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
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
  • A23L23/10—Soup concentrates, e.g. powders or cakes
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
  • A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
• • 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
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
• • 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
  • A23L29/20—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
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or 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
  • 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
  • A23L29/206—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
  • 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
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Definitions

• the present invention relates to food concentrates.
• Food concentrates like soup, gravy and sauce concentrates are food products designed to provide for example a ready-to- eat soup, gravy or sauce upon dilution in water and usually heating.
• Starch is widely used in food products as a thickener. In the presence of sufficient water and when the temperature is high enough (usually more than 60°C) the starch granules start to swell. This process, also referred to as gelatinisation, is usually characterised by the loss of the crystalline structure (order-disorder transition) that can be observed by several techniques such as X-ray diffraction, Differential Scanning Calorimetry (DSC) (gelatinisation endothermic peak), and microscopy (loss of birefringence and granule swelling).
• DSC Differential Scanning Calorimetry
• the native starches (i.e. unmodified) of different botanical sources differ in their appearance (granule form) and functional properties (e.g. pasting, viscosity). Most of the common starches are readily and unequivocally identifiable under a polarizing microscope, using the criteria of granule size and shape, form and positions (centric or eccentric) of the hilum (botanical centre of the granule) and brilliance of the
• DSC Scanning Calorimetry
• the second standard method measures the increase in viscosity is known in the art as a "pasting" curve. It allows to distinguish - inter alia - starches that thicken relatively fast from so called delayed swelling starches. Pasting curves are routinely measured by a Rapid Visco Analyser (RVA) (Biliaderis, C.G. (2009). Chapter 8 - Structural Transitions and Related Physical Properties of Starch. In: Starch (Third Edition) Food Science and Technology, ed. J.BeMiller and R.Whistler San Diego: Academic Press, 293-372).
• RVA Rapid Visco Analyser
• An RVA is a rotational viscometer that continuously records the viscosity of a sample under conditions of controlled temperature and shear which can be used to measure the increase in viscosity and to provide an assessment of starch 'pasting'.
• aqueous concentrates are known in liquid, paste or gelled formats.
• EP 1602289 and WO 2004/049822 disclose the use of a non- gelatinised heat moisture treated potato starch in a shelf stable pasty concentrated composition in the presence of relatively high amounts of sorbitol. However, most consumers find sorbitol to be unacceptable in these type of products. But without sorbitol the liquid and fluid product of WO 2004/049822 could not be prepared (see example 8 of this application).
• WO2012/097930 relates to a gelled concentrate.
• WO2012/097930 discloses a concentrate with non-gelatinised heat moisture treated potato starch can be a gel provided a liquid polyol (glycerol) is used.
• WO 2012/097934 avoids the combination of non-gelatinised starch and polyol. Instead WO 2012/097934 discloses gelled concentrates with a salt sensitive gum to provide binding in the ready-to-eat product.
• a food concentrate will have a relatively high amount of starch depending on the dilution factor it has been designed for and the desired viscosity of the ready-to-eat product.
• a food concentrate designed to be diluted 10 times to prepare the ready-to-eat product will have a 10 times higher amount of starch than in the ready-to-eat products.
• These high amounts of starch in the concentrate may lead to lumping problems when the consumer tries to dilute the concentrates.
• Starches have been modified to decrease the lumping problem concentrates.
• WO 2014/053287 and WO 2014/053288 disclose as most preferred starch heat moisture treated (HMT) potato starch for low lumping. It has been reported that using the proper dilution protocol low or even no lumping may be obtained with HMT potato starch.
• the lump formation may be exacerbated if consumers do not strictly follow the instructions for the dilution of the concentrate. While some starches show decrease in lumping at the same time these starches show little thickening effect in the ready to eat product.
• WO 2014/009079 discloses gelled concentrates with starches with a low gelatinization temperature.
• the present invention provides food concentrates which result in an improved reduction in lump formation combined with the desired viscosity in the end product even after prolonged storage. Accordingly the present invention provides a food concentrate preferably comprising
• a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;
• f preferably, 0 wt% to less than 5 wt% of sorbitol by weight of the total food
• the present invention provides a food concentrate comprising
• a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;
• f preferably, 0 wt% to less than 5 wt% of sorbitol by weight of the total food
• the present invention provides a process for preparing a concentrate according to the invention, a process for using a concentrate according to the invention to prepare a ready-to-eat product, a ready-to-eat product obtainable by diluting a concentrate according to the invention and the use of concentrate according to the invention to prepare a ready-to-eat product.
• the food concentrate according to the invention is designed to provide a ready-to-eat product after an appropriate dilution and heating with an aqueous phase such that the starch provides the desired viscosity in the ready-to-eat product.
• the term dilution in this respect is intended to include dissolving and dispersing as these take place concurrently.
• the ready-to-eat product is preferably a soup, gravy or a sauce.
• the sauce may be part of dish like a stew or a risotto.
• the dilution of a food concentrate according to the invention is usually between 20g/L and 350g/L and more preferably between 50 and 250g/L.
• the term "food concentrate” and "concentrate" are used interchangeably.
• the level of water, salt, starch and other taste ingredients in the food concentrate are determined by the desired level in the ready-to-eat product and the dilution rate.
• the amount of salt in the food concentrate and intended dilution rate is preferably such that after the dilution the level of salt is preferably at least 0.25 wt%, more preferably at least 0.5 wt%, more preferably at least 0.7 wt% and at preferably at most 2 wt%, more preferably at most 1 .7 wt%, more preferably at most 1.3 wt% by weight of the total water content of the ready-to-eat product.
• the amount of starch in the food concentrate and intended dilution rate is preferably such that after the dilution the amount of starch in the ready-to-eat product is preferably at least 1 wt%, preferably at least 2 wt%, most preferably at most 6 wt%, preferably at most 7 wt% by weight of the total water content of the ready-to-eat product.
• the total amount of water present in the ready-to-eat product is preferably at least 50 wt%, more preferably at least 65 wt%, more preferably at least 75 wt% and preferably less than 97 wt%, preferably less than 95 wt% preferably less than 90 wt% by weight of the total food concentrate.
• Water may be added as such or as part of other ingredients like cream or milk). Details and other preferred ranges of salt, starch, water and other ingredients are described below.
• non-gelatinised starch used in the present invention is usually a delayed-swelling physically modified starch having a Ref Tonset of at least 70°C.
• Tonset of a given starch is measured by measuring the gelatinisation of starch in a reference DSC-solution.
• the latter is adjusted to reflect the product application.
• the reference DSC-solution will have correspondingly high amounts of sugar.
• the reference DSC-solution (Ref DSC-solution) has a high amount of salt and less sugar:
• Ref Tonset 20.7 wt% NaCI, 12.7wt% sucrose, 66.6% water and the Tonset measured in this reference Ref DSC-solution is referred to the Ref Tonset.
• the preferred physically modified starches show a characteristic increase in Ref Tonset compared to the native starch of the same botanical source.
• the Tonset may also be determined in the concentrate (Prod Tonset ).
• the increase in the Ref Tonset of a physically modified starch like annealed starch can also be found by comparing the Prod Tonset of the physically modified starch to the Prod Tonset of the native starch of the same botanical source, in the same composition.
• Pasting curves are measured by a Rapid Visco Analyser (RVA) - a rotational viscometer that continuously records the viscosity of a sample under conditions of controlled temperature and shear which can be used to measure the increase in viscosity and provide an assessment of starch 'pasting'.
• RVA Rapid Visco Analyser
• the non-gelatinised starch used in the invention is preferably obtained by a physical modification of native starch like annealing and/or heat moisture treatment.
• the non- gelatinised starch used in the invention is preferably an annealed starch. Annealed starch can be obtained by annealing starch as known in the art e.g. from Tester, R.F.
• annealing of starch may be described as a physical treatment whereby the starch is incubated in excess water (e.g. >60% w/w) or intermediate water content (e.g. 40 to 55% w/w) at a temperature between the glass transition temperature and the gelatinisation temperature for a certain period of time. After the annealing process, the starch granules remain non-gelatinised.
• excess water e.g. >60% w/w
• intermediate water content e.g. 40 to 55% w/w
• Preferred annealed starches are delayed swelling starches, preferably with a Ref Tonset of at least 70°C, more preferably of at least 74°C, , more preferably of at least 76°C, more preferably at least 78°C, most preferably at least 79°C, and preferably at most 100°C, more preferably at most 95 °C.
• a delayed swelling physically modified starch according to the invention may be prepared with a process comprising the following steps:
• This step can be performed under mild stirring.
• the temperature should be maintained below the Tonset of the starch in the aqueous slurry so the starch remains non-gelatinised during the process, as known by a person skilled in the art.
• the heating step a) can be performed in multiple phases of e.g. increasing temperature to obtain a higher shift in the onset of gelatinization and prevent any unwanted starch gelatinization at the beginning of the process, specially for starches which have a natural lower Tonset. For example 1 h at 60°C followed by one hour at 63°C followed by one hour at 65°C etc.
• the heating step a) may be carried out in a salt containing solution or another swelling inhibit agent e.g. at least 15% NaCI, preferably at least 20 wt% NaCI by weight of the starch-water slurry whereby the slurry is heated to a temperature of from 60 to 73 °C whereby the remaining conditions are as described above.
• starch may be further modified by any means known in the art.
• the non-gelatinised starch in the concentrate of the invention can be isolated from the concentrate by diluting the concentrate in water at a temperature below the
• gelatinisation temperature of the starch e.g. 50-60 °C.
• Ref Tonset and delayed swelling of the isolated non-gelatinised starch can be characterised as described herein.
• An annealed non-gelatinised starch useful in the invention may also be modified by an additional physically modification like heat moisture treatment.
• Annealing and physical modification are well known in the art (Stute,R. (1992). Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture -Treatment.
• the non-gelatinised starch used in the invention preferably has an average diameter of more than 10 micrometer, more preferably more than 12 micrometer, more preferably more than 15 micrometer, most preferably more than 18 micrometer.
• Starch granule size can be measured for example by suspending the non-gelatinised starch granules in water and observing the granule sizes by light microscopy or a particle size analyzer as known by person skilled in the art.
• Starch granules have sizes ranging from invisible under light microscope to up to more than 100 micrometers. For estimating the average granule size by using light microscopy, for example, images from separate areas each with at least 200 starch granules are randomly recorded.
• the non-gelatinised starch used in the invention is preferably from the following botanical source: corn, arrowroot, sago, waxy corn, wheat, tapioca, yam and mixtures thereof. Most preferably the starch is annealed sago starch. Annealed sago starch is well known in the art (Wang.W.J., Powell,A.D., and Oates,C.G. (1997).
• the amount of non-gelatinised starch is at least 10 wt%, more preferably at least 12 wt% and 15 wt%, preferably at most 55 wt% more preferably at most 45 wt%, more preferably at most 40 wt% more preferably at most 35 wt%, most preferably at most 32 wt% by weight of the total concentrate.
• the amount of starch in the ready-to-eat product is preferably at least 1 wt%, preferably at least 2 wt%, most preferably at most 6 wt%, preferably at most 7 wt%. If the food concentrate according to the invention has the form a paste, the w/w ratio of water to non-gelatinised starch (on dry basis) in the food concentrate is preferably higher than 0.5, preferably higher than 0.6, preferably higher than 0.8, at most 7, more preferably at most 5.
• the w/w ratio of water to non-gelatinised starch (on dry basis) in the food concentrate is preferably higher than 1 .3, preferably higher than 1.4, preferably higher than 1.5, more preferably higher than 1.65, more preferably higher than 1.8, preferably at most 7, more preferably at most 5.
• starch may contain some water depending on the source, the amounts in the present invention are calculated as the dry matter.
• the w/w ratio of non-gelatinised starch to salt in the total food concentrate is preferably at least 0.8, even more preferably at least 1 , even more preferably at least 1.5, even more preferably at least 2, and more preferably at most 10, more preferably at most 8, most preferably at most 5.
• non-gelatinised starch used in the invention as described can be combined, i.e. preferred botanical source with preferred physical modification, preferred Ref Tonset and delayed swelling. Reduction in lumping
• the concentrate according to the invention has a reduction in lumping in the test described below of preferably at least 15%, more preferably at least 20%, more preferably at least 30%, more preferably at least 40%, more preferably at least 50% and preferably at most 100% when compared to the same concentrate except that the starch according to invention is replaced by the native starch from the same botanical source.
• Lumping reduction (in %) (1 - Lumping in composition with annealed sago/ Lumping in composition native sago) * 100.
• the reduction in lumping is 87.5% ((1 -10/80) * 100%).
• a reduction in lumping of x% as described herein may also referred to as a Reduced Lumping Factor (RLF) of -x.
• RLF Reduced Lumping Factor
• the concentrate according to the invention has a RLF of preferably at least -15, more preferably at least -20 more preferably at least -30, more preferably at least -40, more preferably at least -50 and preferably at most -100.
• the food concentrate according to the invention_ provides a ready-to-eat product having viscosity of at least 10 mPa.s, preferably at least 20 mPa.s preferably more preferably at least 30 mPa.s, most preferably at least 50 mPa.s at 60°C.
• the viscosity is preferably measured as detailed below.
• the food concentrate of the present invention comprises a structuring agent like carrageenan, pectin, xanthan, gelatine and combinations thereof. It is understood that the term structuring agent when used in the singular also encompasses the plural and vice versa.
• the structuring agent preferably comprises iota carrageenan, low methoxyl pectin, xanthan, gelatine and combinations thereof.
• the structuring agent is preferably present in an effective amount defined as the amount to obtain the desired structure e.g. a food concentrate in the form of a paste or a gel.
• the effective amount of structuring agent in the food concentrate is 0.1 to 30 wt% of a structuring agent by weight of the total water content of the food concentrate.
• Pectin may be used to structure the food concentrate e.g. in the form of a paste or gel.
• the term "Low methoxyl pectin” is used for pectins with a low degree of esterification (e.g. DE ⁇ 50%) that can be induced to form gels in the presence of calcium or at low pH (e.g. pH below 3.5), while the term “High methoxyl pectin” (e.g. DE>50%) describes pectins that do not gel in the presence of calcium due to their high content of methoxyl ester groups and are particularly useful to prepare a paste.
• Pectin is preferably a low methoxy (LM) pectin.
• LM pectin is present in an effective amount, i.e. to provide a food concentrate with the desired structure e.g. in the form of a paste or a gel.
• the pectin is dissolved pectin, i.e. dissolved in the water of the food concentrate of the invention.
• the amount of LM pectin, dissolved in the water of the food concentrate composition is of between 0.7 wt% and 10 wt%, more preferably of between 0.9 wt% and 6 wt%, even more preferably between 1 .0 wt% and 5 wt%, even more preferably between 1.1 wt% and 4 wt%, most preferably between 1.5 wt% and 3.5 wt%, based on the total water content.
• This amount is calculated according to the following formula ((weight of galacturonic acid)/(weight of galacturonic acid + weight of total water content)) * 100%.
• the DE of the LM pectin is lower than 55%, preferably lower than 50%, preferably lower than 45%, more preferably of lower than 40%, most preferably the DE is lower than 30%.
• relatively high salt levels are preferably combined with relatively high (LM) pectin levels, for optimal stability during storage and transport.
• the amount of LM pectin is preferably of between 1.3 wt% and 10 wt%, more preferably of between 1 .4 wt% and 5 wt%, even more preferably between 1 .5 wt% and 4 wt%, most preferably between 1 .5 wt% and 3.5 wt%, expressed as galacturonic acid content based on the total water content of the food concentrate.
• LM pectin it may be preferred that the food concentrate has the form of a gel.
• the food concentrate according to the invention comprises Ca 2+ in an amount of from 10 to 2000 mg Ca 2 7g of LM pectin, more preferably from 15 to 1000 mg Ca 2+/ g of LM pectin, even more preferably from 20 to 800 mg Ca 2 7g of LM pectin, most preferably from between 30 to 400 mg Ca 2 7g of LM pectin and dissolved in the water of the food concentrate. It might be preferred that the invention comprises Ca 2+ in an amount of from 100-300 mg Ca 2 7g of LM pectin (as defined below) and dissolved in the water of the food concentrate. Ca 2+ may be added as a calcium salt or as part of another ingredient like certain herbs or vegetables.
• the form of a gel is achieved at a relatively low pH and without the need of calcium ions for gelation.
• the pH of the concentrate food composition of the invention is lower than 3.5.
• the pH is lower than 3.4, more preferably lower than 3.3.
• the pH is preferably higher than 1 , more preferably higher than 1.5, even more preferably higher than 2.
• the pH can be preferably between 1 and 3.5, more preferably between 1.5 and 3.4, even more preferably between 2.5 and 3.3.
• high methoxyl pectin (DE>50%) is used as thickening agent it is preferably present in an amount of from 0.2 wt% to 5 wt%, preferably of from 0.3 wt% to 3 wt%, more preferably of from 0.5 wt% to 2.5 wt%, most preferably of from 0.5 wt% to 2 wt%, based on the weight total water content of the food concentrate, and calculated as ((weight of High methoxyl pectin in food concentrate )/((weight of High methoxyl pectin in food concentrate)+(weight of total water content of the food concentrate)) * 100%.
• the three groups of commercial carrageenan - kappa, iota and lambda differ in their degree of sulphation. Kappa and iota carrageenan are usually used to form rigid and soft gels respectively. Lambda carrageenan does not gel, and is used to thicken products.
• the food concentrate may comprise carrageenan. More preferably it may comprise iota-carrageenan.
• the iota carrageenan is dissolved iota carrageenan, i.e. dissolved in the water phase of the food concentrate.
• the total amount of Ca2+ and Mg 2+ ions taken together is lower than 3 wt%, preferably lower than 2.5 wt%, even more preferably lower than 2 wt%, even more preferably lower than 1 %, most preferably lower than 0.5 wt%.
• It can be of between 0.01 and 2 wt%, preferably of between 0.02 and 1 wt%, more preferably of between 0.03 and 0.5 wt%, most preferably of between 0.04 and 0.2 wt%, based on the total water content of the food concentrate, and calculated as ((weight Ca2+ and Mg 2+ ions in food concentrate) /(weight Ca2+ and Mg 2+ ions in food concentrate)+(total weight of the water content in the food concentrate)) * 100%.
• lota-carrageenan is preferably present in an amount of from 0.3 wt% to 5 wt%, preferably of from 0.4 wt% to 3 wt%, more preferably of from 0.5 wt% to 2.5 wt%, most preferably of from 0.8 wt% to 2 wt%, based on the weight total water content of the food concentrate, and calculated as ((weight of iota-carrageenan in food
• the amount of iota- carrageenan is preferably of between 0.4 wt% and 3 wt%, more preferably of between 0.4 wt% and 2.5 wt most preferably between 0.5 wt% and 2 wt, based on the total water content of the food concentrate.
• iota-carrageenan should be construed as iota-carrageenan as such. It was observed, for example, that commercial iota-carrageenan is mixed with several chemical compounds, like other carrageenans or filler materials. When calculating the amounts mentioned above, only the iota-carrageenan should be considered.
• Xanthan may also be used as structuring agent.
• the total amount of xanthan gum is of between 0.1 wt% and 3 wt%, more preferably of between 0.2 wt% and 2 wt%, even more preferably between 0.3 wt% and 1.5 wt%, even, by weight of the total water content of the food concentrate.
• Xanthan used on its own is useful when a paste is desired. It may also be combined with the other structuring agents.
• the structuring agent preferably comprises a gelatine.
• Gelatine is preferably present in an amount of from 3 wt% to 30 wt%, preferably of from 5 wt% to 25 wt%, most preferably of from 8 wt% to 22 wt%, by weight of the total water content of the food concentrate.
• another structuring agent such as e.g. iota carrageenan or LM pectin (e.g.
• gelatine is preferably present in an amount of from 1 wt% to 30 wt%, preferably of from 2 wt% to 25 wt%, most preferably of from 3 wt% to 10 wt%, by weight of the total water content of the food concentrate.
• gelatine Type A high high bloom is used (e.g. bloom strength between 50 and 350.).
• a skilled person may use a combination of said structuring agents in order to obtain a food concentrate with the desired characteristic (e.g. elastic gel, brittle gel, paste).
• a combination of iota carrageenan with gelatine e.g. at a ratio 1 :5
• a combination of gelatine and LM pectin e.g. at a ratio 5:2
• a combination of iota carrageenan and Xanthan e.g. at a ratio 5:1
• a combination of iota carrageenan and Xanthan e.g. at a ratio 5:1
• the concentration of the respective structuring agents may be decreased compared to when only a single structuring agent is used.
• the present invention relates to a food concentrate. It normally comprises structuring agent in an effective amount sufficient to obtain the desired structure or texture and may have the form of a paste or a gel.
• structuring agent in an effective amount sufficient to obtain the desired structure or texture and may have the form of a paste or a gel.
• structure and “texture” are used interchangeably.
• the effective amount is also preferably effective to obtain a food concentrate with a dissolution time as defined below. Without wishing to be bound by theory, applicants believe that the dissolution time as defined herein has the advantage of further reducing lump formation of the inventive food concentrate.
• the food concentrate may typically be in the form of a paste.
• paste in the present context means that the viscosity of the food concentrate according to the present invention is less than about. 1500 Pa. s, preferably less than about 1000 Pa. s and more preferably less than about 500 Pa. s at a shear rate comprised between about 1 and 100 s "1 , at a temperature of 20 °C.
• the present food concentrate may thus be pourable or spoonable in order to allow easy portioning.
• the viscosity may be adjusted in order to be displayed in a squeezable packaging such as a squeezable bottle fitted with a re-closable cap, for example.
• a squeezable packaging such as a squeezable bottle fitted with a re-closable cap, for example. This will enable the product to be packed in jar, bottles, tubes for example.
• the present food concentrate has the form of a gel.
• a gel should be understood as a texture that is substantially shape stable at 20 °C and is elastic, e.g after removal from the packaging. Due to gravity, a relatively weak gel might (slightly) deform, after removal from its packaging.
• the form of a gel generally can be achieved in an aqueous environment when sufficient structuring agent is used in the formulation.
• a too rigid gel is not preferred, as this may impair the easy removal from the packaging.
• a gel structure should allow removal from a plastic tub preferably without significant damage, possibly with the help of a spoon.
• a gel shows elastic deformation. This type of deformation is to a large extent reversible.
• a gel in the context of the present invention does not flow, like a liquid.
• ambient temperatures e.g. at 20° C
• the pieces of gel cannot be substantially adhered and united by simple re-assembling of the gel pieces, to form the original volume of the gel. The latter is possible with a paste.
• a gel is normally solid, i.e. not a pourable liquid.
• a consumer In normal use, a consumer cannot pour the food concentrate from its packaging, but can be removed as one piece, which maintains its shape (shape stable). Indeed, a solid gel is not considered to have a viscosity, which can be measured with for example in a Brookfield viscosimeter, as the texture of the solid gel would break during measurement. This should be understood, as that the food concentrate in the form of a gel can deform under gentle pressure or gravity to some extent, depending on how strong the gel is. The elasticity usually can restore a gel to the original shape after removal of the pressure.
• the firmness is preferably used to characterise concentrates in the form of a gel.
• Firmness is preferably measured using the compression test Force (in g) vs. Distance (in mm) with a texture analyser according to the method as described below.
• the gel firmness measurement is carried out using a texture analysis machine (TAX-T2) of Stable Micro Systems or similar.
• the gel firmnessjneasurements are performed after at least 12h maturation time after the samples have solidified. A longer maturation time of for example 24h to 48h is preferred.
• the samples are equilibrated to room temperature for at least 2h, preferably more than 4h, prior to measurement.
• Container 125 ml polypropylene cup, 52 mm diameter
• Penetration depth 10 mm (measurement error can be typically of 0.1 -0.2 mm).
• the firmness of the food concentrate - if it has the form of a gel - should be such that the maximum force (in g) recorded while the probe penetrates 10 mm into the food concentrate is typically above 20g, preferably above 30g, more preferably above 50g, preferably less than 1000g, more preferably less than 500g most preferably less than 350g.
• the food concentrate contains water.
• the total water content in the food concentrate includes both water added as such and water as part of other ingredients like vegetables, unless otherwise indicated. E.g., the amount of water in the examples indicated as ingredient is added as such.
• the concentrate comprises preferably at least 20 wt%, preferably at least 30 wt%, preferably at least 35 wt%, preferably at least 38 wt%, preferably at least 40 wt%, more preferably at least 42 wt% and preferably at most 70 wt%, more preferably at most 60 wt%, even more preferably at most 55 wt%, of water based on total weight of the food concentrate. While the minimum amount of water for a paste may be 20 wt% for a gel it is preferably at least 35 wt%.
• the water content in the food concentrate can be measured by any standard method including drying the food concentrate and comparing the weight before and after drying. Thus, when the amount of salt or structuring agent is expressed by weight of the water content of the food concentrate this includes both water added as such and water of other ingredients in the food concentrate.
• the concentrate according to the invention requires no liquid polyol or sorbitol as suggested in WO2012/097930 and WO 2004/049822, respectively.
• a polyol polyhydric alcohol or sugar alcohol
• a polyol is different from a fat.
• a fat is not a carbohydrate, a fat molecule is either a mono-, di-, or triacylglyceride and thus a different chemical substance and not a liquid polyol.
• a liquid polyol is preferably understood to be selected from the group of glycerol, polypropylene glycol and mixtures thereof.
• the food concentrate according to the invention comprises less than 5 wt%, preferably less than 3 wt%, more preferably less than 1 wt%, more preferably less than 0.1 wt% of a liquid polyol by weight of the total food concentrate. Most preferably, no liquid polyol is present at all.
• the food concentrate according to the invention comprises less than 5 wt%, preferably less than 3 wt%, more preferably less than 1 wt%, more preferably less than 0.1 wt% of glycerol by weight of the total food concentrate. Most preferably, no glycerol is present at all.
• the food concentrate according to the invention comprises less than 5 wt%, preferably less than 3 wt%, more preferably less than 1 wt%, more preferably less than 0.1 wt% of a sorbitol by weight of the total food concentrate. Most preferably, no sorbitol is present at all. It is understood that the expression "less than” includes 0wt%.
• the food concentrate preferably comprises at least 15 wt%, more preferably at most 40 wt% of salt, based on the water content of the food concentrate.
• the water content of the food concentrate combines water added as water and water present in other ingredients of the food concentrate like fresh vegetables.
• Salt is added to provide a salty taste.
• the salt preferably comprises NaCI, KCI and mixtures thereof.
• the high level of salt is predominantly present to provide the desired salty taste impact after dissolution in a relatively high volume.
• the salt content, preferably NaCI in this context is calculated as ((amount of salt)/(amount of salt + amount of water)) * 100%.
• the food concentrate might contain some salt crystals.
• the amount of salt in the food concentrate is at least 15 wt%, preferably at least 20 wt%, and preferably at most 35 wt%, more preferably at most 31 wt%, most preferably at most 26.5 wt%, based on the weight of the water content of the food concentrate.
• the amount of NaCI in the food concentrate is at least 15 wt%, preferably at least 20 wt%, and preferably at most 40 wt%, more preferably at most 35 wt%, more preferably at most 31 wt%, most preferably at most 26.5 wt%, based on the weight of the water content of the food concentrate.
• the salt in the food concentrate is preferably dissolved.
• the food concentrate according to the invention preferably has a water activity of between 0.60 and 0.95, more preferably of between 0.65 and 0.90 even more preferably between 0.70 and 0.90, even more preferably between 0.72 and 0.85, most preferably between 0.72 and 0.79.
• the food concentrate is preferably a savoury food concentrate, for example for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish.
• the food concentrate of the present invention may further comprise a savoury taste booster selected from the group consisting of glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof.
• the term savoury taste booster used in the singular may refer to a single compound or a mixture of more than one taste booster compounds.
• the term "savoury taste booster" is used interchangeably with the term "taste booster”.
• the amount of savoury taste booster present in the food concentrate is present in an effective amount to obtain the desired level in the ready-to-eat product.
• the effective amount depends on the desired dilution rate and amount in the ready-to-eat product.
• the amount of savoury taste booster in the concentrate is preferably present in an amount of at most 40 wt%, more preferably of at most 30 wt%, more preferably in an amount at most 25 wt%, most preferably in an amount of at most 15 wt%, and preferably at least 0.1 wt%, more preferably at least 0.5 wt%, more preferably at least 1 wt%, more preferably at least 5 wt%, based on the weight of the total food concentrate.
• a savoury taste booster as mentioned above may be present in an amount at most 40 wt%, more preferably of at most 30 wt%, more preferably in an amount at most 25 wt%, most preferably in an amount of at most 15 wt%, and preferably at least 0.1 wt%, more preferably at least 0.5 wt%, more preferably at least 1 wt%, more preferably at least 5 wt%, based on the weight of the total food concentrate.
• any savoury taste booster compound can be added as such or as part of more complex food ingredients like yeast extract; hydrolyzed proteins of vegetables-, soy-, fish-, or meat-origin, malt extract, beef flavourings, onion flavouring, liquid or dissolvable extracts or concentrates selected from the group consisting of meat, fish, crustaceans, herbs, fruit, vegetable and mixtures thereof.
• a food concentrate according to the present invention preferably comprises
• salt is selected from NaCI, KCI and mixtures thereof;
• the food concentrate provides a ready-to-eat product having viscosity of at least 20 mPa.s, more preferably at least 30 mPa.s , most preferably at least 50 mPa.s at 60°C, wherein said ready-to-eat product is a soup, sauce or gravy.
• the invention relates to a process for preparing a food concentrate as described herein, preferably comprising
• a taste booster selected from glutamate, 5'- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof ;
• the structuring agent ii) optionally heating said mixture to dissolve the structuring agent, preferably to higher than 40°C ;
• step iii) optionally, filling the mixture of step iii) into a packaging
• a mixture comprising the structuring agent and at least part of the water.
• the water may be heated to at least 30°C, preferably at least 40°C to allow better mixing.
• the mixture of water and the structuring agent may be heated to dissolve the structuring agent Dissolving may include activation.
• the temperature depends on the structuring agent used. For example, when a paste of xanthan is desired, xanthan can be dissolved at room temperature, whilst for gelatine heating to about 60 °C may be sufficient followed by adding the starch (step iii).
• the temperature is preferably higher than 40 °C, more preferably higher than 60 °C, more preferably higher than 75 °C, most preferably higher than 80 °C, and preferably less than 105 °C, more preferably less than 100 °C, most preferably less than 95 °C.
• Heating of the mixture of step i) resultsjn dissolving of the structuring agent and activating it to allow structuring of the food concentrate e.g. gelling after cooling, e.g. during step iv) of the process.
• the heating of step ii) provides pasteurization of the mixture. It may be useful to use high shear mixing at a temperature above the activation temperature of the structuring agent to provide optimal activation of the structuring agent.
• step iii) the mixture is optionally cooled and the non-gelatinised starch is admixed at a temperature which is lower than the Tonset of the non-gelatinised starch, preferably less than 70°C, preferably less than 68 °C, more preferably less than 66 °C, preferably above 40 °C, more preferably above 45 °C, even more preferably above 50°C.
• a temperature which is lower than the Tonset of the non-gelatinised starch preferably less than 70°C, preferably less than 68 °C, more preferably less than 66 °C, preferably above 40 °C, more preferably above 45 °C, even more preferably above 50°C.
• This can be suitably done by mixing the non-gelatinised starch into the mixture resulting from step ii), preferably by a mixing device.
• Applied high shear stress is preferably limited to a minimum, for example, only to guarantee homogeneous starch distribution.
• Cooling might be carried out by a cooling device like a tube-in-tube heat exchanger, as known in the art, but might also be suitably done by allowing the mixture to cool in the processing vessel.
• Salt, tastebooster and any optional ingredient may be added at step i), ii), or iii).
• step ii) all ingredients, except for the starch, are added during step i). Addition of ingredients after step ii) might require a high shear mixing because of a viscosity increase, which may not be preferred.
• step iii) is filled into a packaging before step iv).
• Step iv) in case of a a food concentrate with the form of a gel-, the mixture is allowed to form a gel.
• Step iv) might comprise a cooling step, wherein the concentrate is cooled by any suitable cooling means, preferably to a temperature lower than the gelling temperature of the structuring agent used in the mixture of step i).
• the mixture is allowed to cool passively by leaving it at ambient temperature (20°C) such that it forms a gel at ambient temperature.
• the time needed for the gel to set may depend on the amount of structuring agents and other ingredients. Weaker gels may take more time than stronger gels.
• a package preferably is a package selected from the group consisting of a tub, a cup, a jar, a doy pack and a stick pack.
• the filling of the package is preferably carried out by pouring the mixture resulting from step iii) into the package.
• the concentrate is a packaged concentrate, whereby the concentrate (excluding the packaging) has weight of at least 10g, preferably at least 20g, preferably less than 1 kg, more preferably less than 50g.
• the concentrate is unit dosed having a weight of at least 10 g and less than 50g.
• the present invention also relates to a food concentrate obtainable by the process as described above.
• the invention relates to the use of the food concentrate of the present invention to prepare a soup, a sauce or a gravy.
• At least part of the concentrate is preferably mixed with a hot aqueous phase and diluted in it.
• the term “dilution” is used interchangeably with the terms “dissolving” and “dispersing” and encompasses both.
• the concentrate of the present invention can be added to a pan directly with sufficient amount of water.
• other ingredients required for the soup, sauce or gravy can be added before, together or after the concentrate like vegetables and/or meat.
• solid ingredients are excluded because the salt and starch will mainly dissolve in the aqueous phase only.
• the aqueous phase has a temperature higher than the dissolution/melting temperature of the structuring agent which is used in the concentrate in the form of a gel.
• the temperature of the hot aqueous phase is between 60°C and 95°C, more preferably of between 75 and 90°C.
• the mix of the concentrate of the present invention and the aqueous phase is preferably heated or heating is continued to cook-up the mixture. Continuous heating improves dissolving of the concentrate and induces the viscosity increase as a consequence of gelatinisation of the starch. It might be preferred that the concentrate is first dissolved in the aqueous phase, preferably in water, of a
• a preferred cooking time may be between 20 s and 10 min, preferably between 30 s and 8 min, more preferably between 45 s and 5 min, preferably at boiling temperature.
• a person of average skill is able to optimize the food concentrate depending on the preferred preparation mode or preparation requirements or the desired application for the consumer. For example a food concentrate for a stew may be simmered for hours.
• the present invention relates to a process to provide a ready-to-eat food product, comprising the steps of:
• step b) admixing at least part of the food concentrate to an aqueous phase, c) heating the mixture resulting from step b) to a temperature higher than the Ref
• Tonset of the starch used such as to achieve a viscosity increase of the mixture to result in a ready-to-eat food product, whereby the in step b) is preferably between
• the heating step bringing the mixture to boiling temperature as described above.
• the present invention also relates to a ready-to-eat food product obtainable by the process as described above.
• a person skilled in the art of starch routinely uses Differential Scanning Calorimetry (DSC) to measure the Tonset of a given starch sample to evaluate its gelatinisation properties.
• DSC Differential Scanning Calorimetry
• Fig 1 Temporal Scanning Calorimetry
• the Ref Tonset is the T onS et measured in a reference solution, preferably measured using a Differential Scanning Calorimetry (DSC) comprising the steps of:
• Ref DSC-solution contains 20.7wt% NaCI, 12.7 wt% sucrose and 66.6% water;
• the equipment used for the DSC analysis can be any suitable calibrated DSC equipment and is preferably the Perkin Elmer Power Compensated DSC8000 equipped with an intracooler 3 as used herein.
• the DSC measurement is performed under nitrogen atmosphere with a gas flow of 20 mL/min.
• the Tonset may also be determined in the concentrate (Prod Tonset). The difference between the Ref Tonset compared for a native and a modified annealed starch of the same botanical origin will be reflected in the Prod Tonset of the same two starches in a given formulation.
• the Prod Tonset is measured in a similar way as the Ref Tonset using a Differential Scanning Calorimetry (DSC) comprising the steps of:
• the food concentrate is in the form of a gel, making the concentrate into a paste (by stirring the gels with a spoon or spatula until a pasty texture is obtained)
• a delayed swelling starch can be determined using a Rapid Visco Analyser (RVA, Newport) with the standard RVA-software to establish a pasting curve as described below.
• RVA Rapid Visco Analyser
• the starch is heated in an aqueous environment following a pre-defined temperature profile.
• the viscosity changes produced by heating and cooling starch in water generally provide a characteristic curve depending on the starch type and modification.
• a starch is defined as a delayed swelling starch by analysing it using a Rapid Visco Analyser (RVA), whereby the RVA analysis comprises the steps of
• starch is defined as a delayed swelling starch if
• T1 is preferably at least 6.5 min, more preferably at least 6.8 min, most
• T2 is preferably at least 4.6 min, more preferably at least 4.9 min, even more preferably at least 5 min, most preferably at least 5.1 min.
• the Ref RVA-solution is representative of a typical salt and sugar concentrations in the ready-to eat product.
• RVA standard analysis (STD1 ) test conditions available in the standard equipment software package (Thermocline for Windows, TCW. Newport Scientific) can be described as: Time Type Value
• the amount of starch to be added to the Ref RVA-solution to achieve ViscRef can be easily adjusted by a person skilled in the art, for example by testing a range of amounts of starch added to the Ref RVA-Solution and obtaining ViscRef between 180-320 cP.
• the suitable amount of starch for the RVA analysis is preferably 0.8 to 2 g.
• Typical ranges of the starch amounts to be tested are: o Sago starch native and modified: 0.9-1.7 g
• the characteristic delayed swelling of the starch can also be measured in the concentrate.
• a suitable amount of the concentrate e.g. 3-5g
• a suitable amount of starch e.g. 0.8-2g
• the amount of concentrate to be added to 25g of water will depend on the type of starch and amount of starch present in the concentrate and can be easily adjusted by a person skilled in the art, for example by testing a range of amounts of concentrate added to 25g of water.
• the characteristic delayed swelling of the starch in a food concentrate can be measured using a method comprising the following steps of:
• T1 and T2 are as defined supra.
• lumping of a concentrate according to the invention is preferably measured in the test below.
• the chosen test conditions favour the formation of lumps, i.e. adding the gelled concentrate in boiling water and with very mild stirring. This will allow to provide preferred food concentrates according to the invention which are more robust in use, even when consumers deviate from the instructions of use.
• a kitchen food preparation machine Wood Cooking chef major KM070 series or similar
• temperature control with major sized Anchor Flexi beater stirrer attachment or similar.
• the % of material undissolved can be higher than 100% in cases in which the amount of material retained in the sieve is higher than the initial amount of concentrate (e.g. 25g concentrate is tested and the amount weighed in the sieve is 28 g) . That is because the starch lumps also absorb water during cooking and that would be reflected in the amount retained in the sieve.
• the preferred non-gelatinised starch used in the invention shows a surprising decrease in lumping compared to the same concentrate with the same amount of native starch of the same botanical source.
• the dissolution time of the concentrate in absence of the non-gelatinised starch is measured by a conductivity measurement.
• the conductivity is measured according to the following method:
• Meshed metal grid (4mm) with a support to suspend the grid inside the beaker - 500 ml of tap water is heated to boiling temperature and added to 1 L glass beaker.
• the beaker is placed on magnetic stirring plate with heating function.
• the temperature and conductivity probe are placed in the beaker.
• a magnetic stirrer (smooth surface 64mm x 10mm) is placed at the bottom of the glass beaker.
• the temperature of the heating plate is set so that the temperature can be maintained between 95-100°C throughout the test.
• the 90% dissolution time is determined as the time at which 90% of the plateau value for the conductivity is reached (using conductivity curve)
• the concentrate according to the invention has a dissolution time (measured without the non-gelatinised starch) of preferably at most 4 min, more preferably at most 3 min, even more preferably at most 2.8 min, and preferably more than 2 s, preferably more than 5 s, more preferably more than 10 s, even more preferably more than 20s.
• Viscosity of the readv-to-eat product preferably at most 4 min, more preferably at most 3 min, even more preferably at most 2.8 min, and preferably more than 2 s, preferably more than 5 s, more preferably more than 10 s, even more preferably more than 20s.
• the ready-to-eat product obtained after diluting the food concentrate according to the invention has a certain viscosity.
• the viscosity of ready-to-eat product is preferably measured as detailed below.
• the ready- to-eat product e.g. 28g concentrate in 250g water.
• the viscosity of the ready-to-eat product the product is prepared under mild conditions so no lumps are present (i.e. recommended water temperature and suitable stirring). As some starches will take more time to reach full viscosity, the same experiment is repeated with stirring and heating for 5 respectively 10 minutes and the highest viscosity measured is noted.
• the viscosity is measured in a Physica MCR rheometer 300, 301 (Anton Paar GmbH, Graz, Austria) or similar, with the following geometry:
• Cooling step Shear rate at 30 s "1 from 75°C to 20°C at 2.04 °C/min
• a solvent trap should be used during the measurement to avoid water evaporation.
• the invention is further exemplified in the examples below.
• the different starch samples are denoted as S1 , S2 etc.
• the physically modified starch was supplied by Ingredion Inc (USA), except for example 7.
• a savoury flavour mix was used to add savoury taste booster compounds to the concentrates.
• the amount of NaCI in the savoury flavour mix is in wt% by weight of the savoury flavour mix.
• Example 1 Example 1 :
• Savoury flavour mix composition contains (powders): ma t extract, yeast extract, roast onion, sucrose, flavourings, paprika powder, pepper, thyme, bay leaf (contains 6% NaCI)
• Example 2 Food concentrate based on gelatine
• step (e) the heating was to 80 °C and that the non-gelatinised starch was added at 58 °C (step g)
• Savoury flavour mix composition contains (powders): malt extract, yeast extract, roast onion, sucrose, flavourings, paprika powder, pepper, thyme, bay leaf (contains 4.8% NaCI)
• Example 3 Food concentrates with low methoxyl pectin (pH ⁇ 3.5)
• the preparation process as described in example 1 was used to prepare the following concentrates whereby the temperature at which the non-gelatinised starch was added was at 58 °C.
• Savoury flavour mix composition contains (powders): malt extract, yeast extract, roast onion, flavourings, paprika powder, pepper, thyme, bay leaf (contains 15% et NaCI)
• Starch characterization Characterisation of S1 and S2 are is shown in Example 1 . Starch characterization
• Native tapioca starch, annealed tapioca starch and native waxy corn starch were analysed using RVA and DSC as described above.
• RVA analysis respectively 1.2g native corn, 0.8g of native potato, 1.2g of native tapioca, 1 g of annealed tapioca starch and 0.9g of waxy corn starch were used.
• Example 3a with a delayed swelling physically modified starch (S2) according to the invention showed a 74% reduction in lumping when compared to the same composition except that the non-gelatinised starch was native sago (S1 ).
• S5 waxy corn starch
• S5 waxy corn starch
• Example 4 Improved storage stability of a sauce/dish concentrate using calcium-low methoxy pectin as structuring agent (pH > 4.0)
• the preparation process as described in example 1 was used to prepare the following concentrates whereby the temperature at which the non-gelatinised starch was added was 58 °C for the sago starch and 52 °C for heat moisture treated potato starch.
• Example 4a with non-gelatinised annealed sago starch according to the invention showed a significant decrease of about 65% in lumping when compared to example 4b (comparative) with heat moisture treated potato starch.
• no viscosity loss was observed after 8 months storage of the food concentrate according to the invention.
• Annealed sago starch (S6) and heat moisture treated potato starch were analysed using RVA and DSC as described above.
• RVA analysis respectively 1 .1 g of annealed sago starch and 1 .2g of heat moisture treated potato starch were used.
• Annealed sago starch (S8) was analysed using RVA and DSC as described above.
• RVA 1.0g of annealed sago starch was used.
• Example 5 with annealed sago starch according to the invention showed low lumping and excellent storage stability in contrast to comparative example with heat moisture treated potato starch.
• Example 6 Gravy concentrate in the form of a paste with low methoxyl pectin
• Example 6 # Total water content in the food concentrate (%wt) -36%
• the concentrate of Example 6 with non-gelatinised annealed sago starch according to the invention resulted in a ready-to-eat smooth gravy with excellent viscosity.
• a delayed swelling physically modified starch according to the invention was prepared with the following process.
• a water slurry of non-gelatinised native sago starch (excess water, e.g. 4-5% wt starch) was heated to a temperature of 64°C and kept (incubated) to this temperature for about 2h or about 3h. This step can be performed under mild stirring.
• Annealed sago starch prepared as described above and was analysed using RVA and DSC as described above. For the RVA analysis respectively 1 .1 g annealed sago starch was used.
• Example 8 A comparative experiment with sorbitol and non-gelatinised starch
• Example 1 of WO 2004/049822 discloses a liquid fluid thickener composition with 32% non-gelatinised starch and 43.4% sorbitol as shown below. As sorbitol is not acceptable for many consumers, an attempt was made to produce a thickener according to example 1 of WO 2004/049822 but without sorbitol.
• Example 9 Food concentrates with low methoxyl pectin (pH ⁇ 3.5) according to the invention compared to native corn starch
• Viscosity (ready to eat product) at 60 °C in
• Savoury flavour mix composition contains (powders): malt extract, yeast extract, roast onion, flavourings, paprika powder, pepper, thyme, bay leaf (contains 15% et NaCI)
• the dissolution time of example 9 in absence of the non-gelatinised starch was less than 2.5 min.
• the reduction in wet lumping of the inventive concentrate example 9a compared to native sago starch was 52% calculated as described above.
• the reduction in wet lumping of the inventive concentrate example 9a compared to native corn starch was 75% calculated as described above in example 4.

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• 2016
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