers with ionizable polypeptides and/or ionizable hydrocolloids.
• Fat performs a number of functions in food. It is a major contributor to the mouthfeel and texture of many foods. Additionally, fat is largely responsible for the opacity and sheen of foods such as sour cream, mayonnaise and ice cream. In foods such as butter and margarine, the crystalline nature of fats provides the structure necessary for the product. In baked goods, fat is important for the desirable texture of many products and prevention of staling.
• the C 12 (lauric), C 14 (myristic) and C 16 (palmitic) fatty acids have been implicated as the primary cholesterol-raising components of dietary fat, while stearic acid (C 18 ) has been demonstrated not to have this undesirable effect.
• C 18 stearic acid
• trans-unsaturated fatty acids, formed during the hydrogenation of vegetable oils have been shown to have the same undesirable effects on b.ood l ⁇ pids as do the C 12 -C 16 fatty acids.
• butter owes its structure to the high degree of saturated fatty acids contained in butterfat.
• Margarine is prepared from hydrogenated vegetable oil, in which saturated and trans-unsaturated fatty acids are present in large amounts and contribute crystallinity.
• butter and margarine are water-in-oil emulsions which owe their stability to the crystalline nature of the fat.
• the stabilizing influence of fats containing saturated and trans- unsaturated fatty acids becomes more important to the product's structure as more and more water is incorporated to reduce fat levels.
• Shortening consists of hydrogenated vegetable oil, animal fat (such as lard or suet) or the so-called tropical oils (palm oil, palm kernel oil and coconut oil) which contain high levels of saturated fatty acids.
• 4,411 ,926 describes the preparation of a protein stabilizer for frozen foamed emulsions which comprises co-drying an aqueous dispersion comprising a protein, an ionizable or non-ionizable emulsifier and a sugar, the pH of the emulsion having been adjusted to between 6.0 and 9.0 by addition of a base.
• United States Patent No. 4,615,900 describes the use of the protein stabilizer of United States Patent No. 4,411 ,926 to improve the flavor impact and mouthfeel of beverages.
• European Patent Application No. 238,330 refers to modified emulsifiers, useful in the preparation of food and beverage emulsions formed from oppositely charged emulsifiers and hydrocolloids and a stabilizer comprising a network-forming component.
• Japanese Patent Application 2109942 describes a gel contained in meat or fish processed food, obtained by heat treatment or treatment at a low temperature of an aqueous mixture of emulsifier, soybean protein and water.
• European Patent Application No.440,561 describes a means of purifying protein by precipitation with fatty acids.
• Japanese Patent Applications Nos. 63071 133 and 63071 134 describe bread improving agents containing natural gums and giyceride fatty acid esters.
• the present invention provides a new class of ionic complexes of ionizable emulsifiers with ionizable polypeptides and/or ionizable hydrocolloids and the process of employing these complexes in food compositions.
• These complexes function as fat mimetics, oil stiffeners, emulsion stiffeners, opacification agents, foam stabilizers, flavor modifiers, and emulsifiers.
• ionizable substance is one which contains polar functional groups which can become charged under conditions known to the art.
• ionizable emulsifiers include those containing carboxylic acid groups which upon dissolution or treatment with base form carboxylate ions.
• a composition comprising an ionic complex formed from at least one ionizable emulsifier and one or more substances selected from the group consisting of ionizable polypeptides and ionizable hydrocolloids, with the proviso that if the charges on said emulsifier, polypeptide and hydrocolloid are of the same sign, said complex is formed in the presence of a cross-linking agent.
• references to ionizable emulsifiers, ionizable polypeptides, ionizable hydrocolloids and cross-linking agents throughout this application are meant to include their salts.
• said emulsifier, polypeptide r hydrocolloid and cross-linking agent are edible.
• a preferred aspect of the first embodiment is one wherein said polypeptide is a protein or protein hydrolyzate.
• the complex is formed from said emulsifier, polypeptide and hydrocolloid.
• the complex is formed from said emulsifier and polypeptide in the absence of said hydrocolloid.
• Another preferred aspect of the above embodiment provides for a complex formed from said emulsifier and hydrocolloid in the absence of said polypeptide.
• Yet another aspect of the embodiment is one wherein the charges on said emulsifier, polypeptide and/or hydrocolloid are of the same sign and said complex is formed in the presence of a cross-linking agent.
• a composition of the first embodiment wherein said complex is prepared by a) admixing said emulsifier and an aqueous solution of said polypeptide and/or hydrocolloid and said crosslinking agent, if present, and b) heating and stirring the resultant mixture until any precipitate formed in a) disperses in the aqueous medium to form a dispersion.
• the process further comprises treating the above-indicated dispersion with a pH adjusting composition until the viscosity and opacity of the mixture is raised to a desired level.
• a third embodiment of the invention provides for a foodstuff comprising a composition comprising an ionic complex formed from at least one ionizable emulsifier and one or more substances selected from the group consisting of ionizable polypeptides and ionizable hydrocolloids, with the proviso that if the charges on said emulsifier, polypeptide and hydrocolloid are " of the same sign, said complex is formed in the presence of a cross-linking agent.
• foodstuffs comprising said complex, said foodstuff selected from the group consisting of spreads, margarines, shortenings, frozen desserts, salad dressings, dips for crackers, dips for chips, dips for vegetables, confections having normally present triglycerides, whipped toppings, frostings, fillings for cakes, fillings for cookies, whipped desserts, gelled desserts, puddings, beverages, soups, and baked goods.
• a fourth embodiment of the invention provides a process for preparing a composition comprising an ionic complex formed from at least one ionizable emulsifier, and one or more substances selected from the group consisting of ionizable polypeptides and ionizable hydrocolloids, with the proviso that if the charges on said emulsifier, polypeptide and hydrocolloid and are of the same sign, said complex is formed in the presence of a cross-linking agent, wherein said process comprises the steps of a) admixing said emulsifier, an aqueous solution of said polypeptide and/or hydrocolloid, and said crosslinking agent, if present; and b) heating and stirring said mixture until any precipitate formed therein disperses in the aqueous medium.
• the process further comprises treating the above-indicated dispersion with a pH adjusting composition until the viscosity and opacity of the mixture is raised to a desired level.
• a method for reducing the fat content of a food containing an edible oil or fat comprising replacing at least a portion of the normally present edible oil or fat with a composition comprising an ionic complex formed from at least one ionizable emulsifier and one or more substances selected from the group consisting of ionizable polypeptides and ionizable hydrocolloids, with the proviso that if the charges on said emulsifier, polypeptide and hydrocolloid are of the same sign, said complex is formed in the presence of a cross ⁇ linking agent.
• Another embodiment of the invention provides a method of using an ionic complex as described with respect to the first embodiment to increase the viscosity of oils.
• Yet another embodiment of the present invention provides a method of using an ionic complex as described with respect to the first embodiment to increase the viscosity of emulsions.
• Another embodiment of the invention provides a method of using an ionic complex as described with respect to the first embodiment to increase the opacity of low fat emulsions.
• Yet another embodiment of the invention provides a method for using an ionic complex as described with respect to the first embodiment as a fat substitute.
• the instant invention is directed to a composition
• a composition comprising an ionic complex formed from at least one ionizable emulsifier, and one or more substances selected from the group consisting of ionizable polypeptides and ionizable hydrocolloids, with the proviso that if the charges on said emulsifier, polypeptide and hydrocolloid are of the same sign said complex is formed in the presence of a cross-linking agent.
• a preferred composition is one wherein the complex is formed from at least one ionizable emulsifier, at least one ionizable polypeptide and at least one ionizable hydrocolloid.
• Another preferred composition is one wherein said complex is formed from said emulsifier and polypeptide in the absence of an ionizable hydrocolloid.
• compositions are one wherein said complex is formed from said emulsifier and hydrocolloid in the absence of an ionizable polypeptide.
• said ionizable polypeptide is a protein.
• Emulsifiers for use in the practice of the invention are selected from the group consisting of ionizable group containing esters of fatty acids with polyhydroxy compounds, ionizable group containing esters of fatty alcohols with acids selected from the group consisting of polycarboxylic, poly(sulfato), poIy(sulfonato) r poly(phosphato) and poly(phosphonato) acids, lecithin and derivatives thereof; fatty acids; and combinations thereof.
• the preferred polypeptides which may be used in the practice of the invention are proteins selected from the group consisting of milk proteins, animal proteins, vegetable proteins and combinations thereof.
• Non-limiting examples of preferred proteins are casein, whey protein concentrate, sweet dairy whey, gelatin and derivatives (e.g., gelatin hydrolyzates and succinylated gelatin).
• Non-limiting examples of hydrocolloids useful in the practice of the invention include carrageenan, alginic acid, agar, gum arabic, gum tragacanth, xanthan gum, gelian gum, furcellaran, carboxymethylcellulose, pectin, modified food starches and chitosan.
• Cross-linking agents useful in the practice of the invention include polyvalent cations, polyvalent anions; and precursors thereof.
• the choice between polyvalent cations and polyvalent anions will be determined by the sign of the charges on said emulsifier, polypeptide and/or hydrocolloid.
• Polyvalent anions useful in the practice of the invention are illustrated by C0 3 “2 , S0 4 '2 , HP0 4 '2 , P0 4 "3 , borates, poly(sulfonato) organic compounds, poly(sulfato) organic compounds, poly(phosphonato) organic compounds, poly(phosphato) organic compounds, poly(carboxyl) compounds; precursors thereof; and combinations thereof wherein the polyvalent cations are exemplified by polyvalent cations of elements of groups II and III of the Periodic Table, transition metals, polyammonium compounds; and combinations thereof.
• HS0 4 " and H 2 P0 4 ' are examples of precursors for polyvalent anions.
• Preferred polyvalent cations are selected from Calcium (Ca), Chromium (Cr),
• the complex further comprises a pH adjusting agent which will effect increases in the viscosity and/or opacity of aqueous dispersions of the composition.
• a preferred complex of the above composition comprises from about 0.1 to about 99.98 % of said emulsifier, from about 0.01 to about 99.5 % of said polypeptide and from about 0.01 to about 40 % of said hydrocolloid.
• the above complex comprises from about 5 to about 50 % of said emulsifier, from about 50 to about 95 % of said polypeptide and from about 0.1 to about 2.5 % of said hydrocolloid.
• Another preferred complex of the above composition comprises from about 0.1 to about 90 % of said emulsifier and from about 10 to about 99.9 % of said polypeptide and no ionizable hydrocolloids.
• the complex comprises from about 5 to about 50 % of said emulsifier and from about 50 to about 95 % of said polypeptide.
• Yet another preferred complex of the above composition comprises from about 60 to about 99.99 % of said emulsifier and from about 0.01 to about 40 % of said hydrocolloid and no polypeptide.
• said complex comprises from about 95 to about 99.9 % of said emulsifier and from about 0.1 to about 5 % of said hydrocolloid.
• the composition comprises an aqueous dispersion of one of the above-indicated complexes.
• a composition comprising an ionic complex as described with respect to the first embodiment wherein said complex is prepared by a) admixing said emulsifier and an aqueous solution of said polypeptide and/or hydrocolloid or salts thereof and said crosslinking composition, if present, and b) heating and stirring the above mixture until any precipitate formed in step a) disperses in the aqueous medium to form a dispersion.
• the process further comprises treating the above-indicated dispersion with a pH adjusting composition until the viscosity and opacity of the mixture is raised to a desired level.
• the dispersion is dehydrated.
• Dehydration may be effected by any means known to the art including freeze-drying, rotary evaporation, high vacuum drying and spray drying.
• composition of the invention may be used in its dehydrated form or dispersed in an aqueous medium.
• aqueous dispersion may be the above indicated dispersion formed during preparation of the composition or it may be a reconstituted dispersion formed from the dehydrated composition.
• a third embodiment of the invention provides a foodstuff comprising the above- indicated ionic complexes of the invention.
• the emulsifiers, polypeptides, hydrocolloids and cross-linking agents useful in the practice of the foodstuff embodiment are components approved for food use.
• the user will select specific components, in accordance with the desired application, from amongst those which are Generally Recognized as Safe (GRAS) or approved as food additives or ingredients.
• GRAS Generally Recognized as Safe
• the foodstuff will also comprise at least one additive selected from the group consisting of edible fats or oils, fat mimetics, gel-forming compositions, flavorants, colorants, sweeteners, fat extenders and . salts.
• a fourth embodiment of the invention comprises a process, for preparing a composition comprising an ionic complex as described with respect to the first embodiment, which comprises the steps of a) admixing said emulsifier, an aqueous solution of said polypeptide_and/or hydrocolloid, or salts thereof and said crosslinking agent, if present; and b) heating and stirring the resultant mixture until any precipitate formed therein disperses in the aqueous medium.
• the emuslifier is added to an aqueous solution of the polypeptide and/or hydrocolloid and cross-linking agent, if present. A precipitate is formed. The resultant mixture is heated and stirred until the precipitate is dispersed in the aqueous medium to form a dispersion.
• the above embodiment further comprises the process of dehydrating said dispersion.
• the dehydration step may be effected by any means known to the art including freeze-drying, rotational evaporation drying, vacuum drying and spray drying.
• Another preferred aspect of this embodiment comprises the step of forming an aqueous dispersion of the above composition by redispersing the above-indicated dehydrated product in an aqueous dispersion.
• a method for reducing the fat content of a food containing an edible oil or fat comprising replacing at least a portion of the normally present edible oil or fat with a composition comprising any of the ionic complexes described above.
• Another preferred modification of the above embodiment comprises an aqueous dispersion medium.
• said composition comprises at least one additive selected from the group consisting of edible oils and fats, fat mimetics, gel-forming compositions, acidic pH adjusting agents, flavorants, colorants, sweeteners, fat extending compositions, and salts.
• Fat mimetics useful in the practice of the invention include pofyol fatty acid esters, sugar fatty acid esters, polyglycerol fatty acid esters, fatty acid esters of epoxide-extended polyols, fatty acid/fatty alcohol carboxy/carboxylate esters, polysiloxanes, polyoxyalkylene fatty acid esters, fatty alcohol esters of polycarboxylic acids, malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters and dialkyl malonic acid fatty alcohol diesters; alkyl glycoside fatty acid polyesters, alpha- acylated fatty acid triglycer ⁇ des, glycerol fatty alcohol diethers, monoglyceride fatty alcohol diethers, glycerol esters of alpha-branched carboxylic acids, diol lipid analogues, poly(vinyl alcohol) fatty acid esters, tris(hydroxymethyl)alkyl esters of fatty acids, di
• compositions of the instant invention are useful as oil stiffeners, e.g., in dough additives to mimic shortening behavior with vegetable oil, in cheese analogs employing vegetable oils rather than milkfat and in spread compositions employing polyunsaturated vegetable oils rather than saturated or partially hydrogenated fats; as texturizers, e.g.
• candies such as nougats and caramels, cheese analogs, peanut butter, creamy salad dressings; as opacifiers in, for instance, mayonnaise, sour cream, dairy sauces, soups, instant (dry mix) sauces and beverages (as a replacement for brominated vegetable oil); and as foam stabilizers in, e.g., whipped toppings, frozen dairy deserts, puddings and mousses; as flavor modifiers, e.g., in softening the impact of sharp flavor components (such as aldehydes) in lower- fat foods; as drug delivery vehicles; and as a means of improving stability and acceptability of ⁇ -2> and a/-6 fatty acids in foods by complexation of the acids with, e.g., polypeptides.
• FMC Gelcarin GP812 carrageenan was added to 100 grams of deionized water, and blending was continued for about 3 minutes until the carrageenan had dissolved. With stirring, the resulting solution was added to 500 grams of deionized water. With continued stirring, 1.7 grams of calcium lactate and 100.0 grams of Henkel-Emersol
• Ecco Code 100 milk protein (Erie Foods) was added to 600 grams of deionized water. After the protein had dissolved, 100.0 grams of Henkel-Emersol 633260/40 stearic/palmitic acid was added and the mixture was slowly heated with continued stirring. When the temperature reached approximately 55° C, a waxy precipitate formed, then dispersed upon continued stirring and heating. When the temperature of the mixture reached 75°C, the pH was adjusted from approximately 4.5 to 6.8 with 50% sodium hydroxide solution. During pH adjustment, the mixture rapidly increased in opacity and viscosity. The hot mixture was transferred to a jar, allowed to cool to room temperature, then refrigerated. The chilled product had the appearance, odor, and mixture of tallow.
• EXAMPLE 7 COMPLEX OF MILK PROTEIN WITH DIACETYLTARTARIC ACID ESTERS OF MONOGLYCERIDES With stirring, 40.0 grams of Ecco Code 100 milk protein (Erie Foods) was added to 600 grams of deionized water. After the protein had dissolved, 100.0 grams of Grindsted Panodan 150 (monoglycerides) was added and the mixture was slowly heated with continued stirring. When the temperature reached approximately 55 °C, a waxy precipitate formed, then dispersed upon continued stirring and heating. When the temperature of the mixture reached 75 °C, the pH was adjusted from approximately 2.8 to 6.8 with 50% sodium hydroxide solution. During pH adjustment, the mixture rapidly increased in opacity and viscosity. The hot mixture was transferred to a jar, allowed to cool to room temperature, then refrigerated. The chilled product had the appearance, odor, and texture of soft fat. EXAMPLE 8
• Henkel-Emersol 633260/40 stearic/palmitic acid was added and the mixture was slowly heated with continued stirring. When the temperature of the mixture reached 75 °C, the pH was adjusted from approximately 4.5 to 6.8 with 50% sodium hydroxide solution.
• EXAMPLE 11 COMPLEX OF WHEY PROTEIN WITH FATTY ACIDS With stirring, 20.0 grams of BiPro 95 95% whey protein concentrate was added to 300 grams of deionized water. After the protein had dissolved, 25.0 grams of Henkel-Emersol 633260/40 stearic/palmitic acid and 25.0 grams of high oleic fatty acids from sunflower oil were added and the mixture was slowly heated with continued stirring. When the temperature reached approximately 55° C, a waxy precipitate formed, then dispersed upon continued stirring and heating. When the temperature of the mixture reached 75°C, the pH was adjusted from approximately 4.5 to 6.8 with 50% sodium hydroxide solution. During pH adjustment, the mixture rapidly increased in opacity and viscosity. The hot mixture was transferred to a jar, allowed to cool to room temperature, then refrigerated. The chilled product had the appearance and odor of soft fat.
• EXAMPLE 13 FREEZE-DRIED HYDROLYZED GELATIN - STEARIC ACID COMPLEX A 250-gram portion of a hydrolyzed gelatin - stearic acid complex prepared . according to Example 1 was freeze-dr ⁇ ed to a light, friable white solid.
• EXAMPLE 14 FREEZE-DRIED MILK PROTEIN - STEARIC ACID COMPLEX A 250-gram portion of a milk protein - stearic acid complex prepared according to Example 6 was freeze-dried to a light, friable white solid.
• EXAMPLE 15 ROTARY-EVAPORATED HYDROLYZED GELATIN - STEARIC ACID COMPLEX
• a 100-gram portion of a hydrolyzed gelatin - stearic acid complex prepared according to Example 1 was concentrated by rotary evaporation at approximately 70 °C, then dried under high vacuum ( ⁇ 0.1 mm Hg) to a cream-colored solid containing less than 1 percent water.
• FMC Gelcarin GP812 carrageenan was added to 100 grams of deionized water, and blending was continued for about 3 minutes until the carrageenan had dissolved. With stirring, the resulting solution was added to 500 grams of deionized water. With continued stirring, 1.7 grams of calcium lactate and 100.0 grams of Grindsted Panodan 150 (monoglycerides and diacetyltartar ⁇ c acid esters of monoglycerides) was added,and the mixture was slowly heated. When the temperature reached approximately 55° C, a waxy precipitate formed, then dispersed upon continued stirring and heating. When the temperature of the mixture reached 75°C, the pH was adjusted from approximately
• EXAMPLE 20 FREEZE-DRIED WHEY PROTEIN - STEARIC ACID COMPLEX
• a whey protein - stearic acid complex prepared according to Example 4 was freeze-dried to a light, friable white solid.
• EXAMPLE 21 COMPLEX OF SODIUM CASEINATE WITH DIACETYLTARTARIC ACID ESTERS OF MONOGLYCERIDES AND STEARIC AC D With stirring, 200.0 grams of Ecco Code 400 sodium caseinate (Erie Foods) was added to 3000 grams of deionized water.
• Example 21 ACID ESTERS OF MONOGLYCERIDES AND STEARIC ACID The product of Example 21 was spray dried to a free-flowing white powder.
• EXAMPLE 23 REDUCED FAT SPREAD To a Waring ® blender containing 150 grams of Puritan canola oil which had been heated to 40 °C were added 150 grams of stearic acid - hydrolyzed gelatin complex prepared according to Example 1 , 1.0 milliliter of Firmenich 57.752 artificial butter flavor, 4.5 grams of salt, 35 milligrams of Biocon WS7 turmeric powder, and 15 milligrams of ITC WS-50-012577-00 annatto food color. The mixture was blended for 3 minutes at 75% power, during which the sides of the blender jar were cleared frequently with a rubber spatula. The resulting mixture was passed through a hand homogenizer. The resulting spread was physically and organoleptically equivalent to a commercial spread containing 52% partially hydrogenated soybean and cottonseed oils.
• EXAMPLE 24 REDUCED FAT SPREAD To a Waring ® blender containing 150 grams of Puritan canola oil which had been heated to 40 °C were
• Protein-emulsifier complex prepared according to Example 4 20.30
• the protein-emulsifier complex was stirred for 1 minute at high speed with a
• the skim milk was preheated to 38 °C and transferred to a blender. With the blender running at 25 volts, the emulsifier was added and blending was continued for
• vanilla and annatto colorant were added with stirring, and the resulting mixture was frozen with a small commercial ice cream freezer (Taylor Model 105) for approximately 7.5 minutes, hardened by exposure to dry ice temperature (-78° C) for 15 minutes, then transferred to a hardening freezer (-29 °C) for storage. Paired comparison with a commercial fat- free frozen dessert by a 30-member sensory panel showed a statistically significant preference for the experimental frozen dessert at the 95% confidence level.
• the starch, vinegar, and water (B) were mixed and heated to 85°C for 10 minutes, and the mixture was allowed to cool.
• the xanthan gum was added to water
• the opacity of the experimental mayonnaise was 51 %.
• a control made the same way but with water substituted for the protein-emulsifier/agar-starch composition had an opacity of 43%.
• Protein-emulsifier complex in agar-starch matrix prepared according to Example 9 27.45
• the chocolate was melted in water (B).
• the egg yolks were beaten well, and with continued beating, the chocolate mixture was added gradually.
• the resulting mixture was cooked for 90 seconds with continuous stirring. Heating was discontinued and the vanilla was added with stirring.
• the starches, nonfat milk solids, and protein-emulsifier complex were gradually added to water (A) and blending was continued until the mixture was frothy.
• the resulting mixture was folded into the egg yolk - chocolate mixture.
• the egg whites were whipped until soft peaks formed, then folded into the egg yolk - chocolate mixture.
• the mixture was homogenized by hand and refrigerated.
• the resulting low-fat chocolate mousse was found to be acceptable when compared to a control containing 23.3% fat.
• the starch, vinegar, and water (B) were mixed and heated to 85 °C for 10 minutes, and the mixture was allowed to cool.
• the xanthan gum was added to water
• 57.752 artificial butter flavor was stirred at 80 °C to soften and disperse the solids, then cooled in a ice bath. During cooling, the mixture was sheared with a Silverson ® homogenizer-mixer equipped with an axial flow head and a fine screen, running at about 33% of full power, and a pasteurized solution of 8.0 grams of salt in 307 grams of water was added slowly. The mixer speed was increased as the emulsion stiffened.
• the mixer speed was increased to about 75% of full power to invert the emulsion.
• the viscosity of the emulsion dramatically increased.
• the resulting spread was physically and organoleptically equivalent to a commercial spread containing 52% partially hydrogenated soybean and cottonseed oils.
• the polysaccharide-emulsifier complex was stirred for 1 minute at high speed with a Sunbeam Mixmaster ® , the remaining ingredients were added, and mixing was continued for 1 minute.
• the resulting fat-free frosting was found to be organoleptically equivalent to a control containing 20.3% fat.
• the cellulose and microcrystalline cellulose were prehydrated in the water by stirring for 1 minute in a blender at approximately 40% of maximum power. The remaining ingredients were added, and blending was continued for 1 minute. The mixture was pasteurized by heating to 90 °C for one minute, cooled to about 5°C, and refrigerated overnight. A 200-gram portion of the mixture was stirred in a Sunbeam
• the protein-emulsifier complex was hydrated in water (A) by vigorous mixing in a Waring ® blender.
• the hydrated complex was added to the sugar, the mixture was stirred for 3 minutes at medium speed with a Sunbeam MixMaster ® , the eggs, vanilla extract, and water (B) were added, and the mixing was continued for 1 minute, the remaining dry ingredients were premixed and added, and mixing was continued at low speed for 1 minute.
• the resulting batter was refrigerated for 3 hours.
• the resulting dough was formed into 13-gram balls which were flattened to discs about 5 centimeters in diameter on a Teflon-coated cookie sheet and baked for 9 minutes at 375 °CF.
• To make snap cookies the 13-gram balls of dough were flattened to discs about 6 centimeters in diameter and baked for 12 minutes at 375 °F. the resulting cookies were found to be acceptable when compared to control cookies containing oil.
• Sour cream flavor (Haarman & Re ⁇ mer R7365/261917) 1.0
• Sour cream flavor (Haarman & Reimer R7038/261062) 1.0
• the xanthan gum was prehydrated in the water by stirring for 2 minutes in a Waring ® blender at approximately 50% of maximum power.
• the polydextrose, modified food starch, corn syrup solids, maltodextrin, alginate-emulsifier complex, and salt were added with thorough mixing after each addition, blender power was increased to approximately 80% of maximum, the cottage cheese was added, mixing was continued for 5 minutes, the lactic acid, sodium citrate, and flavors were added, mixing was continued for 2 minutes, and the mixture was transferred to a plastic tub and refrigerated.
• the resulting sour cream substitute was similar in texture, flavor, and appearance to 18% fat sour cream.
• a portion was transferred to a Searle type viscometer with programmable temperature controller, and apparent viscosity was monitored at a continuous shear rate of 132 sec 1 .
• Initial viscosity at 25°C was 156 mPa «s.
• the sample was heated to 85°C, then cooled. During cooling, the sample began to gel, causing the viscometer reading to . increase. When the temperature reached approximately 50 °C, the viscometer reading had increased above the maximum scale reading of 2560 mPa «s.

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• 1993
  • 1993-03-16 JP JP5519246A patent/JPH07502172A/ja active Pending
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