JP2005521552A - Composition containing sorbitan monoesters - Google Patents

Abstract

A sorbitan-containing composition containing relatively high concentrations of sorbitan monoesters is described. Such compositions have many uses, including cosmetics, hard surface detergents, shampoos, hair conditioners, personal cleaning products, lotions, fabric softeners, pharmaceutical compositions, ice creams, whipped creams, etc. Whipped toppings, confectionery, frosting, bread, baked products, sauces, salad dressings, snacks and dehydrated starch ingredients.

Description

  The present invention relates to an emulsifier composition containing relatively high concentrations of sorbitan monoesters. These sorbitan monoester-containing compositions are useful for various applications.

  Current sorbitan esters are used as emulsifiers in a wide range of applications, including but not limited to cosmetics, hard surface detergents, shampoos and other personal cleaning products, industrial manufacturing, etc. . Sorbitan esters also have various food and beverage applications, including ice cream, whipped cream, whipped topping, confectionery, frosting, bread, baked products, sauces, salad dressings and the like.

  Preparation of sorbitan esters produces a number of substances, including sorbitan mono-, di-, tri- and tetraesters, isosorbide mono- and diesters, unesterified sorbitans and isosorbides, and sorbitol and their Of these esters. While such combinations are useful in the applications described above, Applicants now find that sorbitan-containing compositions containing relatively high concentrations of sorbitan monoesters are particularly useful as emulsifier systems with multiple applications. I found out. Commercially available sorbitan ester compositions are commonly referred to in the industry as “sorbitan monoesters”. However, these compositions typically contain only 25-35% sorbitan monoester. As discussed below, the term “sorbitan monoester” as used by the applicants refers to a composition containing sorbitan monoesters at higher concentrations than those described in the prior art.

  The sorbitan monoesters that make up the major portion of the compositions described herein remain highly functional at temperatures above about 70 ° C., but common current emulsifiers such as monoglycerides are Usually lose its function. Applications where these properties are particularly important include baking cakes, cookies, bread and other confectionery products; stability of emulsions at high temperatures such as sauces and confectionery; and well stretched such as cereals, candy Or extruded products. In addition to having relatively high concentrations of highly functional sorbitan monoesters, the compositions of the present invention preferably also contain harmful isosorbide esters (which tend to be β) at relatively low concentrations. .

  Another application where the properties of the compositions described herein are particularly beneficial relates to the preparation of dehydrated starch components. The improved emulsifier system of the present invention can be used to reduce the concentration of emulsifier required for the dehydration process, particularly the amount of emulsifier required as a processing aid in drum drying operations. This reduces the cost of raw materials and the possibility of odor generation due to oxidation. Fat-free snacks such as those fried in olestra can reduce the concentration of emulsifiers in the dehydrated starch component. This allows formulators to increase other source concentrations of triglycerides and provide reduced fat levels in the final product that are required in most areas to claim fat free .

  Of course, the compositions of the present invention are useful for any application using emulsifiers. These include, by way of example only, cosmetics, hard surface detergents, shampoos and other personal cleaning products, lotions, fabric softeners and pharmaceuticals.

  In one aspect, the present invention is directed to an emulsifier composition comprising a sorbitan component containing a relatively high concentration of sorbitan monoesters and a relatively low concentration of isosorbide esters. In particular, the composition includes a sorbitan component, the sorbitan component including at least about 50% by weight sorbitan monoesters and up to about 10% by weight isosorbide esters. As used herein, unless otherwise indicated, the weight percent of a given sorbitan component (eg, sorbitan monoester, sorbitan diester, isosorbide) is the sum of the sorbitan components (defined below) of the composition. Reference is made to the weight, not the total weight of the composition itself.

In another aspect, the present invention is directed to a composition comprising a sorbitan component, wherein the sorbitan component comprises at least about 50% by weight sorbitan monoesters and no more than about 50% of the sorbitan regioisomers are in the 1,4 position. Isomer.
In another aspect, the present invention is directed to an improved emulsifier system for producing various food products including, but not limited to, a dehydrated starch component, the emulsifier system comprising a sorbitan component, wherein the sorbitan component is At least about 50% by weight of sorbitan monoesters. Other uses include baked products, confectionery, sauces, cereals and the like.

In another aspect, the present invention is directed to a method of producing a dehydrated starch component. In one particular embodiment, the method is directed to the production of dehydrated potato ingredients. This method is:
(A) cooking potato pieces;
(B) converting the cooked potato pieces into potato mash;
(C) drying the potato mash and supplying dehydrated potato ingredients;
(D) optionally pulverizing the dehydrated mash; and (e) adding an emulsifier system before forming the dehydrated potato component of step (c); the emulsifier system is a sorbitan monoester or Including a mixture of sorbitan monoesters.

In yet another aspect, the present invention relates to a dehydrated potato ingredient comprising sorbitan monoester or a mixture of sorbitan monoesters.
In yet another aspect, the invention provides:
(A) about 35% to about 85% starch-based powder comprising a dehydrated starch component comprising sorbitan monoester or a mixture of sorbitan monoesters;
(B) about 15% to about 50% added water; and (c) a dough composition optionally comprising a dough emulsifier.

In yet another aspect, the present invention relates to food products comprising these dehydrated starch components.
In yet another aspect, the present invention relates to a composition comprising an emulsifier system comprising a sorbitan component, the sorbitan component comprising at least about 50% by weight sorbitan monoesters and about 10% by weight or less isosorbide esters.

I. Definitions As used herein, the term “added water” refers to water added to the composition under discussion. Thus, water originally present in dry dough ingredients, for example in the case of powder and starch sources, is not included in the term additive water.

  The term “alpha stable” or “α stable” means a material such as an emulsifier that has the ability to remain an α crystalline polymorph. It is common for emulsifiers to transition from α to β 'and subsequently to the β crystalline polymorph. Alpha stable emulsifiers are preferred herein because of their high emulsifying function.

  The term “comprising” means that various components and processing steps can be used in combination in the practice of the invention. Thus, the term “comprising” encompasses the more restrictive terms “consisting essentially of” and “consisting of”.

  The abbreviation “cp” means centipoise.

  The term “dehydrated starch component” refers to dehydrated potato products, dehydrated wheat products, dehydrated rice products, dehydrated corn products and dehydrated tapioca products. These components may be in the form of flakes, flanules, granules, strips, navins, powders, powders, particles or other elements.

  The terms “diacetylated tartaric esters of monoglycerides” and “DATEM” refer to a mixture of products obtained by reaction of diacetylated tartaric anhydride with monoglycerides. This reaction forms a complex mixture of various ingredients, the most common being diacetyl tartaric acid esters of monoglycerides (DATEM I), di- (diacetyl tartaric acid) esters of monoglycerides (DATEM II), diglycerides Diacetyl tartaric acid esters (DATEM III) and monoglyceride monoacetyl mono (diacetyltartaric acid) esters (DATEM IV). See Danisco Ingredients Technical Paper TP2-1e available from Danisco Cultor (New Century, KS).

  The terms “diglycerol monoesters” and “DGME” refer to a preferred class of polyglycerol monoesters that can be used in the present invention. DGME is a polymer of two glycerol units with one fatty acid esterified on the diglycerol backbone. Particularly preferred diglycerols are those esterified with palmitic, olein or stearic fatty acids or esterified with a mixture of intermediate molten fatty acids.

  The term “dispersion” refers to an emulsifier system that exists as a colloidal system in water. These systems include dilute layered liquid crystals, hexagons, crystallinity, and mixed crystal phases. The term “stable dispersion” refers to a dispersion that exists for at least 5 minutes at the temperature in question. A method for determining whether an emulsifier system exists as a stable dispersion is described in As described in the analytical method section of co-pending US patent application Ser. No. 09 / 965,113, filed Sep. 26, 2001 by P. Lin et al.

  The term “dough emulsifier” means an emulsifier or emulsifier added during the dough production process in addition to the emulsifier (s) present in the dehydrated starch component used.

  The term “powder blend” refers to a mixture of all dough ingredients except water. A “powder blend” includes all dry ingredients as well as any other ingredients such as liquid emulsifiers.

  The term “free polyol” refers to sorbitol, sorbitan and isosorbide moieties that are not esterified in a given composition.

The terms “intermediate melt” and “IM” mean esters formed from a mixture of fatty acids that are liquid at room temperature and fatty acids that are solid at room temperature. Examples of fatty acid mixtures include, for example, mixtures of palmitic, olein, linole, linolene, stearin, and other _C18 trans fatty acids. Partial hydrogenation is one method for producing IM fatty acid esters.

  The term “lecithin” includes conventional acetylated lecithins, hydroxylated lecithins, hydrogenated and partially hydrogenated lecithins, and other suitable lecithins, or deoiled lecithins, lysolecithins, egg lecithins, egg yolks. Examples include powders, phosphotidylcholine-fortified lecithins, phosphatidic acids and salts thereof, lysophosphatide acids and salts thereof, lecithin-like compounds such as phosphonated monoglycerides, and mixtures thereof. Also suitable are lecithins blended with other emulsifiers, such as CentroMix® E from Central Soya (Ft. Wayne, IN). , It is a blend of lecithin and Tween.

  The term “moisture” means the total amount of water present in the material being discussed. With respect to dough, “moisture” includes the moisture present in nature as well as water added to the dough ingredients.

  The term “monoglyceride” refers to a mixture of glycerides (mono-, di-, and triglycerides) in which at least 80% of the glycerol backbone is esterified with one fatty acid. Monoglycerides can be prepared by reaction of glycerin with triglycerides (ie, glycerolysis) to produce mono-, di-, and triglycerides. The desired monoglyceride content is usually obtained by molecular distillation of the aforementioned reaction mixture. Alternatively, monoglycerides can be produced by enzymatic methods.

  The term “mono-diglyceride” refers to a mixture of glycerides in which about 30% to about 60% of the glycerol backbone is esterified with one fatty acid. Mono-diglycerides can be prepared by reaction of glycerin with triglycerides (ie, glycerolysis) to produce mono-, di-, and triglycerides.

The terms “polyglycerol ester” and “PGE” are used interchangeably and each have a polyglycerol backbone containing 2 to about 10 glycerol units, and no more than about 40% of the hydroxyl groups of the polyglycerol ester. Means a polyglycerol ester esterified with a fatty acid. For simplicity, Applicants use the following simple clear nomenclature to refer to PGEs:
Number of glycerol units-Number of esterified groups-Abbreviation of fatty acid ester group For example, when "2-1-P" is simply used, it refers to diglycerol monopalmitate, and simply "6-2-0" When used, it refers to hexaglycerol dioleate, and when “2,3-1-S” is used, it refers to di-triglycerol monostearate. With respect to this nomenclature, in terms of fatty acids of polyglycerol esters, the following definitions apply: O = oleic acid, P = palmitic acid, S = stearic acid, IM = intermediate molten fatty acid.

  The term “psig” means a measure of pounds per square inch.

  The term “sheetable dough” means a dough that can be placed on a smooth surface and rolled to the desired final thickness without tearing or forming holes.

  The term “sorbitan” refers to various regioisomers of etherified sorbitol having one ring. There are several sorbitan regioisomers, the most commonly occurring isomers being 1,4-anhydro-D-glucitol, 1,5-anhydro-D-glucitol, 2,5-anhydro-D- Examples include mannitol, 2,5-anhydro-D-iditol and 3,6-anhydro-D-glucitol.

  For the purposes of this disclosure, the term “sorbitan component” collectively refers to sorbitol and their esters (mono-, di-, tri-, tetra-, penta-, and hexaesters), sorbitan and their esters ( Mono-, di-, tri-, tetraesters), and isosorbide and their esters (mono- and diesters). The method for determining the sorbitan component of the sample is described in the analytical method section below.

  The term “sorbitan monoester” collectively refers to any sorbitan regioisomer in which one fatty acid is esterified to one free hydroxyl group. It is understood that there are a number of ester isomers (defined by which free hydroxyl group is esterified) for a given sorbitan regioisomer. The method for determining the sorbitan monoester content of the sorbitan component is described in the analytical method section below.

  The terms “starch” and “modified starch” are As described in copending US patent application Ser. No. 09 / 965,113 filed Sep. 26, 2001 by P. Lin et al.

  All quantities, proportions, ratios and percentages used herein are by weight unless otherwise specified.

II. Compositions containing sorbitan monoesters The sorbitan monoesters usually cannot be obtained in pure form (ie not a single sorbitan ester) and are usually a mixture of different esters. Is easy to understand. This is due to the manner in which sorbitan monoesters are prepared. For this reason, when describing the type of molecule herein, it means that the material referred to is its “primary” material. For example, an emulsifier called sorbitan monooleate contains the material as a significant component, but further sorbitan esters with higher degree of esterification (eg di- to tetraesters), esters with other fatty acid residues Often the class (eg stearate) as well as unesterified sorbitan. Further, as will be understood and appreciated by those skilled in the art, unreacted sorbitol (CH ₂ OH) — (CHOH) ₄ CH ₂ OH, a linear precursor of sorbitan), isosorbide (bicyclic byproduct) and their There are also esters, as well as other “impurities”.

  The composition of the present invention includes a sorbitan component, wherein at least about 50% of the total weight of the sorbitan component is sorbitan monoester (s). As indicated above, this concentration of sorbitan monoester is higher than the concentration in current sorbitan compositions. The compositions of the present invention can be made by further purifying a commercially available sorbitan composition or by controlling the synthesis of sorbitan starting from sorbitol. In another embodiment, the composition includes a sorbitan component, and at least about 60% of the total weight of the component is sorbitan monoester (s). In another embodiment, the composition includes a sorbitan component, wherein at least about 70% by weight of the component is sorbitan monoester (s). Typically, the composition includes a sorbitan component that includes from about 50% to about 98% of the total weight of sorbitan monoester (s). In this embodiment, the sorbitan component of the composition includes up to about 10% by weight of isosorbide esters. The sorbitan component typically comprises no more than about 7%, even more typically no more than about 4% isosorbide esters.

  For the purposes of the present invention to obtain maximum function, it is preferred that the sorbitan component contains a mixture of monoesters of various sorbitan positional isomers. Without being bound by theory, it is believed that monoesters of mixtures of sorbitan regioisomers lead to α-trend or α-stable polymorphic behavior. α-trend and α-stability give more functional emulsifiers, especially at relatively high temperatures. Thus, in one embodiment, it is preferred that the sorbitan component comprises no more than about 50% of a particular sorbitan positional isomer (eg, a 1,4 positional isomer) of the total weight. In another aspect, the sorbitan component comprises about 40% or less of a particular sorbitan regioisomer with respect to the total weight.

  The compositions useful herein typically contain a relatively low concentration of free polyol. In this regard, the free polyol components (eg, sorbitol, sorbitan and isosorbide) comprise no more than about 20%, more typically no more than about 15%, and even more typically no more than about 10% of the total weight of the sorbitan component. To do.

The sorbitan component of the composition typically comprises no more than about 20% by weight of sorbitol esters, more typically no more than about 12% by weight.
The sorbitan component of the composition typically contains no more than about 30% sorbitan diesters. In another aspect, the sorbitan component contains no more than about 20% sorbitan diesters. In yet another aspect, the sorbitan component contains no more than about 10% sorbitan diesters. In another embodiment, the sorbitan component contains no more than about 30% sorbitan tri- and tetraesters. In another embodiment, the sorbitan component contains no more than about 20% sorbitan tri- and tetraesters. In yet another aspect, the sorbitan component comprises no more than about 10% sorbitan tri- and tetraesters.

The nature of the fatty acid moiety esterified to the hydroxyl group of a given sorbitan depends to some extent on the end use of the composition. For example, when a sorbitan monoester-containing composition is utilized to produce a dehydrated component, the sorbitan monoester is typically at least about 80%, more typically at least about 90%, most typically Esterified with at least about 95% saturated fatty acids. In addition, sorbitan monoesters typically contain less than about 20%, more typically less than about 10%, and most typically less than about 5% by weight of unsaturated cis and trans fatty acids. Preferred fatty _{acids, C 12, C 14, C} 16, C 18, C 20, and C ₂₂ fatty acids. Sorbitan monoesters used herein, oleic acid, but it is preferably esterified with fatty acids selected from palmitic acid and stearic acid; fatty acids, in the range of C ₁₂ -C ₂₂ Can be saturated or unsaturated. In general, it may be desirable to minimize the concentration of unsaturated fatty acid esters to avoid oxidation problems in certain applications.

If sorbitan ester-containing composition is used in the dough manufacturing applications, preferred fatty _{acids, C 10, C 12, C} 14, C 16, C 18, C 20, and C ₂₂ fatty acids. Sorbitan monoesters used herein, oleic acid, but preferably is esterified with fatty acids selected from palmitic acid and stearic acid; fatty acids, in the range of C ₁₀ -C ₂₂ Can be saturated or unsaturated.

  In general, the following are non-limiting examples of sorbitan monoesters that are particularly preferred for use in the emulsifier systems described herein: sorbitan monopalmitate, sorbitan monostearate, sorbitan monooleate, sorbitan monomyristate Sorbitan monolaurate and sorbitan monocaprylate.

  In another aspect, the present invention is directed to an improved emulsifier system for producing a variety of food products including, but not limited to, dehydrated starch ingredients, the emulsifier system comprising at least about 50% by weight of sorbitan monoester. Including. Other uses include baked products, confectionery, sauces, cereals and the like.

  While the compositions of the present invention can include sorbitan monoesters as important emulsifier components, the compositions can include other known functional emulsifiers. For example, another emulsifier that can be used in the emulsifier system of the present invention with a sorbitan monoester component is diacetyl tartrate monoglyceride (DATEM). As mentioned above in the definition section, DATEM is a monoglyceride (having esterified fatty acids in the range of 12 to about 22 carbon atoms) that is esterified with diacetyltartaric acid.

  The compositions also include polyglycerol esters as described in US patent application Ser. No. 09 / 965,113, filed Sep. 26, 2001; lactates of mono and diglycerides (eg, Danisco) (Grinsted® lactam available from Kansas City, Kansas); acetate esters of mono and diglycerides (eg, Grinstead® lactam available from Danisco); or mono and diglycerides Ethoxylated esters can also be included. Of course, the composition can comprise a mixture of one or more of these materials with a sorbitan monoester.

  The emulsifier system of the present invention can contain one sorbitan monoester or a combination of sorbitan monoesters, but some of these emulsifiers can be combined with one or more other emulsifiers (those with relatively low function). Can be substituted to provide a comprehensive system that still exhibits the desired function under the relevant conditions. This is important because certain emulsifiers are relatively expensive. Therefore, it may be desirable to have an emulsifier system portion composed of other emulsifiers as long as the desired function of the emulsifier system is maintained.

  The ability to use other emulsifiers with sorbitan monoester (s) and the relative amount of use is determined by several factors, including the function of the other emulsifier (s) used. For example, when using “high function” sorbitan monoesters (eg, sorbitan monopalmitate), it is possible to include higher concentrations of other emulsifiers while maintaining the desired function of the overall emulsifier system.

  In one such system, sorbitan monoester (s) can be blended with monoglycerides or mono-diglycerides currently used in dehydration processes (at relatively high concentrations). Monoglycerides are derived from, for example, hardened or partially hardened soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, palm oil, palm olein, safflower oil, corn oil, peanut oil, palm stearin, tallow, lard, and mixtures thereof Is preferred. The use of cured or partially cured monoglycerides ensures oxidative stability. For these systems, the preferred emulsifier system comprises about 40% to about 99% sorbitan monoester (s) and about 60% to about 1% monoglyceride; typically such blends are About 40% to about 60% sorbitan monoester (s) and about 60% to about 40% monoglycerides.

  In other embodiments, sorbitan monoester (s) can be blended with lecithin to provide an emulsifier system useful herein. In this regard, a preferred emulsifier system comprises no more than about 75%, most preferably from about 1% to about 25% lecithin, and at least about 25%, most preferably from about 75% to about 99% sorbitan ester component. .

  In another aspect, sorbitan monoester (s) can be blended with polysorbate (polyoxyethylene sorbitan esters) to provide an emulsifier system useful herein. In this regard, a preferred emulsifier system comprises about 75% or less, most preferably from about 1% to about 25% polysorbate, and at least about 25%, most preferably from about 75% to about 99% sorbitan component.

  In another aspect, the present invention relates to an improved emulsifier system useful in the manufacture of dehydrated starch components, wherein the emulsifier system exists as a stable dispersion at a temperature of at least about 80 ° C. As mentioned above, since most processing of the starch dehydration process is carried out under high temperature and high humidity conditions, an emulsifier system exhibiting the aforementioned dispersion characteristics should function reliably under such typical dehydration conditions. It is thought that you can. In contrast to emulsifier systems that exist as stable dispersions at temperatures of at least about 80 ° C., saturated monoglycerides are a relatively low-functional cubic plus aqueous phase under commonly used high temperature and high humidity dehydration conditions. It exists mainly in (cubic plus water phase). In other words, conventional emulsifier systems do not exist as stable dispersions at temperatures above about 80 ° C.

  Applicants have identified an emulsifier system that provides the desired dispersibility under dehydrating conditions (ie, exists as a stable dispersion at a temperature of at least about 80 ° C.). These emulsifier systems typically contain at least one emulsifier that is itself present as a stable dispersion. A given emulsifier system can contain only emulsifiers (or combinations of emulsifiers) having these physical properties, but one or more such emulsifiers are themselves at a temperature of about 80 ° C. In combination with other emulsifiers that do not exhibit the desired dispersed phase. In general, based on Applicants' discovery and the present disclosure, useful emulsifiers can be readily selected by the ability to form the desired dispersion under the processing conditions set forth herein (P. Phosphorus (P. Lin) et al. According to the analytical method section of co-pending US patent application Ser. No. 09 / 965,113, filed Sep. 26, 2001).

III. Preparation of Sorbitan Components with High Concentrations of Sorbitan Monoesters Sorbitan esters (commercial quality) are usually obtained by direct simultaneous anhydrous (also called etherification) and esterification of sorbitol with fatty acids. By simultaneously etherifying and esterifying it is possible to avoid undesirably high concentrations of the 1,4-positional isomer. Such methods of sorbitan ester preparation are described in MacDonald's “Emulsifiers: Processing and Quality Control”, Journal of the American Oil Chemistry Society. Oil Chemists' Society), Vol. 45, (October 1968). As discussed below, in order to achieve a high sorbitan monoester content, the commercial sorbitan ester prepared by the above method is molecularly distilled to increase the sorbitan monoester content.

  In order to reduce the concentration of isosorbide esters, the esterification and dehydration processes are monitored so that the reaction can be stopped (catalyst neutralization) before the formation of bicyclic isosorbide. It is preferable to determine when it has been converted. Furthermore, the isosorbide ester concentration can be further reduced by steam stripping or molecular distillation under reduced pressure.

(A) Purification / Enrichment The sorbitan monoesters according to the present invention are Glycomul®-S, a commercially available sorbitan obtained from Lonza Group (Fairlawn, NJ). Monoesters (this emulsifier contains 25% sorbitan monoester and less than 15% isosorbide esters; 1,4 sorbitan isomers are less than 40%) can be used as starting materials.

  In the first step, most of the isosorbide ester is removed along with the free fatty acids by steam stripping using a conventional shortening / oil deodorizer.

  For sorbitan esters containing palmitic, stearin, and oleic fatty acids, the following conditions are preferred:

脱臭工程の終盤では、遊離脂肪酸の濃度は通常０．５％未満であり、イソソルビドエステル含量は通常３％未満である。

At the end of the deodorization process, the free fatty acid concentration is usually less than 0.5% and the isosorbide ester content is usually less than 3%.

  In the second step, the deodorized sorbitan ester (low isosorbide content) is used, for example, using a CMS-15A centrifugal molecular still (CVC Products, Inc., Rochester, NY) The fractional fractionation can be performed in multiple stages. For sorbitan esters containing palmitic, stearin, and oleic fatty acids, the following conditions are preferred:

蒸留留分を、除去を促進するために加熱されたベルジャーの表面で回収する。留出物及び残留物を移動ポンプによって連続的に取り除く。分留過程を、示差走査熱量計（ＤＳＣ）、ＨＰＬＣ及び屈折率測定によってモニターする。

Distillate fractions are collected on the surface of a heated bell jar to facilitate removal. Distillate and residue are continuously removed by a transfer pump. The fractionation process is monitored by differential scanning calorimeter (DSC), HPLC and refractive index measurement.

(B) Synthesis of Sorbitan Component As another method, a sorbitan component having a high concentration of sorbitan monoester can be synthesized from sorbitol and fatty acids using esterification followed by etherification. This synthesis yields low concentrations of isosorbide and their esters, and low concentrations of 1,4 sorbitan regioisomers.

  This process is carried out in a stainless steel reactor equipped with a mechanical stirrer, heating and cooling coils, a condenser, and an electric heating jacket. The reactor is charged with sorbitol (eg, 70%), oleic acid (eg, Hercules Panmolyn 100), and NaOH as an esterification catalyst (eg, 50%). Perform mechanical stirring and nitrogen sparging. The temperature is raised to 220 ° C. The reaction is allowed to proceed for 2-3 hours and the reactor is brought slightly below atmospheric pressure. Esterification is complete when the free fatty acid is less than 1.5%. The pressure is gradually reduced to 10-15 mmHg.

  The temperature is reduced to 170 ° C. and phosphoric acid (eg 70%) is added to the reactor to start the etherification process. Rinse all phosphoric acid into the reactor with a small amount of water. The temperature is gradually increased to 220 ° C. for the etherification process. If etherification is carried out until most of the sorbitol esters are converted to sorbitan esters, no significant concentration of isosorbide esters is formed.

The free fatty acid concentration in the reaction mixture is determined by titration with a base. The end point of etherification is determined by HPLC according to the test method section below.
After the esterification and etherification process, the reaction mixture is molecularly distilled (according to Section IIIA above) to produce a sorbitan component having greater than 50% sorbitan monoesters. Since deodorization has already taken place during the synthesis, distillation can be carried out without additional deodorization.

(C) Solvent crystal fractionation to increase sorbitan monoester content As an alternative or in addition to the procedure described in paragraphs A and B above, enrichment of sorbitan monoester is a solvent in the crude mixture. This can be achieved using a crystal fractionation procedure. A crude mixture containing fatty acid sorbitan, sorbitol and isosorbide mixed esters is added to a polar solvent such as methanol or ethanol at a temperature above the final melting point of the mixture. Cool the mixture (eg to 0-10 ° C.) and filter. The filtrate contains a relatively high concentration of sorbitan monoester. The crystal or filter cake contains higher concentrations of isosorbide esters, sorbitan diesters and sorbitan triesters. This process can be repeated to further increase the concentration of sorbitan monoester.

IV. Dehydrated starch components and processing of the components As discussed above, Applicants have found that sorbitan monoesters are highly functional, and therefore compositions containing relatively high concentrations of these monoesters are: It has been found useful in emulsifier systems for various purposes. The present invention is directed, in one aspect, to a method for producing a dehydrated starch component. This method is particularly suitable for the production of dehydrated potato components. In the background of the dehydration process, saturated monoglycerides are currently used exclusively in the starch dehydration industry. Under generally used high temperature (usually 80-95 ° C) and high humidity (more than 50% humidity) dehydration conditions, saturated monoglycerides are predominantly the cubic plus water phase, which is a relatively low functional phase. Exists. To compensate for its relatively low function under typical dehydrating conditions, saturated monoglycerides are typically approximately 0.3% by weight of the resulting dehydrated starch component, normalized to a moisture content of 0%. Used at a concentration of ˜0.5% by weight.

  Applicants have surprisingly found that the compositions containing the relatively high concentrations of sorbitan monoesters described herein were normalized to a moisture content of 0% during the dehydration process. A range of about 0.005% to about 0.2% by weight of the starch component has been found to be fully functional. Therefore, the effect of using emulsifiers having a relatively high concentration of sorbitan monoesters is that the raw material formulator can reduce the concentration of emulsifier required as a processing aid for drum drying operations. This reduces the cost of raw materials and reduces the possibility of odor generation due to oxidation. Non-digestible, such as Olean® (sold from Procter & Gamble Company (Cincinnati, Ohio, USA)) by reducing the concentration of emulsifier in the dehydrated starch component For non-fat foods such as snacks fried in fats and oils, end producers still provide low-fat foods and meet regulatory standards for labeling foods as “non-fat” in many lands, while maintaining triglycerides. Other types of sources can be used.

  The method of the present invention will be described with emphasis on the preparation of dehydrated potato flakes. This is for purposes of illustration and not limitation. In its broadest aspect, the method of the present invention generally comprises dehydrated vegetables (eg, potatoes, sweet potatoes, beets, spinach, onions, carrots, celery, pumpkins, tomatoes, zucchini, broccoli, mushrooms, peas), corn products (E.g., Masa), barley, oats, rye, wheat, rice, amaranth, sago, and cassava. The invention is also applicable to the production of flakes that can be used in baby food. The method of the present invention can also be applied to other starch-containing and pharmaceutical materials such as adhesives.

Any commercially available potatoes used to prepare conventional potato ingredients such as flakes, fleururs or granules can be used to prepare the dehydrated potato ingredients of the present invention. The dehydrated components are not limited to this, but include Norchip, Norgold, Russet Burbank, Lady Russeta, Norrkota, Sebago, Preferably, it is prepared from potatoes such as Bentgie, Aurora, Saturna, Kinnebec, Idaho Russet, and Mentor. Any of a variety of potato pieces (as used herein, “potato pieces” include potato by-products, such as strips, sliced nabin, or thick slices), in practicing the present invention. Can be used.
In one embodiment, the potato pieces are preconditioned. As used herein, “preconditioning” refers to processes such as blanching and cooling that strengthen potato cells.

  Co-pending US patent application Ser. No. 09 / 965,113 (filed P. Lin et al., Filed Sep. 26, 2001) describes the production of dehydrated potato components using polyglycerol esters. ing. The conditions described therein (see in particular page 13, line 5 to page 17, line 8) are also useful for preparing dehydrated potato ingredients according to the present invention. As shown in US patent application Ser. No. 09 / 965,113, the emulsifier system of the present invention can be added during the cooking, grinding and drying steps, or between those steps, or any combination thereof. Most preferably, an emulsifier system is combined with the cooked potato just before or during the grinding process to aid in processing. In addition, the potato components exhibit other properties as a result of their preparation, other than their sorbitan monoesters, as shown in US patent application Ser. No. 09 / 965,113 (see page 17, lines 9-30). .

V. Processed starchy products and baked products The final product disclosure obtained from the dehydrated starch component described above is primarily concerned with the formation of processed chips, but the dehydrated component is used in the production of any suitable food product. It will be readily apparent to those skilled in the art that this is possible. For example, dehydrated potato products can be rehydrated and used to produce foods such as mashed potatoes, potato patties, potato pancakes, potato soup, and other potato snacks such as extruded fries and potato sticks . In the case of mashed potatoes, the potato flakes may be coarsely ground to about 0.1-1 cm ² . Optionally, the ground flakes may be packaged after adding a seasoning such as salt, pepper, onion powder, garlic powder, MSG, butter flavor, or cheese powder. In addition, various stabilizers such as BHT and citric acid may be added. Consumers prepare mashed potatoes by adding potato flakes to hot water containing salt, margarine, and milk. The product can be mixed and ready for use in minutes.

  Alternatively, dehydrated starch components can be obtained from U.S. Pat. No. 3,085,020 (Backinger et al., Issued April 9, 1963), and U.S. Pat. No. 3,987,210 (Cremer, 1976). Can be used to produce extruded french fries products such as those described on October 18). The dehydrated potato product can also be used in bread, gravy, sauce, or any other suitable food.

  As mentioned above, a particularly preferred use of dehydrated potato ingredients is in the production of processed chips made from dough. Examples of such processed chips include US Pat. No. 3,988,975 (Liepa, issued December 21, 1976), US Pat. No. 5,464,642 (Villagran et al., 1995). Issued on Nov. 7), US Pat. No. 5,464,643 (Lodge, issued on Nov. 7, 1995), PCT International Patent Application PCT / US95 / 07610 (Dawes et al., PCT International Publication) Patent WO96 / 01572 published on Jan. 25, 1996) and US Pat. No. 5,928,700 (Zimmerman et al., Issued Jul. 27, 1999).

  US patent application Ser. No. 09 / 965,113 describes the preparation of starchy products from dough. In particular, this application describes the dough composition itself, dough preparation, dough sheeting, dough piece preparation and dough frying to provide the final product. One skilled in the art can refer to the teachings of the '113 application, including related materials and incorporation ranges when using the dehydrated starch component of the present invention.

VI. Analysis method 1. Determination of Sorbitan Ester Regioisomers This is a representative example of a method for determining sorbitan regioisomers from sorbitan component samples using a two-step procedure. In the first step, the sorbitan component is converted to sorbitan by saponification. In the second step, sorbitan is analyzed for sorbitan isomer distribution using gas chromatography equipped with a flame ionization detector.

1A. Conversion of sorbitan esters to sorbitan

(procedure)
1. Approximately 1 g of sample is placed in a 250 mL extraction flask.
2. Add 100 mL sodium methoxide solution and stir bar.
3. The flask is attached to a condenser and placed on a heated stir plate preheated to approximately 160 ° C.
4). The sample is refluxed for 30 minutes with rapid stirring.
5. Pour 25 mL of air-dried exchange resin into a 250 mL wide neck Erlenmeyer flask.
6). The resin is rinsed twice with methanol, using approximately 150 mL of solvent for each rinse.
7). Qualitatively move the hot methylation solution and stir bar to the Erlenmeyer flask containing the resin.
8). Stir the solution and resin on an unheated stir plate for 1 hour.
9. Filter the solution through two Whatman # 41 filter papers into a 150 mL beaker.
10. It is evaporated to near dryness in a steam bath under a stream of nitrogen.
11. Keep the sample beaker in a nitrogen-free steam bath and add about 5-10 mL of methanol to dissolve the residue in the beaker.
12 Add about 50 mL of hexane to the beaker, stir the contents, and reheat until most of the methanol layer no longer boils.
13. Decant the hexane layer into a waste solvent container.
14 Repeat steps 11-13 as many times as necessary to obtain a clear residue. Usually this is 3 times.
15. The residue is returned to the steam bath and it is evaporated to dryness under nitrogen.
16. This residue may then be processed as a sorbitan sample and prepared for GC analysis in the same manner.

1B. Determination of the Sorbitan Regioisomer by Gas Chromatography About 3 mg of sorbitan is reacted with 0.5 mL of a reagent suitable for silylation of the sorbitan hydroxyl group [usually Tri Sil Z (Pierce), about 105 Heat at 5 ° C. for 5-10 minutes]. Samples (1 μL, split injection, 30-35 mL split vent flow, 300 ° C. injector temperature) are injected into a 15 M × 0.25 mm DB-5 column (J & M) with a film thickness of 0.25 μm. The flow rate of the helium carrier gas is about 1 mL / min. The starting column temperature is 100 ° C. (1 minute hold) and is programmed to 325 ° C. at 10 ° C./min. Detection is by a flame ionization detector (FID; temperature = 335 ° C.). Applicants have identified 11 peaks (chemical ionization m / z 453) with a molecular weight of 452 corresponding to the molecular weight of fully silylated sorbitan by gas chromatography / mass spectrometry (GC / MS). The FID areas of these peaks are integrated and the results are normalized to the total area of 11 peaks. Table 1 below shows the retention time and normalized area% for the compositions of the present invention. (This sample contains less than 50% 1,4-anhydro-D-glucitol.) Using the NMR data along with MS data, the first peak of interest, 1,4-anhydro-D-glucitol, was obtained. Identify. Two other peaks (2,5-anhydro-D-mannitol and 1,5-anhydro-D-glucitol) are confirmed using commercially available standards from the electron ionization (EI) fragment pattern and GC retention time. Two other peaks (3,6-anhydro-D-glucitol and 2,5-anhydro-L-iditol) were identified experimentally from their EI mass spectra and MS / MS spectra of protonated sorbitans. The The remaining relevant peaks are usually not identified. (It will be recognized that there are additional non-sorbitan peaks in the chromatogram that are not relevant to this analysis.)

2. Sorbitan ester profiling by reverse phase HPLC The free polyols and fatty acid esters of sorbitol, sorbitan and isosorbide are separated by gradient elution (water: acetone: methylene chloride) on two Beckman ODS columns. An evaporative light scattering detector is used for eluent detection. The elution order is first by type, with non-esterified polyols eluting first, followed by sorbitol monoesters, sorbitan monoesters and isosorbide monoesters. Samples with a higher degree of esterification elute after monoesters in the same main chain order. Within the same species, analytes elute in increasing order of carbon number (acyl chain length).

  The detector response of unesterified polyols is lower than that of sorbitan esters. Therefore, to compensate for such differences, the% free polyol per sample is determined using an external sorbitol calibration curve.

(Sample preparation)
1. Approximately 0.50 g of sample is weighed into a 100 mL volumetric flask and approximately 50 mL of acetone is added. The sample is gradually warmed to dissolve. The initial reaction sample contains a non-esterified polyol and may appear cloudy in acetone. If necessary, add a few drops of water to the sample while warming to make the solution clear. Cool the solution to room temperature and dilute to volume with acetone.

2. Transfer a portion of each sample to an autosampler vial and cap (Preparation of sorbitol standard for external calibration curve)
1. Prepare a 1% sorbitol stock solution by first weighing approximately 1 g of sorbitol into a 100 mL volumetric flask.
2. Add 10 mL HPLC grade water and stir until sorbitol is completely dissolved.
3. The volumetric flask is slowly filled to its volume with acetone. The solution may become cloudy upon addition. Mix thoroughly.
4. Prepare a 1:50 dilution of the sorbitol stock solution by transferring 1 mL stock solution to a 50 mL volumetric flask. Fill to volume with acetone.
5. Repeat step 4 to prepare 3:50, 5:50, 7:50 and 9:50 dilutions of the sorbitol stock solution.
6). Transfer a portion of each sample to an autosampler vial and cap.

(LC operation (using the device specified above))
1. Turn on the HP-1090.
2. All the solvent is filtered using a filtration device.
3. Fill the reservoir with filtered solvent. Reservoir A contains water, Reservoir B contains methylene chloride, and Reservoir C contains acetone.
4). Open the helium toggle at the rear of the HP-1090 module and sprinkle the solvent for at least 5-10 minutes. Close the helium toggle.
5. Press the green power button to turn on the evaporative light scattering detector. Allow the instrument to warm up for 30 minutes before analysis. Other detector conditions are set as follows.

  6). The mobile phase program and device parameters in HP-1090 are set as shown below. Refer to the HP-1090 Operator Handbook for programming instructions.

Method 0
Sorbitan SDS setting A = 1 B = 1 C = 1
Flow rate = 1
% B = 0% C = 50
Maximum pressure = 400
Minimum pressure = 0
Oven temperature = 40
Injection volume = 20
Deceleration = 5
Stop time = 25
Post time = 10
Column switch = 1
E1 = 1, E2 = 0, E3 = 0, E4 = 0
Time 0% B = 0% C = 50
0 E4 = 1
0.1 E4 = 0
5% B = 0% C = 80
10% B = 0% C = 100
15% B = 0% C = 100
20% B = 100% C = 0
22% B = 0% C = 100
25% B = 0% C = 100

(Calculation of results)
External sorbitol calibration curve: integrate the sorbitol peak to obtain the total peak area of sorbitol. The peak area (dependent variable) is then plotted against the total amount of sorbitol injected (independent variable) in grams to create an external sorbitol calibration curve.

% Free polyol: The free polyol peaks are integrated and summed to obtain the total peak area of the free polyol. The total peak area of free polyol is then used to determine the total amount of free polyol injected based on an external sorbitol calibration curve.
The total amount of sample injected is calculated by multiplying the concentration of the sample solution (g / 100 mL units) by the injection volume (mL units).
The amount of injected free polyol is then divided by the total amount of sample injected and the quotient multiplied by 100 to determine the percent free polyol (% free polyol).

  Percent sorbitan monoesters: The peaks of all sorbitol ester, sorbitan ester and isosorbide ester components in the resulting LC chromatogram are integrated and summed to obtain the total peak area of the ester component. (Ester component peaks are identified by standard LC / MS or LC retention times.) The sorbitan monoester peaks are integrated and summed to obtain the total peak area of the sorbitan monoester. The percent sorbitan monoester (% SME) is determined by dividing the total peak area of the sorbitan monoester by the total peak area of the ester component and multiplying by 100 and the percent free polyol. See the following formula:

面積_SME＝ソルビタンモノエステルの総ピーク面積、面積_SDP＝ソルビタンジエステルの総ピーク面積、面積_STE＝ソルビタントリエステルの総ピーク面積、面積_STeE＝ソルビタンテトラエステルの総ピーク面積、面積_IME＝イソソルビドモノエステルの総ピーク面積、面積_IDE＝イソソルビドジエステルの総ピーク面積、及び面積_SE＝ソルビトールモノ−、ジ−、トリ−、テトラ−、ペンタ−、及びヘキサエステルの総ピーク面積。

Area _SME = total peak area of sorbitan monoester, area _SDP = total peak area of sorbitan diester, area _STE = total peak area of sorbitan triester, area _STeE = total peak area of sorbitan tetraester, area _IME = isosorbide monoester Total peak area, area _IDE = total peak area of isosorbide diester, and area _SE = total peak area of sorbitol mono-, di-, tri-, tetra-, penta-, and hexaester.

  Percent isosorbide esters: The isosorbide ester peaks are integrated and summed to obtain the total peak area of the isosorbide ester. The percent isosorbide esters (% ISE) are determined by dividing the total peak area of the isosorbide ester by the total peak area of the ester component and multiplying by 100 and the percent free polyol. See the following formula:

3. Characterization of Aqueous Dispersions Characterization of aqueous dispersions is described in copending US patent application Ser. No. 09 / 965,113 (filed September 26, 2001, P. Lin et al.). This is performed according to the method described in the analysis method.

  VII.

  The following examples illustrate the improved emulsifier system, dehydrated ingredients, and various food products of the present invention. Since many variations of the invention are possible without departing from the spirit and scope of the invention, these examples are for illustrative purposes only and are to be construed as limiting the invention. Should not.

(A) Example of composition and dehydration (Example 1)
An improved emulsifier (hereinafter "Emulsifier-1") containing a sorbitan component with a high concentration of sorbitan monoester has the following composition:

グリコムール（Glycomul）（登録商標）−Ｐを入手し、次の２つの富化工程を適用することによって材料を調製する。イソソルビドエステル類の大部分を遊離脂肪酸と共に、従来のショートニング／油脱臭装置を用いて蒸気ストリッピングによって、次の条件で除去する：

The material is prepared by obtaining Glycomul®-P and applying the following two enrichment steps. Most of the isosorbide esters are removed along with free fatty acids by steam stripping using conventional shortening / oil deodorizers under the following conditions:

脱臭工程の終盤では、遊離脂肪酸の濃度は０．３％未満であり、イソソルビドエステル含量は１％未満である。

At the end of the deodorization process, the free fatty acid concentration is less than 0.3% and the isosorbide ester content is less than 1%.

  In the second step, the deodorized sorbitan ester is fractionated in 5 passes using a CMS-15A centrifugal molecular still (CVC Products, Inc., Rochester, NY). Be retained. Use the following conditions:

蒸留留分を、除去を促進するために加熱されたベルジャーの表面で回収する。留出物及び残留物を移動ポンプによって連続的に取り除く。分留過程を、示差走査熱量計（ＤＳＣ）、ＨＰＬＣ及び屈折率測定によってモニターする。

Distillate fractions are collected on the surface of a heated bell jar to facilitate removal. Distillate and residue are continuously removed by a transfer pump. The fractionation process is monitored by differential scanning calorimeter (DSC), HPLC and refractive index measurement.

(Example 2)
An improved emulsifier containing a sorbitan component with a high concentration of sorbitan monoester (hereinafter "Emulsifier-2") has the following composition:

材料を、実施例１に記載された富化手順に従って調製する。

The material is prepared according to the enrichment procedure described in Example 1.

(Example 3)
An improved emulsifier containing a sorbitan component having a high concentration of sorbitan monoester (hereinafter "Emulsifier-3") has the following composition:

材料を、実施例１に記載された富化手順に従って調製する。

The material is prepared according to the enrichment procedure described in Example 1.

(Example 4)
An improved emulsifier containing a sorbitan component with a high concentration of sorbitan monoester (hereinafter "Emulsifier-4") has the following composition:

この組成物は、機械的攪拌器、加熱及び冷却コイル、凝縮器、及び電気加熱ジャケットを備えたステンレスチール反応器にて調製される。反応器には、２０ｋｇのソルビトール（７０％）、２５ｋｇのオレイン酸及びエステル化触媒としての８５ｇのＮａＯＨを充填する。機械的攪拌及び窒素散布を行う。温度を２２０℃に上昇させる。反応を２〜３時間進行させ、反応器を大気圧よりわずかに低くする。遊離脂肪酸が１．５％未満になったときにエステル化が完了する。圧力は、１０〜１５ｍｍＨｇに除々に低下させる。

The composition is prepared in a stainless steel reactor equipped with a mechanical stirrer, heating and cooling coils, a condenser, and an electric heating jacket. The reactor is charged with 20 kg sorbitol (70%), 25 kg oleic acid and 85 g NaOH as esterification catalyst. Perform mechanical stirring and nitrogen sparging. The temperature is raised to 220 ° C. The reaction is allowed to proceed for 2-3 hours and the reactor is brought slightly below atmospheric pressure. Esterification is complete when the free fatty acid is less than 1.5%. The pressure is gradually reduced to 10-15 mmHg.

  The temperature is lowered to 170 ° C. and 70 g phosphoric acid (70%) is added to the reactor to start the etherification process. Rinse all phosphoric acid into the reactor with a small amount of water. The temperature is gradually increased to 220 ° C. for the etherification process. If etherification is carried out until most of the sorbitol esters are converted to sorbitan esters, no significant concentration of isosorbide esters is formed.

The free fatty acid concentration in the reaction mixture is determined by titration with a base. The end point of etherification is determined by HPLC according to the test method section.
After the esterification and etherification process, the reaction mixture is molecularly distilled (according to Section IIIA) to produce a sorbitan component having greater than 50% sorbitan monoesters. Since deodorization has already taken place during the synthesis, distillation can be carried out without additional deodorization.

(Examples 5-7)
A mixture of 66% Russet Burbank and 34% Norkota potatoes with a total solids concentration of about 20% and reducing sugars of about 1.6% is washed in room temperature water. , Remove dirt and other foreign objects. The potatoes are then steamed and peeled and cut into 0.625 inch (1.59 cm) thick slices. The slices are then cooked for 30 minutes at a vapor pressure of 38-40 psig (363-377 kPa). The cooked potato slices are then minced and ground while being extruded through a die plate. The emulsifier is added to the potato mash in the form of a 5% aqueous dispersion as outlined in the table below. The potato mash is mixed with the dispersion while being distributed through the auger to two single drum dryers. The potato mash is spread on a drying drum with four applicator rolls to form a thin sheet layer of 0.005-0.008 inches (0.013-0.020 cm). The drum is rotated at approximately 14-16 seconds / revolution. This gives a dehydrated potato sheet with a moisture content of 7-8%, which is removed from the drum with a doctor knife.

(Examples 8 to 14)
The following emulsifier system is used to produce dehydrated potato ingredients in the manner described in Examples 5-7:

ＤＡＴＥＭ：パノダン（Panodan）（商標）２０５、市販のＤＡＴＥＭはダニスコ・カルター（Danisco Cultor）（カンザス州ニューセンチュリー（New Century））によって製造される。それは次の脂肪酸組成を有する：

DATEM: Panodan ™ 205, commercially available DATEM is manufactured by Danisco Cultor (New Century, KS). It has the following fatty acid composition:

モノグリセリド：ジモダン（Dimodan）（登録商標）ＰＶＰは、ダニスコ・カルター（Danisco Cultor）（カンザス州ニューセンチュリー（New Century））から入手可能な市販の蒸留モノグリセリドである。
レシチン：ウルトラレック（UltraLec）（登録商標）Ｆは、ＡＤＭ（イリノイ州ジケーター（Decatur））から入手可能な脱油・限外濾過大豆レシチンである。

Monoglyceride: Dimodan® PVP is a commercially available distilled monoglyceride available from Danisco Cultor (New Century, Kansas).
Lecithin: UltraLec® F is a deoiled and ultrafiltered soy lecithin available from ADM (Decatur, IL).

(B) Examples of dough and final product (Example A)
Prepare a dough composition comprising 35% water, 3% dough emulsifier ^* , and 62% mixture of the following ingredients:

＊生地の調製で使用する生地乳化剤は、ロンザ・グループ（Lonza Group）（ニュージャージー州フェアローン）から入手可能なアルド（Aldo）（登録商標）ＤＯである。アルド（Aldo）（登録商標）ＤＯは、次の組成のモノグリセリド類、ジグリセリド類、及びトリグリセリド類を含む：

* Dough emulsifier used in dough preparation is Aldo (R) DO available from Lonza Group (Fair Lawn, NJ). Aldo® DO includes monoglycerides, diglycerides, and triglycerides of the following composition:

ジャガイモフレーク、ジャガイモフラヌール、コーンミール、小麦デンプン、及びマルトデキストリンを、ブレンダー内で合わせて混合する。（あるいは、マルトデキストリンを水に溶解させてから生地に加えてもよい。）乳化剤を加熱して、均質な液体を生成する。生地ミキサーを用いて乳化剤を乾燥混合物に添加し、その後水（又はマルトデキストリンを加えた水）を加えて、粘着性のない乾燥生地を形成する。１対のシート化ロール内に連続的に送り込むことによって生地をシート状にし、小さな穴のない、弾性連続シートを形成する。シートの厚さは、約０．０２インチ（０．０５１ｃｍ）に制御する。次いで、生地シートを楕円形片に切り、拘束された揚げ型の中で３７５°Ｆ（１９１℃）で約６秒間揚げて、最終製品を製造する。揚げ油は、ニューサン（NuSun）（商標）油である。ニューサン（NuSun）（商標）油は、ＡＤＭ（イリノイ州ジケーター）から市販されている中間オレインヒマワリ油である。

Potato flakes, potato flanur, corn meal, wheat starch, and maltodextrin are mixed together in a blender. (Alternatively, maltodextrin may be dissolved in water and then added to the dough.) The emulsifier is heated to produce a homogeneous liquid. An emulsifier is added to the dry mixture using a dough mixer, and then water (or water with maltodextrin) is added to form a non-sticky dry dough. The dough is made into a sheet by continuously feeding it into a pair of sheet forming rolls, and an elastic continuous sheet without a small hole is formed. The thickness of the sheet is controlled at about 0.02 inches (0.051 cm). The dough sheet is then cut into oval pieces and fried at 375 ° F. (191 ° C.) for about 6 seconds in a constrained frying mold to produce the final product. The frying oil is NuSun ™ oil. NuSun ™ oil is an intermediate oleic sunflower oil commercially available from ADM (Dicator, Ill.).

(Example B)
A dough composition is prepared as in Example A, wherein the dough emulsifier is a di-triglycerol monoester. This dough PGE is called 2,3-1-O and is a development sample of the Lonza Group (Fair Lawn, NJ). This PGE (2,3-1-O) has the following composition:

(Examples C to J)
A dough composition is prepared as in Example A, with the flake and dough emulsifier blends specified in the following table:

ニューサン（NuSun）（商標）油は、ＡＤＭ（米国イリノイ州ジケーター）から市販されている中間オレインヒマワリ油である。
ウルトラレック（UltraLec）（登録商標）Ｆは、ＡＤＭ（米国イリノイ州ジケーター）から市販されている脱油・限外濾過大豆レシチンである。

NuSun ™ oil is an intermediate oleic sunflower oil commercially available from ADM (Dicator, Illinois, USA).
UltraLec® F is a deoiled and ultrafiltered soy lecithin marketed by ADM (Dicator, Illinois, USA).

(Examples K to R)
A dough composition is prepared as in Example A, with the flake and dough emulsifier blends specified in the following table:

スパン（Span）８０（商標）は、ユニケマ（Uniqema）（デラウェア州ウィルミントン（Wilmington））から入手可能な市販のソルビタンエステルである。
パノダン（Panodan）（商標）ＳＤは、ダニスコ・カルター（Danisco Cultor）（カンザス州ニューセンチュリー（New Century））から入手可能なＤＡＴＥＭであり、次の組成を有する：

Span 80 ™ is a commercially available sorbitan ester available from Uniqema (Wilmington, Delaware).
Panodan ™ SD is DATEM available from Danisco Cultor (New Century, Kans.) And has the following composition:

(Examples S to Z)
A dough composition is prepared as in Example A, with the flake and dough emulsifier blends specified in the following table:

(Examples AA and AB)
The following dough emulsifier blend is used to prepare a non-fat processed chip.

＊オリーン（Olean）（登録商標）は、プロクター・アンド・ギャンブル社（Procter & Gamble Company）（オハイオ州シンシナティ）から入手可能である。レシチン成分は、ＡＤＭ（イリノイ州ジケーター）から入手可能な市販のレシチンであるウルトラレック（UltraLec）（登録商標）Ｐである。ＩＭ脂肪酸のジ−及びトリグリセロールモノ−及びジエステル類の混合物であるＰＧＥは、ロンザ・グループ（Lonza Group）（ニュージャージー州フェアローン）の開発サンプルである。このＰＧＥは、次の組成を有する：

* Olean (R) is available from Procter & Gamble Company (Cincinnati, Ohio). The lecithin component is UltraLec (R) P, a commercially available lecithin available from ADM (Dicator, Ill.). PGE, a mixture of IM fatty acid di- and triglycerol mono- and diesters, is a development sample of the Lonza Group (Fair Lawn, NJ). This PGE has the following composition:

生地組成物は、実施例５で調製したジャガイモフレークを用いて調製する。各生地組成物は、３５％の水と、３％の生地乳化剤と、６２％の次の成分の混合物とを含む：

The dough composition is prepared using the potato flakes prepared in Example 5. Each dough composition includes 35% water, 3% dough emulsifier, and 62% mixture of the following ingredients:

ジャガイモフレーク、ジャガイモフラヌール、加工デンプン、及びマルトデキストリンを、ブレンダー内で合わせて混合する。（あるいは、マルトデキストリンを水に溶解させてから生地に加えてもよい。）乳化剤を加熱して、均質な液体を生成する。生地ミキサーを用いて乳化剤を乾燥混合物に添加し、その後水（又はマルトデキストリンを加えた水）を加えて、粘着性のない乾燥生地を形成する。１対のシート化ロール内に連続的に送り込むことによって生地をシート状にし、小さな穴のない、弾性連続シートを形成する。シートの厚さは、約０．０２インチ（０．０５１ｃｍ）に制御される。次いで、生地シートを楕円形片に切り、拘束された揚げ型の中で３７５°Ｆ（１９１℃）のオリーン（Olean）（登録商標）中で約６秒間揚げて、最終製品を製造する。

Potato flakes, potato furanur, modified starch, and maltodextrin are mixed together in a blender. (Alternatively, maltodextrin may be dissolved in water and then added to the dough.) The emulsifier is heated to produce a homogeneous liquid. An emulsifier is added to the dry mixture using a dough mixer, and then water (or water with maltodextrin) is added to form a non-sticky dry dough. The dough is made into a sheet by continuously feeding it into a pair of sheet forming rolls, and an elastic continuous sheet without a small hole is formed. The thickness of the sheet is controlled at about 0.02 inch (0.051 cm). The dough sheet is then cut into oval pieces and fried in a 375 ° F. (191 ° C.) Olean® for about 6 seconds in a constrained frying mold to produce the final product.

(Example AC)
A dough composition is prepared as in Example A, where dough emulsifiers are triglyceride oil (NuSun® oil as described above) and Danisco Cultor (New Kansas). A 50:50 mixture with 2-1O, a DGME having the following composition, available from Century (New Century):

(Example AD)
Prepare a dough composition comprising 35% water, 3% dough emulsifier ^* , and 62% mixture of the following ingredients:

＊生地の調製に使用される生地乳化剤は、乳化剤４を含む。

* Dough emulsifier used for dough preparation includes emulsifier 4.

  Potato flakes, potato flanur, corn meal, wheat starch, and maltodextrin are mixed together in a blender. (Alternatively, maltodextrin may be dissolved in water and then added to the dough.) The emulsifier is heated to produce a homogeneous liquid. An emulsifier is added to the dry mixture using a dough mixer, and then water (or water with maltodextrin) is added to form a non-sticky dry dough. The dough is made into a sheet by continuously feeding it into a pair of sheet forming rolls, and an elastic continuous sheet without a small hole is formed. The thickness of the sheet is controlled to about 0.02 inch (0.051 cm). The dough sheet is then cut into oval pieces and fried at 375 ° F. (191 ° C.) for about 6 seconds in a constrained frying mold to produce the final product. The frying oil is NuSun ™ oil. NuSun ™ oil is an intermediate oleic sunflower oil commercially available from ADM (Dicator, IL).

(Example AE)
Mashed potatoes are made from the following composition:

水、マーガリン、及び塩を、加熱して煮沸させる。次いで、牛乳とフレークを添加し、その組み合わせたものを十分に混合する。出来上がったマッシュポテトは、現在の市販のマッシュポテト製品に匹敵するものである。

Water, margarine, and salt are heated to boiling. The milk and flakes are then added and the combination is thoroughly mixed. The resulting mashed potato is comparable to current commercially available mashed potato products.

(Example AF)
Decorative frosting for cakes and pastries is made using the following ingredients.

フロスティングを製造するために、乾燥成分（スクロース、コーンシロップ固形物、塩、カルボキシメチルセルロースナトリウム、及びクエン酸ナトリウム）を混合し、メチルエチルセルロース及び水の溶液に添加する。温度を５０℃に上昇させる。脂肪及び乳化剤系（トゥィーン（Tween）６０とソルビタンモノエステル）を共に溶融し、均質な混合物を攪拌しながら水性混合物とブレンドする。最終組成物を低温殺菌し、合計１，５００ｐｓｉ（１０３４２１３５Ｐａ）で均質化し、凍結させる。

To produce the frosting, dry ingredients (sucrose, corn syrup solids, salt, sodium carboxymethylcellulose, and sodium citrate) are mixed and added to a solution of methylethylcellulose and water. The temperature is raised to 50 ° C. The fat and emulsifier system (Tween 60 and sorbitan monoester) is melted together and the homogeneous mixture is blended with the aqueous mixture with stirring. The final composition is pasteurized, homogenized at a total of 1,500 psi (10342135 Pa) and frozen.

Example AG
A microwave cake mix is prepared as follows. An emulsifier-shortening blend is prepared by warming soybean oil to a temperature of about 79 ° C. An emulsifier blend (monoglyceride, palm oil propylene glycol monoester, monoglyceride lactate and sorbitan ester) is added to the heated oil.

ケーキミックスを次の成分を組み合わせることによって調製する。

A cake mix is prepared by combining the following ingredients:

糖及び粉末を、クック（cooke）の米国特許第３，６９４，２３０号に記載されるように共粉砕する。次いで、共粉砕された糖及び粉末を、リボンブレンダーにショートニング及び残りの成分と共に添加する。

Sugar and powder are co-ground as described in Cook US Pat. No. 3,694,230. The co-ground sugar and powder are then added to the ribbon blender along with the shortening and remaining ingredients.

The dry mix (460 g) is then mixed with 144 g egg, 55 g oil, and 320 g water to make a seed. The mixing time is 2 minutes at 850 rpm using a portable mixer. Seed has a density of 0.85 g / cc (at 21 ° C.) and a viscosity of 5800 cp. The seed is then baked in a Pyrex bowl for 11.5 minutes in a microwave oven (preferably using a carousel) using 500 watts of power.
A cake with good texture and texture is prepared.

(Example AH)
By heating 30 g of triglycerol monostearate (Paniplus 504 from Paniplus Company) and 28 g of sorbitan monoester (SME-1) to a temperature of 104 ° C., 0.87 g Melts with sodium oleate. This melt is then placed in a stainless steel beaker containing 767.4 g of high fructose corn syrup (Isomerose 100 from Clinton Corn Processing Company) at a temperature of 60 ° C. Subject to high shear. Cool the sheared mixture to 32 ° C. Then 813.8 g of triglyceride oil (Crisco Oil from JMSmucker Co.) at a temperature of 32 ° C. is blended into the emulsifier-water dispersion and subjected to further high shear. . The resulting product, when mixed with additional water or milk, skim milk solids and sugar, is a homogeneous emulsion suitable for use in the production of frozen desserts with good taste characteristics, texture, appearance and flavor It is.

  109.4 g of the emulsion is blended with 278.7 g of ice water, 93.9 g of skim milk solids, and 105.0 g of sucrose in a high speed home mixer for about 2 minutes. The resulting air-containing mixture gains about 75%. The air-containing mixture is then placed in a freezing compartment at a temperature of about -18 ° C for about 5 hours. The resulting product is a frozen dessert with a density of about 0.62 g / cc and good texture and appearance.

Example AI
Prepare the cake mix as follows:

ショートニング組成物は、以下のようである：

The shortening composition is as follows:

糖及び粉末を、米国特許第３，６９４，２３０号に記載される方法を用いて共に共粉砕する。ショートニングを、プロピレングリコールモノエステル及びソルビタン成分を約７１℃の温度で混合することによって調製する。次いで、この混合物をショートニングの残りの成分に添加する。ポリオールを沈澱させ、分離させる。

Sugar and powder are co-milled together using the method described in US Pat. No. 3,694,230. The shortening is prepared by mixing the propylene glycol monoester and sorbitan components at a temperature of about 71 ° C. This mixture is then added to the remaining components of the shortening. The polyol is precipitated and separated.

  Mix shortening and co-ground sugar / powder together. The remaining ingredients are then added to the mixture. Cake seeds are prepared by using the following formulation:

タネは、中程度の速度で標準の家庭用ミキサーを用いて上記成分を２分間混合することによって調製される。タネを２つの２０ｃｍの丸いパンに計量する。層が程よく出来上がるまで焼く；１７７℃で約３７分。
しっとりした、軽い味のケーキができる。

Seeds are prepared by mixing the above ingredients for 2 minutes using a standard household mixer at moderate speed. Weigh the seeds into two 20cm round pans. Bake until the layer is reasonably well; about 37 minutes at 177 ° C.
A moist, light-tasting cake can be made.

(Citation of reference)
The disclosures of the aforementioned patents, patent applications, publications, and other documents are all incorporated herein by reference.

Claims (11)

  A composition comprising a sorbitan component, wherein the sorbitan component comprises at least about 50% by weight sorbitan monoester and about 10% by weight or less isosorbide ester.   The composition of claim 1 wherein the sorbitan component comprises at least about 60 wt%, preferably at least about 70 wt%, most preferably from about 60 wt% to about 98 wt% sorbitan monoesters.   The composition according to claim 1 or 2, wherein the sorbitan component comprises about 7 wt% or less, preferably about 4 wt% or less of isosorbide esters.   4. A composition according to any one of claims 1 to 3, wherein at least about 80% by weight of the sorbitan monoesters are esterified with saturated fatty acid groups.   5. The composition of any one of claims 1-4, wherein the sorbitan component comprises about 20 wt% or less total free polyol.   A composition comprising a sorbitan component, wherein the sorbitan component comprises at least about 50% by weight sorbitan monoesters and no more than about 50% of the sorbitan positional isomers are 1,4 positional isomers.   A product comprising the composition according to any one of claims 1 to 6, wherein the product is a cosmetic, hard surface detergent, shampoo, hair conditioner, personal cleansing product, lotion, softener, pharmaceutical composition. A product selected from the group consisting of: ice cream, whipped cream, whipped topping, confectionery, frosting, bread, baked products, sauces, salad dressings, snacks, and dehydrated starch ingredients.   A food or beverage product comprising an emulsifier system, wherein the emulsifier system comprises a sorbitan component, and the sorbitan component comprises at least about 50 wt% sorbitan monoesters. A method for producing dehydrated potato ingredients comprising:
(A) cooking potato pieces;
(B) converting the cooked potato pieces into potato mash;
(C) drying the potato mash and supplying dehydrated potato ingredients;
(D) optionally pulverizing the dehydrated mash; and (e) adding an emulsifier system before forming the dehydrated potato component of step (c); the emulsifier system is a sorbitan monoester or A method comprising a step comprising a mixture of sorbitan monoesters. (A) about 35% to about 85% starch-based powder comprising a dehydrated starch component comprising sorbitan monoester or a mixture of sorbitan monoesters;
(B) about 15% to about 50% added water; and (c) a dough composition optionally comprising a dough emulsifier. A dehydrated potato ingredient comprising sorbitan monoester or a mixture of sorbitan monoesters.