EP2099320A1 - Procédé de préparation de formulations de stérol - Google Patents

Procédé de préparation de formulations de stérol

Info

Publication number
EP2099320A1
EP2099320A1 EP07856259A EP07856259A EP2099320A1 EP 2099320 A1 EP2099320 A1 EP 2099320A1 EP 07856259 A EP07856259 A EP 07856259A EP 07856259 A EP07856259 A EP 07856259A EP 2099320 A1 EP2099320 A1 EP 2099320A1
Authority
EP
European Patent Office
Prior art keywords
sterol
particles
coated
powder
stanol
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Withdrawn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
EP07856259A
Other languages
German (de)
English (en)
Inventor
Peter Horlacher
Dieter Hietsch
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.)
Cognis IP Management GmbH
Original Assignee
Cognis IP Management GmbH
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 Cognis IP Management GmbH filed Critical Cognis IP Management GmbH
Priority to EP07856259A priority Critical patent/EP2099320A1/fr
Publication of EP2099320A1 publication Critical patent/EP2099320A1/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols

Definitions

  • the invention is in the field of foodstuffs and relates to a process for the preparation of readily wettable phytosterol-containing formulations, the preparations prepared by this process and products, in particular foods, which contain these formulations.
  • the international application WO 2005/074717 Al also uses a kind of protective colloid by embedding sterols in a matrix containing proteins and carbohydrates.
  • the total content of sterols in the formulation is low due to the high proportion of excipients.
  • a further process for producing a sterol dispersion, in which the particle size distribution of the sterols is from 0.1 to 30 ⁇ m, is taken from International Applications WO 03/105611 and WO 2005/049037.
  • micronization of the sterol particles alone is often not sufficient to achieve good incorporability.
  • the increase in the surface area allows the bioavailability of the finely dispersed partial
  • the micronized particles are poorly wettable, aggregate easily and mostly float on aqueous surfaces.
  • Another disadvantage is the thermal stress on the dispersions during production.
  • the milled sterol can only be dispersed in a drink using special methods, which requires intensive mixing. However, these devices are usually not available to the end user of food manufacturers.
  • sterol-containing powder formulations The disadvantage of many sterol-containing powder formulations is the agglomeration behavior of the free sterols during storage. During storage, especially when stored under pressure, strong caking or clumping is observed, the solid, uncontrolled agglomerates must be crushed again in order to be processed.
  • the invention relates to a process for producing coated sterol powder, in which a) micronized sterol and / or stanol particles are introduced in a mixer, b) the micronized sterol and / or stanol particles are moistened with a protein-containing aqueous solution / dispersion, c) the wetted particles thoroughly mixed and then dried, and d) optionally comminuting the dried material in a mill.
  • step c If the protein-containing aqueous solution is merely sprayed on during the mixing of the micronized powder, surprisingly, despite the use of a simple pumice Scharmischers after drying (step c) are dispensed with a final grinding of the powder (step d) without the particle size of the coated sterol powder significantly differing from the size of the originally used material. Only a small particle size increase can be detected.
  • the particle size distribution should be slightly larger than that of the micronized sterols and / or stanols used.
  • the sterol and / or stanol particles used in step a) have a particle size distribution with a D 9 o % of not more than 100 ⁇ m, preferably not more than 40 ⁇ m and more preferably not more than 30 ⁇ m.
  • the particle size distribution was determined using a device from Beckman Coulter, type LS 230 and calculated as volume distribution. The measurement was carried out in an aqueous suspension.
  • a loose granulate is formed, which can optionally be classified, so that the powder has a particle size distribution with a D 9 o% of at most 1000 ⁇ m. If the coating by pasting is usually followed by a grinding of the dried material, with the then the particle size can be adjusted to the desired level.
  • the process according to the invention also makes it possible to produce powders with free unesterified sterols and stanols, which permit easy further processing of the lipophilic active substances in foods, in particular drinks.
  • the powder has a low tendency to agglomerate and thus good flow properties. It is characterized by a good homogeneity and can be further processed due to its improved wettability without great technical effort, with a homogeneous distribution in the final formulation is achieved quickly.
  • the coating of the sterol surface with the hydrophilic additives decisively improves the organoleptic properties and the sensor technology. The coated powder does not stick to teeth and oral mucosa, so that the unpleasant Stering taste, which leads to significant loss of taste in the active ingredient-containing foods is completely suppressed.
  • auxiliaries can nevertheless be kept low, so that a highly concentrated sterol and / or stanol powder is present, with which a sufficient amount of sterols and stanols in the food or another final formulation can be achieved during further processing without a high powder input .
  • hydrophilizing protein-containing auxiliaries not only improves solubilization properties and dispersing properties, but surprisingly, these powders also show an increased storage stability compared to pure ground sterols, which have a high agglomeration tendency.
  • the process makes it possible to dispense with the processing of unesterified sterols and stanols to organic solvents and heating of the material and despite the aqueous medium no emulsifiers with high surface activity specifically of the type of lecithins, monoglycerides, diglycerides, polysorbates, sodium stearyl lactylate, glycerol monostearate, lactic acid esters and Polyglycerolester use.
  • the low emulsifier properties of the hydrophilizing auxiliaries, in particular the caseinates and the milk powder are sufficient to ensure the homogeneity of the powder produced and easy redispersibility and processability.
  • the resulting powders are characterized by improved flowability, better stirrability in water and higher bulk density in comparison to customary finely ground sterols.
  • the coated powders can be added simply by stirring into aqueous systems such as cold water, juices or milk.
  • the production can be implemented with a very low expenditure on equipment.
  • the mixing process with conventional commercial powder mixers is feasible.
  • Simple paddle stirrers, kneading stirrers or plowshare mixers are sufficient for an effective mixing process. This should be completed in 1 to a maximum of two hours.
  • step c conventional drying methods such as vacuum drying or spray drying are suitable; here, too, vacuum drying is sufficient to obtain a fine, free-flowing powder.
  • step d) If you choose to humidify the pasting with the protein-containing solution so depending on the agglomeration and particle size distribution after vacuum drying a subsequent grinding process is necessary to obtain the desired particle size distribution.
  • the mill to be used for grinding in step d) should be based on a rotor-stator principle or be a ball mill. The expenditure on equipment of the manufacturing apparatus is then still very low. On cooling of the ground material can be omitted due to the very low heating of the formulation.
  • the powder resulting after drying has a very high sterol content of at least 90% by weight, preferably at least 93% by weight and more preferably at least 95% by weight, based on the total weight of the coated powder.
  • Another object is therefore powdered coated Sterolzurungen consisting of particles containing a core of sterols and / or stanols and optionally other lipophilic excipients and a coating of Natriumcaseinat- and / or milk powder and optionally other hydrophilic excipients, with the proviso that the Sterolzurung at least 90 wt.%, Preferably at least 93 wt.% And particularly preferably at least 95 wt.% Sterols and / or stanols based on the total formulation contains.
  • the coated formulations are free of high surface activity emulsifiers, especially those selected from the group consisting of lecithins, monoglycerides, diglycerides, polysorbates, sodium stearyl lactylate, glycerol monostearate, lactic acid esters, and polyglycerol esters.
  • high surface activity emulsifiers especially those selected from the group consisting of lecithins, monoglycerides, diglycerides, polysorbates, sodium stearyl lactylate, glycerol monostearate, lactic acid esters, and polyglycerol esters.
  • the sterol-containing formulations produced by this process can be easily transformed into foods, in particular milk, milk drinks, whey drinks, yoghurt drinks, margarines, fruit juices, fruit juice mixtures, fruit juice drinks, vegetable juices, carbonated and non-carbonated drinks, soy milk drinks or high-protein liquid diet substitute drinks, as well as fermented Milk preparations, yoghurt, drinking yoghurt, or cheese preparations, but also be incorporated into pharmaceutical preparations.
  • Another object of the invention relates to food preparations containing the sterol / stanol formulations of said composition.
  • sterols derived from plants and vegetable raw materials so-called phytosterols and phytostanols are used.
  • Known examples are ergosterol, brassicasterol, campesterol, avenasterol, desmosterol, clionasterol, stigmasterol, poriferasterol, chalinosterol, sitosterol and mixtures thereof, among which ⁇ -sitosterol and campesterol are preferably used.
  • the hydrogenated saturated forms of the sterols, the so-called stanols are among the compounds used; here too, ⁇ -sitostanol and campestanol are preferred.
  • Soya beans, canola, palm kernels, corn, coconut, oilseed rape, cane, sunflower, olive, cotton, soy, peanut and tall oil products are among the sources of vegetable sources.
  • Milk powder and / or whey powder and / or casein and / or caseinates are preferably used as protein-containing auxiliaries and proteins.
  • Milk powder such as commercial whole milk and skimmed milk powder, which have been obtained from the respective milk qualities by drying, are particularly suitable. They can be used in mixtures with other proteins or as the sole carrier. If further proteins are added or proteins are used as a carrier instead of the milk powder, these are understood as meaning isolated proteins which are obtained from natural animal and vegetable sources and are added during the preparation of the pulverulent preparations.
  • Possible sources of proteins are plants such as wheat, soy, lupine, corn or sources of animal origin such as eggs or milk.
  • Skim milk powder is particularly preferred for the purposes of the present invention, since it has sufficient hydrophilizing properties without at the same time to show the disadvantages of such Anlagenemulgatoren described above, which are otherwise usually used especially for the production of beverages and dairy products, especially fermentation products such as yogurt.
  • skim milk powder best covers the typical unpleasant sterol taste, and formulations with this additive have improved sensory properties over other excipients.
  • Sterol formulations coated with skimmed milk powder and sodium caseinate have been found to have particularly good dispersing properties since, on the one hand, they have sufficient hydrophilicity to increase wettability in aqueous systems and, on the other hand, do not have too good water solubility to be directly detached from the sterol surface.
  • an amount of at most 10% by weight, preferably at most 7% by weight and particularly preferably at most 5% by weight, based on the total weight of the coated powder, is sufficient to achieve the improved dispersing and processing properties. Because the micronized sterol is only coated and not embedded in a larger amount of the hydrophilizing auxiliaries as described in international application WO 2005/074717 A1, the total content of sterols in the formulation can be kept very high.
  • the preparations according to the invention may contain antioxidants, preservatives and flow improvers.
  • antioxidants or preservatives are tocopherols, lecithins, ascorbic acid, parabens, butylhydroxytoluene or anisole, sorbic acid or benzoic acid and salts thereof.
  • Tocopherols are preferably used as antioxidants.
  • silica may be used as a flow regulator and improver.
  • Example 1 Coating by spraying and drying
  • micronised sterol powder (Vegapure® FTE, Cognis Germany) particle size ⁇ 100 ⁇ m) were placed in a laboratory mixer (Lödige, type M5R) at room temperature. With mixing (speed 50%), a solution of 50 g skimmed milk powder (sprayed grain powder ADPI Grade, supplier: Messrs. Almil Bad Homburg) in 300 g of water (60 ° C) was sprayed (spraying 5 min.). It is mixed for 30 min. At 30-40 ° C (speed 15%). It was then dried in vacuo at 60 ° / l mbar to a water content ⁇ 5%. The result was a fine granules with improved flowability, better stirrability in water and higher bulk density compared to the sterol powder used.
  • Example 2 Coating by spraying and drying
  • sterol powder (Vegapure FTE, Cognis Germany, particle size ⁇ 100 ⁇ m) is placed in a laboratory mixer (Lödige, type M5R - plowshare mixer) at room temperature. With mixing (speed 50%), a solution of 50 g skimmed milk powder (sprayed grain powder ADPI Grade, supplied by Almil Bad Homburg) in 250 g of water (60 ° C) was sprayed (spray time 5 min.). Then 30 min. At 30-40 ° C was further mixed (speed 15%).
  • Example 3 Coating by battering, drying and grinding
  • skimmed milk powder based on the final formulation (hydrophilized sterol powder)
  • skimmed-milk powder sprayed-grain milk powder ADPI Grade, supplier: Almil Bad Homburg
  • a kneader food processor Fa. Braun
  • 1125 g of micronized sterol Vegapure® FTE
  • a smooth dough which in the vacuum oven (50 ° C / ⁇ 50 mbar) was dried and then in the cutting mill (Grindomix GN 200 Fa Retsch, conditions: 2000 rpm, 30 seconds) was ground.
  • gum arabic from Alfred L. Wolff, gum arabic type 8074
  • the sterol powders prepared according to Example 3 were dispersed in water at room temperature. For this purpose, about 250 ml of the liquid to be examined were placed in a beaker and stirred at 100 rpm. To the stirred liquid was added 2.5 g of the respective powder and the dispersing behavior was evaluated.
  • glucose and gum arabic do not have as good dispersing properties as skimmed milk powder or sodium caseinate. Large portions of the glucose and gum arabic-coated sterol particles swelled and remained on the stirred water surface.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Medicinal Preparation (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un procédé de production de poudre de stérol revêtue qui consiste à : a) disposer dans un mélangeur des particules de stérol et/ou sténol micronisées; b) humidifier les particules de stérol et/ou sténol micronisées au moyen d'une solution / dispersion aqueuse contenant des protéines; c) bien mélanger les particules humidifiées puis les assécher; et d) éventuellement fragmenter la matière asséchée dans un moulin. Les formulations contenant du stérol obtenues au moyen de ce procédé peuvent, grâce à leur bonne mouillabilité, facilement être intégrées à des aliments, sans entraîner de frais importants liés à la technique, et ont de bonnes propriétés organoleptiques et sensorielles en particulier dans des boissons et des produits laitiers.
EP07856259A 2006-12-04 2007-11-24 Procédé de préparation de formulations de stérol Withdrawn EP2099320A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP07856259A EP2099320A1 (fr) 2006-12-04 2007-11-24 Procédé de préparation de formulations de stérol

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP06025004A EP1929885A1 (fr) 2006-12-04 2006-12-04 Procédé de préparation des compositions de steroles
EP07856259A EP2099320A1 (fr) 2006-12-04 2007-11-24 Procédé de préparation de formulations de stérol
PCT/EP2007/010230 WO2008067924A1 (fr) 2006-12-04 2007-11-24 Procédé de préparation de formulations de stérol

Publications (1)

Publication Number Publication Date
EP2099320A1 true EP2099320A1 (fr) 2009-09-16

Family

ID=38121273

Family Applications (2)

Application Number Title Priority Date Filing Date
EP06025004A Withdrawn EP1929885A1 (fr) 2006-12-04 2006-12-04 Procédé de préparation des compositions de steroles
EP07856259A Withdrawn EP2099320A1 (fr) 2006-12-04 2007-11-24 Procédé de préparation de formulations de stérol

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP06025004A Withdrawn EP1929885A1 (fr) 2006-12-04 2006-12-04 Procédé de préparation des compositions de steroles

Country Status (5)

Country Link
US (1) US20100021525A1 (fr)
EP (2) EP1929885A1 (fr)
JP (1) JP2010511392A (fr)
AU (1) AU2007327974A1 (fr)
WO (1) WO2008067924A1 (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6913654B2 (en) 2003-06-02 2005-07-05 Mykrolis Corporation Method for the removal of airborne molecular contaminants using water gas mixtures
JP2009124975A (ja) * 2007-11-21 2009-06-11 Q P Corp 複合体及びその製造方法
WO2011012932A1 (fr) * 2009-07-30 2011-02-03 Compagnie Gervais Danone Utilisation de particules de stérol ou de stanol revêtues pour la préparation de compositions alimentaires ayant une faible teneur en graisse et étant essentiellement sans émulsifiant
AU2011212737B9 (en) * 2010-02-06 2014-09-25 Cognis Ip Management Gmbh Drink
CN110236196A (zh) * 2019-07-19 2019-09-17 陕西益恺生物科技有限公司 一种水分散性植物甾醇混合物粉剂及其制备方法
CN115969036B (zh) * 2023-01-10 2024-05-07 丰益油脂科技有限公司 植物甾醇颗粒物及其制备方法

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FI108110B (fi) * 1997-06-13 2001-11-30 Danisco Finland Oy Elintarvike- ja eläinravitsemusalalla käyttökelpoinen esiseos, menetelmä sen valmistamiseksi ja sen käyttö
AU1995400A (en) * 1999-01-15 2000-08-01 Nutrahealth Ltd (Uk) Modified food products and beverages, and additives for food and beverages
AU2426500A (en) * 1999-02-03 2000-08-25 Forbes Medi-Tech Inc. Method of preparing microparticles of phytosterols or phytostanols
US6677327B1 (en) * 1999-11-24 2004-01-13 Archer-Daniels-Midland Company Phytosterol and phytostanol compositions
JP4157765B2 (ja) * 2002-02-18 2008-10-01 花王株式会社 粉末油脂
CA2481384A1 (fr) * 2002-04-10 2003-10-23 Cargill, Incorporated Compositions d'esters de steryle aqueuses dispersibles
DE10253111A1 (de) * 2002-11-13 2004-05-27 Basf Ag Pulverförmige Phytosterol-Formulierungen
DE10300325A1 (de) * 2003-01-09 2004-07-22 Hexal Ag Granulat mit öliger Substanz, Herstellungsverfahren und Tablette
US20060034934A1 (en) * 2004-08-13 2006-02-16 Deguise Matthew L Agglomeration of sterol particles
US20090061064A1 (en) * 2006-02-22 2009-03-05 Takashi Konda Plant sterol-containing milk beverage and process for production thereof

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Also Published As

Publication number Publication date
EP1929885A1 (fr) 2008-06-11
WO2008067924A1 (fr) 2008-06-12
AU2007327974A1 (en) 2008-06-12
JP2010511392A (ja) 2010-04-15
US20100021525A1 (en) 2010-01-28

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