EP0938268A1 - Composition d'acidulant et de conservateur alimentaires - Google Patents

Composition d'acidulant et de conservateur alimentaires

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Publication number
EP0938268A1
EP0938268A1 EP97946549A EP97946549A EP0938268A1 EP 0938268 A1 EP0938268 A1 EP 0938268A1 EP 97946549 A EP97946549 A EP 97946549A EP 97946549 A EP97946549 A EP 97946549A EP 0938268 A1 EP0938268 A1 EP 0938268A1
Authority
EP
European Patent Office
Prior art keywords
food product
hemipotassium phosphate
composition
acid
acidulant
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.)
Withdrawn
Application number
EP97946549A
Other languages
German (de)
English (en)
Inventor
Joan K. Glascock
Barbara B. Heidolph
Louis A. Highfill
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Astaris LLC
Original Assignee
Solutia Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Solutia Inc filed Critical Solutia Inc
Publication of EP0938268A1 publication Critical patent/EP0938268A1/fr
Withdrawn legal-status Critical Current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
    • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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
    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/20—Inorganic substances, e.g. oligoelements
    • A23K20/26—Compounds containing phosphorus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L27/50—Soya sauce
    • 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
    • A23L27/82—Acid flavourants
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L29/231—Pectin; Derivatives 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
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • 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
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/19—Cosmetics or similar toiletry preparations characterised by the composition containing inorganic ingredients
    • A61K8/24—Phosphorous; Compounds thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/02—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/08—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite containing oxygen, e.g. ethers, acetals, ketones, quinones, aldehydes, peroxides
    • A61K47/12—Carboxylic acids; Salts or anhydrides thereof

Definitions

  • This invention relates to a novel food acidulant composition and to systems employing such composition. More particularly, the invention relates to hemipotassium phosphate exhibiting advantageous functions as a food acidulant.
  • the generally employed acids in foodstuff for the general purposes of an acidulant are organic acids such as succinic, acetic, citric, tartaric, fumaric, adipic, lactic, malic and gluconolactone . These acids are normally solid at room temperature providing ease in handling, measuring and general safe keeping in the food industry without special precautions. While orthophosphoric acid is used routinely in beverages such as soft drinks, its use in solid foodstuff manufacture is not convenient. Orthophosphoric acid is a liquid typically available in 75%, 80% and 85% concentrations. There has not been available in generally commercial quantities a solid form of phosphoric acid salt which would be acceptable as a food acidulant to replace the more expensive organic acids .
  • hemipotassium phosphate which is solid at room temperature and which provides a convenient acidulant function in a wide variety of food products and consumable non-food products.
  • This invention generally provides an acidulant composition comprising hemipotassium phosphate ("HKP").
  • Hemipotassium phosphate can be prepared in commercial quantities by combining mono potassium orthophosphate with phosphoric acid in equal molar amounts and heating to a temperature above 100 °C. The hot mixture is then placed in a vessel and agitated vigorously whereby the free water is removed as the mixture crystallizes. Hemipotassium phosphate crystallizes driving off any free water to produce a granular, free flowing, fast dissolving, dry material having less than about 0.3% free water.
  • the reaction may be represented as follows:
  • Hemipotassium phosphate in the form produced by the above described process is highly useful as an acidulant in manufactured foods.
  • the hemipotassium phosphate can be initially prepared by combining a potassium source other than the orthophosphate salt such as the hydroxide or other suitable potassium base.
  • the convenience in providing the potassium by means of the orthophosphate salt is the reduction in the amount of free water introduced into the mixture. It has been found that the most efficient process employs the least amount of free water. There is usually free water present in the initial mixture from the phosphoric acid, which is typically only 85%, the remaining weight being water.
  • the hemiphosphate is heated by any typical means such as a jacketed vessel or oven to a temperature in the range of from about 100°C to about 195°C. Higher temperatures may be employed, however, the hemiphosphate becomes highly corrosive at higher temperatures making the process expensive and cumbersome.
  • the initial mixture typically of mono potassium orthophosphate and phosphoric acid
  • the mixture is heated to a temperature in the range of from about 105 °C to about 120°C.
  • the mixture is usually heated for a period of from 1.5 to about 2 hours.
  • the hemiphosphate still contains free water and is relatively fluid.
  • the hot liquid is then placed into a suitable mixing device which is capable of providing vigorous agitation and also preferably containing cooling means.
  • a suitable mixing device which is capable of providing vigorous agitation and also preferably containing cooling means.
  • crystals of potassium hemiphosphate form, first at the sides of the vessel and then throughout the mixture.
  • Continued agitation and cooling provides an increasingly viscous slurry of crystals and with continuous, vigorous stirring the entire contents of the vessel becomes crystalline, driving off substantially all of the free water.
  • the contents of the mixing vessel cools to a range of from about
  • the material becomes a free flowing powder.
  • the powder can be placed in containers and shipped as substantially dry powder.
  • the free water contained in the initial mixture after heating, is removed at ambient room conditions (25°C, standard pressure) during the crystallization step without special devices or removal steps.
  • the hemipotassium phosphate is usually sized by conventional means to comminute the material as desired, depending upon the end use.
  • the hemipotassium phosphate of this invention has been found to be somewhat hygroscopic at higher temperatures during extended exposure to humid air. For example, after 24 hrs . of exposure at 30°C and 74.9% relative humidity, weight gain was in the range of from 2.5% to 2.8% while exposure extending for 70 hrs. provided a weight gain of from 10.6% to 11.6%.
  • hemipostassium phosphate Clear aqueous solutions of hemipostassium phosphate can be prepared to the following concentrations at the following temperatures:
  • 25°C is as follows: lOg/lOOml H 2 0 17.35 sec
  • Foods as used herein includes substances normally referred to as a food, i.e., material consisting essentially of protein, carbohydrate and fat used in the body of an organism to sustain growth, repair and vital processes and to furnish energy.
  • Foods also includes substances which provide the nutritional value of food but in a form different from their natural state. Such substances include, but are not limited to, vitamins, minerals, nutritional supplements and condiments.
  • Consumable non-food product (s) refers to any substance which is edible by humans and animals yet provides little or no nutritional value that "foods” would be expected to provide .
  • Table 1 lists examples of foods and consumable non-food products in which the preferred use level of solid hemipotassium phosphate has been determined. The use levels are given as percent by weight of the food product. In general, the levels of hemipotassium phosphate incorporated into the food products and consumable non-food products is between about 0.001% and about 10.0% by weight. In practice, any limitation to the amount of hemipotassium phosphate that can be incorporated into foods will not be a physical limitation but a regulatory limitation. Those skilled in the art recognize that levels of acidulants used in foods are regulated in most countries and allowable levels vary according to country. Although the levels listed in Table 1 have been determined to provide the desired characteristics for a food acidulant described throughout this specification, it should be understood that the levels presented for certain items may be outside the regulated amounts for those items in certain countries.
  • Additional preferred embodiments of consumable non-food products in which the acidulant of the invention can be incorporated include, but are not limited to, gargles & mouth wash, ice cream, sherbet, hard candy, caramels, divinity, marshmallows , honey, spices and blends, chewing gum, medicines and medicinal syrups such as cough syrup, frostings, maraschino cherries and effervescent tablets.
  • the invention also provides a preservative composition for food products and consumable non-food products comprising hemipotassium phosphate as well as food products and consumable non-food products comprising this food preservative composition.
  • the preservative composition can be used, for example, in canning, packing, curing and/or freeze drying any of the food products listed above.
  • the preservative composition can be used alone or in combination with typical food preservatives including, but not limited to, propionates, sorbates and benzoates.
  • the invention also provides a process for preserving a food products and consumable non-food products which comprises incorporating the preservative composition comprising hemipotassium phosphate in the product.
  • incorporating in its various grammatical forms includes all modes of preparing a food or consumable non-food product including, but not limited to, adding, combining, admixing, solvating, and salting.
  • the incorporated hemipotassium phosphate comprises between about 0.001% and about 10.0% by weight of the food product.
  • the invention also provides processes for modifying the pH of a food product or consumable non-food product which comprises incorporating an acidulant composition comprising hemipotassium phosphate in the food product. Modification of pH is useful for inhibiting the growth of microorganisms in both food products and consumable non-food products which contain moisture and for stabilizing texture, color and flavor of food and consumable non-food products.
  • the invention provides processes for preparing food products and consumable non-food products which comprises incorporating an acidulant composition comprising hemipotassium phosphate in the food product.
  • the incorporated hemipotassium phosphate comprises between about 0.001% and about 10.0% by weight of the final food product or final consumable non-food product.
  • processes in which this invention would be useful include, but are not limited to, fermentation processes and brewing, frozen fruit processing, yeast stimulation, fruit peeling processing, clarifying and acidifying collagen in the production of gelatin, purification of vegetable oils, sugar refining to reduce molasses loss, egg processing, agent for preventing inversion of sucrose in candy, and for neutralizing lye in peeling operations.
  • the level of hemipotassium phosphate used in a formulation can be determined by substitution for a food's current acid based on the neutralizing value (NV) .
  • the NV of hemipotassium phosphate is 140. For example:
  • the "level" of acid in a food or non-food product can be measured as weight percent or concentration of acid in the product.
  • Certain applications require achieving a desired pH of the final product, for example when trying to achieve a certain flavor, color or texture or for microbiological control.
  • HKP is added in a concentration such that the final product pH is at the target pH. This can be determined through addition and pH measurement.
  • acetic, citric or malic acids approximately half the current acid level is required to achieve the desired effect with HKP.
  • fumaric or adipic acids approximately 1.4 times the current acid is required.
  • the level of HKP is added until a suitable level of flavor is achieved.
  • hemipotassium phosphate is readily soluble in water, it can be easily and quickly incorporated into foods using water based materials. Dry mixtures are prepared by incorporating the dry crystals of hemipotassium phosphate into a dry mix.
  • the acidulant composition of this invention can also comprise hemipotassium phosphate in admixture with other previously known acidulants which include, without limitation, organic acids such as acetic, succinic, citric, tartaric, fumaric, adipic, lactic, malic and glucono-delta-lactone, and inorganic acids such as phosphoric acid.
  • organic acids such as acetic, succinic, citric, tartaric, fumaric, adipic, lactic, malic and glucono-delta-lactone
  • inorganic acids such as phosphoric acid.
  • Typical acidulant functions of hemipotassium phosphate are microbial inhibition, flavor enhancement, texture modification, foam stabilization and phase change inducement. Although such functions are typical of food acidulants, it has been found that hemipotassium phosphate provides advantages over prior art organic acidulants. In some instances, particularly in fruit flavored beverages, the effect of hemipotassium phosphate is the same as with organic acids with respect to pH but the inorganic acid of this invention has been found to exhibit less tartness and therefore the fruit flavor is more pronounced. It has been found that in most applications the hemipotassium phosphate of this invention achieves a pH in the food product at levels of from about 20% to about 80% less than conventional organic acid acidulant.
  • the hemipotassium phosphate of this invention has been found to provide less tartness at similar use levels than prior art organic acids to achieve the same physical characteristics. However in most applications the hemipotassium phosphate can be interchanged with prior art organic acidulants on the same weight basis, making conversion in existing recipes easy.
  • the powder was analyzed (ASTM D-2761) and found to have the following analysis as percent by weight:
  • Pectin and water were mixed in a large sauce pan and brought rapidly to a hard boil, stirring constantly.
  • Pectin was difficult to get into solution, not all was equally dispersed.
  • the sample with no acid was more liquid than solid, there was some gel formation.
  • 50 grams of gel and 50 ml water were blended together for pH measure.
  • the pH of the water used in manufacturing the gels of this Example was measured at 5.60.
  • Percent sag is determined by inserting a skewer into the gel approximately 2 cm from the edge of the gel .
  • the skewer was inserted making sure it remained vertically straight.
  • the height of the gel is determined by measuring how far the skewer penetrates the gel .
  • the gel is removed from the beaker by inverting the beaker.
  • Gel strength was measured using a Texture Analyzer TA- XT2 (Texture Technologies, Scarsdale, N.Y.). The instrument is set up with a 1.0 inch round lucite probe moving with a compression force of 212g at a speed of 1.5mm/sec. at a height of 6.0 cm above the testing surface. Gel strength is reported as the distance the probe travels to reach a 212g opposite force.
  • Pectin paste 5.2 g CITRUS Pectin + 25 g sucrose +
  • Acid solution 4.88 gm of test acid + 10 ml H 2 0. Dissolve acid in water.
  • the citrus pectin dissolved adequately when first making a paste out of the pectin sugar mixture.
  • the gels were allowed to set 24 hrs before measurements were taken. Percent sag and gel strength were measured as described in Example 2. pH is determined by blending 50 grams of jelly and 50 grams of milling water, the pH of this mixture is taken after the electrode has set in the mixture for 1 minute.
  • the gel made with 1.5 ml HKP was the strongest gel based on % sag and gel strength measurements.
  • the citric acid gel and 1.0 HKP gel had similar sag and gel strength values.
  • Pectin paste 5.2 g Apple Pectin + 25 g sucrose + 75 ml H 2 0 2.
  • Acid solution 4.88 gm of test acid + 10 ml H20 Dissolve acid in water.
  • Pectin paste and water were mixed in a large sauce pan and brought rapidly to a hard boil, stirring constantly. Sugar was added all at once. The solution was brought to a full rolling boil, then boiled hard for 1 minute, stirring constantly. The solution was then poured into four 250 ml beakers, each of which had the appropriate acid in it.
  • the apple pectin went into solution relatively easy after being made into a sugar, pectin, water paste. The physical separation of the pectin by the sugar was effective.
  • the gels were aged 24 hours before measurements were taken. The gel made with 2.0 ml HKP was the strongest gel based on percent sag and texture analysis values. The citric acid gel values were closest to the 1.5 ml HKP gel.
  • the recipe for peach jelly was used as the basis for formulating the apple and grape jelly made with bottled juices and lab pectin. Since peach is low in acid and pectin (the synthetic jelly had all its pectin and acid added) , the amount of pectin used in the Sure Jell is believed responsible for the gel formation of peach jelly with little contribution from the juice.
  • the recipe for peach jelly requires 3 . cup of juice for each package of Sure Jell which is twice an amount of liquid as the synthetic jelly. To make half batches of jelly either package Sure Jell (25 g) or 5.2 g pectin would be needed. The Sure Jell recipes were cut in half and 5.2 grams of pectin substituted for the Sure Jell.
  • Pectin paste 5.2 g APPLE Pectin + 25 g sucrose + 75 ml juice. Dry ingredients were mixed together, juice was added and blended until achieving a paste consistency.
  • the jelly made with HKP had a strong gel based on texture analyzer results.
  • the pH was determined by blending 50 grams of jelly and 50 grams of milling water, the pH of this mixture is taken after the electrode has set in the mixture for 1 minute .
  • Pectin paste 5.2 g Apple Pectin + 25 g sucrose + 75 ml juice. The dry ingredients were mixed together, juice was added and blended in Warring blender until achieving a paste consistency.
  • Acid solution 4.88 gm of test acid + 10 ml H20 Acid was dissolved in water.
  • Jelly was made as described above and tested eleven days later.
  • the jars used were slightly necked in so the jelly cold not be turned out to measure percent sag.
  • the jelly was analyzed on the texture analyzer while it was still in the jar.
  • the jelly made with HKP had a slightly stronger gel than the citric acid jelly, when comparing texture analyzer results.
  • the jelly made with 1.5 ml HKP had the pH most similar to the pH of the citric acid jelly.
  • the pH was determined by blending 50 grams of jelly and 50 grams of milling water, the pH of the mixture was taken after the electrode sat in the mixture for 1 minute .
  • Sweet and sour tablets are traditionally made with either citric acid or malic acid.
  • This example shows a formulation using HKP as the acid.
  • a test mixture was initially prepared to test the "tablet-ability" of the mold made for the Carver Press.
  • Dextrose and maltodextrin were blended together and then the other dry ingredients were blended in. Blending was done using a mortar and pestle to crush any large crystal .
  • Citric Acid 1.82 gm -
  • Dextrose and maltodextrin were blended together and the other dry ingredients were then blended in. 10 gm of the mixture was set aside for pH testing. The remainder was pressed into tablets, pouring 1 gram into mold and applying 6000 psi of pressure for one minute.
  • the pH was determined using 1 gram dry mix and 2.5 ml milling water, mixed until dry mix dissolved. The pH reading was taken after the electrode sat in solution for one minute. A small amount of each dry mix was tasted and evaluated for sourness :
  • Citric tart acid bite, overwhelms sweet and flavor.
  • Malic mild tart, mild sweet, mild flavor.
  • the dry ingredients were blended together. 85 gm of the dry mix was dissolved in 475 ml boiling water. The solution was mixed thoroughly until all the gelatin was dissolved. Approximately 125 ml of the solution was poured into each of four 200 ml beakers and allowed to cool to room temperature . The pH was measured for one of the samples . The other three samples were placed into a refrigerator and allowed to chill overnight before percent sag and gel strength were measured.
  • the gelatin was allowed to cool slightly and then the top of each of the three beakers was covered with plastic wrap. After the gelatin had cooled to room temperature the covered beakers were placed in the refrigerator. The other beaker of gelatin was used to measure pH, without dilution, at room temperature.
  • gelatin remaining after testing for gel strength was used for sensory evaluation.
  • the 1-200 solution is approximately the acid strength of the gelatin.
  • the fumaric acid is a stronger acid in this pH range.
  • the amounts of acid were adjusted by decreasing fumaric acid 20% and increasing HKP 20% to see if pH values would be closer to commercial gelatin.
  • the dry ingredients were blended together. 85 gm of dry mix were dissolved in 475 ml boiling water and mixed thoroughly until all the gelatin was dissolved. Approximately 125 ml of the solution was poured into each of four 200 ml beakers and allowed to cool to room temperature. The pH of one of the samples was measured. The remaining three samples were placed into a refrigerator and allowed to chill overnight before percent sag and gel strength were measured.
  • This formulation resulted in a less tart fumaric acid gelatin as compared to the previous formulation. Since commercial gelatins are a blend of acids such as fumaric and adipic acids, this formulation is slightly more acid than commercial gelation.
  • the HKP gelatin is acceptable in gel strength.
  • the flavor characteristics of the gelatin are a rounded, smoother flavor when compared to the fumaric acid gelatin.
  • the addition of adipic acid may add the "bite" to the flavor.
  • 5% HKP represents a 100% substitution of HKP for acetic acid in the basic recipie and 2.5% represents a 50% substitution of HKP.
  • the 5% solution was formed by combining 20.7091g MilliQ ® water with 1.0351g HKP calculated as 4.998% HKP by weight.
  • the 2.5% solution was formed by combining 20.1978g MilliQ ® water with 0.5119g HKP calculated as 2.53% HKP by weigh .
  • the mayonnaise test mixtures were blended as follows. Sugar, salt & mustard were mixed for 50 strokes with wire whip. Egg yolk and half of the vinegar or HKP solution was added, beating for 50 strokes. Two tablespoons oil (3 plastic pipettes) were added dropwise, beating the mixture 100 strokes per pipette. Six teaspoons of oil were added one at a time mixing each with 50 strokes. The remaining vinegar or HKP solution was added and mixed with 50 strokes. The remaining oil was added one tablespoon at a time beating 50 strokes after each addition. The emulsions were placed in a 250 ml glass beaker and covered with plastic wrap.
  • the height of the main body and peaks was measure as follows.
  • test mixtures were visually evaluated for color and texture. More color was observed for the 2.5% HKP emulsion. The 2.5% emulsion also appeared stiffer, forming more peaks that still remained after 24 hours.
  • test emulsions were also organoleptically evaluated for taste and texture. All three recipies gave a smooth, thin textured product. The acetic recipie had a poor flavor tasting too much like vinegar. The 2.5% and 5% HKP both had good flavor showing low tartness. The texture of the 2.5% HKP appeared creamier.
  • Each sample was evaluated for line spread using a two inch biscuit cutter which is 2 inches in diameter by 1 5/8 inches high.
  • the biscuit cutter was placed in the center of a graph on which 13 concentric circles were drawn.
  • the cutter covered the first circle which was 2 inches in diameter and the remaining 12 circles were spaced 1/4 inches apart, up to a final diameter of 5 inches .
  • the cutter After filling the cutter with the product to the rim and leveling, the cutter is removed from the circle graph with a straight upward movement. The product was then allowed to flow over the circle graph and sit for exactly two minutes. After two minutes, four readings are taken in four directions north, south, east and west. The diameter of the circle to which the product flowed in each direction is recorded and the four values were averaged. The line spread results and further observations were recorded.
  • the vinegar (acetic acid) recipe showed an average line spread of 2.625 inches.
  • the product was thick and the peaks didn't spread out.
  • the product was dense with small air bubbles and a rich yellow color.
  • the 5% HKP emulsion showed and average line spread of 2.9125 inches.
  • the product was slightly thinner, with peaks that spread out.
  • the product had large air bubbles and a yellow color.
  • the 2.5% HKP showed an average line spread of 2.75 inches, spreading out evenly in all directions.
  • the product was thick, with peaks that didn't spread very much.
  • the product was dense with small air bubbles and a rich yellow color.

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Abstract

L'invention concerne une composition d'acidulant comprenant du phosphate d'hémipotassium; des produits alimentaires, des produits non nutritifs consommable et des procédés de préparation ou de modification de ces produits qui contiennent ladite composition d'acidulant.
EP97946549A 1996-11-08 1997-11-07 Composition d'acidulant et de conservateur alimentaires Withdrawn EP0938268A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US3110696P 1996-11-08 1996-11-08
US31106P 1996-11-08
PCT/US1997/020216 WO1998019565A1 (fr) 1996-11-08 1997-11-07 Composition d'acidulant et de conservateur alimentaires

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EP0938268A1 true EP0938268A1 (fr) 1999-09-01

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EP (1) EP0938268A1 (fr)
AR (1) AR015798A1 (fr)
AU (1) AU5170098A (fr)
BR (1) BR9713332A (fr)
CA (1) CA2270432A1 (fr)
WO (1) WO1998019565A1 (fr)

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IL135432A0 (en) * 2000-04-03 2001-05-20 Rotem Amfert Negev Ltd Improved solubility fertilizer compounds and compositions
CN100418427C (zh) * 2005-09-13 2008-09-17 仙桃市泰尔生物科技开发有限公司 保健型鱼奶加工方法
WO2022045903A1 (fr) * 2020-08-25 2022-03-03 Cytorex International, Inc. Procédé d'élaboration de mélanges pour obtenir des compositions ioniques à usage thérapeutique, qui peuvent être administrées à des êtres humains ou à des animaux par voie orale, parentérale, intrapéritonéale, topique, otique, nasale ou par lavage, qui entraînent le soulagement de maladies

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JPS5758876A (en) * 1980-09-26 1982-04-08 Ueno Seiyaku Kk Germicide for food, raw ingredient of food, and device for processing food, and its use
EP0852567A1 (fr) * 1995-09-08 1998-07-15 Monsanto Company Procede de preparation de phosphate hemipotassique
US5773068A (en) * 1996-02-20 1998-06-30 Solutia Inc. Leavening system and products therefrom

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Title
See references of WO9819565A1 *

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AR015798A1 (es) 2001-05-30
WO1998019565A1 (fr) 1998-05-14
BR9713332A (pt) 2000-05-09
AU5170098A (en) 1998-05-29
CA2270432A1 (fr) 1998-05-14

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