EP0785729A4 - - Google Patents

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Publication number
EP0785729A4
EP0785729A4 EP95908674A EP95908674A EP0785729A4 EP 0785729 A4 EP0785729 A4 EP 0785729A4 EP 95908674 A EP95908674 A EP 95908674A EP 95908674 A EP95908674 A EP 95908674A EP 0785729 A4 EP0785729 A4 EP 0785729A4
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EP
European Patent Office
Prior art keywords
composite
cellulose
surfactant
hlb
range
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Application number
EP95908674A
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English (en)
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EP0785729A1 (fr
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Publication of EP0785729A1 publication Critical patent/EP0785729A1/fr
Publication of EP0785729A4 publication Critical patent/EP0785729A4/en
Withdrawn legal-status Critical Current

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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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
    • 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
    • A23G3/343—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
    • 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
    • A23G9/322—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
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter
    • 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
    • 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
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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

Definitions

  • This invention relates to new functional bulking and texturizing materials, their composition, production and use, particularly their use as food ingredients. More particularly, the invention relates to an improved particulate coprocessed cellulose and its manufacture and use.
  • an improved particulate coprocessed cellulose and its manufacture and use In this era of calorie consciousness in which many consumers are interested in reducing their calorie intake, particularly their fat intake, without reducing their food consumption, there is a need for reduced calorie food ingredients that provide bulk, but few, if any, calories.
  • These bulking aids can be incorporated into specific foods to replace or otherwise reduce the amount of fat and/or other calorie source that would normally have been present in the food.
  • these bulking aids preserve the texture of the food and the mouthfeel of the food and preferably enhance either the functionality of other food ingredients or the efficiency of the process of forming the foods.
  • Cellulose is one such material that has historically served as a functional formulary aid in a wide range of food applications.
  • the use of cellulose as a non-nutritive bulking agent in food systems is limited by several characteristics of cellulose. These include an inherent chalky or other disagreeable taste, especially at high use levels; difficulty in forming a dispersion which adversely affects its mouth feel; and an adverse effect on texture or consistency.
  • This invention is directed to a novel particulate cellulose composite that is dispersible in a mid-range or in a high moisture system.
  • the composite can be designed, if desired, to provide good texture and/or to avoid the chalky taste of cellulose.
  • the present invention is directed to a composite of a particulate cellulose and one or more surfactant(s) in which the surfactant is adsorbed onto the surface of the cellulose.
  • This composite can be made by coprocessing a particulate cellulose with a surfactant.
  • the composite can be used as an ingredient in a food, particularly an mid-range or a high moisture food.
  • cellulose denotes a particulate cellulose that has not been coprocessed with a hydrocolloid or with a surfactant.
  • a particulate cellulose includes microcrystalline cellulose (MCC), such as Avicel® microcrystalline cellulose, a product of the FMC Corporation; a cellulose powder, such as Solkafloc® cellulose powder, a product of the Fiber Sales and Development Corporation, a subsidiary of Protein Technologies; a fibrillated cellulose, a fibrillated microcrystalline cellulose, an attrited microcrystalline cellulose, an attrited fibrillated cellulose, and any other particulate cellulose or microcrystalline cellulose. Any cellulose source can be used.
  • the starting particle size may range from 1.0 to 500 micrometers (microns; ⁇ ), with a preferred range of 1 to 50 ⁇ for most cellulose, and a most preferred range of from 1 to 20 ⁇ .
  • the shape of the particles may be round or spherical, rod-like, platelet shaped, or irregular. The preferred particle size and shape are determined by the particular end use, and the general considerations operative in such a selection are known in the art.
  • surfactant denotes a chemical compound with a calculable
  • HLB hydrophilic/lipophilic balance
  • a surfactant has at least two types of moieties, a hydrophilic moiety and a hydrophobic moiety.
  • HLB was developed as a means for categorizing emulsifiers according to their tendency to form emulsions containing oil and water, the HLB system has been and here is applied to surfactants. Generally, the lower the HLB the greater the tendency is for the surfactant to dissolve in oil, and the higher the HLB the greater the tendency is for the surfactant to dissolve in water.
  • a low HLB surfactant has an HLB of about 2 to 8 and is usually oil soluble or at least oil dispersible.
  • a high HLB surfactant has an HLB of about 13 or greater and is usually water soluble or at least water dispersible.
  • Intermediate HLB surfactants have intermediate tendencies. This system, which was developed by Griffin at ICI America, is now a widely accepted empirically derived standard that is used to help select alternative surfactants based on the HLB of the surfactant being used. It is also used to select groups of surfactants which individually may not have the desired HLB, but collectively have a net HLB within the needed range.
  • hydrocolloids are naturally occurring colloidal products, typically gums such as carboxymethyl cellulose(cmc), carrageenan, pectin, agar, konjac, and gelatin, which have hydrophilic moieties, but not hydrophobic moieties. Hydrocolloids are sometimes used as protective colloids or as stabilizers for emulsions and suspensions. Some have also been processed with cellulose. Hydrocolloids are not, however, considered to be surfactants within the context of this invention.
  • mid-range moisture denotes a moisture content within the range of greater than 30 weight percent up to but no more than 40 weight percent.
  • high moisture denotes a moisture content greater than 40 weight percent.
  • This invention is directed to a novel cellulose composite and to methods for its preparation and use.
  • the novel composite is the product of a cellulose that has been coprocessed with surfactant.
  • This composite is characterized in that its surface properties have been modified to customize its hydrophobic or hydrophilic characteristics, as required by its desired end use properties.
  • Other end use properties that can be controlled include the degree of dispersibility and the potential use levels, especially in the mid- range and high moisture systems of this invention, and the masking of the "chalky" taste sometimes found in cellulosics at high use levels.
  • the composite has a size within the range of from about 1 to about 505 ⁇ ; preferably it has a size within the range of from about 1 to about 55 ⁇ ; and most preferably, it has a size within the range of from about 1 to about 25 ⁇ .
  • a surfactant having an HLB within the range of from 1 to 40 can be used, an HLB of >10 is preferred, an HLB of 7-25 is more preferred, and an HLB of 13 to 18 is most preferred.
  • the term HLB in this context includes not only the HLB of a single surfactant, but the effective, net HLB of a combination of surfactants.
  • the HLB of the composite is essentially the same as the HLB of the surfactant or surfactants used to make it. Examples of materials suitable in the broad aspect of this invention may be found in McCutcheon's Emulsifiers and Detergents (MC Publishing, Glen Rock, N.J.).
  • suitable surfactants are listed in the Food Grade section of McCutcheon's. These include but are not limited to food-grade lecithin, fractionated lecithin, monoglycerides and diglycerides; esters of monoglycerides and diglycerides with acetyl, lactyl, ethoxyl, succinyl, ricinoleic, or diacetyltartaric groups; polyglycerol esters, propylene glycol esters, sorbitan esters, derived sorbitan esters such as polyoxyethylene sorbitan, and sucrose esters. Fats, oils, proteins, other lipid materials, and blends of the above are also included.
  • HLB denotes the HLB of the blend, not the HLB of any particular surfactant in the blend.
  • surfactants used should be those that are generally recognized as safe for such use by the appropriate regulatory authority. Such recognition may vary with venue.
  • An effective percentage of surfactant for the composite is about 1% to 50% by weight of the composite.
  • the amount of surfactant required has been found to vary somewhat with surfactant, with 5-10 wt % being required in some situations, with a lower surfactant percentage being effective in others, and with higher surfactant percentages being better in still other situations.
  • Below 1 % of surfactant there is insufficient surfactant to satisfactorily modify the surface properties of the cellulose.
  • the optimum surfactant percentage can be determined without undue experimentation; it changes with the particle size, the surfactant used, and the nature of the system the composite is to be used in are considered.
  • the properties of the surfactant can begin to dominate or become more dominant, especially if the particle size is large.
  • the amount of surfactant required to provide satisfactory masking of the undesirable inherent properties of the cellulose increases.
  • a 500 micron particle can be satisfactorily coated with 1 % surfactant, whereas a 1 micron particle requires a higher percentage of surfactant to adequately cover the surface.
  • adding the same percentage of surfactant as required for the small particle size results in the needless addition of unwanted calories found in the surfactant.
  • the preferred percentage of surfactant is within the range of 1 wt % to 50 wt %, and a more preferred percentage of surfactant is within the range of 3% to 30% of the total, an even more preferred percentage of surfactant is within the range of 3 wt % to 20 wt %; and a most preferred percentage of surfactant is within the range of 5 to 15 wt %.
  • Coprocessing is accomplished by any of several physical processes. These include co-processing a mixture of a cellulose with an emulsion, a suspension, or a solution of surfactant.
  • Suitable processes include intensive co-milling of cellulose and surfactant, either wet or dry using a bead mill, such as a Dynomill, or a mechanofusion processor; high-intensity mixing using a Henschel, a Littleford-Day or other suitable mixer; spray-drying; bulk co-drying using a fluid bed dryer or some other suitable dryer; fluid bed drying or agglomerating using a Glatt dryer or other suitable dryer; air drying; freeze drying using a Stork dryer or other suitable dryer; or spray chilling of emulsified, or suspended cellulose and surfactant using a Niro or other suitable spray chiller; or by coextrusion of the cellulose and the surfactant, using any one of a number of commercially available extruders.
  • intensive co-milling of cellulose and surfactant either wet or dry using a bead mill, such as a Dynomill, or a mechanofusion processor
  • the liquid When wet-processed, the liquid may be water, a non- aqueous solvent such as alcohol, or a mixture thereof. Agents that improve the compatibility of the components may also be used in any of the above processes.
  • a preferred process includes high-intensity mixing in an aqueous solution followed by either co-spray drying, or high-intensity, dry co-milling.
  • Coprocessing is required.
  • the simple blending of cellulose and surfactant is not sufficient to produce the novel composites of this invention.
  • the surfactant must be free to flow onto the surface of the cellulose. Such flow can occur near, at, or above the melting temperature of the surfactant or it can occur if the surfactant is in solution or if the surfactant is dispersed or emulsified.
  • a typical process used for making the composites of this invention involves a high shear with a temperature that is sufficient to melt, to soften, or to otherwise improve the flow characteristics of the surfactant.
  • the intensity must be sufficient to force association between the hydrophilic surface of the starting cellulose, and at least the less hydrophobic part of the surfactant molecule, requiring a significant energy input, either mechanically or through a solvent system.
  • the more uniform the distribution of surfactant is throughout the surfactant/cellulose system being coprocessed the better the composite. Absent such a distribution, the surfactant will tend to aggregate particles of surfactant rather than coat individual particles.
  • a high degree of surfactant distribution leads to a more effective use of the surfactant on the cellulose and it leads to a more uniform composite particle size distribution.
  • a more uniform composite particle size distribution provides greater quality control in the food or other end product for the composite.
  • Coprocessing creates a physical interaction between the cellulose particle and the surfactant; however, it is hypothesized that it generally does not tend to create covalent chemical bonding.
  • the resulting composite be substantially dried before use.
  • the composite has a maximum moisture content of less than about 10 wt %, preferably less than about wt 6 %, and most preferably in the range of 2-5 wt %.
  • the drying process fixes the surfactant onto the surface of the cellulose in a manner that tends to prevent, or at least retard, its being stripped from the surface of the cellulose by solvent.
  • the resulting dry composite is a free-flowing powder that may be added directly to a final-use system, such as, but not limited to, a food product. Since the composite can be added as a dry powder, the mere use of such a composite will not appreciably increase the moisture content of the food to which it is being added. Thus, the composite can be used in foods having extremely low moisture requirements, such as fat phase confections and cookie fillings.
  • the composite can, however, be used in a mid-range or in a high moisture food, such as a pudding, a bread, a cake, a syrup phase confection, a margarine, a salad dressing, a non-dairy creamer, a mello ne, or a whipped dessert.
  • a high moisture food such as a pudding, a bread, a cake, a syrup phase confection, a margarine, a salad dressing, a non-dairy creamer, a mello ne, or a whipped dessert.
  • a few products in this category may have less than 30 weight percent water, in most cases, these foods have greater than 30 weight percent water.
  • the water is bound and is not available to disperse the composite.
  • Available water is a term which describes not the absolute amount of water contained in a product, but rather the amount of water in the product that is not chemically bound.
  • the composite of this invention is a cellulose, the surface of which has been physically modified by a surfactant, with the composite assuming some of the surface properties characteristic of the surfactant.
  • a cellulose coprocessed with a hydrophilic surfactant has a lipophobic character, easily dispersing in water without settling, but floating in oil without dispersing; on the other hand, a neat cellulose clumps, rather than disperses in an oil, while a neat cellulose disperses in water with instantaneous settling.
  • This novel surface characteristic of the coprocessed material is maintained even after it has been washed in water. This would not be expected if the composite were merely a simple mixture.
  • the composite is not a simple mixture, but a cellulose having the surfactant affixed thereto.
  • the composite can be used in systems that have a mid-range moisture level, or a high moisture level.
  • a composite can be prepared which effectively masks the objectionable chalky taste and mouthfeel of cellulose, such as microcrystalline cellulose.
  • a coprocessed cellulose dispersed in a food will not exhibit a chalky mouthfeel even when used in high concentrations. This is true despite the opportunity, during the sometimes extended processing of the food, for the surfactant and the cellulose to become separated by dissolution of the surfactant in the food, or otherwise.
  • an unmodified cellulose added to a similar food composition still has the chalky taste and the other properties of neat cellulose.
  • the composite is used primarily as either a low calorie bulking agent or as a texturizer.
  • any food system may potentially be improved by using the composite to lower its fat and/or its caloric content, or to alter its rheology or its texture.
  • the composite may be useful in a baked good as a processing agent, because the high HLB of the surfactant permits or improves the kneading of moist dough, while at the same time the composite is compatible with and able to be incorporated into the structure of the finished baked good, where it serves as a bulking agent.
  • the composite may be useful in a margarine having a mid-range or a high moisture content as a processing agent, as a texturizer, or simply as a bulking agent. Alternatively, in a liquid spread, or in a margarine, the composite may serve to stabilize the system, whether the system is an emulsion or a dispersion.
  • the composite is generally designed to be incorporated into those systems that have an intermediate or a high moisture level. Depending on the particular end use, 1 to 35 weight percent composite can be used in such a food system. One to 20 wt % is preferred, while 1 to 10 wt % is most preferred. The percentage used will be a function of the desired caloric and surface characteristics of the finished food. The usage level will be lower in those instances where the composite is used in conjunction with other bulking agents or the composite is used as a bulking agent in a food that has a low fat content to begin with. The usage level will be higher where the composite is the sole bulking agent.
  • Non-food uses are also contemplated.
  • Potential uses include systems having an mid-range or high moisture content, such as the following: water based lotions, ointments, cosmetic facial creams.
  • water based lotions such as the following: water based lotions, ointments, cosmetic facial creams.
  • the ability to act as a finely-dispersible source of surfactant can be important in such systems.
  • the ratio of surfactant to cellulose in the composite is variable within broad limits, by tailoring the HLB and composition of the surfactant portion of the mixture, and by choosing the particle size of the cellulose component, compatibility with particular systems can be optimized for any contemplated end use. This tailoring can be accomplished without undue experimentation simply by choosing surfactants and particle sizes otherwise known to be effective in the particular system. Such procedures are known in the art. For example, methods of selecting surfactants, and some suggestions for certain food systems, can be found at p. 404 in the "CRC Handbook of Food Additives" (T E Furia, ed.; second edition, volume I; CRC Press, Cleveland; 1972).
  • HLB HLB is described by Rosen ("Surfactants and Interfacial Phenomena,” Wiley, NY, 1978; p. 241-49). Flack and Krog (Lipid Tech. 2 p 11-13, 1990) describe selection of emulsifiers. A list of suitable emulsifiers, and suggestions for their use in particular foods, can be found in industry listings, such as McCutcheon's Emulsifiers and Detergents (MC Publishing, Glen Rock, NJ).
  • a surfactant layer over at least part of the cellulose particle's surface.
  • This layer which may be either a continuous or a discontinuous layer, is sufficient to modify the general surface characteristics of the cellulose particle, and is generally hydrophilic, but may in some instances be lipophilic.
  • the composite bulking agent consisting of the coprocessed cellulose and surfactant, is generally compatible with mid-range and high moisture content systems.
  • the coprocessed material is very flexible, in that the HLB of the coprocessed material can be adjusted during its manufacture to have a HLB suitable for a particular use, simply by selecting the HLB or other properties of the surfactant used.
  • the coprocessing step may also be used to modify or to tailor the composite functionality in food by controlling the particle size, the particle size distribution, the particle shape, and the ingredients used.
  • the coprocessed material improves the taste of the finished food by a reduction or an absence of the well-known dryness or astringency which is inherent in cellulosic materials under low-moisture conditions. This allows the use of cellulose as a bulking agent in materials where it is desirable but was previously not acceptable, and especially allows the use of higher levels of cellulose. Thus, while prior-art cellulose can be objectionable above a few percent, the coprocessed composition of the invention can be used at levels of 10 to 20% when the appropriate surfactant is selected.
  • the composite can make a significant improvement in the texture of the food, especially in the mouthfeel and in the melting properties of the food.
  • the composite can also improve the rheology of the food being processed by positively affecting mixing, forming, filling, packaging, or other processing parameters.
  • the composite may also improve the rheology of the finished food.
  • the use of the composite in a margarine can significantly reduce the viscosity of the margarine despite the addition of higher levels of solids, thereby improving the coating properties of the margarine, without affecting its taste or mouthfeel.
  • the inventive coprocessed material if made from an appropriate HLB level surfactant, readily disperses in an mid-range or a high moisture food. In contrast, the unprocessed cellulose alone, and often the surfactant itself, may be poorly dispersible in such systems.
  • the coprocessed material further provides an improvement some food systems, by serving as a processing agent, a texturizer, a stabilizer, a low calorie bulking agent, or by serving as some combination of these functions.
  • the following examples are intended as a further illustration of the invention, but not as a limitation on the scope of the invention. All parts and percentages in the examples, and throughout this specification and claims, are by weight, and all temperatures are in degrees centigrade, unless otherwise indicated.
  • Avicel® FD 006 microcrystalline cellulose a product of FMC Corporation, has an average particle size within the range of about 5 to 10 microns.
  • 1846.15 g. was dispersed in 11 ,287.15 g. of deionized water that had been heated to 82.2 e -93.3 9 C (180-200°F).
  • the dispersion was processed using a Gifford-Woods Colloid Mill set at 70% speed (approximately 4900 rpm) and at 40 mil clearance. Then 200 g.
  • a surface active agent a Polycon S60K sorbitan monostearate, a product of Witco Corporation having an HLB about 4.7 was first heated to 76.7 Q C (170°F), then added to the Avicel dispersion in the colloid mill.
  • the mixture of dispersed Avicel and emulsifier was maintained at a temperature of 71.1 " C (160°F) to keep the emulsifier above its melting point and in a liquid state.
  • the mixture was then homogenized at 60.0 g -65.6 9 C (140-150°F) using a Manton-Gaulin homogenizer set at 17236 kPa (2500 pounds per square inch) (13790 kPa (2000 psi), first stage, 3447 kPa (500 psi) second stage).
  • the homogenized mixture at 60.0 9 C (140°F) was then pumped by a Moyno pump from a holding tank to the spray head of a two-fluid nozzle atomizer that was located in a Stork Bowen 91 cm (3 foot) diameter spray dryer.
  • the material was atomized at 680 kPa (90 psi) air pressure using a .254 cm (0.1 inch) nozzle, and then dried at 175°C inlet temperature and 90°C outlet temperature. The final material was dried to 2-4% moisture and was screened through a U.S. 60 mesh screen to produce a fine free flowing powder.
  • This material can be used for a confectionery filling, such as for a caramel, a peanut butter filling or a spread.
  • Example 2 Coprocessed Ingredient from a Cellulose Floe
  • the spray drying was performed as follows: The homogenized slurry was atomized by feeding it at 680 kPa (90 psi) atomizing air pressure to a 91 cm (3 foot) Bowen spray dryer having a nozzle with a .254 cm (0.1 inch) atomization opening .
  • the slurry was fed to the dryer by means of a variable feed Moyno pump at a rate to provide the desired outlet temperature.
  • the operating inlet and outlet air temperatures of the spray dryer were about 150 9 C and 80 S C, respectively.
  • a free-flowing powder was obtained. Essentially normal cellulose particles were observed when the free flowing spray dried powder was placed on a microslide and examined microscopically.
  • Heat applied directly to the microslide with a hair dryer liquefied the particle surface layer and produced a puddling of material at the bottom of the cellulose particles when the melt point of the lipid layer was exceeded.
  • the spray dried powder containing 85% cellulose and 15% sorbitan monostearate was reconstituted in water at 10% solids by vigorous hand-stirring.
  • the coprocessed powder tended to float and to collect on the surface of the water.
  • uncoated (not coprocessed) cellulose powder was added to water; it readily dispersed, swelled and remained suspended for several minutes.
  • Mechano Fusion is a technology for coprocessing two or more materials to obtain a modified material in which one of the materials is deposited onto the surface of another.
  • the technology is based on using high intensity mixing and a compaction device.
  • the powder was mixed, compacted, and scraped off of the walls of the chamber and the process was repeated. During the process, the temperature increased because of the intense shear. For this particular sample the process was stopped after the temperature reached 71.1 9 C (160°F) for 5 minutes, which allowed the surfactant to melt.
  • the resulting dry, coprocessed powder dispersed easily in oil, significantly faster than microcrystalline cellulose alone. When added to water the coprocessed powder floated on the surface; it would wet and settle to the bottom of the flask only after prolonged stirring; however, a non-coprocessed cellulose, such as the Avicel® FD006 microcrystalline cellulose, settled to the bottom immediately.
  • An alternative method for coating MCC with a surfactant is by dissolving the surfactant in a solvent, adding the dissolved surfactant to MCC, mixing the MCC with the surfactant and evaporating the solvent.
  • 10 g of Polycon 60® sorbitan monostearate, a product of Witco Corp having an HLB of about 4.7 was dissolved in 100 g of 2-propanol at 60°C.
  • 90 g of fine grind MCC was added to the solution and stirred with a laboratory mixer for 5 min.
  • the resulting paste was spread in a 15 cm (6 inch) cake baking dish and dried at 50°C.
  • the resulting powder was evaluated in a manner described in Example 3. The powder performed very similarly to the powder in Example 3.
  • a sample of coprocessed microcrystalline cellulose composite prepared as in Example 1 was incorporated and tested in a formulation for reduced fat peanut butter as a bulking agent according to the following procedure: To 100 g of a commercial creamy peanut butter was added 10 g of the composite; and, as a control, 10 g of the parent, non coprocessed cellulose was added to a corresponding 100 g sample of the same commercial 'creamy' peanut butter. The samples were mixed in a Hobart mixer for 10 minutes at speed #1 ; then mixed for 30 minutes at speed #2. Between mixing sequences, any wall build-up was returned to the general mixture using a spatula.
  • the product with the composite had a creamy texture and was smoother than a comparable material made using the parent cellulose.
  • the sample made with cellulose alone was dry and chalky, was slower to melt, and was more viscous after melting, compared to the parent peanut butter or to the peanut butter made with the composite.
  • Coprocessed compositions and control compositions using cellulose were used in the following procedure for making chocolate.
  • the amounts and proportions of the various non-cellulose ingredients are variable in the art.
  • cellulose or a coprocessed cellulose/surfactant ingredient is assumed to be added at 10% of the weight of the entire composition. Addition of cellulose-based ingredients at other levels (5%, 13%) was also done; the approximate use levels can be found simply by altering the weight of cellulose added. 1.
  • Conching 1 and 2 Conch in either of two continuous processors set in series for a continuous process; or conch for 8-12 hour in a Sigma mixer for a batch process. First, set to dry conch; second set to wet conch: add cocoa butter (the rest of the 7% saved from the first step) and lecithin (0.5%) if required to reduce process viscosity in the finish conch. Product temperature during the process should not exceed 87.8°C (190°F) for dark chocolate, or 65.6°C (150°F) for milk chocolate.
  • Temper the finished chocolate as follows: Pour out about 2/3 of the warm finished chocolate onto a marble table. Spread the chocolate into a thin layer about 64 cm (1/4 inch) deep onto the table. Work the chocolate by scraping and respreading until the mass is cooled to 30.0°C (86°F) for dark chocolate and 27.8°C (82°F) for milk chocolate. This will form stable seed crystals of cocoa butter. Reintroduce this cooled mass back into the container and mix vigorously with the rest of the chocolate. The final temperature should reach 33.3°C (92°F) for dark chocolate and 30.0° (86°F) for milk chocolate in order for the entire mass to now crystallize into the most stable crystal form for cocoa butter.
  • the finished chocolate product produced with a coprocessed cellulose/surfactant material showed several improvements over a chocolate product with cellulose alone. In some variables, it was also an improvement over conventional chocolate. Among these improvements is a lower process viscosity and yield value, which can be dramatic at 10% and above of the coprocessed material, which is superior to control material containing cellulose alone. These improvements make it much easier to coat confectionery to a defined thickness and uniformity with chocolate containing the inventive composition.
  • a higher level of non-nutritive material can be incorporated without adverse taste effects, which leads to a greater reduction of fat and total calories for the finished food.
  • the coprocessed material demonstrated a great stability in use.
  • the surfactant In the extended processing required to make chocolate, there was ample opportunity for the surfactant to become detached from the surface of the cellulose. It is evident from the results of the testing shown below that at least an effective layer of surfactant remained on the cellulose, so that it did not become aggregated and did not revert to the taste of unmodified cellulose.
  • a standard simple test system was used and prepared by the following recipe.
  • 250 grams, of a hard fat, cocoa butter was melted by heating on a heating mantle.
  • a Caframo mixer set at 500-1000 rpm speed
  • a quantity of 12.5 grams., 25.0 grams., or 50 grams., of the coprocessed ingredient was added and dispersed in the melted fat by stirring.
  • the fat was at a temperature of 48.8 9 C-60.0 9 C (120 9 F - 140 9 F), which is above the melting point of cocoa butter.
  • the melted fat containing the dispersed material was poured into forms of about 2.54 cm (1 inch) square (small polyethylene weighting boats). The samples were then set in a freezer for 30 minutes to 1 hour to 'set' the dispersed material in the fat. These samples with varying levels of ingredients were tasted by a specific sensory protocol to characterize and quantify differences.
  • a formal sensory protocol was used to quantitify taste and texture differences, using standard sensory panel testing methods. This sensory protocol identified three groups of attributes affecting the mouthfeel, which were important in understanding the effect of incorporating cellulosic materials in a non-aqueous/low moisture system. These attribute groups were astringency-related, described as drying, roughing, puckering; particle-related, described by overall amount of particles, size, chalkiness; and melt- related, described by melt rate, melt consistency (homogeneity), and by residual mouth-coating.
  • FD006 microcrystalline cellulose (“cellulose”), a product of FMC Corporation coprocessed with 10% of sorbitan monostearate (sample “S”). Results are shown in Table 2. The numbers obtained are the perceived "chalkiness”; higher numbers indicate a more chalky mouthfeel. Note that the perceived values of the control (no additive) material vary between tests over a range of 0.7 units.
  • additive use level no-additive control 2.4 1.7
  • the unprocessed cellulose was not significantly chalkier than the base cocoa butter; however, at 10% and 20% addition, the cellulose-only samples were very significantly chalky.
  • the coprocessed material was similar to the no-cellulose control at a low level of addition; at higher levels, however, the coprocessed material increased in chalkiness only slowly with use level, whereas the cellulose-only control increased rapidly in chalkiness with increasing use level; and even at a use level of 20% the coprocessed sample was not significantly higher than the control level, while the cellulose-only sample was significantly chalkier.
  • a coprocessed material was prepared as in Example 1 with the exception that a small amount of the oil-soluble dye Oil Red O was used with the surfactant.
  • the surfactant sorbitan monostearate
  • the coprocessed cellulose-surfactant ingredient easily dispersed, producing a smooth viscous suspension, and the dye was extracted from the particles into the oil.
  • pieces of dyed sorbitan monostearate were dispersed into room temperature oil, the pieces immediately settled to the bottom of the container without dissolution of the surfactant, and the dye was not significantly extracted from the particles.
  • the solution was heated, the particles dissolved and the dye was extracted.
  • the following is one method for preparing a fat phase truffle.
  • Dark chocolate is heated in a microwave set at full power for 5 minutes to heat it to a temperature of 54°C, then placed in a bowl and cooled to 32 C.
  • Nut paste, melted vegetable fat, and flavoring are then added, and the mixture is mixed using a Hobart paddle mixer, first at about speed 1. The mixer speed is then increased to speed 2, with either the composite or the microcrystalline cellulose being added with mixing.
  • the admixture is poured into and spread in a shallow pan; then it is cooled to 30 9 C or lower, until it is sufficiently firm to scoop with a cookie dropper or a melon scooper; after which it is rolled and dusted with a cocoa powder, using dutched cocoa powder, which contains 10-12% fat.
  • the truffle containing the composite tastes the same as the truffle that contains no cellulose ingredient, and has a better taste and texture than cellulose alone; in this example the use of either the neat cellulose or the composite results in a product having an approximately 10% reduction in fat in the formula, as compared to the control.
  • Caramel is a syrup phase confection having a sugar syrup base of water soluble components. Into this base other materials are dispersed to form taste and texture. These components include sweetened condensed milk and butter oil.
  • the milk solids specifically the proteins in the milk solids, react with the reducing sugars to produce the Maillard reaction known as 'carmelization.' That reaction provides the characteristic color and flavor of carmel.
  • the butter oil provides vabricity to the confections.
  • the composite functions as a texturizer, which permits the production of a higher moisture formula, thus giving the manufacturer an opportunity to reduce the cost of the caramel. The higher moisture also permits a process time reduction because not as much water has to be boiled off to get the proper structure for the soft caramel.
  • each caramel has the same ingredients but different degrees of softness, sometimes called chewiness, which is controlled by the modification of the moisture content.
  • softness varies with moisture content over a range of from 6 to 12 % moisture based on the weight of the caramel, with very noticeable changes in the texture and flow characteristics of the caramel as it increases in overall moisture content at 2% increments.
  • the use of the composite provides a higher moisture caramel with the same texture and flow characteristics as a lower moisture caramel; thus, a caramel can be made that will have similar texture and flow properties as a caramel that has an approximately 2 % lower overall moisture content.
  • this product permits the production of a caramel with 14% moisture, that will have the same texture and flow as a traditional caramel having 12 % moisture.
  • the composite permits control of graining and cold flow.
  • the texture of the caramel made with the composite has approximately 2% more moisture and 33% less fat than does the control, and is as good as the control.
  • the composite also provides better tooth release and eating quality .
  • the caramel is prepared by first dissolving salt and then dissolving sugar in water. The solution is brought to a boil at 110 9 C. While maintaining this temperature, the following ingredients are added with stirring: corn syrup, followed by lecithin, sweet condensed skim milk, butter oil, and then a slurry of composite dispersed in 200 grams of water. The resultant mixture is cooked to 110 S C, and is then carmelized at 118 9 C with a controlled cook time of about 21 minutes. Then 200 grams of water is added and the mixture is quickly brought to a reboil at 118 9 C for 12 minutes, except that for the caramel containing 10% composite reboil occurs at 114 9 C. Vanilla is then added with stirring, followed by cooling the mixture to 90 9 C. This mixture is then transferred onto a slightly greased sheet tray, cooled to room temperature, and cut to any desired shape.
  • the caramel containing the composite is comparable in taste and texture to the caramel without the composite, and has a better texture than caramel with cellulose alone. Table 4
  • Staley Sweetose 4300 63DE corn syrup, A.E. Staley Manufacturing, Co.
  • vanilla extract Two-fold vanilla extract, Virginia Dare Metarin DA51 lecithin, a product of Lucas Meyer, Inc.
  • Avicel® FD 006 microcrystalline cellulose Avicel is a trademark of the FMC Corporation.
  • Atmos®150 K glycerol monostearate having an HLB of 3.5 is a trademark of Witco Corporation.
  • Composite is a particle with a median size of approximately 10 micron that is an 90/10 w/w Avicel® FD008 microcrystalline cellulose/Atmos®150K glycerol monostearate.
  • Fudge like caramel, is a syrup phase confection; however, unlike caramel, fudge includes sugar crystals to shorten its texture; as a consequence, fudge is sometime referred to as a grained confection.
  • the fudge is prepared by first dissolving salt and then dissolving sugar in water.
  • the solution is brought to a boil at 110 S C. While maintaining this temperature, the following ingredients are added: corn syrup, lecithin, sweet condensed skim milk, and butter oil; then followed by a slurry of the composite, which slurry had been prepared by dispersing the composite in 200 grams of water.
  • the resultant mixture is first cooked to 110 9 C, and then carmelized at 115 9 C. Then 200 grams of water is added and the mixture is quickly brought to a reboil at 118 9 C for 12 minutes, except that for the 10% composite containing fudge, reboil occurs in 7 minutes at 114 9 C.
  • vanilla is then added with stirring, followed by cooling the mixture to 90 9 C.
  • This mixture is then poured onto a slightly greased sheet tray, cooled to room termperature, and cut to any desired shape.
  • the recipe used for the control and two different products, one containing a composite, the other containing a neat cellulose, are described in Table 5.
  • the fudge containing the composite has approximately 2% higher moisture and significantly (67%) less fat than the control; yet, the fudge containing the composite is comparable in taste and texture to the control and has a better texture than does the sample with cellulose alone.
  • Staley Sweetose 4300 63DE corn syrup, A.E. Staley Manufacturing Co.
  • Metarin DA51 lecithin a product of Lucas Meyer, Inc. Premier fine flake salt
  • Avicel® FDO08 microcrystalline cellulose Avicel is a trademark of the FMC Corporation Atmos®150K glycerol monostearate having an HLB of 3.5. Atmos is a trademark of Witco Corporation.
  • Composite is a particle with a median size of approximately 10 micron that is an 90/10 w/w Avicel® FD008 microcrystalline cellulose/Atmos®150K glycerol monostearate.
  • the fat must be melted to a liquid before this addition; then transfer the final mixture onto a slightly greased waxed or poly coated paper; cover overnight; then cool, cut to shape, and enrobe in chocolate.
  • the two samples are similar in taste and in texture to the control.
  • Triodan55 polyglycerol ester a product of Grinsted Products, having an
  • Composite is a particle with a median size of approximately 8 to12 micron that is an 90/10 w/w Avicel® FD008 microcrystalline cellulose/Triodan 55 polyglycerol ester.
  • a typical chocolate chip is about 30% fat.
  • the chocolate chip is a dark chocolate that has been prepared as in Example 6, with the exception that it is deposited as a drop. The sensory result good for each of the respective chocolates.
  • a pudding is prepared, as follows. First a composite is prepared, as follows: A coprocessed fine particle size microcrystalline cellulose (mcc) having a 6 to 8 micron median particle size, is coprocessed at a 80 to 20 weight ratio with a Emulsilac®SK sodium stearoyi lactylate (ssl) (a product of Witco, having an HLB 20) and dried to a fine powder according the the procedure of Example 1.
  • the pudding is prepared using the ingredients as specified in Table 7, by first mixing the dry ingredients; then adding the ingredient mixture to cold milk; followed by blending the milk with those ingredients.
  • the mixture is stirred and cooked in a double boiler until thickened at about 82.2 9 C (180 e F), at which time the heat is reduced to a medium setting and cooked with continual stirring for about 15 minutes.
  • the resulting mixture is cooled slightly within the range of about 48.9 9 C to 60.0 9 C (120 9 F to 140 9 F); vanilla is then added; and the resulting mixture is poured into molds which are placed in a refrigerator and cooled for 1 or 2 hours.
  • the Blanc Mange made with the composite is as tasty as that made without composite.
  • Emulsilac® sodium stearoyi lactylate a product of Witco Corporation, having an HLB of 20.
  • Composite is a particle with a median size of 10 to 15 microns that is an 80/20 w/w microcrystalline cellulose/Emulsilac® sodium stearoyi lactylate.
  • Example 16 Use in a Bread
  • a bread dough is made by mixing 29 kgs (63 pounds) of a wheat flour, .68 kgs (1.5 pounds) of table salt, .68 (1.5 pounds) of yeast, 16 kgs (36 pounds) of water, and .45 kgs (1 pound) of a lard. The mixture is allowed to sit for 4 hours, and then baked in an oven at 176.7 9 C (350°F) for one hour.
  • a second bread dough is made by mixing 25.9 kgs (57.2 pounds) of wheat flour, .68 kgs (1.5 pounds) of table salt, 2.86 kgs (6.3 pounds) of composite prepared as in Example 2 (with the exception that Myverol SMG succinylated monoglycerides, a product of Eastman Chemical Products, Inc. having an HLB of 4 to 6, was used as the surfactant), .68 kgs (1.5 pounds) of yeast, 16 kgs (36 pounds) of water, .23 kgs (0.5 pounds) of lard. This mixture is allowed to sit for 4 hours, and is then baked in an oven at 350°F for one hour. One hour after the breads have been removed from the oven, they are compared. The taste and texture are comparable.
  • a low fat meat can be prepared using the following procedure, and the ingredients specified in Table 8. First, trim pork and beef then blend to make a 50:50 mixture at desired fat levels. Chop a lean meat portion, add salt, sodium nitrite and half the volume of water as 50% water/50% ice; then add the remaining dry ingredients; then add what remains of the water and the fat meat blend. Run this mixture through an emulsifier with a 0.4 mm plate; stuff the mixture into casings; cook it in a smokehouse using gradient heating with fast air circulation; then shower it; chill it; peel it; and vacuum package the final product. For evaluation, the products are simmered in water and served warm without condiments. A sensory preference panel can then evaluate the products, for preference evaluation using a 9-point hedonic scale on which a score of "9" represents an excellent product and a score of "1" represents an extremely poor product.
  • both the control and the composite containing sample obtain a score of 6 to 7.
  • Gelcarin® XP8004 carageenan is a trademark of FMC Corporation.
  • Composite is a particle with a median size of approximately 15 to20 micron that is an 80/20 w/w Avicel®FD008 microcrystalline cellulose/Atmul®84K mono and diglycerides.
  • Avicel is a trademark of FMC Corporation.
  • Atmul®84K is a surfactant manufactured by of Witco Corporation having an HLB of 2.8.
  • a reduced fat chocolate mousse can be made using the ingredients specified in Table 9, as follows.
  • dry blend sugar, non-fat milk, milk chocolate crumb, cocao, milk protein, modified starch, gelatin, emulsifier and carrageenan In a separate container disperse a cellulose/surfactant composite in water with a high speed mixer, preferably of the Silverson type, with about 10 minutes of mixing; then add the dry blend from the first container with continuous stirring. While stirring, bring the heat up to 80 9 C using a steam-jacketed kettle. Homogenize the mixture at 180 kg/cr ⁇ 2 to insure proper mixing; then cool to 15 9 C. Once cooled to 15 9 , aerate and then deposit into containers.
  • the chocolate mousse made using the composite is at least as good as the chocolate mousse made using neat cellulose.
  • Lactodan p22k lactic acid ester of monoglycerides a product of Grinsted Products, Inc. used as the emulsifier in the no composite example and used to make the composite used in the other example.
  • Avicel®CL611 microcrystalline cellulose Avicel is a trademark of FMC Corporation.
  • a microcrystalline cellulose having a particle size of 10 microns having a particle size of 10 microns.
  • Composite is a particle with a median size of approximately 15-20 micron that is a 80/20 w/w microcrystalline cellulose/Lactodan p22k
  • a reduced fat, baker's whipped topping can be prepared as follows using the ingredients provided in Table 10. 1. Using a high speed mixer, disperse Novagel®RCN 15 microcrystalline cellulose, in water. Novagel is a trademark of FMC Corporation.
  • Blend nonfat dry milk and sugar Add the blend to the above mixture and continue mixing for 5 minutes.
  • the whipped topping containing the composite is as tasty and as light and as airy as the whipped topping containing cellulose, but no composite.
  • a Paramount B partially hydrogenated vegetable oil, a product of Van Den Bergh Foods
  • CMC - 7HF cellulose gum a product of Hercules Inc.
  • Composite is a particle with a median size of approximately 15 to 20 micron that is an 80/14/6 w/w Avicel FD008 microcrystalline cellulose, a product of FMC corporation, and a surfactant that is a mixture of Tween 60, polysorbate 60, a product of ICI Americas, Inc., having an HLB of 14.9 and Myverol 18-06, distilled monoglycerides, a product of Eastman Chemical, having an HLB of 3.8.
  • a reduced calorie heat stable salad dressing can be made as follows, using the ingredients as specified in Table 11. Part i
  • a reduced fat, non-dairy creamer is prepared using the ingredients specified in Table 12, as follows: Dry blend the ingredients; then mix them with water at 60°C (140°F); then mix in premelted vegetable fat; and then mix in corn syrup. Pasturize the mixture at 71 °C (160°F) for 30 minutes; then homogenize the mixture in a two stage homogenizer having a 17236 kPa (2500 pound per square inch) first stage and a 3447 kPa (500 pound per square inch) second stage. Cool and freeze the homogenized product at -17.8 to -23°C (0 to -10°F).
  • Composite is a particle with a median size of approximately 15 to20 microns that is an 80/14/6 w/w Avicel FD008 microcrystalline cellulose, a product of FMC corporation/Emulsilac®SK sodium stearolyl lactylate, a product of Witco Corporation having an HLB of 20, and Polycon®T60K polyoxyethylene sorbitan monostearate, a product of Witco Corporation having an HLB of 14.9.
  • a fabricated frozen french fry was prepared using the ingredients specified in table 13, as follows: Part I
  • Example 1 First a composite is prepared according to the procedure of Example 1 using an initial microcrystalline cellulose having an approximately 10 micron median particle size and Myverol®18-06 a monoglycerides from hydrogenated vegetable oil produced by Eastman Kodak having an HLB of about 3.8 to provide an 80/20 w/w composite having an median particle size of approximately 25 to 30 median particle size.
  • the fabricated frozen french fries made with the composite as well as with those made with the Avicel® microcrystalline cellulose are comparable in quality to those made without either of these two ingredients.
  • the composite provides structural firmness and integrity to the dough, thus improving the extrudability of the dough reducing breakage during and after extruding.
  • This structural effect also improves the body and texture of the finished fry providing a smoother consistency, fewer void spaces, and a thinner crust. The result is a more tender but firm fry with a more pleasing mouthfeel.
  • Aqueous portion Disperse Avicel®RC591 F cellulose gel in available water
  • Avicel®RC591 cellulose gum is a trademark of FMC Corporation Composite a 80/20 w/w microcrystalline cellulose/Dimodan mono and diglycerides, a product of Grinsted Products, which has an HLB of 3.0.
  • Pasteurize the mixture 4. Homogenize the mixture, using a two stage pasteurizer, at 13790 kPa (2,000 pounds per square inch) (first stage) and 3447 kPa (500 pounds per square inch) (second stage).
  • Composite is a particle with a median size of approximately 15 to 20 micron that is an 80/20 w/w Avicel FD008 microcrystalline cellulose, a product of FMC corporation/Tandem 100 K a blend of mono and diglycerides and polysorbate 80, a product of Witco Corporation.

Abstract

Composition composite formée de cellulose et d'un tensioactif. On obtient ce composite en traitant simultanément la cellulose avec un tensioactif. On peut utiliser ce composite comme agent gonflant dans des systèmes à teneur en humidité moyenne et élevée, ce dernier étant tout particulièrement utile dans des aliments à teneur réduite en calories.
EP95908674A 1994-01-28 1995-01-26 Auxiliaires de formulation et de gonflement particulaires traites simultanement Withdrawn EP0785729A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US18797194A 1994-01-28 1994-01-28
US187971 1994-01-28
PCT/US1995/001001 WO1995020328A1 (fr) 1994-01-28 1995-01-26 Auxiliaires de formulation et de gonflement particulaires traites simultanement

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EP0785729A1 EP0785729A1 (fr) 1997-07-30
EP0785729A4 true EP0785729A4 (fr) 1997-07-30

Family

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EP (1) EP0785729A1 (fr)
JP (1) JPH09502884A (fr)
AU (1) AU685911B2 (fr)
CA (1) CA2182268A1 (fr)
WO (1) WO1995020328A1 (fr)

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US5736177A (en) * 1994-03-08 1998-04-07 Fmc Corporation Cellulose composition, its preparation, and its use in a lipid
AU6310600A (en) * 1999-07-19 2001-02-05 Danisco A/S Composition
US6306447B1 (en) 1999-10-12 2001-10-23 Danisco A/S Integrated emulsifier and edible fiber
US6565909B1 (en) * 2001-11-16 2003-05-20 The Pillsbury Company Stable whipped frostings
EP1413202A1 (fr) * 2002-10-22 2004-04-28 CSM Nederland B.V. Ingrédients fonctionnels encapsulés avec des lipides utilisés dans des produits de boulangerie
US20070128325A1 (en) * 2005-12-05 2007-06-07 Conopco, Inc., D/B/A Unilever Reduced oil dressing composition and a method for making the same
US8697159B2 (en) 2010-01-25 2014-04-15 General Mills, Inc. Coated food product and method of preparation
JP2014039477A (ja) * 2010-11-15 2014-03-06 Musashino Chemical Laboratory Ltd ステアロイル乳酸ナトリウム含有組成物
CH705981A1 (de) * 2012-01-12 2013-07-15 Dr Med Thomas Lacina Niedrigkalorische Teigwaren und Verfahren zu deren Herstellung.
AU2015266089B2 (en) * 2014-05-26 2017-06-15 Unilever Plc Dry mixture in particulate form for preparation of aerated food products

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DE1297851B (de) * 1962-06-04 1969-06-19 Fmc Corp Verfahren zum Herstellen modifizierter Cellulosekristallit-Aggregate

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EP0380225B1 (fr) * 1989-01-25 1996-02-28 Pfizer Inc. Substitut de graisse pauvre en calories
US5356644A (en) * 1989-01-25 1994-10-18 Pfizer Inc. Low calorie fat substitute
EP0458484A3 (en) * 1989-05-26 1992-12-09 The Kendall Company Rubber-based adhesive tapes

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DE1297851B (de) * 1962-06-04 1969-06-19 Fmc Corp Verfahren zum Herstellen modifizierter Cellulosekristallit-Aggregate

Non-Patent Citations (1)

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Title
See also references of WO9520328A1 *

Also Published As

Publication number Publication date
EP0785729A1 (fr) 1997-07-30
JPH09502884A (ja) 1997-03-25
AU685911B2 (en) 1998-01-29
AU1690795A (en) 1995-08-15
CA2182268A1 (fr) 1995-08-03
WO1995020328A1 (fr) 1995-08-03

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