EP4185128A1 - Fibre de carotte colorée activée - Google Patents

Fibre de carotte colorée activée

Info

Publication number
EP4185128A1
EP4185128A1 EP21755897.2A EP21755897A EP4185128A1 EP 4185128 A1 EP4185128 A1 EP 4185128A1 EP 21755897 A EP21755897 A EP 21755897A EP 4185128 A1 EP4185128 A1 EP 4185128A1
Authority
EP
European Patent Office
Prior art keywords
carrot
dye
fiber
weight
advantageously
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.)
Pending
Application number
EP21755897.2A
Other languages
German (de)
English (en)
Inventor
Gerhard F. Fox
Benjamin Zeeb
Jonas HILBIG
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.)
Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Original Assignee
Herbstreith und Fox GmbH and Co KG Pektin Fabriken
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 Herbstreith und Fox GmbH and Co KG Pektin Fabriken filed Critical Herbstreith und Fox GmbH and Co KG Pektin Fabriken
Publication of EP4185128A1 publication Critical patent/EP4185128A1/fr
Pending 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08H—DERIVATIVES OF NATURAL MACROMOLECULAR COMPOUNDS
    • C08H99/00—Subject matter not provided for in other groups of this subclass, e.g. flours, kernels
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
    • C08L1/02—Cellulose; Modified cellulose
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L5/00—Compositions of polysaccharides or of their derivatives not provided for in groups C08L1/00 or C08L3/00
    • C08L5/06—Pectin; Derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L99/00—Compositions of natural macromolecular compounds or of derivatives thereof not provided for in groups C08L89/00 - C08L97/00
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21C—PRODUCTION OF CELLULOSE BY REMOVING NON-CELLULOSE SUBSTANCES FROM CELLULOSE-CONTAINING MATERIALS; REGENERATION OF PULPING LIQUORS; APPARATUS THEREFOR
    • D21C3/00—Pulping cellulose-containing materials
    • D21C3/20—Pulping cellulose-containing materials with organic solvents or in solvent environment
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21C—PRODUCTION OF CELLULOSE BY REMOVING NON-CELLULOSE SUBSTANCES FROM CELLULOSE-CONTAINING MATERIALS; REGENERATION OF PULPING LIQUORS; APPARATUS THEREFOR
    • D21C5/00—Other processes for obtaining cellulose, e.g. cooking cotton linters ; Processes characterised by the choice of cellulose-containing starting materials
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21C—PRODUCTION OF CELLULOSE BY REMOVING NON-CELLULOSE SUBSTANCES FROM CELLULOSE-CONTAINING MATERIALS; REGENERATION OF PULPING LIQUORS; APPARATUS THEREFOR
    • D21C5/00—Other processes for obtaining cellulose, e.g. cooking cotton linters ; Processes characterised by the choice of cellulose-containing starting materials
    • D21C5/005—Treatment of cellulose-containing material with microorganisms or enzymes
    • D—TEXTILES; PAPER
    • D21—PAPER-MAKING; PRODUCTION OF CELLULOSE
    • D21H—PULP COMPOSITIONS; PREPARATION THEREOF NOT COVERED BY SUBCLASSES D21C OR D21D; IMPREGNATING OR COATING OF PAPER; TREATMENT OF FINISHED PAPER NOT COVERED BY CLASS B31 OR SUBCLASS D21G; PAPER NOT OTHERWISE PROVIDED FOR
    • D21H11/00—Pulp or paper, comprising cellulose or lignocellulose fibres of natural origin only
    • D21H11/12—Pulp from non-woody plants or crops, e.g. cotton, flax, straw, bagasse

Definitions

  • the production process according to the invention leads to colored carrot fibers with a large inner surface, which also increases the water-binding capacity and is associated with good viscosity formation.
  • the hydrated dry material is separated from the aqueous liquid by a solid-liquid separation. This is preferably done using a decanter. Alternative separation methods are a sieve drum, a separator or a press.
  • a “carrot-containing plant material” according to the invention is comminuted carrots, so that no whole carrots are used, but at least carrot grit, or even fine-particle carrots in the form of carrot flour.
  • Step 1 First, the wet material from step (a) or the hydrated dry material from step (b) is brought into contact with an extraction composition.
  • This extraction composition comprises a water-miscible organic solvent capable of extracting the carotenoid pigments from the plant material containing carrot.
  • Step 3 The extraction step is completed by a separation step in which the colorant-containing extraction composition is separated as a liquid from the carrot-containing plant matter.
  • the material thus decolorized is then further processed to produce the activated carrot fiber.
  • the dye-containing liquid obtained can be used elsewhere or returned to the process to dye the fiber again during drying.
  • Incubation with the extraction composition can be at a temperature of between 10°C and 70°C.
  • temperatures of >20°C have proven to be particularly suitable, since the improvement in solubility that can be achieved with the organic solvent is even more pronounced at elevated temperatures; the upper limit of the process temperature is of course the boiling point of the solvent in question, but this is generally not reached in terms of process technology.
  • the particularly suitable temperature range for the extraction is therefore between 20°C and 60°C and particularly preferably between 30°C and 50°C.
  • the pectin methyl esterase is preferably added to the aqueous suspension in such a way that a total PME activity of 1000 to 10,000 units/l, advantageously of 3000 to 7500 units/l, and particularly advantageously of 4000 to 6000 units/l results.
  • total PME activity may be 1200, 1400, 1600, 1800, 2000, 2200, 2400, 2600, 2800, 3000, 3200, 3400, 3600, 3800, 4000, 4200, 4400, 4600, 4800, 5000, 5000, 5000, 5600, 5800, 6000, 6200, 6400, 6600, 6800, 7000, 7200 or 7400 units/L.
  • a solvent here means at least one solvent, so that two, three or more water-miscible organic solvents can also be present.
  • Water-miscible, thermally stable, volatile solvents containing only carbon, hydrogen and oxygen, such as alcohols, ethers, esters, ketones and acetals, are particularly suitable for carrying out the process according to the invention.
  • Ethanol, n-propanol, isopropanol, methyl ethyl ketone, 1,2-butanediol-1-methyl ether, 1,2-propanediol-1-n-propyl ether or acetone are preferably used.
  • This activated colored carrot fiber according to the third aspect of the invention has one or more of the following properties:
  • the activated colored carrot fiber has a dynamic Weissenberg number of between 5 and 11 Pa, advantageously between 6 and 10 Pa and particularly advantageously between 7 and 9 Pa, in a 2.5% by weight aqueous suspension.
  • this activated colored carrot fiber is obtainable or obtained by the process of the present invention.
  • a suspension of activated fruit fibers in a solution comprising water and a water-miscible organic solvent, which is preferably an alcohol, is provided. It is preferred here if the solution essentially consists of the water-miscible organic solvent or alcohol. In the presence of this solvent, the functionalization is preserved and the dye can stain the fiber without precipitating.
  • carotenoids are annatto (main components: bixin, norbixin), paprika extract (main components: capsanthin, capsorubin), lycopene and beta-apo-8'-carotenal (E 160 a).
  • the substance class of “coloring foods” should also belong to the dyes.
  • These are lipophilic plant extracts and/or concentrates from vegetables, such as carrots, paprika, spinach or apples, which have a coloring effect and can therefore also be used as part of a dye-containing solution within the scope of the method according to the invention.
  • mixtures of dyes can also be used.
  • an apple extract containing polyphenols can be used, which leads to a dark brown coloration in a concentrated form.
  • Such an extract has the advantage that it is stable in storage, does not crystallize and is obtained from apples and, depending on the extract, also contains the flavorings of the apple, so that the fiber can be colored and its taste adapted.
  • Such an extract is for example commercially available under the name “Herbarom®” (Herbrasih & Fox, Neuenbürg, Germany).
  • a solvent here means at least one solvent, so that two, three or more water-miscible organic solvents can also be present.
  • Water-miscible, thermally stable, volatile solvents containing only carbon, hydrogen and oxygen, such as alcohols, ethers, esters, ketones and acetals, are particularly suitable for carrying out the process according to the invention.
  • Ethanol, n-propanol, isopropanol, methyl ethyl ketone, 1,2-butanediol-1-methyl ether, 1,2-propanediol-1-n-propyl ether or acetone are preferably used.
  • the sample is carefully filled into the measuring system of the rheometer after exactly 1 hour and the respective measurement is started. If the sample settles, it is carefully stirred with a spoon immediately before filling.
  • the dynamic Weissenberg number W' (Windhab E, Maier T, Anlagentechnik 1990, 44: 185f) is a derived variable in which the elastic components (G') determined in the oscillation test in the linear viscoelastic range are compared with the viscous parts (G") are put into relation: w, _ G'(o>) _ 1 i) tan d
  • the dynamic Weissenberg number one obtains a variable that correlates particularly well with the sensory perception of the consistency and is relatively independent of the absolute strength of the sample can be viewed.
  • the strength corresponds to the force that the measuring body needs to penetrate 10 mm into the suspension. This force is read from the force-time diagram. It should be noted that from the history of strength measurement, the unit of strength measured was in grams (g).
  • a set of screens In a screening machine, a set of screens, the mesh size of which constantly increases from the bottom screen to the top, is arranged one above the other. The sample is placed on the top sieve - the one with the largest mesh size. The sample particles with a diameter larger than the mesh size remain on the sieve; the finer particles fall through to the next sieve. The proportion of the sample on the different sieves is weighed out and reported as a percentage.
  • Plant fiber 1.0 g (in centrifuge tube)
  • WBV water binding capacity
  • the sample is sprinkled on a white sheet of paper and leveled with a glass stopper.
  • the measuring head of the chromameter is placed directly on the sample and the trigger is pressed.
  • a triplicate measurement is carried out on each sample and the mean value is calculated.
  • the L*, a*, b* values are specified by the device with two decimal places.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne une fibre de carotte colorée activée et un procédé pour sa fabrication. L'invention concerne en outre l'utilisation de la fibre de carotte colorée activée comme agent épaississant ou structurant dans différents produits industriels. L'invention concerne en outre un produit alimentaire, un produit alimentaire pour animaux, un complément alimentaire, une boisson, un produit cosmétique, un produit pharmaceutique ou un produit médical fabriqués au moyen de la fibre de carotte colorée activée selon l'invention. Enfin, l'invention concerne un procédé de coloration de fibres de fruits activées, en particulier de fibres d'agrume, de pomme ou de carotte.
EP21755897.2A 2020-07-22 2021-07-22 Fibre de carotte colorée activée Pending EP4185128A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102020119365.3A DE102020119365A1 (de) 2020-07-22 2020-07-22 Aktivierte gefärbte Karottenfaser
PCT/EP2021/070488 WO2022018188A1 (fr) 2020-07-22 2021-07-22 Fibre de carotte colorée activée

Publications (1)

Publication Number Publication Date
EP4185128A1 true EP4185128A1 (fr) 2023-05-31

Family

ID=77398527

Family Applications (1)

Application Number Title Priority Date Filing Date
EP21755897.2A Pending EP4185128A1 (fr) 2020-07-22 2021-07-22 Fibre de carotte colorée activée

Country Status (3)

Country Link
EP (1) EP4185128A1 (fr)
DE (1) DE102020119365A1 (fr)
WO (1) WO2022018188A1 (fr)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MXPA04001079A (es) * 2001-08-13 2004-05-20 Dsm Ip Assets Bv Composiciones que comprenden pectina de remolacha azucarera y carotenoides.
US7094317B2 (en) * 2002-11-06 2006-08-22 Fiberstar, Inc. Process of manufacturing and using highly refined fiber mass
US20080233238A1 (en) * 2007-02-08 2008-09-25 Grimmway Enterprises, Inc. Supercritical co2 carrot feedstock extraction
BR112013002320B1 (pt) 2010-07-30 2018-10-16 Cargill Inc processo para modificar as carcterísticas de fibra cítrica, fibra cítrica, mistura de fibra cítrica, um produto compreendendo uma fibra cítrica ou mistura e uso de uma fibra cítrica
JP2020525608A (ja) 2017-06-27 2020-08-27 デュポン・ニュートリション・ユーエスエイ，インコーポレイテッド 植物由来の着色テクスチャー付与剤

Also Published As

Publication number Publication date
DE102020119365A1 (de) 2022-01-27
WO2022018188A1 (fr) 2022-01-27

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