GB2395413A - Stabilised fluid composition comprising suspended particulates - Google Patents
Stabilised fluid composition comprising suspended particulates Download PDFInfo
- Publication number
- GB2395413A GB2395413A GB0227244A GB0227244A GB2395413A GB 2395413 A GB2395413 A GB 2395413A GB 0227244 A GB0227244 A GB 0227244A GB 0227244 A GB0227244 A GB 0227244A GB 2395413 A GB2395413 A GB 2395413A
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- Prior art keywords
- component
- fluid composition
- fluid
- hydrocolloid
- cellulose ether
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- 239000012530 fluid Substances 0.000 title claims abstract description 79
- 239000000203 mixture Substances 0.000 title claims abstract description 64
- 239000000416 hydrocolloid Substances 0.000 claims abstract description 47
- 229920003086 cellulose ether Polymers 0.000 claims abstract description 31
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 20
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 16
- 229920001525 carrageenan Polymers 0.000 claims abstract description 16
- 239000000679 carrageenan Substances 0.000 claims abstract description 15
- 229940113118 carrageenan Drugs 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 15
- 238000013019 agitation Methods 0.000 claims abstract description 14
- 229920000609 methyl cellulose Polymers 0.000 claims abstract description 14
- 235000010981 methylcellulose Nutrition 0.000 claims abstract description 14
- 239000001923 methylcellulose Substances 0.000 claims abstract description 14
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 10
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 10
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000010944 ethyl methyl cellulose Nutrition 0.000 claims abstract description 5
- 239000001761 ethyl methyl cellulose Substances 0.000 claims abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 5
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract description 4
- 108010010803 Gelatin Proteins 0.000 claims abstract description 4
- 229920002907 Guar gum Polymers 0.000 claims abstract description 4
- 229940072056 alginate Drugs 0.000 claims abstract description 4
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 4
- 229920000615 alginic acid Polymers 0.000 claims abstract description 4
- 239000008273 gelatin Substances 0.000 claims abstract description 4
- 229920000159 gelatin Polymers 0.000 claims abstract description 4
- 235000019322 gelatine Nutrition 0.000 claims abstract description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 4
- 235000010417 guar gum Nutrition 0.000 claims abstract description 4
- 239000000665 guar gum Substances 0.000 claims abstract description 4
- 229960002154 guar gum Drugs 0.000 claims abstract description 4
- 239000008187 granular material Substances 0.000 claims abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 3
- 239000011707 mineral Substances 0.000 claims abstract description 3
- 229920001277 pectin Polymers 0.000 claims abstract description 3
- 235000010987 pectin Nutrition 0.000 claims abstract description 3
- 239000001814 pectin Substances 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 30
- 230000008569 process Effects 0.000 claims description 29
- 238000002360 preparation method Methods 0.000 claims description 6
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 238000004062 sedimentation Methods 0.000 claims description 4
- 229920001479 Hydroxyethyl methyl cellulose Polymers 0.000 claims description 3
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000010980 cellulose Nutrition 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 3
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 3
- 235000009973 maize Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 229920000881 Modified starch Polymers 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000002657 fibrous material Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 229940071676 hydroxypropylcellulose Drugs 0.000 claims description 2
- 230000005764 inhibitory process Effects 0.000 claims description 2
- 235000019426 modified starch Nutrition 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- -1 hydroxy propyl methyl Chemical group 0.000 claims 1
- 239000000725 suspension Substances 0.000 abstract description 15
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 abstract description 4
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 abstract description 4
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 abstract description 3
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 abstract description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract description 2
- 229940105329 carboxymethylcellulose Drugs 0.000 abstract description 2
- 229940014259 gelatin Drugs 0.000 abstract 1
- 229960000292 pectin Drugs 0.000 abstract 1
- 229940032147 starch Drugs 0.000 abstract 1
- 239000002609 medium Substances 0.000 description 11
- 230000006641 stabilisation Effects 0.000 description 9
- 238000011105 stabilization Methods 0.000 description 9
- 239000003381 stabilizer Substances 0.000 description 7
- 239000000499 gel Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000013049 sediment Substances 0.000 description 4
- 230000004913 activation Effects 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 239000012736 aqueous medium Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 159000000007 calcium salts Chemical class 0.000 description 2
- 235000020140 chocolate milk drink Nutrition 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 239000013022 formulation composition Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000010520 ghee Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A fluid composition comprises (a) a fluid medium, (b) a non-ionic cellulose ether, and (c) a hydrocolloid, wherein the hydrocolloid (c) is different to the non-ionic cellulose ether (b). The fluid composition preferably also comprises a particulate component suspended in the fluid, such as cocoa, fruit pulp, starch granules or mineral salts. The fluid medium (a) is preferably milk and/or fruit juice. The non-ionic cellulose ether component may be methyl cellulose, hydroxypropylmethyl cellulose, hydroxylpropylcellulose, ethylmethylcellulose or mixtures thereof. Examples of hydrocolloids used are alginate, carrageenan, guar gum, microcrystalline cellulose, carboxymethylcellulose, pectin, gelatin and starch. An especially preferred embodiment comprises methyl cellulose, carrageenan and cocoa powder. The particulates are held in suspension even when the fluid is subjected to heating, retorting and cooling without agitation.
Description
23954 1 3
COMPOSITION
The present invention relates to a fluid composition. In particular the invention relates to a fluid composition which may contain or which may be contacted with a particulate 5 component and which will suspend the particulate component.
Fluid products are a major category of food products throughout the world. Dairy and soy-based beverages are important in this category. Milks may be plain or flavoured, with varying fat and protein levels, and may also contain insoluble components that require 10 suspension during processing and storage. These insoluble materials are commonly calcium salts, fibres, and cocoa solids. Heat processing of these fluids may range from pasteurization below 100 C to retorting or ultra-heat treatment (UHT) processing at temperatures up to 145 C.
15 Stabiliser systems are commonly used to provide desired mouthfeel, heat stability to proteins and suspension of insolubles. The stabilisers can also be used to control serum separation in dairy products.
The prior art in providing desired mouthfeel and suspension characteristics is the use of
20 hydrocolloids such as carrageenan, alginate, Microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), guar gum etc in various combinations. The hydrocolloids provide heat stability, viscosity or weak gel structure to give the required suspension characteristics. Normally this functionality is achieved through heat activation of the hydrocolloids, following by cooling below the gelation temperature to provide a weak gel 25 system which can suspend particulates and also provide improved mouthfeel. The hydrocolloids suspend particulates by providing after activation a weak gel structure. The disadvantage of such a system is that often homogenization is required to activate the hydrocolloids (this is particularly the case with microcrystalline cellulose).
30 Carrageenans are often the hydrocolloid of choice because they can interact with milk proteins to make a gelling system at very low concentrations (less than 0.03% by weight of the milk). MCC has been commonly used in recent years as it can provide suspension without excessive viscosity. However, the disadvantage is that high usage levels are required (say more than 0.3% by weight) which becomes expensive for the processor.
For example, the main difficulties with fluid milk stabilization can be summarised as follows: À Requirement to stabilise milks of varying composition which may be subjected to harsh processing regimes.
5 À Filling and storage temperatures may be adverse for the formation of the necessary weak gel system.
À There are some markets that have retorted (sterilised products) which are subject to very harsh processing (retorting without agitation during processing and cooling).
Often suspension of insolubles is required under conditions where conventional 10 stabilization systems are inadequate or prohibitively expensive.
À There may be interactions of the stabilisers with milk components (proteins, cocoa, calcium salts, etc) leading to undesirable visual, textural and sensory characteristics.
It has become clear from research into stabilization of fluid products requiring suspension 15 and mouthfeel functionality, that no one hydrocolloid is likely to perform all the required functions in fluids to give acceptable stabilization and suspension of insolubles during processing and storage.
Conventional hydrocolloids with gelling functionality often require heat activation to move 20 from an insoluble dispersion to a hydrated form. Most hydrocolloids will not have any gel structure when heated, except for the non-ionic cellulose ethers. The temperature at which gelling, if any, occurs will be characteristic for any particular hydrocolloid. On cooling, some of the hydrocolloids will move to the gelled structure with the formation of junction zones typical for the hydrocolloid type. If there is no mixing of a fluid product 25 containing suspended material at high temperature, then in most cases there will be settling occurring before there has been sufficient cooling to provide a weak gel structure. Conventional processing during HTST or UHT treatment and/or agitated retorting 30 products will provide sufficient agitation to keep insolubles in suspension until the weak gelling structure can be generated.
The present invention alleviates the problems of the prior art.
35 In one aspect the present invention provides a fluid composition comprising (a) a fluid
medium, (b) a non-ionic cellulose ether, (c) a hydrocolloid, wherein hydrocolloid (c) is different to non-ionic cellulose ether (b).
The present composition is based on a two stage stabilization system which can give 5 suspension over a much wider temperature range than conventional stabilization systems. In particular, this system can give stabilization in retorted milks where suspension is required without any agitation during processing.
In a further aspect the present invention provides a process for the preparation of a fluid 10 composition, the process comprising contacting (a) a fluid medium with (b) a non-ionic cellulose ether and (c) a hydrocolloid, wherein hydrocolloid (c) is different to non-ionic cellulose ether (b).
In a further aspect the present invention provides a process according as defined herein 15 for the preparation of a fluid composition as defined herein.
In a further aspect the present invention provides a fluid composition obtainable by or obtained by a process defined herein.
20 In a further aspect the present invention provides use of a combination of (b) a non-ionic cellulose ether and (c) a hydrocolloid for the inhibition of the sedimentation of (d) a particulate component in (a) a fluid medium, wherein hydrocolloid (c) is different to non-
ionic cellulose ether (b).
25 For ease of reference, these and further aspects of the present invention are now discussed in further detail. However, the teachings under each section are not necessarily limited to each particular section.
The fluid composition of the present invention may further contain a particulate 30 component. Thus in one preferred aspect the composition further comprises (d) a particulate component. The particulate component is preferably suspended in the fluid medium. In one alternative the fluid composition may not contain a particulate component - the fluid composition may be combined at later stage with a particulate component which is to be suspended therein.
In one preferred aspect the particulate component which may be present in the fluid composition or may added thereto is selected from cocoa, including cocoa powder, fruit, including fruit pieces and fruit pulp, fibrous material, ungelatinised starch granules, mineral salts and combinations thereof.
s The fluid medium of the present fluid composition may be any fluid material. In one aspect the fluid medium is aqueous or aqueous based. Typically the fluid medium may be based on a beverage. In one preferred aspect the fluid medium is or is based on milk, fruit juice, and combination of fat sources (vegetable or dairy), milk solids, non fat 10 components, fruit juice and water.
In one preferred aspect the non-ionic cellulose ether component (b) is selected from methyl cellulose, hydroxy propyl methyl cellulose, hydroxy propyl cellulose, ethyl methyl cellulose and combinations thereof. These compounds may be known by their"E 1 5 numbers" methyl cellulose - E461 hydroxy propyl methyl cellulose - E464 hydroxy propyi cellulose - E463 ethyl methyl cellulose - E465 In one highly preferred aspect the nonionic cellulose ether component (b) is methyl cellulose. One possible methyl cellulose for use in the present invention is Benecel MC or Benecel M 043 available from Aqualon A/S.
25 In one preferred aspect the hydrocolloid component (c) is selected from alginate, carrageenan, guar gum, gellan gum, locust bean gum (LBG), xanthan gum, microcrystalline cellulose (MCC), carboxymethyl cellulose (CIVIC), pectin, gelatin, agar, starch including native and modified starch, both pregelatinated and non-pregelatinated, including starch from maize, potato, tapioca, wheat, and rice; and combinations thereof.
30 In one highly preferred aspect the hydrocolloid component (c) is carrageenan.
In one preferred aspect the non-ionic cellulose ether component (b) is methyl cellulose and the hydrocolloid component (c) is carrageenan.
In one preferred aspect the hydrocolloid component (c) is polysaccharide material. In one preferred aspect the hydrocolloid component (c) may be obtained or obtainable from seaweed sources, endosperm of seed flour, modified and native starch from potato, tapioca, rice, wheat flour and maize, microbially produced extracellular hydrocolloids, S and/or cellulose derivatives. The hydrocolloid component (c) may be gelatin (refined proteinaceous gelling fraction from animal collagen sources.
In one highly preferred aspect the fluid medium is aqueous, the non-ionic cellulose ether component (b) is methyl cellulose, the hydrocolloid component (c) is carrageenan and 10 the particulate component is cocoa powder. In this aspect the present invention provides a fluid composition comprising an aqueous medium, methyl cellulose, carrageenan and cocoa powder, wherein the cocoa powder is suspended in the aqueous medium.
In one preferred aspect the non-ionic cellulose ether component (b) is present in an IS amount of 20 to 95 wt.%, based on the amount of component (b) and (c).
In one preferred aspect the hydrocolloid component (c) is present in an amount of 95 to 20 wt.%, based on the amount of component (b) and (c).
20 In one preferred aspect the non-ionic cellulose ether component (b) and the hydrocolloid component (c) are present in a ratio of from 20:1 to 1:2.
In one preferred aspect the composition has a pH of from 3 to 8, preferably from 4 to 7.
25 As discussed herein in one aspect the present invention provides a process for the preparation of a fluid composition, the process comprising contacting (a) a fluid medium with (b) a non-ionic cellulose ether and (c) a hydrocolloid.
In one preferred aspect the process comprises the step of contacting the fluid medium 30 with a particulate component.
In one preferred aspect the process comprises the subsequent step of heating the fluid composition. 35 In one preferred aspect the process comprises the subsequent step of retorting the fluid
composition. In one preferred aspect the heating or retorting is performed without agitation of the fluid composition. In this aspect the present invention is particularly advantageous. In many 5 heating and retorting processes, there is a desire to perform the process without agitation. An example of this is the retorting of can containing fluid compositions such as beverages. In typical retorting processes, there may be a mechanism to rotate the cans during heating and cooling steps. However, this adds to complexity and cost of the apparatus. There is therefore a desire to provide apparatus which does not agitate the 10 cans. The present invention provides a two component system which provides stabilization of particulate components at the high temperature of retorting and during the cooing phase (down to storage temperature) after retorting.
In one preferred aspect the process comprises the subsequent step of cooling the fluid 15 composition. Preferably retorting and cooling is performed without agitation of the fluid composition. The fluid composition of the present invention can be prepared, heated and/or retorted in a conventional manner. For example a typical process would include: 20 1. Dispersion of dry components into fluid under high agitation at temperatures from about 20 to 50 C.
2. Heating of the fluid (optional addition of fat sources) 3. Heat pasteurization (batch process, HTST) or UHT sterilization 4. Homogenisation 25 5. Retorting and subsequent cooling At high temperature the non-ionic cellulose ether component (b) is active. On cooling the hydrocolloid component (c) becomes active and the non-ionic cellulose ether component (b) loses its gelling properties. The hydrocolloid component (c) maintains suspension at 30 normal ambient storage conditions.
It is to be appreciated that the product obtainable and/or obtained by the process of the present invention is encompassed by the present invention. Accordingly in further aspects the present invention provides 35 À a composition obtainable by the process of the present invention
À a composition obtained by the process of the present invention À a food product comprising or prepared from a composition obtainable by or obtained by the process of the present invention.
5 The present invention may be used in the preparation of any number of products, in particular food products such as acidifed milk products, flavoured milk products, for example cocoa milk, milk juice (a composition comprising milk and fruit juice) and dressings. 10 The invention will now be described, by way of example only, with reference to the following Example.
E)U\MPLE
15 We prepared a recombined chocolate milk by reconstituting skim milk powder and anhydrous milk fat (clarified butter fat) with addition of cocoa powder, sugar and various stabilisers. Formulation Component % by weight Cocoa 1.0 Sugar 9.2 MSNF 6.0
Anhydrous milk fat 2.65 _ Stabiliser As required Water to 100% The milk was processed by dispersion of dry powders at 40 to 50 C, heat processing to 90 C (holding for 30 minutes), homogenization at 70 to 75 C at 200 Bar pressure, cooling to 27 C, filling into clear glass bottles (250 mL), retorting at 119 C/15 minutes, cooling to two different temperatures with and without agitation, storage at ambient 25 temperature (about 20- 25 C).
The table below shows comparative data of the current invention stabiliser system versus conventional carrageenan stabilization. The data clearly show the improved
functionality of the present invention.
Stabilisers used Formulation Composition A (i) 90.9 /0 Benecel M043 methylcellulose (ii) 9.1 % carrageenan blend consisting of 50% Benlacta PT200* and 50% Benlacta S 100* Usage rate: 0.165% _ _ B (i) 90.9% Tylopur MH4000P** methylhydroxyethylcellulose (ii) 9.1 % carrageenan blend consisting of 50% Benlacta PT200* and 50% Benlacta S 100* Usage rate: 0. 165% C (i) 90.9 % Neo-C11 microcrystalline cellulose *** (ii) 9.1 % carrageenan blend consisting of 50% Benlacta PT200* and 50% Benlacta S 100* Usage rate: 0.22 * available from Shemberg 5 ** available from Clariant *** available from Mingtai Results Property Formulation C Usage rate (% 0.165 0.165 0.165 0.165 0.22 0.22 by weight) Cooling regime a b a B a b Viscosity (cP) 13.0 NT 26.5 NT 16 9 NT Cocoa None None None Trace Heavy None sedimentation Coagulation None None None None Slight Slight _ moderate Whey None Slight None Slight None Moderate separation feathering feathering Homogeneity 1 1.5 1.5 1.5 4.5 3.5 when mixed after storage
a Key Cooling regime: a, cooled without agitation to 25 C then stored at room temperature; b, cooled with periodic agitation to 40 C then stored at room temperature.
Viscosity: single point value at a shear rate of 52.8 s' using Brookfield LVT viscometer and
5 small sample adaptor geometry, measured at 25 C.
Cocoa sedimentation: None, no evidence of any settling; trace, the very slightest evidence of settling; heavy, very discrete, thick layer of cocoa visible from the side of the container.
À Coagulation: Evidence of any inhomogeneity in terms of particulated material in the milk.
Whey separation: Evidence of an upper layer of milkiness or wateriness above the chocolate 10 milk. Homogeneity after mixing: Rating of how well sediment disperses or how homogeneous is the milk when mixed after storage - 1, fully homogeneous; 2, almost homogeneous; 3, all sediment off the bottom of the container but not homogeneous; 4, half the sediment off the bottom; 5, none of the sediment off the bottom.
15 NT - not tested We have observed the complete suspension of cocoa solids in retorted chocolate milk using the present dual functionality system under the most adverse heating and cooling sterilization regime of no agitation. These milks also had excellent sensory 20 characteristics. In comparison, the conventional system had a substantially inferior suspension functionality.
All publications mentioned in the above specification are herein incorporated by
25 reference. Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various 30 modifications of the described modes for carrying out the invention which are obvious to those skilled in chemistry or related fields are intended to be within the scope of the
following claims.
Claims (1)
1. A fluid composition comprising (a) a fluid medium 5 (b) a non-ionic cellulose ether (c) a hydrocolloid wherein hydrocolloid (c) is different to non-ionic cellulose ether (b).
2. A fluid composition according to claim 1 wherein the composition further 10 comprises (d) a particulate component, wherein the particulate component is suspended in the fluid medium.
3. A fluid composition according to claim 2 wherein the particulate component is selected from cocoa, including cocoa powder, fruit, including fruit pieces and fruit pulp, 15 fibrous material, ungelatinised starch granules, mineral salts and combinations thereof.
4. A fluid composition according to claim 1 or 3 wherein the fluid medium is aqueous. 20 5. A fluid composition according to claim 4 wherein the fluid medium is or is based on milk and/or fruit juice.
6. A fluid composition according to any one of claims 1 to 5 wherein the non-ionic cellulose ether component (b) is selected from methyl cellulose, hydroxy propyl methyl 25 cellulose, hydroxy propyl cellulose, ethyl methyl cellulose and combinations thereof.
7. A fluid composition according to claim 6 wherein the non-ionic cellulose ether component (b) is methyl cellulose.
30 8. A fluid composition according to any one of claims 1 to 7 wherein the hydrocolloid component (c) is selected from alginate, carrageenan, guar gum, gellan gum, locust bean gum (LBG), xanthan gum, microcrystalline cellulose (MCC), carboxymethyl cellulose (CMC), pectin, gelatin, agar, starch including native and modified starch, both pregeiatinated and non-pregelatinated, including starch from maize, potato, tapioca, 35 wheat, and rice; and combinations thereof.
9. A fluid composition according to any one of claims 1 to 7 wherein the hydrocolloid component (c) is a polysaccharide or a protein.
5 10. A fluid composition according to claim 8 wherein the hydrocolloid component (c) is carrageenan.
11. A fluid composition according to claim 2 wherein the fluid medium is aqueous, the non-ionic cellulose ether component (b) is methyl cellulose, the hydrocolloid component 10 (c) is carrageenan and the particulate component is cocoa powder.
12. A fluid composition according to any one of claims 1 to 11 wherein the non-ionic cellulose ether component (b) is present in an amount of 20 to 80 wt.% based on the amount of component (b) and (c).
13. A fluid composition according to any one of claims 1 to 12 wherein the hydrocolloid component (c) is present in an amount of 80 to 20wt.% based on the amount of component (b) and (c).
20 14. A fluid composition according to any one of claims 1 to 13 wherein the non-ionic cellulose ether component (b) and the hydrocolloid component (c) are present in a ratio of from 1:0.5 to 1:2.0 15. A fluid composition according to any one of claims 1 to 14 wherein the 25 composition has a pH of from 3 to 8.
16. A process for the preparation of a fluid composition, the process comprising contacting (a) a fluid medium with (b) a non-ionic cellulose ether and (c) a hydrocolloid, wherein hydrocolloid (c) is different to non-ionic cellulose ether (b).
17. A process according to claim 16 comprising the step of contacting the fluid medium with a particulate component.
18. A process according to claim 16 or 17 comprising the subsequent step of heating 35 the fluid composition.
19. A process according to claim 16, 17 or 18 comprising the subsequent step of retorting the fluid composition.
5 20. A process according to claim 18 or 19 wherein the heating or retorting is performed without agitation of the fluid composition.
21. A process according to claim 19 comprising the subsequent step of cooling the fluid composition.
22. A process according to claim 21 wherein the retorting and cooling is performed without agitation of the fluid composition.
23. A process according to any one of claims 16 to 22 for the preparation of a fluid 15 composition as defined in any one of claims 1 to 15.
24. A fluid composition obtainable by or obtained by the process of any one of claims 16 to 23.
20 25. Use of a combination of (b) a non-ionic cellulose ether and (c) a hydrocolloid for the inhibition of the sedimentation of (d) a particulate component in (a) a fluid medium, wherein hydrocolloid (c) is different to non-ionic cellulose ether (b).
26. Use according to claim 25 wherein the non-ionic cellulose ether component (b), 25 the hydrocolloid component (c), the particulate component and/or the fluid medium are as defined in any one of claims 3 to 15.
27. A composition as substantially hereinbefore described with reference to the Example.
28. A process as substantially hereinbefore described with reference to the Example.
29. Use as substantially hereinbefore described with reference to the Example.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0227244A GB2395413A (en) | 2002-11-21 | 2002-11-21 | Stabilised fluid composition comprising suspended particulates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB0227244A GB2395413A (en) | 2002-11-21 | 2002-11-21 | Stabilised fluid composition comprising suspended particulates |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB0227244D0 GB0227244D0 (en) | 2002-12-31 |
| GB2395413A true GB2395413A (en) | 2004-05-26 |
Family
ID=9948307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB0227244A Withdrawn GB2395413A (en) | 2002-11-21 | 2002-11-21 | Stabilised fluid composition comprising suspended particulates |
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| GB (1) | GB2395413A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006102051A1 (en) * | 2005-03-17 | 2006-09-28 | Hercules Incorporated | Process of reducing fouling during heat processing of foods and beverages |
| WO2007038745A1 (en) * | 2005-09-28 | 2007-04-05 | Hercules Incorporated | Cream compositions and food foams made therefrom |
| WO2007134283A2 (en) * | 2006-05-15 | 2007-11-22 | Pepsico, Inc. | Stabilizer for dairy products |
| GB2448497A (en) * | 2007-04-17 | 2008-10-22 | Perfect Polymers Systems Ltd | A dry composition for forming into a meringue or a frozen dessert |
| EP2164946A1 (en) * | 2007-06-04 | 2010-03-24 | Carlton And United Beverages Limited | Methods and compositions for fining fermentable beverages |
| CN101816329A (en) * | 2010-05-20 | 2010-09-01 | 厦门欧凯科技有限公司 | Suspension stabilizer for fruit milk |
| US7871468B2 (en) | 2002-05-14 | 2011-01-18 | Fmc Corporation | Microcrystalline cellulose compositions |
| US7879382B2 (en) | 2005-09-30 | 2011-02-01 | Fmc Corporation | Stabilizers and compositions and products comprising same |
| US7998505B2 (en) | 2006-10-27 | 2011-08-16 | Fmc Corporation | Dry granulation binders, products, and use thereof |
| US8697169B2 (en) | 2004-09-20 | 2014-04-15 | Carlton And United Beverages Limited | Methods and compositions for fining beverages |
| WO2014107293A1 (en) * | 2013-01-03 | 2014-07-10 | Dow Global Technologies Llc | Stabilizer composition for food and beverage products |
| US8927609B2 (en) | 2011-12-09 | 2015-01-06 | Fmc Corporation | Co-attrited stabilizer composition |
| US9055757B2 (en) | 2011-10-05 | 2015-06-16 | Fmc Corporation | Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US9826763B2 (en) | 2011-10-05 | 2017-11-28 | Fmc Corporation | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| AU2016231495B2 (en) * | 2015-07-21 | 2018-03-01 | Earth Island | Plant-based egg substitute compositions |
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Cited By (24)
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| US8801847B2 (en) | 2002-05-14 | 2014-08-12 | Fmc Corporation | Microcrystalline cellulose compositions |
| US7871468B2 (en) | 2002-05-14 | 2011-01-18 | Fmc Corporation | Microcrystalline cellulose compositions |
| US8697169B2 (en) | 2004-09-20 | 2014-04-15 | Carlton And United Beverages Limited | Methods and compositions for fining beverages |
| WO2006102051A1 (en) * | 2005-03-17 | 2006-09-28 | Hercules Incorporated | Process of reducing fouling during heat processing of foods and beverages |
| WO2007038745A1 (en) * | 2005-09-28 | 2007-04-05 | Hercules Incorporated | Cream compositions and food foams made therefrom |
| US7879382B2 (en) | 2005-09-30 | 2011-02-01 | Fmc Corporation | Stabilizers and compositions and products comprising same |
| WO2007134283A3 (en) * | 2006-05-15 | 2008-01-10 | Pepsico Inc | Stabilizer for dairy products |
| WO2007134283A2 (en) * | 2006-05-15 | 2007-11-22 | Pepsico, Inc. | Stabilizer for dairy products |
| US7998505B2 (en) | 2006-10-27 | 2011-08-16 | Fmc Corporation | Dry granulation binders, products, and use thereof |
| GB2448497A (en) * | 2007-04-17 | 2008-10-22 | Perfect Polymers Systems Ltd | A dry composition for forming into a meringue or a frozen dessert |
| EP2164946A1 (en) * | 2007-06-04 | 2010-03-24 | Carlton And United Beverages Limited | Methods and compositions for fining fermentable beverages |
| EP2164946A4 (en) * | 2007-06-04 | 2010-12-01 | Carlton And United Beverages L | Methods and compositions for fining fermentable beverages |
| US11015158B2 (en) | 2007-06-04 | 2021-05-25 | Danstar Ferment Ag | Methods and compositions for fining fermentable beverages |
| CN101816329A (en) * | 2010-05-20 | 2010-09-01 | 厦门欧凯科技有限公司 | Suspension stabilizer for fruit milk |
| CN101816329B (en) * | 2010-05-20 | 2013-03-13 | 厦门欧凯科技有限公司 | Suspension stabilizer for fruit milk |
| US9055757B2 (en) | 2011-10-05 | 2015-06-16 | Fmc Corporation | Stabilizer composition of co-attrited microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US9826763B2 (en) | 2011-10-05 | 2017-11-28 | Fmc Corporation | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US10299501B2 (en) | 2011-10-05 | 2019-05-28 | DuPont Nutrition USA, Inc. | Stabilizer composition of microcrystalline cellulose and carboxymethylcellulose, method for making, and uses |
| US8927609B2 (en) | 2011-12-09 | 2015-01-06 | Fmc Corporation | Co-attrited stabilizer composition |
| US9828493B2 (en) | 2011-12-09 | 2017-11-28 | Fmc Corporation | Co-attrited stabilizer composition having superior gel strength |
| WO2014107293A1 (en) * | 2013-01-03 | 2014-07-10 | Dow Global Technologies Llc | Stabilizer composition for food and beverage products |
| AU2016231495B2 (en) * | 2015-07-21 | 2018-03-01 | Earth Island | Plant-based egg substitute compositions |
| US10070655B2 (en) | 2015-07-21 | 2018-09-11 | Earth Island | Plant-based egg substitute compositions |
| US10070654B2 (en) | 2015-07-21 | 2018-09-11 | Earth Island | Plant-based egg substitute compositions |
Also Published As
| Publication number | Publication date |
|---|---|
| GB0227244D0 (en) | 2002-12-31 |
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