EP1139788A1 - Composition de substitution de gelatine - Google Patents

Composition de substitution de gelatine

Info

Publication number
EP1139788A1
EP1139788A1 EP99966307A EP99966307A EP1139788A1 EP 1139788 A1 EP1139788 A1 EP 1139788A1 EP 99966307 A EP99966307 A EP 99966307A EP 99966307 A EP99966307 A EP 99966307A EP 1139788 A1 EP1139788 A1 EP 1139788A1
Authority
EP
European Patent Office
Prior art keywords
composition
percent
weight
gel
ratio
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Withdrawn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
EP99966307A
Other languages
German (de)
English (en)
Inventor
Neil A. Morrison
Ross C. Clark
You-Lung Chen
Daniel R. Burgum
Todd Talashek
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.)
CP Kelco US Inc
Original Assignee
CP Kelco US 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 CP Kelco US Inc filed Critical CP Kelco US Inc
Publication of EP1139788A1 publication Critical patent/EP1139788A1/fr
Withdrawn legal-status Critical Current

Links

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
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/16—Cream preparations containing, or treated with, microorganisms, enzymes, or antibiotics; Sour cream
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • 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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G3/38—Sucrose-free products
    • 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
    • A23K20/10—Organic substances
    • A23K20/163—Sugars; Polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/48—Moist feed
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • This invention is related to a gelling composition comprising alginate, hydrocoUoid and galactomannan in amounts effective to provide a suitable gelatin replacement composition.
  • the invention is also related to food products containing such novel gelling compositions.
  • Gelatin is used in combination with other food ingredients in a wide range of products.
  • the presence of gelatin in food products presents a familiar suite of impressions to the consumer including its texture, appearance and effects on flavor.
  • an alternative to gelatin is desirable, for example in the production of vegetarian or kosher products.
  • the use of gellan gum as a gelling agent in food products is well-known.
  • gellan gum produces hard, brittle gels that require substantial modification to produce a composition having a texture resembling that of gelatin.
  • Xanthan gum and locust bean gum (“LBG”) are typically added to the gellan gum, as described in U.S. Patent No. 4,647,470, to produce a gelling agent having similar mechanical and textural properties to gelatin.
  • LBG locust bean gum
  • U.S. Patent No. 4,746,528 discloses a gellable composition comprising a mixture of (1) gellan gum, (2) xanthan gum and (3) a galactomannan and/or glucomannan gum capable of producing a gel in combination with xanthan gum, especially carob, tara, cassia or konjac gum, wherein the ratio by weight of (1) : [ (2) + (3) ] is 1 : ⁇ 2.
  • the present invention provides a gelling composition comprising a blend of an alginate (A) , a hydrocoUoid (B) and a galactomannan (C) , wherein the ratio by weight of A: (B+C) is about 0.1:1 to about 1.5:1 and the ratio by weight of B:C is about 0.8:1 to about 1.2:1.
  • This invention also provides a food product comprising one or more food ingredients and a gelling composition, wherein the gelling composition comprises a blend of an alginate (A) , a hydrocoUoid (B) and a galactomannan (C) , wherein the ratio by weight of A: (B+C) is about
  • LBG Locust bean gum
  • LBG is an extract of the locust bean or carob, Ceratonia siligua .
  • LBG is commercially available and used as a stabilizer in foods such as ice cream, sausages, and cheese.
  • LBG is a galactomannan. Any gel-forming galactomannan may be suitable for use in the invention. As previously indicated, other examples of galactomannans suitable for use in the invention include but are not limited to tara gum and guar gum. Tara gum is a vegetable gum derived from the seed of the legume Cesalpinia spinosa . Guar gum is also a vegetable gum, which is derived from the seed of the legume Cyamopsis tetragonolobus . For applications in which clarity is desirable, the galactomannan usually must be clarified. Clarification may be accomplished by means well-known in the art including physical, chemical and enzymatic clarification methods. Clarified LBG is commercially available from CNI (France) . Preferably, the galactomannan used in this invention is clarified.
  • the term "gel composition” encompasses any composition or food product containing a gelling composition and water. It is to be understood that the gel compositions referred to herein may contain in addition to the gelling composition and water, any number of flavoring or food ingredients, as well as sweeteners, stabilizers, preservatives, etc. necessary to the particular application of the gel composition.
  • the alginate is derived from giant kelp.
  • the hydrocoUoid is xanthan gum.
  • the hydrocoUoid is clarified.
  • the galactomannan is selected from the group consisting of locust bean gum, tara gum or guar gum. Preferably, the galactomannan is clarified.
  • Sweeteners that may be employed include, without limitation, aspartame, acesulfame-K, sucralose, saccharin, alitame, cyclamates, stevia derivatives, thaumatin, sucrose (liquid and granulated) , high fructose corn syrup, high conversion corn syrup, crystalline fructose, glucose (dextrose) , polyol sugar alcohols, invert sugar and mixtures thereof.
  • the gel composition contains gelling composition in an amount of about 0.01 percent to about 0.3 percent by weight of the gel composition. In another embodiment, the gel composition contains gelling composition in an amount of about 0.3 percent to about 0.5 percent by weight of the gel composition. In yet another embodiment, the gel composition contains gelling composition in an amount of about 0.5 percent to about 1 percent by weight of the gel composition. In a still further embodiment, the gel composition contains gelling composition in an amount of about 1 percent to about 4 percent by weight of the gel composition.
  • a particularly preferred gel composition is a food product comprising one or more food ingredients and a gelling composition, wherein the gelling composition comprises a blend of an alginate (A) , a hydrocoUoid (B) and a galactomannan (C) , wherein the ratio by weight of A: (B+C) comprises about 0.1:1 to about 1.5:1 and the ratio by weight of B:C is about 0.8:1 to about 1.2:1.
  • the food ingredient is selected from the group consisting of dairy products, sour cream, yogurt, pudding, beverages, toppings, sauces, gravies, pet foods, restructured meats, aspics, dessert gel formulations, dessert fillings, pastry fillings, vegetable gels, fruit gels, fish gels, jellies,, jams and mixtures thereof.
  • the preferred ratio of A: (B+C) will depend on the particular food ingredient (s) with which the gelling composition is used.
  • this invention provides a food product comprising a gelling composition, wherein the gelling composition comprises an amount from about 0.3 percent to about 0.5 percent by weight of the food product, and wherein the ratio of A: (B+C) is less than about 0.5:1.
  • a food product is provided wherein the gelling composition is present in an amount from about 0.01 percent to about 0.3 percent by weight of the food product, and the ratio of A: (B+C) is greater than about 0.5:1.
  • a food product is provided wherein the gelling composition is present in an amount from about 0.5 percent to about 1 percent by weight of the food product, and the ratio of A: (B+C) is about 0.5:1 to about 1:1.
  • a food product is provided wherein the gelling composition is present in an amount from about 1 percent to about 4 percent by weight of the food product and the ratio of A: (B+C) is greater than about 1:1.
  • compositions and food products of the present invention typical pH modifiers, such as citric acid or maleic acid, sweeteners, such as natural and high intensity sweeteners, preservatives, such as sodium benzoate, flavorings such as flavor emulsion bases, other common additives such as sodium citrate and ascorbic acid, and colorings, may also be added to the compositions of the present invention.
  • Processes for blending the various ingredients of the compositions and producing the food products of the present invention are well-known in the art and include but are not limited to dry blending and wet blending such as in agglomeration/hydration followed by drying (e.g., spray drying, fluidized bed drying or drum drying) . It is also well-known that water quality may vary widely across the consumer market, thus, sequestration agents such as sodium hexametaphosphate may be added to the compositions in order to allow for consistency and ease of use in differing markets.
  • Modulus is the first parameter that is determined when testing a sample.
  • the modulus is the initial slope of the force-deformation curve. This is a measure of how the sample behaves when compressed a small amount.
  • the modulus usually correlates closely with a sensory perception of the sample's firmness. Modulus is expressed in units of force per unit area (pounds per square inch or Newton's per square centimeter) .
  • Hardness is defined as the maximum force that occurs at any time during the first compression cycle. It may occur when the gel initially breaks, or it may occur later in the test as the sample is flattened and deformed. In most cases, the hardness is correlated to the rupture strength of the material. It is expressed in units of force (pounds or Newtons) .
  • Brittleness is defined as the first significant drop in the force-deformation curve during the first compression cycle. This is the point of first fracture or cracking of the sample. A gel that fractures early in the compression cycle is considered to be more brittle or fragile than one that breaks later. Brittleness is measured as the percent strain required to break the gel. As the number gets smaller, it indicates a more brittle gel at a lower strain level .
  • the force is removed from the sample as the Instron crosshead moves back up .
  • a measure of the sample's elasticity is taken as the second compression cycle is begun. By noting where the force begins to increase during this second compression cycle, a measure of the sample height may be obtained. If the sample returned to its original height, the elasticity would be 100%. The elasticity is a measure of how much the original structure of the sample was broken down by the initial compression. In sensory terms, it can be thought of as how "rubbery" the sample will feel in the mouth. The units are dimensionless and are expressed as a percentage.
  • the gelling composition component of the dry mixture comprised alginate (KELTONE ® HV or MANUGEL ® DMB) , xanthan gum (KELTR0L ® T) , and clarified LBG in the ratios set forth in Table 1, with the exception of comparative example 1, in which the gelling composition was gelatin.
  • the flavor blend component of the dry mixture comprised: sugar (sucrose) 93.27%, adipic acid 3.38%, sodium citrate 3.20%, strawberry flavor 0.123%, and FD&C Red 0.027%.
  • sugar sucrose
  • a composition comprising a low-calorie bulking agent (filler) with a high intensity sweetener (e.g., Nutrasweet aspartame at a final concentration of 0.8%, with maltodextrin at a final concentration of 14%) .
  • a high intensity sweetener e.g., Nutrasweet aspartame at a final concentration of 0.8%, with maltodextrin at a final concentration of 14%) .
  • Other high intensity sweeteners and blends thereof may also be used, as well as various blends of high intensity sweeteners and sugar.
  • the amount of gelling composition in each dry mixture was based on the final percentage of gelling composition reported in Table 1, and a total final weight of 558 grams (473 grams water and 85 grams dry mixture) .
  • Flavor blend was then added to the gelling composition to bring up to 85 grams the weight of dry mixture in each example.
  • the amount of flavor blend added to produce the dry mixture was :
  • the samples tested using TPA were prepared by heating 473 grams of water (about two cups) to 85°C in an electrically heated hot cup. For each sample, a dry mixture comprising gelling composition and flavor blend, prepared as described above, was added to the water while stirring with a 3-blade, 2-inch diameter prop mixer set to about 800 rpm. The sample was held at this temperature for 5 minutes with continued stirring to ensure complete hydration of all ingredients. The hot cup was removed from the stirrer and hot water added back to make up for the volume lost to evaporation. The sample was stirred for an additional 30 seconds, then immediately poured into 1 inch diameter x 0.50 inch tall plastic ring gel molds. The mold was immediately covered with a plastic cover slip to prevent evaporation and placed into a refrigerator for about 18 hours.
  • TPA Texture
  • a sour cream composition was prepared by:
  • the gelatin level would be 0.4% of a 250 Bloom type.
  • a marshmallow creme was prepared by:
  • a jelly candy was prepared by:
  • Example 13 - Canned Pet Food A canned pet food composition was prepared by:
  • step (1) blending 1.50 g Keltone HV, 2.50 g Kelgum and 5.00 g SUPERCOL G2H guar gum (Rhodia, Cranbury, NJ) and dispersing in cold water with shear, continuing mixing for 10 minutes; (2) adding the gum dispersion of step (1) to cold (4°C) meat and mixing well; and

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Animal Husbandry (AREA)
  • Birds (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
  • Feed For Specific Animals (AREA)
  • Fodder In General (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne une composition gélifiante comprenant un mélange d'alginate (A), d'hydrocolloïde (B) et de galactomannan (C), le rapport en poids de A :(B+C) étant compris entre 0,1 :1 et 1,5 :1 environ et le rapport en poids de B :C étant compris entre 0,8 :1 et 1,2 :1 environ. L'invention concerne également la composition gélifiante selon la présente invention et un produit alimentaire contenant un ou plusieurs ingrédients alimentaires et la composition gélifiante décrite ci-dessus.
EP99966307A 1998-12-18 1999-12-17 Composition de substitution de gelatine Withdrawn EP1139788A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US21533098A 1998-12-18 1998-12-18
US215330 1998-12-18
PCT/US1999/029849 WO2000036930A1 (fr) 1998-12-18 1999-12-17 Composition de substitution de gelatine

Publications (1)

Publication Number Publication Date
EP1139788A1 true EP1139788A1 (fr) 2001-10-10

Family

ID=22802559

Family Applications (1)

Application Number Title Priority Date Filing Date
EP99966307A Withdrawn EP1139788A1 (fr) 1998-12-18 1999-12-17 Composition de substitution de gelatine

Country Status (6)

Country Link
EP (1) EP1139788A1 (fr)
JP (1) JP2002532108A (fr)
AU (1) AU2187700A (fr)
CA (1) CA2369623A1 (fr)
MX (1) MXPA01006174A (fr)
WO (1) WO2000036930A1 (fr)

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Also Published As

Publication number Publication date
AU2187700A (en) 2000-07-12
MXPA01006174A (es) 2002-09-18
CA2369623A1 (fr) 2000-06-29
JP2002532108A (ja) 2002-10-02
WO2000036930A1 (fr) 2000-06-29

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