JP2016525362A - Use of succinoglycan in frozen foods or frozen feed products - Google Patents

Abstract

The present invention relates to a frozen composition, for example a food or feed product and a process for its preparation, and further to a process for the stabilization of said frozen composition. The present invention further provides the use of succinoglycan to increase the viscosity of the composition and / or to stabilize the composition against separation after at least one freeze / thaw cycle, and a stable thawing product. About the process to get.

Description

  The present invention relates to a frozen composition, for example a food or sample product and a process for its preparation, and also to a process for the stabilization of said frozen composition. The present invention further uses the succinoglycan to increase the viscosity of the composition, eg, food or sample product, and / or to stabilize the composition against separation after at least one freeze / thaw cycle. As well as a process for obtaining a stable thawing composition, for example a food or sample product.

  Freezing is a very common technique for preserving food. With some notable exceptions, frozen foods are usually thawed before use or further processing (eg, cooking). Thawing is well accomplished by leaving the frozen food material exposed to room temperature (RT) or by applying conductive or convective heat to the frozen food material.

  However, freezing and thawing can adversely affect food. For example, the appearance and sensory impact of food should resemble the appearance and sensory impact of the corresponding fresh food, despite the freezing, thawing, and heating that a frozen food can undergo. The physical appearance of food, such as an emulsion, is a very important parameter, and consumers expect the frozen product after thawing to be visually stable, eg, not broken and / or separated. .

  This means, for example, that if the food is in the form of an emulsion or contains an emulsion, it is important that the emulsion is stable despite the temperature stress that the emulsion experiences.

  For example, a problem with many oil-in-water emulsions is a lack of physical stability under low temperature conditions. During freezing, ice crystals form within the dispersed water droplets, causing the water droplets to approach each other and rupture the thin film between the water droplets. Thereby, at the time of defrosting, a water droplet flows together and unites.

  Emulsions are typically formed and stabilized by the addition of emulsifiers, and many effective emulsifiers are known. Emulsions can be further stabilized by the addition of viscosity modifiers, and many effective viscosity modifiers are also known. However, there is still a need for improved stabilizers for compositions that are frozen and thawed, such as food and feed products.

  It has been found by the inventors that when succinoglycan is added to an aqueous solution, the viscosity increases after freezing and thawing cycles and gel-like particles appear. This can be used to make the viscosity of the composition higher than that of the same composition prior to thawing, thus further stabilizing the composition. We have also added succinoglycan to emulsions, for example mayonnaise, which may be separated and / or destroyed after freezing compared to the absence of succinoglycan or compared to the addition of xanthan. And found it to be more stable.

  Accordingly, in a first aspect, the present invention relates to a frozen composition comprising succinoglycan, such as a food or feed product.

  In a further aspect, the present invention relates to a process for preparing a composition disclosed herein, for example a food or feed product, the process comprising adding succinoglycan to obtain said composition. And freezing the composition.

  In a further aspect, the present invention relates to the use of succinoglycan to stabilize the composition against separation after at least one freeze / thaw cycle of the composition, for example a food or feed product.

  In a further aspect, the present invention relates to the use of succinoglycan to increase the viscosity of the composition after at least one freeze / thaw cycle of the composition, for example a food or feed product.

  In one aspect, disclosed herein is a process for stabilizing the composition against separation after at least one freeze / thaw cycle of the composition, eg, a food or feed product. Adding succinoglycan before the step, then freezing the composition to obtain the composition disclosed herein, and thawing the composition.

  In a further aspect, disclosed herein is a process for obtaining a thawed composition, eg, a food or feed product, that is stabilized against separation, the process comprising the addition of succinoglycan. Obtaining the composition disclosed in the document, and thawing the composition.

Definitions In accordance with this detailed description, the following abbreviations and definitions apply. As used herein, the singular forms “a”, “an”, and “the” refer to the plural unless it is explicitly stated that it does not include the plural. Note that it includes. Thus, for example, reference to “a protein” includes a plurality of such proteins, and “a composition thereof” includes one or more compositions and equivalents known to those skilled in the art, and the like. Including pointing.

  Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. The following terms are explained below.

  In a preferred embodiment, the composition described herein is a food or sample product.

  When describing the viscosity of the compositions disclosed herein, these parameters are generally determined by the use of the methods and apparatus specifically described in the examples. For example, viscosity is generally measured using a Brookfield LVT analog viscometer at a specified spindle speed (typically 0.3 to 60 rpm).

  As used herein, the term “stabilized against separation” means preventing or substantially reducing separation, destruction, aging, aggregation, and / or reversal of the layers of the system. To do. This can be determined by any method known to those skilled in the art, for example, by visual inspection of the system.

  A “composition” can include, for example, a water-in-oil emulsion or an oil-in-water emulsion, or can be such an emulsion.

  For example, the term “frozen” as used herein in connection with a composition means that the temperature of the composition is below the freezing point of the composition, typically 0 ° C., eg, −40 It means that it is 0 degreeC-less than 0 degreeC, or, for example, -30 degreeC-less than 0 degreeC.

  For example, as used herein in connection with a composition, the term “freeze” refers to a temperature of the composition that is below the freezing point of the composition, typically 0 ° C., For example, it means changing to −40 ° C. to less than 0 ° C., for example, −30 ° C. to less than 0 ° C.

  For example, as used herein in connection with a composition, the term “thaw” refers to a temperature above the freezing point of the composition, typically above 0 ° C., eg, above 0 ° C. to 100 ° C. This means that the state is changed from the frozen state by gradually warming to a temperature of 5 ° C to 25 ° C, for example.

  For example, as used herein in connection with a composition, the term “at least one freeze / thaw cycle” refers to a temperature of a composition that is below the freezing point of the composition, typically 0. Change to or below 0 ° C. and then maintain this temperature for a period of time, then change to a temperature above the freezing point of the composition, typically above 0 ° C., again, eg, −40 ° C. to 0 ° C. Less than or, for example, a step of changing to a temperature of −30 ° C. to less than 0 ° C. and then changing to a temperature of more than 0 ° C. to 100 ° C., for example, 5 ° C. to 25 ° C.

  In this context, the term “increased viscosity” in relation to the viscosity of the compositions disclosed herein means a comparison with a viscosity before freezing that is lower than the viscosity after freezing. In one aspect, the increase in viscosity is an increase of at least 5%, such as an increase of at least 10%, or such as at least 20%.

  As used herein, the term “food product” refers to an edible material suitable for human consumption.

  As used herein, the term “feed” refers to an edible material suitable for consumption by non-human animals.

Disclosure of the Invention Succinoglycan Succinoglycan (also referred to herein as SGG) is an anionic saccharide whose molecular backbone consists of repeating 3D-glucose units and 1 galactose units, succinic acid units and It has a 4D-glucose unit side chain with both pyruvate units present. Succinoglycan has a high molecular weight of up to 9.10 ⁶ Daltons (0.1M aqueous NaCl at 25 ° C.). Succinoglycans exhibit a very high degree of pseudoplastic flow, which ranges from gel-like behavior at rest to very low viscosity fluidity during injection and pumping. In one aspect, succinoglycan gum can be prepared as a biosynthetic gum produced by fermentation of Agrobacterium tumefaciens. More specifically, the strain of Agrobacterium tumefaciens I-736 (Agrobacterium tumefaciens I-736) was established on March 1, 1988 as defined by the Budapest Treaty. of Cultures of Microorganisms) under the number I-736. This strain is from the National Collection of Phytopathogenic Bacteria for phytopathogenic bacteria and is recorded as number: CNBP291 in the 1974 catalog of microbial managers. The Agrobacterium tumefaciens strain that produces succinoglycan is DANISCO FRANCE S. A. S. , 20 Rue de Brunel, F-75017 Paris, commissioned by the Budapest Treaty by France, commissioned by the National Institute for Microbiology and Culture (NCCM) Pasteur Institute, reference number: 25 July 2013: CNCM I- 4789. Succinoglycans may be prepared, for example, as described in US Pat. Nos. 5,348,675 and 5,252,727, or commercially available succinoglycans may be used. May be used. In one aspect, succinoglycan is obtained from said Agrobacterium tumefaciens CNCM I-4789.

  In one aspect, succinoglycan is used in solid form. Succinoglycan can be used, for example, in the form of a powder. In another embodiment, succinoglycan may be used in the form of a powder mixture with sugar. In another aspect, the succinoglycan is added or hydrated, optionally during heating, separately or with other hydrocolloids or components.

  In one aspect, succinoglycan is included in this composition in an amount of 0.01% (w / w) to 1% (w / w) based on the amount of the composition disclosed herein. . In one aspect, succinoglycan is present in the composition in an amount of 0.01% (w / w) to 0.5% (w / w) based on the amount of the composition disclosed herein. Included. In one aspect, succinoglycan is present in the composition in an amount of 0.05% (w / w) to 0.4% (w / w) based on the amount of the composition disclosed herein. Included. In one aspect, succinoglycan is present in the composition in an amount of 0.07% (w / w) to 0.4% (w / w) based on the amount of food composition disclosed herein. Included in In one aspect, succinoglycan is present in the composition in an amount of 0.07% (w / w) to 0.3% (w / w) based on the amount of the composition disclosed herein. Included. In one aspect, succinoglycan is present in the composition in an amount of 0.1% (w / w) to 0.4% (w / w) based on the amount of the composition disclosed herein. Included. In one aspect, succinoglycan is present in the composition in an amount of 0.1% (w / w) to 0.3% (w / w) based on the amount of the composition disclosed herein. Included. In one aspect, succinoglycan is present in the composition in an amount of 0.1% (w / w) to 0.2% (w / w) based on the amount of the composition disclosed herein. Included.

Methods of Use In a further aspect, the invention relates to the use of succinoglycan to stabilize the composition against separation after at least one freeze / thaw cycle of the composition, for example a food or feed product.

  In a further aspect, the present invention relates to the use of succinoglycan to increase the viscosity of the composition after at least one freeze / thaw cycle of the composition, for example a food or feed product.

  The term “to stabilize the composition against separation after at least one freeze / thaw cycle of the composition, for example a food or feed product” means resistance to freezing and thawing, more specifically, It refers to the property of being a composition that is stable when frozen and then thawed, eg, a stable emulsion. In embodiments where the composition is an emulsion, resistance to freezing and thawing means an oil phase and an aqueous phase that are difficult to separate or decompose. In one aspect, a composition, eg, a food or feed product, resists changes in its properties over time. Thus, oil-in-water emulsions are suitable for use as emulsified foods (emulsified foods for frozen foods) that are frozen for storage or similar purposes and thawed for eating, drinking or cooking. For example, it is used for emulsified seasonings (emulsified seasonings for frozen foods).

  In one aspect, the composition comprises at least 1 week, such as at least 1 month, such as at least 2 months, such as at least 3 months, such as at least 4 months, such as at least 5 months, such as Even after freezing for at least 6 months, it is still stable to separation.

  The exact dose of succinoglycan used will depend on the desired viscosity and / or stability of the resulting composition, eg, a food or feed composition. In one aspect, the addition of succinoglycan can increase viscosity with increasing dose levels. In one aspect, the addition of succinoglycan can increase the stability of the composition with increasing dose levels.

Food or feed A frozen composition disclosed herein, for example a food or feed product, is produced in the same manner as a conventional product, except that succinoglycan is added prior to freezing the product. Is done.

  In the preparation of frozen compositions disclosed herein, such as food or feed products, typical pH adjusters such as citric acid or maleic acid, hydrocolloids such as starch, other hydrocolloids, sweeteners. Natural and high intensity sweeteners, preservatives such as sodium benzoate, flavorings such as flavor emulsion base, other common additives such as sodium citrate and ascorbic acid , And colorants can also be added to the compositions of the present invention. In one aspect, the compositions disclosed herein comprise at least one additional hydrocolloid.

  Processes for formulating the various ingredients of the composition to produce the food products disclosed herein are well known in the art and include, but are not limited to, for example, flocculation / hydration Includes dry blending and wet blending followed by drying (eg, spray drying, fluid bed drying, or drum drying). It is well known that water quality can vary greatly depending on the consumer market, and therefore, a sequestering agent, such as sodium hexametaphosphate, is added to the composition to enable consistent and easy use in different markets. Can be added.

  The compositions disclosed herein typically have a pH of 1-8 depending on the field of use, the lower limit being useful, for example, for toilet cleaners, and the upper limit being useful for food and feed. It is. Preferred pH values are about 1, about 1.5, about 2.0, about 2.5, about 3.0, about 3.5, about 4.0, about 4.5, about 5.0, about 5 .5, about 6.0, about 6.5, and about 7.0.

  In one aspect, the compositions disclosed herein are food or feed products. In a further aspect, the composition, eg, food or feed product is a food product. In one aspect, the food or feed product is a sample product. The food product may be solid or liquid. In some cases, the food product may change from a solid to a liquid during cooking or freezing. In addition, food products comprising a combination of liquid and solid components are also encompassed by the present invention.

  In one aspect, the compositions disclosed herein, eg, food or feed products, are selected from the group consisting of emulsions, doughs, cooked foods, desserts, sauces, soups, and dressings.

  In one aspect, the food or feed is a sauce. In general, a sauce is a liquid, creamy, or semi-solid food that is applied to or used to cook other foods. Sauces are not normally consumed per se; sauces scent, moisturize and improve the appearance of another dish. In one aspect, the sauce is selected from the group consisting of bechamel sauce and hollandaise sauce. Salad sauces are often referred to as “dressing”.

  The invention also relates to soups. Soup is mainly cooked by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid, usually served hot (but can be chilled or chilled It is also a liquid food. Warm soup is further characterized by simmering the solid material in the pot liquid until the scent is drawn into the soup.

  The present invention also relates to desserts, such as ice cream. Ice cream is a frozen dessert, typically a frozen whipped dessert, typically made from dairy products such as milk and cream, and is often combined with fruit or other ingredients and flavors. Most types contain sugar, but some are made with other sweeteners. In some cases, artificial flavors and colorants are used in addition to or as an alternative to natural materials.

  The invention also relates to an emulsion. In one aspect, the composition disclosed herein, eg, a food or feed product, is an oil-in-water emulsion or a water-in-oil emulsion. An emulsion is a colloid consisting of a stable mixture of two immiscible phases, typically a liquid phase in which droplets of one phase are homogeneously dispersed throughout the other phase. Typical emulsions are oil and water emulsions, for example water-in-oil emulsions or oil-in-water emulsions. The emulsion can be, for example, an industrial emulsion, for example a hydrous oil emulsified by addition of a surface active substance, or an oil-containing water, an edible emulsion, such as mayonnaise and salad cream, or an edible oil-in-water emulsion, such as a margarine. . Emulsions are typically formed and stabilized by the addition of emulsifiers, and many effective emulsifiers are known. Emulsions can be further stabilized by the addition of viscosity modifiers, and a number of effective viscosity modifiers are known.

  Emulsifiers can be used in the preparation of the compositions disclosed herein. In food technology, there are numerous chemical additives that make it easy for two immiscible liquids to form an emulsion, such as in a mixture of oil and water in margarine, shortening, and salad dressings.

  Preferred emulsifiers are polyethylene glycol monostearate (PGMS), sodium stearoyl lactate (SSL), calcium stearoyl lactate (CSL), monoglyceride, diglyceride, monodiglyceride, polyglycerol ester, lactate ester of monoglyceride, lactate ester of diglyceride, monodiglyceride Lactic acid ester, polysorbate, monoglyceride sucrose ester, diglyceride sucrose ester, monodiglyceride sucrose ester, monoglyceride diacetyl tartaric acid ester, diglyceride diacetyl tartaric acid ester, monodiglyceride diacetyl tartaric acid ester (DATEM), monoglyceride citrate ester, Citric acid ester of diglyceride, citric acid of monodiglyceride Ester (CITREM), and can be selected from the group consisting of.

  The emulsion can be a single emulsion, for example an oil-in-water emulsion or a water-in-oil emulsion. Furthermore, the emulsion can be a double emulsion, for example an oil-in-water emulsion or a water-in-oil-in-water emulsion. In a further aspect, the compositions disclosed herein are in the form of a double emulsion.

  Preferred double emulsions can be selected from mayonnaise, low fat spreads, peanut butter, hazel butter, chocolate spreads, and spreads containing hazelnuts and cocoa. Preferred feeds according to the invention can be selected from poultry feeds, underwater rearing feeds, cattle feeds and pig feeds. A preferred feed is a fish feed pellet.

Process In one aspect, disclosed herein is a frozen composition disclosed herein, for example, a process for preparing a food or feed product, the process comprising adding succinoglycan to said composition And freezing the composition. In one aspect, the composition is frozen below the freezing point of the composition.

  In one aspect, disclosed herein is a process for stabilizing a composition, eg, a food or feed product, for freezing and thawing (eg, at least one freeze / thaw cycle). Adding succinoglycan to the components of the further composition prior to.

  In a further aspect, disclosed herein is a process for obtaining a thaw composition stabilized against separation, such as a food or feed product, wherein the process is described herein with the addition of succinoglycan. And obtaining the composition disclosed in the above, and thawing the composition.

  In one aspect, the food or feed product is frozen for at least one day before being thawed. In another aspect, the food or feed product is frozen for at least 2 days before being thawed. In one aspect, the food or feed product is frozen for at least 15 days before being thawed. In another aspect, the food or feed product is frozen for at least 30 days before being thawed.

  In one aspect, the food or feed product is frozen at a temperature below 0 ° C. In another aspect, the food or feed product is frozen at a temperature of −40 ° C. to less than 0 ° C., or, for example, −25 ° C. to less than 0 ° C.

Numbered specific embodiments of the present invention:
Embodiment 1. FIG. A frozen composition comprising succinoglycan, in particular a frozen food or feed product.

  Embodiment 2. FIG. A composition in the form of a frozen food or feed product comprising succinoglycan.

  Embodiment 3. FIG. Embodiment 3. The composition of embodiment 1 or 2, comprising 0.01% (w / w) to 1% (w / w) succinoglycan based on the amount of the composition.

  Embodiment 4 FIG. The composition according to any one of Embodiments 1 to 3, which is a food or feed.

  Embodiment 5. FIG. Embodiment 5. A composition according to any one of the preceding embodiments, wherein the composition is selected from the group consisting of emulsion, dough, cooked food, dessert, sauce, soup, and dressing.

  Embodiment 6. FIG. Embodiment 6. The composition according to embodiment 4 or 5, wherein the food is selected from a frozen whipped dessert, for example ice cream.

  Embodiment 7. FIG. Embodiment 7. A composition according to any one of the previous embodiments, wherein the composition is or comprises an emulsion.

  Embodiment 8 FIG. The composition according to embodiment 7, which is an oil-in-water emulsion or a water-in-oil emulsion.

  Embodiment 9 FIG. Embodiment 9. A composition according to any one of the previous embodiments, which is in the form of a double emulsion.

  Embodiment 10 FIG. Embodiment 10. The composition of embodiment 9, wherein the double emulsion is an oil-in-water emulsion or a water-in-oil-in-water emulsion.

  Embodiment 11 FIG. Embodiment 11. The composition of any one of the previous embodiments, selected from mayonnaise, low fat spread, peanut butter, hazel butter, chocolate spread, and a spread comprising hazelnut and cocoa.

  Embodiment 12 FIG. The composition according to any one of the embodiments 1-11 selected from the group of mayonnaise, bechamel sauce and hollandaise sauce.

  Embodiment 13 FIG. Embodiment 12. The composition of embodiment 11 which is mayonnaise.

  Embodiment 14 FIG. The composition according to any one of the preceding embodiments, wherein the sauce is selected from the group of bechamel sauce and hollandaise sauce.

  Embodiment 15. FIG. The composition according to any one of the preceding embodiments, which has been thawed.

  Embodiment 16. FIG. The composition according to any one of the previous embodiments, which has a high viscosity, especially compared to a composition without succinoglycan.

  Embodiment 17. FIG. Embodiment 9. The composition of any one of embodiments 1 to 8, which is stable to separation during freezing for at least one week, especially compared to a composition without succinoglycan.

  Embodiment 18. FIG. Embodiment 18. A process for preparing a composition according to any one of the embodiments 1-17, for example a food or feed product, wherein succinoglycan is added to obtain said composition, and A process comprising freezing the composition.

  Embodiment 19. FIG. Compared to a composition that does not specifically include succinoglycan, for example, succinoglycan for stabilizing the composition against separation after at least one freeze / thaw cycle of the food or feed product use.

  Embodiment 20. FIG. Use of a succinoglycan to increase the viscosity of the composition after at least one freeze / thaw cycle of the composition, for example a food or feed product, especially compared to a composition without succinoglycan.

  Embodiment 21. FIG. 21. Use according to an embodiment according to embodiment 19 or 20, wherein the composition is a composition as further defined in any one of the embodiments 1-17.

  Embodiment 22. FIG. After at least one freeze / thaw cycle, a process for stabilizing a composition, for example a food or feed product against separation, comprising adding succinoglycan before freezing, A process comprising freezing to obtain a composition according to any one of the embodiments 1-17, and thawing the composition.

  Embodiment 23. FIG. Embodiment 21. The process of embodiment 20, wherein the composition is stable to separation for at least one week of freezing, especially compared to a composition without succinoglycan.

  Embodiment 24. FIG. Embodiment 16. A process for obtaining a thawing composition stabilized against separation, for example a food or feed product, comprising the addition of succinoglycan and the composition according to any one of the embodiments 1-15. A process comprising obtaining a product and thawing the composition.

  Embodiment 25. Embodiment 23. The process of embodiment 22, wherein the composition has been frozen for at least 1 week prior to thawing.

  All publications mentioned in the above specification are hereby incorporated by reference. Various modifications and variations of the described compositions, methods and systems 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 claimed invention should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in biochemistry, microbiology and molecular biology or related fields are within the scope of the following claims. It shall be.

Example 1
Effect of freezing-thawing of succinoglycan (SGG) in water In the following examples, succinoglycan was added to water and a thawing cycle was performed as described below.

Day 1:
Three succinoglycan solutions at three different concentrations (0.1, 0.25, and 0.5% (w / w)) were prepared as follows: 500 mL of solution (using deionized water). Prepared in a short 1000 mL thick beaker: A 65 mm propeller was used and adjusted to approach the bottom of the beaker. Succinoglycan was added at 500 rpm and then the speed was increased to 1000 rpm for 45 minutes.

  After a total of 45 minutes of stirring, the solution was placed in a tall 250 mL beaker and placed on the table for at least 10 minutes.

  Solutions with succinoglycan at concentrations of 0.25 and 0.5% (w / w) appear to be “jelly”.

After 10 minutes: Viscosity was measured at RT using an LVT Brookfield.
Measured at 1.5 rpm after 2 minutes Measured at 30 rpm after 1 minute

  The sample was then placed in a freezer (−18 ° C.) overnight.

Second day:
Samples were removed from the freezer and thawed at RT until the next day.

Day 3:
At present, the 0.1% solution appears to be “jelly” and the other two concentrations appear to be further jelly.

The sample is placed in a 250 mL beaker and placed on the platform for at least 10 minutes before measuring the viscosity at RT using an LVT Brookfield.
Measured at 1.5 rpm after 2 minutes Measured at 30 rpm after 1 minute

  This test was repeated with 0.1% (w / w) succinoglycan, but this time the succinoglycan solution was placed in an 80 ° C. water bath and stirred for 15 minutes. The solution is then cooled at RT and the remaining procedures remain as in the previous test. This was to evaluate the effect of the heating step normally used in the cooking stage.

  The results shown in Table 1 were obtained.

  Succinoglycans in heated or unheated aqueous solutions showed increased viscosity and appearance of gel-like particles after thawing. This increase in viscosity compared to the viscosity before freezing is 181% and 93% at low shear rate (1.5 rpm), 66% at high shear rate (30 rpm) and 0.1% succinoglycan, respectively. 200%. This property could be advantageously used in various applications, such as breadmaking or frozen dough.

Example 2
Freeze-thaw stability of succinoglycan in mayonnaise In the following examples, succinoglycan or xanthan was added to the mayonnaise preparation as described below.

The procedure for producing mayonnaise is outlined below:
Cold process:
-Fill the mixer with water and add the hydrocolloid-Mix for 10 minutes at 5,000 rpm using a TK homomixer to hydrate the hydrocolloid-Add all ingredients except the oil-Add the oil in portions And then emulsify by mixing at 8,000 rpm using a TK homomixer-emulsify using a pressure homogenizer (15 MPa)-store overnight at 10 ° C (0)
-The next day, freeze overnight at -25 ° C-Thaw overnight at 10 ° C and maintain at 10 ° C-(1)
-Freeze overnight and thaw overnight-(2)
-Freeze overnight and thaw overnight-(3)
-Measure the viscosities of all samples from (0) to (3) on the same day after 3 repetitions.

  Compared to xanthan, where the emulsion exhibits obvious creaming after the freeze-thaw cycle, the emulsion containing succinoglycan is still stable after the freeze-thaw cycle. The viscosity of the sample was measured using a Brookfield viscometer at 30 rpm and 10 ° C.

  After the first cycle, the viscosity of succinoglycan is reduced by about 70% and the sample containing xanthan is reduced by about 64%. However, while the viscosity of the sample containing xanthan is constant, the viscosity of the sample containing succinoglycan increases (37% increase after the third cycle compared to the viscosity obtained after the first cycle). This may be related to the effect seen in Example 1 with a 50% increase in viscosity with 0.1% succinoglycan. This increase in viscosity can help stabilize the emulsion.

Claims (15)

  Frozen food or feed product containing succinoglycan.   The food or feed food according to claim 1, comprising 0.01% (w / w) to 1% (w / w) succinoglycan based on the amount of the composition.   The food or feed product according to claim 1 or 2, which is an emulsion or contains an emulsion.   The food or feed product according to claim 3, wherein the emulsion is an oil-in-water emulsion or a water-in-oil emulsion.   The food or feed product according to any one of claims 1 to 4, which is in the form of a double emulsion, for example an oil-in-water emulsion or a water-in-oil-in-water emulsion.   The food or feed product according to any one of claims 1 to 5, selected from the group consisting of mayonnaise, bechamel sauce and hollandaise sauce.   The food or feed product according to any one of claims 1 to 6, which has been thawed.   The food or feed product according to any one of claims 1 to 7, which has a higher viscosity than a food or feed product that does not contain succinoglycan.   9. The food or feed product according to any one of claims 1 to 8, which is stable to separation during freezing for at least 1 week compared to a food or feed product that does not contain succinoglycan.   To prepare a food or feed product according to any one of claims 1 to 7, comprising the steps of adding succinoglycan to obtain the food or feed product and freezing the food or feed product. Process.   Use of succinoglycan to stabilize said food or feed product against separation after at least one freeze / thaw cycle of the food or feed product.   Use of succinoglycan to increase the viscosity of the food or feed product after at least one freeze / thaw cycle of the food or feed product.   Use according to claim 11 or 12, wherein the food or feed product is a food or feed product as further defined in any one of claims 1-9.   A process for stabilizing a food or feed product against separation after at least one freeze / thaw cycle, the step of adding succinoglycan prior to freezing, and then freezing said food or feed product A process comprising the steps of obtaining a food or feed product according to any one of claims 1 to 9, and thawing the food or feed product.   A process for obtaining a thawed food or feed product stabilized against separation, wherein the food or feed product according to any one of claims 1 to 9 is added with succinoglycan added. A process comprising the steps of obtaining and thawing said food or feed product.